Evaluating Food Waste Knowledge, Attitudes and Behaviors in College Students at a Midwestern University
Feldpausch et al
Farmers Feeding Utah: An Innovative Approach to Increasing Healthy Food Access and Supporting Local Agriculture
Coombs et al
Nourish Dialogue Dinners Create Collaboration Among Stakeholders Across Food Systems to Advance Sustainable Food Systems
Gerstein et al
Are Ultra-Processed Foods or Diet Quality Associated with Quality of Life Among Those with Celiac Disease or Other Americans?
Cadenhead et al
Consumer Attention to Facts Up Front Labels on Similar Products with Different Serving Sizes
McKeon et al
Evidence and Influences Regarding Food Insecurity Among Refugee in the USA: A Systematic Review
Nur et al
A Test of Social Cognitive Theory on Fruit and Vegetable Intake in Indiana High School Students
Woods et al
Associations Between Decline in Household Income and Dietary and Lifestyle Changes During the COVID-19 Pandemic
Kojima et al
Characteristics and Eating Lifestyle of People Who Increased Family Meals During the State of Emergency Caused by COVID-19 in Japan
Akamatsu et al
College Students Attending Online Programs Have Lower Rates of Food Insecurity than Residential Students
Adewumi et al
Effect of a Nudge Intervention for Increasing Vegetable Intake Among University Students in a University Cafeteria
Nakade et al
Fruit and Vegetable Intake, Intention, and Healthy Food Choice Self-Efficacy Among Second and Third Grade EFNEP Youth in Guam
Taguacta-Concepcion et al
Health Behavior Changes and Mental Health During the COVID-19 Crisis in Food Insecure College Students
Macchi et al
The Effect of a Traffic Light Labeling Intervention on Amount of Food Served in a College Dining Hall
Martin et al
The Impact of COVID-19 on Food Security Status and Food Access Among SNAP-Eligible Utahns
Voorhees et al
Theory of Planned Behavior Describes Oklahoma Cooperative Extension Educators’ Intent to Use PSE Approaches
Adams et al
Costing a Sustainable, Basic 7-Day Menu: A Tool for Policymakers and Educators to Help Ensure Adequacy in Dietary Intake
Piscopo et al
Healthy Meal Kit Program Improved Long-term Food Security Status for African American Families with Low Income
Mialki et al
Preliminary Analysis from Statewide Stakeholder Interviews Around the Impact of Food Access During COVID-19
Tobar et al
Exploring the Experiences of Registered Dietitian Nutritionists (RDNs) who Educate Through Cooking and Food Preparation
Zaharek-Girgasky et al
A Comparison of Breastfeeding Cessation Between Preterm and Term Infants During the First Year of Life
Robert et al
Analysis of Energy Intake at Breakfast and Physical Activity in College Students Yields the Ideal Breakfast Size
Sasabe et al
Contribution of Plant-Based and Animal-Based Sources to Protein Foods Intakes Among US Adults by Sex and Age
Fanelli et al
Resilient Despite Poor Support: Breastfeeding Among Maltreated Young Mothers
Channell Doig et al
Understanding How the COVID-19 Pandemic Influenced Older Adults’ Grocery Shopping Habits
Palmer et al
A Formative Evaluation of a STEAM and Nutrition Education Summer Program for Low-Income Youth
Potvin et al
Adapting a Nutrition Education Program Targeting School-Age Children from In-Person to Virtual During COVID-19
Cuy Castellanos et al
Association Between Teacher Fidelity to the WISE Intervention and Early Childhood Health Outcomes
Gremillion et al
Barriers to Attendance in a Father-focused Adolescent Obesity Prevention Program: Padres Preparados, Jóvenes Saludables
Nagao-Sato et al
Disaggregating Nutrition Education Evaluation Data to Assess Racial Equity in Program Outcomes
Greene et al
Evaluation of “Deciding on a Nontraditional Career Path: Networking Nutrition Students with Professionals”
Baker et al
Expanded Food & Nutrition Education Program Building Household Food Resilience Among Low-Income Families
Srivastava et al
Exploring the Dietary Behaviors and Perceptions of African Immigrants: A Qualitative Study of Nigerian and Congolese Immigrants
