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.

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Theses

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Isolation of Bacteriophage Resistant Lactic Culture Strains with Known Temperature Sensitivity, Luna Ying-Chung Jeng

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Manufacture of a Dairy Dessert from Ultra-High Temperature Milk Concentrate, Mark H. Smith

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Manufacture of Cottage Cheese Utilizing a pH-controlled, Whey-Based Lactic Culture, Yen-Luon Chen

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Manufacture of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed

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Manufacture of White Soft Cheese from Ultrafiltered Whole Milk Retentate, Khalid Mohamed Shammet

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Manufacture, Shelf Stability, and Acceptability of Aseptically Packaged, Unripened Soft Cheese Produced by Post-Ultra-High Temperature Acidulant Injection of Ultrafiltered Milk Concentrate, Elena S. Moiseeva

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Maternal Iron Parameters and Diet: Influence on Infant Iron Parameters and Development, Janet Bradshaw Anderson

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Measurement of Proteins in Milk and Dairy Products, Marie K. Walsh

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Mechanical Desinewing of Meat, Kamchorn Tantikarnjathep

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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 Ecology of an Animal Waste-Fueled Induced Blanket Reactor, Steven C. Curtis

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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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Microstructural Changes in Casein Micelles during Acidification of Skim Milk, Hongwen Du

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Milk Intake in Early and Late Adulthood and Risk of Osteoporotic Hip Fractures in Utah, Melanie Jean Slavens

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Milko-Tester Analysis of Milkfat Content of Churned and Nonchurned Samples from Jersey and Holstein Dairy Cattle, Kazuko Monobe

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Milk Protein Analysis by Automated Ultraviolet Spectroscopy, R. Ford Wilkinson

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Modifying Lamb/Mutton Flavors in Processed Meat Products by Smoking, Curing, Spicing, Starter Cultures and Fat Modifications. Investigating the Use of the Technicon InfraAlyzer 400R as a Rapid Method for Proximate Analysis, Chima I. Osuala

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Muscle Fiber Types, DNA:RNA:Protein Ratios, and Measures of Tenderness in Various Muscles of Normal and Callipyge Lambs, Owen D. Rice

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Neutral 17-Ketosteroid and 17, 21-Dihydroxy-20-Ketosteroid Excretion in Urine of University Women During the Menstrual Cycle, Shao Shen Yam

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Neutral 17-Ketosteroids and 17, 21-Dihydroxy-20-Ketosteroids in Urine of University Students, Shon-Hua Yu

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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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Nutrient Intakes of an Elderly Nursing Home Population, Gaynell Hutson

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Nutritional Intake and Physical Activity of an Adult Population with Diabetes Mellitus Using the Continuous Subcutaneous Insulin Infusion Pump, Teresa Jean Matheny

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Nutritional Screening of Utah Rural and Urban Elderly, Rachel Taylor Rood

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Nutritional Status and Growth in Infants with Cystic Fibrosis at Diagnosis and at Age Two Years and Six Years, Marianne Rich

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Nutrition and Bone Density in Children with Cystic Fibrosis, Joanna K. Davidson

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Optimum Enzyme Treatment for Liberation and Assay of Pantothenic Acid in Blood, Jan Pearson

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Pantothenate-p-Nitroanilide as a Substrate for Pantetheinase Assay, Robert T. Davidson

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Pantothenic Acid Status in an Elderly Population, Nedra K. Christensen

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Pantothenic Acid Status of Adolescents, Brenda Ringer Eissenstat

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

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Pasteurized Versus Raw Milk in Brick Cheese-Making, Z. Doyle Roundy

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Patterns of Use Before and After a Labeling Intervention Among Collegiate Division I Athletes at a Fueling Station, Julie A. Buzzard

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Patterns of Use in a Division I University Fueling Station Before and After Implementing a Nutrition Education Intervention, Cady L. Peters

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

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Percutaneous Endoscopic Gastrostomy Placement Time in People with Cystic Fibrosis, Sarah Gunnell

