23 results  1 of 2 

1 Comparison of college students' behavior toward nutrition information communication between Korea and the US
Chang-Sik Kim, Robert Bosselman, Hyung-Min Choi, Keum Sil Lee, Eojina Kim, Hyeyoung Moon, Yoon Jung Jang, Sunny Ham
Nutr Res Pract.2020;14(4):401-411.   Published online 2020 July 23     DOI: http://dx.doi.org/10.4162/nrp.2020.14.4.401
2 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
Nutr Res Pract.2020;14(2):167-174.   Published online 2020 March 13     DOI: http://dx.doi.org/10.4162/nrp.2020.14.2.167
3 Study on the snack menu pattern, food diversity and satisfaction of parent provided by Center for Children's Foodservice Management in Jeonbuk area
Eun-Byul Sym, Jeong-Ok Rho
J Nutr Health.2019;52(5):501-513.   Published online 2019 October 30     DOI: http://dx.doi.org/10.4163/jnh.2019.52.5.501
4 Development of a Food Exchange Table and Food Pattern for Nutritionally Balanced Menu Planning
Yun Ahn, Ikhyun Yeo, Sangyun Lee, Kisun Nam
Korean J Community Nutr.2018;23(5):411-423.   Published online 2018 October 31     DOI: http://dx.doi.org/10.5720/kjcn.2018.23.5.411
5 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
J Nutr Health.2018;51(3):264-274.   Published online 2018 June 28     DOI: http://dx.doi.org/10.4163/jnh.2018.51.3.264
6 Comparison and Analysis of Dieting Practices Using Big Data from 2010 and 2015
Eun-Jin Jung, Un-Jae Chang
Korean J Community Nutr.2018;23(2):128-136.   Published online 2018 April 30     DOI: http://dx.doi.org/10.5720/kjcn.2018.23.2.128
7 Nutritional Adequacy Analysis of Recommended Menu in Dietary Reference Intakes for Koreans 2015
Youngnam Kim
Korean J Community Nutr.2017;22(4):279-288.   Published online 2017 August 31     DOI: http://dx.doi.org/10.5720/kjcn.2017.22.4.279
8 Comparison of lymphocyte DNA damage levels and total antioxidant capacity in Korean and American diet
Min Young Lee, Hyun A Kim, Myung Hee Kang
Nutr Res Pract.2017;11(1):33-42.   Published online 2017 January 20     DOI: http://dx.doi.org/10.4162/nrp.2017.11.1.33
9 The Development of Institutional Food-Service Menu with Temple Food
Sim-Yeol Lee, Jin-A Kim
Korean J Community Nutr.2015;20(5):338-350.   Published online 2015 October 31     DOI: http://dx.doi.org/10.5720/kjcn.2015.20.5.338
10 Menu pattern and food diversity of snack menus provided by Child Care Information Centers in Seoul
Yoonjae Yeoh, Sooyoun Kwon, Youngmi Lee
J Nutr Health.2014;47(6):443-451.   Published online 2014 December 31     DOI: http://dx.doi.org/10.4163/jnh.2014.47.6.443
11 Revision and Application of the Target Pattern in Food Guidance System: Administered to 2nd grade middle school students
Ha Yeon Lee, Youngnam Kim
Korean J Community Nutr.2014;19(3):274-282.   Published online 2014 June 30     DOI: http://dx.doi.org/10.5720/kjcn.2014.19.3.274
12 A survey of foodservice satisfaction and menu preference of high school boarding students in Jeju
Kyung-Ja Kim, In-Sook Chae
J Nutr Health.2014;47(1):77-88.   Published online 2014 February 28     DOI: http://dx.doi.org/10.4163/jnh.2014.47.1.77
13 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
Korean J Community Nutr.2013;18(5):505-514.   Published online 2013 October 31     DOI: http://dx.doi.org/10.5720/kjcn.2013.18.5.505
14 Assessment of Menu Plan Prepared by Middle School Students According to Ordinary Meal Pattern and Single Serving Size
Jung-Ok Kim, Youngnam Kim
Korean J Community Nutr.2013;18(4):333-343.   Published online 2013 August 31     DOI: http://dx.doi.org/10.5720/kjcn.2013.18.4.333
15 Evaluation of Traditional Aspects of School Lunch Menus in Korea by Analyzing Dish Group Composition
Youngmi Lee, Meeyoung Kim, Hae-Kyung Chung, Haeng Ran Kim, Jae Eun Shim, Hyeyeong Cho, Jihyun Yoon
Korean J Community Nutr.2013;18(4):386-401.   Published online 2013 August 31     DOI: http://dx.doi.org/10.5720/kjcn.2013.18.4.386
16 Effectiveness of Center for Child-Care Foodservice Management for Menu Management and Dietary Variety
Hye-Young Kim, Il-Sun Yang, In-Sook Chae, Bo-Sook Yi, Moon-Kyung Park, Ha-Young Kim, Tae-Seok Kang, Dong-Gil Leem, Jin-Ha Lee, Hae-Young Lee
Korean J Community Nutr.2013;18(3):243-256.   Published online 2013 June 30     DOI: http://dx.doi.org/10.5720/kjcn.2013.18.3.243
17 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
18 Assessment of the Support Program of Foodservice Management for Community Child Centers in Jeollanam-do, Korea
Sooyoun Kwon, Youngmi Lee, Soyoung Kim, Jinyoung Kim, Jihyun Yoon
Korean J Community Nutr.2012;17(1):91-100.   Published online 2012 February 29     DOI: http://dx.doi.org/10.5720/kjcn.2012.17.1.91
19 Nutritional Assessment of Menu Plan Prepared according to the Target Pattern - Menu Prepared by Home Economics Teachers and Middle-School Girls -
A-Rom Kim, Mi-Jeong Kim, Youngnam Kim
Korean J Community Nutr.2011;16(3):375-385.   Published online 2011 June 30     DOI: http://dx.doi.org/10.5720/kjcn.2011.16.3.375
20 Effect of School Lunch Menu Intervention through Calcium Enriched Menus on Nutrient Intakes of High School Girls
Eon-Kyoung Lee, Young-Sun Choi, Bok-Seon Bae
Korean J Community Nutr.2011;16(2):265-277.   Published online 2011 April 30     DOI: http://dx.doi.org/10.5720/kjcn.2011.16.2.265

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