Dietetics and Clinical Nutrition Commons^™

Need For Cognition And Message Complexity In Motivating Fruit And Vegetable Intake Among Callers To The Cancer Information Service, Pamela Williams-Piehota, Judith Pizarro, Stephanie A. Navarro Silvera, Linda Mowad, Peter Salovey

Department of Public Health Scholarship and Creative Works

This field experiment examined the impact of an individual's need for cognition (NFC; the tendency to enjoy thinking deeply about issues), complex versus simple messages, and the interaction of NFC and message type on encouraging fruit and vegetable consumption. Callers to the Cancer Information Service of the National Cancer Institute (N = 517) were asked to participate in the experiment at the end of their call. Individual NFC was assessed, and participants were assigned randomly to receive a telephone message promoting fruit and vegetable consumption that was either complex and multifaceted or simple and straightforward. Similarly constructed brochures were mailed …

Utility Of Health Belief Model Constructs In Predicting Dietary Behaviors Among Female University Students: A Pilot Investigation, Vanessa Emily Anderson

College of Graduate Studies: Theses & Dissertations

This study examined the relationship between Health Belief Model constructs as they related to dietary behaviors in a sample of university women 18-to-25 years of age (n=182). A cross-sectional, non-experimental design was utilized. Independent sample t-tests compared the mean of body mass indices (BMI) to dietary risk and race. Odds ratios amassed relationships between race and healthy food choices. Nearly one-third (32.4%) of participants were either overweight or obese. Black females had significantly higher BMI than white females; however, dietary risk from less-than-adequate fruit and vegetable consumption and consumption of high-fat foods were not related to race. Focus group participants …

The Perceptions Of Roles And Practices Of Preceptors And Their Expectations For Students In The Coordinated Program In Dietetics At Indiana State University, Carin R. Aloisio

All-Inclusive List of Electronic Theses and Dissertations

Dietetics education requires a minimum of a baccalaureate degree and 900 hours of supervised practice for eligibility of candidates to sit for the Registration Exam. The primary goals of this study are to determine perceptions of preceptors of supervised practice about their roles and practices and their expectations for students, and to compare and/or contrast these between the three main areas of dietetics: clinical, community and food service management.

Reducing Child Malnutrition: How Far Does Income Growth Take Us? By Lawrence Haddad, Harold Alderman, Simon Appleton, Lina Song And Yisehac Yohannes: A Review, Sani Bawa

Economic and Financial Review

This is a review of the article “Reducing Child Malnutrition: How Far Does Income Growth Take Us?” By Lawrence Haddad, Harold Alderman, Simon Appleton, Lina Song and Yisehac Yohannes which was published in the World Bank Economic Review, Vol.17, No. 1, 2003.

"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 …

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 …

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 …

Effects Of Calcium Pyruvate Supplementation During Training On Body Composition, Exercise Capacity, And Metabolic Responses To Exercise, Pauline K. Koh-Banerjee, Maria Pontes Ferreira, Mike Greenwood, Rodney G. Bowden, Patty N. Cowan, A. L. Almada, Richard B. Kreider

Nutrition and Food Science Faculty Research Publications

Objective: We evaluated the effects of calcium pyruvate supplementation during training on body composition and metabolic responses to exercise.

Method: Twenty-three untrained females were matched and assigned to ingest in a double blind and randomized manner either 5 g of calcium pyruvate (PYR) or a placebo (PL) twice daily for 30 d while participating in a supervised exercise program. Prior to and following supplementation, subjects had body composition determined via hydrodensiometry; performed a maximal cardiopulmonary exercise test; and performed a 45-min walk test at 70% of pre-training VO₂ max in which fasting pre- and post exercise blood samples determined. …

Zu Zon Bar & Grill, Zu Zon Bar & Grill

Chef Steve Menu Collection

Closed circa 2002. “See you at the Zu,” is not an invitation to go and view the polar bears and giraffes, though sometimes things can get a bit wild. Zu Zon’s, with its jungle motif, and often a standing-room only crowd at the bar, is one of the areas most popular watering holes. Owners Sue and Mark Warren, who also own Warren’s in Tonawanda, have put together a menu of traditional favorites, perked up with some exciting touches. They call it “casual food with attitude.” 5110 Main St, Buffalo, NY 14221.

