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Full-Text Articles in Life Sciences
Effects Of Video Technology On Cooking Self-Efficacy, Zakary Kaesberg
Effects Of Video Technology On Cooking Self-Efficacy, Zakary Kaesberg
Theses and Dissertations
College students, on average, have poor nutritional habits associated with increasing risk of obesity and chronic disease later in life. Today’s average student has low self-efficacy for cooking meals in the home and thus, is highly dependent on convenience-type food items. A valuable technique for improving cooking skill in individuals is through the use of video technology to teach cooking. Undergraduate students are likely Millennials, and prefer to use technology for learning purposes. The objective of this study was to test the effect of video technology on cooking self-efficacy in undergraduate college students living off-campus at a public Midwestern University. …
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 …