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- Child Nutrition (13)
- School Feeding (11)
- Fermentation (2)
- Food Microbiology (2)
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- Phytochemistry (2)
- Acetone (1)
- Acid resistance (1)
- Alkaloids (1)
- Ampicillin-resistants (1)
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- Antibacterial (1)
- Antimicrobial activity. (1)
- Antioxidant capacity. (1)
- Atmosphere (1)
- Bacillus subtilis (1)
- Baobab seeds (1)
- Beer (1)
- Behavior (1)
- Bile tolerance (1)
- Changes (1)
- Cienfuegosia digitata Cav. (1)
- Dolo (1)
- Edible education (1)
- Education (1)
- Extract (1)
- FICI (1)
- Family (1)
- Food Biochemistry (1)
- Food justice (1)
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Articles 1 - 26 of 26
Full-Text Articles in Education
Ramona Gaudette, Ramona Gaudette, Institute Of Child Nutrition
Ramona Gaudette, Ramona Gaudette, Institute Of Child Nutrition
Oral History Project (all interviews)
Ramona Gaudette went to work in school nutrition at Southport School, Maine, in 1957. She was still working there in December 2012, when this interview was conducted.
Darlene French, Darlene French, Institute Of Child Nutrition
Darlene French, Darlene French, Institute Of Child Nutrition
Oral History Project (all interviews)
A Maine native, Darlene French hails from South Bristol. After spending part of her childhood in Florida, the family moved back to Maine and settled in Boothbay Harbor. After several years in restaurants and catering, French applied for a position in school food service. She was hired as a cook, she took every training available to her, and advanced to baker, and then manager, and finally is the current food service director in Boothbay Harbor.
A Critical Examination Of Food Technology, Innovation And Teacher Education: A Technacy Genre Theory Perspective, Angela Turner
A Critical Examination Of Food Technology, Innovation And Teacher Education: A Technacy Genre Theory Perspective, Angela Turner
Dr Angela Turner
The broad goal of this thesis was to examine the extent to which Food Technology in secondary schooling enables a pathway into the study of Food Technology at a higher education level. The study was guided by Technacy Genre Theory as it was assessed as offering the most contemporary approach in the literature for examining forms of technological knowledge through measuring the relationship between Human, Tool and Material/Ingredients of technological practice. The research found that Food Technology teaching in many secondary schools was significantly different to the genre practiced by the vast majority of professional Food Technologists.
Guam, Guam, Institute Of Child Nutrition
Guam, Guam, Institute Of Child Nutrition
Oral History Project (all interviews)
This oral history interview was conducted with Ignacio Santos, Dina Lorenzo, Jesse Rosario, and DeAnndra Chargualaf from the Guam Department of Education, who were visiting NFSMI for training, on November 29, 2012. In this interview they discuss the challenges and benefits of child nutrition programs on Guam.
Wanda Shockey, Wanda Shockey, Institute Of Child Nutrition
Wanda Shockey, Wanda Shockey, Institute Of Child Nutrition
Oral History Project (all interviews)
Wanda Shockey, a native of Monroe, Louisiana, began her child nutrition career in Bastrop, Louisiana, first as the home economics teacher and then becoming the child nutrition director. After moving to Arkansas, Shockey was child nutrition director for Little Rock School District for nine years and had fifty schools. Later she moved to the Arkansas Department of Education where she has been director of child nutrition for the past fifteen years.
Comparison Of Phenolic Compounds And Antioxidant Capacities Of Traditional Sorghum Beers With Other Alcoholic Beverages, Fatouma Abdoul-Latif, Romaric G. Bayili, Louis C. Obame, Mamoudou H. Dicko Prof.
Comparison Of Phenolic Compounds And Antioxidant Capacities Of Traditional Sorghum Beers With Other Alcoholic Beverages, Fatouma Abdoul-Latif, Romaric G. Bayili, Louis C. Obame, Mamoudou H. Dicko Prof.
