- A Study on the Meal Portion Size of Kindergarten
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Lee Y, Oh YJ
- KMID: 2259858
- Korean J Nutr.
- 2007 Jan;40(1):89-96.
This study was performed to weigh the average meal portion sizes served for preschoolers by kindergarten teacher. The subjects were 53 teachers from 8 kindergartens, which are random sampled by meal... -
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- Validity of Self-administered Semiquantitative Food Frequency Questionnaire by Conditions of One Portion Size
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Kim M, Kim Y, Kim S
- KMID: 2359380
- Korean J Community Nutr.
- 1998 May;3(2):273-280.
This study was designed to estimate the improvement of Validity for food frequency questionnaire(FFQ) by offering multiple choice portion size in developing a questionnaire. Validity of the two methods(food frequency... -
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- A Study of the Dietary Intake Status and One Portion Size of Commonly Consumed Food and Dishes in Korean Elderly Women
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Kim SY, Jung K, Lee B, Chang Y
- KMID: 2300874
- Korean J Community Nutr.
- 1997 Oct;2(4):578-592.
The use of semiquantitative food frequency to estimate dietary intake has become widespread in nutritional epidemiologic studies. It had been suggested that knowledge about a person's usual portion size... -
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- The Effect of the Reduced Portion Size by Using a Diet Rice Bowl on Food Consumption and Satiety Rate
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Chang UJ, Jung EY, Hong IS
- KMID: 2237122
- Korean J Community Nutr.
- 2007 Oct;12(5):639-645.
Using the diet rice bowl, this study examined whether visual cues related to portion size can influence intake volume without altering satiation. 24 subjects ate lunch and subsequent dinner meal... -
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- Energy Content Estimation by Collegians for Portion Standardized Foods Frequently Consumed in Korea
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Kim J, Lee HJ, Lee HJ, Lee SH, Yun JY, Choi MK, Kim MH
- KMID: 2279618
- Clin Nutr Res.
- 2014 Jan;3(1):24-32.
- doi: 10.7762/cnr.2014.3.1.24
The purpose of this study is to estimate Korean collegians' knowledge of energy content in the standard portion size of foods frequently consumed in Korea and to investigate the differences... -
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- Recommendation of Serving Size of the Meal Service of Community Child Centers in Korea
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Lee SE, Shim JE, Kwon S, Yeoh Y, Yoon J
- KMID: 2268086
- Korean J Community Nutr.
- 2014 Aug;19(4):361-371.
- doi: 10.5720/kjcn.2014.19.4.361
OBJECTIVES: This study was performed to set easily applicable portion sizes by sex and age for children at the Community Child Centers (CCC) in Korea. METHODS: Considering the age and gender... -
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- Analysis of Weight Maintenance Behavior among Female University Students
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Baek S, Kim E
- KMID: 2301117
- Korean J Community Nutr.
- 2007 Apr;12(2):150-159.
Since the 1980's, despite the conclusion of a number of studies in Western countries focusing upon weight maintenance there has been no similar research in Korea which takes into account... -
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- Dietary Intervention Strategies to Reduce Energy Intake in Diabetes
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Rho MR
- KMID: 2137283
- J Korean Diabetes.
- 2015 Mar;16(1):43-48.
- doi: 10.4093/jkd.2015.16.1.43
Weight loss is physiologically beneficial in treating type 2 diabetes. Losing weight occurs when the body has a negative energy balance. However, many people have trouble in restricting their caloric... -
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- Assessment of Factors Affecting Plate Waste and Its Effects in Normal & Soft Diets Provided from Hospital Foodservice
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Yang IS, Kim JL, Seoul HY
- KMID: 2300669
- Korean J Community Nutr.
- 2001 Dec;6(5):830-836.
The purposes of this study were to : (a) analyze the portion size & plate waste of normal & soft diets provided by dietetic departments in hospital, (b) investigate the... -
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- The Analysis of the Difference between Interviewers and the Days of the Week using the 24-Hour Dietary Recall Method
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Choue RW, Hong JY, Lee HW, Lee SL
- KMID: 2331830
- J Korean Diet Assoc.
- 1997 Feb;3(1):1-8.
