Korean J Nutr > v.42(7)

6 results

605 Effect of High Protein Diet and Resveratrol Supplementation on the Nutritional Status and Immunoreactivity in the Irradiation-induced Inflammatory Rats
Kyoung-Ok Kim, Mison Chun, Seunghee Kang, Hyun-Sook Kim
Korean J Nutr. 2009;42(7):605-614.   Published online 2009 October 31    DOI: http://dx.doi.org/10.4163/kjn.2009.42.7.605
         
615 A Study on the Nutritional Status in Hospitalized Patients with Pulmonary Tuberculosis
Hyunjai You, Yangha Kim
Korean J Nutr. 2009;42(7):615-621.   Published online 2009 October 31    DOI: http://dx.doi.org/10.4163/kjn.2009.42.7.615
         
622 Association between Glycemic Index, Glycemic Load, Dietary Carbohydrates and Diabetes from Korean National Health and Nutrition Examination Survey 2005
Eun Kyung Kim, Jung Sug Lee, Heeok Hong, Choon Hie Yu
Korean J Nutr. 2009;42(7):622-630.   Published online 2009 October 31    DOI: http://dx.doi.org/10.4163/kjn.2009.42.7.622
         
631 Comparison of Health Risks according to the Obesity Types Based Upon BMI and Waist Circumference in Korean Adults: The 1998-2005 Korean National Health and Nutrition Examination Surveys
Yul Eui Lee, Ji Eun Park, Ji-Yun Hwang, Wha Young Kim
Korean J Nutr. 2009;42(7):631-638.   Published online 2009 October 31    DOI: http://dx.doi.org/10.4163/kjn.2009.42.7.631
         
639 Psychosocial Factors Related with the Intake of Vegetables and Fruits by Stage of Change of Elementary School Children in Chungnam Province
Yoonsuk Suh, Aesook Choi, Young-Jin Chung
Korean J Nutr. 2009;42(7):639-649.   Published online 2009 October 31    DOI: http://dx.doi.org/10.4163/kjn.2009.42.7.639
         
650 Assessment of Nutrient Intakes of Lunch Meals for the Aged Customers at the Elderly Care Facilities Through Measuring Cooking Yield Factor and the Weighed Plate Waste
Hye-Ja Chang, Na-Young Yi, Tae-Hee Kim
Korean J Nutr. 2009;42(7):650-663.   Published online 2009 October 31    DOI: http://dx.doi.org/10.4163/kjn.2009.42.7.650
         
Articles from Korean Journal of Nutrition are provided here courtesy of The Korean Nutrition Society