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
Isolation and Characterization of Different Aggregates of Lipid from Bovine Milk, Ankur Jhanwar
Isolation and Purification of Anthocyanins from Black Bean Wastewater Using Macroporous Resins, Xiaoxi Wang
Isolation of Bacteriophage Resistant Lactic Culture Strains with Known Temperature Sensitivity, Luna Ying-Chung Jeng
Manufacture of a Dairy Dessert from Ultra-High Temperature Milk Concentrate, Mark H. Smith
Manufacture of Cottage Cheese Utilizing a pH-controlled, Whey-Based Lactic Culture, Yen-Luon Chen
Manufacture of Monterey Cheese From Preacidified Milk, Faisal O. Mohamed
Manufacture of White Soft Cheese from Ultrafiltered Whole Milk Retentate, Khalid Mohamed Shammet
Maternal Iron Parameters and Diet: Influence on Infant Iron Parameters and Development, Janet Bradshaw Anderson
Measurement of Proteins in Milk and Dairy Products, Marie K. Walsh
Mechanical Desinewing of Meat, Kamchorn Tantikarnjathep
Mechanisms of Nutrition Bar Hardening: Effect of Hydrolyzed Whey Protein and Carbohydrate Source, Shaun P. Adams
Metabolic Capabilities of Latilactobacillus curvatus and the Potential Use as an Adjunct Culture for Food Safety and Quality Control in Yogurt, R. Chase Wahlstrom
Microbial Ecology of an Animal Waste-Fueled Induced Blanket Reactor, Steven C. Curtis
Microbial Growth Inhibition and Decomposition of Milk Mineral and Sodium Tripolyphosphate Added to Media or Fresh Ground Beef, Rossarin Tansawat
Microstructural Changes in Casein Micelles during Acidification of Skim Milk, Hongwen Du
Milk Intake in Early and Late Adulthood and Risk of Osteoporotic Hip Fractures in Utah, Melanie Jean Slavens
Milko-Tester Analysis of Milkfat Content of Churned and Nonchurned Samples from Jersey and Holstein Dairy Cattle, Kazuko Monobe
Milk Protein Analysis by Automated Ultraviolet Spectroscopy, R. Ford Wilkinson
Muscle Fiber Types, DNA:RNA:Protein Ratios, and Measures of Tenderness in Various Muscles of Normal and Callipyge Lambs, Owen D. Rice
Neutral 17-Ketosteroid and 17, 21-Dihydroxy-20-Ketosteroid Excretion in Urine of University Women During the Menstrual Cycle, Shao Shen Yam
Neutral 17-Ketosteroids and 17, 21-Dihydroxy-20-Ketosteroids in Urine of University Students, Shon-Hua Yu
New Fruit and Vegetable Offerings and Challenges Increased Lunch-Time Fruit and Vegetable Consumption among Fourth-Graders, Cory Ann Hansen
Nutrient Intakes of an Elderly Nursing Home Population, Gaynell Hutson
Nutritional Intake and Physical Activity of an Adult Population with Diabetes Mellitus Using the Continuous Subcutaneous Insulin Infusion Pump, Teresa Jean Matheny
Nutritional Screening of Utah Rural and Urban Elderly, Rachel Taylor Rood
Nutritional Status and Growth in Infants with Cystic Fibrosis at Diagnosis and at Age Two Years and Six Years, Marianne Rich
Nutrition and Bone Density in Children with Cystic Fibrosis, Joanna K. Davidson
Optimum Enzyme Treatment for Liberation and Assay of Pantothenic Acid in Blood, Jan Pearson
Pantothenate-p-Nitroanilide as a Substrate for Pantetheinase Assay, Robert T. Davidson
Pantothenic Acid Status in an Elderly Population, Nedra K. Christensen
Pantothenic Acid Status of Adolescents, Brenda Ringer Eissenstat
Parent Nutrition Education and the Influence on Family Lifestyle Behavior Changes, Kelsey Rich
Pasteurized Versus Raw Milk in Brick Cheese-Making, Z. Doyle Roundy
Patterns of Use Before and After a Labeling Intervention Among Collegiate Division I Athletes at a Fueling Station, Julie A. Buzzard
Patterns of Use in a Division I University Fueling Station Before and After Implementing a Nutrition Education Intervention, Cady L. Peters
Peach Fruit Quality Analysis in Relation to Organic and Conventional Cultivation Techniques, Varun Chandra Koneru
Percutaneous Endoscopic Gastrostomy Placement Time in People with Cystic Fibrosis, Sarah Gunnell
Persistence of Mucor miehei Protease in Cheddar Cheese and Pasteurized Whey and Its Effect on Sterile Milk Products, Randall Kirk Thunell
Phenotypic and Genotypic Analysis of Amino Acid Metabolism in Lactobacillus helveticus CNRZ 32, Jason K. Christiansen
Phosphate Requirements for a Whey-Based Lactic Bacteriophage Resistant Medium Under pH Control, Napasri Ausavanodom
Physiological and Biochemical Factors Influencing the Quality of Canned and Freeze-Dehydrated Applesauce, Yuen San Lee
Physiological Effects of Chitosan and ChitoRichTM on Rats Fed at Two Levels of Lipid and Fiber, Hyung-Suk Lee
Plasmid-Linked Maltose Utilization in Lactobacillus spp. Isolated from Meat, Mei-Ling Liu
Predicting Successful Weight Loss Maintenance With the Health Locus of Control and Other Behavioral Modification Factors, Kimberley Ann McMahon
Prediction of Mozzarella Cheese Yield from Milk Composition, Hamzah M. Abu-Tarboush
Pregenomic and Genomic Effects of 24,25-Dihydroxyvitamin D3, Yang Zhang
