Dietetics and Clinical Nutrition Commons^™

Linkage, Whole Genome Sequence, And Biological Data Implicate Variants In Rab10 In Alzheimer’S Disease Resilience, Perry G. Ridge, Celeste M. Karch, Simon Hsu, Ivan Arano, Craig C. Teerlink, Mark T. W. Ebbert, Josue D. Gonzalez Murcia, James M. Farnham, Anna R. Damato, Mariet Allen, Xue Wang, Oscar Harari, Victoria M. Fernandez, Rita Guerreiro, Jose Bras, John Hardy, Ronald G. Munger, Maria Norton, Celeste Sassi, Andrew Singleton, Steven G. Younkin, Dennis W. Dickson, Todd E. Golde, Nathan D. Price, Nilüfer Ertekin-Taner, Carlos Cruchaga, Alison M. Goate, Chris D. Corcoran, Joann T. Tschanz, Lisa A. Cannon-Albright, John S. Kauwe, Alzheimer’S Disease Neuroimaging Initative

Nutrition, Dietetics, and Food Sciences Faculty Publications

Background

While age and the APOE ε4 allele are major risk factors for Alzheimer’s disease (AD), a small percentage of individuals with these risk factors exhibit AD resilience by living well beyond 75 years of age without any clinical symptoms of cognitive decline.

Methods

We used over 200 “AD resilient” individuals and an innovative, pedigree-based approach to identify genetic variants that segregate with AD resilience. First, we performed linkage analyses in pedigrees with resilient individuals and a statistical excess of AD deaths. Second, we used whole genome sequences to identify candidate SNPs in significant linkage regions. Third, we replicated SNPs …

Changes In Creep Behaviour And Microstructure Of Model Mozzarella Cheese During Working, Prateek Sharma, Peter A. Munro, Graeme Gillies, Peter G. Wiles, Tzvetelin T. Dessev

Nutrition, Dietetics, and Food Sciences Faculty Publications

The effect of shear work input on the microstructure, fat particle size and creep behavior of model Mozzarella type cheeses was studied. Cheese samples were prepared in a twin screw cooker at 70 °C by mixing protein and fat phases together with different amounts of shear work input. Major changes in cheese structure were observed while working at 150 rpm and 250 rpm screw speeds. Confocal microstructures plus macroscopic observations showed systematic changes in structure with increased shear work inputs with unmixed buttery liquid observed at kg−1, typical Mozzarella type microstructures (elongated fat-serum channels) at 6–15 kJ kg−1 and homogeneously …

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 …

Physico-Chemical And Microbiological Quality Changes In Cocoa And Whey Protein Enriched Functional Dairy Drink During Storage, H. R. Gupta, S. K. Kanawjia, M. K. Salooja, Prateek Sharma, Anil Kumar

Nutrition, Dietetics, and Food Sciences Faculty Publications

Cocoa and whey protein enriched functional dairy drink was subjected to storage studies at refrigeration temperature 4±1°C in the present study. The samples were studied for microbial and physicochemical tests during storage. The results in this study suggest that the product can be stored upto 18 days at 4±1°C. A decrease in pH from 7.01 to 6.49 for whey protein enriched product and from 6.94 to 6.41 in case of cocoa & whey protein enriched product was observed at the end of shelf life. The FFA increased from 0.72 to 1.46 meq./ml at the end of shelf life of 18 …

Storage Induced Changes In Sensory Characteristics And Viscosity Of Cocoa And Whey Protein Enriched Functional Dairy Drink, H. R. Gupta, S. K. Kanawjia, M. K. Saluja, Prateek Sharma

Nutrition, Dietetics, and Food Sciences Faculty Publications

The functional dairy drink product developed in the present study was packaged in LDPE pouches stored at refrigeration temperature 4±1°C. The results of storage studies depict that the product can be stored upto 18 days at 4±1°C without significantly affecting its sensory qualities. Overall acceptability scores decreased from initial 93.0 to 69.2 after 18 days of storage at 4±1°C for the drink enriched with whey protein; for the drink enriched with whey protein and cocoa, the scores decreased from 93.4 to 72.4. The consistency score of the product decreased from 27.5 to 19.5 for whey protein enhanced drink and from …

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 …

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 …

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 …

Shear Induced Changes In Rheology And Structure Of A Model Mozzarella-Type Cheese, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles

Nutrition, Dietetics, and Food Sciences Faculty Publications

No abstract provided.

