Relevant bibliographies by topics / Master of Science (Hons) (Food Science and Nutrition)

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Academic literature on the topic 'Master of Science (Hons) (Food Science and Nutrition)'

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Published: 20 February 2023

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Journal articles on the topic "Master of Science (Hons) (Food Science and Nutrition)"

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Janas, L. M., and M. A. Bernstein. "Evidence-Based Nutrition Practice Skills as Taught in an Online Master of Science in Clinical Nutrition Curriculum." Journal of the American Dietetic Association 108, no. 9 (September 2008): A77. http://dx.doi.org/10.1016/j.jada.2008.06.209.

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Perkin, J. E., and C. W. Christie. "PUBLIC HEALTH/COMMUNITY NUTRITION PRACTICE GROUP VIEWS OF COMMUNITY NUTRITION MASTER OF PUBLIC HEALTH CURRICULUM." Journal of the American Dietetic Association 103 (September 2003): 135–36. http://dx.doi.org/10.1016/s0002-8223(08)70215-3.

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Dutton, JA, and MJ Lucas. "Predictors of Success In a Dietetic Internship/Master of Science Degree Program." Journal of the American Dietetic Association 98, no. 9 (September 1998): A35. http://dx.doi.org/10.1016/s0002-8223(98)00426-x.

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Probart, O. K., E. T. McDonnell, C. Nguyen, and H. J. Snow. "A MASTER INSTRUCTOR TRAINING PROGRAM FOR SCHOOL FOOD SERVICE PERSONNEL RELATED TO CHILDHOOD OBESITY." Journal of the American Dietetic Association 103 (September 2003): 125–26. http://dx.doi.org/10.1016/s0002-8223(08)70200-1.

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Ho, Dang Khanh Ngan, Yu-Chieh Lee, Wan-Chun Chiu, Yi-Ta Shen, Chih-Yuan Yao, Hung-Kuo Chu, Wei-Ta Chu, et al. "COVID-19 and Virtual Nutrition: A Pilot Study of Integrating Digital Food Models for Interactive Portion Size Education." Nutrients 14, no. 16 (August 12, 2022): 3313. http://dx.doi.org/10.3390/nu14163313.

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Background and aims: Digital food viewing is a vital skill for connecting dieticians to e-health. The aim of this study was to integrate a novel pedagogical framework that combines interactive three- (3-D) and two-dimensional (2-D) food models into a formal dietetic training course. The level of agreement between the digital food models (first semester) and the effectiveness of educational integration of digital food models during the school closure due to coronavirus disease 2019 (COVID-19) (second semester) were evaluated. Method: In total, 65 second-year undergraduate dietetic students were enrolled in a nutritional practicum course at the School of Nutrition and Health Sciences, Taipei Medical University (Taipei, Taiwan). A 3-D food model was created using Agisoft Metashape. Students’ digital food viewing skills and receptiveness towards integrating digital food models were evaluated. Results: In the first semester, no statistical differences were observed between 2-D and 3-D food viewing skills in food identification (2-D: 89% vs. 3-D: 85%) and quantification (within ±10% difference in total calories) (2-D: 19.4% vs. 3-D: 19.3%). A Spearman correlation analysis showed moderate to strong correlations of estimated total calories (0.69~0.93; all p values < 0.05) between the 3-D and 2-D models. Further analysis showed that students who struggled to master both 2-D and 3-D food viewing skills had lower estimation accuracies than those who did not (equal performers: 28% vs. unequal performers:16%, p = 0.041), and interactive 3-D models may help them perform better than 2-D models. In the second semester, the digital food viewing skills significantly improved (food identification: 91.5% and quantification: 42.9%) even for those students who struggled to perform digital food viewing skills equally in the first semester (equal performers: 44% vs. unequal performers: 40%). Conclusion: Although repeated training greatly enhanced students’ digital food viewing skills, a tailored training program may be needed to master 2-D and 3-D digital food viewing skills. Future study is needed to evaluate the effectiveness of digital food models for future “eHealth” care.
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Blair, Cindy K., Prajakta Adsul, Dolores D. Guest, Andrew L. Sussman, Linda S. Cook, Elizabeth M. Harding, Joseph Rodman, et al. "Southwest Harvest for Health: An Adapted Mentored Vegetable Gardening Intervention for Cancer Survivors." Nutrients 13, no. 7 (July 6, 2021): 2319. http://dx.doi.org/10.3390/nu13072319.

