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NTIS 바로가기Journal of nutrition and health, v.54 no.1, 2021년, pp.10 - 22
이정숙 (국민대학교 식품영양학과) , 심지선 (연세대학교 의과대학 예방의학교실) , 김기남 (대전대학교 식품영양학과) , 이현숙 (동서대학교 식품영양학과) , 장문정 (국민대학교 식품영양학과) , 김혜영 (용인대학교 식품영양학과)
Purpose: Key Foods refers to foods that have a high contribution in the nutrient intake of individuals, and exert important effects on their health. This study was undertaken to identify Korean Key Foods, using data from the 7th Korea National Health and Nutrition Examination Survey (KNHNES). Method...
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