• Major concerns regarding food services based on news media reports during the COVID-19 outbreak usin...

• Yoon Hye-Jin

• Kim Tae-Jin, Kim Chang-Sik, Kim Nam-Gyu

• Nutrition Research and Practice   2021  Volume.15  No.0 110 ~ 121

• COVID-19 and changes in Korean consumers' dietary attitudes and behaviors

• Rha Jong-Youn

• Lee Bo-Han, Nam Young-Won, Yoon Ji-Hyun

• Nutrition Research and Practice   2021  Volume.15  No.0 94 ~ 109

• Determinants of restaurant consumers' intention to practice COVID-19 preventive behavior: an applica...

• Jeong Jin-Yi

• Lee Ho-Jin

• Nutrition Research and Practice   2021  Volume.15  No.0 79 ~ 93

• Effect of a restaurant hygienic grade certificate program on consumer choices

• Kim Jae-Il

• Choi Jin-Kyung

• Nutrition Research and Practice   2021  Volume.15  No.0 70 ~ 78

• Factors associated with the weight change trend in the first year of the COVID-19 pandemic: the case...

• Onal Hulya Yilmaz

• Bayram Banu, Yuksel Aysun

• Nutrition Research and Practice   2021  Volume.15  No.0 53 ~ 69

• Changes in eating habits and lifestyle during COVID-19 curfew in children in Saudi Arabia

• Hanbazaza Mahitab

• Wazzan Huda

• Nutrition Research and Practice   2021  Volume.15  No.0 41 ~ 52

• 25-Hydroxyvitamin D level is associated with mortality in patients with critical COVID-19: a prospec...

• Parra-Ortega Israel

• Alcara-Ramirez Diana Guadalupe, Ronzon-Ronzon Alma Angelica, Elias-Garcia Fermin, Mata-Chapol Jose Agusti...

• Nutrition Research and Practice   2021  Volume.15  No.0 32 ~ 40

• Food service industry in the era of COVID-19: trends and research implications

• Lee Seoki

• Ham Sunny

• Nutrition Research and Practice   2021  Volume.15  No.0 22 ~ 31

• Nutrient modulation of viral infection-implications for COVID-19

• Kim Hye-Kyeong

• Park Chan-Yoon, Han Sung-Nim

• Nutrition Research and Practice   2021  Volume.15  No.0 1 ~ 21