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Acute Consumption Of A Sugar-Sweetened Beverage Impairs Microvascular Function In Midwestern Hispanic Males, Emma Hirshman, Anne R. Crecelius 2021 University of Dayton

Acute Consumption Of A Sugar-Sweetened Beverage Impairs Microvascular Function In Midwestern Hispanic Males, Emma Hirshman, Anne R. Crecelius

Health and Sport Science Faculty Publications

Hispanic males are at risk for cardiovascular disease and consume high levels of sugar-sweetened beverages (SSB); yet, their acute vascular response to SSBs is unknown. Ten healthy Hispanic men (18-45 years old) consumed a SSB and reactive hyperemia was performed prior to, immediately following, and 1-hr post-consumption. Both peak and total (area under the curve) forearm blood flow were attenuated immediately following consumption but returned to at or above pre-consumption levels at the 1-hr test.


Discerning The True Dilemma Of Diabetes Among Hispanics, Ramon Ponce 2021 Dominican University of California

Discerning The True Dilemma Of Diabetes Among Hispanics, Ramon Ponce

Nursing | Senior Theses

There is a common misconception that the primary role of nurses is to follow doctors’ orders and treat patients who are currently suffering and experiencing pain. Chronic illnesses such as diabetes can be prevented and better managed if the population who is greatest at risk is better informed and educated on the disease. Different cultures and ethnicities have different foods that unfortunately puts them at risk to get diabetes. Hispanics typically follow a diet that is high in carbohydrates, saturated fats, and sugars that greatly contribute to the development of diabetes. Often, Hispanics are not educated enough to comprehend the ...


Influence Of A Hydrocarbon Side Chain On The Performance Of Physaria Fendleri-Castor Oil Polyurethane Packaging Adhesives, Alexandra Ivey, Joey Talbert, Roque Evangelista, Keith Vorst, Greg Curtzwiler 2021 Iowa State University

Influence Of A Hydrocarbon Side Chain On The Performance Of Physaria Fendleri-Castor Oil Polyurethane Packaging Adhesives, Alexandra Ivey, Joey Talbert, Roque Evangelista, Keith Vorst, Greg Curtzwiler

Food Science and Human Nutrition Publications

Polyurethanes (PU) are an important class of materials used in various applications across industries. With increased global interest in sustainable and environmentally benign packaging, there is high demand to replace traditional petroleum-based materials with renewable, bio-derived sources. This research developed PU adhesives for multilayer flexible food packaging using Physaria fendleri oil (formerly Lesquerella fendleri) and Ricinus communis (Castor oil), each possessing naturally occurring hydroxyl functional groups. Physaria oil has, on average, hydroxyl functionality on two of the three fatty acids compared to all three for Castor oil; therefore systematically varying the concentration of each oil and maintaining a constant crosslink ...


Novel Pilot Development Of A Closed-Loop Sustainable System Between Biogas Renewable Energy, Distilling, And Aquaculture By Vermiculture Of Stillage Wastes, Samuel C. Kessler 2021 University of Louisville

Novel Pilot Development Of A Closed-Loop Sustainable System Between Biogas Renewable Energy, Distilling, And Aquaculture By Vermiculture Of Stillage Wastes, Samuel C. Kessler

The Cardinal Edge

This study provides a mixed-methods approach in analyzing a potential closed-loop system between renewable biogas production from anaerobic digestion, vermiculture production, aquaculture production, and organic wastes with a particular focus on stillage wastes. Such system may hold significant promise for significantly reducing organic carbon and methane emissions from its components, and should be assessed for such. The 2021 IPCC report essentially identified methane reduction as the single fastest way to slow global warming (IPCC, 2021), making the study and implementation of methane-reducing systems and supportive policy for them critical. Knowledge gaps to implementing this system were qualitatively identified as disconnect ...


Exercise Is Medicine: Health And Fitness At The U Of A And Beyond, Erin Howie Hickey 2021 University of Arkansas, Fayetteville

Exercise Is Medicine: Health And Fitness At The U Of A And Beyond, Erin Howie Hickey

Seminars

Dr. Howie Hickey will discuss the latest research on the benefits of physical activity for physical and mental health, from COVID-19 to depression, including what the science can say about the optimal dose and intensity. She will share recent data collected by the Exercise is Medicine team on physical activity, fitness and wellness in the University of Arkansas community and discuss future directions and opportunities.


