Index Catalog // ScholarsArchive@OSU

A case study : nutrition quality of school lunches selected and consumed by third graders from food pyramid choices menus before and after a nutrition education intervention

Creator:: Batdorf, Caryl L.
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Nutrition and Food Management presented on December 10. 1998. Title: A

Food, energy, and nutrient content of food pyramid choice menus, as offered to and as eaten by third graders

Creator:: Long, Russell, 1972-
Abstract:: This was an observational study of the food and nutrient contribution of lunches in the Food Pyramid Choices Menu system as offered to and eaten by 93 third graders participating from two schools in the Reynolds school district in Oregon. In response to current public health concerns in the U.S....
Resource Type:: Masters Thesis
Full Text:: Master of Science in Nutrition and Food Systems Management presented on March 19. 1998. Title: Food

Oregon licensed dietitians' perceived knowledge, attitudes, subjective norms, and intentions with respect to using diet as complementary medicine : a study in the Theory of Reasoned Action

Creator:: Lee, Yi-Kyoung
Resource Type:: Masters Thesis
Full Text:: Master of Science in Nutrition and Food Management presented on October 16. 1998. Title: Oregon

Nutrient intake and sources of fat in the diets of college students

Creator:: Selvy, Theresa A.
Abstract:: Dietary guidelines recommend that Americans consume no more than 30 percent of energy intake from fat. The most recent national survey reported that U.S. women consume about 36 percent of energy from fat. Very little is presently known about the fat intake, or food sources of fat in the diets...
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Nutrition and Food Management presented on January 17, 1989. Title

Food choice and factors influencing food choices of young adult exercisers and non-exercisers in Oregon

Creator:: Hoos, Teresa M.
Abstract:: This study contributes to a growing body of knowledge about diet and about exercise behaviors of young adults. This information is needed if we are to plan public health campaigns designed to reduce the risk of chronic disease through more healthful eating habits and a more active lifestyle. A questionnaire...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Nutrition and Food Management presented on March 14, 1996. Title: Food Choices

Relationship between total, axial and peripheral bone mineral density, lifetime milk consumption and lifetime physical activity in elderly mothers and their premenopausal daughters

Creator:: Ulrich, Cornelia M.
Resource Type:: Masters Thesis
Full Text:: of Master of Science in Nutrition and Food Management presented on December 9,1992

Dietary behavior and body composition parameters among self-reported exercising and non-exercising elderly women

Creator:: Bell, Kathleen A.
Abstract:: The percentage of the American population who are 65 years old or older is rapidly increasing, especially the proportion of women. It is becoming crucial to encourage lifestyle behaviors that will enable senior women to remain in optimal health. Following the 1990 Dietary Guidelines' recommendations to limit fat intake and...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Nutrition and Food Management presented on March 15. 1993. Title: Dietary

Energy and nutrient intake, and body composition of elderly women with different ages and levels of physical activity

Creator:: Bell, Elizabeth J.
Abstract:: The US population over the age of 65 years is growing rapidly, with elderly women outnumbering men by 50 percent. Studies show that aging is often accompanied by reduced energy intake, inadequate nutrition, and the loss of lean body mass with a subsequent increase in body fat, as well as...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Nutrition and Food Management presented on March 17. 1993 . Title

Meals Made Easy for Diabetes : evaluation of a diabetes meal planning and nutrition education curriculum

Creator:: Greenberg, Jeri R.
Abstract:: The objective of this evaluation was to determine whether the Meals Made Easy for Diabetes curriculum, using the Idaho Plate Method, positively affected participants' fruit, vegetable, and fat intake and their confidence to make appropriate food choices in potentially challenging situations. Adults with a self-reported diagnosis of diabetes (n=132) supplied...
Resource Type:: Masters Thesis

ScholarsArchive@OSU

A case study : nutrition quality of school lunches selected and consumed by third graders from food pyramid choices menus before and after a nutrition education intervention

Food, energy, and nutrient content of food pyramid choice menus, as offered to and as eaten by third graders

Oregon licensed dietitians' perceived knowledge, attitudes, subjective norms, and intentions with respect to using diet as complementary medicine : a study in the Theory of Reasoned Action

Nutrient intake and sources of fat in the diets of college students

Food choice and factors influencing food choices of young adult exercisers and non-exercisers in Oregon

Relationship between total, axial and peripheral bone mineral density, lifetime milk consumption and lifetime physical activity in elderly mothers and their premenopausal daughters

Dietary behavior and body composition parameters among self-reported exercising and non-exercising elderly women

Energy and nutrient intake, and body composition of elderly women with different ages and levels of physical activity

Meals Made Easy for Diabetes : evaluation of a diabetes meal planning and nutrition education curriculum

Limit your search

Academic Affiliation

Advisor

Commencement Year

Committee Member

Creator

Date

Decade

Degree Field

Degree Level

Degree Name

Language

License

Non-Academic Affiliation

Peer Reviewed

Resource Type

Rights Statement

Subject

Search Constraints

Search Results

Limit your search