Nurses and Dietitians Differ in Food Safety Information Provided to Highly Susceptible Clients

Journal of Nutrition Education and Behavior

Volumn 45, Issue 2, 2013, Pages 102-108

  Buffer, Janet ^a   Kendall, Patricia ^b   Medeiros, Lydia ^a   Schroeder, Mary ^b   Sofos, John ^b  

^a OHIO STATE UNIVERSITY   (United States)

^b Department of Environmental and Radiological Health Sciences   (United States)

Author keywords

Counseling; Dietitians; Education; Food safety; Highly susceptible populations; Nurses

Indexed keywords

ADOLESCENT; ADULT; AGED; ARTICLE; COMPARATIVE STUDY; CONSUMER HEALTH INFORMATION; CROSS-SECTIONAL STUDY; DIETETICS; EVIDENCE BASED PRACTICE; FOOD HANDLING; FOOD SAFETY; HEALTH EDUCATION; HUMAN; IMMUNOCOMPROMISED PATIENT; INTERNET; METHODOLOGY; MIDDLE AGED; MOTIVATION; NURSE; PSYCHOLOGICAL ASPECT; RISK FACTOR; STANDARD;

ADOLESCENT; ADULT; AGED; CONSUMER HEALTH INFORMATION; CROSS-SECTIONAL STUDIES; DIETETICS; EVIDENCE-BASED PRACTICE; FOOD HANDLING; FOOD SAFETY; HEALTH EDUCATION; HUMANS; IMMUNOCOMPROMISED HOST; INTERNET; MIDDLE AGED; MOTIVATION; NURSES; RISK FACTORS; YOUNG ADULT;

EID: 84875264126     PISSN: 14994046     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.jneb.2012.03.001     Document Type: Article

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