- A Study on Isoflavones Intake From Soy Foods and Perimenstrual Symptoms
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Kim HW, Khil JM
- KMID: 814168
- J Korean Acad Nurs.
- 2007 Apr;37(3):276-285.
PURPOSE: This study was conducted to explore the relationship between isoflavones intake from soy foods and perimenstrual symptoms among women. METHODS: The research design was a cross sectional study.... -
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- Soy food intake behavior by socio-demographic characteristics of Korean housewives
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Lee MJ, Park OJ
- KMID: 2139203
- Nutr Res Pract.
- 2008 Dec;2(4):275-282.
- doi: 10.4162/nrp.2008.2.4.275
In this study, the soy food intake behaviors including perception and intake frequency of soybean foods by sociodemographic variables were analyzed in housewives. The perception of housewives for soy foods... -
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- Women Infant and Children program participants' beliefs and consumption of soy milk : Application of the Theory of Planned Behavior
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Wheeler A, Chapman-Novakofski K
- KMID: 2313713
- Nutr Res Pract.
- 2014 Feb;8(1):66-73.
The purpose of this study was to determine if Theory of Planned Behavior (TPB) variables predict soy milk intake in a sample of WIC participants in 2 Illinois counties (n... -
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- The effect of fermented foods on the color and hardness change of denture base acrylic resins
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Jeon YM, Lim HS, Shin SY
- KMID: 1809418
- J Korean Acad Prosthodont.
- 2004 Aug;42(4):344-355.
STATEMENT OF PROBLEM: For a long time, many of denture base acrylic resins have been used for edentulous and partial edentulous patients because of easy manipulation and good mechanical properties,... -
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- A Study on the Attitude of Soy Food and Estimated Dietary Isoflavone Intake among Korean Adolescents
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Lee MJ, Kim MJ, Min SH, Yoon S
- KMID: 2233034
- Korean J Community Nutr.
- 2004 Oct;9(5):606-614.
This study was conducted to investigate the attitude to various soy foods and to estimate dietary isoflavone intake among Korean adolescents. The survey was carried out by self-administered questionnaire with... -
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- Gastric Cancer Epidemiology in Korea
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Shin A, Kim J, Park S
- KMID: 2055509
- J Gastric Cancer.
- 2011 Sep;11(3):135-140.
- doi: 10.5230/jgc.2011.11.3.135
Gastric cancer has been the most commonly diagnosed cancer in Korea although the age-standardized mortality and incidence has decreased gradually during last two decades. Helicobacter pylori infection and cigarette smoking... -
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- A Study on Dietary Isoflavone Intake from Soy Food and Urinary Isoflavone Excretion and, Menopausal Symptoms in Korean Women in Rural Areas
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Sung CJ, Choi SH, Kim MH, Park MH, Ko BS, Kim HK
- KMID: 2300622
- Korean J Community Nutr.
- 2000 Mar;5(1):120-129.
Very little is known about the relation between isoflavone intake and menopausal symptoms in Korean woman To find the effects and correlations between these factors, questionnaires(maternal factors, menopausal symptoms) anthropometric... -
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- The effect of fermented foods on the color change of soft denture liners
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Cho SH, Lim HS, Shin SY
- KMID: 2195750
- J Korean Acad Prosthodont.
- 2004 Oct;42(5):572-582.
STATEMENT OF PROBLEM: The clinical criteria of soft lining materials are resilience over an extended period, capability of forming a strong bond with denture base materials, dimensional stability, adequate tear... -
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- Sex- and age group-specific associations between intakes of dairy foods and pulses and bone health in Koreans aged 50 years and older: Based on 2008~2011 Korea National Health and Nutrition Examination Survey
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Seo HB, Choi YS
- KMID: 2328181
- J Nutr Health.
- 2016 Jun;49(3):165-178.
- doi: 10.4163/jnh.2016.49.3.165
PURPOSE: This study was performed to examine associations of intakes of milk and dairy products, pulses, and soy foods with bone health in Koreans aged 50 yr and older. METHODS: A... -
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- A study on the customer's perception of Korean traditional soy sauce and soybean paste products in Seoul and Gyeonggi-do
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Kim J
- KMID: 2268775
- Korean J Nutr.
- 2012 Dec;45(6):577-587.
