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
The Development, Implementation, and Assessment of a Home Component to the FIT Game Healthy Eating Program, Hali King Obray
The Development of a Dietary Manual for the Small Hospital, Blanche Z. Madsen
The Development of an Improved Milk Substrate for Rennet Coagulation Assay on an Automatic Clot-Timer, Mark Brimhall Stevens
The Effectiveness of the Teens Reaching Youth 4-H Model in a Childhood Nutrition and Physical Activity Education Program, Kristen Rae Stokes Strong
The Effect of a Nutrition and Fitness Program on the Dietary Habits, Fitness Level, and Health Status of Ute Indian Youth, Alison K. Lemon
The Effect of Buttermilk Fraction Concentrates on Growth and Iron Uptake and Transport by Caco-2 Cell Cultures, Yoo-Hyun Lee
The Effect of Computer-Assisted Nutrition Education on Nutrition Knowledge, Nutrition Status, Dietary Compliance, and Quality of Life of Hemodialysis Patients, Julianne Stewart
The Effect of Dietary Calcium and Phosphorus Levels on Audiogenic Seizure Susceptibility and Brain Neurotransmitters in Magnasium Deficient Rats, Rachaneeporn Chaistitwanich
The Effect of Lactobacillus helveticus and Propionibacterium freudenreichii ssp. shermanii Combinations on Propensity for Split Defect in Swiss Cheese, Steven R. White
The Effect of Exopolysaccharide-Producing Cultures on the Moisture Retention and Functional Properties of Low Fat Mozzarella Cheese, David B. Perry
The Effect of Exopolysaccharide-producing Streptococcus thermophilus MR1C on Functionality in High Moisture Cheddar-type Cheese, Tyler J. Singleton
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
The Effect of Feeding Various Levels of Fluoride to Dairy Cattle on Their Pepsin Activity, Hassan Sabeti-Rahmati
The Effect of Heat Treatment of Fresh Frozen Vells on Rennin Extractability, LeEsther Mifflin Holm
The Effect of High Protein, Low Pyridoxine Diet on Calcium Retention in Rats, Julia S. Bottom
The Effect of Implementing a Weight Loss Program on Participant Attendance, Club Usage, and Gym Membership Attrition, Stephanie Bonkemeyer Haymond
The Effect of Informed Consent Procedures on Sensory Panel Studies, Roxanne E. Smith
The Effect of Iron Fortification on the Chemical, Physical, and Sensory Properties of Mozzarella Cheese, Wendy Haws Rice
The Effect of Lipids on Recognition Thresholds and Intensity Ratings of the Five Basic Tastes, Jennifer Ellen Thurgood
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
The Effect of Oven Temperature, Cooking Method, and Breed on the Tenderness, Juiciness, and Flavor of Beef, Carma B. Stembridge
The Effect of Ultrafiltration on Protein Quality of Skimmilk and Cottage Cheese, Rita Y. Y. Tung
The Effect of Variety, Harvest Time, and Brine Separation on Thiamine, Riboflavin, and Niacin Contents of Green Lima Beans, Prasertsri Dee-Ananta
The Effects and Desirability of Utilizing Dried Whey in Selected Food Products, Katherine P. Robinson
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
The Effects of Added Dietary Fat on Turkey Carcass Composition, Steven Ray Jensen
The Effects of Agroecological Farming Systems on Human Health, Olivia Kathryn Mason
The Effects of Alternative-Site Blood Glucose Monitoring on Testing Frequency, Pain Rating, and Glycosylated Hemoglobin, Nancy Bennion
The Effects of a Very-Low-Calorie-Diet on Resting Energy Expenditure, Body Composition, and Biochemical Data in Obese Outpatients, Charlene A. Perkins
The Effects of Cooking Temperature and Stage of Doneness on Some Factors in Broiled Beef, Carmencita Salvosa
The Effects of Dietary Calcium and/or Iron Deficiency upon Murine Intestinal Calcium Binding Protein Activity and Calcium Absorption, Catherine M. McDonald
The Effects of Milk Phospholipids on Functional Properties of Anhydrous Milk Fat and Oil Structured Gel Systems, Zachary Cooper
The Effects of Myoglobin, Nitrosylmyoglobin, and Free Iron on the Growth of Clostridium botulinum in Cured Meat, Susan K. Fortier Collinge
The Effects of Social Norms Feedback on Fruit and Vegetable Consumption and Skin Carotenoids Among College Students, Troy A. Bailey
The Effects of Sources and Levels of Vitamin A and D on Some Aspects of Sulfur Metabolism, Akbar Malekpour
The Effects of Telone and Related Compounds on the Synthesis and Degradation of Carotenoids in Plants, David L. Berry
The Incidence of Lactose Malabsorption Among Cache Valley Young Adults, Eileen Donna Cowles
The Influence of a Nutrition Education Program on Preschool Children, Nida Diane Houston
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
The Influence of Various Energy Sources on Microbial Protein Synthesis From Biuret as Determined by Artificial Rumen Fermentation, Jenny Eggleston
