Nutrition Commons^™

Influence Of Temperature And Rate Of Heat Penetration On Some Factors In Charcoal Broiled Porterhouse Steak And Ground Beef, Geraldine Irvine

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Charcoal broiling is becoming an increasingly popular method for cooking meat. Little scientific work has been done in this area. Information presently available on charcoal broiling consists of broad generalizations which have developed from trial and error testing. With the current interest in charcoal broiling, there is a need for more factual, scientific information as to the proper procedure.

Cooking method affects palatability and nutritive value of meat. Chemical and physical changes occur during the cooking process and the reactions which take place are not fully known or understood. Each cooking method has a specific effect upon meat due to …

A Study Of The Use Of The Hydrogen Peroxide-Catalase Treatment Of Milk In The Manufacture Of A Reduced Fat, Cheddar-Like Cheese, Lamar John Johnson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nutritionists, the medical profession, and the public in general have become increasingly interested in low fat food products. Cheddar cheese, as it is now made, has a high caloric value and therefore may be discriminated against in some diets. The production of a reduced fat cheddar-like cheese would be of importance to the cheese industry by providing a reduced fat, high protein product.

The chemical nature of the casein furnishes the foundation for the body and texture in cheese. The body and texture of typical cheddar cheese is influenced principally by its fat and moisture content.

The use of hydrogen …

Essential Amino Acid Composition Of A Balanced Chick Diet, Donald Christensen Dobson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The scientific balancing of diets has resulted in a series of studies to determine a standard for amino acid adequacy of a chick ration. These studies have shown that some amino acids are required in a chick diet more than others; they are termed "essential amino acids". Proteins used in formulating rations vary widely in essential amino acid content. Because of this variation, it can no longer be said that a diet with so much protein (N x 6.25) is adequate to meet the chick's need for optimum performance. Many papers have been published showing the results of experiments for …

Studies On Venison Quality: Flavor Studies; Effect Of Methods Of Thawing, Kind And Level Of Fat, And Degree Of Doneness, Grace J. Smith

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Venison represents an important resource in this area. The average number of deer killed in Utah during hunting season of the ten-year period, 1940 to 1950, was over 50,000 animals annually according to the Utah State Fish and Game Department. For the period from 1950 to 1960 this figure has increased to over 100,000 animals. In terms of dressed weight, 100,000 animals would yield an estimated 8,000,000 pounds of meat. Neighboring states also produce large numbers of deer. This pictures venison not only as an important resource but as one rapidly increasing in importance.

Before the recent advent of locker …

The Influence Of Nitrogen And Phosphorus Supplements On The Composition Of The Ruminal Ingesta Of Sheep Grazing Desert Range Forage, James G. Morris

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Approximately 46 million acres or 88 per cent of the land area of the state of Utah has been classified by Reuss and Blanch (1951) as "range land open for grazing." Although some of this area cannot be grazed because of inaccessibility, lack of water, poison plants, and similar factors, it is estimated that some 40 million acres or 78 per cent of the total land area is available for grazing. Most of this grazing land is federally owned (73 per cent), while only 22 per cent is privately held, and 5 per cent is state owned.

The Effect Of Feeding Various Levels Of Fluoride To Dairy Cattle On Their Pepsin Activity, Hassan Sabeti-Rahmati

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

In certain industrial areas fluorides are present in various amounts in the atmosphere. These fluorides are liberated by industrial processes at high temperature in treatment of materials containing fluoride, either as a natural impurity, or as added material for technical purposes. Equipment and procedures have been installed in many plants to reduce the output of fluorides significantly, yet forage and hay grown near the plants may contain elevated amounts of fluorides. The feeding of such material to young livestock for many months may cause fluorosis or chronic fluoride poisoning. Some springs contain a high concentration of fluorides and the continuous …

Breakfast Habits Of Some Utah School Children, Marlene M. Stegelmeier

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

During the last 10 years, much emphasis has been placed on the importance of breakfast for people of all ages. Nutritionists have pointed out that persons who eat a hearty breakfast show fewer signs of mid-morning fatigue, have or develop better work habits, and do not get as hungry as those who eat little or no breakfast.

Many people do not realize the importance of starting the day with a good breakfast. The 12 to 13 hour fast which the body undergoes from the evening meal until breakfast time requires the consumption of an adequate breakfast. Many poor breakfasts may …

Effects On Urinary Metabolites Of Rats Fed Various Edible Fats, Cleve R. Winkel

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

For many years, substitutes for butterfat have been the subject of much controversy. Their acceptance as being nutritionally equal to butterfat has often been question. The importance of this problem lies primarily in its economic and nutritional significance.

A recent study of public attitudes toward dairy products conducted by Alfred Politz Research, Inc. for the American Dairy Association, shows that 48.4 per cent of the population believed that butter is a more nutritions food than oleomargarine. Only 6 per cent thought that oleomargarine is more nutritious while 27.2 per cent believed they are about the same. The remainder, 18.4 per …

A Chromatographic Study Of The Lower Fatty Acids Of Swiss Cheese As A Measure Of Quality, Dee R. Morgan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Importance of project:

A sweet hazelnut flavor, a pliant texture, and large, evenly distributed "eyes" characterize high quality Swiss of Emmenthaler cheese. The typical sweet flavor is chiefly due to bacteria which produce propionic acid, acetic acid, and carbon dioxide. The eyes are formed from the gas, mainly carbon dioxide, produced by these and other bacteria.

Krett and Stine (20) have found that the lower fatty acid content of a Swiss cheese generally indicates its quality.

A study of factors which may influence the amount and ratios of the volatile acids should be helpful in determining manufacturing and curing procedures …

The Influence Of Amounts Of Propionibacterium Shermanii On Eye Formation And Flavor Of Swiss Cheese, Dan G. Turner

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Swiss cheese has been rightly called "king of the cheeses." It has been prized the world over for its stately appearance and sweet "hazelnut" flavor. In grading Swiss cheese, these two things,appearance and flavor, are important considerations in determining the cheese score. Appearance is judges according to the number, type, and size of eyes present in the cheese, with color and body and texture also considered. Flavor is judges according to the degree of sweetness and the amount and kinds of off flavors present.

In the past, there has been considerable variation in the quality of the Swiss cheese produces. …

A Dietetic Analysis Of The Nursery School Diets At The Utah State Agricultural College, Eleonora Jennie Tasso

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The establishment of the nursery school at the Utah State Agricultural College opened a means of approach to the infant and child nutrition problem from two angles:

First - as a highly effective agency for the direct improvement of the nutrition of the children under its charge; Second - as an opportunity for research into problems of child nutrition.

Loss Of Minerals In Cooking Vegetables, Sadie O. Morris

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

It has long been recognized that vegetables contain certain necessary substances which are essential to the human diet. Considerable attention has been given the different foods as to their economic value to human nutrition, however the information concerning the preparation of foods as to their nutritive losses is as yet inadequate. Considerable research work has been done in certain directions and some valuable data accumulated as to the economic losses contained in the waste or discarded portions of the food material. Several investigators have rather accurately determined not only the economic, but also the nutritive losses, especially those which occur …