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Journal of the American Dietetic Association|August 1, 1995
Which diet for which renal failure: making sense of the optionsJ A BetoJournal of the American Dietetic Association|September 1, 1995
Information about the fat content of preloads influences energy intake in healthy womenD J Shide, B J RollsJournal of the American Dietetic Association|July 1, 1978
Energy expended in alternate foodservice systems for chicken menu itemsN Unklesbay, K UnklesbayJournal of the American Dietetic Association|January 1, 1979
Proximate and mineral content of fast foods. Pizzas, Mexican-American-style foods, and submarine sandwichesH Appledorf, L S KellyJournal of the American Dietetic Association|June 1, 1979
Microwave cookery of beef patties: browning methodsF Drew, K S RheeJournal of the American Dietetic Association|July 1, 1979
Hospital cook/chill foodservices systems. Effect of end temperature of initial cooking on yield and moisture of beef loaf during processingC A Dahl, M E MatthewsJournal of the American Dietetic Association|July 1, 1993
Nutrition interventions for intensive therapy in the Diabetes Control and Complications Trial. The DCCT Research GroupE J Anderson, M Richardson, G Castle, et al.Journal of the American Dietetic Association|July 1, 1993
Nutritional and economic advantages for homeless families in shelters providing kitchen facilities and foodJ L Wiecha, J T Dwyer, P F Jacques, et al.Journal of the American Dietetic Association|August 1, 1993
Using role delineation data to design dietetics education curriculumsO B WoodJournal of the American Dietetic Association|August 1, 1993
Market research to recruit graduate students in dieteticsP K Rhoades, M FranzPageof 429