Family and Consumer Sciences Commons^™

A Critical Comparison Of Beef Semitendinosus Muscle Heated In An Oven And In A Water Bath, Pamela Louise Brady

Doctoral Dissertations

A comparison between characteristics of oven-roasted beef semitendinosus muscle and muscle heated as cylindrical cores in glass tubes in a water bath was conducted. Samples were heated to endpoint temperatures of 60 and 70°C at rates equivalent to heating at oven temperatures of 93 and 149°C. Oven-roasted samples had higher evaporative losses and lower drip losses than water bath samples. The effects of heating system and endpoint temperature on cooking losses and on nonfat dry weight were strongly influenced by heating rate. Expressible moisture index and fiber diameter measurements were not affected by endpoint temperature, heating system, or heating rate. …

Browning And Aroma Development During Heating Of Bovine Muscle Systems As Affected By Lipid Composition Of The Muscle, Janna Dea Harris

Doctoral Dissertations

Browning and aroma development were studied in heated lyophilized meat systems of differing lipid composition. To achieve variation in lipid content of the meat systems, bovine muscle was obtained from animals that were fed differently as to both ration and overall plane of nutrition. These included grass-fed, limited grain-fed and full grain-fed animal. Chloroform-methanol extracts of lyophilized meat from grass-fed, limited grain-fed and full grain-fed animals were analyzed for phospholipid content by phosphorus analysis. The extracted lipid was fractionated, and methyl esters of the neutral lipid and phospholipid fractions were analyzed by gas-liquid chromatography.

Four lyophilized meat systems from beef …

An Instructional Unit Utilizing Computer-Assisted Instruction For Teaching The Application Of Sociocultural Information To Individualization Of Diets, Mabel Yvonne Jackson

Doctoral Dissertations

An instructional unit utilizing computer-assisted instruction was developed, implemented, and evaluated for teaching the application of information concerning sociocultural food behaviors to the individualization of diet modifications. The instructional unit was administered to professional level dietetic students in the Coordinated Undergraduate Program in Dietetics at the University of Tennessee, Knoxville.

The instructional unit included a pretest for prerequisite knowledge, three simulated dietary counseling sessions, and a dietary counseling session with an actual patient. The simulated dietary counseling sessions were presented via computer-assisted instruction (CAI) and the effectiveness of the instructional unit was assessed by content analysis procedures.

Hypothetical medical charts …

Quality Assessment Of Meat Patties Cooked By Commercial Preparation Methods, Chill Stored, And Microwave Reheated, Anne Looney Cook

Doctoral Dissertations

Food quality assessments based on yield, cooking losses, and palatability factors were applied to a model food cooked by commercial preparation methods in a simulated chill/serve food service system. Frozen, soy-extended meat patties of a standard formulation represented a common food material flowing through a food service system. Batch sizes of 24 patties were prepared by (1) grilling, (2) baking by natural convection, and (3) baking by forced-air convection. Refrigerating of bulk packed samples and microwave reheating of plated samples concluded the input effects.

Cooked, whole meat patties were portioned with a specially designed cutting tool and recombined into composite …

Computer-Assisted Lnstruction For Teaching Decision-Making In Food Systems Administration, Deborah Dean Canter

Doctoral Dissertations

Models for the inclusion, development, and implementation of computer-assisted instruction (CAI) in a dietetic education program were developed, tested, and evaluated. The models were applied to the Coordinated Undergraduate Program in Dietetics, The University of Tennessee, Knoxville.

An assessment of competencies to be met by an entry-level generalist dietitian in food systems administration revealed that the competency concerning principles and practices of management of personnel was not being met adequately by dietetic students.

Participating faculty and students were introduced to CAI and oriented to the use of computer terminals. Case study simulations were presented via CAI and programmed learning booklets …

A Computer Simulation Model Of The Service Component Of A Fast Food Operation: Development, Validation, And Use, Sarah Ritchey Jordan

Doctoral Dissertations

A management tool is needed in the food service industry, especially in the area of fast food service, to generate data on which to base the decision to add menu items which could better meet the nutritional needs of the clientele while maintaining an acceptable margin of profit and meeting service needs of the clientele. A computer simulation model of the service component of a fast food service operation was developed and validated to analyze the influence of an additional menu item on speed of service to the customer and margin of profit realized by management. Data were collected for …

An Instructional Model For The Implementation And Use Of Videotape Simulation For The Improvement Of Employee Counseling Skills Of Dietetic Students, Karen Margaret Fiedler

Doctoral Dissertations

An instructional model was developed and implemented for the introductory application of employee counseling techniques by 17 senior students in the Coordinated Undergraduate Program in Dietetics at The University of Tennessee, Knoxville. Lack of experience in employee counseling during the clinical practicum was noted. The model as a substitution for actual experience combined as a microteaching approach, referred to as an intensive workshop, utilizing videotape simulation of employee counseling situations with a coached counselee. Five evaluation instruments were developed.

