Digital Commons Network^™

Fruit And Vegetable Intake, Food Security, Barriers To Healthy Eating, And Empowerment Among Dietetic Interns And Physician Assistant Interns: A Cross-Sectional Pilot Study, Alison Campbell, Maren Stirling, Natalie Keele, Alisse Larkin, Rachel Crandall, Aubree N. Wilcox, Meghan Adair, Cloie Malan, Jaidyn Thomson, Alexis Bennett, Heather Jensen, Hadyn Flygare, Lacie Peterson, Holly Hopkins, Nikki Kendrick, Maria Givler, Rebecca Charlton, Katie N. Kraus

Nutrition, Dietetics, and Food Sciences Faculty Publications

Students are required to complete supervised practice hours prior to becoming Registered Dietitians and Physician Assistants. Research suggests that environmental and social factors affect dietetic interns’ diets during their internship, although these factors have not been studied among physician assistant interns. This cross-sectional study utilized an online survey to compare dietetic interns’ (n = 81) and physician assistant interns’ (n = 79) fruit and vegetable intake, food security, barriers to healthy eating, and empowerment for making healthy dietary choices during an internship. Differences were assessed via independent t-tests and chi-square distributions. The significance was set at p …

Effect Of Choline Forms And Gut Microbiota Composition On Trimethylamine-N-Oxide Response In Healthy Men, Clara E. Cho, Niklas D. J. Aardema, Madison L. Bunnell, Deanna P. Larson, Sheryl Aguilar, Janet R. Bergeson, Olga V. Malysheva, Marie A. Caudill, Machael Lefevre

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background: Trimethylamine-N-oxide (TMAO), a choline-derived gut microbiota-dependent metabolite, is a newly recognized risk marker for cardiovascular disease. We sought to determine: (1) TMAO response to meals containing free versus lipid-soluble choline and (2) effects of gut microbiome on TMAO response. Methods: In a randomized, controlled, double-blinded, crossover study, healthy men (n = 37) were provided meals containing 600 mg choline either as choline bitartrate or phosphatidylcholine, or no choline control. Results: Choline bitartrate yielded three-times greater plasma TMAO AUC (p = 0.01) and 2.5-times greater urinary TMAO change from baseline (p = 0.01) compared to no choline and phosphatidylcholine. Gut …

A Qualitative Evaluation Of Double Up Food Bucks Farmers’ Market Incentive Program Access, Jennifer A. Garner, Casey Coombs, Mateja R. Savoie-Roskos, Carrie M. Durward, Rebecca A. Seguin-Fowler

Nutrition, Dietetics, and Food Sciences Faculty Publications

Objective

Explore factors affecting access to and use of Double Up Food Bucks (DUFB), a farmers’ market program that doubles Supplemental Nutrition Assistance Program benefits for use toward the purchase of fruits and vegetables (FV).

Design

Focus groups.

Setting

Metro and nonmetro counties in Utah and western Upstate New York.

Participants

Nine groups composed of 62 low-income adults (3–9/group).

Phenomena of Interest

Satisfaction with, barriers to, and facilitators of program use; suggestions for improvement.

Analysis

Transcribed verbatim and coded thematically in NVivo 11 software according to template analysis.

Results

Program satisfaction was high and driven by FV affordability, perceived support …

Antioxidant Activity Of Sesame Seed Lignans In Sunflower And Flaxseed Oils, S. Y. Hadeel, S. A. Khalida, M. K. Walsh

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study investigated the antioxidant activity of crude lignan extracts and purified lignans (sesamin, sesamolin, and sesamol) in sunflower and flaxseed oils. Lignan extracts were prepared from roasted sesame seed oil (LRSO) and unroasted sesame seed oil (LUSO). Additionally, the individual lignans were purified from both oils. The crude extracts and purified lignans were added at concentrations of 0.01, 0.02 and 0.03% to the oils and stored at 25 and 65°C over time and peroxide values and thiobarbituric acid values were measured. Each oil showed an increase in oxidation over time, with the samples stored at 65°C exhibiting accelerated oxidation. …

Effectiveness Of Three Foodservice Equipment Training Interventions For Food And Nutrition Students, Tiffan C. Frieson, Katie R. Miner, Robert Haggerty, Katie Nicole Brown

