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.


Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

176 related items for PubMed ID: 10812371

  • 1. Foodservice in correctional facilities.
    Stein K.
    J Am Diet Assoc; 2000 May; 100(5):508-9. PubMed ID: 10812371
    [No Abstract] [Full Text] [Related]

  • 2. Nutrient contribution per 100 kcal and per penny for the 5 meal components in school lunch: entrée, milk, vegetable/fruit, bread/grain, and miscellaneous.
    Shanklin CW, Wie S.
    J Am Diet Assoc; 2001 Nov; 101(11):1358-61. PubMed ID: 11716319
    [No Abstract] [Full Text] [Related]

  • 3. Alternate lunch patterns in high schools. III. Food acceptability.
    Jansen GR, Shigetomi CT, Iyer PA, Mackin SD, Harper JM.
    J Am Diet Assoc; 1980 Oct; 77(4):443-9. PubMed ID: 7419837
    [Abstract] [Full Text] [Related]

  • 4. Satisfying customers and lowering costs in foodservice: can both be accomplished simultaneously?
    Boyce B.
    J Am Diet Assoc; 2011 Oct; 111(10):1458-66. PubMed ID: 21963008
    [No Abstract] [Full Text] [Related]

  • 5. Dining with dignity. China and choices: the new face of foodservice.
    Brooks S.
    Contemp Longterm Care; 1994 Oct; 17(10):43-4. PubMed ID: 10137680
    [No Abstract] [Full Text] [Related]

  • 6. Managing the food budget.
    Puckett RP.
    Contemp Adm Long Term Care; 1982 Jun; 5(6):18-20. PubMed ID: 10295200
    [No Abstract] [Full Text] [Related]

  • 7. 2002 Order of Excellence in Foodservice. Dining style finds a place on the menu.
    Contemp Longterm Care; 2002 Sep; 25(9):26, 28-9. PubMed ID: 12387277
    [No Abstract] [Full Text] [Related]

  • 8.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 9.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 10.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 11. Smart menu planning goes well beyond textbook criteria.
    Catakis A.
    Provider; 1988 May; 14(5):32. PubMed ID: 10287335
    [No Abstract] [Full Text] [Related]

  • 12. Calculating the equivalent meal.
    Hosp Food Nutr Focus; 1988 Jul; 4(11):1, 4-6. PubMed ID: 10287798
    [No Abstract] [Full Text] [Related]

  • 13. Menu planners should check revised RDA.
    Balsley M.
    Hospitals; 1980 Jul 01; 54(13):64-5. PubMed ID: 7390437
    [Abstract] [Full Text] [Related]

  • 14.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 15. Pleasing to the eye.
    Borbely M.
    Health Care Food Nutr Focus; 1999 Feb 01; 15(6):7. PubMed ID: 10345962
    [No Abstract] [Full Text] [Related]

  • 16.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

  • 17. Classic cuisine: innovations in food service.
    Molis DB.
    Provider; 1993 Apr 01; 19(4):18-28. PubMed ID: 10125024
    [No Abstract] [Full Text] [Related]

  • 18. 1979 menu census: a 'fresh' look at menu planning.
    Institutions; 1979 Apr 01; 84(7):19-21, 24-6, 28 passim. PubMed ID: 10294926
    [No Abstract] [Full Text] [Related]

  • 19. Food can make the resident feel at home.
    Chambers J.
    Provider; 1996 Mar 01; 22(3):36-8. PubMed ID: 10156732
    [No Abstract] [Full Text] [Related]

  • 20.
    ; . PubMed ID:
    [No Abstract] [Full Text] [Related]

    Page: [Next] [New Search]
    of 9.