Thesis (Ph. D.)--University of Missouri-Columbia, 2002. / Typescript. Vita. Includes bibliographical references (leaves 80-89). Also available on the Internet.

Thesis (Ph. D.)--University of Missouri-Columbia, 2002. / Typescript. Vita. Includes bibliographical references (leaves 80-89). Also available on the Internet.

Diet recommendations to achieve target metabolic control for prevention of micro and macrovascular complications have been outlined. Although previous studies in individuals with type 2 diabetes have identified certain factors associated with adherence to diet recommendations, adherence is multi-factorial in nature and includes demographic, biological and psychosocial variables. Our main objective was to identify factors associated With dietary behaviour among individuals with type 2 diabetes attending an out-patient clinic. Furthermore, we attempted to identify factors associated with frequency of seeing the dietitian and stages of change far lower fat intake. Principal hypothesis: those who are younger, female, lower in body mass index (BMI), higher in education level, exposed to a dietitian in the past year, higher in stage of change, having greater nutrition knowledge, greater perception of risk and benefits as well as fewer perceived barriers, would consume less total and saturated fat. (Abstract shortened by UMI.)

Cardiovascular disease (CVD) risk can be lowered by introduction of plant sterols (PS) in the diet, since PS have been shown to reduce low-density lipoprotein cholesterol (LDL-C). Given that the efficacy of PS as cholesterol-lowering agents depends on their appropriate solubilization, the cholesterol-lowering efficacy of PS in non-traditional matrices needs to be determined. The primary aim of this thesis was to examine the consumption of PS (a) in an oil rich in medium chain triglycerides (MCT) or (b) low-fat yogurt with or without a meal, on changes in lipid parameters. Additional objectives were: (1) to assess the effects of MCT with PS on body composition and energetics, (2) to compare the effects of PS in low-fat matrix consumed with or without a meal on cholesterol synthesis, (3) to evaluate the risks of PS in low-fat matrix on blood levels of carotenoids and fat-soluble vitamin, and (4) to investigate the relationship between the response to PS, cholesterol kinetics and genotyping. For this purpose two randomized, controlled, crossover-feeding trials were conducted. First, 23 overweight, hyperlipidemic men consumed PS in MCT or olive oil control for six weeks each. In the second trial, 26 hyperlipidemic subjects consumed a placebo yogurt, a PS-enriched yogurt consumed with a meal, or afternoon PS-enriched yogurt as a snack for four weeks each. PS, mixed within a MCT matrix, lower plasma total cholesterol (TC) and LDL-C without changing the high-density-lipoprotein cholesterol concentrations. However, no changes in body composition or energetics were observed. Secondly, a PS-enriched low-fat yogurt as snack lowered TC, along with a lowering trend in LDL-C, to greater extent compared to when consumed with a meal without any risk of deficiency in fat-soluble antioxidants. An increase in cholesterol biosynthesis was also observed in both PS phases compared to control phase. In addition, three non-responsive subjects to PS intervention who had higher cholesterol absorption rates were observed; however, no recognizable pattern of genetic polymorphisms was detected. Overall, these novel matrices for PS incorporation consumed with or between meals may be an effective way of decreasing the risk of CVD; however, some individuals respond better to PS intervention.

