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The availability and an assessment of the nutritionally-relevant information from 100 medical records of ambulatory residents in ten special care units (SCU) for Alzheimer's patients was determined.… (More)
Abstract Student recruitment is an important and integral part of any successful dietetic education program. The purpose of this study was to measure the timeliness and quality of responses to a… (More)
Soymilk (4% and 6% solids) was substituted for lowfat milk in chocolate pudding, tomato soup and baked egg custard. The substitution of soymilk produced a less viscous pudding that was darker in… (More)
Abstract Some consumer advocates oppose the use of bovine somatotropin (BST), a hormone that can be produced through biotechnology, to increase milk production. The purpose of this study was to… (More)
Patients with Alzheimer's disease (AD) are particularly vulnerable to many of the risk factors of malnutrition. The delivery of nutritional care to these patients is an essential component in… (More)