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Full-Text Articles in Home Economics

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 ...


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.


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 ...


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 ...


School Gardens: Cultivating A Child’S Nutritional Habits, Environmental Knowledge, And Sustainability Practices, Jeffrey Meltzer Jan 2015

School Gardens: Cultivating A Child’S Nutritional Habits, Environmental Knowledge, And Sustainability Practices, Jeffrey Meltzer

Honors Theses

School gardens have existed since the late nineteenth century and today are becoming increasingly popular in many parts of the world, including where I studied in Maine and Australia (AUS). Multiple organizations support school gardens in Maine, including the Maine School Garden Network, which has over 125 registered school gardens. In AUS, the Stephanie Alexander Kitchen Garden Foundation primarily supports the school garden movement and has over 800 registered school gardens. While many researchers have studied school gardens, few have compared two countries, focused on environmental sustainability, or investigated Maine in particular. This thesis combines information from literature reviews, and ...


Preserve The Taste Of Summer—Canning: Pickles, Sarah L. Francis, Holly R. Van Heel Aug 2012

Preserve The Taste Of Summer—Canning: Pickles, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Put up safe, tasty pickles with these detailed instructions. Also includes trouble-shooting advice.


A Pilot Study: The Use Of A Survey To Assess The Food Knowledge Of Nutrition Students At Various Levels Of Nutrition Education, Chante Chambers Aug 2012

A Pilot Study: The Use Of A Survey To Assess The Food Knowledge Of Nutrition Students At Various Levels Of Nutrition Education, Chante Chambers

Public Access Theses and Dissertations from the College of Education and Human Sciences

A working definition of a concept known as ‘food literacy’ encompasses using basic food preparation knowledge that has been learned, understood, and practiced to make better food decisions. To advance these skills for client service, a post-secondary nutrition program would need to include objectives that allow application of knowledge. For this reason, the purpose of this study was to determine the difference in knowledge and application among students in 100, 200 and 400 level college nutrition course(s). A survey was developed to measure the food knowledge of these college students as they prepare for careers as health care professionals ...


Preserve The Taste Of Summer—Canning: Vegetables, Sarah L. Francis, Holly R. Van Heel May 2012

Preserve The Taste Of Summer—Canning: Vegetables, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Preserve healthy, nutritious vegetables safely using the detailed directions in this publication. Includes typical canning problems and their solutions.


Preserve The Taste Of Summer—Canning: Meat, Poultry, Wild Game And Fish, Sarah L. Francis, Cindy S. Baumgartner, Nancy C. Clark, Renee J. Sweers, Holly R. Van Heel, Jill R. Weber Feb 2012

Preserve The Taste Of Summer—Canning: Meat, Poultry, Wild Game And Fish, Sarah L. Francis, Cindy S. Baumgartner, Nancy C. Clark, Renee J. Sweers, Holly R. Van Heel, Jill R. Weber

Human Sciences Extension and Outreach Publications

A jar of home preserved meat is a delicious and convenient way to start a quick and easy meal. Canning meat, poultry, wild game, and fish must be done correctly to assure that food is safe to eat. Find guidelines and recipes to follow to achieve the best product.


Preserve The Taste Of Summer—Canning: Fruit Spreads, Sarah L. Francis, Holly R. Van Heel Sep 2011

Preserve The Taste Of Summer—Canning: Fruit Spreads, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Put up delicious, safe-to-eat fruit spreads using recipes and detailed directions in this publication. Trouble-shooting advice can help you avoid potential problems.


Preserve The Taste Of Summer—Freezing: Fruits And Vegetables, Sarah L. Francis, Holly R. Van Heel Jul 2011

Preserve The Taste Of Summer—Freezing: Fruits And Vegetables, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Freeze fruits and vegetables at the height of freshness using the detailed directions in this publication.


Preserve The Taste Of Summer—Canning And Freezing: Tomatoes, Sarah L. Francis, Holly R. Van Heel Jul 2011

Preserve The Taste Of Summer—Canning And Freezing: Tomatoes, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Put up tomatoes that are safe and flavorful using the USDA guidelines and tested recipes in this publication.

Includes recommended processing times and trouble-shooting tips.


Preserve The Taste Of Summer—Canning: Fruits, Sarah L. Francis, Holly R. Van Heel Jul 2011

Preserve The Taste Of Summer—Canning: Fruits, Sarah L. Francis, Holly R. Van Heel

Human Sciences Extension and Outreach Publications

Can fruits that are safe and delicious, using the recommended processing times and equipment. Typical problems and their solutions are discussed.


