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2017

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Effects of Gestational Dietary Intake on Calf Growth and Early Feedlot Performance of Offspring, Jose Gardner

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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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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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Increasing Student Engagement and Knowledge Retention in an Entry-LevelGeneral Nutrition Course with Technology and Innovative Use of a Graduate-Level Teaching Assistant, Minhee Kang

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Maternal Diabetes, Related Biomarkers and Genes, and Risk of Orofacial Clefts, Tiwaporn Maneerattanasuporn

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Strategies for Increased Lactic Acid Production from Algal Cake Fermentations at Low pH by Lactobacillus casei, Tom J. Overbeck

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Effect of n-3 and n-6 Polyunsaturated Fatty Acids on Inflammation, Tao Xu

2016

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Effects of Thermosonication on Microbial Population Reduction and Solubillity Index in Skim Milk Powder, Nicola F. Beatty

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Effects of a Flavonoid-Rich Diet on Gut Microbiota Composition and Production of Trimethylamine in Human Subjects, Justin S. Bell

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Identifying and Reducing Risk of the Female Athlete Triad in Division 1 Athletes, Jennifer Day

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Effects of Carboxymethyl-Lysine in Heat Processed Foods on the Plasma Metabolome in Mice, Zhou Fang

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Crystallization Behavior of Waxes, Sarbojeet Jana

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Investigation of Solubilization, Cold Gelation, and Rennet Coagulation Properties of Highly Concentrated Micellar Casein Concentrate for Use in Cheese Making, Ying Lu

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Evaluation of the Shelf-Stability of a High-Carotenoid Breakfast Food and its Impact on Skin Carotenoid Levels, Dawn L. Reed

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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

2015

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The Effects of Social Norms Feedback on Fruit and Vegetable Consumption and Skin Carotenoids Among College Students, Troy A. Bailey

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Effects of Beef Finishing Diets and Muscle Type on Meat Quality, Fatty Acids and Volatile Compounds, Arkopriya Chail

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The Impact of the Updated National School Lunch Program Meal Standards on Fruit and Vegetable Consumption Among Elementary School Students in Cache County Utah, Jillian C. Fox

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Investigation of Sugar/Polyols as Weakly Interacting Cosolvents and their Influence on Hardening of High-Protein Nutrition Bars, Sami Kadhim Hassan

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Self-Learning, DVD-Based Education Versus Traditional Education Approaches to Improve the Safety of Warfarin Use Among Patients with Atrial Fibrillation, Jessica Oliver Hatch

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The Role of Diet, Erythrocyte Membrane Fatty Acid Composition, and Alzheimer's-related Genes in Systemic Inflammation in the Cache County Memory Study, Rola Adnan Jalloun

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Implementation of Online Tutoring Program to Increase University Student Information Retention, April Litchford

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Contribution of a Novel Obligatory Heterofermentative Nonstarter Lactobacillus Species to Late Gassy Defect in Cheddar Cheese, Fatih Ortakci

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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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Examining the Association Between Children's Fruit and Vegetable Intake at and Away from School, Velarie Yaa Ankrah Ansu

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Effect of High Intensity Ultrasound on Crystallization Behavior and Functional Properties of Lipids, Yubin ye

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Pregenomic and Genomic Effects of 24,25-Dihydroxyvitamin D3, Yang Zhang

2014

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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

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Evaluation of the Long Term Effectiveness of the Nutrition Component of the Fit Kids of Arizona Program, Megann Dastrup

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The Impact of Participation in the Food Dudes Healthy Eating Program on Dietary Habits in Fourth and Fifth Grade Students in Cache County Utah After One Year, Amanda B. Jones

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Effects of Dietary Polyunsaturated Fatty Acids on Colorectal Cancer and the Development of the Total Western Diet-2, Sara Kellen

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Effects of Processing and Packaging Modifications on the Quality and Shelf Life in Meats, Abdulla Khan

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THE ROLE OF OBESITY, DIABETES, AND HYPERTENSION IN CLEFT LIP AND CLEFT PALATE BIRTH DEFECTS, Hebah Alawi Kutbi

