Dietetics and Clinical Nutrition Commons^™

Body Image Among Elementary-Aged Children: Development, Implications, And Interventions, Mindy Beth Probst

Undergraduate Honors Capstone Projects

Body image is the mental image or conception that one has of one's body. Its development is effected by an individual's life experiences beginning at birth. Statistics show that close to half of elementary-aged children are already dissatisfied with their bodies and have begun to develop negative body images. Review of the current literature suggests that family, peers, cultural values and the media, and changes in physical appearance related to adiposity rebound and puberty are the major causes of this unfortunate situation. Research is also showing that children are participating in unhealthy diet and exercise practices as a result of …

The Composition And Comparison Of Essential Oils And Their Nutritional Benefits To Enhance And Decrease Risk For Chronic Disease, Heather Wollschleger

Undergraduate Honors Capstone Projects

This paper reviews the current status of our knowledge of essential oils and their nutritional contribution to our diet. The effects of dietary fats on our health differ markedly from the type and form of the fat. Special emphasis is placed on omega-3 and omega-6 fatty acids, and their dietary involvement. Specific oils increase our levels of vital vitamin E and the essential omega-3 and omega-6 fats humans need for mental and physical health. Chronic diseases remain a major cause of death and disability, and risk factors include diets high in saturated fatty acids and trans fatty acids. This risk …

"Bariatic Surgery For Obese Adolescents", Hilary Brooke Spooner

Undergraduate Honors Capstone Projects

With the rise of adolescent obesity, the need for treatment of this life-threatening disease is under consideration. There are several methods for the treatment of this disease, but a newer method is on the rise. Bariatric surgery for adolescents is a new technique that has been performed on adults for years, but the effects on the younger population are still unknown. There are certain criteria and guidelines for the patients undergoing this surgery, but the results seem to be promising. Nutritional and surgical complications are of great concern, but are the chronic disease health benefits brought on by weight loss …

The Adverse Health Effects Of Trans Fatty Acids, And Implications For Public Policy, Jonathan D. Atkin

Undergraduate Honors Capstone Projects

Subject: Trans fatty acids (TFAs) are produced either by the process of bacterial hydrogenation in the stomachs of ruminant animals, or the commercial method called industrial hydrogenation. The latter began early in the 20^th century based on purported health benefits and lowered costs. Alarming results from scientific studies in the early 1990's began to raise questions about whether TFAs should be regulated in our food supply.

Findings/Statistics: Scientific research initially discovered that TFAs raise the LDL/HDL ratio, thereby increasing the risk of coronary heart disease (CHD). Recent large, prospective, population-based studies have indicated a 25% increased risk of ischemic …

The Macrobiotic Diet May Have Benefits In Cancer Prevention, Brittany Lewis

Undergraduate Honors Capstone Projects

Macrobiotics is one of the most popular alternative or complementary approaches to fighting cancer. The diet is primarily plant-based, is centered on the idea of an all encompassing "yin-yang" concept in life, mind, environment and food. The dietary components of the macrobiotic diet, along with the many lifestyle implications are shown to have beneficial effects in cancer prevention and therapy. The diet has many anti-carcinogenic compounds, as well as a decrease in foods thought to promote cancer. A cause for concern is the vitamin deficiencies that may ensue in following a strict macrobiotic diet, which typically results from an all …

Catabolism Of Amino Acids To Volatile Fatty Acids By Lactococcus Lactis, Balasubramanian Ganesan

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Lactic acid bacteria are essential as flavor producers of cheese and fermented products. They are capable of catabolizing aromatic, branched chain, and sulfur amino acids to flavor compounds. During cheese ripening the numbers of lactococcal colonies decrease, but lactococci survive without replication in culture. This prompted an investigation into possible mechanisms of catabolism of branched chain amino acids into branched chain fatty acids and the physiological relevance of amino acid catabolism to the bacteria. We hypothesized that lactococci catabolize branched chain amino acids to branched chain fatty acids during nonculturability.