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study evaluated students’ (N = 65) reported knowledge, competence, and comfort in using foodservice equipment, as well as confidence in training others after completing one of the following interventions: 1) two food/nutrition courses, and foodservice supervised practice rotations, 2) equipment introduction, and competency exam, and 3) equipment training, practice lab, and competency exam. Foodservice operations and dietetics programs should consider implementing Intervention 3 because there was a significant increase in knowledge, competence, comfort, and confidence using equipment from pre- to post-intervention, it yielded the highest post-intervention scores, and most students received >86% for their actual skill.

Addressing The Issue Of Food Insecurity On College Campuses, Linda L. Thompson, Mateja R. Savoie-Roskos, Alisha R. Farris, Kristin Riggsbee, Sa'nealdra Wiggins

Nutrition, Dietetics, and Food Sciences Faculty Publications

Food insecurity among college students is becoming a more widely recognized issue across the country. Recent studies report between 30-50% of college students experience some level of food insecurity, a rate that is nearly two-fold higher than the general public. Although food insecurity has likely existed among this population for many years, it has recently become more intensely studied potentially due to the changing demographic characteristics of the average student. More than ever before, students are single parents, full-time employees, and/or first generation college students. These nontraditional students often experience financial obligations that can impact their ability to access an …

Pilot Test Of An Online Asa24 Training With Efnep Educators, Lori Andersen Spruance, Abiodun Atoloye, Deirdre Douglass, Thea Palmer Zimmerman, Patricia M. Guenther, Karen Franck, Teresa Henson, Carla J. Moore, Gina Wood, Carrie M. Durward

Nutrition, Dietetics, and Food Sciences Faculty Publications

The purpose of this study was to evaluate the acceptability and usability of an online training to prepare Expanded Food and Nutrition Education Program (EFNEP) educators to collect 24-hr dietary recalls using the Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24). Fifty-eight educators in 17 states were recruited to take the training; 29 completed the online training, assisted two individuals in completing a 24-hr recall using ASA24, and completed a survey about their experiences. The sample included 26 respondents. The majority (n = 16; 61.5%) of the sample was EFNEP educators with college education. The majority of the respondents indicated …

Public Health Nutrition: Translating Research Into Practice, Casey Coombs, Mateja R. Savoie-Roskos, Nurgul Fitzgerald, Tovah Wolf

Nutrition, Dietetics, and Food Sciences Faculty Publications

Public health nutrition is a unique, multifaceted discipline that includes a wide range of experts in the research, policy, and programming sectors.¹ A goal of the SNEB Public Health Nutrition Division is to help translate public health nutrition research into practice and policies. This translation process is essential to ensure practitioners have the tools to implement effective, evidence-based interventions that have demonstrated improvements in nutrition-related behaviors and health outcomes of the target audiences.^{2, 3} Furthermore, collaboration between researchers and practitioners is necessary to ensure that researchers are testing interventions that can feasibly be implemented in public health …

The Provision Of Assistance Does Not Substantially Impact The Accuracy Of 24-Hour Dietary Recalls Completed Using The Automated Self-Administered 24-H Dietary Assessment Tool Among Women With Low Incomes, Sharon I. Kirkpatrick, Patricia M. Guenther, Deirdre Douglass, Thea Zimmerman, Lisa L. Kahle, Abiodun Atoloye, Michelle Marcinow, Mateja R. Savoie-Roskos, Kevin W. Dodd, Carrie M. Durward

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background: Evidence is lacking informing the use of the Automated Self-Administered 24-h Dietary Assessment Tool (ASA24) with populations characterized by low income.

Objective: This study was conducted among women with low incomes to evaluate the accuracy of ASA24 recalls completed independently and with assistance.

