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Food Science

2010

Theses/Dissertations

Articles 1 - 30 of 42

Full-Text Articles in Life Sciences

The Effects Of Chronic Ampk Activation On Hepatic Triglyceride Accumulation And Glycerol-3-Phosphate Acyltransferaseactivity With High Fat Feeding, Mary E. Curtis Dec 2010

The Effects Of Chronic Ampk Activation On Hepatic Triglyceride Accumulation And Glycerol-3-Phosphate Acyltransferaseactivity With High Fat Feeding, Mary E. Curtis

Theses and Dissertations

High fat feeding increases hepatic fat accumulation and is associated with hepatic insulin resistance. AMP Activated Protein Kinase (AMPK) is thought to inhibit lipid synthesis by the acute inhibition of glycerol-3-phosphate acyltransferase (GPAT) activity and transcriptional regulation via SREBP-1c. The purpose of this study was to determine if chronic activation of AMPK prevented an increase in GPAT1 activity in rats fed a high fat diet. Rats were fed a control (C), or a high fat (HF) diet (60% fat) for 6 weeks and injected with saline or a daily AICAR dose of 0.5 mg/g body weight. Chronic AMPK ...


Novel Delivery Systems Of Nisin To Enhance Long-Term Efficacy Against Foodborne Pathogen Listeria Monocytogenes, Dan Xiao Dec 2010

Novel Delivery Systems Of Nisin To Enhance Long-Term Efficacy Against Foodborne Pathogen Listeria Monocytogenes, Dan Xiao

Doctoral Dissertations

Novel intervention strategies such as food grade antimicrobials are used to enhance food safety. Nisin is a widely used naturally occurring antimicrobial effective against many pathogenic and spoilage microorganisms. However, its antimicrobial efficacy in food matrices is much reduced because of interactions with food components. Novel delivery systems may overcome this problem by protecting nisin in capsules and releasing it in a controlled manner. The overall goal of this research was to develop delivery systems of nisin to improve its long-term antimicrobial effectiveness. The first objective was to develop a low-cost method to extract nisin from a commercial preparation containing ...


Developing, Refining, And Validating A Survey To Measure Adolescent Food Safety Self-Efficacy, Monica K Brandon Dec 2010

Developing, Refining, And Validating A Survey To Measure Adolescent Food Safety Self-Efficacy, Monica K Brandon

Masters Theses

Self-efficacy is a proven indicator of predicting risky behaviors, but without a baseline level of adolescent food safety self-efficacy to develop targeted interventions it is difficult to produce meaningful behavior change. The research question around which this study was designed is: To what extent can a validated instrument accurately capture adolescent beliefs of food safety self-efficacy. Through rigorous field testing and statistical analysis we hypothesize a valid and reliable instrument can be created for measuring adolescents’ food safety self-efficacy. The purposes of this study included: (a) development of a high quality, food safety self-efficacy instrument, (b) validation of the instrument ...


Pharmacokinetic Evaluation Of The Blood: Tissue Relationship In Poultry: Screening For Antibiotic Residues In Chicken Muscle, Ixchel Reyes Herrera Dec 2010

Pharmacokinetic Evaluation Of The Blood: Tissue Relationship In Poultry: Screening For Antibiotic Residues In Chicken Muscle, Ixchel Reyes Herrera

Theses and Dissertations

During their life, humans are exposed to numerous substances that are naturally present in the environment or that are the result of man made processes, including heavy metals, persistent organic pollutants, pesticides and veterinary drugs. Some of these substances can leave residues in food products and possibly expose consumers to their potential toxic effects. To address these problems extensive regulatory efforts are devoted to prevent, detect and control these substances from reaching the food supply. However, given the vast diversity of food products that requires monitoring and the immense diversity of potential chemical contaminants, the need for an efficient and ...


