Life Sciences Commons^™

Community Structure Of The Arthropods Of Carlsbad Cavern Emphasizing Raphidophoridae Of The Genus Ceuthophilus, Diana Northup

Biology ETDs

Censusing of cave arthropods has been carried out in three areas of Carlsbad Cavern from 1984 to 1987, using pitfall traps. The areas represent a food rich area (Bat Cave, a guano community with high species richness), a food poor area (Sand Passage, an area deep within the cave, with low species richness), and an area with moderate food resources (Left Hand Tunnel, an area near the Underground Lunch Room). Species diversity, as estimated by Hill's N₂, showed that Left Hand Tunnel had values closer to one ( dominance by one species), while Sand Passage and Bat Cave …

Maternal Iron Parameters And Diet: Influence On Infant Iron Parameters And Development, Janet Bradshaw Anderson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to determine and evaluate the dietary intake of pregnant women living in this geographical area, evaluate how their diets related to their iron status, how their nutrient intakes compared with other studies, and how their iron status and diet affected infant iron status and development, as assessed by the Bayley Scale of Infant Development.

The study involved 32 pregnant women who were between 8 to 14 weeks gestation and 20 to 35 years of age. They were followed through pregnancy and their infants were followed until three months of age.

Three-day dietary records, a …

The Use Of A Color Code System To Promote Compliance To Diet Information, Linda Rae Sparlin

University of the Pacific Theses and Dissertations

The use of color coded prompts to influence students' food selections in choosing a balanced meal was investigated. Yellow, green, blue, and orange dots, representing the four major food groups, grains, fruit and vegetables, dairy, and meat respectively were displayed at the point-of-selection on food entree cards along the serving line of a college dining hall. Two grain servings, two fruit/vegetable servings, one dairy serving, and one meat serving, were suggested as the optimal combination for a balanced meal. The results indicated that the prompts, although noticed and understood by the majority of the students, did not significantly influence their …