Open Access. Powered by Scholars. Published by Universities.®
- Discipline
-
- Nutrition (11)
- Agriculture (8)
- Food Science (8)
- Education (6)
- Arts and Humanities (5)
-
- Business (5)
- Medicine and Health Sciences (4)
- Social and Behavioral Sciences (4)
- Food and Beverage Management (3)
- Hospitality Administration and Management (3)
- Plant Sciences (3)
- Anthropology (2)
- Folklore (2)
- Food Processing (2)
- Higher Education (2)
- Human and Clinical Nutrition (2)
- Public Health (2)
- Agricultural Economics (1)
- Agricultural Science (1)
- Agronomy and Crop Sciences (1)
- American Studies (1)
- Animal Sciences (1)
- Appalachian Studies (1)
- Biodiversity (1)
- Biology (1)
- Botany (1)
- Broadcast and Video Studies (1)
- Civil and Environmental Engineering (1)
- Communication (1)
- Institution
- Publication
-
- All Student-Created Educational Resources (6)
- Other resources (4)
- All Current Publications (2)
- FA Finding Aids (2)
- Angelo King Institute for Economic and Business Studies (AKI) (1)
-
- Animal and Food Sciences Faculty Publications (1)
- Department of Agronomy and Horticulture: Faculty Publications (1)
- Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research (1)
- Electronic Theses and Dissertations (1)
- Faculty Publications (1)
- Honors Scholar Theses (1)
- Journal of Applied Communications (1)
- Law Library Newsletters/Blog (1)
- NPP eBooks (1)
- Senior Honors Projects, 2010-2019 (1)
- Steeplechase: An ORCA Student Journal (1)
- Theses: Doctorates and Masters (1)
- Publication Type
Articles 1 - 27 of 27
Full-Text Articles in Life Sciences
Genetic Modification, Factory Farms, And Alf: A Focus Group Study Of The Netflix Original Film Okja, Garrett M. Steede, Kelsi Opat, Leah S. Curren, Erica Irlbeck
Genetic Modification, Factory Farms, And Alf: A Focus Group Study Of The Netflix Original Film Okja, Garrett M. Steede, Kelsi Opat, Leah S. Curren, Erica Irlbeck
Journal of Applied Communications
Okja is a fictional Netflix original film that was released in 2017. Okja features a “super pig” that is owned by the large, agricultural company Mirando Corporation. Okja is raised by a young girl, Mija, and her grandfather in the South Korean mountains. The film climaxes when Mija and the Animal Liberation Front (ALF) narrowly save Okja and a smuggled piglet from the slaughter process. The purpose of this study was to understand how college students responded to the film. The viewers of this film included students who were majoring in a field within the agricultural college (COA) at Texas …
2016-2018 Scaft Awards Ceremonies [Presentations & Booklets], James Murphy
2016-2018 Scaft Awards Ceremonies [Presentations & Booklets], James Murphy
Other resources
These presentations and booklets captured the School of Culinary Arts & Food Technology, TU Dublin Awards Ceremonies 2016-2018 held in Cathal Brugha Street, Dublin 2. These awards ceremonies celebrate the magnificent achievements of the students and staff across their professional practice, new publications, research, National and International competitions, seminars, conferences and community engagement. These achievements would not be possible without the active and ongoing support of the school's sponsors (who are highlighted in this presentation). If you interested in supporting the school or undertaking one of it's award winning courses just contact email: scaft@tudublin.ie
School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy
School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy
Other resources
The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).
Ukrainian Cuisine, Une Applied Nutrition Program
Ukrainian Cuisine, Une Applied Nutrition Program
All Student-Created Educational Resources
This handout provides an overview of Ukrainian food, including staple foods and popular dishes, holiday meals, typical eating patterns and current beliefs and practices.
