Nutrition Commons^™

Cantaloupe, Susan Haws

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing cantaloupe melons.

Lemons, Susan Haws

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing lemons.

Nutrition And Fitness Guide For Graduating Student-Athletes, Anna Fukunaga

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

For the last four years of your life, you have been supported by strength coaches, academic advisors, athletic trainers, tutors, mentors, and coaches. Your life is dedicated to your sport, and your body is molded into the ideal build to compete at the highest level you can achieve. As soon as your competitive days are over, your life dramatically changes and the needs of your body change as well. Because you typically do not sustain the same level of activity, you do not have the same nutritional needs. The demands you place on your body for your sport are higher …

Potatoes, Melanie Jewkes

All Current Publications

Potatoes are a wonderful staple food that are versatile and store well. Learn how to select, cook, prepare, and store potatoes.

Sweet Potatoes, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing sweet potatoes.

Prickly Pear Cactus, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing prickly pear cactus.

Zucchini, Kathleen Riggs

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing zucchini.

Carrots, Ellen Serfustini

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, cleaning, preparing, eating, and cooking carrots.

Tomatoes, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing tomatoes.

Apples, Kathleen Riggs

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing apples.

The Effectiveness Of The Teens Reaching Youth 4-H Model In A Childhood Nutrition And Physical Activity Education Program, Kristen Rae Stokes Strong

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Childhood obesity rates are on the rise. There are detrimental physical and psychological health effects associated with childhood obesity. Society needs proven methods of delivering nutrition and physical activity education to children. The Teens Reaching Youth (TRY) 4-H model has been shown to be effective at delivering curriculum in a variety of topics. To assess the effectiveness of the TRY 4-H model at delivering nutrition and physical activity education to youth, grades third through sixth. The program's objectives were to increase youth participants' nutritional knowledge, improve youth participants' eating and fitness habits, and improve leadership and life skills of the …

Nutrition And Bone Density In Children With Cystic Fibrosis, Joanna K. Davidson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of these studies was to further research on bone density in children with cystic fibrosis, particularly as it pertains to nutritional parameters and care. The first paper presented a comparison of a group of 50 children with cystic fibrosis to a group of 32 control children. There were no significant differences between the groups in any of the pertinent bone density measurements. Serum 25(OH) vitamin D was positively correlated with spine density z score in the cystic fibrosis group.

The second paper, incorporating all of the information obtained from the first paper, describes an intervention study with the …

Targeting Minority Groups In Community Nutrition, Trisha Sisson Brimhall

Undergraduate Honors Capstone Projects

A community nutritionist takes on the immense task of "improving the nutrition, and ... health of individuals and groups within communities" (1). These objectives are generally met by private sector sponsors such as health care facilities, work-site wellness programs and food banks. If the arena of public health is included, then the dietitian's scope is enlarged to include federally-funded agencies designed to improve public health and disease prevention (1). Skills required of these community dietitians not only include clinical knowledge and assessment skills, but marketing, education, and research competencies. The challenges of community nutrition range from counseling an individual on …

Vitamins And Your Good Health, Georgia C. Lauritzen

Archived Food and Health Publications

Publication discusses what vitamins are and the health effects of them.

Fat & Cholesterol, Georgia C. Lauritzen Ph. D., Kris Saunders

Archived Food and Health Publications

Publication gives information on the different types of fat and cholesterol and the health effects of both.

Nutrition Myths And Misinformation, Charlotte P. Brennand

Archived Food and Health Publications

Publication discusses common myths involving nutrition. It also discusses what information to trust and what information to question.

Production Of Quick-Cooking Beans (Phaseolus Vulgaris L.): Investigations On Antinutrients And Quality, Vishalakshi G. Iyer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three bean varieties, namely, great northern, kidney, and pinto (Phaseolus vulgaris L.), were subjected to several physico-chemical treatments to reduce their cooking time. Soaking in a combination of salt solutions (sodium chloride, 2.5 percent+ sodium bicarbonate, 1.5 percent+ sodium tripolyphosphate, 1.0 percent + sodium carbonate, 0.5 percent) resulted in 80-85 percent reduction in cooking time. Irradiation (Γ-rays) at 500 Krads of soaked and dehydrated beans caused nearly 50 percent reduction in cooking time. High temperatures (37 and 45°C) and pH (9.0) caused greater water imbibation and total solids loss than room temperature (22°C) and pH 7.0. Organoleptic evaluation of beans …

Investigations On Improvement Of Acceptability And Evaluation Of The Nutritive Value Of Processed Cabbage And Its Effects On The Tumorigenicity In Mice, Chareonsri Srisangnam

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The objectives of this investigation have been to study the acceptability and nutritive value of processed cabbage and to elucidate the effects of chronic administration of cabbage on the activity of a colon tumorigen, 1,2-dimethylhydrazine (DMH). The organoleptic unacceptability of cabbage in spite of its high nutritional and economic values governed the choice of this cruciferous vegetable for this work.

