Nutrition Commons^™

Effect Of Age, Caloric Restriction, And Dietary Protein On Bone Composition Of Male Rats, Melany H. Looper

Masters Theses

Thirty-day old male Wistar rats were fed 1 of 8 purified diets. Three groups were fed diets containing either 12, 20, or 28% casein (protein) ad libitum. Three other groups were fed diets containing 18, 30, or 42% casein with a feed intake restricted to two-thirds of that consumed by the ad libitum groups. In addition, two groups were initially fed diets containing 20% casein, then the casein level was either gradually (0.8%/month) decreased to 12% or increased to 28% by 1 year of age. At either 1 or 2 years of age, the rats were sacrificed, and their femurs …

Soymilk Process, Lawrence A. Johnson, William J. Hoover, Charles W. Deyoe

Lawrence A. Johnson

This invention relates to a process for making a soybean-based milk analog or soymilk and food products prepared therefrom. The process involves the comminuting of whole soybeans having the hulls thereon, forming a slurry of the comminuted soybeans, simultaneously initiating the inactivation of trypsin inhibitor and lipoxygenase without fixing protein bodies or substantially denaturing the soybean protein, confining the heated slurry until the trypsin inhibitor activity is reduced to a desired value, cooling the slurry, and separating the hulls from the slurry to recover the desired product. The resulting soymilk is an aqueous preparation of the soybean which exhibits minimal …

Process For The Preparation Of Protein Isolates Of Improved Quality From Vegetable Protein Sources Using Alkali Metal Borohydrides, Lawrence A. Johnson, Hwei-Mei Wen

Lawrence A. Johnson

Protein isolates are recovered from vegetable protein sources, such as for example sunflower meal, by extracting the meal with an alkali solution in the presence of an alkali metal borohydride, and then acid precipitating the resulting aqueous protein extract phase to produce a protein isolate. Typically, the alkali metal borohydride is employed in an amount of at least about 20 ppm, based on the combined weight of vegetable meal and alkali solution. Protein isolates produced by this process exhibit improved color, palatability and/or nutritional value, and comprise highly desirable additives for food products, animal foods, etc

The Zinc Status Of Pregnant Vegetarian Women, Michelle J. Abu-Assal

Loma Linda University Electronic Theses, Dissertations & Projects

The zinc status of twelve lacto-ovo-vegetariah pregnant women and seventeen non-vegetarian pregnant women was evaluated. Zinc intakes were calculated from three-day dietary records and twenty-four hour dietary histories. Plasma zinc levels were drawn during the last trimester of pregnancy and approximately ten weeks postpartum. Gestational age at birth, birthweight, and APGAR scores of the infants born were obtained from the medical charts. Dietary zinc intakes for the vegetarians (10.5 ± 4.0 mg) did not differ significantly from the intakes of the non-vegetarians (10.9 ± 3.0 mg). The vegetarian last trimester plasma zinc levels (47.9 ± 12.4 mcg/dl) and postpartum plasma …

Compliance Of Prenatal Patients With Dietary Instructions Prior To Blood Glucose Testing And A Comparison Of Mixed Meal Screening Tests To Glucose Load Screening Tests, Rebecca A. Walton

Masters Theses

Three different instruction methods and their influence on selection of a breakfast test meal were studied. Subjects were 139 pregnant, Caucasian females screened for gestational diabetes by two-hour postprandial blood glucose evaluation. Macronutrient components and kilocalories of the self-selected meals were variables analyzed and compared to the nutrient pattern of a standard meal plan. The effect of varying levels of nutrients on blood glucose values was examined.

Subjects were assigned randomly to one of three groups. Subjects in Group I were given no written or verbal instructions about test meal selection but were instructed to eat breakfast. Written instructions in …

B794: Weight Characteristics Of Maine Adults, Richard A. Cook, Martha Henson Burns, Louise A.L. Taber, Barbara E. Footer

Bulletins

Obesity is an issue of state and national magnitude. Obesity is a form of malnutrition in which the total contribution of calories from the diet exceeds the body's needs to such a degree that the physiological mechanism for food intake control (appetite/hunger) becomes imprecise and allows too much food to be consumed (overcompensation of energy intake).

This report expresses height and weight characteristics of Maine adults on a county basis (weighted means) for use locally. Weight distributions are compared according to both ideal weights and average weights of the national population. Comparisons are also made with respect to grouped urban …

The Copper Status Of Vegetarian And Non-Vegetarian Men, Susan Bruce

Loma Linda University Electronic Theses, Dissertations & Projects

In this study, the copper status of 18 vegetarian and 17 non-vegetarian men were compared. Copper status was assessed by determining red blood cell superoxide dismutase (RBC-SOD) activity and plasma copper. Plasma copper levels were measured by atomic absorption spectroscopy. Plasma cholesterol, triacyclglycerols, HDL cholesterol, LDL cholesterol VLDL cholesterol were also determined. Twenty-four hour recalls and three-day food records were obtained to determine copper, zinc, energy, protein, fat, fiber, saturated fat, oleic acid, linoleic acid and cholesterol intake. Non-vegetarians had a significantly higher plasma cholesterol and LDL cholesterol than vegetarians. They also had a significantly higher cholesterol, saturated fat, percent …

Selection And Preparation Of Lactic Culture Starters For Manufacture Of Cheddar Cheese, Aly Youssef Gamay

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A Spiral Plater and a Microtiter system were used to isolate and evaluate cultures for a paired strain culture program. Bacteriophage and temperature sensitivity data of 43 Streptococcus cremoris strains were introduced into a computer cluster program to pair the least similar strains.