Effect Of Sodium Chloride Addition During Diafiltration On The Solubility Of Milk Protein Concentrate, Scott J. Gualco Dec 2010

Effect Of Sodium Chloride Addition During Diafiltration On The Solubility Of Milk Protein Concentrate, Scott J. Gualco

Master's Theses and Project Reports

There is considerable interest among food manufacturers to incorporate protein into food products in both developed and developing countries. Dairy proteins are excellent choices for many different applications, as they are known to have several nutritional and functional benefits. Membrane filtration techniques are often utilized as the preferred method of fractionation, due to the high throughput and continuous nature of the process. One such product produced from membrane filtration of skim milk is called milk protein concentrate. This product is valued for its high protein content, but it has historically exhibited poor solubility when reconstituted into water, which severely restricts ...


Development And Validation Of A Light Weight, Energy Dense, Ready To Eat (Rte) Bar, Jacob Wilhelm-Maria Heick Dec 2010

Development And Validation Of A Light Weight, Energy Dense, Ready To Eat (Rte) Bar, Jacob Wilhelm-Maria Heick

Master's Theses and Project Reports

DEVELOPMENT AND VALIDATION OF A LIGHT WEIGHT, ENERGY DENSE, READY TO EAT (RTE) BAR

Jacob Wilhelm-Maria Heick

Providing additional calories in the form of an RTE bar to endurance athletes will increase performance and muscle re-synthesis, reduce muscle breakdown, and shorten recovery time. An RTE bar containing a blend of dairy proteins and carbohydrates will create a product with superior functionality, including bioactive and immunity enhancing properties from dairy derived ingredients. The protein will provide benefits in the form of easily digestible calories, essential amino acids and physical satiate.

A formulation was developed and optimized, resulting in a final product ...


Mechanical Processing Of European Green Crab (Carcinus Maenas), The Development Of A Value-Added Product And The Use Of Restructuring Additives To Increase The Functional Properties Of Green Crab Patties, Joseph A. Galetti Dec 2010

Mechanical Processing Of European Green Crab (Carcinus Maenas), The Development Of A Value-Added Product And The Use Of Restructuring Additives To Increase The Functional Properties Of Green Crab Patties, Joseph A. Galetti

Electronic Theses and Dissertations

The European Green Crab (Carcinus maenas) has proven to be a successful invasive predator and has potential to be a valuable food source for human consumption. Due to the small size of green crab, hand picking commercial operations are not feasible. The objectives of this research were to develop uses for this undervalued resource by examining mechanical separation techniques of mince meat; developing a consumer acceptable mince meat product and exploring the functionality of green crab mince meat with additions of restructuring additives. The first part of this research was designed to determine how boil versus steam thermal processing, large ...


Controlling The Mineral Content Of Sweet Whey Powder In An Industrial Setting, Matthew W. Sawyer Dec 2010

Controlling The Mineral Content Of Sweet Whey Powder In An Industrial Setting, Matthew W. Sawyer

Dairy Science

The objective of this project was to reduce the final ash content of sweet whey powder. The data for this project was collected over a two-week period, from July 13th to July 27th 2010 in a dairy plant in the Mid-West of the United States. The data is composed of particle size test, ash test, and pH test. The conclusions of this study are that multiple pre-heat treatment tank changes contribute to mineral content by requiring more buffering than usual. The low pH of this pre-heat liquid forces a need for more buffering. Particle segregation may play a role in ...


Antimicrobial Activity Of Casein Hydrolysates Against Listeria Monocytogenes And Escherichia Coli O157:H7, Jessica M Christman Dec 2010

Antimicrobial Activity Of Casein Hydrolysates Against Listeria Monocytogenes And Escherichia Coli O157:H7, Jessica M Christman

Masters Theses

Listeriosis has the highest fatality and hospitalization rate among foodborne illnesses. Listeria monocytogenes causes listeriosis and is a difficult bacterium for ready-to-eat food processors to eliminate because of its ability to grow in the absence of oxygen and under refrigeration. Recently, milk and its proteins have gained recognition as the largest source of biologically active peptides, and, it stands reason that several antimicrobial peptides (AMP) can be released from casein as it is the most abundant milk protein. AMPs are commonly obtained by cutting the whole protein into peptide fragments using enzymes or by acidification. The objective of this study ...


