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권호기사

권호기사 목록 테이블로 기사명, 저자명, 페이지, 원문, 기사목차 순으로 되어있습니다.
기사명 저자명 페이지 원문 목차
음식점 위생등급제에 대한 고객 인식도 조사 = A survey on customers' perception of a hygiene grade certification system for restaurants 허소정, 배현주 p. 203-214
2015-2017년 국민건강영양조사 자료를 활용하여 영양소 섭취와 식이다양성이 중년 이후 성인과 노인의 골다공증에 미치는 영향 = Effect of nutrient intake and dietary diversity score on osteoporosis of middle-aged adults and elderly based on 2015-2017 Korean National Health and Nutrition Examination Survey data 권세혁, 이정숙 p. 155-174
12세 미만 아토피 피부염 어린이의 에너지 및 영양소적정섭취 수준 평가 = Evaluation of nutritional status and adequacy of energy and nutrient intakes among atopic dermatitis children under 12 years of age : based on Korea National Health and Nutrition Examination Survey data (2013-2015) : 2013-2015년국민건강영양조사 자료를 바탕으로 김혜원, 김지명 p. 141-154
남한 성인의 대북식량지원에 대한 태도 관련 요인 = Factors associated with the attitude of South Korean adults toward food aid to North Korea 남영민, 윤지현 p. 215-229
Corosolic acid의 유방암세포 증식 및 전이에 미치는 영향 = Effect of corosolic acid on apoptosis and angiogenesis in MDA-MB-231 human breast cancer cells 손건호, 황진현, 김동하, 조영은 p. 111-120
성숙도에 따른 복분자 열매의 미백 활성 비교 = Comparison of whitening effect of Rubus coreanus fruit according to maturity 박정용, 이지연, 서경혜, 장귀영, 이승은, 지윤정, 김형돈 p. 121-128
큰눈자미 배아의 식물성 스테롤 함량 및 성숙기 흰쥐에서 항산화 효과 = Phytosterols content of Keunnunjami germ and its antioxidative effects in adult rats 량지에, 마징원, 정수임, 강미영 p. 99-110
젊은 성인의 영양정보이해력 평가도구 개발 및 타당성 검증 = Development and validation of a nutrition literacy assessment tool for young adults 안석영, 김보경, 엄미향, 박유경, 계승희 p. 175-189
노인 당뇨병 인지자의 연령에 따른 삶의 질 수준 분석 = Health-related quality of life in elderly patients with diabetes mellitus according to age : based on Korea National Health and Nutrition Examination Survey : 국민건강영양조사를 이용하여 강예지, 박경 p. 129-140
한국 일부 성인의 식용곤충에 대한 인식, 구매 및 섭취 실태 = Recognition, purchase, and consumption of edible insects in Korean adults 박은선, 최미경 p. 190-202

참고문헌 (28건) : 자료제공( 네이버학술정보 )

