Nutrition Commons^™

4-H Fun With Foods - Lesson 4: Beverages, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen

All Current Publications

This publication is part of the 4-H Fun with Foods Guide, Lesson 4 provides tips and recipes for making beverages.

4-H Fun With Foods - Lesson 6: Cookies: Molded, Refrigerator & Rolled, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen

All Current Publications

This publication is part of the 4-H Fun with Foods Guide, Lesson 6 provides recipes and instructions for molded, refrigerator, and rolled cookies.

4-H Fun With Foods - Lesson 7: Sandwiches, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Ronda Olsen, Naomi Weeks, Debra Proctor

All Current Publications

This publication is part of the 4-H Fun with Foods Guide, Lesson 7 provides recipes and instructions for making a variety of sandwiches.

Dutch Oven Cooking, Susan Haws

All Current Publications

This is a how-to publication on dutch oven cooking details.

Conditions Associated With Clostridium Sporogenes Growth As A Surrogate For Clostridium Botulinum In Non-Thermally Processed Canned Butter, Reed H. Taylor

Theses and Dissertations

Shelf-stable canned butter is currently available in retail stores, and many home-preservationists promote home-canning of butter. Non-cultured butter is a low-acid canned food, which would presumably require thermal processing. The lack of a thermal process step in canned butter products raises questions of potential safety, because they are hermetically sealed and generally exhibit anaerobic growth conditions, which are optimal for Clostridium botulinum growth. Without thermal processing, low-acid canned foods (LACF) must have inhibitory factors present to prevent C. botulinum growth. Some potential intrinsic inhibitory factors, or "hurdles", within butter include: reduced water activity (aw), acidity (pH) in cultured products, elevated …

The Influence Of Persistent Pathogens On Circulating Levels Of Inflammatory Markers: A Cross-Sectional Analysis From The Multi-Ethnic Study Of Atherosclerosis, Aydin Nazmi, Ana V. Diez-Roux, Nancy S. Jenny, Michael Y. Tsai, Moyses Szklo, Allison E. Aiello

Food Science and Nutrition

Background: Systemic inflammation is linked to cardiovascular risk, but the influence of persistent pathogens, which are conventionally dichotomously categorized, on circulating levels of inflammatory markers is not clear. Antibody levels of pathogens have not been examined in relation to inflammation.
Methods: Using data from a subsample of the Multi-Ethnic Study of Atherosclerosis, we examined circulating levels of interleukin-6 (IL-6), C-reactive protein (CRP) and fibrinogen in relation to five common persistent pathogens: cytomegalovirus, herpes simplex virus-1, Hepatitis A virus, Helicobacter pylori and Chlamydia pneumoniae. We tested the hypothesis that the number of seropositive pathogens (based on conventional …

Accelerated Shelf Life Determination Of Antioxidant Stabilized High Oleic Sunflower And Canola Oils In Plastic Bottles, Christine Nicole Shearer

Theses and Dissertations

Vegetable oil is an important commodity; however, the majority of commercially available vegetable oils have a fairly short shelf life, which limits their usefulness for long term food storage, disaster relief, space travel, food aid programs, and military rations. Vegetable oils with high oleic acid and reduced linolenic acid contents, especially with added antioxidant combinations, were previously found to have significantly longer oil stability index (OSI) values than traditional vegetable oils. This study used accelerated shelf life testing to estimate the ambient shelf life of high oleic sunflower oil (HOSUN) and high oleic canola oil (HOCAN), each containing 1,000 ppm …

Cross-Sectional And Longitudinal Associations Of Neighborhood Characteristics With Inflammatory Markers: Findings From The Multi-Ethnic Study Of Atherosclerosis, Aydin Nazmi, Ana Diez Roux, Nalini Ranjit, Teresa E. Seeman, Nancy S. Jenny

Food Science and Nutrition

We investigated cross-sectional associations of neighborhood deprivation, problems, safety, and cohesion with circulating levels of fibrinogen, interleukin-6, and C-reactive protein (n=5370) and longitudinal associations with changes in IL-6 over a 3–4 year period (n=946). In cross-sectional analyses, higher levels of neighborhood deprivation and problems were associated with higher levels of all three inflammatory markers, whereas higher levels of safety were associated with lower levels. Fibrinogen remained associated with all neighborhood characteristics except cohesion and IL-6 remained associated with safety after adjustment for race and SES. In longitudinal analyses, higher levels of neighborhood deprivation and problems, and lower levels of safety …

