Index and other traditional risk factors of stroke.
Male Wister rats were fed an diet containing 20% fat in form of fish oil, shortening, or soybean oil for 4 weeks.
Hemorrhagic(n=33) and ischemic stroke (n=32) cases, and controls (n=28) were included. Dietary intake was assessed using a semi-quantitative foodfrequency questionnaire and Omega-3 Index was measured by gas chromatography.
Ⅰ. 서 론
우리 인간은 살아가는 과정에서 반드시 음식을 먹어야 한다. 음식은 생존을 위해 반드시 필요한 것으로 음식을 적당히 섭취하면 균형 잡힌 몸매와 건강한 삶을 살 수 있는 바탕이 되고, 올바른 식사습관이 형성되어 더 나아가 건강한 삶을 살 수 있는 토대가 될 것이다. 최근 경제발전과 생
and etc
3. Speed of food service
The elements about menu
1. Frequency of changing menu
2. The number of menu
3. Price for foods
4. The number of side menu or snack
The elements about food
1. Nutrition value of foods
2. Sanitation of preparing foods in kitchen
3. The amount of each food
4. Taste of food
5. Quality of food
6. Quality of ingredients for foods
1. Background Ground of the Research
Increasing the number of students who have food in college student cafeteria.
These days many restaurants outside of school have raised their menu price every year, even if the amount of college students’ allowance keeps the same level. So the number of students, usually junior and senior, who have food in college student cafeteria, is on the i
1. Executive summary
While the demand for low-cost air transportation is potentially huge in Asia, development of low-cost carriers (LCCs) lags behind the region's overall aviation development, and certainly lags behind the LCC development in North America and Europe. It has been noted that market conditions and the regulatory environment of Asia are different from those of North America and Eu