Lactococci, lactobacilli, and brevibacteria catabolized both branched chain amino acids …

Comparison Of Color And Thiobarbituric Acid (Tba) Values Of Cooked Hamburger Patties And Top Sirloin Steaks After Storage Of Fresh Beef Chubs And Raw Steaks In Modified Atmospheres Of 80% Oxygen Or 0.4% Carbon Monoxide, Liza John

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study compared the effect of packaging method (0.4% carbon monoxide, 80% oxygen or vacuum), storage time (7, 14 and 21 days) and internal cooking temperature 49, 57, 66, 71 and 79°C) on color and thiobarbituric acid (TBA) values of top sirloin steaks and ground beef patties. Ground beef was obtained from 3 different sources (chuck, loin and trim). All samples were stored at 2°C for 7, 14 and 21 days.

All raw ground beef samples stored in 0.4% carbon monoxide remained bright red throughout the 21-day storage period. The phenomenon of premature browning (appearance of cooked color at lower …

Portion Distortion Plays A Major Role In The American Obesity Epidemic, Amanda Kay Larsen

Undergraduate Honors Capstone Projects

The prevalence of overweight and obesity among the American population is on the rise. This epidemic can be attributed to an increase in energy intake. Research has shown that increased consumption is associated with both individual and societal factors including an increase in the size of portions, the influence of the food industry, and confusion on the part of the consumer. The findings indicate that dietitians and other healthcare providers need to do their part by informing society of the importance of decreasing portions and helping the consumer recognize appropriate portion sizes.

The Herbal Supplement Market In The United States: A Look At St. John's Wort, Lorena Lanford

Undergraduate Honors Capstone Projects

Herbal supplements have become increasingly popular in United States during the past decade. This trend begs the question: why are so many people turning to supplements?

The increased use of herbal supplementation appears to stem from a public demand for changes in health care. This paper will focus on the regulations placed on the supplement market and the impact that supplementation has on patient care. To illustrate these points, St. John's Wort (SJW) will be examined in detail.

Currently regulation in the United States comes from the Food and Drug Administration (FDA) and voluntary organizations within the supplement industry, such …

The Glycemic Index, Pauline Williams, Wendy Stubbs

All Current Publications

The glycemic index is a ranking of carbohydrate containing foods. Foods are ranked according to their immediate effect on blood sugar levels. The higher a food raises blood sugar, the higher its glycemic index

The Effect Of Ginkgo Biloba On Alzheimer's Disease, Allison Marie Wozney

Undergraduate Honors Capstone Projects

Alzheimer's disease is a progressive dementia associated with increasing loss of memory, intellectual function, and disturbances in speech. It is the most common form of dementia. It is an incurable disease and has four stages which culminate in coma and death. The average survival rate for Alzheimer's is seven years. Presently, the only treatments approved in the United States for Alzheimer's are the drugs tacrine and donepezil. These drugs improve cognitive function in early Alzheimer's. However, Ginkgo biloba has recently been looked at as another treatment option and has been approved for use in Germany. Ginkgo Biloba was originally used …

Eating Trends In Childhood, Emily Willmore

Undergraduate Honors Capstone Projects

Children ages 6 through 11 years are progressing in many aspects of their life. Of interest, children are establishing eating patterns that will be carried throughout their lives. Some of these patterns can be considered problematic and need to be addressed, these include: overfeeding or obesity, adequacy of major minerals and establishing healthy eating patterns. We conclude that while some children's eating patterns are problematic, there are means to resolve these trends. They include counseling, family involvement, physical exercise and nutrition education in school at a young age.

Risk Factors Associated With Multiple-Gestation Pregnancies: Nutrition In Maternal And Infant Complications, Vallarie B. Nuttall

Undergraduate Honors Capstone Projects

This paper discusses the maternal and neonatal risk factors associated with multiple birth pregnancies. Nutrition implications associated with nutritional care of the high-risk infant and obstetric population are emphasized. Statistical information was gathered concerning the population growth of multiple births over the past twenty years. Literature to identify both maternal and neonatal risk factors associated with multiple gestation pregnancies was also reviewed. Studies conducted over the past twenty years have shown that there has been an increase (25%-50%) in the amount of twin births throughout the world. Studies indicate that this increase was actually greater in the U.S. when compared …

