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Time and temperature abuse of milk in conditions representing a school cafeteria share table does not meaningfully reduce microbial quality

Journal of dairy science, 2024-05, Vol.107 (5), p.2733-2747

2024

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Eating Competent Parents of 4th Grade Youth from a Predominantly Non-Hispanic White Sample Demonstrate More Healthful Eating Behaviors than Non-Eating Competent Parents

Nutrients, 2019-06, Vol.11 (7), p.1501

2019

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Visioning Report 2017: A Preferred Path Forward for the Nutrition and Dietetics Profession

Journal of the Academy of Nutrition and Dietetics, 2017, Vol.117 (1), p.110-127

2017

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Assessing the Use of Social Cognitive Theory Components in Cooking and Food Skills Interventions

Nutrients, 2023-03, Vol.15 (5), p.1287

2023

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The Role of Campus Food Pantries in the Food Security Safety Net: On-Going or Emergency Use at a Midwest Campus Pantry

Nutrients, 2022-11, Vol.14 (22), p.4876

2022

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Associations between cooking self-efficacy, attitude, and behaviors among people living alone: A cross-sectional survey analysis

Appetite, 2023-10, Vol.189, p.106999-106999, Article 106999

2023

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A systematic review of school meal nudge interventions to improve youth food behaviors

The international journal of behavioral nutrition and physical activity, 2020-06, Vol.17 (1), p.77-77, Article 77

2020

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Consumers' decisions to access or avoid added sugars information on the updated Nutrition Facts label

PloS one, 2021-03, Vol.16 (3), p.e0249355

2021

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Chili pepper preference development and its impact on dietary intake: A narrative review

Frontiers in nutrition (Lausanne), 2022-12, Vol.9, p.1039207-1039207

2022

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The Relationship between Fluid Milk, Water, and 100% Juice and Health Outcomes among Children and Adolescents

Nutrients, 2022-04, Vol.14 (9), p.1892

2022

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Healthy Planet, Healthy Youth: A Food Systems Education and Promotion Intervention to Improve Adolescent Diet Quality and Reduce Food Waste

Nutrients, 2019-08, Vol.11 (8), p.1869

2019

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Training Preferences of School Food Service Staff Vary by Role in the School Nutrition Program

International journal of environmental research and public health, 2020-12, Vol.18 (1), p.50

2020

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Mixed Methods Study Investigating Adolescent Acceptance and Implementation Outcomes of Serving Spicy Vegetables in School Lunch

Current developments in nutrition, 2024-08, Vol.8 (8), p.104425, Article 104425

2024

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Editorial: Obesity and sustainability

Frontiers in nutrition (Lausanne), 2023, Vol.10, p.1235036-1235036

2023

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School Wellness Programs: Magnitude and Distribution in New York City Public Schools

The Journal of school health, 2017-01, Vol.87 (1), p.3-11

2017

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Child assessments of vegetable preferences and cooking self-efficacy show predictive validity with targeted diet quality measures

BMC nutrition, 2019-03, Vol.5 (1), p.21-21, Article 21

2019

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Impact of plate shape and size on individual food waste in a university dining hall

Resources, conservation and recycling, 2021-05, Vol.168, p.105293, Article 105293

2021

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Examining Nutrition and Food Waste Trade-offs Using an Obesity Prevention Context

Journal of nutrition education and behavior, 2021-05, Vol.53 (5), p.434-444

2021

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School Wellness Programs Provide Resources for NYC Public Schools to Address Components of the District Wellness Policy

Journal of nutrition education and behavior, 2016-07, Vol.48 (7), p.S80-S81

2016

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Teacher Well-Being Practices are Positively Associated With Teacher Perceptions of Fuel for Fun Tasting Lessons

Journal of nutrition education and behavior, 2016-07, Vol.48 (7), p.S80-S80

2016

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Public Health Nutrition: Achieving Health Equity During SNEB's Next 50 Years

Journal of nutrition education and behavior, 2017-06, Vol.49 (6), p.455-455

2017

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O24 Preliminary Evaluation of a University Food Pantry During COVID-19 Using Implementation Science Metrics

Journal of nutrition education and behavior, 2021-07, Vol.53 (7), p.S11-S12

2021

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O9 Food Systems, Climate Change, and Food Waste: Knowledge, Attitudes, and Beliefs Among Middle School Students

Journal of nutrition education and behavior, 2020-07, Vol.52 (7), p.S4-S5

2020

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P28-004-23 Face Validity Assessment of the Food Literacy, Environment, and Waste (FLEW) Assessment

Current developments in nutrition, 2023-07, Vol.7, p.101261, Article 101261

2023

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Community-based culinary and nutrition education intervention promotes fruit and vegetable consumption

Public health nutrition, 2022-02, Vol.25 (2), p.437-449

2022

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Time and temperature abuse of milk in conditions representing a school cafeteria share table does not meaningfully reduce microbial quality

Eating Competent Parents of 4th Grade Youth from a Predominantly Non-Hispanic White Sample Demonstrate More Healthful Eating Behaviors than Non-Eating Competent Parents

Visioning Report 2017: A Preferred Path Forward for the Nutrition and Dietetics Profession

Assessing the Use of Social Cognitive Theory Components in Cooking and Food Skills Interventions

The Role of Campus Food Pantries in the Food Security Safety Net: On-Going or Emergency Use at a Midwest Campus Pantry

Associations between cooking self-efficacy, attitude, and behaviors among people living alone: A cross-sectional survey analysis

A systematic review of school meal nudge interventions to improve youth food behaviors

Consumers' decisions to access or avoid added sugars information on the updated Nutrition Facts label

Chili pepper preference development and its impact on dietary intake: A narrative review

The Relationship between Fluid Milk, Water, and 100% Juice and Health Outcomes among Children and Adolescents

Healthy Planet, Healthy Youth: A Food Systems Education and Promotion Intervention to Improve Adolescent Diet Quality and Reduce Food Waste

Training Preferences of School Food Service Staff Vary by Role in the School Nutrition Program

Mixed Methods Study Investigating Adolescent Acceptance and Implementation Outcomes of Serving Spicy Vegetables in School Lunch

Editorial: Obesity and sustainability

School Wellness Programs: Magnitude and Distribution in New York City Public Schools

Child assessments of vegetable preferences and cooking self-efficacy show predictive validity with targeted diet quality measures

Impact of plate shape and size on individual food waste in a university dining hall

Examining Nutrition and Food Waste Trade-offs Using an Obesity Prevention Context

School Wellness Programs Provide Resources for NYC Public Schools to Address Components of the District Wellness Policy

Teacher Well-Being Practices are Positively Associated With Teacher Perceptions of Fuel for Fun Tasting Lessons

Public Health Nutrition: Achieving Health Equity During SNEB's Next 50 Years

O24 Preliminary Evaluation of a University Food Pantry During COVID-19 Using Implementation Science Metrics

O9 Food Systems, Climate Change, and Food Waste: Knowledge, Attitudes, and Beliefs Among Middle School Students

P28-004-23 Face Validity Assessment of the Food Literacy, Environment, and Waste (FLEW) Assessment

Community-based culinary and nutrition education intervention promotes fruit and vegetable consumption

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