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| 1 |
Can Dining Alone Lead to Healthier Menu Item Decisions than Dining with Others? The Roles of Consumption Orientation and Menu Nutrition Information
Her, EunSol;Behnke, Carl;Almanza, Barbara;
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The Korean Society of Community Nutrition
, v.26, no.3, pp.155-166,
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| 2 |
Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Education in Daegu
Jang, Suhyang;Kim, Kilye;Lee, Yeon-Kyung;
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The Korean Society of Community Nutrition
, v.26, no.3, pp.167-176,
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| 3 |
Do American Consumers Perceive Corporate Social Responsibility Actions and Exhibit Loyalty Intentions Differently according to the Reputation of Fast Food Restaurants?
Lee, Kiwon;Lee, Youngmi;
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The Korean Society of Community Nutrition
, v.26, no.3, pp.177-187,
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| 4 |
Analysis of Surveys to Determine the Real Prices of Ingredients used in School Foodservice
Lee, Seo-Hyun;Lee, Min A;Ryoo, Jae-Yoon;Kim, Sanghyo;Kim, Soo-Youn;Lee, Hojin;
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The Korean Society of Community Nutrition
, v.26, no.3, pp.188-199,
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| 5 |
Analysis of Awareness, Knowledge, and Behavior about Food Hygiene·Safety Among the elderly
Lee, Mi Sook;Lee, Sim-Yeol;
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The Korean Society of Community Nutrition
, v.26, no.3, pp.200-210,
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| 6 |
Association between Relative Preference for Vegetables and Meat and Cancer Incidence in Korean Adults: A Nationwide Population-based Retrospective Cohort Study
Yie, Ga-Eun;Kim, An Na;Cho, Hyun Jeong;Kang, Minji;Moon, Sungji;Kim, Inah;Ko, Kwang-Pil;Lee, Jung Eun;Park, Sue K.;
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The Korean Society of Community Nutrition
, v.26, no.3, pp.211-227,
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