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Full-Text Articles in Life Sciences

The Development Of Virtual Reality As A Tool To Investigate Eating Behavior, James Hollis, James H. Oliver May 2020

The Development Of Virtual Reality As A Tool To Investigate Eating Behavior, James Hollis, James H. Oliver

Food Science and Human Nutrition Publications

Objectives: The objective of this study was to a) determine the feasibility of eating in virtual reality (VR) environment while wearing a head mounted display (HMD) and b) determine the effect of eating in a virtual restaurant on food intake, sensory evaluation of the test food and masticatory parameters.


Training Interns In Nutrition And Dietetics: Barriers And Motivators To Being A Preceptor, Andrea Hutchins, Jinette Fellows, Donna M. Winham May 2020

Training Interns In Nutrition And Dietetics: Barriers And Motivators To Being A Preceptor, Andrea Hutchins, Jinette Fellows, Donna M. Winham

Food Science and Human Nutrition Publications

Objectives Identify the perceptions and attitudes associated with the preceptor role and incentives that might encourage precepting among nutrition and dietetics professionals in the United States.

Methods A random sample of RDN and NDTR professionals from the Commission on Dietetic Registration credentialed practitioner database were invited to complete an online survey about knowledge, attitudes, and perceptions of the preceptor role. The survey was adapted from previous published instruments and validated via external content review, pretesting and post-test evaluation with pilot respondents.

Results A total of 311 of 2464 invited eligible participants completed the survey, yielding a response rate of 12 ...


The Representation Of Food-Related Environments In Virtual Reality, James Hollis, Shelley E. Woodall May 2020

The Representation Of Food-Related Environments In Virtual Reality, James Hollis, Shelley E. Woodall

Food Science and Human Nutrition Publications

Objectives: Virtual reality (VR) potentially provides an innovative tool for nutrition education/counselling. The objective of this study was to determine the a) sense of ‘presence’ (the feeling of being in a scene) experienced in two food related VR scenes b) capture information regarding the participants experiences in VR.


A Syringe-Based Biosensor To Rapidly Detect Low Levels Of Escherichia Coli (Ecor13) In Drinking Water Using Engineered Bacteriophages, Troy C. Hinkley, Spencer Garing, Paras Jain, John Williford, Anne-Laure M. Le Ny, Kevin P. Nichols, Joseph E. Peters, Joey N. Talbert, Sam R. Nugen Mar 2020

A Syringe-Based Biosensor To Rapidly Detect Low Levels Of Escherichia Coli (Ecor13) In Drinking Water Using Engineered Bacteriophages, Troy C. Hinkley, Spencer Garing, Paras Jain, John Williford, Anne-Laure M. Le Ny, Kevin P. Nichols, Joseph E. Peters, Joey N. Talbert, Sam R. Nugen

Food Science and Human Nutrition Publications

A sanitized drinking water supply is an unconditional requirement for public health and the overall prosperity of humanity. Potential microbial and chemical contaminants of drinking water have been identified by a joint effort between the World Health Organization (WHO) and the United Nations Children’s Fund (UNICEF), who together establish guidelines that define, in part, that the presence of Escherichia coli (E. coli) in drinking water is an indication of inadequate sanitation and a significant health risk. As E. coli is a nearly ubiquitous resident of mammalian gastrointestinal tracts, no detectable counts in 100 mL of drinking water is the ...


Rs Content And Egi Value Of Cooked Noodles (I): Effect Of Cooking Methods, Yu Tian, Ming Li, Aoxing Tang, Jay-Lin Jane, Sushil Dhital, Boli Guo Mar 2020

Rs Content And Egi Value Of Cooked Noodles (I): Effect Of Cooking Methods, Yu Tian, Ming Li, Aoxing Tang, Jay-Lin Jane, Sushil Dhital, Boli Guo

Food Science and Human Nutrition Publications

Noodles are widely consumed in China, which can be cooked in different ways. The effects of different cooking methods (boiling, steaming, microwave heating, stir-frying and frying) on the resistance starch (RS) content and digestive properties (digestion rate, digestibility and estimated glycemic index (eGI) value) of noodles were investigated. The RS content was greatly affected by the cooking time, and it was varied when the noodles were optimally cooked using different cooking methods. The RS contents of the microwaved and stir-fried noodles were relatively high (0.59%–0.99%), but it was lower (0.43%–0.44%) in the boiled and ...