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| 1 |
Processing Optimization and Antioxidant Activity of Chiffon Cake Prepared with Tomato Powder
Paik, Jaeeun;Kim, Soojeong;An, Hyunae;Joo, Nami;
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The Korean Dietetic Association
, v.19, no.1, pp.1-13,
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| 2 |
Prevalence of Hypertension and Related Risk Factors in the Elderly: Data from the 4th Korean National Health & Nutrition Examination Survey, 2007~2009
Lee, Hye-Sang;
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The Korean Dietetic Association
, v.19, no.1, pp.14-24,
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| 3 |
Difference in Volume Perception According to Beverage or Cup Color in Normal Weight and Obese College Students
Lee, Myung-Ok;Hong, Ji-Won;Chang, Un-Jae;
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The Korean Dietetic Association
, v.19, no.1, pp.25-33,
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| 4 |
Measuring Differences in Food Iintakes and Dietary Habits of Preschool Children by the Weight-Length Index
Lee, Joo Hee;Kang, Eun Jung;Kim, Changim;
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The Korean Dietetic Association
, v.19, no.1, pp.34-45,
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| 5 |
Calcium Intakes in Korean and American Populations
Yu, Areum;Yang, Yoon Jung;Jeong, Sarang;Kim, Jihye;Kim, You Jin;Kwon, Oran;Oh, Se-Young;Kim, Junghyun;
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The Korean Dietetic Association
, v.19, no.1, pp.46-58,
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| 6 |
Effects of a Brown Rice Vegetarian Diet and Outdoor Walking Exercise on Body Composition and Blood Lipid Parameters in Collegians
Kim, Sin-Seop;Yun, Mi-Eun;
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The Korean Dietetic Association
, v.19, no.1, pp.59-68,
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| 7 |
Different Perceptions of Clinical Nutrition Services between Doctors and Dietitians in the Busan-Gyeongnam Area
Choi, Jiyoung;Park, Eunju;
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The Korean Dietetic Association
, v.19, no.1, pp.69-81,
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| 8 |
The Effect of Employee Service Mind on Customer Orientation in Elementary School Foodservice
Heu, Han-Na;Lee, Hae-Young;
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The Korean Dietetic Association
, v.19, no.1, pp.82-94,
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