Professor Cho of College of Health and Sciences is an expert on 'food behavior & culture'. She received her Ph.D from Ewha Womans University. She specializes in food choices of food consumers from different cultures, factors that influence consumer food behavior, establishing superiority of Korean traditional food, and standardizing and commercializing it. She has served as the Dean of College of Health and Sciences from August 2012 and vice president of the Korean Society of Food and Culture, and the Foodservice Management Society of Korea since 2010.
A Study on the Selection Attributes and Preference of Active Seniors for Commercial Chicken Porridge; [시판 닭죽에 대한 액티브 시니어의 선택속성과 기호도 조사]Journal of the Korean Society of Food Science and Nutrition, 2024, v.53 no.5, 509-518
Association of ultra-processed food with diabetes and impaired fasting glucose in elderly populations (urban and rural): a cross-sectional studyKorean Journal of Community Nutrition, 2024, v.29 no.1, 51-64
Consumer acceptance and perception of braised meat in soy sauce for older adults determined using fast profiling methodsFood Quality and Preference, 2024, v.120, 105249
Quality Characteristics of Dipping Sauce Containing Blended Kimchi; [혼합김치를 첨가한 디핑소스의 품질특성 원문보기 KCI 원문보기 인용]Journal of the Korean Society of Food Science and Nutrition, 2024, v.53 no.1, 79-87
Study on the Development of High-Protein, Care-Food Stick-Type Jelly through Protein Material Blending; [단백질 소재 블렌딩을 통한 고단백 고령친화 스틱젤리 개발 연구]Journal of the Korean Society of Food Science and Nutrition, 2024, v.53 no.5, 467-477
Study on the Physicochemical Characteristics and Preference for Meat-Based Senior-Friendly Foods Treated with Saturated Vapor; [포화증기 기술을 적용한 육류 고령친화식품의 품질특성 및 기호도 연구]Journal of the Korean Society of Food Science and Nutrition, 2024, v.53 no.2, 180-189
Exploring the Impact of Appetite Alteration on Self-Management and Malnutrition in Maintenance Hemodialysis Patients: A Mixed Methods Research Using the International Classification of Functioning, Disability and Health (ICF) FrameworkClinical Nutrition Research, 2023, v.12 no.2, 126-137
Newly developed care food enhances grip strength in older adults with dysphagia: a preliminary studyNutrition Research and Practice, 2023, v.17 no.5, 934-944
Comparison of CATA and napping to identify sensory properties and drivers of liking for novel blended teas using Dendranthema Zawadskii Var. LatilobumFood Science and Biotechnology, 2022, v.31 no.12, 1559-1570
Self-care Through Dynamic Appetite Alteration: A Grounded Theory Study of Patient Experience on Maintenance HemodialysisClinical Nutrition Research, 2022, v.11 no.4, 264-276
Association of food insecurity with nutrient intake and depression among korean and us adults: Data from the 2014 korea and the 2013–2014 us national health and nutrition examination surveysInternational Journal of Environmental Research and Public Health, 2021 , 1-12
Physicochemical and sensory properties of protein-fortified cookies according to the ratio of isolated soy protein to whey proteinFood Science and Biotechnology, 2021, v.30 no.5, 653-661
A study on the Consumer's preference and purchasing behavior of high-protein bars with soy protein isolate [분리대두단백을 첨가한 고단백 바에 대한 소비자 기호도와 구매의도 연구]Journal of the Korean Society of Food Science and Nutrition, 2020, v.49 no.3, 270-278
A study on the improvement of tangible and intangible foodservice facilities in complex cultural spaces [복합문화공간 내 식음시설의 유무형 외식상품 개선을 위한 중요도-수행도 분석]Journal of the Korean Society of Food Science and Nutrition, 2020, v.49 no.3, 279-288
Development and optimization of a pear pound cake with resistant starch and digestion resistant maltodextrinJournal of the Korean Society of Food Science and Nutrition, 2020, v.49 no.1, 80-89
Development of a tool for food literacy assessment for young adults: findings from a Korean validation studyASIA PACIFIC JOURNAL OF CLINICAL NUTRITION, 2020 , 876-882
Selection attributes of non-timber forest products and consumer attitudes among food-related lifestyle segmentationJournal of the Korean Society of Food Science and Nutrition, 2020, v.49 no.10, 1152-1160
Consumer perception and attitudes towards sugar reduced beverages according to the food-related lifestyle: Focusing on the physical and environmental factors of sugar reduced beverageJournal of the Korean Society of Food Science and Nutrition, 2019, v.48 no.9, 1027-1038
Development of yuja (Citrus junos) beverage based on antioxidant properties and sensory attributes using response surface methodologyJournal of Food Science and Technology, 2019, v.56 no.4, 1854-1863