Cabbage samples were blanched with steam, chemical solutions, and microwaves. Microwave blanching led to a "burnt spot" effect and to a relatively greater loss in weight of the vegetable. Blanching in solution involved boiling of cabbage with a chemical solution …

A Self-Instructional, Multi-Media Approach To Facilitate The Teaching Of The Index Of Nutritional Quality, Claudia Kay Probart

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A review of the literature dealing with nutrition education established the following: (a) that there is a need for nutrition education at the elementary school level; (b) that elementary teachers do not always have the background or motivation to meet this need for nutrition education; and (c) that new educational methods that are easier to understand and more highly motivating are needed.

The Index of Nutritional Quantity (INQ), a nutrient density concept, was developed at Utah State University to answer the need for easily understood and motivating nutrition information. The INQ method of nutrition education has been used and considered …

Forage Selection And Nutrition Of Sheep And Goats Grazing In The Tunisian Pre-Sahara, Rudolfo Ricardo Griego

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nomadic pastoralism has been the traditional method of utilizing grazing resources in arid and semi-arid regions of Africa. However, increased sedentarization accompanied by growing human and animal populations during the past two decades is thought to be accelerating the desertification process, or desert expansion. The specific interactions of the grazing animal with this process has been speculated upon but not studied in detail. A comparative study was initiated during the spring grazing season of 1974 to determine sheep and goat nutritional and production responses, as well as patterns of vegetative selection and utilization under the pastoral system currently employed in …

The Influence Of A Nutrition Education Program On Preschool Children, Nida Diane Houston

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A study on the influence of nutrition education experiences was conducted in the Child Development Preschool Laboratory at Southern Utah State College in Cedar City, Utah, with thirty-two preschool children. Sixteen of the children were exposed to nutrition experiences through food activities and stories.

It was found that the sixteen children who were involved in the fifteen nutrition experiences significantly increased their knowledge of nutrition concepts and further modified their own personal food choices. The control group, which was not exposed to nutrition activities, made no significant change in knowledge of nutrition concepts and no modification of personal food choices. …

Food, Nutrition, And Health, Problems And Prospects, D. K. Salunkhe

Faculty Honor Lectures

Food, nutrition, and health - and their complex interrelationships - are necessities of life. Basically, nutrition depends on food; health depends on nutrition. Everyone needs to have enough good quality food to sustain himself. Satisfying that need on a world basis must be of concern to each of us.

Although accurate data are lacking, it is estimated that more than two-thirds of today's world population is afflicted by hunger and/ or malnutrition. Almost 300 million children are suffering physical and, probably, mental damage because of insufficient food. This evidence points to one of two conclusions: we have either too many …

Nutritive Values Of Russian Wildrye, Crested Wheatgrass, And Intermediate Wheatgrass Grazed By Cattle On Utah Foothill Ranges, George W. Mitchell

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A comparative index to digestible nutrients was established for Russian wildrye, crested wheatgrass, and intermediate wheatgrass seeded on foothill areas of Utah. The nutritive values of these grasses were compared by the lignin ratio method, the chlorophyllan ratio method, and the in vivo rumen bag process.

Average digestion coefficients computed by the lignin ratio method for dry matter, ether extract, cellulose, and gross energy were highest for intermediate wheatgrass. Protein was more digestible for Russian wildrye. Digestible energy was adequate in all species to meet requirements for late lactation.

Results from the chlorophyllan ratio method were excessively high and were …

Range Nutrition In An Arid Region, Lorin E. Harris

Faculty Honor Lectures

On the mountains, in the valleys, on the foothills and on the deserts of the Intermountain West grow millions of tons of vegetation. The chemical energy stored bv these plants is a potential source of useful energy for man. Some of the plant material has been used for fuel, other has been used as a source of lumber, chemicals, and paper, but the major part of this vast reservO'ir is useful to man because it is utilized by livestock. This native vegetation is grazed by livestock and they convert the plant energy to' high quality, desirable food energy for man.

Good Nutrition For The Family, Ethelwyn B. Wilcox

Faculty Honor Lectures

A BASIC OBJECTIVE of the Faculty Association of UTAH STATE UNIVERSITY, in the words of its constitution, is to encourage intellectual growth and development of its members by sponsoring and arranging for the publication of two annual faculty lectures in the fields of (a) the biological and exact sciences, including engineering, called the Annual Faculty Honor Lecture in the Natural Sciences; and (b) the humanities and social sciences, including education and business administration, called the Annual Faculty Honor Lecture in the Humanities. The administration of the University is sympathetic with these aims and shares the cost of publishing and distributing …

Nutritional Status Of Some Utah Population Groups, Almeda Perry Brown

Faculty Honor Lectures

The science of nutrition is the science of life. Though man is still ignorant of the true nature of that elusive force we call life, he has learned by means of the discovered laws of nutrition how to preserve and prolong life as well as how to add to the satisfactions of living.

The emergence of the sicence of nutrition from the maze of superstition which for centuries clouded man's thinking is a fascinating story. A story, however, that arouses a feeling of regret that for so long a time man was willing to attribute to supernatural forces all phenomena …