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Nutrition. arama terimini sil

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Konu: Nutrition.

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Oklahoma State University. Nutritional Science. degree granting institution.

(4)

Patel, Vinood B. editor.

(2)

Preedy, Victor R. editor.

(2)

SpringerLink (Online service)

(2)

Hubbard, Elizabeth, author.

(1)

Hunter, Lan-Anh. editor.

(1)

Lannaman, Erika J., author.

(1)

Northeastern University. Art + Design. degree granting institution.

(1)

Powell, Bradyn M., author.

(1)

ProQuest (Firm)

(1)

Rainwater, Emily Allean, author.

(1)

Rajendram, Rajkumar. editor.

(1)

Rutgers The State University of New Jersey, School of Graduate Studies. Nutritional Sciences. degree granting institution.

(1)

Ryan, Nicole, author.

(1)

Srinivasan, Divya, author.

(1)

The University of Texas School of Public Health. Health Promotion & Behavioral Sciences Management. degree granting institution.

(1)

Till, Jennie, author.

(1)

University of Southern California. degree granting institution.

(1)

Verghese, Anila Rachel, author.

(1)

Wansink, Brian.

(1)

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Medicine & Public Health.

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Clinical nutrition.

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Communication in diet therapy.

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Marketing nutrition soy, functional foods, biotechnology, and obesity için kapak resmi

Marketing nutrition soy, functional foods, biotechnology, and obesity

1.

Marketing nutrition soy, functional foods, biotechnology, and obesity

by

Wansink, Brian.

Format:

Alıntı:

Marketing nutrition soy, functional foods, biotechnology, and obesity / Wansink, Brian.

Reinventing the Wrapper, Not the Whopper: The "Greenwashing" PR Behind Fast Food Chains' Niche Healthy Menus için kapak resmi

Reinventing the Wrapper, Not the Whopper: The "Greenwashing" PR Behind Fast Food Chains' Niche Healthy Menus

2.

Reinventing the Wrapper, Not the Whopper: The "Greenwashing" PR Behind Fast Food Chains' Niche Healthy Menus

by

Ryan, Nicole, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10799574

Format:

Alıntı:

Marketing.

Interventions that have Impacted Diet Quality of SNAP Participants: A Scoping Review için kapak resmi

Interventions that have Impacted Diet Quality of SNAP Participants: A Scoping Review

3.

Interventions that have Impacted Diet Quality of SNAP Participants: A Scoping Review

by

Verghese, Anila Rachel, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10789826

Format:

Alıntı:

interventions 2) nutrition education in the form of social marketing or nutrition lessons, and 3) a combination

De-Code: Understanding the Nature of Food Labels through the lens of Information Design için kapak resmi

De-Code: Understanding the Nature of Food Labels through the lens of Information Design

4.

De-Code: Understanding the Nature of Food Labels through the lens of Information Design

by

Srinivasan, Divya, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10792952

Format:

Alıntı:

. Despite all the marketing gimmicks, there is a truth to some of these labels that can inform us in making

Cooking for Kids: Culinary Training for School Nutrition Professionals Reduces Use of Convenience Foods without Negatively Impacting Entree, Grain or Fruit Consumption için kapak resmi

Cooking for Kids: Culinary Training for School Nutrition Professionals Reduces Use of Convenience Foods without Negatively Impacting Entree, Grain or Fruit Consumption

5.

Cooking for Kids: Culinary Training for School Nutrition Professionals Reduces Use of Convenience Foods without Negatively Impacting Entree, Grain or Fruit Consumption

by

Powell, Bradyn M., author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10282437

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components of the school meals may improve. Further use of marketing strategies, especially for vegetables

An Assessment of the Consumer Food Environment in Food Stores in Two Rural Oklahoma Communities için kapak resmi

An Assessment of the Consumer Food Environment in Food Stores in Two Rural Oklahoma Communities

6.

An Assessment of the Consumer Food Environment in Food Stores in Two Rural Oklahoma Communities

by

Hubbard, Elizabeth, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10288390

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across store types. FAMS alone investigated food marketing. The only grocery store in the area offered a

WIC Educators' Impressions of Infant and Toddler Feeding Practices That May Lead to Childhood Obesity için kapak resmi

WIC Educators' Impressions of Infant and Toddler Feeding Practices That May Lead to Childhood Obesity

7.

WIC Educators' Impressions of Infant and Toddler Feeding Practices That May Lead to Childhood Obesity

by

Lannaman, Erika J., author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10902295

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Alıntı:

supplement ads. Future research should explore the impact of nutrition supplement marketing on parents and

Exploring Low-Income Older Adults' Perceptions of and Participation in Food Assistance Programs and Strategies Used to Cope with Food Insecurity için kapak resmi

Exploring Low-Income Older Adults' Perceptions of and Participation in Food Assistance Programs and Strategies Used to Cope with Food Insecurity

8.

Exploring Low-Income Older Adults' Perceptions of and Participation in Food Assistance Programs and Strategies Used to Cope with Food Insecurity

by

Rainwater, Emily Allean, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10264055

Format:

Alıntı:

identify themes and then organized themes into categories according to the Social Marketing Principles of

Cooking for Kids: Culinary Training for School Nutrition Professionals Positively Affects School Nutrition Professionals' Culinary Practices and Beliefs için kapak resmi

Cooking for Kids: Culinary Training for School Nutrition Professionals Positively Affects School Nutrition Professionals' Culinary Practices and Beliefs

9.

Cooking for Kids: Culinary Training for School Nutrition Professionals Positively Affects School Nutrition Professionals' Culinary Practices and Beliefs

by

Till, Jennie, author.

http://gateway.proquest.com/openurl?url_ver=Z39.88-2004&rft_val_fmt=info:ofi/fmt:kev:mtx:dissertation&res_dat=xri:pqm&rft_dat=xri:pqdiss:10281098

Format:

Alıntı:

preparation and marketing practices of participating SNPs. Cooking for Kids Regional Training was offered

Diet Quality An Evidence-Based Approach, Volume 2 için kapak resmi

Diet Quality An Evidence-Based Approach, Volume 2

10.

Diet Quality An Evidence-Based Approach, Volume 2

by

Preedy, Victor R. editor.

http://dx.doi.org/10.1007/978-1-4614-7315-2

Format:

Alıntı:

Marketing and Food Environment: Product Quality, Availability, Affordability, and Promotion -- Diet quality

L-Arginine in Clinical Nutrition için kapak resmi

L-Arginine in Clinical Nutrition

11.

L-Arginine in Clinical Nutrition

by

Patel, Vinood B. editor.

http://dx.doi.org/10.1007/978-3-319-26009-9

Format:

Alıntı:

various disciplines, policy makers and marketing and economic strategists.

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