Department of Nutrition, Dietetics, and Food Sciences (NDFS). This department was previously known as Nutrition and Food Sciences (NFS). The name was changed in Fall Semester 2009.
Dissertations
Longitudinal Pantothenic Acid Status of Pregnant and Lactating Women, Won Oack Song
Magnesium Deficiency and Excitability in the Rat: An Examination of Selected Biochemical and Physiological Events Relating Magnesium Status to Behavior, Douglas Robinson Buck
Maternal Diabetes, Related Biomarkers and Genes, and Risk of Orofacial Clefts, Tiwaporn Maneerattanasuporn
Meat Effects on Nonheme Iron Absorption, Yunji Kim
Meltability and Rheology of Model Process Cheese Containing Acid and Rennet Casein, Paul Alexander Savello
Methanethiol and Cheddar Cheese Flavor, Benjamin Dias
Microbiological and Sensory Effects of Milk Processed for Extended Shelf Life and the Development of Rapid Methods to Quantitate Spores and Lipase Activity, Michael R. Blake
Microbiological, Thermal Inactivation, and Sensory Characteristics of Beef Eye-of-Round Subprimals and Steaks Processed with High-Pressure Needleless Injection, Laura Kahealani Jefferies
Microstructure and Rheology of Process Cheese, Abdelaziz Hassan Rayan
Molecular Interactions of Salmonella with the Host Epithelium in Presence of Commensals, Prerak T. Desai
Natural Cheese from Prefermented Whole Milk Retentate, Charles Gordon Brown
Nutrition and Genes Associated With Orofacial Cleft Birth Defects in Utah, Huong Dieu Meeks
Nutrition Education for Parents of Children with Cystic Fibrosis : Assessment of Needs and Strategies for Improved Knowledge and Confidence in Self Care, Catherine M. McDonald
Nutrition Education to Minimize Health Risk: Approaches for Teaching College Students and Female High School Athletes, Katie Nicole Brown
Physiological Importance of 1,25(OH)2D3 Membrane-Initiated and Nuclear Actions in Chickens as a Function of Growth, and Maturation in Male and Female Chickens, Birgitta Larsson
Plasmin in Milk: Activity Measurement, Effect of Environmental Factors, and Correlation with Milk Coagulation, Eric D. Bastian
Prevention of Pigment Deterioration and Lipid Oxidation in Ground Beef and Pork, Preetha Jayasingh
Properties of Low-Fat Yogurt Made from Ultrafiltered and Ultra-High Temperature Treated Milk, Richard Alan Dargan
Protein Recovery and Coagulation Properties of Commercial and Fractionated Milk Clotting Enzymes, Khalida A. Shaker
Proteolytic Activity of Some Milk-Clotting Enzymes on K-casein and K-casein Macropeptide, Khalid M. Shammet
Purification and Characterization of a Protease From a Lamb Gastric Extract Used for Cheese Flavor Improvement, Ramjibhai V. Chaudhari
Purification and Immunological Reactivity of Commercial Microbial Milk Clotting Enzyme Preparations, Chima I. Osuala
Quantitation of Formaldehyde Resulting from Oxidative Deterioration of Unsaturated Fatty Acids, Stanley J. Andrews
Raffinose in the Sugarbeet (Beta vulgaris): I. Biosynthesis and Degradation in the Root; II. Hydrolysis in Molasses With Sweet Almond Emulsin, Te-chao Chuang
Rapid Determination of Milk Components and Detection of Adulteration Using Fourier Transform Infrared Technology, Ivan Von Mendenhall
Role of Mitochondria in Postmortem Proteolysis and Meat Tenderness, David Son Dang
Selected Physio-Chemical, Microbiological, and Agronomical Studies on the Controlled Atmosphere Storage of Sugarbeet (Beta vulgaris) Roots, Vinod V. Karnik
Selection and Preparation of Lactic Culture Starters for Manufacture of Cheddar Cheese, Aly Youssef Gamay
Strategies for Increased Lactic Acid Production from Algal Cake Fermentations at Low pH by Lactobacillus casei, Tom J. Overbeck
Stress Response and Pathogenesis of Salmonella enterica serovar Typhimurium, Jigna D. Shah
Substrate Concentration, Calcium Concentration and κ-Casein Hydrolysis in Milk Coagulation, Fenjin He
Survival of Porcine Pepsin During Cheddar Cheese Making and Its Effect on Casein During Cheese Ripening, Gheyath H. Majeed
Synthesis of 6-Aminopenicillanic Acid-Protein Conjugates for Development of Enzyme Immunoassay for B-Lactam Antibiotics, Alice Ann Heth
The Arginine Deiminase Pathway in Lactococci: Physiological Role and Molecular Characterization, Lan-Szu Chou
The Contribution of Meats to Energy and Essential Nutrient Intakes of Women in the United States, C. Dian Martin
The Derivation and Validation of a Workable Food Listing System for Use in Evaluation of Food Consumption, Georgia C. Lauritzen
The Development and Evaluation of a Nutrient Density Based Nutrition Education Program for Elementary Schools, Guendoline Brown
The Development of an Index of Food Quality, Ann Woolley Sorenson
The Development of Pediococcus Species as Starters for Mozzarella Cheese, Shelby L. Caldwell
The Effect of Feeding Fluoride on Some Enzymes of Bovine Tissues, Prasertsri Sitachitt
The Effect of Heat Treatment on Meat Heme and Nonheme Iron Bioavailability for the Anemic Rat, Oranong Jansuittivechakul
The Influence of Fat and Water on the Melted Cheese Characteristics of Mozzarella Cheese, Robert Lloyd Fife
The Influence of Nitrogen and Phosphorus Supplements on the Composition of the Ruminal Ingesta of Sheep Grazing Desert Range Forage, James G. Morris
