Dietetics and Clinical Nutrition Commons^™

Youth Agricultural Engagement And Its Association With Dietary Diversity, Household Food Insecurity, And Nutritional Status In Southwest Nigeria, Sherif Olasoji

All Graduate Theses and Dissertations, Fall 2023 to Present

Youth remain underserved in nutrition research, policy, and programming despite being an integral part of the food systems. While the nutrition-sensitive agriculture framework has been established, there is limited evidence demonstrating how youth engagement in agriculture can serve as a pathway to improve nutritional outcomes. The study assessed youth agricultural engagement and its association with household dietary diversity, household food insecurity, and nutritional status in southwest Nigeria.

Using a cross-sectional design, data on socio-demographic characteristics, agricultural engagement, dietary diversity, household food insecurity, body mass index, and skin carotenoids were collected from 143 youth aged 15 to 35 from Ekiti, Osun, …

The Effects Of Psychological Stress On Gut Health In Mice Fed Either A Healthy Diet Or The Total Western Diet, David Keenan Thomas Prescott

All Graduate Theses and Dissertations, Fall 2023 to Present

The Total Western Diet (TWD), a rodent diet designed to model the typical American dietary pattern, has been shown to worsen inflammation and colitis severity in mice. Psychological stress has also been associated with increased intestinal inflammation, barrier dysfunction, and alterations to the gut microbiome. The goal of this study was to determine whether combining the TWD with psychological stress would further worsen colitis severity and alter the gut microbiome. To investigate this, mice were fed either a healthy control diet or the TWD and exposed to psychological stress using a social disruption stress model. Colitis was induced using established …

Formulation And Analysis Of Physiochemical And Sensory Properties Of Ready-To-Mix Whey Protein Phospholipid Concentrate Beverage, Chris Jaquin

All Graduate Theses and Dissertations, Fall 2023 to Present

Whey protein phospholipid concentrate (WPPC) is commonly recovered as a coproduct in filtration process whose aim is to obtain whey protein isolate (WPI) from whey protein concentrate (WPC). Whey protein phospholipid concentrate is high in milk fat globule membrane (MFGM), which has been shown in rodent and human studies to have a variety of physiological benefits, including an increase in exercise capacity. Whey protein phospholipid concentrate is currently considered as an underused dairy coproduct, with most of it either being disposed of or used as animal feed. This research consisted of incorporating WPPC in a protein shake–like beverage at a …

Limitations And Alternative Applications Of Carbohydrate Fatty Acid Esters As Food Antimicrobials: A Review, Valeria Rodríguez Monge, Namhyeon Park

Nutrition, Dietetics, and Food Science Student Research

Carbohydrate fatty acid esters (CFAs) are nontoxic food additives with reported antimicrobial activity and growing interest as a potential safer alternative to conventional preservatives. However, their translation into real food systems remains limited. This review examined the main factors that restrict the antimicrobial performance of CFAs in foods and evaluated emerging alternative applications, particularly edible coatings, antibiofilm strategies, and synergistic combinations with other cleaning agents or processing techniques. Overall, the available evidence indicates that the antimicrobial efficacy of CFAs is often reduced in real food matrices compared with in vitro conditions. This loss of activity has been mainly associated with …

Roots And Greens: Discovering The Power Of Indigenous Produce, Abiodun T. Atoloye, Sherif O. Olasoji, Ebunoluwa G. Ibidapo

Nutrition, Dietetics, and Food Sciences Courseware

The curriculum was designed in alignment with the Cognitive Theory of Multimedia Learning (CTML), Empowerment Theory (ET), and Social Cognitive Theory (SCT) frameworks. These frameworks were used to determine the selection and sequencing of learning activities. As reflected in CTML principles, the use of texts, images, infographics, and videos enhances knowledge retention and information comprehension and helps prevent cognitive overload. Through activities, homework, and family engagement, the principles of ET were incorporated into the curriculum to facilitate participants’ perceived control over food-related decisions. Additionally, by applying the principles of SCT, the curriculum incorporates scenario-based questions, opportunities to engage with peers, …

Characterizing Metabolic Flux Of Plant Secondary Metabolites From Diverse Animal-Source Foods To Humans, Muhammad Ahsin

