Offering three-meal options in continuing care retirement communities may improve food intake of residents

Journal of Nutrition for the Elderly

Volumn 20, Issue 3, 2001, Pages 57-62

  Cluskey, Mary ^a  

^a OREGON STATE UNIVERSITY   (United States)

Author keywords

Continuing care retirement communities (CCRCs); Elderly nutrition; Long term care

Indexed keywords

EID: 42649104707     PISSN: 01639366     EISSN: 15408566     Source Type: Journal    
DOI: 10.1300/J052v20n03_06     Document Type: Article

References (0)