Akingbule et al
Exposure to Healthy Food Increases Food Preferences Among Children and Youth in Low-Income School Settings
Srivastava et al
Impact of Healthy Meal Kits on the Home Food Environment of African Americans with Low Income
Sweeney et al
Imparting Anti-Diet and Weight Inclusive Approaches in a University Dietetics Curriculum
Laing et al
“Karmically Awesome Pairings”: A Qualitative Analysis of SNEB Mentorship Program Participant Feedback Surveys
Williams et al
Latino Father Self-Efficacy for Promoting Healthy Adolescent Behaviors was Associated with Frequency of Parenting Practices
Jackson et al
Menu Quality and Food Substitution in Early Care and Education (ECE) Programs: The FRESH Study
Patel et al
Precision Behavioral Nutrition: Development of the NutriPCP Inference Engine for Data-driven Diet Goals in Primary Care
Rosenthal et al
Process and Outcome Evaluation of the LSU AgCenter SNAP-Ed Program Using Microsoft Dynamics 365
Greene et al
Reducing Obesogenic Behaviors Through a Culturally-Tailored Family-Based Program: “Abriendo Caminos”
Barragan et al
Social-Ecological Changes May Support Use of Local Food Sourcing in a Sample of Oklahoma School Nutrition Programs
Hildebrand et al
Stakeholders’ Views on Mobile Applications to Deliver Infant and Toddler Feeding Education to Underserved Hispanic Mothers
MacMillan Uribe et al
The Expanded Food and Nutrition Education Program's Impact on Vulnerable Families in California
Price et al
Using a Common Evaluation and Data Management System to Explore Impact Across Youth Nutrition Education Programs
Franzen-Castle et al
Evidence-Based Extension Education: Self-Reported Knowledge, Practice, and Attitudes of Nutrition Educators
O'Donoughue et al
Representation of Older Adults in Nutrition Education and Behavior Published Literature
Epstein et al
The Impact of a Culinary Medicine Course on the Nutrition Care Attitudes of Pre-Health Profession Students
Albrecht et al
Parental Correlates of Preschoolers’ Physical Activity
Srivastava et al
Screen Time and Physical Activity Patterns Among Preschoolers from Rural, Underserved Communities
Leib et al
Benefits of Farmers' Markets for Food Access: Results from a Needs Assessment in a Rural Southern County
Franck et al
Community Opportunity in New Jersey: The Role of Food Choice, Farm Viability, and Local Economy in a Sustainable Food Future
Errickson et al
Recipe Sampling at Farmers' Market: Implications on Self-Reported Fruit and Vegetable Intake, Dermal Carotenoid Scores, and Intent to Prepare
Stephenson et al
Relationship Between Sodium Consumption and Systolic and Diastolic Blood Pressure In Adults
Hazra et al
Exploring Parental Beliefs and Practices Towards Sugar-Sweetened Beverage Intake in Young Children
Cooper et al
Nutrition Insights on Dietary Preferences and Challenges From Lower SES Adults with Heart Failure
Schnur et al
Social Network Analysis of Urban Church Food Pantries
Noerper et al
Mindful Eating Scores Differ by Body Mass Index and Self-Reported Health Status Among College Students
Adewumi et al
Self-Efficacy and Psychosocial Determinants of Obesity Prevention Behaviors in Caucasian Americans
Liou et al
Associations Between Latino Fathers' Food Involvement with Adolescents and Food Parenting Practices
Baltaci et al
Health and Diabetes Perspectives of Mexican-Origin Males at Risk for Type 2 Diabetes (HD-MxOM): A Qualitative Study
Miranda et al
The Use of Guided Reading Questions as a Scaffolding Technique in a Flipped Graduate Metabolism Class
Vollmer et al
Emotion- and Stress-Related Eating is Related to Weight Status Among College Students
Brantley et al
Low-Income Older Adults’ Salient Beliefs Regarding Whole Grain Consumption: A Qualitative Approach
Jung et al
Prevalence of and Characteristics Associated with Food Security Status Among International College Students
Soldavini et al
Do Restaurants in Japan Support the Goals of Minimizing Food Loss and Maintaining Healthy Weight?