All Graduate Theses and Dissertations, Fall 2023 to Present

There is a popular saying: “You are what you eat.” But does this also mean, “You are what your food eats”? This dissertation explores that question by examining how farming practices shape the nutritional quality of meat—and what, if anything, those differences mean for the people who consume it. While modern livestock production and nutrition research often emphasize protein and fat, this work tests the idea that animals function as biological mediators, linking soil and plant conditions to human diets through the chemical composition of meat and milk. To evaluate this hypothesis, we tracked health-relevant plant compounds— phytonutrients—across the soil–plant–animal–human …

Food-Form Delivery Of Spore-Forming Probiotics As An Alternative To Gavage In Animal Models, Aubreyona Faith Migliori Skalka

All Graduate Theses and Dissertations, Fall 2023 to Present

Western dietary patterns are characterized by nutrient-poor, calorie-rich diets and have been linked to poor health outcomes and gut inflammation phenotypes. Probiotics are often taken to support gut health, but many beneficial bacteria do not survive transport through the digestive system to produce any effect. Spore-forming bacteria, such as Bacillus coagulans, are more resilient due to their hardy outer coat which aids in survival through many obstacles encountered in the gastrointestinal tract, including acidic stomach conditions. In research studies, probiotics are usually given to mice through a procedure called oral gavage, where a tube is used to deliver the …

Paucilactobacillus Wasatchensis Gas Production In Cheddar Cheese Through Symbiotic Amino Acid Metabolism With Lactococcus Lactis Starter Cultures, Niharika Mishra

All Graduate Theses and Dissertations, Fall 2023 to Present

Cheese is popular for its rich sensory notes and desirable physical attributes; however, the late blowing gas defect in cheddar cheese disrupts its appearance and can undermine its commercial value, for example if the late gas defect is severe, the block can crumble upon cutting, increasing cutting losses from 10% (non-defective) up to 50% (Donnely et al., 2014).

Paucilactobacillus wasatchensis cannot survive pasteurization (McMahon, D. J., et al., 2020); therefore, it enters the cheese as a contaminant during the cheesemaking process. Cheesemaking occurs in three stages: (1) curdling of milk by acidification through starter cultures, (2) separation of curd from …

Impact Of Inhibiting Mitochondrial Calcium Uptake On Calcium Homeostasis And Postmortem Metabolism In Porcine Muscle, Fatema Rahaman Mishu

All Graduate Theses and Dissertations, Fall 2023 to Present

After harvesting the animal, pork muscle continues to undergo changes as it turns from muscle into meat. During this early period, the muscle uses up energy and produces acid, which lowers pH and can affect important quality traits such as color and how well the meat holds water. A key driver of these early changes is calcium, a natural mineral inside muscle cells that helps control contraction and energy use. In this study, we tested whether mitochondria (the cell’s “powerhouse”) help control calcium after harvest and, in turn, influence early postmortem changes in pork. We used a research compound (DS16570511) …

Strengthening The Utah Diabetes Cook Along Program For Statewide Extension Delivery: Curriculum Refinement And Randomized Controlled Trial, Carrie Durward

Funded Research Records

No abstract provided.

Cocoa Polyphenols Modulate The Mouse Gut Microbiome In A Site-Specific Manner, Abby D. Benninghoff

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Background/Objectives: Dietary modulation of the gut microbiome is a promising strategy for mitigating gastrointestinal diseases, such as inflammatory bowel disease (IBD) and colitis-associated colorectal cancer (CAC). Cocoa powder is rich in polyphenols, including (-)-epicatechin and (+)-catechin, which have been associated with beneficial effects on gut health and microbiome modulation. Importantly, changes in the bacterial populations associated with the gut mucosal layer may have different health impacts compared to changes in cecal or fecal microbiomes. This study investigated the effects of cocoa polyphenol supplementation on microbiome composition across the cecal, fecal, and mucosal compartments in a mouse model of colitis. Methods: …

The Impact Of Lactoferrin And Iron-Enriched Whey On Iron Absorption, Gastrointestinal Symptoms, And Menstrual Health In Women, Mia Dustin