참고문헌 목록에 대한 테이블로 번호, 참고문헌, 국회도서관 소장유무로 구성되어 있습니다.
번호 참고문헌 국회도서관 소장유무
1 Park YH, Lee YK. Analysis of sanitation management practices through field assessment of large restaurants by restaurant style in Daegu and Gyeongbuk province. J Korean Soc Food Sci Nutr 2007; 36(7): 944-954. 미소장
2 Lee HJ, Hong WS. Importance and performance analysis of sanitation management in workers at small and medium foodservice Industries using HACCP prerequisites. J Korean Soc Food Sci Nutr 2016; 45(10): 1497-1507. 미소장
3 Korean Statistical Information Service. Summary by industry and amount of sales: 2019 Number of establish-ment (in each), accommodation and food service activities [Internet]. Daejeon: Statistics Korea; 2019 [cited 2019 Nov 13]. Available from: http://kosis.kr/statisticsList/statisticsListIndex.do?menuId=M_01_01&vwc\-d=MT_ZTITLE&parmTabId=M_01_01&statId=1988019&themaId=J#SelectStatsBoxDiv. 미소장
4 Ministry of Agriculture, Food and Rural Affairs (KR); Korea Agro-Fisheries & Food Trade Corporation. Key statistics for food industry in 2019 [Internet]. Naju: Korea Agro-Fisheries & Food Trade Corporation; 2019 [cited 2019 Nov 13]. Available from: https://www.atfis.or.kr/article/M001040000/view.do?arti\-cleId=3283&page=&searchKey=&searchString=&searchCategory=. 미소장
5 Ministry of Agriculture, Food and Rural Affairs (KR); Korea Agro-Fisheries & Food Trade Corporation. 2018 food statistics (domestic, 2018) [Internet]. Naju: Korea Agro-Fisheries & Food Trade Corporation; 2018 [cited 2019 Nov 13]. Available from: http://www.atfis.or.kr/article/M001040000/view.do?articleId=2998. 미소장
6 aT Food Information Statistics System (KR). Food service industry statistics: number of establishments by food service business [Internet]. Naju: Korea Agro-Fisheries & Food Trade Corporation; 2019 [cited 2019 Nov 13]. Available from: http://www.atfis.or.kr/statistics/M003000000/main.do?category=subject#top. 미소장
7 Ministry of Food and Drug Safety (KR). Foodborne poisoning statistics (2013–2017) [Internet]. Cheongju: Ministry of Food and Drug Safety; 2019 [cited 2019 Nov 13]. Available from: https://www.foodsafetykorea.go.kr/portal/healthyfoodlife/foodPoisoningStat.do?menu_no=3724&menu_grp=MENU_NEW02&menu_no=3724&menu_grp=MENU_NEW02. 미소장
8 Chung MJ, Choi JH, Ryu K, Kwak TK. Development of self-managed food sanitation check-list and on-site monitoring of food sanitation management practices in restaurants for control of foodborne illness risk factors. Korean J Food Cook Sci 2010; 26(5): 603-616. 미소장
9 Bae HJ, Paik JE, Joo NM, Youn JY. HACCP principles and applications for foodservice manager. 2nd edi\-tion. Paju: Kyomunsa; 2017. 미소장
10 Korea Agency of HACCP Accreditation and Services. Implementation practices of HACCP (based on Oct 2019) [Internet]. Cheongju: Korea Agency of HACCP Accreditation and Services; 2019 [cited 2019 Nov 13]. Available from: https://www.haccp.or.kr/site/haccp/sub.do?key=2626. 미소장
11 Korea Agency of HACCP Accreditation and Services. Introduction of hygiene rating of food service busi-ness [Internet]. Cheongju: Korea Institute for Food Safety Management Accreditation; 2019 [cited 2019 Nov 13]. Available from: https://www.haccp.or.kr/site/haccp/sub.do?key=2405. 미소장
12 Ministry of Food and Drug Safety (KR). Implementation practices of hygiene rating of food service busi-ness [Internet]. Cheongju: Ministry of Food and Drug Safety; 2019 [cited 2019 Nov 13]. Available from: https://www.mfds.go.kr/brd/m_74/view.do?seq=43672. 미소장
13 Chung GH. The result of pilot study on hygiene grading of restaurants in 2013. Health Welf Policy Forum 2014; 209: 74-89. 미소장
14 Cha SY, Park YI, Jeong HS. A survey of consumer importance-satisfaction on prepackaged meals (Dosir\-ak) sold by food service providers. Korean J Food Nutr 2014; 27(1): 136-146. 미소장
15 Chae MJ, Bae HJ. A survey on preference and satisfaction of the customers purchasing ready-to-eat foods. Korean J Food Cook Sci 2008; 24(6): 788-800. 미소장
16 Importance-performance analysis revisited: the role of the factor structure of customer satisfaction 네이버 미소장
17 Zhang HQ, Chow I. Application of importance-performance model in tour guides performance: evidence from mainland Chinese outbound visitors in Hong Kong. J Tourism Manage 2004; 25(1): 81-91. 미소장
18 Kim MJ, Chong YK. The influence of macroeconomic indicators on the foodservice industry. Korean J Hosp Tour 2015; 24(3): 191-212. 미소장
19 Suh Y, Kang J, Kim H, Chung YJ. Comparison of nutritional status of the Daejeon metropolitan citizens by frequency of eating out. Korean J Nutr 2010; 43(2): 171-180. 미소장
20 Ministry of Agriculture, Food and Rural Affairs (KR). Survey on eating-out practices [Internet]. Sejong: Ministry of Agriculture, Food and Rural Affairs; 2019 [cited 2019 Nov 30]. Available from: http://www.mafra.go.kr/mafra/293/subview.do?enc=Zm5jdDF8QEB8JTJGYmJzJTJGbWFmcmElMkY2OCUyR\-jMyMjExMiUyRmFydGNsVmlldy5kbyUzRmJic0NsU2VxJTNEJTI2cmdzRW5kZGVTdHIlM0QlMjZiYn\-NPcGVuV3JkU2VxJTNEJTI2cmdzQmduZGVTdHIlM0QlMjZwYXNzd29yZCUzRCUyNnNyY2hDb2x1b\-W4lM0RzaiUyNnJvdyUzRDEwJTI2aXNWaWV3TWluZSUzRGZhbHNlJTI2cGFnZSUzRDElMjZzcmNoV3Jk\-JTNEJUVDJTk5JUI4JUVDJThCJTlEJTI2. 미소장
21 Mirae Asset. The age of delivery: the rise of the new distribution. Seoul: Mirae Asset; 2018. 미소장
22 Ministry of Food and Drug Safety (KR). Delivery restaurant hygiene level I will check myself [Internet]. Cheongju: Ministry of Food and Drug Safety; 2017 [cited 2019 Nov 13]. Available from: http://www.mfds.go.kr/brd/m_99/view.do?seq=39574. 미소장
23 Statistics Korea. 2018 single household in Korea [Internet]. Daejeon: Statistics Korea; 2019 [cited 2020 Jan 20]. Available from: http://kosis.kr/statHtml/statHtml.do?orgId=101&tblId=DT_1ES4I002S&conn_path=I2. 미소장
24 Poushter J. Smartphone ownership and internet usage continues to climb in emerging economies [Internet]. Washington, D.C.: Pew Research Center; 2016 [cited 2019 Nov 13]. Available from: https://www.pewresearch.org/global/2016/02/22/smartphone-ownership-and-internet-usage-contin\-ues-to-climb-in-emerging-economies/. 미소장
25 Jeong KH. A study on the difference selection attributes in customer's behavior between family and busi-ness dining-out. J Tour Leisure Res 2002; 13(2): 113-128. 미소장
26 Park JH. The importance performance analysis on small size restaurant service. J Food Service Manage\-ment 2010; 13(4): 195-216. 미소장
27 Ministry of Food and Drug Safety (KR); Korea Agency of HACCP Accreditation and Services. Food ser-vice hygiene rating guidelines for manager [Internet]. Cheongju: Korea Agency of HACCP Accreditation and Services; 2019 [cited 2020 Feb 4]. Available from: https://www.haccp.or.kr/site/haccp/boardView.do?post=92639&page=&boardSeq=883&key=2408&category=&searchType=&searchKeyword=&subContents=. 미소장
28 Kim TH, Bae HJ. Analysis of factors affecting customer satisfaction of HACCP applied restaurant in high\-way service area. J Nutr Health 2017; 50(3): 294-301. 미소장

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