| Peer reviewed: the impact of cooking classes on food-related preferences, attitudes, and behaviors of school-aged children: a systematic review of the evidence, 2003–2014 D Hersch, L Perdue, T Ambroz, JL Boucher Preventing chronic disease 11, 2014 | 303 | 2014 |
| Padres preparados, jóvenes saludables, a family-based program to prevent obesity among Latino early adolescents: Pilot test findings Y Zhang, GA Hurtado, AP Reyes, PA Brazys, L Perdue, SA de Davila, ... Journal of Human Sciences and Extension 7 (3), 4, 2019 | 11 | 2019 |
| Cooking with whole grains: a skills-based training for child care providers M Schroeder, A Dybsetter, L Perdue, H Kim, M Blue, GA Hurtado Journal of Nutrition Education and Behavior 48 (3), 229-230. e1, 2016 | 2 | 2016 |
| Promoting the integration of policy, systems, and environmental change interventions through a web-based professional development program L Bohen, S Heim, L Perdue, A Dybsetter Pedagogy in Health Promotion 8 (4), 280-286, 2022 | 1 | 2022 |
| Meeting Learner Needs through Online Nutrition Education: Project Evolution through Formative Evaluation AS Holland, LE Perdue, M King | | 2017 |
| Meeting Learner Needs through Online Nutrition Education: Project Evolution through Formative Evaluation L Perdue, M King, A Holland | | 2017 |
| Addressing Health Equity through the Spectrum of Prevention: Training for community-based health educators L Bohen, A Dybsetter, J Bain, L Perdue, S Heim | | 2016 |
| Planning for Success in the SNAP-Ed Classroom: Strategies for Engaging Modern Learners in Health & Nutrition S Sherman, GA Hurtado, M Marczak, S Letourneau, L Perdue, C Barno, ... University of Minnesota Extension, 2013 | | 2013 |
Ghaffar Ali Hurtado ChoqueUniversity of Maryland在 umd.edu 的电子邮件经过验证
Ghaffar Ali Hurtado ChoqueUniversity of Maryland在 umd.edu 的电子邮件经过验证