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Public Health Nutrition|August 27, 2014
Reformulation of pizza crust in restaurants may increase whole-grain intake among childrenAimee Tritt, Marla Reicks, Len MarquartJournal of the Academy of Nutrition and Dietetics|October 15, 2013
Nutrient intakes among children and adolescents eating usual pizza products in school lunch compared with pizza meeting HealthierUS School Challenge criteriaIn Young Hur, Len Marquart, Marla ReicksJournal of the American Dietetic Association|July 26, 2006
Continuing education needs of registered dietitians regarding nutrigenomicsRenee Rosen, Carrie Earthman, Len Marquart, et al.Journal of Nutrition Education and Behavior|September 28, 2011
School foodservice personnel's struggle with using labels to identify whole-grain foodsYen Li Chu, Mary Orsted, Len Marquart, et al.Journal of Nutrition Education and Behavior|June 21, 2006
Perceptions of children, parents, and teachers regarding whole-grain foods, and implications for a school-based interventionTeri Burgess-Champoux, Len Marquart, Zata Vickers, et al.Appetite|August 1, 2009
Influence of whole grain barley, whole grain wheat, and refined rice-based foods on short-term satiety and energy intakeNatalia Schroeder, Daniel D Gallaher, Elizabeth A Arndt, et al.The Proceedings of the Nutrition Society|May 17, 2003
Whole grains health claims in the USA and other efforts to increase whole-grain consumptionLen Marquart, Kathryn L Wiemer, Julie M Jones, et al.Public Health Nutrition|June 4, 2016
Reduced-portion entrées in a worksite and restaurant setting: impact on food consumption and wasteSarah Berkowitz, Len Marquart, Elton Mykerezi, et al.Journal of the American Dietetic Association|April 1, 2008
The development of psychosocial measures for whole-grain intake among children and their parentsTeri L Burgess-Champoux, Renee Rosen, Len Marquart, et al.Canadian Journal of Dietetic Practice and Research : a Publication of Dietitians of Canada = Revue Canadienne De La Pratique Et De La Recherche En Dietetique : Une Publication Des Dietetistes Du Canada|June 1, 2026
Cross-Sectional Evaluation of Project-Based Learning Methods Incorporated into Food Service Courses for Dietetic StudentsMelissa A Kelley, Alissa Perteet-Jackson, Marla Reicks, et al.Pageof 3