Nutrition Commons^™

Food, Cooking And Nutrition-Engaging A Wide Audience To Explore Inter-Disciplinary Science Topics, Sharmistha Basu-Dutt, Victoria Geisler

Interdisciplinary STEM Teaching & Learning Conference (2012-2019) (Archived)

Food and cooking have been a central theme in several courses developed recently at the University of West Georgia. In this presentation, the nature of the content and learning outcomes of these courses will be presented. A unique multi-tiered approach will be offered to show how this theme can be effectively used to engage audiences of all ages and capabilities to use the scientific method. Sample activities will show how to engage the young novice elementary student to explore introductory science concepts in a fun environment and challenge the college science major to design an effective experimental design to answer …

Higher Breakfast Glycaemic Load Is Associated With Increased Metabolic Syndrome Risk, Including Lower Hdl-Cholesterol Concentrations And Increased Tag Concentrations, In Adolescent Girls, Analise Nicholl, Mary Du Heaume, Trevor A. Mori, Lawrence J. Beilin, Wendy H. Oddy, Alexandra P. Bremner, Therese A. O'Sullivan

Research outputs 2014 to 2021

Almost all previous studies examining the associations between glycaemic load (GL) and metabolic syndrome risk have used a daily GL value. The daily value does not distinguish between peaks of GL intake over the day, which may be more closely associated with the risk of the metabolic syndrome. The aim of the present study was to investigate the cross-sectional associations between daily and mealtime measures of GL and metabolic syndrome risk, including metabolic syndrome components, in adolescents. Adolescents participating in the 14-year follow-up of the Western Australian Pregnancy Cohort (Raine) Study completed 3 d food records and metabolic assessments. Breakfast …

Metals In Commonly Eaten Groceries In Western Australia: A Market Basket Survey And Dietary Assessment, Anna Callan, Andrea Hinwood, Amanda Devine

Research outputs 2014 to 2021

Children’s dietary exposure to metals has received limited attention in Australia. This study undertook a market basket survey and analysed 253 food and beverages for metals. These data were used in conjunction with recent average diet data for children in Western Australia to model dietary metals exposure, with mean metals intakes calculated for boys and girls aged 8, 12, 13 and 16 years. Results show that for some metals, including cadmium, nickel and manganese, dietary intake guidelines have been exceeded in younger children. The mean modelled cadmium intake in children aged 8 years was almost 60% of the World Health …

An Independent Audit Of The Australian Food Industry's Voluntary Front-Of-Pack Nutrition Labelling Scheme For Energy-Dense Nutrition-Poor Foods, Owen B. Carter, Brennen W. Mills, Tina Phan, Elanie Lloyd

Research outputs 2013

Background/Objective: Since 2006, the Australian food industry has promoted its front-of-pack (FOP) food labelling system-the Daily Intake Guide (DIG)-as a success story of industry self-regulation. With over 4000 products already voluntary featuring the DIG, the industry argues that government regulation of FOP nutrition labelling is simply unnecessary. However, no independent audit of the industry's self-regulation has ever been undertaken and we present the first such Australian data.

Subjects/Methods: Energy-dense nutrient-poor (EDNP) snacks were audited at nine Australian supermarkets, including biscuits, candy, ice creams, chocolates, crisps, sports drinks, energy drinks, flavoured milks, sweetened juices and soft drinks. In these categories nutrition …

Plant Calcium Content: Ready To Remodel, Jian Yang, Tracy Punshon, Mary Lou Guerinot, Kendal D. Hirschi

Dartmouth Scholarship

By identifying the relationship between calcium location in the plant cell and nutrient bioavailability, the plant characteristics leading to maximal calcium absorption by humans can be identified. Knowledge of plant cellular and molecular targets controlling calcium location in plants is emerging. These insights should allow for better strategies for increasing the nutritional content of foods. In particular, the use of preparation-free elemental imaging technologies such as synchrotron X-ray fluorescence (SXRF) microscopy in plant biology may allow researchers to understand the relationship between subcellular location and nutrient bioavailability. These approaches may lead to better strategies for altering the location of calcium …

A Pilot Study: The Use Of A Survey To Assess The Food Knowledge Of Nutrition Students At Various Levels Of Nutrition Education, Chante Chambers

