ScholarWorks@Korea University: Kim, Yoo kyung

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Kim, Yoo kyung (김유경)

College of Education (Department of Home Economics Education)

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Tel 02-3290-2328
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HPMC:4||lowfat tofu:3||국민건강영양조사:3||yuba:3||식생활교육(Dietary Education):3||Adolescent:2||malt extract:2||Viscosity:2||식생활교육지원법(Dietary Education Support Act):2||식생활교육(dietary education):2||가족식사:2||Korea national health and nutrition examination survey:2||Adolescents:2||lowfat soymilk:2||Cordyceps militaris:2||hydroxypropyl methylcellulose:2||수면시간:2||Mental Health:2||2007 개정 가정 교과서 (Revised 2007 Home Economics Textbook):2||NIR:2||교과서 분석(textbook analysis):2||fermentation:2||edible film:2||식생활:2||통일대비:2||가정생활교육프로그램:2||Soy flour:2||near infrared:2||Hydroxypropyl methylcellulose:2||Texture:2||KNHANES:2||청소년:2||Soy bread:2||정신건강:2||cereal products:2||기술⋅가정(technology and home economics):2||mechanical properties:2||lipid oxidation:1||sausage:1||Obesity:1||Fruit and vegetable consumption:1||식품안전(food safety):1||Antioxidant activity:1||Dietary education program:1||Gluten replacer:1||porridge:1||Textbook of Technology and Home Economics:1||Photovoice:1||texture properties:1||family meal:1||family life education program:1||family life competencies:1||Okara cookies:1||Delivery:1||lowfat soy flour:1||섭취행동:1||traditional fermented food:1||cis fat:1||Fermentation:1||one serving size:1||Enzymatic deesterification:1||Gelling:1||storage properties:1||fat:1||fatty acid:1||saturated:1||food security:1||Transglutaminase:1||muscle mass:1||hydrolysate:1||soy sausage:1||meatfree sausage:1||adolescent nutrition and dietary behavior:1||중학교 기술⋅가정:1||nut consumption:1||adults:1||obesity prevalence:1||요구도 조사(demand survey):1||Soy foods:1||body mass index:1||쌍별귀뚜라미 분말 추출물:1||Edible insects:1||식용곤충:1||Noodle:1||okara:1||중년비만여성:1||Nutritional intake:1||Home Economics Textbook:1||preservice teachers:1||School education program in preparation for the unification of Korea:1||북한:1||남한 청소년:1||Caffeine:1||Monte Carlo method:1||Starch:1||Bone density:1||Beany flavour:1||HMGCoAR:1||hamster:1||soluble fiber:1||학교식생활교육:1||zetapotential:1||Anticomplementary activities:1||Radical scavenging activity:1||선택과목(elective courses):1||prevalence:1||Frozen storage:1||functionality:1||견과류 섭취:1||비주얼 씽킹(visual thinking):1||pine needle extract:1||Meat preservation:1||obesity:1||Mineral:1||성인:1||Soy:1||lotus seed:1||texture improver:1||아연:1||Transparency:1||Dietary education:1||남북한 용어:1||North Korean family life culture:1||식생활태도:1||Preparation for Reunification:1||educational program on family living culture:1||Texture property:1||stepwise denaturation:1||Gut microbiome:1||Women:1||food choice motive:1||FTNIR:1||resolution:1||Particle size:1||zetaPotential:1||Whole grain bread:1||School Dietary Education:1||Practice:1||가정교과(home economics):1||skeletal muscle:1||insulin resistance:1||metabolic syndrome:1||chemical composition:1||nonalcoholic steatohepatitis:1||sleep duration:1||포토보이스(photovoice):1||Mealworm protein isolate, Mealworm protein hydrolysate:1||Amino acids:1||蟋蟀粉，蛋白质提取物，氨基酸，矿物质，抗氧化活性:1||edible films:1||Iron:1||Middleaged women with obesity:1||体重管理计划，钙，锌，铁，中年肥胖妇女:1||Dietary Life. Family Meal:1||2015 개정 기술‧가정과 교육과정:1||Mechanical properties:1||Sleep duration:1||Mental health:1||가정교과서:1||Terms of South and North