Food mixture or ingredient sources for dietary calcium: Shifts in food group contributions using four grouping protocols by Cook, Annetta J., Friday, James E.

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Food mixture or ingredient sources for dietary calcium: Shifts in food group contributions using four grouping protocols: Supplement use in adults by COOK, Annetta J, FRIDAY, James E

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Method for assessing food intakes in terms of servings based on food guidance by Cleveland, LE, Cook, DA, Krebs-Smith, SM, Friday, J

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US adults' fruit and vegetable intakes, 1989 to 1991: a revised baseline for the Healthy People 2000 objective by Krebs-Smith, S.M. (National Cancer Institute, Bethesda, MD.), Cook, A, Subar, A.F, Cleveland, L, Friday, J

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Foods commonly eaten in the United States, 1989-1991 and 1994-1996: Are portion sizes changing? by Smiciklas-Wright, Helen, Mitchell, Diane C, Mickle, Sharon J, Goldman, Joseph D, Cook, Annetta

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Dietary sources of nutrients among US adults, 1994 to 1996 by Cotton, Paul A., Subar, Amy F., Friday, James E., Cook, Annetta

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Evaluating food fortification options: general principles revisited with folic acid by Crane, N.T. (Food and Drug Administration, Washington, DC.), Wilson, D.B, Cook, D.A, Lewis, C.J, Yetley, E.A, Rader, J.I

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Foods commonly eaten in the United States, 1983-1991 and 1994-1996: Are portion sizes changing? Commentary by NESTLE, Marion, SMICIKLAS-WRIGHT, Helen, MITCHELL, Diane C, MICKLE, Sharon J, GOLDMAN, Joseph D, COOK, Annetta

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