Establishing Healthy Eating Patterns During Infancy And Childhood, Une Applied Nutrition Program
Establishing Healthy Eating Patterns During Infancy And Childhood, Une Applied Nutrition Program
All Student-Created Educational Resources
This handout informs the audience about healthy defaults for the parents of children before and during the pre-school years. Healthy defaults are decisions about food choices selections that need the smallest effort or conscious thought and yield healthy behaviors. The rationale for establishing healthy eating during childhood will be discussed.
The Effect Of Ingredient-Specific Calorie Information On Calories Ordered, Christopher R. Gustafson, Eliana Zeballos
The Effect Of Ingredient-Specific Calorie Information On Calories Ordered, Christopher R. Gustafson, Eliana Zeballos
Department of Agronomy and Horticulture: Faculty Publications
Providing calorie labeling is a widely used strategy to combat obesity. However, there is little evidence that the availability of calorie information at food-away-from-home establishments has an effect on food choices. Listing calorie information for each ingredient, though, may allow customers to avoid high-calorie items that add little to their enjoyment. Data from a natural experiment were used to compare total calories ordered before and after the provision of per-ingredient versus for build-your-own sandwiches, and per-sandwich for pre-defined sandwiches, at a supermarket sandwich counter. Sandwich order slips from a Lincoln, Neb. supermarket were collected from December 15, 2016 to February …
Foodways (Fa 1202), Manuscripts & Folklife Archives
Foodways (Fa 1202), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1202. Collection of papers written by students in Professor Barry Kaufkins’ Foodways class (FLK/ANTH 388) at Western Kentucky University. While a majority of the papers focus on Easter traditions, other topics of note include immigrant foodways traditions, fundraising efforts, community organizations, tailgating, and sorority life. Papers also include photographs taken by students.
College Diet 101, Une Applied Nutrition Program
College Diet 101, Une Applied Nutrition Program
All Student-Created Educational Resources
The main focus is on the typical mindset a college student has when entering into the new environment. It discusses behavior modification, best practices for the goal of making healthier food choices and still staying within budget. Tips for planning ahead, other healthy lifestyle practices and how to pick the right foods when grocery shopping or dining out are also mentioned.
School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy
School Of Culinary Arts & Food Technology - Summer Newsletter 2018, James Peter Murphy
Other resources
The School of Culinary Arts and Food Technology, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).
Sustainable Agriculture: Integration Of Aquaponics At Punta Leona Hotel And Club In Costa Rica, Cailin Sierra Dyer, Paris Riley Smith
Sustainable Agriculture: Integration Of Aquaponics At Punta Leona Hotel And Club In Costa Rica, Cailin Sierra Dyer, Paris Riley Smith
Senior Honors Projects, 2010-2019
Sustainable agriculture is becoming an increasingly important method of food production. As human populations continue to grow, attendant food demand has been increasingly met via agribusiness, including monoculture crop production and factory farming. As is well documented, the rise of agribusiness has led to resource degradation and declining stocks on which “sustainable agriculture” relies. This paper describes a local attempt to re-establish “sustainable agriculture” through the development of an aquaculture system that mimics a naturally occurring cycle that integrates fish and plants. The system was constructed over a three-week period in Punta Leona, Costa Rica. First, the ground was cleared …
Law Library Blog (May 2018): Legal Beagle's Blog Archive, Roger Williams University School Of Law
Law Library Blog (May 2018): Legal Beagle's Blog Archive, Roger Williams University School Of Law
Law Library Newsletters/Blog
No abstract provided.
Ecofeminism In The Speculative Fiction Of Ursula K. Le Guin, Octavia Butler, And Margaret Atwood, Cara Williams
Ecofeminism In The Speculative Fiction Of Ursula K. Le Guin, Octavia Butler, And Margaret Atwood, Cara Williams
Honors Scholar Theses
The aim of this article is to explore the speculative fiction works of three prominent, female speculative fiction writers: Ursula K. Le Guin, Margaret Atwood,and Octavia Butler through an ecofeminist lens. Ecofeminism, as first coined by Francois D'Eaubonne in 1974, is a philosophy that compares the oppression and abuse of women to that of the environment. This article notes how Le Guin, Atwood, and Butler portray women and the environment in post-apocalyptic science fiction. Specifically, this article looks at how these authors explore food acquisition and consumption in their various worlds. This article asks the question, how does our relationship …
Inside Research: An Interview With Caprisse Johnson, Ginni Sisemore
Inside Research: An Interview With Caprisse Johnson, Ginni Sisemore
Steeplechase: An ORCA Student Journal
No abstract provided.
