< previous issue
next issue >
Ethical conflicts of interest
Public policy: Protecting what we've achieved
Qualitative vs quantitative methods: Two opposites that make a perfect match
Abusabha, R.; Woelfel, M.L.
Selected lower-fat foods positively impact nutrient quality in diets of free-living Americans
Sigman-Grant, M.; Warland, R.; Hsieh, G.
Fat-free foods supplemented with soy stanol-lecithin powder reduce cholesterolabsorption and LDL cholesterol
Spilburg, C.A.; Goldberg, A.C.; McGill, J.B.; Stenson, W.F.; Racette, S.B.; Bateman, J.; McPherson, T.B.; Ostlund, R.E.
Kefir improves lactose digestion and tolerance in adults with lactose maldigestion
Hertzler, S.R.; Clancy, S.M.
A new handheld device for measuring resting metabolic rate and oxygen consumption
Nieman, D.C.; Trone, G.A.; Austin, M.D.
Comparisons of vegetarian and beef-containing diets on hematological indexes and iron stores during a period of resistive training in older men
Wells, A.M.; Haub, M.D.; Fluckey, J.; Williams, D.K.; Chernoff, R.; Campbell, W.W.
Integrating issues of sustainably produced foods into nutrition practice: A survey of Minnesota Dietetic Association members
Robinson, R.; Smith, C.
Pregnant adolescents in Guam consume diets low in calcium and other micronutrients
Pobocik, R.S.; Benavente, J.C.; Boudreau, N.S.; Spore, C.L.
Position of the American Dietetic Association: Oral health and nutrition
Blending practice and research: Practice-based research networks an opportunity for dietetics professionals
Trostler, N.; Myers, E.F.
Ethics opinion: Dietetics professionals are ethically obligated to maintain personal competence in practice
Here are a few pages on the site that we think you may find useful: