Dissertations
Bioactivities of Milk Polar Lipids in Influencing Intestinal Barrier Integrity, Systemic Inflammation, and Lipid Metabolism, Albert Lihong Zhou
Chemical Characterization of Meat Related to Animal Diet, Rossarin Tansawat
Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese, Subash Shrestha
Increasing the Retention of Lipid-Soluble Components in a Curd Matrix, Megan Tippetts
Integration of Nutrition Education Classes Into English As Second Language Classes For Refugees, Sarah Gunnell
Investigating the Strategies to Improve the Quality of Low-Fat Mozzarella and Cheddar Cheeses, Ranjeeta Wadhwani
Microbiological, Therman Inactivation, and Sensory Characteristics of Beef Eye-of-Round Subprimals and Steaks Processed with High-Pressure Needleless Injection, Laura Kahealani Jefferies
Molecular Interactions of Salmonella with the Host Epithelium in Presence of Commensals, Prerak T. Desai
Nutrition Education to Minimize Health Risk: Approaches for Teaching College Students and Female High School Athletes, Katie Nicole Brown
Stress Response And Pathogenesis of Salmonella enterica serovar Typhimurium, Jigna D. Shah
Reports
An Online Customer Service Survey to Determine Current Levels of Customer Satisfaction at a CrossFit Gym, Sarah Lewis
Determining the Effect of One-On-One Education in Addition to Written Material on Breastfeeding Initiation Rates in the Hospital Setting, Carly Elizabeth Grace
Development of Nutrition Education Modules for Dietetic Undergraduate Students to Increase Counseling Skills, Jenna Tulane Stephens
Evaluating the Effectiveness of the Utah County Fit WIC Program, Elizabeth R. Nixon
Improvement in Nutrition Knowledge and Retention about Gestational Diabetes Mellitus among Hispanic Pregnant Women, Debra M. Waldron
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
Items to be Included in a Food Safety Handbook for Artisan Cheese Makers, David A. Irish
Moving Toward Culture Change: Defining Skilled Nursing Facility Residents’ Dining Style Preferences, Katheryn Adams
Theses
A Multi-Component School-Based Intervention Aimed at Increasing Vegetable Preference and Intake among Elementary-Aged Children, Elizabeth Strasser
A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students, Stacy Lyn Bevan
A Two Year Course Outline in Quantity Foods for Intermountian High School Girls, June C. Larson
Body Image Education as a Preventive Measure for Eating Disorders and Obesity in Ninth-Grade Students, Diana K. Keith
Cause and Prevention of Liver Off-Flavor in Five Beef Chuck Muscles, Ranjeeta Wadhwani
Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract, Michael J. Young
Correlation of Age-Specific Phenylalanine Levels on Intellectual Outcome in Patients with Phenylketonuria, Krista S. Viau
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
Development of Methods for Assessing the Effect of Moisture and Aging On Sliceability of Cheese, Jess Perrie
Dietary Folate, Other B-Vitamins and Incident Alzheimer's Disease: The Cache County Memory, Health, and Aging Study, Chailyn Nelson
Effect of Adjunct Cultures, Sodium Gluconate, and Ripening Temperature on Low-Fat Cheddar Cheese Flavor, Rebekah M. Lance
Effect of Lipid Source on the Physical and Sensory Quality of Baked Products, Haoyuan Zohng
Effect of Processing and Formulation Conditions on Physicochemical Characteristics of Food Emulsions, Megan Tippetts
Effects of Starch Addition on Low Fat Rennet Curd Properties and Their Partitioning Between Curd and Whey, Kelly Marie Larsen
Evaluation of Levulinic Acid for Topical Decontamination of Meat Surfaces, Jeffrey V. Smith
Glycemic Load and Risk of Alzheimer's Disease: The Cache County Study on Memory, Health, and Aging, Eun Young Choi
Isolation and Characterization of Different Aggregates of Lipid from Bovine Milk, Ankur Jhanwar
Isolation and Purification of Anthocyanins from Black Bean Wastewater Using Macroporous Resins, Xiaoxi Wang
Mechanisms of Nutrition Bar Hardening: Effect of Hydrolyzed Whey Protein and Carbohydrate Source, Shaun P. Adams
Microbial Growth Inhibition and Decomposition of Milk Mineral and Sodium Tripolyphosphate Added to Media or Fresh Ground Beef, Rossarin Tansawat
New Fruit and Vegetable Offerings and Challenges Increased Lunch-Time Fruit and Vegetable Consumption among Fourth-Graders, Cory Ann Hansen
Parent Nutrition Education and the Influence on Family Lifestyle Behavior Changes, Kelsey Rich
Preschool Nutrition Education and Influence On Food Neophobia, Kelsey Eller
Synthesis and Characterization of Lactose-Amines with Respect to Oil-in-Water Emulsion Stability, Nidhi Garg
The Dffect of Lipids on Recognition Thresholds and Intensity Ratings of the Five Basic Tastes, Jennifer Ellen Thurgood
The Effectiveness of the Teens Reaching Youth 4-H Model in a Childhood Nutirition and Physical Activity Education Program, Kristen Rae Stokes Strong
The Role of Flavor-Flavor Conditioning and Sensory-Based, Vegetable-Themed Education In Increasing Vegetable Consumption in Elementary School-Aged Children, Meagan Roxanne Latimer
Use of Extrusion Technology and Fat Replacers to Produce High Protein, Low Fat Cheese, Amrita Dubey
Use of Extrusion Technology and Fat Replacers to Produce High Protein, Low Fat Cheese, Amrita Dubey
Use of Fourier Transform Infrared Spectroscopy for the Identification of Bacteria of Importance to the Food Industry, Sarah Pegram
Validation of Peer-Teaching-Peer Paraprofessional Model in Teen Parenting Nutrition Education, Sylvia D. Keller