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.
Theses
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
Anaerobic Treatment of Whey Permeate Using Upflow Sludge Blanket Bioreactors, Seokhwan Hwang
Analysis of Beef Steaks of Varying USDA Quality Grades and Thicknesses Cooked on Low and High Grill Surface Temperatures, ToniRae Gardner
Analysis of Fruit Juices and Drinks of Ascorbic Acid Content, Anna Man-saw Liu
Analysis of Quality of Two Different Varieties of Peaches with Respect to Organic and Conventional Cultivation Techniques, Shruti D. Sawant
An Evaluation of Various Methods of Roasting Whole Turkeys From the Frozen State, Kim Merida-Klemmedson Teot
An Investigation of the Rework Defect in Process Cheese, Patricia Ramirez Baca
Anthocyanins of Fresh and Stored Freeze-Dried Sour Cherries in Compressed Form, Suwan Potewiratananond
Anthropometry, Metabolic Control and Dietary Intake of Youth with Insulin-Dependent Diabetes Mellitus, Rochelle A. Follaco Clark
Antibody Production of Rats Fed Diets of Varying Nutrient Density, Radharukmani
Antimicrobial Properties of Syringopeptin 25A and Rhamnolipids, Prerak T. Desai
A Nutrition Education Componenet for Migrant Children Based on the K-6 Nutrient-Density Curriculum, Sandra Beadleson
A Nutrition Education Component for High School Health Curriculums, Mary Jane German
Applicability of an Electronic Semiautomatic Somatic Cell Counter to Dairy Herd Improvement Milk Sample Testing, Nianwei Wang
A Procedure for Measuring Residual Rennin Activity in Whey and Curd From Freshly Coagulated Milk, Jorge Reyes
A Process Incorporating Ultrafiltration Concentrated Whey Solids Into Cheese For Increased Cheese Yield, Rodney Jay Brown
A Product Development Study: Rainbow Trout Bologna, Marshall Dean Smith
A Quantitative Analysis of Potassium Loss As a Result of Different Processing Methods, Patricia M. Klefbeck
A Response Surface Study of Extruded Corn Starch/Skim Milk Powder Blends, Sachin Singh
Ascorbic Acid and Glucose: Their Relation to Rheumatic Fever in Utah, and Their Relation to Incidence of Dental Caries in Idaho, Patricia Wood
A Self-Instructional, Multi-Media Approach to Facilitate the Teaching of the Index of Nutritional Quality, Claudia Kay Probart
A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students, Stacy Lyn Bevan
Assessing Impact of Food Structure on Oral Tribology and In-Vitro Digestion of Dairy Products, Lamis Ali
Associative Growth of Paired Lactic Streptococci in pH Controlled Whey-Based Media, Carol Lee Hansen
A Study Concerning Sources of Information and Knowledge about Fluoride in Logan, Milford, and Helper, Utah, Marilyn Lorraine Geddes
A Study of the Effects of Proteolytic Adjunct Culture on the Physical and Functional Properties of Low-Fat Mozzarella Cheese, Roxanne Stone
A Study of the Interactions Between Milk Proteins and Soy Proteins, Venkatachalam Narayanaswamy
A Study of the Seasonal Growth, Diet and Health Status of Fifty School Children in Monticello, Utah, Martha C. Eagar
A Survey of the Literature Dealing with the Calcium-Phosphorus Metabolism of Normal Children, Albertine Appy Noecker
A Two Year Course Outline in Quantity Foods for Intermountain High School Girls, June C. Larson
Bioavailability of Calcium, Fluoride and Iron in Mechanically-Deboned Beef Fed to Growing Rats, Kathryn McLaughlin
Biochemistry and Application of Exopolysaccharide Production in Mozzarella Cheese Starter Cultures, Brent Petersen
Biological Detoxification of Mercury Contaminated Soil, Shiying Zhang
Body Image Education as a Preventive Measure for Eating Disorders and Obesity in Ninth-Grade Students, Diana K. Keith
Bovine Muscle Cathepsin D: Purification and Proteolytic Activity on Muscle Proteins, Paul Hwaleun Fan
Breakfast Habits of Some Utah School Children, Marlene M. Stegelmeier
Breeding and Roasting Temperature as Related to Beef Tenderness and Other Quality Factors, Ruth Ann B. Jenson
Casein Supramolecules: Structure and Coagulation Properties, Bonney S. Oommen
Catalase Activity Mediates the Inhibitory Actions of 24,25 Dihydroxyvitamin D3, Sven L. Peery
Cause and Prevention of Liver Off-Flavor in Five Beef Chuck Muscles, Ranjeeta Wadhwani
Certain Changes in Chemical Composition of Lettuce (Lactuca sativa L.) Stored in Controlled Atmosphere, Don Jeng Wang
Change in Serum Iron as a Measure of Bioavailability of Dietary Iron, Mary Beth Wright
Changes Over Time in Sensory Thresholds of Individuals with Diabetes Mellitus and the Relationship to Food Preference, Marnie Ricks Spencer
Characteristics Related to the Incidence of Osteoporosis in Two Distinct Female Populations, Deborah A. Pyke
Characterization of Lactose Esters for Their Antimicrobial and Emulsification Properties, Guneev Sandhu
Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract, Michael J. Young
Cheese Flavor Development in Ultrafiltered Whole Milk Concentrates, David Long-Ying Hwang