Feasibility Of Re-Using Pete Soda Bottles To Exclude Oxygen During Storage Of Low Moisture Foods, Sarah Broderick, Michelle A. Lloyd, Lynn V. Ogden, Oscar A. Pike

Faculty Publications

Many consumers are beginning to store grain on their own creating a need for easy disinfestation methods that can be accomplished in the home. Oxygen deprivation has proven to be an effective method for grain disinfestation when kept below 1% for 12 days. Re-using PETE soda bottles is an easy way many consumers can store their grains. The purpose of this study was to determine if using oxygen absorber packets in used PETE soda bottles will keep the oxygen percent low enough to disinfest the grain stored in them. Experiments were carried out to determine how long oxygen absorber packets …

Can Grain Be Disinfested In 5-Gal Hdpe Buckets Containing Oxygen Absorber Packets?, Lynn V. Ogden, C. Griffin

Faculty Publications

Effective methods of grain disinfestation include freezing, the use of carbon dioxide gas, and the use of pesticides. Oxygen deprivation has also been shown to be an effective method of disinfestation when the oxygen content is held below 1% for at least 12 days (d). High Density Polyethylene (HDPE) 5 gallon (gal) buckets have become a popular and convenient storage container for dry foods such as wheat, rice and beans. Oxygen absorber packets are an effective way to remove the oxygen in high-barrier sealed containers to prolong the life of many of these foods. It is hypothesized that sealed HDPE …

The Prospects Of Using Athrospira Platensis As A Malnutrition Treatment In Kenya, Kari N. Harris

Independent Study Project (ISP) Collection

The purpose of this research was to explore the current efforts using spirulina as a malnutrition treatment in Kenya. There are currently five spirulina cultivation sites that growing spirulina, four of which are located in the Nyanza Province. Their production and scope of advocacy efforts are limited. Some of the cultivation sites have a better quality control measures and strategic plan in place for expanding cultivation. Significant efforts need to be made to improve the scope of production and create links with nutrition experts in other non-governmental organizations and at the national level.

A “Healthy Pizza Kitchen” Nutrition Education Program At A Children's Health Museum, Marjorie Freedman

Faculty Publications

For nutrition education to be successful in changing behavior, schools, families, and communities must participate in or provide a variety of diverse, creative, accessible, and culturally appropriate programs. One venue for provision of nutrition education is a health and science education center that has exhibits and special programs not found in an average school. Establishing relationships with these organizations could greatly enhance a school health curriculum.1 Although nutrition information, displays, and programming are often found in these centers, studies examining whether provision of nutrition education in these venues increases knowledge or changes behavior are lacking. The purpose of this study, …

Beta Galactosidose Activity Of Commercial Lactase Samples In Raw And Pasteurized Milk At Refrigerated Temperatures, Trenton W. Horner

Theses and Dissertations

Many consumers are unable to enjoy the benefits of milk, due to lactose-intolerance. Lactose-free milk is available, but at about 2 times the cost of regular milk or greater, it may be difficult for consumers to afford. The high cost of lactose-free milk is in part due to the added cost of the lactose hydrolysis process. Hydrolysis at refrigerated temperatures, possibly in the bulk tank or package, could increase the flexibility of the process, and potentially reduce the cost. A rapid β-galactosidase assay was used to determine the relative activity of commercially available lactase samples at different temperatures. Four enzymes …

Effects Of Duration Of Proton Pump Inhibitor (Ppi) Therapy On Markers Of Bone Health In Men And Postmenopausal Women, Zarina Maria Pabin

Theses and Dissertations

This observational study compared bone health biomarkers, bone mineral density (BMD),dietary habits, and physical activity levels of men (n=31) and non-estrogen supplementing postmenopausal women (n=23) divided according to duration of proton pump inhibitor (PPI) therapy; more than 5 years (n=16), less than 5 years (n=15), and no PPI therapy (n=23). The shortest duration of PPI therapy was 2 months and the longest duration of PPI therapy was 25 years with a mean duration of 7.5 years. No significant differences were found between measures of spine BMD, urinary deoxypyridinoline (bone resorption), urinary calcium and magnesium, serum osteocalcin (bone formation), serum parathyroid …

Change In Eating Competence In College Students Enrolled In Basic Nutrition Courses, Katrina J. Larsen

