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2.
Development of a seasonal cookbook
by Roberson, Rosslyn, M.S.  California State University, Long Beach. 2016: 94 pages; 10118885.
3.
Canned Food Choices of College Students Using the Nuval ® Nutrient-Profiling System
by Detoya, Maria Stephanie, M.S.  California State University, Long Beach. 2017: 87 pages; 10638735.
5.
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.
6.
Development of a nutrition-based curriculum for farm-to-school programs for the fourth and fifth grades
by Kim, Grace, M.S.  California State University, Long Beach. 2013: 167 pages; 1527328.
7.
Implications of Community Supported Agriculture as Alternative Food Networks
by Agboola, Fayomi, Dr.P.H.  Loma Linda University. 2017: 171 pages; 10258446.
8.
A nutrition curriculum for firefighters
by Jensen, Laura, M.S.  California State University, Long Beach. 2014: 168 pages; 1526919.
9.
Hands-on nutrition and culinary intervention within a substance use disorder residential treatment facility
by Moore, Kristie, M.S.  California State University, Long Beach. 2015: 128 pages; 1598646.
11.
Development of a Nutrition Program with Emphasis on Use of Social Media for Middle School Students
by Martin, Rachel Lynn, M.S.  California State University, Long Beach. 2017: 170 pages; 10262069.
16.
Instructional school gardens: Opportunities for and barriers to scaling
by Sprague, Patricia, Ed.D.  Duquesne University. 2016: 231 pages; 10174088.
17.
Cooking attitudes, behaviors, and self-efficacy in relation to fruit and vegetable intake among young adults
by Minkow, Sarah D., M.S.  California State University, Long Beach. 2016: 77 pages; 10140471.
18.
Fruit and vegetable intake among Latina mothers and their children in relation to maternal self-efficacy and intention
by Beaudoin, Jessica C., M.S.  California State University, Long Beach. 2013: 86 pages; 1527304.
19.
Food Demand in Rural China: A Study of Rural Household Models
by Yan, Wenye, Ph.D.  The Ohio State University. 2007: 152 pages; 10835991.
20.
A garden-based nutrition and culinary activity curriculum for middle-school adolescents
by Katz, Shira, M.S.  California State University, Long Beach. 2013: 114 pages; 1523048.
21.
Nutrition and physical activity curriculum for before and after school daycares
by Parks, Krystyn, M.S.  California State University, Long Beach. 2014: 93 pages; 1528021.
23.
WIC Participant Fruit and Vegetable Intake in California
by Estrada, Lindsay, Ph.D.  Walden University. 2018: 114 pages; 10828829.
24.
Massachusetts Farmers' Markets: Contributions to Farmer Sales and Food Access
by Obadia, Jennifer, Ph.D.  Tufts University, Gerald J. and Dorothy R. Friedman School of Nutrition Science and Policy. 2011: 207 pages; 3481135.
25.
26.
Qualitative Evaluation of an After-School Youth Leadership Program Based on the Perceptions of the Program Participants
by Peterson, Caitlin M., M.S.  California State University, Long Beach. 2017: 74 pages; 10603415.
27.
Sustainability of the enrich project: A multi-case study
by Kenison, Kelli, Ph.D.  University of South Carolina. 2011: 120 pages; 3469141.
28.
Development of eating heart healthy: A nutrition education program for cardiac rehabilitation patients
by Slaton, Jessica Anne, M.S.  California State University, Long Beach. 2013: 155 pages; 1523077.
29.
Youth-led community garden program: A grant proposal
by Watson, Bethany, M.S.W.  California State University, Long Beach. 2016: 58 pages; 10065211.
30.
Clarifying Survey Questions
by Redline, Cleo D., Ph.D.  University of Maryland, College Park. 2011: 219 pages; 3461573.
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