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Harvest for Health is a home-based vegetable gardening intervention that pairs cancer survivors with Master Gardeners from the Cooperative Extension System. Initially developed and tested in Alabama, the program was adapted for the different climate, growing conditions, and population in New Mexico. This paper chronicles the feasibility, acceptability, and preliminary efficacy of “Southwest Harvest for Health”. During the nine-month single-arm trial, 30 cancer survivor-Master Gardener dyads worked together to establish and maintain three seasonal gardens. Primary outcomes were accrual, retention, and satisfaction. Secondary outcomes were vegetable and fruit (V and F) intake, physical activity, and quality of life. Recruitment was diverse and robust, with 30 survivors of various cancers, aged 50–83, roughly one-third minority, and two-thirds females enrolled in just 60 days. Despite challenges due to the COVID-19 pandemic, retention to the nine-month study was 100%, 93% reported “good-to-excellent” satisfaction, and 87% “would do it again.” A median increase of 1.2 servings of V and F/day was documented. The adapted home-based vegetable gardening program was feasible, well-received, and resulted in increased V and F consumption among adult cancer survivors. Future studies are needed to evaluate the effectiveness of this program and to inform strategies to increase the successful implementation and further dissemination of this intervention.
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Fiscus, Angela, James Harris, Julie A. Albrecht, and Sheila E. Scheideler. "Incorporation of Flaxseed into a Master Mix and Evaluation of Banana Bread and Peanut Butter Cookies." Journal of the American Dietetic Association 99, no. 9 (September 1999): A29. http://dx.doi.org/10.1016/s0002-8223(99)00490-3.

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Khanafer, May, Marwa Diab El Harake, Imad Toufeili, and Samer A. Kharroubi. "Knowledge, Attitudes and Practices of the Lebanese Community toward Food Adulteration." Foods 11, no. 20 (October 12, 2022): 3178. http://dx.doi.org/10.3390/foods11203178.

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Food adulteration is the purposeful act of decreasing the quality of food goods offered for sale, whether by adding or replacing inferior substances or by the removal of some valuable ingredient. A limited number of studies have explored the knowledge, attitudes and practices (KAPs) concerning food adulteration in Lebanon. The objectives of the present study were to determine the knowledge, attitudes and practices of identifying adulteration in the process of food purchase by Lebanese adult consumers, and to identify factors associated with food adulteration. An online survey (n = 499) was administered among Lebanese adults aged 18 years and above. Results showed that the majority had a low food adulteration knowledge score (73.1%). During shopping, fewer than half of the participants checked the ingredients (42%) and nutrition facts label (33.9%). Regression analyses showed that six predictors were significantly associated with participants’ knowledge scores including gender, age, marital status, education (undergraduate and master degree) and employment status (student). The results of this study show that knowledge and practices of identifying adulteration in the process of food purchase by consumers are lacking among most respondents. Increasing knowledge, awareness and motivation to identify food adulteration products during food shopping will empower consumers to improve buying practices, especially for the public with a lower level of education.
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Gassmann, Christina, Rebecca Brody, Laura Byham-Gray, Joachim Sackey, and Roxana Torres. "Research Involvement Among Registered Dietitian Nutritionist Graduates of Rutgers' School of Health Professions Department of Clinical and Preventive Nutrition Sciences." Current Developments in Nutrition 6, Supplement_1 (June 2022): 424. http://dx.doi.org/10.1093/cdn/nzac056.004.

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Abstract Objectives The Rutgers School of Health Professions (SHP), Department of Clinical and Preventive Nutrition Sciences (DCPNS) offers three graduate programs with a strong focus on practice-based research competencies. This study assessed research involvement (RI) among registered dietitian nutritionist (RDN) graduates of Rutgers' SHP DCPNS Entry-Level Master of Science in Clinical Nutrition, Master of Science in Clinical Nutrition, and Doctor of Clinical Nutrition programs, and evaluated if there was a relationship between RI scores and years of employment as an RDN. Methods This was a cross-sectional study using the validated practice-based dietitian research involvement survey (PBDRIS) tool and included questions about sociodemographic and professional characteristics. PBDRIS total possible score ranged from 16 to 80 and a higher total score indicated a higher RI of the participant. Data were collected via an online survey and the sample included 94 alumni from the past 25 years (usable response rate of 32.5%). Descriptive statistics and Spearman correlation tests were conducted. Results Of the 94 study participants, 90.9% (n = 80) were female, 89.8% (n = 79), white or Caucasian, and the median age was 44.5 years. The majority of participants reported working in clinical practice (n = 69, 73.4%) and their median years of employment as an RDN was 22.0 years. The median PBDRIS total score was 54.0 (out of 80.0). Level 1, consisting of applying evidence-based practice (EBP), was the highest median sub-score (19.0 out of 20.0). The lowest median sub-score was level 4 (11.0 out of 20.0), involving activities about leadership in research. The most and least frequently reported activities were “applying EBP” (n = 78, 83.0%), and “applying for grant funding” (n = 59, 62.8%), respectively. There was a statistically significant medium, positive correlation between years of employment as an RDN and PBDRIS total scores (r = 0.396, n = 85, p &lt; 0.001). Conclusions RDN alumni from the Rutgers SHP DCPNS had RI scores which likely reflect the unique research-based focus of the program curricula. With more years of experience as an RDN, RI scores increased. Funding Sources Rutgers School of Health Professions, Department of Clinical and Preventive Nutrition Sciences.
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Aly, Amina, Hoda Ali, and Mohamed Abdeldaiem. "Improvement of the sunflower oil stability by blending with moringa or sesame oils." Potravinarstvo Slovak Journal of Food Sciences 15 (February 28, 2021): 111–20. http://dx.doi.org/10.5219/1491.

