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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
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| 2 |
Korean consumers’ use and concerns about food delivery service
Jong-Youn Rha, Youngwon Nam, Jihyun Yoon, Bohan Lee
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| 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
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| 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
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| 5 |
Causal relationship among quality factors, emotional responses, and satisfaction of school food service in Henan province, China
Miaomiao Li, Young Eun Lee
Nutr Res Pract.2023;17(2):356-370. Published online 2022 October 24
DOI: http://dx.doi.org/10.4162/nrp.2023.17.2.356
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| 6 |
Current status of foodservice nutrition management and effects of welfare facility support for the elderly in Cheongju City
Joo-Eun Lee
Nutr Res Pract.2022;16(4):527-536. Published online 2022 January 24
DOI: http://dx.doi.org/10.4162/nrp.2022.16.4.527
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| 7 |
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
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| 8 |
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
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| 9 |
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
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| 10 |
Effect of a restaurant hygienic grade certificate program on consumer choices
Jae-il Kim, Jinkyung Choi
Nutr Res Pract.2021;15(Suppl 1):S70-S78. Published online 2021 June 28
DOI: http://dx.doi.org/10.4162/nrp.2021.15.S1.S70
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| 11 |
Plate waste study among hospitalised patients receiving texture-modified diet
Nurul Huda Razalli, Chui Fen Cheah, Nur Mahirah Amani Mohammad, Zahara Abdul Manaf
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| 12 |
Status of health and nutritional intake of the elderly in long-term care facilities: focus on Gwangju Metropolitan City
Gyusang Han, Eunju Yang
J Nutr Health.2020;53(1):27-38. Published online 2020 February 10
DOI: http://dx.doi.org/10.4163/jnh.2020.53.1.27
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| 13 |
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
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| 14 |
Current status of meal and snack service in elementary care classes in Gyeonggi area
Hee Soon Yang, Haeryun Park, Kyunghee Song, Yoonjin Ahn, Daeun Choi, Juntai Jin, Youngmi Lee
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| 15 |
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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| 16 |
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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| 17 |
The Effects of the Economic Characteristics of Single-person Households on the Food Service Industry
Pil Kyoo Jo
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| 18 |
Effects of 12-week Vegetarian Diet on the Nutritional Status, Stress Status and Bowel Habits in Middle School Students and Teachers
Bo Ra Lee, Yu Mi Ko, Mi Hee Cho, Young Ran Yoon, Seung Hee Kye, Yoo Kyoung Park
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| 19 |
Prevalence of food allergy and perceptions on food allergen labeling in school foodservice among Korean students
Ah-Hyun Lee, Kyu-Earn Kim, Kyung-Eun Lee, Seong-Hui Kim, Tae-Whan Wang, Kyung Won Kim, Tong-Kyung Kwak
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| 20 |
Teachers' Participation and Mealtime Instruction in the Food Service at the Kwanak-gu Child-care Centers: Comparison between Child-care Teachers Caring Different Age Groups, Children Younger than Three Years and Those Three Years or Older
Yoonjae Yeoh, Sooyoun Kwon, Jihyun Yoon
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