Pr. Mamoudou H. DICKO, PhD
Thirty samples of sorghum beers “dolo” were selected from traditionally fermented household manufacturers from Burkina Faso. Dolo samples were screened for their total phenolic content, proanthocyanidins and putative antioxidant capacities, and were compared with industrial beers and wines. Total phenols were measured using the Folin-Ciocalteu method. Proanthocyanidins content were determined by the method of HCl-butanol hydrolysis. Antioxidant activities were evaluated both with 2,2-diphenyl-1-picrylhydrazyl (DPPH) assay and by the trolox equivalent antioxidant capacity (TEAC) using 2,2’-azinobis(3-ethyl-benzothiazoline-6-sulfonic acid radical) (ABTS•+). The average contents of total phenols and proanthocyanidins were 506 μg GAE/ml of dolo and 45 μg APE/ml of dolo, respectively. An …
Toxicity Assessment And Analgesic Activity Investigation Of Aqueous Acetone Extracts Of Sida Acuta Burn F. And Sida Cordifolia L. (Malvaceae), Medicinal Plants Of Burkina Faso, Kiessoum Konate, Adama Hilou, Raïssa Rr Aworet-Samseny, Alain Souza, Nicolas Barro, Mamoudou H. Dicko Prof., Jacques Datté, Bertrand M’Batchi
Toxicity Assessment And Analgesic Activity Investigation Of Aqueous Acetone Extracts Of Sida Acuta Burn F. And Sida Cordifolia L. (Malvaceae), Medicinal Plants Of Burkina Faso, Kiessoum Konate, Adama Hilou, Raïssa Rr Aworet-Samseny, Alain Souza, Nicolas Barro, Mamoudou H. Dicko Prof., Jacques Datté, Bertrand M’Batchi
Pr. Mamoudou H. DICKO, PhD
Background Sida acuta Burn f. and Sida cordifolia L. (Malvaceae) are traditionally used in Burkina Faso to treat several ailments, mainly pains, including abdominal infections and associated diseases. Despite the extensive use of these plants in traditional health care, literature provides little information regarding their toxicity and the pharmacology. This work was therefore designed to investigate the toxicological effects of aqueous acetone extracts of Sida acuta Burn f. and Sida cordifolia L. Furthermore, their analgesic capacity was assessed, in order to assess the efficiency of the traditional use of these two medicinal plants from Burkina Faso. Method For acute toxicity …
Melba Hollingsworth, Melba Hollingsworth, Institute Of Child Nutrition
Melba Hollingsworth, Melba Hollingsworth, Institute Of Child Nutrition
Oral History Project (all interviews)
Melba Hollingsworth earned a BS degree in Dietetics from Louisiana State University and a Master’s degree in Institution Management from Texas Women’s University. She has worked over 25 years in Child Nutrition Programs. She served as a school food service manager and a district director in the state of Louisiana before becoming an Education and Training Specialist for the National Food Service Management Institute (NFSMI) at The University of Mississippi. During her career at NFSMI, Melba served as project coordinator for the Orientation to School Nutrition Management Seminars and developed various resources for school nutrition professionals. She was instrumental in …
Antibacterial Activity Against Beta- Lactamase Producing Methicillin And Ampicillin-Resistants Staphylococcus Aureus: Fractional Inhibitory Concentration Index (Fici) Determination, Kiessoun K Onate, Jacques François Mavoungou, Alexis Nicaise Lepengué, Raïssa Rr Aworet-Samseny, Adama Hilou, Mamoudou H. Dicko Prof., Bertrand M’Batchi
Antibacterial Activity Against Beta- Lactamase Producing Methicillin And Ampicillin-Resistants Staphylococcus Aureus: Fractional Inhibitory Concentration Index (Fici) Determination, Kiessoun K Onate, Jacques François Mavoungou, Alexis Nicaise Lepengué, Raïssa Rr Aworet-Samseny, Adama Hilou, Mamoudou H. Dicko Prof., Bertrand M’Batchi
Pr. Mamoudou H. DICKO, PhD
The present study reports the antibacterial capacity of alkaloid compounds in combination with Methicillin and Ampicillin-resistants bacteria isolated from clinical samples. The resistance of different bacteria strains to the current antibacterial agents, their toxicity and the cost of the treatment have led to the development of natural products against the bacteria resistant infections when applied in combination with conventional antimicrobial drugs. The antibacterial assays in this study were performed by using inhibition zone diameters, MIC, MBC methods, the time-kill assay and the Fractional Inhibitory Concentration Index (FICI) determination. On the whole, fifteen Gram-positive bacterial strains (MRSA/ARSA) were used. Negative control …
Virginia Brissey, Virginia Brissey, Institute Of Child Nutrition
Virginia Brissey, Virginia Brissey, Institute Of Child Nutrition
Oral History Project (all interviews)
A Pennsylvania native, and a Navy veteran, Virginia Brissey worked as a program manager for Kids First in Arkansas.
