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Nutrition, Dietetics, and Food Science Theses and Dissertations

Theses/dissertations from 2023 2023.

Development and Validation of a Spanish Nutrition Screening Tool for Hispanic American 3 to 5-Year-Olds , Denisse Arias Olivas

Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices , Kristi Shannon Gowans

Prevalence and Predictors of Intern-Related Burnout in Dietetics Preceptors , Holly Hopkins

Utilizing Isothermal Titration Calorimetry to Measure β-galactosidase Activity in Dairy Products , Tyler Ronald Jarrard

Development of a Valid and Reliable Survey to Assess Personal, Behavioral, and Environmental Factors Surrounding Food Insecurity in a College Population , Jennette Kilgrow

A Comparison of Kid Goat Lipase and Microbial Lipase on the Development of Cheddar Cheese Flavor , Reece H. Larsen

Effect of Timing of Energy Intake on Blood Glucose and Body Composition in Women with Overweight or Class One Obesity , Michael Wade Smith

Use of Microcalorimetry to Evaluate Hardening Reactions in Protein Bars During Accelerated Storage , Tiffany Rose Spackman

Theses/Dissertations from 2022 2022

Isothermal Inactivation Studies of Listeria monocytogenes, Salmonella, and Enterococcus faecium NRRL B-2354 in Almond, Peanut, and Sunflower Butters , Ruo Fen Liao

Localized Heat Therapy Improves Mitochondrial Function in Human Skeletal Muscle , Erik D. Marchant

Amino Acids as Alternatives to Emulsifying Salts in Processed Cheese Analogues , Jeremy Thomas Pack

Effects of Microbial Transglutaminase on Gluten-Free Sourdough Bread Structure and Loaf Characteristics , Anna J. Redd

Theses/Dissertations from 2021 2021

Characterization of Bacteriophage Targeting Bacillus licheniformis in Milk Processes and Thermal Stability of Bacteriophage During HTST Pasteurization , Jeremy Robert Arbon

Current Practices in Residential Treatment of Co-Occuring Eating Disorders and Type 1 Diabetes , Megan Michelle Austin

Mixture Design Response Surface Methodology Analysis of Seven Natural Bioactive Compounds to Treat Prostate Cancer , Ian Geddes Berlin

Utilizing Isothermal Titration Calorimetry for Measuring Beta-Galactosidase Activity in Liquid Dairy Products , Eliza Anne Brock

The Beneficial Effects of The Gut-Derived Metabolite Trimethylamine N-oxide on Functional β-Cell Mass , Emily Suzanne Krueger

Ice Cream Formulation Optimization Using "Consumer-Friendly" Hydrocolloid Stabilizers , Benjamin Todd Woodward

Theses/Dissertations from 2020 2020

Metabolomics of Acid Whey Derived from Greek Yogurt , Muriel Mercedes Allen

Cronobacter sakazakii Genes Contributing to Persistencein Low-Moisture Dairy Matrices , Kaitlin Ash Hartmann

Activity, Stability, and Binding Capacity of β-Galactosidase Immobilized on Electrospun Nylon-6 Fiber Membrane , Deborah Ann Hutchins

Blend Uniformity and Vitamin Stability in Dairy-Based Foods Fortified with Lipid-Encapsulated Ferrous Sulfate , Garth Anthony Lee

Isothermal Inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL-B 2354 in Peanut Butter, Powder Infant Formula, and Wheat Flour , Adam Robert Quinn

Dairy Milk and Plant-Based Alternative Beverage Purchasing Factors: Consumer Insights , Jeffrey Alan Rime

A Rapid Spectrophotometric Assay for Quantifying Seed Coat Saponins in Quinoa , Sydney Diver Szabo

Theses/Dissertations from 2019 2019

Leaf Fiber Strength and Fruit Nutrient Content of Yucca Species Native to the Navajo Nation , Anna Therese Bartlett

An Observational Study of Physicochemical Changes in Cheddar Enzyme-Modified Cheese During Incubation , David Gary Doxey

Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes , Dallin Max Hardy

Theses/Dissertations from 2018 2018

Comparison of Functional, Nutritional, and Sensory Properties of Spray-Dried and Oven-Dried Cricket ( Acheta domesticus ) Powder , Fred Stephen Bassett

Carbon Dioxide Treatment on Strawberry Fruit Prep and Its Effect on Shelf Life , Bryan Sterling Dawson

Optimization of Oat Amylase During Sprouting to Enhance Sugar Production , Erin Elizabeth Hiatt

Effects of Acid Whey Marination on Tenderness, Sensory and Other Quality Parameters of Beef Eye of Round , Jason Kim

Application of Mixture Design Response Surface Methodology for Combination Chemotherapy in PC-3 Human Prostate Cancer Cells , Richard Vernon Oblad

Evaluation of Pigments from a Purple Variety of Atriplex hortensis L. for Use in Food Applications , Eva Graciela Vila Roa

Theses/Dissertations from 2017 2017

Textural, Color and Sensory Attributes of Fruits and Vegetables Dried Using Electric Forced-Air and Solar Dehydrators , Edward Wayne Crossen

Handgrip Strength in Children with Cystic Fibrosis , Hannah Taylor Gibson

Teacher Perceptions of School Breakfast Programs in Utah , Emily Breanne Krueger

Effects of GM Disclosure Statements on Consumer Perceptions of Selected Food Products in Survey and Sensory Panel Settings , Ellyn Margaret Newcomb

The Effect of Cocoa Flavanols on β-Cell Mass and Function , Thomas John Rowley

Effects of Curcumin and Ursolic Acid on the Mitochondrial Coupling Efficiency and Hydrogen Peroxide Emission of Intact Skeletal Myoblasts , Daniel J. Tueller

Correlation of SPME-GC-MS Volatile Compounds with Descriptive Sensory Odor Analysis of Whole Wheat and Quinoa Flours in Accelerated Storage , Sarah Snow Turner

Theses/Dissertations from 2016 2016

Overexpression of HDAC1 Induces Functional β-cell Mass , Carrie Draney

Comparing Steady State to Time Interval Measurements of Resting Metabolic Rate , Chelsea Jayne Irving

Malnutrition and Handgrip Strength in Hospitalized and Non-Hospitalized Children 6-14 Years Old , Kayla Camille Jensen

The Effect of Monetary Reward and Food Type on Motivation of Untrained Sensory Panelists in Triangle Tests , Jessilee Noel Loucks

Inhibition of Clostridium Perfringens Growth During Extended Cooling of Cooked Uncured Roast Turkey and Roast Beef Using a Concentrated Buffered Vinegar Product and a Buffered Vinegar Product , Andrew Mitchell Smith

Theses/Dissertations from 2015 2015

Effects of Panelist Participation Frequency and Questionnaire Design on Overall Acceptance Scoring for Food Sensory Evaluation in Consumer Central Location Tests , Mauresa Bastian

Selection and Use of Pantoea dispersa strain JFS as a Non-Pathogenic Surrogate for Salmonella Typhimurium Phage Type 42 in Flour , James R. Fudge

Folate Stability in Fortified Corn Masa Flour, Tortillas, and Tortilla Chips , Renee Phillips

Stability of Whole Wheat Flour, Rolled Oats, and Brown Rice During Long-Term Storage and Preparation , Victoria Elizabeth Scott

Evaluation of Breastfeeding Curricula in Didactic Programs in Dietetics and Dietetic Internships Across the United States , Maria Diane Swiss

Stability of Selected B Vitamins in Thermally-Treated Pinto Beans , Virginia Anne West

Theses/Dissertations from 2013 2013

Utah Red Raspberry Jam: The Effects of Formulation, Heating, and Time on Color, Flavor, Texture, and Antioxidant Capacity , Jennifer Leigh Chase

Construction and Performance Testing of a Mixed Mode Solar Food Dryer for Use in Developing Countries , Sean Andrew Foster

Emergency Preparedness in Utah Households with Emphasis on Water and Food Storage Conditions , Stephanie Rae Gerla