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Persistence of Mucor miehei Protease in Cheddar Cheese and Pasteurized Whey and Its Effect on Sterile Milk Products, Randall Kirk Thunell

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Phenotypic and Genotypic Analysis of Amino Acid Metabolism in Lactobacillus helveticus CNRZ 32, Jason K. Christiansen

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Phosphate Requirements for a Whey-Based Lactic Bacteriophage Resistant Medium Under pH Control, Napasri Ausavanodom

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Physical and Functional Events Involved in Conjugal Transfer of Lactose Utilization in Lactococcus lactis subsp. lactis, Hua Wang

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Physiological and Biochemical Factors Influencing the Quality of Canned and Freeze-Dehydrated Applesauce, Yuen San Lee

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Physiological Effects of Chitosan and ChitoRichTM on Rats Fed at Two Levels of Lipid and Fiber, Hyung-Suk Lee

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Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat, Mei-Ling Liu

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Predicting Successful Weight Loss Maintenance With the Health Locus of Control and Other Behavioral Modification Factors, Kimberley Ann McMahon

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Prediction of Mozzarella Cheese Yield from Milk Composition, Hamzah M. Abu-Tarboush

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Pregenomic and Genomic Effects of 24,25-Dihydroxyvitamin D3, Yang Zhang

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Preschool Nutrition Education and Influences On Food Neophobia, Kelsey Eller

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Prevalence and Possible Causes of Vitamin B-6 Deficiency Among Women in the Philippines, Siew Sun Wong

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Prevention of Childhood Obesity among Low-Income Preschool-Aged Children, Ann Romero

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Procedure for Measuring Residual Endothia Parasitica Protease in Curd and Whey From Freshly Coagulated Milk, Raman B. Patel

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Production and Quality Evaluation of Compressed Freeze-Dehydrated Sour Cherries and Their Pies, Chareonsri Srisangnam

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Production of Quick-Cooking Beans (Phaseolus vulgaris L.): Investigations on Antinutrients and Quality, Vishalakshi G. Iyer

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Production of Volatile Sulfur Compounds from Inorganic Sulfur by Lactococci, Supriyo Ghosh

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Promoting Client Nutrition in Urban Utah Food Pantries, Casey Coombs

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Quality Evaluation of Certain Fruit Jellies and Syrups Prepared with Sucrose, Sorbitol, and Synthetic Sweeteners, Sandra Louise Day

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Quality of Beef Roasts: Electronic Versus Conventional Cooking, Frances Glassett Taylor

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Quantitation of Aliphatic Aldehydes in Rancid Turkey Meat Using a Substituted Hydrazone, Stanley J. Andrews

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Quantitation of Bovine Serum Albumin in Cow's-Milk-Based Infant Formulas and Removal of Bovine Serum Albumin from Cow's Milk and Whey Protein Isolates, Patricia Z. Marincic

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Rapid Actions of 1,25-Dihydroxyvitamin D3 on Phosphate Uptake in Isolated Chick Intestinal Cells, Bin Zhao

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Rapid Detection of Listeria monocytogenes, Wim Lippens

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Rapid Detection of Salmonella Without Enrichment, Emily J. Harrington

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Rapid Effects of 25-Hydroxyvitamin D3 on Calcium Uptake in Isolated Chick Enterocytes, Ruta Phadnis

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Reduction of Sodium Nitrite and Sodium Chloride in a Cured Meat Product by Using Acid Development to Inhibit Botulinal Toxin Formation, Angsana Assamongkorn

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Relationship Between CAG Repeats of the N Terminal Region of the Androgen Receptor and Body Shape, Michael John Wen

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Relationship between Dietary Calcium Intake and Weight Gain Among College Freshmen at Utah State University, Cara A. Moncur

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Relationship Between Taste and Smell Sensitivity to Preference of a Milk-Based Beverage: Young Versus Elderly Adults, Sally Donahoo Johnson