Increasing Fiber Intake During Childhood And Adolescence, Madison Gunter, Stacy Bevan, Casey Coombs, Mateja R. Savoie-Roskos 2021 Utah State University

Increasing Fiber Intake During Childhood And Adolescence, Madison Gunter, Stacy Bevan, Casey Coombs, Mateja R. Savoie-Roskos

All Current Publications

Fiber is an important part of a healthful diet that provides numerous benefits when adequately consumed. Yet, many individuals do not know what fiber is, let alone how to eat enough. Thus, it is no surprise that fiber has been a dietary concern among children and adolescents for over a decade, with less than 10% of youth meeting recommended fiber intakes (Finn et al., 2019; Kranz et al., 2012; McGill et al., 2015). In this fact sheet, we will discuss what fiber is, along with its health benefits, current recommendations, and strategies for incorporating fiber into your child’s diet.


The Importance Of Exercise And Nutrition In Early Life, Elisabet Borsheim 2021 University of Arkansas for Medical Sciences

The Importance Of Exercise And Nutrition In Early Life, Elisabet Borsheim

Seminars

Dr. Børsheim will present her research on the important of exercise and nutrition in early life. In her presentation Dr. Børsheim will focus on childhood obesity and show that this can increase risk for later life metabolic dysfunction. She will discuss if physical fitness can attenuate negative effects of obesity in children and if there are critical windows of development where physical activity is of specific importance. Finally, she will present data on impact on early physical activity and nutrition on response to exercise later in life.


Create Better Health Curriculum, Casey Coombs, Jaqueline Neid 2021 Utah State University

Create Better Health Curriculum, Casey Coombs, Jaqueline Neid

All Current Publications

CBH is a comprehensive nutrition curriculum designed to teach adult SNAP-Ed participants how to eat well and be active on a budget. CBH combines nutrition and physical activity recommendations from United States Department of Agriculture (USDA). Each lesson has three components: a nutrition topic based on the current Dietary Guidelines for Americans, a physical activity discussion based on USDA recommendations, and a Create recipe demonstration and sample. The components are woven together in eight lessons that are designed to keep participants engaged, while actively learning the skills needed to create a healthier lifestyle.


Understanding Corn Variability, Edgar O. Oviedo-Rondón 2021 University of Arkansas, Fayetteville

Understanding Corn Variability, Edgar O. Oviedo-Rondón

Proceedings of the Arkansas Nutrition Conference

Corn is the most common feed ingredient used in poultry nutrition. Maize contributes with up to 65% of the metabolizable energy and 20% of crude protein in poultry diets (Gehring et al., 2013; Dei, 2017). Its average nutritional value is well-known, but it is accepted that the variability in its composition and energy value is a very common issue with great impact on poultry performance and health (Cowieson, 2005; Gehring et al., 2013; Latham et al., 2016; Montanhini-Neto et al., 2017). Corn variability affects growth, feed conversion, flock uniformity, digestibility, AMEn, digesta viscosity, gut microbiota composition, intestinal health, and efficacy ...


Assessing Dietary Branched-Chain Amino Acids To Achieve Linear Programming Goals Through Model Extrapolation And Empirical Research, Craig W. Maynard, Ed E. Gbur, Vinh-Loi Ly, Minh-Duc Le, Thi H. Ngan Le Jr, Justina Caldas, Michael T. Kidd 2021 University of Arkansas

Assessing Dietary Branched-Chain Amino Acids To Achieve Linear Programming Goals Through Model Extrapolation And Empirical Research, Craig W. Maynard, Ed E. Gbur, Vinh-Loi Ly, Minh-Duc Le, Thi H. Ngan Le Jr, Justina Caldas, Michael T. Kidd

Proceedings of the Arkansas Nutrition Conference

Renewed interest, especially in the United States, has sparked in assessing branched-chain amino acid interactions in practical diets for broilers. Indeed, as L-valine enters formulation bird nitrogen excesses are reduced as diet protein falls to the new first limiting amino acid (e.g., isoleucine, arginine, or tryptophan). For a United States based example, the result is less oilseeds and more gains, which typically result in increased inclusions in corn or corn by-products, coupled with a concomitant increase in dietary leucine. The proceedings outline the foundations of the branched-chain amino acid early research, antagonism studies, and a meta-analysis conducted on publications ...


