Digital Commons Network^™

Feeding The Future Meat Doesn’T Come Cheap, Lukas C. Southard

Capstones

Cultured – or as it is referred to by companies innovating the technology clean – meat is expected to be the next innovation to change the way the world gets its animal protein. Meat from animal cells grown in a lab seems like science fiction but it is around the corner from hitting your supermarket shelves. The technology has been developed but how these companies intend on scaling up their production to meet retail demands remains a mystery. So far companies have relied on seed and early stage investment from venture capital companies and private sources to fund research. Predictions …

School Of Culinary Arts & Food Technology-Winter Newsletter 2019, James Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Winter, 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Winter Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Winter period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

Healthy Older Adults’ Motivation And Knowledge Related To Food And Meals, Kai Victor Hansen

The Qualitative Report

The population over 60 years old is growing rapidly in Norway and in many other countries, and researchers often focus on elderly people and various diseases. This article examines the healthy elderly who are active in their daily lives to understand their motivation and knowledge about food and meals. The method used was CurroCus® group interviews, or fast focus groups. Nine CurroCus® groups were conducted, lasting for 37 to 56 minutes (average = 45 minutes). Altogether, 76 persons participated, ranging in age from 60 to 87 years; participants were predominantly female (>80%). The article discusses two areas: motivation and …

Effect Of Storage Temperature On The Survival Or Growth Of Listeria Monocytogenes On Whole And Fresh-Cut Produce, Juan F. Moreira Calix

LSU Master's Theses

Whole and fresh-cut produce are minimally processed and, therefore susceptible to microbial contamination. This study examined the survival or growth of Listeria monocytogenes on whole, and fresh-cut produce at different storage temperatures. Fresh fruits (cantaloupes, pears, pineapples, papayas, and watermelon) and vegetables (broccoli, cauliflower, lettuce, kale, and green bell peppers) were cut into 25 g pieces and were spot inoculated with 0.5 mL (8 Log CFU/mL) of Listeria monocytogenes. Inoculated fresh-cut samples were stored at 4°C or 13°C for 6 days. To represent the outer surface of the produce, cantaloupes and green bell pepper disks (20 cm2) were cut with …

The Taming Of The Stew: Humans, Reindeer, Caribou And Food Systems On The Southwestern Seward Peninsula, Alaska, Odin Tarka Miller

Anthropology

This thesis addresses the question, what is the role of reindeer within communities of Alaska's southwestern Seward Peninsula, particularly as a food source? Employing a mixed-method approach, I conducted several months' fieldwork in the Seward Peninsula communities of Nome and Teller between 2016 and 2018, using methods that included participant observation, ethnographic interviews and a household survey designed to describe and quantify use of reindeer as food. As two varieties of the same species, Rangifer tarandus, reindeer and caribou are very similar in appearance. When caribou herds migrate nearby, reindeer tend to join them and become feral. Given the important …

The Response Of Juvenile Coho And Chinook Salmon Stocks To Salmon Spawner Abundance: Marine Nutrients As Drivers Of Productivity, Philip J. Joy

Fisheries

Resource subsidies from spawning Pacific salmon (Oncorhynchus spp.) in the form of marine-derived nutrients (MDN) benefit juvenile salmonids while they rear in fresh water, but it remains unclear if the abundance of spawners in a watershed affects the productivity of salmon stocks that rear in those riverine systems. This dissertation aimed to provide a better understanding of these dynamics by evaluating whether the response of juvenile salmon to MDN is sufficient to enhance overall stock productivity. In Chapter 1, I examined correlative relationships in the abundance of Pink (O. gorbuscha) and Coho (O. kisutch) salmon and simulated spawner-recruit dynamics to …

Feeding Ecology Of Scaup Ducklings Across A Heterogeneous Boreal Wetland Landscape, Adam J. Dubour