Novel Approaches For The Efficient Sampling And Detection Of Listeria Monocytogenes And Brochothrix Thermosphacta On Food Contact Surfaces, Jessica Anne Clemons Dec 2010

Novel Approaches For The Efficient Sampling And Detection Of Listeria Monocytogenes And Brochothrix Thermosphacta On Food Contact Surfaces, Jessica Anne Clemons

Masters Theses

The primary step in the microbiological assessment of highly dynamic and complex food processing conditions is environmental sampling. The objectives of this study were to: (1) compare the efficacy of four sampling devices including Microbial-Vac system (MV), cellulose sponge (SP), polyester swab (SW) and composite tissue (CT), for the recovery of Listeria monocytogenes and Brochothrix thermosphacta on five surfaces and (2) to determine if there was a significant difference between the recovery of low (10 CFU/900cm2) and high (100 CFU/900cm2) L. monocytogenes inoculum levels using the sampling devices in a simulated food processing environment. Surfaces used ...


Chemical Composition And Antioxidant Properties Of Maya Nut (Brosimum Alicastrum), Hatice Kubra Tokpunar Dec 2010

Chemical Composition And Antioxidant Properties Of Maya Nut (Brosimum Alicastrum), Hatice Kubra Tokpunar

All Theses

ABSTRACT
Maya nut was investigated in term of its moisture, ash content, antioxidant activities, phenolic components by high pressure liquid chromatography-ultraviolet detector (HPLC-UV) and fatty acid composition by gas chromatography-flame ionization detector (GC-FID). The results showed that Maya nut was mainly composed of 55.06% linoleic acid (C18:2 n6), 27.2% palmitic acid (C16:0), 6.26% stearic acid (C18:0), 9.9% linolenic acid (C18:3 n3), and 3.36% Cis-11-Eicosenoic (C20:1). Maya nut possesses a higher content of polyunsaturated fatty acids (PUFAs) (linoleic and linolenic acid), but lower content of monounsaturated fatty acids (MUFAs) than canola ...


Shelf Life Studies On Processed Peaches, Divija Unhale Dec 2010

Shelf Life Studies On Processed Peaches, Divija Unhale

All Theses

A series of experiments were conducted on the preservation of fresh peaches using freezing and heat (hot-filled packaging). In the first experiment, the effects of four calcium salts (calcium chloride, calcium lactate, calcium citrate, calcium phosphate) on the texture of processed peach slices were determined. Peach slices were immersed in solutions containing dissolved calcium salts at levels of 0.5, 1 and 2 % for 1 minute then stored at 4 ¡C for 3 days. Treatments with calcium salts were firmer than non calcium treated peach slices at all levels. Calcium lactate at 2 % level was best in terms of texture ...


Effect Of Crust Freezing On The Quality And Survival Of Escherichia Coli And Salmonella Typhimurium In Raw Poultry Products, Byron Chaves-Elizondo Dec 2010

Effect Of Crust Freezing On The Quality And Survival Of Escherichia Coli And Salmonella Typhimurium In Raw Poultry Products, Byron Chaves-Elizondo

All Theses

Industry has widely used freezing as a strategy to halt pathogen growth and more recently, crust freezing has been suggested as a means to improve mechanical operations, quality, and safety of poultry products. Two separate studies were conducted to evaluate the effect of crust freezing (20 min, -85 ¡C) on the survival of Escherichia coli and Salmonella Typhimurium and on quality and shelf life of raw chicken breasts, with or without skin. For the first study, ampicillin-resistant E. coli JM 109 and nalidixic acid-resistant S. Typhimurium were used in the experiments. A set of cultures was subjected to cold-shock stress ...


