Nutrition Commons^™

Effect Of Garcinol On Change In Gene Expression In Pancreatic Cancer Mouse Model, Nurul Huda Razalli

Wayne State University Theses

Pancreatic cancer is currently ranked as the fourth leading cause of cancer-related deaths in The United States making it so important to develop new approaches in order to improve the prognosis of this lethal disease. Chemotherapy drugs as treatment for pancreatic cancer are known to have adverse toxic reactions. Thus, development of treatments for pancreatic cancer that are relatively nontoxic is warranted. This thesis reports the potential anticancer effect of garcinol, a compound extracted from Garcinia indica fruit rind which may have promise for treating this lethal malignancy. Using KPC mouse-model for pancreatic cancer, this study has evaluated the mRNA …

Extending Lifespan Using Various Prolongevity Interventions And Their Effects On Enhancing Dna Repair Activity, Sonia Ahmad

Wayne State University Theses

Aging is not a disease; it causes a decrease in the physiological functions of cells, tissues, and organs. Aging has been considered as one of the biggest risk factors for the development of various diseases such as cancer, type-2 diabetes, obesity, atherosclerotic cardiovascular diseases, and neurodegeneration. Numerous studies have shown that lifespan can be extended in mice by genetic, dietary, and pharmacological interventions. A few prolongevity interventions currently being studied include: the drug rapamycin, that has been found to inhibit mTOR expression and exhibit anticancer properties; reduced caloric intake, a broadly acting dietary intervention for preventing carcinogenesis, and ultimately extending …

Nutritional Status In A Cohort Of Hemodialysis Patients Receiving Tocotrienol Supplementation, Rajeev Shahani

Wayne State University Theses

Kidney disease is defined by a loss of kidney function over time [1]. It is expressed in terms of glomerular filtration rate at five stages calculated by the MDRD formula [5]. The fifth stage (<15 mL/min/1.73m2) is designed as end stage renal disease requiring renal replacement therapy in the form of hemodialysis [5]. This requires the use of an artificial kidney (dialyzer) to filter out by-products from the blood for excretion [8]. The issue arises when toxin accumulation due to decreased renal function, dialytic factors such as incompatible dialyzer membranes reacting with blood, and co-morbid conditions such as infection or diabetes mellitus [3]. This increases inflammation within the body, leading to a negative nutrient/energy balance, resulting in a loss of body mass thereby increasing the mortality risk [10]. Tocotrienols (T3), a more potent and underutilized form of Vitamin E, are being administered to attenuate this increase in inflammation via supplementation in addition to food intake. In order to attend to this issue, the nutritional status was assessed utilizing three measures: examining nutrient intake profiles (while supplementation was taken into consideration), obtaining anthropometric findings of body mass index, and analyzing biochemical profiles of serum albumin and pro-inflammatory markers (i.e. IL-6). This data was obtained via a randomized, double blind, placebo-controlled study of 81 dialysis patients. At two times over the course of 16 weeks, blood collection for serum albumin and inflammatory markers was analyzed and dietary intake was assessed using 24-hour diet recalls and Nutritionist Pro software. Statistical analyses of paired t-tests and correlation studies revealed no significant differences between the two groups later showing no noticeable effect of T3 supplementation. Reasoning may be multifactorial such as underestimation of food intake, transcription of diet recalls may not be truly representative, or T3 supplements may not have had an effect on the nutritional statuses. It may be beneficial for patients to receive more extensive nutritional counseling as opposed to nutritional supplementation to ensure compliancy with recommended intakes.

