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Assisted Living
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Food and nutrition care indicators: experts' views on quality indicators for food and nutrition services in assisted-living facilities for older adults.
Impact of mentoring on food safety practices and HACCP implementation in Iowa assisted-living facilities.
Changes in type of foodservice and dining room environment preferentially benefit institutionalized seniors with low body mass indexes.
Behavioral Symptoms in Residential Care/Assisted Living Facilities: Prevalence, Risk Factors, and Medication Management
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National Resource Center on Nutrition, Physical Activity & Aging
| Florida International University, OE 200, Miami, FL 33199
Phone: 305-348-1517 | Fax: 305-348-1518 | E-mail: nutrionandaging@fiu.edu

This website is supported, in part, by a grant from the Administration on Aging, Department of Health and Human
Services (DHHS). Grantees undertaking projects under government sponsorship are encouraged to express freely their
findings and conclusions. Points of view or opinions do not, therefore, reflect official DHHS policy.