San Antonio High School Food Justice Program: A Handbook And Evaluation Of Edible Education, Katherine B. Tenneson
San Antonio High School Food Justice Program: A Handbook And Evaluation Of Edible Education, Katherine B. Tenneson
Pitzer Senior Theses
This senior environmental studies thesis explains and analyzes edible education through a food and gardening program at a continuation high school in Claremont, California. The first chapter situates the program-specific analysis by providing background information of the edible education movement, a history of the Edible Schoolyard in Berkeley, California, and an explanation of why food is a powerful teaching tool. The second chapter delineates the program by describing all of its components and compiling essential resources and teaching documents. The third chapter is based on interviews with 9 of 12 involved students and 7 teachers, and thoroughly explains the outcomes …
Parent Nutrition Education And The Influence On Family Lifestyle Behavior Changes, Kelsey Rich
Parent Nutrition Education And The Influence On Family Lifestyle Behavior Changes, Kelsey Rich
All Graduate Theses and Dissertations, Spring 1920 to Summer 2023
Utah State University in the collaboration with the Supplemental Nutrition Assistance Program-Education (SNAP-Ed) proposes to develop and implement a program to help families develop healthy eating habits and lifestyle behaviors. Recently, childhood overweight and obesity has reached epidemic proportions. The diseases associated with adult obesity are now being seen in the pediatric population; therefore, there is a call for preventative efforts. A diet high in fruits, vegetables, and whole grains in combination with an active lifestyle discourages the presence of obesity. Currently, most childhood obesity prevention efforts have taken place in the school setting and have only had short term …
Margaret New, Margaret New, Institute Of Child Nutrition
Margaret New, Margaret New, Institute Of Child Nutrition
Oral History Project (all interviews)
Alabama native Margaret New is the bookkeeper for child nutrition with the Bessemer City School System in Alabama.
Carolyn Blake, Carolyn Blake, Institute Of Child Nutrition
Carolyn Blake, Carolyn Blake, Institute Of Child Nutrition
Oral History Project (all interviews)
An Alabama native, Carolyn Blake has worked in child nutrition for 37 years.
Arlene Colston, Arlene Colston, Institute Of Child Nutrition
Arlene Colston, Arlene Colston, Institute Of Child Nutrition
Oral History Project (all interviews)
Arlene Colston is a food service manager at McAdory High School in McAdory, Alabama.
Idella Dial, Idella Dial, Institute Of Child Nutrition
Idella Dial, Idella Dial, Institute Of Child Nutrition
Oral History Project (all interviews)
An Alabama native, Idella Dial has worked in Alabama school nutrition programs for forty-five years.
Irma Maye, Irma Maye, Institute Of Child Nutrition
Irma Maye, Irma Maye, Institute Of Child Nutrition
Oral History Project (all interviews)
A Birmingham, Alabama native, Irma Maye started out as a substitute in school nutrition kitchens before working her way up to manager. Retiring after twenty-nine years, she continues to sub when called upon.
