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Level Of Satisfaction Among Food Pantry Clients, Staff/Volunteers, And Directors And Its Association With Client Choice In Food Pantry Layouts, Myranda Dunmire 2019 South Dakota State University

Level Of Satisfaction Among Food Pantry Clients, Staff/Volunteers, And Directors And Its Association With Client Choice In Food Pantry Layouts, Myranda Dunmire

Electronic Theses and Dissertations

Objectives: Food insecurity is an issue in rural communities, particularly among food pantry clients. Food pantries may not provide clients with the opportunity to choose their own foods (client choice), and instead may just give a set amount and type of foods. Client choice is important in regards to client health status as well as perceptions of autonomy and quality of life. Although client choice can be promoted in food pantries, it may be difficult to grasp the process of food pantry transitioning and how well changes such as these may be perceived by clients or food pantry personnel. We ...


Patterns Of Use Before And After A Labeling Intervention Among Collegiate Division I Athletes At A Fueling Station, Julie A. Buzzard 2018 Utah State University

Patterns Of Use Before And After A Labeling Intervention Among Collegiate Division I Athletes At A Fueling Station, Julie A. Buzzard

All Graduate Theses and Dissertations

The Fueling Station at Utah State University was created to provide pre-workout fueling and post-workout recovery foods to the Utah State University athletes. The athletes use an online survey to mark what foods they selected after each visit to the Fueling Station.

There is a large amount of research on the lack of sports nutrition knowledge in collegiate athletes, but there is little information on the dietary intake of athletes, the education of athletes, and the education of macronutrient timing in athletes.

A food labeling system named “Gain Your Edge” food labels that targeted the education of timing was created ...


Evaluation Of Antioxidant Properties Of Native Utah Berries And Their Potential For Use In Meats, Xiaoxi Wang 2018 Utah State University

Evaluation Of Antioxidant Properties Of Native Utah Berries And Their Potential For Use In Meats, Xiaoxi Wang

All Graduate Theses and Dissertations

In industry, antioxidants are added to prevent changes that affect quality due to oxidation, such as the development of off flavors, unacceptable odors and discoloration. New resources that are familiar to consumers and may work as antioxidants should be studied.

The changes in antioxidant activity were determined for four freeze-dried native wild berry powder species in Utah, including skunkbush (Rhus trilobata), chokecherry (Prunus virginiana), river hawthorn (Crataegus douglasii) and silver buffaloberry (Shepherdia argentea), during cold storage (-20 °C) for 6 months. The total antioxidant activity was stable in most of the berry powders during the six months of frozen storage ...


Comparison Of Methods For Extracting Lactobacillus Wasatchensis Dna From Broth Media, Milk, And Cheese For Subsequent Pcr-Based Analyses, Tyler Allen 2018 Utah State University

Comparison Of Methods For Extracting Lactobacillus Wasatchensis Dna From Broth Media, Milk, And Cheese For Subsequent Pcr-Based Analyses, Tyler Allen

All Graduate Theses and Dissertations

The Western Dairy Center at Utah State University funded this project as part of its BUILD Dairy program with support from the dairy farmers of Idaho, to investigate the problem of splits that form in cheese during storage. The bacteria, Lactobacillus wasatchensis had previously been identified as a cause of unwanted gas production in cheese and the defects then make the cheese unsuitable for cutting into slices.

The project team proposed a two-year, $150,912 project to investigate methods for determining the presence of this bacterium in cheese by extracting DNA from the cheese and looking for DNA that was ...


Co-Digestion Of Cattle Manure And Cheese Whey For Biogas Production And Characterization Of Biomass Effluent, Dillon Fallon 2018 Utah State University

Co-Digestion Of Cattle Manure And Cheese Whey For Biogas Production And Characterization Of Biomass Effluent, Dillon Fallon

All Graduate Theses and Dissertations

The Western Dairy Center at Utah State University had recognized through traiing of cheesemaking that a challenge that can exist for farmstead and artisan cheese manufacturing operations is disposal or utilization of the whey that is produced when milk is converted into cheese. Land application of whey is limited and can cause odor problems which would be detrimental to a cheesemaking operation located at the rual-urban interface.

