Výsledky vyhledávání - "Chun-Young Sohn"

Autor: Chun-Young Sohn, Jung-Hwa Park, Hee-Ok Pak

Publikováno v: The Korean Journal of Food And Nutrition. 28:219-227

This study was designed to investigate dietary life related to sodium of participants in hypertension and diabetes preventive education at the public health center located in Incheon Metropolitan City. Subjects were comprised of 301 adults (males: 10

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::c75827b63270630cbbfcac9f24509663
https://doi.org/10.9799/ksfan.2015.28.2.219

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Preservation of a traditional Korean dietary pattern and emergence of a fruit and dairy dietary pattern among adults in South Korea: secular transitions in dietary patterns of a prospective study from 1998 to 2010

Autor: Hyunjung Lim, Chun Young Sohn, Kyungwon Oh, Sun Ha Jee, Sang Yeun Kim, Sun Ju Lee, Young Myoung Moon, Youfa Wang

Publikováno v: Nutrition Research. 34:760-770

Transitions in nutrition patterns tend to emerge through industrialization and economic development. We hypothesized that the dietary patterns among South Korean adults who were 20 years or older have changed significantly from 1998 to 2010. Herein,

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3c6525a89c3af2a7081e6bda29b2acc
https://doi.org/10.1016/j.nutres.2014.08.002

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The Qualitiy Characteristics of Kimchi added Vinegar, Mustard and Leaf Vegetables

Autor: Hee-Ok Pak, Chun-Young Sohn

Publikováno v: The Korean Journal of Food And Nutrition. 26:841-849

The aim of this study was to investigate the quality characteristics of Kimchi, prepared with seasoning fluid, vinegar, and mustard extract to inhibit the proliferation of microorganisms and extend the edible period during fermentation at 25℃. We a

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cc02c3cdb53e9d3c55a812d416818f0c
https://doi.org/10.9799/ksfan.2013.26.4.841

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The Effects of the Restaurateur Quality and Skill on Performance in Small Business

Autor: Jin-Kyoung Paik, Wan-Soo Hong, Dae-Seob Park, Chun-Young Sohn

Publikováno v: The Korean Journal of Food And Nutrition. 25:1039-1046

The purpose of this study was to lay emphasis on the importance of a restaurateur's role and qualities as well as to provide the restaurateur information necessary to effectively run a restaurant. To address the purpose, this study analyzed the quali

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6b0f4e1d271a70d06682865b2e504ff1
https://doi.org/10.9799/ksfan.2012.25.4.1039

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Comparative Study of Food Behaviors and Nutrients Intake according to the Bone Mineral Density of Female University Students

Autor: Myung-Sun Hong, Hee-Ok Pak, Chun-Young Sohn

Publikováno v: The Korean Journal of Food And Nutrition. 25:156-162

The purpose of this study was to investigate the effect and correlation of anthropometric data, eating behaviors, and nutrient intake on the bone mineral density(BMD) of female college students. 349 female college students were surveyed and their age

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::753d5098f3835e5d051fe3951112e150
https://doi.org/10.9799/ksfan.2012.25.1.156

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A Study on Food Behaviors and Nutrient Intakes according to Body Mass Index and Body Image Recognition in Female University Students from Incheon

Autor: Myung-Sun Hong, Hee-Ok Pak, Chun-Young Sohn

Publikováno v: The Korean Journal of Food And Nutrition. 24:386-395

The purpose of this research was to study food behaviors and nutrient intakes according to body mass index(BMI) and body image recognition in 211 female university students in Incheon. The majority of the surveyed subjects were in the normal range fo

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::bb1b1b8a2191418dbd1186ca618a222b
https://doi.org/10.9799/ksfan.2011.24.3.386

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Analysis of Knowledge-based Environments for Knowledge Management in Hospital Dietetic Departments

Autor: Chun-Young Sohn, Eun-Jeong Lee, Wan-Soo Hong, Sun-Kyung Cho

Publikováno v: Korean Journal of Human Ecology. 19:719-732

This study assessed knowledge-based environments for knowledge management in hospital dietetic departments. This study categorized the current knowledge management environment into routine habits, capability, culture and system. A questionnaire was c

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2806288c4644e3852a6ba3d424c91148
https://doi.org/10.5934/kjhe.2010.19.4.719

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