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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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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

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...
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One Menu Please: Parents Want Affordable, Right-sized Portions for Their Children in Restaurants

Lee-Kwan S, Park S, Maynard L, Blanck HM

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...
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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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Perception and importance for country-of-origin labeling at restaurants in college students in Jeju

Park YM, Ko YS, Chai I

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...
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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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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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A Study on Recognition, Preference and Popularization of Temple Food - Among Local and Foreign Restaurant Visitors

Moon YS, Lee SY

OBJECTIVES: This study was conducted to identify factors that influence the consumption of temple food and to find systematic methods improving the popularization of temple food. METHODS: A self-administered questionnaire was...
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Customers' Use of Menu Labeling in Restaurants and Their Perceptions of Menu Labeling Attributes

Ham S, Lee HJ, Kim S, Park Y

The purpose of this study was to examine restaurant customers' use of menu labeling and their perception of menu labeling attributes. Further, the study investigated relations of menu labeling use...
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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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Cook Supervisors' Perceived Performance of Safety Management for Vegetables at Korean Food Restaurants in Daegu

Lee GS, Kim CY, Ryu K

This study was conducted to identify risk factors to ensure food safety by evaluating cook supervisors' perceived performance of vegetable safety management at Korean food restaurants in Daegu. Recognition of...
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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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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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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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Customer perception and expert assessment in restaurant food environment by region: Focused on restaurants in Suwon, Hwaseong city

Oh MH, Choe JS, Kim Y, Lee SE, Paik HY, Jang MJ

PURPOSE: The aim of this study was to assess the food environment, particularly focusing on restaurants in three areas (Suwon city, Hwaseong Byeongieom-dong, and Bibong-myun). METHODS: A total of 662 persons...
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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 dietary habits, perception and consumption frequency of fast foods between youths working part-time at fast food restaurants and other food-related services

Jo MY, Hyun T

  • KMID: 2327153
  • J Nutr Health.
  • 2014 Jun;47(3):206-213.
PURPOSE: The purpose of the study was to compare dietary habits, perception, and consumption frequency of fast foods between part-time working youths at fast food restaurants and those at other...
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