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 *

176 related articles for article (PubMed ID: 30090173)

  • 1. Relationships among behavioral beliefs, past behaviors, attitudes and behavioral intentions toward healthy menu selection.
    Kim H; Kim Y; Choi HM; Ham S
    Nutr Res Pract; 2018 Aug; 12(4):348-354. PubMed ID: 30090173
    [TBL] [Abstract][Full Text] [Related]  

  • 2. Relationships among grocery nutrition label users and consumers' attitudes and behavior toward restaurant menu labeling.
    Roseman MG; Mathe-Soulek K; Higgins JA
    Appetite; 2013 Dec; 71():274-8. PubMed ID: 24012965
    [TBL] [Abstract][Full Text] [Related]  

  • 3. Application of the Health Belief Model to customers' use of menu labels in restaurants.
    Jeong JY; Ham S
    Appetite; 2018 Apr; 123():208-215. PubMed ID: 29248690
    [TBL] [Abstract][Full Text] [Related]  

  • 4. 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]  

  • 5. A restaurant-based intervention to promote sales of healthy children's menu items: the Kids' Choice Restaurant Program cluster randomized trial.
    Ayala GX; Castro IA; Pickrel JL; Williams CB; Lin SF; Madanat H; Jun HJ; Zive M
    BMC Public Health; 2016 Mar; 16():250. PubMed ID: 26965639
    [TBL] [Abstract][Full Text] [Related]  

  • 6. Adopting an Extended Theory of Planned Behaviour to Examine Buying Intention and Behaviour of Nutrition-Labelled Menu for Healthy Food Choices in Quick Service Restaurants: Does the Culture of Consumers Really Matter?
    Sobaih AEE; Algezawy M; Elshaer IA
    Int J Environ Res Public Health; 2023 Mar; 20(5):. PubMed ID: 36901507
    [TBL] [Abstract][Full Text] [Related]  

  • 7. Determinants of restaurant consumers' intention to practice COVID-19 preventive behavior: an application of the theory of planned behavior.
    Jeong JY; Lee H
    Nutr Res Pract; 2021 Dec; 15(Suppl 1):S79-S93. PubMed ID: 34909135
    [TBL] [Abstract][Full Text] [Related]  

  • 8. Menu labeling influence on purchase behaviors: Applying the theory of planned behavior and health consciousness.
    Rahamat S; Jeong E; Arendt SW; Xu Y
    Appetite; 2022 May; 172():105967. PubMed ID: 35157999
    [TBL] [Abstract][Full Text] [Related]  

  • 9. Impacts of menu information quality and nutrition information quality on technology acceptance characteristics and behaviors toward fast food restaurants' kiosk.
    Han J; Moon H; Oh Y; Chang JY; Ham S
    Nutr Res Pract; 2020 Apr; 14(2):167-174. PubMed ID: 32256992
    [TBL] [Abstract][Full Text] [Related]  

  • 10. The effect of online restaurant menus on consumers' purchase intentions during the COVID-19 pandemic.
    Brewer P; Sebby AG
    Int J Hosp Manag; 2021 Apr; 94():102777. PubMed ID: 34785837
    [TBL] [Abstract][Full Text] [Related]  

  • 11. 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]  

  • 12. The Impact of Disclosure of Nutrition Information on Consumers' Behavioral Intention in Korea.
    Choi J
    J Am Coll Nutr; 2015; 34(5):378-84. PubMed ID: 25826204
    [TBL] [Abstract][Full Text] [Related]  

  • 13. Should I stay, or should I go? Consumers' perceived risk and intention to visit restaurants during the COVID-19 pandemic in Brazil.
    Hakim MP; Zanetta LD; da Cunha DT
    Food Res Int; 2021 Mar; 141():110152. PubMed ID: 33642018
    [TBL] [Abstract][Full Text] [Related]  

  • 14. Identifying specific beliefs to target to improve restaurant employees' intentions for performing three important food safety behaviors.
    Pilling VK; Brannon LA; Shanklin CW; Howells AD; Roberts KR
    J Am Diet Assoc; 2008 Jun; 108(6):991-7. PubMed ID: 18502232
    [TBL] [Abstract][Full Text] [Related]  

  • 15. Edible Insects: How to Increase the Sustainable Consumption Behavior among Restaurant Consumers.
    Hwang J; Kim JJ
    Int J Environ Res Public Health; 2021 Jun; 18(12):. PubMed ID: 34204332
    [TBL] [Abstract][Full Text] [Related]  

  • 16. Eating Well While Dining Out: Collaborating with Local Restaurants to Promote Heart Healthy Menu Items.
    Thayer LM; Pimentel DC; Smith JC; Garcia BA; Lee Sylvester L; Kelly T; Johnston LF; Ammerman AS; Keyserling TC
    Am J Health Educ; 2017; 48(1):11-21. PubMed ID: 28947925
    [TBL] [Abstract][Full Text] [Related]  

  • 17. Attacking the obesity epidemic: the potential health benefits of providing nutrition information in restaurants.
    Burton S; Creyer EH; Kees J; Huggins K
    Am J Public Health; 2006 Sep; 96(9):1669-75. PubMed ID: 16873758
    [TBL] [Abstract][Full Text] [Related]  

  • 18. Explaining consumers' intentions towards purchasing green food in Qingdao, China: The amendment and extension of the theory of planned behavior.
    Qi X; Ploeger A
    Appetite; 2019 Feb; 133():414-422. PubMed ID: 30537527
    [TBL] [Abstract][Full Text] [Related]  

  • 19. An evaluation of the "TrEAT Yourself Well" restaurant nutrition campaign.
    Acharya RN; Patterson PM; Hill EP; Schmitz TG; Bohm E
    Health Educ Behav; 2006 Jun; 33(3):309-24. PubMed ID: 16699122
    [TBL] [Abstract][Full Text] [Related]  

  • 20. Calorie Labels on the Restaurant Menu: Is the Use of Weight-Control Behaviors Related to Ordering Decisions?
    Larson N; Haynos AF; Roberto CA; Loth KA; Neumark-Sztainer D
    J Acad Nutr Diet; 2018 Mar; 118(3):399-408. PubMed ID: 29325890
    [TBL] [Abstract][Full Text] [Related]  

    [Next]    [New Search]
    of 9.