nr |
titel |
auteur |
tijdschrift |
jaar |
jaarg. |
afl. |
pagina('s) |
type |
1 |
A New Outlook for Community Nutrition1
|
PETT Ph.D., M.D., L.B. |
|
|
23 |
1 |
p. 13-15 |
artikel |
2 |
Book Reviews
|
|
|
|
23 |
1 |
p. 47 |
artikel |
3 |
Contents
|
|
|
|
23 |
1 |
p. 3-4 |
artikel |
4 |
Current Literature
|
|
|
|
23 |
1 |
p. 48-66 |
artikel |
5 |
Dietetics and the Veteran1
|
HAWLEY M.D., PAUL R. |
|
|
23 |
1 |
p. 3-5 |
artikel |
6 |
Epidemiology of the Dining Table1
|
RICE M.D., THURMAN B. |
|
|
23 |
1 |
p. 22 |
artikel |
7 |
Food and the Mentally III1
|
TALLMAN M.D., FRANK F. |
|
|
23 |
1 |
p. 6-7 |
artikel |
8 |
I. How to Start Planning
|
|
|
|
23 |
1 |
p. 34-37 |
artikel |
9 |
III. The Meat and Fish Unit
|
|
|
|
23 |
1 |
p. 39-40 |
artikel |
10 |
II. Receiving and Storage
|
|
|
|
23 |
1 |
p. 37-39 |
artikel |
11 |
IV. The Vegetable Unit
|
|
|
|
23 |
1 |
p. 40-41 |
artikel |
12 |
Loans for Graduate Study in Nutrition and Dietetics
|
|
|
|
23 |
1 |
p. 31 |
artikel |
13 |
New Aspects of the Food Poisoning Problem1
|
HUSSEMANN, DOROTHY L. |
|
|
23 |
1 |
p. 16-21 |
artikel |
14 |
News Notes
|
|
|
|
23 |
1 |
p. 66-72 |
artikel |
15 |
Planning the Floor Layout for the Food Service Department—Part I
|
|
|
|
23 |
1 |
p. 34 |
artikel |
16 |
Production Management in Today’s Kitchen1
|
MITCHELL, MARGARET L. |
|
|
23 |
1 |
p. 25-30 |
artikel |
17 |
Psychologically Significant Factors in the Nntrition Interview1
|
BABCOCK M.D., CHARLOTTE G. |
|
|
23 |
1 |
p. 8-12 |
artikel |
18 |
Rena S. Eckman
|
|
|
|
23 |
1 |
p. 31-33 |
artikel |
19 |
The Dietitian of the Future1
|
MACLACHLAN, MABU |
|
|
23 |
1 |
p. 1-2 |
artikel |
20 |
VII. The Salad Unit
|
|
|
|
23 |
1 |
p. 45-47 |
artikel |
21 |
VI. The Baker’s Unit
|
|
|
|
23 |
1 |
p. 44-45 |
artikel |
22 |
V. The Cook’s Unit
|
|
|
|
23 |
1 |
p. 42-44 |
artikel |