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Evaluation of Foodservice Quality on the Viewpoint of Personnel in Hospital Foodservice

Lee HY, Chang SH, Yang IS

  • KMID: 2332103
  • J Korean Diet Assoc.
  • 2004 Nov;10(4):401-406.
The purposes of this study was to evaluate the foodservice quality on the viewpoint of personnel in hospital foodservice. In result, S hospital's foodservice quality, that was evaluated by personnel,...
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Effect of Sanitization on Raw Vegetables not Heated in Foodservice Operations

Moon HK, Jean JY, Kim CS

  • KMID: 2332101
  • J Korean Diet Assoc.
  • 2004 Nov;10(4):381-389.
The purpose of this study was to investigate effectiveness of sanitization on raw vegetables not heated in foodservice operations. Microbiological examinations of food materials and cooked food with leek Gukgalli...
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A Perception of Dietitians for Using Imported Foods and Pro-environment Farm Products for Elementary School Foodservice Operations in Busan

Ryu MJ, Suh JS, Lyu ES

  • KMID: 2332108
  • J Korean Diet Assoc.
  • 2004 Nov;10(4):452-466.
The purpose of this study was to assess the use of food materials at elementary school in Busan area and provide school meal management with basic data to improvement of...
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Development and Assessment of Maternal and Child Nutrition Education Materials for Health Center Use

Kim YJ, Ryou HJ, Nam HJ, Min YH, Park HR

  • KMID: 2332106
  • J Korean Diet Assoc.
  • 2004 Nov;10(4):428-441.
This study focused on developing and assessing the effectiveness of maternal and child nutrition education materials that can be used conveniently at health centers. Focus group interviews with pregnant women,...
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Exploratory Case Study for Identifying Detail Attributes on the Food Taste & the Menu in Office Fodservice of Contract Foodservice Management Company

Park OJ, Park MK, Yang IS, Lee MJ

  • KMID: 2332109
  • J Korean Diet Assoc.
  • 2004 Nov;10(4):467-475.
The purposes of this exploratory study were to a) verify the first image remember percentage about foodservice and the desire to eat, b) identify detail attributes on the 'food taste'...
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Elementary School Children's Nutrient Intakes by School Lunch in Jeonbuk Area

Kim MJ, Sohn HS, Cha YS, Kim SB

  • KMID: 2332105
  • J Korean Diet Assoc.
  • 2004 Nov;10(4):417-427.
The purpose of this study was to investigate children's nutrient intakes by school lunch. Evaluation of nutrient intakes by school lunch for three days was conducted with 86 children in...
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A study of Nutritional Improvement in the Patients with Neurologic Disorders by Changing Enteral Feeding Methods

Kim HJ, Kang EH, Lee J, Kim O

  • KMID: 2332107
  • J Korean Diet Assoc.
  • 2004 Nov;10(4):442-451.
Protein-calories malnutrition is common among patients in the hospital. In particular, elderly patients with neurologic disorders has more risk of nutritional deficiency due to swallowing difficulty. Enteral tube feeding is...
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Analysis of recipes for Korean foods in Web sites

Yoon MO, Moon HK

  • KMID: 2332102
  • J Korean Diet Assoc.
  • 2004 Nov;10(4):390-400.
Food and nutrition sites are the major portion of the health information sites. For the point of public health it is very important to secure validity and reliability of information...
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A Comparison of Growth Development and Nutrient Intakes between Double Income Families' and Full-Time Housewives' Preschool Children

Myung KH, Shin SM, Choi MK

  • KMID: 2332104
  • J Korean Diet Assoc.
  • 2004 Nov;10(4):407-416.
The purpose of this study was to examine the comparison of growth development, bone mineral density and nutrient intakes between double income families' preschool children(DIFPC) and full-time housewives' preschool children(FHPC)....
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