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- Food and Nutritional Sciences (3)
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- C-reactive protein; Inflammation; Cohort studies; Prospective studies; Brazil (1)
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Articles 1 - 19 of 19
Full-Text Articles in Food Science
Understanding Consumer Preference For Functional Barley Tortillas Through Sensory, Demographic, And Behavioral Data, Ayako Toma, Maria Botero Omary, Kurt A. Rosentrater, Elizabeth A. Arndt, Naruemon Prasopsunwattana, Sutida Chongcham, Rolando A. Flores
Understanding Consumer Preference For Functional Barley Tortillas Through Sensory, Demographic, And Behavioral Data, Ayako Toma, Maria Botero Omary, Kurt A. Rosentrater, Elizabeth A. Arndt, Naruemon Prasopsunwattana, Sutida Chongcham, Rolando A. Flores
Kurt A. Rosentrater
Consumption of whole grains as part of a health-promoting diet is encouraged among Americans due to beneficial nutrients and phytochemicals. The main objectives of this study were to investigate the effect of whole barley flour particle size on consumer acceptance of whole grain and soluble fiber-enriched tortillas; to examine the effect of demographic and behavioral data on consumer acceptance; and to establish relationships between consumer acceptance and survey results to identify market opportunities among particular groups of consumers. Four experimental tortillas and two representative commercial brands were tested by 95 untrained panelists using a 9-point hedonic scale for appearance, color, …
Infant-Feeding Practices Of Low-Income Vietnamese American Women, Yashmi Mistry, Marjorie Freedman, Kathleen Sweeney, Clarie Hollenbeck
Infant-Feeding Practices Of Low-Income Vietnamese American Women, Yashmi Mistry, Marjorie Freedman, Kathleen Sweeney, Clarie Hollenbeck
Faculty Publications
Healthy People 2010 breastfeeding goals include 50% exclusive breastfeeding at 6 months. In California, US, Santa Clara County Women, Infants, and Children (SCCWIC) data indicated Asian participants had low (5.6%) 6-month breastfeeding rates. To examine infant-feeding practices, Vietnamese breastfeeding peer counselors surveyed 133 Vietnamese SCCWIC participants (≥ 18 years old, nonpregnant, < 28 months postpartum) using a structured questionnaire regarding intentions, attitudes, and subjective norms toward breastfeeding. Results indicated that 75% initiated breastfeeding in the hospital (33% exclusively, 42% partially), and 25% exclusively formula fed. At survey time, 49% had terminated breastfeeding (average duration 4.4 months). Feeding intentions during pregnancy predicted feeding method used (P < .001). Most prenatal advice was from SCCWIC employees, friends, and doctors who supported breastfeeding. Most postnatal advice was from nurses who supported breastfeeding and bottle-feeding equally. Stronger control beliefs, peer counseling, and education were correlated with breastfeeding (P < .001). Improved postdelivery hospital advice may further increase breastfeeding initiation and duration.
Commercial Evaluation Of A Continuous Micronutrient Fortification Process For Nixtamal Tortillas, Michael L. Dunn, Sergio O. Serna-Saldivar, Diana Sanchez-Hernandez, Robert W. Griffin
Commercial Evaluation Of A Continuous Micronutrient Fortification Process For Nixtamal Tortillas, Michael L. Dunn, Sergio O. Serna-Saldivar, Diana Sanchez-Hernandez, Robert W. Griffin
Faculty Publications
The corn tortilla plays an integral role in the Mexican diet and is an ideal vehicle for micronutrient fortification. Approximately 60% of corn tortillas in Mexico are produced from nixtamal, with the remainder prepared from masa flour. A process for continuous fortification of nixtamal tortillas was evaluated in two commercial mills in Mexico. A commercial powder dosifier was used to add micronutrient premix containing iron, zinc, folic acid, niacin, riboflavin, and thiamin to nixtamal (1 g/kg) as it was milled. After training and preliminary sampling, mills produced fortified tortillas unassisted for four weeks. Masa flow rates over a four-day period …
Characteristics Of Volunteer Leaders In The American Dietetic Association Compared To Non-Volunteer Registered Dietitians, Samantha Payne Rasmussen
Characteristics Of Volunteer Leaders In The American Dietetic Association Compared To Non-Volunteer Registered Dietitians, Samantha Payne Rasmussen
Theses and Dissertations
Objective To identify characteristics of dietitians who serve as leaders in the American Dietetic Association (ADA) and their managers, and to compare them to registered dietitians not in volunteer leadership roles and their managers.
Design A cross-sectional survey of volunteer leaders and those who have never volunteered as leaders in ADA.
