- Evaluation of Foodservice Quality on the Viewpoint of Personnel in Hospital Foodservice
-
Lee HY, Chang SH, Yang IS
- KMID: 2332103
- J Korean Diet Assoc.
- 2004 Nov;10(4):401-406.
The purposes of this study was to evaluate the foodservice quality on the viewpoint of personnel in hospital foodservice. In result, S hospital's foodservice quality, that was evaluated by personnel,... -
- CITED
-
- Close
- SHARE
-
- Close
- Effect of Sanitization on Raw Vegetables not Heated in Foodservice Operations
-
Moon HK, Jean JY, Kim CS
- KMID: 2332101
- J Korean Diet Assoc.
- 2004 Nov;10(4):381-389.
The purpose of this study was to investigate effectiveness of sanitization on raw vegetables not heated in foodservice operations. Microbiological examinations of food materials and cooked food with leek Gukgalli... -
- CITED
-
- Close
- SHARE
-
- Close
- A Perception of Dietitians for Using Imported Foods and Pro-environment Farm Products for Elementary School Foodservice Operations in Busan
-
Ryu MJ, Suh JS, Lyu ES
- KMID: 2332108
- J Korean Diet Assoc.
- 2004 Nov;10(4):452-466.
The purpose of this study was to assess the use of food materials at elementary school in Busan area and provide school meal management with basic data to improvement of... -
- CITED
-
- Close
- SHARE
-
- Close
- Development and Assessment of Maternal and Child Nutrition Education Materials for Health Center Use
-
Kim YJ, Ryou HJ, Nam HJ, Min YH, Park HR
- KMID: 2332106
- J Korean Diet Assoc.
- 2004 Nov;10(4):428-441.
This study focused on developing and assessing the effectiveness of maternal and child nutrition education materials that can be used conveniently at health centers. Focus group interviews with pregnant women,... -
- CITED
-
- Close
- SHARE
-
- Close
- Exploratory Case Study for Identifying Detail Attributes on the Food Taste & the Menu in Office Fodservice of Contract Foodservice Management Company
-
Park OJ, Park MK, Yang IS, Lee MJ
- KMID: 2332109
- J Korean Diet Assoc.
- 2004 Nov;10(4):467-475.
The purposes of this exploratory study were to a) verify the first image remember percentage about foodservice and the desire to eat, b) identify detail attributes on the 'food taste'... -
- CITED
-
- Close
- SHARE
-
- Close
- Elementary School Children's Nutrient Intakes by School Lunch in Jeonbuk Area
-
Kim MJ, Sohn HS, Cha YS, Kim SB
- KMID: 2332105
- J Korean Diet Assoc.
- 2004 Nov;10(4):417-427.
The purpose of this study was to investigate children's nutrient intakes by school lunch. Evaluation of nutrient intakes by school lunch for three days was conducted with 86 children in... -
- CITED
-
- Close
- SHARE
-
- Close
- A study of Nutritional Improvement in the Patients with Neurologic Disorders by Changing Enteral Feeding Methods
-
Kim HJ, Kang EH, Lee J, Kim O
- KMID: 2332107
- J Korean Diet Assoc.
- 2004 Nov;10(4):442-451.
Protein-calories malnutrition is common among patients in the hospital. In particular, elderly patients with neurologic disorders has more risk of nutritional deficiency due to swallowing difficulty. Enteral tube feeding is... -
- CITED
-
- Close
- SHARE
-
- Close
- Analysis of recipes for Korean foods in Web sites
-
Yoon MO, Moon HK
- KMID: 2332102
- J Korean Diet Assoc.
- 2004 Nov;10(4):390-400.
Food and nutrition sites are the major portion of the health information sites. For the point of public health it is very important to secure validity and reliability of information... -
- CITED
-
- Close
- SHARE
-
- Close
- A Comparison of Growth Development and Nutrient Intakes between Double Income Families' and Full-Time Housewives' Preschool Children
-
Myung KH, Shin SM, Choi MK
- KMID: 2332104
- J Korean Diet Assoc.
- 2004 Nov;10(4):407-416.
The purpose of this study was to examine the comparison of growth development, bone mineral density and nutrient intakes between double income families' preschool children(DIFPC) and full-time housewives' preschool children(FHPC).... -
- CITED
-
- Close
- SHARE
-
- Close
