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Journal Abstract Search

130 related items for PubMed ID: 6986719

  • 1. The contribution of large-scale feeding operations to nutrition.
    Glew G.
    World Rev Nutr Diet; 1980; 34():1-45. PubMed ID: 6986719
    [No Abstract] [Full Text] [Related]

  • 2. Food safety performance and risk of food services from different natures and the role of nutritionist as food safety leader.
    Cunha DTD, Rosso VV, Stedefeldt E.
    Cien Saude Colet; 2018 Dec; 23(12):4033-4042. PubMed ID: 30539988
    [Abstract] [Full Text] [Related]

  • 3. [Food hygiene training of members of corporate public catering committees].
    Quaranta G, Laurenti P, Gerardo Cairo A, Ricciardi G.
    Ig Sanita Pubbl; 2007 Dec; 63(4):383-401. PubMed ID: 17912276
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  • 5. Catering and gastronomy services in the rural tourism: the case of Lubuskie voivodeship.
    Woźniczko M, Orłowski D, Zelazna K.
    Rocz Panstw Zakl Hig; 2007 Dec; 58(1):357-62. PubMed ID: 17711135
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  • 8. Energy costs of food and nutrition systems.
    Pimentel D, Hawthorn J.
    Prog Clin Biol Res; 1981 Dec; 77():1005-17. PubMed ID: 7335678
    [No Abstract] [Full Text] [Related]

  • 9. Erasing the stigma of subsidized school meals.
    Stein K.
    J Am Diet Assoc; 2008 Dec; 108(12):1980-3. PubMed ID: 19027392
    [No Abstract] [Full Text] [Related]

  • 10. Identifying specific beliefs to target to improve restaurant employees' intentions for performing three important food safety behaviors.
    Pilling VK, Brannon LA, Shanklin CW, Howells AD, Roberts KR.
    J Am Diet Assoc; 2008 Jun; 108(6):991-7. PubMed ID: 18502232
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  • 11. World class customer service: do you have what it takes?
    Schechter M.
    Food Manage; 1997 Dec; 32(12):32-6. PubMed ID: 10176636
    [No Abstract] [Full Text] [Related]

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  • 13. The lunchroom rebellion: an haute-cuisine chef goes back to school.
    Bilger B.
    New Yorker; 2006 Sep 04; ():72-80. PubMed ID: 17219709
    [No Abstract] [Full Text] [Related]

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  • 15. Efficacy of Food Safety Training in Commercial Food Service.
    McFarland P, Checinska Sielaff A, Rasco B, Smith S.
    J Food Sci; 2019 Jun 04; 84(6):1239-1246. PubMed ID: 31066914
    [Abstract] [Full Text] [Related]

  • 16. Modern food production--costly or necessary for the consumer?
    Salmon J.
    Proc Nutr Soc; 1979 May 01; 38(1):157-61. PubMed ID: 461436
    [No Abstract] [Full Text] [Related]

  • 17. [The importance of food services in nutrition of the Polish population].
    Levytska G, Kowrygo B.
    Rocz Panstw Zakl Hig; 2007 May 01; 58(1):371-6. PubMed ID: 17711137
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  • 18. Making competitive food choices in schools more nutritious.
    Walters M, Rainville AJ.
    J Am Diet Assoc; 2005 Aug 01; 105(8):1249-50. PubMed ID: 16182641
    [No Abstract] [Full Text] [Related]

  • 19. School food service.
    Pateman BC, McKinney P, Kann L, Small ML, Warren CW, Collins JL.
    J Sch Health; 1995 Oct 01; 65(8):327-32. PubMed ID: 8558861
    [No Abstract] [Full Text] [Related]

  • 20. Improving the quality of meals eaten or prepared outside the home.
    Haapala I, Hodge A, McNeill G, Tseng M, Yngve A.
    Public Health Nutr; 2011 Feb 01; 14(2):191-2. PubMed ID: 21272385
    [No Abstract] [Full Text] [Related]

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