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Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Education in Daegu

Jang S, Kim K, Lee YK

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

Lee SH, Lee MA, Ryoo JY, Kim S, Kim SY, Lee H

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

Her E, Behnke C, Almanza B

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?

Lee K, Lee Y

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

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

Yie GE, Kim AN, Cho HJ, Kang M, Moon S, Kim I, Ko KP, Lee JE, Park SK

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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