Open Access. Powered by Scholars. Published by Universities.®
Articles 1 - 2 of 2
Full-Text Articles in Life Sciences
Diabetes Stepping Up To The Plate: An Education Curriculum Focused On Food Portioning Skills, D. Pauline Williams, Heidi Leblanc, Nedra K. Christensen
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.
Effect Of Sucrose Esters On The Crystallization Behavior Of Bulk Oil Systems, Silvana Martini, M. Cerdeira, M. L. Herrera
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 …