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M B Gregoire

Showing results (21-30 of 29) with videos related to

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Journal of the American Dietetic Association|April 1, 1997
Profitability and acceptability of fat- and sodium-modified hot entrees in a worksite cafeteriaC A Perlmutter, D D Canter, M B Gregoire
Journal of the American Dietetic Association|November 1, 1991
Individualized menu slips improve the accuracy of patient food traysE F Myers, S A Knoz, M B Gregoire
Journal of the American Dietetic Association|July 1, 1989
Managerial functions of college and university foodservice managersP M Sultemeier, M B Gregoire, M C Spears, et al.
Journal of the American Dietetic Association|October 19, 1999
Marketing can change consumers' perceptions of healthfulness of items served in a worksite cafeteriaM P Resnick, M B Gregoire, L J Lafferty, et al.
Journal of the American Dietetic Association|April 1, 1989
Efficacy of graduate education in dietetics: influence of role delineationM C Ecklund, M C Spears, M B Gregoire, et al.
Journal of the American Dietetic Association|January 26, 2000
Current and future practices in hospital foodserviceM R Silverman, M B Gregoire, L J Lafferty, et al.
Physiology & Behavior|June 28, 2000
Bitter taste perception and severe vomiting in pregnancyM L Sipiora, M A Murtaugh, M B Gregoire, et al.
Journal of the American Dietetic Association|November 1, 1989
Comparison of conventional, cook-chill, and cook-freeze foodservice systemsK R Greathouse, M B Gregoire, M C Spears, et al.
Journal of the American Dietetic Association|April 18, 2000
Evaluation of efficiency and effectiveness measurements of a foodservice system that included a spoken menuV E Oyarzun, L J Lafferty, M B Gregoire, et al.
Pageof 3

Showing results (21-30 of 29) with videos related to

Sort By:
Pageof 3
You have reached the last page of results.This site can display upto 29 results.
Journal of the American Dietetic Association|April 1, 1997
Profitability and acceptability of fat- and sodium-modified hot entrees in a worksite cafeteriaC A Perlmutter, D D Canter, M B Gregoire
Journal of the American Dietetic Association|November 1, 1991
Individualized menu slips improve the accuracy of patient food traysE F Myers, S A Knoz, M B Gregoire
Journal of the American Dietetic Association|July 1, 1989
Managerial functions of college and university foodservice managersP M Sultemeier, M B Gregoire, M C Spears, et al.
Journal of the American Dietetic Association|October 19, 1999
Marketing can change consumers' perceptions of healthfulness of items served in a worksite cafeteriaM P Resnick, M B Gregoire, L J Lafferty, et al.
Journal of the American Dietetic Association|April 1, 1989
Efficacy of graduate education in dietetics: influence of role delineationM C Ecklund, M C Spears, M B Gregoire, et al.
Journal of the American Dietetic Association|January 26, 2000
Current and future practices in hospital foodserviceM R Silverman, M B Gregoire, L J Lafferty, et al.
Physiology & Behavior|June 28, 2000
Bitter taste perception and severe vomiting in pregnancyM L Sipiora, M A Murtaugh, M B Gregoire, et al.
Journal of the American Dietetic Association|November 1, 1989
Comparison of conventional, cook-chill, and cook-freeze foodservice systemsK R Greathouse, M B Gregoire, M C Spears, et al.
Journal of the American Dietetic Association|April 18, 2000
Evaluation of efficiency and effectiveness measurements of a foodservice system that included a spoken menuV E Oyarzun, L J Lafferty, M B Gregoire, et al.
Pageof 3