The Integration of the Nutrition Screening Tool with the Interdisciplinary Plan of Care Form, Beth Hyatt
The Iron Bioavailability of Mechanically-Deboned Meats, Bonnie Rae Anderson Farmer
The Obesity Epidemic: Characteristics of Successful Weight Management Programs and Colorado's Approach, Michele Singer
The Production of Acceptable Baked Products in the Electronic Oven, Lois Irene Knudsen
The Relationship Between Milk Composition and Swiss Cheese Yields, Adnan S. Ba-Jaber
The Relationship Between Milk Composition and Swiss Cheese Yields, Gheyath H. Majeed
The Relationship of Molybdenum to Iron Status in Pregnancy and Anemia in Rats and Humans, Jo Ann Mortensen
The Relationship of the School Lunch and Other Meals to the Total Adolescent's Nutrient Intake in Logan and Wellsville, Utah, Leora S. Galloway
The Relative Roles of Initial and Residual Sodium Nitrite on Germination of Clostridium botulinum Spores in Meat, Orchid Mettanant
Thermal Degradation of Pigments and Relative Biochemical Changes in Cherries and Apricots, K. B. Dalal
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
The Role of Flavor-Flavor Conditioning and Sensory-Based, Vegetable-Themed Education in Increasing Vegetable Consumption in Elementary School-Aged Children, Meagan Roxanne Latimer
The Role of Lactose in the Age Gelation of Ultra-High-Temperature Processed Concentrated Skim Milk, Venkatachalam Narayanaswamy
The Role of Zinc in Insulin Metabolism in the Pancreas of the Rat, Chih-Chi Liaw
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
The Thermal and Physical Properties of Beef from Three USDA-Quality Grades Cooked to Multiple Degrees of Doneness, Jessica McClellan Hadfield
The Total Western Diet and Vancomycin Treatment Increase Inflammation-Mediated Colorectal Cancer, Niklas David Joakim Aardema
The Triad Trial: Online Education for Coaches on the Prevention of the Female Athlete Triad, Megan Jane Ostler
Tryptophan Catabolism by Lactobacillus spp. : Biochemistry and Implications on Flavor Development in Reduced-Fat Cheddar Cheese, Sanjay Gummalla
Two Generational Study on the Effect of Different Levels of Fluoride on Rat Bone and Teeth, Madhav Prasad Upadhyay
Type 2 Diabetes and the Risk of Osteoporotic Hip Fracture in Utah Men and Women, Megan Bunch
Ultrafiltration: Retentate-Permeate Partitioning of Milk Constituents, Eric Douglas Bastian
Understanding the Impact of Physicochemical Modifications on the Cold Gelling Behavior of Micellar Casein Concentrate Dispersions, Nathan Pougher
Understanding the Microbial Population of Lactococcus lactis. subsp. Strains During Cheese Making and Initial Storage, Rhitika Poudel
Understanding the Pizza Baking Properties of Low Moisture Part Skim (LMPS) Mozzarella Cheese, Anjali Verma
Uptake, Absorption, and Adsorption Kinetics of Ferrous and Ferric Iron in Iron-Replete and Iron-Deficient Rats, Madhavi Ummadi
Use of a Self-Administered Food Frequency Questionnaire in a Population 65 Years and Older, Karri Lynn Hoyt
Use of Extrusion Technology and Fat Replacers to Produce High Protein, Low Fat Cheese, Amrita Dubey
Use of Protective Lactic Acid Bacteria Adjunct Cultures to Decrease the Incidence of Gas Defects in Cheddar Cheese, Rhees T. Crompton
Using Videodisc Technology and the Index of Nutritional Quality to Teach Dietary Guidance to Young Adults, Glenda Wigginton Edmunds
Utilization of Protective Cultures to Reduce Late Gas Formation by Paucilactobacillus wasatchensis, Ireland R. Green
Validation of a Peer-Teaching-Peer Paraprofessional Model in Teen Parenting Nutrition Education, Sylvia D. Keller
Variations in the Coagulation Properties of Milk from Individual Cows, Leslie M. Okigbo
Variations in Volatiles from Lamb Adipose Tissue, Yn-Mei Chen
Vending and Dispensing Milk and Related Products in the State of Utah, Douglas S. Huber
Venison Flavor: Study of Volatile Compounds in Cooked Deer Meat, Praful C. Vin
Venison Flavor: The Free Fatty Acid Content of Fat from Lean Meat Tissue, Von T. Mendenhall
Vitamin A and Vitamin E Status of Persons on Hemodialysis, Kathleen S. Johnson
Vitamin A Status, Anthropometric Measurements, and Food Practices of Women of Childbearing Age and Their Preschool Children in Northeast Brazil, Susan Ahlstrom Henderson
Voluntary and Involuntary Weight Change and Risk of Osteoporotic Hip Fracture in Men and Women of Utah, Megan Ruth McDonough
Wear Behaviors of Process Cheese With Varying Formulations and the Development of Predictive Models on Shreddability, Jason Young
Weight Maintenance: Determinants Of Success, Cynthia Mitchell
Zeta-Potential of Casein Micelles as a Factor in Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk, Douglas W. Olson