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Food Science

University of Tennessee, Knoxville

1982

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Full-Text Articles in Life Sciences

Factors Affecting Food-Related Behaviors Of Adolescents, Nancy N. Salvetti Aug 1982

Factors Affecting Food-Related Behaviors Of Adolescents, Nancy N. Salvetti

Masters Theses

Adolescents' evening meal patterns and the effects of the following factors on adolescents' eating behavior were investigated: gender, region (metropolitan or rural), mothers' employment, who prepared the evening meal, teens' employment, nutrition attitudes, and nutrition knowledge. A sample of 229 adolescents 16-18 years of age from four metropolitan and three rural high schools in East Tennessee completed 24-hour food records, written questionnaires, and nutrition attitude/knowledge tests in spring 1980. Additional data were collected from nine high schools in the Knoxville area in spring 1981. A paired sample of 74 adolescents working on the day of the survey and 74 ...


The Quality Of Turkey As Affected By Ovens Of Varying Energy Costs, Marsha Mcneil Aug 1982

The Quality Of Turkey As Affected By Ovens Of Varying Energy Costs, Marsha Mcneil

Masters Theses

Energy conserving cooking procedures have been of recent interest to the consumer and the researcher. The introduction of convection and microwave ovens for consumers has been credited with potential energy savings. Therefore, an investigation was designed to compare the energy consumption of conventional, convection, and microwave ovens as boneless turkey roasts were cooked. Turkey was chosen because its consumption is increasing and it is a time and energy demanding muscle food to cook. The quality of the cooked roasts was evaluated by objective tests, an experienced sensory panel, and a consumer sensory panel.

The microwave oven cooked significantly faster (P ...


Recyclable Materials In Food Service Facilities And Energy Recovery Possibilities, Mary E. Kopp Jun 1982

Recyclable Materials In Food Service Facilities And Energy Recovery Possibilities, Mary E. Kopp

Masters Theses

An identification of recyclable materials in food service facilities with potential energy recovery possibilities was determined by a mail questionnaire and on-site observations/interviews of food service facilities. Thirteen hospital food service departments, twenty-four restaurants, and eighteen combined hospital food services and restaurants responded to the questionnaire entitled, Current Energy Practices and Possibilities for Recycling of Materials in Food Service Facilities. Five facilities--two hospital food service departments and three restaurants--participated in the observations to examine actual practices of energy recovery through recycling processes. A second purpose of the study was focused on identifying the recycling method with approximate costs and ...