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Impact Education on Korean Diet and Diet Sustainability as Determined by the Food Preference Types of Elementary School Students
Jo Sung Suk
, Hee Sun Jeong
Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.314-325
DOI:https://doi.org/10.7318/KJFC/2023.38.5.314
Open abstract
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Recognition, Preference and Improvement Requirement of Traditional Korean Food of Elementary School Students in Seoul
Woo-kyoun Cho, Mi-rae Kim
Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.369-377
DOI:https://doi.org/10.7318/KJFC/2019.34.4.369
Open abstract
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Dietary Attitudes, Dietary Behaviors, and Smartphone Usage-related Dietary Habits According to Risk Level of Smartphone Overdependence of Elementary School Students in the Siheung and Ansan Areas
So Hee Han, So Hyun Park, Eun Young Lee, Kyung Ja Chang
Journal of The Korean Society of Food Culture :: Vol.32 No.5 pp.437-445
DOI:https://doi.org/10.7318/KJFC/2017.32.5.437
Open abstract
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Relationships between Children’s Dietary Self-efficacy, General Characteristics and Mother’s Parenting Self-efficacy among Elementary School Students in Seoul Area
Ji-ye Lim, Sung Hee Min, Min June Lee
Journal of The Korean Society of Food Culture :: Vol.30 No.6 pp.703-713
DOI:https://doi.org/10.7318/KJFC/2015.30.6.703
Open abstract
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A Survey of Dietary Attitude and Recognition of Leftover Foods-Free Day in Elementary School Students of Chungnam Area
Song-Hui Chae, Je-Hyuk Lee, Myung Hee Kim
Journal of The Korean Society of Food Culture :: Vol.30 No.3 pp.345-361
DOI:https://doi.org/10.7318/KJFC/2015.30.3.345
Open abstract
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Comparison of Obesity Level and Eating Habits According to Intake Experience of Mother’s Milk and Eating Habits of Baby Foods by Elementary School Students
Hyung Joo Yoon, Myung Hee Kim, Ki-Hyo Jang, Je-Hyuk Lee
Journal of The Korean Society of Food Culture :: Vol.29 No.5 pp.380-389
DOI:https://doi.org/10.7318/KJFC/2014.29.5.380
Open abstract
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The Awareness and Satisfaction Regarding Korean Traditional Foods in Elementary, Middle, and High School Students
Young Kim*, Kyung Mi Kim, Yong Seok Kwon, Yang Suk Kim, Gi Chang Kim
Journal of The Korean Society of Food Culture :: Vol.28 No.2 pp.167-176
DOI:https://doi.org/10.7318/KJFC/2013.28.2.167
Open abstract
