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24. The "difference" makes the "difference" in food service. Zaccarelli HE Nurs Homes; 1980; 29(1):6-10. PubMed ID: 10283750 [No Abstract] [Full Text] [Related]
25. Nutrition and the dining experience in long-term care: critical indicators of nursing home quality of care. Welsh PG N C Med J; 2005; 66(4):278-82. PubMed ID: 16206531 [No Abstract] [Full Text] [Related]
26. Menu planners should check revised RDA. Balsley M Hospitals; 1980 Jul; 54(13):64-5. PubMed ID: 7390437 [TBL] [Abstract][Full Text] [Related]
28. Commercial foodservice considerations in providing consumer-driven nutrition program elements. Part I. Consumer health objectives and associated employee education needs. Cummings LE Cater Health; 1988; 1(1):51-71. PubMed ID: 10292082 [TBL] [Abstract][Full Text] [Related]
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33. Project hospitality brings adventure to eating. Smith SL J Am Health Care Assoc; 1986 Feb; 12(2):28-9, 32. PubMed ID: 10275142 [No Abstract] [Full Text] [Related]
34. How to provide an "elder-friendly" food service. Health Care Food Nutr Focus; 2000 Jul; 16(11):9. PubMed ID: 11183077 [No Abstract] [Full Text] [Related]
36. Computerizing your dietary department: guidelines for selecting the proper software package. Massie CA Contemp Longterm Care; 1987 Feb; 10(2):37-8. PubMed ID: 10280700 [No Abstract] [Full Text] [Related]
37. Nutritious, enjoyable food in nursing homes. Clay M Nurs Stand; 2001 Jan 24-30; 15(19):47-53; quiz 54-5. PubMed ID: 12211859 [TBL] [Abstract][Full Text] [Related]
38. Serving holiday traditions. It's not just about the food. Hasemann C Contemp Longterm Care; 2004; ():28-9. PubMed ID: 15957287 [No Abstract] [Full Text] [Related]
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40. The consultant dietitian in nursing homes. II. Functions and change effectiveness. Spear DM; Vaden AG; Spears MC J Am Diet Assoc; 1979 Apr; 74(4):443-8. PubMed ID: 429720 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]