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C W Shanklin

Showing results (1-10 of 21) with videos related to

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Journal of the American Dietetic Association|June 1, 1991
Solid waste management: how will you respond to the challenge?C W Shanklin
Journal of the American Dietetic Association|May 1, 1993
Position of The American Dietetic Association: environmental issuesC W Shanklin, L Hoover
Journal of the American Dietetic Association|February 1, 1995
Opportunities in commercial foodservice--the members' perspectiveC W Shanklin, R Dowling
Journal of the American Dietetic Association|November 22, 2001
Nutrient contribution per 100 kcal and per penny for the 5 meal components in school lunch: entrée, milk, vegetable/fruit, bread/grain, and miscellaneousC W Shanklin, S Wie
Journal of the American Dietetic Association|November 1, 1985
State of the art in marketing hospital foodservice departmentsC W Pickens, C W Shanklin
Journal of the American Dietetic Association|August 18, 1999
Factors other than environmental issues influence resource allocation decisions of school foodservice directorsB L Hackes, C W Shanklin
Military Medicine|May 10, 2000
Solid waste management practices in U.S. Army medical treatment facilitiesG A Dilly, C W Shanklin
Journal of the American Dietetic Association|April 1, 1988
Forecasting menu-item demand in foodservice operationsJ L Miller, C W Shanklin
Journal of the American Dietetic Association|October 1, 1988
Status of menu item forecasting in dietetic educationJ L Miller, C W Shanklin
Journal of the American Dietetic Association|October 1, 1980
Implementation and evaluation of a competency-based dietetic programC W Shanklin, B L Beach
Pageof 3

Showing results (1-10 of 21) with videos related to

Sort By:
Pageof 3
Journal of the American Dietetic Association|June 1, 1991
Solid waste management: how will you respond to the challenge?C W Shanklin
Journal of the American Dietetic Association|May 1, 1993
Position of The American Dietetic Association: environmental issuesC W Shanklin, L Hoover
Journal of the American Dietetic Association|February 1, 1995
Opportunities in commercial foodservice--the members' perspectiveC W Shanklin, R Dowling
Journal of the American Dietetic Association|November 22, 2001
Nutrient contribution per 100 kcal and per penny for the 5 meal components in school lunch: entrée, milk, vegetable/fruit, bread/grain, and miscellaneousC W Shanklin, S Wie
Journal of the American Dietetic Association|November 1, 1985
State of the art in marketing hospital foodservice departmentsC W Pickens, C W Shanklin
Journal of the American Dietetic Association|August 18, 1999
Factors other than environmental issues influence resource allocation decisions of school foodservice directorsB L Hackes, C W Shanklin
Military Medicine|May 10, 2000
Solid waste management practices in U.S. Army medical treatment facilitiesG A Dilly, C W Shanklin
Journal of the American Dietetic Association|April 1, 1988
Forecasting menu-item demand in foodservice operationsJ L Miller, C W Shanklin
Journal of the American Dietetic Association|October 1, 1988
Status of menu item forecasting in dietetic educationJ L Miller, C W Shanklin
Journal of the American Dietetic Association|October 1, 1980
Implementation and evaluation of a competency-based dietetic programC W Shanklin, B L Beach
Pageof 3