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Position of the Academy of Nutrition and Dietetics: Interventions for the Prevention and Treatment of Pediatric Overweight and Obesity

Journal of the Academy of Nutrition and Dietetics, 2013-10, Vol.113 (10), p.1375-1394

2013

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School District Implementation and Teacher Needs for Quality Nutrition Education

Health behavior and policy review, 2017-03, Vol.4 (2), p.161-172

2017

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Impact of a School-Based Cooking Curriculum for Fourth-Grade Students on Attitudes and Behaviors Is Influenced by Gender and Prior Cooking Experience

Journal of nutrition education and behavior, 2014-03, Vol.46 (2), p.110-120

2014

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About Eating: An Online Program With Evidence of Increased Food Resource Management Skills for Low-Income Women

Journal of nutrition education and behavior, 2015-05, Vol.47 (3), p.265-272.e1

2015

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Qualitative Investigation of the Cooking with Kids Program: Focus Group Interviews with Fourth-Grade Students, Teachers, and Food Educators

Journal of nutrition education and behavior, 2011-11, Vol.43 (6), p.517-524

2011

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Food preferences, practices, and cancer‐related food and nutrition knowledge of southwestern American Indian youth

Cancer, 1996-10, Vol.78 (S7), p.1617-1622

1996

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Valid and Reliable Measures of Cognitive Behaviors toward Fruits and Vegetables for Children Aged 9 to 11 Years

Journal of nutrition education and behavior, 2011, Vol.43 (1), p.42-49

2011

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Process Evaluation Measures Effectively Assess Fidelity of Fuel for Fun Classroom Lessons

Journal of nutrition education and behavior, 2015-07, Vol.47 (4), p.S6-S6

2015

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Nutrition Educator Adoption and Implementation of an Experiential Foods Curriculum

Journal of nutrition education and behavior, 2013-11, Vol.45 (6), p.499-509

2013

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Cooking with Kids 2.0: Plus Parents and Play

Journal of nutrition education and behavior, 2013-07, Vol.45 (4), p.S80-S80

2013

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Validation of a Group-administered Pictorial Dietary Recall with 9- to 11-year-old Children

Journal of nutrition education and behavior, 2011, Vol.43 (1), p.50-54

2011

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Perceived Changes in Self-Image and Coping Strategies of Mothers of Children with Disabilities

OTJR (Thorofare, N.J.), 2002, Vol.22 (1), p.25-33

2002

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A Food Educator's Perspective: Understanding Students’ and Teachers’ Perceived Values of an Elementary School Experiential Foods Curriculum

Journal of nutrition education and behavior, 2011, Vol.43 (4), p.S34-S34

2011

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Fuel for Fun: Cooking With Kids Plus Parents and Play

Journal of nutrition education and behavior, 2014-07, Vol.46 (4), p.S190-S191

2014

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Experiential Foods Program Positively Affects Fruit and Vegetable Preferences, Cooking Attitudes, and Self-efficacy among Fourth Graders

Journal of nutrition education and behavior, 2011, Vol.43 (4), p.S11-S11

2011

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Development of Reliable Impact Survey for the Kids Up Front Curriculum

Journal of nutrition education and behavior, 2011, Vol.43 (4), p.S37-S37

2011

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Content Validation of the Cooking Matters for Kids Revised Course for Elementary School Children

Journal of nutrition education and behavior, 2011, Vol.43 (4), p.S36-S37

2011

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Impact of Cooking with Kids Program on Cooking Self-efficacy, Attitudes, and Fruit and Vegetable Preferences

Journal of nutrition education and behavior, 2010-07, Vol.42 (4), p.S82-S82

2010

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Development and Use of a Cafeteria Observation Form as a Brief Validation Measure of Child Recall

Journal of nutrition education and behavior, 2010-07, Vol.42 (4), p.S79-S79

2010

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Factors Contributing to Adoption and Use of Experiential Foods Curriculum–Cooking with Kids

Journal of nutrition education and behavior, 2009-07, Vol.41 (4), p.S20-S21

2009

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P43: Use of Cognitive Interviews to Modify a Diet Recall Questionnaire for Elementary School Students

Journal of nutrition education and behavior, 2008, Vol.40 (4), p.S60-S61

2008

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O14: Surveys of Fruit and Vegetable Preference, Attitude, and Self Efficacy for Food Preparation Show Test-Retest Reliability with Fourth and Fifth Graders

Journal of nutrition education and behavior, 2008, Vol.40 (4), p.S27-S28

2008

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P97: Development and Inter-Observer Reliability of Classroom and Cafeteria Observation Forms

Journal of nutrition education and behavior, 2008, Vol.40 (4), p.S84-S85

2008

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P45

Journal of nutrition education and behavior, 2007-07, Vol.39 (4), p.S122-S122

2007

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Food preferences, practices, and cancer‐related food and nutrition knowledge of southwestern American Indian youth

Cancer, 1996-10, Vol.78 (7), p.1617-1622

1996

Volltextzugriff (PDF)

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Position of the Academy of Nutrition and Dietetics: Interventions for the Prevention and Treatment of Pediatric Overweight and Obesity

School District Implementation and Teacher Needs for Quality Nutrition Education

Impact of a School-Based Cooking Curriculum for Fourth-Grade Students on Attitudes and Behaviors Is Influenced by Gender and Prior Cooking Experience

About Eating: An Online Program With Evidence of Increased Food Resource Management Skills for Low-Income Women

Qualitative Investigation of the Cooking with Kids Program: Focus Group Interviews with Fourth-Grade Students, Teachers, and Food Educators

Food preferences, practices, and cancer‐related food and nutrition knowledge of southwestern American Indian youth

Valid and Reliable Measures of Cognitive Behaviors toward Fruits and Vegetables for Children Aged 9 to 11 Years

Process Evaluation Measures Effectively Assess Fidelity of Fuel for Fun Classroom Lessons

Nutrition Educator Adoption and Implementation of an Experiential Foods Curriculum

Cooking with Kids 2.0: Plus Parents and Play

Validation of a Group-administered Pictorial Dietary Recall with 9- to 11-year-old Children

Perceived Changes in Self-Image and Coping Strategies of Mothers of Children with Disabilities

A Food Educator's Perspective: Understanding Students’ and Teachers’ Perceived Values of an Elementary School Experiential Foods Curriculum

Fuel for Fun: Cooking With Kids Plus Parents and Play

Experiential Foods Program Positively Affects Fruit and Vegetable Preferences, Cooking Attitudes, and Self-efficacy among Fourth Graders

Development of Reliable Impact Survey for the Kids Up Front Curriculum

Content Validation of the Cooking Matters for Kids Revised Course for Elementary School Children

Impact of Cooking with Kids Program on Cooking Self-efficacy, Attitudes, and Fruit and Vegetable Preferences

Development and Use of a Cafeteria Observation Form as a Brief Validation Measure of Child Recall

Factors Contributing to Adoption and Use of Experiential Foods Curriculum–Cooking with Kids

P43: Use of Cognitive Interviews to Modify a Diet Recall Questionnaire for Elementary School Students

O14: Surveys of Fruit and Vegetable Preference, Attitude, and Self Efficacy for Food Preparation Show Test-Retest Reliability with Fourth and Fifth Graders

P97: Development and Inter-Observer Reliability of Classroom and Cafeteria Observation Forms

P45

Food preferences, practices, and cancer‐related food and nutrition knowledge of southwestern American Indian youth

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