Nutrition Commons^™

Variations In The Coagulation Properties Of Milk From Individual Cows, Leslie M. Okigbo

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Milk samples from fifty individual Holstein cows at the Utah State University Dairy Farm were tested monthly for 10 months for total protein, casein, fat, somatic cells and pH. A new instrument (Foss Formagraph) was used to measure the coagulation properties of the samples. Simulated cheese making procedures were utilized to measure recovery of fat and protein. All the data were statistically analyzed in relation to individual animals, stage of lactation, number of lactation and milk yield.

Significant variations in clotting time and curd firmness were observed in relation to period of lactation, season, individual cow difference, and milk pH. …

An Investigation Of The Rework Defect In Process Cheese, Patricia Ramirez Baca

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of time that processed cheese was held ex- posed to heat alone or with agitation, the level of rework cheese, and the type and level of emulsifying salt were evaluated by determining finess of emulsion based on scanning electron microscopy measurements, meltability, and rheological measurements using a Universal Testing Machine.

Process cheese held in the cooker at 82°C for up to 4o minutes became less meltable and more firm and the emulsion became finer while that held at 82°C outside of the cooker without agitation was only slightly affected. Loss of meltability and increased firmness associated with pro-longed …

Effect Of Atmospheric Oxidation On Bioavailability Of Meat Iron And Liver Weights In Rats, Kathleen M. Cardon

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Iron bioavailability of diets containing oxidized turkey and oxidized beef meat was investigated in two experiments. In both studies male, weanling rats were made anemic by consumption of a low iron diet and bleeding. The experimental diets were prepared so that meat was the only source of iron. Hemoglobin regeneration served as the basis for measuring iron utilization. In experiment 1, lyophilized, uncooked turkey meat was allowed to oxidize at 20-22°C for 0, 48, 96, 144, 216, or 264 hours and then fed to the rats. The length of oxidation time of the turkey meat did not significantly affect the …

Bovine Muscle Cathepsin D: Purification And Proteolytic Activity On Muscle Proteins, Paul Hwaleun Fan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

An affinity column for cathepsin D was prepared making use of the strong affinity of pepstatin for cathepsin D. Pepstatin is an N-acylated pentapeptide from Actinomycetes with the following structure: isovaleryl-L-valyl-L-valyl-4-amino-3-hydroxy-6-methylheptanoyl-L-alanyl-4-amino-3-hydroxy- 6-methyl heptanoic acid. A relatively rapid and efficient method for cathepsin D purification has been developed; Steps include homogenization, ammonium sulfate fractionation, and chromatography on pepstatin-Sepharose column. The final preparation has a specific activity of 38 units/mg. and shows a single protein band on polyacrylamide gel electrophoresis in sodium dodecyl sulfate corresponding to a subunit molecular weight of 42,000. Polyacrylamide gel electrophoresis studies did not reveal any impurities. The …

Educating The Dietitian On Nutritional Counseling Principles In Diabetes Mellitus And Their Application For Adolescents With Insulin-Dependent Diabetes: Use Of A Learning Package, Eileen R. Deleeuw

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to develop and test a Learning Package on nutritional counseling principles in diabetes mellitus with specific application for adolescents with insulin-dependent diabetes. The Learning Package was designed to be used as continuing education material for the clinical dietitian. It consisted of two audio tapes, 2 1/2 hours in length, recorded by the author and an accompanying handbook or resourcebook. The resourcebook materials were designed to give further details, provide resources and materials for future reference, visually reinforce the audio presentation, summarize information given in the presentation, and give a bibliography of the references cited. …

The Effects Of Myoglobin, Nitrosylmyoglobin, And Free Iron On The Growth Of Clostridium Botulinum In Cured Meat, Susan K. Fortier Collinge

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Although nitrite is a known inhibitor of Clostridium botulinum in cured meats, the mechanism of inhibition is not understood. The observation has been made that iron is required for growth of C. botulinum and that the role of nitrite may be to alter the pathway of iron uptake by these organisms. Since the color change in cured meats is due to the binding of nitrite to the heme group of meat pigments, it was hypothesized that nitrite may also be tying up an essential iron source, heme. This experiment was an investigation of the possibility that myoglobin added to a …

