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  • Dental hygienists and dietary counseling : extent and quality

    Creator:
    Levy, Theresa A.
    Abstract:
    Nutrition and diet are significantly interrelated with oral health and disease. The control of diet and nutrient intake and good oral hygiene are important elements in the prevention and treatment of dental caries and periodontal disease. Prevention of dental disease is the major focus of dentistry today, and dietary counseling...
    Resource Type:
    Masters Thesis
    Full Text:
    : Extent and Quality. Abstract approved: Redacted for Privacy Carolyn A. Raab Nutrition and diet are

  • Dine right with MENu insight : a nutrition education program for men

    Creator:
    Freeh, Colleen B.
    Abstract:
    The purpose of this study was to develop and evaluate a nutrition education program for men on healthy eating when dining out. The Health Belief Model provided the basic framework to identify factors that would potentially motivate men over 40 to change their dietary behavior to reduce heart disease risk....
    Resource Type:
    Masters Thesis
    Full Text:
    „^., Carolyn A. Raab ^ The purpose of this study was to develop and evaluate a nutrition education program

  • On-line to healthy weighs : electronic messages for employed women on maintaining a healthy weight

    Creator:
    Sullivan, Angelique S.
    Abstract:
    A nutrition education program for employed women on maintaining a healthy weight was developed and evaluated. Delivery of eight messages (two per week for four weeks) by electronic mail was tested for effectiveness. The subjects were 243 members of the Oregon State University Office and Personnel Association who were randomly...
    Resource Type:
    Masters Thesis
    Full Text:
    Approved: Carolyh Raab A nutrition education program for employed women on maintaining a healthy

  • Fresh fish quality : consumer perceptions and need for indicators

    Creator:
    Hadlett, Heidi Marie
    Abstract:
    A sample of 398 rural and urban homemakers who participate in the Oregon State University Extension Home Economics study group program were surveyed to identify their perceptions of quality in fresh fish purchased for home use. The need for quality indicators on labels of fresh fish, and household practices pertaining...
    Resource Type:
    Masters Thesis
    Full Text:
    individuals. Carolyn Raab was a major influence in the direction of this research and provided editorial

  • Pesticides and produce : risk perceptions of extension clientele

    Creator:
    Love, Margaret L.
    Abstract:
    While there is growing public concern over the safety of the food supply, few studies have contrasted varying perceptions of pesticide risk. This study assessed and contrasted perceptions of three groups of Oregon State University Extension Service clientele (home food preservers, Master Gardener volunteers, commercial growers) and factors influencing these...
    Resource Type:
    Masters Thesis
    Full Text:
    A. Raab While there is growing public concern over the safety of the food supply, few studies

  • Herbal supplements and retirement facility residents : factors that predict usage

    Creator:
    Weng, Yao-Lin
    Abstract:
    The prevalence of herbal supplement use by the elderly and factors that influence regular versus occasional use were investigated in a group of independent residents of a continuing care retirement community in Salem, Oregon. A nine-page questionnaire was delivered to 402 residents of Capital Manor; 318 questionnaires were usable (84%...
    Resource Type:
    Masters Thesis
    Full Text:
    Supplements and Retirement Facility Residents: Factors that Predict Usage Abstract approved: Carolyn A

  • Culturally appropriate supermarket nutrition education for Mexican-American families

    Creator:
    Saldana, Tina Marie
    Resource Type:
    Masters Thesis
    Full Text:
    : , ri. r,„ Carolyn A. Ra^fel The purpose of this study was to develop and evaluate a culturally

  • Family food preservation plan [1992]

    Creator:
    Raab, Carolyn A.
    Abstract:
    Revised July 1992. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
    Resource Type:
    Learning Object
    Full Text:
    cups x 4 persons = 36 quarts Prepared by Carolyn Raab, Extension foods and nutri- tion specialist

  • Labeling preserved foods [2000]

    Creator:
    Raab, Carolyn A.
    Abstract:
    Labeling is just as important at home as it is for fairs, although it may not be quite as elaborate. At a later date, you’ll want to know what the product is and when you preserved it. You also may want to write down additional information about the way you...
    Resource Type:
    Learning Object
    Full Text:
    : Carolyn Raab, Extension foods and nutrition specialist, Oregon State University. Labeling Preserved Foods

  • Stop germs - kitchen clean-up

    Creator:
    Raab, Carolyn A.
    Abstract:
    Keep germs and flies away by washing dirty dishes every day. Either use a dishwasher or wash them by hand.
    Resource Type:
    Learning Object
    Full Text:
    /ec1552 Questions for Doctor Sal Monella Developed by Carolyn Raab, Extension foods and