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Nutrition and Genes Associated With Orofacial Cleft Birth Defects in Utah, Huong Dieu Meeks

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The Triad Trial: Online Education for Coaches on the Prevention of the Female Athlete Triad, Megan Jane Ostler

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

2013

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Nutrition Education to Minimize Health Risk: Approaches for Teaching College Students and Female High School Athletes, Katie Nicole Brown

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Evaluating the efficacy of a hybrid nutrition course offered to on-campus and distance education students, Mary Anne Dimmick

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The Effect of Implementing a Weight Loss Program on Participant Attendance, Club Usage, and Gym Membership Attrition, Stephanie Bonkemeyer Haymond

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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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Items to be Included in a Food Safety Handbook for Artisan Cheese Makers, David A. Irish

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Peach Fruit Quality Analysis in Relation to Organic and Conventional Cultivation Techniques, Varun Chandra Koneru

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A Multiday Record-Assisted Fruit, Vegetable, and Snack Questionnaire to Assess Intake Among Fourth and fifth Grade Students, Anne B. Lambert

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Factors Affecting the Oxidative Stability of Foods-Interesterified Soybean Oil with High Intensity Ultrasound Treatment and Trona Mineral in Packaged Fresh Meats, Jiwon Lee

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An Online Customer Service Survey to Determine Current Levels of Customer Satisfaction at a CrossFit Gym, Sarah Lewis

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Increasing Stringiness of Low Fat Mozzarella Cheese Using Polysaccharides, Erik N. Oberg

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Characterization of the Hydrogen Peroxide Stress Responses of Bifidobacterium longum and Bifidobacterium animalis subsp. Lactis, Taylor S. Oberg

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Characterization of Lactose Monolaurate for its Antimicrobial and Emulsification Properties and its Effect on Crystallization Behavior of Anhydrous Milk Fat, Ashwini Wagh

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Bioactivities of Milk Polar Lipids in Influencing Intestinal Barrier Integrity, Systemic Inflammation, and Lipid Metabolism, Albert Lihong Zhou

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

2012

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Moving Toward Culture Change: Defining Skilled Nursing Facility Residents’ Dining Style Preferences, Katheryn Adams

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Preschool Nutrition Education and Influence On Food Neophobia, Kelsey Eller

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Determining the Effect of One-On-One Education in Addition to Written Material on Breastfeeding Initiation Rates in the Hospital Setting, Carly Elizabeth Grace

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Integration of Nutrition Education Classes Into English As Second Language Classes For Refugees, Sarah Gunnell

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Effects of sodium chloride salting and substitution with potassium chloride on whey expulsion of cheese, Ying Lu

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The Effectiveness of an Adapted SNAP-Ed (Supplemental Nutrition Assistance Program-Education) Curriculum for Adults with Intellectual or Developmental Disabilities, Amanda Panting

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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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Parent Nutrition Education and the Influence on Family Lifestyle Behavior Changes, Kelsey Rich

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Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese, Subash Shrestha

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Development of Nutrition Education Modules for Dietetic Undergraduate Students to Increase Counseling Skills, Jenna Tulane Stephens

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Chemical Characterization of Meat Related to Animal Diet, Rossarin Tansawat

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Increasing the Retention of Lipid-Soluble Components in a Curd Matrix, Megan Tippetts

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Isolation and Purification of Anthocyanins from Black Bean Wastewater Using Macroporous Resins, Xiaoxi Wang

2011

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

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Molecular Interactions of Salmonella with the Host Epithelium in Presence of Commensals, Prerak T. Desai

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Use of Extrusion Technology and Fat Replacers to Produce High Protein, Low Fat Cheese, Amrita Dubey

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Help in Overweight/Obesity Prevention Effort (HOPE) Study – A Study to Identify Resiliency Factors to Childhood Obesity and Comparison Between Body Mass Index and Figure Rating Scales, Rebecka L. Hanson

