• Exploratory Case Study for Identifying Detail Attributes on the Food Taste & the Menu in Office Food...

• Park Ok-Jin

• Pakr Moon-Kyung, Yang Il-Sun, Lee MIn-June

• Journal of the Korean Dietetic Association   2004  Volume.10  No.4 467 ~ 475

• A Perception of Dietitians for Using Imported Foods and Pro-environment Farm Products for Elementary...

• Ryu Mi-Jin

• Suh Jae-Soo, Lyu Eun-Soon

• Journal of the Korean Dietetic Association   2004  Volume.10  No.4 452 ~ 466

• A Study of Nutritional Improvement in the Patients with Neurologic Disorders by Changing Enteral Fee...

• Kim Hee-Jung

• Kang Eun-Hee, Lee Jong-Ho, Kim Oh-Yeon

• Journal of the Korean Dietetic Association   2004  Volume.10  No.4 442 ~ 451

• Development and Assessment of Maternal and Child Nutrition Education Materials for Health Center Use

• Kim Yeon-Jeong

• Lyu Hyeon-Ju, Nam Hui-Jeong, Min Yeong-Hui, Park Hae-Ryun

• Journal of the Korean Dietetic Association   2004  Volume.10  No.4 428 ~ 441

• Nutrient Intake from School Lunch of Elementary School Children Residing in Urban and Rural Areas of...

• Kim Mee-Ja

• Sohn Hee-Sook, Cha Youn-Soo, Kim Sook-Bae

• Journal of the Korean Dietetic Association   2004  Volume.10  No.4 417 ~ 427

• A Comparison of Growth Development and Nutrient Intakes between Double Income Families` and Full-Tim...

• Myung Kum-Hee

• Shin Seung-Mee, Choi Mi-Kyeong

• Journal of the Korean Dietetic Association   2004  Volume.10  No.4 407 ~ 416

• Evaluation of Foodservice Quality on the Viewpoint of Personnel in Hospital Foodservice

• Lee Hae-Young

• Chang Seung-Hee, Yang Il-Sun

• Journal of the Korean Dietetic Association   2004  Volume.10  No.4 401 ~ 406

• Analysis of Recipes for Korean Foods in Web Sites

• Yoon Mi-Ock

• Mun Hyeon-Gyeong

• Journal of the Korean Dietetic Association   2004  Volume.10  No.4 390 ~ 400

• Effect of Sanitization on Raw Vegetables not Heated in Foodservice Operations

• Moon Hye-Kyung

• Jean Ji-Young, Kim Chang-Soon

• Journal of the Korean Dietetic Association   2004  Volume.10  No.4 381 ~ 389