College Students' Fruit, Vegetable, and Sugar Sweetened Beverage Intake According to Dinner Group Participation , Erica Nicole Hansen

The Protective Effect of Antioxidants on Vitamin A Stability in Nonfat Dry Milk During Thermally Accelerated Storage , Amalie Brown Kurzer

Reading and Listening to Music Increase Resting Energy Expenditure During Indirect Calorimetry in Healthy Adults , Blaire Snell

Effect of Enrichment-Bleaching and Low Oxygen Atmosphere Storage on All-Purpose Wheat Flour Quality , Jonathan Myers Swindler

Theses/Dissertations from 2012 2012

Microflora of Traditional Mexican Corn Masa and Its Effect on Folic Acid Degradation , Stephen J. Adolphson

Exposure to Dietary Selenium and Soy Isoflavones in Utero Provides Greater Protection Against Prostate Cancer Risk Factors in TRAMP Mice than Exposure Beginning at 6 Weeks , Heather Schofield Lindsay

An Investigation of Current Practice in Management Rotations in Dietetic Internships , Emily K. Vaterlaus

Theses/Dissertations from 2011 2011

Maternal, Neonatal and Feeding Type Factors Associated with Severity of Necrotizing Enterocolitis , Cheryl Ann Miner

Changes in Fruit and Vegetable Household Food Availability Among Low-Income Families over a One-Month Period of Time , Ann Alicia Wells

Theses/Dissertations from 2010 2010

Qualitative Description of College Students' Dinner Groups , Brita Michelle Ball

The Effects of Chronic AMPK Activation on Hepatic Triglyceride Accumulation and Glycerol-3-Phosphate AcyltransferaseActivity with High Fat Feeding , Mary E. Curtis

Factors Influencing Shopping, Cooking, and Eating Behaviors Among Low-Income Families During a One-Month Period of Time , Janice Darko

Beta Galactosidose Activity of Commercial Lactase Samples in Raw and Pasteurized Milk at Refrigerated Temperatures , Trenton W. Horner

Change in Eating Competence in College Students Enrolled in Basic Nutrition Courses , Katrina J. Larsen

Effects of Duration of Proton Pump Inhibitor (PPI) Therapy on Markers of Bone Health in Men and Postmenopausal Women , Zarina Maria Pabin

Chemopreventive Effects of Dietary Selenium and Soy Isoflavones in a Mouse Model of Prostate Cancer , Trevor Elisha Quiner

Development and Use of a Physiologically Based Mathematical Model Describing the Relationships and Contributions of Macronutrients to Weight and Body Composition Changes , Saori Sakita

Accelerated Shelf Life Determination of Antioxidant Stabilized High Oleic Sunflower and Canola Oils in Plastic Bottles , Christine Nicole Shearer

Conditions Associated with Clostridium sporogenes Growth as a Surrogate for Clostridium botulinum in Non-thermally Processed Canned Butter , Reed H. Taylor

Contributing Factors to Excess Weight Gain During Pregnancy Among Low Income Women in Utah , Tianna Noelle Watson

Effect of Upward Feedback on the Gap Between Manager and Subordinate Perception of Manager Behavior , Jessica Beesley Zetterquist

Theses/Dissertations from 2009 2009

Factors Affecting Folic Acid Stability in Micronutrient Fortified Corn Tortillas , Jordan S. Chapman

Theses/Dissertations from 2008 2008

Characteristics of Volunteer Leaders in the American Dietetic Association Compared to Non-Volunteer Registered Dietitians , Samantha Payne Rasmussen

Theses/Dissertations from 2007 2007

Effect of the consumption of farm animals on the diet and hemoglobin levels of school age children in the rural communities of Topo, Imbabura, Gualabi, Calpaqui, and Compania of the Imbabura province , Alexandra Echeverría

Registered Dietitian Dress and The Effect of Dietitian Dress on Perceived Professionalism , Connie Lynn Packer

Theses/Dissertations from 2005 2005

Development of a process of addition of tricalcium phosphate from burnt phosphate rock in feed for animal nutrition , Luis Fernando Nogales Grágeda

The Effect of Religiosity and Spirituality on Transformatinal Leadership Characteristics of Hospital Food and Nutrition Managers , Anna Naegle Sarver

Theses/Dissertations from 2004 2004

Body Mass Index and Soft Drink Consumption Among Adolescents , Olivia Love McCord

The Effect of Religiosity and Spirituality on Work Practices and Trust Levels in Managers and their Subordinates in Food and Nutrition Care Departments , Jennifer S. Oler

The Effects of Selenium on Estrogen-regulated Gene Expression in LNCaP Prostate Cancer Cells , Tory L. Parker

Theses/Dissertations from 2003 2003

Determination of home techniques for storing and conserving food in the homes of Cuambo and La Rinconada in Imbabura province, 2001-2002 , Marisol Caicedo Barrios

Determination of seric retinol levels in relation to consumed diet and the prevalence of anemia in preschool- and school-aged children in the communities of Cuambo and La Rinconada, Imbabura province , Verónica Chávez

Analysis of Weight-Related Advertisements and Nutrition Articles in Popular Women's Magazines , Jennifer Cardall Jacobson

Design and application of a nutrition education program based on a test of improved practices for pregnant women and women of childbearing age in La Rinconada and Cuambo , Odila Nicaragua

The Effectiveness of Consuming Fortified Foods (API) with iron on the anemia ferropriva in resident students to great altitude of the rural area of the Departemento of La Paz , Beatriz Julia Ramirez Copa

Theses/Dissertations from 2002 2002

Elaboration of Noodles, Enriched with Kidney Bean in the Communities of Cuambo and the Rinconada of the Canton Ibarra Province of Imbabura , Irma Meneses

Theses/Dissertations from 2001 2001

Nutritional Food and Health Education with Instructive Lessons in the Community School of La Rinconada, Cantón Ibarra, Province of Imbabura , Olga Maria Gómez Chirán

Eating, Nutrition and of Health Diagnostic of the Elementary Schools of the Communities of Guambo and the Rinconada, Province of Imbabura 2002-2001 , Ruth Muriel

Food, nutrition, and health education with educational lessons in the Cuambo community school, Ibarra canton, Imbabura province , Fanny Margoth Victoria Recalde

Theses/Dissertations from 2000 2000

The Availability and the Use of Basic Services in Relation to the Nutritional Status, Acute Diarrhetic Diseases and Acute Respiratory Infections in Children Under five Years of Age in Three Rural Communities of the Imbabura Province during the 1998-1999 Period , Margarita Caicedo Ceron

Elaboration and Validation of the Educational Material Used in Nutritional Education in the Communities of Copalacaya, Choquenaira, Callisaya, and Muruamaya, of the Providence Ingavi of the Department of La Paz 1998 , Maria Isabel Mercado Miranda

Relation between Internal Parasites with Basic Services and the Nutritional Status of Children Five Years of Age in the Indigenous, Black and Mestizo Communities of the Rural Area, Imbabura Province , R. Patricio Paguay Ruiz

Relationship between intestinal parasitosis with the basic services, and the nutritional state of children under the age of five of black, native, and mestizo ethnicities in the rural area of the province of Imbabura 1998-1999 , Carlos Rosero

Application of dietary guidelines for Guatemala in three rural communities of Chiquimula , Sandra Liseth Salazar Donis

Knowledge, attitudes and practices concerning alimentary customs and beliefs of women with children younger than 5 years old, nursing and pregnant mothers, of the following ethnic groups: black, mixed race and natives in three rural regions of the Imbabura province, 1998-1999 , Elva Susana Yacelga Calderon

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Home > CHS > NFS > NFS_ETD

Nutrition Department Theses and Dissertations

Theses/dissertations from 2024 2024.

