- Study on Awareness and Factors Influencing on Duty of Cooking Soldier
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Yeo WS
- KMID: 2332175
- J Korean Diet Assoc.
- 2007 Aug;13(3):217-227.
This study aims to help improving the quality of military food service as identifying awareness, attitudes and satisfaction of cooking soldier on their duties and providing basic data to find... -
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- Thermal Ocular Surface Injury from Cooking Oil: Delayed Onset Transient Corneal Infiltration and Myopic Shift
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Ahn JH, Kim DH
- KMID: 2160467
- Korean J Ophthalmol.
- 2016 Apr;30(2):150-151.
- doi: 10.3341/kjo.2016.30.2.150
No abstract available. -
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- Effects of Cooking Activities on the Taste and Perception of Korean Foods among Upper Grade Elementary School Children
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Ahn H, Woo T, Lee KH
- KMID: 2332373
- J Korean Diet Assoc.
- 2012 Nov;18(4):344-355.
The purpose of this study was to evaluate the effects cooking activities on the taste and perception of Korean foods in upper grade school children. The cooking class program was... -
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- How to Cook Healthy Diet for People with Diabetes
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Lee JJ
- KMID: 2173891
- J Korean Diabetes.
- 2014 Sep;15(3):167-171.
- doi: 10.4093/jkd.2014.15.3.167
For people living with diabetes, it is very important to put fundamental principles into practice to ensure an as stable as possible glucose level. The key principles that should be... -
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- Effects of Fusion-Food Cooking Activity on Elementary School Students' Knowledge, Preferences and Perceptions of Korean Traditional Foods
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Bae JH, Lee KA
- KMID: 2267410
- Korean J Community Nutr.
- 2012 Aug;17(4):376-389.
- doi: 10.5720/kjcn.2012.17.4.376
The purpose of this study was to develop a fusion-food cooking program and apply that to sixth grade elementary school students, and to investigate its' effects on their knowledge, preferences,... -
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- Compliance with GMP and SSOP in College Foodservices by Comparison of Elementary and Middle & High School Foodservices
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Park SH, Moon HK
- KMID: 2332360
- J Korean Diet Assoc.
- 2012 Aug;18(3):248-265.
A total of 262 dietitians (in 97 college foodservices nationwide, 86 elementary school foodservices, and 79 middle & high school foodservices in the Changwon area) were given a survey questionnaire... -
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- Housewives' Behavior of Purchasing Special Eggs and Cooking Patterns of Eggs in Kyunggi-do and Inchon
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Chang KJ, Cho YB
- KMID: 2300857
- Korean J Community Nutr.
- 1997 Dec;2(5):711-720.
The purpose of this study was to investigate the purchase of special and cooking patterns of eggs. This survey was carried out through questionnaire and the subjects were 435 housewives... -
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- Microbiological Quality and Change in Vitamin C Contents of Vegetables Prepared at Industrial Foodservice Institutions in Kumi
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Kim GR, Jang MS
- KMID: 2331877
- J Korean Diet Assoc.
- 1998 Aug;4(2):263-269.
This study was investigated to see the microbiological results(total plate counts, coliforms) and vitamin C contents in cooking five kinds of raw and cooked vegetables, contributing to a data base... -
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- Attitude of dietitians working for elementary schools on meat products
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Son SM, Lee KS
- KMID: 2331833
- J Korean Diet Assoc.
- 1997 Feb;3(1):30-43.
This study was conducted to investigate the attitude of dietitians on meat products and consumption of meat products in meal service of elementary school. Eight hundred and forty two questionnaires... -
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- Diversity of Main Dishes of Menus at University Faculty Cafeterias
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Kim SY, Park MY
- KMID: 2183395
- J Korean Diet Assoc.
- 2015 Nov;21(4):320-332.
- doi: 10.14373/JKDA.2015.21.4.320
This study investigated the main dishes of menus at university faculty cafeterias to understand current lunch menu trends. A sample of 1040 menus was collected from Internet homepages of 52... -
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- A Survey of Teachers' Recognition on Nutrition Knowledge and Nutrition Education at Day-care Centers
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Park KM
- KMID: 2233926
- Korean J Community Nutr.
- 2005 Dec;10(6):920-929.
