Medicine and Health Sciences Commons^™

Assessing Impact Of Food Structure On Oral Tribology And In-Vitro Digestion Of Dairy Products, Lamis Ali

All Graduate Theses and Dissertations, Fall 2023 to Present

In this research, we focused on understanding the critical elements impacting consumer experience and the nutritional value of dairy products, specifically their texture, mouthfeel, and protein breakdown in the gastrointestinal tract. Our study aimed to accomplish two main goals. First, we performed analysis of the tribological attributes of various commercially dairy products. The second objective was to investigate the process of disintegration and protein release in selected dairy products.

The study included an assessment of eight dairy products of varied consistencies: solid like cheddar, cheese curd, and parmesan; semi-solid such as cottage cheese, ricotta cheese, and yogurt; and liquid represented …

Enhancing Efficiency Of The Nutrition Education For Utah Refugees, Habiba Ali Nur

All Graduate Theses and Dissertations, Fall 2023 to Present

Refugees face many challenges related to obtaining and preparing adequate and culturally acceptable and desirable foods in their resettlement communities. These challenges often lead to risk of food insecurity and chronic diseases. A review of literature identified the existing delivery strategies and highlighted the need for nutrition education tailored to the refugees’ conditions. This study identified some of the barriers that refugees face, including the English language, transportation, finding items in grocery stores, availability of ingredients and equipment needed for cooking, affordability of food and budgeting. It also highlighted participants’ preference for having nutrition education.

To overcome these challenges, the …

Utilization Of Protective Cultures To Reduce Late Gas Formation By Paucilactobacillus Wasatchensis, Ireland R. Green

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Cheesemaking is a process susceptible to defects caused by microbes not purposefully added by the manufacturer. While these bacteria are not a health concern, they can cause problems such as producing carbon dioxide inside the cheese. This can cause slits and cracks in cheese making cheese unsuitable for slicing. One such bacteria identified by cheese researchers at Utah State University and Weber State University is Paucilactobacillus wasatchensis. When present in cheese, it can cause gas formation by using galactose to supply its energy. In doing so, it takes this six-carbon sugar and converts it into a five-carbon sugar and …

Local And Systemic Effects Of Flavonoid Intake With Submaximal Cycling Exercise: A Randomized Controlled Trial, Stephanie Kung

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Moderate to high intensity endurance exercise is a known cause of exercise-induced gastrointestinal syndrome, a condition often associated with intestinal complaints such as discomfort, cramps, and diarrhea. Oftentimes, elevated intestinal inflammation and permeability (a “leaky gut”) are also observed. Previous research has shown that flavonoids, natural compounds found in many fruits and vegetables, may mitigate these exercise-induced effects. In particular, certain cocoa powders contain high levels of flavonoids, and chocolate milk is a good source of protein and sugars for sustaining intense activity. Thus, the purpose of this study was to evaluate the effects of a dairy pre-workout beverage, with …

When Healthy Turns Harmful: Increasing Understanding Of Potential Risk Factors And Approaches To Decreasing Orthorexic Behaviors, Elizabeth King

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Orthorexia Nervosa (ON) is a relatively new term used to describe individuals who place an excessive value on consuming a “pure” or healthful diet, so much so that their psychological, and potentially physical, health is negatively affected. ON is driven by a focus of consuming high-quality foods rather than limiting the quantity of food. This has sometimes been referred to as “clean eating”, or only consuming “clean” foods. A commonality between ON and other eating disorders (EDs) is that the behaviors are rooted in restriction, where an individual with ON would focus on restricting specific foods, or even entire food …

Comparison Of Microbial Diversity Of Fifteen Aged Cheddar Cheeses From Different Regions Using Next Generation Sequencing, Sophie L. Overbeck

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This project was funded by BUILD Dairy to test the efficacy of using next generation sequencing to study Cheddar cheese microbiomes. The 15 different cheese samples used in this study were purchased in the retail market from various manufacturers and different origins of manufacture. Sequencing was done by the Center for Integrated Biosystems at Utah State University using Illumina MiSeq.

