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Journal Abstract Search

113 related items for PubMed ID: 14712627

  • 1. Cross-cultural competence.
    Dahl M.
    Health Care Food Nutr Focus; 2004 Jan; 21(1):7-9. PubMed ID: 14712627
    [No Abstract] [Full Text] [Related]

  • 2. Cultural literacy in health care.
    Stein K.
    J Am Diet Assoc; 2004 Nov; 104(11):1657-9. PubMed ID: 15499349
    [No Abstract] [Full Text] [Related]

  • 3. Academy of Nutrition and Dietetics: Scope of Practice in Nutrition and Dietetics.
    Academy Quality Management Committee and Scope of Practice Subcommittee of Quality Management Committee.
    J Acad Nutr Diet; 2013 Jun; 113(6 Suppl):S11-6. PubMed ID: 23454018
    [Abstract] [Full Text] [Related]

  • 4. Putting the "WOW!" in dietetics.
    Finley D, Diekman C, Dorner B, Lofley DK.
    J Am Diet Assoc; 2005 Jul; 105(7):1149-51. PubMed ID: 15983538
    [No Abstract] [Full Text] [Related]

  • 5. Diversity is changing the face--and future--of dietetics and the nation.
    Laramee SH.
    J Am Diet Assoc; 2005 Feb; 105(2):193. PubMed ID: 15668669
    [No Abstract] [Full Text] [Related]

  • 6. Culturally competent dietetics: increasing awareness, improving care.
    Rodriguez JC.
    J Am Diet Assoc; 2010 May; 110(5 Suppl):S7. PubMed ID: 20399301
    [No Abstract] [Full Text] [Related]

  • 7. Multicultural competence in dietetics and nutrition.
    Curry KR.
    J Am Diet Assoc; 2000 Oct; 100(10):1142-3. PubMed ID: 11043697
    [No Abstract] [Full Text] [Related]

  • 8. Meal rounds and patient interviews.
    Health Care Food Nutr Focus; 2004 Apr; 21(4):10-2. PubMed ID: 15088474
    [No Abstract] [Full Text] [Related]

  • 9. Customer service in health care--dietetics professionals can take the lead.
    McClusky KW.
    J Am Diet Assoc; 2003 Oct; 103(10):1282-4. PubMed ID: 14520244
    [No Abstract] [Full Text] [Related]

  • 10. Competencies for geriatric care. Sensitivity to the aging process is a key element.
    Health Care Food Nutr Focus; 1998 Jul; 14(11):5-7. PubMed ID: 10181760
    [No Abstract] [Full Text] [Related]

  • 11. Teaching cross-cultural entrepreneurial nutrition.
    Magnus M.
    J Nutr Educ Behav; 2010 Jul; 42(4):284-5. PubMed ID: 20579612
    [No Abstract] [Full Text] [Related]

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  • 13. Customer satisfaction advances the dietetics profession.
    Laramee SH.
    J Am Diet Assoc; 2004 Oct; 104(10):1519. PubMed ID: 15389402
    [No Abstract] [Full Text] [Related]

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  • 17. Standards of professional practices for dietetics professionals in management and foodservice settings.
    Griffin B, Dunn JM, Irvin J, Speranza IF, Management in Food and Nutrition Systems Dietetic Practice Group, American Dietetic Association.
    J Am Diet Assoc; 2001 Aug; 101(8):944-6. PubMed ID: 11501876
    [No Abstract] [Full Text] [Related]

  • 18. Setting the National Food Service Management Institute research priorities.
    Brown DM.
    J Am Diet Assoc; 2002 Nov; 102(11):1693-7. PubMed ID: 12449300
    [No Abstract] [Full Text] [Related]

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  • 20. Setting the standard: including the RD and DTR in state and facility policies.
    Whitley DL.
    J Am Diet Assoc; 2010 Feb; 110(2):190-1. PubMed ID: 20102844
    [No Abstract] [Full Text] [Related]

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