{"title":"韩国NOVA食品分类的发展和成人超加工食品摄入量的估计:使用2018年韩国国民健康和营养检查调查","authors":"Hae-Jin Park, Sohyun Park, J. Kim","doi":"10.5720/kjcn.2022.27.6.455","DOIUrl":null,"url":null,"abstract":"","PeriodicalId":74046,"journal":{"name":"Korean journal of community nutrition","volume":"34 1","pages":""},"PeriodicalIF":0.0000,"publicationDate":"2022-01-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":"2","resultStr":"{\"title\":\"Development of Korean NOVA Food Classification and Estimation of Ultra-Processed Food Intake Among Adults: Using 2018 Korea National Health and Nutrition Examination Survey\",\"authors\":\"Hae-Jin Park, Sohyun Park, J. Kim\",\"doi\":\"10.5720/kjcn.2022.27.6.455\",\"DOIUrl\":null,\"url\":null,\"abstract\":\"\",\"PeriodicalId\":74046,\"journal\":{\"name\":\"Korean journal of community nutrition\",\"volume\":\"34 1\",\"pages\":\"\"},\"PeriodicalIF\":0.0000,\"publicationDate\":\"2022-01-01\",\"publicationTypes\":\"Journal Article\",\"fieldsOfStudy\":null,\"isOpenAccess\":false,\"openAccessPdf\":\"\",\"citationCount\":\"2\",\"resultStr\":null,\"platform\":\"Semanticscholar\",\"paperid\":null,\"PeriodicalName\":\"Korean journal of community nutrition\",\"FirstCategoryId\":\"1085\",\"ListUrlMain\":\"https://doi.org/10.5720/kjcn.2022.27.6.455\",\"RegionNum\":0,\"RegionCategory\":null,\"ArticlePicture\":[],\"TitleCN\":null,\"AbstractTextCN\":null,\"PMCID\":null,\"EPubDate\":\"\",\"PubModel\":\"\",\"JCR\":\"\",\"JCRName\":\"\",\"Score\":null,\"Total\":0}","platform":"Semanticscholar","paperid":null,"PeriodicalName":"Korean journal of community nutrition","FirstCategoryId":"1085","ListUrlMain":"https://doi.org/10.5720/kjcn.2022.27.6.455","RegionNum":0,"RegionCategory":null,"ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":null,"EPubDate":"","PubModel":"","JCR":"","JCRName":"","Score":null,"Total":0}
Development of Korean NOVA Food Classification and Estimation of Ultra-Processed Food Intake Among Adults: Using 2018 Korea National Health and Nutrition Examination Survey