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Journal of the American Dietetic Association|March 28, 2001
Diets with either beef or plant proteins reduce risk of calcium oxalate precipitation in patients with a history of calcium kidney stonesL K Massey, S A Kynast-GalesJournal of the American Dietetic Association|March 29, 2001
Validation of a dietary pattern approach for evaluating nutritional risk: the Framingham Nutrition StudiesB E Millen, P A Quatromoni, D L Copenhafer, et al.Journal of the American Dietetic Association|October 1, 1979
Irritable bowel syndrome and dietary fiberJ L AchordJournal of the American Dietetic Association|April 26, 2001
Stature as a prognostic factor in cystic fibrosis survivalL T Beker, E Russek-Cohen, R J FinkJournal of the American Dietetic Association|May 11, 1975
Composition of diets containing 25 and 35 per cent calories from fat. Analyzed vs. calculated valuesM W Marshall, J M Iacono, C W Young, et al.Journal of the American Dietetic Association|May 1, 1975
Nutritional status of black preschool children in Mississippi. Assessment by food frequency scaleH ArmstrongJournal of the American Dietetic Association|March 1, 1975
Comparison of Type A and nutrient standard menus for school lunch. I. Development of the nutrient standard method (NSM)A L Frey, J M Harper, G R Jansen, et al.Journal of the American Dietetic Association|October 1, 1975
Nutrient menu planning for clinical research centers. Control by computerM L Wheeler, L A WheelerJournal of the American Dietetic Association|October 1, 1975
Major nutrients in the Type A lunch. II. Amounts consumed by studentsM K Head, R J WeeksJournal of the American Dietetic Association|June 1, 1975
Interviewing and counseling skills. Techniques for their evaluationB J AndrewPageof 429