Department of Home Economics Education, Korea National University of Education, Chungbuk, Korea.
Copyright © 2015 The Korean Society of Community Nutrition
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1) PV=(TP+TN)/(TP+FP+FN+TN)
2) PV+=TP/(TP+FP)
3) PV-=TN/(FN+TN)
1) Park & Kim 2015
2) Bab: cooked rice
3) Gook: soup
1) The Korea Nutrition Society 2010
2) Bab: cooked rice
3) Gook: soup
4) Σ Energy/serving × Number of serving
1) Lee 2014
2) For calculation of meat, fish, egg, and legume dishes, multiply 3 times to average value of meat, fish, egg, and legume dishes.
3) Mean±SD
1) selection ratio = {Number of selection/(150 × assigned number of serving in dish based target pattern} × 100
2) Bab: cooked rice
3) Gook: soup
4) Gui: broiling or roasting
5) Bokkeum: stir frying
6) Jim: steaming
7) Jorim: boiled down in soy sauce
8) Tuigim: deep frying
1) N (%)
1) Bab: cooked rice
2) Mean±SD
3) Gook: soup
1) Jim: steaming
2) Jorim: boiled down in soy sauce
3) Bokkeum: stir frying
4) Muchim: seasoning
1) PV=(TP+TN)/(TP+FP+FN+TN) 2) PV+=TP/(TP+FP) 3) PV-=TN/(FN+TN)
1) Park & Kim 2015 2) Bab: cooked rice 3) Gook: soup
1) The Korea Nutrition Society 2010 2) Bab: cooked rice 3) Gook: soup 4) Σ Energy/serving × Number of serving
1) Lee 2014 2) For calculation of meat, fish, egg, and legume dishes, multiply 3 times to average value of meat, fish, egg, and legume dishes. 3) Mean±SD
1) selection ratio = {Number of selection/(150 × assigned number of serving in dish based target pattern} × 100 2) Bab: cooked rice 3) Gook: soup 4) Gui: broiling or roasting 5) Bokkeum: stir frying 6) Jim: steaming 7) Jorim: boiled down in soy sauce 8) Tuigim: deep frying
1) N (%)
1) Bab: cooked rice 2) Mean±SD 3) Gook: soup
1) Jim: steaming 2) Jorim: boiled down in soy sauce 3) Bokkeum: stir frying 4) Muchim: seasoning