Comparison of Nutrient Intake in Obese and Non-obese Non-insulin-dependent Diabetes Mellitus Patients

Sook-Young Lee^*, Joung-Soon Park

Journal of The Korean Society of Food Culture :: Vol.28 No.5 pp.547-552

DOI:https://doi.org/10.7318/KJFC/2013.28.5.547 Download PDF Export Citation

A Dialectical Perspective of Korean Food Culture Through Korean Literature

Yoon-Jun Cho^*, Yeong-Soo Kim, Sung-Won Moon^*

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.329-338

DOI:https://doi.org/10.7318/KJFC/2013.28.4.329 Download PDF Export Citation

Perception of Yaksun in the Seoul, Gyeonggi, and Chungbuk Areas

Soojin Park^2*, Woen-Sun Shin, Seungyuan Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.339-347

DOI:https://doi.org/10.7318/KJFC/2013.28.4.339 Download PDF Export Citation

A Study on the Damyang Area Restaurants in Bamboo food village

Hea Jin Chang^3*, Su In Kim, Yeon Jin Park, So Young Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.348-355

DOI:https://doi.org/10.7318/KJFC/2013.28.4.348 Download PDF Export Citation

Westerner’s View of Korean Food in Modern Period - Centering on Analyzing Westerners’ Books -

Kyou-Jin Lee^*

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.356-370

DOI:https://doi.org/10.7318/KJFC/2013.28.4.356 Download PDF Export Citation

Core Managing Points in a Wine Training Program Deduced by Loyalty

Hye-Young Kim^2*, In-Soon Lee, Hae-Young Lee

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.371-385

DOI:https://doi.org/10.7318/KJFC/2013.28.4.371 Download PDF Export Citation

Quality Characteristics of Bread Supplemented with Sweet Pumpkin

Han Gyeong-Phil^*, Lee Gyeong-Sook

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.386-391

DOI:https://doi.org/10.7318/KJFC/2013.28.4.386 Download PDF Export Citation

Processing Optimization and Quality Characteristics of Low-Fat Yogurt Prepared with Roselle

Nami Joo^*, Suhjung Hwang, Eunkyung Jung

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.392-400

DOI:https://doi.org/10.7318/KJFC/2013.28.4.392 Download PDF Export Citation

Characteristics of Cabbage Juice Fermented by Lactic Acid Bacteria from Kimchi

Myung Joo Han^1*, Hye Eun Im, Yu Ri Oh, Na Young Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.401-408

DOI:https://doi.org/10.7318/KJFC/2013.28.4.401 Download PDF Export Citation

Effects of Jebikong (Dolichos lablab) Extract on Serum Lipid Metabolism in Rats Fed a High Fat Diet

Sung Hee Han^1*, Hyun Young Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.409-414

DOI:https://doi.org/10.7318/KJFC/2013.28.4.409 Download PDF Export Citation

A Survey on the Consumption of Vitamin and Mineral Supplements as Health Functional Foods and Related Factors by Korean Adolescents

Sun Hyo Kim^3*, Hyun Sook Lee, Ji Hye Han

Journal of The Korean Society of Food Culture :: Vol.28 No.4 pp.415-423

DOI:https://doi.org/10.7318/KJFC/2013.28.4.415 Download PDF Export Citation

Famine Relief during the Late Chosun dynasty in『Limwomgyungjeji』「Injeji」

Gyung-Hee Cha^*, Seung-Woo Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.213-233

DOI:https://doi.org/10.7318/KJFC/2013.28.3.213 Download PDF Export Citation

A Literature Review of Cooking Method in「Jusiksiui」 compared with「Eumsikdimibang」and「Gyuhapchongseo」

Hae-Kyung Chung^*

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.234-245

DOI:https://doi.org/10.7318/KJFC/2013.28.3.234 Download PDF Export Citation

A Study on the Awareness of Traditional Korean Food Culture among Immigrant Housewives to Design Educational Plans

Hee Sun Jeong^*, Yoon-joo Kang

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.246-260

DOI:https://doi.org/10.7318/KJFC/2013.28.3.246 Download PDF Export Citation

Development on Native Local Food Contents in Damyang through Ancient Writing Storytelling

Mi-Hye Kim^*, Hae-Kyung Chung

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.261-271

DOI:https://doi.org/10.7318/KJFC/2013.28.3.261 Download PDF Export Citation

The Relationships of Dietary Behavior, Food Intake, and Life Satisfaction with Family Meal Frequency in Middle School Students

Jong Hee Chyun^2*, Jeung Eun Kwon, Hee Jin Park, Hyun Suk Lim

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.272-281

DOI:https://doi.org/10.7318/KJFC/2013.28.3.272 Download PDF Export Citation

An Organizational Diagnostic Model for Food Service Firms Using the Delphi Technique

Serin Choi^2*, Yu-Tae Paik, Kyu-Wan Choi

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.282-292

DOI:https://doi.org/10.7318/KJFC/2013.28.3.282 Download PDF Export Citation

Browning Prevention of Black Carrot Extract and the Quality Characteristics of Jelly Supplemented with Black Carrot Extract

Sunmin Park^1*, Hyun-Jung Nho^1†, Soo-Yeon Jang^1†, Jae Jung Park, Ho Sik Yun

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.293-302

DOI:https://doi.org/10.7318/KJFC/2013.28.3.293 Download PDF Export Citation

Knowledge, Attitude and Educational Needs Regarding Breast Feeding of Women’s Mothers and Mother-in-laws

EunA Cho^2*, KyeHa Kim

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.303-311

DOI:https://doi.org/10.7318/KJFC/2013.28.3.303 Download PDF Export Citation

Quality Characteristics of Dried Noodle with Added Lagocephalus lunaris Powder

Hee-Sook Cho^2*, Bock-Hee Park, Ji-Young Yoo

Journal of The Korean Society of Food Culture :: Vol.28 No.3 pp.312-319

DOI:https://doi.org/10.7318/KJFC/2013.28.3.312 Download PDF Export Citation