Nutrition Commons^™

The Effects Of Agroecological Farming Systems On Human Health, Olivia Kathryn Mason

All Graduate Theses and Dissertations, Fall 2023 to Present

There is a growing concern that the current farming techniques are producing less-nutrient dense soils and foods impacting human health. To improve the health of soils, people, and the plant, a growing number of farmers are using regenerative, or agroecological, farming practices. Some of these methods include multi-cropping (growing various plants on the same plot of land), ley systems (alternating between crops and livestock), and rotational grazing of livestock. Previous studies have found that regenerative farming systems have various benefits for the lands, crops, and animals, as well as increasing the nutrient density of foods.

The purpose of this study …

Understanding The Impact Of Physicochemical Modifications On The Cold Gelling Behavior Of Micellar Casein Concentrate Dispersions, Nathan Pougher

All Graduate Theses and Dissertations, Fall 2023 to Present

When skim milk is filtered via microfiltration, the amount of casein (one of the major milk proteins) in solution can be concentrated. When casein content is high enough (>15%), the solution forms a gel at cold temperatures. With growing trends in the food industry towards simplistic ingredient labels, commonly used gums and stabilizers in the dairy industry are becoming less preferred. In the future, there is potential for the gelling properties of micellar casein to be applied to dairy products as a thickener or stabilizer, but the mechanism behind gel formation isn’t understood well. In this study, the gel …

Understanding The Pizza Baking Properties Of Low Moisture Part Skim (Lmps) Mozzarella Cheese, Anjali Verma

All Graduate Theses and Dissertations, Fall 2023 to Present

Mozzarella cheese is expected to melt, stretch, release free oil and exhibit browning and blistering when baked on pizza. This research aimed to investigate the effects of different starter cultures (based on lactose and galactose utilizing ability) and calcium levels on the functionality of Mozzarella cheese when baked on pizza. Four combinations of starter cultures using S. thermophilus (STI 06)-control, Lac⁺ Gal⁺ L. helveticus (LH 32), and Lac^- Gal⁺ adjunct culture L. helveticus (LH 7995) were used to make the cheese samples. Various tests were conducted over a seven-week period to evaluate their baking properties. The …

Impact Of Moisture Content And Composition On Flow Properties Of Dairy Powders, Katelynn Palmer

All Graduate Theses and Dissertations, Fall 2023 to Present

Milk protein concentrate (MPC) and isolate (MPI), and milk permeate powder (MPP) are functional dairy powder products that are used in food applications worldwide. It is critical that environmental factors and physical powder characteristics during production and storage are controlled. When dairy powders are exposed to non-ideal conditions (high moisture, varying temperatures,) they can quickly become very sticky, and clumpy. When powders become sticky, their ability to easily flow is reduced. As a result, processing and storing the powders effectively and sustainably becomes very difficult.

In the first study, an analysis method was created to test the general flow behavior …

Enhancing Efficiency Of The Nutrition Education For Utah Refugees, Habiba Ali Nur

All Graduate Theses and Dissertations, Fall 2023 to Present

Refugees face many challenges related to obtaining and preparing adequate and culturally acceptable and desirable foods in their resettlement communities. These challenges often lead to risk of food insecurity and chronic diseases. A review of literature identified the existing delivery strategies and highlighted the need for nutrition education tailored to the refugees’ conditions. This study identified some of the barriers that refugees face, including the English language, transportation, finding items in grocery stores, availability of ingredients and equipment needed for cooking, affordability of food and budgeting. It also highlighted participants’ preference for having nutrition education.

To overcome these challenges, the …

Iron Deficiency In Pregnancy And Children, Brianna Kane, Stacy Bevan, Carrie Durward, Mateja R. Savoie-Roskos

All Current Publications

Meeting the proper iron recommendations is important for both children and mothers because iron is essential for growth and development. An inadequate intake of iron is the most common reason for iron deficiency. Eating appropriate amounts of iron during these stages of life is of upmost importance. Including sources of heme iron and vitamin C can help increase absorption of iron.

Food Assistance Programs For Seniors (60+), Palak Gupta, Carson Johnson

All Current Publications

This fact sheet from the Hunger Solutions Institute at Utah State University outlines the various food assistance programs for seniors ages 60 and over, such as the Commodity Supplemental Food Program (CSFP) and Meals on Wheels, among others. It addresses who qualifies and how to access more information.

Food Assistance Programs For Children, Palak Gupta, Carson Johnson

All Current Publications

This fact sheet from the Hunger Solutions Institute at Utah State University outlines the various food assistance programs for children, such as the School Breakfast Program and the School Lunch Program, among others. It addresses who qualifies and how to access more information.

Supplemental Nutrition Assistance Program (Snap), Palak Gupta, Carson Johnson

All Current Publications

This fact sheet from the Hunger Solutions Institute at Utah State University outlines the Supplemental Nutrition Assistance Program, otherwise known as SNAP. It addresses who qualifies and how to apply for benefits and access more information about associated programs, such as Double Up Food Bucks and Create Better Health.

Women, Infants, And Children (Wic), Palak Gupta, Carson Johnson

All Current Publications

This fact sheet from the Hunger Solutions Institute at Utah State University outlines the Utah Women, Infants, and Children program known as WIC. It addresses who qualifies, the benefits, and how to access more information.

Use Of Protective Lactic Acid Bacteria Adjunct Cultures To Decrease The Incidence Of Gas Defects In Cheddar Cheese, Rhees T. Crompton

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Gas production in cheese making is becoming increasingly prevalent in the dairy industry. This gas is produced by microbes that are naturally found in the cheese, and when they metabolize sugar or other sources of energy, they can produce gas. This gas causes slits and cracks in the cheese, which causes the cheese to be worth less and causes issues during slicing and shredding. There are many microbes that cause unwanted gas in cheese, this research focuses on four know gas producers and five other protective microbes that use the same energy sources or have the ability to inhibit the …

The Effect Of Different Juicing Methods On Fiber Content , Hannah Eddy, Kaylee West, Mj Wayment, Meg Chronister

Student Research Symposium

Dietary fiber is an important component in the world of nutrition. Whole fruits and vegetables are great sources that can be added to add more fiber to one's diet. Many consumers prefer to drink juice rather than add whole fruits and vegetables to their diets. However, fiber is often lost during the juicing process. The purpose of this experiment was to find the best method of juicing for a good balance of dietary fiber and flavor for each fruit or vegetable. The first independent variable was the types of fruits and vegetables being juiced: apple, pomegranate, orange, and carrot. The …

Factors Influencing Dietetic Interns' Dietary Habits During Supervised Practice, Courtney Weese, Katie M. Thompson, Adalyn White, Brianne Oronoz, Karli Breinholt, Dawson V. Croxall, Kelzie Devitt, Marin Easton, Madison L. Gunter, Breann Mcfarlane, Kaitlyn Reich, Jenna Sacks, Lacie Peterson, Rebecca Charlton, Holly Hopkins, Katie N. Kraus

Nutrition, Dietetics, and Food Science Student Research

Supervised practice is a prerequisite to becoming a registered dietitian. Research suggests that environmental and social factors may affect dietary choices. This focus group research aimed to gather opinions from dietetic interns to understand what factors related to supervised practice, if any, affected their dietary habits. Qualitative data were collected via seven recorded virtual focus groups in which trained moderators facilitated a discussion using a series of controlled questions. Participants, dietetic interns (n = 42) who were currently completing or had completed their supervised practice within the previous six months, attended one of seven virtual focus groups. Each focus …