Life Sciences Commons^™

Histologic Findings In Biopsies/Resection Specimens From The Small Intestine With Special Emphasis On Celiac Disease: Experience From A Developing Country In South Asia, Huma Arshad, Zubair Ahmad

Department of Pathology and Laboratory Medicine

Biopsies from the small intestine especially the duodenum are now being performed much more frequently than in the past. The most frequent reason for performing duodenal biopsies is to evaluate for malabsorption. In the last few years, increased awareness has resulted in more biopsies sent for evaluation of malabsorption, especially celiac disease (CD). In the duodenum, features of malabsorption (increased intraepithelial lymphocytes, villous shortening, and atrophy) were the most common histologic finding seen in 63.4% of cases. Serum tTG levels were available for correlation in 52.8% of cases. In patients with confirmed CD, 53.4% were MARSH IIIb, and 29.5% were …

Intrinsic Motivation, Vitality, And High Altitude Climbing: An Analysis Of Seven Case Studies, J. C. Norling, Mark F. Roark, Dale R. Wagner, A. Montour

Kinesiology and Health Science Faculty Publications

College adventure leadership programs may involve training students through multi-day expeditions to remote locations to test their physical and psychological performance. In the context of a group-oriented, mountaineering course in a high altitude environment participant's performance level might be a function of motivation level, vitality level, and/or may be influenced by physiological changes occurring during the ascent. The theoretical framework selected for the study was Cognitive Evaluation Theory (CET) (Deci & Ryan, 1985b), a sub-theory of Selfdetermination Theory (SDT) (Deci & Ryan, 1985a). CET suggests that an intrinsically motivated activity, if internalized, could be a representation of a participant's inclination …

Fortification Of Cheese With Vitamin D3 Using Dairy Protein Emulsions As Delivery Systems, M. Tippetts, Silvana Martini, C. Brothersen, D. J. Mcmahon

Nutrition, Dietetics, and Food Sciences Faculty Publications

Vitamin D is an essential vitamin that is synthesized when the body is exposed to sunlight or after the consumption of fortified foods and supplements. The purpose of this research was to increase the retention of vitamin D3 in Cheddar cheese by incorporating it as part of an oil-in-water emulsion using a milk protein emulsifier to obtain a fortification level of 280 IU/serving. Four oil-in-water vitamin D emulsions were made using sodium caseinate, calcium caseinate, nonfat dry milk (NDM), or whey protein. These emulsions were used to fortify milk, and the retention of vitamin D3 in cheese curd in a …

Camper Outcomes Increase Regardless Of Session Length: Beyond Anecdotal Evidence Of Increased Competence, Independence And Friendship Skills, Mark F. Roark

Kinesiology and Health Science Faculty Publications

Session length may not be as vital to the accomplishment of developmental outcomes as directors are anecdotally sharing. Interestingly, no empirical support exists for the conventional wisdom that longer sessions have better outcomes than shorter sessions for campers. Dimock and Hendry (1929) found that campers’ level of development in general did not significantly vary whether they were at camp one or two months. They cautioned that this finding might not appropriately represent the actual effect of camp due to limitations in the measurement tool. Comparably, ACA’s Directions (2005) reported that session length was not a reliable predictor of camper developmental …

Developing An Online Certification Program For Nutrition Education Assistants, D. Christofferson, N. Christensen, Heidi Leblanc, M. Bunch

Nutrition, Dietetics, and Food Sciences Faculty Publications

Objective: To develop an online certification program for nutrition education paraprofessionals to increase knowledge and confidence and to overcome training barriers of programming time and travel expenses. Design: An online interactive certification course based on Supplemental Nutrition Assistance Program-Education and Expanded Food and Nutrition Education Program core competencies was delivered to employees of both programs. Traditional vs online training was compared. Course content validity was determined through expert review by registered dietitians. Parameters studied included increase of nutrition knowledge and teaching technique/ability, educator satisfaction, and programming costs related to training. Setting: Utah State University Extension. Participants: Twenty-two Supplemental Nutrition Assistance …

Effect Of Intentionally Designed Experiences On Friendship Skills Of Youth: An Application Of Symbolic Interaction Theory, Mark F. Roark, Ann Gillard, Faith Evans, Mary Sara Wells, Marissa Mikami Blauer