Wic Participation As A Risk Factor For Loss To Follow-Up In The Wisconsin Ehdi System, Elizabeth L. Seeliger, Rebecca A. Martin, Andrea N. Gromoske, Anne B. Harris

Journal of Early Hearing Detection and Intervention

In 2011, Wisconsin’s Early Hearing Detection and Intervention (EHDI) program, Wisconsin Sound Beginnings (WSB), developed multiple strategies to reduce loss to follow-up (LTFU) for babies who did not pass their newborn hearing screening: Medical Outreach, Family Outreach, Regional Outreach and WIC Alert. WSB evaluated the outcomes of babies identified as at-risk for LTFU to determine whether WIC participation was an indicator of their risk for LTFU. Additionally, WSB evaluated whether babies who were identified as at-risk for LTFU and receiving WIC services in two WIC projects serving areas and populations with known health disparities, were at even greater risk for …

Strain Hardening And Anisotropy During Tensile Testing Of Sheared Model Mozzarella Cheeses, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles, E. Allen Foegeding

Nutrition, Dietetics, and Food Sciences Faculty Publications

We studied the tensile fracture properties of model Mozzarella cheeses with varying amounts of shear work input (3.3–73.7 kJ/kg). After manufacture, cheeses were elongated by manual rolling at 65°C followed by tensile testing at 21°C on dumbbell-shaped samples cut both parallel and perpendicular to the rolling direction. Strain hardening parameters were estimated from stress–strain curves using 3 different methods. Fracture stress and strain for longitudinal samples did not vary significantly with shear work input up to 26.3 kJ/kg and then decreased dramatically at 58.2 kJ/kg. Longitudinal samples with shear work input <30 kJ/kg demonstrated significant strain hardening by all 3 estimation methods. At shear work inputs <30 kJ/kg, strong anisotropy was observed in both fracture stress and strain. After a shear work input of 58.2 kJ/kg, anisotropy and strain hardening were absent. Perpendicular samples did not show strain hardening at any level of shear work input. Although the distortion of the fat drops in the cheese structure associated with the elongation could account for some of the anisotropy observed, the presence of anisotropy in the elongated nonfat samples reflected that shear work and rolling also aligned the protein structure.

Effect Of Shear Work Input On Steady Shear Rheology And Melt Functionality Of Model Mozzarella Cheeses, Prateek Sharma, Peter A. Munro, Tzvetelin T. Dessev, Peter G. Wiles, Robert J. Buwalda

Nutrition, Dietetics, and Food Sciences Faculty Publications

Model Mozzarella cheeses with varied amounts of shear work input were prepared by working molten cheese mass at 70 °C in a twin screw cooker. Rheology and melt functionality were found to be strongly dependent on total shear work input. A non-linear increase in consistency coefficient (K from power law model) and apparent viscosity and decrease in flow behaviour index (n from power law model) were observed with increasing amounts of accumulated shear work, indicating work thickening behaviour. An exponential work thickening equation is proposed to describe this behaviour. Excessively worked cheese samples exhibited liquid exudation, poor melting and poor …

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.

Measurement Techniques For Steady Shear Viscosity Of Mozzarella-Type Cheeses At High Shear Rates And High Temperature, Prateek Sharma, Tzvetelin T. Dessev, Peter A. Munro, Peter G. Wiles, Graeme Gillies, Matt Golding, Bryony James, Patrick Janssen

Nutrition, Dietetics, and Food Sciences Faculty Publications

While measuring steady shear viscosity of Mozzarella-type cheeses in a rotational rheometer at 70 °C, three main difficulties were encountered; wall slip, structural failure during measurement and viscoelastic time dependent effects. Serrated plates were the most successful surface modification at eliminating wall slip. However, even with serrated plates shear banding occurred at higher shear rates. Because of the viscoelastic nature of the cheeses, a time dependent viscous response occurred at shear rates <1 >s−1, requiring longer times to attain steady shear conditions. Prolonged continuous shearing altered the structure of the molten cheeses. The effects of structural change were greatly reduced by …

Tensile Testing To Quantitate The Anisotropy And Strain Hardening Of Mozzarella Cheese, Ramona Bast, Prateek Sharma, Hannah K.B. Easton, Tzvetelin T. Dessev, Mita Lad, Peter A. Munro

Nutrition, Dietetics, and Food Sciences Faculty Publications

We explored anisotropy of mozzarella cheese: its presence is debated in the literature. Tensile testing proved a good method because the location and mode of failure were clear. Mozzarella cheese cut direct from the block showed no significant anisotropy, though confocal microscopy showed good structure alignment at a microscale. Deliberately elongated mozzarella cheese showed strong anisotropy with tensile strength in the elongation or fibre direction ∼3.5× that perpendicular to the fibres. Temperature of elongation had a marked impact on anisotropy with maximum anisotropy after elongation at 70 °C. We suggest the disagreement on anisotropy in the literature is related to …

