title: Providing heart-healthy alternatives at cardiology meetings: grilled salmon or beef tenderloin?
authors.affiliation: Department of Nutrition, School of Public Health, University of North Carolina School of Medicine, Chapel Hill 27599-7075.
authors.forename: K
authors.initials: K
authors.lastname: Maxwell
authors.forename: A
authors.initials: A
authors.lastname: Ammerman
authors.forename: W C
authors.initials: WC
authors.lastname: McGaghie
authors.forename: C H
authors.initials: CH
authors.lastname: Bryan
authors.forename: R J
authors.initials: RJ
authors.lastname: Simpson
mesh_terms: D001291:Attitude of Health Personnel; D002309:Cardiology; D004041:Dietary Fats / Q000008:administration & dosage*; D005522:Food Services; D006331:Heart Diseases / Q000517:prevention & control; D006801:Humans; D008612:Menu Planning; D009747:Nutritional Physiological Phenomena; D012955:Societies, Medical; D014481:United States
chemical_list: D004041:Dietary Fats