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Food Science

University of Tennessee, Knoxville

1974

Articles 1 - 8 of 8

Full-Text Articles in Life Sciences

Food Use Of Wild Plants By Cherokee Indians, Myra Jean Perry Dec 1974

Food Use Of Wild Plants By Cherokee Indians, Myra Jean Perry

Masters Theses

Wild plants have long been a component of the diet of the Cherokee Indians. In this study, traditional knowledge of edible wild plants as a food source has been shown to exist in present day Cherokee society and the use of and beliefs about wild plants and other natural resource foods have been documented from accounts on the historic Cherokee.

It was noted that knowledge of wild plants may be passed from one generation to another by word of mouth. Attitudeds and beliefs toward teh consumption of wild plants affected the use of this knowledge.

The active collection of data ...


Food Use Of "Wild" Plants By Cherokee Indians, Myra Jean Perry Dec 1974

Food Use Of "Wild" Plants By Cherokee Indians, Myra Jean Perry

Masters Theses

Wild plants have long been a component of the diet of the Cherokee Indians. In this study, traditional knowledge of edible wild plants as a food source has been shown to exist in present day Cherokee society and the use of and beliefs about wild plants and other natural resource foods have been documented from accounts on the historic Cherokee.

It was noted that knowledge of wild plants may be passed from one person or generation to another by word of mouth. Attitudes and beliefs toward the consumption of wild plants affected the use of this knowledge.

The active collection ...


Foodways Of Selected Mothers And Their Adult-Daughters In Upper East Tennessee, Kathryn Marianne Kolasa Jun 1974

Foodways Of Selected Mothers And Their Adult-Daughters In Upper East Tennessee, Kathryn Marianne Kolasa

Doctoral Dissertations

The similarities and differences in the food behavior, food preferences, mass media use, environmental factors and demographic characteristics of 11 selected mothers and their 15 adult-daughters in an homogenous rural area in Upper East Tennessee were studied. The degree of agreement between mother and adult-daughter in the variables named above was associated to their inter-personal communication, age, education and attitudes toward modernity and familism.

A field study method, including the use of repeated interviews, based on an extensive interview-schedule was used to define similarities and differences in behaviors and attitudes of the purposively sampled group of mothers and their adult-daughters ...


Browning Of Heated Ground Beef Containing Added Phospholipid And Reducing Sugar, Carolyn Mccord Jun 1974

Browning Of Heated Ground Beef Containing Added Phospholipid And Reducing Sugar, Carolyn Mccord

Masters Theses

Knowledge concerning reactions contributing to browning of cooked ground beef patties and the cooking drip is limited. The possible contribution of carbonyl-amine reaction(s) involving phospholipids and reducing sugar to color of cooked meat and drip was investigated.

Glucose was added at 2 and 4 percent levels to ground beef to which commercial bovine phospholipid had been added. The concentrations of reducing sugar and phospholipid and distribution of phospholipids among the three major classes were determined in raw and cooked meat. Light reflectance determinations were made on the cooked meat surface, and absorbance readings and reducing sugar determinations were made ...


Analysis Of An Information System Between The Nursing Service And The Dietary Departments, Anna Lee Cupp Jun 1974

Analysis Of An Information System Between The Nursing Service And The Dietary Departments, Anna Lee Cupp

Masters Theses

The analysis of an information system between the nursing service and the dietary departments of a 390 bed hospital was conducted at the East Tennessee Baptist Hospital. This study was to identify, classify, and record the frequency of the most common written and verbal communication problems occurring between the nursing service and the dietary departments.

Interviews were held with forty nursing and dietary personnel. The interviews were utilized for the identification of communication forms and problems between these departments. The problems identified in the interviews, literature research, and experience were factors used in the development of a coding system for ...


Attitudes Of Hospital Dietary Supervisors As Affected By A Training Program, Dorothy Mary Thum Sister Mar 1974

Attitudes Of Hospital Dietary Supervisors As Affected By A Training Program, Dorothy Mary Thum Sister

Masters Theses

Attitudes of hospital dietary supervisors were measured as affected by a training program. The training program consisted of slides and a commentary on the managerial skills used by supervisors.

A pretest and posttest on the content of the training program were given to the supervisors participating in the training program. An attitude questionnaire was administered to the supervisors in the training program and to their subordinates. The supervisors and subordinates were classified by levels of education and periods of employment.

The mean scores of the achievement posttest showed a significant increase over the mean scores of the achievement pretest. This ...


Tensile Properties Of Beef Semitendinosus Muscle As Affected By Heating Rate And End Point Temperature, Carolyn Lucille Barker Mar 1974

Tensile Properties Of Beef Semitendinosus Muscle As Affected By Heating Rate And End Point Temperature, Carolyn Lucille Barker

Masters Theses

Tenderness of meat is one of its most important attributes of quality. The purpose of this study was to study the effect of heating rate (comparable to oven roasting at 93° and 149°C) and end point temperature (50°, 60° and 70°C) on tensile properties of muscle fibers and connective tissue of beef semitendinosus muscle. Cores of meat were heated in tubes in a water bath "programmed" to produce the desired rate of heating. Samples were evaluated by Warner-Bratzler shears and by lnstron measurements of breaking strength and work of rupture. Tensile measurements with fibers parallel to the stress ...


Methodology For Evaluation Of Audio-Tutorial Modules In The Development Of Cognitive Knowledge And Intellectual Skills In The Sensory Evaluation Of Foods, Cynthia Sharaphane English Mar 1974

Methodology For Evaluation Of Audio-Tutorial Modules In The Development Of Cognitive Knowledge And Intellectual Skills In The Sensory Evaluation Of Foods, Cynthia Sharaphane English

Masters Theses

Eighteen undergraduate students at the University of Tennessee, Knoxville, were subjects in a research study to evaluate audio-tutorial modules in the development of cognitive knowledge and intellectual skills in sensory evaluation of foods. Student opinions toward testing and teaching methods and pertinent background information were obtained by a student information sheet. Practical examinations, written examinations, and the Kelley Audiovisual Scale were completed by each subject before presentation of an independent study module, immediately following the presentation, and four weeks following the presentation.

The results indicated that the students had a positive attitude toward audiovisuals and preferred independent study and test ...