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Full-Text Articles in Social and Behavioral Sciences
Validation Of The Remote Food Photography Method To Quantify Intake Of Infant Formula, Abby Duhe
Validation Of The Remote Food Photography Method To Quantify Intake Of Infant Formula, Abby Duhe
LSU Master's Theses
Childhood obesity rates have more than tripled since the 1970s, and this increased prevalence is cause for concern as childhood obesity increases the risk of adult obesity and other comorbid diseases. Evidence suggests that the origins of obesity can be identified in infanthood. Accurate methods of assessing food intake in infants can be utilized to establish effective feeding practices in infanthood and to assess the relationship between infant feeding practices and the risk of childhood obesity. Current methods are either subjective or have limited ability for widespread use beyond clinical research settings due to cost and high burden. The aim …
Transverse (Harris) Lines In The Tibiae Of A Prehistoric Costa Rican Population, Kelly E. Gillis
Transverse (Harris) Lines In The Tibiae Of A Prehistoric Costa Rican Population, Kelly E. Gillis
LSU Master's Theses
Transverse (Harris) lines are lines of opacity that extend across the medullary cavity in long bones; they are sometimes are also found in irregular bones. Predominantly, Harris lines are seen in radiographs of the tibiae. Many scholars believe that these lines of opacity are caused by nutritional interruptions during growth, while others believe these lines to be indicators of stress recovery, rather than interruption. This study examines the incidence of transverse lines in a Pre-Columbian Costa Rican population, called Vidor, located on the northwest Bay of Culebra. The burials of this population, originally excavated in 1977, contained more than 40 …
The Quality Of Hotel Employee Meals, And Employees' Perception Of The Quality, Eugene Tetteh Gorleku
The Quality Of Hotel Employee Meals, And Employees' Perception Of The Quality, Eugene Tetteh Gorleku
LSU Master's Theses
Growing interest in nutrition and health and the increase in the number of people eating away from home gives power and responsibility to retail foodservice operators. Employees of hotels, restaurants, and other food service establishments are in an important position to influence and impact the diet of the general public since they cook, recommend, and serve customers who visit their institutions. Healthful foods are available, and chefs would benefit from nutritional guidance. The escalating importance of foodservice establishments as the main distribution sites for Americans’ meals highlights the importance of the chef’s role in preparing and providing healthful food consistent …