Food Science Commons^™

Food Handling Practices Among Independent-Living Elderly, Judith Dianne Mcdonough

Loma Linda University Electronic Theses, Dissertations & Projects

Food has long been recognized as a vehicle of disease transmission; there are more reported illness associated with the consumption of food than all other environmental factors combined. The handling and storage of food are potentially dangerous and demanding chores for those who may have the sensory losses associated with advancing age, fragile health, and limited resources.

Group-administered questionnaires on the knowledge, attitudes, and practices of food handling were given to 276 seniors, aged 55 to 90, from ten mobile home parks randomly selected from San Bernardino and Riverside counties. As an indicator of possible foodborne illness, the questionnaire asked …

Compliance To Dietary Guidelines In Elementary School Food Service, Martha Anne Henry

Masters Theses

The purpose of this study was to determine compliance to the Dietary Guidelines for Americans and to Recommend Dietary Allowances in Tennessee elementary school lunch programs and to determine training practices as they are related to nutrition. Fifty six of the 145 school food service supervisors in Tennessee participated in the study, a response rate 39%.

A four-part questionnaire was developed for all school food service supervisors in the state of Tennessee. The first three parts of the questionnaire consisted of items about types of food products used in cooking, the school food service supervisors' participation in training, and demographic …

Anticarcinogenic, Antitumor, And Antifungal Properties Of Allium Sativum (Garlic), Padma P. Tadi

Loma Linda University Electronic Theses, Dissertations & Projects

In this study the antimutagenic/anticarcinogenic, immune enhancing, antitumor and antifungal effects of a crude extract and organosulfur compounds of garlic were determined. Diallyl sulfide (DAS), and ajoene each at 100 /xg/ml, and garlic extract (GE, 12.5 mg/ml) inhibited rat liver 9000 X g supernatant (S- 9) dependent mutagenesis in Salmonella typhimurium TA100 induced by either aflatoxin B1 (AFB^ or benzo[a]pyrene (B[a]P). The garlic compounds were shown to inhibit the binding of [³H]AFB₁ to calf thymus DNA and the formation of specific AFB_1-DNA adducts. These effects on mutagenesis and DNA binding correlated with an inhibition of …

Influence Of Organizational Culture On Job Satisfaction, Organizational Commitment, Turnover, Absenteeism, And Productivity In Hospital Foodservice, Nancy M. Gilbert

Masters Theses

The study was designed to determine the type of organizational culture (bureaucratic, innovative, or supportive), and to determine the relationships among organizational culture, affective outcomes (job satisfaction and organizational commitment), and behavioral outcomes (turnover, absenteeism, and productivity) in hospital foodservice operations in Canada and the United States. The sample included 436 foodservice employees from ten hospitals in eastern Canada and nine hospitals in East Tennessee. Two research instruments were used for data collection. The historical data instrument obtained information to calculate productivity, turnover, and absenteeism for each hospital. The four-part instrument for employees included a 24-item organizational culture index to …

Effects Of Heat Treatment Of Ultrafiltered Milk On Its Rennet Coagulation Time And On Whey Protein Denaturation, Bashir H. Yousif

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this research was to determine the effects of heating (including heating to ultra-high temperatures) homogenized ultrafiltered whole and skim milks on whey protein denaturation and milk's subsequent rennet coagulation properties: coagulation time, curd firmness, and microstructure.

Whole and skim milk samples were ultrafiltered using a spiral wound ultrafiltration membrane system. Samples were preheated to 72°C for 58 s, held for 8 s then heated to 72, 89, 106, 123, or 140°C for more than 97 sand held for 4 s. The milk was then cooled to 60°C and homogenized, further cooled to 30°C, packaged into 120 ml …

An Automated Reflectance Color Meter Instrument For Microbiological And Enzymic Assays, Tsz-Ching Yuan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The development of an automated instrument employing reflectance colorimetry was described. Several models were designed, assembled, and programmed to perform microbial and enzymic tests automatically. Samples were prepared manually or automatically by a Zymate™ II robot. These samples were incubated during the tests to maintain an optimum temperature for reactions and microbial growth. During incubation, color changes of appropriate indicator dyes in the sample/reagent mixtures were measured intermittently, recorded, and compared to previously defined end points. The computer-controlled instrument received data that related time of color changes with the initial numbers of microorganisms or the enzyme activity of the samples. …

Determining The Validity Of Methods Used In Meat Iron Analysis, Padmashri Ummadi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The validity of the Homsey method for heme iron, modified Schricker and sodium pyrophosphate extraction methods for nonheme iron and atomic absorption spectrophotometry (AAS) and ferrozine methods for total iron were determined using spikes of hemoglobin, ground beef baked to different degrees of doneness, proportional beef liver:catfish mixtures and National Institute of Science and Technology reference materials.

