Add to ORKGHorne economics trained women are finding new opportunities as federal food inspectors, says Dorothy...
Virginia Bales explains the Memorial Union\u27s system in feeding hundreds of Navy men dail
Dr. P. Mabel Nelson, foods and nutrition head, explains the role of the home economist in the presen...
Almost 900 men in navy blue pass through the double serving line in the Friley Hall dining room each...
Helen Hudson describes modern equipment utilized in the Navy\u27s kitchen and food service at Friley...
Army dietitians supervise diets in base hospitals both overseas and at home, says Lorraine Berge
Pat Garberson gives a description of a typical day\u27s bill-of-fare in our country\u27s army camp
When Johnny Doughboy is sent overseas he is accompanied by dietitians and other foods personnel to s...
Food for thousands of government employees is supervised by alums, says Eileen Dudgeo
Dr. P. Mable Nelson, head of Foods and Nutrition, reports on the adequacy of college diets in an art...
Lt. Mary E. Scoltock, \u2740 describes work of a Medical Department-Dietitian oversea
Miss Lenore Sullivan\u27s experiences in wartime mass food service are related by Dorothy Walke
Jeannette Pickford tells of the life of Iowa State army dietitians who are located oversea
Planning and supervising the meals at Northwestern University for 400 army and navy trainees is the ...
Navy cooks and bakers use Memorial Union kitchen for training, Virginia Bates explain
Horne economics trained women are finding new opportunities as federal food inspectors, says Dorothy...
Virginia Bales explains the Memorial Union\u27s system in feeding hundreds of Navy men dail
Dr. P. Mabel Nelson, foods and nutrition head, explains the role of the home economist in the presen...
Almost 900 men in navy blue pass through the double serving line in the Friley Hall dining room each...
Helen Hudson describes modern equipment utilized in the Navy\u27s kitchen and food service at Friley...
Army dietitians supervise diets in base hospitals both overseas and at home, says Lorraine Berge
Pat Garberson gives a description of a typical day\u27s bill-of-fare in our country\u27s army camp
When Johnny Doughboy is sent overseas he is accompanied by dietitians and other foods personnel to s...
Food for thousands of government employees is supervised by alums, says Eileen Dudgeo
Dr. P. Mable Nelson, head of Foods and Nutrition, reports on the adequacy of college diets in an art...
Lt. Mary E. Scoltock, \u2740 describes work of a Medical Department-Dietitian oversea
Miss Lenore Sullivan\u27s experiences in wartime mass food service are related by Dorothy Walke
Jeannette Pickford tells of the life of Iowa State army dietitians who are located oversea
Planning and supervising the meals at Northwestern University for 400 army and navy trainees is the ...
Navy cooks and bakers use Memorial Union kitchen for training, Virginia Bates explain
Horne economics trained women are finding new opportunities as federal food inspectors, says Dorothy...
Virginia Bales explains the Memorial Union\u27s system in feeding hundreds of Navy men dail
Dr. P. Mabel Nelson, foods and nutrition head, explains the role of the home economist in the presen...