Methods: Three hundred and two women, aged ≥18 y and with incomes below the Supplemental Nutrition Assistance Program thresholds, served themselves from a buffet; amounts taken as well as plate waste were unobtrusively weighed to enable calculation of true intake for 3 meals. The following day, women completed ASA24-2016 independently (n = 148) or with assistance …

Parent And Household Influences On Calcium Intake Among Early Adolescents, Jinan Banna, Jessica O'Driscoll, Carol J. Boushey, Garry Auld, Beth Olson, Mary Cluskey, Miriam Edlefsen Ballejos, Christine Bruhn, Scottie Misner, Marla Reicks, Siew Sun Wong, Sahar Zaghloul

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background: Calcium intake during early adolescence falls short of requirements for maximum bone accretion. Parents and the home food environment potentially influence children’s calcium intakes. This study aimed to quantify parental psychosocial factors (PSF) predicting calcium intakes of Asian, Hispanic, and non-Hispanic white (NHW) early adolescent children from a parental perspective.

Methods: This was a cross-sectional study involving the administration of a validated calcium-specific food frequency questionnaire to a convenience sample of children aged 10–13 years and the primary individual responsible for food acquisition in the child’s household. Based on Social Cognitive Theory, parental factors potentially associated with children’s calcium …

Create Better Health: A Practical Approach To Improving Cooking Skills And Food Security, Mateja R. Savoie-Roskos, Casey Coombs, Jaqueline Neid-Avila, Jeffrey Chipman, Sara Nelson, Leslie Rowley, Heidi Leblanc

Nutrition, Dietetics, and Food Sciences Faculty Publications

Low-income individuals are at a higher risk for food insecurity, certain chronic diseases, and poor dietary intake as compared to their higher-income counterparts. As a result, it is essential that low-income individuals eligible for the Supplemental Nutrition Assistance Program (SNAP) are provided with opportunities to advance their nutrition-related knowledge, skills, and self-efficacy. Unlike other federal nutrition assistance programs, SNAP participants receive benefits only once a month and have very few restrictions on what foods can be purchased. The Supplemental Nutrition Assistance Program-Education (SNAP-Ed) is available to help SNAP-eligible individuals make healthy food choices with their SNAP benefits, incorporate physical activity …

Volatile Flavor Compounds Vary By Beef Product Type And Degree Of Doneness, Kourtney Gardner, Jerrad F. Legako

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study aimed to determine how quality grade and degree of doneness (DOD) influence the development of volatile compounds among beef whole muscle and ground patties. Volatile compounds were quantified via head space solid phase microextraction from samples tempered in refrigerated temperatures (3 to 5 °C), room temperature (24 to 26 °C), or cooked on an electric clamshell-style grill to an endpoint temperature of 55, 60, 71, or 77 °C. Collected samples were subsequently determined by gas chromatography mass spectrometry. Prominent compounds known to be the result of the Maillard reaction or lipid degradation were retained for comparison. Four Strecker …

Effect Of Sonication On The Viscosity Of Reconstituted Skim Milk Powder And Milk Protein Concentrate As Influenced By Solids Concentration, Temperature And Sonication, Vidita K. Desphande, M. K. Walsh

Nutrition, Dietetics, and Food Sciences Faculty Publications

Skim milk powder (SMP) and milk protein concentrates (MPCs) are manufactured by evaporation followed by spray drying and are widely used as functional and nutritional ingredients. This study investigated the effects of temperature (40–60 °C) and total solids content (TS) on the viscosity of reconstituted MPC (rMPC) (≥30% TS) and SMP (rSMP) (≥46% TS) in laboratory conditions. Additionally, the influence of sonication in batch (70% amplitude) and flow through systems (90% amplitude) was studied in a laboratory setting. The viscosity increased for all treatments with an increase in TS and decreased with an increase in temperature. Overall, sonication in both …

Linkage, Whole Genome Sequence, And Biological Data Implicate Variants In Rab10 In Alzheimer’S Disease Resilience, Perry G. Ridge, Celeste M. Karch, Simon Hsu, Ivan Arano, Craig C. Teerlink, Mark T. W. Ebbert, Josue D. Gonzalez Murcia, James M. Farnham, Anna R. Damato, Mariet Allen, Xue Wang, Oscar Harari, Victoria M. Fernandez, Rita Guerreiro, Jose Bras, John Hardy, Ronald G. Munger, Maria Norton, Celeste Sassi, Andrew Singleton, Steven G. Younkin, Dennis W. Dickson, Todd E. Golde, Nathan D. Price, Nilüfer Ertekin-Taner, Carlos Cruchaga, Alison M. Goate, Chris D. Corcoran, Joann T. Tschanz, Lisa A. Cannon-Albright, John S. Kauwe, Alzheimer’S Disease Neuroimaging Initative

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background

While age and the APOE ε4 allele are major risk factors for Alzheimer’s disease (AD), a small percentage of individuals with these risk factors exhibit AD resilience by living well beyond 75 years of age without any clinical symptoms of cognitive decline.