Theses and Dissertations

Objective: Determine change in eating competence (EC) and factors related to EC in students enrolled in basic nutrition courses at a major private university. Design: Eating competence was measured by administering the ecSatter Inventory (ecSI) both before and after class intervention. Additional data on eating disorder prevalence, food security, and general demographics were also collected in the same structured survey. Significance identified with p value <0.01. Setting/Participants: This survey was administered to 566 students enrolled in basic nutrition courses at a major private university in the western United States. Analysis: ANOVA was used to determine relationships between ecSI end scores and participant characteristics. ANCOVA was used to determine relationships between change in ecSI scores over time and participant characteristics. Results: Enrollment in NDFS 100 is associated with an overall increase in eating competence (EC). However, students with current eating disorders had a significant decrease in EC during enrollment. Current or past eating disorders and low or very low Food Security Status were associated with lack of EC. Females and younger participants were not eating competent at the course end. Enrollment in NDFS 201 was not associated with significant change in EC. Conclusions: Basic nutrition instruction improves EC among students without eating disorders. Low food security status and presence of an eating disorder may be a barrier to improving EC.

Development And Use Of A Physiologically Based Mathematical Model Describing The Relationships And Contributions Of Macronutrients To Weight And Body Composition Changes, Saori Sakita

Theses and Dissertations

The effect of the dietary macronutrient composition on weight loss has been a controversial issue for decades. During that time, a high-protein, high-fat, and low-carbohydrate diet has been one of the more popular weight loss diets with the public. We hypothesized that a computer simulation model using STELLA software could help to better understanding the effect of the dietary macronutrient composition on weight loss. We calculated daily total oxidation instead of total energy expenditure as others have done based on the facts that carbohydrate, fat, and protein intake influence carbohydrate, fat, and protein oxidation. In order to create a simple …

Chemopreventive Effects Of Dietary Selenium And Soy Isoflavones In A Mouse Model Of Prostate Cancer, Trevor Elisha Quiner

Theses and Dissertations

Prostate cancer is the most commonly diagnosed non-skin cancer in men and the second leading cause of cancer death in the United States. Prostate cancer, like many cancers, is a disease that generally requires a long period of time to develop and grow before it becomes detectable. This long period of latency makes prostate cancer a candidate for dietary chemoprevention. Soy and selenium (Se), are associated with a decreased risk of prostate cancer. We previously showed that high dietary intake of selenium (Se) and soy isoflavones decreased the expression of the androgen receptor (AR) and AR-regulated genes in the prostates …

Probiotic Therapy - Recruiting Old Friends To Fight New Foes, Roy D. Sleator

Department of Biological Sciences Publications

Against a backdrop of increasing antibiotic resistance, and the emergence of new and evolving pathogens, clinicians are increasingly forced to consider alternative therapies - probiotics are one such alternative.

Empirical Study Of Carbon Dioxide Released To The Atmosphere During Commercial Red Grape Fermentation, Steven D. Colome, David M. Goldfarb, Marci Norkin, Geraldine S. P. Ritchie

Food Science and Nutrition

Carbon dioxide (CO2) is a pollutant (greenhouse gas) that is emitted during winemaking but not currently regulated by the Environmental Protection Agency. While winery CO2 emissions have been modeled, they have never been measured continuously or confirmed during a commercial fermentation. As international interest increases in greenhouse gases, it is important to know the amount of CO2 release and the determining factors; yeast strain, temperature, and dissolved CO2 are potentially important parameters. The study was designed to quantify emissions and test a theoretical model for atmospheric release of CO2 during alcoholic fermentation in a commercial winery. Gas release was channeled …

Quantifying Dissolved Carbon Dioxide Concentrations In Fermenting Red Musts, David M. Goldfarb, Steven D. Colome, Marci Norkin, Geraldine S. P. Ritchie

Food Science and Nutrition

The concentration of dissolved carbon dioxide (DCOn₂) is recognized as being high during alcoholic fermentation, but there is little data to indicate the actual concentrations and how they vary with extent of the fermentation or winemaking operations. The presence of the inert gas is important in protecting the juice or must from oxidation. In addition, carbon dioxide (COn₂) is a recognized greenhouse gas, and the contribution of fermenting juice and musts to atmospheric COn₂ cannot be put in perspective or modeled unless one has a better idea of DCOn₂ and whether supersaturation is occurring …

Effect Of Bentonite Additions Prior To Fermentation On Protein Stability In Edna Valley Sauvignon Blanc, Tymari Lore, Matthew Brain, Geraldine S. P. Ritchie

Food Science and Nutrition

Sauvignon blanc often requires large amounts of bentonite in order to remove haze proteins and make the wine heat stable. However, large bentonite additions can affect the sensory perception of the wine. We studied the effect of adding small amounts of bentonite before fermentation on the subsequent amount required after fermentation to heat stabilize the wine. Protein stability was evaluated in two lots of Sauvignon blanc juice from two blocks of the same Edna Valley vineyard. Bentonite (Volclay KWK, American Colloid Co.), 4.6 g suspended in 200 mL water, was added to 19 L of juice prior to fermentation. The …

