CrossRef Text and Data Mining
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Barriers, Attitudes, and Dietary Behaviors Regarding Sodium Reduction in the Elderly Korean–Chinese Population in Yanbian, China
Jounghee Lee, Wenying Cui, Meixiang Jin
Osong Public Health Res Perspect. 2017;8(3):185-194.   Published online June 30, 2017
DOI: https://doi.org/10.24171/j.phrp.2017.8.3.05

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Barriers, Attitudes, and Dietary Behaviors Regarding Sodium Reduction in the Elderly Korean-Chinese Population in Yanbian, China
Osong Public Health and Research Perspectives. 2017;8(3):185-194   Crossref logo
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Relationship of dietary self-efficacy and illness beliefs, perceived benefits and perceived barriers for the reduction of sodium intake in the elderly
Korean Journal of Nutrition. 2012;45(4):324   Crossref logo
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Health Literacy and Health Status of Korean-Chinese Elderly People Living in Yanbian, China
Journal of Korean Academy of Nursing. 2009;39(3):386   Crossref logo
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Factors of Depression in Korean-Chinese Elders in the Yanbian Korean Autonomous Prefecture in China: With Reference to Han-Chinese Living in the Yanbian Korean Autonomous Prefecture
Journal of Korean Academy of Community Health Nursing. 2013;24(2):151   Crossref logo
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Changes in primary healthcare providers’ attitudes and counseling behaviors related to dietary sodium reduction, DocStyles 2010 and 2015
PLOS ONE. 2017;12(5):e0177693   Crossref logo
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A Comparison of Salty Taste Assessments and Dietary Attitudes and Dietary Behaviors Associated with High-Salt Diets in Four Regions in Korea
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Barriers to Health Behaviors in Male and Female Elderly People in Korea
Journal of Korean Academy of Nursing. 2008;38(2):332   Crossref logo
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The Relationship between Dietary Behaviors/health Risk Factors and Preference for Salty Taste among Korean Elderly People Living in Rural Areas
Korean Journal of Community Nutrition. 2014;19(5):448   Crossref logo
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Relationship Among Dietary Taurine Intake, Dietary Attitudes, Dietary Behaviors, and Life Stress by Depression in Korean Female College Students
Taurine 11. 2019;293-300   Crossref logo
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