Increasing the Consumption of Environmentally Friendly Foods in a University Dining Hall Using Menu Item Placement

by Cinzia Franchini, Carole Bartolotto, Francesca Scazzina, Catherine L. Carpenter, Wendelin Slusser
Published 2023-09-01

Nutrition Education in Medical Schools: What do Medical Students Think?

by Shanika Boyce, Huan V Dong, Alma Guerrero, Christine Thang, Cambria Garell, Catherine Carpenter, Wendelin Slusser
Published 2023-10-01

Impact of a Teaching Kitchen Curriculum for Health Professional Trainees in Nutrition Knowledge, Confidence, and Skills to Advance Obesity Prevention and Management in Clinical Pra...

by Christine K. Thang, Alma D. Guerrero, Cambria L. Garell, Janet K. Leader, Erica Lee, Kevin Ziehl, Catherine L. Carpenter, Shanika Boyce, Wendelin Slusser
Published 2023-09-01

Impact of a Scalable, Multi-Campus “Foodprint” Seminar on College Students’ Dietary Intake and Dietary Carbon Footprint

by Hannah Malan, Ghislaine Amsler Challamel, Dara Silverstein, Charlie Hoffs, Edward Spang, Sara A. Pace, Benji Lee Reade Malagueño, Christopher D. Gardner, May C. Wang, Wendelin Slusser, Jennifer A. Jay
Published 2020-09-01

Evaluation of the University of California Diabetes Prevention Program (UC DPP) Initiative

by Maryam Gholami, Nicholas J. Jackson, Un Young Rebecca Chung, O. Kenrik Duru, Kelly Shedd, Samantha Soetenga, Tamara Loeb, David Elashoff, Alison B. Hamilton, Carol M. Mangione, Wendelin Slusser, Tannaz Moin
Published 2021-09-01