Life Sciences Commons^™

Diabetes Stepping Up To The Plate: An Education Curriculum Focused On Food Portioning Skills, D. Pauline Williams, Heidi Leblanc, Nedra K. Christensen

Nutrition, Dietetics, and Food Sciences Faculty Publications

The Diabetes Stepping up to the Plate program was developed to determine the effectiveness of food portion based diabetes education. One hundred fifty-one individuals enrolled in the diabetes series. Food portion knowledge and skills tests, height, weight, and waist-to-hip ratio (WHR) were measured pre- and post-program. Data was analyzed through paired t-tests and correlations. Evaluation showed a decrease in HbA1C, waist/hip circumference, WHR, and BMI, and an improvement in food portion knowledge and skills. Seventy-five participants completed pre- and post-data collection parameters, although more participants completed all classes in the series. Extension can play a role in successful diabetes education.

Casein Supramolecules: Structure And Coagulation Properties, Bonney S. Oommen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The changes in quaternary structure of casein supramolecules with various physical and chemical treatments were studied using transmission electron microscopy, and a model to account for the changes is put forth. The effects of casein structure on coagulation properties were also studied. The sample preparation for transmission electron microscopy involved physical methods of fixation and flash freeing to preserve the structure of caseins in the sample.

The structure of caseins in sodium and calcium caseinate varied with sodium caseinate not exhibiting any spherical structure as opposed to the spherical structure seen in calcium caseinate, non-fat dried milk and native milk. …

Nutrition And Bone Density In Children With Cystic Fibrosis, Joanna K. Davidson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of these studies was to further research on bone density in children with cystic fibrosis, particularly as it pertains to nutritional parameters and care. The first paper presented a comparison of a group of 50 children with cystic fibrosis to a group of 32 control children. There were no significant differences between the groups in any of the pertinent bone density measurements. Serum 25(OH) vitamin D was positively correlated with spine density z score in the cystic fibrosis group.

The second paper, incorporating all of the information obtained from the first paper, describes an intervention study with the …

Magnesium Intake And Its Relationship With Type 2 Diabetes, Caralee Wilcock

Undergraduate Honors Capstone Projects

Magnesium is an alkaline earth metal and is the second most abundant cation in the human body. Magnesium plays important roles in the structure and the function of the human body; it is involved in more than 300 essential metabolic reactions in the body. Magnesium has been implicated in the prevention and treatment of many diseases including diabetes. Magnesium depletion is commonly associated with both insulin dependent and non-insulin dependent diabetes. A significant number, (between 25% and 39%) of diabetics have been shown to have decreased serum levels of magnesium. There are many possible reasons and mechanisms for this. Diabetics …

Assessment Of Calcium, Milk, And Non-Milk Beverage Intake Of Multiethnic Youth Aged 10 To 18 Years, J. Keith Jensen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Achieving and maintaining maximal peak bone mass is critical to the prevention of osteoporosis. Adequate calcium intake during youth is a major aspect of proper bone mass development. Because of the importance of calcium, a food frequency questionnaire (FFQ) that estimates calcium intake of 10- to 18-year-old Asian, Hispanic, and white youth living in the western United States was developed. This new FFQ was shown to accurately and reliably estimate calcium intake of these youth. Accuracy among Hispanics, however, was low and requires further evaluation. A second study examined intake of calcium, milk, and non-milk beverages of Hispanic and non-Hispanic …

Influence Of Sodium Chloride, Calcium, Moisture, And Ph On The Structure And Functionality Of Nonfat Directly Acidified Mozzarella Cheese, Brian M. Paulson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Experiment A explored the influence of sodium on direct acid, nonfat Mozzarella cheese. Cheeses with differing salt levels were obtained by varying dry salt applications (none, 0.5%, and 1.0% NaCl w/w) and hot brine stretching (0%, 5%, and 10% NaCl wt/v). Salt application and salt content influenced cheese moisture, meltability, expressible serum, micro- and ultra-structure, and color. Moisture was highest when cheese was salted before stretching (P = 0.03). Melt was lowest in cheeses that were unsalted (P = 0.05). Cheeses stretched in salt brine had < 1% of the amount of expressible serum found in unsalted cheese (P < 0.0001). Unsalted cheeses had a more open structure with pockets of serum distributed throughout the protein matrix giving it an opaque, white appearance. Salted cheeses had a more homogeneous protein matrix lacking light scattering surfaces, resulting in a translucent cheese. Neither salt concentration nor method of salting affected the calcium content of the cheeses (P > 0.05).