Kinesiology and Health Science Faculty Publications

After-school programs in which recreation activities are intentionally designed as developmental experiences can yield positive social outcomes for youth (e.g., Daud & Carruthers, 2008; Witt, 2008). Intentionally designed recreation experiences can inspire stronger friendships, stimulate greater interest in supporting peers at school, and increase pro-social behaviors that may continue through subsequent phases of life. The development of friendship skills was the social development outcome of interest in this study. Friendship skills was operationally defined as “perceived skills in initiating, developing, and sustaining enjoyable and socially intimate relationships with other people” (Ellis & Sibthorp, 2006, p. 40). In adulthood, friendship skills …

Wellness Works: A Collaborative Program For Youth And Adults In Rural Utah, Lindsey Shirley, Mark F. Roark, Lisa Lewis

Kinesiology and Health Science Faculty Publications

The article focuses on the need of Cooperative Extension programs for rural communities of Central Utah residents who are leading an unhealthy lifestyle. It is discussed that the Family and Consumer Sciences (FCS) Extension Agent in Utah developed a wellness community program to address the health concerns of adults. It is discussed that the program promotes healthy living in adults by emphasizing on physical activity and nutrition.

Perturbations In Microtubule Mechanics From Tubulin Preparation, Taviare Hawkins

Physics Faculty Scholarship

Microtubules are essential structures for cellular organization. They support neuronal processes and cilia, they are the scaffolds for the mitotic spindle, and they are the tracks for intracellular transport that actively organizes material and information within the cell. The mechanical properties of microtubules have been studied for almost 30 years, yet the results from different groups are startlingly disparate, ranging over an order of magnitude. Here we present results demonstrating the effects of purification, associated-protein content, age, and fluorescent labeling on the measured persistence length using the freely fluctuating filament method. We find that small percentages (<1%) of residual microtubule-associated proteins left over in the preparation can cause the persistence length to double, and that these proteins also affect the persistence length over time. Interestingly, we find that the fraction of labeled tubulin dimers does not affect the measured persistence length. Further, we have enhanced the analysis method established by previous groups. We have added a bootstrapping with resampling analysis to estimate the error in the variance data used to determine the persistence length. Thus, we are able to perform a weighted fit to the data to more accurately determine the persistence length.

Influence Of –Carrageenan, Pectin, And Gelatin On The Physicochemical Properties And Stability Of Milk Protein-Stabilized Emulsions, M. Tippetts, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

This study evaluated the stability of bilayer emulsions as a function of secondary layer composition and pH. Primary emulsions were formulated with 5% soybean oil, 1% protein from nonfat dry milk (NDM) powder as emulsifier and ι-carrageenan (ι-carr), low-methoxyl pectin (LMp), high-methoxyl pectin (HMp), or gelatin as secondary layers. ζ-Potential values increased for each emulsion as the pH decreased, with ι-carr emulsions being consistently more negatively charged than primary emulsions and significantly more stable. ζ-Potential values were not always correlated to emulsion stability. Gelatin secondary emulsions at pH 3 and HMp secondary emulsions at pH 7 were unstable due to …

Identification And Quantification Of Flavor Attributes Present In Chicken, Lamb, Pork, Beef, And Turkey, Curtis Maughan, Silvana Martini

Nutrition, Dietetics, and Food Sciences Faculty Publications

The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with “beef flavor” notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to …

Holyoke Dam, Connecticut River, 2012, Brett Towler

Fish Passage Data Archive

Holyoke Dam

Connecticut River

Massachusetts

Year data collected: 2012

Leadership By Design Summer Day Camp: University And High School Student Outcomes, Mary F. Fortune, Mark F. Roark, Mary D'Alleva, Lisa Smusz

Kinesiology and Health Science Faculty Publications

The Leadership by Design (LbD) summer day camp provided interactive learning experiences for university and high school students. While LbD is similar to other university recruitment programs, none looks directly at the learning outcomes for students through a social constructivist theory design that evaluates the acquisition of the learning outcomes. With such a design, the summer day camp offered leadership development opportunities to university students through a “live,” hands-on experience in a special event management course curriculum. LbD also provided high school participants with an opportunity to explore leadership characteristics and increase their understanding of university culture. The specific purpose …