Selenium Supplementation Increases Antioxidant Response In Vitro, Yasmin Fakhereddin

Wayne State University Theses

Reactive oxygen species and free radicals are associated with the negative effects of aging. Enzymatic and non-enzymatic mechanisms can defend cell structures from free radical damage. Selenium is an essential trace element necessary for cellular functions in the human body. A positive correlation between low serum selenium levels with the morbidity and mortality of a range of cancers has been illustrated in numerous studies. Glutathione Peroxidase catalyzes a reaction in which H2O2 oxidizes the reduced form of GSH and forms H2O. NADPH further reduces GSSG, the oxidized structure of glutathione, in a reaction catalyzed by glutathione reductase. Tissue culture was …

Cystic Fibrosis, Monica Rahman

A with Honors Projects

Presentation describes Cystic Fibrosis with special attention to nutrition.

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 14 2013, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Food Preferences In Patients After Roux-En Y Gastric Bypass Surgery: A Pilot Study Examining Eating Behaviors And Weight Maintenance, Sue Benson-Davies, Michael L. Davis, Kendra Kattelmann

Health and Nutritional Sciences Faculty Publications

In a cross-sectional pilot study, we examined eating behaviors in patients (N= 24) approximately 6 years after gastric bypass surgery. Anthropometric measures, personal interviews, and 7 days of food records were collected. A mean body mass index of 33.7±8 was reported, with 75%(18/24) sustaining a weight loss 50% or more of their excess body weight. A mean total caloric intake of 1429±411 cal was reported: 43% carbohydrate, 17% protein, and 39% fat. Subjects reported “returning to old eating habits” with a diet high in liquid calories (soda, coffee drinks, sports drinks, alcohol), sweets (chocolate, cookies), convenience foods, and fast food …

Understanding The Behavior And Attitude Of Professional Athletes In Saudi Arabia Toward Dietary Supplements, Sulaiman O. Aljaloud

Dissertations

A dietary supplement is defined as a product taken orally that contains a "dietary ingredient" (vitamins, minerals, herbs, amino acids, enzymes, etc.), and is intended to supplement one's diet. Dietary supplements include plant extracts and concentrates from foods. Supplements help provide required nutrients to fulfill nutritional levels for daily training or competitive performance, and can help remedy nutritional deficiencies. Therefore, it is important that sports professionals have a thorough knowledge of these supplement products. However, athletes need to be informed about the use and possible benefits, side effects, and risks associated with the use of dietary supplements. Four objectives guided …

Disordered Eating Habits And Behaviors Among Elite Collegiate Athletes, Ann M. Armes

Theses and Dissertations--Nutrition and Food Systems

Eating disorders and disordered eating habits and behaviors were measured using the Eating Disorders Inventory-3 Referral Form (EDI-3 RF). The sample consisted of 159 elite, collegiate student athletes, males and females, aged 18 to 22. Five sports were represented, including basketball, gymnastics, soccer, swimming & diving, and volleyball. Overall, findings support the position that athletes, as a distinct population, and specifically female athletes and those that participate in lean sports, are at an increased risk for disordered eating behaviors and diagnosable eating disorders. Of the 159 total athletes that completed the questionnaire, 33% (n=53) of the athletes sampled met one …

Food Safety Attitudes In College Students: A Structural Equation Modeling Analysis Of A Conceptual Model, Rachelle Booth, Maggie Hernandez, Erica L. Baker, Tevni Grajales, Peter Pribis

Faculty Publications

College students are one of the most at-risk population groups for food poisoning, due to risky food safety behaviors. Using the Likert Scale, undergraduate students were asked to participate in a Food Safety Survey which was completed by 499 students ages 18–25. Data was analyzed using SPSS and AMOS statistical software. Four conceptual definitions regarding food safety were defined as: general food safety, bacterial food safety, produce food safety, and politics associated with food safety. Knowledge seems to be an important factor in shaping students attitudes regarding general and bacterial safety. Ethnicity plays a role in how people view the …

The Effects Of Anatabine On Non-Invasive Indicators Of Muscle Damage: A Randomized, Double-Blind, Placebo-Controlled, Crossover Study, Nathaniel Dm Jenkins, Terry J. Housh, Glen O. Johnson, Daniel A. Traylor, Haley Bergstrom, Kristen C. Cochrane, Robert W. Lewis Jr, Richard J. Schmidt, Joel T. Cramer

Department of Nutrition and Health Sciences: Faculty Publications

Background: Anatabine (ANA), a minor tobacco alkaloid found in the Solanaceae family of plants, may exhibit anti-inflammatory activity, which may be useful to aid in recovery from exercise-induced muscle damage. The purpose of this study, therefore, was to examine the effects of ANA supplementation on the recovery of isometric strength and selected non-invasive indicators of muscle damage.

