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6. School meals: types of foods offered to and consumed by children at lunch and breakfast. Condon EM; Crepinsek MK; Fox MK J Am Diet Assoc; 2009 Feb; 109(2 Suppl):S67-78. PubMed ID: 19166674 [TBL] [Abstract][Full Text] [Related]
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8. Comparison of Type A and nutrient standard menus for school lunch. II. Management aspects. Harper JM; Jansen GR; Crews RH; Shigetomi CT; Frey AL; Lough JB J Am Diet Assoc; 1975 Mar; 66(3):249-54. PubMed ID: 1123500 [TBL] [Abstract][Full Text] [Related]
9. School meals: a nutritional and environmental perspective. Demas A; Kindermann D; Pimentel D Perspect Biol Med; 2010; 53(2):249-56. PubMed ID: 20495261 [TBL] [Abstract][Full Text] [Related]
10. Factors associated with the offering and sale of competitive foods and school lunch participation. Probart C; McDonnell E; Hartman T; Weirich JE; Bailey-Davis L J Am Diet Assoc; 2006 Feb; 106(2):242-7. PubMed ID: 16442872 [TBL] [Abstract][Full Text] [Related]
11. Evaluation of the offer vs. serve option within self-serve, choice menu lunch program at the elementary school level. Dillon MS; Lane HW J Am Diet Assoc; 1989 Dec; 89(12):1780-5. PubMed ID: 2592709 [TBL] [Abstract][Full Text] [Related]
12. Impact of providing milk options and nutrient information in school lunch progams. Martilotta M; Guthrie HA J Am Diet Assoc; 1980 Oct; 77(4):439-43. PubMed ID: 6893462 [TBL] [Abstract][Full Text] [Related]
13. Consumption and plate waste of menu items served in the National School Lunch Program. Jansen GR; Harper JM J Am Diet Assoc; 1978 Oct; 73(4):395-400. PubMed ID: 701669 [TBL] [Abstract][Full Text] [Related]
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15. Variables affecting high school students' perceptions of school foodservice. Meyer MK; Conklin MT J Am Diet Assoc; 1998 Dec; 98(12):1424-31. PubMed ID: 9850111 [TBL] [Abstract][Full Text] [Related]
16. Menu changes balance low costs and high nutrition. Health-care foodservice grapples with scratch vs. preprepared foods. Ericson P Restaurants Inst; 1991 Jul; 101(19):161. PubMed ID: 10112510 [No Abstract] [Full Text] [Related]
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