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A Christian Guide To Body Stewardship, Diet And Exercise, David D. Peterson, Jeremy M. Kimble, Trent A. Rogers, Don Cameron Davis 2021 Cedarville University

A Christian Guide To Body Stewardship, Diet And Exercise, David D. Peterson, Jeremy M. Kimble, Trent A. Rogers, Don Cameron Davis

Cedrus Press Publications

No abstract provided.


Male Food Pantry Users Have Low Fruit, Vegetable, And Pulse Intakes Despite Interest In Food Nutrition Content, Donna M. Winham, Elizabeth D. Davitt 2020 Iowa State University

Male Food Pantry Users Have Low Fruit, Vegetable, And Pulse Intakes Despite Interest In Food Nutrition Content, Donna M. Winham, Elizabeth D. Davitt

Food Science and Human Nutrition Presentations, Posters and Proceedings

Background: Low-income men’s use of food pantries, and dietary intakes including pulses is understudies. Food pantries can help, but resource restriction limits ability to prepare meals. Convenience foods may not be optimal for nutrition. Pulses (beans, peas, lentils, and chickpeas) count as a vegetable and provide fiber, iron, folate, and other shortfall micronutrients. Increased pulse consumption could improve diet quality. Purpose: The study evaluated low-income men’s use dietary intakes including pulses. Methods: Men aged 25-64 years who utilized food pantry services were eligible. Men completed survey questions on demographics, nutrition assistance programs use, fruit/vegetable/fiber dietary intakes ...


The Science Of Dietary Fat, Elisabet Borsheim 2020 University of Arkansas for Medical Sciences

The Science Of Dietary Fat, Elisabet Borsheim

Diet, Food, Exercise, and Nutrition (D-FEND)

Dr. Elisabet Borsheim shares about the science of dietary fat with these learning objectives:

-Define functions of fat for humans

-Define types of dietary fat

-Identify Dietary Guidelines for fat intake

-Identify effects of exercise on fat metabolism

-Identify effects of meal timing on fat metabolism


The Microbiome, Prebiotics & Probiotics, Jamie Baum 2020 University of Arkansas, Fayetteville

The Microbiome, Prebiotics & Probiotics, Jamie Baum

Diet, Food, Exercise, and Nutrition (D-FEND)

Overview of the gut microbiome, prebiotics, probiotics, and how they affect our health and body's functioning.


Carbohydrates & Dietary Fats, Jamie Baum 2020 University of Arkansas, Fayeteville

Carbohydrates & Dietary Fats, Jamie Baum

Diet, Food, Exercise, and Nutrition (D-FEND)

The basics, structure, and function of carbohydrates and dietary fats.

The role each plays in health and disease.


Determinants Of Gluten-Free Diet Adoption Among Individuals Without Celiac Disease Or Non-Celiac Gluten Sensitivity, Kristina Arslain, Christopher Gustafson, Pratiksha Baishya, Devin Rose 2020 University of Nebraska - Lincoln

Determinants Of Gluten-Free Diet Adoption Among Individuals Without Celiac Disease Or Non-Celiac Gluten Sensitivity, Kristina Arslain, Christopher Gustafson, Pratiksha Baishya, Devin Rose

Faculty Publications: Agricultural Economics

Objectives: Gluten free (GF) foods are typically less nutritious and more expensive than their gluten-containing variants, yet people without a diagnosed gluten sensitivity continue to adopt this diet. There is a lack of research about what factors drive people without Celiac disease or non-Celiac gluten sensitivity to follow the GF diet. Methods: A nationally representative sample of 2982 US residents without a diagnosed gluten sensitivity were surveyed about their attitudes, perceptions, and experiences with the GF diet. Logistic regression was used to compare respondents who were currently avoiding or had avoided gluten previously (GF consumer) to respondents who had never ...


Intermittent Fasting & Time-Restricted Feeding, Angela M. Tacinelli 2020 University of Arkansas, Fayetteville

Intermittent Fasting & Time-Restricted Feeding, Angela M. Tacinelli

Diet, Food, Exercise, and Nutrition (D-FEND)

Overview about intermittent fasting & time-restricted feeding.

