Life Sciences Commons^™

The Effect Of Parent Involvement In A Nutrition Education Program For Primary Grade Pupils, Barbara A. Kirks

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three schools were matched for socioeconomic data, location, and quality. Students in kindergarten through grade three in two schools received nutrition education; the third school was the control. Of the two treatment schools, one was randomly assigned to receive parent as well as student education in nutrition. Three-hundred and seventy cognitive scores, 168 affective scores, and 100 plate-waste analyses were collected in both pretest and posttest phases. At the end of the four-month treatment period, 24-hour food frequency recalls were collected for 151 children.

Students at the school where both parents and their children were involved had higher dietary quality …

An Investigation Of The Rework Defect In Process Cheese, Patricia Ramirez Baca

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of time that processed cheese was held ex- posed to heat alone or with agitation, the level of rework cheese, and the type and level of emulsifying salt were evaluated by determining finess of emulsion based on scanning electron microscopy measurements, meltability, and rheological measurements using a Universal Testing Machine.

Process cheese held in the cooker at 82°C for up to 4o minutes became less meltable and more firm and the emulsion became finer while that held at 82°C outside of the cooker without agitation was only slightly affected. Loss of meltability and increased firmness associated with pro-longed …

Effect Of Atmospheric Oxidation On Bioavailability Of Meat Iron And Liver Weights In Rats, Kathleen M. Cardon

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Iron bioavailability of diets containing oxidized turkey and oxidized beef meat was investigated in two experiments. In both studies male, weanling rats were made anemic by consumption of a low iron diet and bleeding. The experimental diets were prepared so that meat was the only source of iron. Hemoglobin regeneration served as the basis for measuring iron utilization. In experiment 1, lyophilized, uncooked turkey meat was allowed to oxidize at 20-22°C for 0, 48, 96, 144, 216, or 264 hours and then fed to the rats. The length of oxidation time of the turkey meat did not significantly affect the …

The Effects Of Myoglobin, Nitrosylmyoglobin, And Free Iron On The Growth Of Clostridium Botulinum In Cured Meat, Susan K. Fortier Collinge

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Although nitrite is a known inhibitor of Clostridium botulinum in cured meats, the mechanism of inhibition is not understood. The observation has been made that iron is required for growth of C. botulinum and that the role of nitrite may be to alter the pathway of iron uptake by these organisms. Since the color change in cured meats is due to the binding of nitrite to the heme group of meat pigments, it was hypothesized that nitrite may also be tying up an essential iron source, heme. This experiment was an investigation of the possibility that myoglobin added to a …

Factors Affecting The Measurement Of Undenatured Whey Protein Nitrogen In Dried Whey By A Modified Harland-Ashworth Test, Reyad M. Aboumahmoud

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Harland-Ashworth test for measuring undenatured whey protein nitrogen in nonfat dry milk was modified to measure undenatured whey protein nitrogen in dried whey. The new test was designed to measure absorbance in Harland-Ashworth filtrates at 280 nm to eliminate difficulties associated with turbidimetric measurements. One gram dried whey was reconstituted in 25 ml pH 6.7 phosphate buffer (.1M) in a 25 x 150 mm test tube. Ten grams sodium chloride were added. The test tubes were incubated for 30 min in a water bath at 37C and shaken 8-10 times in the first 15 min. The tubes were removed …

Comparison Of Skim Milk Starter, Whey Base Starter And A Direct Set Method On The Yield, Quality And Economics Of Cottage Cheese Production, Wayne G. Geilman

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three different methods of acidifying skim milk(milk starter, whey base starter and direct acid set) for making cottage cheese were evaluated for their effect on yield, quality and acidification cost. Cultured cottage cheese was produced with milk starter and pH controlled whey-base starter by the short set method. Five percent milk starter and 2.4% whey base starter were approximately equivalent in activity and gave average setting times of 234 to 255 minutes. Direct acid set cottage cheese was made by the Vitex/American method. The setting time required for direct acid set cottage cheese was 158 minutes. Yields of cottage cheese …

Vitamin A And Vitamin E Status Of Persons On Hemodialysis, Kathleen S. Johnson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The study was designed to assess the vitamin A and vitamin E status of persons receiving maintenance hemodialysis. Blood samples from thirty persons receiving hemodialysis, as well as age and sex-matched controls, were analyzed for vitamin A, vitamin E, and carotene using a spectrofluorometric assay for vitamins A and E, and a spectrophotometric assay for carotene. Dietary intakes of vitamins A and E were estimated via verbal questioning. Samples of dialysate were also studied. Results of the investigation showed significantly elevated vitamin A, normal vitamin E, and decreased carotene levels in persons with renal failure receiving maintenance hemodialysis, when compared …

Educating The Dietitian On Nutritional Counseling Principles In Diabetes Mellitus And Their Application For Adolescents With Insulin-Dependent Diabetes: Use Of A Learning Package, Eileen R. Deleeuw

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to develop and test a Learning Package on nutritional counseling principles in diabetes mellitus with specific application for adolescents with insulin-dependent diabetes. The Learning Package was designed to be used as continuing education material for the clinical dietitian. It consisted of two audio tapes, 2 1/2 hours in length, recorded by the author and an accompanying handbook or resourcebook. The resourcebook materials were designed to give further details, provide resources and materials for future reference, visually reinforce the audio presentation, summarize information given in the presentation, and give a bibliography of the references cited. …

Bovine Muscle Cathepsin D: Purification And Proteolytic Activity On Muscle Proteins, Paul Hwaleun Fan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

An affinity column for cathepsin D was prepared making use of the strong affinity of pepstatin for cathepsin D. Pepstatin is an N-acylated pentapeptide from Actinomycetes with the following structure: isovaleryl-L-valyl-L-valyl-4-amino-3-hydroxy-6-methylheptanoyl-L-alanyl-4-amino-3-hydroxy- 6-methyl heptanoic acid. A relatively rapid and efficient method for cathepsin D purification has been developed; Steps include homogenization, ammonium sulfate fractionation, and chromatography on pepstatin-Sepharose column. The final preparation has a specific activity of 38 units/mg. and shows a single protein band on polyacrylamide gel electrophoresis in sodium dodecyl sulfate corresponding to a subunit molecular weight of 42,000. Polyacrylamide gel electrophoresis studies did not reveal any impurities. The …