Life Sciences Commons^™

Determination Of Free Fatty Acid And Triglyceride Fatty Acid Of Food Fats Using A Rapid Gas Chromatographic Method, Aubreyona Migliori

Fall Student Research Symposium 2021

Food fats are primarily triglycerides composed of esterified fatty acids on a glycerol backbone. To measure the fatty acid content of foods, a derivatization reaction is conducted which transfers the fatty acids from glycerol to methanol, forming a fatty acid methyl ester (FAME). FAMES are measured using gas chromatography with flame ionization detection (GC-FID). Free fatty acids in foods are a result of a degradation reactions and are considered a defect. This decreases consumer acceptance and expedites further deterioration which decreases the value of edible oils. The goal of this study was to develop a rapid and sensitive method to …

The Effects Of Various Carbon Sources And The Presence Of Vitamin B-12 On The Production Of 1,3-Propanediol By L. Reuteri., Kayden Stevenson

Fall Student Research Symposium 2021

Dairy product preservation has evolved over thousands of years and has been a major benefit to humanity by creating stable, nutrient-dense food sources. Today the lactic acid bacteria Lactobacillus reuteri is important in preserving fermented dairy products through the production of the compound reuterin. Reuterin (1,3-propanediol) demonstrates antibiotic properties that prevent the fermentation of dairy products by undesirable bacteria. The purpose of this study is to determine if L. reuteri can produce 1,3-propanediol from a variety of carbon sources. Bacterial strains were incubated in the presence of a carbon source with vitamin B-12 or without B-12 for seven days with …

Climate Change Impacts On Atmospheric Ammonia And Implications For Human Health, Casey Olson, Connor Snow, Bridger Jorgensen

Fall Student Research Symposium 2021

According to national data Cache Valley has the highest concentrations of atmospheric ammonia in the nation. This study aims to answer the questions of whether climate variables and events such as precipitation, averaged winds, geopotential height, and teleconnections can be used to predict the behavior of pollutants and how human biology is potentially affected. Data from the Utah Climate Center shows that the 3rd yearly quartile has the highest levels of airborne ammonia due to the high levels of fertilizer use and livestock emissions in the farming industry in Cache Valley. After data analysis, there seems to be a connection …

Influence Of External Ph And Organic Acids On Internal Ph And Acid Anion Accumulation In Listeria Monocytogenes And Escherichia Coli, Savannah R. Branson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Listeria monocytogenes and Escherichia coli are both among the most common microbial pathogens that cause foodborne illnesses and death. They both are capable of growing over a wide range of conditions. Organic acids are widely employed in the food industry to control growth of these pathogens to help prevent foodborne illnesses. There is substantial evidence that intracellular accumulation of organic acid anions is a major inhibitor to cell growth, and that many bacteria may combat anion accumulation by lowering their intracellular pH (pH_i). In this study, we followed the accumulation of acid anion into the cell pellet and …

Breastfeeding: Tools For Success, Norah Ashby, Casey Coombs, Stacy Bevan, Mateja R. Savoie-Roskos

All Current Publications

Every mother has a unique breastfeeding experience. Breastfeeding is natural, but that does not mean it comes naturally to every mother. The benefits of exclusively breastfeeding for the first six months and supplemental breastfeeding through the second year of life are well documented (Lessen & Kavanagh, 2015). However, there are many barriers that may prevent mothers from breastfeeding, including discomfort or pain, milk supply concerns, or simply not knowing how to breastfeed (Lessen & Kavanagh, 2015; Westerfield et al., 2018). Fortunately, there are a variety of tools that mothers can use to create a successful breastfeeding experience (Dennis et al., …

Increasing Fiber Intake During Childhood And Adolescence, Madison Gunter, Stacy Bevan, Casey Coombs, Mateja R. Savoie-Roskos

All Current Publications

Fiber is an important part of a healthful diet that provides numerous benefits when adequately consumed. Yet, many individuals do not know what fiber is, let alone how to eat enough. Thus, it is no surprise that fiber has been a dietary concern among children and adolescents for over a decade, with less than 10% of youth meeting recommended fiber intakes (Finn et al., 2019; Kranz et al., 2012; McGill et al., 2015). In this fact sheet, we will discuss what fiber is, along with its health benefits, current recommendations, and strategies for incorporating fiber into your child’s diet.

Mejore Su Salud, Celina Wille, Laura Licon, Laura Paola Johnson, Anny Galvin

All Current Publications

Create Better Health/Mejore su salud es una versión cultural adaptada de Create Better Health evaluada por expertos y escrita en español, Create Better Health es un currículo del programa Create Better Health Utah SNAP-Ed originalmente adaptado de Creates: Essentials in Creating Family Meals por Debra Christofferson, M.D.A., R.D., C.D. Los miembros del equipo de publicación de la versión en inglés son: Casey Coombs, M.S., R.D., C.D., subdirectora de Create Better Health Utah; Jaqueline Neid-Avila, M.D.A., R.D., C.D .; y editores / colaboradores Heidi LeBlanc, M.S., directora de Create Better Health Utah.

