- Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Education in Daegu
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Jang S, Kim K, Lee YK
- KMID: 2517558
- Korean J Community Nutr.
- 2021 Jun;26(3):167-176.
- doi: 10.5720/kjcn.2021.26.3.167
Objectives: This study was conducted to identify the awareness and practice of reducing sugar in school meals and the status of nutrition education regarding sugar reduction. Methods: An online survey was... -
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- Analysis of Surveys to Determine the Real Prices of Ingredients used in School Foodservice
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Lee SH, Lee MA, Ryoo JY, Kim S, Kim SY, Lee H
- KMID: 2517560
- Korean J Community Nutr.
- 2021 Jun;26(3):188-199.
- doi: 10.5720/kjcn.2021.26.3.188
Objectives: The purpose was to identify the ingredients that are usually surveyed for assessing real prices and to present the demand for such surveys by nutrition teachers and dietitians for... -
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- Can Dining Alone Lead to Healthier Menu Item Decisions than Dining with Others? The Roles of Consumption Orientation and Menu Nutrition Information
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Her E, Behnke C, Almanza B
- KMID: 2517557
- Korean J Community Nutr.
- 2021 Jun;26(3):155-166.
- doi: 10.5720/kjcn.2021.26.3.155
Objectives: Driven by a growth of single-person households and individualized lifestyles, solo dining in restaurants is an increasingly recognizable trend. However, a research gap exists in the comparison of solo... -
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- Do American Consumers Perceive Corporate Social Responsibility Actions and Exhibit Loyalty Intentions Differently according to the Reputation of Fast Food Restaurants?
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Lee K, Lee Y
- KMID: 2517559
- Korean J Community Nutr.
- 2021 Jun;26(3):177-187.
- doi: 10.5720/kjcn.2021.26.3.177
Objectives: This study investigated the different perceptions of customers toward traditional and non-traditional fast-food restaurants regarding restaurant healthfulness, corporate reputation, and the impact of corporate reputation on loyalty intentions through... -
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- Analysis of Awareness, Knowledge, and Behavior about Food Hygiene·Safety Among the elderly
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Lee MS, Lee SY
- KMID: 2517561
- Korean J Community Nutr.
- 2021 Jun;26(3):200-210.
- doi: slee@dongguk.edu
Objectives: This study was conducted to investigate the awareness, knowledge, and behavior about food hygiene·safety among the elderly, and to provide basic data on this for their healthy dietary life. Methods:... -
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- Association between Relative Preference for Vegetables and Meat and Cancer Incidence in Korean Adults: A Nationwide Population-based Retrospective Cohort Study
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Yie GE, Kim AN, Cho HJ, Kang M, Moon S, Kim I, Ko KP, Lee JE, Park SK
- KMID: 2517562
- Korean J Community Nutr.
- 2021 Jun;26(3):211-227.
- doi: 10.5720/kjcn.2021.26.3.211
Objectives: We aimed to examine the association between the relative preference for vegetables and meat and cancer incidence, in a population-based retrospective cohort in Korea. Methods: We included 10,148,131 participants (5,794,124... -
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