The project provided information in support of a research grant from the Western Sustainable Agribulture Research and Education program that was investigating economics and feasiblity of using anaerobic digestion for treatment of whey ...


Voices For Food: Methodologies For Implementing A Multi-State Community-Based Intervention In Rural, High Poverty Communities, Suzanne Stluka, Lindsay Moore, Heather A. Eicher-Miller, Lisa Franzen-Castle, Becky Henne, Donna Mehrle, Daniel Remley, Lacey McCormack 2018 South Dakota State University

Voices For Food: Methodologies For Implementing A Multi-State Community-Based Intervention In Rural, High Poverty Communities, Suzanne Stluka, Lindsay Moore, Heather A. Eicher-Miller, Lisa Franzen-Castle, Becky Henne, Donna Mehrle, Daniel Remley, Lacey Mccormack

Lacey Arneson McCormack

Background: Rural communities experience unique barriers to food access when compared to urban areas and food security is a public health issue in rural, high poverty communities. A multi-leveled socio-ecological intervention to develop food policy councils (FPCs), and improve food security in rural communities was created. Methods to carry out such an intervention were developed and are described.

Methods: A longitudinal, matched treatment and comparison study was conducted in 24 rural, high poverty counties in South Dakota, Indiana, Missouri, Michigan, Nebraska and Ohio. Counties were assigned to a treatment (n = 12) or comparison (n = 12) group. Intervention activities focus on ...


Daily Dietary Intake Patterns Improve After Visiting A Food Pantry Among Food-Insecure Rural Midwestern Adults, Breanne N. Wright, Regan L. Bailey, Bruce A. Craig, Richard D. Mattes, Lacey McCormack, Suzanne Stluka, Lisa Franzen-Castle, Becky Henne, Donna Mehrle, Dan Remley, Heather A. Eicher-Miller 2018 Purdue University

Daily Dietary Intake Patterns Improve After Visiting A Food Pantry Among Food-Insecure Rural Midwestern Adults, Breanne N. Wright, Regan L. Bailey, Bruce A. Craig, Richard D. Mattes, Lacey Mccormack, Suzanne Stluka, Lisa Franzen-Castle, Becky Henne, Donna Mehrle, Dan Remley, Heather A. Eicher-Miller

Lacey Arneson McCormack

Emergency food pantries provide food at no cost to low-resource populations. The purpose of this study was to evaluate single-day dietary intake patterns before and after visiting a food pantry among food-secure and food-insecure pantry clients. This observational cohort study comprised a paired, before-and-after design with a pantry visit as the intervention. Participants (n = 455) completed a demographic and food security assessment, and two 24-h dietary recalls. Adult food security was measured using the U.S. Household Food Security Survey Module. Dietary intake patterns were assessed using Automated Self-Administered 24-h Recall data and classified by Healthy Eating Index (HEI-2010) scores ...


A Phage-Based Assay For The Rapid, Quantitative, And Single Cfu Visualization Of E. Coli (Ecor #13) In Drinking Water, Troy C. Hinkely, S. Singh, Spencer Garing, Anne-Laure M. Le Ny, Kevin P. Nichols, Joseph E. Peters, Joey N. Talbert, Sam R. Nugen 2018 Cornell University

A Phage-Based Assay For The Rapid, Quantitative, And Single Cfu Visualization Of E. Coli (Ecor #13) In Drinking Water, Troy C. Hinkely, S. Singh, Spencer Garing, Anne-Laure M. Le Ny, Kevin P. Nichols, Joseph E. Peters, Joey N. Talbert, Sam R. Nugen

Food Science and Human Nutrition Publications

Drinking water standards in the United States mandate a zero tolerance of generic E. coli in 100mL of water. The presence of E. coli in drinking water indicates that favorable environmental conditions exist that could have resulted in pathogen contamination. Therefore, the rapid and specifc enumeration of E. coli in contaminated drinking water is critical to mitigate signifcant risks to public health. To meet this challenge, we developed a bacteriophage-based membrane fltration assay that employs novel fusion reporter enzymes to fully quantify E. coli in less than half the time required for traditional enrichment assays. A luciferase and an alkaline ...