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Vegetable oils can be adjusted by different methods to enhance their commercial applications and to increase their pure quality nutrition. One of the most leisurely ways of creating new innovative products with desirable textured and oxidative properties is the mixing of vegetable fats/oils of various properties. Pure sunflower (SFO) blended with pure moringa (MOO) and sesame (SEO) oils in the ratio of 95:5 and 90:10 w/w. The outcomes showed that the highest acid value was observed at SFO + SEO 10% (0.782). Sunflower oil stabilized when blended with MOO and the levels of conjugated dienes (CD) and trienes (CT) were depressed compared to control. The TPC value was higher when the sunflower blended with moringa oil. The highest scavenging activity percentage was observed in SFO + MOO 5% and SFO + SEO 10% respectively. Meanwhile, the highest induction period at 100 °C was 11.45 hours in the treatment of SFO + MOO 5%. The master fatty acids in the sunflower and moringa oils are combined (SFO:MOO, 90:10), oleic, and palmitic acids. It seems from the current findings that suitable mixing of high linoleic oils with MOO will result in oil mixtures that can satisfy nutritional wants with expanded balance for home cooking and deep-frying.
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Dissertations / Theses on the topic "Master of Science (Hons) (Food Science and Nutrition)"

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Chitundu, Elizabeth Malama. "Studies on the shelf life of macadamia nuts." Thesis, Richmond, N.S.W. : School of Food Science, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. http://handle.uws.edu.au:8081/1959.7/37.

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Shelf life studies of raw Macadamia integrifolia nuts were carried out at different storage temperatures, relative humidities and time. An accelerated shelf life test was conducted, and the influence of water activity on kernel texture was studied. The antioxidants naturally present were identified by the use of thin layer chromatography. Accelerated shelf life tests showed that hydrolytic rancidity followed apparent zero order kinetics within the water activity range of 0.3 to 0.5. Oxidative rancidity measured by peroxide value appeared to follow different orders of reaction at different temperatures. At two months of storage rancidity was detected at which the headspace concentration of hexanal was 0.39 ppm and a peroxide value of 0.37 meq/kg. Headspace gas chromatography was done to find a quick and effective method for measuring oxidative rancidity. The presence of natural antioxidants was verified to explain the shelf life of macadamia nuts. In textural study, correlations were found between subjective and objective measurements. The product became unacceptable organoleptically above water activity 0.415 when stored at 20 degrees C. This level was established as the critical water activity. There is a need to establish a water activity at which the consumer is likely to reject the product.
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Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.

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The study presented here was to investigate the traditional production of the Ugandan fermented cereal beverage, Obushera. The effects of germination and malting of sorghum grains under different steeping treatment were first investigated. The traditional preparation of Obushera beverage was carried out and course of fermentation monitored. The viscosity of Obushera was very low throughout the fermentation process. The microflora responsible for the fermentation of Obushera were identified. After considerable research and conduction of tests were carried out, it was found that there was no detectable quantity of alcohol in Obushera. It was also confirmed that that there were no strains of alcohol producing yeasts, such as Saccharomyces sp. found in the Obushera.
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Chitundu, Elizabeth Malama. "Studies on the shelf life of macadamia nuts : thesis submitted in partial fulfilment of the requirements for the Degree of Master of Science (Honours) in Food Science and Nutrition /." Richmond, N.S.W. : School of Food Science, Faculty of Science and Technology, University of Western Sydney, Hawkesbury, 1994. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030530.112709/index.html.

