Food Science Commons^™

The Effectiveness Of The Teens Reaching Youth 4-H Model In A Childhood Nutrition And Physical Activity Education Program, Kristen Rae Stokes Strong

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Childhood obesity rates are on the rise. There are detrimental physical and psychological health effects associated with childhood obesity. Society needs proven methods of delivering nutrition and physical activity education to children. The Teens Reaching Youth (TRY) 4-H model has been shown to be effective at delivering curriculum in a variety of topics. To assess the effectiveness of the TRY 4-H model at delivering nutrition and physical activity education to youth, grades third through sixth. The program's objectives were to increase youth participants' nutritional knowledge, improve youth participants' eating and fitness habits, and improve leadership and life skills of the …

Synthesis And Characterization Of Lactose-Amines With Respect To Oil-In-Water Emulsion Stability, Nidhi Garg

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Fatty amines (hexadecyl-amine) can be esterified to lactose via Schiff-base formation at temperatures of 60° C. Extending the time of the reaction results in a darker colored product due to the Maillard reaction. Due to the amphiphilic properties of the lactose-amines, the emulsion stabilization characteristics were investigated.

In this study, synthesis of lactose-amines was done at four different heating and cooling cycles from 4 to 24 hours. Lactose-amines processed for 24 hours and 12 hours of constant heating and cooling cycles are named as 24H and 12H, respectively. Lactose-amines 4H and 8H were processed for 4 and 8 hours of …

Cause And Prevention Of Liver Off-Flavor In Five Beef Chuck Muscles, Ranjeeta Wadhwani

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Liver off-flavor is a sporadic problem that limits the consumer acceptance of several beef chuck muscles, including the infraspinatus (flat iron steak). Residual blood hemoglobin is known to contribute to liver off-flavor development. This study was conducted to evaluate factors affecting development of liver off-flavor after cooking of beef chuck (shoulder) muscles. The study was conducted in three parts.

The objective of part 1 was to determine effects of muscle (infraspinatus, longissimus dorsi, serratus ventralis, supraspinatus, teres major) and processing (with or w/o carcass electrical stimulation) on residual blood hemoglobin content and total pigment content of raw muscle …

Effect Of Processing And Formulation Conditions On Physicochemical Characteristics Of Food Emulsions, Megan Tippetts

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The objective of this research was to systematically study the effect of processing conditions on crystallization behavior and destabilization mechanisms of oil-in-water (o/w) emulsions. The effects of oil content (20 and 40 wt %); crystallization temperature (T_c = 10, 5, 0, -5, -10 °C); homogenization conditions, such as high shear (HS), very low pressure homogenization (VLPH), and high pressure homogenization (HPH); and cooling rate (0.2 and 30 °C/min) on both thermal behavior and destabilization mechanisms were analyzed. Docosahexaenoic acid (DHA) was added to VLPH emulsions and its effect on the physicochemical and oxidative stabilities and flavor was studied.

Emulsions …

Mechanisms Of Nutrition Bar Hardening: Effect Of Hydrolyzed Whey Protein And Carbohydrate Source, Shaun P. Adams

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The influence of increasing hydrolyzed protein content on the microstructure and hardness of high protein nutrition bars was investigated to determine the mechanism of hardening during storage. Bars with various hydrolyzed protein levels were manufactured using differing ratios of 0, 25, 50, 75, 100% (wt. /wt.) of partially hydrolyzed whey protein isolate (HWPI) to an intact (non-hydrolyzed) whey protein isolate (WPI) which made up approximately 38% of the total bar composition. High fructose corn syrup (HFCS) (42%) and vegetable shortening (20%) constituted the rest of the ingredients. Accelerated aging was performed by storing bars at 32 ^oC for 36 …

Development, Evaluation, And Efficacy Of A Heart Healthy Curriculum In Two Different Education Settings; Emphasizing Food Portioning And Cooking Skills, Increased Fruits, Vegetables, Whole Grains, Low-Fat Dairy, And Exercise, Rachel Richins

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Cardiovascular disease (CVD) is a leading cause of mortality and morbidity in the United States. The prevalence of CVD will increase in conjunction with the rise in obesity and type 2 diabetes and decrease in physical activity, due to the adverse effects of adiposity and atherosclerosis associated with these syndromes. Excellent inpatient, outpatient, and community-based program s are available to educate and direct healthy behavioral changes, yet the number of programs available is not sufficient for the volume of patients, nor widely distributed in all areas (particularly rural areas). There is a lack of comprehensive education programs for adults directed …

