Journal List > J Nutr Health > v.52(2) > 1122035

J Nutr Health. 2019 Apr;52(2):242-242. English.
Published online Apr 30, 2019.  https://doi.org/10.4163/jnh.2019.52.2.242
© 2019 The Korean Nutrition Society
Erratum: Authorship & Funding Acknowledgment Correction. The relationship of nutrition of rice and positive evaluation of the rice-based meal on the physical and emotional self-diagnosis and learning efficiency of the middle and highschool students in the Jeonju area
Hyeon Kyeong Lee,1 Young Seung Lee,1,2 Soo Jin Jung,3 Min Sook Kang,1 Yu Jin Hwang,1 Sun Mi Yoo,1 Yeon Soo Cha,4 and Soo Muk Cho1
1Lifestyle and Nutrition Division, Department of Agro-food Resources, National Institute of Sgricultural Science, Rural Development Administration, Wanju, Jeonbuk 55365, Korea.
2Major in Nutrition Education, The Graduate School of Education, Chonbuk National University, Jeonju, Jeonbuk 54896, Korea.
3Clinical Trial Center for Functional Foods, Chonbuk National University Hospital, Jeonju, Jeonbuk 54907, Korea.
4Department of Food Science and Human Nutrition, and Research Institute of Human Ecology, Chonbuk National University, Jeonju, Jeonbuk 54896, Korea.

To whom correspondence should be addressed. tel: +82-63-238-3580, Email: soomuk@korea.kr

This is an Open Access article distributed under the terms of the Creative Commons Attribution Non-Commercial License (http://creativecommons.org/licenses/by-nc/3.0/) which permits unrestricted non-commercial use, distribution, and reproduction in any medium, provided the original work is properly cited.



https://doi.org/10.4163/jnh.2019.52.1.90

Journal of Nutrition and Health (J Nutr Health) 2019; 52(1): 90 ~ 103

The original version of this article contained errors in authorship and funding acknowledgment. The correct information of them should be as follows. The authors would like to apologize for any inconvenience caused.

- After correction

Hyeon Kyeong Lee1, Young Seung Lee1,2,Su Jin Jung3, Min Sook Kang1, Yu Jin Hwang1, Sun Mi Yoo1, Yeon Soo Cha4 and Soo Muk Cho1†

1Lifestyle and Nutrition Division, Department of Agro-food Resources, National Institute of Agricultural Sciences, Rural Development Administration, Wanju, Jeonbuk 55365, Korea

2Major in Nutrition Education, The Graduate School of Education, Chonbuk National University, Jeonju, Jeonbuk 54896, Korea

3Clinical Trial Center for Functional Foods, Chonbuk National University Hospital, Jeonju, Jeonbuk 54907, Korea

4Department of Food Science and Human Nutrition, and Research Institute of Human Ecology, Chonbuk National University, Jeonju, Jeonbuk 54896, Korea

*This work was supported by grants from Rural Development Adminstration (Project No. PJ01337201).