- Survey on Running Smoking, No-Smoking Area in Restaurants in Seoul
-
Lee AR
- KMID: 2331969
- J Korean Diet Assoc.
- 2001 Feb;7(1):50-55.
Running smoking, no-smoking area in restaurants(n=546) in 25 districts in Seoul area was surveyed and evaluated. No-smoking restaurants were evaluated as A(2.0 points). Restaurants running no-smoking area with guidance to... -
- CITED
-
- Close
- SHARE
-
- Close
- Foodservice Employees'Awareness and Performance in Sanitation and Customers' Satisfaction with Sanitation at Large-Sized Restaurants
-
Park YH, Jun SY, Lee YK
- KMID: 2260512
- Korean J Nutr.
- 2007 Sep;40(6):542-557.
The purpose of this study was to investigate the foodservice employees' awareness and performance in sanitation and customers' satisfaction with sanitation in large sized restaurants in Korea. Sanitation inspections were... -
- CITED
-
- Close
- SHARE
-
- Close
- Comparison of the distribution and accessibility of restaurants in urban area and rural area
-
Kim SA, Choe JS, Joung H, Jang MJ, Kim Y, Lee SE
- KMID: 2327102
- J Nutr Health.
- 2014 Dec;47(6):475-483.
- doi: 10.4163/jnh.2014.47.6.475
PURPOSE: The purpose of this study was to measure accessibility and to examine distribution of restaurants in the local community. METHODS: The target area of this study was two urban areas... -
- CITED
-
- Close
- SHARE
-
- Close
- The Current Status of Foodservice Management in the Restaurants Participating in the Government-funded Children's Model Program in Korea during Summer Vacation
-
Kim J, Kwon S, Lee Y, Choi H, Yoon J
- KMID: 2267395
- Korean J Community Nutr.
- 2012 Apr;17(2):182-193.
- doi: 10.5720/kjcn.2012.17.2.182
The purpose of this study was to investigate the current status of food service management in the restaurants participating in the government-funded children's meal program during summer vacation. A mail... -
- CITED
-
- Close
- SHARE
-
- Close
- Consumer knowledge regarding country-of-origin labeling for restaurants
-
Nam JY, Ju SY, Hong WS
- KMID: 2419506
- J Nutr Health.
- 2018 Aug;51(4):357-367.
- doi: 10.4163/jnh.2018.51.4.357
PURPOSE: Because of recent global and domestic issues regarding the safety of food, there is growing concern over food safety and interest in the country-of-origin for food ingredients from restaurants.... -
- CITED
-
- Close
- SHARE
-
- Close
- Comparison of dietary habits, perception and consumption frequency of fast foods between youths working part-time at fast food restaurants and other food-related services
-
Jo MY, Hyun T
- KMID: 2327153
- J Nutr Health.
- 2014 Jun;47(3):206-213.
PURPOSE: The purpose of the study was to compare dietary habits, perception, and consumption frequency of fast foods between part-time working youths at fast food restaurants and those at other... -
- CITED
-
- Close
- SHARE
-
- Close
- One Menu Please: Parents Want Affordable, Right-sized Portions for Their Children in Restaurants
-
Lee-Kwan S, Park S, Maynard L, Blanck HM
- KMID: 2424299
- Clin Nutr Res.
- 2018 Oct;7(4):241-247.
- doi: 10.7762/cnr.2018.7.4.241
One contributing factor to the obesity epidemic is the large portion sizes served in restaurants. However, no study has looked at the parents' desire for smaller-portioned meals for their children... -
- CITED
-
- Close
- SHARE
-
- Close
- Impacts of menu information quality and nutrition information quality on technology acceptance characteristics and behaviors toward fast food restaurants' kiosk
-
Han J, Moon H, Oh Y, Chang JY, Ham S
- KMID: 2471885
- Nutr Res Pract.
- 2020 Apr;14(2):167-174.
- doi: 10.4162/nrp.2020.14.2.167
BACKGROUND/OBJECTIVES: With the advances in technologies, self-service kiosks at foodservice operations are becoming a new way of service provision. This study examined the relationships among the menu information quality, nutrition... -
- CITED
-
- Close
- SHARE
-
- Close
- Survey on Nutrients of Served and Consumed Foods in Korean Restaurants in Changwon
-
Lee KH, Pyun JS
- KMID: 2332123
- J Korean Diet Assoc.
- 2005 May;11(2):147-158.
The objectives of this study were to conduct preliminary research to investigate full course meals in Korean style restaurants in order: i) to analyze the nutrient contents of full course... -
- CITED
-
- Close
- SHARE
-
- Close
- A Survey of the Nutrients and a Price Comparison of Korean Style Full Course Meals: Based on Korean Restaurants in Changwon City and in Luxurious Hotels in Seoul
-
Pyun JS, Kim TH, Park HW, Lee KH
- KMID: 2301385
- Korean J Community Nutr.
- 2003 Jun;8(3):327-339.
