Medicine and Health Sciences Commons^™

Iron Deficiency In Infancy And Its Impact On Motor And Mental Development, Emma Baker

Undergraduate Research Conference

Iron plays a large role in nerve myelination, dopamine neurotransmission, and neuronal metabolism. The purpose of this literary review was to investigate the connection between iron deficiency and motor and cognitive development. Iron-deficiency is the most prevalent nutrient deficiency world-wide, and infants are at a greater risk due to their rapid growth. Due to the higher risk, this review focuses on iron deficiency in infancy.

Entry-Level Physical Therapy Students' Knowledge And Attitudes Of Nutrition, Jordan D. Day

Electronic Theses and Dissertations

Like other allied health fields, physical therapy has incorporated health promotion as a part of their practice. A large and important component of health promotion is nutrition. Little research has been conducted on the knowledge and attitudes of nutrition in physical therapists and has only included small sample sizes. Therefore, the purpose of the present study was to expand upon the knowledge and attitudes of nutrition in physical therapy students. Subjects included doctoral physical therapy students from across the United States, ranging from first year to senior level. The present research was conducted online via a Qualtrics survey. Surveys, included …

Non-Celiac Gluten Sensitivity Is An Emerging Spectrum Of Gluten Intolerance, Darla O'Dwyer

Symposium on Arts and Research

People following gluten free diets have become increasingly prevalent. Many people indicate that they feel better on a gluten free diet and that their symptoms return after eating gluten. This is occurring in the absence of celiac disease or a wheat allergy. This new clinical entity is called non-celiac gluten sensitivity (NCGS). Volta and colleagues (2014) cite several reasons for an increase in this condition: 1) farming practices have led to an increase in specific wheat variants that contain high amounts of gluten peptides that maybe toxic to susceptible individuals; 2) dough fermentation has significantly been shortened compared to the …

Food Traditions Of The Three Abrahamic Religions, Sarah A. Ross, Justin D. Pelham

Undergraduate Research Conference

No abstract provided.

Perception Of Moderation In Dietary Behaviors, Rebecca Prince, Lexi Perimon, Alexis Malquist

Undergraduate Research Conference

The objective of this study is to understand what the general population perceives as dietary moderation, in relation to recommendations. It is hypothesized that the majority of respondents’ perceptions of moderate intake will be over- or underestimated when compared to dietary recommendations.

Experiences With Weight Loss Triggers In Women Prescribed To Lose Weight By Their Physician, Mark D. Faries, Elizabeth Espie, Erik Gnagy, Kyle P. Mcmorries

Faculty Publications

Background: With the global rise of individuals classified as overweight and obese, weight-related screenings have been promoted to combat their high prevalence and associated health problems. Hopefully, such screenings can act as a ‘trigger’ for health behavior change, however little is known about the experience of weight loss triggers.
Objectives: The aim of this study was to elaborate on the experiences and meanings of weight-control triggers in a sample of overweight women prescribed by their physician to lose weight.
Patients and Methods: We conducted exploratory qualitative interviews, grounded in phenomenological practices, to elaborate on the experience and meaning of weight …

Living The Tasty Life: Cooking For People With Diabetes, Sarah Feye, Carrie Flowers, Amanda Johnson

Undergraduate Research Conference

To compile, format, distribute and organize high quality, affordable and easy-to-understand recipes to the greater East Texas Area in conjunction with East Texas Community Health Services, Inc. of Nacogdoches, TX.

To address the following Didactic Program in Dietetics student learning outcomes required by the Accreditation Council for Education in Nutrition and Dietetics: KR 2.1 a, b; KR 4.1 a, and KR 4.2 b.