The aim of this project is to provide further understanding of how using next generation sequencing can benefit the study of bacterial communities and their influence during the aging process of Cheddar cheese and the possibility of identifying defect causing …

Effect Of High-Intensity Ultrasound On Bubble Dynamics, Oxidation, And Crystallization Behavior Of Fats, Juhee Lee

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Partially hydrogenated oils (PHOs) provide desired texture, stability, and extended shelf life in food products. These types of lipids have been commonly used in food industry. However, the Food and Drug Administration (FDA) decided to remove generally recognized as safe (GRAS) status of PHOs in 2015 due to the association between PHOs and coronary heart disease (CHD), type 2 diabetes and other metabolic diseases. Hence, it is necessary to find alternative new healthy lipids or novel processing conditions that can be used to replace the functionality of PHO. Among the processing methods to be used in alternative PHOs fats, high-intensity …

Synergistic Effect Of High Intensity Ultrasound, Antimicrobial Compounds, And Uv-A Light On Microbial Quality Of Dairy Products, Bryce Rodney Hales

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Food spoilage and contamination remains a common problem within the food industry. Furthermore, the continued change of consumer demand and perspective on food quality and products has led the food industry and researchers to find new methods of food preservation. Many of these new methods hope to use non-thermal processes since thermal processes tend to decrease the overall quality of the final product. Some new non-thermal methods that have been looked at are the use of high intensity ultrasound (HIU), ultraviolet light, and the use of natural antimicrobials. In this study, UHT milk inoculated with either E. coli K12 or …

Effect Of Dietary Short And Medium Chain Fatty Acids In Murine Lethal Sepsis Model, David Son Dang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Sepsis is defined as the presence of an infection in combination with systemic inflammation in a host. One of the detrimental results of sepsis is multiple organ failure which eventually leads to death. Lipopolysaccharide (LPS), an endotoxin that can be found on the outer surface of gram-negative bacteria, can be used as a model for sepsis. LPS present in the circulatory system of hosts can induce symptoms that are seen in patients during septicemia.

Previous studies have suggested that including milk fat in a diet may protect against a lethal dosage of LPS in rodents. Milk fat has a unique …

Understanding The Microbial Population Of Lactococcus Lactis. Subsp. Strains During Cheese Making And Initial Storage, Rhitika Poudel

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Cheddar cheese is manufactured by fermenting milk with lactic acid bacteria added as Lactococcus lactis. The two major subspecies used are lactis and cremoris. Starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana. Cheddar cheese was made in duplicate using two strains of lactis and cremoris. Milled curd was salted with 2.0, 2.4, 2.8, 3.2 and 3.6% salt, pressed for 3 h and stored at 6¬∞C. The curd was sampled during cheese making and after 6d storage. Two different methods of enumeration were employed. One method involved plate counting which only …

Improving Identification Of Pediatric Feeding Dysfunction Among Registered Dietitian Nutritionists, April Litchford

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

All Registered Dietitian Nutritionists (RDN) undergo extensive training to develop the ability to improve dietary intake among individuals of all ages. Treating children (0-18 years of age) is often challenging and requires specialized training. One area that is particularly challenging is identifying children that may not be able to eat appropriately to sustain rapid growth and development. An online survey of RDNs that work specifically with children was conducted to better understand how RDNs are identifying and treating children with feeding problems. From the survey we learned that the methods and procedures used by RDNs for identifying and treating children …

Piloting A Cooking Demonstration Curriculum For Dietetics Students, Jill Henderson

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

Cooking demonstrations are a unique and effective way to teach nutritional concepts and basic cooking skills in a community setting. They have been found to be beneficial for participants in attendance as they improve confidence in the kitchen, cooking skills development, and the promotion of healthier foods into the diet. Classroom learning facilitates critical thinking but does not necessarily provide a platform for hands-on learning. In planning and executing community-involved cooking demonstrations, students are able to connect content learned in the classroom to professional practice. Over the last decade the field of dietetics has involved more community-based programs designed to …

Influence Of Change In Ph On Whey Expulsion From Cheddar Cheese Curds Made From Recombined Concentrated Milk, Kanak Bulbul

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The Western Dairy Center at Utah State University funded this project to investigate cheese research using concentrated milks. Concentrated milk was provided by the South Dakota State University and starter culture for this study was prepared and donated by Vivolac Cultures Corporation, Greenfield, Indiana.