Mexican Cuisine Fact Sheet, Allen Appell 2018 UNE Applied Nutrition Program

Mexican Cuisine Fact Sheet, Allen Appell

Applied Nutrition Student-Created Educational Resources

Mexican Cuisine Fact Sheet. This is a fact sheet designed to familiarize a dietitian with Mexican cuisine to better serve Mexican and Mexican-American clients. Mexican cuisine has a long history beginning with the Mayans and Aztecs consuming primarily plants like corn, beans, squash, and potatoes. The Spanish conquest introduced animal products like beef, pork, chicken and dairy products. Tex-Mex is a more recent popular Americanized version that uses more cheese and meat. Tacos, enchiladas, burritos and tamales are just a few of the Mexican dishes. Traditional eating patterns vary with a large meal in the afternoon. Many plants such as ...


Ukrainian Cuisine, UNE Applied Nutrition Program 2018 University of New England

Ukrainian Cuisine, Une Applied Nutrition Program

Applied Nutrition Student-Created Educational Resources

This handout provides an overview of Ukrainian food, including staple foods and popular dishes, holiday meals, typical eating patterns and current beliefs and practices.


Vietnamese Food & Culture, Angela Bradford 2018 UNE Applied Nutrition Program

Vietnamese Food & Culture, Angela Bradford

Applied Nutrition Student-Created Educational Resources

This is a fact sheet discussing Vietnamese food and culture. The purpose is to provide information to nutrition professionals about traditional Vietnamese foods and health beliefs.


Palestinian Food And Culture Fact Sheet, Annie Lin 2018 UNE Applied Nutrition Program

Palestinian Food And Culture Fact Sheet, Annie Lin

Applied Nutrition Student-Created Educational Resources

This is a fact sheet on Palestinian food and culture. It includes information on staple foods, traditional meals for breakfast, lunch, dinner, side dishes, convenient foods, and holiday food and culture. The influence on religious beliefs related to health and nutrition are also briefed. Information is also given on traditional eating patterns and current practices in Palestine as well as in America.


China: Food And Culture Fact Sheet, UNE Applied Nutrition Program 2018 University of New England

China: Food And Culture Fact Sheet, Une Applied Nutrition Program

Applied Nutrition Student-Created Educational Resources

This is a fact sheet which explores food and culture practices in the country of China. The purpose is to give health care providers an idea of Chinese food and culture practices in order to provider culturally competent care. Health care providers are encouraged to use this fact sheet.


Nicaragua Food And Culture Fact Sheet, Kerry Donnelly 2018 UNE Applied Nutrition Program

Nicaragua Food And Culture Fact Sheet, Kerry Donnelly

Applied Nutrition Student-Created Educational Resources

This cultural fact sheet highlights the importance of ethnic Nicaraguan cuisine in relation to nutrition and health. Overview of traditional dishes, staple foods and practices are discussed. Socioeconomic and cultural impacts on nutrition and health are additionally explored.


Food & Culture Fact Sheet: Nepal, UNE Applied Nutrition Program 2018 University of New England

Food & Culture Fact Sheet: Nepal, Une Applied Nutrition Program

Applied Nutrition Student-Created Educational Resources

This handout informs the audience about Nepalese food traditions and culture.


