193 related articles for article (PubMed ID: 19394481)
1. A healthful options food station can improve satisfaction and generate gross profit in a worksite cafeteria.
Kimathi AN; Gregoire MB; Dowling RA; Stone MK
J Am Diet Assoc; 2009 May; 109(5):914-7. PubMed ID: 19394481
[TBL] [Abstract][Full Text] [Related]
2. Profitability and acceptability of fat- and sodium-modified hot entrees in a worksite cafeteria.
Perlmutter CA; Canter DD; Gregoire MB
J Am Diet Assoc; 1997 Apr; 97(4):391-5. PubMed ID: 9120192
[TBL] [Abstract][Full Text] [Related]
3. 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]
4. "Pizza is cheaper than salad": assessing workers' views for an environmental food intervention.
Devine CM; Nelson JA; Chin N; Dozier A; Fernandez ID
Obesity (Silver Spring); 2007 Nov; 15 Suppl 1():57S-68S. PubMed ID: 18073342
[TBL] [Abstract][Full Text] [Related]
5. Factors influencing lunchtime food choices among working Americans.
Blanck HM; Yaroch AL; Atienza AA; Yi SL; Zhang J; Mâsse LC
Health Educ Behav; 2009 Apr; 36(2):289-301. PubMed ID: 17602103
[TBL] [Abstract][Full Text] [Related]
6. Food offerings in Marshfield area businesses: a survey conducted in collaboration with the healthy lifestyles--Marshfield Area Coalition.
McCarty CA; Lee L; Lee JD
WMJ; 2005 Jul; 104(5):66-9. PubMed ID: 16138519
[TBL] [Abstract][Full Text] [Related]
7. How major restaurant chains plan their menus: the role of profit, demand, and health.
Glanz K; Resnicow K; Seymour J; Hoy K; Stewart H; Lyons M; Goldberg J
Am J Prev Med; 2007 May; 32(5):383-8. PubMed ID: 17478263
[TBL] [Abstract][Full Text] [Related]
8. Does a grill menu redesign influence sales, nutrients purchased, and consumer acceptance in a worksite cafeteria?
Vadiveloo MK; Malik VS; Spiegelman D; Willett WC; Mattei J
Prev Med Rep; 2017 Dec; 8():140-147. PubMed ID: 29034148
[TBL] [Abstract][Full Text] [Related]
9. Managers' perceptions of customers' satisfactions with their hospital cafeteria services.
Johnston CM; Upton EM
J Can Diet Assoc; 1991; 52(1):11-4. PubMed ID: 10111595
[TBL] [Abstract][Full Text] [Related]
10. Availability of more healthful food alternatives in traditional, convenience, and nontraditional types of food stores in two rural Texas counties.
Bustillos B; Sharkey JR; Anding J; McIntosh A
J Am Diet Assoc; 2009 May; 109(5):883-9. PubMed ID: 19394475
[TBL] [Abstract][Full Text] [Related]
11. Making the healthful choice the easy choice for students.
Ehrens K; Weber JA
J Am Diet Assoc; 2009 Aug; 109(8):1343-5. PubMed ID: 19631038
[No Abstract] [Full Text] [Related]
12. A study of the importance of education and cost incentives on individual food choices at the Harvard School of Public Health cafeteria.
Michels KB; Bloom BR; Riccardi P; Rosner BA; Willett WC
J Am Coll Nutr; 2008 Feb; 27(1):6-11. PubMed ID: 18460476
[TBL] [Abstract][Full Text] [Related]
13. Managing sales of beverages in schools to preserve profits and improve children's nutrition intake in 15 Mississippi schools.
Brown DM; Tammineni SK
J Am Diet Assoc; 2009 Dec; 109(12):2036-42. PubMed ID: 19942021
[TBL] [Abstract][Full Text] [Related]
14. Satisfying customers and lowering costs in foodservice: can both be accomplished simultaneously?
Boyce B
J Am Diet Assoc; 2011 Oct; 111(10):1458-66. PubMed ID: 21963008
[No Abstract] [Full Text] [Related]
15. Discrepancy between snack choice intentions and behavior.
Weijzen PL; de Graaf C; Dijksterhuis GB
J Nutr Educ Behav; 2008; 40(5):311-6. PubMed ID: 18725150
[TBL] [Abstract][Full Text] [Related]
16. More than the worksite cafeteria: the workplace food environment of small and medium-sized enterprises in the Netherlands.
Geboers L; de Vet E; Rongen FC; Poelman MP
Public Health Nutr; 2024 Apr; 27(1):e137. PubMed ID: 38679460
[TBL] [Abstract][Full Text] [Related]
17. Consumer satisfaction with the services of prosthetics and orthotics facilities.
Bosmans J; Geertzen J; Dijkstra PU
Prosthet Orthot Int; 2009 Mar; 33(1):69-77. PubMed ID: 19235068
[TBL] [Abstract][Full Text] [Related]
18. Facilitators and barriers to healthy eating in a worksite cafeteria: a qualitative study.
Stern D; Blanco I; Olmos LA; Valdivia JJ; Shrestha A; Mattei J; Spiegelman D
BMC Public Health; 2021 May; 21(1):973. PubMed ID: 34022846
[TBL] [Abstract][Full Text] [Related]
19. Consumers' food preferences.
Health Care Food Nutr Focus; 2005 Sep; 22(9):9-12. PubMed ID: 16100497
[No Abstract] [Full Text] [Related]
20. A 12-week worksite health promotion program reduces cardiovascular risk factors in male workers with the apolipoprotein E2 and apolipoprotein E3 genotypes, but not in apolipoprotein E4 genotype.
Cho SW; Kang JY; Park YK; Paek YM; Choi TI
Nutr Res; 2009 Aug; 29(8):542-50. PubMed ID: 19761888
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]