The Cerulean Warbler (Dendroica cerulea) is state-listed as threatened or as a species of special concern throughout most of its range, suffering from extensive loss of breeding habitat. Although the Cerulean Warbler has been classified as a species of high conservation concern, little is known about its life history. Conservation and management efforts directed toward protecting forested landscapes on the breeding and non-breeding grounds, with the specific habitat requirements that this species prefers, are paramount. Yet, there is little specific quantitative data in existence regarding the pertinent vegetation structure in which the Cerulean Warbler can successfully breed. During the two field seasons of this project (2000 and 2001), sixty-two territories were located, monitored, and mapped during the nesting season. To determine the habitat selection of Cerulean Warblers, twenty-seven habitat variables were measured within the center of mapped territories and random sites (0.04 ha circle). The size of territories (n = 59) ranged from 0.036 ha to 1.427 ha. The number of large trees (> 38 cm DBH) was significantly higher in territories, as was the total density of all trees than in random sites. Vertical stratification between 0 - < 2 m was also significantly higher in territories than in random sites. Territories were located significantly closer to water bodies, roads, and agricultural fields. The relative abundance of Cerulean Warblers differed greatly among study sites (O/km2-3.86/k m2). In all study sites containing at least two birds throughout the breeding season, territories exhibited a significantly clumped distribution. As expected, canopy gaps were present in all territories, and perch trees were significantly larger than average trees available to males within territories. This species was located almost exclusively along ridgetops and mesic slopes. The greatest number of birds occurred in study sites that were located within state forests that are currently being managed for timber harvest versus national forest. / School of Physical Education

Thesis (M.S.)--University of Missouri-Columbia, 2007. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 4, 2008 Includes bibliographical references.

Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references. Also available on the Internet.

Thesis (M.S.)--University of Missouri-Columbia, 2004. / Typescript. Includes bibliographical references. Also available on the Internet.

A carne exerce um papel crucial na evolução humana e é um componente importante em dietas saudáveis e balanceadas, uma vez que apresenta propriedades nutricionais, é fonte de proteína de alto valor biológico e de algumas vitaminas e minerais. No entanto, estudos recentes têm estabelecido uma relação direta entre o consumo de produtos cárneos e o aumento no risco de distúrbios graves de saúde, como câncer colo retal e doenças cardíacas. Assim, o desenvolvimento de produtos cárneos com níveis reduzidos de gordura, que sejam similares aos produtos tradicionais, apresentando boa aceitabilidade pelos consumidores, é essencial para a melhoria da saúde humana. No entanto, poucos trabalhos da literatura tem estudado a incorporação de pré-emulsões como substituto da gordura animal, especialmente em relação às caracteristicas sensoriais. O presente trabalho estudou o efeito da substituição de gordura animal por óleos vegetais e marinhos sobre as propriedades físicas, químicas e sensoriais de mortadela formulada com diferentes hidrocóloides. Na primeira parte do trabalho avaliaram-se as propriedades físicas, químicas e sensoriais da mortadela reformulada usando gordura vegetal hidrogenada como substituto de gordura animal, e foi verificado que o uso da gordura vegetal hidrogenada não é adequado como substituto da gordura animal devido à redução da qualidade nutricional, especificamente do perfil lipídico, e da qualidade sensorial, especificamente da dureza. Após isto, estudou-se a microestrutura, a textura sensorial descritiva e o perfil instrumental de textura da mortadela tradicional e light e, através dos resultados, os parâmetros de dureza e elasticidade foram considerados como referências na seguinte etapa da reformulação. Em seguida, otimizou-se o perfil lipídico e, através de uma estratégia sequencial de planejamento experimental, as proporções adequadas de óleos em préemulsões foram obtidas, assim como a dureza e a elasticidade foram otimizadas, em função da composição da pré-emulsão composta de alginato de sódio, goma guar e isolado proteico de leite. Avaliaram-se, então, as características sensoriais da mortadela e sua relação com a aceitação do consumidor. O atributo direcionador da preferêcia, segundo a correlação entre as respostas da análise descritiva e do teste de aceitação, foi a textura \"borrachenta\", confirmando-se assim que mesmo adicionando um hidrocolóide para diminuir a dureza, esta diminuição resultou em um novo atributo negativo. As perguntas Check- all-that-apply (CATA) juntamente com a Análise de Penalização e a PLSR de variáveis fictícias com a aceitação ajudaram a identificar o \"sabor estranho\", \"sabor caracteristico\", \"textura gelatinosa\" e \"textura firme\" como os principais atributos a serem modificados numa reformulação posterior. Dessa forma, conclui-se que através da estratégia de reformulação planejada, pode-se elaborar uma mortadela com um perfil lipídico em consonância com as recomendações de uma dieta saudável, levando em consideração a opinião do consumidor. / Meat plays a crucial role in human evolution and it is an important component in healthy and balanced diets, since it presents nutritional properties, it is source of proteins of high biological value, and some vitamins, and minerals. However, recent studies have established a direct relationship between the consumption of meat products and the increased risk of serious health disorders, such as colorectal cancer and coronary-heart diseases. Thus, the development of meat products with reduced fat levels that are similar to traditional products and with good consumer acceptability is essential for the improvement of the human health. However, few studies in the literature have studied the incorporation of pre-emulsion as animal fat substitute, especially regarding the sensory characteristics. The present study evaluated the effect of the animal fat substitution by vegetable and marine oils on the physical, chemical, and sensory properties of mortadella formulated with different hydrocolloids. In the first part of the study, the physical, chemical and sensory properties of reformulated mortadella using hydrogenated vegetable fat as animal fat replacer were evaluated and it was verified that the use of hydrogenated fat is not suitable as animal fat replacer due to a reduction in the nutritional quality, specifically regarding the lipid profile, and in the sensory quality, specifically regarding hardness. After this, the microstructure, the descriptive sensory texture and the instrumental profile of the traditional and light mortadella were studied and, through the results, the parameters of hardness and elasticity were considered as references to the next step of the reformulation. Then, the lipid profile was optimized and, through a sequential strategy of experimental design, the appropriate proportions of oils in preemulsions were obtained, as well as the hardness and elasticity were optimized according to the pre-emulsion composition composed of sodium alginate, guar gum and isolated milk protein. The sensory characteristics of the mortadella and their relationship with the consumer acceptance were then evaluated. According to the correlation between the answers of the descriptive analysis and the acceptance test, the driver of liking was the \"rubbery\" texture, thus confirming that, even by adding a hydrocolloid to reduce the hardness, this decrease resulted in a \"new negative attribute\". The questions Check-all-that-apply (CATA), along with the Penalty Analysis and the PLSR of dummy variables with the acceptance helped to identify the \"strange flavor\", \"characteristic flavor,\" \"gelatinous texture\" and \"firm texture\" as the key attributes to be modified at a later reformulation. Thus, it is concluded that, through the planned reformulation strategy, it was possible to develop a mortadella with a lipid profile in agreement with the recommendations of a healthy diet, taking into account the consumer\'s opinion.