The Role of Diet, Erythrocyte Membrane Fatty Acid Composition, and Alzheimer's-Related Genes in Systemic Inflammation in the Cache County Memory Study, Rola Adnan Jalloun
The Role of Obesity, Diabetes, and Hypertension in Cleft Lip and Cleft Palate Birth Defects, Hebah Alawi Kutbi
Tryptophan Catabolism in Brevibacterium linens BL2, Madhavi Ummadi
Use and Evaluation of the Nutrient Density Concept for Assessing the Impact of Socioeconomic Factors on Nutritional Quality of Diets, Carol Thompson Windham
Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats, Mihir Vasavada
Using Adaptive Conjoint Analysis and Market Simulations to Determine the Effect and Usefulness of Nutrition Label Information in Consumer Purchase Decisions, Constance J. Geiger
Using Social Cues to Influence Fruit and Vegetable Intake in College Students, Elizabeth A. Nix
When Healthy Turns Harmful: Increasing Understanding of Potential Risk Factors and Approaches to Decreasing Orthorexic Behaviors, Elizabeth King
Reports
An Educational Study to Determine the Nutritional Value and Acceptability of Dry Milk Among the Navajo, June C. Larson
An Online Customer Service Survey to Determine Current Levels of Customer Satisfaction at a CrossFit Gym, Sarah Lewis
Ascorbic Acid and its Deficiency, Choon-Yul Yang
A Study of Certain Convenience Foods With Reference to Purchaser, Cost, and Nutritive Value, Naomi Jensen
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
Evaluation of the Long Term Effectiveness of the Nutrition Component of the Fit Kids of Arizona Program, Megann Dastrup
Factors Influencing the Quality and Palatability of Venison in Utah, Flora H. Bardwell
Hunger and Satiety in Recovering Eating Disorder Patients, Jenelle T. West
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
Increasing Stringiness of Low Fat Mozzarella Cheese Using Polysaccharides, Erik N. Oberg
Items to be Included in a Food Safety Handbook for Artisan Cheese Makers, David A. Irish
Methods for Detection of Salmonella spp., Parichaya Attaphongse
Moving Toward Culture Change: Defining Skilled Nursing Facility Residents Dining Style Preferences, Katheryn Adams
Nutritional Anemias in Selected Countries, Wun-Yuan Mei
Nutrition During Pregnancy, Lactation and Infancy, Minodokht Froozani
Nutrition in Thailand, Methee Larptavee
Pediatric Malnutrition: A Global Health Threat, Anja Wutz
Protein Needs Throughout the Life Cycle, Mei-You Tsai
The Influence of Trace Elements on Anemia, Yung-fun Wang
Weight Reduction Problems as Shown by a Review of Literature and a Survey of Weight Reduction Groups, Naomi Jensen
Theses
5 β- Pregnane- 3α- 20α- Diol Excretion in Urine of University Women During the Menstrual Period, Rita Shin-hui Liao
Acceptability and Proximate Composition of Meat-Vegetable Sticks Versus All-Meat Sticks Adjusted to pH 4.6 or 5.2 with Citric or Lactic Acids, Ronnald Dean Quinton
Accounting for Milk Protein in Equivalents by Dye Binding Analysis of Cheese and Whey, Prahlad H. Patel
Accumulation of Formaldehyde and its Relation to Postmortem Aging of Non-Gadoid Fish Species, Mohamad A. Al-Kanhal
A Comparative Gas Chromatographic Study of Venison and Beef Flavors, K. Prakash Reddy
A Comparative Study of Seizure Susceptibility and Serum Calcium, Magnesium and Phosphorus Profiles of Magnesium Deficient Rats, Nicole H. Bernhard
A Comparison of Sweet Cream Buttermilk Powder with Nonfat Dried Milk Solids in the Manufacture of Ice Cream, Davi Yanasugondha
Adaptation to Dietary Protein of Nitrogenous Components in Blood and Urine, Whang Hea Kim
Adaptive Changes of Some Enzyme Activities in Rats and Humans to Dietary Protein, Jung Ja Kim
Addition of Three Dietary Fibers in an Extruded Whey and Cornstarch Expanded Snack Food, Alisha M. Wood
A Dietetic Analysis of the Nursery School Diets at the Utah State Agricultural College, Eleonora Jennie Tasso
Affinity Purification of Bovine Lactoferrin and Bovine Transferrin from Using Immobilized Gangliosides, Seung-Hee Nam
A Field Study in the Use of Dietary and Urinary Variables in Determining Osteoporosis in Elderly People, Jane Steger Osborn
A Growth Study on Children/Adolescents with Insulin Dependent Diabetes Mellitus, Noreen Brown Schvaneveldt
A Longitudinal Study of Dietary Intake and Influence of Iron Status on Infants' and Toddlers' Mental and Motor Development, Steven Matley Wood
A Longitudinal Study, Part III: The Relationship of Weight, Health Status, Diet and Anxiety to Serum Cholesterol Levels in Adults, Kristine S. Saunders
A Longitudinal Study: The Relationship of Various Physical Characteristics to Serum Cholesterol in Preadolescents and Adolescents, Carol Ann Milligan
A Method for Separating Casein Micelles from Whey Proteins for Determining Casein in Milk, Robert N. Carpenter
A Model for Estimating Available Iron from Total Nutrient Intakes, Ann Marie Black
A Multi-Component School-Based Intervention Aimed at Increasing Vegetable Preference and Intake among Elementary-Aged Children, Elizabeth Strasser
A Multiday Record-Assisted Fruit, Vegetable, and Snack Questionnaire to Assess Intake Among Fourth and Fifth Grade Students, Anne B. Lambert