Dietetics and Clinical Nutrition Commons^™

Nutrinews, Volume 30, July 2017, Department Of Nutrition And Dietetics, University Of North Florida

NutriNews

This issue features Diabetes on the Rise, Effect of Avocado, and Consumers and "Clean Food"

Online Nutrition And T2dm Continuing Medical Education Course Launched On State-Level Medical Association, Kristen Hicks, P. Murano

Nutrition and Dietetics Faculty Research and Scholarship

Objective: The purpose of this research study was to determine whether a 1-hour online continuing medical education (CME) course focused on nutrition for type 2 diabetes would result in a gain in nutrition knowledge by practicing physicians. Methods: A practicing physician and dietitian collaborated to develop an online CME course (both webinar and self-study versions) on type 2 diabetes. This 1-hour accredited course was launched through the state-level medical association’s education library, available to all physicians. Results: Physicians (n=43) registered for the course, and of those, 31 completed the course in its entirety. A gain in knowledge …

June 2017, Swosu Bulldog Wellness Committee

SWOSU BULLDOG WELLNESS

No abstract provided.

The Association Of The Cumulative/Lifetime Duration Of Breast Feeding And The Development Of Post Menopausal Breast Cancer. Results From Adventist Health Study-2., Sozina D. Katuli, Synove F. Knutsen, Raymond Knutsen, Keiji Oda, Ronald Mataya, Gary E. Fraser

Faculty Publications

Background:Breast cancer affect more than 3.5 million women in the USA1. In 2017 there were 63,410 new cases of breast cancer. Seventy eight percent of these were post menopause women1. Breast feeding has been reported to be among several factors attributing breast cancer in the USA5. However limited research information exist the relationship between the duration of breast feeding and post menopause cancer3. In this study we evaluated the association of two indicators of breast feeding; the initiation of breast feeding (ever breastfed) and duration (cumulative month) of duration of breast feeding among Adventist women in USA and Canada. …

The Acute Effects Of Beetroot Powder And Arginine Supplementation On Blood Pressure In Normotensive Adults, Lauryn Mundt, Stephanie Risaliti, Tiffany Teerawatananont

Loma Linda University Research Reports

PURPOSE. Hypertension is one of the top risk factors for cardiovascular disease, which is the leading cause of death in America. Beetroot is high in nitrates that could potentially be beneficial for hypertension. Beetroot comes in many forms including juice, juice concentrate, powdered, and encapsulated. The most studied form of beetroot is beetroot juice. Our study examined the encapsulated form of beetroot powder. L-arginine supplementation has also been suggested to have a strong association with blood pressure due to the nitric oxide pathway. The purpose of this graduate student research study was to investigate the effects of beetroot powder and …

Vitamin D Supplementation In Allo-Hsct Patients, Bailey Nelson

Theses & Dissertations

BACKGROUND: Bone health is a serious concern for long-term survivors of Allo-HSCT due to multiple risk factors including steroids, chemotherapy, immunosuppressive drugs, and poor nutrition status1. Steroids have been long proven to have negative impact on bone health and the National Osteoporosis Foundation (NOF) lists steroids as a contributing factor to osteoporosis and fractures. NOF guidelines recommend providing adequate daily vitamin D as a safe and inexpensive way to help reduce fracture risk1. Therefore, proper supplementation of vitamin D may increase the quality of life for patients post Allo-HSCT.

PURPOSE: The purpose of this study is to determine if Allo-HSCT …

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 …

How An Alloreactive T-Cell Receptor Achieves Peptide And Mhc Specificity, Yuan Wang, Nishant K. Singh, Timothy T. Spear, Lance M. Hellman, Kurt H. Piepenbrink, Rachel H. Mcmahan, Hugo R. Rosen, Craig W. Vander Kooi, Michael I. Nishimura, Brian M. Baker

Food for Health: Publications

T-cell receptor (TCR) allorecognition is often presumed to be relatively nonspecific, attributable to either a TCR focus on exposed major histocompatibility complex (MHC) polymorphisms or the degenerate recognition of allopeptides. However, paradoxically, alloreactivity can proceed with high peptide and MHC specificity. Although the underlying mechanisms remain unclear, the existence of highly specific alloreactive TCRs has led to their use as immunotherapeutics that can circumvent central tolerance and limit graft-versus-host disease. Here, we show how an alloreactive TCR achieves peptide and MHC specificity. The HCV1406 TCR was cloned from T cells that expanded when a hepatitis C virus (HCV)-infected HLA-A2− individual …

"How Do International Collegiate Athletes Perceive The Impact Of Dietary Acculturation On Current Eating Patterns?", Cailey Ryan

Masters Theses, 2010-2019

This qualitative research study examined perceptions of international collegiate athletes on the impact of dietary acculturation on current eating patterns. Twenty-two international collegiate student athletes participated in one of three focus group sessions. Focus groups explored participant dietary patterns in the context of acculturation. Thematic analysis of data, using a grounded theory approach, implicated that participants faced challenges as they adapt to the American culture. Emergent themes of challenges included cultural differences compared to home, demand of their sport and dining on campus. Topics related to dietary acculturation were discussed including food differences and quality, availability of fast food, family …