Experiment B explored the influence of calcium, moisture, and …

Investigation Of The Effect Of Sulfitolysis On The Functional Properties And Extrusion Performance Of Whey Protein Concentrate, David P. Taylor

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Whey proteins have restricted use in many food applications because of limited functional properties. Whey proteins' relatively high content of disulfide bonds may be responsible for their lack of functionality, especially in extrusion applications.

To determine the effect of disulfide bond content on functional properties and extrudate performance, whey protein concentrate was treated with sodium sulfite to achieve four levels of disulfide bond sulfonation (0, 31, 54, and 71%). Sulfonated whey protein functional properties, extrusion-expanded snack properties (32% total protein), and extrusion-textured fibrous product properties (48% protein) were determined. Correlation analysis was performed to determine relationships between functional properties and …

Effect Of Raw Lngredient Surface Area, Storage Time And Antioxidants On Color And Oxidative Stability Of Ground Beef In 80% Oxygen Modified Atmosphere Packaging, Avanthi Vissa

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Fresh beef packaged in high-oxygen modified atmosphere packaging (MAP) has longer red color stability than beef in oxygen-permeable polyvinyl chloride (PVC) film. However, fresh beef in high oxygen becomes rancid by 10 days storage at 2°C. Thus the objective of this study was to evaluate the effectiveness of various antioxidants (milk mineral, MM; sodium tripolyphosphate, STP; vitamin E, E) on color and thiobarbituric acid (TBA) values of ground chuck stored in 80% oxygen MAP for 14 days at 1° C. A preliminary experiment was also done to determine the effect of raw meat history (surface area during storage and storage …

Rapid Detection Of Salmonella Without Enrichment, Emily J. Harrington

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Salmonella is one of the leading foodborne pathogens causing illness today. Because of this, Salmonella rapid detection methods are under immense study for use in food. The traditional method, using the Food and Drug Administration- approved Bacterial Analytical Manual procedure, takes 4-6 days for Salmonella detection in food. Other rapid methods still take at least 16 h for detection due to their enrichment steps.

The hypothesis of this study was that the use of immobilized antibodies coupled with polymerase chain reaction (PCR) can be used for the rapid capture and detection of Salmonella spp. in food without the need for …

Cultivation Of Mushroom Mycelia Using Whey Products As A Growth Substrate, Boyd S. Inglet

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

As part of a project designed to utilize common dairy waste products profitably, reconstituted dry whey permeate and delactosed whey were tested as growth substrates for mycelia of the edible mushroom Lentinus edodes. This mushroom was chosen because it is possible to profitably cultivate it due to its popular culinary appeal and perceived medical benefits.

Growth experiments were performed in petri dishes containing either reconstituted dry whey permeate or delactosed whey as a growth substrate, and the measured response was the size of the growing mycelia colony. When reconstituted dry whey permeate was utilized as a growth substrate, the …

Voluntary And Involuntary Weight Change And Risk Of Osteoporotic Hip Fracture In Men And Women Of Utah, Megan Ruth Mcdonough

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Change in body weight is an important determinant of risk of osteoporotic hip fracture in aging adults. Weight loss has been associated with an increased risk of hip fracture and weight gain has been associated with a decreased risk of hip fracture. Weight gain cannot be recommended as appropriate prevention against hip fracture, however, because it is associated with such adverse health outcomes as cardiovascular disease and diabetes, and weight loss is commonly recommended in the treatment of these types of diseases. Clarification of how weight loss is related to risk of hip fracture is needed to resolve this issue. …

Effect Of Sucrose Esters On The Crystallization Behavior Of Bulk Oil Systems, Silvana Martini, M. Cerdeira, M. L. Herrera

Nutrition, Dietetics, and Food Sciences Faculty Publications

Sucrose esters (SE) of FA can be used in foods as emulsifiers because they are nontoxic, tasteless, odorless, and are digested to sucrose and FA in the stomach. They can also be used in pharmaceuticals and cosmetics and in other products where a nonionic, nontoxic, biodegradable emulsifier is required. In addition to their major function of producing and stabilizing emulsions, SE have numerous other functional roles as texturizers, film formers, and modifiers of bulk-phase crystallization behavior (with bulk phase meaning a homogeneous oil phase). A few reports have dealt with the effect of SE on the crystallization behavior of fats …