- Evaluation of the Energy and Nutrient Content of HMR Rice, Noodles, Porridge, Soup, and Stew, and Their Comparison with Restaurant Foods
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Kim YS, Yun SY, Kim MH
- KMID: 2558566
- J Korean Diet Assoc.
- 2024 Aug;30(3):161-180.
- doi: 10.14373/JKDA.2024.30.3.161
Social and environmental changes, such as the rise of single-person households and advances in the food industry, have led to the replacement of home-cooked meals with home meal replacements products... -
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- Mukbang Watching Status according to Sex and Grade, and Its Association with the Nutrition Quotient of Elementary School Students in Daejeon
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Kim MJ, Choi MK
- KMID: 2558568
- J Korean Diet Assoc.
- 2024 Aug;30(3):192-203.
- doi: 10.14373/JKDA.2024.30.3.192
The digital environment has become an integral part of human lives today. This study aimed to investigate Mukbang watching status and its association with eating behaviors, eating habits, and the... -
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- Differences between the Food and Nutrient Composition of the Vegetarian and Non-vegetarian Menus of Elementary School Foodservices in Chungnam
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Choi M, Lee YA, Choi MK
- KMID: 2558567
- J Korean Diet Assoc.
- 2024 Aug;30(3):181-191.
- doi: 10.14373/JKDA.2024.30.3.181
School foodservices serve vegetarian meals to shape healthy eating habits and create environmental awareness among students. The purpose of this study was to evaluate the nutritional content of vegetarian menus... -
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