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Zerdin, Katherine. "The photodynamic effect on micro-organisms found on packaging materials." Thesis, View thesis, 2008. http://handle.uws.edu.au:8081/1959.7/38634.

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Many types of foods are sterilised and packaged aseptically to maximise their shelf life and ensure that they are safe for consumption. However, if even a few micro-organisms survive these treatments, the quality and/or safety of the food can be seriously compromised. Therefore, packaging materials that can actively participate in the process of inactivating micro-organisms have a potentially important role in protecting the quality and safety of packaged foods. The aim of this project is to explore the effectiveness of the photodynamic effect as a method of inactivating micro-organisms on the surface of packaging materials. Photodynamic action occurs when a photosensitiser molecule absorbs light in the presence of oxygen, leading to the formation of reactive oxygen species such as singlet oxygen, superoxide radicals, or other free radicals; these species are known to inactivate cells. Medical uses of photodynamic action have been studied extensively, usually in applications where the reactive oxygen species are produced intracellularly. However, very little research has been conducted to investigate the efficacy of extra-cellularly generated reactive oxygen species on the viability of micro-organisms, and accordingly this research project investigated the possibility that this approach might be used for inactivating micro-organisms on packaging materials. The results of this study indicate that singlet oxygen may be produced at the surface of polymer films that contain selected photosensitisers, resulting in the oxidation of known singlet-oxygen acceptors to form endoperoxides. This provides evidence that singlet-oxygen mediated reactions can occur at the surface of a sensitising film. It is likely that cell destruction is caused by singlet-oxygen, rather than involving other activated species. It was further shown that the photodynamically generated singlet-oxygen can inactivate micro-organisms (extra-cellularly) on the surface of a polymeric material. The study included examples from each genus of micro-organisms that are of concern to the food and packaging industry, including: Gram-negative bacteria (Escherichia coli); Gram-positive bacteria (Bacillus cereus), both vegetative cells and endospores; yeast (Saccharomyces cerevisiae), and mould (Fusarium oxysporium.) Results indicate that the photodynamic effect causes a substantial reduction in viable cell numbers for vegetative cells and spores (both bacterial and fungal) that have been inoculated onto a plastic surface containing the photosensitiser, anthraquinone,. The results show that an increase in the amount of reactive oxygen species produced by photodynamic action increases the inactivation rate of the micro-organisms. The micro-organisms investigated were susceptible to photodynamic action to varying extents. In conclusion, the results demonstrate that control of microbial populations on the surface of polymeric films (used in food packaging) is achievable using photodynamic action produced from polymers, based on the reported amounts of micro-organisms found on food packaging materials.
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Paotrakool, Jiraporn. "Studies of de-acidification of pineapple juice and colour development of the recovered solution." Thesis, View thesis View thesis, 1994. http://handle.uws.edu.au:8081/1959.7/627.

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Pineapple juice of low acid content was prepared by removal of acids by using weakly basic anion exchange resin, IRA-93. The changes in the contents of titratable acid, pH and total soluble solids of model solutions that contained the principal constituents of pineapple juice (citric acid, citrate salt and sucrose) were investigated. The adsorption of individual acids and changes in composition of juice after a de-acidification process were explored. The adsorbed acids were recovered as solutions by some eluants, and studies on colour development in the recovered solutions carried out. The solutions of adsorbed acids recovered by NaOH from the resin, which had been treated by model solutions, were brown in colour. The brown colour was also found immediately when NaOH was added to the resin treated with pineapple juice but it was not found in the treated juice during acid removal treatment when its pH rose to 10. A greater amount of the dark colour was observed in the desorbed solution from the resin that had been treated with pineapple juice. The use of sulphuric acid, sodium chloride, sodium sulphate, sodium bicarbonate and phosphate buffer solution to desorb the acids from pineapple juice-treated resins reduced the intensity of the colour, measured at pH 3.5, of desorbed acid solutions. The colours of the desorbed solutions were pH dependent. Either solution of sulphuric acid or sodium chloride has a comparable desorbing power to a solution of sodium hydroxide whereas the rest has a lower desorbing power
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Chaudhary, Manoja Nand. "An evaluation of nanofiltration and lactose hydrolysis of milk UF permeate for use in ice cream : thesis submitted in fulfilment of the requrement for the degree of Master of Science (Hons.) in Food Technology /." Richmond, N.S.W. : Faculty of Science, Technology and Agriculture, University of Western Sydney, 1997. http://library.uws.edu.au/adt-NUWS/public/adt-NUWS20030528.125302/index.html.

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Priestly, Jacqueline Rita. "Growing stronger together : cross-cultural nutrition partnerships in the Northern Territory 1974-2000." Thesis, View thesis, 2003. http://handle.uws.edu.au:8081/1959.7/266.