Replacement Of Fish Meal By Meal Worm (Eisenia Foetida) In The Feed Of Broilers As An Alternative Source Of Protein, Carlos ÁNgel Cervantes Cevallos

Theses and Dissertations

This investigation was conducted in the rural community of Cuambo, located in the northeast of Imbabura province, in the Mira river basin of Salina parish, at 1530 meters above sea level and with an average temperature of 19 C. The principal objective of this investigation was to evaluate the effect of four levels of substitution of fish meal for earthworm meal in broiler chicken diets. The fieldwork occurred in two stages over the course of 20 months: A. Creation of the feed: This step lasted from the installation of an earthworm culturing area through the cultivation, harvest, and drying of …

Biochemical And Molecular Nutrition Blocks As Dietary Supplements In Llamas (Lama Glama) In The Last Third Of The Gestation Period Of The Ceac, Janette Illanes Callejas

Theses and Dissertations

The present work consisted in the use of biochemical and molecular nutrition blocks (BMN) in llamas during the last third of the gestation period, at the Agricultural Experiment Center of Condori (CEAC), located 49 km north of the city of Oruro, and 12 km north of the Caracollo population, in the province of Cercado. For this research work, we used 20 pregnant llamas in the last third of their gestation period, between the ages of 2 and 3 years old, 10 of which belonged to the Khara breed, and 10 to the Thampulli breed. Two corrals of 7 x 7 …

Omega-3 Fatty Acid Consumption And Food Sources Differ Among Elderly Men Living In Coastal And Internal Regions Of Saudi Arabia, Khalid Al-Numair, Nancy M. Lewis, Sharon Evans

Department of Nutrition and Health Sciences: Faculty Publications

Research suggests that omega-3 fatty acids (n-3 FAs) play an important role in reducing the risk of heart diseases. The objectives of the current study were to investigate the consumption and the food sources of n-3 FAs in two samples of elderly men living in different geographic locations (coastal and internal regions) of Saudi Arabia. Sixty men from each of the coastal and the internal regions provided a 24-hour recall and 2-day food record and a food frequency questionnaire. Food Processor Plus computer program software (ESHA Version 0.7; Salem, Oregon, 2002) was used to analyze the dietary intake. The intake …

Alternative Therapies To Treat Cardiovascular Disease, Brent D. Jergens

Honors Capstones

Capstone submitted as a graduation requirement for the BSU Honors Program.

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 …

The Use Of Ergogenic Aids Among High School Athletes In Eastern Kentucky, John Robert Brandenburg

Theses, Dissertations and Capstones

A fifteen-question survey was developed to study the use of over-the counter nutrition supplements by high school athletes in eastern Kentucky. Athletic trainers from four local high schools were given one hundred permission forms and surveys. After two weeks only a small number (n=25) completed the requirements to participate in the study. The twenty-five participants consisted of male (n=15) and female (n=10). The athletes with the highest frequency of supplement use were football players (67.7%). The supplements with the highest use were protein powders (n=13) and creatine monohydrate (n=9).

Web Site Review: The President’S Challenge, Erin Boester, Lisa Cunningham, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

Educational Materials Review: Choosing A Safe And Successful Weight-Loss Program And You Can Control Your Weight As You Quit Smoking., Lee Ann Price, Elizabeth Stanberry, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

Review Of Educational Materials: Let’S Get Moving With Exercise And Healthy Foods And Let’S Get Moving With Healthy Snacks And Play, Bridget Schade, Carrie O'Donnell, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Web Site Review: The President’S Challenge, Erin Boester, Lisa Cunningham, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Educational Materials Review: Calcium: Are You Getting Enough?, Abigail Field, Christina Pruemer, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Educational Materials Review: Choosing A Safe And Successful Weight-Loss Program And You Can Control Your Weight As You Quit Smoking., Lee Ann Price, Elizabeth Stanberry, Melanie Burns

Faculty Research & Creative Activity until 2018 (FCS)

No abstract provided.

Review Of Educational Materials: Let’S Get Moving With Exercise And Healthy Foods And Let’S Get Moving With Healthy Snacks And Play, Bridget Schade, Carrie O'Donnell, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

Educational Materials Review: Calcium: Are You Getting Enough?, Abigail Field, Christina Pruemer, Melanie Burns

Faculty Research & Creative Activity

No abstract provided.

Nutrition Education To Prevent Obesity In School-Aged Children, Marilyn Susanne Lee

Senior Honors Theses and Projects

About 15.3% of children ages 6-11 are obese; an 8% increase since 1980. The National Health and Nutrition Examination Surveys have provided nationally representative data on health statistics since the 1960’s. Comparing these surveys, the growing rates of childhood obesity are undeniable, as are the increasing rates of children diagnosed with type 2 diabetes, hypertension, and multiple other conditions associated with obesity. A multitude of theories on the factors that contributed to this trend have been proposed and among those are increasing portion sizes, consumption of high-fat and/or energy-dense fast foods and soft drinks, and an increasingly sedentary lifestyle. Nutrition …

Attitudes Of Preventive Care Specialists And Registered Dietitians Toward Their Obese Patients, Maryanna Gabriel

Loma Linda University Electronic Theses, Dissertations & Projects

The purpose of this study was to compare preventive care specialists and registered dietitians regarding attitudes toward obese patients, to compare both groups with Canadian and American nurses previously studied, and to determine whether relationships exist between personal characteristics and attitudes toward obese patients. Questionnaires were sent to members of the American Preventive Care Association and 1,000 randomly selected members of the California Dietetic Association. Sixty-seven preventive care specialists and 579 registered dietitians participated in the study. A modified version of the Attitudes Toward Obesity scale, developed by Bagley, et al. was used to measure attitudes. Preventive care specialists and …

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.