Search Results - "Litchfield, Ruth E."

Socio-Ecological Barriers to Dry Grain Pulse Consumption among Low-Income Women: A Mixed Methods Approach by Palmer, Shelly M, Winham, Donna M, Oberhauser, Ann M, Litchfield, Ruth E

“…The purpose of this study was to determine the socio-ecological influences on dry grain pulse consumption (beans, peas, lentils, chickpeas) among…”
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Leftovers and Other Food Safety Information for iPhone/iPad Application (“Smartphone” Technology) by Albrecht, Julie A., PhD, RD, Larvick, Carol, MS, Litchfield, Ruth E., PhD, RD, Weishaar, Christopher, BS

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Effects of a Culinary Boot Camp intervention on food/nutrition aptitudes and dietary intake of college students by Szczepanski, Jessica Rose, Litchfield, Ruth E., Beirman, Erica A., Nolting, Lisa M., Genschel, Ulrike

“…Objective: College is characterized by transition, students shifting from dependence to independence in numerous roles/responsibilities. Deficiencies in…”
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Can an Immersion in Wellness Camp Influence Youth Health Behaviors? by Mabary-Olsen, Elizabeth A, Litchfield, Ruth E, Foster, Randal, Lanningham-Foster, Lorraine, Campbell, Christina

“…Summer 4-H camps present an untapped opportunity for advancement of mission mandates. The project reported here immersed campers in healthy living experiential…”
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Perceived barriers to community-based health promotion program participation by Gatewood, Jody G, Litchfield, Ruth E, Ryan, Sandra J, Geadelmann, Jill D Myers, Pendergast, Jane F, Ullom, Karen K

“…To examine barriers and self-efficacy relative to attendance at a cardiovascular risk reduction program. Subjects (N=161) represented 3 levels of program…”
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P52: Factors Influencing Behavior Outcomes of Expanded Food and Nutrition Education Program (EFNEP) and Food Stamp Nutrition Education (FSNE) Participants by Hoover, Justine R., MS, Martin, Peggy A., MS, RD, SPHR, Litchfield, Ruth E., PhD, RD, LD

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Nutrition Education Delivered at the State Fair: Are Your Portions in Proportion? by Litchfield, Ruth E., Penisten, Mary Beth

“…Portion distortion, in the retail food industry and at home, is contributing to Americans' expanding waistlines. The public needs to be aware of portion…”
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A Summative Evaluation of a Food Safety Social Marketing Campaign "4-Day Throw-Away" Using Traditional and Social Media by James, Katie J, Albrecht, Julie A, Litchfield, Ruth E, Weishaar, Christopher A

“…Foodborne illnesses remain a common problem in the United States. Focus group results indicated that lack of knowledge and improper handling of leftovers were…”
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Mixed methods evaluation of nutrition education for limited resource audiences by Skalka, Amanda, Francis, Sarah, Genschel, Ulrike, Litchfield, Ruth

“…This paper presents an exploratory evaluation of pilot nutrition education programs, Plan Shop Save Cook (PSSC). Behavior change between two nutrition…”
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Relationships Between Intern Characteristics, Computer Attitudes, and Use of Online Instruction in a Dietetic Training Program by Litchfield, Ruth E., Oakland, Mary Jane, Anderson, Jean A.

“…Changes in health care and educational technology instigated the use of interactive online instruction in this preprofessional training program. Cooperative…”
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Promoting and Evaluating Competence in On-Line Dietetics Education by LITCHFIELD, RUTH E., OAKLAND, MARY JANE, ANDERSON, JEAN

“…Professional organizations, such as the American Dietetic Association are challenged to assure competency of their practitioners. Competency includes…”
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preceptor focus group approach to evaluation of a dietetic internship by Kruzich, L.A, Anderson, J, Litchfield, R.E, Wohlsdorf-Arendt, S, Oakland, M.J

“…Geographical dispersion of preceptors within dietetic internship programs creates educational challenges. Iowa State University's dietetic internship utilizes…”
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Improving Dietetics Education with Interactive Communication Technology by LITCHFIELD, RUTH E, OAKLAND, MARY JANE, ANDERSON, JEAN A

“…Changes occurring in health care, education, and technology are altering dietetics education. A model of learner-centered, cooperative, distance education…”
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Fresh Produce in Rural Iowa: Availability and Accessibility by Lasley, Emily C.K., Litchfield, Ruth E.

“…Fruit and vegetable consumption does not meet current recommendations despite many benefits of consuming a diet rich in fruits and vegetables. Limited success…”
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P74 by Litchfield, Ruth E., Woolston, Jennifer, Thorius, Julia, Wendland, Janet

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P74: Type and Prevalence of Vending in Iowa's Schools by Litchfield, Ruth E., Woolston, Jennifer, Thorius, Julia, Wendland, Janet

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Oral Contraceptives and Fat Patterning in Young Adult Women by LITCHFIELD, RUTH E., GRUNEWALD, KATHARINE K.

“…Ninety white nulliparous young women (18—26 years of age) participated in a double-blind study designed to compare fat patterning and other physical…”
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Influence of School Environment on Student Lunch Participation and Competitive Food Sales by Litchfield, Ruth E, Wenz, Betsy

“…Purpose/Objectives: The school nutrition environment includes food policy and practices, advertising, and presence of competitive foods (CF). CF provide…”
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