Students were released from clinical facilities for one week to participate in the intensive counseling workshop to practice counseling situations. A …

Food Behaviors Of Adolescents Relative To Adiposity, Kitty Roberts Coffey

Doctoral Dissertations

Food behaviors relative to adiposity were studied in 226 seventh-grade students from selected junior high schools in Knoxville, Tennessee. Height, weight, and triceps fatfold thickness were obtained for each subject. Based on triceps fatfold measurements (mm) students were divided as equally as possible into three groups and designated as "lean," "middle," and "fat." A questionnaire was designed and administered to obtain specific demographic information and to investigate differences between the "lean" and "fat" with regard to their perceived food preferences, food connotative meanings, knowledge of energy values of food and activity, and taste preferences for four Kool-Aid solutions ranging from …

Effect Of Sulfur Nutrition On The Activity Of Acetyl Coenzyme A Carboxylase, Citrate Cleavage Enzyme, And Malic Enzyme In Rat Liver, Joyce Brann Bittle

Doctoral Dissertations

The level of dietary inorganic sulfate as well as the nature of the neutral sulfate fed a rat have been shown to affect the activity of certain key enzymes of carbohydrate metabolism. Metabolic alterations have been demonstrated in rats fed diets containing inorganic sulfate at levels above or below the established optimal level of 0.02%. The present investigation was designed to extend these studies to include lipogenesis.

Ninety-two adult male rats were fed diets containing 15% casein and supplemented with CaSO₄, methionine, and cysteine in order to prepare diets with different inorganic sulfate levels and different neutral to …

A Managerial Decision Model For Continuous Innovation In Family Lodging Accomodations, Louis A. Ehrcke

Doctoral Dissertations

Agreement between families and motel operators in continuous innovations for desired lodging accommodations was examined with populations within the East South Central United States. Levels of agreement were calculated for the sample population by income levels of families. Additional characteristics of families utilizing lodging acconmodations were presented.

The procedure to obtain agreement levels was the first phase of a theoretically developed decision model consisted of five phases. Data for the first phase were obtained through questionnaires mailed to residential addresses obtained by interval numbers from telephone directories in one randomly determined Standard Statistical Metropolitan Area in each of the four …

Energy Utilization Characteristics Of Selected Electrical Commercial Food Service Equipment, Frank Romanelli

Doctoral Dissertations

Energy utilization characteristics for commercial food service equipment were determined to provide data to establish the cost of energy in the preparation of food products. Twenty pounds of frozen pre-cooked breaded chicken quarters were cooked to an end point temperature of 180°F using a deep fryer, a braiser, a two-pan bake oven, and a convection oven.

Kilowatt-hour readings were made to measure energy consumption of each piece of equipment. An alternate technique was developed to estimate energy consumption of each piece of equipment by using energy ratings in combination with measuring the on-time of the thermostat signal light. The energy …

Food And Nutrition Misconceptions, Knowledge, Related Interests, And Information Sources Of Knoxville, Tennessee, High School Students, Lois Ann Wodarski

Doctoral Dissertations

Food and nutrition misconceptions, food and nutrition-related interests, and information sources of 185, tenth through twelfth grade students from a selected sample of Knoxville, Tennessee, high schools were studied. Relevant information was obtained through the development and administration of a questionnaire designed to distinguish between level of food and nutrition knowledge and degree of subscription to misconceptions, to determine which topics within the realm of food and nutrition were of interest to the teenage population, and to ascertain sources of information for the various categories of food and nutrition knowledge.

Students of both sexes and of all grade levels were …

Tenderness And Structural Changes In Beef Semitendinosus Muscles Heated At Two Rates To Four End Point Temperatures, Leanne Ellen Hearne

Doctoral Dissertations

Progressive changes in tenderness of meat cores and in structure of muscle fibers from beef semitendinosus cores heated in test tubes in a water bath to simulate oven roasting of top round roasts at 93 and 149°C to end point temperatures of 40, 50, 60, and 70°C were evaluated. Slower heating and higher end point temperatures resulted in greater cooking losses. Warner-Bratzler shear value of cores and diameter of muscle fibers decreased from 40 to 50 to 60°C and sarcomere length of muscle fibers decreased from 60 to 70°C. Cores heated to 40 and 50°C at both rates exhibited considerable …

The Assessment Of The Feasibility For Using The Evaluation Component Of A Model For Implementing And Evaluating A Competency-Based Dietetic Program, Carol Williams Shanklin

Doctoral Dissertations

A conceptual model for implementing and evaluating a competency-based dietetic program was developed for use with the Coordinated Undergraduate Program in Dietetics at the University of Tennessee, Knoxville. The feasibility for using the evaluation component of the model was assessed for five priority competencies identified as essential for an entry-level generalist dietitian in the areas of quantity food procurement, production, and service.

