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Articles 1 - 6 of 6
Full-Text Articles in Nutrition
Nutrition And Dietetic Students' Vitamin And Mineral Knowledge And Concurrent Learning And Retention Strategies, Katie Nicole Brown, Jenna Ellis, Dana Ogan, Heidi Wengreen
Nutrition And Dietetic Students' Vitamin And Mineral Knowledge And Concurrent Learning And Retention Strategies, Katie Nicole Brown, Jenna Ellis, Dana Ogan, Heidi Wengreen
Nutrition, Dietetics, and Food Sciences Faculty Publications
Background: The functions, food sources, deficiency symptoms, and toxicity symptoms are important for dietetic professionals to know and apply to community, food service, and clinical settings. Purpose: To assess nutrition and dietetic students' knowledge of vitamins and minerals and identify students' strategies for learning and retaining vitamin and mineral information. Methodology: Students from three universities in the western United States were invited to participate in cross-sectional study. Participants completed a brief questionnaire that included multiple choice and short answer questions to assess their knowledge of a representative list of 8 vitamins and minerals. The questionnaire also included free-response questions about …
Influence Of Thermosonication On Geobacillus Stearothermophilus Inactivation In Skim Milk, Nicola F. Beatty, M. K. Walsh
Influence Of Thermosonication On Geobacillus Stearothermophilus Inactivation In Skim Milk, Nicola F. Beatty, M. K. Walsh
Nutrition, Dietetics, and Food Sciences Faculty Publications
The influence of high intensity ultrasound coupled with thermoprocessing on the inactivation of Geobacillus stearothermophilus vegetative cells and spores in skim milk powder was explored using response surface methodology and two polynomial models were developed. Optimization of cell reduction (4.8 log) was found to be at 19.75% total solids (TS), 45 °C, and 30 s, while optimization of spore reduction (0.45 log) was found to be at 31.5% TS, 67.5 °C, and 17.5 s. Model verification experiments were performed using common milk powder processing conditions. Results showed the inactivation of cells and spores to be most effective before (9.2% TS, …
Effects Of Carboxymethyl-Lysine In Heat Processed Foods On The Plasma Metabolome In Mice, Zhou Fang
Effects Of Carboxymethyl-Lysine In Heat Processed Foods On The Plasma Metabolome In Mice, Zhou Fang
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Carboxymethyl-lysine (CML), an advanced glycation end product (AGEs), is formed during the cooking process and may induce toxic effects on human health. The effect of dietary CML on the plasma metabolite profile was investigated. Mice were fed with one of five different diets: AIN93 diet (negative control), a 45% kcal from fat Diet Induced Obesity diet (DIO; positive control); CML0, TWD (Total Western Diet) with low CML; CML1, TWD with medium CML, and CML2, TWD with high CML for 8 weeks, and the plasma metabolome was determined by Gas Chromatography-Mass Spectrometry (GC-MS). In addition quantitative analysis of plasma glucose level …
Effects Of Feeding High-Moisture Corn Grain With Slow-Release Urea In Dairy Diets On Lactational Performance, Energy And Nitrogen Utilization, And Ruminal Fermentation Profiles By Lactating Cows, Braden M. Tye
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
The objective of this experiment was to determine if nutrient utilization and energy partitioning by lactating dairy cows would differ in response to dietary corn grain (CG) types [steam-flaked corn (SFC) vs. high-moisture corn (HMC)] and to test if the types of CG would interact with slow-release urea (SRU) on lactational performance and energy utilization. Eight multiparous Holstein cows (32 ± 8.2 days-in-milk) were used in a duplicated 4 × 4 Latin square with one square consisting of ruminally cannulated cows. A 2 × 2 factorial arrangement was used to test 4 dietary treatments: SFC without SRU, SFC with SRU, …
Crystallization Behavior Of Waxes, Sarbojeet Jana
Crystallization Behavior Of Waxes, Sarbojeet Jana
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Partially hydrogenated oil (PHO) has no longer GRAS status. However, PHO is one of the important ingredients in bakery and confectionary industry and therefore the food industry is seeking for an alternative fat to replace PHO. Waxes have shown promise to fulfill that demand because of its easy availability and cheap in price. Waxes with high melting points (> 40 °C) help in the crystallization process when mixed with low melting point oils. A crystalline network is formed in this wax/oil crystallization process where liquid oil is entrapped in wax crystal network. A new material is formed which is neither …
Multi-Generational Effect Of Western Diet On Colorectal Cancer And Impact Of Green Tea On Cancer Prevention, Sumira Phatak, Canyon Neal, Kevin Contreras, Tess Armbrust, Daphne Rodriguez, Braden Abercrombie, Katie Pontsler, Deanna Larson, Ashli Hunter, Hector Esquer, Jocelyn Cuthbert, Michael Lefevre, Korry Hintze, Robert Ward, Abby Benninghoff
Multi-Generational Effect Of Western Diet On Colorectal Cancer And Impact Of Green Tea On Cancer Prevention, Sumira Phatak, Canyon Neal, Kevin Contreras, Tess Armbrust, Daphne Rodriguez, Braden Abercrombie, Katie Pontsler, Deanna Larson, Ashli Hunter, Hector Esquer, Jocelyn Cuthbert, Michael Lefevre, Korry Hintze, Robert Ward, Abby Benninghoff
Student Research Symposium
Diet is widely recognized as an important factor in lifetime cancer risk, yet Americans routinely consume foods that are energy-dense and nutrient-poor. Animal model studies to identify functional foods for cancer prevention generally do not account for typical Western dietary patterns with respect to macro- and micronutrient content. The primary objectives of this study were to determine the impact of ancestral and multi-generational consumption of a Western-style diet in a murine model of inflammation-associated colorectal carcinogenesis. Additionally, we sought to determine the efficacy of green tea for prevention of Western diet-enhanced colon tumorigenesis. Previously, our group developed the Total Western …