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Effect of Sustainability Management at Coffee Houses on Customers' Store Image and Behavioral Intention

Shin J, Kim S, Yoon J

  • Korean J Community Nutr.
  • 2012 Aug;17(4):494-503.
  • doi: 10.5720/kjcn.2012.17.4.494
The purpose of this study was to examine the effect of sustainability management (SM) at coffee houses on customers' store image and behavioral intention. In addition, customers' willingness to pay...
Comparative Analysis of the Quality Attributes Affecting Students' Satisfaction on School Lunch Service of Middle School by Year

Yi BS

  • Korean J Community Nutr.
  • 2012 Aug;17(4):479-493.
  • doi: 10.5720/kjcn.2012.17.4.479
This study was conducted to investigate quality attributes which could affect foodservic satisfaction by the year (2005, 2008, 2011) and dining area (classroom vs. dining hall) in order to find...
A Study on the Health and Nutritional Characteristics according to Household Income and Obesity in Korean Adults Aged over 50: Based on 2005 KNHANES

Ahn SH, Son SM, Kim HK

  • Korean J Community Nutr.
  • 2012 Aug;17(4):463-478.
  • doi: 10.5720/kjcn.2012.17.4.463
This study investigated the health and nutritional characteristics according to household income level and obesity in Koreans aged over 50 years based on the 2005 National Health and Nutrition Examination...
Characteristics of the Health Factors in 45~60 Year Old Korean Women related to Menopausal Stages: Based on 2008~2009 Korean National Health and Nutrition Examination Survey

Lee HJ, Cho KH, Lee KH

  • Korean J Community Nutr.
  • 2012 Aug;17(4):450-462.
  • doi: 10.5720/kjcn.2012.17.4.450
We analyzed data from the combined 2008~2009 Korean National Health and Nutrition Examination Survey (KNHANES) to compare the health factors related to menopausal stages in 45~60 year old Korean women....
Analysis of Body Composition, Dietary Behaviors and Life style of 30~50 year old Women Living in Seoul

Koo JO, Park S

  • Korean J Community Nutr.
  • 2012 Aug;17(4):440-449.
  • doi: 10.5720/kjcn.2012.17.4.440
This study was carried out to investigate the distribution of body composition, and to analyze its relationship to dietary behaviors and life style. The study subjects were divided into 3...
A Study of Glycemic Index, Glycemic Load and Food Sources according to Body Mass Index in Female College Students

Yeon JY, Kim EY

  • Korean J Community Nutr.
  • 2012 Aug;17(4):429-439.
  • doi: 10.5720/kjcn.2012.17.4.429
The purpose of this study was to evaluate nutrients intakes, glycemic index (GI), glycemic load (GL) according to body mass index (BMI) in female college students (n = 320). The...
Evaluation of Nutrient Intake and Anthropometric Parameters related to Obesity in Korean Female Adolescents according to Dietary Diversity Score: From the Korean National Health and Nutrition Examination Surveys, 2007-2009

Bae YJ

  • Korean J Community Nutr.
  • 2012 Aug;17(4):419-428.
  • doi: 10.5720/kjcn.2012.17.4.419
The purpose of this study was to evaluate nutrient intake and anthropometric parameters related to obesity in Korean female adolescents according to dietary diversity score. We analyzed data from the...
Comparison of Food and Nutrient Consumption Status between Displaced North Korean Children in South Korea and South Korean Children

Lee SK, Nam SY

  • Korean J Community Nutr.
  • 2012 Aug;17(4):407-418.
  • doi: 10.5720/kjcn.2012.17.4.407
Many displaced North Koreans (NK) are living in South Korea (SK); however nutrition research with the displaced NK is limited. This study examined food and nutrient consumption status of displaced...
Development and Evaluation of a Nutrition Education Website for the Prevention and Management of Childhood Obesity

Yon M, Park C, Yoo KH, Hyun T

  • Korean J Community Nutr.
  • 2012 Aug;17(4):390-406.
  • doi: 10.5720/kjcn.2012.17.4.390
Childhood obesity has rapidly increased worldwide and is one of the most serious health problems in this age group. In order to prevent and manage childhood obesity, we developed a...
Effects of Fusion-Food Cooking Activity on Elementary School Students' Knowledge, Preferences and Perceptions of Korean Traditional Foods

Bae JH, Lee KA

  • 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,...
Development of a Risk Communication Material on Artificial Food Color Additives for Elementary School Students

Ko MH, Kim JW

  • Korean J Community Nutr.
  • 2012 Aug;17(4):365-375.
  • doi: 10.5720/kjcn.2012.17.4.365
The purpose of this study was to develop a risk communication material on artificial food color additives for elementary school students. The development was based on a previous study on...

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