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Relationship of Environmental Chromium and Zinc Levels to Tissue Chromium and Zinc Levels from Individuals with Maturity Onset Diabetes Mellitus in Selected Watershed Areas of Utah, Carol H. Williams

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Relative Absorption of Iron and Magnesium from Sulfate Salts, Amino Acid Chelates Complexed and/or Mixed with Vegetables, and Taste-Free Supplements, Jennifer A. Bowden

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Rennin Content of Abomasa from Bovine Fetuses, Suk Hoon Pang

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Reusable Light-Activated Antimicrobial Materials Prepared With Food Ingredients, Andrew T. Gagon

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Role of Lamb Pregastric and Gastric Extracts in Cheese Manufacture, Ramjibhai V. Chaudhari

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Seasonal Variation in the Ability of Milk and Whey to Support Lactic Culture Growth, Rick Cameron Norton

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

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Self-Learning, DVD-Based Education Versus Traditional Education Approaches to Improve the Safety of Warfarin Use Among Patients with Atrial Fibrillation, Jessica Oliver Hatch

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Sensory and Functional Properties of Wheat Stored Under Home Conditions, Marilyn M. Shumway

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Smoking, Anemia, and Risk of Oral Clefts in Utah, Melinda Michelle Moss

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Some Effects of Mechanical Deboning on the Composition and the Bioavailability of Protein and Iron in Turkey Frame Meat, Lowell C. Allred

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Some Factors Affecting the Body and Texture of Direct Acid Cottage Cheese, Chandarrao G. Kale

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Some Factors Involved in the Manufacture of Brick Cheese, George F. Jackson

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Some Indicators of Manganese and Copper Adequacy in Some Infant Formulas for Baby Pigs and Infants, Robin Hope Marcus

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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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Studies on Acceptability and Refrigerated-Life of Certain Gamma-Irradiated Fresh Strawberries and Cherries, Norma Ward Pierson

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Studies on Eating Quality of Meat: I. Palatability and Tenderness of Lamb: II. Tenderness of Turkey, Georgia C. Lauritzen

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Studies on the Relationship of Serum Lipids and Dietary Intake of Fat in Senior Citizens, Lina Wu

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Studies on the Utilization of Deboned Trout (Oncorhynchus mykiss) Frames in Fish Snack, S. Muralidharan

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Studies on Venison Quality: Flavor Studies; Effect of Methods of Thawing, Kind and Level of Fat, and Degree of Doneness, Grace J. Smith

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Study of Air Cell Migration and the Effect of Whipping Temperature on the Overrun, Body and Storage Stability of a Dairy-Based Frozen Whipped Topping, William J. Locker

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Study of Ripening Characteristics of Full-Fat and Low-Fat Cheddar Cheese Using Fourier Transform Infrared Spectroscopy and Texture Analyzer, Manxiang Chen

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Survival and Distribution of Rennin During Cheddar Cheese Manufacture, John Ta-chuang Wang

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Survival of Lactobacillus acidophilus and Bifidobacteria bifidum in Ice Cream for Use as a Probiotic Food, Sharareh Hekmat

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Survival of Microorganisms on Meat Surfaces Treated with Ultra-High Temperatures, Bret Max Mattinson

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Synergistic Effect of High Intensity Ultrasound, Antimicrobial Compounds, and UV-A Light on Microbial Quality of Dairy Products, Bryce Rodney Hales

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

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Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese, Taylor Rasmussen

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The Affect of the Placement of Food on the Tray and the Scheduling of Playtime on Plate Waste and Nutrient Intake by Elementary School Children, Elise Walton

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The Development, Implementation, and Assessment of a Home Component to the FIT Game Healthy Eating Program, Hali King Obray

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The Development of a Dietary Manual for the Small Hospital, Blanche Z. Madsen

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The Development of an Improved Milk Substrate for Rennet Coagulation Assay on an Automatic Clot-Timer, Mark Brimhall Stevens

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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 Nutrition and Physical Activity Education Program, Kristen Rae Stokes Strong