- MenuGen: Menu Planning and Recommended Menu Search System for Promotion of Self Sufficiency of Korean Food
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Hong SM, Bae JH, Kim G, Choi JS, Kim YO
- KMID: 2332091
- J Korean Diet Assoc.
- 2004 Aug;10(3):272-283.
This study was conducted to develop menugen program: Korean recommended menu planning and search based on internet to promote self sufficiency of food in Korea. This program manipulate menu and... -
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- A Study on the Development of a Computer-Assisted Program for Elementary School Foodservice(I)-Based on Foodservice Management
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Her ES, Lee KH, Lee KH
- KMID: 2300751
- Korean J Community Nutr.
- 2000 Jul;5(2):208-216.
This study is a part of a software program which was developed for efficient foodservice management of elementary school foodservice. The foodservice management system consists of general information, manu planning,... -
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- Comparison of Foodservice Management Practices in the Employee Feeding Operations of Jeonnam and Chungchong Area
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Seo HY, Jung BM
- KMID: 2232978
- Korean J Community Nutr.
- 2004 Apr;9(2):191-203.
This study was performed to compare the foodservice management practices in the employee feeding operations of Jeonnam and Chungchong area. Questionnaires were developed and mailed to 160 dietitians with management... -
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- Development of Menu Labeling System (MLS) Using Nutri-API (Nutrition Analysis Application Programming Interface)
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Hong SM, Cho JY, Park YJ, Kim MC, Park HK, Lee EJ, Kim JW, Kwon KI, Kim JY
- KMID: 2267984
- Korean J Nutr.
- 2010 Apr;43(2):197-206.
- doi: 10.4163/kjn.2010.43.2.197
Now a days, people eat outside of the home more and more frequently. Menu labeling can help people make more informed decisions about the foods they eat and help them... -
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- Menu Analysis of the National School Lunch Program : The Comparisons of the Frequency of Menu with the Students' Food Preferences
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Yim KS, Lee TY
- KMID: 2331870
- J Korean Diet Assoc.
- 1998 Aug;4(2):188-199.
The menu planning is closely tied to the acceptability of the food and the satisfaction of the food service system to its client, therefore national school lunch program(NSLP) menu should... -
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- Nutritional Assessment of Menu Plan Prepared according to the Target Pattern: Menu Prepared by Home Economics Teachers and Middle-School Girls
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Kim AR, Kim MJ, Kim Y
- KMID: 2265180
- Korean J Community Nutr.
- 2011 Jun;16(3):375-385.
- doi: 10.5720/kjcn.2011.16.3.375
The nutritional balance of the menu plans prepared according to the target pattern was examined. Total of 81 home economics teachers throughout the nation and 161 3rd-grade middle-school girls in... -
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- Development of Program Based on the Website for Individual Meal Planning
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Kim JM, Choi SK, Seo JS
- KMID: 2300972
- Korean J Community Nutr.
- 2009 Feb;14(1):31-42.
The purpose of this study was to develop the website-based program for individual meal planning. The program consisted of the basic information of clients, dietary habits, analysis of nutrient intakes... -
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- Revision and Application of the Target Pattern in Food Guidance System: Administered to 2nd grade middle school students
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Lee HY, Kim Y
- KMID: 2268067
- Korean J Community Nutr.
- 2014 Jun;19(3):274-282.
- doi: 10.5720/kjcn.2014.19.3.274
OBJECTIVES: The objective of this study was to revise the target pattern in food guidance system for adolescents' balanced menu planning. METHODS: The food groups in the target pattern were divided... -
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- Study on Foodservice Management of Dietitian in the Elementary School in Taejon and Chung Nam
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Koo NS, Park JY, Park CI
- KMID: 2331888
- J Korean Diet Assoc.
- 1999 Aug;5(2):117-127.
This study was carried out to provide the improvable way of foodservice management to dietitian in the elementary schools. For this purpose the serving pattern of food, menu planing, nutrition... -
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- Survey on Waste Rates of Foods for Menu Planning
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Kye SH, Kim WS, Lee JH, Kim SJ, Moon HK
- KMID: 2331835
- J Korean Diet Assoc.
- 1997 Feb;3(1):55-62.
