Whole-grain Continuing Education for School Foodservice Personnel: Keeping Kids from Falling Short

Journal of Nutrition Education and Behavior

Volumn 41, Issue 6, 2009, Pages 429-435

  Roth Yousey, Lori ^a   Barno, Trina ^a   Caskey, Mary ^a   Asche, Kimberly ^a   Reicks, Marla ^a  

^a UNIVERSITY OF MINNESOTA   (United States)

Author keywords

continuing education; school food service; whole grain food

Indexed keywords

ADULT; ARTICLE; ATTITUDE TO HEALTH; CATERING SERVICE; CEREAL; CHILD; CHILD NUTRITION; EDUCATION; FEMALE; HEALTH EDUCATION; HEALTH PROMOTION; HEALTH SERVICE; HUMAN; INTERVENTION STUDY; MALE; MANPOWER; METHODOLOGY; NUTRITIONAL SCIENCE; QUESTIONNAIRE; SCHOOL; STANDARD;

ADULT; CEREALS; CHILD; CHILD NUTRITION SCIENCES; CHILD NUTRITIONAL PHYSIOLOGICAL PHENOMENA; FEMALE; FOOD SERVICES; HEALTH EDUCATION; HEALTH KNOWLEDGE, ATTITUDES, PRACTICE; HEALTH PROMOTION; HUMANS; INTERVENTION STUDIES; MALE; MENU PLANNING; QUESTIONNAIRES; SCHOOLS;

EID: 70350494059     PISSN: 14994046     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jneb.2008.07.002     Document Type: Article

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