Use Of Fourier Transform Infrared Spectroscopy For The Classification And Identification Of Bacteria Of Importance To The Food Industry, Sarah Pegram

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The aim of this work was to use Fourier Transform Infrared Spectroscopy to characterize and identify bacteria of particular significance to the food industry. FT-IR spectroscopy is a rapid technique that can be applied to all groups of bacteria. The two objectives were to determine a suitable sampling procedure to record a spectrum and to determine a suitable statistical technique to identify characteristic regions of the spectrum associated with the genus and, potentially, the species. Pure cultures of bacteria were grown in broth, suspended in saline and dried to produce a film on a halide salt crystal. These films were …

The Effect Of Exopolysaccharide-Producing Streptococcus Thermophilus Mr1c On Functionality In High Moisture Cheddar-Type Cheese, Tyler J. Singleton

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Differences in texture at any particular stage of ripening depend upon differences in the basic structure and the extent to which the basic structure is modified by physical parameters. Thus, very young cheeses of the same variety differ in texture because of variations in pH and in salt, moisture, and fat content. How well a cheese melts and shreds depend on its texture and physical parameters. Streptococcus thermophilus MR1C produces an exopolysaccharide (EPS) that is tightly associated with the bacterial cell wall. Addition of S. thermophilus MR1C to the cheese make will increase the moisture of the cheese 2-3% …

Texture Profile Analysis And Melting In Relation To Proteolysis As Influenced By Aging Temperature And Cultures In Cheddar Cheese, Taylor Rasmussen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Changes in cheese physical properties during aging are related to proteolysis by coagulant type, culture enzymes, and non-starter lactic acid bacteria (NSLAB). Storage temperature also affects aging rate. Cultures are important for flavor development , but less is understood about their role in melting and textural properties.

Our objective was to make Cheddar cheese using different cultures, to age it at 6 and 13°C, and measure physical and proteolytic properties over 12 mo to determine whether changes in texture and melting correlated with the extent of proteolysis that occurred during aging.

Cheese was manufactured using Lactococcus lactis starter culture either …

Antimicrobial Properties Of Syringopeptin 25a And Rhamnolipids, Prerak T. Desai

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The increasing bacterial resistance to available antibiotics requires the search for new antibacterial compounds to be broadened. This study investigated the antimicrobial properties of two secondary metabolites from fluorescent pseudomonads -- syringopeptin 25A, a lipodepsipeptide produced by Pseudomonas syringae pv. syringae, and a rhamnolipid mixture produced by Pseudomonas aeruginosa. The rate of antimicrobial action was determined by monitoring the rate of uptake of propidium iodide during exposure to the compounds. Inhibition was also confirmed by the microbroth dilution method to determine the MI Cs. Both the compounds inhibited growth of Gram-positive organisms, including Mycobacterium smegmatis, staphylococci, and …

The Integration Of The Nutrition Screening Tool With The Interdisciplinary Plan Of Care Form, Beth Hyatt

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Literature Review

Undernutrition in the hospital setting has been shown to cause adverse outcomes. Screening for nutritional risk assists in the detection of undernutrition with subsequent early intervention to prevent further decline. While many nutrition screening tools exist, none are proven to detect undernutrition. Furthermore, many barriers exist for utilizing nurses as primarily responsible for screening patients for nutritional risk.

Background

A hospital reviewed the nutrition screening process and found that the form used and screening factors were insufficient to adequately detect undernutrition and appropriate referrals for dietitians.

Objectives

1) Determine if nursing compliance improved when the nutrition screening form …

Use Of Natural Antioxidants To Control Oxidative Rancidity In Cooked Meats, Mihir Vasavada

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The research in this dissertation focused on determining antioxidant effects of various natural antioxidants in cooked meat systems. Milk mineral (MM), spices, and raisin paste were used in cooked meat systems to verify their potential antioxidant properties.