The project initiated as a continuation of a previous study on effects of protein concentration, coagulum cut size and set temperature on curd moisture loss kinetics while stirring during cheesemaking. It was aimed at determining the extent to which pH drop prior to draining and final cheese moisture when using microfiltered concentrated milk.

We performed twelve …

Body Dissatisfaction And Weight Bias In Children, Megan Janette Jensen

Undergraduate Honors Capstone Projects

This article reviews the rate of body dissatisfaction and weight bias among young children. It was initially hypothesized that body-image begins much earlier than adolescence, where most interventions take place. Out of fifty articles read on the subject, forty-five peer reviewed articles were included in this review. The findings of these articles were synthesized for a comprehensive review on the topic. Results suggested that weight bias begins around three years of age, while body dissatisfaction begins around age five for girls, and seven for boys. Rates of body dissatisfaction among children were similar to the rate among adolescents, averaging out …

Effect Of High Intensity Ultrasound On The Crystallization Behavior Of Interesterified Fats, Jeta Vijay Kadamne

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The process of partial hydrogenation produces trans fats and the fats that undergo this process are called partially hydrogenated fats (PHF). Clinical studies have shown a strong association between PHF and coronary heart diseases. In 2015 The U.S. Food and Drug Administration removed the Generally recognized as safe or "GRAS" status of PHF. These fats were used in confectionary, margarines, shortenings, doughnuts, cookies, cakes, etc. The PHF serve a function in food by providing a higher shelf life and a desired harder structure due to their higher melting point. Hence, the food industry is currently looking for PHF alternatives which …

Strategies For Increased Lactic Acid Production From Algal Cake Fermentations At Low Ph By Lactobacillus Casei, Tom J. Overbeck

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

We explored using de-oiled algal biomass (algal cake) as a low-value substrate for production of lactic acid in fermentations with Lactobacillus casei, and strategies for increasing lactic acid production at low pH. L. casei 12A algal cake (AC) fermentations showed carbohydrate and amino acid availability limit growth and lactic acid production. These nutritional requirements were effectively addressed with enzymatic hydrolysis of the AC using α-amylase, cellulase, and pepsin. Producing 0.075 g lactic acid per g AC from AC digested with all three enzymes. We explored heterologous expression of the cellulase gene (celE) from Clostridium thermocellum and the …

Evaluation Of The Shelf-Stability Of A High-Carotenoid Breakfast Food And Its Impact On Skin Carotenoid Levels, Dawn L. Reed

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Carotenoids are pigments found throughout nature in a large variety of plants including fruits and vegetables (F/V). Carotenoids provide much of the color we see in nature but are perhaps most noticeable in plants with yellow, orange, or red flesh. Carotenoids are antioxidants that serve as a protection against harmful ultraviolet radiation and other free radical producing processes in the body and in plant tissues. Once consumed, carotenoids are deposited in the skin, particularly in fatty tissue. Raman resonance spectroscopy (RRS) can be used to quantify skin carotenoid levels and has been proven a good indicator of F/V consumption. A …

The Role Of Farmers' Market Incentives On The Fruit And Vegetable Intake And Food Security Status Of Supplemental Nutrition Assistance Program Participants, Mateja R. Savoie Roskos

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Public health professionals in the United States are implementing various interventions in effort to improve dietary intake in low-income individuals. One intervention strategy that has gained attention over the past several years is providing financial incentives for federal nutrition assistance users when they purchase fruit and vegetables at local farmers' markets. The overall objective of the research studies included in this dissertation were to develop, implement, and evaluate farmers' market incentive programs in Utah in effort to determine if this intervention increases fruit and vegetable intake and improves food security status among low-income individuals.

