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Articles 1 - 9 of 9
Full-Text Articles in Nutrition
Effect Of Delayed Wrapping And Wrapping Source On Intake And Digestibility Of Alfalfa Silage In Gestating Sheep, Valens Niyigena
Effect Of Delayed Wrapping And Wrapping Source On Intake And Digestibility Of Alfalfa Silage In Gestating Sheep, Valens Niyigena
Graduate Theses and Dissertations
Baling silage with oxygen can result in dry matter deterioration and reduce silage intake by animals. This study was conducted to investigate the effects of two different wrapping sources and time intervals between baling and wrapping on intake and digestibility of alfalfa silage. The second objective was to assess the correlation of alfalfa silage fermentation parameters with intake and digestibility parameters in gestating sheep. Alfalfa silage was baled in large round bales then wrapped with plastic either with (KURA) or without (SUN) an oxygen-limiting barrier either the day of baling or 1, 2 or 3 d after baling. Beginning in …
Rice Consumption And Effects Of Rice Cake, Seolgitteok, On Human Health, Ellen Joy Pottgen
Rice Consumption And Effects Of Rice Cake, Seolgitteok, On Human Health, Ellen Joy Pottgen
Graduate Theses and Dissertations
Within the United States type 2 diabetes is an ever growing health epidemic. The prevalence in the adult population has quadrupled over the past 30 years and is expected to continue on a similar path in the coming decades. While the cause of type 2 diabetes is multifactorial, it is considered to be an acquired condition related to environmental contributors including poor diet, obesity, and physical inactivity, which may be managed to alter the course or progression of the disease. Preventative or maintenance measures emphasize nutritional intervention strategies, including encouraging individuals to follow a nutrient-dense, high-fiber diet with ample whole-grains, …
In Vitro Fermentation Patterns Of Rice Bran Components By Human Gut Microbiota, Tung Minh Pham
In Vitro Fermentation Patterns Of Rice Bran Components By Human Gut Microbiota, Tung Minh Pham
Graduate Theses and Dissertations
The prevalence of colorectal cancer (CRC) has been increasing in recent years worldwide. In the United States, it is ranked the second leading cause of cancer death. Risks of CRC increase with age and are associated with several lifestyle factors such as diet, drinking and smoking habits, and levels of physical activity. There is an abundance of scientific literature demonstrating the protective roles of several dietary components including fibers and polyphenolic compounds. These compounds have been shown to be able to positively modulate gastrointestinal ecology by increasing the production of short-chain fatty acids (SCFA) and promoting the population of beneficial …
Long-Term Supplementation With Leucine Does Not Prevent Development Of Obesity In Rats Fed A High-Fat Diet, Dameon Smith
Long-Term Supplementation With Leucine Does Not Prevent Development Of Obesity In Rats Fed A High-Fat Diet, Dameon Smith
Graduate Theses and Dissertations
Excess dietary fat consumption has been implicated in the development of obesity and diabetes. Obesity can be characterized by a disproportionate increase in fat mass compared to lean body mass. However, if muscle mass can be increased or maintained in obesity, this may facilitate weight loss by increasing the body’s overall metabolic capacity. Historically, supplementation with the branched-chain amino acid leucine has been shown to increase muscle protein synthesis via the protein kinase mTORC1. Recent studies suggest that supplementation with leucine also has the potential to reduce weight gain and fat deposition in high-fat fed, obese mice. The objective of …
Culinary Competence: Skills And Knowledge Assessment For Dietetic Students, Nancy Harris Buckley
Culinary Competence: Skills And Knowledge Assessment For Dietetic Students, Nancy Harris Buckley
Graduate Theses and Dissertations
Graduates of didactic programs in dietetics are entering internships with little cooking experience. The Food and Culinary Professionals’ Dietetic Practice Group (FCP DPG) has identified 11 core competencies that were developed as a recommendation to dietetic educators to include more culinary knowledge into existing programs. The purpose of this study was to determine if developing and incorporating experiential learning targeted to the competencies would increase dietetic students’ culinary skills and knowledge at a southern land-grant university. Food and Culinary Professionals’ DGP core competencies were used to guide the development of curriculum, experiential learning, and assessment in the Principles of Foods …
The Impact Of Fast Food Marketing On Millennials, Kabo Tuelo Segokgo
The Impact Of Fast Food Marketing On Millennials, Kabo Tuelo Segokgo
Graduate Theses and Dissertations
Fast food marketing is an effective tool used by businesses to build food brand recognition among their consumers. Increased fast food consumption has been linked to the increase in high calorie consumption. This study sought among Millennials to assess the association between fast food marketing and consumption of fast food. It further dealt with perceptions on the relationship between fast food consumption and weight gain. A convenience sample of 507 participants was used to collect data from University of Arkansas’ students through an online survey and an in person survey. An independent sample t test and multivariate analysis of variance …
The Effect Of Protein Quantity And Quality At Breakfast On Energy Metabolism, Appetite And Metabolic Health, Brianna Lynne Neumann
The Effect Of Protein Quantity And Quality At Breakfast On Energy Metabolism, Appetite And Metabolic Health, Brianna Lynne Neumann
Graduate Theses and Dissertations
Obesity is a global health concern and, within the United States, the current obesity rate is 36% and projected to double within the next two decades. Obesity is linked to many chronic diseases such as cancer, heart disease and type 2 diabetes. In young females, weight gain (5-11 kg) between the ages of 20-30 years increases the risk of developing type 2 diabetes and cardiovascular disorders later in life. The cause of obesity is multifactorial in nature, however fundamentally weight gain occurs when energy intake is greater than energy expended (i.e. calories in > calories out). Therefore, identifying and validating nutritional …
The Effect Of The Expanded Food And Nutrition Education Program On Participants’ Diet Quality: Does Supermarket Access Matter?, Rachel Ann Spencer
The Effect Of The Expanded Food And Nutrition Education Program On Participants’ Diet Quality: Does Supermarket Access Matter?, Rachel Ann Spencer
Graduate Theses and Dissertations
This project assesses the effectiveness of the Expanded Food and Nutrition Education Program (EFNEP) within the context of supermarket access. EFNEP is a national community nutrition education program that strives to give participants the tools to live healthier lives. Analysis was performed on participants from 16 Arkansas counties that completed EFNEP during 2013 or 2014. The program outcome is measured in terms of the change in Healthy Eating Index (HEI) as calculated from 24-hour diet recalls at program entry and exit. Supermarket locations were obtained from the USDA Food Nutrition Service’s SNAP Retail Locator and represent the food environment near …
Autophagy Regulation After Diet And Exercise In Non-Alcoholic Fatty Liver Disease, Megan Elizabeth Rosa
Autophagy Regulation After Diet And Exercise In Non-Alcoholic Fatty Liver Disease, Megan Elizabeth Rosa
Graduate Theses and Dissertations
Along with the rise in obesity, rates of non-alcoholic fatty liver disease (NAFLD) have also increased. NAFLD may begin with fat accumulation in the liver, but can progress to non-alcoholic steatohepatitis (NASH), fibrosis, and eventual cirrhosis. With no pharmacological treatment for NASH, lifestyle interventions appear vital to maintaining liver health. Previous work has shown aberrant mitochondrial content/quality and autophagy in models of NAFLD. Exercise is known to improve mitochondrial health and possibly autophagy, thus autophagy may be a key regulatory factor for treatment of obesity induced-NAFLD. PURPOSE: The purpose of the study was to examine how weight loss from diet …