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| 1 |
Mukbang- and Cookbang-watching status and dietary life of university students who are not food and nutrition majors
Sowon Yun, Hyunjoo Kang, Hongmie Lee
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| 2 |
Operation and Process Evaluation of a Community Meal Program for the Elderly in Rural Areas during Agricultural Off-Season Perceived by Cooking Volunteers
Jeong-Sook Bae, Sol-Bee Seong, So-Mang Jang, Chang-Hee Yoo, Young-Suk Lim, Young-Mi Lee, Hae-Ryun Park, Kyung-Eun Lee
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| 3 |
The Development and Evaluation of a Nutrition Education Program including Sensory and Cooking Activity to Promote Vegetable Intake among School Aged Children
Hyun-ho Lee, Moon-kyung Shin, Hyunkyung Kim, Saebyeol Kwon, Se-young Oh, Hyojin An
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| 4 |
The effect of Smoking and Residential environment on Urinary 2-naphthol
Jee Na Lee, Jong Han Leem, Shin Goo Park, Joo Yeun Shin, Kwan Hee Lee, Yun Chul Hong, Hun Kim, Chul Ho Lee
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| 5 |
Impact of a school-based culinary nutrition education program on vegetable consumption behavior, intention, and personal factors among Korean second-graders
Yeon Bai, Young-Hee Kim, Young-Hee Han, Taisun Hyun
Nutr Res Pract.2018;12(6):527-534. Published online 2018 November 30
DOI: http://dx.doi.org/10.4162/nrp.2018.12.6.527
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| 6 |
Immunoglobulin E-binding Proteins of Cooked Walnuts in Korean Children
Jeongmin Lee, Kyunguk Jeong, Se-ah Jeon, Sooyoung Lee
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| 7 |
A Comparative Study of Job Stress, Satisfaction and Commitment of Cooking Employees in Hotel Kitchens with and without HACCP Systems
Kyung-Cheon Min, Wan-Soo Hong
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| 8 |
Associations between Japanese schoolchildren's involvement in at-home meal preparation, their food intakes, and cooking skills
Miho Nozue, Hiromi Ishida, Sayaka Hazano, Akemi Nakanishi, Taeko Yamamoto, Aya Abe, Nobuo Nishi, Tetsuji Yokoyama, Nobuko Murayama
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| 9 |
The Effectiveness of Na Reduction Program for Cook in Child-care Center: Focus on Self-reevaluation and Strengthen Consciousness
Hyewon Shin, Youngmee Lee
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| 10 |
How to Cook Healthy Diet for People with Diabetes
Ji Jeung Lee
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| 11 |
A Study on the menu preferences with school dinner by food service management types in Daegu
Eun-Ju Lee
Korean J Nutr.2012;45(5):489-499. Published online 2012 October 31
DOI: http://dx.doi.org/10.4163/kjn.2012.45.5.489
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| 12 |
Effects of Fusion-Food Cooking Activity on Elementary School Students' Knowledge, Preferences and Perceptions of Korean Traditional Foods
Jeong-Hae Bae, Kyoung Ae Lee
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| 13 |
Changes in the Physiological Activities of Four Sweet Potato Varieties by Cooking Condition
Young Min Lee, Ji Hyun Bae, Jung Bong Kim, So Young Kim, Mi Nam Chung, Mi Young Park, Jeong Sook Ko, Jin Song, Jae Hyun Kim
Korean J Nutr.2012;45(1):12-19. Published online 2012 February 29
DOI: http://dx.doi.org/10.4163/kjn.2012.45.1.12
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| 14 |
Assessment of Nutrient Intakes of Lunch Meals for the Aged Customers at the Elderly Care Facilities Through Measuring Cooking Yield Factor and the Weighed Plate Waste
Hye-Ja Chang, Na-Young Yi, Tae-Hee Kim
Korean J Nutr.2009;42(7):650-663. Published online 2009 October 31
DOI: http://dx.doi.org/10.4163/kjn.2009.42.7.650
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| 15 |
Protein and hematological evaluations of infant formulated from cooking banana fruits (Musa spp, ABB genome) and fermented bambara groundnut (Vigna subterranean L. Verdc) seeds
Oluwole Steve Ijarotimi
Nutr Res Pract.2008;2(3):165-170. Published online 2008 September 30
DOI: http://dx.doi.org/10.4162/nrp.2008.2.3.165
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