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NTIS 바로가기대한지역사회영양학회지 = Korean journal of community nutrition, v.27 no.1, 2022년, pp.27 - 35
이수진 (경북대학교 교육대학원 영양교육전공) , 김건엽 (경북대학교 예방의학교실) , 이연경 (경북대학교 식품영양학과)
Objectives: The purposes of this study were to compare the degree of sodium reduction practice and estimate sodium intake by salty food preference. Methods: Sodium reduction practices, salty food preferences and estimated sodium intake were surveyed for restaurant owners (n = 80), employees (n = 82)...
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