Contributing Factors To Excess Weight Gain During Pregnancy Among Low Income Women In Utah, Tianna Noelle Watson

Theses and Dissertations

Objective: To evaluate factors influencing excessive weight gain during pregnancy and changes in eating patterns from the pre-pregnancy period among low-income women (<185% poverty level). Design, Setting, & Participants: Low-income women who were at least 7-months pregnant and gained excess weight (n= 14) or normal weight (n=15) were interviewed. Questions pertained to previous nutritional knowledge, eating patterns, and sources for obtaining nutrition information.
Outcome Measures and Analysis: Transcripts were coded independently by two researchers, with any differences reconciled. Common themes were discussed and tallied to determine the most commonly re-occurring topics reported in the interviews.
Results: Most of the excess weight gainers …

Effect Of Upward Feedback On The Gap Between Manager And Subordinate Perception Of Manager Behavior, Jessica Beesley Zetterquist

Theses and Dissertations

Objective: To assess the effect of upward feedback on the perception gap of manager-rated and subordinate-rated managerial behavior scores using the Multifactor Leadership Questionnaire (MLQ).

Design: Phase I questionnaires assessed the use of upward (subordinate to manager) feedback and were used to form Feedback and Comparison groups. Phase II questionnaires included feedback, attitudinal, and demographic questions and the MLQ. MLQ scores were compared between the two groups.

Subjects/setting: Directors of Food and Nutrition Services and Clinical Nutrition Managers and their respective subordinates in a hospital setting.

Statistical analyses performed: General Linear Model (using SAS Version 9.2, Cary, NC) was used …

Effects Of Dietary Fat On Resistant Starch Fermentation In Mice, Diana Badkoobeh

Honors Capstones

No abstract provided.

Effects Of Dietary Fat On Resistant Starch Fermentation In Mice, Diana Badkoobeh

Honors Capstones

No abstract provided.

Changes In Microbiological, Physicochemical, Biochemical And Therapeutical Characteristics Of Yoghurt Upon The Addition Of Selected Medicinal Herbs., Afsaneh Najarian

Student Works (2010-2019)

The effects of herbs on the changes in probiotic growth and metabolism in yoghurt during storage were studied. Angelica sinensis, Codonopsis pilosula, Illicium verum, Lycium barbarum, Momorsdica grosvenori and Psidium gujava water-extracts were co-incubated with pasteurized full cream milk containing Lactobacillus acidophilus, Bifidobacterium, Streptococcus thermophilus and L.casei as starter culture. The addition of herbal water extracts stimulated Lactobacillus sp. growth in P. guajava–yoghurt (126.3±26.3 × 106 CFUml-1) only on day 0 and in L. barbarum–yoghurt from 0 to 3 days (109.3±21.5 to 112.7±28.8×106 CFUml-1 respectively) of refrigerated storage. The growth of S. thermophilus were recorded higher than plain yoghurt for …

Impact Of After-School Nutrition Workshops In A Public Library Setting, Marjorie Freedman, Audrey Nickell

Faculty Publications

Objective: To determine if after-school nutrition workshops conducted in public libraries were related to lasting changes in food choice.Methods: “Snack Smart” workshops, based on Social Cognitive Theory, were conducted in 8 branch libraries (49 ethnically diverse children, ages 9 to 14) to assess changes in consumption of targeted food items by pretest, posttest, and follow-up food frequency questionnaires. Results were analyzed using the Friedman test for repeated measures and Wilcoxon signed rank test.Results: Intake of milk, vegetables, and water significantly increased at 3-week posttest (P < .05), but only water intake showed a significant change from pretest to follow-up 3 months later.Conclusions and Implications: This low-intensity program did not produce lasting behavior change, as measured by changes in food frequency at 3 months post- intervention. The study supports the need to critically evaluate out-of-school nutrition programs for lasting impact.

4-H Fun With Foods, Level 1 -Complete Book, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen

All Current Publications

This publication is a complete guide to the basics of Level 1 cooking, includes recipes, instructions, and food safety tips.

Diabetes Facts, Carolyn Washburn

All Current Publications

This publication outlines the different types of diabetes and the complications that can occur with each one.

The History Of Canned Food, Lisa Couture

Academic Symposium of Undergraduate Scholarship

No abstract provided.