Life Sciences Commons^™

Colorants In Cheese Manufacture: Production, Chemistry, Interactions, And Regulation, Prateek Sharma, Annalisa Segat, Alan L. Kelly, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

Colored Cheddar cheeses are prepared by adding an aqueous annatto extract (norbixin) to cheese milk; however, a considerable proportion (∼20%) of such colorant is transferred to whey, which can limit the end use applications of whey products. Different geographical regions have adopted various strategies for handling whey derived from colored cheeses production. For example, in the United States, whey products are treated with oxidizing agents such as hydrogen peroxide and benzoyl peroxide to obtain white and colorless spray‐dried products; however, chemical bleaching of whey is prohibited in Europe and China. Fundamental studies have focused on understanding the interactions between colorants …

Antioxidant Activity Of Sesame Seed Lignans In Sunflower And Flaxseed Oils, S. Y. Hadeel, S. A. Khalida, M. K. Walsh

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study investigated the antioxidant activity of crude lignan extracts and purified lignans (sesamin, sesamolin, and sesamol) in sunflower and flaxseed oils. Lignan extracts were prepared from roasted sesame seed oil (LRSO) and unroasted sesame seed oil (LUSO). Additionally, the individual lignans were purified from both oils. The crude extracts and purified lignans were added at concentrations of 0.01, 0.02 and 0.03% to the oils and stored at 25 and 65°C over time and peroxide values and thiobarbituric acid values were measured. Each oil showed an increase in oxidation over time, with the samples stored at 65°C exhibiting accelerated oxidation. …

Effectiveness Of Three Foodservice Equipment Training Interventions For Food And Nutrition Students, Tiffan C. Frieson, Katie R. Miner, Robert Haggerty, Katie Nicole Brown

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study evaluated students’ (N = 65) reported knowledge, competence, and comfort in using foodservice equipment, as well as confidence in training others after completing one of the following interventions: 1) two food/nutrition courses, and foodservice supervised practice rotations, 2) equipment introduction, and competency exam, and 3) equipment training, practice lab, and competency exam. Foodservice operations and dietetics programs should consider implementing Intervention 3 because there was a significant increase in knowledge, competence, comfort, and confidence using equipment from pre- to post-intervention, it yielded the highest post-intervention scores, and most students received >86% for their actual skill.

Microstructure And Fracture Properties Of Semi-Hard Cheese: Differentiating The Effects Of Primary Proteolysis And Calcium Solubilization, Prabin Lamichhane, Prateek Sharma, Deirdre Kennedy, Alan L. Kelly, Jeremiah J. Sheehan

Nutrition, Dietetics, and Food Sciences Faculty Publications

The individual roles of hydrolysis of αS1- and β-caseins, and calcium solubilization on the fracture properties of semi-hard cheeses, such as Maasdam and other eye-type cheeses, remain unclear. In this study, the hydrolysis patterns of casein were selectively altered by adding a chymosin inhibitor to the curd/whey mixture during cheese manufacture, by substituting fermentation-produced bovine chymosin (FPBC) with fermentation-produced camel chymosin (FPCC), or by modulating ripening temperature. Moreover, the level of insoluble calcium during ripening was quantified in all cheeses. Addition of a chymosin inhibitor, substitution of FPBC with FPCC, or ripening of cheeses at a consistent low temperature (8 …

Effects Of The Fit Game On Physical Activity In Sixth Graders: A Pilot Reversal Design Intervention Study, Damon Joyner, Heidi Wengreen, Sheryl Aguilar, Gregory J. Madden

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background: The FIT Game is a low-cost intervention that increases fruit and vegetable consumption in elementary school children. For this study, the FIT Game was adapted into an intervention designed to increase children’s physical activity at school.

Objective: We aimed to evaluate if the FIT Game could increase children’s physical activity relative to their baseline levels.

