Detalles de la búsqueda
1.
Factors affecting the willingness to pay extra for safe food
Nutrition Research and Practice
; : 565-582, 2023.
Artículo
en Inglés
| WPRIM | ID: wpr-977304
2.
Evaluation of Workload and Full-Time Equivalents in Kindergarten Dietitians through Job Analysis by Kindergarten Establishment Type
Journal of the Korean Dietetic Association
; : 1-18, 2022.
Artículo
en Inglés
| WPRIM | ID: wpr-926237
3.
The Influence of Customer Perception about Food Safety on the Use of Restaurant Food Delivery or Takeout
Journal of the Korean Dietetic Association
; : 182-194, 2022.
Artículo
en Inglés
| WPRIM | ID: wpr-938233
4.
Foodservice Status and Perception regarding Foodservice Management in Kindergartens attached to Elementary Schools in Seoul / 대한지역사회영양학회지
Korean Journal of Community Nutrition
; : 492-502, 2022.
Artículo
en Inglés
| WPRIM | ID: wpr-968014
5.
Job Stress among School Nutrition Teachers and Dietitians in Seoul during the Early Stage of the COVID-19 Pandemic: Effects on Self-Efficacy, Job Satisfaction, and Job Involvement
Journal of the Korean Dietetic Association
; : 143-159, 2022.
Artículo
en Inglés
| WPRIM | ID: wpr-926241
6.
A Study on the Perception about Emergency Meal as School Meal Services among Nutrition Teachers in the COVID-19 Situation
Journal of the Korean Dietetic Association
; : 45-57, 2022.
Artículo
en Inglés
| WPRIM | ID: wpr-926238
7.
Food service industry in the era of COVID-19: trends and research implications
Nutrition Research and Practice
; : S22-31, 2021.
Artículo
en Inglés
| WPRIM | ID: wpr-918617
8.
Comparative Analysis of Essential Tasks and Delegable Tasks among Kindergarten Dietitians
Journal of the Korean Dietetic Association
; : 209-231, 2021.
Artículo
en Inglés
| WPRIM | ID: wpr-916048
9.
Impacts of menu information quality and nutrition information quality on technology acceptance characteristics and behaviors toward fast food restaurants' kiosk
Nutrition Research and Practice
; : 167-174, 2020.
Artículo
en Inglés
| WPRIM | ID: wpr-811386
10.
Customers' perception of the attributes of different formats of menu labeling: a comparison between Korea and the U.S
Nutrition Research and Practice
; : 286-297, 2020.
Artículo
| WPRIM | ID: wpr-835090
11.
Comparison of college students' behavior toward nutrition information communication between Korea and the US
Nutrition Research and Practice
; : 401-411, 2020.
Artículo
| WPRIM | ID: wpr-835070
12.
Effect of Social Identity on Customers' Behavioral Intention to Premium Food Markets
Journal of the Korean Dietetic Association
; : 178-187, 2019.
Artículo
en Ko
| WPRIM | ID: wpr-766391
13.
Influence of Ordering Kiosk Nutrition Information Transparency and Information Quality on the Customer Behavioral Intention in Fast Food Restaurants
Journal of the Korean Dietetic Association
; : 165-177, 2019.
Artículo
en Ko
| WPRIM | ID: wpr-766392
14.
Customers' Purchase Patterns and Expectation-Confirmation toward Home Meal Replacement Products
Journal of the Korean Dietetic Association
; : 246-260, 2018.
Artículo
en Ko
| WPRIM | ID: wpr-766369
15.
Relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection
Nutrition Research and Practice
; : 348-354, 2018.
Artículo
en Inglés
| WPRIM | ID: wpr-716437
16.
Effect of Nutrition Teachers' Work Load and Job Tention on Job Satisfaction
Journal of the Korean Dietetic Association
; : 300-315, 2017.
Artículo
en Ko
| WPRIM | ID: wpr-114624
17.
Effect of Motivations and Attitudes toward Nutrition Information on College Students' Use Intentions of Menu Labeling at University Dining Services
Journal of the Korean Dietetic Association
; : 94-105, 2017.
Artículo
en Ko
| WPRIM | ID: wpr-35059
18.
Customers' Use of Menu Labeling in Restaurants and Their Perceptions of Menu Labeling Attributes
Journal of the Korean Dietetic Association
; : 106-119, 2017.
Artículo
en Ko
| WPRIM | ID: wpr-35058
19.
Comparison of Required and Additional Man Power's Implemental Task Elements between Present and Future-oriented Duties of School Nutrition Teachers
Journal of the Korean Dietetic Association
; : 155-179, 2017.
Artículo
en Ko
| WPRIM | ID: wpr-153593
20.
Standardization of Ingredient Classification and Quality Attributes of at School Foodservices
Journal of the Korean Dietetic Association
; : 453-463, 2017.
Artículo
en Ko
| WPRIM | ID: wpr-189752
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