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 …

Genetic Mechanisms Underlying The Pathogenicity Of Cold-Stressed Salmonella Enterica Serovar Typhimurium In Cultured Intestinal Epithelial Cells, J. Shah, P. T. Desai, B. C. Weimer

Nutrition, Dietetics, and Food Sciences Faculty Publications

Salmonella encounters various stresses in the environment and in the host during infection. The effects of cold (5 C, 48 h), peroxide (5 mM H2O2, 5 h) and acid stress (pH 4.0, 90 min) were tested on pathogenicity of Salmonella. Prior exposure of Salmonella to cold stress significantly (P < 0.05) increased adhesion and invasion of cultured intestinal epithelial (Caco-2) cells. This increased Salmonella-host cell association was also correlated with significant induction of several virulence-associated genes, implying an increased potential of cold-stressed Salmonella to cause an infection. In Caco-2 cells infected with cold-stressed Salmonella, genes involved in the electron transfer chain were significantly induced, but no simultaneous significant increase in expression of antioxidant genes that neutralize the effect of superoxide radicals or reactive oxygen species was observed. Increased production of caspase 9 and caspase 3/7 was confirmed during host cell infection with cold-stressed Salmonella. Further, a prophage gene, STM2699, induced in cold-stressed Salmonella and a spectrin gene, SPTAN1, induced in Salmonella-infected intestinal epithelial cells were found to have a significant contribution in increased adhesion and invasion of cold-stressed Salmonella in epithelial cells.

Kinetics Of Various Chemical Changes During Storage Of Processed Cheese, H. R. Gupta, K. L. Arora, Prateek Sharma, S. K. Kanawjia

Nutrition, Dietetics, and Food Sciences Faculty Publications

Three batches of processed cheese (PC) were manufactured by the standard procedure and packed aseptically in polystyrene (Sunpet) pet jars with screw cap of about 200 g capacity and stored at 5, 30 and, 45°C. The PC samples were analysed for proximate composition, selected physico-chemical characteristics and sensory attributes at intervals of 7 days for the product stored at 5°C upto 56 days, 3 days for the product stored at 30°C upto 6 days and 24 days at 45°C till the sample became organoleptically unacceptable. The results revealed that 30°C was conducive for mold growth, due to which the product …

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 …

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 …

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 …

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

Body Image Education As A Preventive Measure For Eating Disorders And Obesity In Ninth-Grade Students, Diana K. Keith

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

Obesity and eating disorders are major public health problems in the U.S. Prevention of these problems in childhood and adolescence is crucial to avoid medical complications and costs associated with these conditions. A growing body of research supports designing and implementing interventions to prevent obesity and eating disorders simultaneously by targeting common risk factors such as poor body image. This study explored the use of a body image education unit as a preventive measure for obesity and eating disorders. Ninth-grade students attending health class in a public school in Northern Utah (n = 117) were assigned to either an intervention …

A Multi-Component School-Based Intervention Aimed At Increasing Vegetable Preference And Intake Among Elementary-Aged Children, Elizabeth Strasser

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study aimed to implement and assess a school-based multi-component intervention aimed at increasing elementary school-aged children's knowledge of, preference for, and intake of vegetables. The multi-component intervention included lunchroom exposure, nutrition curriculum in the classroom, after school program vegetable curriculum, family friendly nutrition newsletter, vegetable fair and parent cooking class. Lunchtime vegetable consumption was assessed by direct observation. Changes in preference, attitude, and knowledge were assessed using a pre- and post-intervention survey.

The multi-component intervention was implemented at Canyon Elementary during the 2008-2009 school year. Classroom teachers provided 20 minutes of nutrition education to students in grades one through …

Weight Discrimination: Why Current Perceptions Need To Change, Kelsey Rae Eller

Undergraduate Honors Capstone Projects

Discrimination based on weight has been labeled the last form of socially acceptable prejudice. Weight discrimination is becoming more and more prevalent in schools, the workplace, social settings, the media, and even in healthcare. Overweight and obese individuals are often stereotyped as lazy, addicted to food, and lacking self-discipline and initiative, and as a result may struggle with decreased employment opportunities, fear and shame in public, attempting dangerous weight loss methods, or even eating disorders.

This project seeks to identify and examine research that has been done on this subject in order to increase awareness of weight bias and to …