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Full-Text Articles in Home Economics

Developing A Hands-On Food Science Curriculum With Bilingual, Elementary-Aged, Hispanic Heritage Students, Jaime Leia Ragos May 2019

Developing A Hands-On Food Science Curriculum With Bilingual, Elementary-Aged, Hispanic Heritage Students, Jaime Leia Ragos

EURēCA: Exhibition of Undergraduate Research and Creative Achievement

In the United States alone there are over 48 million cases of foodborne illness, with most of these cases deriving from food cooked in the home (Young 2016). Many themes have been assessed such as confidence, knowledge, habits, taste in food preferences, and societal/social influences (Young 2016). However, when food safety curricula are targeted toward younger populations, including young adults and children, attitudes and behavior change (Mullan 2018 and Young 2016). As there is a lack in home economics education in today’s current curriculum, students and their families may not know food safety behaviors (Finch 2005; Young 2016 ...


Developing A Hands-On Food Science Curriculum With Bilingual Elementary-Aged Hispanic Heritage Students, Jaime Leia Ragos May 2019

Developing A Hands-On Food Science Curriculum With Bilingual Elementary-Aged Hispanic Heritage Students, Jaime Leia Ragos

Chancellor’s Honors Program Projects

No abstract provided.


Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 20 2019, Discovery Editors Jan 2019

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 20 2019, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


A Message From The Associate Dean Of The Honors College And Co-Chair Of The Service Learning Initiative, Discovery Editors Jan 2019

A Message From The Associate Dean Of The Honors College And Co-Chair Of The Service Learning Initiative, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Letter From The Dean, Discovery Editors Jan 2019

Letter From The Dean, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Contents, Discovery Editors Jan 2019

Contents, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


Greenhouse Aquaponics: Custom Aquaponic Systems At Home, Jesse L. Blanchard, David G. Hyatt, Jennie Popp, Leah English Jan 2019

Greenhouse Aquaponics: Custom Aquaponic Systems At Home, Jesse L. Blanchard, David G. Hyatt, Jennie Popp, Leah English

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Taking advantage of inherent natural systems, aquaponic practices hold the potential to serve as an educational, sustainable, and profitable hobby for home gardeners facing common constraints such as temperature, space, and pests. The goal of this research was to assess the feasibility of implementing a small scale (4,542-liter) home -based aquaponic system in a small (48.768 square meter) greenhouse to produce fresh produce and fish protein. System construction and maintenance costs were compared to the value of crops and fish produced to determine whether this aquaponic system is a feasible option for the home grower. It was hypothesized ...


Impact Of Selected Infrared Wavelengths On Inactivation Of Microbes On Rough Rice, Rebecca L. Bowie, Griffiths Atungulu, Abass Oduola, Shantae Wilson, Zeinab Mohammadi-Shad Jan 2019

Impact Of Selected Infrared Wavelengths On Inactivation Of Microbes On Rough Rice, Rebecca L. Bowie, Griffiths Atungulu, Abass Oduola, Shantae Wilson, Zeinab Mohammadi-Shad

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Formation of harmful microbes and their associated mycotoxins on rough rice during storage presents negative socioeconomic impacts to producers and consumers. The objective for this study was to investigate the impact of treating rough rice with selected infrared (IR) wavelengths at different IR intensities and heating durations, followed by a tempering step for further inactivation of microbes (mold and bacteria) on the grain. Freshly-harvested long-grain, hybrid, rough rice (XL 745) with initial moisture content (IMC) of 18.4% wet basis (w.b.) was used. Two-hundred grams (200 g) samples of rice were treated at different IR wavelengths (λ), 3.2 ...


Instructions For Authors, Discovery Editors Jan 2019

Instructions For Authors, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy Oct 2018

School Of Culinary Arts & Food Technology - Autumn Newsletter 2018, James Peter Murphy

Other resources

The School of Culinary Arts and Food Technology, Autumn Newsletter captured the many events, research, awards, significant contributions and special civic and community activities which the students and staff members of the school have successfully completed up to the Autumn period of 2018. The successful completion of these activities would not be possible without the active and on-going support of the 'INSPIRED' friends of Culinary Arts (school sponsors).