Nutrition Campaign, Brittany Taylor-Whitmer
Nutrition Campaign, Brittany Taylor-Whitmer
All Student-Created Educational Resources
This infographic outlines the need for a campaign to educate the public (primarily 25-35 year old) on nutrition fear mongering and how to recognize it.
How To Be A Healthy You, Sean Cairns
How To Be A Healthy You, Sean Cairns
All Student-Created Educational Resources
The handout identifies what being overweight or obese is, what a healthy weight looks like, steps to get to a healthy weight, and how to maintain that healthy weight. The handout also gives additional resources on food lists, food budgeting tips, food assistance programs, website/app that will help with grocery shopping, budgeting, recipes and cooking techniques.
Healthy In A Hurry, Camron Stotts
Healthy In A Hurry, Camron Stotts
All Student-Created Educational Resources
How-to pamphlet about quick tips for a heart healthy lifestyle.
School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy
School Of Culinary Arts & Food Technology - Spring Newsletter 2018, James Peter Murphy
Other resources
The School of Culinary Arts and Food Technology, Spring Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the schoo have successfully completed up to the Spring period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).
Editorial: Harm And Benefit Of Plant And Fungal Secondary Metabolites In Food Animal Production, Michael D. Flythe
Editorial: Harm And Benefit Of Plant And Fungal Secondary Metabolites In Food Animal Production, Michael D. Flythe
Animal and Food Sciences Faculty Publications
No abstract provided.
Choose Healthy Here Pilot Program: A Secondary Analysis Of Consumers' Behaviors And Perceptions To Access And Affordability Of Healthy Foods, Lindsey R. Anderson
Choose Healthy Here Pilot Program: A Secondary Analysis Of Consumers' Behaviors And Perceptions To Access And Affordability Of Healthy Foods, Lindsey R. Anderson
Department of Nutrition and Health Sciences: Dissertations, Theses, and Student Research
Over one-third of adults in the United States are obese. Recent shifts in research have focused on environmental issues to understand and address this epidemic, primarily within the food environment. The goal of this study included examining customer perceptions and behaviors towards access and affordability of healthy foods in rural food retail venues across Nebraska. Differences were assessed between stores, with the Choose Healthy Here (CHH) pilot program implemented at treatment stores only. Process surveys were completed by participants ≥19 years of age. Statistical analysis was performed with a p≤0.05 level of significance used.
Overall, participants (n=148) were rural residents, …
Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives
Thomas, Norman (Fa 1129), Manuscripts & Folklife Archives
FA Finding Aids
Finding aid only for Folklife Archives Project 1129. Paper titled “Traditional Recipes” in which Norman Thomas details how to prepare various dishes ranging from opossum and porcupine to maple syrup and molasses taffy. Paper is based on information collected by Thomas from close relatives and family friends.
Learning To Listen To Hunger And Fullness Cues, Brittany Bingeman, Jaqueline Neid-Avila
Learning To Listen To Hunger And Fullness Cues, Brittany Bingeman, Jaqueline Neid-Avila
All Current Publications
This fact sheet explains how learning to listen to internal cues, such as hunger and fullness signals, may encourage people to consume less calories and develop a healthier relationship with food .
Smoothies - Helpful Or Harmful?, Darla Stoker, Carrie Durward
Smoothies - Helpful Or Harmful?, Darla Stoker, Carrie Durward
All Current Publications
This fact sheet describes the benefits and drawbacks of including smoothies in the diet.
