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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Anaerobic Treatment of Whey Permeate Using Upflow Sludge Blanket Bioreactors, Seokhwan Hwang

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Analysis of Beef Steaks of Varying USDA Quality Grades and Thicknesses Cooked on Low and High Grill Surface Temperatures, ToniRae Gardner

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Analysis of Fruit Juices and Drinks of Ascorbic Acid Content, Anna Man-saw Liu

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Analysis of Quality of Two Different Varieties of Peaches with Respect to Organic and Conventional Cultivation Techniques, Shruti D. Sawant

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An Evaluation of Various Methods of Roasting Whole Turkeys From the Frozen State, Kim Merida-Klemmedson Teot

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An Investigation of the Rework Defect in Process Cheese, Patricia Ramirez Baca

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Anthocyanins of Fresh and Stored Freeze-Dried Sour Cherries in Compressed Form, Suwan Potewiratananond

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Anthropometry, Metabolic Control and Dietary Intake of Youth with Insulin-Dependent Diabetes Mellitus, Rochelle A. Follaco Clark

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Antibody Production of Rats Fed Diets of Varying Nutrient Density, Radharukmani

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Antimicrobial Properties of Syringopeptin 25A and Rhamnolipids, Prerak T. Desai

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A Nutrition Education Componenet for Migrant Children Based on the K-6 Nutrient-Density Curriculum, Sandra Beadleson

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A Nutrition Education Component for High School Health Curriculums, Mary Jane German

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Applicability of an Electronic Semiautomatic Somatic Cell Counter to Dairy Herd Improvement Milk Sample Testing, Nianwei Wang

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A Procedure for Measuring Residual Rennin Activity in Whey and Curd From Freshly Coagulated Milk, Jorge Reyes

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A Process Incorporating Ultrafiltration Concentrated Whey Solids Into Cheese For Increased Cheese Yield, Rodney Jay Brown

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A Product Development Study: Rainbow Trout Bologna, Marshall Dean Smith

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A Quantitative Analysis of Potassium Loss As a Result of Different Processing Methods, Patricia M. Klefbeck

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A Response Surface Study of Extruded Corn Starch/Skim Milk Powder Blends, Sachin Singh

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Ascorbic Acid and Glucose: Their Relation to Rheumatic Fever in Utah, and Their Relation to Incidence of Dental Caries in Idaho, Patricia Wood

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A Self-Instructional, Multi-Media Approach to Facilitate the Teaching of the Index of Nutritional Quality, Claudia Kay Probart

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A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students, Stacy Lyn Bevan

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Assessing Impact of Food Structure on Oral Tribology and In-Vitro Digestion of Dairy Products, Lamis Ali

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Associative Growth of Paired Lactic Streptococci in pH Controlled Whey-Based Media, Carol Lee Hansen

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A Study Concerning Sources of Information and Knowledge about Fluoride in Logan, Milford, and Helper, Utah, Marilyn Lorraine Geddes

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A Study of the Effects of Proteolytic Adjunct Culture on the Physical and Functional Properties of Low-Fat Mozzarella Cheese, Roxanne Stone

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A Study of the Interactions Between Milk Proteins and Soy Proteins, Venkatachalam Narayanaswamy

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A Study of the Seasonal Growth, Diet and Health Status of Fifty School Children in Monticello, Utah, Martha C. Eagar

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A Survey of the Literature Dealing with the Calcium-Phosphorus Metabolism of Normal Children, Albertine Appy Noecker

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A Two Year Course Outline in Quantity Foods for Intermountain High School Girls, June C. Larson

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Bioavailability of Calcium, Fluoride and Iron in Mechanically-Deboned Beef Fed to Growing Rats, Kathryn McLaughlin

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Biochemistry and Application of Exopolysaccharide Production in Mozzarella Cheese Starter Cultures, Brent Petersen

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Biological Detoxification of Mercury Contaminated Soil, Shiying Zhang

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Body Image Education as a Preventive Measure for Eating Disorders and Obesity in Ninth-Grade Students, Diana K. Keith

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Bovine Muscle Cathepsin D: Purification and Proteolytic Activity on Muscle Proteins, Paul Hwaleun Fan

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Breakfast Habits of Some Utah School Children, Marlene M. Stegelmeier

