• The Effect of Employee Service Mind on Customer Orientation in Elementary School Foodservice

• Heu Han-Na

• Lee Hae-Young

• Journal of the Korean Dietetic Association   2013  Volume.19  No.1 82 ~ 94

• Different Perceptions of Clinical Nutrition Services between Doctors and Dietitians in the Busan-Gye...

• Choi Ji-young

• Park Eun-Ju

• Journal of the Korean Dietetic Association   2013  Volume.19  No.1 69 ~ 81

• Effects of a Brown Rice Vegetarian Diet and Outdoor Walking Exercise on Body Composition and Blood L...

• Kim Sin-Seop

• Yun Mi-Eun

• Journal of the Korean Dietetic Association   2013  Volume.19  No.1 59 ~ 68

• Calcium Intakes in Korean and American Populations

• Yu A-Reum

• Yang Yoon-Jung, Jeong Sa-Rang, Kim Ji-Hye, Kim You-Jin, Kwon O-Ran, Oh Se-Young, Kim Jung-...

• Journal of the Korean Dietetic Association   2013  Volume.19  No.1 46 ~ 58

• Measuring Differences in Food Iintakes and Dietary Habits of Preschool Children by the Weight-Length...

• Lee Joo-Hee

• Kang Eun-Jung, Kim Chang-Im

• Journal of the Korean Dietetic Association   2013  Volume.19  No.1 34 ~ 45

• Difference in Volume Perception According to Beverage or Cup Color in Normal Weight and Obese Colleg...

• Lee Myung-Ok

• Hong Ji-Won, Chang Un-Jae

• Journal of the Korean Dietetic Association   2013  Volume.19  No.1 25 ~ 33

• Prevalence of Hypertension and Related Risk Factors in the Elderly: Data from the 4th Korean Nationa...

• Lee Hye-Sang

• Journal of the Korean Dietetic Association   2013  Volume.19  No.1 14 ~ 24

• Processing Optimization and Antioxidant Activity of Chiffon Cake Prepared with Tomato Powder

• Paik Jae-Eun

• Kim Soo-Jeong, An Hyun-ae, Joo Na-Mi

• Journal of the Korean Dietetic Association   2013  Volume.19  No.1 1 ~ 13