Zobrazeno 1 - 10 of 98 pro vyhledávání: '"Mary B. Gregoire"'
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Knowledge, use and perceptions of probiotics and prebiotics in hospitalised patients
Autor: Anne Uzueta, Melanie Betz, Cassandra Mae Vanderwall, Mary B. Gregoire, Gretchen Witowich, Heather E. Rasmussen
Publikováno v: Nutrition & Dietetics. 72:261-266
Aim Little is known about inpatient probiotic and prebiotic consumption or beliefs, despite their increase in availability. Therefore, the purpose of this research was to assess inpatient knowledge, use and perceptions of probiotics and prebiotics. M
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d3c1d34c83dfc7cc334a6c8755cefffa
https://doi.org/10.1111/1747-0080.12177
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6
Comparison of recycling outcomes in three types of recycling collection units
Autor: Mary B. Gregoire, Gretchen Witowich, Heather E. Rasmussen, Ashley Andrews
Publikováno v: Waste Management. 33:530-535
Commercial institutions have many factors to consider when implementing an effective recycling program. This study examined the effectiveness of three different types of recycling bins on recycling accuracy by determining the percent weight of recycl
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2859b96728c23e370f1c83f60243e4c2
https://doi.org/10.1016/j.wasman.2012.08.018
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7
College and university dining services administrators' intention to adopt sustainable practices
Autor: Chao‐Jung (Rita) Chen, Mack C. Shelley, Mary B. Gregoire, Susan W. Arendt
Publikováno v: International Journal of Sustainability in Higher Education. 12:145-162
PurposeThe purpose of this paper is to examine college and university dining services administrators' (CUDSAs) intention to adopt sustainable practices.Design/methodology/approachThe theory of planned behavior (TPB) including constructs of subjective
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8aa0f2afe21117e5700a0d3395a8f3f6
https://doi.org/10.1108/14676371111118200
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8
Assessing Costs of Using Local Foods in Independent Restaurants
Autor: Catherine Strohbehn, Mary B. Gregoire, Amit Sharma
Publikováno v: Journal of Foodservice Business Research. 12:55-71
The purpose of this article was to assess process and production costs that a convenience sample of restaurants in the Midwestern region of the United States incurred using locally produced foods versus sourcing food products through national supplie
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::8816a8f5f03d080ede294c1a724a5874
https://doi.org/10.1080/15378020802672089
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10
Registered Dietitians' Coding Practices and Patterns of Code Use
Autor: Audrey C. McCool, Jane V. White, Keith T. Ayoob, Scott Parrott, Kim N. Thomsen, Susan H. Ramsey, Pam Michael, Melinda A. Benedict, Robert L. Howard, Tori Bender, Michele D. Chynoweth, Mary B. Gregoire, Charlotte Thiessen, Esther F. Myers
Publikováno v: Journal of the American Dietetic Association. 108:1242-1248
Coding, coverage, and reimbursement are vital to the clinical segment of our profession. The objective of this study was to assess understanding and use of the medical nutrition therapy (MNT) procedure codes. Its design was a targeted, cross-sectiona
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03cac788b61b92e73cce4814a48c3adc
https://doi.org/10.1016/j.jada.2008.04.015
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