Digital Commons Network^™

Judy Hendrix, Judy Hendrix, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

After college Judy Hendrix taught home economics, science, and geography at different times before getting into the child nutrition field. Hendrix then worked as a school nutrition director for one year before becoming an area consultant for school nutrition with the Georgia Department of Education. After working as an area consultant in various Georgia locations for a number of years, Hendrix returned as a food service director for a large school district, where she worked for a further four years before retirement.

Jimmie Barnett, Jimmie Barnett, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Jimmie Barnett is from the state of Georgia, where she worked in school nutrition with the Muscogee County School District for many years. She holds a Bachelor’s degree in Home Economics, a Master’s degree in Education, and a Specialist of Education in School Nutrition, all from the University of Georgia. Jimmie began her career as a home economics teacher. In 1992 she was appointed as the Assistant Director of School Nutrition for the Muscogee County School District and later became the School Nutrition Director. She is a member of the School Nutrition Association and has served in leadership roles at …

Joan Williams, Joan Williams, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Joan Williams has many years of experience in school nutrition and education. She holds a Bachelor’s degree in education from Georgia Southern College, a Master’s in education from Georgia College, and an Education Specialist degree from the University of Georgia. After teaching home economics for seven years, Joan served for 27 years as the school nutrition director for Carroll County Schools, a 15,000-student district in Georgia. Joan helped build an effective team that received many awards for increased participation and innovation. She received the USDA Best Practices Award for the Southeast Region twice, was recognized by the state of Georgia …

Ruth Gordon, Ruth Gordon, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Ruth Gordon is a registered dietitian with many years of experience in school food service. She holds a bachelor’s degree in nutrition from James Madison University in Virginia and a master’s degree in education from Georgia State University. She completed her dietetic internship at Emory University in Atlanta. Ruth recently retired after 28 years with the Georgia Department of Education where she served in various specialist positions and as state director. She also was a School Nutrition Director in Floyd County, Georgia. Ruth has held leadership positions with professional organizations including Georgia Dietetic Association, the School Nutrition Services Dietetic Practice …

Don Williams, Don Williams, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Don Williams is a retired school nutrition director, having worked for twenty-six years in the State of Georgia. He is now involved in a second career working in school nutrition software.

Green Tea Aids In Overall Health, Noelle Norman

Undergraduate Research Conference

Green tea is highly effective in aiding in overall health if consumed on a daily basis and can reduce incidence of cardiovascular disease, obesity, type 2 diabetes, and certain types of cancer. The primary compounds found in green tea are polyphenols which include catechins, epicatechin(EC), epigallocatechin(EGC), epicatechingallate(ECG), andepigallocatechingallate(EGCG). Five research studies were analyzed to verify the validity of the hypothesis that green consumption is beneficial in overall health. In these studies, green tea was found to aid in weight loss with those who consumed green tea regularly, as well as having effects on thermogenesis and fat oxidation to control wait …

Barbara S. Belmont, Barbara S. Belmont, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Barbara S. Belmont has spent most of her career in association management. She was with the National Association of Home Builders (NAHB) before becoming the executive director of the American School Food Service Association/ School Nutrition Association for eighteen years.

Estimation Of The Number Of Days Required To Determine Usual Antioxidant Intakes And Assessment Of The Prevalence Of Nutrient Inadequacy Among College Students, Catherine G. Davis

Master's Theses

High intake of antioxidant rich foods has been shown to decrease risk factors of chronic disease.  Young adulthood may be crucial in establishing healthy lifestyles including adequate nutrient consumption.

The present study was designed 1) to estimate usual nutrient intakes, 2) to calculate the number of days required to estimate usual antioxidant intake, and 3) to assess intake adequacy from diet and diet + supplement sources by using the Estimated Average Requirement (EAR).  The USDA Flavonoid and Proanthocyanidin databases, food consumption data, and dietary supplement use data from 60 students aged 18-25 years at the University of Connecticut were utilized. …

The Role Of Sorghum In Food Security In Central America, Lloyd W. Rooney

INTSORMIL Presentations

Discusses the qualities of sorghum that make it suitable for human consumption, with a focus on its use in Central America.