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Breeding and Roasting Temperature as Related to Beef Tenderness and Other Quality Factors, Ruth Ann B. Jenson

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Casein Supramolecules: Structure and Coagulation Properties, Bonney S. Oommen

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Catalase Activity Mediates the Inhibitory Actions of 24,25 Dihydroxyvitamin D3, Sven L. Peery

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Cause and Prevention of Liver Off-Flavor in Five Beef Chuck Muscles, Ranjeeta Wadhwani

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Certain Changes in Chemical Composition of Lettuce (Lactuca sativa L.) Stored in Controlled Atmosphere, Don Jeng Wang

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Change in Serum Iron as a Measure of Bioavailability of Dietary Iron, Mary Beth Wright

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Changes Over Time in Sensory Thresholds of Individuals with Diabetes Mellitus and the Relationship to Food Preference, Marnie Ricks Spencer

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Characteristics Related to the Incidence of Osteoporosis in Two Distinct Female Populations, Deborah A. Pyke

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Characterization of Lactose Esters for Their Antimicrobial and Emulsification Properties, Guneev Sandhu

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Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract, Michael J. Young

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Cheese Flavor Development in Ultrafiltered Whole Milk Concentrates, David Long-Ying Hwang

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Cholesterol Levels in Serum and 5β – Pregnane – 3α,20α - diol in Urine of University Students, Gertrude Kuei-Shu Chiang

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Cholesterol-Lowering of Pantethine is Due to the Hydrolysis Product Cysteamine, Caran Graves

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Club Athletes: Dietary Supplement Use and How the Registered Dietitian Can Better Serve this Population, Rachel E. Robbins

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Co-Digestion of Cattle Manure and Cheese Whey for Biogas Production and Characterization of Biomass Effluent, Dillon Fallon

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Comparative Analysis of WIC Participants in the Bear River Health District, Cynthia S. Israelsen

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Comparative Cost and Quality Studies of Dehydrated Vegetables Versus Fresh Vegetables Used in Institutional Food Services, Kathleen Olsen Wegener

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Comparative Effects of Sodium Levulinate and Sodium Lactate on Microbial Growth, Color, and Thiobarbituric Acid (TBA) Values of Fresh Pork and Turkey Sausages During Storage, Mihir N. Vasavada

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Comparison of Beef Flavor Compounds from Steaks and Ground Patties of Three USDA Quality Grades and Varied Degrees of Doneness, Kourtney Gardner

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Comparison of Color and Thiobarbituric Acid (TBA) Values of Cooked Hamburger Patties and Top Sirloin Steaks after Storage of Fresh Beef Chubs and Raw Steaks in Modified Atmospheres of 80% Oxygen or 0.4% Carbon Monoxide, Liza John

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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

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Comparison of Methods for Extracting Lactobacillus wasatchensis DNA from Broth Media, Milk, and Cheese for Subsequent PCR-Based Analyses, Tyler Allen

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Comparison of Microbial Diversity of Fifteen Aged Cheddar Cheeses from Different Regions Using Next Generation Sequencing, Sophie L. Overbeck

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Comparison of Several Forms of Equations for Predicting Cheddar Cheese Yield from Milk Composition, Craig A. Moore

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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

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Consumption of Iron-Fortified Cheese and Lipid Peroxidation in Females, Gene Joseph Giunti

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Continuous Flow Analysis of Non-Casein Protein in Milk, Robert Steven White

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Control of Listeria monocytogenes in Ready-to-Eat Meat Containing Levulinate, Lactate, or Lactate and Diacetate, Rebecca L. Thompson

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Correlation Between the USU Stretch Test and the Pizza Fork Test, Bryce L. Moyes

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Correlation of Age-Specific Phenylalanine Levels on Intellectual Outcome in Patients with Phenylketonuria, Krista S. Viau

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Cottage Cheese from Ultrafiltered Skimmilk by Direct Acidification, Jorge Ricardo Ocampo-Garcia

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Cultivation of Mushroom Mycelia Using Whey Products as a Growth Substrate, Boyd S. Inglet

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Determination of Optimum Quality in Ground Turkey Formulation, Juntip Chongdarakul

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Determining the Validity of Methods Used in Meat Iron Analysis, Padmashri Ummadi

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Development and Evaluation of a Waiver Examination for the Introductory Foods Course at Utah State University, Virginia Clark Bragg