This study was aimed at knowing the recognition of teachers' nutrition knowledge and nutrition education at day-care centers in Seong-nam. Teachers were all female, most of whom were in the... -
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- Effect of Different Cooking Methods on Histamine Levels in Selected Foods
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Chung BY, Park SY, Byun YS, Son JH, Choi YW, Cho YS, Kim HO, Park CW
- KMID: 2395177
- Ann Dermatol.
- 2017 Dec;29(6):706-714.
- doi: 10.5021/ad.2017.29.6.706
BACKGROUND: Histamine in food is known to cause food poisoning and allergic reactions. We usually ingest histamine in cooked food, but there are few studies about the influence of cooking... -
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- Advanced Glycation End Products and Management of Diabetes Diet
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Lee HS
- KMID: 1430840
- J Korean Diabetes.
- 2013 Jun;14(2):90-93.
- doi: 10.4093/jkd.2013.14.2.90
The amino groups of proteins react non-enzymatically with glucose. This posttranslational modification leads, via reversible Schiff-base adducts, to protein-bound Amadori products. Through subsequent oxidations and dehydrations, including free radical intermediates,... -
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- Is There Any Necessity to Prescribe Consumption of Walnuts Cooked by Different Processing Techniques to Patients With Walnut Allergy?
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Oh JW
- KMID: 2421666
- Allergy Asthma Immunol Res.
- 2018 Jul;10(4):287-289.
- doi: 10.4168/aair.2018.10.4.287
The present study focused on identifying the usual methods of cooking walnuts in order to investigate changes in walnut allergen activity caused by cooking and evaluated the allergenic changes in... -
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- A Study on the menu preferences with school dinner by food service management types in Daegu
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Lee EJ
- KMID: 2268744
- Korean J Nutr.
- 2012 Oct;45(5):489-499.
- doi: 10.4163/kjn.2012.45.5.489
The purpose of this study is to present basic data for an improvement of school foodservice by identifying students' preference level for school meal menu. A survey was carried out... -
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- Comparative Analysis of Dietitians' and Cooks' Performance for Equipment Sanitation Management at School Foodservices in Gyeonggi Province
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Lee MJ, Jang MS, Lee JM
- KMID: 2332178
- J Korean Diet Assoc.
- 2007 Aug;13(3):250-264.
The purpose of this study was to compare dietitians' with cooks' actual sterilization performance for improving points of sanitation practices of cooking instruments and facilities in Kyonggi Province school foodservices.... -
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- The Development and Evaluation of a Nutrition Education Program including Sensory and Cooking Activity to Promote Vegetable Intake among School Aged Children
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Lee HH, Shin MK, Kim H, Kwon S, Oh SY, An H
- KMID: 2442658
- Korean J Health Promot.
- 2019 Mar;19(1):49-58.
- doi: 10.15384/kjhp.2019.19.1.49
BACKGROUND: The aim of the study is the development of nutrition education program for promoting vegetable intakes of school aged children. METHODS: After a pilot study and consultations of experts, a... -
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- Residual Mercury in Soy-Bean Sprouts by Steps of Cooking
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Chung JY, Park JD, Chung KC
- KMID: 2282250
- Korean J Prev Med.
- 1986 Nov;19(2):307-313.
This study was carried out in order to estimate the residual amount of mercury in soy-bean sprouts in each steps of cooking. Samples were taken at markets and also cultured... -
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- Investigation of Microbial Contamination and Working Environment in University Foodservices
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Park SH, Moon HK
- KMID: 2406214
- J Korean Diet Assoc.
- 2017 May;23(2):180-191.
- doi: 10.14373/JKDA.2017.23.2.180
The purpose of this study was to identity the probability of cross-contamination from the environment. For this, we examined foodservices at 20 universities/colleges for microbiological analysis of their working facilities... -
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- A Study on Middle School Students' Recognition of Food and Nutrition Part in Home Economics
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Choi SJ, Sohn HS, Cha YS, Kim SB
- KMID: 2232870
- Korean J Community Nutr.
- 2004 Feb;9(1):12-18.
The purpose of this study was to investigate the differences of middle school students' recognition of food and nutrition part in Home Economics by gender, school location and school type.... -
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