College of Education and Human Sciences: Dissertations, Theses, and Student Research

A working definition of a concept known as ‘food literacy’ encompasses using basic food preparation knowledge that has been learned, understood, and practiced to make better food decisions. To advance these skills for client service, a post-secondary nutrition program would need to include objectives that allow application of knowledge. For this reason, the purpose of this study was to determine the difference in knowledge and application among students in 100, 200 and 400 level college nutrition course(s). A survey was developed to measure the food knowledge of these college students as they prepare for careers as health care professionals. The …

Sugar Substitutes: Artificial Sweeteners And Sugar Alcohols, Carolyn Washburn, Nedra Christensen

All Current Publications

Most people enjoy the sweet taste of food. Artificial sweeteners and sugar alcohols can provide the sweet flavor and be beneficial for people with diabetes or those choosing to avoid sugars because they contain lower calories and carbohydrates than regular sugars. These products are also beneficial in that they do not cause tooth decay.

Preschool Nutrition Education And Influences On Food Neophobia, Kelsey Eller

All Graduate Plan B and other Reports, Spring 1920 to Spring 2023

Food neophobia, the fear of new foods, has been identified as a significant barrier to the intake of healthy foods, including fruits and vegetables in young children. Food neophobia can hinder dietary quality as well as dietary variety by limiting the development of food preferences. It has also been suggested that neophobia is linked to the development of childhood obesity, and due to the escalating epidemic of childhood obesity that is known to be associated with serious health complications, interventions that target food neophobia in preschool aged children may be successful in improving healthy eating habits and potentially reversing the …

The Food Pantry Dilemma: Understanding The Need For Nutritional Value In Emergency Food Provided In A Down Economy, Amy Anderson

Undergraduate Review

The purpose of this project was to determine if there are viable nutritional options available to the patrons of suburban food pantries located in Norton, Easton and Bridgewater, Massachusetts. The goal was to establish the existing practices of the pantries, how the food received is utilized, the needs of the patrons, and how corporate establishments work in conjunction with the food pantries. Providing nutritional options in a down economy is a difficult task if there is not a strong system currently in place or if the facility is unable to store and distribute fresh fruits, vegetables and dairy to the …

Potatoes, Melanie Jewkes

All Current Publications

Potatoes are a wonderful staple food that are versatile and store well. Learn how to select, cook, prepare, and store potatoes.

Tomatoes, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing tomatoes.

Sweet Potatoes, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing sweet potatoes.

Prickly Pear Cactus, Carolyn Washburn

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing prickly pear cactus.

Apricots, Ellen Serfustini

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, cleaning, preparing, eating, and canning apricots.

Zucchini, Kathleen Riggs

All Current Publications

This publication is a guide to eating, selecting, cooking, and storing zucchini.

Carrots, Ellen Serfustini

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, cleaning, preparing, eating, and cooking carrots.

4-H Fun With Foods - Lesson 1: Getting Ready To Cook, Georgia C. Lauritzen, Darlene Christensen, Susan Haws, Naomi Weeks, Debra Proctor, Ronda Olsen

All Current Publications

This publication is part of 4-H Fun with Foods Guide, Lesson 1 focuses on the steps needed when getting ready to cook.

Promoting Locally Grown Foods In Schools Through Developed Classroom Curriculum And Foodservice Educational Tools, Meredith F. Carter

Senior Honors Projects

The Massachusetts’ Farm-to-School Project has worked for years to bring local farmers and school districts together. Focused on improving the markets and economic stability of farmers, while also improving the quality of foods available to students, the project implemented the first annual “Massachusetts Harvest for Students Week” during the week of September 24, 2007. As part of Harvest Week, selected schools in Massachusetts purchased and served foods grown and made by local farmers. Marketing materials were used in the participating school cafeterias, and classroom education regarding local agriculture, nutrition, and sustainability was provided. Harvest Week had the potential to improve …

A Foray Into Food Writing: A Philosophical Approach To Contemporary Food Movements, Rebecca Long

Senior Honors Projects

For my Honors Project I chose to explore one of my passions, food writing. To accomplish this I did extensive research into several food movements with which I was previously unfamiliar. On the basis of this research I generated short papers that became appendices to my final product. The research grounded subsequent journalistic pieces, which explore intriguing aspects of these food movements but in a prose style and at a scale more appropriate to a general readership.

