- Assessment of the Sugar Content According to Beverage Types Sold in Korea
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Kim SY, Choi MK
- KMID: 2532216
- J Korean Diet Assoc.
- 2022 Aug;28(3):195-204.
- doi: 10.14373/JKDA.2022.28.3.195
The purpose of this study was to provide nutritional information for selecting beverages with low sugar contents. The nutritional data, including the sugar contents of 925 beverages, were collected from... -
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- The Influence of Customer Perception about Food Safety on the Use of Restaurant Food Delivery or Takeout
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Baek S, Suk Y, Lee H, Ham S
- KMID: 2532215
- J Korean Diet Assoc.
- 2022 Aug;28(3):182-194.
- doi: 10.14373/JKDA.2022.28.3.182
After the onset of the COVID-19 pandemic, there has been an explosive increase in restaurant meal delivery or takeout. The purpose of this study was to analyze the consumer perception... -
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- The Association between Serum Uric Acid Levels and the Nutrients Adequacy Ratio among Male Adult Koreans -Based on the 2016∼2019 Korea National Health and Nutrition Examination Survey-
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Chae SJ, Lee GS, Kim SH, Ryu HS, Yun ME
- KMID: 2532214
- J Korean Diet Assoc.
- 2022 Aug;28(3):169-181.
- doi: 10.14373/JKDA.2022.28.3.169
This study evaluated the correlation between serum uric acid level and the nutrients adequacy ratio (NAR) using data from the Korea National Health and Nutrition Examination Survey (KNHANES) 2016∼2019. This... -
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- Microbiological Contamination Assessment of School Cafeterias in the Gyeongnam Area: Investigation of the Status of Hygiene Management since COVID-19
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Son YJ, Nam SJ, Lee SH, Kim DW, Shin SH, Koo OK
- KMID: 2532217
- J Korean Diet Assoc.
- 2022 Aug;28(3):205-217.
- doi: 10.14373/JKDA.2022.28.3.205
School meals are prepared based using the HACCP system, which is designed to ensure the physical and mental health of students. However, operational recommendations in school cafeterias have changed due... -
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