Digital Commons Network^™

Lynda Snow, Lynda Snow, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Lynda Snow is a native Alabamian and has worked in school nutrition for thirty-five years in Birmingham and Bessemer, Alabama. She holds bachelor’s and master’s degrees from Alabama A&M University. She is currently Child Nutrition Director for Bessemer City Schools.

Mary Alexiou, Mary Alexiou, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Mary Alexiou, a native Alabamian, recently retired as the Director of Child Nutrition Programs for Vestavia City Schools. She holds a bachelor’s degree from Jacksonville State University and a master’s degree from University of Alabama, Birmingham. Prior to going into child nutrition she worked first as a consultant for various hospitals and nursing homes and then at the Guntersville Hospital. She has also been a very active member of the School Nutrition Association.

Susan Wood, Susan Wood, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Susan Wood, a Nebraska native, has spent her entire working career in Alabama. She is a Registered Dietitian and spent a number of years working in hospitals and nursing homes, as well as teaching at the University of Alabama, Birmingham. In her current position Susan is the Director of Child Nutrition Programs for Hoover City Schools, where she has served the district’s children for the past twenty-two years.

Effects Of Feeding Distillers' Grains On Beef Quality, Amilton S. De Mello Jr.

Department of Animal Science: Dissertations, Theses, and Student Research

This research was conducted to understand the effects of feeding finishing diets containing distillers grains on beef quality. In the first and second studies, feeding wet distillers grains plus solubles (WDGS) increased proportions of PUFA, omega 6, omega 6/omega3, and trans fatty acids when compared to corn (P ≤ 0.05). Lipid oxidation was higher in muscles from animals fed WDGS when compared to corn (P ≤ 0.05). The third study examined the effects of feeding levels up to 50% of modified distillers grains plus solubles (MDGS) on fatty acid composition in beef. Linear increase (P ≤ 0.05) …

Factors Influencing Shopping, Cooking, And Eating Behaviors Among Low-Income Families During A One-Month Period Of Time, Janice Darko

Theses and Dissertations

Objective: To evaluate changes in shopping behaviors among low-income families over a one-month period of time in Utah County, Utah.

Design: Two researchers conducted thirteen 90-minute focus groups.

Setting: Two community organizations serving low-income populations and a university campus.

Participants: Seventy-two low-income adults who were the primary household food shoppers and who had at least one child less than 18 years in their household.

Main Outcome Measures: Shopping behavior changes during one month period of time.

Analysis: Focus groups were recorded and transcribed, and then coded independently by two researchers with any differences reconciled. Paired t-tests were used to test …

Qualitative Description Of College Students' Dinner Groups, Brita Michelle Ball

Theses and Dissertations

Objective: The purpose of this study was to discover how college students conduct dinner groups and students' perceptions of the benefits and difficulties of participation.

Design: Qualitative study conducted with seven focus groups.

Setting: A university campus.

Participants: Thirty-six college students participating in dinner groups. Dinner groups were defined as a group of ≥3 people cooking for each other (or together) and eating together ≥4 times a week.

Analysis: The focus groups were recorded, transcribed, coded, and reconciled. NUDIST® NVivo software was used in identifying themes and subthemes.

Results: Dinner groups were composed of roommates and/or other students living nearby. …

Chicos Del Horno: How Adobe Oven-Roasted Corn Became A Local, Slow, And Deep Food, Devon Peña

NACCS Annual Conference Proceedings

No abstract provided.

Lifecourse Socioeconomic Trajectories And C-Reactive Protein Levels In Young Adults: Findings From A Brazilian Birth Cohort, Aydin Nazmi, I. O. Oliveira, Bernardo L. Horta, D. P. Gigante, Cesar G, Victora

Food Science and Nutrition

Socioeconomic factors are associated with cardiovascular disease. C-reactive protein (CRP) is increasingly implicated as a candidate linking conventional risk factors and atherosclerosis. The impact of early- and later-life socioeconomic status (SES) on CRP levels has not been widely investigated and a handful of studies from high-income countries are inconsistent. We set out to examine the associations between lifecourse socioeconomic indicators (family income at birth, maternal education, family income at age 23 and own education) on CRP levels in young adults belonging to the 1982 Pelotas (Brazil) Birth Cohort Study (n = 5914). Early-life SES showed significant and graded associations …

An Analysis Of Restaurant Food Safety Violations: Human Factors, Non-Human Factors, And Food-Borne Illness, Jai Choung

UNLV Theses, Dissertations, Professional Papers, and Capstones

An estimated 76 million food-borne illnesses occur in the United States each year, causing 325,000 hospitalizations and 5,000 deaths, according to the U.S. Food and Drug Administration. Food safety is an increasingly important topic to governmental food regulators, not only in trying to reduce the number of illnesses from contaminated food. Governmental regulators also are becoming aware of the vulnerability of the food supply chain as a target for bioterrorism. Recommendations have been developed to protect the U. S. food supply from terrorism, but little of the research and recommendations relate to the food-service level.