Factors Affecting The Measurement Of Undenatured Whey Protein Nitrogen In Dried Whey By A Modified Harland-Ashworth Test, Reyad M. Aboumahmoud

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Harland-Ashworth test for measuring undenatured whey protein nitrogen in nonfat dry milk was modified to measure undenatured whey protein nitrogen in dried whey. The new test was designed to measure absorbance in Harland-Ashworth filtrates at 280 nm to eliminate difficulties associated with turbidimetric measurements. One gram dried whey was reconstituted in 25 ml pH 6.7 phosphate buffer (.1M) in a 25 x 150 mm test tube. Ten grams sodium chloride were added. The test tubes were incubated for 30 min in a water bath at 37C and shaken 8-10 times in the first 15 min. The tubes were removed …

Comparison Of Skim Milk Starter, Whey Base Starter And A Direct Set Method On The Yield, Quality And Economics Of Cottage Cheese Production, Wayne G. Geilman

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three different methods of acidifying skim milk(milk starter, whey base starter and direct acid set) for making cottage cheese were evaluated for their effect on yield, quality and acidification cost. Cultured cottage cheese was produced with milk starter and pH controlled whey-base starter by the short set method. Five percent milk starter and 2.4% whey base starter were approximately equivalent in activity and gave average setting times of 234 to 255 minutes. Direct acid set cottage cheese was made by the Vitex/American method. The setting time required for direct acid set cottage cheese was 158 minutes. Yields of cottage cheese …

Vitamin A And Vitamin E Status Of Persons On Hemodialysis, Kathleen S. Johnson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The study was designed to assess the vitamin A and vitamin E status of persons receiving maintenance hemodialysis. Blood samples from thirty persons receiving hemodialysis, as well as age and sex-matched controls, were analyzed for vitamin A, vitamin E, and carotene using a spectrofluorometric assay for vitamins A and E, and a spectrophotometric assay for carotene. Dietary intakes of vitamins A and E were estimated via verbal questioning. Samples of dialysate were also studied. Results of the investigation showed significantly elevated vitamin A, normal vitamin E, and decreased carotene levels in persons with renal failure receiving maintenance hemodialysis, when compared …

The Effect Of Parent Involvement In A Nutrition Education Program For Primary Grade Pupils, Barbara A. Kirks

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three schools were matched for socioeconomic data, location, and quality. Students in kindergarten through grade three in two schools received nutrition education; the third school was the control. Of the two treatment schools, one was randomly assigned to receive parent as well as student education in nutrition. Three-hundred and seventy cognitive scores, 168 affective scores, and 100 plate-waste analyses were collected in both pretest and posttest phases. At the end of the four-month treatment period, 24-hour food frequency recalls were collected for 151 children.

Students at the school where both parents and their children were involved had higher dietary quality …

Evaluation Of A Wescor Dew Point Microvoltmeter Model Hr 33t For Measuring Water Activity In Foods, Ranga N. Kidambi

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Wescor Dew Point Microvoltmeter, Model HR 33T, together with a Wescor C-52 sample chamber, was used to measure water activities between a_w 1.0 and a_w 0.60. Because of temperature gradient problems, the sample chamber was mounted in a styrofoam insulation box constructed so that the chamber could be opened and the sample replaced while it remained inside the closed insulation box. The standard psychrometric procedure was used for samples with a_w between 1 and 0.94. A modified procedure was used for samples dryer than a_w 0.94. The sample chamber was first loaded with water, and …

The Effect Of Informed Consent Procedures On Sensory Panel Studies, Roxanne E. Smith

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Through telephone conversations with directors of 25 randomly selected sensory panels, it was established that the informed consent procedures of no-risk sensory panels vary greatly. The concern about biases of panelists' judgements, resulting from information given as part of the informed consent procedures, has been given as the reason for modifying or ignoring federally defined informed consent procedures. A series of three in-house and two separate consumer sensory panels were designed to test whether the ratings of altered flavor, altered viscosity, and unaltered milk could be affected by informed consent form usage. Two separate test situations included informed consent forms …