IMPROVING THE DIET QUALITY OF WIC-PARTICIPATING WOMEN USING DIGITAL FOOD ENVIRONMENTS , Yarisbel Melo Herrera

THE URI FREE FARMERS’ MARKET AND FOOD ACCESS AMONG COLLEGE STUDENTS , Maria Meola

IMPLEMENTATION AND EVALUATION OF A NUTRITON-FOCUSED STEAM SUMMER PROGRAM FOR URBAN YOUTH , Jacquelyn Potvin

EFNEP PEER EDUCATOR FACILITATORS AND BARRIERS TO TEACHING PHYSICAL ACTIVITY TO ADULT PARTICIPANTS , Luisa Santos

Theses/Dissertations from 2023 2023

ASSOCIATIONS BETWEEN OYSTER CONSUMPTION AND IRON, ZINC, AND CADMIUM CONCENTRATIONS IN GHANAIAN WOMEN , Alyssa Abreu

ASSOCIATIONS BETWEEN STRESS, INTUITIVE EATING, AND ADIPOSITY IN A COHORT OF MIDLIFE WOMEN , Bridget A. Owens

POSITIVE FEEDING PRACTICES, TOTAL FRUIT INTAKE, TOTAL VEGETABLE INTAKE, AND OVERALL DIET QUALITY IN CHILDREN OF ETHNICALLY AND RACIALLY DIVERSE FAMILIES , Jordan E. Young

Theses/Dissertations from 2022 2022

DIETARY MAGNESIUM INTAKE AND RISK OF TYPE 2 DIABETES MELLITUS IN GHANAIAN WOMEN OF REPRODUCTIVE AGE , Helena Bentil

MATERNAL EXPERIENCES OF DISCUSSING COMPLEMENTARY FEEDING IN PRIMARY CARE , Kelly Lynn Bouchard

FREQUENCY OF FOOD CRAVINGS IN ADULTS CONSUMING ANIMAL- OR PLANT-BASED DIETS , Kate Thomas

Theses/Dissertations from 2021 2021

ANTECEDENTS OF CHILDHOOD OBESITY RISK FACTORS, A SELF DETERMINATION THEORY PERSPECTIVE , Katelyn Fox

DIETARY FERMENTABLE CARBOHYDRATE (FC) CONSUMPTION AND ASSOCIATIONS WITH DIET QUALITY AND HEALTH PARAMETERS , Ajita Jadhav

FORMATIVE EVALUATION OF A STEAM AND NUTRITION EDUCATION SUMMER PROGRAM FOR LOW-INCOME YOUTH , Jacquelyn Potvin

Theses/Dissertations from 2020 2020

PRENATAL VITAMIN USE IN RHODE ISLAND ACCORDING TO WOMEN, INFANTS, AND CHILDREN (WIC) PARTICIPATION , Allisa Georgio

TAILORING DIGITAL HEALTH TO IMPROVE THE NUTRITION AND HEALTH OF PEOPLE WITH PARKINSON’S DISEASE , Dara Lyn LoBuono

ASSOCIATIONS OF WEIGHT DISSATISFACTION ON DIET QUALITY, PERCENT BODY FAT, AND PHYSICAL ACTIVITY IN COLLEGE STUDENTS , Kelsey McNulty

DIETARY AND SUPPLEMENTAL MAGNESIUM INTAKE DURING PREGNANCY AND ITS ASSOCIATION WITH GESTATIONAL DIABETES , Celia Palmer

DIETARY CONTRIBUTORS TO FOOD GROUP INTAKE IN PRESCHOOL CHILDREN ATTENDING FAMILY CHILDCARE HOMES , Andrea Ramirez-Sanabria

CONSTRUCTION AND VALIDATION OF A VIDEO CODING TOOL FOR AN INTERVENTION TO IMPROVE PARENTAL FEEDING , Margaret Doyle Samson

Theses/Dissertations from 2019 2019

MATERNAL BLOOD PRESSURE IN RELATION TO LOW BIRTH WEIGHT AND THE EFFECT OF A NUTRITIONAL SUPPLEMENT , Alyssa Abreu

ROLE OF CRITICAL NUTRITION LITERACY IN MAKING INFORMED DECISIONS ABOUT DIETARY BEHAVIOR , Janette Nazeli Bedoyan

PILOT TESTING A NUTRITION AND MOTIVATIONAL INTERVIEWING CURRICULUM FOR NURSING STUDENTS , Taylor Benson Berlinsky

SMALL FOOD STORES ASSESSMENT IN LOW INCOME LOW ACCESS COMMUNITIES IN PROVIDENCE, RHODE ISLAND , Yuyao Huang

EFFECT OF EATING PACE INSTRUCTIONAL CLASSES AT THE MICROSTRUCTURAL LEVEL OF BITES , Carolyn N. Matsumoto

THE HOME AND CHILD-CARE: ARE PRESCHOOLAGED CHILDREN GETTING MIXED FOOD-RELATED MESSAGES? , Noereem Zenaida Mena

EVALUATION OF A POLICY, SYSTEM, AND ENVIRONMENTAL SCHOOL-BASED FRUIT AND VEGETABLE INTERVENTION , Caterina Marie Morgera

Theses/Dissertations from 2018 2018

EFFECT OF A TECHNOLOGY-INTEGRATED, NUTRITION EDUCATION PROGRAM ON LOW-INCOME YOUTHS’ DIETARY INTAKE , Kate Balestracci

Exploring the Role of a Novel Device in Weight Loss Outcomes and Behaviors , Jacqueline Ann Beatty

CITY OF PROVIDENCE COMMUNITY READINESS FOR AN OBESITY PREVENTION INTERVENTION , Jessie Boukarim

Are Feeding Practices of Family Child Care Home Providers Related to Child Fruit & Vegetable Intake? , Tayla M. Carter

Impact of a Policy, Systems, and Environmental Intervention of Low-Income 5 th Grade Students' Self-Efficacy , Sabrina G. Hafner

Knowledge, Attitudes and Behaviors to Dietary Management of Parkinson’s Disease , Leah Marie Hurley

Examining Diet Quality and Sleep Duration in Overweight/Obese Adults in a Weight Loss Intervention , Megan Naquin

Maternal Sociodemographic Characteristics and Prenatal Diet Quality , Haley Wynne Parker

Evaluation of a School-Based Fruit and Vegetable Intervention Using a Digital Photography Method , Natalie Ruth Weisfeld

INCREASING CRITICAL THINKING IN PERSONAL DECISION MAKING- A CONTEXTUAL FRAMEWORK FOR COLLEGE STUDENTS , Jade A. White

Theses/Dissertations from 2017 2017

A Carbohydrate Counting Intervention for Hispanics with Type 2 Diabetes , Flavia Cattaneo

Effect of a Nutritiion Intervention on Fruit and Vegetable Intake in Elementary School Students , Jennifer L. Goodwin

Process of Evaluation of an EFNEP-Enhanced PSE Intervention in Urban Schools , Silvia X. Lepe

Content Validation of a Home Parenteral Nutrition Patient Reported Outcomes Questionnaire , Tracy-Lee Miller

Associations Between Nighttime Eating and Total Caloric Intake in College-Aged Students , Marissa Christina Ruginski

Diet Quality of Preschool Aged Children in Family Child Care Homes , Maggie You Ming Tsai

Associations Between Weight Dissatisfaction, Fruit and Vegetable Intake, Physical Activity and Personality Traits , Katherine Tzepos

Theses/Dissertations from 2016 2016

Evaluation of a Technology Utilizing Nutrition Curriculum on Dietary Intake , Kelsi Chappell

Acceptability, Short Term Impacts, and Relationships of Variables of a Processed Food Module , Jacqueline Corbett

Exploring Self-Reported and Observed Feeding Practices of Rhode Island Head Start Teachers , Megan N. Fallon

Impact of Nutrition Education on Fruit and Vegetable Consumption in an Urban School District , Pauline R. Fallon

The Effect of Caffeine Supplementation on Muscular Endurance in Recreationally Active College Age Males , Mark Gauvin

