Article List

WPRIM Management System> DCMS> Korean Journal of Community Nutrition> 2008> 13> 4

Volume: 13 Issue: 4

1. An Analysis on the Priority of Selection of Supplier for School Food Service Materials.	Page:531—539
2. Foodservice Management and Food Sanitation Management in the Welfare Institutions for the Disabled in Korea.	Page:520—530
3. Development and Evaluation of Nutrition Education Media for Breast Cancer.	Page:510—519
4. Interview Survey of Elementary School Students'Nutrition Education and Practice.	Page:499—509
5. Study of Bone Mineral Density, Body Composition and Dietary Habits of 20~30 Years Women.	Page:489—498
6. The Daily Intakes of Nutrients and Snacks of High School Smokers and Non-Smokers.	Page:476—488
7. Elementary School Children's Intake Patterns of Health Functional Foods and Parent's Requirements in Daejeon Area.	Page:463—475
8. Nutrients Intake and Dietary Quality of Korean Parkinson's Disease Patients According to the Duration of Disease.	Page:582—591
9. Nutrients Intake and Dietary Quality of Korean Parkinson's Disease Patients According to the Duration of Disease.	Page:582—591
10. Nutritional Risk in Oncology Outpatients Receiving Chemotherapy.	Page:573—581
11. Nutritional Risk in Oncology Outpatients Receiving Chemotherapy.	Page:573—581
12. A Study of Nutritional Intakes, Food Preference and Blood Composition in Female College Students with Premenstrual Syndrome.	Page:565—572
13. A Study of Nutritional Intakes, Food Preference and Blood Composition in Female College Students with Premenstrual Syndrome.	Page:565—572
14. Comparison of Maternal Fatty Acid Intake and Fatty Acid Composition of Serum Phospholipids Between Singleton and Twin Pregnancies.	Page:555—564
15. Comparison of Maternal Fatty Acid Intake and Fatty Acid Composition of Serum Phospholipids Between Singleton and Twin Pregnancies.	Page:555—564
16. Performance and Importance Analysis of Dietitian's Task in Public Health Nutrition Areas.	Page:540—554
17. Performance and Importance Analysis of Dietitian's Task in Public Health Nutrition Areas.	Page:540—554