Biological Sciences

Understanding how patterns of food resources influence the behavior and fitness of free-living animals is critical in predicting how changes to such resources might influence populations. The boreal region of North America is relatively undeveloped and contains abundant freshwater lakes and wetlands. These largely pristine and stable habitats harbor high densities of aquatic invertebrates, which are a critical food source for the numerous waterbird species that breed in the boreal. Invertebrates are of particular importance for the optimal growth and survival of waterbird chicks. However, observations of long-term change to boreal aquatic habitats and their invertebrate populations associated with a …

Photo Elicitation Study 2018-2019, Lisa Armstrong, Kaela Edwards, Violetta Feshchenko, Kimberly Kullmann, Alexandre Martinez, Rebecca Mercier, Nicole Murray, Pamela Myers, Priyanka Prasad, Victoria Ramos, Nicholas Salter, Madalene Zale, Amy Henderson Riley, Drph, Rosemary Frasso, Phd, Adrea Cope, Nataki Duncan, Rachel Ewalt, Catherine Freeland, Nichole Holmes, Laura Slifer, April Smith, Sabina Spigner, Simal Thind, Eliza Whiteman Kinsey, Phd

JCPH at APHA 2019

Photographer and researcher John Collier first named photo elicitation in a paper published in 1957. Photo elicitation involves a qualitative interview stimulated and guided by participant photographs. This method can help break down barriers between researchers and participants and can promote rich and collaborative discussions (Harper, 1994).

Student Perspectives on Work-Life Balance: A Photo Elicitation Study

Each student in Qualitative Research Methods (PBH 512, Summer 2018) recruited a study participant (n=12) from across the colleges of Thomas Jefferson University. Students trained participants in the appropriate and ethical use of this method. Study participants were asked to define and explore the …

Sweet As . . . Sucralose: The Pros And Cons Of Artificial Sweeteners, John Pettit, Carrie Durward, Heidi Wengreen

All Current Publications

This fact sheet is a basic overview of artificial sweeteners, including what they are, why they are popular, and how they affect health. It is specifically intended for people with diabetes, individuals interested in lowering caloric intake, and other consumers wondering whether or not they should be worried about using artificial sweeteners.

Eating In America: Easing The Transition For Resettled Refugees Through An Applied Anthropological Intervention, Emily A. Holbrook

USF Tampa Graduate Theses and Dissertations

Refugees resettled in the United States are expected to quickly become self-sufficient members of society despite the numerous challenges they face due to adaptation and integration into new systems and ways of life. Issues with dietary and nutritional adaptation persist for resettled refugee communities in the United States and are not prioritized by national, state, or local policy and practice. This research aimed to help mitigate problems with food assistance benefits and healthy eating issues faced by resettled refugees in Hillsborough County through an applied intervention in local English as a Second Language (ESOL) classes. ESOL materials designed to teach …

2019 School Of Culinary Arts & Food Technology - Summer Newsletter, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors) and our school's industry association supporters.

School Of Culinary Arts & Food Technology, Technological University Dublin Newsletter: Summer, 2019, James Murphy

Articles

The School of Culinary Arts and Food Technology, TU Dublin, Summer Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Summer period of 2019. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school supporters) and our school's industry association supporters.

The Family Mealtime Study: Parent Socialization And Context During Family Meals, Car Mun Kok, Julia Torquati, Maria De Guzman

Journal of Extension

Research on the family mealtime has shown its importance for youths' dietary attitudes and behaviors. Youths who have more frequent family meals often have more healthful dietary behaviors. However, little is known about the context and processes related to how family mealtimes affect youths' dietary behaviors. To address this gap, we examined the context of family mealtimes and parent socialization that occurs during family meals through mealtime observations and interviews. Family mealtimes are valued by parents, and our findings can be useful to Extension professionals in educating parents and families regarding shaping of family mealtimes, feeding strategies, and nutrition.

The Dieting Dilemma, Cindy Nelson, Kierstin Harris

All Current Publications

This fact sheet discusses dieting and why some diets don't work. People who want to lose weight, and keep it off, will need to make permanent life changes. Losing weight is not just something that you can do for a couple weeks, it is a lifestyle that you must be willing and able to keep and work hard at to be successful.

