Nutrition Commons^™

In Vitro Methodologies To Assess The Effect Of Processing Of Rice On Protein Quality, Jeanne Ejigui Bitondo

All Theses

No abstract provided.

Effects Of Stabilizers And Ph Adjustments On Milk Proteins In Uht-Treated Citrus Juice/Skim Milk Blend Drink, Sandra M. Newman

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A UHT-processed skim milk (85%)/orange juice (15%) drink was developed. Product integrity and stability were maintained by two methods. Proper homogenization of the blend before UHT processing stabilized a drink formulation containing .25% carboxymethyl cellulose and .025% carrageenan. Adjusting the pH of the blend (pH 6.3 and 6.5) resulted in a different stabilization. After 28 days at room temperature, settling of milk solids was 5.2% of volume height in the prehomogenized sample and 86.9% of volume height in the same blend that had not been homogenized prior to UHT processing. After storage, the two treatments were analyzed to verify that …

A New Method For Measuring Macroparticulate Systems Applied To Measuring Syneresis Of Renneted Milk Gels, Jonathan R. Maynes

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Syneresis is an integral part of cheese manufacture. The rate and extent of syneresis affect the properties of cheese. There are many factors that affect syneresis, but measured results vary because of inaccuracies in measuring techniques. To better control syneresis, an accurate mathematical description must be developed. Current mathematical models describing syneresis are limited because of inherent error in measuring techniques used to develop them. Developing an accurate model requires an accurate way to measure syneresis.

The curd becomes a particle in a whey suspension when the coagulum is cut. The most effective technique to measure particle size, without interference, …

Zeta-Potential Of Casein Micelles As A Factor In Age Gelation Of Ultra-High Temperature Processed Concentrated Skim Milk, Douglas W. Olson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of ultra-high temperature processing by direct steam injection and room temperature storage of pH-adjusted and unadjusted 3X (volume reduction) skim milk retentate and the effect of storage at various temperatures of 3X skim milk retentate without pH adjustment on their ζ-potential, viscosity, and pH were determined. Pasteurized skim milk was concentrated to 3X by ultrafiltration. In the pH study portions of skim milk retentate were adjusted to pH 6.38 ± .02 with HCl and 6.85 ± .01 and 7.32 ± .02 with NaOH between ultrafiltration and ultra-high temperature processing. In the storage temperature study, storage temperatures used for …

The Effect Of Computer-Assisted Nutrition Education On Nutrition Knowledge, Nutrition Status, Dietary Compliance, And Quality Of Life Of Hemodialysis Patients, Julianne Stewart

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was conducted to assess the effect of nutrition education utilizing computerized dietary analysis on nutrition knowledge, dietary compliance, nutrition status, and quality of life in hemodialysis patients. Twenty patients of the Bonneville Dialysis Center in Ogden, Utah voluntarily agreed to participate in this six-month study. All participants completed quality of life assessments, the Beck Depression Inventory© (BDI), and a nutrition knowledge assessment pre- and post-study. Patients in the treatment group (n=12) completed monthly 3-day food records which were analyzed by Computrition® nutrient analysis software. Results were discussed with the patients during one-on-one education sessions. Control patients (n=8) completed …

Physical And Functional Events Involved In Conjugal Transfer Of Lactose Utilization In Lactococcus Lactis Subsp. Lactis, Hua Wang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The nature of the cell surface components involved in donor cell clumping (Clu⁺) and the relationship of Clu⁺ to high frequency conjugal transfer of lactose utilization (Lac) in Lactococcus lactis subsp. lactis ML3 was examined. Lactose positive (Lac⁺), Clu⁺ transconjugants, containing a novel 104 kilobase Lac plasmid, were obtained by mating ML3 with LM2301. When used as Lac+ donors in second round matings, these transconjugants transferred Lac at high frequencies ranging from 10^-2 to 10^-4 transconjugants per donor CFU. Treatment of donor cells with EDTA and EGTA containing solutions or proteolytic enzymes …

Changes Over Time In Sensory Thresholds Of Individuals With Diabetes Mellitus And The Relationship To Food Preference, Marnie Ricks Spencer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of time on taste threshold was examined in 30 diabetics and 30 control subjects (ages 22-30) who had participated in a sensory study 14 years previously. Detection and recognition taste thresholds for sweet (sucrose), salty (sodium chloride), sour (citric acid), and bitter (quinine sulfate) were assessed using triangle testing. Food preferences related to concentration of the stimuli in model food systems were tested using a nine-point hedonic scale. Mashed potatoes were used as the carrier for different levels of salt. A beverage composed of water, sucrose, and citric acid was varied to measure preferences for sweet and sour …

Characteristics Related To The Incidence Of Osteoporosis In Two Distinct Female Populations, Deborah A. Pyke

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Osteoporosis is responsible for approximately 1.3 to 1.5 million fractures per year in the United States. The risk of osteoporosis increases with age, especially among postmenopausal women, and with lifestyle factors such as the use of certain drugs, heavy alcohol consumption, cigarette smoking, high caffeine intake, and sedentary living. Genetic factors that may influence susceptibility to osteoporosis include a positive family history of the disease, or a low weight - for-height ratio. In some cases, race and geographic location may increase or decrease the risk of osteoporosis. Known protective factors include obesity, estrogen replacement therapy, weight bearing exercise, and possibly …

The Role Of Lactose In The Age Gelation Of Ultra-High-Temperature Processed Concentrated Skim Milk, Venkatachalam Narayanaswamy

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to relate lactose reactivity and age gelation of UHT processed concentrated milk. Skim milk was pasteurized, diafiltered batchwise to reduce lactose concentration to less than 0.05%, and UF concentrated to 3X (one-third volume reduction). Lactose and sucrose were then each added at 3% or 6% w/v to part of the concentrate. The five samples, control (