Alkylresorcinols as Biomarkers of Whole-Grain Intake , Michael Robert MacArthur

Evaluating a Novel Device for Calorie Reduction: The Bite Counter Study , Gregory G. Mayette

Feasibility and Acceptability of a Home-Based Intervention to Modify Maternal Food Parenting Practices , Amy Michelle Moore

Predicting Body Fat and Blood Lipids with Sugars Intake , Eric Nelson

The Impact of the Healthy Children, Healthy Families Curriculum on Maternal Food Parenting Practices , Laura E. Otterbach

Nutritional Status, Cognition and Cardiometabolic Risk in Individuals with Neurological Disorders , Chelsea Paulin

Theses/Dissertations from 2015 2015

FOOD SAFETY AND SCHOOL GARDEN PROGRAM , Valerie Calberry

Examining Eating Rate in Women Recruited From Low-Income Sites , Anne Therese Edwards

TARGETING OBESOGENIC BEHAVIORS: PILOT TESTING A MODIFIED RHODE ISLAND EFNEP CURRICULUM , Sarah La Roque Harper

Fermentable Carbohydrate Intake and Differences in Health Parameters in US College Students , Brittany Navrkal

THE EFFECT OF A FAMILY-BASED DIETARY INTERVENTION ON DIETARY FIBER DENSITY IN CHILDREN AGES 6-11 , Jennifer Nobles

ATTENDANCE AT TYPE 1 DIABETES CAMP IMPROVES NUTRITION KNOWLEDGE IN CHILDREN AND ADOLESCENTS , Kaitlyn Whipple

Theses/Dissertations from 2014 2014

A Population-Based Nutrition Intervention in College Students , Jennifer Arts

THE IMPACT OF HIGH AND LOW FODMAP CONDITIONS ON BLOOD GLUCOSE CONCENTRATIONS IN HEALTHY YOUNG ADULTS , Evan William Kerr

INFLUENCE OF A WITHIN MEAL EATING RATE INTERVENTION ON OVERALL DIET QUALITY IN OVERWEIGHT AND OBESE WOMEN , Sean C. Krueger

THE NUTRITION AND PHYSICAL ASSESSMENT OF PATIENTS WITH NEUROLOGICAL DISORDERS , Dara Lyn LoBuono

CONTEXTUAL AND CULTURAL INFLUENCES ON PARENTAL FEEDING PRACTICES AND INVOVLEMENT IN CHILD-CARE CENTERS AMONG HISPANICS , Noereem Zenaida Mena

THE GREEN EATING PROJECT: WEB-BASED INTERVENTION TO PROMOTE ENVIRONMENTALLY CONSCIOUS EATING BEHAVIORS , Jessica T. Nash

EFFECT OF HIGH- AND LOW-FODMAP DIET INSTRUCTION ON FODMAP INTAKE AND DIETARY QUALITY IN HEALTHY YOUNG ADULTS , James O'Toole

THE EFFECT OF AN IPAD APPLICATION ON THE QUALITY OF LUNCHES BROUGHT FROM HOME BY MIDDLE SCHOOL CHILDREN , Christina Pryor

COLLEGE STUDENTS PERCEPTIONS OF ENVIRONMENTALLY CONSCIOUS EATING BEHAVIORS: A FORMATIVE EVALUATION , Victorine Shores

EVALUATION OF A SNAP-ED FAMILY MEAL BASED NUTRITION EDUCATION CURRICULUM , Aaron Slader

IMPACT ON NUTRITION RISK IN COMMUNITY DWELLING OBESE WOMEN WITH NUTRITION AND PHYSICAL ACTIVITY INTERVENTION , Amy Taetzsch

PARENTAL PERCEPTIONS OF THE RHODE ISLAND EXPANDED FOOD AND NUTRITION EDUCATION PROGRAM , Patrick Cooper Van Asch

ASSESSMENT OF FOOD SAFETY HANDLING PRACTICES AT FARMERS’ MARKETS IN RHODE ISLAND , Elizabeth Gran Vandeputte

Theses/Dissertations from 2013 2013

Green Eating and Dietary Quality in University Students , Garrick Brown

A Qualitative Study of the Perceived Value of Membership in the Oley Foundation by Home Parenteral and Enteral Nutrition Consumers , Katelyn Patricia Chopy

NICU Sodium Administration to Extremely Low Birth Weight Infants: Relationships with Recommendations and Growth , Donna Kelly

Stress, Lifestyle, and Diet in College Students: Analysis of the YEAH Study , Steven McPartland

Evaluating the Efficacy of a Nutrition Education Mini Lesson Series , Elizabeth B. Patnode

Theses/Dissertations from 2012 2012

The Effects of Whey and Soy Protein Supplementation on Appetite and Dietary Quality in Overweight and Obese College-Aged Individuals , Kerri Alexander

INCREASING BREASTFEEDING IN WIC PARTICIPANTS USING INFORMATION ABOUT FORMULA COST AS A MOTIVATOR , Viviane Fornasaro-Donahue

IMPACT OF THE HEALTH IT UP INTERVENTION ON PLASMA LIPIDS AND GLUCOSE IN COLLEGE STUDENTS , Shira Hirshberg

THE EFFECT OF GOAL SETTING ON FRUIT AND VEGETABLE CONSUMPTION AND PHYSICAL ACTIVITY LEVEL IN A WEB-BASED INTERVENTION , Stephanie O'Donnell

EATING PACE INTERVENTION CLASSES 3: FEMALE STUDENTS AT THE UNIVERSITY OF RHODE ISLAND FEINSTEIN CAMPUS , Ruthann Sampson

Theses/Dissertations from 2011 2011

EATING RATE, FASTING GHRELIN CONCENTRATIONS AND WEIGHT STATUS IN FEMALE COLLEGE STUDENTS AT THE UNIVERSITY OF RHODE ISLAND , Stephanie E. Perruzza

Theses/Dissertations from 2009 2009

An Examination of the Relationships Among Cardiorespiratory Fitness Status, Body Mass Index, Appetite and Grelin , Jennifer Arts

Theses/Dissertations from 2005 2005

Weight Loss and Health Outcome Differences Between African Americans and Caucasions Following Gastric Bypass Surgery , Wendy A. Anderson

Theses/Dissertations from 1994 1994

Physico-Chemical Characterization of Shark-Fins , Adel M. Al-Qasmi

Theses/Dissertations from 1989 1989

The Formulation of Premium-Style Ice Milk, Low in Lactose, Sugar and Fat , Thanos Alagialis

Analysis of Thiamin by Reverse Phase C18 Open Column Chromatography , Abdullah M. Alyabis

Theses/Dissertations from 1988 1988

Process and Quality Characteristics of Ocean Pout Surimi , Paul Akeng'o

Theses/Dissertations from 1987 1987

Polyphenol Oxidase Inhibition by Glucose Oxidase in Pink Shrimp ( Pandalus borialis ) , Mohammed H. S. Al-Jassir

Theses/Dissertations from 1986 1986

Determination of Retinol by Aqueous Reverse Phase Open Column System , Abdulaly B. Al-Abdulaly

A Method for the Immobilization of Xanthine Oxidase in CA-Alginate Membranes to Measure Hypoxanthine Concentration in Order to Assess Flesh Food Quality , Hamad A. Al-Awfy

Theses/Dissertations from 1985 1985

Effect of Temperature and Packaging Material on Vitamin A and Riboflavin in Milk , Abdulaziz Ahmed Al-Zawawi

Theses/Dissertations from 1984 1984

Quantitative Determination of Sugars in Gums , Mohammed Al-Hazmi

Theses/Dissertations from 1983 1983

The Effect of a Hypocaloric Diet on the Body Weight, Body Composition and Serum HDL Levels of Male Endurance Athletes , Ellen Carol Alina

Theses/Dissertations from 1982 1982

Androgen Biosynthesis in the Testis , Mary A. Acciardi

Nutrient Level in Saudi Arabia Wheat Flour , Abdulrhaman Al-Khalifah

Theses/Dissertations from 1981 1981

Determination of Animal Fat in Margarine by High Pressure Liquid Chromatography of the Sterols , Ali Alaidaros

Identification and Differentiation of Species in Cooked Meat by Vertical Plate Gel Electrophoresis , Hamad Al-Awfy

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UKnowledge > Martin-Gatton College of Agriculture, Food and Environment > Dietetics and Human Nutrition > Theses & Dissertations

Theses and Dissertations--Nutrition and Food Systems

Theses/dissertations from 2024 2024.

