Junehee Kwon
Biographic Data
| ID | 3917666 |
|---|---|
| NAME | Junehee Kwon |
| GIVEN NAMES | Junehee |
| FAMILY NAME | Kwon |
| SIGNATURE | KWON J |
| AFFILIATIONS | Kansas State University |
| VERIFIED | No |
| TOTAL WORKS | 2 |
| TOTAL CITATIONS | 2 |
| WORKS AS AUTHOR | 2 |
| WORKS AS EDITOR | 0 |
| FIRST PUBLICATION YEAR | 2009 |
| LATEST PUBLICATION YEAR | 2021 |
| H-INDEX | 1 |
What Are the Salient and Memorable Green-Restaurant Attributes? Capturing Customer Perceptions From User-Generated Content
This study aims to survey user-generated content (UGC) from diners in certified green restaurants, discover the green images they recall, and demonstrate the usefulness of applying a probabilistic topic model to comprehend customers’ perceptions. Postvisit online reviews ( N = 28,098), in the form of unstructured texts from the TripAdvisor.com website, were used to find freely recalled green-restaurant images. These data were preprocessed with a …
Evaluation of the Nutrition Knowledge, Attitudes, and Food Consumption Behaviors of High School Students Before and After Completion of a Nutrition Course
Adolescents may lower their risk of becoming overweight and lead a healthier lifestyle by improving their nutrition knowledge and attitudes towards nutrition and health. A quasi‐experimental design was used to assess nutrition knowledge, attitudes, and food consumption behaviors of students 14 to 19 years old before and after a nutrition course in a North Texas high school. The intervention group (n = 45) was enrolled in elective family and consu…
Evaluation of the Nutrition Knowledge, Attitudes, and Food Consumption Behaviors of High School Students Before and After Completion of a Nutrition Course
Adolescents may lower their risk of becoming overweight and lead a healthier lifestyle by improving their nutrition knowledge and attitudes towards nutrition and health. A quasi‐experimental design was used to assess nutrition knowledge, attitudes, and food consumption behaviors of students 14 to 19 years old before and after a nutrition course in a North Texas high school. The intervention group (n = 45) was enrolled in elective family and consu…
Evaluation of the Nutrition Knowledge, Attitudes, and Food Consumption Behaviors of High School Students Before and After Completion of a Nutrition Course
Adolescents may lower their risk of becoming overweight and lead a healthier lifestyle by improving their nutrition knowledge and attitudes towards nutrition and health. A quasi‐experimental design was used to assess nutrition knowledge, attitudes, and food consumption behaviors of students 14 to 19 years old before and after a nutrition course in a North Texas high school. The intervention group (n = 45) was enrolled in elective family and consu…
What Are the Salient and Memorable Green-Restaurant Attributes? Capturing Customer Perceptions From User-Generated Content
This study aims to survey user-generated content (UGC) from diners in certified green restaurants, discover the green images they recall, and demonstrate the usefulness of applying a probabilistic topic model to comprehend customers’ perceptions. Postvisit online reviews ( N = 28,098), in the form of unstructured texts from the TripAdvisor.com website, were used to find freely recalled green-restaurant images. These data were preprocessed with a …
Psychology (2 works) · Artificial Intelligence (1 work) · Cognitive psychology (1 work) · Computer Science (1 work) · Consumer Behavior in Brand Consumption and Identification (1 work) · Content analysis (1 work) · Culinary Culture and Tourism (1 work) · Data science (1 work) · Descriptive statistics (1 work) · Environmental health (1 work)