The MM study determined the antioxidant activity of 1.5% MM added to uncured cooked beef meatballs, and possible additive effects of MM in combination with 20-ppm or 40-ppm sodium nitrate in cooked beef sausages. There was no additive inhibition of lipid oxidation in samples containing 20-ppm or 40-ppm sodium nitrite plus 1.5% MM. Cooked meat yield was not different between control meatballs and …

Milk Intake In Early And Late Adulthood And Risk Of Osteoporotic Hip Fractures In Utah, Melanie Jean Slavens

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The relationship between milk intake and risk of osteoporotic fractures is uncertain. Associations between milk intake and milk avoidance in relation to osteoporotic hip fracture were examined in the Utah Study of Nutrition and Bone Health (USNBH), a statewide case-control study. Cases were ascertained at Utah hospitals treating 98 percent of hip fractures during 1997-2001 and included 1188 men and women aged 50-89 years. Age- and gender-matched controls were randomly selected from Utah driver's license and Medicare databases (N= 1324). In-person interviews were conducted and participants reported frequency of milk intake per week at age 18 and during pregnancy among …

Addition Of Three Dietary Fibers In An Extruded Whey And Cornstarch Expanded Snack Food, Alisha M. Wood

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Different fiber types were incorporated in an extruded expanded high-protein snack food. Three dietary fibers (powdered cellulose, wheat fiber, and oat fiber) were selected based on ease of extrusion, percent total dietary fiber, visible expansion, and commercial availability. A high-fiber, high-protein snack food containing whey protein, normal cornstarch, and pregelatinized waxy cornstarch was extruded using the three selected fibers. The fibers replaced the normal cornstarch at 30, 60, and 80% yielding extrudates with three fiber levels (18, 36, and 48%). Each treatment or combination of fiber type and extrudate fiber level was extruded in triplicate. A control with no fiber …

Development And Evaluation Of An Electronic Food Frequency Questionnaire For Estimating Calcium Intake Among Multiethnic Youth, Siew Sun Wong

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Youth consuming inadequate amounts of calcium are at risk of developing osteoporosis later in life. To better assess dietary calcium intakes and the efficacy of dietary intervention strategies to improve bone health among youth, it is important to develop calcium intake assessment tools that are reliable, accurate, and interactively engaging for a new generation of youth who have a higher computer literacy and are more technologically knowledgeable than preceding generations. The goal of this dissertation was to develop and evaluate an electronic food frequency questionnaire (eFFQ) that measures calcium intake among 11-to 18-year-old Asian, Hispanic, and White youth. Enhancing this …

Prevention Of Childhood Obesity Among Low-Income Preschool-Aged Children, Ann Romero

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

To determine the effects of a targeted curriculum and dual program involvement on childhood overweight status among low-income preschool children, a nutrition curriculum was developed. Three Special Supplemental Food Program for Women Infants and Children (WIC) clinics participated in the study: the control clinic, a clinic which received the targeted curriculum, and a third clinic which received the targeted curriculum and referred participant families to the Expanded Food and Nutrition lll Education Program (EFNEP). Participants were followed for six months. Data collected included anthropometrics, dietary intake, and parental behaviors.

Results showed a decrease in body-mass index percentile, slight improvements in …

Evaluation Of Antioxidant Effectiveness And Sensory Attributes Of Chinese 5-Spice Ingredients In Cooked Ground Beef, Saumya Dwivedi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study determined antioxidant and sensory effects of cinnamon, cloves, fennel, pepper, and star anise (Chinese 5-spice ingredients) in cooked ground beef. In experiment 1, thiobarbituric acid (TBA) values of cooked samples were measured during refrigerated storage. In experiment 2, trained panelists evaluated cooked samples for rancid, beef, and spice flavor intensity. Total aerobic plate counts were also measured.

Mean TBA values were high (3.4) for control samples. In previous studies, TBA values >1.0 were associated with unacceptably rancid cooked meats. At the lowest spice level of 0.1% of meat weight, all spices except pepper had lower TBA values than …

Identification Of Factors Affecting Susceptibility To Depression And Influencing Quality Of Life In Adult Cystic Fibrosis Patients Based On Age-At-Diagnosis, Marlene Israelsen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Approximately 10% of cystic fibrosis (CF) cases remain undiagnosed until age 18 or later and medical professionals are still unclear about the needs of these individuals. Adults with CF must either adapt to life with a chronic disease or transition into adulthood with CF. The purpose of this study was to address the impact of age-at-diagnosis on quality of life in a CF adult population.

The psychological functioning of 21 adult CF patients (seven adult-diagnosed (AD) and 14 pediatric-diagnosed (PD)) was assessed using the Beck Depression Index (BDI)-II. A descriptive review of demographic and clinical data, which included an assessment …

Nutritional Status And Growth In Infants With Cystic Fibrosis At Diagnosis And At Age Two Years And Six Years, Marianne Rich

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

PURPOSE: A retrospective chart review was conducted to determine if nutritional source of feeding and/or infant age at diagnosis of cystic fibrosis had any effect on nutritional status and subsequent growth accretion. Additionally, an attempt was made to identify predictors for poor growth in patients with undiagnosed cystic fibrosis.