Biotechnology And The Law: A Consideration Of Intellectual Property Rights And Related Social Issues, Michael D. Mehta

The University of New Hampshire Law Review

[Excerpt] “Recent advances in biotechnology are expected by many to improve crop yield, reduce reliance on agricultural inputs like pesticides and herbicides, alleviate world hunger, improve the safety and effectiveness of pharmaceuticals, assist in the discovery of genes that trigger diseases like cancer, and make more efficient our legal institutions through DNA testing. Clearly, innovations in biotechnology are a powerful force for social change, and they pose unique challenges and opportunities for legal scholars and institutions. This section of the Pierce Law Review focuses on the interface between law and technology by examining how innovations in biotechnology accelerate debates about …

Maine Food Trader, New England Environmental Finance Center, University Of Southern Maine

Local Food Systems

A free website for buying, selling, trading and donating local food. Keep food from going to waste and help make food production a good way to make a living in Maine.

Maine Ag Trader, New England Environmental Finance Center, University Of Southern Maine

Local Food Systems

A free classified advertising website for listing anything you need to make your Maine food business succeed.

The National School Lunch Program, Katherine M. Hadley

Undergraduate Honors Capstone Projects

In 1946, President Harry Truman signed the National School Lunch Act which recently celebrated its 50th anniversary (1). It was established by congress "to safeguard the health and well-being of the nation's children" (2). The National School Lunch Program (NSLP) is a federally assisted meal program that is functioning in more than 94,000 public and nonprofit private schools. Lunches through the NSLP are served to more than 25 million school children each day.

Nutritive Quality And Mineral Content Of Potential Desert Tortoise Food Plants, United States Department Of Agriculture, Forest Service

Plants

Minerals and nutrients for desert tortoise food plants from the northeastern Mojave Desert are generally in the normal range for semiarid environments, except that sodium values are low for plants and soil. Annual forbs are often higher in nutritive quality than other plant classes.

The Effect Of Canteen Menu On Nutritional Knowledge, Attitudes And Behaviour Of Year Five Students, Sharon Mcbride

Theses: Doctorates and Masters

Eating habits are learned during childhood, and patterns of behaviour established in childhood have important health ramifications throughout life. Over half of all deaths in Australia are linked to diet with over-consumption of saturated fat, sugar and salt, and lack of fibre being identified as particular problem areas. Nutrition education is an important component of primary health education curricula, and yet school canteens, and integral part of the school environment, do not necessarily offer healthy food choices that support nutrition instruction in the classroom. This study investigated the effect of canteen menu on student knowledge and attitudes toward nutrition and …

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 …

Food, Nutrition, And Health, Problems And Prospects, D. K. Salunkhe

Faculty Honor Lectures

Food, nutrition, and health - and their complex interrelationships - are necessities of life. Basically, nutrition depends on food; health depends on nutrition. Everyone needs to have enough good quality food to sustain himself. Satisfying that need on a world basis must be of concern to each of us.

Although accurate data are lacking, it is estimated that more than two-thirds of today's world population is afflicted by hunger and/ or malnutrition. Almost 300 million children are suffering physical and, probably, mental damage because of insufficient food. This evidence points to one of two conclusions: we have either too many …

The Development Of An Index Of Food Quality, Ann Woolley Sorenson

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to develop a food quality index that can provide practical information to both consumers and professional people. The Index of Food Quality (IFQ) is a simple computerized tool based on a concept of nutrient density. The IFQ was designed to organize and clarify the present body of food composition data into a form that is directly applicable to dietary problems.

The IFQ provides a method of analyzing food quality based on energy needs. The nutrient contents of foods are compared to essential nutrient standards with calories as a common denominator. In developing the IFQ, …

Food And Nutritional Needs Of The World Population By 2000 A. D., Sitaram Shankar Kharbas

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Investigations were carried out to project the food needs of the world population by 2000 A. D., and to explore the possibilities of meeting these requirements.

About 70 percent of the world population presently living in developing countries do not get adequate diets, and suffer from many diseases of under-nutrition and malnutrition. They are unable to increase food production themselves. People in the developed nations have enough food and their food production is increasing at a rate faster than the rate of growth of population.

Cultivable land is the main source of food for man. The seas can also be …