The mean spike recoveries of 0.01g and 0.02g Hb in raw beef and raw chicken samples were 96.7% of the heme iron for the Homsey method, 97.9% of the total iron for the ferrozine method, and 85.7% of the total iron for the …

Meat Effects On Nonheme Iron Absorption, Yunji Kim

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Studies were undertaken to investigate if gastric acidity and iron chelation to a meat component enhance nonheme iron absorption. Cereal meals, with and without added proteins, were gavaged into iron-deficient rats. The role of iron chelation was investigated by adding sodium phytate, an iron chelator implicated with decreased iron absorption, to the meals. The role of gastric acidity was investigated by treating the rats with cimetidine, which inhibits gastric acid production. In rats with normal acid production, beef, pork and chicken enhanced iron absorption when phytate had been added to the meals, suggesting a role for chelation in meat enhancement …

Rapid Determination Of Milk Components And Detection Of Adulteration Using Fourier Transform Infrared Technology, Ivan Von Mendenhall

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Absorption bands responding to changes in fat, protein, and lactose concentrations in milk were determined. The effects of milk fat variation and lipolysis on the infrared spectrum were studied.

Absorbances from 1283 to 1100 cm^-1 correlated with fat, protein, and lactose concentration and showed a low response to milk fat variation and lipolysis. A Fourier transform infrared spectrometer equipped with an attenuated total internal reflectance cell was calibrated using these absorption band s, partial least squares statistics, and milk samples from herds in Minnesota. When the fat, protein, and lactose concentrations in these samples were predicted, the standard deviations …

Factors Affecting Moisture Distribution In 290-Kilogram Stirred-Curd Cheddar Cheese Blocks, Robert S. Reinbold

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this dissertation was to study factors affecting moisture distribution in 290-kilogram stirred-curd Cheddar cheese blocks cooled in stainless steel hoops. Uneven moisture distribution within blocks may create cheese with variable texture and flavor, which can be extremely costly to the producer. The effects of temperature, pH, and vacuum treatment on moisture distribution were investigated. Temperature, pH, moisture, and pressure profiles were presented. Also, comparisons were made between temperature profiles of 290- kilogram stirred-curd Cheddar cheese blocks cooled in stainless steel and in plywood hoops, as well as between temperature profiles of 66-kilogram Swiss cheese blocks cooled in …

Survival Of Lactobacillus Acidophilus And Bifidobacteria Bifidum In Ice Cream For Use As A Probiotic Food, Sharareh Hekmat

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Ice cream mix (12% fat, 11% milk solids nonfat, 12.5% sugar, and 4.5% corn syrup solids) was fermented with Lactobacillus acidophilus and Bifidobacterium bifidum. Half of the mix was heat treated at 82°C for 30 minutes and cooled to 40-41°C. The other half was warmed to 40-41°C and inoculated with the starter cultures. Both were made into ice cream and stored at -29°C. Survival of L. acidophilus and B. bifidum and of ẞ-galactosidase activity were monitored during 17 weeks of frozen storage. Reinforced clostridial medium was used to enumerate culture bacteria. Colony counts, after fermentation, for both L. acidophilus …

Development Of Financial Management Competencies For Entry-Level And Advanced-Level Dietetic Practice: A Survey Of Hospital Foodservice Directors/Chief Dietitians, Elisabeth M. Cochrane

Masters Theses

Purpose: The purpose of this study was to identify competencies related to financial management for entry- and advanced-level dietitians practicing in the area of foodservice systems management. Specifically, this study:

1. Developed a comprehensive list of financial management competencies for entry- and advanced-level dietitians.

2. Determined the importance of financial management competencies for entry- and advanced-level dietetic practice as perceived by hospital foodservice directors/chief dietitians.

3. Identified underlying financial management factors for entry- and advanced-level dietitians.

4. Determined whether foodservice directors/chief dietitians who are Registered Dietitians (RDs) support specialty certification in foodservice management.

The Use And Acceptability Of Lupin Seed And Sprout As A Food Ingredient, Pam Yates

Theses : Honours

This study set out to determine whether germination improved the biochemical and sensory properties of lupins and whether an accept able food could be made from the sprout . The lupin seed, (L. anqustifolius cv . Gungurru), was sprouted using a commercial sprouter for up to 6 days. The seeds were soaked for 24h, then germinated in the dark at 20°C. The sprouts were used in each part of the study: Biochemical Analysis and Sensory Evaluation, Food Product Development and Consumer Market Survey. Many biochemical changes occurred especially in the soaking and early germination stages; including increases in protein (6%) …