Creaciones En La Cocina Curriculum, Celina Wille

All Current Publications

Este currículo es una interpretación al español y adaptación cultural basado en su mayoría en la publicación titulada CREATE FAMILY MEALS* de Food Sense del Programa de Extensión de la Universidad Estatal de Utah (USU).

Farmers Feeding Utah: Increasing Healthy Food Access And Supporting Local Agriculture, Heidi Leblanc, Casey Coombs

Outcomes and Impact Quarterly

The need for food assistance increased by 300% among Utah families as a result of the COVID-19 pandemic. Farmers and ranchers were also adversely impacted by market losses and processing shortages. In response, Farmers Feeding Utah was developed to facilitate access to fresh agricultural produce for families in need.

Patterns Of Use In A Division I University Fueling Station Before And After Implementing A Nutrition Education Intervention, Cady L. Peters

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Well-timed nutrition strategies are a well-established way to improve athletic performance and minimize recovery time, however, athletes often do not prioritize nutrition as a strategy to gain an edge over their competitors. Even with a resource such as a Fueling Station, which provides athletes with nutrient dense, convenient pre- and post-workout snacks, athletes still struggle understanding which foods are an appropriate choice for their purpose of eating.

The purpose of this research was to examine the changes in the appropriateness of the athlete’s meal choices at the Fueling Station based on their macronutrient distribution and timing of workout or training …

Rotc Cadets' Nutrition Knowledge & Behaviors: A Pilot Study, Mikaela Blake, Annika Israelsen, Tori Gossling, Jacob Lamb

Student Research Symposium

The Reserve Officer Training Corps (ROTC) prepares college students for future military service. The ROTC includes a rigorous physical training program. As such, effective nutrition practices are necessary to maintain performance. The purpose of this study was to assess USU Cadets’ nutrition knowledge and practices to inform future research and intervention needs. Cadets were recruited through email and classroom announcements. Participants completed an online survey that gathered demographic, fitness, nutrition knowledge, nutrition behaviors, Intuitive Eating, perceived stress, and food security data. Results indicated that most cadets had a moderate knowledge of nutrition with a deficit in sports nutrition. This study …

Usu Rotc Cadet Focus Group Perspectives On Nutrition And Dietary Intake, Karli Mcrae, Hailee Pulli, Lexie Jex, Natalie Steiner

Student Research Symposium

Nutrition plays a significant role in supporting the physical performance of USU ROTC Cadets. The purpose of this research was to learn more about ROTC cadets' dietary habits, the reasons for their dietary choices, and gain feedback on what they think could improve their dietary intake. Two, 1-hour focus groups were conducted with 8 participants total. During each focus group, participants completed a brief survey about their dietary habits and discussed factors that influenced their food choices.The discussion included information on frequency of meals and snacks, impact of food on performance and lifestyle, ROTC culture surrounding nutrition, and potential helpful …

Nutrition And Chronic Pain, Elise Withers, Mateja R. Savoie-Roskos, Riley Samples, Maren Wright Voss

All Current Publications

The internet is full of information about anti-inflammatory diets, foods, and supplements claiming to prevent or alleviate chronic pain. For those who struggle with chronic pain, sound dietary advice is essential to improve intake and ultimately decrease pain (Arranz et al., 2010). However, it’s important to note that research showing the impact of specific foods on health and the immune system is currently limited; therefore, these claims should be interpreted with caution (Elma et al., 2020; Harvard Health, 2018). This fact sheet will cover (1) how inflammation affects chronic pain and (2) how eating a well-balanced diet may help reduce …

Tips To Safely Ferment Food At Home, Kelsie Maw, Brian Nummer, Callahan K. Ward, Melanie Jewkes

All Current Publications

Fermenting foods is perhaps the oldest food preservation method and has grown in popularity in recent years due to their touted “gut,” probiotic, and other additional health benefits. Fermenting at home is an inexpensive way to control what goes inside your food. Fermentation is the process of “good” microorganisms fermenting sugars and nutrients in food to produce byproducts (acids) that usually preserve the food in some manner. For example, milk is fermented to produce acids that create cheese, yogurt, and other products. In most cases, fermentation alone cannot produce a shelf-stable (room temperature) food product. Nearly all fermented foods require …

Ingredient Substitutions And Equivalents, Ann Henderson, Suzanne Jorgenson, Susan Haws

All Current Publications

This fact sheet lists substitutions for leavening agents, liquids, sugars, flour, fats, rice and pasta, spices and miscellaneous items. Also lists equivalent measurements.