Preschool Nutrition Education and Influences On Food Neophobia, Kelsey Eller
Prevalence and Possible Causes of Vitamin B-6 Deficiency Among Women in the Philippines, Siew Sun Wong
Prevention of Childhood Obesity among Low-Income Preschool-Aged Children, Ann Romero
Procedure for Measuring Residual Endothia Parasitica Protease in Curd and Whey From Freshly Coagulated Milk, Raman B. Patel
Production and Quality Evaluation of Compressed Freeze-Dehydrated Sour Cherries and Their Pies, Chareonsri Srisangnam
Production of Quick-Cooking Beans (Phaseolus vulgaris L.): Investigations on Antinutrients and Quality, Vishalakshi G. Iyer
Production of Volatile Sulfur Compounds from Inorganic Sulfur by Lactococci, Supriyo Ghosh
Promoting Client Nutrition in Urban Utah Food Pantries, Casey Coombs
Quality Evaluation of Certain Fruit Jellies and Syrups Prepared with Sucrose, Sorbitol, and Synthetic Sweeteners, Sandra Louise Day
Quality of Beef Roasts: Electronic Versus Conventional Cooking, Frances Glassett Taylor
Quantitation of Aliphatic Aldehydes in Rancid Turkey Meat Using a Substituted Hydrazone, Stanley J. Andrews
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
Rapid Actions of 1,25-Dihydroxyvitamin D3 on Phosphate Uptake in Isolated Chick Intestinal Cells, Bin Zhao
Rapid Detection of Listeria monocytogenes, Wim Lippens
Rapid Detection of Salmonella Without Enrichment, Emily J. Harrington
Rapid Effects of 25-Hydroxyvitamin D3 on Calcium Uptake in Isolated Chick Enterocytes, Ruta Phadnis
Reducing the Cost of Implementing the F.I.T. Game Healthy Eating Program in Diverse Schools While Observing Effects on Food Waste, Robert Gifford
Reduction of Sodium Nitrite and Sodium Chloride in a Cured Meat Product by Using Acid Development to Inhibit Botulinal Toxin Formation, Angsana Assamongkorn
Relationship Between CAG Repeats of the N Terminal Region of the Androgen Receptor and Body Shape, Michael John Wen
Relationship between Dietary Calcium Intake and Weight Gain Among College Freshmen at Utah State University, Cara A. Moncur
Relationship Between Taste and Smell Sensitivity to Preference of a Milk-Based Beverage: Young Versus Elderly Adults, Sally Donahoo Johnson
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
Rennin Content of Abomasa from Bovine Fetuses, Suk Hoon Pang
Reusable Light-Activated Antimicrobial Materials Prepared With Food Ingredients, Andrew T. Gagon
Role of Lamb Pregastric and Gastric Extracts in Cheese Manufacture, Ramjibhai V. Chaudhari
Seasonal Variation in the Ability of Milk and Whey to Support Lactic Culture Growth, Rick Cameron Norton
Selected Vitamin Status of Elderly People in Southern Utah Measured Biochemically and Dietarily, and Correlated to Their Perceived Status, Karen Sims Faddis
Self-Learning, DVD-Based Education Versus Traditional Education Approaches to Improve the Safety of Warfarin Use Among Patients with Atrial Fibrillation, Jessica Oliver Hatch
Sensory and Functional Properties of Wheat Stored Under Home Conditions, Marilyn M. Shumway
Smoking, Anemia, and Risk of Oral Clefts in Utah, Melinda Michelle Moss
Some Effects of Mechanical Deboning on the Composition and the Bioavailability of Protein and Iron in Turkey Frame Meat, Lowell C. Allred
Some Factors Affecting the Body and Texture of Direct Acid Cottage Cheese, Chandarrao G. Kale
Some Factors Involved in the Manufacture of Brick Cheese, George F. Jackson
Some Indicators of Manganese and Copper Adequacy in Some Infant Formulas for Baby Pigs and Infants, Robin Hope Marcus
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
Studies on Acceptability and Refrigerated-Life of Certain Gamma-Irradiated Fresh Strawberries and Cherries, Norma Ward Pierson
Studies on Eating Quality of Meat: I. Palatability and Tenderness of Lamb: II. Tenderness of Turkey, Georgia C. Lauritzen
Studies on the Relationship of Serum Lipids and Dietary Intake of Fat in Senior Citizens, Lina Wu
Studies on the Utilization of Deboned Trout (Oncorhynchus mykiss) Frames in Fish Snack, S. Muralidharan
Studies on Venison Quality: Flavor Studies; Effect of Methods of Thawing, Kind and Level of Fat, and Degree of Doneness, Grace J. Smith
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
Survival and Distribution of Rennin During Cheddar Cheese Manufacture, John Ta-chuang Wang
Survival of Lactobacillus acidophilus and Bifidobacteria bifidum in Ice Cream for Use as a Probiotic Food, Sharareh Hekmat
Survival of Microorganisms on Meat Surfaces Treated with Ultra-High Temperatures, Bret Max Mattinson
Synergistic Effect of High Intensity Ultrasound, Antimicrobial Compounds, and UV-A Light on Microbial Quality of Dairy Products, Bryce Rodney Hales
Synthesis and Characterization of Lactose-Amines with Respect to Oil-in-Water Emulsion Stability, Nidhi Garg
Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese, Taylor Rasmussen