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Articles 1 - 13 of 13
Full-Text Articles in Education
Kim Hofmann, Kim Hofmann, Institute Of Child Nutrition
Kim Hofmann, Kim Hofmann, Institute Of Child Nutrition
Oral History Project (all interviews)
With over 25 years’ experience, Kim has extensive skills in multiple aspects of management, cost control, training, DISC, and customer service (and she is a past school nutrition director). She is a Trainer/Consultant and eLearning developer for ICN, and a certified trainer for DISC training. She has published numerous articles for Carroll Service’s Child Nutrition Professional’s magazine, has presented at many SNA conferences, taught Food Systems Management at the University of Akron, was a cost control specialist for US Foods, and was a trainer for Career Track/Fred Pryor specializing in management training.
Beer And Brewing In German Culture: Bridging The Gaps Within Steam, John D. Sundquist
Beer And Brewing In German Culture: Bridging The Gaps Within Steam, John D. Sundquist
The STEAM Journal
A university-level course on science, history, and culture of beer and brewing offers students from a wide range of disciplines a unique opportunity to learn from each other. They gain an appreciation for STEAM and the interaction of a number of disciplines while examining a subject of growing interest. This paper provides a brief description of such a course and includes specific examples of ways in which students explore science, engineering, humanities and the arts, as these areas of research come together in the study of beer and brewing.
Preferences And Nutrient Composition: The Impact Of Flour Types On Battered Fried Food, Lobat Siahmakoun
Preferences And Nutrient Composition: The Impact Of Flour Types On Battered Fried Food, Lobat Siahmakoun
Graduate Theses and Dissertations
This study investigated the impact of different flour-batter types on protein rich food in regard to people’s overall liking and sensory preferences (saltiness, flavor, texture, moisture, and color). In addition, all battered fried chicken, fish, shrimp, pork, and beef were analyzed for fat, calories, and protein content in the Central Analytical Laboratory at the University of Arkansas. Two hundred thirty-five participants completed the questionnaire containing five major sections. Respondents evaluated samples of battered fried chicken, fish, shrimp, pork, and beef using all-purpose flour (APF), rice-flour (RF), and potato flour (PF). Data was analyzed using binomial analysis and paired sample t-test …
If You Don’T Want To Talk About Food, Don’T Sit Next To Me, Judith L. Polk
If You Don’T Want To Talk About Food, Don’T Sit Next To Me, Judith L. Polk
Master of Arts in Professional Writing Capstones
If You Don’t Want to Talk About Food, Don’t Sit Next to Me has as its main characters the same qualities taken from the new philosophy of Le Cordon Bleu: “Aspire, Discover, Flourish, Delight, and Thrive,” and the memories made while a full-time student.
Session B-4: Foods Of The Future, Carmela Minaya, Aziza Darwish, Heather Richardson
Session B-4: Foods Of The Future, Carmela Minaya, Aziza Darwish, Heather Richardson
Professional Learning Day
Teachers will learn the simple science behind the most recent culinary rage, Molecular Gastronomy. They will have a cost effective example to bring back into their classroom with students.
Beth Hanna, Beth Hanna
Beth Hanna, Beth Hanna
Oral History Project (all interviews)
Beth Hanna, PhD, RD, LD, SNS, is a registered dietician who received her PhD in Food and Lodging Management from Iowa State University.
Her work experience includes serving as Director of Nutrition Services for West Des Moines Community Schools where she managed all aspects of the school nutrition program in compliance with federal and state regulations.
Dr. Hanna also served as an instructor with Iowa State University and a consultant for the Iowa Department of Education, Bureau of Food and Nutrition. She reviewed child nutrition programs and offered specialized support in equipment layout and design.
In addition to being a …
Food Fish Identification From Dna Extraction Through Sequence Analysis, Heather E. Hallen-Adams
Food Fish Identification From Dna Extraction Through Sequence Analysis, Heather E. Hallen-Adams
Department of Food Science and Technology: Faculty Publications
This experiment exposed third and fourth year undergraduates and graduate students taking a course in advanced food analysis to DNA extraction, polymerase chain reaction (PCR), and DNA sequence analysis. Students provided their own fish sample, purchased from local grocery stores, and the class as a whole extracted DNA, which was then subjected to PCR, gel electrophoresis and Sanger sequencing. Students retrieved their sequences and identified their fish using the NCBI BLAST nucleotide database. Slightly more than half of the samples yielded sequences identical or close to expected (based on the identification of the fish on the packaging); some other samples …
Contents, Discovery Editors
Contents, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Bumpers College Students In Action, Discovery Editors
Bumpers College Students In Action, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Instructions For Authors, Discovery Editors
Instructions For Authors, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 16 2015, Several Authors
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 16 2015, Several Authors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Message From The Editorial Board, John R. Clark
Message From The Editorial Board, John R. Clark
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Letter From The Dean, Michael Vayda
Letter From The Dean, Michael Vayda
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.