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A survey on the utilization practice and satisfaction of users of food and nutrition information

Kim I, Park MS, Bae HJ

Purpose: The objective of this study was to investigate food and nutrition information utilization practices of adults aged between 20 and 30 years to provide the basic data for developing...
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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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Insufficient Rest Breaks at Workplace and Musculoskeletal Disorders Among Korean Kitchen Workers

Park S, Lee J, Lee JH

Background The socioeconomic burden of musculoskeletal disorders (MSDs) is significant, and kitchen work is a high-risk occupation for MSDs due to the intensive manual workload and repetitive movements that are involved....
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Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S.

Bosselman R, Choi HM, Lee KS, Kim E, Cha J, Jeong JY, Jo M, Ham S

BACKGROUND/OBJECTIVES: This study compared the perception of customers from Korea and the U.S. on the attributes of different formats of menu labeling The specific objectives were 1) to compare the...
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A survey on customers' perception of a hygiene grade certification system for restaurants

Heo SJ, Bae HJ

Purpose: This study investigated customers' perception of a hygiene grade certification system for restaurants and this study also determined way to promote the application of the hygiene grade certification. Methods: A...
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Analysis of the factors influencing customer satisfaction of delivery food

Park MS, Bae HJ

Purpose: This study was performed to evaluate the importance and satisfaction of the selective attributes of delivery food and to analyze the factors affecting customer satisfaction. Methods: A total of 574...
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Comparison of the sodium content of Korean soup-based dishes prepared at home, restaurants, and schools in Seoul

Park Y, Yoon J, Chung SJ

Purpose: The aim of this study was to measure the sodium content of the solid and liquid components of soup-based dishes (SBD) including Korean soup, stew, noodle/dumplings, and watery kimchi...
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Current status, perception and practicability of restaurant staffs related to reducing sodium use in Seongnam, Korea

Ahn SH, Kwon JS, Kim K, Lee Y, Kim HK

PURPOSE: With the increase of going out to eat, reducing the sodium in restaurant foods has a crucial impact on reducing sodium intake. This study aimed to assess the current...
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Relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection

Kim H, Kim Y, Choi HM, Ham S

BACKGROUND/OBJECTIVES: Obesity is a serious concern worldwide, for which the restaurant industry holds partial responsibility. This study was conducted to estimate restaurant consumers' intention to select healthy menu items and...
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Salinity of Representative Korean Foods High in Sodium from Home Meals, Foodservices, and Restaurants

Jiang L, Shin D, Lee YK

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...
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Consumer knowledge regarding country-of-origin labeling for restaurants

Nam JY, Ju SY, Hong WS

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....
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Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations

Lee K, Lee Y

BACKGROUND/OBJECTIVES: This study examined the effect of nutrition labeling formats on parents' food choices for their children at different restaurant types. SUBJECTS/METHODS: An online survey was conducted with 1,980 parents of...
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Analysis of factors affecting customer satisfaction of HACCP applied restaurant in highway service area

Kim TH, Bae HJ

PURPOSE: The purposes of this study were to investigate food consumption practices and analyze factors that influence customer satisfaction of an HACCP applied restaurant in a highway service area. METHODS: A...
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Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants

Jiang L, Lee YK

PURPOSE: The aim of this study was to analyze the sodium contents of representative Korean foods high in sodium and develop them as a fundamental resource for setting the standard...
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Expert opinions on improvement of current food code related to hygiene management standards for cooked foods in restaurants

Ju S, Kawk H, Hong W, Kwak T, Chang H

PURPOSE: Needs for reevaluation of food code standards and regulations for cooked foods produced in restaurants and institutional foodservice to minimize risk factors leading to foodborne outbreaks are on the...
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Educating restaurant owners and cooks to lower their own sodium intake is a potential strategy for reducing the sodium contents of restaurant foods: a small-scale pilot study in South Korea

Park S, Lee H, Seo DI, Oh KH, Hwang TG, Choi BY

BACKGROUND/OBJECTIVES: This study was conducted to evaluate the feasibility of a sodium reduction program at local restaurants through nutrition education and examination of the health of restaurant owners and cooks. SUBJECTS/METHODS:...
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The effect of providing nutritional information about fast-food restaurant menus on parents' meal choices for their children

Ahn JY, Park HR, Lee K, Kwon S, Kim S, Yang J, Song KH, Lee Y

BACKGROUND/OBJECTIVES: To encourage healthier food choices for children in fast-food restaurants, many initiatives have been proposed. This study aimed to examine the effect of disclosing nutritional information on parents' meal...
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Carbon monoxide poisoning-induced cardiomyopathy from charcoal at a barbecue restaurant: a case report

Kim HJ, Chung YK, Kwak KM, Ahn SJ, Kim YH, Ju YS, Kwon YJ, Kim EA

OBJECTIVE: Acute carbon monoxide poisoning has important clinical value because it can cause severe adverse cardiovascular effects and sudden death. Acute carbon monoxide poisoning due to charcoal is well reported...
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Study on Sodium Reduction: 'Healthy Restaurant for Sodium Reduction'

Hong SM, Lee JH, Kim HK, Yu R, Seo JH, Huh EJ, Cho SS, Yang J

  • KMID: 2332447
  • J Korean Diet Assoc.
  • 2014 Aug;20(3):174-182.
This study compared total sodium amounts in 'Healthy Restaurant for Sodium Reduction' menu items located in Seoul, Chungcheong, and Gyeongsang in 2011 and 2012. In addition, this study explored reduced...
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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

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...
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