Life Sciences Commons^™

Use Of A Self-Administered Food Frequency Questionnaire In A Population 65 Years And Older, Karri Lynn Hoyt

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Little is known of the elderly's ability to use a food frequency questionnaire to describe their dietary intake. This study examines the elderly's ability to reliably describe their diets and how age, education, cognitive status, and gender may affect their ability to complete and return a food frequency questionnaire. The reproducibility of the questionnaire was tested by a repeated administration among 85 participants 65 years of age and older from the Preston, Idaho, area. Correlation coefficients between nutrient scores from the first and second administration ranged from 0.48-0.79 (total population), 0.44-0.88 (males), and 0.39-0.86 (females). Median values for the correlation …

Relationship Between Taste And Smell Sensitivity To Preference Of A Milk-Based Beverage: Young Versus Elderly Adults, Sally Donahoo Johnson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

With aging, there is a putative loss of taste and smell that may lead to decreased food enjoyment. We determined the relationships among age, detection, and recognition thresholds for taste and smell, and preference for flavored milk.

Ninety young (20-40 years) and 90 elderly (over 64 years) subjects evaluated chocolate mint-, lemon-, or strawberry-flavored milk. Detection and recognition thresholds were determined for sucrose and for the assigned flavor in milk systems. Sucrose was dissolved in milk, and flavors were dispersed in milk with flavor identification. Preference was determined using a 9-point hedonic scale to evaluate all combinations of five sucrose …

Relative Absorption Of Iron And Magnesium From Sulfate Salts, Amino Acid Chelates Complexed And/Or Mixed With Vegetables, And Taste-Free Supplements, Jennifer A. Bowden

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Common methods for determining mineral absorption by the body are invasive and frequently utilize radioisotopes. In experiment one. rats were given a dose of radiolabeled ferrous sulfate. Relative absorption was estimated by changes in serum iron and by appearance of the radiotracer in the serum. There were no differences in relative absorption determined by the methods, although the low overall absorptions by the iron-replete rats may have decreased the sensitivity.

In experiments two and three. iron and magnesium supplements were given orally to 12 women age 19-25. Each subject received iron and magnesium supplements once each week for 5 weeks. …

A Study Of The Interactions Between Milk Proteins And Soy Proteins, Venkatachalam Narayanaswamy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This research investigates the protein interactions that occur when soy protein is added to milk and subjected to renneting or heating. Milk was fortified with 20% soy protein and enzymic coagulation studied at 35°C at various pH's and CaCl₂ levels. The first part deals with the interaction between milk and soy proteins during rennet-induced milk coagulation. The first goal was to determine how soy proteins affected milk coagulation. The effects of native versus heat-denatured soy proteins on rennet coagulation time and curd firmness were compared. lmmunogold labeling along with transmission electron microscopy was used to identify and localfze soy …

Physiological Effects Of Chitosan And Chitorichtm On Rats Fed At Two Levels Of Lipid And Fiber, Hyung-Suk Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Chitin is a polysaccharide derived from the shell of crustaceans. Chitosan is a deacylated chitin derivative and ChitoRich™ is a chitosan-based formulation. Chitosan is known to inhibit dietary fat absorption. ChitoRich™ and chitosan were evaluated for their ability to control fat absorption in growing rats.

Forty-eight rats (about 150 g) were fed for 4 weeks on 12 different diets containing two levels of vegetable shortening (15 and 5%) and fiber (5 and 2.5%) with cellulose, chitosan, or ChitoRich™ as the dietary fiber sources.

Rats fed ChitoRich™ ate less and gained less body weight than rats fed the other fiber sources. …

Quantitation Of Bovine Serum Albumin In Cow's-Milk-Based Infant Formulas And Removal Of Bovine Serum Albumin From Cow's Milk And Whey Protein Isolates, Patricia Z. Marincic

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Early introduction of cow's-milk-based infant formulas, in particular the ABBOS epitope of bovine serum albumin (BSA), has been implicated as an autoimmune trigger in the pathogenesis of insulin dependent diabetes mellitus (IDDM). A direct enzyme-linked immunosorbant assay (ELISA), using polyclonal anti-BSA antibodies, was developed to determine the BSA content of cow's milk and 15 infant formulas. Powdered high-whey (60%) formulas averaged 41 mg BSA/100 ml; 2% milk contained 52 mg BSA/100 ml; and the high-casein formulas averaged 13 mg/100 ml. BSA content of powdered polymeric formulas and cow's milk varied directly with the whey protein concentration (correlation coefficient = 0.8445, …

A Quantitative Analysis Of Potassium Loss As A Result Of Different Processing Methods, Patricia M. Klefbeck

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Compliance with the strict dietary regimen for the dialysis patient can be very challenging. Many foods are limited from the diet of a renal patient because of the high potassium content. The physiological consequences of failure to follow a diet prescription can be fatal for the dialysis patient. In an effort to improve patient compliance with nutritional protocols, several potato cooking methods and centrifugation of tomato sauce were investigated for their effects in reducing potassium content.

All methods with a 24-hour soak were found to be significant in reducing potassium content of potatoes (P < 0.05). However, some of the methods in which the potatoes were not soaked were also found to be effective in reducing potassium content. Slice thickness and volume of cooking water used were found to be two important factors in determining potassium loss. The 4-mm sliced potatoes, which had a mean potassium value of 84 mg/100 g, lost more potassium than the 8-mm potatoes with a mean potassium value of 182 mg/100 g (P < 0.05). Furthermore, the potatoes cooked in 10 times the amount of water lost more potassium (124 mg/100 g) than those cooked in only 5 times the amount of water (148 mg/100 g) (P < .005). Soaking in cold versus hot water, agitation of the soak water, or the addition of chemical chelators to the soak water were not shown to be any more effective in reducing the potassium content than the other methods. Sensory data indicated that participants did not have a strong taste preference for potatoes cooked by any one particular method (P < 0.05).

Centrifugation of …

The National School Lunch Program, Katherine M. Hadley

Undergraduate Honors Capstone Projects

In 1946, President Harry Truman signed the National School Lunch Act which recently celebrated its 50th anniversary (1). It was established by congress "to safeguard the health and well-being of the nation's children" (2). The National School Lunch Program (NSLP) is a federally assisted meal program that is functioning in more than 94,000 public and nonprofit private schools. Lunches through the NSLP are served to more than 25 million school children each day.

Isolation And Biochemical Characterization Of Acid- And Bile- Tolerant Strains Of Lactobacillus Acidophilus And Bifidobacterium Bifidum, Lan-Szu Chou

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Lactic acid bacteria have been reported to be used as a health adjunct in food for u many years. However, these health benefits have not been proven. and how these bacteria pass through the digestion process and remain viable in the human intestinal tract is still not clear. The aim of this work was to isolate mutants from Lactobacillus acidophilus or Bifidobacterium bifidum that could tolerate the conditions of the digestion process (low pH and bile conduction) and to characterize these isolated mutants.

Acid- and bile-tolerant mutants of L. acidophilus were isolated from parental strains successfully using natural selection techniques. …

Ingredient Substitution, Georgia C. Lauritzen Ph. D.

Archived Food and Health Publications

Publication provides ingredient substitutions and equivalent measurements for cooking purposes.