How do nutrient intakes of older adult consumers at public foodservice settings vary by estimated serving size from recipe, actual serving size, and actual consumption?

Inhee Kang; Hyeongmo An; Hyeja Chang; Gyoungok Gang

논문 상세보기

How do nutrient intakes of older adult consumers at public foodservice settings vary by estimated serving size from recipe, actual serving size, and actual consumption?

Inhee Kang, Gyoungok Gang, Hyeongmo An, Hyeja Chang

언어ENG
URLhttps://db.koreascholar.com/Article/Detail/448729

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한국식생활문화학회학술대회 논문집

사)한국식생활문화학회 제79차 춘계학술대회 (2025.05)
pp.144-146

한국식생활문화학회 (The Korean Society Of Food Culture)

키워드

public foodserviceconsumption adjustment factoradjustment factor of serving sizeyield factorindividual leftover methodKorean Dietary Reference Intakes

저자

Inhee Kang(Department of Food Science & Nutrition, Dankook University)
Hyeongmo An(Department of Food Science & Nutrition, Dankook University)
Hyeja Chang(Department of Food Science & Nutrition, Dankook University) Corresponding author
Gyoungok Gang(Department of Food and Nutrition, Jeonju University)

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