July-August 2011

Going Trayless: Unintended Nutritional Consequences of Trayless Cafeterias

• Brian Wansink,

• David Just,
• Mitsuru Shimizu

Move the Fruit: Putting Fruit in New Bowls and New Places Doubles Lunchroom Sales

• Brian Wansink,

• David Just,
• Laura Smith

What Is in a Name? Giving Descriptive Names to Vegetables Increases Lunchroom Sales

• Brian Wansink,

• David Just,
• Laura Smith

Building Community Capacity to Make Environmental and Policy Change to Prevent Childhood Obesity: The Case of New York State's Eat Well Play Hard Community Projects

• Leigh Gantner,

• Jackson Sekhobo,

• Amy Koren-Roth,
• Linda Whalen

Creating a Food Web Site that Brings Together Gatekeepers From Farm to Factory to Fork

• Alice Henneman,

• Amy Peterson,
• Julie Albrecht,
• Georgia Jones,
• ...
• Cheryl Tickner,
• Lisa Franzen Castle,
• Donna Behrends

Farmers’ Markets in Women, Infants and Children Clinic Parking Lots Increase Access to Fresh Fruits and Vegetables

• Mary Concannon,

• David Martin,
• Mitchell Erauth

An Evaluation of EarthFriends: Improving Healthful Eating and Creating Gardeners, Chefs, and Vegetable Eaters

• Kathleen Porter,

• Lauren Thomas,
• Diane Blahut,
• Pamela Koch,
• Isobel Contento

Backyard Beginnings: Helping You Know How to Grow

• Karla Case

BodyWorks: A Toolkit for Healthy Teens and Strong Families

• Jodie Fishman,

• R. Ann Abercrombie,
• Amanda Marr Book

Kansas State University Human Nutrition (HN 400) Flexbook

• Brian Lindshield

Developing a Web-Based Educational Environment for Consumers and Professionals to Prevent and Control Diabetes: Diabetes Communities of Practice

• Nurgul Fitzgerald,

• Alexandra Grenci,

• Carol Turner,

• Robin Edelman,

• Diane Mincher

Effects of NutriPlus Program on Child Nutritional Status and Guardian's Nutrition Knowledge and Attitudes

• Soo-Kyung Lee,

• Yun-ae An

Understanding the Values and Beliefs of Canadian Organic Food Consumers

• Judy Sheeshka,

• Annalee Winter,
• John Cranfield

Globalization, Localization, and Food Culture: Perceived Roles of Social and Cultural Capital in Healthy Child Feeding in Japan

• Keiko Goto,

• Chihiro Ominami,
• Chunyan Song,
• Cindy Wolff,
• Nobuko Murayama

Identifying Kitchen Skills, Child-Feeding Practices, and Quality of Life of Rural Makers of Meals for Children 2 to 12 Years

• Douglas Mathews,

• William Hamilton,
• Adrienne White,
• Colin Windhorst,

• Janet Hock

A Content Analysis of Food Advertisements During Children's Television Programming

• Melanie Tracy Burns,

• Jillian Hurt

Canadian Consumers’ Understanding of Information on Food Packages: An Exploratory Study

• Judy Sheeshka,

• Lindzie O'Reilly,
• Jordan Bauman,
• Marissa Strano,
• Eliana Witchell

Cutting the Fat in School Lunch: Policies and Practices Are Linked to Total Fat Content

• Joanne Guthrie,

• Constance Newman,
• Lisa Mancino,
• Katherine Ralston

NC Cooperative Extension Service and SNAP-Ed Inspire Third Graders across North Carolina to Eat Smart and Move More

• Lindsay Hecht,

• Jenelle Williams,
• Carolyn Dunn

Parental Perceptions of School Meal Programs in Guilford County, North Carolina

• Sara Himmelrich,

• David Ribar,
• Lauren Haldeman

Healthy Foods First: Students Take the First Lunchroom Food 11% More Often Than the Third

• Brian Wansink,

• David Just

A Preliminary Evaluation of “Food Fight”: A High School Curriculum on Media Literacy, Nutrition, and Food Policy in New York City

• Deborah Grant,

• Carolyn Cohen,
• Isobel Contento,

• Pamela Koch,
• Heewon Lee

Using the Health Belief Model to Examine Food Handling Beliefs, Knowledge, and Practices among Families with Young Children

• Adeline Lum,

• Julie Albrecht,
• Christina Perry,

• Ruth Litchfield

4 Day Throw Away

• Katie James,

• Julie Albrecht,
• Carol Larvick,
• Carol Schwarz,
• Cindy Brison,
• Ruth Litchfield,

• Christopher Weishaar,

• Jan Temple

Which Workday Is Best to Send E-health Messages?

