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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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 Buttermilk Fraction Concentrates on Growth and Iron Uptake and Transport by Caco-2 Cell Cultures, Yoo-Hyun Lee

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The Effect of Computer-Assisted Nutrition Education on Nutrition Knowledge, Nutrition Status, Dietary Compliance, and Quality of Life of Hemodialysis Patients, Julianne Stewart

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The Effect of Dietary Calcium and Phosphorus Levels on Audiogenic Seizure Susceptibility and Brain Neurotransmitters in Magnasium Deficient Rats, Rachaneeporn Chaistitwanich

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The Effect of Lactobacillus helveticus and Propionibacterium freudenreichii ssp. shermanii Combinations on Propensity for Split Defect in Swiss Cheese, Steven R. White

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The Effect of Exopolysaccharide-Producing Cultures on the Moisture Retention and Functional Properties of Low Fat Mozzarella Cheese, David B. Perry

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The Effect of Exopolysaccharide-producing Streptococcus thermophilus MR1C on Functionality in High Moisture Cheddar-type Cheese, Tyler J. Singleton

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The Effect of Feeding Sucrose to Beef and Swine on the Percentage of Carbohydrate, pH, Color, Texture, and Flavor of Muscle and Liver, Margaret B. Merkley

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The Effect of Feeding Various Levels of Fluoride to Dairy Cattle on Their Pepsin Activity, Hassan Sabeti-Rahmati

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The Effect of Heat Treatment of Fresh Frozen Vells on Rennin Extractability, LeEsther Mifflin Holm

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The Effect of High Protein, Low Pyridoxine Diet on Calcium Retention in Rats, Julia S. Bottom

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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 Effect of Informed Consent Procedures on Sensory Panel Studies, Roxanne E. Smith

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The Effect of Iron Fortification on the Chemical, Physical, and Sensory Properties of Mozzarella Cheese, Wendy Haws Rice

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

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The Effect of Long Term Storage of Nonfat Dry Milk On Sensory Quality and on the Development Of Oxidative Derivatives of Sterols, Nancy R. Driscoll

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The Effect of Oven Temperature, Cooking Method, and Breed on the Tenderness, Juiciness, and Flavor of Beef, Carma B. Stembridge

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The Effect of Sucrose Feeding on Phosphorus Content, Protein Content, and Color of Turkey Livers and Muscles, Mary Tai

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The Effect of Ultrafiltration on Protein Quality of Skimmilk and Cottage Cheese, Rita Y. Y. Tung

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The Effect of Variety, Harvest Time, and Brine Separation on Thiamine, Riboflavin, and Niacin Contents of Green Lima Beans, Prasertsri Dee-Ananta

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The Effects and Desirability of Utilizing Dried Whey in Selected Food Products, Katherine P. Robinson

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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 Effects of a Calcium Pectinate Film upon Shrinkage, Palatability and Surface Microbial Growth on Carcasses and Selected Beef and Poultry Cuts, Clifford Arthur Stubbs

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The Effects of Added Dietary Fat on Turkey Carcass Composition, Steven Ray Jensen

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The Effects of Agroecological Farming Systems on Human Health, Olivia Kathryn Mason

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The Effects of Alternative-Site Blood Glucose Monitoring on Testing Frequency, Pain Rating, and Glycosylated Hemoglobin, Nancy Bennion

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The Effects of a Very-Low-Calorie-Diet on Resting Energy Expenditure, Body Composition, and Biochemical Data in Obese Outpatients, Charlene A. Perkins

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The Effects of Cooking Temperature and Stage of Doneness on Some Factors in Broiled Beef, Carmencita Salvosa

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The Effects of Dietary Calcium and/or Iron Deficiency upon Murine Intestinal Calcium Binding Protein Activity and Calcium Absorption, Catherine M. McDonald

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The Effects of Gamma Irradiation, Color Mutation and Various Subatmospheric Pressures on the Growth and Patulin Production by Penicillium expansum and Penicillium patulum, Karl B. Adams

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The Effects of Milk Phospholipids on Functional Properties of Anhydrous Milk Fat and Oil Structured Gel Systems, Zachary Cooper

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The Effects of Myoglobin, Nitrosylmyoglobin, and Free Iron on the Growth of Clostridium botulinum in Cured Meat, Susan K. Fortier Collinge

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The Effects of Social Norms Feedback on Fruit and Vegetable Consumption and Skin Carotenoids Among College Students, Troy A. Bailey

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The Effects of Sources and Levels of Vitamin A and D on Some Aspects of Sulfur Metabolism, Akbar Malekpour

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The Effects of Telone and Related Compounds on the Synthesis and Degradation of Carotenoids in Plants, David L. Berry

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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 Impact of the Updated National School Lunch Program Meal Standards on Fruit and Vegetable Consumption Among Elementary School Students in Cache County Utah, Jillian C. Fox

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The Incidence of Lactose Malabsorption Among Cache Valley Young Adults, Eileen Donna Cowles

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The Influence of a Nutrition Education Program on Preschool Children, Nida Diane Houston

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The Influence of Protein Concentration and Homogenization on Moisture Content, Curd Yield, and Fat Retention of Model Cheese Made from Microfiltered Skim Milk Recombined with Cream, Richard Byron Geslison

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The Influence of Various Energy Sources on Microbial Protein Synthesis From Biuret as Determined by Artificial Rumen Fermentation, Jenny Eggleston