Akamatsu et al
Differences in College Students’ Decision Making Related to Sustainable Protein Choices
Pender et al
Expansion of Fruit And Vegetable Incentives Impacts People with SNAP at NYC Farmers Markets
Debchoudhury et al
Contextual Factors Influence Childcare Providers’ Barriers for Serving Healthy Meals to Preschool Children
Hasnin et al
Association of a Healthy Dietary Habit with Dietary Practices for Lifestyle Disease Prevention and with Health Awareness
Kibayashi et al
Evaluation of Multilevel Nutrition Interventions among Urban Clients on Charitable Food Assistance
Jeffery et al
Examining Skill, Stress, and Time in Food Procurement and Preparation in Food Insecure University Students
Castellanos et al
Nutrition and Other Wellness Indicators are Associated with Healthy Weight Status in Emerging Adults
Afroze et al
Exploring the Stigma of Childhood Food Insecurity in Appalachia
Dean-Witt et al
Identifying Nutrition Education Strategies for Refugees in Western Countries: A Scoping Review
Nur et al
The Potential Problem of Picky Eating: A Pilot Study Among University Students of Food a Nutrition
Kim et al
Providing Nutrition Education to Refugees: Successful Strategies and Barriers to Success In Current Programs
Gough et al
The Effectiveness of Nutrition Education: Comparing Registered Dietitian Educators and Dietetic Interns
Gannon et al
Impact Evaluation Results of Rethink Your Drink Nevada: A Campaign to Promote Healthful Beverage Choices Among SNAP Households
Wahrenburg et al
“Connecting all the Dots”: Exposure, Access, and School Culture in SNAP-Ed Nutrition Education Programs
Cassar et al
Navigating Food Insecurity at College: Examining Student Experiences and Perspectives on Solutions
Thomas et al
Intent to Change Surveys: A Promising and Practical Approach for Evaluating Adult Single-Session Education
MkNelly et al
A Mixed Methods, Multilingual Evaluation of the Neighborhood Produce Market Participant Experience
Walsh et al
Examining Perceptions of Obesity-Related Training Opportunities and Needs for Head Start Health/Nutrition Managers
Trimbach et al
Dietetics Experiential Learning at Diabetes Camp: Findings through Photovoice & Qualitative Analysis
Mount et al
CUPS: A Teaching Unit Integrating Nutrition and Mathematics to Improve Primary School Children's Portion Size Estimation
Follong et al
Development and Validation of a Tool to Assess Top Campus Health Priorities of College Students
Allison et al
Development and Reliability Testing of a Nutrition Knowledge Questionnaire for Australian Children (CNK-AU)
Vlieger et al
A Creative Approach to Developing Branding and Marketing Materials for the NC Summer Nutrition Program
Soldavini et al
Perceived Healthfulness of Environment of Low-Income Communities by Community Extension Nutrition Educators
Varela et al
Evaluation of the Bodywise Program for Older Adults Residents of the District of Columbia
Monroe-Lord et al
Pilot Test of Supporting Wellness at Pantries (SWAP): Clients Chose Healthier Foods after Implementation
Atoloye et al
Student Perceptions of Food and Climate Change
Moosman et al
Exploring the Concept of Sustainability in Nutrition and Dietetics: Student, Academic and Practitioner Perspectives
Burkhart et al
Development of a Stage of Change Algorithm for Environmentally-Conscious Protein Choices
Carlton et al
Theory-Informed Predictors of Fruit and Vegetable Intake Among Cost-Offset Community Supported Agriculture Enrollees
Garner et al
Using Theater to Explore Poverty and Food Insecurity Issues in an Undergraduate Community Nutrition Course
Zaharek-Girgasky et al
Grocery Goes Online: Food Marketing in the Digital Age
McCarthy et al
