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| 1 |
Using Service Design Tools in Community Nutrition Research: A Case Study in Developing Dietary Guidelines for Young Adults
Jo, Eunbin;Shim, Jae Eun;Ryou, Hyun Joo;Kim, Kirang;Song, Su Jin;Kim, Hyun Ja;Ahn, Jeong Sun;Kwon, Kwang-il;Lee, Hye Young;Park, Sohyun;
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The Korean Society of Community Nutrition
, v.27, no.3, pp.177-191,
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| 2 |
Dietary Behaviors Associated with Health Perception of Korean Adolescents from Multicultural Families: based on data from the 2017 ~ 2019 Korea Youth Risk Behavior Surveys
Hu, YueRong;Song, SuJin;
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The Korean Society of Community Nutrition
, v.27, no.3, pp.192-204,
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| 3 |
[Republished study] Assessing Nutritional Status in Outpatients after Gastric Cancer Surgery: A Comparative Study of Five Nutritional Screening Tools
Cho, Jae Won;Youn, Jiyoung;Choi, Min-Gew;Rha, Mi Young;Lee, Jung Eun;
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The Korean Society of Community Nutrition
, v.27, no.3, pp.205-222,
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| 4 |
The Relationship Between the Korean Adults Diet Evaluated Using Dietary Quality Indices and Metabolic Risk Factors: Based on the 2016 ~ 2019 Korea National Health and Nutrition Examination Survey
Ding, Chong-Yu;Park, Pil-Sook;Park, Mi-Yeon;
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The Korean Society of Community Nutrition
, v.27, no.3, pp.223-244,
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| 5 |
Dietary Iron Intake of Koreans Estimated using 2 Different Sources of Iron Contents are Comparable: Food & Nutrient Database and Iron Contents of Cooked Foods in the Korean Total Diet Study
Lee, Jeeyeon;Kwon, Sung Ok;Yeoh, Yoonjae;Seo, Min Jeong;Lee, Gae Ho;Kim, Cho-il;
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The Korean Society of Community Nutrition
, v.27, no.3, pp.245-253,
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