Korean J Community Nutr > v.22(2)

6 results

103 Analysis of Korean Dietary Life Adaptation of Married Female Immigrants
Jeong-Sook Lee
KMSID: 1038574   Korean J Community Nutr. 2017;22(2):103-114.   Published online 2017 April 30    DOI: http://dx.doi.org/10.5720/kjcn.2017.22.2.103
         
115 Development of Nutrition Education Contents for Pregnant Women Based on Effective Communication Strategies
Taeksang Yoo, Young-Hee Han, Jung Hyun Kim, Min Jun Lee, Taisun Hyun
KMSID: 1038575   Korean J Community Nutr. 2017;22(2):115-126.   Published online 2017 April 30    DOI: http://dx.doi.org/10.5720/kjcn.2017.22.2.115
         
127 Survey on Foodservice Satisfaction and Dietary Education needs for Improvement of School Foodservice in Middle School Students in Seoul
Kyung-Hee Shin, Youngmee Lee, Wookyoun Cho
KMSID: 1038576   Korean J Community Nutr. 2017;22(2):127-135.   Published online 2017 April 30    DOI: http://dx.doi.org/10.5720/kjcn.2017.22.2.127
         
136 The Factors Influencing the Bone Mineral Density in Korean Adult Men : Based on Korea National Health and Nutrition Examination Survey 2010~2011 Data
Hye-Sang Lee
KMSID: 1038578   Korean J Community Nutr. 2017;22(2):136-144.   Published online 2017 April 30    DOI: http://dx.doi.org/10.5720/kjcn.2017.22.2.136
         
145 Shifts in Kimchi Consumption between 2005 and 2015 by Region and Income Level in the Korean Population: Korea National Health and Nutrition Examination Survey (2005, 2015)
Junghyun Park, Hae-Jeung Lee
KMSID: 1038579   Korean J Community Nutr. 2017;22(2):145-158.   Published online 2017 April 30    DOI: http://dx.doi.org/10.5720/kjcn.2017.22.2.145
         
159 Distribution and Exposure Prevalence of Carbohydrate-based Food Intake among Obese Korean Adults Based on the Health Examinees (HEXA) Study
Yuri Han, Sung-Ok Kwon, Sang-Ah Lee
KMSID: 1038580   Korean J Community Nutr. 2017;22(2):159-170.   Published online 2017 April 30    DOI: http://dx.doi.org/10.5720/kjcn.2017.22.2.159
         
Articles from Korean Journal of Community Nutrition are provided here courtesy of The Korean Society of Community Nutrition