Subjects/setting The study sample included elected officers in ADA and executive board members of ADA state affiliates (volunteer leaders) (n=259) and their managers (n=115), as well as a sample of registered dietitians not in ADA leadership roles (control) (n=273) and their managers (n=221).
Statistical analyses performed The variables examined …
Effect Of Iron Source On Color And Appearance Of Micronutrient-Fortified Corn Flour Tortillas, A. T. Richins, K. E. Burton, Heather F. Pahulu, Laura K. Jefferies, Michael L. Dunn
Effect Of Iron Source On Color And Appearance Of Micronutrient-Fortified Corn Flour Tortillas, A. T. Richins, K. E. Burton, Heather F. Pahulu, Laura K. Jefferies, Michael L. Dunn
Faculty Publications
Iron deficiency anemia is a widespread occurrence. Consequently, iron is commonly added in cereal fortification programs. However, many iron sources cause undesirable sensory changes, especially color changes, in the food being fortified. This study evaluated the effect of different iron sources on CIE L*a*b* color values and sensory color perception in fortified corn tortillas. Corn masa flour was fortified with micronutrient premix containing vitamins, zinc, and one of eight iron compounds. Iron sources included ferrous fumarate (F), ferrous sulfate (S), ferric orthophosphate (OP), ferrous lactate (L), ferrous gluconate (G), ferric pyrophosphate (PP), sodium iron (III)-EDTA, and A-131 electrolytic iron (E), …
Correlates Of C-Reactive Protein Levels In Young Adults: A Population-Based Cohort Study Of 3827 Subjects In Brazil, Aydin Nazmi, I. O. Oliveira, Cesar G. Victora
Correlates Of C-Reactive Protein Levels In Young Adults: A Population-Based Cohort Study Of 3827 Subjects In Brazil, Aydin Nazmi, I. O. Oliveira, Cesar G. Victora
Food Science and Nutrition
The socio-demographic, behavioral and anthropometric correlates of C-reactive protein levels were examined in a representative young adult Brazilian population. The 1982 Pelotas Birth Cohort Study (Brazil) recruited over 99% of births in the city of Pelotas that year (N = 5914). Individuals belonging to the cohort have been prospectively followed up. In 2004-2005, 77.4% of the cohort was traced, members were interviewed and 3827 individuals donated blood. Analyses of the outcome were based on a conceptual model that differentiated confounders from potential mediators. The following independent variables were studied in relation to levels of C-reactive protein in sex-stratified analyses: skin …
Nutrition And Tuberculosis: A Review Of The Literature And Considerations For Tb Control Programs, Peggy Papathakis, Ellen Piwoz
Nutrition And Tuberculosis: A Review Of The Literature And Considerations For Tb Control Programs, Peggy Papathakis, Ellen Piwoz
Food Science and Nutrition
No abstract provided.
Nutrition: Concepts And Controversies, Frances Sizer, Ellie Whitney, Leonard Piché
Nutrition: Concepts And Controversies, Frances Sizer, Ellie Whitney, Leonard Piché
Leonard Piché
No abstract provided.
Enhanced Lipid Stability In Whole Wheat Flour By Lipase Inactivation And Antioxidant Retention, Devin J. Rose, Lynn V. Ogden, Michael L. Dunn, Oscar A. Pike
Enhanced Lipid Stability In Whole Wheat Flour By Lipase Inactivation And Antioxidant Retention, Devin J. Rose, Lynn V. Ogden, Michael L. Dunn, Oscar A. Pike
Faculty Publications
The purpose of this study was to determine the effectiveness of dry heat, steam, and microwave treatments in decreasing lipase activity, while retaining antioxidant activity, to stabilize whole wheat flour against lipid degradation during storage. Bran was heat-treated in 230-g batches using four levels (exposure times) for each of the three treatment methods. Lipase activity and antioxidant activity were quantified for all treatment combinations. None of the treatments significantly decreased antioxidant activity; the levels determined to be optimal, inasmuch as further heating did not significantly decrease lipase activity, were 25 min of dry heat, 60 sec of microwave (1000W), and …
Eat Smart. Play HardTm San Luis Obispo: A Nutrition And Fitness Pilot Program For Young Children And Their Adult Buddies, Shirley S. Peterson, Dana E. Gerstein, Krista Mugford, Rachael Willey, Jenny Davis, Lisa M. Nicholson, Patricia B. Crawford
Eat Smart. Play HardTm San Luis Obispo: A Nutrition And Fitness Pilot Program For Young Children And Their Adult Buddies, Shirley S. Peterson, Dana E. Gerstein, Krista Mugford, Rachael Willey, Jenny Davis, Lisa M. Nicholson, Patricia B. Crawford
Food Science and Nutrition
Eat Smart. Play Hard™. San Luis Obispo!, a multi-component primary prevention program targeting low-income, Hispanic children 6-8 years, focuses on promoting healthy dietary and physical activity behaviors using an innovative child-adult buddy system approach. The child-adult buddies participate in multiple activities to increase their consumption of fruits and vegetables, and level of physical activity and decrease their consumption of sweetened beverages. The results of the pilot program show high program satisfaction and improvements in dietary and physical activity behaviors. Such programs provide an opportunity to establish and promote healthy behaviors among young children and ultimately prevent overweight development.
