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
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
Youth Agricultural Engagement and its Association With Dietary Diversity, Household Food Insecurity, and Nutritional Status in Southwest Nigeria, Sherif Olasoji
Zeta-Potential of Casein Micelles as a Factor in Age Gelation of Ultra-High Temperature Processed Concentrated Skim Milk, Douglas W. Olson