The first study conducted in the …

Effects Of A Flavonoid-Rich Diet On Gut Microbiota Composition And Production Of Trimethylamine In Human Subjects, Justin S. Bell

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The prevalence of cardiovascular disease is a major public health concern worldwide. It has been theorized that diets rich in fruits and vegetables may be protective against the development of cardiovascular disease mainly through their high content of flavonoids. Flavonoids were thought to influence traditional risk factors of cardiovascular disease such as blood pressure, lipid profile, and systemic inflammation. Recent clinical studies have shown that this may not be the case. The production of trimethylamine oxide (TMAO) by the gut microbiota from dietary sources of choline has been associated with an increased risk of cardiovascular events. The objectives of this …

Identifying And Reducing Risk Of The Female Athlete Triad In Division I Athletes, Jennifer Day

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Physically active females, or female athletes, are at risk for the condition known as the female athlete triad (Triad). The Triad is made up of three components that are distinctly separate, but intertwined: consuming inadequate energy for how much they are exercising, poor bone health, and problems with their menstrual periods. When female athletes don’t consume enough energy for how much they exercise, there can be hormonal imbalances, causing the body to conserve energy from some important functions including menstruation, and increased bone turnover resulting in a higher risk of stress fractures and early osteoporosis. Female athletes at risk for …

Pregenomic And Genomic Effects Of 24,25-Dihydroxyvitamin D3, Yang Zhang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

In the United States, the major dietary source of protein is poultry meat, particularly chicken. Phosphorus absorption in chickens is a critical problem in poultry production. It therefore is important to understand the cellular and molecular regulation of phosphorous absorption in intestine to increase efficiency of the process. This would provide the benefits of reducing feed costs and reducing phosphorous excretion, thereby contributing to the sustainability of agriculture in the United States. Therefore, the focus of this thesis is determining the effect of vitamin D metabolites involved in phosphate homeostasis using the chicken as a model.

The Triad Trial: Online Education For Coaches On The Prevention Of The Female Athlete Triad, Megan Jane Ostler

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

High school coaches play a huge role in establishing a healthy environment for their athletes and often students. The coach‐athlete relationship has proven to be a strong and useful bond in prevention of adverse behaviors of athletes or in prevention of health problems such as concussions. The female athlete triad (triad) is a common health problem among female athletes. Many high school coaches are unaware of the triad or the serious health and performance consequences for their athletes. The triad is a syndrome marked by 3 interrelated adverse effects: decreased energy availability, menstrual dysfunction, and decreased bone mineral density.

The …

Evaluating The Efficacy Of A Hybrid Nutrition Course Offered To On-Campus And Distance Education Students, Mary Anne Dimmick

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A record high number of students enrolled in The Science and Application of Human Nutrition (NDFS 1020), during the Spring semester of 2010. With enrollment rates projected to continue to rise, NDFS 1020 faculty recognized that the existing traditional, lecture-based course structure did not allow for further growth of the program if academic integrity was to be upheld. NDFS 1020 was, consequently, transitioned to a hybrid format presenting 2/3 of the course experience online, and the remaining 1/3 in a face-to-face format. Hybrid NDFS 1020 was offered to distance education and on-campus students alike beginning in the Fall semester of …

Effect Of Lipid Source On The Physical And Sensory Quality Of Baked Products, Haoyuan Zhong

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of commercial shortenings (butter, lard, margarine, all-purpose shortenings, soybean oil, and interesterified soybean oil) on the physical and sensory characteristics of baked products was evaluated. Results showed that lipid viscoelastic character, melting point, onset melting temperature (T_on), and melting enthalpy (ΔH) affect the physical qualities of baked products, such as batter density of cake, spread of cookies, and breaking strength of pie crust. With a larger 𝛿 value (less plastic character), less crystal structure is present in the lipid and fewer air bubbles were incorporated into cake batter, which results in a denser batter. With a …

