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MeSH:(Vegetables)

1.Vitamin B12 Contents in Some Korean Fermented Foods and Edible Seaweeds.

Chung Shil KWAK ; Jin Yong HWANG ; Fumio WATANABE ; Sang Chul PARK

The Korean Journal of Nutrition 2008;41(5):439-447

2.Nutrition in Childhood for Lifelong Health.

Jeong Wan SEO

Journal of the Korean Medical Association 2009;52(3):233-243

3.Relationship between thresholds and self-assessed preference for saltiness and sodium intake in young women.

Eugene SHIM ; Yoon Jung YANG ; Yoon Kyoun YANG

Journal of Nutrition and Health 2016;49(2):88-98

4.Gastric Cancer Epidemiology in Korea.

Aesun SHIN ; Jeongseon KIM ; Sohee PARK

Journal of Gastric Cancer 2011;11(3):135-140

5.Development of standards for reducing the sodium content and salinity of Korean fermented soybean sauces and representative Korean foods high in sodium

Lin JIANG ; Eun Kyung SHIN ; Jung Sook SEO ; Yeon Kyung LEE

Journal of Nutrition and Health 2019;52(2):185-193

6.Effects of a mobile healthcare service provided by public health centers on practicing of health behaviors and health risk factors

Tae Yon KIM ; Yun Su LEE ; Eun Jung YU ; Min Su KIM ; Sun Young YANG ; Yang Im HUR ; Jae Heon KANG

Nutrition Research and Practice 2019;13(6):509-520

7.Estimated dietary isoflavone intake among Korean adults.

Min June LEE ; Jung Hyun KIM

Nutrition Research and Practice 2007;1(3):206-211

8.Soy food intake behavior by socio-demographic characteristics of Korean housewives.

Min June LEE ; Ok Jin PARK

Nutrition Research and Practice 2008;2(4):275-282

9.A Study on the Attitude of Soy Food and Estimated Dietary Isoflavone Intake among Korean Adolescents.

Min June LEE ; Min Jung KIM ; Sung Hee MIN ; Sun YOON

Korean Journal of Community Nutrition 2004;9(5):606-614

10.Eating Behavior, Nutrition knowledge, and Educational Needs of the Food and Nutrition of Elementary School Students in the Gyeungnam Province.

Eun Sil HER

Korean Journal of Community Nutrition 2013;18(1):11-24

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