Objectives:

-Define intermittent fasting (IF)

-Define time-restricted feeding (TRF)

-Learn about the different forms of IF & TRF

-Understand the benefits, risks, current research with IF & TRF


Production Of Laban Immo Powder: Process Andcharacteristics Of The Obtained Product, HODA SAADEDDINE SAAD ELMASRI Lebanese International University, Lebanon, OSSAMA DIMASSI Lebanese International University, Lebanon 2020 Lebanese International University, Lebanon

Production Of Laban Immo Powder: Process Andcharacteristics Of The Obtained Product, Hoda Saadeddine Saad Elmasri Lebanese International University, Lebanon, Ossama Dimassi Lebanese International University, Lebanon

BAU Journal - Health and Wellbeing

Busy life styles and unconventional working hours made the task of getting a meal on the table really challenging thus leading to the trend of consuming easy-to-prepare meals. Lebanon is still behind in having ready to prepare traditional meals available in the market. Laban immo is a traditional Lebanese dish which contains essential nutrients that allows it to be labeled as nutritionally balanced. The primary objective of this study is to produce laban immo in a powdered form that is shelf stable, convenient, easy to prepare and portable. Previous research conducted in this area was able to successfully produce yogurt ...


Something To Celebrate?: Demoting Dairy In Canada's National Food Guide, Maneesha Deckha 2020 University of Victoria

Something To Celebrate?: Demoting Dairy In Canada's National Food Guide, Maneesha Deckha

Journal of Food Law & Policy

In early 2019, the Canadian Government released the much-anticipated new Canada Food Guide. It is a food guide that de-emphasizes dairy products and promotes plant-based eating. Notably, in the new version, milk and milk products are de-listed as one of the previously four essential food groups. On the surface, it seems that the federal government is promoting veganism and helping to bring about a friendlier future for animals and humans harmed by being producers and consumers of dairy, as the new Guide may seriously contract the currently robust Canadian dairy industry and its powerful lobby. On closer inspection, the messaging ...


Appetite Versus Hunger, Jamie Baum 2020 University of Arkansas, Fayetteville

Appetite Versus Hunger, Jamie Baum

Diet, Food, Exercise, and Nutrition (D-FEND)

Do you know the difference between appetite & hunger?

Learning Objectives:

Define & Understand the differences between appetite, hunger, & satiety

Understand energy balance and what contributes to energy balance


The Importance Of Hydration, Brendon P. McDermott 2020 University of Arkansas, Fayetteville

The Importance Of Hydration, Brendon P. Mcdermott

Diet, Food, Exercise, and Nutrition (D-FEND)

Introduction to what it means to be hydrated. How important is hydration for your health? How much fluid should you be drinking? Does the type of fluid you drink matter? What about when you exercise? Do you know what your "sweat rate" is?


Nutrition, Health, & Well-Being, Jamie Baum 2020 University of Arkansas, Fayetteville

Nutrition, Health, & Well-Being, Jamie Baum

Diet, Food, Exercise, and Nutrition (D-FEND)

Brief overview of how nutrition and lifestyle factors influence a person's well-being and how well-being contributes to a person's overall health. Also a brief discussion of recent research regarding well-being, how well-being is measured, and well-being is affected during COVID-19.


Incorporating Physical Activity Into Your Daily Life, Erin Howie 2020 University of Arkansas, Fayetteville

Incorporating Physical Activity Into Your Daily Life, Erin Howie

Diet, Food, Exercise, and Nutrition (D-FEND)

Different forms of physical activity, ways to incorporate physical activity into your daily life, things to consider when choosing a fitness monitor & how to workout safely during COVID-19 pandemic.


Food And Job Insecurity In Vermont During Covid-19 Infographic, Meredith T. Niles, Anna L. Josephson, Farryl Bertmann, Emily H. Belarmino, Roni Neff 2020 The University of Vermont

Food And Job Insecurity In Vermont During Covid-19 Infographic, Meredith T. Niles, Anna L. Josephson, Farryl Bertmann, Emily H. Belarmino, Roni Neff

College of Agriculture and Life Sciences Faculty Publications

This infographic details the summary results from a second Vermont survey on food and job insecurity in Vermont during COVID-19 in March and June 2020. Key results include: 1) Nearly 1 in 4 Vermonters experience food insecurity in June 2020; 2) People of color, those without a college degree, with job disruption, with children, and women were more likely to be food insecure; 3) More than 50% of Vermonters experienced job loss or disruption, and 20% received unemployment in June 2020; 4) Use of food assistance programs rose significantly between March 2020 and June 2020.