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The Integration of the Nutrition Screening Tool with the Interdisciplinary Plan of Care Form, Beth Hyatt

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The Iron Bioavailability of Mechanically-Deboned Meats, Bonnie Rae Anderson Farmer

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The Obesity Epidemic: Characteristics of Successful Weight Management Programs and Colorado's Approach, Michele Singer

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The Production of Acceptable Baked Products in the Electronic Oven, Lois Irene Knudsen

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The Relationship Between Milk Composition and Swiss Cheese Yields, Adnan S. Ba-Jaber

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The Relationship Between Milk Composition and Swiss Cheese Yields, Gheyath H. Majeed

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The Relationship of Molybdenum to Iron Status in Pregnancy and Anemia in Rats and Humans, Jo Ann Mortensen

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The Relationship of the School Lunch and Other Meals to the Total Adolescent's Nutrient Intake in Logan and Wellsville, Utah, Leora S. Galloway

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The Relative Roles of Initial and Residual Sodium Nitrite on Germination of Clostridium botulinum Spores in Meat, Orchid Mettanant

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Thermal Degradation of Pigments and Relative Biochemical Changes in Cherries and Apricots, K. B. Dalal

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The Role of Farmers' Market Incentives on the Fruit and Vegetable Intake and Food Security Status of Supplemental Nutrition Assistance Program Participants, Mateja R. Savoie Roskos

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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 Role of Lactose in the Age Gelation of Ultra-High-Temperature Processed Concentrated Skim Milk, Venkatachalam Narayanaswamy

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The Role of Zinc in Insulin Metabolism in the Pancreas of the Rat, Chih-Chi Liaw

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The Sensory Evaluation of Food Products Made with Varying Levels of Sucrose and Fructose and of Threshold Measurements of Individuals with Diabetes Mellitus, Sherrie Lynn Hardy

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The Thermal and Physical Properties of Beef from Three USDA-Quality Grades Cooked to Multiple Degrees of Doneness, Jessica McClellan Hadfield

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The Total Western Diet and Vancomycin Treatment Increase Inflammation-Mediated Colorectal Cancer, Niklas David Joakim Aardema

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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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Tryptophan Catabolism by Lactobacillus spp. : Biochemistry and Implications on Flavor Development in Reduced-Fat Cheddar Cheese, Sanjay Gummalla

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Two Generational Study on the Effect of Different Levels of Fluoride on Rat Bone and Teeth, Madhav Prasad Upadhyay

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Type 2 Diabetes and the Risk of Osteoporotic Hip Fracture in Utah Men and Women, Megan Bunch

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Ultrafiltration: Retentate-Permeate Partitioning of Milk Constituents, Eric Douglas Bastian

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Understanding the Impact of Physicochemical Modifications on the Cold Gelling Behavior of Micellar Casein Concentrate Dispersions, Nathan Pougher

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Understanding the Microbial Population of Lactococcus lactis. subsp. Strains During Cheese Making and Initial Storage, Rhitika Poudel

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Understanding the Pizza Baking Properties of Low Moisture Part Skim (LMPS) Mozzarella Cheese, Anjali Verma

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Uptake, Absorption, and Adsorption Kinetics of Ferrous and Ferric Iron in Iron-Replete and Iron-Deficient Rats, Madhavi Ummadi

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Use of a Self-Administered Food Frequency Questionnaire in a Population 65 Years and Older, Karri Lynn Hoyt

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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 Classification and Identification of Bacteria of Importance to the Food Industry, Sarah Pegram

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Use of Protective Lactic Acid Bacteria Adjunct Cultures to Decrease the Incidence of Gas Defects in Cheddar Cheese, Rhees T. Crompton

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Using Genome Analysis Methods to Screen Lactococcus Starter Cultures for Bitter‐Related Genes and Establish a Differentiation Method Using qPCR for Lactococcus lactis and Lactococcus cremoris Species in Cheddar Cheese, Brantzen R. Wood

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Using Videodisc Technology and the Index of Nutritional Quality to Teach Dietary Guidance to Young Adults, Glenda Wigginton Edmunds

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Utilization of Protective Cultures to Reduce Late Gas Formation by Paucilactobacillus wasatchensis, Ireland R. Green

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

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Variations in the Coagulation Properties of Milk from Individual Cows, Leslie M. Okigbo

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Variations in Volatiles from Lamb Adipose Tissue, Yn-Mei Chen

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Vending and Dispensing Milk and Related Products in the State of Utah, Douglas S. Huber

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Venison Flavor: Study of Volatile Compounds in Cooked Deer Meat, Praful C. Vin

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Venison Flavor: The Free Fatty Acid Content of Fat from Lean Meat Tissue, Von T. Mendenhall

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Vitamin A and Vitamin E Status of Persons on Hemodialysis, Kathleen S. Johnson

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Vitamin A Status, Anthropometric Measurements, and Food Practices of Women of Childbearing Age and Their Preschool Children in Northeast Brazil, Susan Ahlstrom Henderson

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Voluntary and Involuntary Weight Change and Risk of Osteoporotic Hip Fracture in Men and Women of Utah, Megan Ruth McDonough

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Wear Behaviors of Process Cheese With Varying Formulations and the Development of Predictive Models on Shreddability, Jason Young

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Weight Maintenance: Determinants Of Success, Cynthia Mitchell

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Zeta-Potential of Casein Micelles as a Factor in Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk, Douglas W. Olson