Increased Social Support and Maintained Weight Loss Among Post Metabolic and Bariatric Surgery Patients Following a Support and Nutrition-Based Program , Sydney Mae McIntosh

Theses/Dissertations from 2023 2023

MILK THISTLE SUPPLEMENTATION AND EXERCISE TO INFLUENCE BILIRUBIN AND BODY WEIGHT OUTCOMES , Don Arthur Matutina

IDEAL BODY WEIGHT AND BODY FAT PERCENTAGE PREDICT RELATIVE ENERGY DEFICIENCY IN SPORT (RED-S) SCORES IN COLLEGIATE ATHLETES , Emily Norman

EXAMINING THE UTILITY OF A KENTUCKY FCS COOPERATIVE EXTENSION CURRICULUM ON COMMUNITY MEMBERS’ HEALTHY AND SUSTAINABLE DIET-RELATED BEHAVIORS , Catharine Pickford

SEX DIFFERENCES IN CARDIOMETABOLIC RISK FACTORS IN YOUTH WITH OBESITY , Lucrecia Valdez

DEVELOPMENT OF A COMMUNITY-BASED PLAN FOR AN EFFECTIVE BEHAVIORAL INTERVENTION TO REDUCE CHILDHOOD OBESITY IN A RURAL APPALACHIAN COMMUNITY , Jennifer Stacy Wells

Theses/Dissertations from 2022 2022

Maximal Strength Training Increases Metabolic Energy Expenditure in Sedentary Adults Classified as Obese , Robert E. Anderson III

FAMILY AND CONSUMER SCIENCES EXTENSION AGENTS PERCEPTION OF A SUSTAINABLE EATING CURRICULUM FOR KENTUCKIANS , Lindley Barker

“It’s just part of our hospitality:” Examination of cultural factors that may inform future initiatives to improve health outcomes in a rural Appalachian community , Lauren Cassidy Batey

Farmers’ Market Incentive Program as an Intervention for Improving Behavior Regarding Fruit and Vegetable Consumption in Children and Adolescents , Madison Blades

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Nutrition, Food and Diet in Health and Longevity: We Eat What We Are

Suresh i. s. rattan.

1 Department of Molecular Biology and Genetics, Aarhus University, 8000 Aarhus, Denmark

Gurcharan Kaur

2 Department of Biotechnology, Guru Nanak Dev University, Amritsar 143005, India

Associated Data

Not applicable.

Nutrition generally refers to the macro- and micro-nutrients essential for survival, but we do not simply eat nutrition. Instead, we eat animal- and plant-based foods without always being conscious of its nutritional value. Furthermore, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet. Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. Here we address the issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients including hormetins, discussing the health claims for various types of food, and by reviewing the general principles of healthy dietary patterns, including meal timing, caloric restriction, and intermittent fasting. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.

1. Introduction

The terms nutrition, food and diet are often used interchangeably. However, whereas nutrition generally refers to the macro- and micro-nutrients essential for survival, we do not simply eat nutrition, which could, in principle, be done in the form of a pill. Instead, we eat food which normally originates from animal- and plant-based sources, without us being aware of or conscious of its nutritional value. Even more importantly, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet [ 1 ]. Furthermore, geo-political-economic factors, such as governmental policies that oversee the production and consumption of genetically modified foods, geological/climatic challenges of growing such crops in different countries, and the economic affordability of different populations for such foods, also influence dietary habits and practices [ 2 , 3 ]. On top of all this lurks the social evolutionary history of our species, previously moving towards agriculture-based societies from the hunter-gatherer lifestyle, now becoming the consumers of industrially processed food products that affect our general state of health, the emergence of diseases, and overall lifespan [ 1 , 4 ]. The aim of this article is to provide a commentary and perspective on nutrition, food and diet in the context of health, healthy ageing and longevity.

Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. The other two pillars, especially in the case of human beings, are physical exercise and socio-mental engagement [ 5 , 6 , 7 ]. A huge body of scientific and evidence-based information has been amassed with respect to the qualitative and quantitative nature of optimal nutrition for human health and survival. Furthermore, a lot more knowledge has developed regarding how different types of foods provide different kinds of nutrition to different extents, and how different dietary practices have either health-beneficial or health-harming effects.

Here we endeavor to address these issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients, and by discussing the health-claims about animal-based versus plant-based foods, fermented foods, anti-inflammatory foods, functional foods, foods for brain health, and so on. Finally, we discuss the general principles of healthy dietary patterns, including the importance of circadian rhythms, meal timing, chronic caloric restriction (CR), and intermittent fasting for healthy ageing and extended lifespan [ 8 , 9 ]. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.

2. Nutrition for Healthy Ageing

The science of nutrition or the “nutritional science” is a highly advanced field of study, and numerous excellent books, journals and other resources are available for fundamental information about all nutritional components [ 10 ]. Briefly, the three essential macronutrients which provide the basic materials for building biological structures and for producing energy required for all physiological and biochemical processes are proteins, carbohydrates and lipids. Additionally, about 18 micronutrients, comprised of minerals and vitamins, facilitate the optimal utilization of macronutrients via their role in the catalysis of numerous biochemical processes, in the enhancement of their bioavailability and absorption, and in the balancing of the microbiome. Scientific literature is full of information about almost all nutritional components with respect to their importance and role in basic metabolism for survival and health throughout one’s life [ 10 ].

In the context of ageing, a major challenge to maintain health in old age is the imbalanced nutritional intake resulting into nutritional deficiency or malnutrition [ 11 , 12 ]. Among the various reasons for such a condition is the age-related decline in the digestive and metabolic activities, exacerbated by a reduced sense of taste and smell and worsening oral health, including the ability to chew and swallow [ 13 , 14 ]. Furthermore, an increased dependency of the older persons on medications for the management or treatment of various chronic conditions can be antagonistic to certain essential nutrients. For example, long term use of metformin, which is the most frequently prescribed drug against Type 2 diabetes, reduces the levels of vitamin B12 and folate in the body [ 15 , 16 ]. Some other well-known examples of the drugs used for the management or treatment of age-related conditions are cholesterol-lowering medicine statin which can cause coenzyme Q10 levels to be too low; various diuretics (water pills) can cause potassium levels to be too low; and antacids can decrease the levels of vitamin B12, calcium, magnesium and other minerals [ 15 , 16 ]. Thus, medications used in the treatment of chronic diseases in old age can also be “nutrient wasting” or “anti-nutrient” and may cause a decrease in the absorption, bioavailability and utilization of essential micronutrients and may have deleterious effects to health [ 11 ]. In contrast, many nutritional components have the potential to interact with various drugs leading to reduced therapeutic efficacy of the drug or increased adverse effects of the drug, which can have serious health consequences. For example, calcium in dairy products like milk, cheese and yoghurt can inhibit the absorption of antibiotics in the tetracycline and quinolone class, thus compromising their ability to treat infection effectively. Some other well-known examples of food sources which can alter the pharmacokinetics and pharmacodynamics of various drugs are grape fruits, bananas, apple juice, orange juice, soybean flour, walnuts and high-fiber foods (see: https://www.aarp.org/health/drugs-supplements/info-2022/food-medication-interaction.html (accessed on 13 November 2022)).

