Agriculture Commons^™

Protein Enriched Bread Using Spent Wine Yeast, Zachary Christman

Applied Science Program: Theses

Yeast is a common byproduct of wine production. Wine yeast may be used as a food source. It does not contain bitter and astringent compounds such as those present in spent yeast from making beer The use of nutritional yeast and yeast extract for protein enrichment of bread are presented in this article.

Effect Of Supplementation Prior To Artificial Insemination And During Gestation In Beef Females, Landon Tadich

Department of Animal Science: Dissertations, Theses, and Student Research

Objectives of Experiment 1 was to evaluate the impact of increased energy prior to AI on BW, ADG, and reproductive efficiency in heifers developed on range or in a dry lot. During the winter development period (131 ± 3.5 d/yr) heifers (n= 100/yr) were assigned to either upland range (RANGE) or fed a dry lot diet in two pens that either remained constant (DLLO) or increased in energy prior to AI (DLHI). Heifers developed on RANGE grazed upland winter range until 38 d prior to AI where they then received the DLLO diet. Pre-breeding BW was greater (P £ …

The Most Environmentally Sustainable Diet For Adolescents In Terms Of Land Use, Food Waste, And Greenhouse Gas Emissions., Lina Elsehelly

Papers, Posters, and Presentations

The current food system is directly responsible for much environmental damage including severe climate change, biodiversity loss, and land scarcity. This research aims to find some strategies to mitigate these damages through diet by specifically targeting adolescents because they are potential problem-solvers. This period is also when personality and habits are articulated. By focusing on reducing greenhouse gas emissions, land use, and food waste, a more environmentally sustainable diet can be formulated. The key findings of the research can be summarized by reducing ultra-processed foods, choosing sustainably produced food, generally reducing meat consumption from the current rate, substituting red and …

Techniques To Improve The Volume, Texture And Nutritional Quality Of Gluten-Free Bread, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

This article highlights the use of soy flour to improve the protein and fiber of gluten free bread. Also, the use of an extrusion process on soybean and corn flour blends improves the volume and texture of the bread. A full listing of the ingredients and method for production of higher quality gluten free bread is included.

Low Income And Access To Healthy Food: The Case Of Milk, Jeffrey Young, James K. Binkley

Faculty & Staff Research and Creative Activity

Even with abundant dietary research and knowledge about healthy eating, there is still a considerable shortfall in dietary quality of low-income households in the US. Chen et al. (2012) proposed that this problem is at least in part due to low-income individuals’ having less expected future earnings and thus, reduced incentive to pursue longevity by means of healthy eating. We further their analysis, offering improvement by controlling for access to low-fat milk. We find that even when allegedly crucial factors such as cost and access are not issues, relative purchasing of low-fat milk is still linked to higher income.

Evaluation Of Maternal Diet And Its Effect On Milk Composition And Piglet Health And Growth Performance, Shana Barnett

Department of Animal Science: Dissertations, Theses, and Student Research

Both graduate research and graduate teaching duties work together to help to develop a graduate student’s skills both in the classroom and on their research experiments. Being both a GTA and GRA allows a student to form more sound hypotheses, connect better with students, and better understand their own research.

During the time as a GTA and GRA four surveys were developed to analyze different groups of students and their learning environment and two animal experiments were conducted to evaluate maternal diet and its effect on milk composition and piglet health and growth performance

The surveys given to students consisted …

Why Electric Pressure Cookers Are Not Pressure Canners, Cathy Merrill, Karin E. Allen, Susan Haws, Teresa Hunsaker, Patricia Mathis, Paige Wray, Ellen Serfustini

All Current Publications

Electric Programmable Pressure Cookers, such as the "Instant Pot, are being used for small batch pressure canning. This fact sheet explains research showing why this is a food safety hazard, with a high risk of producing home canned foods that could develop the deadly botulism toxin. Other Frequently Asked Questions about these cookers are also addressed.

Small Farm Husbandry: Cow, Sheep And Goat For Meat Production, Nicole Burton

Sustainability Education Resources

This course provides students with a farmer’s perspective on the sustainable management of cows, sheep and goats on a small farm. The course provides students with a clear understanding of how to think through the planning and management of cows, sheep and goats for meat production. All aspects from purchasing and nutrition to marketing and finances will be addressed. This course also brings awareness to the U.S. meat industry and supports students in becoming educated consumers and producers. Students will walk away with a rudimentary plan on how to incorporate ruminants into their small farm plan.

Fluoride: From Birth To Adolescence, Ben Clark, Lydia Bangerter, Mateja R. Savoie-Roskos, Casey Coombs, Carrie Durward

All Current Publications

This fact sheet discusses the benefits of using fluoride, the most common concerns about fluoride intake in children, and recommendations from birth to adolescence.

Overcoming Feeding Difficulties In Children With Autism Spectrum Disorder, Hali Obray, Mateja R. Savoie-Roskos, April Litchford, Casey Coombs, Carrie Durward

All Current Publications

This fact sheet discusses different factors that contribute to selective eating in children with ASD and some strategies that may help expand food acceptance. Treatment for feeding problems in children with autism is based on the individual needs and abilities of each child, not all strategies will be successful for every child.

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.

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.

Anxiety And Depression: Can Diet Help?, Megan Jensen, Mateja R. Savoie-Roskos, Ashley Yaugher, Sandy Sulzer

All Current Publications

This fact sheet explains the role of diet with anxiety and depression.

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.

Preserve The Harvest: Peaches, Ann Henderson

All Current Publications

This fact sheet provides information for preserving peaches. It includes selection and preparation, freezing peaches, canning peaches, canning peach nectar/puree, canning pie filling, jams, jellies, preserves, drying peaches, nutrition and storage.