Methods

We used over 200 “AD resilient” individuals and an innovative, pedigree-based approach to identify genetic variants that segregate with AD resilience. First, we performed linkage analyses in pedigrees with resilient individuals and a statistical excess of AD deaths. Second, we used whole genome sequences to identify candidate SNPs in significant linkage regions. Third, we replicated SNPs …

Enzymatic Synthesis Of Chlorogenic Acid Glucoside Using Dextransucrase And Its Physical And Functional Properties, Seung-Hee Nam, Jin-A Ko, Young-Jung Wee, M. K. Walsh, Kwang-Yeol Yang, Sun-Hee Yim, Jon-Bang Eun, Woojin Jun, Jang-Hyun Park, Young-Min Kim, Songhee Han, Thi Thanh Hanh Nguyen, Nahyun M. Kim

Nutrition, Dietetics, and Food Sciences Faculty Publications

Chlorogenic acid, a major polyphenol in edible plants, possesses strong antioxidant activity, anti-lipid peroxidation and anticancer effects. It used for industrial applications; however, this is limited by its instability to heat or light. In this study, we, for the first time synthesized chlorogenic acid glucoside (CHG) via transglycosylation using dextransucrase from Leuconostoc mesenteroides and sucrose. CHG was purified and its structure determined by nuclear magnetic resonance and matrix-associated laser desorption ionization–time-of-flight mass spectroscopy. The production yield of CHG was 44.0% or 141 mM, as determined by response surface methodology. CHG possessed a 65% increase in water solubility and a 2-fold …

Increasing Fruit And Vegetable Intake Among Children And Youth Through Gardening-Based Interventions: A Systematic Review, Mateja R. Savoie-Roskos

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background: Although there are numerous health benefits associated with eating fruit and vegetables (FV), few children are consuming recommended amounts. Gardening interventions have been implemented in various settings in an effort to increase FV consumption of children by expanding knowledge, exposure, and preferences for a variety of FV.
Objective: The purpose of this review was to identify the effectiveness of gardening interventions that have been implemented to increase FV consumption among children.
Methods: A systematic review was conducted using four electronic databases: Web of Science, PubMed, Scopus, and CINAHL. English language studies conducted in developed countries between …

Nutrition And Dietetic Students' Vitamin And Mineral Knowledge And Concurrent Learning And Retention Strategies, Katie Nicole Brown, Jenna Ellis, Dana Ogan, Heidi Wengreen

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background: The functions, food sources, deficiency symptoms, and toxicity symptoms are important for dietetic professionals to know and apply to community, food service, and clinical settings. Purpose: To assess nutrition and dietetic students' knowledge of vitamins and minerals and identify students' strategies for learning and retaining vitamin and mineral information. Methodology: Students from three universities in the western United States were invited to participate in cross-sectional study. Participants completed a brief questionnaire that included multiple choice and short answer questions to assess their knowledge of a representative list of 8 vitamins and minerals. The questionnaire also included free-response questions about …

Influence Of Thermosonication On Geobacillus Stearothermophilus Inactivation In Skim Milk, Nicola F. Beatty, M. K. Walsh

Nutrition, Dietetics, and Food Sciences Faculty Publications

The influence of high intensity ultrasound coupled with thermoprocessing on the inactivation of Geobacillus stearothermophilus vegetative cells and spores in skim milk powder was explored using response surface methodology and two polynomial models were developed. Optimization of cell reduction (4.8 log) was found to be at 19.75% total solids (TS), 45 °C, and 30 s, while optimization of spore reduction (0.45 log) was found to be at 31.5% TS, 67.5 °C, and 17.5 s. Model verification experiments were performed using common milk powder processing conditions. Results showed the inactivation of cells and spores to be most effective before (9.2% TS, …