Dietary Effects On Protein Turnover In Three Pinniped Species, Eumetopias Jubatus, Phoca Vitulina, And Leptonychotes Weddellii, Susan D. Inglis

Marine Biology

The role of dietary protein in pinniped (seal and sea lion) nutrition is poorly understood. Although these marine mammals derive the majority of their daily energetic needs from lipid, lipids cannot supply essential amino acids which have to come from protein fractions of the diet. Protein regulation is vital for cellular maintenance, molt, fasting metabolism, exercise and development. Proteins are composed of linked amino acids (AA), and net protein turnover is the balance between protein synthesis from component AA, and degradation back to AA. Protein regulation is influenced by dietary intake and quality, as well as physiological and metabolic requirements. …

Biogeochemical Tracers Of Change In Pacific Walruses Past And Present, Casey Clark

Marine Biology

Reduced sea ice and projected food web shifts associated with warming of the Arctic have raised concerns about the future of Arctic species. Pacific walruses (Odobenus rosmarus divergens) use sea ice as a platform for molting, giving birth, and resting between foraging bouts. Exactly how sea ice loss will affect walruses is difficult to predict, due to a lack of information about regional ecosystems and their responses to climate change. The objectives of the research in this dissertation were to 1) examine how walrus diet changed in response to shifting sea ice conditions over the last 4,000 years, with the …

Diet, Breeding Success, Detectability, And Density Of The Great Horned Owl (Bubo Virginianus) At Its Northern Range Limit, Madison H. Mcconnell

Biological Sciences

I studied the diet, breeding success, detectability, and density of great horned owls (Bubo virginianus) in the Middle Fork of the Koyukuk Valley in Arctic Alaska. The study extended from the southern slopes of the Brooks Range to latitudinal tree line, the northern breeding limit of the species, and included what are likely to be the northernmost great horned owl nests on record (up to 68.0113 degrees north). I completed the study during the 2017 and 2018 breeding seasons, during years of high snowshoe hare (Lepus americanus) abundance. The focus of this study was to gain an understanding of how …

Typical Diet Quality In New Zealand Compared To Other Westernized Countries With An Emphasis On Chronic Disease, Emily Kollar

Honors Projects

The diet quality was analyzed for people living in New Zealand and people living in other Westernized Countries (United States, Canada, Western Europe) based on the dietary guidelines. Diet quality was analyzed by looking at consumption of food groups such as fruits, vegetables, meat, and seafood as well as nutrients such as saturated/trans/unsaturated fat, sodium, and added sugars. These nutrients have been linked to certain health outcomes and chronic disease; therefore, the prevalence of chronic disease was researched to determine if there was a correlation between New Zealand's diet and their chronic disease rates in comparison to other Westernized countries.

Know Good Food: Fighting The Effects Of Food Deserts Through Community Education, Timothy Huntley

Bachelor of Architecture Theses - 5th Year

According to a nation-wide study conducted by the United States Department of Agriculture Service nearly 10% of the population “are living in communities that do not provide adequate access to healthy food retailers.” This phenomenon is commonly referred to as a ‘Food Desert’. This problem is predominately articulated in the low income, urban communities of color and many rural communities. The inadequate access to healthy food and the definition of what is considered a ‘Food Desert’ only provides a glimpse of the problem. Many families living in these low income areas have access to and are able to buy healthy …

A Rolling Perspective: What's On The Menu?, Jennifer Holland

Blog Posts

The blog post is about a perspective on eating out.