• Ardith Brunt,

• Larry Anenson Jr.

Differences in Nutrition Knowledge, Attitudes, and Beliefs Among Low-Income Hispanic and African American Women Caretakers

• Irene Acheampong,

• Lauren Haldeman

Environmental Portraits Help Program Evaluation, Recruiting, and Staff Morale

• Kari Bachman,

• Robert Yee

Experiential Foods Program Positively Affects Fruit and Vegetable Preferences, Cooking Attitudes, and Self-efficacy among Fourth Graders

• Leslie Cunningham-Sabo,

• Sara Groth,
• Barbara Lohse

Influence of Nutrition Education on Nutrition Knowledge of Life Skills Educators in Public Primary Schools in South Africa

• Wilna Oldewage-Theron,

• Abdulkadir Egal

Evaluation of Nutrition Education Manuals Used as Part of Life Skills by Educators in Public Primary Schools in South Africa

• Abdulkadir Egal,

• Wilna Oldewage-Theron

Design of a Nutrition and Physical Activity Web Site for Adolescents: Results from Formative Research

• Karen Cullen,

• Debbe Thompson,

• Carol Boushey

Preliminary Lessons Learned From a Multistrategy Nutrition Education Intervention

• Max Young,

• Julie Atwood,
• Leslie Beckstrom,
• Catia Chávez,
• Jini Puma,
• Anne Wilson

Food from the Farm: Results from a Growing Kindergarten Farm to School Program

• Annette Triplett,

• Ann Cohen

College Bulletin Boards as Nutrition Education Tools

• Lisa Sheldon

Tip of Your Tongue: A Tasty Experience for Teens—Food Tasting Methodology for Teens

• Lisa Sheldon,

• Doris Devadoss,
• Mindy Hackner

Demographic Variables Affecting Student Satisfaction and Retention in an On-line Introductory Nutrition Class

• Eileen Daniel

Accuracy of Parental Responses of Fourth-Grade Children's Usual Participation in School-Provided Meals

• Amy Paxton,

• Suzanne Baxter,
• Caroline Guinn,
• Christopher Finney,
• Julie Royer,
• Christina Devlin,
• Joshua Tebbs

Parent Advocates for Nutrition (PAN): Empowering Parents to Change the School Environment

• Catia Chávez,

• Max Young,
• Julie Atwood,
• Leslie Beckstrom,
• Jini Puma,
• Anne Wilson

Promoting Fruit and Vegetable Attitudes Among Low-Income Hispanic and White Elementary School Students

• Keiko Goto,

• Bianco-Simeral,
• Cindy Wolff

Cooperative Learning in Nutrition Through the Life Cycle: An Inside-Out Approach to Classroom Instruction

• L. Suzanne Goodell

Engaging Community Nutrition Students Through an In-depth Service-Learning Experience

• Natalie Cooke,

• L. Suzanne Goodell

Diet-Disease Relationship: What Do College Students Know?

• Krisha Thiagarajah,

• Mohammad Torabi,
• Alireza Geshnizjani

Michigan Team Nutrition Playbook for a Healthier School Environment

• Nicholas Drzal,

• Lisa Brown-Taylor,
• Kevin Sarb,
• Deborah Grischke,

• Janet Gaffke

Nutrition Education Program in a Classroom-Based Curriculum

• Yujin Oh,

• Jung-Hyun Kim,

• Youngmee Lee

Enjoy School Meals: Nutrition Education Textbook for Elementary School Students

• Yujin Oh,

• Youngmee Lee,

• Hyun nae Park,
• Min-June Lee,

• Woo Tae Jung,

• Youn Ju Choi,

• Soon Kyu Lee

Dietary Patterns among School Children in Abu Dhabi

• Serah Theuri,

• Carla Rudder

Service-Learning: Multidisciplinary Approach to Teaching College Students about Community Food Security

• Satoko Chika,

• Sarah Ash,
• Julie Grossman,
• Lucy Bradley,
• L. Suzanne Goodell

Michigan Team Nutrition, Youth Wellness Initiative, Success Stories

• Kevin Sarb,

• Nick Drzal,
• Janet Gaffke,
• Amber Rairigh

Comparing Learning Style Preferences of Dietetics Program Faculty and Dietetics Undergraduate Students

• Alena Clark,

• Alana Cline

Motivational Interviewing Curriculum Improves Counseling Skills of Nutrition Undergraduates

• Dawn Clifford,

• Hayley Fennessy,
• Michelle Neyman Morris