Education Commons^™

A Review Of Baobab (Adansonia Digitata) Products: Effect Of Processing Techniques, Medicinal Properties And Uses, Donatien Kabore, Hagrétou Sawadogo-Lingani, Bréhima Diawara, Clarise Compaoré, Mamoudou H. Dicko Prof., Mogens Jacobsen

Pr. Mamoudou H. DICKO, PhD

A general literature review including the effect of processing techniques, medicinal value and uses of baobab tree is reported in this manuscript. Baobab tree has multi-purpose uses, as it produces food and non-food products such as medicines, fuel, timber, fodder. Every part of the baobab tree is reported to be useful. The seeds, leaves, roots, flowers, fruit pulp and bark of baobab are edible. Baobab leaves are used in the preparation of soup. Seeds are used as a thickening agent in soups, but they can be fermented and used as a flavouring agent or roasted and eaten as snacks. The …

The Teaching Of Food Technology In Schools, Angela Turner, Kurt Seemann

Dr Angela Turner

This paper presents a summary of findings from a recent Australian study that investigated perceptions of ‘food technology’ as viewed by teachers in secondary schools compared to a wider professional view. While ‘food technology’ has been well established in most Australian secondary school curricula, a contradiction has emerged between the ‘school view’ of the Food Technology label and the ‘professional view’ of the same. The use of identical language to describe different approaches is causing a significant problem for the food profession. A framework known as Technacy Genre Theory was used to analyse data from a survey of 382 relevant …

Anne Gennings, Anne Gennings, Institute Of Child Nutrition

Oral History Project (all interviews)

Anne Gennings of New York State, started her career as a hospital dietitian and served as president of New York State Dietetics. Gennings then became the food service director at New Harvard Central School and stayed in that position for thirty-three years. She was president of the New York School Nutrition Association in the late 1980s and president of the American School Food Service Association in the early 1990s.

Dean Hamburg, Dean Hamburg, Institute Of Child Nutrition

Oral History Project (all interviews)

Dean Hamburg has spent most of his life split between Washington and Alaska. Before getting involved in child nutrition, Hamburg enlisted in the United States Navy, signed aboard as a cook and baker, and spent four years as a cook and baker aboard a Fast Attack submarine in the Atlantic. After Navy service Hamburg earned a bachelor’s degree in Hotel and Restaurant Administration and went to work for hotels throughout the US. He eventually accepted a position as food service director for a small district in Washington, before becoming school meal director for the Kenai Peninsula Borough School District. In …

Katie Johnson, Katie Johnson, Institute Of Child Nutrition

Oral History Project (all interviews)

Katie Johnson has spent her entire life in Griffin, Georgia. Fifty-four of those years were spent working in school nutrition programs. This interview was conducted the day after her seventy-seventy birthday, and she has recently started her well-deserved retirement.

Frank A. Harris, Frank A. Harris, Institute Of Child Nutrition

Oral History Project (all interviews)

Frank A. Harris fled Germany as an adolescent shortly before World War II, arriving in England. The family later made their way to the United States. Coming of age during the war, Harris joined the US Army and became a cook, serving in North Africa and Europe. After the war Harris built a career working in many different aspects of food service. He eventually became a school food service director and president of the Connecticut School Food Service Association.

Antimicrobial And Antioxidant Activities Of Essential Oil And Methanol Extract Of Matricaria Chamomilla L. From Djibouti, Fatouma M. Abdoul-Latif, Mohamed Nabil, Prosper Edou, Adwa A. Ali, Samatar O. Djama, Louis-Clément Obamé, Mamoudou H. Dicko Prof.

Pr. Mamoudou H. DICKO, PhD

The essential oil and methanol extracts of Matricaria Chamomilla L. were subjected to screening for their possible antioxidant activity by two complementary test systems, namely 2,2-diphenykpicrylhydrazyl (DPPH) free radical scavenging and β-carotene-linoleic acid assays. BHT was used as positive control in both test systems. In the DPPH test system, the IC50 values of essential oil and methanol extracts were 4.18 and 1.83 μg/ml, respectively. In the β-carotene-linoleic acid system, oxidation was effectively inhibited by M. Chamomilla, the RAA value of essential oil and methanol extracts were 12.69 and 11.37 %, respectively. When compared to BHT, the essential oil and methanol …

Eugenia Bozeman, Eugenia Bozeman, Institute Of Child Nutrition

Oral History Project (all interviews)

Eugenia Bozeman served first as an area consultant and later as the manager coordinator for child nutrition programs in Georgia for over thirty years, and was also president of the Georgia School Food Service Association.

