College of Human Ecology Faculty Publications

Studio practices for shaping and heat-setting synthetic fabric

Webmaster — Tue, 08 Nov 2011 22:40:28 +0000

Heat-setting of synthetic fabrics is an industrial stabilization process that has been adapted by designers to create dimensional textures through shaped-resists and non-industrial heat-setting methods. The article overviews heat-setting properties, physical resist techniques, and presents an experiment to determine best practices for heat-setting physically resisted polyester fabric. Two polyester fabrics, organza and lining, were gathered and secured to a wooden dowel and heat-set under four heating conditions: steaming in a pressure cooker, boiling in a pot of water, dry heat in a conventional oven, and radiation waves in a microwave oven. Pre- and post-treatment lengths were analyzed using GLM for two-way ANOVA and post hoc tests. Based on results from the statistical analysis and visual evaluation, steaming in a pressure cooker is recommended for sheer fabrics such as organza and dry heat from a conventional oven for lining weight fabrics.

Effects of Dietary Fiber and Its Components on Metabolic Health

Nate — Thu, 22 Sep 2011 20:12:38 +0000

Dietary fiber and whole grains contain a unique blend of bioactive components including resistant starches, vitamins, minerals, phytochemicals and antioxidants. As a result, research regarding their potential health benefits has received considerable attention in the last several decades. Epidemiological and clinical studies demonstrate that intake of dietary fiber and whole grain is inversely related to obesity, type two diabetes, cancer and cardiovascular disease (CVD). Defining dietary fiber is a divergent process and is dependent on both nutrition and analytical concepts. The most common and accepted definition is based on nutritional physiology. Generally speaking, dietary fiber is the edible parts of plants, or similar carbohydrates, that are resistant to digestion and absorption in the small intestine. Dietary fiber can be separated into many different fractions. Recent research has begun to isolate these components and determine if increasing their levels in a diet is beneficial to human health. These fractions include arabinoxylan, inulin, pectin, bran, cellulose, ß-glucan and resistant starch. The study of these components may give us a better understanding of how and why dietary fiber may decrease the risk for certain diseases. The mechanisms behind the reported effects of dietary fiber on metabolic health are not well established. It is speculated to be a result of changes in intestinal viscosity, nutrient absorption, rate of passage, production of short chain fatty acids and production of gut hormones.

Lycopene and apo-12’-lycopenal reduce cell proliferation and alter cell cycle progression in human prostate cancer cells

Nate — Thu, 04 Aug 2011 13:44:27 +0000

Lycopene is associated with a reduced risk of prostate cancer. However, lycopene may not be wholly responsible for the effects seen in vivo or in cell culture systems. Apo-lycopenals or other lycopene metabolites, whether produced by cleavage enzymes within the body or consumed with tomato products, can be found in tissues at concentrations equivalent to physiological retinoid concentrations. Therefore, it is plausible that lycopenoids, like retinoids, are bioactive within tissues. Androgen-independent DU145 prostate cancer cells were treated with lycopene, apo-8′-lycopenal, or apo-12′-lycopenal. DU145 cell proliferation was significantly reduced by supra-physiological levels of lycopene and apo-12′-lycopenal, in part, through alteration of the normal cell cycle. Levels of the gap junction protein, connexin 43, were unaltered by lycopene or apo-lycopenal treatment while cell apoptosis rates significantly decreased. We further confirmed that connexin 43 protein levels were unaltered by lycopene treatment in mouse embryonic fibroblasts, or in Dunning R3327-H rat prostate tumor. The present data indicate that lycopene and apo-12′-lycopenal reduce the proliferation of prostate cancer cells, in part, by inhibiting normal cell cycle progression.

Comparing the support-efficacy model among centenarians living in private homes, assisted living facilities, and nursing homes

Nate — Fri, 29 Jul 2011 14:49:21 +0000

We investigated the influence of social relations on health outcomes in very late life by examining the support-efficacy convoy model among older adults who resided in three different residential environments (centenarians in private homes, n = 126; centenarians in assisted living facilities, n = 55 ; centenarians in nursing homes, n = 105). For each group, path analytic models were employed to test our hypotheses; analyses controlled for sex, mental status, education, perceived economic sufficiency, and activities of daily living. The hypothesized relationships among the models’ variables were unique to each of the three groups; three different models fit the data depending upon residential environment. The direct and indirect effects of social relations assessments were positive for the mental and physical health of very old adults, suggesting that participants welcomed the support. However, residential status moderated the associations between the assessments of social relations, self-efficacy, and both outcomes.

Food safety knowledge and attitudes of low income consumers in the US

Nate — Fri, 29 Jul 2011 14:46:02 +0000

Although the incidence of foodborne illnesses has declined, thousands of cases are still reported in the United States. In conjunction with industry efforts to reduce foodborne pathogens, consumers play an important role in decreasing foodborne illnesses. To assess food safety knowledge and food handling behaviors of low-income, high-risk populations, a study was conducted with participants of the Special Supplemental Food Program for Women, Infants, and Children (WIC). A survey was conducted with 1,598 clients from 87 WIC agencies nationwide. Descriptive statistics, chi-square analyses, t tests, and analyses of variance were calculated. A majority of respondents received food safety information from WIC (78.7%), family (63.1%), and television (60.7%). Most respondents recognized the necessity for washing and sanitizing cutting boards and utensils (94.3%), but only 66.1% knew the correct ways to sanitize. Using a thermometer to ensure doneness of meat was least recognized (23.7%) and used by even fewer respondents (7.7%). The majority (77.4%) used color of meat and/or juices when checking the doneness of ground beef items. Over half of the respondents (58.4%) used acceptable thawing methods, but many thawed frozen meats on the counter (21.0%) or in a sink filled with water (20.6%). There were significant differences in thawing methods, overall knowledge scores, and overall behavior scores among different racial and ethnic groups. White respondents had higher knowledge scores than did Hispanics, and blacks had lower behavior scores than did individuals in the other racial and ethnic groups. Results of the study suggested the need for food safety education for low-income consumers and different messages to be delivered to specific demographic groups.