Covid-19 And Food Insecurity Impacts: A Follow Up Vermont Study, Meredith T. Niles, Anna L. Josephson, Farryl Bertmann, Emily H. Belarmino, Roni Neff 2020 The University of Vermont

Covid-19 And Food Insecurity Impacts: A Follow Up Vermont Study, Meredith T. Niles, Anna L. Josephson, Farryl Bertmann, Emily H. Belarmino, Roni Neff

College of Agriculture and Life Sciences Faculty Publications

This brief report details the results from a follow-up survey of 1,236 Vermonters in June 2020, after an initial survey in March/April 2020 focused on the impact of COVID-19 on food access and security. The key results include: 1) Nearly 1 in 4 respondents (23%) were classified as food insecure in June, a reported 22% decrease since March, but higher than before COVID-19. 2) People of color, those without a college degree, those with a job loss, households with children, women, and younger people had greater odds of experiencing food insecurity. 3) The majority of respondent households had ...


Consumer Acceptability Of Gulf Of Maine Sugar Kelp Seaweed In Baked Bread, Laurel Simone 2020 University of Maine

Consumer Acceptability Of Gulf Of Maine Sugar Kelp Seaweed In Baked Bread, Laurel Simone

Electronic Theses and Dissertations

Although steady interest in edible seaweed cultivation continues to grow in Maine, research is lacking regarding consumer preferences and purchasing behavior of seaweed-containing products. The purpose of this study was to determine consumer acceptability of seaweed baked bread and provide insights into purchasing behavior to reveal potential consumer groups that are most likely to buy and eat baked products containing seaweed. Consumer preferences were determined by a sensory evaluation test and an online survey.

Sixty-five participants completed the central location test of freshly-baked bread containing seaweed. Participants were required to be at least 18 years of age, willing to eat ...


Effect Of Long Pasteurization Run Times On Bacterial Numbers In Milk, Brynli Tattersall 2020 Utah State University

Effect Of Long Pasteurization Run Times On Bacterial Numbers In Milk, Brynli Tattersall

All Graduate Theses and Dissertations

This project was funded by the Western Dairy Center to understand how long a milk pasteurizer can be operated before increases in bacterial numbers are observed in the pasteurized milk. While pasteurization kills pathogenic bacteria there are some non-pathogenic bacteria that can survive and have the ability to become attached to the surfaces in the cooling sections of the pasteurizer. Some bacteria can also produce spores that survive pasteurization even if the bacterial cells are killed. Temperatures in the cooling section remain in a range suitable for growth of these heat-tolerant bacteria and can allow germination of bacterial spores. While ...


Exploring The Connection Between Acid Exposure And Virulence In Listeria Monocytogenes, Minghao Li 2020 Utah State University

Exploring The Connection Between Acid Exposure And Virulence In Listeria Monocytogenes, Minghao Li

All Graduate Theses and Dissertations

Listeria monocytogenes is a gram-positive food-borne pathogen that is widely dispersed in the environment and can cause listeriosis with high fatality rates when consumed in contaminated food products. They are capable of growing over a wide range condition. Listeria is also able to tolerate adverse conditions which allows the bacterium to survive in unfavorable environments. The ubiquitous nature of L. monocytogenes makes it difficult to eliminate from food systems. One major problem in the food industry is the survival of L. monocytogenes under sublethal low pH-environment since organic acids are widely used as food decontaminants. Prior research has suggested that ...


Introduction To Exercise Is Medicine, Erin Howie 2020 University of Arkansas, Fayetteville

Introduction To Exercise Is Medicine, Erin Howie

Diet, Food, Exercise, and Nutrition (D-FEND)

An introduction to how exercise is medicine and can promote health-related benefits.


Added Sugars: What You Need To Know, Carrie Durward, Keshele Stevens 2020 Utah State University

Added Sugars: What You Need To Know, Carrie Durward, Keshele Stevens

All Current Publications

Added sugar has become a hot topic among health professionals and in the media. Based on the best available evidence, health professionals recommend that less than 10% of daily calories come from added sugar (U.S. Department of Health and Human Services [HHS] & U.S. Department of Agriculture [USDA], 2015c) in order to maintain a balanced diet with all the important nutrients. In this fact sheet, we will address why and how to limit added sugar in your diet, what it is, and where to find it.


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