Phytochemicals And Health, Heather Rebecca Stone

Undergraduate Honors Capstone Projects

Objectives: Define phytochemicals as currently recognized in the United States and discuss food sources. Identify aims and challenges of current research. Review touted health effects of phytochemicals in cancer, cardiovascular disease (CVD), immune function, and other benefits. Present dietary recommendations. Methods: A literature search was conducted through Medline to find peer-reviewed journal articles from the past five years. Articles were found that identified the compounds and highlighted recent research relating phytochemicals to disease. The review of literature focused on an introductory understanding of phytochemicals. Results: Studies show that phytochemicals are undefined under current U.S. food regulations. They are biologically …

Prevalence And Possible Causes Of Vitamin B-6 Deficiency Among Women In The Philippines, Siew Sun Wong

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Recently maternal intake of multivitamins has been associated with a reduced risk of orofacial clefts (OFC) in human epidemiologic studies. In the Philippines, vitamin B-6 deficiency was found to be associated with increased risk of OFCs. The birth prevalence of OFCs in the Philippines is among the highest known, but Filipino emigrants in the United States have lower rates, indicating that environmental factors may play an important role in causing OFCs in the Philippines.

The prevalence and possible causes of vitamin B-6 deficiency were investigated through dietary and biochemical assessments in case-control study in Negros Occidental, Philippines. Mothers with OFC …

Refeeding Syndrome, Christina H. Sperry

Undergraduate Honors Capstone Projects

Refeeding syndrome is a syndrome of electrolyte abnormalities, which occurs in patients who are fed orally, enterally, or parenterally (1). Patients at high risk of getting refeeding syndrome include people with chronic malnutrition-underfeeding, classic kwashiorkor, classic marasmus, anorexia nervosa, chronic alcoholism, morbid obesity with massive weight loss, patients unfed in 7-10 days with evidence of stress and depletion, patients with prolonged fasting, and patients with prolonged intravenous hydration (1,2). Characteristics or complications of refeeding syndrome include congestive heart failure, hypercapnia, hyperglycemia, rebound hypoglycemia, hypophosphatemia, hypokalemia, hypomagnesemia, and hypocalcemia. Prevention is the key in refeeding syndrome and it can be done …

Nutritional Intake And Physical Activity Of An Adult Population With Diabetes Mellitus Using The Continuous Subcutaneous Insulin Infusion Pump, Teresa Jean Matheny

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study described three days of dietary intake, physical activity, and glycemic control in 14 female and eight male adult diabetics using Continuous Subcutaneous Insulin Infusion (CSII). Changes in weight after initiation of CSII were also described.

Dietary intakes were analyzed using the NUTREDFO computer program then compared to established standards. Both sexes had mean intakes of zinc, folate, vitamin B₆, and magnesium below the Recommended Dietary Allowances (RDA, 1980) for age and sex. Female consumption of iron and total calories consumed were also below recommendations. When dietary intakes were analyzed on a nutrient per 1,000 kcal basis …

Ultrafiltration: Retentate-Permeate Partitioning Of Milk Constituents, Eric Douglas Bastian

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of ultrafiltration, diafiltration, and preacidification of milk on the partition of specific milk components between retentate and permeate was studied. Percent retention (for any component Y) was determined as:

[1 - (%Y in soln. permeate/%Y in soln. retentate)] X 100 where %Y in soln. = [%Y / (%Y + %H₂O)]

Simultaneous samples of retentate and permeate were taken at several points during each process. Percent retention of total solids, fat, total protein, rennet clottable nitrogen, lactose, total calcium, ionic calcium, sodium, phosphorous, and riboflavin was determined at each sampling point. Percent retention of β-carotene, vitamin B …

Manufacture Of White Soft Cheese From Ultrafiltered Whole Milk Retentate, Khalid Mohamed Shammet

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Manufacture of white soft cheese from ultrafiltered whole cows• milk involved acidification of pasteurized homogenized whole milk to pH 6.0 with phosphoric or citric acid. The preacidified milk was ultrafiltered at 54 °C until 60% of original milk weight was removed as permeate, diafiltered with deionized water equal to 38.5% of the original milk and concentrated by UF (4.8 fold) to pre-cheese (38% total solid). The pre-cheese was heated to 76.7°C/16 sec, 71 .l°C/l6 sec (HTST) and 7l.l°C/l5 min (controlled water bath), inoculated with 2% starter culture (Streptococcus cremoris), renneted (10 ml/100 lb retentate) and placed in one …

