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Lee, Lee, Jung, Kang, Hwang, Yoo, Cha, and Cho: 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
Erratum

Journal of Nutrition and Health 2019; 52(2): 242.

Published online: 30 April 2019

DOI: https://doi.org/10.4163/jnh.2019.52.2.242

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 Lee1, Young Seung Lee1, 2, Soo Jin Jung3, Min Sook Kang1, Yu Jin Hwang1, Sun Mi Yoo1, Yeon Soo Cha4, 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, soomuk@korea.kr

© 2019 The Korean Nutrition Society

The Korean Nutrition Society

(open-access):

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.
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).
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