Undergraduate Honors Capstone Projects

Iron is an essential trace mineral involved in oxygen transport, energy metabolism, and cellular function, yet deficiency remains prevalent among women of reproductive age. In the U.S., approximately 20% of women aged 18-45 years fail to meet daily iron requirements due to lack of iron consumption in the diet, menstrual blood loss, or intense exercise, often leading to anemia, fatigue, and cognitive impairment. While ferrous sulfate is a common form of iron supplementation, it frequently causes gastrointestinal discomfort. Researchers have explored lactoferrin, a glycoprotein with immune and iron-binding properties, as an adjunct to traditional supplementation. This study examines the effects …

Understanding The Impact Of Colloidal Calcium Phosphate On The Ph Variation In Cheddar Cheese During Early Stages Of Aging, Rachel Lindstrom

All Graduate Theses and Dissertations, Fall 2023 to Present

The Cheddar cheese industry has recently observed variation in the pH of their cheese during the early stage of storage. This variation may be due to the addition of the faster acid producing thermophilic starter culture Streptococcus thermophilus which was recently introduced into the Cheddar cheese making process. This starter culture may impact the calcium buffering properties of the cheese due to more retention of the insoluble calcium (INSOL Ca) within the cheese. To investigate this problem, we studied how insoluble calcium affects cheeses with pH ranging from 4.8 to 6.6 and found that INSOL Ca was positively correlated with …

Influence Of Physical Properties Of Fat On Product Quality, Shelf-Life And Consumer Acceptance Of Chocolate-Coated Products, Audrey Lidgard

All Graduate Theses and Dissertations, Fall 2023 to Present

In chocolate-coated products, oil migration in fats can lead to chocolate softening, filling hardening, discoloration, and lower consumer acceptance. This study examined three different fats (soy- palm-, and palm-kernel (PK) based), crystallized under different conditions (cooling rate and use of high intensity ultrasound (HIU)) to examine how the crystallization conditions impact the physical properties of confectionery products. These conditions produced fats with high and low oil binding capacities (OBCs); the ability of crystal networks to entrap liquid oil. Model systems were created to examine measurable quality degradation and consumer acceptance of chocolates placed in contact with the fats; one with …

Replacement Of Monensin With A Proprietary Tannin-Blend Additive In Calf-Fed Holstein Steer Diets, Sydney M. Bowman-Schnug, Luke K. Fuerniss, Joe D. Cameron, Jonathon L. Beckett, Muhammad Ahsin, Stephan Van Vliet, Guy D. Hufstedler, Bradley J. Johnson

Nutrition, Dietetics, and Food Sciences Faculty Publications

A proprietary tannin blend was evaluated as a potential ionophore replacement considering traits of feedlot cattle growth performance, carcass traits, and health. Holstein steers (n = 1450; initial shrunk body weight (SBW) = 141.6 ± 34.2 kg.) were blocked by origin and randomly assigned to receive a finishing diet containing one of two treatments: 1) 14,500 mg per head daily of Silvafeed ByProX (SBPX; ByPro/BX blend, Silvateam S.p.A, San Michele Mondovì, Italy) or 2) 180 mg per head daily of monensin (MON; Rumensin™ 90, Elanco, Greenfield, IN). Steers were on trial for 341 ± 11 days. Pen was the …

Keeping Kids Safe At Meals: Preventing And Responding To Choking, Mia Dustin, Savannah Daines, Stacy Bevan, Palak Gupta, Mateja R. Savoie-Roskos

All Current Publications

Introducing solid foods is an exciting developmental milestone, but it can also raise concerns about choking for parents and caregivers. Choking occurs when an object, such as food or a toy, blocks a child’s airway and prevents air from moving in and out of the lungs. This fact sheet offers practical guidance on how to prevent food-related choking, recognize the signs of a choking emergency, and what to do if a child is choking.