Susan Mccranie, Susan Mccranie, Institute Of Child Nutrition

Oral History Project (all interviews)

Susan McCranie is a retired child nutrition program director in Georgia. She came to child nutrition after working for the Georgia Extension Service, the Georgia Peanut Commission, and as a computer programmer, before joining the Georgia Department of Education as an area consultant, and finally becoming a food service director.

Jimmie Barnett, Jimmie Barnett, Institute Of Child Nutrition

Oral History Project (all interviews)

Jimmie Barnett is from the state of Georgia, where she worked in school nutrition with the Muscogee County School District for many years. She holds a Bachelor’s degree in Home Economics, a Master’s degree in Education, and a Specialist of Education in School Nutrition, all from the University of Georgia. Jimmie began her career as a home economics teacher. In 1992 she was appointed as the Assistant Director of School Nutrition for the Muscogee County School District and later became the School Nutrition Director. She is a member of the School Nutrition Association and has served in leadership roles at …

Joan Williams, Joan Williams, Institute Of Child Nutrition

Oral History Project (all interviews)

Joan Williams has many years of experience in school nutrition and education. She holds a Bachelor’s degree in education from Georgia Southern College, a Master’s in education from Georgia College, and an Education Specialist degree from the University of Georgia. After teaching home economics for seven years, Joan served for 27 years as the school nutrition director for Carroll County Schools, a 15,000-student district in Georgia. Joan helped build an effective team that received many awards for increased participation and innovation. She received the USDA Best Practices Award for the Southeast Region twice, was recognized by the state of Georgia …

Linda Erwin, Linda Erwin, Institute Of Child Nutrition

Oral History Project (all interviews)

Linda Erwin, an Arkansas native, began her career as an elementary and then a home economics teacher. She later moved to Tennessee and taught adult vocational home economics classes. She eventually went to work for Shirley Watkins, the school nutrition director for Memphis City Schools, who introduced her to child nutrition. Erwin eventually moved to Georgia where she continued her career, becoming a food service director, and became very active in the Georgia School Food Service Association. She retired after twenty-eight years in the Georgia child nutrition programs.

Robert Kearney And George Williams, Robert Kearney, George Williams, Institute Of Child Nutrition

Oral History Project (all interviews)

The Georgia School Food Service Association has a category called Georgia School Food Service Association Industry. Robert Kearney and George Williams are members of this division.

Judy Hendrix, Judy Hendrix, Institute Of Child Nutrition

Oral History Project (all interviews)

After college Judy Hendrix taught home economics, science, and geography at different times before getting into the child nutrition field. Hendrix then worked as a school nutrition director for one year before becoming an area consultant for school nutrition with the Georgia Department of Education. After working as an area consultant in various Georgia locations for a number of years, Hendrix returned as a food service director for a large school district, where she worked for a further four years before retirement.

Ruth Gordon, Ruth Gordon, Institute Of Child Nutrition

Oral History Project (all interviews)

Ruth Gordon is a registered dietitian with many years of experience in school food service. She holds a bachelor’s degree in nutrition from James Madison University in Virginia and a master’s degree in education from Georgia State University. She completed her dietetic internship at Emory University in Atlanta. Ruth recently retired after 28 years with the Georgia Department of Education where she served in various specialist positions and as state director. She also was a School Nutrition Director in Floyd County, Georgia. Ruth has held leadership positions with professional organizations including Georgia Dietetic Association, the School Nutrition Services Dietetic Practice …

Julia Johnson And Peggy Cheney, Julia Johnson, Peggy Cheney, Institute Of Child Nutrition

Oral History Project (all interviews)

Julia Johnson and Peggy Cheney began working together when Peggy’s school decided to cease operations and was consolidated into Julia’s school. They ended up dividing the director’s duties and became ‘team directors.’

Don Williams, Don Williams, Institute Of Child Nutrition

Oral History Project (all interviews)

Don Williams is a retired school nutrition director, having worked for twenty-six years in the State of Georgia. He is now involved in a second career working in school nutrition software.

Barbara S. Belmont, Barbara S. Belmont, Institute Of Child Nutrition

Oral History Project (all interviews)

Barbara S. Belmont has spent most of her career in association management. She was with the National Association of Home Builders (NAHB) before becoming the executive director of the American School Food Service Association/ School Nutrition Association for eighteen years.

Peggy H. Lee, Peggy H. Lee, Institute Of Child Nutrition

Oral History Project (all interviews)

A Virginia native and graduate of Virginia Tech, Peggy H. Lee began her career in restaurant management, but soon switched to school food service. She first worked as a supervisor of twenty-two schools in the Norfolk school system and then became the nutritionist for Virginia Beach Schools. From Virginia Beach she moved to Norfolk as a supervisor and then took the director’s position in Chesapeake. After thirty years of service she retired and now works for the National Dairy Council.