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 …

Nutrition Education Intervention In A Low-Income Middle School Increases Students’ Smart Beverage Choices, Liana Rodrigues

Honors Theses

Historically, the intake of fruits and vegetables by children is low, and children in low-income environments are even less likely to consume the recommended fruits and vegetables each day. Fruit and vegetable consumption is linked to obesity which leads to other detrimental diseases such as cardiovascular disease and type II diabetes mellitus. The purpose of this intervention was to evaluate the effects of an afterschool nutrition education in a low-income middle school setting. A pre-survey and post-survey were implemented to evaluate how the intervention impacted the participants’ general nutrition knowledge, open-mindedness to taste unfamiliar fruits and vegetables (FVs), and intake …

Nutrinews Volume 28, May 2017, Department Of Nutrition And Dietetics, University Of North Florida

NutriNews

This issue features Scientific Mystery: Asparagus, Supplemental shelf: Matcha tea, Healthy Obese

Defining Deliberate Practice In Supervised Dietetics Education, Kevin D. Haubrick

Dissertations

Deliberate practice serves as a potential framework to understand what activities, attributes, and characteristics make an individual an expert in their chosen field or profession. Historically, deliberate practice activities included those that were highly structured with purposeful goals, frequent repetition, and active feedback with immediate remediation. Deliberate practice has never been defined within the context of supervised dietetics education; therefore, the purpose of this research was to develop a valid and reliable instrument to define deliberate practice in supervised dietetics practice, based on the opinions of practitioners and educators in dietetics and allied health professions. Segment one of the research …

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 …

Nutrient Content Of Human Breast Milk From Overweight And Normal Weight Caucasian Women Of Northeast Tennessee, Megan R. Kwon

Electronic Theses and Dissertations

Many factors influence the nutrient composition of breast milk (BRM) particularly within the fatty acids composition. In this study BRM between 2-14 weeks of lactation was collected from 44 Caucasian women (24 normal weight (NW, BMI 18.5-24.9kg/m²) and 20 overweight (OW, BMI >25.0kg/m²). BRM was subjected to proximate analysis and participants completed food frequency questionnaires (FFQ) to estimate fruit, vegetable, and fat intake. BMI differed between NW and OW groups, 22.03 vs 33.86kg/m² (p0.10) were identified for total calories (5,581.8 vs 5562.9cal/g), %fat (39.6 vs 43.9), or %protein (9.8 vs 8.9) for BRM in NW …

Health Benefits Of A Plant-Based Diet, Jenna Jackson

Honors Theses

While the rise and spread of Western culture has created remarkable advances in science, healthcare, and technology, it has also brought about a variety of chronic diseases that never once existed. Much of these ailments can be attributed to the typical Western diet, which places heavy emphasis on meats, dairy, and refined grains, contrasting the typical Eastern or Oriental diet which primarily focuses on fruits, vegetables, fish, and whole grains. This dietary transition has resulted in increased glycemic load, increased levels of unhealthy fats and cholesterol, decreased micronutrient and fiber levels, and skewed acid-base and sodium-potassium ratios. All of these …

Potassium Chloride As A Salt Substitute In Bread, Andrea Noud

Honors Theses

Bread is a staple product in the diet of most consumers in America. It is also one of the ”Salty Six”; the top six processed foods containing the most sodium chloride (NaCl) or table salt. Dietary reference intake (DRI) guidelines are established by The Food and Nutrition Board of the Institute of Medicine. Per these values, children ages 9-13 should consume no more than 2.2 g/day of sodium, and men and women ages 14-70 and older should consume no more than 2.3 g/day.Yet the average intake of sodium in America is much higher than the DRI: 3.4 g/day. One potential …

Non-Celiac Gluten Sensitivity Is An Emerging Spectrum Of Gluten Intolerance, Darla O'Dwyer

Symposium on Arts and Research

People following gluten free diets have become increasingly prevalent. Many people indicate that they feel better on a gluten free diet and that their symptoms return after eating gluten. This is occurring in the absence of celiac disease or a wheat allergy. This new clinical entity is called non-celiac gluten sensitivity (NCGS). Volta and colleagues (2014) cite several reasons for an increase in this condition: 1) farming practices have led to an increase in specific wheat variants that contain high amounts of gluten peptides that maybe toxic to susceptible individuals; 2) dough fermentation has significantly been shortened compared to the …

Perception Of Moderation In Dietary Behaviors, Rebecca Prince, Lexi Perimon, Alexis Malquist

Undergraduate Research Conference

The objective of this study is to understand what the general population perceives as dietary moderation, in relation to recommendations. It is hypothesized that the majority of respondents’ perceptions of moderate intake will be over- or underestimated when compared to dietary recommendations.

Food Traditions Of The Three Abrahamic Religions, Sarah A. Ross, Justin D. Pelham

Undergraduate Research Conference

No abstract provided.