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Development, Evaluation, and Efficacy of a Heart Healthy Curriculum in Two Different Education Settings; Emphasizing Food Portioning and Cooking Skills, Increased Fruits, Vegetables, Whole Grains, Low-Fat Dairy, and Exercise, Rachel Richins

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Development, Implementation and Evaluation of an Education Course for the Utah State University Coordinated Undergraduate Medical Dietetics Program, Cynthia Olson Obermiller

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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

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Development of a Low-Fat Spread, Clair L. Hicks

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Development of a Whey-Based Lactic Culture Medium Capable of Bacteriophage Inhibition, Chao Tung Cheng

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Development of Methods for Assessing the Effect of Moisture and Aging On Sliceability of Cheese, Jess Perrie

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Dietary Folate, Other B-Vitamins and Incident Alzheimer's Disease: The Cache County Memory, Health, and Aging Study, Chailyn Nelson

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Dietary Intake of Persons with Type I Diabetes Who Use Continuous Subcutaneous Insulin Infusion Pumps, Laurie J. Schaetzel-Hill

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Dietary Milk Fat Globule Membrane Reduces the Incidence of Aberrant Crypt Foci in Fischer-344 Rats and Provides Protections Against Gastrointestinal Stress in Mice Treated with Lipopolysaccharide, Dallin R. Snow

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Dietary Sodium Bicarbonate and Magnesium Oxide for Early Postpartum Lactating Dairy Cows: Effects Upon Milk Coagulation Parameters, Shu-Chuan Lee

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Diet, Health Practices, and Variables Associated with Breastfeeding in Caucasian and Asian Participants in the Special Supplemental Food Program for Women, Infants, and Children: A Comparative Study, Rebecca E. Blaine

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Diet-induced obesity decreases liver iron stores in mice fed iron deficient, adequate, or excessive diets, Brett J. Healy

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Eating Quality of Beef: Influence of Cooking Method; Sires; Mineral (Fe, Mg, Zn, Na, K, and P), Lipid, and Nitrogen Content, Elisabeth E. Ream

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Educating the Dietitian on Nutritional Counseling Principles in Diabetes Mellitus and their Application for Adolescents with Insulin-Dependent Diabetes: Use of a Learning Package, Eileen R. DeLeeuw

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Effect of Added Calcium Ions on Relative Milk-Clotting Activities of Commercial Milk Clotting Enzymes, Nuchanart Pavenayotin

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Effect of Adjunct Cultures, Sodium Gluconate, and Ripening Temperature on Low-Fat Cheddar Cheese Flavor, Rebekah M. Lance

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Effect of Aging on the Quality of Beef Semitendinosus Muscle Treated with Ultra High Temperature Pasteurization, Habiba Ali Nur

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Effect of Atmospheric Oxidation on Bioavailability of Meat Iron and Liver Weights in Rats, Kathleen M. Cardon

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Effect of Casein/Fat Ratio on Milk Fat Recovery in Cheddar Cheese, Nana A. Yiadom-Farkye

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Effect of Dietary Short and Medium Chain Fatty Acids in Murine Lethal Sepsis Model, David Son Dang

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Effect of Different Levels of Dietary Protein and Sex Hormones on Lipid Metabolism in Male Castrated Rats, Sharad Patel

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Effect of Iron on Residual Nitrite Level in Ground Pork and Model Systems, Changmin Kim

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Effect of Large Doses of Nicotinic Acid on the Lipid Composition of Serum, Shu Hua Chen

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Effect of Lipid Source on the Physical and Sensory Quality of Baked Products, Haoyuan Zhong

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Effect of Long Pasteurization Run Times on Bacterial Numbers in Milk, Brynli Tattersall

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Effect of Non-Metabolized Sweeteners on Health Parameters in Humans, Matthew Alan Leonhardt

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Effect of Processing and Formulation Conditions on Physicochemical Characteristics of Food Emulsions, Megan Tippetts

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Effect of Processing on Aliphatic Aldehyde Content of Turkey Meat, Carolyn G. Ponce

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Effect of Proteolytic Activity of Streptococcus cremoris on Cottage Cheese Yield, Gary W. Stoddard

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Effect of Proteolytic Activity of the Lactic Cultures on Mozzarella Cheese Quality, Wen-Hsu Amos Wang