Patient Perspectives Of Nutrition In Healthcare: An Exploratory Study, Matthew Gary Petersen

Undergraduate Honors Capstone Projects

Healthcare is one of the most debated and controversial issues facing our nation and the world today. From availability to affordability, healthcare influences the lives of millions of people daily. For more than a decade the World Health Organization has called for an integrated approach to improve global health by improving patient adherence to prescribed treatments. Despite this, very little improvement has been made in adherence trends since the 1980's. Some current research has focused on improved adherence through an understanding of the patient's perspective of healthcare. By understanding how the patient sees healthcare, physicians are able to provide more …

Ebt At Farmer's Markets Is A Snap, Amanda Spackman

Undergraduate Honors Capstone Projects

Research Question: How can farmers' markets best implement the Supplemental Nutrition Assistance Program (SNAP) to increase sales and provide low income individuals with access to fresh, local produce?

This paper will discuss the use of SNAP benefits (formerly known as food stamps) at farmers' markets, with particular emphasis on the Cache Valley Gardener's Market as an example. Lack of access to adequate food is a major issue in the US. When farmers' markets work in conjunction with the federal SNAP program they can help individuals who struggle with food security to gain access to local food. There are many benefits …

Moving Toward Culture Change: Defining Skilled Nursing Facility Residents Dining Style Preferences, Katheryn Adams

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

Background Public policy fulfillment coupled with skilled nursing facility's desire to increase quality of service to meet changes in residents' expectations and improve marketability warrant a new look at culture change and home like dining as defined by the residents in skilled nursing facilities.

Objective The objectives of this study were to determine residents' home dining practices, define residents' desired dining style practices in the skilled nursing facility and determine the relationship between at home dining and dining preferences in skilled nursing facilities.

Design The quasi-experimental study started with a convenience sample taken from a facility generated potential participant list. …

Chemical Characterization Of Meat Related To Animal Diet, Rossarin Tansawat

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

There is currently much interest in increasing health benefits from consuming nutritious food, including beef. Plant secondary compounds (PSC) such as tannins or saponins in various forages have an influence on animal nutrition and health, depending on the type of PSC and the amount consumed. However, relatively little is known about effects of PSC on meat color, flavor, and nutritional value. Thus, additional information is needed to better understand and to develop new animal feeding regimes for optimum animal growth, meat flavor, and meat nutritional quality.

In the first study, grain- vs. pasture-fed beef rib steaks were evaluated. The objective …

The Effects Of 24r, 25-Dihydroxyvitamin D3 And 24s, 25-Dihydroxyvitamin D3 On Phosphate Transport In Vivo, Yu Meng

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This research studied the effects of the two isomers of 24,25(OH)₂D₃ on phosphate absorption in vivo to increase our understanding of the effects of 24,25(OH)₂D₃ on phosphate transport in vivo, and its two isomers. The current work demonstrates that 24R,25(OH)₂D₃ is capable of decreasing phosphate absorption after a 1h injection in vivo and 24S,25(OH)₂D₃ can increase phosphate absorption after a 5h injection, but this stimulation disappears at time points after 5h.

Since 24,25(OH)₂D₃ is made in vitamin D-replete animals, the observation that 24R,25(OH)₂D …

Improving Patient Satisfaction In A Hospital Foodservice System Using Low-Cost Interventions: Determining Whether A Room Service System Is The Next Step, Vanessa A. Theurer

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

A survey was used to assess patient foodservice satisfaction at an acute care hospital. Results were then used to identify the lowest scoring areas of foodservice. Low-cost interventions were implemented to address the areas of needed improvement. Patient satisfaction was reassessed by re-issuing surveys. Group T-tests were used to compare the results of the baseline and follow-up surveys (P