Food Science Commons^™

The Effect Of Religiosity And Spirituality On Work Practices And Trust Levels In Managers And Their Subordinates In Food And Nutrition Care Departments, Jennifer S. Oler

Theses and Dissertations

The purpose of this study was to examine the extent to which religiosity and spirituality affected daily work practices and leader/follower trust levels in foodservice and nutrition directors and their subordinates. A similar 72-item survey questionnaire was developed for both the directors and employees, which was completed by 129 directors and 530 employees. Both questionnaires contained questions on demographics, religious influences on work practices, trust characteristics, and three validated measures of religiosity: 1) worship service attendance (1=Religiosity Score), 2) influence of spiritual beliefs on daily life, and 3) frequency of prayer (2 + 3=Spirituality Score). Frequency data was gathered for …

Body Mass Index And Soft Drink Consumption Among Adolescents, Olivia Love Mccord

Theses and Dissertations

Objective: To determine the relationship between body mass index (BMI) and soft drink consumption among adolescents. It is hypothesized that soft drink consumption contributes to overweight and obesity among adolescents.

Background: Research examining the relationship between body mass index and soft drink consumption is inconsistent. Several studies have found a negative association between total sugar intake and BMI; however, others have found a link between sugar-sweetened drinks and obesity. There are no known studies that have controlled for physical activity.

Data and Methods: Data on approximately 225 adolescents were used. Frequency of soft drink consumption, type of milk, and calcium …

Learning To Teach, Teaching To Learn, Lisa Nicholson, Susan Algert, Rachael Willey

Food Science and Nutrition

Community Based Learning (CBL) successfully enhances didactic objectives in a nutrition curriculum while serving the community. University students actively solved problems in a 'real world' situation and benefited non-profit locations. Emotionally, learners profited on personal levels through successfully overcoming barriers. Content analysis was used to demonstrate that using CBL in a 'Nutrition Education and Communication' class met didactic learning objectives, enhanced students' personal confidence in teaching, and strengthened awareness of interpersonal skills. 71 students, in pairs, developed and taught nutrition lessons in diverse community locations. Students kept a reflective journal throughout the five weeks of the experience.

Effect Of Long-Term Storage On Baking Powder Functionality, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike, R. Utley

Faculty Publications

Baking powder is widely used to leaven baked products. The industry standard for baking powder shelf-life is eighteen to twenty-four months, but little information is available on baking powder functionality when stored beyond this time. A longer shelf-life would prove beneficial in certain situations, such as personal food storage, disaster relief efforts, and space missions. The objective of this research was to determine the effect of long-term storage on baking powder functionality. Six samples of double-acting baking powder in original commercial packaging were obtained from donors and two fresh samples were purchased. Samples ranged in age from 0.25-29 years and …

Quality Of Dehydrated Potato Flakes In Long-Term Storage, A. P. Neilson, H. Farnsworth, Lynn V. Ogden, Oscar A. Pike

Faculty Publications

There is interest in dehydrated potatoes packaged for long-term storage for uses such as military rations, disaster relief, and space travel. Research has shown the effects of processing and storage (up to 2 years) on dehydrated potatoes, including such aspects as sensory properties and nutrient degradation. The quality of dehydrated potatoes during long-term storage has not been studied. The objective of this study was to examine the quality of dehydrated potato flakes held at ambient conditions in residential storage up to 30 years. Thirteen samples of dehydrated potato flakes packaged in No. 10 cans were obtained from donors. Sample age …

Effects Of Long-Term Storage On Wheat Flour Packaged In A Low Oxygen Atmosphere, N. M. Dickey, Devin J. Rose, Lynn V. Ogden, Oscar A. Pike

Faculty Publications

There is interest in the long-term storage of food for applications such as space flight, military rations, and disaster relief. Long-term storage of wheat flour under modified atmospheres has not been extensively studied. The objective of this research was to examine the effects of long-term storage on wheat flour packaged in a low oxygen atmosphere. Ten samples of wheat flour packaged in No. 10 cans were obtained from donors. Samples ranged in age from 0.5-11 years and were stored at ambient temperatures (13-27º C). Oxygen levels were below 1%, and moisture contents were between 12.0% and 14.3%. Color was assessed …

Shirley Watkins Bowden, Shirley Watkins Bowden, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Shirley Watkins served as Under Secretary for Food, Nutrition, and Consumer Services at the U.S. Department of Agriculture from 1997 – 2001, the first African-American woman to hold that position. Prior to that she was Director of Child Nutrition Programs for Memphis City Schools for seventeen years. She served as president of ASFSA from 1988 – 1989. She now works with Southern Educational Services, a consulting business concerned primarily with environment friendly school food service cafeteria operations.

