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.
95 related articles for article (PubMed ID: 27169011)
21. Effect of calories-only vs physical activity calorie expenditure labeling on lunch calories purchased in worksite cafeterias. Viera AJ; Gizlice Z; Tuttle L; Olsson E; Gras-Najjar J; Hales D; Linnan L; Lin FC; Noar SM; Ammerman A BMC Public Health; 2019 Jan; 19(1):107. PubMed ID: 30674291 [TBL] [Abstract][Full Text] [Related]
22. Process evaluation of two environmental nutrition programmes and an educational nutrition programme conducted at supermarkets and worksite cafeterias in the Netherlands. Steenhuis I; van Assema P; Reubsaet A; Kok G J Hum Nutr Diet; 2004 Apr; 17(2):107-15. PubMed ID: 15023190 [TBL] [Abstract][Full Text] [Related]
23. A nutrition labeling intervention in worksite cafeterias: an implementation evaluation across two large catering companies in the Netherlands. Vyth EL; Van Der Meer EW; Seidell JC; Steenhuis IH Health Promot Int; 2012 Jun; 27(2):230-7. PubMed ID: 21693473 [TBL] [Abstract][Full Text] [Related]
24. Students' dietary habits, food service satisfaction, and attitude toward school meals enhance meal consumption in school food service. Lee KE Nutr Res Pract; 2019 Dec; 13(6):555-563. PubMed ID: 31814931 [TBL] [Abstract][Full Text] [Related]
25. Using the Hospital Nutrition Environment Scan to Evaluate Health Initiative in Hospital Cafeterias. Derrick JW; Bellini SG; Spelman J J Acad Nutr Diet; 2015 Nov; 115(11):1855-60. PubMed ID: 26260672 [TBL] [Abstract][Full Text] [Related]
26. Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers? Byrd K; Almanza B; Ghiselli RF; Behnke C; Eicher-Miller HA Appetite; 2018 Jun; 125():474-485. PubMed ID: 29501682 [TBL] [Abstract][Full Text] [Related]
27. An Intervention to Increase Availability of Healthy Foods and Beverages in New York City Hospitals: The Healthy Hospital Food Initiative, 2010-2014. Moran A; Krepp EM; Johnson Curtis C; Lederer A Prev Chronic Dis; 2016 Jun; 13():E77. PubMed ID: 27281392 [TBL] [Abstract][Full Text] [Related]
28. Strategic Sodium Reduction Initiative Reduces Sodium in Meals Served at Older Adult Congregate Meal Program Sites. Ullevig SL; Spitsen E; Heine AC; Balarin A; Uc E; Shields K; Sosa ET J Nutr Gerontol Geriatr; 2022; 41(2):160-174. PubMed ID: 34919015 [TBL] [Abstract][Full Text] [Related]
29. Impact of increasing vegetarian availability on meal selection and sales in cafeterias. Garnett EE; Balmford A; Sandbrook C; Pilling MA; Marteau TM Proc Natl Acad Sci U S A; 2019 Oct; 116(42):20923-20929. PubMed ID: 31570584 [TBL] [Abstract][Full Text] [Related]
30. Implementing healthier foodservice guidelines in hospital and federal worksite cafeterias: barriers, facilitators and keys to success. Jilcott Pitts SB; Graham J; Mojica A; Stewart L; Walter M; Schille C; McGinty J; Pearsall M; Whitt O; Mihas P; Bradley A; Simon C J Hum Nutr Diet; 2016 Dec; 29(6):677-686. PubMed ID: 27126177 [TBL] [Abstract][Full Text] [Related]
31. Strengthening environmental and educational nutrition programmes in worksite cafeterias and supermarkets in The Netherlands. Steenhuis IH; Van Assema P; Glanz K Health Promot Int; 2001 Mar; 16(1):21-33. PubMed ID: 11257849 [TBL] [Abstract][Full Text] [Related]
32. Understanding hospital cafeterias: results from cafeteria manager interviews. Lederer A; Toner C; Krepp EM; Curtis CJ J Public Health Manag Pract; 2014; 20(1 Suppl 1):S50-3. PubMed ID: 23860245 [TBL] [Abstract][Full Text] [Related]
33. 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]
34. Meal Planning Program to Reduce Barriers and Improve Diet Quality in Worksite Wellness Center Members. Zeratsky KA; McMahon MM; Jenkins SM; Clark MM J Occup Environ Med; 2018 Nov; 60(11):998-1004. PubMed ID: 29995649 [TBL] [Abstract][Full Text] [Related]
35. 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]
36. The Salt Content of Lunch Meals Eaten at Danish Worksites. Lassen AD; Trolle E; Bysted A; Knuthsen P; Andersen EW Nutrients; 2018 Sep; 10(10):. PubMed ID: 30249979 [TBL] [Abstract][Full Text] [Related]
37. The impact of educational and environmental interventions in Dutch worksite cafeterias. Steenhuis I; Van Assema P; Van Breukelen G; Glanz K; Kok G; De Vries H Health Promot Int; 2004 Sep; 19(3):335-43. PubMed ID: 15306618 [TBL] [Abstract][Full Text] [Related]
38. Reducing the Intake of Sodium in Community Settings: Evaluation of Year One Activities in the Sodium Reduction in Communities Program, Arkansas, 2016-2017. Long CR; Rowland B; Langston K; Faitak B; Sparks K; Rowe V; McElfish PA Prev Chronic Dis; 2018 Dec; 15():E160. PubMed ID: 30576274 [TBL] [Abstract][Full Text] [Related]
39. Use of Nutrition Standards to Improve Nutritional Quality of Hospital Patient Meals: Findings from New York City's Healthy Hospital Food Initiative. Moran A; Lederer A; Johnson Curtis C J Acad Nutr Diet; 2015 Nov; 115(11):1847-54. PubMed ID: 26320410 [TBL] [Abstract][Full Text] [Related]
40. Practices and perceptions of food safety among seniors who prepare meals at home. Gettings MA; Kiernan NE J Nutr Educ; 2001; 33(3):148-54. PubMed ID: 11953230 [TBL] [Abstract][Full Text] [Related] [Previous] [Next] [New Search]