Life Sciences Commons^™

Improving Extraction Of Allergenic Soy Proteins From Soy Products, Amma Konadu Amponsah

Electronic Theses and Dissertations

With recent increase in the utilization of soy proteins, there are mounting concerns of the escalation of soy allergies. It is, therefore, important to improve current methods of allergen detection to ensure accurate labeling of foods, produce more reliable and representative results in studies to create hypoallergenic food and establish allergen thresholds. The conditions used to extract proteins from foods are important determinants for appropriate detection and interpretation of the allergenicity of food materials. The extraction of soy proteins for soy allergen detections is conventionally performed with phosphate buffered saline (PBS) buffer for an extraction period of at least 2 …

Using The Real Food Calculator To Assess The University Of Maine's Dining Purchases Within A Food System Context, Ashely Thibeault

Honors College

This study investigated the University of Maine’s food purchasing using the Real Food Calculator to determine the Real Food percentage. Real Food is defined by the Real Food Challenge as local, humane, fair, and ecologically sound. The Real Food Challenge is an organization that seeks to create systemic food system change through student efforts on college campuses by shifting food purchasing to 20% Real Food by 2020. The University of Maine had 5% Real Food in the 2012-2013 academic year. While there are limitations to Real Food and the Real Food Calculator, it may produce a change in the food …

Method Development For Vitamin C Quantification In Two Complex Matrices, Hannah D. Hutt

Electronic Theses and Dissertations

The following liquid chromatographic (LC) method developments and applied research studies were done using two complex food matrices, potatoes and elderberries, which are common to the state of Maine. Potatoes are Maine’s largest agricultural crop, a staple food in most U.S. households, and are, from an analytical standpoint, considered a complex matrix due to the high starch content that can be difficult to remove without degrading or removing nutrients in the process. Elderberries are an emerging crop in the U.S. because of their antioxidant and anti-viral properties and are found growing wild, throughout Maine. Elderberries are also considered a complex …

From Wanted To Weeds: A Natural History Of Some Of New England’S Introduced Plants, Jessamy R. Luthin

Maine History

When the Europeans first colonized New England they initiated the process of transforming the landscape into something more familiar. In order to ensure access to food and medicine and recreate the pastoral landscape of the Old World they brought with them a variety of known plant species for cultivation. With time, shifts in medical practice, agriculture, food preservation, and dietary preferences, reliance on these plants declined. As knowledge of these plant species disappeared from popular consciousness, so too did they disappear into the wilds of America, exploiting new found ecological niches, and becoming New England’s naturalized flora. Human labor was …

The University Of Maine Food And Fitness Environment: Is It Health Promoting?, Carolyn Anne Stocker

Honors College

Obesity impacts one in six young adults, ages 20-29, and is a major risk factor for chronic disease. An environmental audit of the University of Maine campus was conducted to identify supports for healthful lifestyles by assessing the vending, dining, and recreation environments. Instruments developed by a multistate research team were used to determine scores and percentages for the audit. Ten buildings were assessed in the vending assessment. The mean healthful snack percentage was 17% and the mean healthful beverage percentage was 18% of total items. Two on-campus and seven off- campus dining establishments were assessed. The on-campus dining establishments …

Worksite Wellness For Umaine Dining Employees: Healthful Eating For The Holidays, Marissa E. Rublee

Honors College

The objective of this study was to identify change in knowledge and intent to

change behavior among University of Maine dining services employees (n=5 females) attending a three-session nutrition education program. The study was a one-group design with a pre- post- assessment. Participants were recruited through flyers distributed at their worksite. The intervention consisted of three one-hour nutrition education sessions implemented outside work hours one day per week over three weeks. Sessions were designed to address healthful holiday cooking and eating, with a focus on 100% whole grains. At pre-assessment, based on a five-point scale from 1= “not likely at …

Briwa (Kathryn Elizabeth) Papers, 1921-1960, Special Collections, Raymond H. Fogler Library, University Of Maine

Finding Aids

Kathryn E. Briwa was a foods and nutrition specialist for the University of Maine Extension Service from 1941 until her retirement in 1960. She earned a B.A. degree from Vassar College and an M.A. and Ph.D. from Columbia University. She received a national Superior Service Award from the United States Department of Agriculture in 1960 for her work in promoting better nutrition, strengthening school lunch programs, training volunteer groups for wartime and emergency meal planning, and for pioneering work in group weight control.

The record group contains personal correspondence, photographs, and a few Cooperative Extension publications related to Dr. Briwa’s …