Growing South Dakota (Spring 2011), College Of Agriculture &. Biological Sciences

Growing South Dakota (Publication of the College of Agriculture, Food and Environmental Sciences)

[Page] 2 Classroom to Careers: An Optimistic Outlook Awaits Ag & Biological Sciences Graduates
[Page] 5 New Opportunities: Intro Ag Courses To Be Offered in Rapid City
[Page] 6 Budget Reality: Funding Cuts Prompt Structure and Staff Changes
[Page] 7 Gearing Up for DakotaFest: Replicated SDSU Campus, Educational Forums and Fundraising Auction Planned
[Page] 8 Continuing a Legacy: &1 Million Livestock Judging Endowment Being Established
[Page] 10 4-H Fun: Unique 4-H Activities Spark Student Interest in Science
[Page] 12 Innovative Outreach: BBQ Boot Camp Connect Consumers to Meat Industry
[Page] 13 College News
[Page] 14 Relevant Research: New, More Efficient …

Heat Induced Cis/Trans Isomerization In Vegetable Oils And Oleic Acid, John Harwood Scott, Sarah E.G. Porter

Theses & Honors Papers

With the FDA mandating that all foodstuff labels list the amount of trans fates within their product, it becomes necessary to have a rapid and reproducible method for quantifying trans content within foods. Research has led to the advent of an analytical method that utilizes attenuated total reflectance with a Fourier transform infrared spectrometer to quantitatively measure trans fat in foodstuffs. The method is possible because of an infrared absorbance band at 966 cm that is unique to nutritional trans fats. This research used the aforementioned method to quantify trans fat content in common cooking vegetable oils. Before analysis , …

White Potatoes, Including French Fries, Contribute Shortfall Nutrients To Children's And Adolescents' Diets, Marjorie Freedman, Debra Keast

Faculty Publications

To test the hypothesis that white potatoes (WP), oven-baked fries (OBF), and french fries (FF) contribute important nutrients within energy needs to children's and adolescents' diets, secondary analysis of 24-hour dietary recall data from the National Health and Nutrition Examination Survey 2003-2006 was conducted. Potato content of survey foods was determined using US Department of Agriculture recipe databases (Standard Reference (SR)-Link files). Nutrient content of potatoes was determined by linking SR codes to US Department of Agriculture food composition data. Daily nutrient intakes from potatoes were determined by applying the composition database to respondent's recall data. Sample-weighted data were analyzed; …

Potatoes, Melanie Jewkes

All Current Publications

Potatoes are a wonderful staple food that are versatile and store well. Learn how to select, cook, prepare, and store potatoes.

Limes, Melanie Jewkes

All Current Publications

Limes are a great citrus fruit that adds a zest to many meals. Learn how to select, use, and cook with limes

Spinach, Melanie Jewkes

All Current Publications

Spinach is a super food that can be grown or purchased fairly inexpensively. Learn how to select, prepare, and store spinach.

Evaluation And Analysis Of Beef Contamination By Low Levels Of Ammonia, Sely Prajitna

Department of Food Science and Technology: Dissertations, Theses, and Student Research

Leakage of ammonia in food facilities has been known to occur in the past. Ammonia leaks often lead to food contamination in food plants and can cause illness among consumers who accidentally consume the food products contaminated with high levels of ammonia. Therefore, a rapid, simple yet accurate method has to be established for on-site ammonia level screening in food plants to ensure the food is safe. One of the primary objectives in this study was to verify and optimize an ion selective electrode (ISE) method for its accuracy and reproducibility in determining ammonia in meat. Different extraction procedures (blending …

Peggy H. Lee, Peggy H. Lee, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

A Virginia native and graduate of Virginia Tech, Peggy H. Lee began her career in restaurant management, but soon switched to school food service. She first worked as a supervisor of twenty-two schools in the Norfolk school system and then became the nutritionist for Virginia Beach Schools. From Virginia Beach she moved to Norfolk as a supervisor and then took the director’s position in Chesapeake. After thirty years of service she retired and now works for the National Dairy Council.

