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151.
The effectiveness of mode of intervention methods on behavior change and weight status
by Beard-Bailey, Marchell, M.S.  California State University, Long Beach. 2014: 96 pages; 1527531.
152.
Experiences and Adaptations of Muslim Students on the Campus of California State University, Long Beach
by Afreen, Tanjeem, M.A.  California State University, Long Beach. 2018: 85 pages; 10978040.
153.
Fontana Community Health Assessment
by Guevarra, Crystle, M.S.H.S.  Western University of Health Sciences. 2015: 59 pages; 10112508.
155.
How Restaurant Customers with Food Allergies Seek and Share Information
by Plechlo, Dusana, D.B.A.  Grand Canyon University. 2019: 412 pages; 13903157.
156.
The Influx of Neo-Bistrots in France and Its Impact on French Cuisine
by Grissa, Cecilia Z., M.A.  The American University of Paris (France). 2013: 70 pages; 10305750.
157.
Selenium Partitioning and Food-Chain Transfer at the Salton Sea
by Tobin, Jennifer Marie, M.S.  University of California, Riverside. 2011: 82 pages; 1505610.
159.
A novel tool to evaluate Washington State grocery stores sale circulars food choices
by Kalu, Ijeoma Florence, M.S.  Bastyr University. 2015: 42 pages; 1593131.
160.
The myth of "the bottom line" in war, home, food, healthcare, and relationships
by Conley, Paul A., Ph.D.  Pacifica Graduate Institute. 2014: 221 pages; 3681276.
162.
Arthropod Communities and Passerine Diet: Effects of Shrub Expansion in Western Alaska
by McDermott, Molly Tankersley, M.S.  University of Alaska Fairbanks. 2017: 146 pages; 10616929.
164.
165.
Physical activity and red light foods consumed in ASPIRE-VA veterans
by Scaramella, Jacqueline, M.S.  California State University, Long Beach. 2013: 80 pages; 1527341.
166.
167.
Food safety education program for hospital foodservice workers
by Schulte, Tiffany Carole, M.S.  California State University, Long Beach. 2010: 112 pages; 1481770.
168.
Subtly Disfavored Consumption and Its Impact on Consumer Identity
by Louie, Lauren Jennifer, Ph.D.  University of California, Irvine. 2015: 129 pages; 3688535.
169.
Development of an intuitive eating program for high school freshman
by Powers, Jennifer, M.S.  California State University, Long Beach. 2010: 192 pages; 1490328.
170.
171.
The Village Market: New Columbia Goes Shopping for Food Justice
by Waddell, Jane Therese, Ph.D.  Portland State University. 2016: 332 pages; 10192781.
172.
"Tacos!, Burritos!, Tortas!": Migrant entrepreneurs' quest for economic mobility and safe spaces in Arizona
by Hidalgo, LeighAnna G., M.A.  California State University, Long Beach. 2012: 111 pages; 1522578.
173.
Development of a facility-specific dietary training program for diet technicians
by Peterson, Kelsey, M.S.  California State University, Long Beach. 2015: 181 pages; 1602560.
175.
A Comparison of Two Interventions to Treat Food Selectivity
by Garvey, Shannon C., M.S.  Northeastern University. 2011: 40 pages; 1497822.
176.
Food Labeling: An Assessment of Consumer Perception and Knowledge
by Marquez, Susana, M.S.  California State University, Long Beach. 2018: 98 pages; 10786074.
177.
Nature, Technology, & the Pursuit of Justice: Urban Agriculture Networks in San Diego County
by O'Neal, Blaire Michael, Ph.D.  University of California, Santa Barbara. 2019: 200 pages; 13900586.
178.
179.
Endocannabinoid Contributions to the Formation and Expression of Habitual Responding for Food and for Alcohol
by Gianessi, Carol Ann, Ph.D.  Yale University. 2018: 146 pages; 13851876.
180.
Youth-led community garden program: A grant proposal
by Watson, Bethany, M.S.W.  California State University, Long Beach. 2016: 58 pages; 10065211.
151 - 180 of 20029 displayed.
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