These tools will no longer be maintained as of December 31, 2024. Archived website can be found here. PubMed4Hh GitHub repository can be found here. Contact NLM Customer Service if you have questions.


BIOMARKERS

Molecular Biopsy of Human Tumors

- a resource for Precision Medicine *

219 related articles for article (PubMed ID: 14702591)

  • 41. Healthcare foodservice report 1995. Designing menus for survival. Factoring in flavor. Interview by Donna Boss.
    Aryan K
    Food Manage; 1995 Jun; 30(6):66-8. PubMed ID: 10143238
    [No Abstract]   [Full Text] [Related]  

  • 42. Food fight. When it comes to catering to patients, outsourcing firms still hold a small slice of the hospital food-service business vs. in-house operations. But who serves up the best quality and efficiency?
    Romano M
    Mod Healthc; 2004 Sep; 34(37):38, 40, 46. PubMed ID: 15493315
    [No Abstract]   [Full Text] [Related]  

  • 43. Low-sodium restaurant fare: the time has come.
    Goldstein J; Frederico C
    Hosp Food Nutr Focus; 1987 Apr; 3(8):1-2, 4-5. PubMed ID: 10284165
    [No Abstract]   [Full Text] [Related]  

  • 44. Quality: the Press-Ganey report analysis and how you can affect the results.
    Hosp Food Nutr Focus; 1989 May; 5(9):7-8. PubMed ID: 10293227
    [No Abstract]   [Full Text] [Related]  

  • 45. Increasing frequency of lower-fat entrees offered at school lunch: an environmental change strategy to increase healthful selections.
    Bartholomew JB; Jowers EM
    J Am Diet Assoc; 2006 Feb; 106(2):248-52. PubMed ID: 16442873
    [TBL] [Abstract][Full Text] [Related]  

  • 46. Labor time code for assembling and microwave heating menu items in a hospital galley.
    Ridley SJ; Matthews ME; McProud LM
    J Am Diet Assoc; 1984 Jun; 84(6):648-54. PubMed ID: 6725795
    [TBL] [Abstract][Full Text] [Related]  

  • 47. Trayline tightrope: Part II.
    Hosp Food Nutr Focus; 1989 Jan; 5(5):1, 3-5. PubMed ID: 10291213
    [No Abstract]   [Full Text] [Related]  

  • 48. [Improvement of hospital meals on 3 items (menu, taste, and timing): cooperation between nurses and dietitians assigned to wards].
    Hosoya M; Matsuda Y; Shiozawa Y; Morita A; Nakao A
    Kangogaku Zasshi; 1988 Feb; 52(2):147-53. PubMed ID: 3373833
    [No Abstract]   [Full Text] [Related]  

  • 49. Quality control, Part I: Define it, standardize it.
    Hosp Food Nutr Focus; 1989 Jul; 5(11):1, 3-5. PubMed ID: 10293844
    [No Abstract]   [Full Text] [Related]  

  • 50. Hospital food service: a comparative analysis of systems and introducing the 'Steamplicity' concept.
    Edwards JS; Hartwell HJ
    J Hum Nutr Diet; 2006 Dec; 19(6):421-30. PubMed ID: 17105539
    [TBL] [Abstract][Full Text] [Related]  

  • 51. Tips for writing competency statements. Focus on adolescents.
    Health Care Food Nutr Focus; 1998 Mar; 14(7):11-2. PubMed ID: 10178774
    [No Abstract]   [Full Text] [Related]  

  • 52. Comfort foods.
    Finch BL
    Health Prog; 1987 Sep; 68(7):94. PubMed ID: 10283488
    [No Abstract]   [Full Text] [Related]  

  • 53. Tips for writing competency statements. Focus on children.
    Health Care Food Nutr Focus; 1998 Feb; 14(6):10-1. PubMed ID: 10177989
    [No Abstract]   [Full Text] [Related]  

  • 54. DietPal: a Web-based dietary menu-generating and management system.
    Noah SA; Abdullah SN; Shahar S; Abdul-Hamid H; Khairudin N; Yusoff M; Ghazali R; Mohd-Yusoff N; Shafii NS; Abdul-Manaf Z
    J Med Internet Res; 2004 Jan; 6(1):e4. PubMed ID: 15111270
    [TBL] [Abstract][Full Text] [Related]  

  • 55. Ongoing nutrition assessment, menu modification, and personal service improve food consumption in assisted-living facilities.
    Vincent E
    J Am Diet Assoc; 2008 May; 108(5):792-3. PubMed ID: 18442501
    [No Abstract]   [Full Text] [Related]  

  • 56. Challenge: how to increase awareness of gourmet services and boost catering business.
    Food Manage; 1996 May; 31(5):40, 42. PubMed ID: 10157804
    [No Abstract]   [Full Text] [Related]  

  • 57. Dining done right.
    Toczek W
    Provider; 2013 Sep; 39(9):55, 57-8, 60. PubMed ID: 24163941
    [No Abstract]   [Full Text] [Related]  

  • 58. [Feeding of patients. Collective food service and hospital nutrition].
    Lecomte S
    Soins; 2000 Mar; (643):40. PubMed ID: 11075226
    [No Abstract]   [Full Text] [Related]  

  • 59. Vegetarian offerings vary with clientele.
    Juttelstad A
    Healthc Foodserv; 1995; 5(3):16-7. PubMed ID: 10153530
    [No Abstract]   [Full Text] [Related]  

  • 60. Patients evaluate cycle menu entrees.
    Kincaid JW
    Hospitals; 1975 Nov; 49(21):71-3. PubMed ID: 1183951
    [No Abstract]   [Full Text] [Related]  

    [Previous]   [Next]    [New Search]
    of 11.