Volume.38 No.5 October 2023

• Dietary Behavior, Nutrient Intake, and Mental Health of Middle-aged Single- and Multi-person Households in Korea: Using Data from the Korea National Health and Nutrition Examination Survey 2015-2019

  Mi Sook Cho, Seung Jae Lee

  Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.283-292

  DOI:https://doi.org/10.7318/KJFC/2023.38.5.283

  Open abstract

• Association of Household Types with Healthy Dietary Practices in Korean Adults: Findings from the 2017-2021 Korea National Health and Nutrition Examination Survey

  Yeseul Na, Kyung Won Lee

  Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.293-303

  DOI:https://doi.org/10.7318/KJFC/2023.38.5.293

  Open abstract

• Qualitative Study on the Related Factors of the Food Security and Food Variety in Yangpyeong-gun Elderly

  Woo Kyoun Cho, Jae Young Lee, Hee Jung Park

  Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.304-313

  DOI:https://doi.org/10.7318/KJFC/2023.38.5.304

  Open abstract

• 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

• Effect of Rice Varieties on the Sensory Characteristics of Cooked Rice

  Seulgi Kim, Jae-Yeon Yoon, Suyeon Ha, Kwangho Jung, Chung-Hee Lee, Seo-Jin Chung

  Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.326-335

  DOI:https://doi.org/10.7318/KJFC/2023.38.5.326

  Open abstract

• Quality Characteristics of Goat Meat Tteokgalbi Prepared with the Addition of Centella asiatica Powder

  Jeong Ah Lee, Soo-Hyun Cho, Hyoun-Wook Kim, Yunseok Kim, In-Seon Bae

  Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.336-344

  DOI:https://doi.org/10.7318/KJFC/2023.38.5.336

  Open abstract

• Quality Characteristics of Laver (Pyropia sp.) Soup Containing Different Ingredients by Region

  Jae-Eun Jeon, In-Seon Lee

  Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.345-355

  DOI:https://doi.org/10.7318/KJFC/2023.38.5.345

  Open abstract

• Physicochemical Properties of Soybean Curd Residue Powder by Different Soybean and Drying Methods

  Eun Ji Kim, Hee Nam Jung

  Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.356-364

  DOI:https://doi.org/10.7318/KJFC/2023.38.5.356

  Open abstract

• Ipomoea aquatic Extracts (IAE) Attenuated Microglial Inflammation via Nrf2 Signaling

  Jiwon Choi, Sang Yoon Choi, Jinyoung Hur

  Journal of The Korean Society of Food Culture :: Vol.38 No.5 pp.365-372

  DOI:https://doi.org/10.7318/KJFC/2023.38.5.365

  Open abstract