Kiwon Lee

Assistant Professor

My major research interest is commercial and noncommercial foodservice management. I have conducted research examining healthy eating environments, particularly focused on obesity and identifying benefits for both consumers and the restaurant industry. Ultimately, I would like to find the most desirable set of foodservice initiatives that would improve eating environments, and consequently increase both healthful eating and restaurant profits.

Publications

Lee, K., Lee, Y., & Kwon, S. (2015). How nutrition information frame affects parents’ perceptions of restaurants: The moderating role of information credibility. International Journal of Hospitality Management 46, 112-119.

Lee, K., Conklin, M., Bordi, P., & Cranage, D. (2015). Caregivers’ reactions to healthful items and nutrition information on children’s menus. Journal of Foodservice Business Research 18(3), 244-257.

Lee, K., Conklin, M., Cranage, D., & Lee, S. (2014). The role of perceived corporate social responsibility on providing healthful foods and nutrition information with health-consciousness as a moderator. International Journal of Hospitality Management 37, 29-37.

Shim, S.M., & Lee, K. (2013). Parents’ knowledge, behaviour and concerns of food chemical hazards: Korean mothers sending their preschool-aged children to child care centres. International Journal of Consumer Studies 37, 243-249.

Lee, K., Conklin, M., & Bordi, P.L. (2012). Predicting caregiver behaviors toward restaurants providing healthful children’s menus with nutrition information. Topics in Clinical Nutrition 27(2), 95-104.

Bordi, P. L., Lee, K., & Conklin, M. (2013). Sensory evaluation of vegetable-infused fruit-flavored applesauce and the comparison between adults and children. Food and Nutrition Sciences 4, 559-565.

Bordi, P. L., Hoover, M. R., Lee, K., Fleming, J., & Snyder, K. C. (2013). Sensory evaluation of unsalted French fries using peanut oil versus unsalted French fries using canola oil. Journal of Foodservice Business Research 16(2), 210-217.

Lee, K., Conklin, M., & Bordi, P.L. (2012). Predicting caregiver behaviors toward restaurants providing healthful children’s menus with nutrition information. Topics in Clinical Nutrition 27(2),95-104.

Kwon, S., Lee, K., & Yoon, J. (2010). Diet of children under the government-funded meal support program in Korea. Nutrition Research and Practice 4(6), 515-521.

Shim, J., Yoon, J., Lee, K., & Kwon, S. (2009). Evaluation of dietary intake of Korean school-aged children from low-income families by comparing with the Korean food guide: Analysis of the data from the 2001 National Health and Nutrition Survey. Korean Journal of Nutrition 42(8), 1-11.

Lee, K., Yoon, J., & Shim, J. (2008). Status of children’s breakfast skipping and their mothers’ needs for breakfast service at child care centers. Korean Journal of Community Nutrition 13(5), 682-692.