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62.
Non-Price Competition in the California Women, Infants, and Children Program
by McLaughlin, Patrick Wade, Ph.D.  University of California, Davis. 2015: 123 pages; 3737002.
64.
Planning informed and ethical eating
by Hoffman, Gretchen, M.A.  Prescott College. 2010: 143 pages; 1473926.
65.
The Household Meals Project: Feeding Power
by Lindquist, Carol Shepherd, Ph.D.  State University of New York at Stony Brook. 2011: 276 pages; 3458225.
66.
Small Plots, Big Hopes: Factors Associated with Participation in an Urban Garden Project in Lesotho
by Noble, Charlotte Ann, M.A.  University of South Florida. 2010: 143 pages; 1483460.
70.
Using Regional Food Bank Resources To Best Serve Communities In Need
by Kahn, Samantha, M.A.  Saint Mary's College of California. 2015: 59 pages; 1599735.
71.
Assessing Teachers' Confidence in Implementing Food Allergy Emergency Plans
by Hawkins, Keturah-Elizabeth Harriett, Ph.D.  Walden University. 2017: 153 pages; 10273662.
72.
Organizing for Social Change: Grassroots Efforts to Reduce Food Insecurity
by Rose, Lindsey M., Ph.D.  Ohio University. 2012: 240 pages; 10631239.
73.
Product Development Considerations for Reformulation of Canned Cat Food Paté Using Texture Profile Analysis (TPA)
by Keegan, Katherine, M.S.  California State University, Long Beach. 2019: 95 pages; 22587619.
74.
Impact of television cooking shows on food preferences
by Fong, Yvonne, M.S.  California State University, Long Beach. 2015: 136 pages; 1603964.
75.
Food deserts: The spatial location of grocery retailers in urban areas
by Ware, Brandon Odell, Ph.D.  Washington State University. 2013: 133 pages; 3628895.
76.
Ethical Embodied Experience: Belonging through Tex-Mex Vegan Food
by Ruidant-Hansen, Chantelle, M.F.A.  The University of Texas at San Antonio. 2019: 64 pages; 13882981.
77.
Development of a nutrition-related curriculum for sustainable food waste management for foodservice operations
by Dair, Courtney, M.S.  California State University, Long Beach. 2015: 128 pages; 1597741.
79.
80.
Water Management Efficiency in the Food and Beverage Industry
by Reyes Torres, Maria Del C, D.B.A.  Walden University. 2016: 194 pages; 10106131.
82.
Defining the Food Movement in Sacramento, California: Branding America's Farm-to-Fork Capital
by Andrak, Dawnie M., M.A.  University of the Pacific. 2017: 76 pages; 10640827.
83.
Green Roof Vegetable Production in Three Different Growth Media
by Butts, Paula, M.S.  Southern Illinois University at Edwardsville. 2017: 54 pages; 10638972.
84.
Evaluation of dietary feeding stimulants for the sea urchin Lytechinus variegatus
by Bandolon, Adrian, Ph.D.  Texas A&M University - Corpus Christi. 2014: 110 pages; 3620606.
86.
The effects of high contrast colors in tableware on the level of food intake of women with dementia
by Nguyen, Caitlin, M.S.  California State University, Long Beach. 2013: 71 pages; 1524145.
87.
Food Demand in Rural China: A Study of Rural Household Models
by Yan, Wenye, Ph.D.  The Ohio State University. 2007: 152 pages; 10835991.
88.
Digesting Dystopia
by Carnes, Erin Kay, M.F.A.  The University of Iowa. 2011: 14 pages; 1499526.
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