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Microbiological, Therman Inactivation, and Sensory Characteristics of Beef Eye-of-Round Subprimals and Steaks Processed with High-Pressure Needleless Injection, Laura Kahealani Jefferies

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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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Development of a Beef Flavor Lexicon and Its Application to Compare Flavor Profiles and Consumer Acceptance of Grain- and Pasture-Finished Cattle, Curtis A. Maughan

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The Effects of 24R, 25-Dihydroxyvitamin D3 and 24S, 25-Dihydroxyvitamin D3 on Phosphate Transport in Vivo, Yu Meng

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Evaluating the Effectiveness of the Utah County Fit WIC Program, Elizabeth R. Nixon

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Stress Response And Pathogenesis of Salmonella enterica serovar Typhimurium, Jigna D. Shah

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Evaluation of Levulinic Acid for Topical Decontamination of Meat Surfaces, Jeffrey V. Smith

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Improving Patient Satisfaction in a Hospital Foodservice System Using Low-Cost Interventions: Determining Whether a Room Service System is the Next Step, Vanessa A. Theurer

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Investigating the Strategies to Improve the Quality of Low-Fat Mozzarella and Cheddar Cheeses, Ranjeeta Wadhwani

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Improvement in Nutrition Knowledge and Retention about Gestational Diabetes Mellitus among Hispanic Pregnant Women, Debra M. Waldron

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The Effectiveness of a Structured, Long-Term, Multi-Component, Family-Based Weight Management Program in Reducing Body Mass Index Z-Scores and Improving Lifestyle Habits in Overweight /Obese Children and Adolescents, D. Pauline Williams

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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

2010

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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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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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A Multi-Component School-Based Intervention Aimed at Increasing Vegetable Preference and Intake among Elementary-Aged Children, Elizabeth Strasser

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Role of Protein Kinase C Isotypes in 1,25-Dihydroxyvitamin D3 Mediated Signal Transduction Through the 1,25D3 Membrane Associated, Rapid Response Steroid Binding Receptors in Chick Intestinal Cells, Sakara Tunsophon

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

2009

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A Novel Role for Non-Heme Iron in Myoglobin Oxidation: An Examination of the Antioxidant Effects of Iron Chelating Compounds in Meat and Myoglobin Model Systems, Karin Allen

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Isolation and Characterization of Different Aggregates of Lipid from Bovine Milk, Ankur Jhanwar

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Validation of Peer-Teaching-Peer Paraprofessional Model in Teen Parenting Nutrition Education, Sylvia D. Keller

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Effects of Starch Addition on Low Fat Rennet Curd Properties and Their Partitioning Between Curd and Whey, Kelly Marie Larsen

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The Role of Flavor-Flavor Conditioning and Sensory-Based, Vegetable-Themed Education In Increasing Vegetable Consumption in Elementary School-Aged Children, Meagan Roxanne Latimer

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The Effectiveness of the Teens Reaching Youth 4-H Model in a Childhood Nutirition and Physical Activity Education Program, Kristen Rae Stokes Strong

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Microbial Growth Inhibition and Decomposition of Milk Mineral and Sodium Tripolyphosphate Added to Media or Fresh Ground Beef, Rossarin Tansawat

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The Dffect of Lipids on Recognition Thresholds and Intensity Ratings of the Five Basic Tastes, Jennifer Ellen Thurgood

2008

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Mechanisms of Nutrition Bar Hardening: Effect of Hydrolyzed Whey Protein and Carbohydrate Source, Shaun P. Adams

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Glycemic Load and Risk of Alzheimer's Disease: The Cache County Study on Memory, Health, and Aging, Eun Young Choi

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Synthesis and Characterization of Lactose-Amines with Respect to Oil-in-Water Emulsion Stability, Nidhi Garg

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New Fruit and Vegetable Offerings and Challenges Increased Lunch-Time Fruit and Vegetable Consumption among Fourth-Graders, Cory Ann Hansen

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

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

2007

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Phenotypic and Genotypic Analysis of Amino Acid Metabolism in Lactobacillus helveticus CNRZ 32, Jason K. Christiansen