Mi-Hyun Kim

Professor

Kongju National University

South Korea

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About

Mi-Hyun Kim is a Professor at Kongju National University in South Korea. Her research focuses on dietary habits and nutritional quality, particularly in relation to children's preferences, sleep patterns, and health outcomes in various populations. Recent studies have explored topics such as maternal meal replacement attitudes, dietary mineral intake, and food portion estimation accuracy.

Articles (15)

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2025

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2025

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2025

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2024

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2023

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2023

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2023

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2022

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2022

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2022

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2021

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2021

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2021

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2020

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2020

Collaborators (4)

Mi-Kyeong Choi

Kongju National University

SOUTH KOREA

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Kyunghee Song

Professor

Myongji University - Natural Science Campus

SOUTH KOREA

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Se-Hong Kim

Associate Professor

Catholic University of Korea Eunpyeong St Mary's Hospital

SOUTH KOREA

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Mi-Kyung Lee

Sunchon National University

SOUTH KOREA

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Mi-Hyun Kim

Research Interests

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About

Articles (15)

Maternal home meal replacement use and attitudes, and young children’s preferences by usage frequency in meals for young children: a cross-sectional study

Association between sleep timing shifts and dietary quality in Korean high school girls during COVID-19: a cross-sectional study

Evaluating food portion estimation accuracy with multi-angle photographs

Glycemic Response And Satiety in Healthy Korean Adults Following Consumption of Equal Volumes of Pressure and Non-Pressure Rice

Response to Letter to the Editor: The Difference in Body Type May Modify the Relationship Between Dietary Mineral Intake and Hypertension Among Korean Adults

Association between dietary intake, body measurements, and urinary bone resorption markers in young adults with osteopenia and osteoporosis: a cross-sectional study

Nutritional quality evaluation of complementary baby food products in Korea according to food composition

Dietary Mineral Intake from Nuts and Its Relationship to Hypertension Among Korean Adults

Issues pertaining to Mg, Zn and Cu in the 2020 Dietary Reference Intakes for Koreans

Energy and nutrition evaluation per single serving package for each type of home meal replacement rice

Change of dietary habits and the use of home meal replacement and delivered foods due to COVID-19 among college students in Chungcheong province, Korea

Status of serving labeling of home meal replacement-soups and stews, and evaluation of their energy and nutrient content per serving

Use of mothers' home meal replacement and diet quality of their young children

Current Status of Sanitary and Nutritional Food Service in Elderly Day Care Center

Association between breakfast and lifestyle, interest in beauty care, and attitude toward breakfast in high school girls in Incheon

Collaborators (4)

Mi-Kyeong Choi

Kyunghee Song

Se-Hong Kim

Mi-Kyung Lee

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