Zobrazeno 1 - 8 of 8 pro vyhledávání: '"Cluskey, Mary M."'
2
Dissertation/ Thesis
The devlopment and implementation of a structured on-the-job training (SOJT) model in one healthcare foodservice operation
Autor: Cluskey, Mary M.
This study involved the development and implementation of a model for providing structured on-the-job training (SOJT) in a healthcare foodservice operation. The model was developed to provide a structured method for conducting SOJT Events, the proces
Externí odkaz: http://hdl.handle.net/1957/27376
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3
Dissertation/ Thesis
Very high physical activity predicts higher diet quality in healthy young adults, as measured by the Healthy Eating Index 2005
Autor: Johnson, Angela K.
Physical inactivity and unhealthful diet are major risk factors for noncommunicable diseases, and strategies worldwide now focus on improving diet and encouraging physical activity (PA). Participation in PA lowers the risk for numerous chronic diseas
Externí odkaz: http://hdl.handle.net/1957/37939
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4
Dissertation/ Thesis
Influence of parental acculturation on family meals, parent child-feeding behaviors, and child eating patterns and habits in Asian and Hispanic families
Autor: Thomas, Julie E.
Acculturation, defined as the process of adopting the behaviors and beliefs of the dominant host culture, is often associated with dietary change and negative health outcomes, such as increased risk for obesity and diet-related diseases. The large an
Externí odkaz: http://hdl.handle.net/1957/30293
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6
Dissertation/ Thesis
Customers' perceptions of dietitian services in an Oregon community hospital
Autor: Schneider, Constance L.
The purpose of this research was to explore patients' perceptions of services provided by hospital dietitians. The two-phase study included: (1) personal interviews of thirty-one patients to determine service attributes believed important when receiv
Externí odkaz: http://hdl.handle.net/1957/27211
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7
Dissertation/ Thesis
Challenges and procedures relative to food safety in school foodservice
Autor: Giampaoli, Joan
The purpose of this two phased study was to determine the challenges to implementing food safety and hazard analysis and critical control point (HACCP) in school foodservice and the adherence to food safety procedures in 15 schools. In phase one, foo
Externí odkaz: http://hdl.handle.net/1957/25936
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