Eighty percent of reported cases …

A Study Of The Physicochemical And Sensory Properties Of Organic And Conventional Potatoes (Solanum Tuberosum) Before And After Baking, Catherine Barry-Ryan, Roisin Burke, Clare Gilsenan

Articles

The objective of this study was to investigate if there were any differences in the physicochemical and sensory properties of organic and conventional potatoes (cv. Orla). The conventional potatoes had a lower dry matter content (P < 0.05) and a slightly softer texture (P V 0.05) than the organic potatoes. The trained panel perceived the conventional baked potato to be slightly softer, less adhesive and wetter than the organic baked potato (P

Reaping The Benefits Of France, Cheese, And Ecogastronomy, Kayla O’Meara

Inquiry Journal 2010

No abstract provided.

An Assessment Of The Antioxidant And Antimicrobial Activity Of Six Species Of Edible Irish Seaweeds, Sabrina Cox, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

Six species of edible Irish seaweeds; Laminaria digitata, Laminaria saccharina, Himanthalia elongata, Palmaria palmata, Chondrus crispus and Enteromorpha spirulina were screened for potential bioactivity. Extraction of secondary metabolites was carried out using different solvents to determine antioxidant and antimicrobial properties of the dried extracts. The total phenolic contents of dried methanolic extracts were significantly different (p < 0.05). H. elongata exhibited highest phenolic content at 151.3 mg GAE/g of seaweed extract and also had the highest DPPH scavenging activity (p < 0.05) with a 50% inhibition (EC50) level at 0.125μg/ml of extract. H. elongata also had the highest total tannin and total flavonoid contents (p < 0.05) of 38.34 mg CE/g and 42.5 mg QE/g, respectively. Antimicrobial activity was determined using a microtitre method which allowed detection of bacterial growth inhibition at low levels. All methanolic seaweed extracts inhibited the food spoilage and food pathogenic bacteria tested; Listeria monocytogenes, Salmonella abony, Enterococcus faecalis and Pseudomonas aeruginosa, except C. crispus extracts. It was found that dried methanolic extracts of red and green seaweeds had significantly lower antimicrobial activity than the brown species; H. elongata had the highest antimicrobial activity with up to 100% inhibition. In the studied work, the antimicrobial activity of red and green seaweed extracts significantly increased when ethanol and acetone were used as extraction solvents (p < 0.05). Inhibition of E. faecalis with C. crispus extracts increased from 39.28 to 100% when ethanol and acetone were applied as solvents.

Antioxidant Capacity And Polyphenol Content Of Brown Seaweeds After Heat Processing, Gaurav Rajauria, Shilpi Gupta, Nissreen Abu-Ghannam, Amit Jaiswal

Articles

Seaweeds or marine macroalgae are renewable living resources which are also used as food, feed and fertilizer in many parts of the world. They are able to produce a great variety of secondary metabolites characterized by a broad spectrum of biological behavior such as antibacterial and antioxidant activities. The effect of heat treatment was investigated on the level of bioactive compounds and changes in the overall antioxidant capacity of edible Irish brown seaweeds namely Himanthalia elongata, Laminaria saccharina and Laminaria digitata. In order to make the seaweeds safe and edible, they were heated at 85, 95, 100, 110 and 121°C …

Weight Loss And Incretin Responsiveness Improve Glucose Control Independently After Gastric Bypass Surgery, Mousumi Bose, Julio Teixeira, Blanca Olivan, Baani Bawa, Sara Arias, Sriram Machineni, F. Xavier Pi-Sunyer, Philipp E. Scherer, Blandine Laferrè

Department of Nutrition and Food Studies Scholarship and Creative Works

Background: The aim of the present study was to determine the mechanisms underlying Type 2 diabetes remission after gastric bypass (GBP) surgery by characterizing the short- and long-term changes in hormonal determinants of blood glucose. Methods: Eleven morbidly obese women with diabetes were studied before and 1, 6, and 12 months after GBP; eight non-diabetic morbidly obese women were used as controls. The incretin effect was measured as the difference in insulin levels in response to oral glucose and to an isoglycemic intravenous challenge. Outcome measures were glucose, insulin, C-peptide, proinsulin, amylin, glucagon, glucose-dependent insulinotropic polypeptide (GIP), glucagon-like peptide-1 (GLP-1) …

Charles Kirby, Charles Kirby, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Mr. Kirby worked for the USDA for 25 years, which included serving as Southeast Regional Director for 15 years. Subsequently, he served as the State Director of Child Nutrition in Mississippi. During his tenure in Mississippi, he helped develop and operate a statewide purchasing cooperative for schools. Since retiring from Mississippi, he has provided consulting services in the area of purchasing and financial management to state and local school districts and the NFSMI.

