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Submissions from 2002

Results from a Church-Based Weight Control Study: The Shiloh Health Obedience Program, S. Paeratakul, B. Kennedy, C. Champagne, and M. Bogle

Submissions from 2001

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Validity of a Telephone-Administered 24-hour Dietary Recall in Telephone and Non-Telephone Households in the Rural Lower Mississippi Delta Region, Margaret Bogle, Janice Stuff, Leroy Davis, Ivis Forrester, Earline Strickland, Patrick H. Casey, Donna Ryan, Catherine Champagne, Bernestine McGee, Kirkland Mellad, Edith Neal, Sahar Zaghloul, M. Kathleen Yadrick, and Jacqueline Horton

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Food Insufficiency and the Use of Food Assistance Programs in the South, Carol L. Connell, Kathleen Yadrick, Agnes Hinton, and Joseph Su

Factors Associated with Urinary Loss of Vitamin A in Children with Watery Diarrhea, Amal K. Mitra, M Wahed, A Chowdhury, and CB Stephensen

Submissions from 2000

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Eating for IBS: 175 Delicious, Nutritious, Low-Fat, Low-Residue Recipes to Stabilize the Touchiest Tummy, Carol Cubberley

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Influence of Food Choices on High School Students' Perception of School Foodservice, Mary Kay Meyer

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Top Predictors of Middle/Junior High School Students' Satisfaction with School Foodservice and Nutrition Programs, Mary Kay Meyer

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Genistein Inhibits Growth of Estrogen-Independent Human Breast Cancer Cells in Culture but not in Athymic Mice, Ross C. Santell, Ngoc Kieu, and William G. Helferich

Submissions from 1999

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Are New Meal Distributing Systems Worth the Effort for Improving Patient Satisfaction with Foodservice?, Laurel G. Lambert, Jane Boudreaux, Martha Conklin, and M. Kathleen Yadrick

Submissions from 1998

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Variables Affecting High School Students' Perceptions of School Foodservice, Mary Kay Meyer and Martha T. Conklin

Submissions from 1997

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Nutrient Accretion in Preterm Infants Fed Formula With Different Protein: Energy Ratios, Ann Fairey, Nancy Butte, Nitesh Mehta, Mary Thotathuchery, Richard Schanler, and William Heird

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Analysis of the Decision to Select a Conventional or Cook-Chill System for Hospital Foodservice, Mary Frances Nettles, Mary B. Gregoire, and Deborah D. Canter

Submissions from 1996

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Benefits of Training Dietetics Students in Preprofessional Practice Programs: A Comparison With Dietetic Internships, Judith A. Gilbride and Martha T. Conklin

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Antioxidant Properties of the Hydrophobic Stilbenol Chlorophorin, J. Minn, W.H. Daly, I.I. Negulescu, K.D. McMurtrey, and T.P. Schultz

Submissions from 1995

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Nutrition Service and Education Needs of Children With Disabilities and Chronic Illnesses, N. S. Baggett, M. K. Yadrick, D. Quebedeau, and T. Carithers

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Soy Protein, Thyroid Regulation and Cholesterol-Metabolism, William A. Forsythe III

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Nutrition Services for Children with Special Needs in Child Care Programs, M. K. Yadrick, D. Ondrejcak, and D. Quebedeau

Submissions from 1994

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Copper Chelation Assay for Histamine in Tuna, R.C. Bateman Jr., D.B. Eldridge, S. Wade, J. McCoy-Messer, E.L.E. Jester, and D.E. Mowdy

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A Panel Discussion: Where Should We Focus Our Attention?, C. Clifford, C.S. Khoo, N. Ernst, and F.E. Scarbrough

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Celebration of the Past: Nutrition at USDA, Gerald F. Combs

W.O. Atwater Centennial Celebration Symposium: An Evaluation of Progress in Human-Nutrition - Proceedings From a Symposium Held in Washington, DC June 2-4, 1993 - Preface, Gerald F. Combs and W. Mertz

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Direct Economic Benefits Associated With Dietetic Internships, Martha T. Conklin and Margaret D. Simko

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Quality of Patient Meal Service in Hospitals: Delivery of Meals by Dietary Employees vs. Delivery by Nursing Employees, Mary B. Gregoire

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Incorporation of Continuous Quality Improvement in a Hospital Dietary Department's Quality Management Program, Nancy R. Letort and J. Boudreaux

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Nutrition Services for Children with Developmental Disabilities and Chronic Illnesses in Education Programs, M. Kathleen Yadrick and Jeannie Sneed

Submissions from 1993

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Arnold Edward Schaefer (1917-1992) - Biographical Article, G.F. Combs

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Use of Capital-Budgeting Techniques by Foodservice Directors in For-Profit and Not-For-Profit Hospitals, Rebecca DeYoung Daniels and Mary B. Gregoire

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Operational Characteristics of Hospital Foodservice Departments with Conventional, Cook-Chill, and Cook-Freeze Systems, Mary Frances Nettles and Mary B. Gregoire

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Relevance of Competences to Graduate-Education and Experience in Foodservice Management, Mary Frances Nettles, Mary B. Gregoire, and Charles G. Partlow

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Comparison of Nutrient Content of 2 Types of Frozen Meals for a Nutrition Program for the Elderly, Carol A. Perlmutter and Mary B. Gregoire

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Changes in Cortical Bone-Histology of Pregnant Rats on 2 Levels of Dietary Calcium and Exercise, R.T. Smith, N.L. Callis, and R.D. Lewis

Submissions from 1992

Profile of Blacks Employed in Dietetics and Nutrition, S.R. Colson, E.R. Smith, and E.R. Palan

Influence of 2 Levels of Dietary Calcium and Exercise on Selected Bone Parameters of Pregnant Rats, R.T. Smith, L.N. Callis, M.A. Johnson, and R.D. Lewis

Submissions from 1991

Factors Influencing Success of Dietitians Employed in Business and Industry, L.J. Boudreaux, C.W. Shanklin, and J.T. Johnson

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Serving Children With Special Health Care Needs: Nutrition Services and Employee Training Needs in the School Lunch Program, L.T. Gandy, M. Kathleen Yadrick, L.J. Boudreaux, and E.R. Smith

Are Low Cronbach-Alpha Values Reliable?–Reply, J. Sneed

Submissions from 1990

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Dietary Proteins, Cholesterol and Thyroxine: A Proposed Mechanism, William Albert Forsythe III