From Pasture To Plate: Striking An Omega Balance Between Grass-Fed And Grain-Fed Beef Ribeyes - Fatty Acid Composition, Minerals, Soil, And Forage Analysis, Travis Earl Statham

All Graduate Theses and Dissertations, Fall 2023 to Present

Most beef cattle in the US are feedlot-finished where intensive feeding of grains is used to increase weight and yield; however, a minority are raised in grass-fed operations that use exclusive pasture, rangeland, and hay for feeding, possibly leading to benefits for the land, soil, ecosystems, forages, and the meat itself. These operations use a variety of methods, and the goal of this was to recognize differences in the soil and forage metrics to help understand the resulting meat fatty acid composition and mineral content. We collected these samples from 78 sets of farmers while testing 25 sets of grain-fed …

Reducing The Cost Of Implementing The F.I.T. Game Healthy Eating Program In Diverse Schools While Observing Effects On Food Waste, Robert Gifford

All Graduate Theses and Dissertations, Fall 2023 to Present

It is well known that children do not eat enough fruits and vegetables. The FIT Game Healthy Eating Program is an interactive, story-board type narrative that has increased fruit and vegetable consumption in elementary school children. While The FIT Game intervention has shown progress in the past, the schools studied had minimal diversity and the intervention was time intensive and costly.

This research utilized The FIT Game intervention in four Salt Lake City area, Title 1, schools with a large amount of student diversity. The first portion of research was conducted in two phases. The first phase compared an intervention …

Metabolic Capabilities Of Latilactobacillus Curvatus And The Potential Use As An Adjunct Culture For Food Safety And Quality Control In Yogurt, R. Chase Wahlstrom

All Graduate Theses and Dissertations, Fall 2023 to Present

In the quest for healthier and more natural food products, using beneficial lactic acid bacteria to preserve food, known as biopreservation, is becoming increasingly important. This research focused on a strain of beneficial bacteria called Latilactobacillus curvatus and its ability to inhibit fungal growth both in lab settings and in a yogurt system. This has the potential to enhance the safety and quality of dairy products.

We studied a specific strain of this bacteria, named WSU-1, found in dairy. Through detailed analysis, we discovered that this strain could produce substances that may help protect food from harmful microbes. In laboratory …

Assessing The Feasibility Of Implementing A Hands-On Diabetes Course Curriculum In Community Settings, April Litchford, Jenna Dyckman, Carrie Durward

Transforming Communities

Diabetes remains a significant health concern in the United States, with millions affected and at risk. Despite the known benefits of diabetes education programs, barriers such as accessibility and engagement persist. To address these challenges, Utah State University Extension developed the Diabetes Cook Along (DCA) program and conducted a study to determine the feasibility of implementing these classes in community settings. The DCA curriculum is based on national standards and emphasizes changes in dietary and lifestyle components critical for diabetes management. Data collection included pre- and post-surveys, along with qualitative feedback. Overall participation in the classes and satisfaction of participants …

Relationship Between The Physical Properties And Oil Binding Capacity Of Fats, Melissa Abigail Marsh

All Graduate Theses and Dissertations, Fall 2023 to Present

Fats play a significant role in shaping the characteristics of foods, influencing texture, mouthfeel, appearance, and nutritional attributes. An important property of fats is their ability to entrap liquid oil known as oil binding capacity (OBC). Poor OBC of fats frequently leads to shortened-shelf life of foods caused by quality issues due to unwanted chemical and physical changes. In natural nut butters without additives, low OBC often results in a visual oil layer forming at the surface. In filled chocolates such as truffles, pralines, and peanut butter cups this low OBC can result in unwanted textural and visual changes.

The …

Magnetic Three-Dimensional Graphene: A Superior Absorbent For Selective And Sensitive Determination Of Nitrite In Water Samples By Ion-Pair Based-Surfactant-Assisted Solid-Phase Extraction Combined With Spectrophotometry, Mina Vasheghani Farahani, Sajad Karami, Hassan Sereshti, Shokouh Mahpishanian, Somayeh Koupaei Malek, Shahabaldin Rezania

Nutrition, Dietetics, and Food Science Student Research

A straightforward, fast and efficient analytical method was developed which utilizes a magnetic composite called three-dimensional graphene (3D-G@Fe₃O₄) as an adsorbent to recover nitrite ions (NO₂^–) from environmental water samples. The investigation into the synthesized adsorbent contained an examination of its morphology, chemical composition, structural attributes, and magnetic properties. This comprehensive analysis was conducted using various instrumental techniques, including Fourier transform-infrared spectroscopy (FT-IR), scanning electron microscopy (SEM), Raman spectroscopy, X-ray diffraction (XRD), Brunauer-Emmett-Teller (BET), Barrett-Joyner-Halenda (BJH), and vibrating sample magnetometry (VSM). The adsorbent surface was activated by adding cetyltrimethylammonium bromide (CTAB) to the …

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 …

Impact Of Snac On Academic Success, Maeci Armstrong, Alivia Fonnesbeck

Student Research Symposium

This study aimed to address the impact of the intervention of SNAC. Based on the results, the USU SNAC pantry has made a substantial positive impact on students’ academic performance.