Sustaining Competitiveness In Times Of Uncertainty And Volatility: A Latin American Perspective, Antonio Kalinowski 2021 University of Arkansas, Fayetteville

Sustaining Competitiveness In Times Of Uncertainty And Volatility: A Latin American Perspective, Antonio Kalinowski

Proceedings of the Arkansas Nutrition Conference

The poultry industry has dominated the dynamic livestock sector in Latin America during the last decades, doubling production in the last 20 years (Williams and Anderson, 2019). In the future, poultry production in the region is expected to grow at almost twice the annual global rate: 2.5% and 4.0%, respectively. The rapid expansion of the industry has been fueled by the growing consumer demand for chicken meat and eggs, given its price competitiveness and culinary preference in most Latin American countries. Per capita chicken consumption is among the highest in the world (on average ca. 30 kg/person ...


Amino Acid Responses In Conventional And Slow Growing Broilers, Alex Corzo, Marcelo Silva 2021 University of Arkansas, Fayetteville

Amino Acid Responses In Conventional And Slow Growing Broilers, Alex Corzo, Marcelo Silva

Proceedings of the Arkansas Nutrition Conference

Conventional and slow-growing broilers are both quite responsive to dietary amino acids. However, when reducing dietary balanced protein (BP), the change in rate of gain on the slower-growing broilers results in a growth curve that is not as steep as it would be if using the current conventional broiler. Amino acid supply and balance, in combination with manipulation of dietary energy density, could enable customers to achieve the desired rate of gain when using slow-growing broilers, depending on the Global Animal Partnership or other certification level the integrator is aiming for.


Heat Damage, Maillard Reactions, And Measurement Of Reactive Lysine In Feed Ingredients And Diets, Maryane S. F. Oliveira, Charmaine D. Espinosa, Hans H. Stein 2021 University of Arkansas, Fayetteville

Heat Damage, Maillard Reactions, And Measurement Of Reactive Lysine In Feed Ingredients And Diets, Maryane S. F. Oliveira, Charmaine D. Espinosa, Hans H. Stein

Proceedings of the Arkansas Nutrition Conference

Feed cost represents 70% of the total cost of poultry and pork production (Patience et al., 2015); therefore, a number of processing techniques have been developed to maximize utilization of nutrients in feed ingredients and diets for optimum animal growth performance. Oilseed meals are commonly exposed to varying degrees of heat to remove solvents used during oil extraction, increase nutrient digestibility, improve storage life, and to reduce anti-nutritional factors (Liener, 1994; Rehman and Shah, 2005; Goebel and Stein, 2011). Heat is also applied in the production of distillers dried grains with solubles (DDGS) from dry grind ethanol facilities during the ...


Practical Pullet And Breeder Nutrition, David J. Burnham 2021 University of Arkansas, Fayetteville

Practical Pullet And Breeder Nutrition, David J. Burnham

Proceedings of the Arkansas Nutrition Conference

Modern meat chicken breeding stock have been selected for extremely efficient conversion of feed into protein and rapid growth. As a result, it has become increasingly more difficult to rear pullets and breeders to achieve the healthy chick numbers needed to supply the ever-expanding poultry meat market. There are many factors involved in producing a healthy pullet and breeder chicken. These include; housing, lighting, temperature and air control, health, animal husbandry, feed management and nutrition. This presentation is titled, Practical Pullet and Breeder Nutrition. Feed nutrient composition is important, but feed management is critical to make the nutrition effective. The ...


Dietary Fiber From Crude To Refined: Unraveling Its Value On Animal Performance, Gilson Gomes, Tara York, Xavière Rousseau 2021 University of Arkansas, Fayetteville

Dietary Fiber From Crude To Refined: Unraveling Its Value On Animal Performance, Gilson Gomes, Tara York, Xavière Rousseau

Proceedings of the Arkansas Nutrition Conference

Fiber, although a simple five letter word, is like an onion. It is only once you begin to peel back the layers that you discover the complexity within. As nutritionists we are used to thinking in terms of ‘crude fiber’, but as we move into a world without antibiotics and the need to sometimes select alternative ingredients, we are now beginning to separate fiber into its chemical components and functional properties. To understand the functional properties, such as solubility and fermentability, we first need to ensure we can accurately measure the chemical composition of fiber for a wide variety of ...


