Poor Nutrition — Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students
Citation(s)
Byker CJ, Farris AR, Marcenelle M, Davis GC, Serrano EL Food waste in a school nutrition program after implementation of new lunch program guidelines. J Nutr Educ Behav. 2014 Sep-Oct;46(5):406-11. doi: 10.1016/j.jneb.2014.03.009. Epub 2014 May 22.
Gase LN, McCarthy WJ, Robles B, Kuo T Student receptivity to new school meal offerings: assessing fruit and vegetable waste among middle school students in the Los Angeles Unified School District. Prev Med. 2014 Oct;67 Suppl 1:S28-33. doi: 10.1016/j.ypmed.2014.04.013. Epub 2014 Apr 16.
Hanks AS, Wansink B, Just DR Reliability and accuracy of real-time visualization techniques for measuring school cafeteria tray waste: validating the quarter-waste method. J Acad Nutr Diet. 2014 Mar;114(3):470-474. doi: 10.1016/j.jand.2013.08.013. Epub 2013 Oct 14.
Just DR, Wansink B, Hanks AS Chefs move to schools. A pilot examination of how chef-created dishes can increase school lunch participation and fruit and vegetable intake. Appetite. 2014 Dec;83:242-247. doi: 10.1016/j.appet.2014.08.033. Epub 2014 Aug 27.
Using Spices and Herbs to Increase Vegetable Intake Among Urban High School Students in the National School Lunch Program
Interventional studies are often prospective and are specifically tailored to evaluate direct impacts of treatment or preventive measures on disease.
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