148 related articles for article (PubMed ID: 21872702)
1. Acceptance of two US Department of Agriculture commodity whole-grain products: a school-based study in Texas and Minnesota.
Chu YL; Warren CA; Sceets CE; Murano P; Marquart L; Reicks M
J Am Diet Assoc; 2011 Sep; 111(9):1380-4. PubMed ID: 21872702
[TBL] [Abstract][Full Text] [Related]
2. Dietary modeling shows that substitution of whole-grain for refined-grain ingredients of foods commonly consumed by US children and teens can increase intake of whole grains.
Keast DR; Rosen RA; Arndt EA; Marquart LF
J Am Diet Assoc; 2011 Sep; 111(9):1322-8. PubMed ID: 21872695
[TBL] [Abstract][Full Text] [Related]
3. A Fresh Fruit and Vegetable Program improves high school students' consumption of fresh produce.
Davis EM; Cullen KW; Watson KB; Konarik M; Radcliffe J
J Am Diet Assoc; 2009 Jul; 109(7):1227-31. PubMed ID: 19559140
[TBL] [Abstract][Full Text] [Related]
4. Food type, food preparation, and competitive food purchases impact school lunch plate waste by sixth-grade students.
Marlette MA; Templeton SB; Panemangalore M
J Am Diet Assoc; 2005 Nov; 105(11):1779-82. PubMed ID: 16256763
[TBL] [Abstract][Full Text] [Related]
5. Whole-grain continuing education for school foodservice personnel: keeping kids from falling short.
Roth-Yousey L; Barno T; Caskey M; Asche K; Reicks M
J Nutr Educ Behav; 2009; 41(6):429-35. PubMed ID: 19879500
[TBL] [Abstract][Full Text] [Related]
6. Perceptions of children, parents, and teachers regarding whole-grain foods, and implications for a school-based intervention.
Burgess-Champoux T; Marquart L; Vickers Z; Reicks M
J Nutr Educ Behav; 2006; 38(4):230-7. PubMed ID: 16785092
[TBL] [Abstract][Full Text] [Related]
7. [Trends in the methods of feeding school children and adolescents].
Konieczna W
Probl Med Wieku Rozwoj; 1982; 11a Suppl():117-26. PubMed ID: 7156091
[TBL] [Abstract][Full Text] [Related]
8. Long-term impact of a chef on school lunch consumption: findings from a 2-year pilot study in Boston middle schools.
Cohen JF; Smit LA; Parker E; Austin SB; Frazier AL; Economos CD; Rimm EB
J Acad Nutr Diet; 2012 Jun; 112(6):927-33. PubMed ID: 22504283
[TBL] [Abstract][Full Text] [Related]
9. It's all about kids: preventing overweight in elementary school children in Tulsa, OK.
DeVault N; Kennedy T; Hermann J; Mwavita M; Rask P; Jaworsky A
J Am Diet Assoc; 2009 Apr; 109(4):680-7. PubMed ID: 19328263
[TBL] [Abstract][Full Text] [Related]
10. Reformulation of pizza crust in restaurants may increase whole-grain intake among children.
Tritt A; Reicks M; Marquart L
Public Health Nutr; 2015 Jun; 18(8):1407-11. PubMed ID: 25157427
[TBL] [Abstract][Full Text] [Related]
11. Influence of whole grain barley, whole grain wheat, and refined rice-based foods on short-term satiety and energy intake.
Schroeder N; Gallaher DD; Arndt EA; Marquart L
Appetite; 2009 Dec; 53(3):363-9. PubMed ID: 19643157
[TBL] [Abstract][Full Text] [Related]
12. The development of psychosocial measures for whole-grain intake among children and their parents.
Burgess-Champoux TL; Rosen R; Marquart L; Reicks M
J Am Diet Assoc; 2008 Apr; 108(4):714-7. PubMed ID: 18375232
[TBL] [Abstract][Full Text] [Related]
13. Texas school food policy changes related to middle school a la carte/snack bar foods: potential savings in kilocalories.
Cullen KW; Thompson DI
J Am Diet Assoc; 2005 Dec; 105(12):1952-4. PubMed ID: 16321604
[TBL] [Abstract][Full Text] [Related]
14. School foodservice personnel's struggle with using labels to identify whole-grain foods.
Chu YL; Orsted M; Marquart L; Reicks M
J Nutr Educ Behav; 2012; 44(1):76-84. PubMed ID: 21943954
[TBL] [Abstract][Full Text] [Related]
15. Soy goes to school: acceptance of healthful, vegetarian options in Maryland middle school lunches.
Lazor K; Chapman N; Levine E
J Sch Health; 2010 Apr; 80(4):200-6. PubMed ID: 20433646
[TBL] [Abstract][Full Text] [Related]
16. Healthy whole-grain choices for children and parents: a multi-component school-based pilot intervention.
Burgess-Champoux TL; Chan HW; Rosen R; Marquart L; Reicks M
Public Health Nutr; 2008 Aug; 11(8):849-59. PubMed ID: 18062842
[TBL] [Abstract][Full Text] [Related]
17. Children's acceptance, nutritional, and instrumental evaluations of whole grain and soluble fiber enriched foods.
Toma A; Omary MB; Marquart LF; Arndt EA; Rosentrater KA; Burns-Whitmore B; Kessler L; Hwan K; Sandoval A; Sung A
J Food Sci; 2009 Jun; 74(5):H139-46. PubMed ID: 19646047
[TBL] [Abstract][Full Text] [Related]
18. Sensory characteristics and consumer acceptance of bread and cracker products made from red or white wheat.
Challacombe CA; Seetharaman K; Duizer LM
J Food Sci; 2011; 76(5):S337-46. PubMed ID: 22417450
[TBL] [Abstract][Full Text] [Related]
19. Meals offered and served in US public schools: do they meet nutrient standards?
Crepinsek MK; Gordon AR; McKinney PM; Condon EM; Wilson A
J Am Diet Assoc; 2009 Feb; 109(2 Suppl):S31-43. PubMed ID: 19166671
[TBL] [Abstract][Full Text] [Related]
20. School children's consumption of lower-calorie flavored milk: a plate waste study.
Yon BA; Johnson RK; Stickle TR
J Acad Nutr Diet; 2012 Jan; 112(1):132-6. PubMed ID: 22709643
[TBL] [Abstract][Full Text] [Related]
[Next] [New Search]