It is also known that the nutritional requirements of older persons differ both qualitatively and quantitatively from young adults [ 11 ]. This is mainly attributed to the age-related decline in the bioavailability of nutrients, reduced appetite, also known as ‘anorexia of ageing,’ as well as energy expenditure [ 12 , 17 , 18 ]. Therefore, in order to maintain a healthy energy balance, the daily uptake of total calories may need to be curtailed without adversely affecting the nutritional balance. This may be achieved by using nutritional supplements with various vitamins, minerals and other micronutrients, without adding to the burden of total calories [ 12 , 17 , 18 ]. More recently, the science of nutrigenomics (how various nutrients affect gene expression), and the science of nutrigenetics (how individual genetic variations respond to different nutrients) are generating novel and important information on the role of nutrients in health, survival and longevity.

3. Food for Healthy Ageing

The concept of healthy ageing is still being debated among biogerontologists, social-gerontologists and medical practioners. It is generally agreed that an adequate physical and mental independence in the activities of daily living can be a pragmatic definition of health in old age [ 7 ]. Thus, healthy ageing can be understood as a state of maintaining, recovering and enhancing health in old age, and the foods and dietary practices which facilitate achieving this state can be termed as healthy foods and diets.

From this perspective, although nutritional requirements for a healthy and long life could be, in principle, fulfilled by simply taking macro- and micro-nutrients in their pure chemical forms, that is not realistic, practical, attractive or acceptable to most people. In practice, nutrition is obtained by consuming animals and plants as sources of proteins, carbohydrates, fats and micronutrients. There is a plethora of tested and reliable information available about various food sources with respect to the types and proportion of various nutrients present in them. However, there are still ongoing discussions and debates as to what food sources are best for human health and longevity [ 19 , 20 ]. Often such discussions are emotionally highly charged with arguments based on faith, traditions, economy and, more recently, on political views with respect to the present global climate crisis and sustainability.

Scientifically, there is no ideal food for health and longevity. Varying agricultural and food production practices affect the nutritional composition, durability and health beneficial values of various foods. Furthermore, the highly complex “science of cooking” [ 21 ], evolved globally during thousands of years of human cultural evolution, has discovered the pros and cons of food preparation methods such as soaking, boiling, frying, roasting, fermenting and other modes of extracting, all with respect to how best to use these food sources for increasing the digestibility and bioavailability of various nutrients, as well as how to eliminate the dangers and toxic effects of other chemicals present in the food.

The science of food preparation and utilization has also discovered some paradoxical uses of natural compounds, especially the phytochemicals such as polyphenols, flavonoids, terpenoids and others. Most of these compounds are produced by plants as toxins in response to various stresses, and as defenses against microbial infections [ 22 , 23 ]. However, humans have discovered, mostly by trial and error, that numerous such toxic compounds present in algae, fungi, herbs and other sources can be used in small doses as spices and condiments with potential benefits of food preservation, taste enhancement and health promotion [ 23 ].

The phenomenon of “physiological hormesis” [ 24 ] is a special example of the health beneficial effects of phytotoxins. According to the concept of hormesis, a deliberate and repeated use of low doses of natural or synthetic toxins in the food can induce one or more stress responses in cells and tissues, followed by the stimulation of numerous defensive repair and maintenance processes [ 25 , 26 ]. Such hormesis-inducing compounds and other conditions are known as hormetins, categorized as nutritional, physical, biological and mental hormetins [ 27 , 28 , 29 ]. Of these, nutritional hormetins, present naturally in the food or as synthetic hormetins to be used as food supplements, are attracting great attention from food-researchers and the nutraceutical and cosmeceutical industry [ 27 , 30 ]. Other food supplements being tested and promoted for health and longevity are various prebiotics and probiotics strengthening and balancing our gut microbiota [ 31 , 32 , 33 ].

Recently, food corporations in pursuit of both exploiting and creating a market for healthy ageing products, have taken many initiatives in producing new products under the flagship of nutraceuticals, super-foods, functional foods, etc. Such products are claimed and marketed not only for their nutritional value, but also for their therapeutic potentials [ 10 ]. Often the claims for such foods are hyped and endorsed as, for example, anti-inflammatory foods, food for the brain, food for physical endurance, complete foods, anti-ageing foods and so on [ 34 , 35 , 36 ]. Traditional foods enriched with a variety of minerals, vitamins and hormetins are generally promoted as “functional foods” [ 37 ]. Even in the case of milk and dairy products, novel and innovative formulations are claimed to improve their functionality and health promotional abilities [ 38 ]. However, there is yet a lot to be discovered and understood about such reformulated, fortified and redesigned foods with respect to their short- and long-term effects on physiology, microbiota balance and metabolic disorders in the context of health and longevity.

4. Diet and Culture for Healthy and Long Life

What elevates food to become diet and a meal is the manner and the context in which that food is consumed [ 4 ]. Numerous traditional and socio-cultural facets of dietary habits can be even more significant than their molecular, biochemical, and physiological concerns regarding their nutritional ingredients and composition. For example, various well-known diets, such as the paleo, the ketogenic, the Chinese, the Ayurvedic, the Mediterranean, the kosher, the halal, the vegetarian, and more recently, the vegan diet, are some of the diverse expressions of such cultural, social, and political practices [ 1 ]. The consequent health-related claims of such varied dietary patterns have influenced their acceptance and adaptation globally and cross-culturally.

Furthermore, our rapidly developing understanding about how biological daily rhythms affect and regulate nutritional needs, termed “chrono-nutrition”, has become a crucial aspect of optimal and healthy eating habits [ 39 , 40 ]. A similar situation is the so-called “nutrient timing” that involves consuming food at strategic times for achieving certain specific outcomes, such as weight reduction, muscle strength, and athletic performance. The meal-timing and dietary patterns are more anticipatory of health-related outcomes than any specific foods or nutrients by themselves [ 41 , 42 , 43 , 44 ]. However, encouraging people to adopt healthy dietary patterns and meal-timing requires both the availability, accessibility and affordability of food, and the intentional, cultural and behavioral preferences of the people.

Looking back at the widely varying and constantly changing cultural history of human dietary practices, one realizes that elaborate social practices, rituals and normative behaviors for obtaining, preparing and consuming food, are often more critical aspects of health-preservation and health-promotion than just the right combination of nutrients. Therefore, one cannot decide on a universal food composition and consumption pattern ignoring the history and the cultural practices and preferences of the consumers. After all, “we eat what we are”, and not, as the old adage says, “we are what we eat”.

5. Conclusions and Perspectives

Food is certainly one of the foundational pillars of good and sustained health. Directed and selective evolution through agricultural practices and experimental manipulation and modification of food components have been among the primary targets for improving food quality. This is further authenticated by extensive research performed, mainly on experimental animal and cell culture model systems, demonstrating the health-promoting effects of individual nutritional components and biological extracts in the regulation, inhibition or stimulation of different molecular pathways with reference to healthy ageing and longevity [ 45 ]. Similarly, individual nutrients or a combination of a few nutrients are being tested for their potential use as calorie restriction mimetics, hormetins and senolytics [ 46 , 47 , 48 ]. However, most commonly, these therapeutic strategies follow the traditional “one target, one missile” pharmaceutical-like approach, and consider ageing as a treatable disease. Based on the results obtained from such experimental studies, the claims and promises made which can often be either naïve extrapolations from experimental model systems to human applications, or exaggerated claims and even false promises [ 49 ].

Other innovative, and possibly holistic, food- and diet-based interventional strategies for healthy ageing are adopting regimens such as caloric- and dietary-restriction, as well as time-restricted eating (TRE). Intermittent fasting (IF), the regimen based on manipulating the eating/fasting timing, is another promising interventional strategy for healthy ageing. Chrono-nutrition, which denotes the link between circadian rhythms and nutrient-sensing pathways, is a novel concept illustrating how meal timings alignment with the inherent molecular clocks of the cells functions to preserve metabolic health. TRE, which is a variant of the IF regimen, claims that food intake timing in alignment with the circadian rhythm is more beneficial for health and longevity [ 39 , 40 , 41 , 50 ]. Moreover, TRE has translational benefits and is easy to complete in the long term as it only requires limiting the eating time to 8–10 h during the day and the fasting window of 12–16 h without restricting the amount of calories consumed. Some pilot studies on the TRE regimen have reported improvement in glucose tolerance and the management of body weight and blood pressure in obese adults as well as men at risk of T2D. Meta-analyses of several pilot scale studies in human subjects suggest and support the beneficial effects of a TRE regimen on several health indicators [ 39 , 50 ]. Several other practical recommendations, based on human clinical trials have also been recommended for meeting the optimal requirements of nutrition in old age, and for preventing or slowing down the progression of metabolic syndromes [ 39 , 40 , 41 , 50 ].