Protein Recovery And Coagulation Properties Of Commercial And Fractionated Milk Clotting Enzymes, Khalida A. Shaker

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Protein recovery and coagulation properties of five commercial and fractionated milk clotting enzymes were studied. The fractionated enzymes were Sephadex G-100 fractions of the commercial enzymes. Milk clotting activity of each fraction was tested using Berridge substrate. All fractions from each preparation which had milk clotting activity as measured with the Formagraph were collected and pooled. These samples and the original enzyme preparations were used to coagulate milk. Percent of protein lost in whey was determined by Kjeldahl. Coagulation was followed using a spectrophotometer monitoring changes in apparent absorbance at 600 nm. Curd protein yields using the five original enzyme …

Survival Of Porcine Pepsin During Cheddar Cheese Making And Its Effect On Casein During Cheese Ripening, Gheyath H. Majeed

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A modification of a linear diffusion test for measuring milk clotting enzymes at concentrations of 1 x 10^-4 to 1 x 10^-1 chymosin units/ ml was developed to permit quantitative assay of porcine pepsin in Cheddar cheese with a standard deviation of 6%. The amount of porcine pepsin retained in Cheddar cheese curd was dependent on pH of milk at setting. Milk at pH 6.6, 6.4, 6.2, and 6.0 was set with porcine pepsin, acidified with lactic acid and glucono-~-lactone and made into Cheddar cheese. After pressing the corresponding curd contained 0, 3.64+0 .12 %, 4.79+0.52%, and 5.94+0.30% …

Evaluation And Improvement Of Coagulation Properties Of Milk For Manufacturing, Leslie M. Okigbo

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A rugged and sensitive instrument "Vatimer" was developed to evaluate the coagulation properties of milk in cheese vats. Microvolt signals from the instrument varied with standing-wave motion of milk, forces arising from coagulation, curd firming, curd syneresis and also clean-in-place spray forces. Curd firmness at cutting varied three to four fold in commercial Cheddar cheesemaking operations.

The Formagraph instrument was used to select individual cow milk samples with good and poor chymosin-coagulation characteristics from the Utah State University Holstein herd. Blending 50% good-, and 50% poor-coagulating samples did not improve average coagulation properties of poor samples. Higher chymosin concentration caused …

Meltability And Rheology Of Model Process Cheese Containing Acid And Rennet Casein, Paul Alexander Savello

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Process cheese models were prepared by blending acid or rennet casein, milk fat, sodium chloride, 2.5% emulsifying salt and water and heating to 80 C. Acid casein cheese models were subjected to sodium hydroxide conditioning at 65 C in the cooker. Model process cheeses were acidified with lactic acid and treated by addition of undenatured and heat-denatured whey protein, four different emulsifying salts and sodium oxalate.

Meltability and toughness of the model cheese increased to a maximum with increased sodium hydroxide conditioning of acid casein to pH 7.20. These same properties decreased with addition of undenatured and heat-denatured whey protein …

Bioavailability Of Calcium, Fluoride And Iron In Mechanically-Deboned Beef Fed To Growing Rats, Kathryn Mclaughlin

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Weanling rats were fed diets containing raw lyophylized hand-deboned shank beef (HDS) supplemented with CaCO₃, retorted lyophylized mechanically deboned shank beef (MDS), or raw lyophylized MDS. Ca in the latter two diets originated from bone during the mechanical deboning process. Ca absorption, Ca retention, bone weight, and bone breaking strength were similar for comparative dietary levels of Ca regardless of the source. Bone ash and Ca content was significantly higher (P < .05) in the MDS 393 (3.93 g Ca/kg diet) diet and in the retorted MDS 460 diet compared with the HDS 488 diet. Relative biological values for the MDS diets calculated relative to the HDS diets ranged from 102 to 132 when the linear regression of Ca consumed, Ca retained, or dietary Ca level vs bone ash or bone Ca content was obtained. The retorted MDS 460 diet contained the highest Fe level and exhibited a lower percent absorption, terminal hemoglobin level, and liver Fe storage. Humerus F content increased as dietary F (also present from bone) level increased. Dietary F level did not determine humerus breaking strength.