Isolation, Characterization And Application Of Bacteriophage To Treat Hydrogen Sulfide Producing Bacteria In Raw Animal Materials Destined For The Rendering Process, Chao Gong Dec 2010

Isolation, Characterization And Application Of Bacteriophage To Treat Hydrogen Sulfide Producing Bacteria In Raw Animal Materials Destined For The Rendering Process, Chao Gong

All Theses

In the United States, billions of pounds of animal by-products are generated by the food processing industry every year. Hydrogen sulfide producing bacteria (SPB) can utilize the sulfur-containing proteins and amino acids in the raw animal materials destined for the rendering process to produce harmful hydrogen sulfide (H2S) gas rapidly under the ambient conditions, resulting in hazardous working environments and inferior quality of finished products. In this study, the application of bacteriophage was explored as an effective solution for the elimination of H2S production in the rendering industry. The objectives of this study were to: 1) isolate and characterize strains ...


Dietary Milk Fat Globule Membrane Reduces The Incidence Of Aberrant Crypt Foci In Fischer-344 Rats And Provides Protections Against Gastrointestinal Stress In Mice Treated With Lipopolysaccharide, Dallin R. Snow Dec 2010

Dietary Milk Fat Globule Membrane Reduces The Incidence Of Aberrant Crypt Foci In Fischer-344 Rats And Provides Protections Against Gastrointestinal Stress In Mice Treated With Lipopolysaccharide, Dallin R. Snow

All Graduate Theses and Dissertations

Milk fat globule membrane surrounds the fat droplets of milk. It is a biopolymer containing primarily membrane glycoproteins and polar lipids which contribute to its properties as a possible neutraceutical. The aims of the studies were to determine if dietary milk fat globule membrane: (1) confers protection against colon carcinogenesis; and (2) promotes gut mucosal integrity while decreasing inflammation compared to diets containing corn oil or anhydrous milk fat.

Aim 1. Three dietary treatments differing only in the fat source were formulated: (1) AIN-76A, corn oil; (2) AIN-76A, anhydrous milk fat; and (3) AIN-76A, 50% milk fat globule membrane, 50 ...


Conditions Associated With Clostridium Sporogenes Growth As A Surrogate For Clostridium Botulinum In Non-Thermally Processed Canned Butter, Reed H. Taylor Nov 2010

Conditions Associated With Clostridium Sporogenes Growth As A Surrogate For Clostridium Botulinum In Non-Thermally Processed Canned Butter, Reed H. Taylor

Theses and Dissertations

Shelf-stable canned butter is currently available in retail stores, and many home-preservationists promote home-canning of butter. Non-cultured butter is a low-acid canned food, which would presumably require thermal processing. The lack of a thermal process step in canned butter products raises questions of potential safety, because they are hermetically sealed and generally exhibit anaerobic growth conditions, which are optimal for Clostridium botulinum growth. Without thermal processing, low-acid canned foods (LACF) must have inhibitory factors present to prevent C. botulinum growth. Some potential intrinsic inhibitory factors, or "hurdles", within butter include: reduced water activity (aw), acidity (pH) in cultured products, elevated ...


Accelerated Shelf Life Determination Of Antioxidant Stabilized High Oleic Sunflower And Canola Oils In Plastic Bottles, Christine Nicole Shearer Nov 2010

Accelerated Shelf Life Determination Of Antioxidant Stabilized High Oleic Sunflower And Canola Oils In Plastic Bottles, Christine Nicole Shearer

Theses and Dissertations

Vegetable oil is an important commodity; however, the majority of commercially available vegetable oils have a fairly short shelf life, which limits their usefulness for long term food storage, disaster relief, space travel, food aid programs, and military rations. Vegetable oils with high oleic acid and reduced linolenic acid contents, especially with added antioxidant combinations, were previously found to have significantly longer oil stability index (OSI) values than traditional vegetable oils. This study used accelerated shelf life testing to estimate the ambient shelf life of high oleic sunflower oil (HOSUN) and high oleic canola oil (HOCAN), each containing 1,000 ...