Comparison of Nutrient Content and Cost of Home-Packed Lunches to Reimbursable School Lunch Nutrient Standards and Prices

Nate — Fri, 29 Jul 2011 14:41:59 +0000

Purpose: The purpose of this study was to compare nutrient content and cost of home-packed lunches to nutrient standards and prices for reimbursable school lunches.
Methods: Researchers observed food and beverage contents of 333 home packed lunches at four north Texas elementary schools. Nutritionist Pro was used to analyze lunches for calories, total fat, saturated fat, protein, fiber, vitamin A, vitamin C, calcium, iron, fiber, and sodium content. These values were then compared to National School Lunch Program (NSLP) standards and other nutrient standards. Cost of each home-packed lunch was estimated based on food prices at three local supermarkets. A one-sample t-test (p = 0.05) was used to compare nutrient values of home packed lunches to National School Lunch Program (NSLP) standards. A paired t-test was used to compare cost of home packed lunches to each school’s full price for a reimbursable school lunch.
Results: Home packed lunches differed significantly from NSLP nutrient standards, containing fewer calories, more sodium, and less vitamin A, calcium, iron, and dietary fiber. Mean cost of home- packed lunches at 3 of the 4 schools was significantly less than the sales price for the reimbursable school lunches.
Applications to Child Nutrition Professionals: Reimbursable school lunches provided by schools participating in the NSLP provide overall healthier meals for children than most home-packed lunches. Parents should be made aware of the nutritional benefits of school meals.

Evaluation of the nutrition knowledge, attitudes, and food consumption behaviors of high school students before and after completion of a nutrition course

Nate — Fri, 29 Jul 2011 14:38:40 +0000

Adolescents may lower their risk of becoming overweight and lead a healthier lifestyle by improving their nutrition knowledge and attitudes towards nutrition and health. A quasi-experimental design was used to assess nutrition knowledge, attitudes, and food consumption behaviors of students 14 to 19 years old before and after a nutrition course in a North Texas high school. The intervention group (n = 45) was enrolled in elective family and consumer science courses and received nutrition and health education, whereas the control group (n = 30) received no nutrition education. Identical pre- and post-test questionnaires were completed at the beginning and the end of a semester by students in both groups. Descriptive statistics, cross-tabulation with chi-square analyses, and independent and paired-sample t tests were calculated using SPSS. No differences in the dependent variables existed between the two groups before the intervention, but after the intervention, only the intervention group significantly improved in nutrition knowledge, some attitude scores, and milk and breakfast consumption behaviors. The findings of this study indicate that nutrition education may positively influence the knowledge, attitudes, and eating behaviors of high school students.

An investigation of college and university foodservice administrators’ perceptions of food waste reduction activities and food waste disposal methods

Nate — Thu, 28 Jul 2011 14:37:25 +0000

This study was designed to investigate foodservice administrators’ perceptions regarding food waste management (FWM) in college and university foodservice operations. Research methods included focus groups and a national survey. The survey questionnaire was developed based on focus groups and validated and pilot?tested before posting online. Sixty?three voting delegates of the National Association of College and University Food Services completed the survey. Educating customers about FWM and composting were selected as most likely to reduce food waste among food waste reduction activities and among food disposal methods, respectively. Results varied depending on management types, operation types, and information source about FWM.

Institutional foodservice benchmarking: survey of administrators’ attitudes and practices in the USA

Nate — Thu, 28 Jul 2011 14:34:21 +0000

Benchmarking is an ongoing process that gathers information to evaluate the best practices and improve performance. Despite possible changes and benefits, research reporting current foodservice benchmarking is limited. A nationwide survey of foodservice administrators was conducted to determine current practices and administrators’ attitudes toward benchmarking. A questionnaire was developed, validated by experts and pilot-tested. Randomly selected, 600 foodservice administrators from health-care, school, correctional and university facilities received questionnaires, and 121 provided usable data (20%). Food cost percentage, labor cost percentage, and percent customer satisfaction with service were the three most used measures. Benchmarking was regarded as important in performing most respondents’ jobs (61%), but fewer indicated their benchmarking knowledge as being above average (48%). For training, 41% indicated needs for training on ways to collaborate with benchmarking partners. The majority preferred training through professional association meetings (70%) and Internet-based training (69%). Results indicate opportunities for benchmarking training preferably through meetings and Internet.

The Relationship between Physical Health and Psychological Well-Being among Oldest-Old Adults

Nate — Thu, 28 Jul 2011 14:28:44 +0000

Structural equation modeling examined health influences on psychological well-being among 306 octogenarians and centenarians from the Georgia Centenarian Study. There were significant direct effects of subjective health on affect and significant indirect effects of objective health through subjective health on positive affect and negative affect. Subjective health mediated between objective health and psychological well-being. These results highlight the status and perceptions of health as a critical indicator for well-being in extreme old age.