• Association between Relative Preference for Vegetables and Meat and Cancer Incidence in Korean Adult...

• Yie Ga-Eun

• Kim An-Na, Cho Hyun-Jeong, Kang Min-Ji, Moon Sung-Ji, Kim In-Ah, Ko Kwang-Pil, Lee Jung-Eu...

• Korean Journal of Community Nutrition   2021  Volume.26  No.3 211 ~ 227

• Analysis of Awareness, Knowledge, and Behavior about Food Hygiene?Safety Among the elderly

• Lee Mi-Sook

• Lee Sim-Yeol

• Korean Journal of Community Nutrition   2021  Volume.26  No.3 200 ~ 210

• Analysis of Surveys to Determine the Real Prices of Ingredients used in School Foodservice

• Lee Seo-Hyun

• Lee Min-A, Ryoo Jae-Yoon, Kim Sang-Hyo, Kim Soo-Youn, Lee Ho-Jin

• Korean Journal of Community Nutrition   2021  Volume.26  No.3 188 ~ 199

• Do American Consumers Perceive Corporate Social Responsibility Actions and Exhibit Loyalty Intention...

• Lee Ki-Won

• Lee Young-Mi

• Korean Journal of Community Nutrition   2021  Volume.26  No.3 177 ~ 187

• Awareness and Practice of Sugar Reduction in School Foodservice and the Practice of Nutrition Educat...

• Jang Su-Hyang

• Kim Kilye, Lee Yeon-Kyung

• Korean Journal of Community Nutrition   2021  Volume.26  No.3 167 ~ 176

• Can Dining Alone Lead to Healthier Menu Item Decisions than Dining with Others? The Roles of Consump...

• Her Eun-Sol

• Behnke Carl, Almanza Barbara

• Korean Journal of Community Nutrition   2021  Volume.26  No.3 155 ~ 166