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1 Importance-performance analysis of sodium reduction practices by school nutrition teachers and dietitians in the Republic of Korea
Youngmi Lee, Sooyoun Kwon, Meeyoung Kim
Nutr Res Pract.2023;17(4):812-825.   Published online 2023 April 5     DOI: http://dx.doi.org/10.4162/nrp.2023.17.4.812
      
2 Korean consumers’ use and concerns about food delivery service
Jong-Youn Rha, Youngwon Nam, Jihyun Yoon, Bohan Lee
Nutr Res Pract.2023;17(3):583-596.   Published online 2023 March 21     DOI: http://dx.doi.org/10.4162/nrp.2023.17.3.583
      
3 Application of draft nutritional standards for school lunches in the Republic of Korea: a feasibility study from the supplier perspective
Youngmin Nam, Jihyun Yoon, Meeyoung Kim
Nutr Res Pract.2023;17(1):149-163.   Published online 2022 November 10     DOI: http://dx.doi.org/10.4162/nrp.2023.17.1.149
      
4 Development of nutrient-based nutritional standards for foodservice at shelters during disasters in the Republic of Korea
Satoko Abe, Meeyoung Kim, Jihyun Yoon
Nutr Res Pract.2023;17(1):135-148.   Published online 2022 October 26     DOI: http://dx.doi.org/10.4162/nrp.2023.17.1.135
      
5 Food service industry in the era of COVID-19: trends and research implications
Seoki Lee, Sunny Ham
Nutr Res Pract.2021;15(Suppl 1):S22-S31.   Published online 2021 November 16     DOI: http://dx.doi.org/10.4162/nrp.2021.15.S1.S22
      
6 Major concerns regarding food services based on news media reports during the COVID-19 outbreak using the topic modeling approach
Hyejin Yoon, Taejin Kim, Chang-Sik Kim, Namgyu Kim
Nutr Res Pract.2021;15(Suppl 1):S110-S121.   Published online 2021 October 7     DOI: http://dx.doi.org/10.4162/nrp.2021.15.S1.S110
      
7 Workplace foodservice meals are associated with higher nutritional quality among adult Korean workers: a nationwide cross-sectional study
Woo-young Shin, Soo Hyun Cho, Jung-ha Kim
Nutr Res Pract.2022;16(2):248-259.   Published online 2021 August 12     DOI: http://dx.doi.org/10.4162/nrp.2022.16.2.248
      
8 Students' dietary habits, food service satisfaction, and attitude toward school meals enhance meal consumption in school food service
Kyung-Eun Lee
Nutr Res Pract.2019;13(6):555-563.   Published online 2019 November 21     DOI: http://dx.doi.org/10.4162/nrp.2019.13.6.555
      
9 Energy intake from commercially-prepared meals by food source in Korean adults: Analysis of the 2001 and 2011 Korea National Health and Nutrition Examination Surveys
Injoo Choi, Won Gyoung Kim, Jihyun Yoon
Nutr Res Pract.2017;11(2):155-162.   Published online 2017 February 21     DOI: http://dx.doi.org/10.4162/nrp.2017.11.2.155
      
10 Nutritional quality of lunches consumed by Korean workers: Comparison between institutional and commercial lunches
Won Gyoung Kim, Injoo Choi, Jihyun Yoon
Nutr Res Pract.2016;10(6):606-615.   Published online 2016 November 23     DOI: http://dx.doi.org/10.4162/nrp.2016.10.6.606
      

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