Pink And Dude Chefs: Effectiveness Of An After-School Nutrition Knowledge And Culinary Skills Program For Middle School Students To Increase Fruit And Vegetable Consumption, Alyssa S. Vaziri Jun 2018

Pink And Dude Chefs: Effectiveness Of An After-School Nutrition Knowledge And Culinary Skills Program For Middle School Students To Increase Fruit And Vegetable Consumption, Alyssa S. Vaziri

Master's Theses and Project Reports

The rate of overweight and obesity among adolescents aged 12-19 years has more than tripled since 1980, and disproportionately impacts low-income and marginalized populations. Reduction in adolescent obesity rates may result in decreased health risks, decrease healthcare costs, and increased quality of life. Effective intervention methods for adolescent participants have incorporated nutrition knowledge and culinary skill building into afterschool programs. This study examines whether building knowledge, skills, and confidence through a culinary intervention can improve adolescent participants’ choices of healthful foods through increased fruit and vegetable intake.

Pink and Dude Chefs (PDC) is an afterschool nutrition education and culinary skills ...


Radical Social Ecology As Deep Pragmatism: A Call To The Abolition Of Systemic Dissonance And The Minimization Of Entropic Chaos, Arielle Brender May 2018

Radical Social Ecology As Deep Pragmatism: A Call To The Abolition Of Systemic Dissonance And The Minimization Of Entropic Chaos, Arielle Brender

Student Theses 2015-Present

This paper aims to shed light on the dissonance caused by the superimposition of Dominant Human Systems on Natural Systems. I highlight the synthetic nature of Dominant Human Systems as egoic and linguistic phenomenon manufactured by a mere portion of the human population, which renders them inherently oppressive unto peoples and landscapes whose wisdom were barred from the design process. In pursuing a radical pragmatic approach to mending the simultaneous oppression and destruction of the human being and the earth, I highlight the necessity of minimizing entropic chaos caused by excess energy expenditure, an essential feature of systems that aim ...


A Possible Solution To Decrease Excessive Single Use Bag Waste., Michelle K. Tryba, Mark Minger Apr 2018

A Possible Solution To Decrease Excessive Single Use Bag Waste., Michelle K. Tryba, Mark Minger

Huskies Showcase

Award for "Best Our Husky Compact Reflection: Act with Personal Integrity and Civic Responsibility".

Abstract

My project requires people to reflect on their plastic/paper bag usage and how that affects their surroundings. Additionally, this may lead to a person becoming more self-aware on their waste production and help them to think of responsible ways to decrease wastefulness, creating a sense of empowerment. Requiring people to pay for each plastic or paper bag they use is one incentive to decrease or cease their usage. People will have to reason with themselves if it is worth paying the fee or if ...


Walking Off The Runway To Find One’S Place In The Fashion Market-Developing New Curriculum To Enable Fashion Students To Gain Real-World Experience Outside The Runway, Cathy Starr Jan 2018

Walking Off The Runway To Find One’S Place In The Fashion Market-Developing New Curriculum To Enable Fashion Students To Gain Real-World Experience Outside The Runway, Cathy Starr

International Textile and Apparel Association (ITAA) Annual Conference Proceedings

ITAA Proceedings


Agricultural Information Needs And Food Access In The Stann Creek District Of Belize, Sam E. Harris, Donna L. Graham Jan 2018

Agricultural Information Needs And Food Access In The Stann Creek District Of Belize, Sam E. Harris, Donna L. Graham

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

The purpose of this study was to describe agricultural information sources available to farmers and to describe food access and availability for the people of Dangriga, Stann Creek, Belize. This study used descriptive survey research methods with convenience sampling of the general public (n=22) and of farmers (n = 38) in the summer of 2017. Farmers use a variety of agricultural information sources with the extension service cited most often, followed by friends and fellow farmers. Weather, lack of information, pests, and inadequate access to capital were of primary concern for farmers. Face-to-face meetings were used most often by extension ...


Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 19 2018, Discovery Editors Jan 2018

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 19 2018, Discovery Editors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.


The Food Consumption Habits Of 145 Iowa Farm Families, P. Mabel Nelson, Elizabeth E. Hoyt, Laura Mclaughlin, Ethel Cessna Morgan Aug 2017

The Food Consumption Habits Of 145 Iowa Farm Families, P. Mabel Nelson, Elizabeth E. Hoyt, Laura Mclaughlin, Ethel Cessna Morgan

Bulletin

The food consumption habits of 145 Iowa farm families were studied from records of expenditures for food and of food produced by farms during one year. Forty-three families in the central part of the state near Ames, 49 families in the southwestern part near Corning, and 53 families near Oelwein in the northeastern part of the state cooperated in the study.

The nutritive values of the respective diets were calculated for the families in the Ames group and for the average of the families in each of the other two groups.

The energy values of these diets and their content ...


Value Of Family Living On Iowa Farms, Elizabeth Ellis Hoyt Aug 2017

Value Of Family Living On Iowa Farms, Elizabeth Ellis Hoyt

Bulletin

The average value of living1 of 147 Iowa farm families who kept accounts for one year was $1,624.95. The average size of household was 4.8 persons. For three-fourths of these families value of living fell between $1,200 and $2,400.

The farm furnished an average of 42.6 percent of the value of living of all families.

Food cost these families an average of $640.86, or 39.4 percent of the total value of living. Over three-fifths of the food was furnished by the farm. The average of all diets was adequate for energy ...


Influence Of The Animal's Age Upon The Quality And Palatability Of Beef, M. D. Helser, P. Mabel Nelson, Belle Lowe Aug 2017

Influence Of The Animal's Age Upon The Quality And Palatability Of Beef, M. D. Helser, P. Mabel Nelson, Belle Lowe

Bulletin

1. Beef from two-year-old and yearling steers is more desirable than beef from calves both in the feeder and finished stages.

2. Finished cattle show higher dressing and cutting yields than unfinished cattle.

3. The age of the animal has little influence on the percentages of the various cuts of beef.

4. Beef from young animals is lighter in color than that from older animals.

5. The distribution of fat thru the lean was more, satisfactory in the yearling and two-year-old beef than in beef from the calves.

6. Beef from older animals will ripen more satisfactorily than beef from ...


Organoleptic, Chemical, Physical And Microscopic Characteristics Of Muscles In Eight Beef Carcasses, Differing In Age Of Animal, Carcass Grade And Extent Of Cooking, Belle Lowe, Joseph Kastelic Jun 2017

Organoleptic, Chemical, Physical And Microscopic Characteristics Of Muscles In Eight Beef Carcasses, Differing In Age Of Animal, Carcass Grade And Extent Of Cooking, Belle Lowe, Joseph Kastelic

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

Studies have been made of the organoleptic and some chemical, physical and microscopic characteristics of cooked and uncooked beef muscles obtained from carcasses of animals differing in age and quality. The beef animals were divided into pairs according to animal age and carcass grade. Group I included animals I and V - age, 18 months; carcass grade, Commercial. Group 2 included animals II and VI - age, 18 months; carcass grade, Choice. Group 3 consisted of animals III and VII - age, 6 months; carcass grade, Commercial. Group 4 included animals IV and VIII - age, 42-48 months; carcass grade, Commercial.

Roasts were obtained ...


