- Survey on the Serving Size and Waste Rate of Frequently Consumed Dishes in Korean Style Restaurants
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Kye SH, Kim WS, Lee JH, Moon HK
- KMID: 2331834
- J Korean Diet Assoc.
- 1997 Feb;3(1):44-54.
This survey was conducted to find out one serving size and waste rate of frequently consumed dishes in 37 Korean style restaurants. The range of one serving size and waste... -
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- The Study of Awareness and Practice of Korean Dietitians in Food Exchange Lists, Serving Size and Dietary Guidelines
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Lee YN, Roh SY
- KMID: 2331965
- J Korean Diet Assoc.
- 2001 Feb;7(1):9-18.
Dietitians in various fields have used food exchange lists for food preparations. However ie seems that the present food exchange lists are complicated, thus they cause many problems for dietitians... -
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- Preliminary Study on the Establishment of Proper Portion Using Consumed Size and Food Preference of Frequently Served Meals in the Elementary School Lunch Program in Inchon - 2 . A Study on the Consumption Size of Frequently Served Meals in the Elementary School Lunch Program in Inchon
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Lee YJ, Chang KJ
- KMID: 2331864
- J Korean Diet Assoc.
- 1998 Aug;4(2):132-144.
The purpose of this study is setting proper portion by consumed size of food and food preference and then reducing plate wasts in school lunch. The survey was conducted from... -
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- A Study on the Meal Portion Size of Kindergarten
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Lee Y, Oh YJ
- KMID: 2259858
- Korean J Nutr.
- 2007 Jan;40(1):89-96.
This study was performed to weigh the average meal portion sizes served for preschoolers by kindergarten teacher. The subjects were 53 teachers from 8 kindergartens, which are random sampled by meal... -
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- Recommendation of Serving Size of the Meal Service of Community Child Centers in Korea
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Lee SE, Shim JE, Kwon S, Yeoh Y, Yoon J
- KMID: 2268086
- Korean J Community Nutr.
- 2014 Aug;19(4):361-371.
- doi: 10.5720/kjcn.2014.19.4.361
OBJECTIVES: This study was performed to set easily applicable portion sizes by sex and age for children at the Community Child Centers (CCC) in Korea. METHODS: Considering the age and gender... -
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- Utility of the Glycemic Index in Practical Diabetes Management
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Lee JH
- KMID: 2137272
- J Korean Diabetes.
- 2015 Jun;16(2):135-140.
- doi: 10.4093/jkd.2015.16.2.135
The glycemic index (GI) is the measure of how much and how quickly a particular food elevates blood glucose levels. The glycemic load (GL) is a related measurement that is... -
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- Study on Effective Methods for Reducing Leftovers in the Food Service Business & Industry
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Jun M, Min H
- KMID: 2300619
- Korean J Community Nutr.
- 2000 Mar;5(1):92-99.
A large amount of food waste in known to bring about many problems including environmental pollution. This study was carried out to investigate effective methods for reducing leftovers in the... -
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- The Amount of Sodium in the Processed Foods, the Use of Sodium Information on the Nutrition Label and the Acceptance of Sodium Reduced Ramen in the Female College Students
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Chang SO
- KMID: 2270030
- Korean J Nutr.
- 2006 Sep;39(6):585-591.
The amount of sodium in the processed foods was evaluated by the information on the nutrition label. One-meal type foods as Ramen, Woodong, Naengmyon provide the most sodium reaching 30... -
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- Assessment of Nutrient and Sugar Content and pH of Some Commercial Beverages
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Jun MK, Lee DH, Lee SM
- KMID: 2368318
- J Dent Hyg Sci.
- 2016 Dec;16(6):464-471.
- doi: 10.17135/jdhs.2016.16.6.464
The purpose of this study was to provide information on the labeling of nutritional components on beverages to aid in nutrition education and oral health promotion. The study was conducted... -
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- Current Status of Nutrient Fortification in Processed Foods and Food Fortification Policies in Other Countries
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Chang SO
- KMID: 2331897
- J Korean Diet Assoc.
- 1999 Aug;5(2):205-214.
