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M B Gregoire

Showing results (1-10 of 29) with videos related to

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Hospital Food & Nutrition Focus|June 7, 1995
Who should serve patient meals?M B Gregoire
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 Gregoire
Journal of the American Dietetic Association|March 1, 1992
Time-temperature relationships during freezing of packaged meals in feeding programs for the elderlyC Thole, M B Gregoire
Journal of the American Dietetic Association|March 1, 1992
Characteristics of the nutrition provider in corporate and hospital wellness programsM Hickerson, M B Gregoire
Journal of the American Dietetic Association|November 14, 1998
Quality ratings of a hospital foodservice department by inpatients and postdischarge patientsC Lau, M B Gregoire
Journal of the American Dietetic Association|August 26, 1998
Down-board thinking: what are our next moves?J Sneed, M B Gregoire
Hospital Food & Nutrition Focus|December 9, 1995
Tips for streamlining tray assemblyK R Greathouse, M B Gregoire
Journal of the American Dietetic Association|May 1, 1993
Comparison of nutrient content of two types of frozen meals for a nutrition program for the elderlyC A Perlmutter, M B Gregoire
Journal of the American Dietetic Association|October 1, 1993
Operational characteristics of hospital foodservice departments with conventional, cook-chill, and cook-freeze systemsM F Nettles, M B Gregoire
Journal of the American Dietetic Association|April 1, 1988
Variables related to selection of conventional, cook-chill, and cook-freeze systemsK R Greathouse, M B Gregoire
Pageof 3

Showing results (1-10 of 29) with videos related to

Sort By:
Pageof 3
Hospital Food & Nutrition Focus|June 7, 1995
Who should serve patient meals?M B Gregoire
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 Gregoire
Journal of the American Dietetic Association|March 1, 1992
Time-temperature relationships during freezing of packaged meals in feeding programs for the elderlyC Thole, M B Gregoire
Journal of the American Dietetic Association|March 1, 1992
Characteristics of the nutrition provider in corporate and hospital wellness programsM Hickerson, M B Gregoire
Journal of the American Dietetic Association|November 14, 1998
Quality ratings of a hospital foodservice department by inpatients and postdischarge patientsC Lau, M B Gregoire
Journal of the American Dietetic Association|August 26, 1998
Down-board thinking: what are our next moves?J Sneed, M B Gregoire
Hospital Food & Nutrition Focus|December 9, 1995
Tips for streamlining tray assemblyK R Greathouse, M B Gregoire
Journal of the American Dietetic Association|May 1, 1993
Comparison of nutrient content of two types of frozen meals for a nutrition program for the elderlyC A Perlmutter, M B Gregoire
Journal of the American Dietetic Association|October 1, 1993
Operational characteristics of hospital foodservice departments with conventional, cook-chill, and cook-freeze systemsM F Nettles, M B Gregoire
Journal of the American Dietetic Association|April 1, 1988
Variables related to selection of conventional, cook-chill, and cook-freeze systemsK R Greathouse, M B Gregoire
Pageof 3