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Articles 1 - 6 of 6
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Chemical Composition, Probiotic Survivability And Shelf Life Studies Of Symbiotic Buttermilk, Dong Zhang
Chemical Composition, Probiotic Survivability And Shelf Life Studies Of Symbiotic Buttermilk, Dong Zhang
Graduate College Dissertations and Theses
Cultured buttermilk is becoming popular as an ingredient for bakery applications and for direct consumption in the U.S.. The objective of this study was to develop a symbiotic cultured buttermilk, containing inulin as a prebiotic and the probiotics Lactobacillus acidophilus and Bifidobacterium spp. The cultured buttermilk was prepared using a commercial mesophilic starter CHN22 (Lactococcus lactis subsp. cremoris, Lactococcus lactis subsp. lactis, Leuconstoc mesenteorides subsp. cremoris, Lactococcus lactis subsp. lactis biovar diacetylactis) and the probiotics. The control buttermilk was prepared using CHN22 and the symbiotic buttermilk were analyzed for chemical composition, probiotics survivability, mold, yeast …
The Application Of Valid And Feasible Dietary Assessment Methods To Evaluate The Impact Of Policy And Behavioral Interventions On Children's Fruit And Vegetable Consumption, Sarah Anne Amin
Graduate College Dissertations and Theses
The majority of U.S. children do not meet recommendations for fruit and vegetable (FV) consumption. FV confer numerous health benefits including intake of critical shortfall nutrients, reduced risk of chronic diseases, and maintenance of healthy weights. Identifying both policy and behavioral approaches to increase children's consumption of a variety of FVs has become a public health priority. When evaluating policy and interventions it is integral to apply validated dietary assessment methods to measure FV selection, consumption, and waste. The three aims of this dissertation addressed the feasibility of dietary assessment methods and their application to evaluate policy change and behavioral …
Measuring The Impacts Of A School Garden-Based Nutrition Intervention, Jenna Banning
Measuring The Impacts Of A School Garden-Based Nutrition Intervention, Jenna Banning
Graduate College Dissertations and Theses
School garden-based education programs have become an increasingly popular tool to improve children's nutrition, yet evaluations have found mixed results. This study analyzes three years of student surveys collected before and after one year of participation in the American Heart Association's Teaching Gardens program. Analysis was guided by the Social Cognitive Theory, and measured changes in determinants of healthy eating behavior: preferences for fruits and vegetables, gardening skills, food systems learning, and perceptions of self-efficacy and social norms regarding fruit and vegetable consumption. A total of 755 pre-test and 976 post-test responses were included in the analysis, as well as …
Using The Community Readiness Model As A Framework To Understand A Community's Preparedness To Increase Food Access, Kristyn Dumont Achilich
Using The Community Readiness Model As A Framework To Understand A Community's Preparedness To Increase Food Access, Kristyn Dumont Achilich
Graduate College Dissertations and Theses
The work described herein is situated in a larger study investigating regional food systems as a method for improving food access for vulnerable communities. This research is part of the United States Department of Agriculture's Agriculture and Food Research Initiative project titled Enhancing Food Security in the Northeast for Underserved Populations (EFSNE). This work is ongoing and currently in year five of five. One of the primary objectives in year five is to facilitate the development of Learning Communities in each of the eight communities participating in the study. To do so, the research team planned to develop tools and …
Physicochemical Properties, Microstructure And Probiotic Survivability Of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate As A Fat Replacer, James Thomas Mccarthy
Physicochemical Properties, Microstructure And Probiotic Survivability Of Non-Fat Goat's Milk Yogurt Using Heat Treated Whey Protein Concentrate As A Fat Replacer, James Thomas Mccarthy
Graduate College Dissertations and Theses
Probiotic dairy foods, especially non- and low-fat dairy products, are becoming popular in the US. A non-fat goat's milk yogurt containing probiotics (Lactobacillus acidophilus and Bifidobacterium spp.) was developed using heat-treated whey protein concentrate (HWPC) as a fat replacer and pectin as a thickening agent. Yogurts containing non-heat treated whey protein concentrate (WPC) and pectin as well as one with only pectin were also produced. A fat-free cow's milk yogurt with pectin was also used as a control yogurt. The yogurts were analyzed for chemical composition, water holding capacity (syneresis), microstructure, changes in pH and viscosity, mold, yeast and coliform …
Defining Food Agency: An Ethnographic Exploration Of Home And Student Cooks In The Northeast, Maria Carabello
Defining Food Agency: An Ethnographic Exploration Of Home And Student Cooks In The Northeast, Maria Carabello
Graduate College Dissertations and Theses
According to popular and academic sources, home cooking is in decline. Nutrition and public health scholars concern that a loss of cooking abilities may diminish individuals' control over their food choices, thus contributing to poor health outcomes. Yet, there are still many unanswered questions. What skills, strategies, and knowledge sets are required to cook a meal on any given occasion? What capacity separates those who cook with ease from those who struggle to incorporate cooking into their daily routines? I propose that this difference is determined by an individual's capacity to employ a range of cognitive and technical skills related …