Methods: A double-blinded, placebo-controlled, crossover design was used to study eighteen men (mean ± SD age = 22.2 ± 3.1 yrs; body mass = 80.3 ± 15.7 kg) who participated in two randomly-ordered conditions separated by a washout period. The ANA condition consisted …

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

Microbiology Of Cheddar Cheese Made With Different Fat Contents Using A Lactococcus Lactissingle-Strain Starter, Jeff Broadbent, C. Brighton, D. J. Mcmahon, N. Farkye, M. E. Johnson, J. L. Steele

Nutrition, Dietetics, and Food Sciences Faculty Publications

Flavor development in low-fat Cheddar cheese is typified by delayed or muted evolution of desirable flavor and aroma, and a propensity to acquire undesirable meaty-brothy or burnt-brothy off-flavor notes early in ripening. The biochemical basis for these flavor deficiencies is unclear, but flavor production in bacterial-ripened cheese is known to rely on microorganisms and enzymes present in the cheese matrix. Lipid removal fundamentally alters cheese composition, which can modify the cheese microenvironment in ways that may affect growth and enzymatic activity of starter or nonstarter lactic acid bacteria (NSLAB). Additionally, manufacture of low-fat cheeses often involves changes to processing protocols …

Snappily Ever After; Utah Food $Ense Online Education, K. Garvin, Heidi Leblanc

Nutrition, Dietetics, and Food Sciences Faculty Publications

No abstract provided.

Big Bites On A Little Budget, C. Preedy, M. Savoie, Heidi Leblanc

Nutrition, Dietetics, and Food Sciences Faculty Publications

No abstract provided.

Snap-Ed Improves Food Safety Practices Through Nutrition Education, D. Christofferson, K. Allen, J. Smith, Heidi Leblanc

Nutrition, Dietetics, and Food Sciences Faculty Publications

Snap-Ed nutrition education classes and food demonstrations allow for observation and modeling of correct food safety practices. Through the Utah State University’s Supplemental Nutrition Assistance Program-Education (SNAPEd), low-income participants completing four or more nutrition education lessons completed a retrospective post/pre behavior questionnaire. Results demonstrated increased intent to follow food safety practices by properly cooking, chilling, and separating food items, as well as properly cleaning food preparation surfaces.

Snap-Ed Participants Increase Fruit And Vegetable Consumption, Heidi Leblanc, S. Haws, N. Christensen, D. Christensen, D. Christofferson

Nutrition, Dietetics, and Food Sciences Faculty Publications

Benefits of consuming fruits and vegetables are documented, yet more than 75 percent of Americans do not eat the recommended servings advised by the current Dietary Guidelines for Americans and MyPlate. Through a self-reported post/pre behavior checklist, the Utah State University Supplemental Nutrition Assistance Program–Education (SNAP-Ed) demonstrated an increase in fruit and vegetable consumption in low-income individuals through consistent education incorporating four or more lessons over a period of five years.

Food $Ense Website, Heidi Leblanc, D. Christofferson, E. Milligan

Nutrition, Dietetics, and Food Sciences Faculty Publications

No abstract provided.

Identifying Barriers To Weight Management For Cancer Survivors, Jennifer Brennan Rd, Cso, Ldn, Janine Gilboy Rd, Ldn, Erin Levine Rd, Cso, Ldn, Kelley Koplin

Clinical Nutrition Service

No abstract provided.