This study investigated the use of extrusion technology and fat replacers to produce high protein, low fat Cheddar cheese. In chapter 3, four different fat replacers were tested at the highest concentration level of each, as recommended by the manufacturers for low fat cheese, to investigate the change in cheese texture and optimize extruder conditions. In addition, the press time/pressure combinations of the extruded cheeses were optimized. The fat replacers and extruder conditions that were effective in improving the texture of low fat cheese were then used in chapter 4. In chapter 4, three fat replacers were used at three different concentrations (lowest, middle and highest) as recommended by the manufacturers for replacing fat in cheese. The fat replacers were microcrystalline cellulose (MCC 1) (0.125%, 1.06% and 2%), whey protein concentrate (WPC 2) (0.50%, 0.75% and 1%) and whey protein concentrate (WPC 1) (0.40%, 2.20% and 4%). These fat replacers were effective in improving the texture of low fat cheese as determined from the results of chapter 3. The extruded cheese samples with and without fat replacers were analyzed for texture at three different time periods (1 day, 1 week, and 1 month). None of the fat replacers used were effective in improving the texture of low fat cheese significantly. Since none of the treatments statistically improved the texture of low fat cheese, in the next part of the study, extrusion alone and WPC 1 at the middle concentration were then used to produce low fat cheese with high protein content by blending low moisture aged Cheddar cheese and nonfat cheese. Extrusion of cheese blends with or without fat replacer yielded cheese with high protein level. It was concluded from the study that the fat replacers we used were not effective in improving the texture but extrusion of aged Cheddar cheese with nonfat cheese can yield high protein cheese.