Understanding the drivers of liking for fresh pears: a cross-cultural investigation of Chinese and Korean panels and consumersJournal of the Science of Food and Agriculture, 2019, v.99 no.11, 5092-5101
Changes in the physicochemical and microbiological properties of dried anchovy Engraulis japonicus during storageFISHERIES SCIENCE, 2018, v.84 no.6, 1091-1098
Comparison of creatinine index and geriatric nutritional risk index for nutritional evaluation of patients with hemodialysisHEMODIALYSIS INTERNATIONAL, 2018, v.22 no.4, 507-514
Changes in 4'-O-methylpyridoxine (ginkgotoxin) and antioxidant activity in ginkgo biloba seeds in different cooking conditionsKorean Journal of Food Science and Technology, 2017, v.49 no.5, 532-537
Roasting conditions for optimization of citri unshii pericarpium antioxidant activity using response surface methodologyJournal of the Korean Society of Food Science and Nutrition, 2016, v.45 no.2, 261-268
Study on importance-performance analysis regarding selection attributes of rice-convenience foodsJournal of the Korean Society of Food Science and Nutrition, 2016, v.45 no.4, 593-601
Taste education reduces food neophobia and increases willingness to try novel foods in school childrenNutrition Research and Practice, 2016, v.10 no.2, 221-228
The effect of coffee consumption on food group intake, nutrition intake, and metabolic syndrome of Korean adults-2010 KNHANES (V-1)NFS Journal, 2016, v.4, 9-14
Nutritional and health consequences are associated with food insecurity among Korean elderly: Based on the fifth (2010) Korea National Health and Nutrition Examination Survey (KNHANES V-1)Journal of Nutrition and Health, 2015, v.48 no.6, 519-529
Physicochemical Characteristics And Sensory Properties Of Commercial Mukeunji ProductsJournal of the Korean Society of Food Science and Nutrition, 2015, v.44 no.5, 702-708
Studies of nutrient composition of transitional human milk and estimated intake of nutrients by breast-fed infants in Korean mothersJournal of Nutrition and Health, 2015, v.48 no.6, 476-487
A study on dietary habits and food intakes in adults aged 50 or older according to depression statusJournal of Nutrition and Health, 2014, v.47 no.1, 67-76
Relationships of adolescent's dietary habits with personality traits and food neophobia according to family meal frequencyNutrition Research and Practice, 2014, v.8 no.4, 476-481
The Traditional Korean Dietary Pattern Is Associated with Decreased Risk of Metabolic Syndrome : Findings from the Korean National Health and Nutrition Examination Survey, 1998-2009JOURNAL OF MEDICINAL FOOD, 2014, v.17 no.1, 43-56
The Traditional Korean Dietary Pattern Is Associated with Decreased Risk of Metabolic Syndrome: Findings from the Korean National Health and Nutrition Examination Survey, 1998–2009Journal of Medicinal Food, 2014, 제17권 1호, 43-56
Understanding the effect of culture on food representations using word associations : The case of "rice" and "good rice"FOOD QUALITY AND PREFERENCE, 2014, v.31, 38-48
[학술지논문] Consumer Acceptance of Texture-Modified Mackerel Stew Products in Older Adults
FOODS, 2023, v.12
no.22
, 1-12
SCIE
[학술지논문] Korean vegetarian values: ethics, sustainability and quality of life
BRITISH FOOD JOURNAL, 2023, v.125
no.6
, 2294-2314
SCIE
[학술지논문] Meal-Based Intervention on Health Promotion in Middle-Aged Women: A Pilot Study
NUTRIENTS, 2023, v.15
no.9
, 2108-2108
SCIE
[학술지논문] Newly developed care food enhances grip strength in older adults with dysphagia: a preliminary study
NUTRITION RESEARCH AND PRACTICE, 2023, v.17
no.5
, 934-944
SCIE
[학술지논문] 식물성 대체 유제품(Plant-based dairy alternatives)에 대한채식주의자와 잡식주의자의 인식 및 소비행동
한국식생활문화학회지, 2023, v.38
no.3
, 154-162
KCI
[학술지논문] 주 양육자의 유튜브 음식 콘텐츠 시청이자녀의 건강 상태에 미치는 영향 연구
한국식생활문화학회지, 2023, v.38
no.4
, 217-223
KCI
[학술지논문] 한국 중년 1인 가구와 다인 가구의 식행동, 영양섭취 상태와 정신건강과의관련성 연구: 국민건강영양조사 2015-2019년 자료를 활용하여
한국식생활문화학회지, 2023, v.38
no.5
, 283-292
KCI
[학술지논문] A Study of Meal Kit Purchase Intention Using the Extended Theory of Planned Behavior (ETPB): Moderating Effect of Consumer Awareness on ESG Management.
한국식생활문화학회지, 2023, v.38
no.4
, 246-257
KCI
[학술지논문] Mealtime Behaviors and Food Preferences of Students with Autism Spectrum Disorder
Foods, 2021, v.10
no.1
, 49-49
SCIE
[학술지논문] Development of a tool for food literacy assessment for young adults: findings from a Korean validation study
ASIA PACIFIC JOURNAL OF CLINICAL NUTRITION, 2020, v.29
no.4
, 876-882
SCIE
[학술지논문] 소프트 래더링 기법을 이용한 액티브 시니어의 면류에 대한 가치체계
한국식생활문화학회지, 2019, v.34
no.4
, 463-473
KCI
[학술발표] A study on the changes in quality characteristics of tomato pasta sauce with kimchiKOSFOST 2023, 대한민국, 2023-06-28
한국식품과학회지, 2023