Shirley Watkins Bowden sat for an update to her oral history interview with Jeffrey Boyce on May 22, 2014, at the National Food …

Expanding Nebraska’S Farmers’ Markets And Increasing Consumer Awareness Of Nebraska’S Fresh, Locally Grown Fruits And Vegetables, Food Processing Center

Food Processing Center: Reports

Survey of 300 Nebraska Households Conducted in April 2004 for Nebraska Department Of Agriculture Ag. Promotions Division.

Developing Producer & Small Processor Owned Meat Marketing Enterprises, Food Processing Center

Food Processing Center: Reports

The Food Processing Center at the University of Nebraska-Lincoln, conducted a survey of meat processors in Iowa, Nebraska, Missouri, and Wisconsin in the second half of 2003. The survey was conducted as part of the North Central Initiative for Small Farm Profitability—a USDA funded initiative. The Meat Processors Association in each state provided assistance in sending surveys to over 500 meat processors. Eighty-four meat processors completed the survey for a response rate of 16%.

The survey found that small and very small meat processors in Iowa, Missouri, Nebraska and Wisconsin are actively involved in providing inspected slaughter and processing services …

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 …

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 …

Magnesium Intake And Its Relationship With Type 2 Diabetes, Caralee Wilcock

Undergraduate Honors Capstone Projects

Magnesium is an alkaline earth metal and is the second most abundant cation in the human body. Magnesium plays important roles in the structure and the function of the human body; it is involved in more than 300 essential metabolic reactions in the body. Magnesium has been implicated in the prevention and treatment of many diseases including diabetes. Magnesium depletion is commonly associated with both insulin dependent and non-insulin dependent diabetes. A significant number, (between 25% and 39%) of diabetics have been shown to have decreased serum levels of magnesium. There are many possible reasons and mechanisms for this. Diabetics …

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 …

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%) …

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 …

Casein Supramolecules: Structure And Coagulation Properties, Bonney S. Oommen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The changes in quaternary structure of casein supramolecules with various physical and chemical treatments were studied using transmission electron microscopy, and a model to account for the changes is put forth. The effects of casein structure on coagulation properties were also studied. The sample preparation for transmission electron microscopy involved physical methods of fixation and flash freeing to preserve the structure of caseins in the sample.

The structure of caseins in sodium and calcium caseinate varied with sodium caseinate not exhibiting any spherical structure as opposed to the spherical structure seen in calcium caseinate, non-fat dried milk and native milk. …

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. …

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 …

Hormone Mediated Transport Of Calcium And Phosphate In Polarized Epithelial Cells, Tremaine M. Sterling

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effects of 1,25(OH)₂D₃, PTH and 25(OH)D₃ on phosphate or calcium uptake were studied in cultured, adherent chick enterocytes over a period of 10 min after hormone addition. Time course studies of cells treated with 130 pM 1,25(OH)₂D₃ showed an increase in ³²P uptake as early as 3 min. Similar studies with 65 pM bPTH(l1-34) resulted in an increase in ⁴⁵Ca uptake only if the cells had been cultured in serum. (OH)D₃, which is not firmly established as an active metabolite of vitamin D, was shown to increase …

Quality At Time Of Purchase Of Dried Milk Products Commercially Packaged In Reduced Oxygen Atmosphere, Michelle A. Lloyd, J. Zou, H. Farnsworth, Oscar A. Pike

Faculty Publications

Nonfat dry milk (NDM) and powdered whey beverages are available at the retail level, packaged in No. 10 cans in a reduced oxygen atmosphere to prolong shelf life. The objective of this research was to determine the sensory and nutritional quality of these dried milk products at the time of purchase. In the 10 brands tested, wide variation existed in headspace oxygen, can seam quality, sensory quality, and vitamin A (with 6 of 10 brands entirely lacking the vitamin). Manufacturers of dried milk products packaged in cans for long-term storage need to give careful attention to can seam quality, product …

Beverly Lowe, Beverly Lowe, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Beverly Lowe is a registered dietitian and is certified by the School Nutrition Association (SNA) as a School Nutrition Specialist (SNS). She has served as a Cafeteria Manager, Nutrition Specialist, Food Service Director, and Consultant during her career in School Food Service. Beverly’s notable honors and accomplishments include USDA Best Practices Awards, IFMA Silver Plate Award as School Food Service Operator of the Year, Ivy Award from Restaurant & Institutions Magazine (only SFS Director), Outstanding Civilian Service Medal, Golden Star FAME Award, and many others. Beverly has provided training and technical assistance for numerous school districts and organizations. Her professional …

June Crews, June Crews, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

June Crews was a School Lunch Program Supervisor in Charlottesville, Virginia, from 1965– 1966.

