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| 1 |
Sodium content changes between 2015 and 2019 in restaurant menu items selected for sodium reduction in Daegu
Jian Ma, Yeon-Kyung Lee
Nutr Res Pract.2022;16(4):537-548. Published online 2022 January 28
DOI: http://dx.doi.org/10.4162/nrp.2022.16.4.537
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| 2 |
Determinants of restaurant consumers' intention to practice COVID-19 preventive behavior: an application of the theory of planned behavior
Jin-Yi Jeong, Hojin Lee
Nutr Res Pract.2021;15(Suppl 1):S79-S93. Published online 2021 July 20
DOI: http://dx.doi.org/10.4162/nrp.2021.15.S1.S79
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| 3 |
Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S.
Robert Bosselman, Hyung-Min Choi, Keum Sil Lee, Eojina Kim, Jaebin Cha, Jin-Yi Jeong, Mina Jo, Sunny Ham
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| 4 |
Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea
So-Hyun Ahn, Jong Sook Kwon, Kyungmin Kim, Yoonna Lee, Hye-Kyeong Kim
J Nutr Health.2019;52(5):475-487. Published online 2019 October 30
DOI: http://dx.doi.org/10.4163/jnh.2019.52.5.475
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| 5 |
Consumer knowledge regarding country-of-origin labeling for restaurants
Ji-Yeon Nam, Se-Young Ju, Wan-Soo Hong
J Nutr Health.2018;51(4):357-367. Published online 2018 August 31
DOI: http://dx.doi.org/10.4163/jnh.2018.51.4.357
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| 6 |
Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants
Lin Jiang, Damin Shin, Yeon-Kyung Lee
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| 7 |
Relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection
Heewon Kim, Youngshin Kim, Hyung-Min Choi, Sunny Ham
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| 8 |
Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations
Kiwon Lee, Youngmi Lee
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| 9 |
Analysis of factors affecting customer satisfaction of HACCP applied restaurant in highway service area
Tae-Hyeong Kim, Hyun-Joo Bae
J Nutr Health.2017;50(3):294-301. Published online 2017 January 20
DOI: http://dx.doi.org/10.4163/jnh.2017.50.3.294
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| 10 |
Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants∗
Lin Jiang, Yeon-Kyung Lee
J Nutr Health.2017;50(6):655-663. Published online 2017 January 20
DOI: http://dx.doi.org/10.4163/jnh.2017.50.6.655
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| 11 |
Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea
Sohyun Park, Heeseung Lee, Dong-il Seo, Kwang-hwan Oh, Taik Gun Hwang, Bo Youl Choi
Nutr Res Pract.2016;10(6):635-640. Published online 2016 November 10
DOI: http://dx.doi.org/10.4162/nrp.2016.10.6.635
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| 12 |
Expert opinions on improvement of current food code related to hygiene management standards for cooked foods in restaurants
Seyoung Ju, Hyoseon Kawk, Wansoo Hong, Tongkyung Kwak, Hyeja Chang
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| 13 |
The effect of providing nutritional information about fast-food restaurant menus on parents' meal choices for their children
Jae-Young Ahn, Hae-Ryun Park, Kiwon Lee, Sooyoun Kwon, Soyeong Kim, Jihye Yang, Kyung-Hee Song, Youngmi Lee
Nutr Res Pract.2015;9(6):667-672. Published online 2015 November 4
DOI: http://dx.doi.org/10.4162/nrp.2015.9.6.667
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| 14 |
Carbon monoxide poisoning-induced cardiomyopathy from charcoal at a barbecue restaurant: a case report
Hyun-Jun Kim, Yun Kyung Chung, Kyeong Min Kwak, Se-Jin Ahn, Yong-Hyun Kim, Young-Su Ju, Young-Jun Kwon, Eun-A Kim
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| 15 |
Customer perception and expert assessment in restaurant food environment by region – Focused on restaurants in Suwon, Hwaseong city -∗
Mi Hyun Oh, Jeong-sook Choe, Young Kim, Sang Eun Lee, Hee Young Paik, Mi Jin Jang
J Nutr Health.2014;47(6):463-474. Published online 2014 January 20
DOI: http://dx.doi.org/10.4163/jnh.2014.47.5.463
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| 16 |
Comparison of the distribution and accessibility of restaurants in urban area and rural area∗
Seong-Ah Kim, Jeong-sook Choe, Hyojee Joung, Mi Jin Jang, Young Kim, Sang Eun Lee
J Nutr Health.2014;47(6):475-483. Published online 2014 January 20
DOI: http://dx.doi.org/10.4163/jnh.2014.47.6.475
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| 17 |
Effect of Menu Calorie Labels on Menu Sales and Consumer's Recognition at a Korean Restaurant in a Hotel
Dongjun Lee, Jae-Cheol Lee, Mi-Hyun Kim
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| 18 |
Vitamin B12 content analysis of favorite Korean restaurant foods, convenient foods and bakery products
Chung Shil Kwak, June Hee Park, Ji Hyun Cho
Korean J Nutr.2012;45(6):588-599. Published online 2012 December 31
DOI: http://dx.doi.org/10.4163/kjn.2012.45.6.588
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| 19 |
The Current Status of Foodservice Management in the Restaurants Participating in the Government-funded Children's Model Program in Korea during Summer Vacation
Jinyoung Kim, Sooyoun Kwon, Youngmi Lee, Haelim Choi, Jihyun Yoon
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| 20 |
Developing a Questionnaire to Evaluate the Healthy Restaurant Program
Kyungeui Hong, Hyojee Joung
Korean J Nutr.2011;44(6):562-576. Published online 2011 December 31
DOI: http://dx.doi.org/10.4163/kjn.2011.44.6.562
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