Journal of Nutrition Education and Behavior volume 51, issue 1
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19 Moving On!: A Transition Program for Promoting Healthy Eating and an Active Lifestyle Among Student-Athletes After College; 20 Create Better Health: A Practical Approach to Improving Cooking Skills and Food Security; 21 Be Active Your Way: A Guide for Adults; 22 Kid Approved Healthy Snacks Cookbook; 23 Farm to Fork Fun!; 24 5 Minute Food and the Environment Activities.
3 Professional Development and Volunteerism Can Go Hand in Hand; 4 A Review of 2018; 5 Position of the Society for Nutrition Education and Behavior: The Importance of Including Environmental Sustainability in Dietary Guidance; 6 Advertising Susceptibility and Youth Preference for and Consumption of Sugar-Sweetened Beverages: Findings from a National Survey; 7 Perceived Parental and Peer Social Support Is Associated With Healthier Diets in Adolescents; 8 School Policy on Drinking and Toilets: Weaknesses and Relation With Children's Hydration Status; 9 Role of the Elementary School Cafeteria Environment in Fruit, Vegetable, and Whole-Grain Consumption by 6- to 8-Year-Old Students; 10 An Assessment of Perceived Barriers to Farmers’ Market Access; 11 Fruit and Vegetable Preferences and Practices May Hinder Participation in Community-Supported Agriculture Among Low-Income Rural Families; 12 School Lunch Environmental Factors Impacting Fruit and Vegetable Consumption; 13 Juice Displaces Milk and Fruit in High School Lunches; 14 Relationship Between Perceptions of Obesity Causes and Weight Loss Expectations Among Adults; 15 Food Sources for Homeless Youth: An Evaluation of Food Availability at a Homeless Youth Drop-In Center; 16 Home Environment-Focused Intervention Improves Dietary Quality: A Secondary Analysis From the Healthy Homes/Healthy Families Randomized Trial; 17 Being Motivated by Nutrition Is Associated With Healthy Home Food Environment of Supplemental Nutrition Assistance Program (SNAP) Recipients; 18 Barriers to Food Literacy: A Conceptual Model to Explore Factors Inhibiting Proficiency;
3 Professional Development and Volunteerism Can Go Hand in Hand; 4 A Review of 2018; 5 Position of the Society for Nutrition Education and Behavior: The Importance of Including Environmental Sustainability in Dietary Guidance; 6 Advertising Susceptibility and Youth Preference for and Consumption of Sugar-Sweetened Beverages: Findings from a National Survey; 7 Perceived Parental and Peer Social Support Is Associated With Healthier Diets in Adolescents; 8 School Policy on Drinking and Toilets: Weaknesses and Relation With Children's Hydration Status; 9 Role of the Elementary School Cafeteria Environment in Fruit, Vegetable, and Whole-Grain Consumption by 6- to 8-Year-Old Students; 10 An Assessment of Perceived Barriers to Farmers’ Market Access; 11 Fruit and Vegetable Preferences and Practices May Hinder Participation in Community-Supported Agriculture Among Low-Income Rural Families; 12 School Lunch Environmental Factors Impacting Fruit and Vegetable Consumption; 13 Juice Displaces Milk and Fruit in High School Lunches; 14 Relationship Between Perceptions of Obesity Causes and Weight Loss Expectations Among Adults; 15 Food Sources for Homeless Youth: An Evaluation of Food Availability at a Homeless Youth Drop-In Center; 16 Home Environment-Focused Intervention Improves Dietary Quality: A Secondary Analysis From the Healthy Homes/Healthy Families Randomized Trial; 17 Being Motivated by Nutrition Is Associated With Healthy Home Food Environment of Supplemental Nutrition Assistance Program (SNAP) Recipients; 18 Barriers to Food Literacy: A Conceptual Model to Explore Factors Inhibiting Proficiency;
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2019
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Springer
