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Nutrition communication: Exciting opportunities for dietitians
Goldberg, J.P.; Hellwig, J.P.
Increasing portion sizes in American diets: More calories, more obesity
Foods commonly eaten in the United States, 1989-1991 and 1994-1996: Are portion sizes changing?
Smiciklas-Wright, H.; Mitchell, D.C.; Mickle, S.J.; Goldman, J.D.; Cook, A.
Modifiable behavioral factors in a biopsychosocial model predict inadequate and excessive gestational weight gain
Olson, C.M.; Strawderman, M.S.
Implementation of HACCP and prerequisite programs in school foodservice
Youn, S.; Sneed, J.
Nutritional status of the older adult is associated with dentition status
Sahyoun, N.R.; Lin, C.; Krall, E.
Pycnogenol does not impact the antioxidant or vitamin C status of healthy young adults
Silliman, K.; Parry, J.; Kirk, L.L.; Prior, R.L.
California's Professional Mentoring Program: How to develop a statewide mentoring program
Schatz, P.E.; Bush-Zurn, T.J.; Ceresa, C.; Freeman, K.C.
Use of an outcomes research collaborative training curriculum to enhance entry-level dietitians' and established professionals' self-reported understanding of research
Hays, J.E.; Peterson, C.A.
The effect of fiber-rich carbohydrates on features of Syndrome X
Davy, B.M.; Melby, C.L.
National survey beverage consumption data for children and adolescents indicate the need to encourage a shift toward more nutritive beverages
Rampersaud, G.C.; Bailey, L.B.; Kauwell, G.P.A.
A curriculum based on social learning theory emphasizing fruit exposure and positive parent child-feeding strategies: A pilot study
Gribble, L.S.; Falciglia, G.; Davis, A.M.; Couch, S.C.
Elderly food stamp participants are different from eligible nonparticipants by level of nutrition risk but not nutrient intake
Fey-Yensan, N.; English, C.; Pacheco, H.E.; Belyea, M.; Schuler, D.
Research and the dietetics profession: Making a bigger impact
Manore, M.M.; Myers, E.F.
2003 Call for Abstracts
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