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Association of Soybean Food Intake and Cardiometabolic Syndrome in Korean Women: Korea National Health and Nutrition Examination Survey (2007 to 2011)

Jun SH, Shin WK, Kim Y

BACKGROUND: Soybean food consumption has been considered as a possible way to lower incidence of cardiometabolic syndrome (CMS) among Asians. However, results from studies investigating its efficacy on CMS in...
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Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium

Jiang L, Shin EK, Seo JS, Lee YK

PURPOSE: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. METHODS: A total of 600 foods from four seasonings (soy...
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Development of a Predictive Model and Risk Assessment for the Growth of Staphylococcus aureus in Ham Rice Balls Mixed with Different Sauces

Oh S, Yeo S, Kim M

This study compared the predictive models for the growth kinetics of Staphylococcus aureus in ham rice balls. In addition, a semi-quantitative risk assessment of S. aureus on ham rice balls...
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Effects of a mobile healthcare service provided by public health centers on practicing of health behaviors and health risk factors

Kim TY, Lee YS, Yu EJ, Kim MS, Yang SY, Hur YI, Kang JH

BACKGROUND/OBJECTIVES: This study evaluated whether a mobile health (mHealth) application can instigate healthy behavioral changes and improvements in metabolic disorders in individuals with metabolic abnormalities. SUBJECTS/METHODS: Participants were divided into an...
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Technical Report: A Cost-Effective, Easily Available Tofu Model for Training Residents in Ultrasound-Guided Fine Needle Thyroid Nodule Targeting Punctures

Zhang YF, Li H, Wang XM

OBJECTIVE: To establish a cost-effective and easily available phantom for training residents in ultrasound-guided fine needle thyroid nodule targeting punctures. MATERIALS AND METHODS: Tofu, drinking straws filled with coupling gel, a...
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Analysis of Iodine Content in Salts and Korean Sauces for Low-Iodine Diet Education in Korean Patients with Thyroid Cancer Preparing for Radioiodine Therapy

Kim SY, Park JM, Hwang JP

PURPOSE: A low-iodine diet is necessary in patients about to undergo radioiodine therapy for thyroid cancer to decrease the competitive absorption of ingested nonradioactive iodine. This study aimed to assess...
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A Study on Dietary Behavior and Food Preference of Sramanera·Sramanerika Monks in Nationwide Buddhist Monk's Universities

Han SJ, Lee SY

OBJECTIVES: This study was designed to find out factors that are needed to be improved for the Buddhist training environment of Sramanera·Sramanerika monks, who have been newly adapted for their...
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Effects of Soy Product Intake and Interleukin Genetic Polymorphisms on Early Gastric Cancer Risk in Korea: A Case-Control Study

Yang S, Park Y, Lee J, Choi IJ, Kim YW, Ryu KW, Sung J, Kim J

PURPOSE: The current study investigated whether the combined effects of soy intake and genetic polymorphisms of interleukin (IL) genes modify gastric cancer risk. MATERIALS AND METHODS: A total of 377 cases...
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Sex- and age group-specific associations between intakes of dairy foods and pulses and bone health in Koreans aged 50 years and older: Based on 2008~2011 Korea National Health and Nutrition Examination Survey

Seo HB, Choi YS

PURPOSE: This study was performed to examine associations of intakes of milk and dairy products, pulses, and soy foods with bone health in Koreans aged 50 yr and older. METHODS: A...
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Relationship between thresholds and self-assessed preference for saltiness and sodium intake in young women

Shim E, Yang YJ, Yang YK

PURPOSE: We recruited 118 women in their early 20's to examine the relationship between sodium intake and salty taste thresholds and preference. We also examined the association of salty taste...
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Analysis of the MAT1-1 and MAT1-2 Gene Ratio in Black Koji Molds Isolated from Meju

Mageswari , Kim JS, Cheon KH, Kwon SW, Yamada O, Hong SB

Aspergillus luchuensis is known as an industrially important fungal species used for making fermented foods such as awamori and shochu in Japan, makgeolli and Meju in Korea, and Pu-erh tea...
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Aspergillus Associated with Meju, a Fermented Soybean Starting Material for Traditional Soy Sauce and Soybean Paste in Korea

Hong SB, Kim DH, Samson RA

Aspergillus is an important fungal genus used for the fermentation of Asian foods; this genus is referred to as koji mold in Japan and China. A. oryzae, A. sojae, and...
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Assessment of Nurses' Nutritional Knowledge and Educational Needs Regarding Stroke Specific Diet Regimens

Song SH, Choi-Kwon , Baek JH, Song KJ, Koh CK

PURPOSE: Although the prevalence rate of chronic diseases is rapidly increasing due to an unhealthy diet in Korea, nurses may not have enough nutritional knowledge to educate their patients. This...
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Eating Habits and Food Preferences of Elementary School Students in Urban and Suburban Areas of Daejeon

Park ES, Lee JH, Kim MH

This study investigated the dietary habits and food preferences of elementary school students. The survey was conducted by means of a questionnaire distributed to 4th and 5th grade elementary school...
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Flavonoid intake according to food security in Korean adults: Based on the Korea National Health and Nutrition Examination Survey 2007~2012

Jun S, Hong E, Joung H

PURPOSE: The aim of this study was to examine the association of food security with the total and individual flavonoid intakes among Korean adults. METHODS: Study subjects were 13,454 men and...
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The Relationship of Eating Habits and Trigger Foods to Symptom Severity of Irritable Bowel Syndrome

Back J, Jun SE

PURPOSE: The purpose of this study was to investigate eating habits and the frequency of trigger-food consumption in patients with irritable bowel syndrome (IBS) and to examine the associations of...
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Utilization Status and Awareness of School Foodservice Dietitians Regarding Medicinal Cuisine in Yeoungdong, Gangwon-do

Lee GH, Yoon DI, Lee JS

  • KMID: 2332420
  • J Korean Diet Assoc.
  • 2014 Feb;20(1):1-11.
This study investigated the attitudes of dietitians regarding medicinal cuisine for school meal services. Data was obtained with self-administered questionnaires from 261 dietitians in schools located in Yeoungdong, Gangwon-do. Subjects...
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A study on dietary habits and food intakes in adults aged 50 or older according to depression status

Lee S, Kim Y, Seo S, Cho MS

  • KMID: 2327460
  • J Nutr Health.
  • 2014 Feb;47(1):67-76.
PURPOSE: This study was conducted in order to analyze the dietary habits and food intake status according to the prevalence of depression in adults. METHODS: A total of 496 subjects, 224...
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Women Infant and Children program participants' beliefs and consumption of soy milk : Application of the Theory of Planned Behavior

Wheeler A, Chapman-Novakofski K

  • KMID: 2313713
  • Nutr Res Pract.
  • 2014 Feb;8(1):66-73.
The purpose of this study was to determine if Theory of Planned Behavior (TPB) variables predict soy milk intake in a sample of WIC participants in 2 Illinois counties (n...
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Effectiveness of Nutrition Education and Counseling on the Salty Taste Assessment, Nutrition Knowledge and Dietary Attitude of Hemodialysis Patients

Lee YM, Lee YK

The purpose of this study was to evaluate the effectiveness of nutrition education and counseling on the salty taste assessment, nutrition knowledge and dietary attitude of 21 hemodialysis patients. Five...
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