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Comparison of Salinity and Sodium Content by the Salinity Measurement Frequency of Soups of Childcare Centers Enrolled in the Center for Children's Food Service Management in Daegu

Lee NY, Lee YK

OBJECTIVES: This study examined the salinity of soups provided at childcare centers by measuring the salinity for three years and providing basic data for sodium reduction. METHODS: The soup salinity was...
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Comparison of the sodium content of Korean soup-based dishes prepared at home, restaurants, and schools in Seoul

Park Y, Yoon J, Chung SJ

Purpose: The aim of this study was to measure the sodium content of the solid and liquid components of soup-based dishes (SBD) including Korean soup, stew, noodle/dumplings, and watery kimchi...
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Evaluation of the Menus of Senior Welfare Centers for Home-bound Elderly

Jung EK, Park S, Kim JS

This study examined the characteristics of the foodservice menu items offered at senior welfare centers to provide information on Korean senior menu development. A total of 514 lunch menu items...
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Dietary assessment according to intake of Korean soup and stew in Korean adults: Based on the 2011~2014 Korea National Health and Nutrition Examination Survey

Kwon YS, Han G

PURPOSE: This study was conducted to conduct dietary assessment of Korean adults according to intake of Korean soup and stew. METHODS: To accomplish this study, 20,926 adults aged 19 yr or higher...
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Survey on Dietary Behaviors and Intakes of Instant Noodle (Ramyeon) Soup among College Students

Kim HS, Lee EY, Kim K, Kim KW, Pyun J, Chung SJ, Kwon YH, Yeo I, Lee S, Nam K

High intakes of sodium may increase the risk of hypertension or cardiovascular diseases. According to the 2010 Korea National Health and Nutrition Survey, the average intake of sodium was 4,878...
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Effect of Visual Perception on Food Consumption and Satiety Levels Using a Modified Soup Bowl

Jung EY, Hong YH, Kwon HJ, Eum YK, Chang UJ

  • KMID: 2332299
  • J Korean Diet Assoc.
  • 2010 Aug;16(3):270-278.
We examined whether visual perception related to consumption norms could influence food consumption and satiety by using modified soup bowls with elevated bottoms. Twenty-six healthy women (BMI 19.9 kg/m2 Age...
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The Relationship between Food Intake, Sodium Intake and Satiety Rate and the Methods of Consuming Soup

Chang UJ, Jo JN

  • KMID: 2332277
  • J Korean Diet Assoc.
  • 2009 Nov;15(4):397-404.
In this study, we examined food intake, sodium intake, and satiety rate for different methods of consuming soup. Healthy young women (n=50) participated in this study. The subjects ate cooked...
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A Case of Beriberi Because of Continuous Rice-soup Feeding during One and Half Years

Yang ES, Yoon YH, Rho YI, Moon KR

  • KMID: 2275211
  • Korean J Pediatr Gastroenterol Nutr.
  • 2004 Sep;7(2):264-267.
Beriberi, which is caused by thiamin deficiency, is a rare disease in recent years. But it has been described in the Eastern literature as far back as the 17th century....
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Effects of Spicy Soup with Red Pepper on Body Temperature, Blood Pressure, Appetite and Energy Intake

Kim SY, Kim JY, Park GM, Jang HA

  • KMID: 1618400
  • Korean J Nutr.
  • 2003 Oct;36(8):870-881.
We examined the effects of 5 g red pepper powder in soup preload given at breakfast on food intake, blood pressure, body core temperature, hunger, fullness and thirst scores in...
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Effects of Soup Temperature on Hunger, Energy and Nutrient Intake

Kim SY, Jang HA, Kim JY, Park GM

  • KMID: 1618399
  • Korean J Nutr.
  • 2003 Oct;36(8):859-869.
The purpose of this study was to compare the effects of soup temperature on hunger, energy, and nutrient intake. The hot meal consisted of 400 g of hot beef-vegetable soup...
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The Changes of Electrog astrographic indings and Gastric Fullness before and after Rice Soup in Patient swith Dysmotility-like Functional Dyspepsia

Park YI, Kang YW

  • KMID: 2304676
  • Korean J Gastroenterol.
  • 1998 Dec;32(6):709-716.
BACKGROUND/AIMS: The aim of this study was to evaluate the changes of electrogastrographic findings and gastric fullness before and after feeding rice soup in patients with dysmotility-like functional dyspepsia (DLFD). METHODS:...
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Alterations of the TSH Levels in the Breast Feeding Newborn Infants after the Mother's Eating Brown Seaweed Soup

Kim MH, Oh MH, Kim ER, Lee MJ

  • KMID: 2071972
  • Korean J Perinatol.
  • 1998 Dec;9(4):394-399.
PURPOSE: After delivery, eating brown seaweed soup is a typical Korean tranditional habit. But, excessive intake of iodine transiently inhibits biosynthesis and secretion of thyroid hormones if a certain threshold...
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