What we have earlier discussed in detail [ 4 ] is supported by the following quote: “…food is more than just being one of the three pillars of health. Food is both the foundation and the scaffolding for the building and survival of an organism on a daily basis. Scientific research on the macro- and micro-nutrient components of food has developed deep understanding of their molecular, biochemical and physiological roles and modes of action. Various recommendations are repeatedly made and modified for some optimal daily requirements of nutrients for maintaining and enhancing health, and for the prevention and treatment of diseases. Can we envisage developing a “nutrition pill” for perfect health, which could be used globally, across cultures, and at all ages? We don’t think so” [ 4 ].

Our present knowledge about the need and significance of nutrients is mostly gathered from the experimental studies using individual active components isolated from various food sources. In reality, however, these nutritional components co-exist interactively with numerous other compounds, and often become chemically modified through the process of cooking and preservation, affecting their stability and bioavailability. There is still a lot to be understood about how the combination of foods, cooking methods and dietary practices affect health-related outcomes, especially with respect to ageing and healthspan.

An abundance of folk knowledge in all cultures about food-related ‘dos and don’ts’ requires scientific verification and validation. We also need to reconsider and change our present scientific protocols for nutritional research, which seem to be impractical for food and dietary research at the level of the population. It is a great scientific achievement that we have amassed a body of information with respect to the nature of nutritional components required for health and survival, the foods which can provide those nutritional components and the variety of dietary and eating practices which seem to be optimal for healthy survival and longevity.

Finally, whereas abundant availability of and accessibility to food in some parts of the world has led to over-consumption and consequent life-style-induced metabolic diseases and obesity, in many other parts of the world food scarcity and economic disparity continue to perpetuate starvation, malnutrition, poor health and shortened lifespan. Often, it is not a lack of knowledge about the optimal nutrition, food and diet that leads to making bad choices; rather, it is either our inability to access and afford healthy foods or our gullibility to fall prey to the exaggerated claims in the commercial interests of food producing and marketing companies. We must continue to gather more scientific information and knowledge about the biochemical, physiological and cultural aspects of nutrition, food and diet, which should then be recommended and applied wisely and globally, incorporating the social, cultural and environmental needs of all. After all, “we eat what we are”, and not merely “we are what we eat”!

Funding Statement

One of the authors, GK, was funded by the Department of Science & Technology (DST) under Cognitive Science Research Initiative (CSRI), Government of India, grant (DST/CSRI/2018/99). This funding agency has no role in study design, manuscript writing, and data interpretation.

Author Contributions

Both authors (S.I.S.R. and G.K.) conceptualized and wrote the paper equally. All authors have read and agreed to the published version of the manuscript.

Institutional Review Board Statement

Informed consent statement, data availability statement, conflicts of interest.

The authors declare no conflict of interest.

Publisher’s Note: MDPI stays neutral with regard to jurisdictional claims in published maps and institutional affiliations.

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The Bioactive Compounds in Agricultural Products and Their Roles in Health Promoting Functions , Yixiao Shen

Juice Processing Effects on Small Scale not from Concentrate Rabbiteye Blueberry Juice Production: The Evaluation of Juice Recovery and Identification of Anthocyanins and Anthocyanidins through Processing Steps , Rebecca Elaine Stein-Chisholm

Sensory Perception of Saltiness and Bitterness in Oil-in-Water Emulsions , Damir Dennis Torrico

Dissertations from 2014 2014

Palatable Foods for a Methionine Restricted Diet , Gabriela Melissa Crespo Gutierrez

Antioxidant Activities and Phenolic Acids in Different Raw and Boiled Potatoes and Sweet Potatoes , Ya Gao

Chemistry and Application of Pulses as Value-Added Ingredients in Processed Foods , Darryl Holliday

Production of 2-propanol, butanol and ethanol using Clostridium beijerinckii optonii , Adam Hoogewind

Detection and confirmation of veterinary drug residues in commercially available frozen shrimp , Jessica Danielle Johnson

Detection of Clostridium difficile in Louisiana oysters, harvesting water and sewage , Da Liu

The Effect of Cooking Methods on the Quality of Refrigerated and Frozen Whole Crawfish Procambarus Clarkii Girard and Procambarus Zonangulus , John Bradley Shackelford

Analysis of the mineral composition of Louisiana wild caught shrimp by ICP-OES and classification of geographical origin , Samantha Nichole Stein

Prevalence of Campylobacter jejuni in Small-Scale Broiler Operations and the Effects of Sulfadimethoxine Administered to Control C. jejuni Infection in Broilers , Wannee Tangkham

Relationship of Total Phenolic Contents, DPPH Activities and Anti-Lipid-Oxidation Capabilities of Different Bioactive Beverages and Phenolic Antioxidants , Yongchao Zhu

Theses from 2013 2013

The development of gluten-free milk-free French bread , Annette Camnetar Bentley

Effect of Bitterness Blockers and Salt Substitutes on the Quality of Low Sodium White Cheddar Cheese , Kennet Mariano Carabante

Concentration and detection of hepatitis A virus and its indicator from seawater , Jiemin Cormier

Insulin Secretagogue Activity of Ellagic Acid-Rich Muscadine (Vitis Rotundifolia) and Indian Gooseberry (Emblica Officinalis) Extracts on Pancreatic Beta Cells , Srikanth Earpina

Development of safe and ready to eat frozen oyster products using microwave steam-venting technology , Luis Alberto Espinoza

Determination of Cane Berry Pomaces Benefits Through In Vitro Model for Human Colonic Fermentation , M'Famara Goita

Effects of Amino Acids and Fatty Acids on Rice Starch Properties: Thermal, Pasting, Resistant Starch and Structural Characterization , Yu Jiang

Psychological biases affect hedonic ratings , Wannita Jirangrat

Effects of Assorted Coating Materials and Room Temperature Storage on Internal Quality and Oxidative Stability of Shell Eggs , Jinjuta Jirawatjunya

Development of Soluble Dietary Fiber Based Nanofiber Delivery System for Alpha-Tocopherol , Juan Li

Changes in anthocyanins throughout the processing of muscadine (Vitis rotundifolia) wine , Luke Aaron Mumphrey

Treatments to reduce the risk of Vibrio species in vitro and in shucked oysters , Ronson Renard Scott

Differential effect of 14 free fatty acids in the expression of inflammation biomarkers on human coronary arterial cells , Adriana Soto Rodriguez Gil

Potential influence of blueberry and black raspberry pomace phenolics on inflammatory cytokines in coronary cells , Adriana Soto Rodriguez Gil

Development and evaluation of molecular-based assays for detecting Salmonella serovars in various food commodities , Qianru Yang

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Home > Affiliates > Brescia University College > BRESCIAFOODNUTRITIONALSCIENCES > FOODNUTR-ETD

Foods and Nutrition Theses and Dissertations

Theses/dissertations from 2021 2021.