Loco Labels And Marketing Madness: Improving How Consumers Interpret Information In The American Food Economy, Margaret Sova Mccabe
Loco Labels And Marketing Madness: Improving How Consumers Interpret Information In The American Food Economy, Margaret Sova Mccabe
Law Faculty Scholarship
America's current food labeling scheme, as illustrated by the example of salt, is flawed when examined from the consumer and public health perspective. While the Food, Drug, and Cosmetic Act has sound scientific standards, those standards as currently applied to labels do not efficiently signal health information to consumers. Without better information on labels, consumers will continue to make poor choices at the grocery store. However, there are promising new ways to label. Both the United Kingdom and the domestic supermarket chain Hannaford’s have implemented simple health labeling on food packaging or grocery shelves to improve the amount and location …
Quantitative Trait Locus Mapping For Seed Mineral Concentrations In Two Arabidopsis Thaliana Recombinant Inbred Populations, Brian M. Waters, Michael A. Grusak
Quantitative Trait Locus Mapping For Seed Mineral Concentrations In Two Arabidopsis Thaliana Recombinant Inbred Populations, Brian M. Waters, Michael A. Grusak
Department of Agronomy and Horticulture: Faculty Publications
Biofortification of foods, achieved by increasing the concentrations of minerals such as iron (Fe) and zinc (Zn), is a goal of plant scientists. Understanding genes that influence seed mineral concentration in a model plant such as Arabidopsis could help in the development of nutritionally enhanced crop cultivars. Quantitative trait locus (QTL) mapping for seed concentrations of calcium (Ca), copper (Cu), Fe, potassium (K), magnesium (Mg), manganese (Mn), phosphorus (P), sulfur (S), and Zn was performed using two recombinant inbred line (RIL) populations, Columbia (Col) × Landsberg erecta (Ler) and Cape Verde Islands (Cvi) × Ler, grown …
Letter From The Dean, Lalit R. Verma
Letter From The Dean, Lalit R. Verma
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 9 2008, Several Authors
Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 9 2008, Several Authors
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.
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.
Effect Of Micronutrient Fortification On Nutritional And Other Properties Of Nixtamal Tortillas, K. E. Burton, Frost M. Steele, Laura K. Jefferies, Oscar A. Pike, Michael L. Dunn
Effect Of Micronutrient Fortification On Nutritional And Other Properties Of Nixtamal Tortillas, K. E. Burton, Frost M. Steele, Laura K. Jefferies, Oscar A. Pike, Michael L. Dunn
Faculty Publications
Nixtamalization is the process of steeping dried corn in hot water with calcium hydroxide (lime) with subsequent removal of all or most of the pericarp through washing. The resulting product is called nixtamal. Approximately 60% of corn tortillas in Mexico are produced from nixtamal, with the remainder prepared from nixtamalized corn flour. Nixtamal was fortified with micronutrient premix containing iron, zinc, folic acid, niacin, riboflavin, and thiamin. Premix composition followed a proposed Mexican regulation for corn flour fortification, adjusted for moisture. Effects of premix on masa adhesiveness, hardness, and pH, as well as tortilla sensory properties, stretchability, rollability, and color …
Canadian Student Information (Csi) Document With Back-Of-The-Book Cd Rom (To Accompany Entry Level Nutrition Text), Leonard Piché
Canadian Student Information (Csi) Document With Back-Of-The-Book Cd Rom (To Accompany Entry Level Nutrition Text), Leonard Piché
Leonard Piché
No abstract provided.
Canadian Supplemental Information (Csi) Document With Back-Of-The-Book Cd Rom (To Accompany Entry Level Nutrition Text), Leonard Piché, Alicia Garcia
Canadian Supplemental Information (Csi) Document With Back-Of-The-Book Cd Rom (To Accompany Entry Level Nutrition Text), Leonard Piché, Alicia Garcia
Leonard Piché
No abstract provided.