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Articles 1 - 9 of 9
Full-Text Articles in Life Sciences
Evaluation Of Breastfeeding Curricula In Didactic Programs In Dietetics And Dietetic Internships Across The United States, Maria Diane Swiss
Evaluation Of Breastfeeding Curricula In Didactic Programs In Dietetics And Dietetic Internships Across The United States, Maria Diane Swiss
Theses and Dissertations
Background: Breastfeeding is known to have many benefits for both mothers and infants. With the Surgeon General's Call to Action to Support Breastfeeding, health professionals have increased their attention on breastfeeding competency. Objectives: This study aimed to evaluate breastfeeding curricula that are currently being covered in didactic programs in dietetics (DPDs) and dietetic internships (DIs) across the United States. Methods: Two-part surveys were sent to all directors of DPDs and DIs (n=475) with instructions to forward the second portion of the survey to instructors of classes that taught about breastfeeding. Qualtrics software was used for data …
Stability Of Whole Wheat Flour, Rolled Oats, And Brown Rice During Long-Term Storage And Preparation, Victoria Elizabeth Scott
Stability Of Whole Wheat Flour, Rolled Oats, And Brown Rice During Long-Term Storage And Preparation, Victoria Elizabeth Scott
Theses and Dissertations
Whole grains are an increasingly popular health food in America. However, shelf life of whole grains is compromised due to the presence of lipoxygenases in the bran and germ, which lead to rancidity and generation of oxidative byproducts. These byproducts reduce sensory quality and may have a degradative effect on vitamins in whole grain products. The purpose of this study was to determine the degree of lipid and vitamin degradation during long-term storage of three whole grains: whole wheat flour, brown rice, and rolled oats. We also examined vitamin loss after cooking to determine if oxidative byproducts had an effect …
Folate Stability In Fortified Corn Masa Flour, Tortillas, And Tortilla Chips, Renee Phillips
Folate Stability In Fortified Corn Masa Flour, Tortillas, And Tortilla Chips, Renee Phillips
Theses and Dissertations
Neural tube defects (NTDs) occur at higher rates in Hispanic populations in the USA. Such populations would benefit from folic acid fortification of corn masa flour (CMF). This study evaluated folate stability in fortified CMFs and products made from the flours, tortillas and tortilla chips. There was no significant loss of folate during the six-month shelf-life of fortified tortilla CMF and tortilla chip CMF. There was a 13% loss (P < 0.05) of folate during tortilla baking and no loss during tortilla chip frying. Both tortillas and tortilla chips showed significant folate losses over the two-month shelf-life for these products, with a 17% loss in fortified tortillas and 9% loss in tortilla chips. Folate in fortified CMFs, tortillas and tortilla chips is relatively stable and comparable to the stability of folate in wheat flour and breads.
Selection And Use Of Pantoea Dispersa Strain Jfs As A Non-Pathogenic Surrogate For Salmonella Typhimurium Phage Type 42 In Flour, James R. Fudge
Selection And Use Of Pantoea Dispersa Strain Jfs As A Non-Pathogenic Surrogate For Salmonella Typhimurium Phage Type 42 In Flour, James R. Fudge
Theses and Dissertations
Salmonella, a common food pathogen, costs more than any other pathogen in the United States in terms of health care costs and loss of work due to the illnesses it causes. Low-moisture foods, especially flour, are susceptible to being contaminated by Salmonella. Food producers want flour to be pathogen-free but to also retain the same functionality of non-treated flour. Heat treatment is the most common method employed for lowering the concentration of pathogens in food. However, heating can result in the loss of the flour’s functionality. Pantoea dispersa strain JFS has been isolated from flour as a nonpathogenic bacterial surrogate …
Optimization Of Selenium Chemoprevention In Prostate Cancer Cells, Xiuqi Li, Merrill Christensen
Optimization Of Selenium Chemoprevention In Prostate Cancer Cells, Xiuqi Li, Merrill Christensen
Journal of Undergraduate Research
Prostate cancer is the most frequently diagnosed cancer and the second-leading cause of cancer death in men in the United States (1). However, most men will die with prostate cancer rather then from it (2). Because prostate cancer exhibits a long latency period, high incidence rate, and significant morbidity but low mortality, its prevention remains an active field of research.
C-Fos Enhances Functional Β-Cell Mass, Jason Ray, Jeffery Tessem
C-Fos Enhances Functional Β-Cell Mass, Jason Ray, Jeffery Tessem
Journal of Undergraduate Research
Type 1 and Type 2 diabetes are major global health concerns. Both types of diabetes result in loss of functional β-cell mass, which is defined as the β-cell number multiplied by insulin secretion rate. The number of β-cells is derived from the cellular proliferation and death rates. Increasing functional β-cell mass could cure diabetes through pancreatic islet transplants or by strengthening endogenous cells. Various groups have shown that the β-cells proliferation rate is extremely low after adolescence in the majority of the population. However, β-cell proliferation has been shown to increase during physiological conditions such as pregnancy and obesity (1). …
Role Of Microbial Fermentation On Degradation Of Folic Acid In Micronutrient Fortified Corn Masa Prior To Baking, Chad Hancock
Role Of Microbial Fermentation On Degradation Of Folic Acid In Micronutrient Fortified Corn Masa Prior To Baking, Chad Hancock
Journal of Undergraduate Research
Evaluation of how well the academic objectives of the proposal were met This was an intensive project, which turned out to be a great opportunity for our students. We had one graduate student and four to five undergraduate students working on it at any given time. Due to attrition in the lab, we had about 16 undergraduates who were involved across the course of the entire project. Students learned the nuances of a very challenging multi-day, microbial assay for folic acid, and also learned many other laboratory skills and became quite proficient in microbial enumeration and isolation. The importance of …
Effects Of Panelist Participation Frequency And Questionnaire Design On Overall Acceptance Scoring For Food Sensory Evaluation In Consumer Central Location Tests, Mauresa Bastian
Theses and Dissertations
Two studies were conducted to determine the effect of panelist participation frequency and specific aspects of questionnaire design on overall acceptance scoring in consumer central location tests. Regarding participation frequency, research subjects who participate frequently in some survey types are known to provide responses that differ from subjects who participate less frequently, known as panel conditioning. With respect to questionnaire design, overall acceptance (OA) question placement and usage of pre-evaluation instructions (PEI) in questionnaires for food sensory analysis may bias consumers' scores via carry-over effects. To investigate these concerns, data from consumer sensory panels previously conducted at a central location, …
Stability Of Selected B Vitamins In Thermally-Treated Pinto Beans, Virginia Anne West
Stability Of Selected B Vitamins In Thermally-Treated Pinto Beans, Virginia Anne West
Theses and Dissertations
Beans are a commonly consumed food and a staple in many regions worldwide. Pinto beans (Phaseolus vulgaris), categorized as legumes, are dried seeds from plants and are high in protein, carbohydrate and fiber, and low in fat. They are also a good source of various minerals and well as thiamin, riboflavin, niacin, vitamin B6, and folate Beans are typically soaked and thermally processed before consumption. Different processing methods can impact the composition of beans. The purpose of this study was to examine the effect of thermal treatments on vitamin concentration in pinto beans. Beans were simmered, canned, dried-flaked, or dried-extruded, …