METHODS: Data was collected from medical and clinic charts at Primary Children's Medical Center (PCMC), Salt Lake City, Utah, for subjects born between January 1, 1995 and December 31, 200 I, who were diagnosed with cystic fibrosis before 1 year of age. Thirty-one subjects met inclusion parameters. These subjects were divided …

Weight Maintenance: Determinants Of Success, Cynthia Mitchell

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This literature review was a selective examination of current obesity and physical activity research and opinions. Its purpose was more to evoke thought and discussion regarding the United States' obesity epidemic, rather than serve as an exhaustive account of prospective causes and solutions. Obesity and physical inactivity are major preventable health problems in the United States, but despite overwhelming evidence regarding the benefits of a healthy weight and regular physical activity, adult, childhood and adolescent obesity rates continue to escalate, creating significant health, medical and economic consequences.

While obesity rates soar, a small population percentage has proven successful in long-term …

Diabetes, Cognitive Decline, And Alzheimer's Disease: The Cache County Study On Memory, Health, And Aging, Gene Charoonruk

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Studies have reported mixed results for people with or without diabetes with cognitive decline or Alzheimer's disease (AD). Cognitive decline and AD among people with diabetes will be the focus of much discussion since results have been controversial.

The study examined whether diabetes is associated with cognitive decline and whether it is an independent risk factor for the development of AD among elderly residents of Cache County, Utah.

Results revealed an association between diabetes and a lower average Modified Mini Mental State Examination (3MS) score of nearly a point lower at baseline. Results also showed an association between diabetes and …

Nutrition Education For Parents Of Children With Cystic Fibrosis : Assessment Of Needs And Strategies For Improved Knowledge And Confidence In Self Care, Catherine M. Mcdonald

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Suboptimal growth and nutritional status are problematic for children with cystic fibrosis (CF). Optimal nutrition predicts better lung function and longevity. Daily nutrition therapy for children with CF requires adequate food resources, knowledge of appropriate nutrition and behavior management skills, and confidence in one's ability to correctly apply the necessary skills. The Mountain West Cystic Fibrosis Consortium Questionnaire (MWCFC-Q) was designed as an educational needs assessment for parents of children with CF. The goal was to identify areas of concern that could be targeted for educational intervention to ultimately improve children's growth and nutritional status.

Data analyzed from 305 returned …

Assessment Of Calcium, Milk, And Non-Milk Beverage Intake Of Multiethnic Youth Aged 10 To 18 Years, J. Keith Jensen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Achieving and maintaining maximal peak bone mass is critical to the prevention of osteoporosis. Adequate calcium intake during youth is a major aspect of proper bone mass development. Because of the importance of calcium, a food frequency questionnaire (FFQ) that estimates calcium intake of 10- to 18-year-old Asian, Hispanic, and white youth living in the western United States was developed. This new FFQ was shown to accurately and reliably estimate calcium intake of these youth. Accuracy among Hispanics, however, was low and requires further evaluation. A second study examined intake of calcium, milk, and non-milk beverages of Hispanic and non-Hispanic …

Voluntary And Involuntary Weight Change And Risk Of Osteoporotic Hip Fracture In Men And Women Of Utah, Megan Ruth Mcdonough

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Change in body weight is an important determinant of risk of osteoporotic hip fracture in aging adults. Weight loss has been associated with an increased risk of hip fracture and weight gain has been associated with a decreased risk of hip fracture. Weight gain cannot be recommended as appropriate prevention against hip fracture, however, because it is associated with such adverse health outcomes as cardiovascular disease and diabetes, and weight loss is commonly recommended in the treatment of these types of diseases. Clarification of how weight loss is related to risk of hip fracture is needed to resolve this issue. …

Comparative Effects Of Sodium Levulinate And Sodium Lactate On Microbial Growth, Color, And Thiobarbituric Acid (Tba) Values Of Fresh Pork And Turkey Sausages During Storage, Mihir N. Vasavada