Accumulation Of Formaldehyde And Its Relation To Postmortem Aging Of Non-Gadoid Fish Species, Mohamad A. Al-Kanhal

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three non-gadoid fish species, trout (Cynoscion regalis), English sole (Paraophyrys vetulus) and Pacific red snapper (Scomber japonicus) have been tested for the recovery of trimethylamine oxide (TMAO), trimethylamine (TMA), dimethylamine (DMA), and formaldehyde (FA) during postmortem storage at 4°C and -5°C. TMAO, TMA, and DMA content was determined by measuring them as the salt derivative of picric acid. FA was determined by using the 3-Methyl-2-Benzothiazolinone hydrazone test.

In muscle tissue of red snapper and English sole, it was clear that initially TMAO decreased during storage at 4°C, while the amounts of TMA, DMA, and …

Variations In Volatiles From Lamb Adipose Tissue, Yn-Mei Chen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Lamb adipose tissue, representing 4 breeds, 3 sex-types and 3 weight categories, were studied to measure the variation in the flavor profile between individual animals, based on breed, sex- type and carcass weight. The flavor concentrates were prepared by steam distillation, ether extraction and fractionation. Pooled samples were prepared in the same way to measure any variations due to methodology.

Gas chromatographic separation and statistical analysis, based on analysis of variance, indicated that 21 peaks out of 124 peaks showed significant differences (at 5% level or 1% level). Among these 21 peaks, 5 were affected by breed, 4 by sex-type, …

A Growth Study On Children/Adolescents With Insulin Dependent Diabetes Mellitus, Noreen Brown Schvaneveldt

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to investigate the growth of children/adolescents ages 8 through 15 with insulin dependent diabetes mellitus attending Camp UTADA in 1977 and/or 1978 and/or 1979. Measurements included were height, weight, triceps skinfold, mid-arm circumference and mid-arm muscle circumference. Measurements were compared with those of a nor~al, nondiabetic population. Total glycosylated hemoglobin (HbAl), duration of the disease and age at onset of the disease were also investigated for an effect on growth.

The majority of the male subjects were less than the 50th percentile for height and weight. Females were equally distributed above and below the …

The Effects Of Dietary Calcium And/Or Iron Deficiency Upon Murine Intestinal Calcium Binding Protein Activity And Calcium Absorption, Catherine M. Mcdonald

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Iron deficiency has been shown to impair calcium absorption, leading to decreased bone mass. Vitamin D3-dependent calcium binding protein (CaBP) has been demonstrated to be necessary for the active transport of calcium in the intestine of numerous species. Iron deficiency might affect the activity of the calcium binding protein.

Four experimental diets were formulated as follows: Diet 1, iron adequate, calcium adequate; Diet 2, iron deficient, calcium adequate; Diet 3, iron adequate, calcium deficient; Diet 4, iron deficient, calcium deficient. Weanling, female rats were separated into 4 groups of 48 animals each and fed the respective diet for a period …

Optimum Enzyme Treatment For Liberation And Assay Of Pantothenic Acid In Blood, Jan Pearson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A great deal of variability has been evident in reported pantothenic acid blood values. The purpose of the study was to establish optimum enzyme treatment for liberation and assay of pantothenic acid in blood and sera.

There were eight major findings. First, it was found that there was an active pantetheinase in sera, negating the need for hog kidney peptidase or pigeon liver enzyme in whole blood. The second finding (related to the first) indicated that there was significant autolysis of the peptidase bond between the pantothenic acid and cysteamine moieties of coenzyme A in whole blood. The third finding …

A Nutrition Education Component For High School Health Curriculums, Mary Jane German

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Adolescents, who have been shown to be at nutritional risk, and having poor nutritional knowledge and sporadic eating habits, are in need of comprehensive, sequential nutrition education. The purpose of this study was to develop, implement, and evaluate a nutrition education unit for inclusion in the health education curriculum of secondary schools. The two-week unit which included nutrient density concepts was evaluated in two high schools in Utah.

