Growth and enterotoxin production by Staphylococcus aureus straings, in the presence of different starter [2:1 (V/V) blend of AM2:ML8 strains of Streptococcus lactis] levels was investigated. Sterile, 10 per cent non-fat dry milk was inoculated with S. aureus strains capable of producing all types of enterotoxins, and reduced levels of starters; and was incubated at 32 C for 24 hours. The pH and S. aureus population were determined at 2 hour intervals until 8 hours and at 24 hours. The inhibitory response of lactic streptococci was studied by spot-tests on a lawn of S. aureus strains. The drop in pH, from 4 to 8 hours incubation, for all starter levels, was proportional to their inocula. The rate of acid formation, or drop in pH, from 4 to 8 hours, was correlated with the change in staphylococcal population from 6 to 24 hours (Correlation Coefficient = Y = -0.805). Regression analysis indicated that change in pH from 4 to 8 hours could be used to predict the staphylococcal population change from 6 to 24 hours. All four enterotoxigenic strains showed differential susceptibility to the starter metabolite(s). A 0.1 per cent starter level did not allow the increase of approximately 104 cells per milliliter, of an eterotoxin D producing strain of S. aureus (23235). Approximately 106 cells per milliliter of S. aureus 23235, decreased to about 104 cells in the presence of a 0.1 per cent starter level; while 0.01 per cent starter level did not allow the inocula of approximately 106 cells pe milliliter, of enterotoxin B producing strain of S. aureus, did not increase in the presence of 0.01 per cent starter level. The same inocula of enterotoxin A and C producing straings of S. aureus decreased to about 103 to 104 cells per milliliter in the presence of 0.01 per cent starter. These strains sharply declined in population in the presence of 0.1 per cent starter level. The lactic organism did not produce inhibitory levels nisin, or over 5 micrograms of hydrogen peroxide per milliliter of broth. When the lactic streptococci were spotted on lawns of enterotoxins B, C, and D producing strains of S. aureus, staphylococcal grothwas inhibited around the spots, on both agar, with and without added calcium carbonate. Enterotoxin A producing strain was not inhibited on agar. The degree of inhibition for B and D enterotoxin producing strains, was greater in agar fortified with calcium carbonate, than that without fortification while the revers was true for enterotoxin C producing strain.

The purpose of this study was to determine and evaluate the dietary intake of pregnant women living in this geographical area, evaluate how their diets related to their iron status, how their nutrient intakes compared with other studies, and how their iron status and diet affected infant iron status and development, as assessed by the Bayley Scale of Infant Development. The study involved 32 pregnant women who were between 8 to 14 weeks gestation and 20 to 35 years of age. They were followed through pregnancy and their infants were followed until three months of age. Three-day dietary records, a questionnaire and a blood sample were completed at the initial visit (8 to 14 weeks gestation). Six of the nutrients analyzed were consumed in amounts less than the Recommended Dietary Allowances: iron 77%, magnesium 58%, zinc 51%, vitamin B6 65%, folacin 30% and pantothenic acid 89%. Use of a prenatal vitamin/mineral supplement was beneficial in increasing most of these nutrients to within acceptable range. Zinc was not included in the supplement and thus remained at 51 % of the RDA. Magnesium was increased to 80% of the RDA. Nutrient intakes were very similar to the USDA Nationwide Food Consumption Survey for pregnant women (1985). Mean iron status of the subjects was within acceptable range. A food frequency questionnaire and a blood sample were analyzed at 32 weeks gestation. Iron and vitamin C intake remained fairly constant throughout pregnancy. Fifty-six percent of the subjects had become depleted of iron stores at this time. Cord blood analysis revealed a relationship between maternal iron status and infant iron status at birth. Infant iron status and diet were analyzed at three months gestational stage. Infant iron status appeared to be within normal range. Maternal iron status and diet did not have a significant effect on infant iron status or infant development as assessed by the Bayley Scale of Infant Development.

Danish type swiss cheese has the characteristic "eye" of a regular swiss cheese and is similar in texture. The flavor is milder and has a softer body. Because of its milder flavor and softer body it is of interest for consumption. Because it cures faster than swiss cheese it has the added advantage of cutting down curing cost and thus requires a shorter time to reach the consumers. Another advantage is that it is made in small loaves or wheels which make for better handling, for it can be sold in both wholes ale and retail establishments without cutting before wrapping. Still another advantage of Danish type swiss cheese is that small equipment needed which is also adapted to manufacturing of cheddar cheese. The problem was to make better Danish type swiss cheese by applying different types and amounts of starters using Streptococcus lactis with a mixture of (1) Streptococcus thermophilus and (2) Lactobacillus bulgaricus and also to find the best combination of these bacilli and cocci. The influence of warm room temperature upon the eye formation and body and texture was studied. The Cheese was held in brine solution for different lengths of time to find the most effective salt concentration. Different temperatures were maintained in a warm room to find out which temperature was best for a higher quality of cheese. A pancreatic enzyme was added in different amounts to a few lots of milk before pasteurization, to find out whether it affects the body and texture and reduce the curing time. Pure trypsin was used in one lot to determine its influence on the quality of cheese.

