6 results

193 Health Behavior Factors Associated with Sugar-sweetened Beverage Intake among Adolescents
Hyae Min Gu, Jong Park, So Yeon Ryu
KMSID: 1098260   Korean J Community Nutr. 2018;23(3):193-201.   Published online 2018 June 30    DOI: http://dx.doi.org/10.5720/kjcn.2018.23.3.193
202 The Perception of Laymen and Experts Toward Mobile Applications for Self-monitoring of Diet Based on in-depth Interviews and Focus Group Interviews
Jeong Sun Ahn, Sihan Song, Sang-Eun Moon, Sejin Kim, Jung Eun Lee
KMSID: 1098261   Korean J Community Nutr. 2018;23(3):202-215.   Published online 2018 June 30    DOI: http://dx.doi.org/10.5720/kjcn.2018.23.3.202
216 Relationships between Obesity and Dietary Habits of Preschool Children and Their Parents in Dongducheon Based on the Nutrition Quotient (NQ)
Ji-Myung Kim, Hye Jeong Song, Young Ji Ahn
KMSID: 1098262   Korean J Community Nutr. 2018;23(3):216-225.   Published online 2018 June 30    DOI: http://dx.doi.org/10.5720/kjcn.2018.23.3.216
226 Current Status and Suggested Future Directions of Nutrition Intervention using Healthy School Tuck Shops: the Teenage Perspective
Suhyun Oh, Kirang Kim, Ji-Yun Hwang
KMSID: 1098263   Korean J Community Nutr. 2018;23(3):226-233.   Published online 2018 June 30    DOI: http://dx.doi.org/10.5720/kjcn.2018.23.3.226
234 Perception of Use of Environment-friendly Agricultural Products during School Foodservice of Mothers of Elementary School Students in Gyeonggi
Young-Un An, Myung-Hee Kim, Mi-Kyeong Choi, Mi-Hyun Kim
KMSID: 1098264   Korean J Community Nutr. 2018;23(3):234-242.   Published online 2018 June 30    DOI: http://dx.doi.org/10.5720/kjcn.2018.23.3.234
243 Improving Perception and Satisfaction on Middle and High School Foodservice: The Role of Student Participation Program in Serving School Meals
Jeong-Eun Park, Kyung-Suk Choi
KMSID: 1098265   Korean J Community Nutr. 2018;23(3):243-256.   Published online 2018 June 30    DOI: http://dx.doi.org/10.5720/kjcn.2018.23.3.243
Articles from Korean Journal of Community Nutrition are provided here courtesy of The Korean Society of Community Nutrition