Skip Navigation
Skip to contents
Filter

ARTICLE TYPE

PUBLICATION DATE

6 results
Display

Generation of Food Waste and Plate Waste Reduction Strategies in School Food Services in Gyeonggi Province

Choi J, Lee KE

  • Korean J Community Nutr.
  • 2019 Oct;24(5):422-432.
  • doi: 10.5720/kjcn.2019.24.5.422
OBJECTIVES: The purposes of the study were to assess wastes generated in school foodservice and to identify factors influencing the generation of plate waste. METHODS: A survey was administered from November...
Comparison of Dietary Behavior of Eating Alone in Single Households by Status of Workers and Age

Jo PK, Oh YJ

  • Korean J Community Nutr.
  • 2019 Oct;24(5):408-421.
  • doi: 10.5720/kjcn.2019.24.5.408
OBJECTIVES: This study compared the dietary behaviors of single-person households when eating alone according to the employment pattern and age. METHODS: A total of 566 people aged 20~59 years old were...
Sleep Quality and Its Association with the Dietary Behavior and Lifestyle of University Students in Cheongju

Jin S, Pae M

  • Korean J Community Nutr.
  • 2019 Oct;24(5):395-407.
  • doi: 10.5720/kjcn.2019.24.5.395
OBJECTIVES: This study examined the association of the sleep quality and patterns with the dietary behavior, including snack and beverage consumption, taste preferences, as well as lifestyle of university students. METHODS:...
Relationship between Dietary Behaviors and Life Stress of Middle School Students in Gyeonggi Area

Park KA, Lee MS, Song KH

  • Korean J Community Nutr.
  • 2019 Oct;24(5):384-394.
  • doi: 10.5720/kjcn.2019.24.5.384
OBJECTIVES: The study was performed to examine the dietary behaviors and life stress of middle school students in the Gyeonggi area. METHODS: A total of 580 middle school students (295males, 285...
Consumer Innovativeness and Consumption Behavior of New Sauce Products for the Japanese Consumer

Kim SJ, You SY, Lee MA, Park E

  • Korean J Community Nutr.
  • 2019 Oct;24(5):374-383.
  • doi: 10.5720/kjcn.2019.24.5.374
OBJECTIVES: This study analyzed Japanese consumers on their sauce consumption, and assessed the relationship between consumer innovativeness and consumption behavior for new sauce products. METHODS: The survey was completed by local...
Effect of Dietary Education Experience (Home, School, and Mass Media) on Food Consumer Information literacy

Kim JE, Choi KS

  • Korean J Community Nutr.
  • 2019 Oct;24(5):363-373.
  • doi: 10.5720/kjcn.2019.24.5.363
OBJECTIVES: This study examined the effects of dietary education experience (home, school, and mass media) on food consumer information literacy. METHODS: The study subjects were 454 adult consumers who answered a...

Go to Top

Copyright © 2020 by Korean Association of Medical Journal Editors. All rights reserved.     E-mail: koreamed@kamje.or.kr