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Dissertations

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A Novel Role for Non-Heme Iron in Myoglobin Oxidation: An Examination of the Antioxidant Effects of Iron Chelating Compounds in Meat and Myoglobin Model Systems, Karin Allen

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Bioactivities of Milk Polar Lipids in Influencing Intestinal Barrier Integrity, Systemic Inflammation, and Lipid Metabolism, Albert Lihong Zhou

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Characterization of the Hydrogen Peroxide Stress Responses of Bifidobacterium longum and Bifidobacterium animalis subsp. Lactis, Taylor S. Oberg

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Chemical Characterization of Meat Related to Animal Diet, Rossarin Tansawat

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Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese, Subash Shrestha

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Essential Amino Acid Composition of a Balanced Chick Diet, Donald Christensen Dobson

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Examination of the Effect of Age, Education, Parity, Pregravid Weight, Pregnancy Weight Gain, and County of Residence on Incidence of Low Birth Weight Infants in Utah and Nevada, Marsha H. Read

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Increasing the Retention of Lipid-Soluble Components in a Curd Matrix, Megan Tippetts

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Integration of Nutrition Education Classes Into English As Second Language Classes For Refugees, Sarah Gunnell

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Investigating the Strategies to Improve the Quality of Low-Fat Mozzarella and Cheddar Cheeses, Ranjeeta Wadhwani

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Microbiological, Therman Inactivation, and Sensory Characteristics of Beef Eye-of-Round Subprimals and Steaks Processed with High-Pressure Needleless Injection, Laura Kahealani Jefferies

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Molecular Interactions of Salmonella with the Host Epithelium in Presence of Commensals, Prerak T. Desai

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Nutrition and Genes Associated With Orofacial Cleft Birth Defects in Utah, Huong Dieu Meeks

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Nutrition Education to Minimize Health Risk: Approaches for Teaching College Students and Female High School Athletes, Katie Nicole Brown

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Role of Protein Kinase C Isotypes in 1,25-Dihydroxyvitamin D3 Mediated Signal Transduction Through the 1,25D3 Membrane Associated, Rapid Response Steroid Binding Receptors in Chick Intestinal Cells, Sakara Tunsophon

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Selected Physio-Chemical, Microbiological, and Agronomical Studies on the Controlled Atmosphere Storage of Sugarbeet (Beta Vulgaris) Roots, Vinod V. Karnik

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Stress Response And Pathogenesis of Salmonella enterica serovar Typhimurium, Jigna D. Shah

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The Complex Formation of Silver Ion With Ribonucleic Acid, Guanosine, Inosine and Related Compounds and Peroxidase-Like Activity of a Haemundecapeptide Prepared From Horse Heart Cytochrome C, José Angel Reinosa

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The Effectiveness of a Structured, Long-Term, Multi-Component, Family-Based Weight Management Program in Reducing Body Mass Index Z-Scores and Improving Lifestyle Habits in Overweight /Obese Children and Adolescents, D. Pauline Williams

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The Influence of Nitrogen and Phosphorus Supplements on the Composition of the Ruminal Ingesta of Sheep Grazing Desert Range Forage, James G. Morris

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THE ROLE OF OBESITY, DIABETES, AND HYPERTENSION IN CLEFT LIP AND CLEFT PALATE BIRTH DEFECTS, Hebah Alawi Kutbi

Reports

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An Online Customer Service Survey to Determine Current Levels of Customer Satisfaction at a CrossFit Gym, Sarah Lewis

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Determining the Effect of One-On-One Education in Addition to Written Material on Breastfeeding Initiation Rates in the Hospital Setting, Carly Elizabeth Grace

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Development of Nutrition Education Modules for Dietetic Undergraduate Students to Increase Counseling Skills, Jenna Tulane Stephens

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Evaluating the Effectiveness of the Utah County Fit WIC Program, Elizabeth R. Nixon

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Evaluation of the Long Term Effectiveness of the Nutrition Component of the Fit Kids of Arizona Program, Megann Dastrup

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Improvement in Nutrition Knowledge and Retention about Gestational Diabetes Mellitus among Hispanic Pregnant Women, Debra M. Waldron

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Improving Patient Satisfaction in a Hospital Foodservice System Using Low-Cost Interventions: Determining Whether a Room Service System is the Next Step, Vanessa A. Theurer

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Items to be Included in a Food Safety Handbook for Artisan Cheese Makers, David A. Irish

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Moving Toward Culture Change: Defining Skilled Nursing Facility Residents’ Dining Style Preferences, Katheryn Adams

Theses

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A Dietetic Analysis of the Nursery School Diets at the Utah State Agricultural College, Eleonora Jennie Tasso

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A Multi-Component School-Based Intervention Aimed at Increasing Vegetable Preference and Intake among Elementary-Aged Children, Elizabeth Strasser

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A Multiday Record-Assisted Fruit, Vegetable, and Snack Questionnaire to Assess Intake Among Fourth and fifth Grade Students, Anne B. Lambert

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A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students, Stacy Lyn Bevan

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A Two Year Course Outline in Quantity Foods for Intermountian High School Girls, June C. Larson

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Body Image Education as a Preventive Measure for Eating Disorders and Obesity in Ninth-Grade Students, Diana K. Keith

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Cause and Prevention of Liver Off-Flavor in Five Beef Chuck Muscles, Ranjeeta Wadhwani

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Characterization of Lactose Esters for Their Antimicrobial and Emulsification Properties, Guneev Sandhu

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Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract, Michael J. Young

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Correlation of Age-Specific Phenylalanine Levels on Intellectual Outcome in Patients with Phenylketonuria, Krista S. Viau

