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2014
Characterization of Lactose Esters for Their Antimicrobial and Emulsification Properties, Guneev Sandhu
2013
Nutrition Education to Minimize Health Risk: Approaches for Teaching College Students and Female High School Athletes, Katie Nicole Brown
Evaluating the Efficacy of a Hybrid Nutrition Course Offered to On-Campus and Distance Education Students, Mary Anne Dimmick
The Effect of Implementing a Weight Loss Program on Participant Attendance, Club Usage, and Gym Membership Attrition, Stephanie Bonkemeyer Haymond
Diet-induced obesity decreases liver iron stores in mice fed iron deficient, adequate, or excessive diets, Brett J. Healy
Items to be Included in a Food Safety Handbook for Artisan Cheese Makers, David A. Irish
Peach Fruit Quality Analysis in Relation to Organic and Conventional Cultivation Techniques, Varun Chandra Koneru
A Multiday Record-Assisted Fruit, Vegetable, and Snack Questionnaire to Assess Intake Among Fourth and Fifth Grade Students, Anne B. Lambert
An Online Customer Service Survey to Determine Current Levels of Customer Satisfaction at a CrossFit Gym, Sarah Lewis
Increasing Stringiness of Low Fat Mozzarella Cheese Using Polysaccharides, Erik N. Oberg
Characterization of the Hydrogen Peroxide Stress Responses of Bifidobacterium longum and Bifidobacterium animalis subsp. lactis, Taylor S. Oberg
Effect of Lipid Source on the Physical and Sensory Quality of Baked Products, Haoyuan Zhong
Bioactivities of Milk Polar Lipids in Influencing Intestinal Barrier Integrity, Systemic Inflammation, and Lipid Metabolism, Albert Lihong Zhou
2012
Moving Toward Culture Change: Defining Skilled Nursing Facility Residents Dining Style Preferences, Katheryn Adams
Preschool Nutrition Education and Influences On Food Neophobia, Kelsey Eller
Determining the Effect of One-On-One Education in Addition to Written Material on Breastfeeding Initiation Rates in the Hospital Setting, Carly Elizabeth Grace
Integration of Nutrition Education Classes into English as Second Language Classes for Refugees, Sarah Gunnell
Development of Methods for Assessing the Effect of Moisture and Aging On Sliceability of Cheese, Jess Perrie
Parent Nutrition Education and the Influence on Family Lifestyle Behavior Changes, Kelsey Rich
Ensuring Microbial Safety in Food Product/Process Development: Alternative Processing of Meat Products and Pathogen Survival in Low-Salt Cheddar Cheese, Subash Shrestha
Development of Nutrition Education Modules for Dietetic Undergraduate Students to Increase Counseling Skills, Jenna Tulane Stephens
Chemical Characterization of Meat Related to Animal Diet, Rossarin Tansawat
Increasing the Retention of Lipid-Soluble Components in a Curd Matrix, Megan Tippetts
Isolation and Purification of Anthocyanins from Black Bean Wastewater Using Macroporous Resins, Xiaoxi Wang
2011
A Sensory-Based Multi-Component School-Based Nutrition Intervention Among Fifth-Grade Students, Stacy Lyn Bevan
Molecular Interactions of Salmonella with the Host Epithelium in Presence of Commensals, Prerak T. Desai
Use of Extrusion Technology and Fat Replacers to Produce High Protein, Low Fat Cheese, Amrita Dubey
Microbiological, Thermal Inactivation, and Sensory Characteristics of Beef Eye-of-Round Subprimals and Steaks Processed with High-Pressure Needleless Injection, Laura Kahealani Jefferies
Effect of Adjunct Cultures, Sodium Gluconate, and Ripening Temperature on Low-Fat Cheddar Cheese Flavor, Rebekah M. Lance
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
Evaluating the Effectiveness of the Utah County Fit WIC Program, Elizabeth R. Nixon
Stress Response and Pathogenesis of Salmonella enterica serovar Typhimurium, Jigna D. Shah
Evaluation of Levulinic Acid for Topical Decontamination of Meat Surfaces, Jeffrey V. Smith
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
Investigating the Strategies to Improve the Quality of Low-Fat Mozzarella and Cheddar Cheeses, Ranjeeta Wadhwani
Improvement in Nutrition Knowledge and Retention about Gestational Diabetes Mellitus among Hispanic Pregnant Women, Debra M. Waldron
Characterization of Volatile and Metabolite Compounds Produced by Lactococcus lactis in Low-Fat and Full-Fat Cheddar Cheese Extract, Michael J. Young
2010
Body Image Education as a Preventive Measure for Eating Disorders and Obesity in Ninth-Grade Students, Diana K. Keith
A Multi-Component School-Based Intervention Aimed at Increasing Vegetable Preference and Intake among Elementary-Aged Children, Elizabeth Strasser
Correlation of Age-Specific Phenylalanine Levels on Intellectual Outcome in Patients with Phenylketonuria, Krista S. Viau
2009
Isolation and Characterization of Different Aggregates of Lipid from Bovine Milk, Ankur Jhanwar
Validation of a Peer-Teaching-Peer Paraprofessional Model in Teen Parenting Nutrition Education, Sylvia D. Keller
