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Journal of the American Dietetic Association|September 1, 2005
Metabolomics in practice: emerging knowledge to guide future dietetic advice toward individualized healthJ Bruce German, Steven M Watkins, Laurent-Bernard FayJournal of the American Dietetic Association|September 1, 2005
Perceived hunger is lower and weight loss is greater in overweight premenopausal women consuming a low-carbohydrate/high-protein vs high-carbohydrate/low-fat dietSharon M Nickols-Richardson, Mary Dean Coleman, Joanne J Volpe, et al.Journal of the American Dietetic Association|May 2, 2006
Choices made by low-income women provided with an economic supplement for fresh fruit and vegetable purchaseDena R Herman, Gail G Harrison, Eloise JenksJournal of the American Dietetic Association|May 2, 2006
Use of a risk communication model to evaluate dietetics professionals' viewpoints on genetically engineered foods and cropsKathy S Roberts, Marie Boyle Struble, Christine McCullum-Gomez, et al.Journal of the American Dietetic Association|September 12, 2006
Motivating 18- to 24-year-olds to increase their fruit and vegetable consumptionAmy Richards, Kendra K Kattelmann, Cuirong RenJournal of the American Dietetic Association|September 27, 2006
A new statistical method for estimating the usual intake of episodically consumed foods with application to their distributionJanet A Tooze, Douglas Midthune, Kevin W Dodd, et al.Journal of the American Dietetic Association|September 27, 2006
Correlates of fat intake behaviors in participants in the eating for a healthy life studyAlton Hart, Lesley Tinker, Deborah J Bowen, et al.Journal of the American Dietetic Association|September 27, 2006
Visual plate waste in hospitalized patients: length of stay and diet orderJay Kandiah, Lydia Stinnett, Dale LuttonJournal of the American Dietetic Association|September 27, 2006
Dietetics students possess negative attitudes toward obesity similar to nondietetics studentsDarlene E Berryman, Gauri M Dubale, Diana S Manchester, et al.Journal of the American Dietetic Association|March 29, 2006
Sensory evaluation ratings and melting characteristics show that okra gum is an acceptable milk-fat ingredient substitute in chocolate frozen dairy dessertJoelle E Romanchik-Cerpovicz, Amanda C Costantino, Laura H GunnPageof 429