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Journal of the American Dietetic Association|August 1, 1986
Graduates of internships and coordinated undergraduate programs--do differences exist?M B Gregoire, A G Vaden, D P HoytJournal of the American Dietetic Association|November 1, 1983
Recommendations of the National Commission on Allied Health Education: priorities for the dietetic professionJ M Turcotte, A G Vaden, D P HoytJournal of the American Dietetic Association|August 1, 1982
Teaching effectiveness in coordinated undergraduate program in dietetics. Assessments of students, graduates, and program directorsH Spence, M C Spears, A G Vaden, et al.Journal of the American Dietetic Association|December 1, 1983
Graduate education in food service systems management: clarifying the focusM J Seal, M C Spears, A G Vaden, et al.Journal of the American Dietetic Association|October 1, 1994
Quality of patient meal service in hospitals: delivery of meals by dietary employees vs delivery by nursing employeesM B GregoireJournal of the American Dietetic Association|October 1, 1985
Entry-level dietitians' salaries and benefits: comparisons with those of other selected health care professionalsS K Loushine, A G VadenJournal of the American Dietetic Association|May 1, 1980
Factors differentiating participants and non-participants of the National School Lunch Program. I. Nutrient intake of high school studentsS M Howe, A G VadenJournal of the American Dietetic Association|March 1, 1992
Characteristics of the nutrition provider in corporate and hospital wellness programsM Hickerson, M B GregoireJournal of the American Dietetic Association|November 14, 1998
Quality ratings of a hospital foodservice department by inpatients and postdischarge patientsC Lau, M B GregoireJournal of the American Dietetic Association|June 1, 1979
Menu planning competencies in administrative dietetic practice. II. Practitioners' ratings of competenceR Morales, M C Spears, A G VadenPageof 5