Mood and Eating Behaviors in College Students
Lovan et al
Understanding the Impact of the Opening of a Supermarket on a College Campus on College Students: A Qualitative Study
Enahora et al
An Investigation of Parent and Child Perceptions of Food Allergy Practices, Protocols, and Policies in Schools
Girsch et al
Household Food Insecurity Does Not Predict Weight-Related Outcomes in a Low-Intensity Childhood Obesity Treatment Program
Griffiths et al
Campus Food Insecurity and Pantry Awareness at a Public University in South Central Florida
Uy et al
Examining Predictors for Diet Quality: A Needs Assessment of Rural Versus Urban Older Adults
Jackey et al
Use of HEI-2015 to Evaluate Dietary Quality of Pregnant Women Participating in the WIC Program
Rojhani et al
Role of Cooperative Extension in Obesity Prevention Efforts: Program Implementation, Effectiveness, and Implications
Srivastava et al
Nutrition Education With Seniors (NEWS)—Helping Older Adults with Limited Resources Make Informed Food Choices
Francis et al
Dietary Pattern Differences in Breakfast Between Rice-Centered and Bread-Centered Diets Among Japanese Preschoolers
Yoshii et al
Mobile Apps for Hypertension Management: Cross-sectional Survey of Dietitian App Use in Patient Care
DiFilippo et al
Evaluation of Social Marketing Campaign to Improve Fruit and Vegetable Intake in SNAP-Ed Eligible Adult Georgians, 2017-2019
Cotto-Rivera et al
An Exploration of Nutrition Education Needs and Barriers of Uninsured Clients of Free Clinics in Western North Carolina
Jameson et al
A Trauma-Informed Approach to Charitable Food Distribution: The Nutrition Pantry Program
Markworth et al
Time to Cook! Developing a Conceptual Framework to Guide Healthy Eating Education in Time-Scarce Lifestyles
Piscopo et al
Vegetable Intake, Preferences, and Variety in Michigan Gardeners Over a Single Gardening Season
Batarseh et al
Analyzing Costs Associated with Implementation of a Nutrition Program in Early Childhood Education
Martin et al
Results of Using Improvised Kitchen Spaces to Teach Skills-Based Nutrition in Schools
Huelskamp et al
California Youth Participatory Action Research Projects Illustrates the Need for Nutrition Staff Professional Development
Johnson et al
Development of an 8-Week Early Childhood Nutrition Education Intervention for Children with Autism Spectrum Disorder and their Parents
Van Arsdale et al
Eye to the Future: Developing the Next Generation of Childhood Obesity Prevention Educators
Alexander et al
Snacks Offered to Young, Recreational Soccer Players
McGuire et al
A Homeless Health and Wellness Study
Strongo et al
Impact of Cooking Classes on Students’ Knowledge and Ability to Make Culinary Recommendations for Low-Phe Diets
Crabill et al
Process Evaluation of a Sustainable Food Systems Course for First-Year College Students
Allison et al
Undergraduate Nutrition Students Develop Nutrition Counseling Skills Through a Healthcare Theatre Program
Nowosielecki et al
Participant Characteristics in a Community-Based Diabetes Education Program for South Asians
Fitzgerald et al
Management of Obesity in Children with Asthma Using Nutrition Video Counseling
Lindsay-Adler et al
Digital Workbooks to Develop and Evidence Learning in a Flipped Nutrition Classroom in Higher Education
Burkhart et al
Rewiring Texas WIC: Informing the Development of a Chatbot to Strengthen Enrollment in Texas
Scott et al
Physical Activity: What Do Older Adults Need and Want?
Francis et al
Evaluation of a Nutrition Labelling Online Course
Cooper et al
Feasibility of ASA-24 in Community-Based Settings
Wilson et al
Measure of the Consumer Nutrition Environment is Associated With Food Sales
Élise Jalbert-Arsenault et al.