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Master’s Projects from 2019

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Impact of Diet on the Pathogenesis of Alzheimer’s Disease, Katherine Faith Neder Bechdol

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Implementation of a Finger Foods Diet for Adults with Dementia, Christina Gilboy, Anita Nucci, and Jessica White

Winning the Hunger Game: Fighting Hunger with More than Food, Trang Pham

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Nutrition and the Gut Microbiome: General Recommendations for the Microbiota Enrichment Program Website, Karen Riggs

Master’s Projects from 2018

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Implementation Evaluation: Grady’s Fruit and Vegetable Prescription Program, Sara Atcheson

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Best Practices of the Atlanta Community Food Bank Wellness Program: Improving Food Security and the Occurrence of Chronic Disease Amongst the Food Insecure, Barbara Leydecker

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Harvest of the Month Kits for Four to Five-Year-Olds in Early Care and Education Settings, Diana Beach Myers

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Harvest of the Month Kits for Early Care and Education Settings, Diana B. Myers, Jessica D. Todd, Abbie Chaddick, Erin Croom, and Gina Cook

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Development of a Recipe Book for Customers Who Shop at Dollar General® Stores, Mary Alice Shreve

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Best Practices for Nutrition Education in Wholesome Wave Georgia's Fruit and Vegetable Prescription Programs, Jennifer Weissman

Master’s Projects from 2017

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Review of Nutrition Requirements and Growth after Pediatric Intestinal Transplantation, Anita Nucci, Kathleen Crim, and Barbara Hopkins

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Nutritional Outcome Measures of Preadolescents and Adolescents Diagnosed with Anorexia Nervosa after Receiving Nasogastric Feedings versus Oral Diet upon Hospitalization, Anita Nucci, Sarah T. Henes, and Jessica Williamson

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Length of Exclusive Breastfeeding and Obesity Risk in Children at Risk for Type 1 Diabetes, Krista Whitfield, Anita M. Nucci, and Barbara Hopkins

Master’s Projects from 2016

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The Relationship between Sun Exposure, Dietary Vitamin D and Muscle Soreness in Collegiate Football Players, Emily M. Goodman

Master’s Projects from 1981

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Cookbook Recipes for Participants in Grady's Fruit and Vegetable Prescription Program, Stephanie L. Turner and Jessica Todd