113 related articles for article (PubMed ID: 9120192)
1. 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]
2. 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]
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. Characteristics of children selecting low-fat foods in an elementary school lunch program.
Whitaker RC; Wright JA; Koepsell TD; Finch AJ; Psaty BM
Arch Pediatr Adolesc Med; 1994 Oct; 148(10):1085-91. PubMed ID: 7921101
[TBL] [Abstract][Full Text] [Related]
5. Consumer acceptance of foods lower in sodium.
Adams SO; Maller O; Cardello AV
J Am Diet Assoc; 1995 Apr; 95(4):447-53. PubMed ID: 7699187
[TBL] [Abstract][Full Text] [Related]
6. Reducing fat and sodium in school lunch programs: the LUNCHPOWER! Intervention Study.
Snyder MP; Story M; Trenkner LL
J Am Diet Assoc; 1992 Sep; 92(9):1087-91. PubMed ID: 1512366
[TBL] [Abstract][Full Text] [Related]
7. Soy-enhanced lunch acceptance by preschoolers.
Endres J; Barter S; Theodora P; Welch P
J Am Diet Assoc; 2003 Mar; 103(3):346-51. PubMed ID: 12616257
[TBL] [Abstract][Full Text] [Related]
8. Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and waste.
Berkowitz S; Marquart L; Mykerezi E; Degeneffe D; Reicks M
Public Health Nutr; 2016 Nov; 19(16):3048-3054. PubMed ID: 27256403
[TBL] [Abstract][Full Text] [Related]
9. Nutrition promotion in a university foodservice: reduced fat, sodium, and energy content of menus.
Kubena KS; Carson DE
J Am Diet Assoc; 1988 Nov; 88(11):1412-6. PubMed ID: 3183261
[TBL] [Abstract][Full Text] [Related]
10. 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]
11. Does point-of-purchase nutrition labeling influence meal selections? A test in an Army cafeteria.
Sproul AD; Canter DD; Schmidt JB
Mil Med; 2003 Jul; 168(7):556-60. PubMed ID: 12901467
[TBL] [Abstract][Full Text] [Related]
12. Diet high in monounsaturated fat does not have a different effect on arterial elasticity than a low-fat, high-carbohydrate diet.
Ashton EL; Pomeroy S; Foster JE; Kaye RS; Nestel PJ; Ball M
J Am Diet Assoc; 2000 May; 100(5):537-42. PubMed ID: 10812378
[TBL] [Abstract][Full Text] [Related]
13. 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]
14. Energy, saturated fat, and sodium were lower in entrées at chain restaurants at 18 months compared with 6 months following the implementation of mandatory menu labeling regulation in King County, Washington.
Bruemmer B; Krieger J; Saelens BE; Chan N
J Acad Nutr Diet; 2012 Aug; 112(8):1169-76. PubMed ID: 22704898
[TBL] [Abstract][Full Text] [Related]
15. An ad libitum, very low-fat diet results in weight loss and changes in nutrient intakes in postmenopausal women.
Mueller-Cunningham WM; Quintana R; Kasim-Karakas SE
J Am Diet Assoc; 2003 Dec; 103(12):1600-6. PubMed ID: 14647085
[TBL] [Abstract][Full Text] [Related]
16. Promoting low-fat entree choices in a public cafeteria.
Mayer JA; Heins JM; Vogel JM; Morrison DC; Lankester LD; Jacobs AL
J Appl Behav Anal; 1986; 19(4):397-402. PubMed ID: 2433261
[TBL] [Abstract][Full Text] [Related]
17. A pricing strategy to promote sales of lower fat foods in high school cafeterias: acceptability and sensitivity analysis.
Hannan P; French SA; Story M; Fulkerson JA
Am J Health Promot; 2002; 17(1):1-6, ii. PubMed ID: 12271753
[TBL] [Abstract][Full Text] [Related]
18. An environmental intervention to reduce dietary fat in school lunches.
Whitaker RC; Wright JA; Finch AJ; Psaty BM
Pediatrics; 1993 Jun; 91(6):1107-11. PubMed ID: 8502510
[TBL] [Abstract][Full Text] [Related]
19. School lunch menus and 11 to 12 year old children's food choice in three secondary schools in England-are the nutritional standards being met?
Gould R; Russell J; Barker ME
Appetite; 2006 Jan; 46(1):86-92. PubMed ID: 16298457
[TBL] [Abstract][Full Text] [Related]
20. Soy protein lowers fat and saturated fat in school lunch beef and pork entrees.
Thomas JM; Lutz SF
J Am Diet Assoc; 2001 Apr; 101(4):461-3. PubMed ID: 11320954
[No Abstract] [Full Text] [Related]
[Next] [New Search]