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Journal of Nursing Care Quality
|
April 21, 2018
Frequency of and Reasons for False-Positive Consults Generated by the Malnutrition Screening Tool
Alison Sturgill, Kathy Stanczyk, Lori Crouch, et al.
Plos One
|
June 1, 2026
The politics of processed foods: Consumer perceptions of policies targeting ultra-processed foods
Brenna Ellison, Maria Kalaitzandonakes, Karen Byrd, et al.
Journal of Nutrition Education and Behavior
|
August 23, 2024
Home Delivery Meal Kits Online Food Safety-Related Information: A Perspective
Nitjaree Maneerat, Karen Byrd, Barbara Almanza, et al.
Journal of the Academy of Nutrition and Dietetics
|
June 16, 2022
Fast-Food Optimal Defaults Reduce Calories Ordered, as Well as Dietary Autonomy: A Scenario-Based Experiment
Monica Diaz-Beltran, Barbara Almanza, Karen Byrd, et al.
Journal of the Academy of Nutrition and Dietetics
|
June 16, 2022
Visual Cues and Optimal Defaults in Fast-Food Combo Meals Benefit Health-Concerned Consumers-A Randomized Scenario-Based Experiment
Monica Diaz-Beltran, Barbara Almanza, Karen Byrd, et al.
International Journal of Hospitality Management
|
December 6, 2021
Restaurants and COVID-19: What are consumers' risk perceptions about restaurant food and its packaging during the pandemic?
Karen Byrd, EunSol Her, Alei Fan, et al.
Journal of the Academy of Nutrition and Dietetics
|
August 7, 2017
Reported Action to Decrease Sodium Intake Is Associated with Dining Out Frequency and Use of Menu Nutrition Information among US Adults
Karen Byrd, Barbara Almanza, Richard F Ghiselli, et al.
Appetite
|
March 5, 2018
Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers?
Karen Byrd, Barbara Almanza, Richard F Ghiselli, et al.
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of 1
Search research articles
Search
Showing results (1-10 of 8) with videos related to
Sort By:
Page
of 1
Journal of Nursing Care Quality
|
April 21, 2018
Frequency of and Reasons for False-Positive Consults Generated by the Malnutrition Screening Tool
Alison Sturgill, Kathy Stanczyk, Lori Crouch, et al.
Plos One
|
June 1, 2026
The politics of processed foods: Consumer perceptions of policies targeting ultra-processed foods
Brenna Ellison, Maria Kalaitzandonakes, Karen Byrd, et al.
Journal of Nutrition Education and Behavior
|
August 23, 2024
Home Delivery Meal Kits Online Food Safety-Related Information: A Perspective
Nitjaree Maneerat, Karen Byrd, Barbara Almanza, et al.
Journal of the Academy of Nutrition and Dietetics
|
June 16, 2022
Fast-Food Optimal Defaults Reduce Calories Ordered, as Well as Dietary Autonomy: A Scenario-Based Experiment
Monica Diaz-Beltran, Barbara Almanza, Karen Byrd, et al.
Journal of the Academy of Nutrition and Dietetics
|
June 16, 2022
Visual Cues and Optimal Defaults in Fast-Food Combo Meals Benefit Health-Concerned Consumers-A Randomized Scenario-Based Experiment
Monica Diaz-Beltran, Barbara Almanza, Karen Byrd, et al.
International Journal of Hospitality Management
|
December 6, 2021
Restaurants and COVID-19: What are consumers' risk perceptions about restaurant food and its packaging during the pandemic?
Karen Byrd, EunSol Her, Alei Fan, et al.
Journal of the Academy of Nutrition and Dietetics
|
August 7, 2017
Reported Action to Decrease Sodium Intake Is Associated with Dining Out Frequency and Use of Menu Nutrition Information among US Adults
Karen Byrd, Barbara Almanza, Richard F Ghiselli, et al.
Appetite
|
March 5, 2018
Adding sodium information to casual dining restaurant menus: Beneficial or detrimental for consumers?
Karen Byrd, Barbara Almanza, Richard F Ghiselli, et al.
Page
of 1