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study compared the effects of 1.4 or 2.7% sodium levulinate or sodium lactate on aerobic plate count (APC), color, pH, and TBA value of fresh pork and turkey sausage. Both sodium lactate and levulinate inhibited growth of aerobic microorganisms during storage, compared to controls. Bacteriostatic effects of sodium lactate were dose dependent, wherein 2.7% lactate was significantly more antimicrobial than 1.4% lactate. This was not the case for sodium levulinate, where 1.4% sodium levulinate was as inhibitory to microbial growth as 2.7% sodium levulinate. Additionally, 1.4% sodium levulinate was as inhibitory to microbial growth as the higher level (2.7%) …

Effect Of Raw Lngredient Surface Area, Storage Time And Antioxidants On Color And Oxidative Stability Of Ground Beef In 80% Oxygen Modified Atmosphere Packaging, Avanthi Vissa

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Fresh beef packaged in high-oxygen modified atmosphere packaging (MAP) has longer red color stability than beef in oxygen-permeable polyvinyl chloride (PVC) film. However, fresh beef in high oxygen becomes rancid by 10 days storage at 2°C. Thus the objective of this study was to evaluate the effectiveness of various antioxidants (milk mineral, MM; sodium tripolyphosphate, STP; vitamin E, E) on color and thiobarbituric acid (TBA) values of ground chuck stored in 80% oxygen MAP for 14 days at 1° C. A preliminary experiment was also done to determine the effect of raw meat history (surface area during storage and storage …

Influence Of Sodium Chloride, Calcium, Moisture, And Ph On The Structure And Functionality Of Nonfat Directly Acidified Mozzarella Cheese, Brian M. Paulson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Experiment A explored the influence of sodium on direct acid, nonfat Mozzarella cheese. Cheeses with differing salt levels were obtained by varying dry salt applications (none, 0.5%, and 1.0% NaCl w/w) and hot brine stretching (0%, 5%, and 10% NaCl wt/v). Salt application and salt content influenced cheese moisture, meltability, expressible serum, micro- and ultra-structure, and color. Moisture was highest when cheese was salted before stretching (P = 0.03). Melt was lowest in cheeses that were unsalted (P = 0.05). Cheeses stretched in salt brine had < 1% of the amount of expressible serum found in unsalted cheese (P < 0.0001). Unsalted cheeses had a more open structure with pockets of serum distributed throughout the protein matrix giving it an opaque, white appearance. Salted cheeses had a more homogeneous protein matrix lacking light scattering surfaces, resulting in a translucent cheese. Neither salt concentration nor method of salting affected the calcium content of the cheeses (P > 0.05).

Experiment B explored the influence of calcium, moisture, and …

Prevention Of Pigment Deterioration And Lipid Oxidation In Ground Beef And Pork, Preetha Jayasingh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Fresh beef was modified-atmosphere packaged in carbon monoxide or oxygen to prolong red surface color. After comparison of several packaging method using carbon monoxide, steaks pretreated with 5% carbon monoxide for 24 hours and then vacuum packaged had the best combination of color and microbial stability (5 weeks), with the least potential for carbon monoxide inhalation.

In the evaluation of ground beef in high-oxygen, modified-atmosphere-packaging, thiobarbituric-acid numbers increased over time, and the flavor was disliked slightly after 6 or 10 days of storage at 2° Celsius.

The antioxidant effect of milk-mineral was tested in raw and cooked ground pork stored …

Nutrition And Bone Density In Children With Cystic Fibrosis, Joanna K. Davidson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of these studies was to further research on bone density in children with cystic fibrosis, particularly as it pertains to nutritional parameters and care. The first paper presented a comparison of a group of 50 children with cystic fibrosis to a group of 32 control children. There were no significant differences between the groups in any of the pertinent bone density measurements. Serum 25(OH) vitamin D was positively correlated with spine density z score in the cystic fibrosis group.

The second paper, incorporating all of the information obtained from the first paper, describes an intervention study with the …

Cultivation Of Mushroom Mycelia Using Whey Products As A Growth Substrate, Boyd S. Inglet

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

As part of a project designed to utilize common dairy waste products profitably, reconstituted dry whey permeate and delactosed whey were tested as growth substrates for mycelia of the edible mushroom Lentinus edodes. This mushroom was chosen because it is possible to profitably cultivate it due to its popular culinary appeal and perceived medical benefits.

Growth experiments were performed in petri dishes containing either reconstituted dry whey permeate or delactosed whey as a growth substrate, and the measured response was the size of the growing mycelia colony. When reconstituted dry whey permeate was utilized as a growth substrate, the …