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- Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research (1)
- Department of Food Science and Technology: Dissertations, Theses, and Student Research (1)
- Department of Food Science and Technology: Faculty Publications (1)
- Nutrition, Dietetics, and Food Sciences Faculty Publications (1)
Articles 1 - 4 of 4
Full-Text Articles in Life Sciences
Point-Of-Decision Prompts Increase Dietary Fiber Content Of Consumers’ Food Choices In An Online Grocery Shopping Simulation, Kristina Arslain, Christopher Gustafson, Devin J. Rose
Point-Of-Decision Prompts Increase Dietary Fiber Content Of Consumers’ Food Choices In An Online Grocery Shopping Simulation, Kristina Arslain, Christopher Gustafson, Devin J. Rose
Department of Food Science and Technology: Faculty Publications
Only 5% of Americans consume the recommended amount of dietary fiber. In an online simulated shopping experiment, we examined whether a fiber-focused point-of-decision prompt (PDP) would influence consumers to choose food products that were higher in this important nutrient. We hypothesized that participants exposed to the dietary fiber PDP would choose products with more dietary fiber/serving than those who were not exposed to the PDP. The experiment was completed by 753 participants. Participants were randomly assigned to a condition in which they were not exposed to a PDP (the no-PDP condition), a personalized PDP, or PDP without personalization. Choices in …
Consumer Attitudes, Knowledge, And Behavior: Understanding Gluten Avoidance And Point-Of-Decision Prompts To Increase Fiber Consumption, Kristina Arslain
Consumer Attitudes, Knowledge, And Behavior: Understanding Gluten Avoidance And Point-Of-Decision Prompts To Increase Fiber Consumption, Kristina Arslain
Department of Food Science and Technology: Dissertations, Theses, and Student Research
Understanding consumer food behavior is important for creating effective health programs and policies that address obesity. In this thesis, two topics of consumer food behavior are explored: understanding gluten avoidance and the use of point-of-decision prompts (PDP) to increase the purchase of healthier food choices. In this first topic, nationally representative data was collected on people’s gluten-free (GF) experience and perceptions. It was found that people were more likely to avoid gluten if they believed the (GF) diet was healthier than a gluten-containing diet and if they were recommended to try the diet. The second topic studies the influence of …
Food Matrix And The Microbiome: Considerations For Preclinical Chronic Disease Studies, Robert E. Ward, Abby D. Benninghoff, Korry J. Hintze
Food Matrix And The Microbiome: Considerations For Preclinical Chronic Disease Studies, Robert E. Ward, Abby D. Benninghoff, Korry J. Hintze
Nutrition, Dietetics, and Food Sciences Faculty Publications
Animal models of chronic disease are continuously being refined and have evolved with the goal of increasing the translation of results to human populations. Examples of this progress include transgenic models and germ-free animals conventionalized with human microbiota. The gut microbiome is involved in the etiology of several chronic diseases. Therefore, consideration of the experimental conditions that may affect the gut microbiome in preclinical disease is very important. Of note, diet plays a large role in shaping the gut microbiome and can be a source of variation between animal models and human populations. Traditionally, nutrition researchers have focused on manipulating …
A Review Of Technologies For Malt Flour And Sourdough From Brewery Spent Grain, Zachary Christman
A Review Of Technologies For Malt Flour And Sourdough From Brewery Spent Grain, Zachary Christman
Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research
The utilization of brewer's spent grain for the production of malt flour is the focus of this article. The reader is presented with superheated steam and extrusion as technologies to reduce mycotoxin contamination and improve shelf life. Another option is the fermentation of brewer's spent grain with a cereal grade lactic acid bacteria for the production of sourdough bread. Milling of the brewer's spent grain for the production of bread is also covered.