- doi: 10.4163/kjn.2012.45.6.577
This study was conducted to investigate the consumption pattern and perception of traditional soy sauce and soybean paste products in male and female adults aged 19 and over in Seoul... -
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- Estimated dietary isoflavone intake among Korean adults
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Lee MJ, Kim JH
- KMID: 2313316
- Nutr Res Pract.
- 2007 Sep;1(3):206-211.
This study estimated the isoflavone intake level in Koreans using Food Frequency Questionnaire and analyzed related variables. The results showed that the average daily intake of isoflavone in adults was... -
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- A Study on Garlic Utilization Practice of Business and Industry Foodservice : Menu Analysis, consumed quantity of garlic and its content in each meal
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Bae HJ, Chun HJ
- KMID: 2331986
- J Korean Diet Assoc.
- 2002 May;8(2):154-162.
This study was performed in order to measure consumed quantity of garlic and its content in each meal. Statistical data analysis was performed utilizing SAS package program. The results of... -
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- Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium
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Jiang L, Shin EK, Seo JS, Lee YK
- KMID: 2444942
- J Nutr Health.
- 2019 Apr;52(2):185-193.
- doi: 10.4163/jnh.2019.52.2.185
PURPOSE: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. METHODS: A total of 600 foods from four seasonings (soy... -
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- Effects of Soy Product Intake and Interleukin Genetic Polymorphisms on Early Gastric Cancer Risk in Korea: A Case-Control Study
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Yang S, Park Y, Lee J, Choi IJ, Kim YW, Ryu KW, Sung J, Kim J
- KMID: 2394823
- Cancer Res Treat.
- 2017 Oct;49(4):1044-1056.
- doi: 10.4143/crt.2016.515
PURPOSE: The current study investigated whether the combined effects of soy intake and genetic polymorphisms of interleukin (IL) genes modify gastric cancer risk. MATERIALS AND METHODS: A total of 377 cases... -
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- Survey on Korean Food Preference of College Students in Seoul: Focused on Side Dishes
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Hong H, Kim JY, Lee JS
- KMID: 2270042
- Korean J Nutr.
- 2006 Oct;39(7):707-713.
This study was conducted to investigate the side dishes preference of Korean food with 403 college students (197 males and 206 females) in Seoul using questionnaires. Regarding preference of soups,... -
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- Vitamin B12 Contents in Some Korean Fermented Foods and Edible Seaweeds
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Kwak CS, Hwang JY, Watanabe F, Park SC
- KMID: 2265673
- Korean J Nutr.
- 2008 Jul;41(5):439-447.
There is a limitation to estimate vitamin B12 intake due to lack of data on vitamin B12 content in many Korean foods. In this study, vitamin B12 content was determined... -
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- The effect of various foods on the color stability of artificial teeth
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Lee YI, Cho IH, Lee JS
- KMID: 2000389
- J Korean Acad Prosthodont.
- 2009 Jan;47(1):82-90.
- doi: 10.4047/jkap.2009.47.1.82
STATEMENT OF PROBLEM: Recently, as patients'expectation and interest for esthetics are increasing, concerns of esthetic restoration for removable dentures as well as fixed prosthodontics are also increasing. And the... -
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- Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea
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Hong SB, Kim DH, Samson RA
- KMID: 2312817
- Mycobiology.
- 2015 Sep;43(3):218-224.
- doi: 10.5941/MYCO.2015.43.3.218
Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae, A. sojae, and... -
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- The Relationship of Eating Habits and Trigger Foods to Symptom Severity of Irritable Bowel Syndrome
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Back J, Jun SE
- KMID: 2173199
- J Korean Biol Nurs Sci.
- 2015 Nov;17(4):297-305.
- doi: 10.7586/jkbns.2015.17.4.297
PURPOSE: The purpose of this study was to investigate eating habits and the frequency of trigger-food consumption in patients with irritable bowel syndrome (IBS) and to examine the associations of... -
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- The Effect of Rheological Properties of Foods on Bolus Characteristics After Mastication
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Hwang J, Kim DK, Bae JH, Kang SH, Seo KM, Kim BK, Lee SY
- KMID: 2383652
- Ann Rehabil Med.
- 2012 Dec;36(6):776-784.
OBJECTIVE: To evaluate the effects of physical properties of foods on the changes of viscosity and mass as well as the particle size distribution after mastication. METHOD: Twenty subjects with no... -
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