Total Protein Determination Using Micro Plate Assay, Julie Ruffatti Oct 2010

Total Protein Determination Using Micro Plate Assay, Julie Ruffatti

All Capstone Projects

One of the largest challenges that food manufactures are facing today is the management of food allergens. Allergenic protein in trace amounts, part per million concentrations, will trigger a reaction in some individuals. Food manufacturers need to prevent allergen cross-contamination by performing adequate sanitation after production of an allergenic containing food. Allergen detection kits are used to determine if sufficient protein was removed from the equipment surfaces during sanitation. One kit on the market is the 3M™ Clean- Trace™ Surface Protein (Allergen) swab tests. The test qualitatively detects the presence of protein based on the biuret reaction and will yield ...


Beta Galactosidose Activity Of Commercial Lactase Samples In Raw And Pasteurized Milk At Refrigerated Temperatures, Trenton W. Horner Aug 2010

Beta Galactosidose Activity Of Commercial Lactase Samples In Raw And Pasteurized Milk At Refrigerated Temperatures, Trenton W. Horner

Theses and Dissertations

Many consumers are unable to enjoy the benefits of milk, due to lactose-intolerance. Lactose-free milk is available, but at about 2 times the cost of regular milk or greater, it may be difficult for consumers to afford. The high cost of lactose-free milk is in part due to the added cost of the lactose hydrolysis process. Hydrolysis at refrigerated temperatures, possibly in the bulk tank or package, could increase the flexibility of the process, and potentially reduce the cost. A rapid β-galactosidase assay was used to determine the relative activity of commercially available lactase samples at different temperatures. Four enzymes ...


Effects Of Duration Of Proton Pump Inhibitor (Ppi) Therapy On Markers Of Bone Health In Men And Postmenopausal Women, Zarina Maria Pabin Aug 2010

Effects Of Duration Of Proton Pump Inhibitor (Ppi) Therapy On Markers Of Bone Health In Men And Postmenopausal Women, Zarina Maria Pabin

Theses and Dissertations

This observational study compared bone health biomarkers, bone mineral density (BMD),dietary habits, and physical activity levels of men (n=31) and non-estrogen supplementing postmenopausal women (n=23) divided according to duration of proton pump inhibitor (PPI) therapy; more than 5 years (n=16), less than 5 years (n=15), and no PPI therapy (n=23). The shortest duration of PPI therapy was 2 months and the longest duration of PPI therapy was 25 years with a mean duration of 7.5 years. No significant differences were found between measures of spine BMD, urinary deoxypyridinoline (bone resorption), urinary calcium and ...


Physical Characteristics And Metal Binding Applications Of Chitosan Films, Joshua B. Jones Aug 2010

Physical Characteristics And Metal Binding Applications Of Chitosan Films, Joshua B. Jones

Masters Theses

Chitosan films are an excellent media for binding metal ions due to the electrostatic nature of the chitosan molecules. Addition of cross-linking or plasticizing agents alters texture of the films, but their effect on metal-binding capacity has not been fully characterized. The objective of this research was to determine effects of plasticizers and cross-linkers on physical and metal-binding properties of chitosan films and coatings prepared by casting and by spincoating. Chitosan films were prepared using 1% w/w chitosan in 1% acetic acid with or without (control) additives. Plasticizing agents were tetraethylene glycol (TEG) and glycerol while citric acid, ethylenediamine ...


Effects Of Common Culinary Cooking Techniques On The Antioxidants In Collard Greens, Alexander Clifford Aug 2010

Effects Of Common Culinary Cooking Techniques On The Antioxidants In Collard Greens, Alexander Clifford

All Theses

This thesis explores the effects of different cooking techniques on the antioxidant activity in collard greens. Chapter 1 is a literature review covering the topics of antioxidants, nutrition, cooking techniques and the effect of thermal treatment on antioxidants. Chapter 2 is a research manuscript evaluating collard greens from a local South Carolina farm exposed to seven different thermal treatments along with an untreated raw group. The thermal treatments utilized were sautŽ, both long and short simmer, the sautŽ treatment applied to both a long and short simmer treated group and the reserved cooking water from both a long and short ...