Korean:1||예비교사:1||삶의 질:1||North Korea:1||Nutrient Intake:1||National Health and Nutrition Examination Survey:1||Soy donut:1||Nutrients:1||Bread texture:1||food consumption behavior:1||viscous soluble fiber:1||Modified pectin:1||Casein fractions:1||MC3T3E1:1||Jeungpyun:1||Dietary Education Support Act:1||hobakpyeon:1||starch fraction:1||Bacillus subtilis:1||polyunsaturated:1||textbook analysis:1||교수⋅학습과정안:1||고혈압:1||1인가구(singleperson households):1||Antimicrobial film:1||physical activity:1||아미노산:1||Edible insect food:1||soy:1||viscosity:1||철:1||Yuba film:1||Thermal stability:1||Undergraduate student:1||Consideration:1||학교 통일대비 교육 프로그램:1||HighCaffeine Energy Drinks:1||가정생활문화:1||South Korean adolescents:1||탈북청소년:1||North Korean adolescents:1||gelling:1||Antioxidant capacity:1||CYP7A1:1||in vitro digestibility:1||Bone:1||실천:1||Dietary 식생활교육지원법:1||nutrition labeling:1||nutrition label literacy:1||프로그램 효과성(program effectiveness):1||청년(Young Adults):1||1인가구(SinglePerson Households):1||agerelated disorder:1||risk factor:1||antioxidant property:1||middle school technology and home economics:1||블렌디드 러닝:1||지속가능한 식생활교육 프로그램(sustainable dietary education program):1||텃밭 작물(garden vegetables):1||Yuba:1||Korea:1||mental health:1||Cricket (Gryllus bimaculatus) powder:1||Protein extract:1||항산화활성:1||Awareness:1||食用昆虫，认知，成人，食用昆虫食品，饮食教育计划:1||rice cake:1||칼슘:1||Zinc:1||Home Economics Curriculum:1||Sorption characteristics:1||fat replacer:1||Dietary life:1||북한가정생활문화:1||quality of life:1||학업성취도:1||주관적 체형인식:1||영양소 섭취:1||Oil uptake:1||Emulsifier:1||Biochemical markers:1||Body composition:1||Adipogenic inhibition:1||texture:1||Heated soy flour:1||commercial juk:1||preference:1||음식선택동기:1||attitude:1||trans fat:1||barley:1||cholesterol:1||antinutrient:1||Antler:1||retrogradation:1||resistant starch. room and refrigerated temperature storage:1||Interest:1||consumer survey:1||foods:1||in vitro starch digestibility:1||monounsaturated:1||고교학점제(high school credit system):1||식품안전과 건강(food safety and health):1||crosssectional studies:1||Soy protein film:1||skeletal muscle index:1||protein isolate:1||청소년기 영양과 식행동:1||청년(young adults):1||평가점검표(evaluation checklist):1||vitamin c:1||교수설계모형(ADDIE):1||배려심(caring ability):1||Diabetes mellitus:1||Adults:1||인식:1||식생활교육프로그램:1||water vapor permeability:1||antioxidant:1||Weight management program:1||Calcium:1||2015 Revised Technology &:1||기술․가정 교과서:1||Environment:1||syneresis:1||Preparation for Unification:1||eating behavior:1||Subjective Perception:1||Hydrogel:1||Inflammation:1||quality improvement:1||전통발효음식:1||whole grain:1||jeungpyun:1||oat bread:1||MPLS:1||lipids:1||nutrition labelling:1||Sodium pyrophosphate:1||aging:1||blended learning:1||영양지수(nutrition quotient):1||Soybean curd:1||Edible film:1||abdominal:1||2015 개정 교육과정(2015 revised curriculum):1||쌍별귀뚜라미 분말:1||무기질:1||식용곤충 식품:1||식용곤충인식개선:1||additives:1||체중관리 프로그램:1||영양섭취:1||Health:1||academic achievement:1||family living culture:1||가정생활역량:1||Energy drink:1||Heat treatment:1||purchasing factors:1||태도:1||barley bread:1||관심:1||transfatty acid:1||cisfatty acid:1||total fat:1||metabolic disease:1||proteinlipid film:1||serum vitamin D:1||mealworm larvae:1||textural properties:1||teachinglearning process plan:1||교과서 분석:1||hypertension:1||사회인지이론(social cognitive theory):1||다문화수용성(multicultural acceptance):1||Tenebrio molitor larvae:1||Nutritional fortification:1||

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