From Big Ag To Campus Cafeterias: Intersections Of Food-Supply Networks As Technical Communication Pedagogy, Jessie Lynn Richards, Joshua Lenart, David Sumner, Douglas Christensen
From Big Ag To Campus Cafeterias: Intersections Of Food-Supply Networks As Technical Communication Pedagogy, Jessie Lynn Richards, Joshua Lenart, David Sumner, Douglas Christensen
Faculty Publications
This article presents a pedagogical approach to teaching technical and professional writing with an eye toward cultivating awareness and generating informed research among undergraduate students about food production and its various, intricate networks between Big Ag and campus cafeterias. Our pedagogy, influenced by interdisciplinary content, is designed to teach students to differentiate between food processes—such as production versus distribution and consumption—by viewing these networks as communicative practices rather than as inevitable chains or simple functions of one another. Our approach encourages students to locate and analyze differences between interdependent, but seemingly disparate pathways and to make visible communicative intersections that …
Kansas State University Human Nutrition (Fndh 400) Flexbook, Brian Lindshield
Kansas State University Human Nutrition (Fndh 400) Flexbook, Brian Lindshield
NPP eBooks
The Kansas State University Human Nutrition (FNDH 400) Flexbook is a textbook for students taking Kansas State University FNDH 400 course.FNDH 400 is a 3-hour, intermediate-level, human nutrition course at Kansas State University take primarily by sophomores and juniors because it has prerequisites of a college biology and chemistry courses.
Vitamin Fortification Of Milled Rice: A New Approach To Address Micronutrient Malnutrition, Drexel H. Camacho
Vitamin Fortification Of Milled Rice: A New Approach To Address Micronutrient Malnutrition, Drexel H. Camacho
Angelo King Institute for Economic and Business Studies (AKI)
To address micronutrient deficiencies in the susceptible sector of society, it is recommended to fortify the commercial milled rice with vitamins using the new technique of fortification. The simple approach, which involves rice surface modification and vitamin absorption, is deemed economical compared to traditional fortification processes. Moreover, the susceptibility of losing vitamins due to washing processes is resolved in this improved grain fortification as ~90% of the vitamins are retained. The results shown in this study indicate the successful fortification of vitamins on rice and that fortification is more pronounced when the grain undergoes sonication process. As the staple food …
Food Availability, Including Traditional Foods, In Grocery And Convenience Stores In 6 High Obese Counties In South Dakota, Including Native American Reservations, Francesca Willard
Food Availability, Including Traditional Foods, In Grocery And Convenience Stores In 6 High Obese Counties In South Dakota, Including Native American Reservations, Francesca Willard
Electronic Theses and Dissertations
Native American populations are disproportionately affected by obesity and its associated chronic diseases. Rural areas are also disproportionately affected by obesity and face significant challenges related to their food environment, food security, and food availability. The combination of these barriers make it challenging for rural, NA reservations to combat these health disparities and have opportunities to make healthy food choices. The lack of access to healthy and traditional foods in these areas is of great concern. The purpose of this study is to determine the food availability, including traditional foods, in grocery and convenience stores in six high obese counties …
Antibiotic Resistance In Gram Negative Bacteria Isolated From Fish Sold In Western Australia, Hannah Kathleen Robinson
Antibiotic Resistance In Gram Negative Bacteria Isolated From Fish Sold In Western Australia, Hannah Kathleen Robinson
Theses: Doctorates and Masters
Background Information The global misuse and overuse of antibiotics in human medicine and the animal production industry is contributing to the development of antibiotic resistance in bacteria. This is a serious threat to modern medicine and public health. Antibiotic resistant organisms can cause severe infections in humans which are difficult to treat, and in some cases impossible to resolve which can lead to premature death. Several studies have been conducted across the globe to assess the use of antibiotics in the seafood industry and the associated health risks, however, limited studies have recently explored this risk in an Australian setting. …