Synthesis Of Opinions From The Food Manufacturing Industry, Academia Representatives, And Undergraduate Students Reviewed To Highlight The Skills, Knowledge And Attitudes Applied To The Product Development Process, Emilia Saad Aug 2010

Synthesis Of Opinions From The Food Manufacturing Industry, Academia Representatives, And Undergraduate Students Reviewed To Highlight The Skills, Knowledge And Attitudes Applied To The Product Development Process, Emilia Saad

All Theses

Satisfying the market needs for new food products is a challenge that every food processing company faces as consumers have diversified into many groups and necessities. Higher education institutions confront the same challenge in order to deliver
the precise knowledge and skills to prepare students to undertake the challenge of being integrated to industry as new product developers.
Industry and academia were surveyed and responses were used to compare their opinions about the importance of competencies currently taught in product development courses, and their relevance to the process. Fisher's Exact Test was used to compare the
distribution of the ...


Development Of A Nutrition Education Program For Hispanic Women Of South Carolina Based On Nutrition And Cooking Classes Using The Health Belief Model And The Social Cognitive Theory, Marta Gamboa Acuna Aug 2010

Development Of A Nutrition Education Program For Hispanic Women Of South Carolina Based On Nutrition And Cooking Classes Using The Health Belief Model And The Social Cognitive Theory, Marta Gamboa Acuna

All Dissertations

During 2005, Hispanics became the largest minority group in the country. In the case of South Carolina during 2006, the Hispanic population represented 3.5% of its entire population. In general, Hispanics have lower level of income and education, and higher obesity rates than other ethnic groups. In addition, several studies have shown that Hispanics lack a basic knowledge regarding health and healthy eating, food combinations, portion size and cooking skills. The purpose of this study was to develop and evaluate a nutrition and cooking program for Hispanics with low income and low education levels. To determine participants' needs, an ...


Change In Eating Competence In College Students Enrolled In Basic Nutrition Courses, Katrina J. Larsen Jul 2010

Change In Eating Competence In College Students Enrolled In Basic Nutrition Courses, Katrina J. Larsen

Theses and Dissertations

Objective: Determine change in eating competence (EC) and factors related to EC in students enrolled in basic nutrition courses at a major private university. Design: Eating competence was measured by administering the ecSatter Inventory (ecSI) both before and after class intervention. Additional data on eating disorder prevalence, food security, and general demographics were also collected in the same structured survey. Significance identified with p value <0.01. Setting/Participants: This survey was administered to 566 students enrolled in basic nutrition courses at a major private university in the western United States. Analysis: ANOVA was used to determine relationships between ecSI end scores and participant characteristics. ANCOVA was used to determine relationships between change in ecSI scores over time and participant characteristics. Results: Enrollment in NDFS 100 is associated with an overall increase in eating competence (EC). However, students with current eating disorders had a significant decrease in EC during enrollment. Current or past eating disorders and low or very low Food Security Status were associated with lack of EC. Females and younger participants were not eating competent at the course end. Enrollment in NDFS 201 was not associated with significant change in EC. Conclusions: Basic nutrition instruction improves EC among students without eating disorders. Low food security status and presence of an eating disorder may be a barrier to improving EC.


Development And Use Of A Physiologically Based Mathematical Model Describing The Relationships And Contributions Of Macronutrients To Weight And Body Composition Changes, Saori Sakita Jul 2010

Development And Use Of A Physiologically Based Mathematical Model Describing The Relationships And Contributions Of Macronutrients To Weight And Body Composition Changes, Saori Sakita

Theses and Dissertations

The effect of the dietary macronutrient composition on weight loss has been a controversial issue for decades. During that time, a high-protein, high-fat, and low-carbohydrate diet has been one of the more popular weight loss diets with the public. We hypothesized that a computer simulation model using STELLA software could help to better understanding the effect of the dietary macronutrient composition on weight loss. We calculated daily total oxidation instead of total energy expenditure as others have done based on the facts that carbohydrate, fat, and protein intake influence carbohydrate, fat, and protein oxidation. In order to create a simple ...


