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Marla Reicks

Showing results (41-50 of 110) with videos related to

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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.
Health Promotion Practice|May 11, 2018
The Role of Adolescents From a Low Socioeconomic Background in Household Food Preparation: A Qualitative StudyTashara M Leak, Taylor A Aasand, Zata Vickers, et al.
Nutrition Journal|January 24, 2016
Whole grain consumption trends and associations with body weight measures in the United States: results from the cross sectional National Health and Nutrition Examination Survey 2001-2012Ann M Albertson, Marla Reicks, Nandan Joshi, et al.
Appetite|October 7, 2008
Relationship between needs driving eating occasions and eating behavior in midlife womenNoriko Sudo, Dennis Degeneffe, Houa Vue, 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.
Journal of the American Dietetic Association|April 2, 2003
Use of the think-aloud method to identify factors influencing purchase of bread and cereals by low-income African American women and implications for whole-grain educationKellie Chase, Marla Reicks, Chery Smith, et al.
Journal of Nutrition Education and Behavior|April 8, 2014
Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programsMarla Reicks, Amanda C Trofholz, Jamie S Stang, et al.
Lipids|March 8, 2022
Serum β-carotene concentrations are associated with self-reported fatty acid intake in United States adults from the National Health and Examination SurveysAmbria C Crusan, Marla Reicks, Ryan T Demmer, et al.
Pageof 11

Showing results (41-50 of 110) with videos related to

Sort By:
Pageof 11
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.
Health Promotion Practice|May 11, 2018
The Role of Adolescents From a Low Socioeconomic Background in Household Food Preparation: A Qualitative StudyTashara M Leak, Taylor A Aasand, Zata Vickers, et al.
Nutrition Journal|January 24, 2016
Whole grain consumption trends and associations with body weight measures in the United States: results from the cross sectional National Health and Nutrition Examination Survey 2001-2012Ann M Albertson, Marla Reicks, Nandan Joshi, et al.
Appetite|October 7, 2008
Relationship between needs driving eating occasions and eating behavior in midlife womenNoriko Sudo, Dennis Degeneffe, Houa Vue, 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.
Journal of the American Dietetic Association|April 2, 2003
Use of the think-aloud method to identify factors influencing purchase of bread and cereals by low-income African American women and implications for whole-grain educationKellie Chase, Marla Reicks, Chery Smith, et al.
Journal of Nutrition Education and Behavior|April 8, 2014
Impact of cooking and home food preparation interventions among adults: outcomes and implications for future programsMarla Reicks, Amanda C Trofholz, Jamie S Stang, et al.
Lipids|March 8, 2022
Serum β-carotene concentrations are associated with self-reported fatty acid intake in United States adults from the National Health and Examination SurveysAmbria C Crusan, Marla Reicks, Ryan T Demmer, et al.
Pageof 11