Data from a mail survey of health educators (n=74) revealed their need for nutrition training and resources, and guidance for integrating nutrition into health classes. High school health teachers were provided with …

Energetics Of Home Dehydration; The Effect On Product Cost And Quality, Crystal Ann Willis

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was two-fold: (1) to compare different home dehydrators and determine if the operation and design of the home dehydrators affected the color, cost, nutrient content, acceptability or flavor of the resulting products and (2) to determine the effect of physical parameters on product color, nutrient content, acceptability and flavor. The physical parameters that were measured during the dehydration process were temperature, relative humidity, and mass flow rate of air. Two products, Daucus carota var sativa (carrot) and juice of Lycopersicon sp. (tomato), were dried in each of six dehydrators (treatments). A sensory panel was used …

Pantothenic Acid Status In An Elderly Population, Nedra K. Christensen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

There has been insufficient data available for suggesting a recommended dietary allowance for pantothenic acid in the elderly population. The purpose of this study was to determine the average dietary intake of pantothenic acid and correlate it with urinary excretions and the blood levels of this vitamin to assess the pantothenic acid status of the elderly population.

A seven day diet record was obtained from 65 non-institutionalized and 26 institutionalized persons over 65 years of age assessed to be free of chronic diseases. A 24 hour urine specimen and a fasting blood sample was obtained from each study participant. An …

Microstructure And Rheology Of Process Cheese, Abdelaziz Hassan Rayan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Four batches of pasteurized process cheese were prepared from the same Cheddar cheese by cooking to 82C in the presence of sodium citrate, disodium phosphate, tetrasodium pyrophosphate or sodium aluminum phosphate. Each batch contained the same moisture (40.6%) and emulsifying salt concentration (2.5%). The process cheese was sampled for microstructural and rheological examination after 0, 5, 10, 20 and 40 min in the cooker at 82C.

Even though each emulsifying salt affected the physical properties of the process cheese differently, the cheese generally became firmer, stiffer, more elastic and less meltable as cooking time increased from 0 to 40 min. …

The Effects Of Added Dietary Fat On Turkey Carcass Composition, Steven Ray Jensen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The turkey industry is concerned with the effects of added dietary fat on turkey carcass composition. Rations were formulated containing different levels of added dietary fat, both with and without an adjustment in dietary protein level. Orlopp 91 tom turkeys were fed diets containing 2 percent added fat (control), 4 percent added fat (energy/protein ratio constant with the control), 6 percent added fat (energy/protein ratio constant with the control), and a diet containing 6 percent added fat with a higher energy/protein ratio than the control.

Data collected in the study showed that the percent fat in the dry matter of …

Estimation Of The Pantothenic Acid Content Of Foods Using A Microbiological Assay And A Radioimmunoassay, Joan Howe Walsh

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Seventy-five processed and prepared foods commonly consumed in the United States were analyzed for pantothenic acid. The foods were analyzed using the traditional microbiological assay for the vitamin and using a new radioimmunoassay (RIA).

The preparation of food sample extracts for both assays was modified. After the food samples underwent enzyme hydrolysis, the food-enzyme mixture was dialyzed to obtain a clear extract for use in the assays. Previously, the food-enzyme mixture was poured through filter paper for clarification.

A very high correlation (r²= .937) between the results from the RIA and the microbiological assay was found. There was …

An Evaluation Of Heat Treatment And Ultrafiltration Of Skim Milk For Increasing Cottage Cheese Yields, Rajagopalan Narasimhan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The study involves two different approaches to increasing cottage cheese yields by the inclusion of whey proteins in the curd. They were the use of high heat treated skim milk and ultrafiltered skim milk retentates for cottage cheese making. Increasing the pasteurization temperature of skim milk from 61.8 to 79.4 C for 30 minutes resulted in 15.6% increase in cultured cottage cheese yields. However, the high heat cheese exhibited variable quality and was generally inferior to the control. Cheese making from high heat skim milk was done by cutting at the A.C. end point and using 30 ml of rennet …

Enlightening Consumer Nutrition Decisions: Comparison Of A Graphical Nutrient Density Labeling Format With The Current Food Labeling System, Kristy Gregerson Mohr

