- A Study on Sodium-related Dietary Attitude and Behaviors According to Sodium-related Nutrition Knowledge of University Students
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Kim MH, Yeon JY, Kim JW, Byun JE, Bu SY, Choi MK, Bae YJ
- KMID: 2269011
- Korean J Community Nutr.
- 2015 Oct;20(5):327-337.
- doi: 10.5720/kjcn.2015.20.5.327
OBJECTIVES: Dietary life is closely associated with dietary attitude and diet-related knowledge. Particularly, dietary habit such as sodium intake can be affected by various dietary behaviors such as food choices,... -
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- Weight Control Behaviors, Health-related Quality of Life and Nutritional Status by Overestimation of Body Image among Young Korean Females: Data from the Fifth Korea National Health and Nutrition Examination Survey, 2010-2011
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Park S, Hyun T, Lee H
- KMID: 2269019
- Korean J Community Nutr.
- 2015 Oct;20(5):362-374.
- doi: 10.5720/kjcn.2015.20.5.362
OBJECTIVES: This study was performed to investigate the effects of overestimation of their own body shape on weight control behaviors, mental condition, physical activity, dietary behavior, health-related quality of life,... -
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- Influence of the Size of the Spoon on the Eating rate, Energy Intake and the Satiety Levels of Female College Students
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Hong YH, Kim YS, Kwon HJ, Chang DS, Kim DG, Chang UJ
- KMID: 2269020
- Korean J Community Nutr.
- 2015 Oct;20(5):375-382.
- doi: 10.5720/kjcn.2015.20.5.375
OBJECTIVES: This study examined the influence of different sizes of spoons (normal spoon, 8.3 cc vs small spoon, 4 cc) on eating rate, energy intake and the satiety levels of... -
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- The Relations between Diabetic Dietary Compliance, Dietary Intake, and Physical Activity and the Prevalence of Metabolic Syndrome (MS) in Type 2 Diabetic Patients
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Kim DE, Hong SH, Kim JM
- KMID: 2269018
- Korean J Community Nutr.
- 2015 Oct;20(5):351-361.
- doi: 10.5720/kjcn.2015.20.5.351
OBJECTIVES: The purpose of this study was to investigate the relations between diabetic dietary compliance and dietary intake, physical activity and prevalence of metabolic syndrome (MS) in type 2 diabetic... -
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- The Development of Institutional Food-Service Menu with Temple Food
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Lee SY, Kim JA
- KMID: 2269017
- Korean J Community Nutr.
- 2015 Oct;20(5):338-350.
- doi: 10.5720/kjcn.2015.20.5.338
OBJECTIVES: This study developed two weeks menu using temple foods, assessed preference for the menu among ordinary people, and determined the possibility of using temple foods to make out institutional... -
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