The purpose of the study is to evaluate the differential effects caused by the interviewers and the days of the week using the 24-hour dietary recall method on the dietary... -
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- The Assessment of Patient Satisfaction in Accordance with Hospital Patients Food Service Cluster Groups
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Chang UJ, Kim HJ, Hong WS
- KMID: 2300618
- Korean J Community Nutr.
- 2000 Mar;5(1):83-91.
The aims of this study are to evaluate the quality of hospital food services and the evaluate the quality in selected hospitals trough the use of the questionnaires. A survey... -
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- A Study on Kindergarten's Meal Service Program and Children's Food Intake
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Lee Y, Oh YJ
- KMID: 2269834
- Korean J Nutr.
- 2005 Apr;38(3):232-241.
Today, the role of kindergarten is more important as nutrition provider through snack and meal services. Desirable kinds and amounts of food items at school lunch menu were important factors... -
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- The Assessment of Foodservice Satisfaction by Orthopedic Patients according to their Involvement
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Shim E, Yoon S, Hong W
- KMID: 2332050
- J Korean Diet Assoc.
- 2004 May;10(2):184-189.
The purposes of this study were to evaluate the quality of hospital food services in view of patients in orthopedic wards and accomplish the quality improvement in hospital foodservice operations.... -
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- Comparison of Students' Satisfaction with Middle School Foodservice by Region in Gangwon Province
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Jang MR, Kim JY
- KMID: 2332145
- J Korean Diet Assoc.
- 2005 Nov;11(4):405-417.
The purpose of this study was to evaluate students' satisfaction with foodservice of middle school by region in Gangwon province. Students' satisfaction concerning foodservice quality characteristics was surveyed by using... -
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- Qualitative study on home delivery meal services for the elderly
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Seo S, Yu E, Kim OY
- KMID: 2327138
- J Nutr Health.
- 2013 Dec;46(6):589-596.
As the importance of elderly's dietary life have increased, low-income elderly's meal should be taken care by social policies. Nevertheless, there is a lack of systematic management in home-delivery meal... -
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- The Effect of Individual Nutrition Counseling on Diet and Nutrition Status of Postoperative Breast Cancer Patients
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Do MH, Lee SS, Jung PJ, Lee MH
- KMID: 2269797
- Korean J Nutr.
- 2004 Sep;37(7):557-565.
This study was conducted to assess the effect of nutrition counseling for postoperative female breast cancer patients (N = 38). In baseline survey, we investigated the nutrition parameters by measuring... -
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- Analysis of factors affecting customer satisfaction of HACCP applied restaurant in highway service area
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Kim TH, Bae HJ
- KMID: 2386630
- J Nutr Health.
- 2017 Jun;50(3):294-301.
- doi: 10.4163/jnh.2017.50.3.294
PURPOSE: The purposes of this study were to investigate food consumption practices and analyze factors that influence customer satisfaction of an HACCP applied restaurant in a highway service area. METHODS: A... -
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- Study on the snack menu pattern, food diversity and satisfaction of parent provided by Center for Children's Foodservice Management in Jeonbuk area
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Sym EB, Rho JO
- KMID: 2461462
- J Nutr Health.
- 2019 Oct;52(5):501-513.
- doi: 10.4163/jnh.2019.52.5.501
PURPOSE: This study examined the menu pattern, food diversity, and satisfaction of parents with the snack menus of childcare centers provided by the Center for Children's Foodservice Management (CCFM) in... -
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- Effects of Nutrition Education on Food Waste Reduction
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Kim SH, Choi EH, Lee KE, Kwak TK
- KMID: 2332185
- J Korean Diet Assoc.
- 2007 Nov;13(4):357-367.
This research was performed to evaluate the effects of nutrition education on food waste reduction at school food service. A dietitian conducted nutrition education on environmental protection and proper eating... -
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- A Study on the Promotion of Adolescent's Milk Consumption (I): Milk Preference and Intake Patterns of Urban Adolescents
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Hong KJ, Lee JW, Park MS, Cho YS
- KMID: 2181555
- J Korean Diet Assoc.
- 2007 Feb;13(1):61-72.
In order to study milk preference and intake pattern of adolescents, the questionnaire survey was conducted with 929 middle and high school students residing in Chungnam cities through October and... -
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