1 |
Lee YH(1998): Comparison of energy adjustment with nutrient density in evaluating dietary intake: Especially on energy-providing nutrient intake. Bull Nat Sci 3(1): 79-85
과학기술학회마을
|
2 |
McCrory MA, Fuss PJ, Hays NP, Vinken AG, Greenberg AS, Roberts SB(1999): Overeating in America: association between restaurant food consumption and body fatness in healthy adult men and women ages. Obes Res 7: 564-571
DOI
ScienceOn
|
3 |
Sin CS(1999): Research for promotion plan of banquet sales. Kyung Hee University
|
4 |
Son EJ, Moon HK(2004): Evaluation of elementary school lunch menus(1): Based on food diversity and nutrient content. J Korean Dietetic Association 10(1): 47-57
|
5 |
The Centers for Disease Control and Prevention of Korea(2005): National Strategies for Korean's Obesity Management, The Department of Health and Welfare of Korea
|
6 |
Statistical year book in Korea(2003): The National statistical Office 49: 167
|
7 |
Joo JC(2002): A study on activating method of wedding-food-menu in the food-service industry. Kyonggi University
|
8 |
Kim TH(2001): Perspectives of Contract food-service Industry at home and abroad. Nutrition and Dietetics 226: 16-26
|
9 |
Lee JE, Ahn YJ, Lee JY, Cha JH, Park C, Kim PK(2004): Evaluation of nutrient intake quality over 40 year-old people living in Rural and Suburban Area. Korean J Community Nutrition 9(4): 491-500
|
10 |
Choi TH(2001): A Study on Customer Satisfaction of Wedding Hall visitors. Kyonggi University
|
11 |
Kim DH, Beik GY(2005): A study on the eating-out behavior of city worker(I) - The relationship between general characteristics and eating-out behavior-. Korean J Food & Nutr 18(3): 241-253
과학기술학회마을
|
12 |
Cho JS(1997): Dietary Life and Nutrition Problems of Korean. Woman and family life 2: 103-146
|
13 |
Nha YA, Yoon US(1991): A survey on the dining out of western food in Seoul Area. Korean J Food & Nutr 4(2): 187-198
과학기술학회마을
|
14 |
DS 24 WIN Program(2000): Human Nutrition Lab, Seoul National University
|
15 |
Kwon SH(2003): The relationship between general characteristics and eating-out behaviors of industrial workers. J East Asian Soc Dietary Life 13: 501-513
|
16 |
Jung HJ, Moon SJ, Lee LH, Yu CH, Paik HY, Yang IS, Moon HK (1997): Evaluation of elementary school food-service menus on its nutrient contents and diversity of the food served. Korean J Nutr 30(7): 854-867
|
17 |
Kim YH(1994): A study on the ritual service marketing: Focused on the wedding service. Seoul National University
|
18 |
Oh SY(2000): Analysis of methods on dietary quality assessment. Korean J Community Nutrition 5(2S): 362-367
|
19 |
Yim YS(1997): Elderly nutrition improvement program in the community health center: Nutritional evaluation of the elderly using the index of nutritional quality and food group intake pattern. J Korean Dietetic Association 3(2): 182-196
|
20 |
Im BG(2001): A Study of the Effect of Hotel Weddings on Banquet Revenues: Based on the first-class luxury hotels in Seoul. Kyung-Hee University
|
21 |
Dietary Reference Intakes for Koreans(2005): The Korean Nutrition Society
|
22 |
Yoo CH, Kim JY(2002): A Survey on the menu patten, food and nutrient intake in eating out establishment of Korean adult. Sangmyung University. Research Institute of Natural Science 13: 1-22
|
23 |
Lin BH, Frazao E(1997): Nutritional quality of foods at and away from home. Food Review 20(2): 33-40
|
24 |
Moon HK, Lee WJ, Kye SH, Chung HR, Kim YC, Song IS, Song TH(1993): Survey of Food Intake Amount and Waste Rate per Person on Korean Style Restaurants. Korean J Dietary Culture 8(3): 231-241
|
25 |
Cho MS(2005): Health and nutrition implications of food away from home. Korean J Food Culture 20(6): 767-776
과학기술학회마을
|
26 |
French SA, Story M, Neumark-Sztainer D, Fulkerson JA, Hannan P (2001): Fast food restaurant use among adolescents: associations with nutrient intake, food choices and behavioral and psychosocial variables. International J Obesity 25:1823-1833
DOI
ScienceOn
|
27 |
Song SY(2001): A Study to increase banquet functions by wedding reception: Focus on Duluxe tourist hotels in seoul. Kyung Hee University
|
28 |
Kim KN, Park EJ(2005): Nutrient density of fast-food consumed by the middle school students in Cheongju city. Korean J Community Nutrition 10(3): 271-280
과학기술학회마을
|
29 |
Kim MS(2003): A study on the next generation's knowledge on the marriage ceremony. Sejong University
|
30 |
Yu CH(2002): A review on the changes of lifestyle and the related nutritional problems in Korea. Korean J Nutr 35: 137-146
|
31 |
Kye SH(1995): Assessment of nutrient content for providing nutrition information of Dishes in restaurant and food service institutions - about Korean dishes-. Korean J Dietary Culture 9(5): 447-454
과학기술학회마을
|
32 |
Kye SH, Kim WS, Lee JH, Moon HK(1997): Survey on the Serving Size and Waste Rate of Frequently Consumed Dishes in Korean Style Restaurants. J Korean Dietetic Association 3(1): 44-54
|
33 |
Kim SY, Kim JY(2002): Restaurant food choice and preferences of salaried employees in Jinju classified by age and gender. Korean J Nutr 35: 996-1006
|
34 |
Roth RA, Townsend CE(2003): Nutrition and Diet Therapy, Thomson
|