Free Fatty Acid Removal From Oil Using Magnetic Nanoparticles, Daniel Sabo 2021 University of Arkansas, Fayetteville

Free Fatty Acid Removal From Oil Using Magnetic Nanoparticles, Daniel Sabo

Proceedings of the Arkansas Nutrition Conference

Unprocessed crude oils consist of some amount of triglycerides as well as free fatty acids (FFAs). FFAs are virtually absent in oils from living tissue. They are formed by enzymatic action after the animal has been slaughtered. Hydrolysis of ester bonds in lipids, which results in the formation of FFA from the triglycerides, may be caused by enzymatic action, heat, or moisture. This release of short-chain fatty acids is the reason for rancid flavor and odor. Furthermore, the presence of FFAs can self-catalyze and release more FFAs from triglycerides. FFAs are susceptible to oxidation, which leads to oxidative rancidity. This ...


Nutrition And Coccidiosis, Po-Yun Teng, Fernanda Castro, Woo Kyun Kim 2021 University of Arkansas, Fayetteville

Nutrition And Coccidiosis, Po-Yun Teng, Fernanda Castro, Woo Kyun Kim

Proceedings of the Arkansas Nutrition Conference

Coccidiosis is the most common parasitic disease caused by Eimeria spp., leading to over $14 billion economic loss worldwide annually. The most prevalent Eimeria spp. in poultry include E. tenella, E. maxima, E. acervulina, E. brunetti, E. necatrix, E. praecox, and E. mitis and have different level of pathogenicity and specific infection sites in the intestine. Eimeria spp. invade intestinal epithelial tissues and induce intestinal damage, causing inflammation, oxidative stress, hemorrhage, and diarrhea. Furthermore, coccidiosis causes reduction of growth performance, intestinal integrity, nutrient digestibility, and increase of mortality and mobility in poultry. Nutrition strategies have been evaluated to mitigate detrimental ...


Every Part Of Yeast Is The Best Part, Matthieu Baulez, Bruno Bertaud, Lisa Saibi 2021 University of Arkansas, Fayetteville

Every Part Of Yeast Is The Best Part, Matthieu Baulez, Bruno Bertaud, Lisa Saibi

Proceedings of the Arkansas Nutrition Conference

Yeasts are single-cell, eukaryotic microorganisms classified in the fungi kingdom. They are generally around 10μm in size, have a nuclear membrane, a cell wall, and a cytoplasmic content. Yeasts are characterized as heterotrophs, which means they rely on organic material as sources of energy and nutrients. Not all yeasts are equal. There are about 60 genera and about 1,500 species of yeasts. Only a few are used commercially. Thanks to its exceptional fermentative capacities and nutritional properties, Saccharomyces cerevisiae is the main yeast used in food, beverage and baking as well as in animal nutrition. The main types of ...


Mineral Nutrition In Broilers: Where Are We At?, Rick J. Kleyn, Mariana Ciacciariello 2021 University of Arkansas, Fayetteville

Mineral Nutrition In Broilers: Where Are We At?, Rick J. Kleyn, Mariana Ciacciariello

Proceedings of the Arkansas Nutrition Conference

Mineral nutrition remains an essential consideration for broiler nutritionists. The complex interactions between different minerals sources, other ingredients, and the broiler itself, coupled with their relatively low costs, have led to the current status of elevated levels of minerals in broiler diets. New perspectives on sustainability have brought about a rethink of the way we formulate practical diets. There are considerable opportunities for reducing macro minerals such as calcium and phosphorus, particularly for older birds. Our understanding of attaining an ideal dietary cation-anion balance is confused by the lack of clarity in measuring the balance and the bird’s ability ...


Measuring Palatability As A Linear Combination Of Nutrient Levels In Food Items, Jeffrey S. Young 2021 Murray State University

Measuring Palatability As A Linear Combination Of Nutrient Levels In Food Items, Jeffrey S. Young

Faculty & Staff Research and Creative Activity

It well known that palatability and nutritional quality of foods and/or diets are viewed as being in tension with one another. While there exist multiple measures of healthiness, there are no such measures for tastiness. This gap limits the degree to which researchers can investigate this tension and its implications for dietary behavior and hence public health and nutrition policy. The scope of future work concerning the dietary behavior of Americans would expand greatly if researchers better understood consumers’ willingness to eat certain foods, which matters as much as recommending those foods for them to eat in the first ...


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