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12 results

Nutritional characteristics of horsemeat in comparison with those of beef and pork

Lee CE, Seong PN, Oh WY, Ko MS, Kim KI, Jeong JH

  • Nutr Res Pract.
  • 2007 Mar;1(1):70-73.
This study was conducted to determine the nutritional characteristics of horsemeat and bone meal in comparison with those of beef and pork presented by Dietary Reference Intakes For Koreans. Longissimus...
The associations between serum leptin, adiponectin and intercellular adhesion molecule-1 in hypercholesterolemic patients

Park E, Shin MJ, Chung N

  • Nutr Res Pract.
  • 2007 Mar;1(1):65-69.
We examined the associations between adiponectin or leptin and serum ICAM-1 levels in seventy-six hypercholesterolemic patients (mean age 59 yrs, 25 males and 51 females, LDL-cholesterol>=130mg/dL at screening). Blood lipid...
Dining-out behaviors of residents in Chuncheon city, Korea, in comparison to the Korean National Health and Nutrition Survey 2001

Kang YW, Hong KE, Choi HJ, Joung H

  • Nutr Res Pract.
  • 2007 Mar;1(1):57-64.
Dining-out behavior is associated not only with socio-demographic characteristics such as gender, education, occupation, residence, and marital status, but also with individual preferences, such as eating-out activities, interests, and opinions....
The iron status, clinical symptom and anthropometry between normal and anemic groups of middle school girls

Hong SM, Cho JY, Chung HJ

  • Nutr Res Pract.
  • 2007 Mar;1(1):52-56.
This research analyzed the iron status, clinical symptoms and physical characteristics between normal and anemic group of middle school girls in the Ulsan metropolitan area. It was carried out with...
Evaluation of a theory-based community intervention to increase fruit and vegetable intakes of women with limited incomes

Chung SJ, Hoerr SL

  • Nutr Res Pract.
  • 2007 Mar;1(1):46-51.
The study objectives were to increase both the stage of readiness to eat fruit and vegetables as well as the intakes of women who participated in the Expanded Food and...
Personal digital assistants: Essential tools for preparing dietetics professionals to use new generation information technology

Jang M, Song WO

  • Nutr Res Pract.
  • 2007 Mar;1(1):42-45.
Rapid integration of information technology into health care systems has included the use of highly portable systems-in particular, personal digital assistants (PDAs). With their large built-in memories, fast processors, wireless...
Recognition of body image and food behavior factors among middle school students in San Francisco area

Kim JH

  • Nutr Res Pract.
  • 2007 Mar;1(1):36-41.
The purpose of this study was to determine the recognition of body image and food behavior factors according to the BMI. The subjects of this study were 242 7th grade...
Cellular Zn depletion by metal ion chelators (TPEN, DTPA and chelex resin) and its application to osteoblastic MC3T3-E1 cells

Cho YE, Lomeda RA, Ryu SH, Lee JH, Beattie JH, Kwun IS

  • Nutr Res Pract.
  • 2007 Mar;1(1):29-35.
Trace mineral studies involving metal ion chelators have been conducted in investigating the response of gene and protein expressions of certain cell lines but a few had really focused on...
Transcriptome analysis and promoter sequence studies on early adipogenesis in 3T3-L1 cells

Kim SJ, Lee KH, Lee YS, Mun EG, Kwon DY, Cha YS

  • Nutr Res Pract.
  • 2007 Mar;1(1):19-28.
To identify regulatory molecules which play key roles in the development of obesity, we investigated the transcriptional profiles in 3T3-L1 cells at early stage of differentiation and analyzed the promoter...
The effects of physical training on antioxidative status under exercise-induced oxidative stress

Choi EY, Cho YO

  • Nutr Res Pract.
  • 2007 Mar;1(1):14-18.
This study investigated the effect of physical training and oxidative stress on the antioxidative activity and on plasma lipid profile. Forty eight rats were given either a physical training or...
Cultural perspectives and current consumption changes of cooked rice in Korean diet

Kim SH

  • Nutr Res Pract.
  • 2007 Mar;1(1):8-13.
Cooked rice is a staple food for Koreans which provides more than 60% of daily required energy. In 1960's, Koreans ate 600 g-800 g of cooked rice per meal and...
Historical background and development of applied nutrition and community nutrition in Korea

Mo S

  • Nutr Res Pract.
  • 2007 Mar;1(1):3-7.
This paper overviews the historical background and development of applied nutrition and community nutrition in Korea. The nutrition studies in the early years focused on animal experiments, human metabolism, and...

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