Nutrition fortification of processed foods with microelements is a popular practice in many countries to improve nutritional status of target population. In this study the current food fortification in Korea... -
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- Assessment of Factors Affecting Plate Waste and Its Effects in Normal & Soft Diets Provided from Hospital Foodservice
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Yang IS, Kim JL, Seoul HY
- KMID: 2300669
- Korean J Community Nutr.
- 2001 Dec;6(5):830-836.
The purposes of this study were to : (a) analyze the portion size & plate waste of normal & soft diets provided by dietetic departments in hospital, (b) investigate the... -
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- Development and Application of Menu Engineering Technique for University Residence Hall Foodservice
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Yang IS, Lee HY, Shin SY, Do HW
- KMID: 2301406
- Korean J Community Nutr.
- 2003 Feb;8(1):62-70.
This article aims to summarize the development and application of menu engineering technique, 'Menu Engineering Modified by Preference (MEMP)'. The site selected for this project was a foodservice operation in... -
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- A Study on Kindergarten's Meal Service Program and Children's Food Intake
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Lee Y, Oh YJ
- KMID: 2269834
- Korean J Nutr.
- 2005 Apr;38(3):232-241.
Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors... -
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- Current Status and Management of Congregate Meal Service Program for the Elderly at Community Centers
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Suh HJ, Lee Y, Jang Y, Kim B, Lee H, Kim CI
- KMID: 2332097
- J Korean Diet Assoc.
- 2004 Aug;10(3):333-344.
To investigate current status of the elderly meal service program, community centers nationwide were surveyed for congregate meal services. The survey was conducted during the month of December 2002 by... -
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- The Different View Point Of Child Education Center Food Service Program between the Parents and the Teachers
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Lee Y
- KMID: 2233469
- Korean J Community Nutr.
- 2005 Oct;10(5):654-667.
To survey the different view points about food service programs among parents and teachers, 2 types of questionnaires, which consisted of attitude, perception, satisfaction and demand of the food service... -
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- The Evaluation of Nutrients and Health Functional Elements Presented at Nutrition Labels of Various Beverages in the Market
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Chang SO
- KMID: 2260513
- Korean J Nutr.
- 2007 Sep;40(6):558-565.
On the basis of the increasing interest for the selection of beverages, this study aimed to evaluate the contents of nutrients and health functional elements in the beverages. Total 161... -
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- Comparison of Dietary Attitudes and Attitudes to the School Lunch Service of Elementary and Middle School Students Living in the Same Region
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Park MH, Choi YS, Kim YJ
- KMID: 2300636
- Korean J Community Nutr.
- 2002 Feb;7(1):3-13.
The purpose of this study was to examine dietary attitudes of students and changes in their attitudes toward the school lunch service. The participants of the study were 483 students... -
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- Public Recognition and Acceptance of Yookmee ('6 dishes') Designated by Daejeon Metropolitan City as the Foods Representative of the Daejeon Area
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Suh YS, Chung YJ
- KMID: 2301336
- Korean J Community Nutr.
- 2003 Dec;8(6):901-909.
This study was conducted to devise a scheme for the development of foods designated as Yookmee ("6 dishes), which are representative food of Daejeon area. The Yookmee consist of Seolleongtang... -
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- Recipe Standardization and Nutrient Analysis of Local Foods of Cheollabuk-do Province(The First Report)
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Choo JJ, Shin MK, kwon KS, Yoon GS
- KMID: 2300813
- Korean J Community Nutr.
- 1998 Oct;3(4):630-641.
As the incidence of diet-related diseases increase, much attention has been focused of traditional foods. Traditional foods are ultimately based on local foods. However, there has been little study looking... -
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- Development and Pilot Testing of the Snackability Smartphone Application to Identify Healthy and Unhealthy Snacks
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Prapkree L, Sadjadi M, Huffman F, Palacios C
- KMID: 2457468
- Healthc Inform Res.
- 2019 Jul;25(3):161-172.
- doi: 10.4258/hir.2019.25.3.161
OBJECTIVES: Snacks contribute to the diet quality in youth, which is often poor. Although the US Department of Agriculture (USDA) has guidelines for healthy snacks, this is lost in translation... -
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