Impact Of Nutrition Education On Student Learning, Lydia Singura Jan 2011

Impact Of Nutrition Education On Student Learning, Lydia Singura

Walden Dissertations and Doctoral Studies

A goal of schools is to provide students with practical nutritional information that will foster healthy lifelong behaviors. Unfortunately, students at one school were found to have difficulty grasping basic nutritional information and practical health-related skills. There remains an important gap in current literature regarding strategies to improve students' understanding of nutrition education material. The purpose of this study was to investigate the benefits of a 4-week nutrition intervention unit in the Foods I classes consisting of 82 male and female students in Grades 9-12. Constructivist teaching methods were implemented to provide students with both information and valuable skills, which ...


What Is A Nutrition Profile?, Sarah L. Francis, Ruth E. Litchfield Aug 2010

What Is A Nutrition Profile?, Sarah L. Francis, Ruth E. Litchfield

Human Sciences Extension and Outreach Publications

Many grocery stores are trying to simplify food shopping by giving foods a rating or score.

This brochure describes several types of food profiling systems and how they can help you make decisions where they count most—in the grocery store.


Qualitative Tools To Examine Efnep Curriculum Delivery, Justine R. Hoover, Peggy A. Martin, Ruth E. Litchfield Jun 2009

Qualitative Tools To Examine Efnep Curriculum Delivery, Justine R. Hoover, Peggy A. Martin, Ruth E. Litchfield

Food Science and Human Nutrition Publications

Use of qualitative research methods to evaluate nutrition education programs is limited. Structured observations and focus groups, qualitative research methods, were conducted to examine use of theory-based learning strategies and participant experiences in a nutrition education program. Theory-based learning strategies included use of open-ended questions, visual aids, and experiential learning activities. Open-ended questioning and some experiential activities were used less often than desired. Language of lesson delivery and instructional setting appear to influence the use of learning strategies. Lesson delivery and instructional setting may be relevant for preferred learning styles of different cultures.


Evaluation Of A New Nutrition Education Curriculum And Factors Influencing Its Implementation, Justine R. Hoover, Peggy A. Martin, Ruth E. Litchfield Feb 2009

Evaluation Of A New Nutrition Education Curriculum And Factors Influencing Its Implementation, Justine R. Hoover, Peggy A. Martin, Ruth E. Litchfield

Extension and Outreach Research and Scholarship

The study reported here evaluated a nutrition education curriculum through examining participant behavior change. A previously used curriculum (April - September 2005 and 2006) was compared to a new curriculum (April - September 2007) using pre- and post-program 24-hour dietary recalls and food behavior surveys. Participant, educator, and program variables were explored relative to behavior change. The new curriculum elicited behavior change similar to that elicited by the previous curriculum. Factors influencing behavior change included participant and educator race and educator experience. Participant and educator variables should be considered in future program/curriculum implementation.


Nutrition Quackery—Wading Through The Science, Sarah L. Francis Sep 2007

Nutrition Quackery—Wading Through The Science, Sarah L. Francis

Sarah L. Francis

Nutrition quackery is misleading information about nutrition and health. This publication contains 10 red flags of junk science and questions to ask when looking at health information, products, and advertisements.


Add Some Spice To Your Life—Herb And Spice Lists, Sarah L. Francis Sep 2007

Add Some Spice To Your Life—Herb And Spice Lists, Sarah L. Francis

Sarah L. Francis

Herb and spice combinations for meats and for vegetables are suggested in this publication, which also contains proper herb-drying and spice use tips.


It's All In The Hands—Estimating Serving Sizes, Sarah L. Francis Sep 2007

It's All In The Hands—Estimating Serving Sizes, Sarah L. Francis

Sarah L. Francis

Our hands are the easiest way to estimate serving sizes when we the proper tools are not available. This publication shows how to use hands to estimate serving sizes.


Increasing Dark Green Leafy, Yellow/Orange, Cruciferous Vegetables, Tomatoes, And Physical Activity In A Low-Income Population: An Evaluation Of A Critical Thinking Approach , Ingrid Richards-Adams Jan 2006

Increasing Dark Green Leafy, Yellow/Orange, Cruciferous Vegetables, Tomatoes, And Physical Activity In A Low-Income Population: An Evaluation Of A Critical Thinking Approach , Ingrid Richards-Adams

Retrospective Theses and Dissertations

Intakes of dark green leafy, yellow/orange, cruciferous vegetables, and tomatoes (target vegetables), and involvement in physical activity have been shown to be protective actions against chronic diseases. Low-income individuals generally consume lower amounts of these target vegetables, engage in less physical activities, and experience higher incidences of chronic diseases. The study evaluated the effectiveness of a critical thinking approach in increasing (a) knowledge, (b) positive attitudes, (c) critical thinking skills of low-income parents related to vegetable offerings and physical activity, (d) the number of target vegetables low-income parents offer their children, and (e) the amount of time spent on ...


