- 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
- Comparison of lunch quality through home meals, institutional meals, and eating-out in Chinese adults: analysis of the data from the 2011 China Health and Nutrition Survey
-
Jin J, Lee Y, Park H, Song K, Chang Y
- KMID: 2466675
- J Nutr Health.
- 2019 Dec;52(6):618-627.
- doi: 10.4163/jnh.2019.52.6.618
PURPOSE: This study evaluated the dietary quality of lunches consumed through home meals, institutional meals, and eating-out at restaurants in Chinese adults. METHODS: The total of 3,708 people (aged 20 ~... -
- CITED
-
- Close
- SHARE
-
- Close
- Monitoring Compliance and Examining Challenges of a Smoke-free Policy in Jayapura, Indonesia
-
Wahyuti W, Hasairin S, Mamoribo S, Ahsan A, Kusuma D
- KMID: 2465377
- J Prev Med Public Health.
- 2019 Nov;52(6):427-432.
- doi: 10.3961/jpmph.19.240
OBJECTIVES: In Indonesia, 61 million adults smoked in 2018, and 59 million were exposed to secondhand smoke at offices or restaurants in 2011. The Presidential Decree 109/2012 encouraged local governments... -
- CITED
-
- Close
- SHARE
-
- Close
- Evaluation of the tobacco control policies of the Moon Jae-in government
-
Cho HJ
- KMID: 2462236
- J Korean Med Assoc.
- 2019 Nov;62(11):552-556.
- doi: 10.5124/jkma.2019.62.11.552
Tobacco use is the most important preventable cause of mortality in South Korea and worldwide. This study aimed to evaluate the tobacco control policies of the Moon Jae-in government, which... -
- CITED
-
- Close
- SHARE
-
- Close
- Consumer Innovativeness and Consumption Behavior of New Sauce Products for the Japanese Consumer
-
Kim SJ, You SY, Lee MA, Park E
- KMID: 2462150
- Korean J Community Nutr.
- 2019 Oct;24(5):374-383.
- doi: 10.5720/kjcn.2019.24.5.374
OBJECTIVES: This study analyzed Japanese consumers on their sauce consumption, and assessed the relationship between consumer innovativeness and consumption behavior for new sauce products. METHODS: The survey was completed by local... -
- CITED
-
- Close
- SHARE
-
- Close
- 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
- KMID: 2461460
- J Nutr Health.
- 2019 Oct;52(5):475-487.
- doi: 10.4163/jnh.2019.52.5.475
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... -
- CITED
-
- Close
- SHARE
-
- Close
- Influence of Ordering Kiosk Nutrition Information Transparency and Information Quality on the Customer Behavioral Intention in Fast Food Restaurants
-
Han JH, Oh YH, Ham S
- KMID: 2455066
- J Korean Diet Assoc.
- 2019 Aug;25(3):165-177.
- doi: 10.14373/JKDA.2019.25.3.165
This study examined the perception and behavior of fast food restaurant customers toward ordering kiosk nutrition information. Specifically, the influence of nutrition information transparency and information quality on behavioral intention... -
- CITED
-
- Close
- SHARE
-
- Close
- Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium
-
Jiang L, Shin EK, Seo JS, Lee YK
- KMID: 2444942
- J Nutr Health.
- 2019 Apr;52(2):185-193.
- doi: 10.4163/jnh.2019.52.2.185
PURPOSE: This study was conducted to develop standards for the salinity and sodium content in representative Korean foods high in sodium. METHODS: A total of 600 foods from four seasonings (soy... -
- CITED
-
- Close
- SHARE
-
- Close
- Comparison of dietary behavior and consumption of processed beverage depend on food insecurity status of adolescents in vientiane, Lao PDR
-
Lee Y, Kim JM, Yi K, Hansana V, Kim Y
- KMID: 2455845
- J Nutr Health.
- 2018 Dec;51(6):580-589.
- doi: 10.4163/jnh.2018.51.6.580
PURPOSE: The purpose of this study was to evaluate the food insecurity status and dietary behavior and examine the association between the food insecurity status and consumption of processed beverage... -
- 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
- Relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection
-
Kim H, Kim Y, Choi HM, Ham S
- KMID: 2421001
- Nutr Res Pract.
- 2018 Aug;12(4):348-354.
- doi: 10.4162/nrp.2018.12.4.348
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... -
- 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
- 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
- Parents' meal choices for their children at fast food and family restaurants with different menu labeling presentations
-
Lee K, Lee Y
- KMID: 2442298
- Nutr Res Pract.
- 2018 Jun;12(3):243-250.
- doi: 10.4162/nrp.2018.12.3.243
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... -
- 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
- Current status of tobacco control policies in Korea compared with international treaty and its implementation
-
Lim MK, Cho HJ
- KMID: 2406968
- J Korean Med Assoc.
- 2018 Mar;61(3):148-156.
- doi: 10.5124/jkma.2018.61.3.148
The Framework Convention on Tobacco Control (FCTC) entered into effect in 2005 and has been ratified by 181 parties. The major tobacco control policies included in the FCTC are increased... -
- 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
- Evaluation of the sodium intake reduction plan for a local government and evidence-based reestablishment of objectives: Case of the Seoul Metropolitan Government
-
Lim AH, Hwang JY, Kim K
- KMID: 2401022
- J Nutr Health.
- 2017 Dec;50(6):664-678.
- doi: 10.4163/jnh.2017.50.6.664
PURPOSE: To identify the effectiveness of policy evaluation, consistent monitoring is necessary. This study aimed to carry out mid-term evaluation of objectives and programs related to comprehensive plans for sodium... -
- CITED
-
- Close
- SHARE
-
- Close
- Analysis of sodium content of representative Korean foods high in sodium from home meal, foodservice, and restaurants
-
Jiang L, Lee YK
- KMID: 2401021
- J Nutr Health.
- 2017 Dec;50(6):655-663.
- doi: 10.4163/jnh.2017.50.6.655
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... -
- CITED
-
- Close
- SHARE
-
- Close
- Barriers, Attitudes, and Dietary Behaviors Regarding Sodium Reduction in the Elderly Korean–Chinese Population in Yanbian, China
-
Lee J, Cui W, Jin M
- KMID: 2394473
- Osong Public Health Res Perspect.
- 2017 Jun;8(3):185-194.
- doi: 10.24171/j.phrp.2017.8.3.05
OBJECTIVES: This research investigated the barriers, attitudes, and dietary behaviors related to sodium reduction among the elderly Korean–Chinese population in Yanbian, China. METHODS: We conducted this pilot study using both descriptive... -
- CITED
-
- Close
- SHARE
-
- Close
