Volume.34 No.4 August 2019

• 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

• Nutritional Quality of Breakfast among Korean School-Aged Children and Adolescents Depending on Eating Together as a Family: Based on the Data from the 2013-2014 Korea National Health and Nutrition Survey

  Jeongmin Hong, Meeyoung Kim, Jihyun Yoon, So-young Kim

  Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.378-388

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.378

  Open abstract

• Comparison of the Cognitive Function and Nutrient Intakes of Elderly Women with Dementia in a Long-Term Care Facility and a Day-Time Care Facility in Incheon

  Mi Ae Bae, Young Whee Lee, Hwa Soon Kim, Jeong Soon You, Kyung Ja Chang

  Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.389-400

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.389

  Open abstract

• A Study on the Service Quality of Management Consulting of Traditional Korean Markets and This Affects the Management’s Performance

  Sang Hoon An, Mi Ra Park, Yong Chul Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.401-410

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.401

  Open abstract

• Adoption Process of Chinese Students to Korean Food Based on Residence periods

  Kyung Soo Han, Ji Eun Min

  Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.411-423

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.411

  Open abstract

• Determinants of Consumer Satisfaction in Fast Food Industry of Lahore Pakistan

  Asma Ali, Jong-In Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.424-431

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.424

  Open abstract

• Effectiveness of Restaurant Attributes and Consumer Emotions regarding Waiting Time on Revisit Intention

  Jeongeun Lee, Jinkyung Choi

  Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.432-439

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.432

  Open abstract

• Quality Characteristics of Low Salt, Low Sodium Oiji (Traditional Korean Cucumber Pickles) by the Addition of Sea Tangle Powder

  Gumjung Kim, Jiwon Yang, Kyunghee Lee

  Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.440-448

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.440

  Open abstract

• Effects of Adding Peach Powder on the Quality of a Peach (Prunus persica L. Batsch) Spread Premix

  Ga-Yeong Park, Ha-Na Ra, Ha-Yun Kim, Yong-Sik Cho, Kyung-Mi Kim

  Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.449-455

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.449

  Open abstract

• The Effects of the Different Percentages of HPMC and Enzymes on Making Rice Bread

  Sang Sook Kim, Hae Young Chung

  Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.456-462

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.456

  Open abstract

• Hierarchical Value Structure of Active Seniors for Noodles: Applying Soft Laddering Technique Based on the Means-end Chain Theory

  Hye-In Oh, Ga-Hyun Kim, Ji-Eun Oh, Mi-Sook Cho

  Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.463-473

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.463

  Open abstract

• Evaluation of Dietary Quality and Nutritional Status based on Nutrition Quotient and Health Functional Food Intake in the Korea Elderly

  Minju Gham, Mihyang Um, Seunghee Kye

  Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.474-485

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.474

  Open abstract

• A Study on the Relationship Between Metabolic Syndrome and the Number of Work Hours Based on Data from the 6th Korea National Health and Nutrition Examination Survey (2015)

  Kyoung Yun Kim, Hyunji Shin, Jung-Mi Yun

  Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.486-494

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.486

  Open abstract

• Journal of The Korean Society of Food Culture :: Vol.34 No.4 pp.495-502

  DOI:https://doi.org/10.7318/KJFC/2019.34.4.495

  Open abstract