Dietetics and Clinical Nutrition Commons^™

Immunological Response Of Rats Fed Decreasing Levels Of Dietary Iron And Calcium With Or Without Vitamin D, Bernice Nell Neibaur

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A considerable amount of research has shown that a severe dietary deficiency of protein or vitamins will markedly depress antibody synthesis. Very little work has been done with the effect of mineral deficiencies on antibody production, and no evidence has been presented showing the relationship of the effects of small changes in nutrient intake to the sensitivity of the antibody response to small degrees of malnutrition and the relationship of dietary iron, calcium and vitamin D to the production of antibodies.

In two experiments, it was shown that as the level of iron in the diet is decreased, the production …

Eating Quality Of Beef: Influence Of Cooking Method; Sires; Mineral (Fe, Mg, Zn, Na, K, And P), Lipid, And Nitrogen Content, Elisabeth E. Ream

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The influence on eating quality of beef of cooking method, sires, mineral (Fe, Mg, Zn, Na, K, and P), lipid, and nitrogen content was determined by objective measurements, sensory evaluations, cooking losses, and chemical analysis. Two adjacent arm and two adjacent rib roasts from 18 Herford animals were used. The arm and rib (sixth to eighth ribs) roasts were deboned, cut in half, and randomly assigned to the conventional or electronic ovens for dry roasting to the medium-rare stage (145 F, 147 F). Roasts of the ninth to twelfth ribs were dry-roasted in a meat research oven at 325 F …

The Production Of Acceptable Baked Products In The Electronic Oven, Lois Irene Knudsen

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The purpose was to find the adjustments needed to make acceptable pies, cookies and muffins baked in the electronic oven. The products were evaluated by a taste panel and by objective tests. The results of both tests supported each other.

The best bottom pie crust had an extra tablespoon of liquid added to the pastry and was precooked before the filling was added. It was both flaky and tender.

No leavening and one-fourth more liquid produced the most acceptable cookies. They were more like standard cookie in height, texture, moisture and tenderness.

It was found that one-half the amount of …

The Influence Of Various Energy Sources On Microbial Protein Synthesis From Biuret As Determined By Artificial Rumen Fermentation, Jenny Eggleston

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Barley, cornstarch, crested wheatgrass, glucose, molasses and solka floc were fermented with rumen fluid obtained from sheep that were adapted or unadapted to feed grade biuret (Kedlor) in their diet. Each rumen fluid and substrate combination was subjected to three nitrogen treatments: (1) control, (2) nitrogen added as feed grade biuret and (3) reagent grade biuret in a factoral arrangement of treatments. In vitro fermentations were terminated at 0, 12, 24, and 36 hours and the protein nitrogen insoluble in trichloroacetic acid (TCA) was determined.

Molasses and cornstarch fermentation residues increased while barley, crested wheatgrass, glucose and solka floc decreased …

Factors Affecting The Growth Of Staphylococcus Aureus Strains Capable Of Producing Enterotoxins A, B, C And D In Sterile Milk, Manoj A. Divatia

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Growth and enterotoxin production by Staphylococcus aureus strains, in the presence of different starter [2:1 (V/V) blend of AM₂:ML₈ strains of Streptococcus lactis] levels was investigated. Sterile, 10 per cent non-fat dry milk was inoculated with S. aureus strains capable of producing all types of enterotoxins, and reduced levels of starters; and was incubated at 32 C for 24 hours. The pH and S. aureus population were determined at 2 hour intervals until 8 hours and at 24 hours. The inhibitory response of lactic streptococci was studied by spot-tests on a lawn of S. aureus strains. …

Certain Changes In Chemical Composition Of Lettuce (Lactuca Sativa L.) Stored In Controlled Atmosphere, Don Jeng Wang

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was undertaken to determine the effect of four different combinations of treatments and storage; i.e., controlled atmosphere (2.5 percent O₂ and 2.5 percent CO₂), controlled atmosphere in combination with phaltan (1,000 ppm), controlled atmosphere with packaging in polyethylene bags, controlled atmosphere with phaltan and packaging in polyethylene bags, as well as conventional refrigeration, on the chemical composition of lettuce heads (Cultivar "Great Lakes") during 75 days of storage. Analyses of total sugars, starch, reducing sugars, total organic acids, free amino acids, soluble proteins, pH, titratable acidity, and total carotenes were made on the fifteenth, thirtieth, …

The Effects Of Telone And Related Compounds On The Synthesis And Degradation Of Carotenoids In Plants, David L. Berry

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The incorporation of 3-¹⁴C-,B-hydroxy-, B-methylglutaric acid (HMG) vii into carotenoids of excised etiolated maize shoots, crude cell free extracts and soluble extracts (20, 000 x g) of maize was investigated. HMG was effectively incorporated into carotenoids of excised shoots, crude extracts and soluble extracts. The excised shoots, crude extracts and soluble extracts incorporated 2-¹⁴C-mevalonic acid (MVA) into carotenoids as well. The results indicated the presence of HMG-CoA reductase in the plant as well as an HMG activating enzyme. The soluble extract showed a pH optimum of 7. 0 for incorporation of HMG into …

Antibody Production Of Rats Fed Diets Of Varying Nutrient Density, Radharukmani

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Available evidence indicated that the deficiency of a specific nutrient in the diets adversely affect antibody production from a mild to severe degree. Studies of the effects of diet partially deficient in various essential nutrients on antibody response is meagre.

