976 resultados para United States. Veterans Administration. Department of Medicine and Surgery
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Title from cover.
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Mode of access: Internet.
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Item 1009-B-5, 1009-C-5 (microfiche)
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Mode of access: Internet.
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"April 2000."
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v.1.Summary and recommendations.--v.2.Automatic ship control and communications systems.--v.3.Appendices to 262 R 0012.--v.3.Appendices to 262 R 0012.--v.4.automatic control of engineering functions.--v.5.Appendices to 262 R 0014.--v.6.Powerplants and auxiliaries for automated ships.--v.7.Economic aspects of automation.--v.8.Legal implications of automation.
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Mode of access: Internet.
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John H. Bankhead, subcommittee chairman.
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1881/82-1893/94 issued in the series of Treasurey Dept. Documents; 1936/37-1939/41 in the Bureau of Marine Inspection and Navigation series of Reports as Report series no. [1], 4, 8, and 11.
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At head of title: Department of Commerce and Labor. Bureau of the Census. E. Dana Durand, director.
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At head of title: Department of commerce and labor. Bureau of the census. E. Dana Durand, director.
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"October 22, and 23, 1985"--Pt. 1. -- May 13, 1986--pt. 2.
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Distributed to some depository libraries in microfiche.
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Item 1040-A, 1040-B (microfiche)
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How children rate vegetables may be influenced by the preparation method. The primary objective of this study was for first grade students to be involved in a cooking demonstration and to taste and rate vegetables raw and cooked. First grade children of two classes (N= 52: 18 boys and 34 girls (approximately half Hispanic) that had assented and had signed parental consent participated in the study. The degree of liking a particular vegetable was recorded by the students using a hedonic scale of five commonly eaten vegetables tasted first raw (pre-demonstration) and then cooked (post-demonstration). A food habit questionnaire was filled out by parents to evaluate their mealtime practices and beliefs about their child’s eating habits. Paired sample t-tests revealed significant differences in preferences for vegetables in their raw and cooked states. Several mealtime characteristics were significantly associated with children’s vegetable preferences. Parents who reported being satisfied with how often the family eats evening meals together were more likely to report that their child eats adequate vegetables for their health (p=0.026). Parents who stated that they were satisfied with their child’s eating habits were more likely to report that their child was trying new foods (p<.001). Cooking demonstrations by nutrition professionals may be an important strategy that can be used by parents and teachers to promote vegetable intake. It is important that nutrition professionals provide guidance to encourage consumption of vegetables for parents so that they can model the behavior of healthy food consumption to their children.