Add to ORKGTo describe the Army’s new foodservice design and concept, “Making it Fresh—Your Choice for Performance” and its application for customer and patient feeding in a fixed medical treatment facility
The Food Assistance Program provides nutrition assistance to people with low income. Food Assistance...
After ROTC cadets graduate, they will become officers and leaders within the military. One responsib...
This presentation will evaluate the quality of food distributed at food pantries to clients with und...
To describe the Army’s new foodservice design and concept, “Making it Fresh—Your Choice for Performa...
Doctor of PhilosophyDepartment of Hospitality Management and DieteticsJunehee KwonThe purpose of thi...
Citation: Belanger, B. A., & Kwon, J. (2016). Effectiveness of healthy menu changes in a non-trainee...
To describe the Army’s Dietetic Mentorship Program and its effect on personnel and professional deve...
WP 2013-14 April 2013Using data from our 2012 regional Farm-To-Hospital program survey of Hospital F...
The U.S. Army’s Child, Youth, and School Services (CYS), which has the capacity to serve more than 7...
Nudging to Health: Promoting Health Nudges at Your Food Pantry is a multi-pronged initiative designe...
The purpose of this thesis is to create an influence campaign focused on improving nutritional choic...
The paper describes the journey taken by Vidant Health (formerly University Health Systems of Easter...
STATEMENT OF PROBLEM OR QUESTION (ONE SENTENCE): Lack of basic knowledge of nutrition and limited ac...
This qualitative study describes opportunities and challenges to produce recovery identified by food...
A questionnaire focusing on benchmarking measures and practices was developed and pilot tested with ...
The Food Assistance Program provides nutrition assistance to people with low income. Food Assistance...
After ROTC cadets graduate, they will become officers and leaders within the military. One responsib...
This presentation will evaluate the quality of food distributed at food pantries to clients with und...
To describe the Army’s new foodservice design and concept, “Making it Fresh—Your Choice for Performa...
Doctor of PhilosophyDepartment of Hospitality Management and DieteticsJunehee KwonThe purpose of thi...
Citation: Belanger, B. A., & Kwon, J. (2016). Effectiveness of healthy menu changes in a non-trainee...
To describe the Army’s Dietetic Mentorship Program and its effect on personnel and professional deve...
WP 2013-14 April 2013Using data from our 2012 regional Farm-To-Hospital program survey of Hospital F...
The U.S. Army’s Child, Youth, and School Services (CYS), which has the capacity to serve more than 7...
Nudging to Health: Promoting Health Nudges at Your Food Pantry is a multi-pronged initiative designe...
The purpose of this thesis is to create an influence campaign focused on improving nutritional choic...
The paper describes the journey taken by Vidant Health (formerly University Health Systems of Easter...
STATEMENT OF PROBLEM OR QUESTION (ONE SENTENCE): Lack of basic knowledge of nutrition and limited ac...
This qualitative study describes opportunities and challenges to produce recovery identified by food...
A questionnaire focusing on benchmarking measures and practices was developed and pilot tested with ...
The Food Assistance Program provides nutrition assistance to people with low income. Food Assistance...
After ROTC cadets graduate, they will become officers and leaders within the military. One responsib...
This presentation will evaluate the quality of food distributed at food pantries to clients with und...