Peripheral blood mononuclear cells (PBMCs) can respond to dietary stimuli modulating the up-regulation of pro-inflammatory cell signaling, which is associated with metabolic disease and has been seen to be elevated in African American (AA) when compared to Caucasian American (CA) women. Little is known about the response of PBMCs to a high fat meal among women and the potential impact of ethnicity and/or weight status on this response. The purpose of this study was to examine PBMC response to consuming a high fat meal and the response to culturing PBMCs in media supplemented with lipid among AA and CA women, and to determine the impact that ethnicity and/or weight status may have on this response. Twenty-one women participated in the study: 10 AA (age: 28.00±6.60), 11 CA (age: 26.91±6.28), of whom 11 were lean (BMI

As the rates of obesity continue to increase among adolescents and young adults, adopting healthy dietary and lifestyle habits is necessary in order to prevent obesity-related chronic disease later in life. Although several studies have addressed nutrition education and its effect on weight in college students, few studies have assessed percent fat as it relates to a semester-long nutrition course. As such, the effectiveness of a formal introductory nutrition course on lifestyle habits and percent fat of college students was examined. The current study aimed to address the relationship between percent body fat and nutrition education over the course of 8-months. Using a quasi-experimental design, this study compared changes among an intervention group and a comparison group pre-semester, post-semester and at 8-months follow-up. Participants completed a dietary habits survey and body composition was measured between August 2015 and May 2016. Results indicated that nutrition knowledge may have a short-term impact on dietary habits and body fat percentage among college-aged students. Between baseline and 4-months, we found a 1.9% reduction (27.29%-26.77%) in body fat percentage among the experimental group, while there was a 2.5% increase (25.25%-25.89%) in body fat percentage among the control group. Although we could not determine the exact reason, our results suggest that the reduction in body fat percentage may be due to knowledge and exercise. Our findings suggest that nutrition education has the potential to affect body composition among college students.

The local food environment plays an important role in the health of adolescents, especially in rural areas. Often, rural areas lack the accessibility and availability of healthy food choices, making a healthy lifestyle difficult to achieve. This study presents a cross-sectional survey of rural adolescents in 8 counties in Kentucky and North Carolina to determine the association between food store choice, body mass index (BMI), and key dietary outcomes. Although BMI had no association with food store choice, those who infrequently shopped at gas stations, convenience stores, and fast food restaurants consumed significantly less added sugar (p < 0.05) than those who shopped at those stores more regularly. Increasing the availability and accessibility of food venues with healthy food options such as supermarkets may decrease added sugar intake among rural adolescents.

The school food environment has the ability to increase the consumption of fruit and vegetables in rural adolescents. This study used a survey to allow adolescents in seven rural counties to self-report their fruit and vegetable intake as well as utilizing the USDA Mathematica tool and the School Nutrition and Meal Cost Study audits to evaluate what food and beverage products were actually available to adolescents. By using these two measures, associations between fruit and vegetable intake and availability of healthy and unhealthy foods were determined. The availability of healthy snacks and beverages was found to be associated with sugar-sweetened beverage intake in adolescents (p < 0.001); the availability of unhealthy snacks and beverages was associated with fruit and vegetable intake in adolescents (p < 0.001); the school marketing of water bottle stations and/or water dispenser availability was associated with sugar- sweetened beverage intake in adolescents (p < 0.001). Increasing the availability and school marketing of healthy foods and beverages in rural schools may be an effective way to improve fruit and vegetable consumption in adolescents.

The obesity epidemic remains a serious issue in the United States leading to significant public health implications and costs. Few weight loss interventions paring mobile technology with face-to-face interventions have been conducted in rural communities. Yet, mobile technology interventions offer good potential for delivery but it is unclear if the combination of these weight loss strategies are beneficial. This study sought to examine how integrating mobile technology with face-to-face weight loss interventions in rural communities affects weight loss. Additionally, to determine if mobile technology paired with face-to-face interventions could increase autonomous and controlled motivation levels among adults in rural Kentucky. The addition of mobile technology with face-to-face intervention provided no significant interaction effect for weight loss compared to the mobile technology group alone. However, a group and time effect was observed for weight loss change. An interaction effect for autonomous motivation indicated that neither group changed independently, but comparing their change over time, the intervention group increased while the control group decreased. A time effect was found as controlled motivation decreased from baseline to final. Future research is required to develop weight loss interventions using technology and face-to-face strategies that may enhance motivation and weight loss outcomes.

Due to socioeconomic disparities and geographic isolation, rural Kentucky residents bear a greater burden of poor health compared to national averages. Specifically, rural Kentucky residents are at greater risk of becoming obese and suffering from comorbidities of obesity such as type 2 diabetes, hypertension and cardiovascular disease. The purpose of the present study was two-fold. First, we the barriers to nutrition and physical activity unique to rural Kentucky counties which high proportions of obese adults (< 40%) were examined and extrapolated. Second, this information was used to develop a health and wellness app tailored to rural Kentucky counties. The objective was met via a formative assessment regarding causes for obesity in three rural Kentucky counties using focus groups. From these discussions, two major themes arose: barriers to good nutrition and physical activity, and desired web‐app features. From this assessment, FitFaceoff was developed and released into the same counties. Usage and user interaction were assessed using GoogleAnalytics™ software. Analysis revealed poor user liking and unsuccessful implementation of FitFaceoff, however further qualitative research is needed to evaluate poor user reception of FitFaceoff and possible future directions.

Consumers have a variety of ice cream available for purchase through retail stores, including: standard commercial, specialty store, organic, and premium commercial options. This study used a sensory analysis to solicit responses from a group of adults to determine consumer preference and acceptance of four vanilla ice creams based on taste. Consumers preferred (i) organic ice cream to standard, commercial ice cream and (ii) specialty store ice cream to standard, commercial ice cream. Additionally, consumers could identify (i) the organic ice cream when compared to the standard, commercial ice cream and (ii) the premium, commercial ice cream had more overrun than the standard, commercial ice cream. Despite the preference for organic ice cream, it was unable to be determined if consumers were willing to pay a higher price for perceived higher quality organic ice cream. This research was unable to determine if organic ice creams offer additional nutritional benefits as compared to non-organic ice cream, but nutritional analysis was performed, and further research is warranted.