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This thesis incorporates social history and consultative action research to analyse the development of cross-cultural nutrition services for Indigenous communities in the Northern Territory from 1974-2000 and promote the development of stronger partnerships in 1999-2001.The historical development of nutrition services is analysed against current theory and a model of capacity building for health promotion. Nutrition infrastructure and services have developed systematically, incrementally and substantially. Strengths include the development of enduring and successful inter-cultural partnerships and leadership.Two facilitative narratives which aim to improve inter-cultural knowledge sharing, strengthen capacity and promote participatory action in community based projects were developed, implemented and partially evaluated. Services can be further strengthened by long-term commitments to examining power issues, promoting improved Indigenous control and problem solving and comprehensive bi cultural evaluation that identifies significant indicators to improving outcomes. Participatory action research, facilitative story telling, capacity building, Indigenous education theory and critical social science can inform and guide these efforts in complementary ways.
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Segovia, Carolina. "An anatomical study of the development of the sense of taste." Thesis, View thesis View thesis, 2001. http://handle.uws.edu.au:8081/1959.7/111.

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The aim of this study was to quantify the density of taste pores on the anterior region of the tongue, in adult males and 8 to 9 year old boys. Earlier studies had shown that, although 8 to 9 year olds were poorer than adults at sensing the tastant sucrose using a whole mouth procedure, localised regions of the tongue in male children were more sensitive than equivalent regions in adults. This study aims to detemine whether the age differences in sensitivity is related to a difference in taste pore density. Two areas of the tongue, for which children had previously been shown to have higher sensitivity than adults, were examined using a videomicrosocpy technique and the number and diameter of taste pores were measured. Children were found to have a greater density of taste pores, however the number of taste pores per papilla were similar in children and adults. It was found to be likely that the greater sensitivity of localised areas on the children's tongue is due to a greater taste pore density. The reduced sensitivity reported using whole mouth stimulation may be due to a reduced capacity to assimilate taste input from the whole mouth or due to different relative contributions to whole-mouth taste from the various receptive fields in the mouth.
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Hannon, Robert Logan. "An evaluation of bentonite feed additives in horses and dogs and a reflection on the research process." Thesis, View thesis View thesis, 1996. http://handle.uws.edu.au:8081/1959.7/738.

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This thesis reports on investigations into the influence of diet and a bentonite feed additive on blood parameters in the horse, and the effect of a bentonite feed additive on the process of digestion in the dog. In addition, the methodology of scientific research is examined, and reflections of learning experiences arising from contact with the Hawkesbury approach described. A high-concentrate low-roughage diet, consisting by weight of 70% oats and 30% lucerne chaff, when fed to horses was shown to influence blood red cell levels and blood L-lactate levels compared to three diets of equivalent energy content but reduced proportion of concentrate. Other blood parameters measured included pack cell volume, total plasma protein, total and differential white blood cell count. These demonstrated no significant alteration with diet. The inclusion of bentonite feed additive in a kibble and mince diet fed to dogs was demonstrated to improve the digestion of dry matter and organic matter components of the diet compared to the unmedicated control diet. Inclusion of bentonite food additive in the diet was also associated with an improvement in degree of stool formation and reduction in faecal odour. Part B of the thesis documents the learning experience developed from involvement in the Masters program and reflection on the research studies undertaken. A model for improved reductionist research is described.
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Boupha, Prasongsidh C. "The effect of cadmium on food allergy." Thesis, 1992. http://handle.uws.edu.au:8081/1959.7/124.

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Assessement of effects of cadium chloride exposure on the anaphylaxis reaction to food was done on six week old Swiss and BALB/c female mice. The animals were exposed to cadium as cadium chloride for either three days or six weeks. Intra-peritonal dose of cadium chloride was injected once a day, five days per week for three successive weeks. The animals were then sensitised to cow's milk by force-feeding with cow's milk for three consecutive days. Oral exposure of mice to a high dose of cadium resulted in cytotoxicity of liver and kidney cells. Retardation in growth rate and haematology change were detected. Proliferative response to the T-cell epitope from the circumsporozoite protein of plasmodium falsiparum was decreased in cultures of lymph node cells from cadium chronically treated mice and sensitised with the same peptide. In contrast, an increase of cell proliferation was observed when cow's milk was used instead. Significant increase in Immunoglobulin E level and Anaphylactic reaction dependent on the quantity of cadium exposed were recorded. No protective effect of ascorbic acid or zinc acetate on cadium alteration of immune response was observed
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