Chemopreventive Effects Of Dietary Selenium And Soy Isoflavones In A Mouse Model Of Prostate Cancer, Trevor Elisha Quiner Jun 2010

Chemopreventive Effects Of Dietary Selenium And Soy Isoflavones In A Mouse Model Of Prostate Cancer, Trevor Elisha Quiner

Theses and Dissertations

Prostate cancer is the most commonly diagnosed non-skin cancer in men and the second leading cause of cancer death in the United States. Prostate cancer, like many cancers, is a disease that generally requires a long period of time to develop and grow before it becomes detectable. This long period of latency makes prostate cancer a candidate for dietary chemoprevention. Soy and selenium (Se), are associated with a decreased risk of prostate cancer. We previously showed that high dietary intake of selenium (Se) and soy isoflavones decreased the expression of the androgen receptor (AR) and AR-regulated genes in the prostates ...


Contributing Factors To Excess Weight Gain During Pregnancy Among Low Income Women In Utah, Tianna Noelle Watson Jun 2010

Contributing Factors To Excess Weight Gain During Pregnancy Among Low Income Women In Utah, Tianna Noelle Watson

Theses and Dissertations

Objective: To evaluate factors influencing excessive weight gain during pregnancy and changes in eating patterns from the pre-pregnancy period among low-income women (<185% poverty level). Design, Setting, & Participants: Low-income women who were at least 7-months pregnant and gained excess weight (n= 14) or normal weight (n=15) were interviewed. Questions pertained to previous nutritional knowledge, eating patterns, and sources for obtaining nutrition information.
Outcome Measures and Analysis: Transcripts were coded independently by two researchers, with any differences reconciled. Common themes were discussed and tallied to determine the most commonly re-occurring topics reported in the interviews.
Results: Most of the excess weight gainers (EWG ...


Effect Of Upward Feedback On The Gap Between Manager And Subordinate Perception Of Manager Behavior, Jessica Beesley Zetterquist May 2010

Effect Of Upward Feedback On The Gap Between Manager And Subordinate Perception Of Manager Behavior, Jessica Beesley Zetterquist

Theses and Dissertations

Objective: To assess the effect of upward feedback on the perception gap of manager-rated and subordinate-rated managerial behavior scores using the Multifactor Leadership Questionnaire (MLQ).

Design: Phase I questionnaires assessed the use of upward (subordinate to manager) feedback and were used to form Feedback and Comparison groups. Phase II questionnaires included feedback, attitudinal, and demographic questions and the MLQ. MLQ scores were compared between the two groups.

Subjects/setting: Directors of Food and Nutrition Services and Clinical Nutrition Managers and their respective subordinates in a hospital setting.

Statistical analyses performed: General Linear Model (using SAS Version 9.2, Cary, NC ...


Assessing Sleep Quality In Young Adult College Students, Aged 18 - 24 In Relation To Quality Of Life And Anthropometrics, Douglas Mathews May 2010

Assessing Sleep Quality In Young Adult College Students, Aged 18 - 24 In Relation To Quality Of Life And Anthropometrics, Douglas Mathews

Electronic Theses and Dissertations

Little is known about the impact of sleep on quality of life and anthropometrics in young adults. College students (n=218) were recruited through a variety of methods for a study on weight management for obesity prevention and randomized into control (n=108) or treatment (n=110) groups. Of those, 152 (71%) completed pre- and post-tests, including the Pittsburg Sleep Quality Index (PSQI), scored 0-4 =normal and 5-21=disordered, (a=0.80), the General Health Questionnaire-12 (GHQ), scored from 0-14=good quality of life to 15-36=poor quality of life, (ct=0.87), and anthropometrics. Statistical analyses included linear regression ...