Korean Female Adolescents' Food Attitudes And Food Intake Relative To The Korean Food Tower , Kyeung-Eun Kim Park Jan 1999

Korean Female Adolescents' Food Attitudes And Food Intake Relative To The Korean Food Tower , Kyeung-Eun Kim Park

Retrospective Theses and Dissertations

A survey was conducted to examine food intake and food attitudes of 285 Korean female students attending a high school in Seoul. Food intake was assessed using a food frequency based on the Korean Food Tower consisting of five food groups, i.e., grain products, vegetables and fruits, meat, milk, and fats and sweets. The food attitude scale consisted of 22 items that were categorized into five factors with items about conscious choice of food, health concerns, economics and time influence, interest in foods, and foods that energize in regard to each of the five food groups;An analysis of ...


The School Lunch Program As A Vehicle For Nutrition Education In Iowa Public Schools , Chi-Ting Chen Jan 1999

The School Lunch Program As A Vehicle For Nutrition Education In Iowa Public Schools , Chi-Ting Chen

Retrospective Theses and Dissertations

The purpose of this study was to determine the extent to which the Iowa public school food service (SFS) district directors incorporated nutrition education into SFS programs. A preliminary qualitative study was conducted to obtain in-depth information about nutrition education in SFS programs. The resulting information from interviews with 12 private SFS directors was used to develop a self-administered questionnaire for this study;The questionnaire consisted of three parts: demographic information, nutrition education activities, and attitudes toward nutrition education. The questionnaire was pilot tested, revised, and mailed to 377 Iowa public SFS district directors. The return rate was 74% (n ...


Food Frequency And Nutritional Status Of Asian Children In The Wic Program , Ali Khomsan Jan 1991

Food Frequency And Nutritional Status Of Asian Children In The Wic Program , Ali Khomsan

Retrospective Theses and Dissertations

Two sites were chosen as locations for the study: Ames, and Des Moines, Iowa. The sample consisted of 75 Asian children under five years old. A revised WIC food frequency was used to determine children's dietary scores that would reflect dietary intake. The mean dietary score was 15, which is taken to be equivalent to an intake of 80 to 100% of the Recommended Dietary Allowances (RDA) for 11 nutrients. Stepwise regression identified children's age as the best predictor for children's dietary scores (p <.05);Anthropometric measurements of weight for age, height for age, and weight for height were used as indicators of children's growth that would reflect nutritional status. Gomez classification, which is based on weight for age ratio, classified 13.3% of children in the WIC program as mild malnutrition. Using the measurements of height for age and weight for height, the Waterlow classification indicated that 8.0% of the children were stunted and 1.3% wasted;Weight for age and height for age of children in small sized families were significantly different than children in large sized families (p <.01). Father's education was a significant factor in determining children's nutritional status. Less education was associated with lower nutritional status as measured by weight for age (p <.01), height for age (p <.01), and weight for height (p <.01). Mother's education was positively associated with children's weight for age (p <.01), height for age (p <.01), and weight for height (p <.01). The length of stay of the parents in the United States positively affected height for age of their children (p <.05) and 25% of the height for age variance was explained by combination of the length of stay of the parents in the United States and education of mother. The length of time in the WIC program was positively related to weight for age (p <.01) and weight for height (p <.01).


South Carolina School Food Service Association - Accession 82, Food Service Association, South Carolina Jan 1977

South Carolina School Food Service Association - Accession 82, Food Service Association, South Carolina

Manuscript Collection

The South Carolina Food Service Association Records consist of historical statements, constitutions and by-laws, annual, officer and committee reports, minutes of the executive board, correspondence, financial records, membership records, newsletters, handbooks, photographs, newspaper clippings and other records. There are records relating to the regional and national school food service associations and to the 1963 International Congress on Home Economics.


Mary Johnston Gates Papers - Accession 110, Mary Johnston Gates Jan 1977

Mary Johnston Gates Papers - Accession 110, Mary Johnston Gates

Manuscript Collection

The Mary Johnston Gates Papers consist of correspondence, minutes, histories, financial records, program notes, newspaper clippings, photographs, scrapbooks, and reference material, relating to the South Carolina Extension Homemakers’ Council (1930-1976), Bethel Home Demonstration Club (1941-1975), the National Extension Homemakers’ Council (1948-1976), the Associated Country Women of the World (1968-1976) and the South Carolina Agricultural County Extension Work (1928-1968) . There is also a 16mm film describing the dedication ceremonies of the Bethel Home Demonstration Club of Sumter, South Carolina, the first of its kind in the United States. Correspondents include Strom Thurmond, US Senator from South Carolina; Donald Russell, former South ...


Effect Of Dietary Proteins On Activities Of Two Hepatic Enzyme Systems , Mary Addina Crenshaw Jan 1962

Effect Of Dietary Proteins On Activities Of Two Hepatic Enzyme Systems , Mary Addina Crenshaw

Retrospective Theses and Dissertations

No abstract provided.