All samples stored at 4°C and 20°C gelled after 21 weeks of storage. The viscosity changed slightly during the first 19 weeks of storage but increased suddenly (> 100 cPs) just before gelation. Samples stored at 35°C did …

Good To The Last Drop And Crumb: Better Living Through Yeast Byproducts, Brad Willis

Undergraduate Honors Capstone Projects

A crisp pilsner beer, still dripping from its icy spot in the cooler, complements any sunny summer barbecue, while in the winter a rich burgundy warms the throat and soul, a perfect fireside companion. The mothers who frequent the Wonder bread discount outlet demonstrate to what extent our hectic society takes the staff of life for granted. It is difficult to imagine them actually baking every loaf, roll, bun, and donut that they toss into their carts while herding rambunctious broods down the narrow aisles. Rarely does anyone give a second thought to these ancient components of civilized life beyond …

A Study Of Members Of A Public Health Nutrition Practice Group: How Education, Training, And Experience Influence Competency In Practice, Annemarie Jane Novak

Masters Theses

This research was conducted to identify the self-reported continuing education needs of members of the Public Health Nutrition Practice Group of the American Dietetic Association and to determine the relationships between education, training, and experience factors and public health nutrition practice. The three categories (nutrition, public health, and social/behavioral science and education) of knowledge and skill statements identified in the public health nutrition graduate curriculum guide, Strategies for Success, were adapted for use in a survey which asked respondents to self-report the level and degree of use in the job of each knowledge/skill using a Likert-like scale. Respondents were asked …

Soy Protein, Phytate, And Iron Absorption In Humans, Richard F. Hurrell, Marcel-A Juillerat, Manju B. Reddy, Sean R. Lynch, Sandra A. Dassenko, James D. Cook

Manju B. Reddy

The effect of reducing the phytate in soy-protein isolates on nonheme-iron absorption was examined in 32 human subjects. Iron absorption was measured by using an extrinsic radioiron label in liquid-formula meals containing hydrolyzed corn starch, corn oil, and either egg white or one of a series ofsoy-protein isolates with different phytate contents. Iron absorption increased four- to fivefold when phytic acid was reduced from its native amount of 49-8.4 to < 0.01 mg/g of isolate. Even relatively small quantities of residual phytate were strongly inhibitory and phytic acid had to be reduced to < 0.3 mg/g of isolate (corresponding to < 10 mg phytic acid/meal) before a meaningful increase in iron absorption was observed. However, even after removal ofvirtually all the phytic acid, iron absorption from the soy-protein meal was still only half that of the egg white control. It is concluded that phytic acid is a major inhibitory factor of iron absorption in soy-protein isolates but that other factors contribute to the poor bioavailability of iron from these products.

Phosphorus Sorption By Gravels In Lateritic Soils, D. M. Weaver, G. S.P. Ritchie, R. J. Gilkes

Food Science and Nutrition

The effect of sesquioxidic gravels (>2 mm size fraction) on phosphorus sorption by two gravelly lateritic soils was investigated by phosphorus sorption experiments, X-ray diffraction, autoradiography and electron microscopy.In one soil the abundance and size of gravels decreased downslope. As the gravel content of both soils increased (13-61%), the proportion of large (>8 mm) gravels increased (0-70%). Phosphorus sorption increased in the order: (>2 mm fraction) < (whole soils) < (2 mm) decreased with increasing gravel size and increased with increasing time. Phosphorus sorption by whole soils decreased with increasing gravel content. Phosphorus sorption by the >2 mm fraction was principally by the external surfaces of the gravels. The estimation of phosphorus application rates for lateritic soils depended on the amount of phosphorus required by the plant …

1992 Blueberry Research Progress Reports, Warren Hedstrom, Willem Brutsaert, David Brooks, Alfred A. Bushway, Rodney J. Bushway, Stephanie Baker, Therese M. Work, Linda J. Irvine, Mary Ellen Camire, Susan Ismail Flint, Eben Osgood, Frank A. Drummond, Constance Stubbs, Edward R. Huff, David H. Lambert, David E. Yarborough, Paul E. Capiello, Timothy M. Hess, Gill H. Lemieux, Rene Verrault, Roger Green, Delmont Emerson, H Y. Forsythe Jr, Judith A. Collins, Lixin Tian, John M. Smagula, Michele C. Marra, Kerry Apgar

Wild Blueberry Research Reports

The 1992 Blueberry Research Progress Reports pertain to and report on research conducted in 1991, and were prepared for the Maine Wild Blueberry Commission and the University of Maine Wild Blueberry Advisory Committee by researchers at the University of Maine, Orono. Projects in this report include:

1992 CSRS Progress Reports:

1. Investigation of Groundwater Resources

2. Sprinkler Irrigation

3. Investigation of Preprocess Changes Leading to Berry Spoilage

4. Effect of Fertilization and Irrigation on Blueberry Quality

5. Effects of Calcium Salts and Citric Acid on Quality of Canned Lowbush Blueberries

6. Pollination of Lowbush Blueberry by Native Bees

7. Application …

The Effect Of Canteen Menu On Nutritional Knowledge, Attitudes And Behaviour Of Year Five Students, Sharon Mcbride

Theses: Doctorates and Masters

Eating habits are learned during childhood, and patterns of behaviour established in childhood have important health ramifications throughout life. Over half of all deaths in Australia are linked to diet with over-consumption of saturated fat, sugar and salt, and lack of fibre being identified as particular problem areas. Nutrition education is an important component of primary health education curricula, and yet school canteens, and integral part of the school environment, do not necessarily offer healthy food choices that support nutrition instruction in the classroom. This study investigated the effect of canteen menu on student knowledge and attitudes toward nutrition and …