Teens As Teachers In The Garden: Cultivating A Sustainable Model For Teaching Healthy Living, Virginia L.J. Bolshakova, John Gieng, C. Sheena Sidhu, Mary Vollinger, Lorena Gimeno, Jessica Guild 2018 Purdue University

Teens As Teachers In The Garden: Cultivating A Sustainable Model For Teaching Healthy Living, Virginia L.J. Bolshakova, John Gieng, C. Sheena Sidhu, Mary Vollinger, Lorena Gimeno, Jessica Guild

John Sin H. Gieng

School gardens are an ideal space to deliver a healthy living curriculum, such as nutrition and physical activity education, to elementary school youth. However, public schools often lack the resources and support to establish sustainable garden-based programming. We created the Healthy Living Ambassador program, a collaborative after-school garden program in low-income communities that brought together resources from schools, community programs, and University of California Cooperative Extension. This school garden program featured culturally competent teens as teachers to serve as near-peer educators and mentors to elementary school youth. The program development model incorporated lessons from sustainable community-based health program interventions and ...


Voices For Food: Methodologies For Implementing A Multi-State Community-Based Intervention In Rural, High Poverty Communities., Suzanne Stluka, Lindsay Moore, Heather A Eicher-Miller, Lisa Franzen-Castle, Becky Henne, Donna Mehrle, Daniel Remley, Lacey McCormack 2018 South Dakota State University

Voices For Food: Methodologies For Implementing A Multi-State Community-Based Intervention In Rural, High Poverty Communities., Suzanne Stluka, Lindsay Moore, Heather A Eicher-Miller, Lisa Franzen-Castle, Becky Henne, Donna Mehrle, Daniel Remley, Lacey Mccormack

Health and Nutritional Sciences Faculty Publications

BACKGROUND: Rural communities experience unique barriers to food access when compared to urban areas and food security is a public health issue in rural, high poverty communities. A multi-leveled socio-ecological intervention to develop food policy councils (FPCs), and improve food security in rural communities was created. Methods to carry out such an intervention were developed and are described.
METHODS: A longitudinal, matched treatment and comparison study was conducted in 24 rural, high poverty counties in South Dakota, Indiana, Missouri, Michigan, Nebraska and Ohio. Counties were assigned to a treatment (n = 12) or comparison (n = 12) group. Intervention activities focus on ...


Analysis Of Added Sugar Intake Of Canadian Children And Adolescents: Findings From The Canadian Community Health Survey On Nutrition, Ulaina Tariq 2018 The University of Western Ontario

Analysis Of Added Sugar Intake Of Canadian Children And Adolescents: Findings From The Canadian Community Health Survey On Nutrition, Ulaina Tariq

Electronic Thesis and Dissertation Repository

Background: The added sugar intake of children and adolescents in Canada warrants more research due to its contribution to obesity, diabetes, and other chronic and mental health issues.

Objective: To assess the trends and correlates of added sugar intake in Canadians aged 6 to 17.

Methods: Data were provided by the Canadian Community Health Survey-Nutrition 2004 and 2015. Statistical analysis included multivariable regression and t-tests.

Results: In 2015, 35.66% of Canadians aged 6 to 17 met sugar intake guidelines. Compared to 2004, in 2015 intake of fruit and vegetables was higher, while sugar and caloric intake was lower. Sedentary ...


Self-Regulation Abilities Of Low-Income Mothers In Community Based, Expanded Food And Nutrition Education Program, Alyssa Abreu 2018 Stephen F. Austin State University

Self-Regulation Abilities Of Low-Income Mothers In Community Based, Expanded Food And Nutrition Education Program, Alyssa Abreu

Electronic Theses and Dissertations

Diet is strongly associated with many risk factors for chronic disease. Educational programs such as the Expanded Food and Nutrition Education Program (EFNEP) are designed to improve dietary behaviors among low-income populations. Although EFNEP has seen improvements, they are not yet up to recommendations. Previous studies have been successful in eliciting behavior change when improving self-regulation in conjunction with dietary education. Thus, the purpose of this study was to examine self-regulation in EFNEP participants and its relationship to participants change in dietary behavior. All participants were currently enrolled in an EFNEP program and were asked to complete an additional self-regulation ...


Best Integrated Writing 2018 - Complete Edition, 2018 Wright State University

Best Integrated Writing 2018 - Complete Edition

Best Integrated Writing

Best Integrated Writing includes excellent student writing from Integrated Writing courses taught at Wright State University. The journal is published annually by the Wright State University Department of English Language and Literatures.


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