Fruits and Vegetable—How Do Meal Planners Feel about and Use Them? . IV. Attitudes Concerning Convenience, Nutritive Value, Quality, and Cost-Reference-Cited by-同舟云学术

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Fruits and Vegetable—How Do Meal Planners Feel about and Use Them? . IV. Attitudes Concerning Convenience, Nutritive Value, Quality, and Cost

Published:1961-02 Issue:2 Volume:38 Page:141-146
ISSN:0002-8223
Container-title:Journal of the American Dietetic Association
language:en
Short-container-title:Journal of the American Dietetic Association

Author:

Dunsing Marilyn,Bowles Karen

Publisher

Elsevier BV

Subject

Nutrition and Dietetics,Food Science

Reference8 articles.

1. What do we eat? In Food;Murray,1959

2. Pounds and percentages;Burk,1959

3. What the homemaker knows about nutrition. 2. Level of nutritional knowledge. 4. Her food problems, shopping habits, and sources of information;Young;J. Am. Dietet. A.,1956

4. What the homemaker knows about nutrition. 3. Relation of knowledge to practice;Young;J. Am. Dietet. A.,1956

5. Fruits and vegetables—how do meal planners feel about and use them? 1. Characteristics of consumer households. 2. Frequency of serving and preferences as to fresh and processed products. 3. Opinions on quality and purchase factors;Dunsing;J. Am. Dietet. A.,1961

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