Educational Needs Of Three Socio-Economic Groups Of Rural Homemakers In Iowa, Mary S. Lyle Jun 2017

Educational Needs Of Three Socio-Economic Groups Of Rural Homemakers In Iowa, Mary S. Lyle

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

In the belief that a study of the practices and problems of rural homemakers would yield information from which some of their educational needs could be inferred, a project was designed at the Iowa Agricultural and Home Economics Experiment Station to investigate the homemaking practices of rural homemakers in Iowa. Of special concern in the study were the practices and problems of women in the low socio-economic group who often are not served by adult education agencies. 1 If their practices and problems differ widely from those of the middle and high socioeconomic group, part of the explanation for their ...


Food Intakes Of 2,189 Women In Five North Central States, Pearl Swanson, Elisabeth Willis, Emil Jebe, Janice M. Smith, Margaret A. Ohlson, Alice Biester, Lida M. Burrill Jun 2017

Food Intakes Of 2,189 Women In Five North Central States, Pearl Swanson, Elisabeth Willis, Emil Jebe, Janice M. Smith, Margaret A. Ohlson, Alice Biester, Lida M. Burrill

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

Nearly 2,200 women, ranging in age from 30 to more than 90 years, living in five North Central states, provided the 24-hour dietaries from which data summarized in this bulletin were obtained. The women interviewed in Iowa and South Dakota were selected by area-probability sampling methods, so that they represented all women over 29 years of age in each of these two states. Four other samples were drawn from three urban centers: one from Urbana, Illinois; two (one white, one Negro) from Lansing-East Lansing, Michigan; and one from St. Paul, Minnesota.

The mean nutritive values of 24-hour dietaries reported ...


Management Aspects Of School Lunch Programs In Iowa, Beatrice Donaldson, Grace M. Augustine Jun 2017

Management Aspects Of School Lunch Programs In Iowa, Beatrice Donaldson, Grace M. Augustine

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

Efficient management of school lunch programs involves the operation of the food service to provide attractive, palatable and nutritionally adequate meals and the realization of the educational potentialities of such programs. These are recognized as important management aspects of feeding children at school.

This bulletin reports results of a survey of management aspects of school lunch programs in 25 Iowa schools which were drawn as a sample to represent the 622 Iowa schools in which full meals were served during the 1948-49 school year. The survey was made in connection with a regional study of the nutritional status of school ...


Educational Needs Of Less Privileged Homemakers In A Rural County In Iowa, Mary S. Lyle Jun 2017

Educational Needs Of Less Privileged Homemakers In A Rural County In Iowa, Mary S. Lyle

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

Even though only six states had a rural level of living index higher than Iowa in 1940, according to the Bureau of Agricultural Economics, many families in Iowa were living at a level much below that suggested by the index and were at a disadvantage in income and in education. A study of the economic problems of farmers in Iowa in 1939 showed that 81 percent of them had a net cash income below $1,200 and 64 percent had a total income of less than $1,200. Even in the prosperous years after World War II when incomes in ...


Defrosting And Cooking Frozen Meat: The Effect Of Method Of Defrosting And Of The Manner And Temperature Of Cooking Upon Weight Loss And Palatability, Belle Lowe, Elma Crain, Georgia Amick, Mildred Riedesel, Louise J. Peet, Florence Busse Smith, Buford R. Mcclurg, P. S. Shearer Jun 2017

Defrosting And Cooking Frozen Meat: The Effect Of Method Of Defrosting And Of The Manner And Temperature Of Cooking Upon Weight Loss And Palatability, Belle Lowe, Elma Crain, Georgia Amick, Mildred Riedesel, Louise J. Peet, Florence Busse Smith, Buford R. Mcclurg, P. S. Shearer

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

The primary objective of this study was to determine the time for defrosting cuts of beef, veal, Iamb and pork by four methods and to consider the effect of the method of defrosting upon the palatability of the cooked meat. The methods of defrosting were: (1) in the refrigerator, (2) at room temperature, (3) in water and (4) during cooking.

Data to determine the weight loss during defrosting, weight loss during cooking, time for cooking and the amount of fuel needed for cooking were also recorded.

The methods of cooking employed with the different cuts of meat were roasting, broiling ...


