References
- Ahn GD, Song KH, Lee HM (2010): Utilization status and efforts to increase usage of traditional foods in school lunch according to dietitians' preference. Korean J Community Nutr 15(4):550-559
- Cha SB, Park KT (2003): The development of traditional local menus using medicinal cooked food in Chonan area. Journal of Tourism and Leisure Research 15(2):9-22
- Choi W, Ko JY, Park HJ (2007): A study on differences of functional food choice attributes by segmented groups of 'wellbeing' interest and demographic characteristics. Journal of Hospitality and Tourism Studies 9(1):104-119
- Gang MS, Lee EH, Chyun JH (2006): A study on the Korean traditional food consumption of the elementary schoolchildren in urban and rural area. Korean J Food Culture 21(4): 357-365
- Gyeongsagnam-do Hamyang-gun Anui Elementary School (2000): Reporting of project model various plan of school lunch program to use tradition food. J Korean Soc School Health 13(2):209-230
- Jang JA, Ahn SW, Choi MK (2012): Actual status of school dietitians' recognition and use of superior agricultural products in Daegu. Korean J Community Nutr 17(3):312-320 https://doi.org/10.5720/kjcn.2012.17.3.312
- Jung HJ, Moon SJ, Lee L, Yu CH, Paik HY, Yang IS, Moon HK (2000): Evaluation of elementary school lunch menus based on maintenance of the traditional dietary pattern. Korean J Nutr 33(2):216-229
- Kim JH, Lee MJ, Yang IS, Moon SJ (1992): Analysis of factors affecting Korean eating behavior. Korean J Dietary Culture 7(1):1-8
- Kim KA, Jung LH, Jeon ER, Jeong JA (2005): Consciousness on the Korean traditional food of school food service dietitians. J Korean Home Economics Assoc 43(2):127-142
- Kim KH, Gu EH, Song EH, Lee JS, Lee JM, Sung TJ (2009): Study on awareness and preference of medicinal and herbal native foods. Journal of FoodService Industry 5(1):127-151
- Koo SJ (2000): Yaksun (Medicinal Food) in Korean food culture. J East Asian Soc Dietary Life 10(6):560-564
- Lee BR, Min SH (2009): A survey on the perception of Yaksun (Medicated Diet) among school foodservice dietitians in the Chungbuk area. J East Asian Soc Dietary Life 19(6):882-890
- Lee SM, Hwang DU (2006): Acknowledgement of herbal foods in foodservice industry. The Journal of the Korea Contents Association 6(11):65-73
- Lee YE, Yang IS, Cha JA, Chae IS, Kang HS (2002): School food service in Korea: investigation of the operation and management systems. Korean J Community Nutr 7(3):361-372
- Lim MK, Kim MR (2012): Utilization status and awareness of adults regarding Yaksun in Daegu and Gyeongbuk region. J East Asian Soc Dietary Life 22(2):208-218
- Lyu ES (2003): Dietitians' perception and application of festival foods in the school foodservice in Busan area. Korean J Food Culture 18(2):160-171
- Min SH (2012): Perceptions of medicated diets among exemplary restaurant chefs in the Danyang area. Korean J Food Culture 27(2):105-112 https://doi.org/10.7318/KJFC/2012.27.2.105
- Park JY (2008): Status of recognition among dietitians and utilization on school foodservices of hangwa and Korean traditional drinks in Northern Gyeonggi. Department of Nutrition Education Graduate School of Education Daejin University. pp.8-38
- Park KT, Kim DW (2003): Studies on development of functional herbal food based on Yaksun - focusing on the relevant Chinese literature -. Korean Journal of Culinary Research 9(4):191-202
- Park SH, Kim MJ (2008): Acceptance and preference of vegetables in menus for middle school students. J Korean Soc Food Sci Nutr 37(12):1660-1666 https://doi.org/10.3746/jkfn.2008.37.12.1660
- Ryu MJ, Suh JS, Lyu ES (2004): A perception of dietitians for using imported foods and pro-environment farm products for elementary school foodservice operations in Busan. J Korean Diet Assoc 10(4):452-466
- Sim KH (2011): A survey on the recognition and satisfaction of Korean herbal foods according to dietary behavior in lifestyle. The Korean Journal of Culinary Research 17(4):39-58
- Sung KH, Kim HA, Jung HY (2013): Comparative analysis of job satisfaction factors between permanently and temporarily employed school foodservice dietitians in Gyeongsangnamdo. J Korean Soc Food Sci Nutr 42(5):808-817 https://doi.org/10.3746/jkfn.2013.42.5.808
- Yoo YJ, Hong WS, Choi YS (2000): The assessment of high school studets foodservice satisfaction in accordance with type of foods service management. Korean J Soc Food Sci 16(2):112-120
Cited by
- Serving Yaksun(Medicinal) Food Items at a Long-Term Senior Care Hospital and an Increase in the Food Intake of Elderly Inpatients vol.26, pp.2, 2015, https://doi.org/10.7856/kjcls.2015.26.2.303
- Effects of innovation cluster and type of core technology on firms’ economic performance vol.4, pp.2, 2016, https://doi.org/10.7603/s40632-016-0017-z