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Providing consumers with usable nutrition information requires an effective labeling format. The objective of this study, which was conducted in a supermarket setting, was to determine whether consumers could, without previous instruction, make equally effective nutrition decisions using a graphic format based on nutrient density as when using the current labeling format. For comparison with other studies, a demographic, nutrition knowledge and nutrition labeling data base was collected. The questionnaire completed by each participating consumer included items regarding demographic data and shopping preferences, and questions evaluating nutrition knowledge for comparison as a data base with other studies. It also appraised …

Nutrient Intakes Of An Elderly Nursing Home Population, Gaynell Hutson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A dietary nutrient intake study of ninety-five residents of a nursing home in a rural community was conducted. Nutrient intakes were determined for seven consecutive days using the method of weighing food served and weighing food left by subjects. Patients on regular, diabetic, soft and sodium restricted diets were included in the study. Snacks consumed between meals and vitamin and mineral supplements were included in the nutrient intakes.

Height, weight, body mass index, tricept skinfold measurement and serum blood laboratory data were obtained for each subject. Activity levels were also determined.

Results showed the mean caloric intake of the men …

Production Of Quick-Cooking Beans (Phaseolus Vulgaris L.): Investigations On Antinutrients And Quality, Vishalakshi G. Iyer

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Three bean varieties, namely, great northern, kidney, and pinto (Phaseolus vulgaris L.), were subjected to several physico-chemical treatments to reduce their cooking time. Soaking in a combination of salt solutions (sodium chloride, 2.5 percent+ sodium bicarbonate, 1.5 percent+ sodium tripolyphosphate, 1.0 percent + sodium carbonate, 0.5 percent) resulted in 80-85 percent reduction in cooking time. Irradiation (Γ-rays) at 500 Krads of soaked and dehydrated beans caused nearly 50 percent reduction in cooking time. High temperatures (37 and 45°C) and pH (9.0) caused greater water imbibation and total solids loss than room temperature (22°C) and pH 7.0. Organoleptic evaluation of beans …

Investigations On Improvement Of Acceptability And Evaluation Of The Nutritive Value Of Processed Cabbage And Its Effects On The Tumorigenicity In Mice, Chareonsri Srisangnam

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The objectives of this investigation have been to study the acceptability and nutritive value of processed cabbage and to elucidate the effects of chronic administration of cabbage on the activity of a colon tumorigen, 1,2-dimethylhydrazine (DMH). The organoleptic unacceptability of cabbage in spite of its high nutritional and economic values governed the choice of this cruciferous vegetable for this work.

Cabbage samples were blanched with steam, chemical solutions, and microwaves. Microwave blanching led to a "burnt spot" effect and to a relatively greater loss in weight of the vegetable. Blanching in solution involved boiling of cabbage with a chemical solution …

Cheese Flavor Development In Ultrafiltered Whole Milk Concentrates, David Long-Ying Hwang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The development of cheese flavor in ultrafiltered whole milk retentates was investigated. Acidified (pH 5.7) pasteurized whole milk was concentrated to 21% fat, 17% protein and 41% total solids, and then divided into six lots. Each lot was subdivided into three groups of two samples each. Each group was inoculated with one of three lactic cultures -- Streptococcus lactis C₆ , commercial mixed concentrated Marschall's MD294S or CCI299S. One sample in each group was treated with rennet and the other sample left rennet free. All samples were incubated at 30 C until the pH reached 5.2-5.1. Each of the …

Incorporating The Index Of Nutritional Quality In The Nutrition Education Of Wic Recipients, Mary J. Roth

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to develop and evaluate nutrition educational lessons and instructional materials based on the Index of Nutritional Quality (INQ). INQ is a graphic, nutrient density concept. The lessons and instructional materials were used in the nutrition education of pregnant women in the WIC Program. Six nutrition lessons were written utilizing the INQ concept. Lesson one emphasized the importance of the WIC supplemental foods and the recommended number of servings from the basic four food groups during pregnancy. Lessons two through six concerned the importance of the following nutrients during pregnancy: calcium, protein, iron, vitamin A …