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Volume 41, Number 3, December 2003

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Experiences with the Norwegian nutrition policy
pp. 251-257(7)
Author: Kjaernes U.

Evaluation of strategies used by family food preparers to influence healthy eating
pp. 265-272(8)
Authors: Bourcier E.; Bowen D.J.; Meischke H.; Moinpour C.

The effect of oral and product temperature on the perception of flavor and texture attributes of semi-solids
pp. 273-281(9)
Authors: Engelen L.; de Wijk R.A.; Prinz J.F.; Janssen A.M.; Weenen H.; Bosman F.

Habituation of salivation and motivated responding for food in children
pp. 283-289(7)
Authors: Epstein L.H.; Saad F.G.; Handley E.A.; Roemmich J.N.; Hawk L.W.; McSweeney F.K.

Perceived barriers to consumption of fish among Norwegian women
pp. 301-314(14)
Authors: Trondsen T.; Scholderer J.; Lund E.; Eggen A.E.

Do economic constraints encourage the selection of energy dense diets?
pp. 315-322(8)
Authors: Darmon N.; Ferguson E.; Briend A.

Profiling taste-motivated segments
pp. 323-327(5)
Authors: Wansink B.; Westgren R.

Breakfast reduces declines in attention and memory over the morning in schoolchildren
pp. 329-331(3)
Authors: Wesnes K.A.; Pincock C.; Richardson D.; Helm G.; Hails S.

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