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Microbiological Contamination Assessment of School Cafeterias in the Gyeongnam Area: Investigation of the Status of Hygiene Management since COVID-19

Son YJ, Nam SJ, Lee SH, Kim DW, Shin SH, Koo OK

School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due...
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The Influence of Customer Perception about Food Safety on the Use of Restaurant Food Delivery or Takeout

Baek S, Suk Y, Lee H, Ham S

After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception...
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Current status of foodservice nutrition management and effects of welfare facility support for the elderly in Cheongju City

Lee JE

BACKGROUND/OBJECTIVES: South Korea is representative of countries experiencing rapid societal aging. This study aimed to understand the current status of foodservice nutrition management provided to welfare facilities for the elderly...
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Ultra-processed foods and total sugars intake in Korea: evidence from the Korea National Health and Nutrition Examination Survey 2016–2018

Shim JS

BACKGROUND/OBJECTIVES: Dietary sugars intake worldwide is stable or decreasing, but overall sugars intake remains above the recommended level. Some studies suggest that ultraprocessed foods (UPFs) drive excessive sugars intake. However,...
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Socio-economic disparity in food consumption among young children in eight South Asian and Southeast Asian countries

Kang Y, Park C, Young AMP, Kim J

BACKGROUND/OBJECTIVES: This study examined socio-economic differences in diverse food consumption among children 6–23 months of age in South Asia and Southeast Asian countries. SUBJECTS/METHODS: Data from Demographic and Health Surveys in...
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Agrifood consumer competency and organic food purchase intentions according to food-related lifestyle: based on data the 2019 Consumer Behavior Survey for Food

Kim Ek, Kwon Ys, Kim S, Lee JY, Park YH

BACKGROUND/OBJECTIVES: The increased consumers’ interests in health and food safety have increased the demand for organic foods. Many studies have been performed on consumers’ purchase intentions for organic foods and...
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Serum IgE specific to egg white and its components and open baked egg oral food challenge tests in children younger than 6 years

Song KB, Yang SI, Jung S, Hwang KH, Kim MJ, Yoon J, Yu J

Purpose: Sixty to eighty percent of children with egg allergy are able to tolerate eggs in baked form. The purpose of this study was to evaluate the clinical usefulness and...
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How to Implement the 3-Phase FODMAP Diet Into Gastroenterological Practice

Sultan N, Varney JE, Halmos EP, Biesiekierski JR, Yao CK, Muir JG, Gibson PR, Tuck CJ

  • KMID: 2531181
  • J Neurogastroenterol Motil.
  • 2022 Jul;28(3):343-356.
  • doi: 10.5056/jnm22035
Background/Aims The 3-phase fermentable oligo-, di-, mono-saccharides, and polyols (FODMAP) diet has shown a high level of efficacy in irritable bowel syndrome, largely based on dietitian delivered education. However, access to...
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Dietary Iron Intake of Koreans Estimated using 2 Different Sources of Iron Contents are Comparable: Food & Nutrient Database and Iron Contents of Cooked Foods in the Korean Total Diet Study

Lee J, Kwon SO, Yeoh Y, Seo MJ, Lee GH, Kim Ci

Objectives: This study was conducted to find out if the dietary iron intake of Koreans estimated by 2 different methods (iron content sources) using the food intake data from the...
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The Relationship Between the Korean Adults Diet Evaluated Using Dietary Quality Indices and Metabolic Risk Factors: Based on the 2016 ~ 2019 Korea National Health and Nutrition Examination Survey

Ding CY, Park PS, Park MY

Objectives: This study was designed to investigate the relationship between metabolic risk factors, Index of Nutrition Quality, and the dietary quality index score of Korean adults. Methods: The subjects were 18,652...
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An Integrative Review on Dining Experiences of Vegetarians as a Minority Food Culture: Based on Qualitative Research

Park MK, Kim J, Kim S

Background: Despite the emphasis on the health benefits of a vegetarian diet and growing interest in the contribution of meat consumption to climate change and the resulting health hazards, few...
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Association between Nutrition Behavior and Colorectal Cancer Diet Recommendation

Laguerre E, Matthews T

The incidence of colorectal cancer has considerably increased worldwide, particularly among adults aged 50 and older. Despite numerous nutrition initiatives, colorectal cancer (CRC) remains a public health burden that affects...
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Dietary Intake and Nutritional Status of Children and Adolescent According to the Meal Frequency: The 7th (2016–2018) Korean National Health and Nutrition Examination Survey

Ji Y, Park J, Yoo JH

Background: Children and adolescents growth and development rapidly, thus it is critical to meet their nutritional needs. Understanding their dietary patterns is crucial for providing proper dietary education. The goal...
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Food behaviors accounting for the recent trends in dietary fatty acid profiles among Korean adults

Song S, Shim JE

BACKGROUND/OBJECTIVES: This study examined the changes in food behaviors of dietary fatty acids over 2007–2018 among Korean adults. SUBJECTS/METHODS: This study used data from the 4th (2007–2009), 5th (2010–2012), 6th (2013–2015),...
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Improvement of chewing and swallowing risks in community-dwelling older adults using texture-modified food

Park S, Kim Dk, Park H, Yoon D, Byambaa S

BACKGROUND/OBJECTIVES: Understanding the mechanism of chewing and swallowing food is important when creating a proper diet for older adults. This study investigated whether texture-modified model foods can reduce the difference...
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Crossover Food Businesses in Louisiana, United States: A Descriptive Study of Their Characteristics and Food Safety Training Needs From Public Health Inspectors’ Perspective

Xu W, Watts E, Bombet C, Cater M

Objectives: Integrating retail and manufacturing enables limitless potential for food businesses, but also creates challenges for navigating within complex food safety regulations. From public health inspectors’ (PHIs) perspective, this study...
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Current Status of Outsourced Food Service Operations According to the Type of Long-Term Care Institution and Plans for Improvement

Kwon J, Lee H, Jeong H, Chang H, Lee J

This study aimed to explore the status of food service outsourcing behavior of long-term care institutions (LTCIs) through a cross-sectional survey using a questionnaire administered between July 16th and August...
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International Cross-Sectional Survey among Healthcare Professionals on the Management of Cow’s Milk Protein Allergy and Lactose Intolerance in Infants and Children

Madrazo JA, Alrefaee F, Chakrabarty A, Leon JCd, Geng L, Gong S, Heine RG, Järvi A, Ngamphaiboon J, Ong C, Rogacion JM

Purpose: The present international survey among healthcare providers aimed to collect data on theoretical knowledge and clinical practices in the diagnosis and management of cow’s milk protein allergy (CMPA) and...
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Evaluation of Nutritional Quality of Convenience Store Meal Boxes according to Store Company and Meal Price

Cho C, Nam Y, Nam Y, Yoo HJ, Yoo HJ

Objectives: This study evaluated nutritional quality of convenience store meal boxes according to store company and meal price. Methods: In May 2020, 71 meal boxes from five major convenience store companies...
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Consumption of Weight-control or Health Functional Foods, Dietary Habits, and Weight Perceptions According to the Body Mass Index of Adult Women in the Chungcheong Area

Seong G, Pae M

Objectives: This study was conducted to investigate the experience and perception among adult women regarding weight control and the consumption of weight-control foods or health functional foods based on their...
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