Selected pairs were challenged with phage. Resistant mutants were developed.

Characteristics of proteinase positive and proteinase negative variants were examined. Proteinase positive isolates produced more changes in pH, cell mass and more generations in milk than their counter-parts. Paired proteinase negative cultures produced more change in pH and cell mass and more generations in milk than single …

Efficiency Of Converting Iron Into Hemoglobin As An Assay For Evaluating Iron Bioavailability, Paul Whittaker

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of iron absorption on subsequent hemoglobin regeneration was investigated by repletion and subsequent analysis of an anemic weanling rat model. Primary assay procedure in these studies was the Regeneration Efficiency method.

As repletion or curative assay techniques form the central body of investigative research in iron utilization, the first subject of inquiry was the effect of repletion interval and degree of depletion upon the animals as monitored by physical indicators such as blood volume, growth and hematinic response. Percent blood volume is a particularly useful figure in the calculation of the amount of hemoglobin iron but was found …

Development, Implementation And Evaluation Of An Education Course For The Utah State University Coordinated Undergraduate Medical Dietetics Program, Cynthia Olson Obermiller

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The entry-level clinical dietitian must possess competencies in the area of communications and in the process of education. Training and practice in these areas, as related to the profession of dietetics, must be provided during the professional phase of the dietetic student's training. The purpose of this study was to develop, implement and evaluate a course for the Coordinated Undergraduate Medical Dietetics Program at Utah State University. This course, entitled Education in Clinical Dietetics, was added to the junior year fall quarter curriculum. The ten-week course combined didactic and lab experiences to provide the students with a thorough background in …

Longitudinal Pantothenic Acid Status Of Pregnant And Lactating Women, Won Oack Song

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Pantothenic acid nutritional status was evaluated in a cohort of twenty-nine Caucasian pregnant women, aged 20-35, during their third trimester of pregnancy, at two-weeks postpartum and at three months postpartum. Seventeen non-pregnant, non-lactating women who had similar demographic backgrounds as the pregnant women were selected as a control group and followed the same experimental schedule as the pregnant women. A fasting blood sample, two days 24-h urine specimens and diet record were obtained for each of two days from each subject at each period.

The mean dietary pantothenic acid intakes of the women during pregnancy (5.30±1.74 mg/day) and during lactation …

The Effect Of Heat Treatment On Meat Heme And Nonheme Iron Bioavailability For The Anemic Rat, Oranong Jansuittivechakul

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three separate experiments were conducted to investigate the effects of heat treatment on meat heme and nonheme iron bioavailability in anemic rats. Male weanling Sprague-Drawley rats were first made anemic, then subsequently fed with experimental diets. In the first experiment, dietary iron sources were raw or autoclaved meat mixed with ferrous sulfate to give the ratios of iron from meat and ferrous sulfate equal to 100:0, 75:25, 50:50, 25:75, and 0:100 respectively. For the second experiment, the dietary iron sources were raw or autoclaved meat mixed with bovine hemoglobin (HB) to give dietary iron ratios as described for experiment 1. …

An Evaluation Of Various Methods Of Roasting Whole Turkeys From The Frozen State, Kim Merida-Klemmedson Teot

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Methods of roasting frozen turkeys were evaluated to determine the optimum final internal temperature (71,77, or 82°C), the best low oven temperature method (foil tent vs roasting bag at 93,107, 121, and 135°c), and the best overall method (foil tent-121 °c, foil tent-163°C, roasting bag-163°c, foil wrap-232°C). The lower the final internal temperature the juicier and more tender the bird however, the 77°c final internal temperature is recommended because at the 71°c internal temperature, the thigh joint was unacceptably pink. Among the low oven temperature methods, birds roasted at 121°c received the highest average sensory scores. Birds roasted by the …

Using Videodisc Technology And The Index Of Nutritional Quality To Teach Dietary Guidance To Young Adults, Glenda Wigginton Edmunds

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A review of the literature indicated a need for nutrition education materials to be current with prevailing scientific knowledge, using advanced instructional technology. Individuals need help in applying nutrition principles to their dietary practices.

A nutrition education program utilizing the nutrient density concept and the dietary guidelines for use on videodisc with microcomputer interface was developed and evaluated. The evaluation of the program did not prove to be effective statistically but learners did show an interest in the program and had positive feedback in regard to the information presented and the technology used.

Too Much Of A Good Thing: Protein And A Dog's Diet, Dana H. Murphy

Pets Collection

Where the analysis done by Kronfeld on stress in dogs goes awry is in its implication that this conversion of protein reserves occurs during a mild or transient period of emotional turmoil. In point of fact, catabolism of proteins only begins after an extended duration of severe stress, as a consequence of an extreme condition like a long sled race or a bad infection. Therefore, a mildly stressed animal probably needs carbohydrates (and perhaps fats) far more than supplemental protein, since the former can be quickly and easily converted into bodily fuel. And in the case of the stress induced …

Home Economics And Nutrition, Mabel Curry

UND Departmental Histories

This departmental history was written on the occasion of the UND Centennial in 1983.