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Observation versus self-report: validation of a consumer food behavior questionnaire

Journal of food protection, 2004-11, Vol.67 (11), p.2578-2586

2004

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Consumer food-handling behaviors associated with prevention of 13 foodborne illnesses

Journal of food protection, 2003-10, Vol.66 (10), p.1893-1899

2003

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Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef

Journal of food protection, 2003-06, Vol.66 (6), p.1030-1034

2003

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Food Safety Education: What Should We Be Teaching To Consumers?

Journal of nutrition education, 2001-03, Vol.33 (2), p.108-113

2001

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Educational intervention enhances consumers' readiness to adopt food thermometer use when cooking small cuts of meat: an application of the transtheoretical model

Journal of food protection, 2005-09, Vol.68 (9), p.1874-1883

2005

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Food Thermometer Educational Materials: “Now You're Cooking…Using a Food Thermometer!”

Journal of nutrition education and behavior, 2005-09, Vol.37 (5), p.271-272

2005

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Design and development of food safety knowledge and attitude scales for consumer food safety education

Journal of the American Dietetic Association, 2004-11, Vol.104 (11), p.1671-1677

2004

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Food safety and quality topics in National Plans of Action for Nutrition

Food Control, 1997-02, Vol.8 (1), p.5-11

Hillers, Virginia N

1997

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Benefits and barriers to fruit and vegetable intake: relationship between attitudes and consumption

Journal of nutrition education, 1995-05, Vol.27 (3), p.120-126

1995

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Influences of pesticide residue and environmental concerns on organic food preference among food cooperative members and non-members in Washington State

Journal of nutrition education, 1994-01, Vol.26 (1), p.26-33

1994

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Application of a Five-Step Message Development Model for Food Safety Education Materials Targeting People with HIV/AIDS

Journal of the American Dietetic Association, 2005-10, Vol.105 (10), p.1597-1604

2005

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Incorporation of Consumer Interests in Regulation of Novel Foods Produced with Biotechnology: What Can Be Learned from The Netherlands?

Journal of nutrition education, 1998, Vol.30 (1), p.2-7

1998

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Interrelationships of moderate and high alcohol consumption with diet and health status

The American journal of clinical nutrition, 1985-02, Vol.41 (2), p.356-362

1985

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Development and Validation of Stages-of-Change Questions to Assess Consumers’ Readiness to Use a Food Thermometer When Cooking Small Cuts of Meat

Journal of the American Dietetic Association, 2006-02, Vol.106 (2), p.262-266

2006

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Attitudes of consumers living in washington regarding food biotechnology

Journal of the American Dietetic Association, 2002, Vol.102 (1), p.85-88

2002

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Hispanic Grandmothers Preserve Cultural Traditions and Reduce Foodborne Illness by Conducting Safe Cheese Workshops

Journal of the American Dietetic Association, 1999-09, Vol.99 (9), p.1114-1116

1999

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Roles of food and nutrition educators in food safety discussions

Journal of nutrition education, 1994-09, Vol.26 (5), p.246-249

1994

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Diabetes Educators' Perspectives on Barriers for Patients and Educators in Diabetes Education

The Diabetes educator, 1999-11, Vol.25 (6), p.907-916

1999

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Attitudes and behaviors about pesticide residues, susceptibility to cancer, and consumption of fruits and vegetables

Journal of nutrition education, 1993-09, Vol.25 (5), p.245-250

1993

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DETERMINATION OF HABITUAL ALCOHOL INTAKE FROM A PANEL OF BLOOD CHEMISTRIES

Alcohol and alcoholism (Oxford), 1986, Vol.21 (2), p.199-205

1986

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EFFECTS OF ALCOHOL USE AND OTHER HEALTH PRACTICES ON BLOOD CHEMISTRIES AND BLOOD PRESSURE

Alcohol and alcoholism (Oxford), 1986, Vol.21 (2), p.207-212

1986

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Reported changes in food selection and consumption patterns of cooperative extension clientele

Journal of nutrition education, 1988-09, Vol.20 (5), p.215-220

1988

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Beliefs about food supply safety: A study of cooperative extension clientele

Journal of the American Dietetic Association, 1990-05, Vol.90 (5), p.713-714

1990

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Observation versus self-report: validation of a consumer food behavior questionnaire

Consumer food-handling behaviors associated with prevention of 13 foodborne illnesses

Evaluation of consumer-style cooking methods for reduction of Escherichia coli O157:H7 in ground beef

Food Safety Education: What Should We Be Teaching To Consumers?

Educational intervention enhances consumers' readiness to adopt food thermometer use when cooking small cuts of meat: an application of the transtheoretical model

Food Thermometer Educational Materials: “Now You're Cooking…Using a Food Thermometer!”

Design and development of food safety knowledge and attitude scales for consumer food safety education

Food safety and quality topics in National Plans of Action for Nutrition

Benefits and barriers to fruit and vegetable intake: relationship between attitudes and consumption

Influences of pesticide residue and environmental concerns on organic food preference among food cooperative members and non-members in Washington State

Application of a Five-Step Message Development Model for Food Safety Education Materials Targeting People with HIV/AIDS

Incorporation of Consumer Interests in Regulation of Novel Foods Produced with Biotechnology: What Can Be Learned from The Netherlands?

Interrelationships of moderate and high alcohol consumption with diet and health status

Development and Validation of Stages-of-Change Questions to Assess Consumers’ Readiness to Use a Food Thermometer When Cooking Small Cuts of Meat

Attitudes of consumers living in washington regarding food biotechnology

Hispanic Grandmothers Preserve Cultural Traditions and Reduce Foodborne Illness by Conducting Safe Cheese Workshops

Roles of food and nutrition educators in food safety discussions

Diabetes Educators' Perspectives on Barriers for Patients and Educators in Diabetes Education

Attitudes and behaviors about pesticide residues, susceptibility to cancer, and consumption of fruits and vegetables

DETERMINATION OF HABITUAL ALCOHOL INTAKE FROM A PANEL OF BLOOD CHEMISTRIES

EFFECTS OF ALCOHOL USE AND OTHER HEALTH PRACTICES ON BLOOD CHEMISTRIES AND BLOOD PRESSURE

Reported changes in food selection and consumption patterns of cooperative extension clientele

Beliefs about food supply safety: A study of cooperative extension clientele

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