Prevalence Of Low Energy Availability In Collegiate Female Runners And Implementation Of Nutrition Education Intervention, Jennifer Day, Heidi Wengreen, Edward M. Heath, Katie Nicole Brown

Nutrition, Dietetics, and Food Sciences Faculty Publications

Objective: This study examined the prevalence of low energy availability in a sample of female collegiate athletes (N=25) then delivered nutrition education related to the female athlete triad and assessed change in knowledge and dietary behaviors. Methods: Average energy intake was assessed pre- and post-education using Automated Self-Administered 24- Hour Dietary Recalls. We assessed body composition with multiple-site skinfold measures. Energy expenditure was assessed with accelerometers and a physical activity diary over a 3-day period. A 73-item questionnaire was used to assess knowledge and behavior changes. Results: At baseline, 92% had an index of energy availability /kg of fat free …

Transcriptome Analysis Of Bifidobacterium Longum Strains That Show A Differential Response To Hydrogen Peroxide Stress, Taylor S. Oberg, Robert E. Ward, James L. Steele, Jeff Broadbent

Nutrition, Dietetics, and Food Sciences Faculty Publications

Consumer and commercial interest in foods containing probiotic bifidobacteria is increasing. However, because bifidobacteria are anaerobic, oxidative stress can diminish cell viability during production and storage of bioactive foods. We previously found Bifidobacterium longum strain NCC2705 had signifi- cantly greater intrinsic and inducible resistance to hydrogen peroxide (H₂O₂) than strain D2957. Here, we explored the basis for these differences by examining the transcriptional responses of both strains to sub-lethal H₂O₂ exposure for 5- or 60-min. Strain NCC2705 had 288 genes that were differentially expressed after the 5-min treatment and 114 differentially expressed genes …

Nutritional Needs And Attitudes Towards Having A Training Table: Insight From Players From A Division 1 Football Team, Katie Nicole Brown, Katelyn Imthurn, Samantha A. Ramsay

Nutrition, Dietetics, and Food Sciences Faculty Publications

Objective: Assess the nutritional needs of, and attitude towards expanding the provision of nutrition services to a division 1 football team who does not have a sports dietitian or a training table. Methods: A 26-item questionnaire was developed by two sports dietitians and administered to a football team from a small division 1 school. Demographic information, dietary fueling practices, and football players’ attitudes towards the provision of additional nutrition services was assessed. Descriptive statistics were used to summarize athlete demographic characteristics, and Chi squared analysis assessed differences in responses based on grade in school, position, and residence. Results: Seventy-six football …

Growth And Gas Production Of A Novel Obligatory Heterofermentative Cheddar Cheese Nonstarter Lactobacilli Species On Ribose And Galactose, Western Dairy Center, Utah State University, Megan Jane Ostler, Jeff Broadbent, Craig J. Oberg, Donald J. Mcmahon

Nutrition, Dietetics, and Food Sciences Faculty Publications

An obligatory heterofermentative lactic acid bacterium, Lactobacillus wasatchii sp. nov., isolated from gassy Cheddar cheese was studied for growth, gas formation, salt tolerance, and survival against pasteurization treatments at 63°C and 72°C. Initially, Lb. wasatchii was thought to use only ribose as a sugar source and we were interested in whether it could also utilize galactose. We conducted experiments to determine the rate and extent of growth and gas production in carbohydraterestricted (CR) de Man, Rogosa, and Sharpe (MRS) medium under anaerobic conditions with various combinations of ribose and galactose at 12, 23, and 37°C, with 23°C being the optimum …

Effect Of Lactose Monolaurate And High Intensity Ultrasound On Crystallization Behavior Of Anydrous Milk Fat, Ashwini Wagh, M. K. Walsh, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

Crystallization behavior of anhydrous milk fat (AMF) was studied with the addition of 0.025 and 0.05 % lactose monolaurate (LML). The crystallization behavior was studied at low (ΔT = 3 °C) and high supercooling (ΔT = 6 °C). Polarized light microscopy and laser turbidimetry indicated a delay in crystallization on addition of 0.025 % and 0.05 % LML or Tween 20 to AMF. High intensity ultrasound (HIU) was applied to AMF samples with 0.05 % LML and lower supercooling (T c = 31 °C; ΔT = 3 °C). HIU application in AMF and AMF + 0.05 % LML induced crystallization …

