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WPRIM Management System>
DCMS
>
Korean Journal of Community Nutrition
>
2000
>
5
>
2
Volume:
5
Issue:
2
1. Current Information and Sanitaion Status of Professional Catering Companies.
Page:253—262
2. Effect of Excess Calcium and Iron Supplement on Iron Bioavailability, Liver and Kidney Functions in Anemic Model Rats.
Page:243—252
3. Effect of the Service Providers' Perceived Service Quality on Customer Loyalty in Restaurants.
Page:236—242
4. The Effects of Customer Expectations & Satisfaction on Customer Loyalty in Restaurants.
Page:225—235
5. A Study on the Development of a Computer-Assisted Program for Elementary School Foodservice(II): Based on Foodservice Management.
Page:217—224
6. A Study on the Development of a Computer-Assisted Program for Elementary School Foodservice(I)-Based on Foodservice Management.
Page:208—216
7. The Nutritional Status and Intervention Effects of Multivitamin-Mineral Supplementation in Nursing-Home Residents in Korea.
Page:201—207
8. The Experience and Intention of Health Food Use among Middle-aged Men in Urban Areas.
Page:193—200
9. Follow-up Study of Health-Related Habits and Health Status of Middle-Aged Men and Women in Chonju.
Page:185—192
10. A Long Term Observation of Total Cholesterol, Blood Pressure, BMI and Blood Glucose Concerned with Dietary Intake.
Page:172—184
11. The Effects of Smoking and Alcohol Drinking on Nutritional Status and Eating Habits in Adult Males.
Page:161—171
12. A Study on the Relations among Zinc Copper Metabolism, Blood Glucose, Insulin and Serum Lipids in Normal Adult Women.
Page:152—160
13. A Comparative Study on Food Habits and Nutrient Intakes among High School Students with Different Obesity Indexes Residing in Seoul and Kyunggi-do.
Page:141—151