Tommy Ramey, Tommy Ramey, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Tommy Ramey worked for 34 years in the State of Alabama beginning as a teacher/coach and retiring in 2000 as State Director of the Child Nutrition Programs for the Alabama State Department of Education. His major accomplishments include developing and instituting a commodity processing program that saved local education agencies (LEAs) $1.5 annually; being recognized by the USDA for having the most efficient method for delivery of USDA donated food; initiating the development of the State Nutrition Policies and Procedures Handbook; and initiating and assisting in the development and passage by the State Board of Education, certification standards for local …

How To Read And Understand Nutrition Facts Labels, Marissa S. Leal

Agricultural Education and Communication

More than half of the world’s population is overweight. The numbers have tripled in Europe, Middle East, China, and Pacific Islands. Adult Americans are about two-thirds overweight. The numbers will continue to grow if the population does not take the proper action. America has an overweight problem and the purpose of this paper is to educate the population about nutrition facts labels, and help the world make better food choices.

The author studied a brochure created by the FDA on how to read nutrition facts labels and then create their own based on the previous brochure. The author added other …

Early Childhood Feeding: Assessing Knowledge, Attitude, And Practices Of Multi-Ethnic Child-Care Providers, Marjorie Freedman, Karina Alvarez

Faculty Publications

Early childhood is a critical period for shaping and influencing feeding and lifestyle behaviors that have implications for future weight and health. With more women in the workforce, families have become reliant on child care. Thus, the child-feeding relationship has become a shared responsibility between the parent and child-care provider. Little is known about the impact of child-care providers on development of early childhood feeding behaviors and subsequent risk for obesity, especially in the Hispanic ethnic group. This research examined child-feeding attitudes, practices, and knowledge of multi-ethnic home-based and center-based child-care providers. Questionnaires were completed by a convenience sample of …

Preserving Tomatoes, Pauline Williams, Charlotte P. Brennand

All Current Publications

This publication provides information of preserving tomatoes by freezing, canning, and drying, and includes recipes.

School Health Fairs Show Potential To Improve Short-Term Learning, Marjorie Freedman

Faculty Publications

School-based health fairs, that include a variety of informational and/or “fun” booths, are examples of Level 1 interventions designed to build awareness of a health or nutritional topic or problem.1 Designing, implementing, and evaluating a health fair requires considerable resources. Yet recent examination of their efficacy in increasing knowledge is limited.2, 3 and 4 No research has been conducted on preadolescents, a group whose patterns of behavior and food choices may affect their current and future health status. Currently, almost one third of children and adolescents aged 2 to 19 are overweight or obese.5 Less than 10% of females and …

Sequence Analysis Of Leuconostoc Mesenteroides Bacteriophage Φ1-A4 Isolated From An Industrial Vegetable Fermentation, Jean Lu, Eric Altermann, Frederick Breidt, Sergei Kozyavkin

Faculty Articles

Vegetable fermentations rely on the proper succession of a variety of lactic acid bacteria (LAB) including Leuconostoc mesenteroides. L. mesenteroides initiates the fermentation, producing lactic and acetic acids, CO2, and many flavor compounds. As the fermentation proceeds, L. mesenteroides dies off and other LAB complete the fermentation. Phage infecting L. mesenteroides may significantly influence the die-off of L. mesenteroides. However, no L. mesenteroides phages have been previously sequenced and genetically characterized. Knowledge of more phage genome sequences may provide new insights into phage genomics and phage-host interactions. We have determined the complete genome sequence of L. mesenteroides phage (phi)1-A4, which …

Preserving Apricots, Charlotte P. Brennand, Ann Henderson

All Current Publications

This publication provides information on the proper selection, preparation, freezing, and canning of apricots.

Preserving Pole And Bush Beans, Brian Nummer

All Current Publications

This publication provides information on the varieties of beans and how to best plant and harvest them.

Preserving Summer Squash, Brian Nummer

All Current Publications

This publication includes information about varieties, planting and harvesting, ways to preserve, nutrition, and recipes.

Preserving Cherries, Charlotte P. Brennand, Ellen Serfustini

All Current Publications

This publication describes cherries and how to preserve them, including, selecting, canning, freezing, drying. It gives nutritional information and includes some recipes.

Preserving Pears, Charlotte P. Brennand, Teresa Hunsaker

All Current Publications

This publications provides information on pears, including freezing, canning, drying, storing, and nutritional information.

Preserving Venison, Charlotte P. Brennand, Brian A. Nummer, Margie P. Memmott

All Current Publications

This publication describes venison and how to properly select, can, freeze, and store it.

Preserving Chile, Charlotte P. Brennand

All Current Publications

1. The best way to preserve chile depends on how you plan to use it and your available storage space. Frozen or canned chile is best for chile rellenos and salsas. Stews can use frozen, canned or dried chile. Dried chile has minimal storage requirements and is light-weight for taking on camping trips. Pickled chiles can be used on a relish plate or as an ingredient in other dishes.

Preserving Berries, Charlotte P. Brennand, Debra Proctor

All Current Publications

This publication describes kinds of berries, how to select, can, freeze, and dry them. It also gives storage and nutritional information.

Preserving Grapes, Christine Jensen, Charlotte P. Brennand

All Current Publications

This publication describes grapes, how to select, can, freeze and dry them. It gives storage and nutritional information.