Effects Of Social And Demographic Characteristics, Knowledge Of Coronary Heart Disease And Dietary Practices On The Level Of Serum Cholesterol, Wendy Whanghea Kim

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose of this study was to examine the effects of socio-demographic characteristics, knowledge of coronary heart disease and behavior variables on blood cholesterol concentration among 218 selected subjects in northern Utah communities.

The data were obtained from physicians' medical charts and a survey specifically designed for this study. A model was developed from an intensive review of literature and the current state of theoretical and empirical knowledge and was tested by means of path analysis. The model contained fourteen variables including familial coronary heart disease heredity, sex, age, the presence of disease(s), educational attainment, special dietary regimen, occupation, knowledge …

The Incidence Of Lactose Malabsorption Among Cache Valley Young Adults, Eileen Donna Cowles

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Twenty-four young adults, ages 18 to 30, from Cache Valley were studied to determine the incidence of lactose malabsorption. Lactose malabsorption was determined by a two-hour oral lactose tolerance test. The criteria for a malabsorber was a flat glucose curve in which there was a rise in serum glucose less than 20 mg. per 100 ml. above the fasting level. Four of the subjects were found to be lactose malabsorbers. The incidence of lactose malabsorption was determined to be 16.67 per cent. A 95 per cent confidence interval for this study indicated that the actual percentage could be expected to …

Isolation Of Bacteriophage Resistant Lactic Culture Strains With Known Temperature Sensitivity, Luna Ying-Chung Jeng

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Seven strains of Streptococcus cremoris and Streptococcus lactis were tested for temperature sensitivity on a temperature gradient bar. A temperature of 37 C was the optimum for differentiating between temperature-sensitive and insensitive strains. Temperature-insensitive strains produced cell masses with absorbance values of 0.1 or higher and activity levels of 1.0 (expressed as a decrease in pH) or above at 37 C. Temperature-sensitive strains failed to produce these cell masses and activity levels.

Strain selection and resistant-mutant isolation made it possible to identify ten strains of Streptococci sufficiently free of phage sensitivity for use in a cheese plant rotation program. These …

The Effect Of High Protein, Low Pyridoxine Diet On Calcium Retention In Rats, Julia S. Bottom

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The effect of increasing the dietary protein and pyridoxine level on calcium balance and bone strength was studied in growing and adult rats. The loss of calcium due to urinary excretion of o-phosphoryl-ethanolamine on a high protein diet was also examined.

Three studies were conducted. In the first adult male rats were fed 40% protein diets with high or low pyridoxine or a low protein, low pyridoxine diet. Calcium balance and femur bending stress were determined. In the second study male weanling rats were given either 10 or 63% protein with 0.40 or 0.73% pyridoxine. Calcium and phosphorous balances were …

Determination Of Optimum Quality In Ground Turkey Formulation, Juntip Chongdarakul

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Ground turkey samples were prepared with different fat levels, fat types, percent mechanically deboned meat and grind. All samples were analyzed at three different time-intervals. Samples were evaluated by chemical, sensory, and physical measurements, in term of stability, water content, fat content, press fluid, water loss, flavor, texture, and hedonic values. Significant differences were determined by analysis of variance.

Coarse ground (5/8") samples showed significantly higher TBA numbers, fat content, total loss, and juiciness. Water content, flavor scores, amount of press fluid, texture scores, and hedonic scores were lower when compared to the fine and medium ground samples.

Results of …

Proteolytic Enzymes Of Lactic Streptococci And Their Use In Improving Body And Texture Of Direct Acid Cottage Cheese, Gulamnabi Y. Vahora

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Proteolytic activity of Streptococcus cremoris HP, P₂ and AM₂; Streptococcus lactis-C₂, ML₈ and a commercial mixed culture was determined in skimmilk and whey by measuring the increase in Absorbency at 274.5 nm of a pH 4.6 soluble filtrate, following incubation in a 2.5% casein solution. Proteolytic activity, rate of acid production and growth rate decreased in order of C₂, HP, mixed culture, AM₂, ML₈ and P₂ at a regulated pH (6.1 - 6.2) and 32 C. Maximum proteolytic activity for all cultures was found during the stationary …