Annie Drake, Annie Drake, Institute Of Child Nutrition
Annie Drake, Annie Drake, Institute Of Child Nutrition
Oral History Project (all interviews)
Annie Drake is the manager of school food service at Shelby County High School in Columbiana, Alabama.
Julia Williams, Julia Williams, Institute Of Child Nutrition
Julia Williams, Julia Williams, Institute Of Child Nutrition
Oral History Project (all interviews)
Julia Williams is a school nutrition manager in Alabama. Williams started as a part-time dishwasher, then worker, then assistant-manager, and after seventeen years had worked her way up to food service manager.
Emma Sidney, Emma Sidney, Institute Of Child Nutrition
Emma Sidney, Emma Sidney, Institute Of Child Nutrition
Oral History Project (all interviews)
Emma Sidney was a child nutrition program manager in Alabama.
Bacteriocin Formation By Dominant Aerobic Sporeformers Isolated From Traditional Maari, Donatien Kabore, Line Thorsen, Dennis Sandris Nielsen, Torben Sune Berner, Hagrétou Sawadogo-Lingani, Bréhima Diawara, Mamoudou H. Dicko Prof., Mogens Jackobsen
Bacteriocin Formation By Dominant Aerobic Sporeformers Isolated From Traditional Maari, Donatien Kabore, Line Thorsen, Dennis Sandris Nielsen, Torben Sune Berner, Hagrétou Sawadogo-Lingani, Bréhima Diawara, Mamoudou H. Dicko Prof., Mogens Jackobsen
Pr. Mamoudou H. DICKO, PhD
The antimicrobial activity of 8 Bacillus spp. and 2 Lysinibacillus spp. representing the predominant aerobic sporeformers during traditional maari fermentations, a traditional fermented baobab seeds product fromBurkina Faso,was investigated. The antimicrobial activitywas assessed against a total of 31 indicator organisms representing various Gram-negative and positive pathogens. The screening showed that 3 Bacillus subtilis strains (B3, B122 and B222) in particular had antimicrobial activity against some Gram-positive organisms and were selected for further studies. Itwas found that the antimicrobial substances producedwere heat stable, in-sensitive to catalase, sensitive to protease and trypsin but resistant to the proteolytic action of papain and proteinase …
Acid Resistance, Bile Tolerance And Antimicrobial Properties Of Dominant Lactic Acid Bacteria Isolated From Traditional “Maari” Baobab Seeds Fermented Condiment, Donatien Kabore, Hagrétou Sawadogo-Lingani, Mamoudou H. Dicko Prof., Bréhima Diawara, Mogens Jacobsen
Acid Resistance, Bile Tolerance And Antimicrobial Properties Of Dominant Lactic Acid Bacteria Isolated From Traditional “Maari” Baobab Seeds Fermented Condiment, Donatien Kabore, Hagrétou Sawadogo-Lingani, Mamoudou H. Dicko Prof., Bréhima Diawara, Mogens Jacobsen
Pr. Mamoudou H. DICKO, PhD
Maari is a fermented food condiment obtained by spontaneous fermentation of seeds from the baobab tree (Adansonia digitata). Nine dominant lactic acid bacteria (LAB) strains, isolated from traditional maari fermentation were examined for their resistance to pH 2.5, their tolerance to 0.3% bile and their antimicrobial activities against pathogenic bacteria. The agar spot test was used to screen the dominant LAB for antagonistic activity against a total of 21 indicator organisms including Bacillus cereus strains, Salmonella spp., Listeria monocytogenes, Yersinia enterocolitica, Escherichia coli and Micrococcus luteus. It was observed that all LAB strains survived in 0.3% bile and exhibited antimicrobial …
Instructions For Authors, Discovery Editors
Instructions For Authors, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Contents, Discovery Editors
Contents, Discovery Editors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 13 2012, Several Authors
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 13 2012, Several Authors
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.
Letter From The Dean, Michael Vayda
Letter From The Dean, Michael Vayda
Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences
No abstract provided.