The objectives of this study were to conduct preliminary research to investigate full course meals in Korean style restaurants in order: i) to analyze the nutrient contents of full course... -
- CITED
-
- Close
- SHARE
-
- Close
- Healthy Dining Out in Diabetic Patients
-
Lee HY
- KMID: 2411426
- J Korean Diabetes.
- 2017 Dec;18(4):264-269.
- doi: 10.4093/jkd.2017.18.4.264
Dining out can be difficult for diabetics whose dietary choices are limited compared to healthy people. However, it is almost impossible to eat only at home in modern society, so... -
- CITED
-
- Close
- SHARE
-
- Close
- A Comparative Study on the Designer-Oriented Current Status of Menu Book Designs in the Restaurants of Incheon Area
-
Kwon S, Lee JH
- KMID: 2259309
- Korean J Community Nutr.
- 2010 Apr;15(2):253-265.
The purpose of this study was to examine the designs of the menu books as an important tool of marketing and then present its improvement strategies. For this, the investigator... -
- CITED
-
- Close
- SHARE
-
- Close
- Consumer Awareness and Demand for Country-of-Origin Labeling at Restaurants: For Adults Who Live in Seoul
-
Ahn HJ, Park S, Joo N
- KMID: 2332298
- J Korean Diet Assoc.
- 2010 Aug;16(3):255-269.
The purpose of this study was to investigate consumer awareness and demand related to country-of-origin labeling at restaurants, and to provide basic data to reexamine the need for current policies... -
- CITED
-
- Close
- SHARE
-
- Close
- The Recognition and Requirement of Nutrition Labeling in Fast-Food Restaurants
-
Chung HJ, Cheon HS, Kwon KI, Kim JY, Yoo KS, Lee JH, Kim JW, Park HK, Kim SH, Hong SM
- KMID: 2264049
- Korean J Nutr.
- 2009 Jan;42(1):68-77.
This study was researched to provide the accurate nutrition information and the menu. We questionnaired an recognition and necessity of the nutrition labeling to 684 customers in fast-food restaurants. After... -
- CITED
-
- Close
- SHARE
-
- Close
- Perception and importance for country-of-origin labeling at restaurants in college students in Jeju
-
Park YM, Ko YS, Chai I
- KMID: 2410317
- J Nutr Health.
- 2018 Apr;51(2):177-185.
- doi: 10.4163/jnh.2018.51.2.177
PURPOSE: This study analyzed the perception and importance of country-of-origin labeling at restaurants in 500 college students in Jeju surveyed from April 15 to May 5, 2016 with the aim... -
- CITED
-
- Close
- SHARE
-
- Close
- Cook Supervisors' Perceived Performance of Safety Management for Vegetables at Korean Food Restaurants in Daegu
-
Lee GS, Kim CY, Ryu K
- KMID: 2358407
- J Korean Diet Assoc.
- 2016 Nov;22(4):320-339.
- doi: 10.14373/JKDA.2016.22.4.320
This study was conducted to identify risk factors to ensure food safety by evaluating cook supervisors' perceived performance of vegetable safety management at Korean food restaurants in Daegu. Recognition of... -
- CITED
-
- Close
- SHARE
-
- Close
- Feasibility Study for Dietitians' Roles as a Sanitation Consultant based on Managers' Self-Evaluation on Sanitation Management at Restaurants in Cheonan
-
Lee J, Lee J, Park J
- KMID: 2332033
- J Korean Diet Assoc.
- 2003 Nov;9(4):273-277.
The purpose of this study was to examine sanitation management practices of restaurant managers for the training needs analysis. A total of 26 restaurant managers participated in this study. A... -
- CITED
-
- Close
- SHARE
-
- Close
- Survey on the Serving Size and Waste Rate of Frequently Consumed Dishes in Korean Style Restaurants
-
Kye SH, Kim WS, Lee JH, Moon HK
- KMID: 2331834
- J Korean Diet Assoc.
- 1997 Feb;3(1):44-54.
This survey was conducted to find out one serving size and waste rate of frequently consumed dishes in 37 Korean style restaurants. The range of one serving size and waste... -
- CITED
-
- Close
- SHARE
-
- Close
- Customer perception and expert assessment in restaurant food environment by region: Focused on restaurants in Suwon, Hwaseong city
-
Oh MH, Choe JS, Kim Y, Lee SE, Paik HY, Jang MJ
- KMID: 2327101
- J Nutr Health.
- 2014 Dec;47(6):463-474.
- doi: 10.4163/jnh.2014.47.6.463
PURPOSE: The aim of this study was to assess the food environment, particularly focusing on restaurants in three areas (Suwon city, Hwaseong Byeongieom-dong, and Bibong-myun). METHODS: A total of 662 persons... -
- CITED
-
- Close
- SHARE
-
- Close
- Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants
-
Jiang L, Shin D, Lee YK
- KMID: 2420094
- Korean J Community Nutr.
- 2018 Aug;23(4):333-340.
- doi: 10.5720/kjcn.2018.23.4.333
OBJECTIVES: This study was conducted to analyze the salinity of representative Korean foods high in sodium to generate data for use as a fundamental resource for setting salinity standards in... -
- CITED
-
- Close
- SHARE
-
- Close