Sub-competencies and performance indicators were identified for each of the competencies. Didactic and clinical courses in food systems administration were reviewed to ascertain which quarter each competency was introduced and the desired level of performance at designated points …

Computer Simulation As A Medium For Teaching Inventory Management In Food Systems Administration, Joyce Willene Fleming West

Doctoral Dissertations

A conceptual framework was developed incorporating computer simulation as an instructional medium for teaching conceptual thinking and techniques for decision making and problem solving needed for inventory management. With this framework as a guide, an individualized instruction unit was designed and implemented for teaching cognitive learning.

Fifty-two food systems administration students at the University of Tennessee, Knoxville, evaluated the effectiveness of the individualized study unit (experimental method) as opposed to the traditional lecture (control) method in teaching inventory management principles. A pretest was administered to each student in selected junior and senior courses prior to the teaching unit. A posttest …

Food Intake Practices Of High School Students In Shelby County, Alabama, Johnnie C. Carlisle

Doctoral Dissertations

Food intake patterns, food terminology, food preferences, and food connotative meanings for 354 high school students in Shelby County, Alabama, were studied. The sample was comprised of 82 Blacks and 272 Whites, 164 males and 190 females.

The meal pattern was obtained by the use of three 24-hour recalls. Irregular eating patterns were followed by 148 of the students. Many breakfast combinations were reported. For the noon meal, 60 percent of the students ate in the school lunchroom. More females than males omitted lunch. For the evening meal, the students reported meats, few vegetables or salads and the frequent use …

Presweetened Cereal Patterns Of Older Sib Families And No Older Sib Families: Child's Preference, Mother's Perception Of Child's Preference, And Family Purchase, Doris Ellen Phillips

Doctoral Dissertations

The child's food preferences are influenced by several variables. Some of these included his flavor perception, television commercials, sibling influence, and other family characteristics. These factors vary depending upon his place in the family and his development at any particular period in his life.

Thirty 4-to 5-year-old children and their mothers were interviewed separately to determine each of their perceptions of the child's presweetened cereal preferences. Sensory tests were used to determine the child's actual presweetened cereal preference and his physiological perception of the sweet taste and flavor. His familiarity with television commercials was explored and he was asked to …

An Investigation Of The Effect Of Dietary Sulfate On Bile Acid Conjugation And Kinetic Studies Of Bile Acyl Transferase In Rat Liver Microsomes, Ramesh S. Verma

Doctoral Dissertations

This investigation was undertaken to study the effect of varying levels of dietary sulfate on the relative conjugation of ¹⁴C-cholic acid with taurine and glycine in rat liver microsomal preparations with a view to evaluating the factors controlling glycocholic:taurocholic acid (G:T) ratio at the cellular level. Pure microsomal preparations, obtained after centrifuging at high speed, were incubated with the optimum concentrations of ¹⁴C-cholic acid, glycine, taurine, coenzyme A, magnesium sulfate, ATP and sodium fluoride for 90 minutes at 37°. The radioactive cholic acid conjugates fonned were separated with thin layer chromatography and visualized by spraying with phosphomolybdic acid. …

Current Practices, Problems, And Opinions As They Relate To The Articulation Of High School And College Programs Of Home Economics, Ruth Arkin Hackman

Doctoral Dissertations

A focal point in educational circles today is that of improved articulation between the curriculum of the secondary school and that of the college or university. This situation is evidenced by the great amount of space given to the subject in educational literature. Concern is expressed over excessive duplication in college courses of content and experiences included in high school courses. Attention is focused on more effective continuity of study at the two levels with a minimum of overlap. There is considerable activity throughout the United States as organized groups of educators are studying this problem and making recommendations for …

Personality Correlates Of Undergraduates Selecting Home Economics As An Area Of Specialization In College, Nell Pauline Logan

Doctoral Dissertations

Statement of the Problem

The purposes of this exploratory study were to identify: 1. Some of the factors (real or latent) which may have a bearing upon the reasons why students do or do not choose home economics as a major field of study in college. 2. Personality characteristics of individuals which tend to be dominant in a selected in a selected group who have chosen home economics as a area of specialization in college.

In-Service Educational Needs Of A Selected Group Of Homemakers Who Entered Or Re-Entered The Teaching Of Homemaking., Mary Jane Scott

Doctoral Dissertations

Introduction: The increasing tendency of homemakers to have qualified to teach homemaking, but have never taught or have not taught for several years, to enter or re-enter the teaching profession has been reported for more than a decade. The importance of providing special in-service education for these teachers has been pointed out by leaders in home economics education, but little evidence in regard to the kinds of help the teachers need or desire has been reported.