Effects of Starch Addition on Low Fat Rennet Curd Properties and Their Partitioning Between Curd and Whey, Kelly Marie Larsen
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 Effectiveness of the Teens Reaching Youth 4-H Model in a Childhood Nutrition and Physical Activity Education Program, Kristen Rae Stokes Strong
Microbial Growth Inhibition and Decomposition of Milk Mineral and Sodium Tripolyphosphate Added to Media or Fresh Ground Beef, Rossarin Tansawat
The Effect of Lipids on Recognition Thresholds and Intensity Ratings of the Five Basic Tastes, Jennifer Ellen Thurgood
2008
Mechanisms of Nutrition Bar Hardening: Effect of Hydrolyzed Whey Protein and Carbohydrate Source, Shaun P. Adams
Glycemic Load and Risk of Alzheimer's Disease: The Cache County Study on Memory, Health, and Aging, Eun Young Choi
Synthesis and Characterization of Lactose-Amines with Respect to Oil-in-Water Emulsion Stability, Nidhi Garg
New Fruit and Vegetable Offerings and Challenges Increased Lunch-Time Fruit and Vegetable Consumption among Fourth-Graders, Cory Ann Hansen
Dietary Folate, Other B-Vitamins and Incident Alzheimer's Disease: The Cache County Memory, Health, and Aging Study, Chailyn Nelson
Effect of Processing and Formulation Conditions on Physicochemical Characteristics of Food Emulsions, Megan Tippetts
Cause and Prevention of Liver Off-Flavor in Five Beef Chuck Muscles, Ranjeeta Wadhwani
2007
Phenotypic and Genotypic Analysis of Amino Acid Metabolism in Lactobacillus helveticus CNRZ 32, Jason K. Christiansen
Combating Childhood Obesity: Changing Our Environment, Anna Mitchell
Relationship between Dietary Calcium Intake and Weight Gain Among College Freshmen at Utah State University, Cara A. Moncur
Texture Profile Analysis and Melting in Relation to Proteolysis as Influenced by Aging Temperature and Cultures in Cheddar Cheese, Taylor Rasmussen
The Effect of Exopolysaccharide-producing Streptococcus thermophilus MR1C on Functionality in High Moisture Cheddar-type Cheese, Tyler J. Singleton
Control of Listeria monocytogenes in Ready-to-Eat Meat Containing Levulinate, Lactate, or Lactate and Diacetate, Rebecca L. Thompson
2006
Type 2 Diabetes and the Risk of Osteoporotic Hip Fracture in Utah Men and Women, Megan Bunch
Microbial Ecology of an Animal Waste-Fueled Induced Blanket Reactor, Steven C. Curtis
Antimicrobial Properties of Syringopeptin 25A and Rhamnolipids, Prerak T. Desai
The Integration of the Nutrition Screening Tool with the Interdisciplinary Plan of Care Form, Beth Hyatt
Smoking, Anemia, and Risk of Oral Clefts in Utah, Melinda Michelle Moss
Catalase Activity Mediates the Inhibitory Actions of 24,25 Dihydroxyvitamin D3, Sven L. Peery
Milk Intake in Early and Late Adulthood and Risk of Osteoporotic Hip Fractures in Utah, Melanie Jean Slavens
Use of Natural Antioxidants to Control Oxidative Rancidity in Cooked Meats, Mihir Vasavada
Addition of Three Dietary Fibers in an Extruded Whey and Cornstarch Expanded Snack Food, Alisha M. Wood
2005
Diabetes, Cognitive Decline, and Alzheimer's Disease: The Cache County Study on Memory, Health, and Aging, Gene Charoonruk
Evaluation of Antioxidant Effectiveness and Sensory Attributes of Chinese 5-Spice Ingredients in Cooked Ground Beef, Saumya Dwivedi
Catabolism of Amino acids to Volatile Fatty Acids by Lactococcus lactis, Balasubramanian Ganesan
Identification of Factors Affecting Susceptibility to Depression and Influencing Quality of Life in Adult Cystic Fibrosis Patients Based on Age-At-Diagnosis, Marlene Israelsen
Effect of Non-Metabolized Sweeteners on Health Parameters in Humans, Matthew Alan Leonhardt
Nutrition Education for Parents of Children with Cystic Fibrosis : Assessment of Needs and Strategies for Improved Knowledge and Confidence in Self Care, Catherine M. McDonald
Weight Maintenance: Determinants Of Success, Cynthia Mitchell
Nutritional Status and Growth in Infants with Cystic Fibrosis at Diagnosis and at Age Two Years and Six Years, Marianne Rich
Prevention of Childhood Obesity among Low-Income Preschool-Aged Children, Ann Romero
Hunger and Satiety in Recovering Eating Disorder Patients, Jenelle T. West
Development and Evaluation of an Electronic Food Frequency Questionnaire for Estimating Calcium Intake among Multiethnic Youth, Siew Sun Wong
2004
Methods for Detection of Salmonella spp., Parichaya Attaphongse
Nutrition and Bone Density in Children with Cystic Fibrosis, Joanna K. Davidson
Rapid Detection of Salmonella Without Enrichment, Emily J. Harrington
Cultivation of Mushroom Mycelia Using Whey Products as a Growth Substrate, Boyd S. Inglet
Prevention of Pigment Deterioration and Lipid Oxidation in Ground Beef and Pork, Preetha Jayasingh
Assessment of Calcium, Milk, and Non-Milk Beverage Intake of Multiethnic Youth Aged 10 to 18 Years, J. Keith Jensen
Voluntary and Involuntary Weight Change and Risk of Osteoporotic Hip Fracture in Men and Women of Utah, Megan Ruth McDonough
