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Pubmed for Handhelds

PUBMED FOR HANDHELDS

Journal Abstract Search

190 related items for PubMed ID: 11811074

  • 1. Granting a makeover. Starting out small, a dining room project gains support.
    Pagan J.
    Contemp Longterm Care; 2002 Jan; 25(1):14-5. PubMed ID: 11811074
    [No Abstract] [Full Text] [Related]

  • 2. Creative chef brightens Arizona Care Center.
    Marchiony A.
    Healthc Foodserv; 1995 Jan; 5(4):1, 8-9. PubMed ID: 10152488
    [No Abstract] [Full Text] [Related]

  • 3. Restorative dining promotes independence, self esteem.
    Orth R.
    Provider; 1991 Dec; 17(12):33. PubMed ID: 10120097
    [No Abstract] [Full Text] [Related]

  • 4. Challenge: how to please residents in a kosher facility. Jewish Rehabilitation Center for the Aged of the North Shore, Swampscott, MA.
    Food Manage; 1994 Mar; 29(3):58. PubMed ID: 10132487
    [No Abstract] [Full Text] [Related]

  • 5. Duncaster Life Care Center: community foodservice.
    Baraban R.
    Food Manage; 1986 Jul; 21(7):126-32, 158. PubMed ID: 10277476
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  • 9. Prometheus unbound.
    Carlin M.
    Nurs Homes; 1979 Jul; 28(4):20-3. PubMed ID: 10283733
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  • 13. A recipe for nutrition and hydration.
    Wagner L.
    Provider; 2001 Jan; 27(1):20-8, 30-1. PubMed ID: 11191264
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  • 15. Re-engineering food production tasks. Boost productivity by applying the principles of motion economy. Part 2.
    Health Care Food Nutr Focus; 1997 Dec; 14(4):7-9. PubMed ID: 10175272
    [No Abstract] [Full Text] [Related]

  • 16. Food service design dictates cost, quality.
    Stephens G, Stokes JF.
    J Am Health Care Assoc; 1986 Feb; 12(2):3-8. PubMed ID: 10275143
    [No Abstract] [Full Text] [Related]

  • 17. The downside of "unbundling".
    Rajecki R.
    Contemp Longterm Care; 1990 Jun; 13(6):59-60, 62. PubMed ID: 10105142
    [No Abstract] [Full Text] [Related]

  • 18. How to encourage nursing home residents to eat in the dining room.
    Marsh M.
    Food Manage; 1982 Oct; 17(10):98. PubMed ID: 10257067
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  • 20. Anticipating paradigm shifts in foodservice. Part II.
    Hysen P, Boehrer J, Greenberg A, Noseworthy E, Prentkowski D, Wilson T.
    Food Manage; 1993 Jan; 28(1):100-3, 106-8. PubMed ID: 10123990
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