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Full-Text Articles in Life Sciences
The Associations Between Meal Planning And A Healthy Diet For Incoming College Freshmen, Morgan Brower, Lacey Mccormack
The Associations Between Meal Planning And A Healthy Diet For Incoming College Freshmen, Morgan Brower, Lacey Mccormack
The Journal of Undergraduate Research
Background: Meal planning has been shown to be positively associated with a more healthful diet among adults; however, there is not much information on how meal planning is associated with young adults, which is why it is important that more research is done on this topic. The goal of this project was to determine the associations between meal planning and a healthy diet for incoming college freshmen at eight universities that participated in the GetFRUVED study.
Results: 1,149 first-year college students passed the initial required criteria to participate in the study. The results from this data collection were analyzed to …
Influencing Food Choice: Effects Of Stress And Sleep Deprivation On Dietary Habits Of Young Adults, Amy L. Leiferman
Influencing Food Choice: Effects Of Stress And Sleep Deprivation On Dietary Habits Of Young Adults, Amy L. Leiferman
The Journal of Undergraduate Research
Introduction: Lifelong dietary habits are shaped during young adulthood; hence, preventing poor food choice practices during this period is vital. Stress and sleep deprivation are two important lifestyle elements that affect eating habits. The purpose of this study was to evaluate stress and sleep deprivation as factors contributing to poor dietary choices of college-aged students. Methodology: During finals week, a survey inquiring about sleep duration, perceived stress, and dietary patterns throughout the semester (typical week vs. finals week), was administered to university students (n=83). Fifty-five participants (21 male) provided an ID number, which allowed university-collected demographic and food-purchasing …
Determining How Campus Food Environment Influences Eating Behaviors Utilizing Focus Groups, Jennifer Swanstrom
Determining How Campus Food Environment Influences Eating Behaviors Utilizing Focus Groups, Jennifer Swanstrom
The Journal of Undergraduate Research
This study set out to explore what factors in a campus environment influence students’ eating behaviors through qualitative methods. The student researcher developed questions based on a similar study and with the help of the faculty advisors. Researchers conducted focus groups and asked 9 open-ended questions. This study utilized a qualitative focus group approach along with a demographic survey that yielded quantitative data. Findings in the present study suggest that students eat unhealthier options when healthier options are available because of time, convenience, and cost. Students would like to cook in the dorm kitchens to eat healthier, however, most participants …
The Journal Of Undergraduate Research: Volume 02
The Journal Of Undergraduate Research: Volume 02
The Journal of Undergraduate Research
This is the complete issue of the South Dakota State University Journal of Undergraduate Research, Volume 2.
Nutritional Composition Of Selected Traditional Native American Foods, Suzanne Parker Stluka, Mary Lynn Gengler
Nutritional Composition Of Selected Traditional Native American Foods, Suzanne Parker Stluka, Mary Lynn Gengler
The Journal of Undergraduate Research
Food choices have changed among Native American populations. Healthy food choices are subject to lifestyles, cooking skills, nutrition knowledge and the availability of healthy foods. There is a paucity of nutritional information on traditional and cultural Native American foods. Sixteen traditional Dakota recipes were prepared by members of the Sisseton Wahpeton Oyate, Sisseton, South Dakota. These foods were pureed, lyophilized and analyzed for moisture, ash, fat, protein, carbohydrate and individual mineral content using officially accepted methods. The following mineral elements were analyzed: calcium, copper, iron, magnesium, manganese, phosphorus, potassium, sodium and zinc. Methods of the Association of Official Analytical Chemists …
Low-Sugar Bread Formulations Using Alice, A Hard White Winter Wheat, Jessica Saunders, Sarah Stauffer
Low-Sugar Bread Formulations Using Alice, A Hard White Winter Wheat, Jessica Saunders, Sarah Stauffer
The Journal of Undergraduate Research
Alice white wheat is a new cultivar of white wheat that has many desirable attributes for the baking industry. Its main appeal is the reduction in bittering compounds and pigments. White wheat is in demand in the booming Asian noodle market. The purpose of this study was to analyze rheological properties of white wheat flours using the Mixolab, a state of the art dough rheology instrument. Additional objectives included sensory testing of various reduced-sugar bread formulations and the determination of physico-chemical properties of flours and of bread made with them. Experimental baking using standardized methods revealed that sugar levels could …