Dennis H. Barrett, Dennis H. Barrett, Institute Of Child Nutrition

Oral History Project (all interviews)

A native of Idaho, Dennis H. Barrett has spent his professional career in food service working in Alaska, Texas, Nevada, and California. After working thirty years as a food service director, he retired from the Dallas, Texas school district.

Lyman Graham, Lyman Graham, Institute Of Child Nutrition

Oral History Project (all interviews)

Lyman Graham hails from Roswell, New Mexico. After pursuing a career in ranching, as well as the restaurant business, he decided to try his hand a school nutrition. He started out as director in a small farming community and eventually worked his way up to more responsibilities. A firm believer in networking, he has been active in the School Nutrition Association. He is now director of three districts in Roswell, New Mexico, Carlsbad, New Mexico, and Dexter, New Mexico.

Beverly Girard, Beverly Girard, Institute Of Child Nutrition

Oral History Project (all interviews)

Beverly Girard is a licensed and registered dietitian with almost 35 years of experience in school and clinical nutrition. She holds a bachelor’s degree in Nutrition in Business from Purdue University, a master’s in Dietetics and Nutrition from Florida International University, an MBA from Nova University, a graduate certificate in Social Marketing from the University of South Florida, and a PhD in Curriculum and Instruction from the University of South Florida.

Dr. Girard is the Director of Food and Nutrition Services in Sarasota County, Florida, a district of 42,000 students with a budget exceeding $18 million annually. She directs nearly …

Renee A. Hanks, Renee A. Hanks, Institute Of Child Nutrition

Oral History Project (all interviews)

Renee A. Hanks is a school food service director in New York. A New Jersey native, Hanks grew up in upstate New York. After college in the SUNY system, where she earned a degree in food service management and nutrition, Hanks worked in healthcare, before taking her first job as director of a small school district. She has progressively worked her way through steadily larger districts and is now the director of the South Colonie School District.

Sophie C. Hoover, Sophie C. Hoover, Institute Of Child Nutrition

Oral History Project (all interviews)

Sophie C. Hoover, a Brooklyn native, spent most of her formative years in Puerto Rico. After starting her college education in Puerto Rico she finished her degree in Nutrition and Dietetics at the University of Florida. After working as nutrition director for a nursing home, Sophie has been the Specialist in Food and Nutrition with Anne Arundel County, Maryland schools for twenty-seven years.

Biodepollution Of Wastewater Containing Phenolic Compounds From Leather Industry By Plant Peroxidases, Mamounata Diao, Nafissetou Ouedraogo, Lamine Baba-Moussa, Paul W. Savadogo, Georges N'Guessan Amani, Mamoudou H. Dicko Prof.

Pr. Mamoudou H. DICKO, PhD

This study deals with the use of peroxidases (POXs) from Allium sativum, Ipomoea batatas, Raphanus sativus and Sorghum bicolor to catalyze the degradation of free phenolic compounds as well as phenolic compounds contained in wastewater from leather industry. Secretory plant POXs were able to catalyze the oxidation of gallic acid, ferulic acid, 4-hydroxybenzoic acid, pyrogallol and 1,4-tyrosol prepared in ethanol 2% (v:v). Efficiency of peroxidase catalysis depends strongly on the chemical nature of phenolic substrates and on the botanical source of the enzymes. It appeared that POX from Raphanus sativus had the highest efficiency. Results show that POXs can also …

Barry Sackin, Barry Sackin, Institute Of Child Nutrition

Oral History Project (all interviews)

Barry Sackin has more than 30 years’ experience in child nutrition programs, including 18 years in program operations, such as school breakfast, school lunch, summer feeding, Head Start, senior feeding, and the commodity program. He is now president of B. Sackin & Associates, a child nutrition consulting business. Barry was staff vice president for SNA, a founding board member of Action for Healthy Kids, former president of the Southern California School Nutrition Association, and member of the SNA executive board. He currently serves on the Board of Directors of the American Commodity Distribution Association and the CSNA Public Policy and …

Craig Weidel, Craig Weidel, Institute Of Child Nutrition

Oral History Project (all interviews)

An Ohio native, Craig Weidel spent his first ten years there, before his family relocated to Phoenix, Arizona. He started out in child nutrition as warehouse supervisor for Mesa Public Schools, before becoming an area supervisor. He currently works with inventory management is cost control, and is very active in the School Nutrition Association.

Contents, 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 12 2011, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.