Food Writing, Carol Ann Connare Ms

Sustainability Education Resources

This advanced writing four-credit course approaches food writing from a news reporting perspective. The Pioneer Valley is home to a network of food producers, from farmers and cheesemakers to brewers and beekeepers. Students will travel into the field to meet people who make and grow what we eat, conducting interviews and collecting information to synthesize into multimedia stories for publication around themes such as health, history, travel, ecology, animal welfare, social change, nutrition, and home cooking. Students will experience the full spectrum of food writing—blogs, magazine articles, personal essays, reviews, recipes, social and cultural commentary—and create stories in a variety …

An Apple A Day? Eat More Fruits And Vegetables, Cindy Nelson, Makendra Goff

All Current Publications

This fact sheet gives ideas for increasing fruits and vegetables in the diet each day.

Using The Convenient Slow Cooker Safely, Susan Haws

All Current Publications

A slow cooker is a convenient time saver. This fact sheet explains what a slow cooker is, how it works, and how to choose one. It also has tip on preparing food safely, using slow cookers at high altitudes, dealing with power outages, saving leftovers, and testing a slow cooker's performance.

Ensuring Adequate Vitamin D Intake Among Infants And Children, Alicia Kunzler, Mateja R. Savoie-Roskos, Carrie Durward

All Current Publications

This fact sheet explains what vitamin D does, why a child might need more vitamin D, and three ways to increase levels of vitamin D in the body: through diet, sunlight, and supplementation.

Toxic Effects Of Lead Disposal In Water: An Analysis Of Tri Facility Releases, Patrick Koval

Economics Department Working Papers

Using county-level TRI data from 2003 to 2016, I find evidence that lead emissions in water adversely affect birth weights within the emitting county, especially with respect to the percentage of births considered low birth weight within that county (less than 2,500 grams). I find that a one percent increase in lead emissions per square mile increases the proportion of low birth weights by 0.27 percentage points. For a county with an average number of births in a particular year, this one percent increase in lead per square mile translates to an additional $475,000 in hospitalization costs from complications with …

Fresh And Easy: How To Make Pureed Baby Food, Shayla Shearer, Mateja R. Savoie-Roskos, Carrie Durward

All Current Publications

This fact sheet tells how to safely prepare and store pureed baby food so it is nutritious, convenient and less expensive than store bought baby food.

Create Farm Fresh Food Curriculum, Casey Coombs

All Current Publications

This curriculum focuses on increasing Food Sense participants' use of Utah farmers market. It includes information to successfully implement, and evaluate Create Farm Fresh Food classes. The goal of this set of classes is to increase SNAP participants’ use of local farmers’ markets. Markets are a great place to buy fresh fruits and vegetables that offer better taste and nutritional value than many of those found at traditional grocery stores. With the Double Up Food Bucks, and Fresh Fund incentive programs, shopping at farmers’ markets has even become more economical for our target population.

Nutritional Needs Among High School Athletes, Andy Mitchell, Mateja R. Savoie-Roskos, Natalie Norris, Carrie Durward

All Current Publications

High school athletes have a greater need for nutritional adequacy for proper growth, development, wellness and performance as compared to students who do not participate in sports. This fact sheet discusses the purpose of carbohydrates, protein, fat, and hydration, why they are necessary in an athlete’s diet, food sources of each, and fun facts to help the young athlete enhance their diet.

Dairy In Your Child's Diet, Richelle Hudson, Mateja R. Savoie-Roskos, Carrie Durward

All Current Publications

This fact sheet presents the health benefits of dairy and busts some common myths to assist you in making informed decisions when purchasing dairy products for your children. It also includes information on dairy alternatives for children who, for one reason or another, do not consume dairy products.

Benefits Of Family Mealtime, Cindy Nelson, Makendra Goff

All Current Publications

Working together as a family can help establish a regular family mealtime habit and potential positive benefits and outcome. This fact sheet tells how.

Helpful Hints For Parents Of Picky Eaters, Chelsea Feller, Mateja R. Savoie-Roskos, Carrie Durward

All Current Publications

This fact sheet offers helpful hints to reduce picky eating and make mealtime enjoyable and fun for the whole family.

The Use Of Grape By-Products As A Nutrient Rich Cattle Feed, Zachary Christman

Department of Agronomy and Horticulture: Dissertations, Theses, and Student Research

In this article you will learn about how to use the grape stems, skins and pulp that are generated by the wine industry. Ruminant animals such as cattle can digest this inexpensive yet nutrient rich material. The complete process from wine press to cattle feed is covered in this article. The historical background of using grape by-products and methods to preserve this food source is also presented.

Create Family Meals Curriculum, Carolyn Washburn, Melanie Jewkes, Jaqueline Neid, Teresa Hunsaker

All Current Publications

This curriculum is intended to give family members a hands-on experience in planning nutritious and delicious meals, as well as improving their cooking skills, and spending time together as a family. CREATE Family Meals lessons focus on developing healthy families through encouraging healthy eating patterns and increasing daily physical activity.

Hidden Vegetables, Chelsea Feller, Carrie Durward

All Current Publications

It can be difficult to get children to eat enough vegetables, especially if they are picky eaters. Hiding vegetables in other dishes is one way to avoid any disliked flavors or textures. However, there are pros and cons to consider when taking this approach.

Learning To Listen To Hunger And Fullness Cues, Brittany Bingeman, Jaqueline Neid-Avila

All Current Publications

This fact sheet explains how learning to listen to internal cues, such as hunger and fullness signals, may encourage people to consume less calories and develop a healthier relationship with food .