Dennis H. Barrett, Dennis H. Barrett, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

A native of Idaho, Dennis H. Barrett has spent his professional career in food service working in Alaska, Texas, Nevada, and California. After working thirty years as a food service director, he retired from the Dallas, Texas school district.

Beverly Girard, Beverly Girard, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Beverly Girard is a licensed and registered dietitian with almost 35 years of experience in school and clinical nutrition. She holds a bachelor’s degree in Nutrition in Business from Purdue University, a master’s in Dietetics and Nutrition from Florida International University, an MBA from Nova University, a graduate certificate in Social Marketing from the University of South Florida, and a PhD in Curriculum and Instruction from the University of South Florida.

Dr. Girard is the Director of Food and Nutrition Services in Sarasota County, Florida, a district of 42,000 students with a budget exceeding $18 million annually. She directs nearly …

Renee A. Hanks, Renee A. Hanks, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Renee A. Hanks is a school food service director in New York. A New Jersey native, Hanks grew up in upstate New York. After college in the SUNY system, where she earned a degree in food service management and nutrition, Hanks worked in healthcare, before taking her first job as director of a small school district. She has progressively worked her way through steadily larger districts and is now the director of the South Colonie School District.

Lyman Graham, Lyman Graham, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Lyman Graham hails from Roswell, New Mexico. After pursuing a career in ranching, as well as the restaurant business, he decided to try his hand a school nutrition. He started out as director in a small farming community and eventually worked his way up to more responsibilities. A firm believer in networking, he has been active in the School Nutrition Association. He is now director of three districts in Roswell, New Mexico, Carlsbad, New Mexico, and Dexter, New Mexico.

Sophie C. Hoover, Sophie C. Hoover, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Sophie C. Hoover, a Brooklyn native, spent most of her formative years in Puerto Rico. After starting her college education in Puerto Rico she finished her degree in Nutrition and Dietetics at the University of Florida. After working as nutrition director for a nursing home, Sophie has been the Specialist in Food and Nutrition with Anne Arundel County, Maryland schools for twenty-seven years.

Host-Microbial Symbiosis In The Vertebrate Gastrointestinal Tract And The Lactobacillus Reuteri Paradigm, Jens Walter, Robert A. Britton, Stefan Roos

Department of Food Science and Technology: Faculty Publications

Vertebrates engage in symbiotic associations with vast and complex microbial communities that colonize their gastrointestinal tracts. Recent advances have provided mechanistic insight into the important contributions of the gut microbiome to vertebrate biology, but questions remain about the evolutionary processes that have shaped symbiotic interactions in the gut and the consequences that arise for both the microbes and the host. Here we discuss the biological principles that underlie microbial symbiosis in the vertebrate gut and the potential of the development of mutualism. We then review phylogenetic and experimental studies on the vertebrate symbiont Lactobacillus reuteri that have provided novel insight …

Quantitative Assessment Of The Shelf-Life Of Ozonated Apple Juice, Sonal Patil, Vasilis Valdramidis, Brijesh Tiwari, Patrick J. Cullen, Paula Bourke

Articles

Sterile apple juice inoculated with S. cerevisiae ATCC 9763 (10³ CFU/mL) was processed in a bubble column with gaseous ozone of flow rate of 0.12 L/min and concentration of 33-40 µg/mL for 8 min. The growth kinetics of S. cerevisiae as an indicator of juice spoilage was monitored at 4, 8, 12 and 16 ºC for up to 30 days. The kinetics were quantitatively described by the primary model of Baranyi and Robert’s and the maximum specific growth rate was further modeled as a function of temperature by the Ratkowsky type model. The developed model was successfully validated for …

Soup Or Sauce (Sos) Mix, Ellen Serfustini, Debra Proctor

All Current Publications

This publication provides recipe and uses for Soup or Sauce Mix.

Tomatoes, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing tomatoes.

Sweet Potatoes, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing sweet potatoes.

Prickly Pear Cactus, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing prickly pear cactus.

Zucchini, Kathleen Riggs

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing zucchini.

Carrots, Ellen Serfustini

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, cleaning, preparing, eating, and cooking carrots.