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    1. And now a word from our sponsors: how to create an effective nutrition television commercial

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    2. Assessment of perceptions of nutrition knowledge and disease using a group interactive system: the Perception Analyzer

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    4. Beliefs about food supply safety : a study of cooperative extension clientele

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    5. Comparison of food groups and health claims appearing in food advertisements in 3 popular magazine categories

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    6. Conflict of interest: an important issue in nutrition research and communication

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    7. Consumer attitudes on food irradiation

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    8. Consumer perception of risk associated with eating genetically engineered soybeans is less in the presence of a perceived consumer benefit

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    9. Design and development of food safety knowledge and attitude scales for consumer food safety education

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    11. Factors influencing nutrition education for patients with low literacy skills

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    12. Fit for the future: outcomes of a nutrition education program

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    14. Food advertisements during children's Saturday morning television programming: are they consistent with dietary recommendations?

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    15. Food label use and its relation to dietary intake among U.S. adults

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    16. Food nutrition label use is associated with demographic, behavioral and psychosocial factors and dietary intake among African Americans in North Carolina

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    18. How to write for the public

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    19. Is there a consumer backlash against the diet and health message?

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    20. Knowledge, barriers and stage of change as correlates of fruit and vegetable consumption among urban and mostly immigrant black men

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    21. More effective nutrition label formats not necessarily preferred

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    22. Motivating 18 to 24 Year Olds to Increase Their Fruit and Vegetable Consumption

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    23. Nutrition and food industry professionals' opinions about the nutrition label and its components

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    24. Obstacles to nutrition labeling in restaurants

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    25. Paucity of nutrition and food safety "news you can use" reveals opportunity for dietetics practitioners

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    30. Reported adoption of dietary fat and finer recommendations among consumers

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    31. Restaurant employees' perception of barriers to three food safety practices

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    32. Sociodemographic, knowledge and attitudinal factors related to meat consumption in the United States

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    33. Stereotypes associated with a low-fat diet and their relevance to nutrition education

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    34. The 30-second effect: an experiment revealing the impact of television commercials on food preferences of preschoolers

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    35. The obesity crisis: don't blame it on the pyramid

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    37. Urban food legends: fighting the hype

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    38. Use of a risk communication model to evaluate dietetics professionals’ viewpoints on genetically engineered foods and crops

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    39. Use of eating-pattern messages to evaluate changes in eating behaviors in a worksite cholesterol education program

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    40. Use of food nutrition labels is associated with lower fat intake

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    41. Why eat at fast-food restaurants: reported reasons among frequent consumers

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