Farm Family Housing Needs And Preferences In The North Central Region, Paulena Nickell, Marie Budolfson, Margaret Liston, Elisabeth Willis Jun 2017

Farm Family Housing Needs And Preferences In The North Central Region, Paulena Nickell, Marie Budolfson, Margaret Liston, Elisabeth Willis

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

This bulletin reports the results of a survey of farm family preferences and activities as they relate to housing needs, carried on as a cooperative regional project by the agricultural experiment stations in 12 North Central states and the Bureau of Human Nutrition and Home Economics of the United States Department of Agriculture. A sample survey of nearly 900 households, made in the spring of 1948, provides a basis for making reliable estimates of the housing needs and preferences of the 2,270,000 households in the open-country portion of the North Central region.

The information obtained about preferences-about what ...


A Test Of The Performance Of Portable Electric Mixers For Household Use, Louise J. Peet, Gail M. Redfield, Arnold E. Baragar Jun 2017

A Test Of The Performance Of Portable Electric Mixers For Household Use, Louise J. Peet, Gail M. Redfield, Arnold E. Baragar

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

At the time this study was initiated, the small electrical food mixer was a common appliance in the home, serving in many ways to facilitate and hasten the tasks of whipping, beating and mixing during food preparation. Then, as now, the homemaker with a small food mixer wanted to use it for all her mixing and beating operations. Advertising claims indicated that it was adequate for such purposes. Many mixers, however, would not perform all the tasks required. The beater speed was too fast; the bowl turned too rapidly or did not turn at all; portions of the food remained ...


Performance Of Electric Roasters, Faith Madden, Louise J. Peet Jun 2017

Performance Of Electric Roasters, Faith Madden, Louise J. Peet

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

The National Committee on Household Equipment Research under the leadership of the Bureau of Home Economics, has been working' for several years on test specifications for various household appliances, so that the several investigators in the field may be able to follow similar methods in testing equipment and have a basis for comparing results. Since research in the field of household equipment is of comparative recent date, very little data are available. It is necessary, therefore, to test the performance of appliances before test specifications can be set up and agreed upon. The present investigation was carried on for the ...


The Physical And Chemical Characteristics Of Lards And Other Fats In Relation To Their Culinary Value Ii. Use In Plain Cake, Belle Lowe, P. Mabel Nelson Jun 2017

The Physical And Chemical Characteristics Of Lards And Other Fats In Relation To Their Culinary Value Ii. Use In Plain Cake, Belle Lowe, P. Mabel Nelson

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

These studies on the use of lards in plain cake were initiated in the fall of 1932 and completed during the summer of 1936. The major results of these investigations with cake have been included in a series of four theses by Martin (11), Buel (2), Minard (13) and Myers (15) .

Cakes containing fat may be divided into two types:

1. The pound cake, named from the proportions formerly used by our great-grandmothers, consists of a pound each of fat, sugar, flour and eggs, with no baking powder or soda. The volume of the cake depends upon the expansion of ...


The Physical And Chemical Characteristics Of Lards And Other Fats In Relation To Their Culinary Value I. Shortening Value In Pastry And Cookies, Belle Lowe, P. Mabel Nelson, J. H. Buchanan Jun 2017

The Physical And Chemical Characteristics Of Lards And Other Fats In Relation To Their Culinary Value I. Shortening Value In Pastry And Cookies, Belle Lowe, P. Mabel Nelson, J. H. Buchanan

Research Bulletin (Iowa Agriculture and Home Economics Experiment Station)

These studies on the relationship of the physical and chemical characteristics and constants of lards and other fats to their culinary value were started during the fall of 1932 and completed during the summer of 1937.

The culinary tests were divided into three groups as follows: 1. The shortening power of lards and other fats in pastry and cookies. 2. the use of lards and other fats in plain cake, 3. the frying life of lards compared with other fats.

This section of the report presents the studies relating to the shortening value of lards as compared with other fats ...