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Journal of the American Dietetic Association|April 1, 1995
Position of the American Dietetic Association: phytochemicals and functional foodsJournal of the American Dietetic Association|September 1, 1984
Examining the accuracy of foodservice in a hospital settingN S Glover, T M KeaneJournal of the American Dietetic Association|September 1, 1984
Taste responses to saltiness of experimentally prepared tomato juice samplesA C Little, L BrinnerJournal of the American Dietetic Association|September 1, 1984
The marketing concept applied to an education programS C Parks, D L Moody, E P BarbrowJournal of the American Dietetic Association|May 3, 2002
Stability of ascorbic acid in commercially available orange juicesCarol S Johnston, D L BowlingJournal of the American Dietetic Association|March 1, 1995
Barriers to the adoption of reduced-fat diets in a UK populationH M Lloyd, C M Paisley, D J MelaJournal of the American Dietetic Association|September 1, 1976
B-vitamin retention in meat during storage and preparation. A reviewP P Engler, J A BowersJournal of the American Dietetic Association|November 1, 1976
Dietary fiber--in historical perspectiveF C BingJournal of the American Dietetic Association|June 1, 1983
Diet of women with Crohn's and other gastrointestinal diseasesP M Brauer, M I Gee, M Grace, et al.Journal of the American Dietetic Association|April 1, 1978
Behavioral science and nutrition: a new perspectiveD H Barlow, J L TillotsonPageof 429