Are Who/Unaids/Unicef-Recommended Replacement Milks For Infants Of Hiv-Infected Mothers Appropriate In The South African Context?, Peggy Papathakis, Nigel Rollins

Food Science and Nutrition

ObjectiveLittle is known about the nutritional adequacy and feasibility of breastmilk replacement options recommended by WHO/ UNAIDS/UNICEF. The study aim was to explore suitability of the 2001 feeding recommendations for infants of HIV-infected mothers for a rural region in KwaZulu Natal, South Africa specifically with respect to adequacy of micronutrients and essential fatty acids, cost, and preparation times of replacement milks.

Methods Nutritional adequacy, cost, and preparation time of home-prepared replacement milks containing powdered full cream milk (PM) and fresh full cream milk (FM) and different micronutrient supplements (2 g UNICEF micronutrient sachet, government supplement routinely available in district …

Earnestine Camp, Earnestine Camp, Institute Of Child Nutrition. Child Nutrition Archives.

Oral History Project (all interviews)

Earnestine Camp has been actively involved with school food service programs for over sixty years since she began teaching Home Economics at Yellville-Summit High School in Yellville, Arkansas, in 1942. In addition to teaching, she directed the school lunch program there from 1943 to 1951. She was an Area Supervisor in the School Food Service Section of the Arkansas Department of Education from 1953 – 1987. She served as Southwest Regional Director for the American School Food Service Association. Ms. Camp coordinated membership for the Arkansas School Food Service Association from 1986 – 1999. Since 1999 she has been active …

Regulation Of Transcription Of Compatible Solute Transporters By The General Stress Sigma Factor, ΣB, In Listeria Monocytogenes, Mehmet Sevket Cetin, Chaomei Zhang, Robert W. Hutkins, Andrew K. Benson

Department of Food Science and Technology: Faculty Publications

Listeria monocytogenes is well known for its durable physiological characteristics, which allow the organism to grow at low temperature and pH and high osmolarity. Growth under high osmolarity depends on the accumulation of compatible solutes, among which glycine betaine and carnitine are the preferred solutes for this organism. Three different transport systems, Gbu, BetL, and OpuC, have been identified in L. monocytogenes which serve to scavenge the preferred compatible solutes. The general stress response regulator σ^B has been shown to play an important role in osmotic adaptation in L. monocytogenes, presumably by directing transcription from one or more …

Regulation Of Transcription Of Compatible Solute Transporters By The General Stress Sigma Factor, ΣB, In Listeria Monocytogenes, Mehmet Sevket Cetin, Chaomei Zhang, Robert W. Hutkins, Andrew K. Benson

Department of Food Science and Technology: Faculty Publications

Listeria monocytogenes is well known for its durable physiological characteristics, which allow the organism to grow at low temperature and pH and high osmolarity. Growth under high osmolarity depends on the accumulation of compatible solutes, among which glycine betaine and carnitine are the preferred solutes for this organism. Three different transport systems, Gbu, BetL, and OpuC, have been identified in L. monocytogenes which serve to scavenge the preferred compatible solutes. The general stress response regulator σ^B has been shown to play an important role in osmotic adaptation in L. monocytogenes, presumably by directing transcription from one or more …

Method For Mulching An Agricultural Soil Bed Using A Biodegradable Protein Material And A Mulched Agricultural Crop Growing Plot Produced Thereby, Yusuf Ali, Viswas Ghorpade, Robert Weber, Milford Hanna

Department of Food Science and Technology: Faculty Publications

A method is provided for mulching an agricultural Soil bed using a biodegradable protein mulch material. The method includes the preparation of a film forming Solution of a film forming protein material. The film forming protein Solution is then sprayed directly onto a Surface of an agricultural Soil bed. The solution dries to form a thin film of protein material on the Surface of the agricultural Soil bed. The protein material may comprise a plant protein, a milk protein, an animal protein, a whey protein, casein, an egg protein or gelatin. Following a harvest, the mulch material, which is biodegradable, …

Cookbook Roundup, Andrea Kempf

Library Papers and Presentations

The author does an extensive review of several Asian cookbooks.

Originally published in Persimmon: Asian Literature, Arts, and Culture. Volume IV, Issue III, Winter 2004 (online only). Submission is as appears in the Internet Archive, last preserved May 7, 2008.

Boucherie Et Hygiène À Paris Au Xviiie Siècle, Sydney Watts

History Faculty Publications

Au XVIII^e siècle, l'essor de la consommation de viande de boucherie rend problématique la présence des bouchers et de leur commerce au centre de Paris. Grâce à ses réseaux d'approvisionnement, la capitale est relativement riche en bœuf, veau et mouton frais (les produits premiers du commerce de boucherie), mais la préparation de la viande à l'intérieur de la ville pollue l'air et l'eau¹. Des chroniqueurs tels que Louis-Sébastien Mercier évoquent la pol lution provoquée par la présence des tueries qui génèrent des rivières de sang, des odeurs putrides, bref un spectacle et des sons barbares:

«Elles ne …