Volume.39 No.1 February 2024
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Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.1-12
DOI:https://doi.org/10.7318/KJFC/2024.39.1.1
Open abstract -
Development of Food Behavior Evaluation Items for the Elderly Based on Korean Dietary Guidelines
Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.13-29
DOI:https://doi.org/10.7318/KJFC/2024.39.1.13
Open abstract -
A Study on Vegetarian Market Segmentation by Vegetarian Selection Attributes
Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.30-37
DOI:https://doi.org/10.7318/KJFC/2024.39.1.30
Open abstract -
Effects of School Foodservice Dietitian’s Personality Types on Job Satisfaction and Job Performance
Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.38-52
DOI:https://doi.org/10.7318/KJFC/2024.39.1.38
Open abstract -
Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.53-63
DOI:https://doi.org/10.7318/KJFC/2024.39.1.53
Open abstract -
Association between Healthy Dietary Practices and Prediabetes in Korean Adolescents
Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.64-73
DOI:https://doi.org/10.7318/KJFC/2024.39.1.64
Open abstract -
Beneficial Effects of Riboflavin on Inflammatory Bowel Disease
Journal of The Korean Society of Food Culture :: Vol.39 No.1 pp.74-81
DOI:https://doi.org/10.7318/KJFC/2024.39.1.74
Open abstract