Zobrazeno 1 - 10
of 107
pro vyhledávání: '"Mi Sook Cho"'
Autor:
Seung Jae Lee, Mi Sook Cho
Publikováno v:
Korean Journal of Community Nutrition, Vol 29, Iss 1, Pp 51-64 (2024)
Objectives This study examined the association between ultra-processed food (UPF) consumption and chronic diseases in elderly Koreans. Methods Data from the 2019–2021 Korea National Health and Nutrition Examination Survey were analyzed. Dietary
Externí odkaz:
https://doaj.org/article/5e2cd33f284546a4860da953b5d6f2bf
Autor:
Jinyoung Shon, Yehee Seong, Yeji Choi, Yeri Kim, Mi Sook Cho, Eunhee Ha, Oran Kwon, Yuri Kim, Yoon Jung Park, Yangha Kim
Publikováno v:
Nutrients, Vol 15, Iss 9, p 2108 (2023)
Middle-aged women belong to a risk group for metabolic dysregulation and menopausal symptoms, mainly due to a dramatic hormonal shift. Supplementation with functional compounds or a single nutrient has been dominantly explored as a nutritional approa
Externí odkaz:
https://doaj.org/article/761e250d4ae84c1bbe2ccfd3e3cb5902
Publikováno v:
Nutrients, Vol 14, Iss 19, p 4045 (2022)
Dysphagia, which increases the risk of malnutrition and depression, is an important health concern. A total of 304 people aged 50 years or above (148 subjects with dysphagia and 156 non-dysphagia subjects) were recruited for this survey of dietary ha
Externí odkaz:
https://doaj.org/article/25a6227aa32344f897e1e89597e99a4d
Publikováno v:
Foods, Vol 10, Iss 10, p 2464 (2021)
The aim of the study is to define the optimal formulation of sucrose-free hard candy using D-optimal mixture design as the base for the incorporation of Cudrania tricupidata fruit. Hard candy was produced using three different polyols: isomalt, malti
Externí odkaz:
https://doaj.org/article/49ec555eb1ab4acfaf9cba8ffced8bb6
Publikováno v:
Foods, Vol 10, Iss 2, p 231 (2021)
This study aimed to examine the emotional responses evoked by cooked colored rice and its health functionality information in both consumers who eat rice as a staple food and consumers who do not eat rice as a staple food. Specifically, Korean and Am
Externí odkaz:
https://doaj.org/article/7ddb817ba91e462e86353731c655d89e
Publikováno v:
Foods, Vol 10, Iss 1, p 49 (2020)
Autism spectrum disorder (ASD) is a neurodevelopmental disorder characterized by a lack of social communication and restrictive, repetitive behaviors or interests. This study aimed to examine the mealtime behaviors and food preferences of students wi
Externí odkaz:
https://doaj.org/article/63f7f465cef741199f7d4c80f3f3cb73
Publikováno v:
NFS Journal, Vol 4, Iss , Pp 9-14 (2016)
Background: Coffee is a popular beverage in Korea recent years. The purpose of this study was to investigate the relationship between coffee consumption and the risk of metabolic syndrome in Korean adults based on the 2010 Korean National Health and
Externí odkaz:
https://doaj.org/article/25324ae851db497196c0a0eacc5af47d
Publikováno v:
Nutrients, Vol 8, Iss 6, p 325 (2016)
Adequate intake of iodine is essential for proper thyroid function. Although dietary reference intakes for iodine have been established, iodine intake cannot be estimated due to the lack of data on iodine contents in foods. We aimed to determine if f
Externí odkaz:
https://doaj.org/article/e0d67e928aee428eafc4e07b9d053db3
Publikováno v:
British Food Journal. 125:2294-2314
PurposeVegetarian diets are increasingly common worldwide. Vegetarianism is no longer just related to food, but rather it evokes a deeper meaning, such as environmental sustainability and animal welfare. In Western cultures, many studies have examine
Publikováno v:
Journal of the Korean Society of Food Science and Nutrition. 51:561-570