Smoothing It Out, Andrea Villegas

Writing Waves

Keywords: Breakfast, Smoothies, Health, Food, Activity System

The Development Of Newspaper Restaurant Criticism In Ireland, 1988–2008, Claire O'Mahony

Dissertations

This dissertation examines the development of newspaper restaurant criticism in Ireland from 1988 to 2008. This era was a time of considerable economic change in Ireland. It was also a period that saw changing attitudes to food and dining out, as well as a more varied restaurant landscape. This study aimed to determine how the format and focus of newspaper restaurant reviews changed over this time frame. It also explored the role of the restaurant critic, and how reviews reflected developments in Irish food culture and the economy. Using a mixed methods research design, a sample of reviews from the …

Determining The Need For Meal Preparation Education In First-Year University Students, Alicia Kunzler

Undergraduate Honors Capstone Projects

Background: In previous research, college students reported low confidence and varying skill in meal preparation ability. This study evaluates first-year university students to determine the acceptability of meal preparation programming for this population.

Objective: To assess university freshmen's skill level, confidence, and interest in food budgeting, meal planning, and cooking techniques to determine potential interventions.

Methods: First-year university students (n=265; 58 men, 205 women) were recruited through Facebook and email invitations to complete a 50-item survey. Survey categories included skills/confidence in food budgeting (8), meal planning (12), and cooking techniques 12); class interest (4), student background information (9), and general …

‘Doing’ Llama Face Stew: A Late Moche Culinary Assemblage As A Domestic Dedicatory Deposit, Guy S. Duke

Anthropology Faculty Publications

Presented here is a meal from a simple cooking vessel, excavated from the Late Moche (AD 600–850) site of Wasi Huachuma on the north coast of Peru. This meal, cooked in a whole, plain vessel and spilled beneath the floor of a domestic structure, was unambiguously marked by a large stone embedded in the floor. It contained diverse plant and animal materials associated with the sea, the coastal plains, the highlands and the jungle. Via its contents and placement, this meal embodies the ways in which the domestic world of exchange and interaction was deeply entangled with the spiritual and …

19th Century Developments In Food Preservation, Jessica Mitchell

Tenor of Our Times

This paper describes the essential contributions of Nicolas Appert, Peter Durand, and Louis Pasteur to how food was preserved. From the earliest stages of canning and jarring to pasteurizing, the 19th century housed the some of the most significant growth in the development of safety and longevity of food.

The Culinary Culture Of Iran Fact Sheet, Rachael Costello

All Student-Created Educational Resources

A two-page handout detailing the food customs and cultures of The Islamic Republic of Iran. This includes traditional dishes, meals, culinary influences, religious dietary rules, and common eating patterns.

Buying A Home Freeze-Dryer: What To Know Before You Go, Brian Nummer, Chris Jessen, Cathy Merrill, Paige Wray, Callahan K. Ward

All Current Publications

This fact sheet discusses home freeze-dryers,both the pros and cons of ownership.

Food Insecurity And Violence In A Prospective Cohort Of Women At Risk For Or Living With Hiv In The U.S., Amy A. Conroy, Mardge H. Cohen, Edward A. Frongillo Jr., Alexander C. Tsai, Tracey E. Wilson, Eryka L. Wentz, Adaora A. Adimora, Daniel Merenstein, Ighovwerha Ofotokun, Lisa Metsch, Mirjam-Colette Kempf, Adebola Adedimeji, Janet M. Turan, Phyllis C. Tien, Sheri D. Weiser

Faculty Publications

Background Food insecurity and violence are two major public health issues facing U.S. women. The link between food insecurity and violence has received little attention, particularly regarding the temporal ordering of events. The present study used data from the Women’s Interagency Human Immunodeficiency Virus Study to investigate the longitudinal association of food insecurity and violence in a cohort of women at risk for or living with HIV.

Methods Study participants completed six assessments from 2013–16 on food insecurity (operationalized as marginal, low, and very low food security) and violence (sexual or physical, and psychological). We used multi-level logistic regression, controlling …

2019 School Of Culinary Arts & Food Technology - Spring Newsletter, James Peter Murphy

Other resources

The School of Culinary Arts & Food Technology - Spring Newsletter captured the many events, research, awards, significant contributions and special activities which the students and staff members of the school have successfully completed leading up to and during the Spring period of 2019.