Dietetics and Clinical Nutrition Commons^™

Sensory Evaluation Of Gluten-Free Brownies Prepared Using Green Banana Flour, Banana-Potato Blend And Rice-Potato-Tapioca Blend, Sonia F. Murgueytio

All-Inclusive List of Electronic Theses and Dissertations

Increasing numbers of people worldwide are being diagnosed with Celiac Disease, an intestinal disorder caused by ingestion of foods containing gluten. Traditional baked goods are prepared using wheat flour that contains gluten. Literature suggests that the absorptive surface of the small intestine is damaged in people susceptible to gluten. Alternative gluten-free products are needed to improve the health of people with this disease. The purpose of this study was to assess the overall acceptability and palatability of chocolate brownies made with 100% banana flour or a blend of banana flour and potato starch. Appearance, color, texture, flavor and overall acceptability …

Residency Program At Michael E Debakey Department Of Surgery, Baylor College Of Medicine, F Charles Brunicardi

Faculty, Staff and Students Publications

No abstract provided.

Consumer Acceptance Of White Breads Containing Resistant Hi-Maize Cornstarch And Sensory Attributes Affecting Product Acceptance And Purchase Decision, Caroline Christie Burke

Honors Capstones

No abstract provided.

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

Book Review: Wellness Foods A To Z, Kristyn Makoivka, Sandy Hussey, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Book Review: Nitrate And Man: Toxic, Harmless Or Beneficial?, Jane Kabogo, Jeanette Evans, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Book Review: Wellness Foods A To Z, Kristyn Makoivka, Sandy Hussey, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

Book Review: Nitrate And Man: Toxic, Harmless Or Beneficial?, Jane Kabogo, Jeanette Evans, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

Implementacion And Strengthening Of Family Orchards For The Diversification Of The Diet And To Improve The Consumption Of Vegetables And Available Fruits In The Communities Of The Rinconada And Cuambo In The Period 2001-2002, Guido Arellano

Theses and Dissertations

The general objective of this investigation was to implement and strengthen family orchards for the diversification of the diet and improvement of the consumption of vegetables and fruits available in the communities of the Rinconada and Cuambo. They collaborated in the implementation and strengthening of the family orchards and by means of focal group techniques determined the readiness, seasonal variance, and alimentary habits of the available vegetables and fruits. They made 10 nutritive preparations in each community in participating shops with the foods that were harvested in the orchards and with the help of consistent educational material as 2 three-page …

The Effectiveness Of Consuming Fortified Foods (Api) With Iron On The Anemia Ferropriva In Resident Students To Great Altitude Of The Rural Area Of The Departemento Of La Paz, Beatriz Julia Ramirez Copa

Theses and Dissertations

In many countries, the health and the development of a great number of people are compromised by the insufficient distribution of micro-nutrients. The deficiency of iron is one of the things that to a large extent contributes to the high rates of death and maternal and childhood mortality, affecting also a great percentage of school aged children. Bolivia, along with the majority of underdeveloped countries, presents high prevalence of anemia in the students. Recent studies confirm that anemia nutrients are a problem of public health of great magnitude to rural and urban level (Fernández et al, 1994). Before this situation …

Consumption Of Omega-3 Fatty Acid-Enriched Eggs And Serum Lipids In Humans, Ji-Young Lee, Nancy M. Lewis, Sheila Scheideler, Timothy P. Carr

Department of Nutrition and Health Sciences: Faculty Publications

This study examined the effectiveness of consuming omega-3 fatty acid-enriched eggs (Omega Eggs) in increasing total diclary omega-3 fatty acids. Also examined was the impact of Omega Egg consumption on serum lipids. Sixteen hypercholesterolemic men and women with baseline serum total cholesterol concentrations of 5.17-7.76 mmol/L (200-300 mg/dL) followed the National Cholesterol Education Program Step I diet guidelines under the following conditions: (a) Step 1 diet without eggs, (b) Step I diet plus 12 regular eggs per week, and (c) Step I diet plus 12 Omega Eggs per week. The study design was a repeated 3 x 3 Latin square …