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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 |
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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| 3 |
Impacts of menu information quality and nutrition information quality on technology acceptance characteristics and behaviors toward fast food restaurants' kiosk
Jihee Han, Hyeyoung Moon, Yoonha Oh, Ji Yun Chang, 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 |
One Menu Please: Parents Want Affordable, Right-sized Portions for Their Children in Restaurants
Seung Hee Lee-Kwan, Sohyun Park, Leah Maynard, Heidi M. Blanck
Clin Nutr Res.2018;7(4):241-247. Published online 2018 October 17
DOI: http://dx.doi.org/10.7762/cnr.2018.7.4.241
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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 |
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
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| 9 |
Comparison of dietary habits, perception and consumption frequency of fast foods between youths working part-time at fast food restaurants and other food-related services
Mi Yang Jo, Taisun Hyun
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| 10 |
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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| 11 |
Evaluation of the food safety training for food handlers in restaurant operations
Sung-Hee Park, Tong-Kyung Kwak, Hye-Ja Chang
Nutr Res Pract.2010;4(1):58-68. Published online 2010 February 24
DOI: http://dx.doi.org/10.4162/nrp.2010.4.1.58
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