Methods: A total of 29 participants were recruited from a sixth-grade classroom. An ABAB reversal design was used. Participants wore an accelerometer while at school during pre/postintervention baseline (A) and intervention (B) phases. During the FIT Game intervention, daily physical activity goals encouraged the …

Addressing The Issue Of Food Insecurity On College Campuses, Linda L. Thompson, Mateja R. Savoie-Roskos, Alisha R. Farris, Kristin Riggsbee, Sa'nealdra Wiggins

Nutrition, Dietetics, and Food Sciences Faculty Publications

Food insecurity among college students is becoming a more widely recognized issue across the country. Recent studies report between 30-50% of college students experience some level of food insecurity, a rate that is nearly two-fold higher than the general public. Although food insecurity has likely existed among this population for many years, it has recently become more intensely studied potentially due to the changing demographic characteristics of the average student. More than ever before, students are single parents, full-time employees, and/or first generation college students. These nontraditional students often experience financial obligations that can impact their ability to access an …

Pilot Test Of An Online Asa24 Training With Efnep Educators, Lori Andersen Spruance, Abiodun Atoloye, Deirdre Douglass, Thea Palmer Zimmerman, Patricia M. Guenther, Karen Franck, Teresa Henson, Carla J. Moore, Gina Wood, Carrie M. Durward

Nutrition, Dietetics, and Food Sciences Faculty Publications

The purpose of this study was to evaluate the acceptability and usability of an online training to prepare Expanded Food and Nutrition Education Program (EFNEP) educators to collect 24-hr dietary recalls using the Automated Self-Administered 24-Hour Dietary Assessment Tool (ASA24). Fifty-eight educators in 17 states were recruited to take the training; 29 completed the online training, assisted two individuals in completing a 24-hr recall using ASA24, and completed a survey about their experiences. The sample included 26 respondents. The majority (n = 16; 61.5%) of the sample was EFNEP educators with college education. The majority of the respondents indicated …

Public Health Nutrition: Translating Research Into Practice, Casey Coombs, Mateja R. Savoie-Roskos, Nurgul Fitzgerald, Tovah Wolf

Nutrition, Dietetics, and Food Sciences Faculty Publications

Public health nutrition is a unique, multifaceted discipline that includes a wide range of experts in the research, policy, and programming sectors.¹ A goal of the SNEB Public Health Nutrition Division is to help translate public health nutrition research into practice and policies. This translation process is essential to ensure practitioners have the tools to implement effective, evidence-based interventions that have demonstrated improvements in nutrition-related behaviors and health outcomes of the target audiences.^{2, 3} Furthermore, collaboration between researchers and practitioners is necessary to ensure that researchers are testing interventions that can feasibly be implemented in public health …

Modifying The Physical Properties Of Butter Using High-Intensity Ultrasound, Jiwon Lee, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

The physical qualities of butter are affected by the physical properties of the cream used to make it. The objective of this study was to evaluate the effect of high-intensity ultrasound (HIU) on the physical properties of cream and butter. High-intensity ultrasound (frequency: 20 kHz, amplitude: 108 µm), often called sonication, was applied for 0, 10, 30, 60, and 90 s using a 1.27-cm-diameter tip to heavy cream (40% fat; 300 g) that was aged at 7.5°C with low agitation (40 rpm) for 90 min. Sonicated cream was churned at 7.5°C until butter grains were formed. The solid fat content …

The Provision Of Assistance Does Not Substantially Impact The Accuracy Of 24-Hour Dietary Recalls Completed Using The Automated Self-Administered 24-H Dietary Assessment Tool Among Women With Low Incomes, Sharon I. Kirkpatrick, Patricia M. Guenther, Deirdre Douglass, Thea Zimmerman, Lisa L. Kahle, Abiodun Atoloye, Michelle Marcinow, Mateja R. Savoie-Roskos, Kevin W. Dodd, Carrie M. Durward

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background: Evidence is lacking informing the use of the Automated Self-Administered 24-h Dietary Assessment Tool (ASA24) with populations characterized by low income.

Objective: This study was conducted among women with low incomes to evaluate the accuracy of ASA24 recalls completed independently and with assistance.

Methods: Three hundred and two women, aged ≥18 y and with incomes below the Supplemental Nutrition Assistance Program thresholds, served themselves from a buffet; amounts taken as well as plate waste were unobtrusively weighed to enable calculation of true intake for 3 meals. The following day, women completed ASA24-2016 independently (n = 148) or with assistance …