- The Effect Evaluation of Nutrition Education Program for Preschool Children in Gyunggi-do
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Kim KH
- KMID: 2235983
- Korean J Community Nutr.
- 2006 Oct;11(5):598-607.
The following study has been conducted by carrying out the nutrition education program for preschool children and measuring the change in their food preference and nutritional knowledge. The 28 boys... -
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- Analysis on the Donators' Characteristics of Government-dominant and Non-governmental Food Bank Programs
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Jo MN, Hong MA, Kang HS, Yang IS
- KMID: 2235985
- Korean J Community Nutr.
- 2006 Oct;11(5):618-628.
The purpose of this study was to examine the donators' characteristics and donative foods of both government-dominant and non-governmental food bank program, to understand the problems and benefits of food... -
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- Analysis on the Characteristics of Government-dominant and Non-governmental Food Bank Programs from the Operators' Perspective
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Hong MA, Jo M, Kang HS, Yang IS
- KMID: 2235986
- Korean J Community Nutr.
- 2006 Oct;11(5):629-641.
The objectives of this study were to: (a) examine the overall operating conditions of both government-dominant and non-governmental food bank programs, (b) understand the operational management attributes on the target... -
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- The Study on Dietary Behaviors of Elementary School Student in Chungnam Area According to the School Food Service Type, Gender and Grade
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Chang HS, Kim MJ
- KMID: 2235984
- Korean J Community Nutr.
- 2006 Oct;11(5):608-617.
This study compared the food habits and attitudes towards dietary life culture in types of feeding management, gender and grade. The subjects were 352 elementary school students who lived in... -
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- Effect of Mothers' Weaning Attitudes on Their Children's Food Habits and Development
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Lee JH, Kim C
- KMID: 2235979
- Korean J Community Nutr.
- 2006 Oct;11(5):551-561.
This study was carried out to evaluate the effect of mothers' attitudes on preparing baby foods for their children's food habits and development. The subjects were allocated to 419 preschool... -
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- Dietary Risk Factors Associated with Hypertension in Patients
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Son SM, Huh GY
- KMID: 2235989
- Korean J Community Nutr.
- 2006 Oct;11(5):661-672.
This study was performed to determine the dietary risk factors associated with hypertension. The hypertensive group were composed of 112 hypertensive patients (male 53, female 59) who first visited the... -
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- Relationship between Nutritional Status and Facial Sebum Content of Young Women
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Park YS, Rou F, Jaegal S
- KMID: 2235982
- Korean J Community Nutr.
- 2006 Oct;11(5):587-597.
This study was performed in order to identify nutritional factors affecting on skin sebum content with 131 female university undergraduates in 2003. We measured the sebum contents of 4 facial... -
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- Comparison of Weight Control Behavior and Self-esteem between Healthy Weight and Obese Children
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Baek S, Yeo J
- KMID: 2235980
- Korean J Community Nutr.
- 2006 Oct;11(5):562-574.
The study compared eating and physical activity related behaviors and self-esteem between healthy weight and obese children by presenting 175 primary school students in Busan City and Gyeongsang province with... -
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- Product Development and Market Testing of Ready-to-Eat Mandu with Pond-Snail as a Health Food
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Chang H, Hwang Y
- KMID: 2235988
- Korean J Community Nutr.
- 2006 Oct;11(5):650-660.
Recently, according to increase in production of pond snails resulting from the widespread organic farming, organic farmers are showing a lot of interests in the promotion of consumption and extending... -
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- Dietary Intakes and Serum Lipids and Iron Indices in Obese Children
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Kim JY, Han YS, Bae HS, Ahn HS
- KMID: 2235981
- Korean J Community Nutr.
- 2006 Oct;11(5):575-586.
This study was performed to compare nutrient intakes, diet quality and serum indices (TG, Total cholesterol, LDL-cholesterol, HDL-cholesterol, RBC, Hb, Hct, Serum iron, ferritin, MCV) of obese and normal weight... -
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- Using Activity-Based Cost in Menu Engineering for Restaurant Menu Analysis
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Lee BS, Shin SY, Choi MK
- KMID: 2235987
- Korean J Community Nutr.
- 2006 Oct;11(5):642-649.
The purposes of this study were to investigate methods of applying activity-based cost to menu engineering and to examine the feasibility. A total of 6 menu items of XYZ restaurant... -
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