The waste rates of 98 food items after pre-preparation were surveyed to provide database for good menu planning. The waste rates turned out 0~64.27% in vegetables, 6.38~7.03% in potatoes, 6.25~68.75%... -
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- A Survey on the Status of the Meal Management Behaviors of Housewives Living in the Apartments of Jinju
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Lee JH
- KMID: 2300662
- Korean J Community Nutr.
- 2001 Dec;6(5):755-764.
This study was carried out to evaluate meal management behavior of housewives and to improve their behavior by determining what problems exist. The survey was conducted using a questionnaire in... -
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- Study on Job Satisfaction and Foodservice Management of Dieticians and Nutrition Teachers in Special Schools for the Disabled: Focused on Gyeonggi Area
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Park WJ, Lee SM
- KMID: 2332332
- J Korean Diet Assoc.
- 2011 May;17(2):161-175.
This study examined students' menu preferences as well as the job satisfaction and specific considerations concerning foodservice operation of dieticians and nutrition teachers at special schools for the disabled. Semi-structured... -
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- Foodservice Management and Food Safety Knowledge and Practices of Employees in Elderly Welfare Facilities
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Seo S, Yun N
- KMID: 2332340
- J Korean Diet Assoc.
- 2011 Aug;17(3):287-301.
This study examined the current status of foodservice management in elderly welfare facilities and evaluated food service workers' food safety practices and knowledge. For this, the directors of 20 elderly... -
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- Analysis of Menu Patterns of Noodle Meals in the School Foodservices in Busan and Gyeongnam Province
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Kim SY, Choi SH, Shin YS
- KMID: 2236078
- Korean J Community Nutr.
- 2007 Feb;12(1):106-113.
The purpose of this study was to classify noodle meals into a few groups according to their menu patterns and cooking methods from the 318 noodles and Ttokgook menus of... -
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- Task Analysis and Education Need of Dietitians in the Contracted Business & Industry Foodservice
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Yang JH, Lee HY
- KMID: 2258922
- Korean J Community Nutr.
- 2010 Feb;15(1):124-136.
The purposes of this study were to investigate importance level and performance frequency of the dietitians' duties and task elements, to examine the actual condition of education and need for... -
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- Current status of meal and snack service in elementary care classes in Gyeonggi area
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Yang HS, Park H, Song K, Ahn Y, Choi D, Jin J, Lee Y
- KMID: 2415222
- J Nutr Health.
- 2018 Jun;51(3):264-274.
- doi: 10.4163/jnh.2018.51.3.264
PURPOSE: This study aimed to investigate the current status of food service management in elementary care classes. METHODS: A focus group interview with seven care class managers and a survey with... -
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- Analyzing the Current Congregate Meal Service Program for Homebound Elderly
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Jung HY, Yang IS, Lee HY, Chae IS
- KMID: 2301338
- Korean J Community Nutr.
- 2003 Dec;8(6):919-926.
The purpose of this study is to examine the current congregate meal service program for homebound elderly. One hundred three meal service centers in charge of the congregate meal service... -
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- Compliance and Need Assessment for Diet Therapy among Diabetics and Their Caregivers
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Park GS, Ly SY
- KMID: 2301409
- Korean J Community Nutr.
- 2003 Feb;8(1):91-101.
The purpose of this study was to investigate the compliance and need for diet therapy among diabetics and their caregivers. A total of 625 respondents participated in this survey. Appropriate... -
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- Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
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Ahn Y, Yeo I, Lee S, Nam K
- KMID: 2424740
- Korean J Community Nutr.
- 2018 Oct;23(5):411-423.
- doi: 10.5720/kjcn.2018.23.5.411
OBJECTIVES: The purpose of this study was to develop new meal planning tools for a nutritionally balanced diet. METHODS: Based on the food exchange list for diabetes, we adjusted the food... -
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- Analyzing the Current Practice of the Home-Delivered Meal(HDM) Service Program for Homebound Elderly
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Yang IS, Jung HY, Lee HY, Chae IS
- KMID: 2301357
- Korean J Community Nutr.
- 2003 Oct;8(5):736-743.
The purpose of this study was to research the current home delivered meal (HDM) service programs for seniors living in the community. Fifty seven centers which operated a HDM service... -
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