Zobrazeno 1 - 9
of 9
pro vyhledávání: '"Rose Y. Tseng"'
Publikováno v:
Journal of the American Dietetic Association. 93:459-461
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3539bec3a2310baad7786646a72e6086
https://doi.org/10.1016/0002-8223(93)92297-b
https://doi.org/10.1016/0002-8223(93)92297-b
Publikováno v:
Journal of the American Dietetic Association. 86:1705-1708
California dietitians require skills in working with the large ethnic populations in that state. Cultural foods education needs must be identified and evaluated so that they can be appropriately addressed in the nutrition and dietetics curriculums. D
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1034d5f3ae190df881136daa91982404
https://doi.org/10.1016/s0002-8223(21)04181-x
https://doi.org/10.1016/s0002-8223(21)04181-x
Publikováno v:
Journal of Nutrition Education. 18:67-74
This article describes a method of assessing the nutritional quality of food. The method, based on relative nutrient density (nutrient-to-calorie ratio), involves determination of an Index of Nutritional Quality (INQ). For each food analyzed, an INQ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::64a3c51e5df971d1390657dd8afd8f22
https://doi.org/10.1016/s0022-3182(86)80229-1
https://doi.org/10.1016/s0022-3182(86)80229-1
Publikováno v:
Home Economics Research Journal. 7:356-360
The effects of varying proportions of textured soy protein (mixed with ground beef) on the evap orative loss, cooking yield, lipid content, lipid oxidation, and overall acceptability were studied in cooked patties containing 0 to 40 percent soy prote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::31d84b72a35d04559ce4e24cbf3eab11
https://doi.org/10.1177/1077727x7900700603
https://doi.org/10.1177/1077727x7900700603
Publikováno v:
Ecology of Food and Nutrition. 23:141-148
Knowledge of dietary habits and related factors is critical to the development of workable nutrition intervention programs. A survey of 5th, 8th and 11th grade Taipei school children gathered data on the following variables: food intake, eating patte
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc4ffeff412774b1104801c94c6356d1
https://doi.org/10.1080/03670244.1989.9991096
https://doi.org/10.1080/03670244.1989.9991096
Publikováno v:
Ecology of Food and Nutrition. 22:197-209
A dietary survey of 5th‐, 8th‐, and 11th‐grade Taipeil school children was conducted. From the 1,229 questionnaires and 274 interviews completed, mean intakes for eight different nutrients were calculated by sex and grade and compared to the re
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ad4a065d4ffb52184ecb72304e1b5855
https://doi.org/10.1080/03670244.1989.9991069
https://doi.org/10.1080/03670244.1989.9991069
Publikováno v:
Home Economics Research Journal. 6:171-175
Analyses of three commercial brands of tofu (soybean curd) were conducted to determine the calcium and phosphorus contents and the calcium/phosphorus ratios. The firm tofu, precipitated with calcium sulfate, contained over four times as much calcium
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de6c683bd46b36b2ccee905c8b85c015
https://doi.org/10.1177/1077727x7700600209
https://doi.org/10.1177/1077727x7700600209
Publikováno v:
Journal of the American Dietetic Association. 85:1607-1611
This study investigated whether graduates having a master's degree with 6 months of qualifying experience are as knowledgeable and perceived as being as competent as graduates having traditional bachelor's degrees with a 12-month internship. Twenty-n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d4fa6f0d533eb5f6805649d928f8589f
https://doi.org/10.1016/s0002-8223(21)03848-7
https://doi.org/10.1016/s0002-8223(21)03848-7
Autor:
Caroline H. Fee, Rose Y. Tseng
Publikováno v:
Journal of Nutrition Education. 14:87
For greatest effectIveness, nutritIOn educatIOn programs should be targeted to the specific needs and interests of the Intended audience (1). Researchers point out that the elderly constitute a group that has nutritional problems different from those
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::47a8a132105ecb54543e4414ef83c165
https://doi.org/10.1016/s0022-3182(82)80100-3
https://doi.org/10.1016/s0022-3182(82)80100-3