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Development of a Beef Flavor Lexicon and Its Application to Compare Flavor Profiles and Consumer Acceptance of Grain- and Pasture-Finished Cattle, Curtis A. Maughan

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Development of Methods for Assessing the Effect of Moisture and Aging On Sliceability of Cheese, Jess Perrie

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Dietary Folate, Other B-Vitamins and Incident Alzheimer's Disease: The Cache County Memory, Health, and Aging Study, Chailyn Nelson

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Dietary Milk Fat Globule Membrane Reduces the Incidence of Aberrant Crypt Foci in Fischer-344 Rats and Provides Protections Against Gastrointestinal Stress in Mice Treated with Lipopolysaccharide, Dallin R. Snow

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Diet-induced obesity decreases liver iron stores in mice fed iron deficient, adequate, or excessive diets, Brett J. Healy

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Effect of Adjunct Cultures, Sodium Gluconate, and Ripening Temperature on Low-Fat Cheddar Cheese Flavor, Rebekah M. Lance

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Effect of Lipid Source on the Physical and Sensory Quality of Baked Products, Haoyuan Zohng

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Effect of Processing and Formulation Conditions on Physicochemical Characteristics of Food Emulsions, Megan Tippetts

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Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese, Ying Lu

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Effects of Starch Addition on Low Fat Rennet Curd Properties and Their Partitioning Between Curd and Whey, Kelly Marie Larsen

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Evaluating the effiicacy of a hybrid nutrition course offered to on-campus and distance education students, Mary Anne Dimmick

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Evaluation of Levulinic Acid for Topical Decontamination of Meat Surfaces, Jeffrey V. Smith

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Factors Affecting the Oxidative Stability of Foods-Interesterified Soybean Oil with High Intensity Ultrasound Treatment and Trona Mineral in Packaged Fresh Meats, Jiwon Lee

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Glycemic Load and Risk of Alzheimer's Disease: The Cache County Study on Memory, Health, and Aging, Eun Young Choi

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Help in Overweight/Obesity Prevention Effort (HOPE) Study – A Study to Identify Resiliency Factors to Childhood Obesity and Comparison Between Body Mass Index and Figure Rating Scales, Rebecka L. Hanson

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Isolation and Characterization of Different Aggregates of Lipid from Bovine Milk, Ankur Jhanwar

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Isolation and Purification of Anthocyanins from Black Bean Wastewater Using Macroporous Resins, Xiaoxi Wang

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Mechanisms of Nutrition Bar Hardening: Effect of Hydrolyzed Whey Protein and Carbohydrate Source, Shaun P. Adams

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Microbial Growth Inhibition and Decomposition of Milk Mineral and Sodium Tripolyphosphate Added to Media or Fresh Ground Beef, Rossarin Tansawat

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New Fruit and Vegetable Offerings and Challenges Increased Lunch-Time Fruit and Vegetable Consumption among Fourth-Graders, Cory Ann Hansen

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Parent Nutrition Education and the Influence on Family Lifestyle Behavior Changes, Kelsey Rich

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Peach Fruit Quality Analysis in Relation to Organic and Conventional Cultivation Techniques, Varun Chandra Koneru

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Preschool Nutrition Education and Influence On Food Neophobia, Kelsey Eller

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Selected Vitamin Status of Elderly People in Southern Utah Measured Biochemically and Dietarily, and Correlated to Their Perceived Status, Karen Faddis

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Stability of W1/O/W2 Double Emulsion Made With Milk Fat and a Simplified Make Procedure and Its Use in Reduced-Fat Cheese, Daniel Bradley Clayton

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Synthesis and Characterization of Lactose-Amines with Respect to Oil-in-Water Emulsion Stability, Nidhi Garg

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The Dffect of Lipids on Recognition Thresholds and Intensity Ratings of the Five Basic Tastes, Jennifer Ellen Thurgood

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The Effectiveness of an Adapted SNAP-Ed (Supplemental Nutrition Assistance Program-Education) Curriculum for Adults with Intellectual or Developmental Disabilities, Amanda Panting

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The Effectiveness of the Teens Reaching Youth 4-H Model in a Childhood Nutirition and Physical Activity Education Program, Kristen Rae Stokes Strong

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The Effect of a Nutrition and Fitness Program on the Dietary Habits, Fitness Level, and Health Status of Ute Indian Youth, Alison K. Lemon

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The Effect of Implementing a Weight Loss Program on Participant Attendance, Club Usage, and Gym Membership Attrition, Stephanie Bonkemeyer Haymond

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The Effects of 24R, 25-Dihydroxyvitamin D3 and 24S, 25-Dihydroxyvitamin D3 on Phosphate Transport in Vivo, Yu Meng

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The Impact of Participation in the Food Dudes Healthy Eating Program on Dietary Habits in Fourth and Fifth Grade Students in Cache County Utah After One Year, Amanda B. Jones

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The Role of Flavor-Flavor Conditioning and Sensory-Based, Vegetable-Themed Education In Increasing Vegetable Consumption in Elementary School-Aged Children, Meagan Roxanne Latimer

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The Triad Trial: Online Education for Coaches on the Prevention of the Female Athlete Triad, Megan Jane Ostler

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Use of Extrusion Technology and Fat Replacers to Produce High Protein, Low Fat Cheese, Amrita Dubey

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Use of Fourier Transform Infrared Spectroscopy for the Identification of Bacteria of Importance to the Food Industry, Sarah Pegram

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Validation of Peer-Teaching-Peer Paraprofessional Model in Teen Parenting Nutrition Education, Sylvia D. Keller