Body Shape Awareness and Utilization Status of Processed Foods and Food-Labeling by Some University Students in Sejong City

Hae Bin Sung, Je-Hyuk Lee

Journal of The Korean Society of Food Culture :: Vol.36 No.2 pp.184-197

DOI:https://doi.org/10.7318/KJFC/2021.36.2.184 Download PDF Export Citation

A Study of the Food Culture in the Late Joseon Dynasty through Eumsikjeoljo (飮食節造)

Bok-Ryo Han, Rok-Dam Park, Gwi-Young Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.1-27

DOI:https://doi.org/10.7318/KJFC/2021.36.1.1 Download PDF Export Citation

Late 16^th Century Korean Rite of Passage Food Research based on Seoul Noble Ohhweemoon Family’s Case Study

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.28-39

DOI:https://doi.org/10.7318/KJFC/2021.36.1.28 Download PDF Export Citation

Trends and Prospects of Microalgae used for Food

Ho Seok Kwak, Ji Soo Kim, Ja Hyun Lee, Dong Eun Sung

Journal of The Korean Society of Food Culture :: Vol.36 No.1 pp.66-75

DOI:https://doi.org/10.7318/KJFC/2021.36.1.66 Download PDF Export Citation

Analysis of Preference and Recognition of Korean Foods through Systematic Review

Han-Na Chu, Yong-Seog Kwon, Ki-Ok Kim, Yu-Jin Hwang, Soo-Muk Cho

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.503-523

DOI:https://doi.org/10.7318/KJFC/2020.35.6.503 Download PDF Export Citation

The Change of Masan’s Restaurant Business from Liberation until the mid-1960s

Kyou-Jin Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.524-537

DOI:https://doi.org/10.7318/KJFC/2020.35.6.524 Download PDF Export Citation

A Study on Modern Korean Menu Food Styling through Web Image Analysis

Moohee Ryu

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.538-552

DOI:https://doi.org/10.7318/KJFC/2020.35.6.538 Download PDF Export Citation

Association between Intake of Food and Cognitive Impairment: A Systematic Review and Meta-analysis

Yoo-Gyeong Kim, Kyung-Hee Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.6 pp.553-568

DOI:https://doi.org/10.7318/KJFC/2020.35.6.553 Download PDF Export Citation

Effect of Eating Environments on the Liking of Sodium or Sugar Reduced Foods

So Hyun Kim, Eui-Su Kim, Seo-Jin Chung

Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.351-362

DOI:https://doi.org/10.7318/KJFC/2020.35.4.351 Download PDF Export Citation

Evaluation of the Nutritional Status of High-Grade Elementary School Students in Gwangju using Nutrition Quotient

Heeyoen Jo, Kyoung Yun Kim, Jung-Mi Yun

Journal of The Korean Society of Food Culture :: Vol.35 No.4 pp.371-381

DOI:https://doi.org/10.7318/KJFC/2020.35.4.371 Download PDF Export Citation

Dietary Behavior and Food Preferences according to Age and the Parents’ Nutrition Education Needs of Children with Autism Spectrum Disorder

Hae Jin Park, Su Jin Choi, Yuri Kim, Jiyeon Park, Yu-Ri Kim, Suk-Hyang Lee, Seo Jin Jung, Mi Sook Cho, Ji Eun Oh

Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.241-255

DOI:https://doi.org/10.7318/KJFC/2020.35.3.241 Download PDF Export Citation

A Study on the Korean Food Adaptation and Utilization of University Foodservice According to the Religion of International Students in Busan

Kyung Hee Hong, Hyun Sook Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.265-277

DOI:https://doi.org/10.7318/KJFC/2020.35.3.265 Download PDF Export Citation

Monitoring of Biotin Content in Frequently Consumed Foods in Korea

Jihyun Kwon, Wonyoung Cheon, Sang-Hoon Lee, Youngmin Choi, Younghwa Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.3 pp.278-284

DOI:https://doi.org/10.7318/KJFC/2020.35.3.278 Download PDF Export Citation

Joseon Dynasty’s Food Culture Experienced by George C. Foulk in 1884

Chae-Lin Park

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.127-142

DOI:https://doi.org/10.7318/KJFC/2020.35.2.127 Download PDF Export Citation

Effect of Health Information Awareness on Desire for Healing According to Food Preferences of Night Shift Workers

Yeo wool Kang, Hee Sun Jeong

Journal of The Korean Society of Food Culture :: Vol.35 No.2 pp.156-166

DOI:https://doi.org/10.7318/KJFC/2020.35.2.156 Download PDF Export Citation

Study on the 16^th century Noble Lineage’s Rites and Seasonal Food Recorded in the Shaemirook

Mi-Hye Kim

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.14-27

DOI:https://doi.org/10.7318/KJFC/2020.35.1.14 Download PDF Export Citation

Analyzing Research Trends of Food Tourism Using Text Mining Techniques

Seo-Young Shin, Bum-Jun Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.65-78

DOI:https://doi.org/10.7318/KJFC/2020.35.1.65 Download PDF Export Citation

Analysis for the Need to Support Kindergartens based on Perception of Parent regarding Important Factors for Foodservice

Ji Yeong Jeong, Yuri Kim, Gun Hee Kim, Ji Eun Oh

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.79-85

DOI:https://doi.org/10.7318/KJFC/2020.35.1.79 Download PDF Export Citation

Study of the Dietary Behaviors and Adaptation for Korean Foods among Central Asian Workers Living in South Korea

Eun Jung Lee, Kyung-Ran Lee

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.86-96

DOI:https://doi.org/10.7318/KJFC/2020.35.1.86 Download PDF Export Citation

Dietary Behaviors of Preschool Children and Food Allergy Prevalence of Preschool Childcare Facilities in Gwangsan-gu, Gwangju Metropolitan City

Eunju Yang

Journal of The Korean Society of Food Culture :: Vol.35 No.1 pp.97-106

DOI:https://doi.org/10.7318/KJFC/2020.35.1.97 Download PDF Export Citation