WPRIM Management System> DCMS> Nutrition Research and Practice> 2021> 15> S1

Volume: 15 Issue: S1

1. Food service industry in the era of COVID-19: trends and research implications Page:S22—31
2. Major concerns regarding food services based on news media reports during the COVID-19 outbreak using the topic modeling approach Page:S110—121
3. Factors associated with the weight change trend in the first year of the COVID-19 pandemic: the case of Turkey Page:S53—69
4. COVID-19 and changes in Korean consumers' dietary attitudes and behaviors Page:S94—109
5. 25-Hydroxyvitamin D level is associated with mortality in patients with critical COVID-19: a prospective observational study in Mexico City Page:S32—40
6. Determinants of restaurant consumers' intention to practice COVID-19preventive behavior: an application of the theory of planned behavior Page:S79—93
7. Changes in eating habits and lifestyle during COVID-19 curfew in children in Saudi Arabia Page:S41—52
8. Effect of a restaurant hygienic grade certificate program on consumer choices Page:S70—78
9. Nutrient modulation of viral infectionimplications for COVID-19 Page:S1—21

©2019 - Present World Health Organization Regional Office for the Western Pacific. All Rights Reserved.