Cholesterol Levels in Serum and 5β – Pregnane – 3α,20α - diol in Urine of University Students, Gertrude Kuei-Shu Chiang
Cholesterol-Lowering of Pantethine is Due to the Hydrolysis Product Cysteamine, Caran Graves
Club Athletes: Dietary Supplement Use and How the Registered Dietitian Can Better Serve this Population, Rachel E. Robbins
Co-Digestion of Cattle Manure and Cheese Whey for Biogas Production and Characterization of Biomass Effluent, Dillon Fallon
Comparative Analysis of WIC Participants in the Bear River Health District, Cynthia S. Israelsen
Comparative Cost and Quality Studies of Dehydrated Vegetables Versus Fresh Vegetables Used in Institutional Food Services, Kathleen Olsen Wegener
Comparison of Beef Flavor Compounds from Steaks and Ground Patties of Three USDA Quality Grades and Varied Degrees of Doneness, Kourtney Gardner
Comparison of Growth in Preterm, Low-Birth-Weight Infants Fed Human Milk Versus Standard Infant Formula from 40-56 Weeks Postconceptual Age, Laurie Jean Moyer
Comparison of Microbial Diversity of Fifteen Aged Cheddar Cheeses from Different Regions Using Next Generation Sequencing, Sophie L. Overbeck
Comparison of Several Forms of Equations for Predicting Cheddar Cheese Yield from Milk Composition, Craig A. Moore
Comparison of Skim Milk Starter, Whey Base Starter and a Direct Set Method on the Yield, Quality and Economics of Cottage Cheese Production, Wayne G. Geilman
Consumption of Iron-Fortified Cheese and Lipid Peroxidation in Females, Gene Joseph Giunti
Continuous Flow Analysis of Non-Casein Protein in Milk, Robert Steven White
Control of Listeria monocytogenes in Ready-to-Eat Meat Containing Levulinate, Lactate, or Lactate and Diacetate, Rebecca L. Thompson
Correlation Between the USU Stretch Test and the Pizza Fork Test, Bryce L. Moyes
Correlation of Age-Specific Phenylalanine Levels on Intellectual Outcome in Patients with Phenylketonuria, Krista S. Viau
Cottage Cheese from Ultrafiltered Skimmilk by Direct Acidification, Jorge Ricardo Ocampo-Garcia
Cultivation of Mushroom Mycelia Using Whey Products as a Growth Substrate, Boyd S. Inglet
Determination of Optimum Quality in Ground Turkey Formulation, Juntip Chongdarakul
Determining the Validity of Methods Used in Meat Iron Analysis, Padmashri Ummadi
Development and Evaluation of a Waiver Examination for the Introductory Foods Course at Utah State University, Virginia Clark Bragg
Development, Implementation and Evaluation of an Education Course for the Utah State University Coordinated Undergraduate Medical Dietetics Program, Cynthia Olson Obermiller
Development of a Beef Flavor Lexicon and Its Application to Compare Flavor Profiles and Consumer Acceptance of Grain- and Pasture-Finished Cattle, Curtis A.J. Maughan
Development of a Low-Fat Spread, Clair L. Hicks
Development of a Whey-Based Lactic Culture Medium Capable of Bacteriophage Inhibition, Chao Tung Cheng
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
Dietary Intake of Persons with Type I Diabetes Who Use Continuous Subcutaneous Insulin Infusion Pumps, Laurie J. Schaetzel-Hill
Dietary Sodium Bicarbonate and Magnesium Oxide for Early Postpartum Lactating Dairy Cows: Effects Upon Milk Coagulation Parameters, Shu-Chuan Lee
Diet-induced obesity decreases liver iron stores in mice fed iron deficient, adequate, or excessive diets, Brett J. Healy
Eating Quality of Beef: Influence of Cooking Method; Sires; Mineral (Fe, Mg, Zn, Na, K, and P), Lipid, and Nitrogen Content, Elisabeth E. Ream
Effect of Added Calcium Ions on Relative Milk-Clotting Activities of Commercial Milk Clotting Enzymes, Nuchanart Pavenayotin
Effect of Adjunct Cultures, Sodium Gluconate, and Ripening Temperature on Low-Fat Cheddar Cheese Flavor, Rebekah M. Lance
Effect of Aging on the Quality of Beef Semitendinosus Muscle Treated with Ultra High Temperature Pasteurization, Habiba Ali Nur
Effect of Atmospheric Oxidation on Bioavailability of Meat Iron and Liver Weights in Rats, Kathleen M. Cardon
Effect of Casein/Fat Ratio on Milk Fat Recovery in Cheddar Cheese, Nana A. Yiadom-Farkye
Effect of Dietary Short and Medium Chain Fatty Acids in Murine Lethal Sepsis Model, David Son Dang
Effect of Different Levels of Dietary Protein and Sex Hormones on Lipid Metabolism in Male Castrated Rats, Sharad Patel
Effect of Iron on Residual Nitrite Level in Ground Pork and Model Systems, Changmin Kim
Effect of Large Doses of Nicotinic Acid on the Lipid Composition of Serum, Shu Hua Chen
Effect of Lipid Source on the Physical and Sensory Quality of Baked Products, Haoyuan Zhong
Effect of Long Pasteurization Run Times on Bacterial Numbers in Milk, Brynli Tattersall
Effect of Non-Metabolized Sweeteners on Health Parameters in Humans, Matthew Alan Leonhardt
Effect of Processing and Formulation Conditions on Physicochemical Characteristics of Food Emulsions, Megan Tippetts
Effect of Processing on Aliphatic Aldehyde Content of Turkey Meat, Carolyn G. Ponce