Physical Properties Of Pectin Aqueous Solutions Containing Sunflower Wax, Erica R. Baümler, Amalia A. Carelli, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

The aim of this study is to investigate the physical properties of aqueous solutions of pectin (PA) containing sunflower wax (SFW), which are used as a basis for producing edible films. The stability and the rheological and microstructural characteristics of SFW/PA mixtures were evaluated. SFW/PA mixtures formed oil-in-water emulsions that were milky and opaque in appearance and were stable towards phase separation. Polarized micrographs revealed the presence of wax crystals, whose size decreased as pectin concentration increased. The rheological behavior of the aqueous solutions of pectin containing different amounts of SFW were best described by the generalized power law model …

Genetic And Physiological Responses Of Bifidobacterium Animalis Subsp. Lactis To Hydrogen Peroxide Stress, T. S. Oberg, Robert E. Ward, J. L. Steele, Jeff Broadbent

Nutrition, Dietetics, and Food Sciences Faculty Publications

Consumer interest in probiotic bifidobacteria is increasing, but industry efforts to secure high cell viability in foods is determined by these anaerobes’ sensitivity to oxidative stress. To address this limitation, we investigated genetic and physiological responses of two fully sequenced Bifidobacterium animalis subsp. lactis strains, BL-04 and DSM 10140, to hydrogen peroxide (H₂O₂) stress. Although the genome sequences for these strains are highly clonal, prior work showed they differ in both intrinsic and inducible H₂O₂ resistance. Transcriptome analysis of early stationary phase cells exposed to a sub-lethal H₂O₂ concentration detected …

Snap-Ed Improves Food Safety Practices Through Nutrition Education, D. Christofferson, K. Allen, J. Smith, Heidi Leblanc

Nutrition, Dietetics, and Food Sciences Faculty Publications

Snap-Ed nutrition education classes and food demonstrations allow for observation and modeling of correct food safety practices. Through the Utah State University’s Supplemental Nutrition Assistance Program-Education (SNAPEd), low-income participants completing four or more nutrition education lessons completed a retrospective post/pre behavior questionnaire. Results demonstrated increased intent to follow food safety practices by properly cooking, chilling, and separating food items, as well as properly cleaning food preparation surfaces.

Big Bites On A Little Budget, C. Preedy, M. Savoie, Heidi Leblanc

Nutrition, Dietetics, and Food Sciences Faculty Publications

No abstract provided.

Microbiology Of Cheddar Cheese Made With Different Fat Contents Using A Lactococcus Lactissingle-Strain Starter, Jeff Broadbent, C. Brighton, D. J. Mcmahon, N. Farkye, M. E. Johnson, J. L. Steele

Nutrition, Dietetics, and Food Sciences Faculty Publications

Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in the cheese matrix. Lipid removal fundamentally alters cheese composition, which can modify the cheese microenvironment in ways that may affect growth and enzymatic activity of starter or nonstarter lactic acid bacteria (NSLAB). Additionally, manufacture of low-fat cheeses often involves changes to processing protocols …

Snap-Ed Participants Increase Fruit And Vegetable Consumption, Heidi Leblanc, S. Haws, N. Christensen, D. Christensen, D. Christofferson

Nutrition, Dietetics, and Food Sciences Faculty Publications

Benefits of consuming fruits and vegetables are documented, yet more than 75 percent of Americans do not eat the recommended servings advised by the current Dietary Guidelines for Americans and MyPlate. Through a self-reported post/pre behavior checklist, the Utah State University Supplemental Nutrition Assistance Program–Education (SNAP-Ed) demonstrated an increase in fruit and vegetable consumption in low-income individuals through consistent education incorporating four or more lessons over a period of five years.

Snappily Ever After; Utah Food $Ense Online Education, K. Garvin, Heidi Leblanc

Nutrition, Dietetics, and Food Sciences Faculty Publications

No abstract provided.