The main themes of participants’ comments indicate that SNAC helped them have more energy, increased focus, and increased time spent at school. These results are consistent with other studies that discuss the impact food pantries have on students’ academic success [1].

Participants expressed gratitude for the alleviation of food insecurity stressors, allowing them to better concentrate on their studies. These findings resonate with prior research highlighting the crucial role food …

Outcomes Of Virtual Diabetes Cook Along Classes, April Litchford, Jenna Dyckman, Cindy Jenkins, Andrea Schmutz, Carrie Durward

Outcomes and Impact Quarterly

USU Extension Diabetes Cook Along classes provide diabetes education to the public while removing barriers to participation. These classes teach relevant topics through hands-on activities to increase participants’ ability to effectively self-manage their diabetes symptoms. Evaluation results show that participants experienced high satisfaction (86%) and substantial knowledge gain (92%) after the classes.

Examining Factors Associated With The Use Of Community Food Resources: An Application Of The Andersen Model To Inform Future Interventions, Abiodun T. Atoloye, Oluyemisi Akinsola, Melissa Murillo

Nutrition, Dietetics, and Food Sciences Faculty Publications

The role of the food environment in shaping nutrition and health has gained substantial attention from policymakers, public health researchers, and advocacy groups. To promote equities in food access and nutrition outcomes, understanding factors linked with the utilization of local community food resources is crucial. Using Andersen’s service utilization model, we explained how adults use their neighborhood food resources. In a cross-sectional study design, an online survey was conducted in REDCap Version 13.4.0 via the Amazon Mechanical Turk (MTurk) involving 1830 adults with a mean age of 37.9 ± 12.1 years. Participants answered questions on predisposing, enabling, and need factors …

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 …

Natural Sugar Substitutes In Sugar Free Ice Cream, Avery Lawes, Cheyenne Davies, Catherine Breitweiser

Student Research Symposium

Artificial sweeteners have become increasingly more popular over the years as good sucrose substitutes but how do these sweeteners affect ice cream? As most of the population is struggling with obesity and diabetes, is there a way to make an ice cream that is both high in nutritional content and tastes good? The purpose of this experiment is to determine the effect on volume, texture, flavor, aftertaste, and meltability when substituting naturally occurring sugar substitutes for liquid Stevia in vanilla ice cream. This was done by mixing 4 different batches of ice cream using different naturally occurring sweeteners (honey, agave, …

Effect Of Ph On Yeast Activation In Leavened Bread, Halle Larson, Gracee Allen, Allison Jones, Hanna Jensen

Student Research Symposium

Bread is a staple in the diet of many different populations around the world, and yeast is an important component of bread making. The amount of yeast fermentation that is achieved has a large impact on the outcome of the bread, most particularly on the final volume and density. The purpose of our research was to determine if pH had an effect on the fermentation process of bakers yeast in bread. We decided to test this by altering the pH of the activation solution used in a basic bread recipe to various pH levels, including basic (9), neutral (7), acidic …

Observing The Variations In Peanut Butter Cookies - Replacing All-Purpose Flour To Maximize Protein Intake, Mia Knight, Joy Bruneel, Jessica Mills, Ashley Sorensen

Student Research Symposium

Protein plays a vital role in every human’s life. This macronutrient is essential in the diet for cell formation and repair. Protein powder, a nutritional supplement, is used to help build muscle, repair tissue, and make enzymes and hormones. Protein powder has also been found to help people lose weight and tone their muscles. Since some people have trouble getting enough daily protein, specifically athletes and elderly individuals, this study aims to research and learn the effects of substituting almond flour, whey protein powder, and soy protein powder in place of all-purpose flour to achieve a quality-tasting, protein-packed peanut butter …