Perspectives of Canadian Midwives on Nutrition for Pregnancy , Yvana T. Sawaya

Theses/Dissertations from 2019 2019

The Influence of a Centrally-Procured School Food Program on Consumption and Instances of Fruits and Vegetables in School-Age Children , Kimberly D. Charbonneau

The Difference in A1C of Children and Adolescents with Type 1 Diabetes Mellitus using Carbohydrate Counting compared to those using a Structured Meal Plan , Alia El Kubbe

Theses/Dissertations from 2018 2018

Differences in Quadriceps Muscle Layer Thickness (QMLT) and contributing risk factors to muscle mass in community-dwelling and institutionalized older adults , Nesrine Cheikh

Theses/Dissertations from 2017 2017

Nutrition screening in the adult stroke population using the Canadian Nutrition Screening Tool in comparison with the Subjective Global Assessment , Tess Coutu

Theses/Dissertations from 2016 2016

Hospital Menu Assessment of Nutrient Composition and Patient Satisfaction , Susan Greig

Theses/Dissertations from 2014 2014

Interesting Shapes of Vegetables: Is it A Strategy to Promote Consumption Among Preschool Children? , Salma H. Alhabshi

Vitamin D Deficiency and Possible Risk Factors Among Middle Eastern University Students in London, Ontario, Canada , Amal A. Alshahrani

The LUNCHES Study: Elementary School Children's Packed Lunch Contents and Intake in the Traditional vs. Balanced School Day Schedule , Lisa Neilson

Behavioral Feeding Problems of Normally Developing Children Under 4 Years of Age , Julia Stanislavskaia

Theses/Dissertations from 2013 2013

The impact of Protection Motivation Theory grounded messaging on diabetes prevention behaviours following Gestational Diabetes , Jennifer M. Jacob

Theses/Dissertations from 2012 2012

Residents Living in a Retirement Community Are at Risk for Numerous Nutrient Inadequacies , Ohood M. Alharbi

Evaluating the Impact of Two Different Methods of Diabetes Self-management Education on Knowledge, Attitude, and Behaviours of Patients with Type 2 Diabetes Mellitus , Laura B. Briden

Does a Group Lifestyle Behaviour Change Program (PREPARE) Have an Impact on the Nutritional and Health Characteristics in Adults with Prediabetes? , Jennifer Broxterman

The Effects of a Six Month Nutrition Intervention on Diet Quality in Persons with or at Risk for the Metabolic Syndrome , Rebecca Horne

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Home > Student Scholarship and Creative Works > Master's Theses > Nutrition Theses

Master of Nutrition Theses

The Department of Nutrition, Exercise and Health Sciences offers a Master of Science degree in Nutrition. Thesis research studies completed by graduate students in nutrition have consistently been presented at the annual meeting of the Academy of Nutrition & Dietetics (Food and Nutrition Conference and Expo). In addition, graduate students in our department have won awards and have been nominated for Best Master’s Thesis Oral presentation. Our Program offers small classes, opportunity to work closely with faculty, an excellent learning environment, and an opportunity to conduct research.

This collection features theses from Master of Science students in the Department of Nutrition Graduate Program at Central Washington University.

Theses from 2024 2024

Impact of the Use of Nutrition Information on Glycemic Control in Adults with Diabetes , Katelyn Richardson

Impact of Diet Culture on Disordered Eating Habits in College Students , Laura Vanderlinde Padgett

Factors Associated with the Prevalence of Iron Deficiency and Anemia in Women of Reproductive Age in the U.S.: NHANES 2015-2020 , Catherine Wise

BONE STRESS INJURIES, RISK OF LOW ENERGY AVAILABILITY, DISORDERED EATING, MENSTRUAL DYSFUNCTION, TRAINING VOLUME, AND EXERCISE DEPENDENCE IN FEMALE TRAIL RUNNERS , saleen zarate, Kelly Pritchett, Robert Pritchett, and Namrita Kumar Brooke

Theses from 2023 2023

Risk of Low Energy Availability, Disordered Eating, and Menstrual Dysfunction in Female Collegiate Runners , Leah Louise Dambacher

Impact of the Washington State COVID-19 Lockdown on 5-10-Year-Ol School-Aged Children Residing in Kitties County , Peyton Rondeau

Theses from 2022 2022

Investigating the Effects of Body Weight Fluctuations on Insulin Resistance in Adults: a NHANES Study , Jessica Claire Burke

Associations Between Atherogenic Markers and Hearing Loss: National Health and Nutrition Examination Survey: 2011-2012, 2015-2016 , Anna Anya Rombakh

Theses from 2021 2021

The Relationship between Eating Disorders, Weight Control Methods, and Body Satisfaction in Elite Female Runners Competing at the 2020 U.S. Olympic Marathon Trials , Sophia Elizabeth Berg

The Effect of Probiotics, Prebiotics, and Synbiotics on Indicators of Lactose Intolerance: A Systematic Review , Taylor Roice

Theses from 2020 2020

Risk of Low Energy Availability in Elite Male Athletes with Spinal Cord Injury , Savannah Glasgow

A Pilot Study: Observations of Patients Participating in Heart Failure Shared Medical Appointments while Receiveing Nutrition Education , Hannah Hugo

Theses from 2019 2019

Prevalence of Low-Energy Availabilty Amongst Female Paralympic Athletes , Alicia DiFolco

Effectiveness of Nutrition Education and Fitness Tracking in a Large Corporate Healthcare Wellness Program , Jess Tyrrell

Theses from 2018 2018

The Effects of Autonomous Motivation and Implementation Planning on Dietary Goal Adherence Among Personal Training Clients , Hannah Allen

Effects of Pre-Exercise Ice Slurry Ingestion on Physiological and Perceptual Measures in Athletes with Spinal Cord Injuries , Alexis Moore, Kelly Pritchett, Robert Pritchett, and Elizabeth Broad

Developing, Piloting, and Factor Analysis of a Brief Survey Tool for Evaluating Food and Composting Behaviors: the Short Composting Survey , Jennie Norton

Farmers Market Education with Supplemental Voucher Improves Farmers Market Awareness in Elementary Children , Ali Papendick

Hypertension Prevalence Trends Among Mexican-Americans: NHANES 1999-2016 , Sandra S. Valencia

Theses from 2017 2017

The Associations of Farm-to-School Programs on Childhood Obesity in School Breakfast , Hannah Brzozowski

The Effects of Nutrition Education on Third and Fifth Grade Students’ Fruit and Vegetable Knowledge, Preference, and Consumption , Alexandra Epstein-Solfield

Comparison of Anthropometric Measurements of Abdominal Obesity as Predictors of Cardiometabolic Risk Factors: NHANES 2011-2014 , Carli Kettel

Scheduling Recess Before Lunch: Perceptions of Washington State Public Elementary School Professionals , Kaitlin O'Leary; Nicole Stendell-Hollis Ph.D., RDN; Tishra Beeson DrPH, MPH; and Dana Ogan MS, RDN

Effect of a Sliding Scale Vitamin D Supplementation Protocol on 25(OH)D Status in Elite Athletes with Spinal Cord Injury , Lauren Stark, Kelly Pritchett, Robert Pritchett, and Elizabeth Broad

Theses from 2016 2016

Comparison of a Body Shape Index and Body Mass Index as Predictors of Metabolic Syndrome: NHANES 2007-2012 , Rotana M. Radwan

The Waist to Height Ratio is a Better Anthropometric Index of Abdominal Obesity and its Association with the Prevalence of Diabetes Among Asian Americans , Yu Xiao

Theses from 2015 2015

Beverage Selections and Presence Affect Healthy Eating Index Scores in Lunches of Elementary Age Children, Whether from Home or School , Mary K. Barbee

A Comparison of Markers of Iron Status between Vegetarian and Non-Vegetarian Female High School Cross Country Runners. Is Routine, Pre-Season Screening Warranted? , Edward J. Callahan Jr.

Community Readiness Assessment: Applications for Community Nutrition Research , Whitney E. Houser

Investigation Into School Lunch Quality Following Healthy Hunger-Free Kids Act Implementation , Katherine N. Smith

Theses from 2012 2012

The Effects of 1,25-Dihydroxyvitamin D3, Docosahexaenoic Acid and 5-Fluorouracil on Human Breast Cancer Cells , Liv Astri Engelsen

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