최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Journal of nutrition and health, v.55 no.1, 2022년, pp.21 - 35
황지윤 (상명대학교 식품영양학과) , 김양하 (이화여자대학교 식품영양학과) , 이행신 (한국보건산업진흥원) , 박은주 (경남대학교 식품영양학과) , 김정선 (국립암센터 국제암대학원대학교) , 신상아 (중앙대학교 식품영양학과) , 김기남 (대전대학교 식품영양학과) , 배윤정 (한국교통대학교 식품영양학전공) , 김기랑 (단국대학교 식품영양학과) , 우태정 (대야초등학교) , 윤미옥 (한국영양학회) , 이명숙 (성신여자대학교 식품영양학과 (바이오헬스융합학부))
The recommended meal composition allows the general people to organize meals using the number of intakes of foods from each of six food groups (grains, meat·fish·eggs·beans, vegetables, fruits, milk·dairy products and oils·sugars) to meet Dietary Reference Intakes ...
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