Twelve groups of weanling rats were fed with diets prepared by diluting the basal diet with 0 to 75 percent sucrose for 46 days and their antibody response was measured on the 28th, 40th and 46th day using Salmonella pullorum as the antigen. The rats fed the diet containing 75 percent sucrose and 25 percent basal diet had mean antibody …

Effect Of Different Levels Of Dietary Protein And Sex Hormones On Lipid Metabolism In Male Castrated Rats, Sharad Patel

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Male castrated rats treated with testosterone or estradiol were given a diet containing 9, 18, or 50 per cent protein. Total lipids, lipid classes and fatty acid composition of lipid classes were determined.

Estradiol treated rats grew slower, smaller and consumed less diet. Their liver weights were larger when compared to their body weights. Moisture content of liver remained unaffected by sex hormones, but increased with the high level of protein in the diet.

Both testosterone and estradiol affected lipid metabolism; in general, the estrogenic influence was more pronounced and more predictable. Estradiol administration increased total lipids, free and esterified …

Adaptation To Dietary Protein Of Nitrogenous Components In Blood And Urine, Whang Hea Kim

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

A study was made of the adaptation to dietary protein of nitrogenous components in blood and urine of rats and humans. Forty-four mature male rats were adapted to a low protein diet (10 per cent casein diet) for three weeks before they were divided into two groups. Four rats were then killed for a control, and twenty of the remaining rats were switched to a high protein diet (40 per cent casein diet) and the other twenty continued to be fed the low protein diet. Four rats fed each level of protein were killed 2, 4, 6, 8, and 10 …

Comparative Cost And Quality Studies Of Dehydrated Vegetables Versus Fresh Vegetables Used In Institutional Food Services, Kathleen Olsen Wegener

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

The cost of fresh and dehydrated vegetables was studied in terms of initial cost and labor cost. Three institution kitchens were used: Logan Church of Jesus Christ of Latter-day Saints Hospital, Logan Senior High School, and the High Rise Cafeteria at Utah State University. Beans, celery, onions, peas, green peppers, diced potatoes, shredded potatoes, sliced potatoes, and whipped potatoes were included in the research.

Fresh vegetables were found to have lower initial cost. Labor costs were lower for dehydrated vegetables. In the preparation of 25 pounds of vegetables the total cost of dehydrated vegetables was less than that of fresh …

Role Of Lamb Pregastric And Gastric Extracts In Cheese Manufacture, Ramjibhai V. Chaudhari

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Lamb pregastric (PGE) and gastric extracts (GE) have been evaluated for their role in Italian cheese flavor production. Both have been shown to produce increases in free fatty acids and in non-protein-nitrogen during incubation with milkfat and casein substrates as well as in cheese substrates. Gastric lipase and cathepsins are considered to be the additional active agents in GE. Parmesan cheese manufactured with PGE and GE added to the curd was superior in flavor when both were employed, and either extract alone was better than the uninoculated control. An assay for GE proteolytic activity has been proposed which involves the …

The Effect Of Sucrose Feeding On Phosphorus Content, Protein Content, And Color Of Turkey Livers And Muscles, Mary Tai

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

All carbohydrates metabolized in the body must first be phosphorylated, As a result of Lundgaard's (1930 ) and Lohmann's (1934) discoveries, the focal interest of muscle biochemistry has passed from the carbohydrate molecules to the phosphorus compounds, For glucose, the first reaction is the formation of a phosphate ester, glucose-6- phosphate, D. M. Needham (1938) found that ATP acts as a phosphorus donor, Glucose-6-phosphate may be transformed into glucose-1-phosphate or into fructose-6-phosphate. In liver, it may be hydrolized back to free glucose and inorganic phosphorus, Bate-Smith (1948) indicated that the free phosphate must be present before any breakdown of glycogen …

A Comparison Of Starters, Temperatures Of Warm Room And Salt Concentration In The Manufacture Of Danish Type Swiss Cheese, Darab Assaad

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Danish type swiss cheese has the characteristic "eye" of a regular swiss cheese and is similar in texture. The flavor is milder and has a softer body. Because of its milder flavor and softer body it is of interest for consumption. Because it cures faster than swiss cheese it has the added advantage of cutting down curing cost and thus requires a shorter time to reach the consumers

The Relationship Of The School Lunch And Other Meals To The Total Adolescent's Nutrient Intake In Logan And Wellsville, Utah, Leora S. Galloway

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Nutritional problems of various population groups throughout the world are constantly being emphasized, It has been pointed out that life expectancy at birth is only thirty to forty years for over half of the world's population, while for those people who have been able to take advantage of modern medical and nutritional science, it is sixty-five to seventy years, Hunger, as well as preventing economic advancement, promotes unrest and political upheavals. The United States, in the interest of preserving its own security and way of life, has a vital stake in solving world nutritional problems as well as its own. …

Loss Of Minerals In Cooking Vegetables, Sadie O. Morris

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

It has long been recognized that vegetables contain certain necessary substances which are essential to the human diet. Considerable attention has been given the different foods as to their economic value to human nutrition, however the information concerning the preparation of foods as to their nutritive losses is as yet inadequate. Considerable research work has been done in certain directions and some valuable data accumulated as to the economic losses contained in the waste or discarded portions of the food material. Several investigators have rather accurately determined not only the economic, but also the nutritive losses, especially those which occur …