Department of Food Science and Human Nutrition

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This digital collection includes theses and dissertations from the Department of Food Science and Human Nutrition.

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Open Access
A high energy flux state attenuates the weight loss-induced energy gap by acutely decreasing hunger and increasing satiety and resting metabolic rate
(Colorado State University. Libraries, 2014) Foright, Rebecca, author; Melby, Chris, advisor; Davalos, Deana, committee member; Wdowik, Melissa, committee member
Introduction: Maintaining weight loss is one of the greatest challenges facing obese dieters. Weight loss-induced, compensatory, biological adjustments increase hunger and decrease resting metabolic rate (RMR), resulting in a disconnect between desired and required calories. This phenomenon, termed the energy gap, results in strong biological pressures that promote weight regain. Previous research in athletes has shown that high levels of physical activity coupled with high energy intake may increase RMR and reduce hunger. It is possible that this high energy flux state characterized by high daily energy expenditure (resulting from increased physical activity) with matching high energy intake (high calorie throughput) may attenuate the weight loss-induced energy gap by reducing hunger and increasing RMR. Methods: This proof-of-concept pilot study utilized a within-subjects cross-over experimental design. Six obese adults [age (x±SD: 42±12 y); BMI=35.7±3.7 kg/m2] underwent baseline measures of body weight, body composition, RMR via indirect calorimetry, fasting and post-prandial perceived hunger via visual analog scales, fasting and serial postprandial measures of glucose, insulin, and peptide YY (PYY, an anorexigenic hormone) and ad libitum energy intake from a mid-day food buffet. They then underwent weight loss (7% of initial body weight achieved over several months) and were stabilized at this reduced weight for three weeks. Subjects were then placed in two different 4-day experimental conditions of energy balance in random order--Low Flux (LF): sedentary with energy intake (EI)=RMR x1.35; and HF: daily exercise net energy cost of ~500 kcal/d and EI= RMR x1.7. On each morning of the 4 days of the HF and LF conditions, RMR was measured and hunger and satiety monitored. On the day following the HF and the LF conditions, respectively, participants again underwent measures of RMR, fasting and post-prandial hunger and satiety, fasting and serial postprandial measures of glucose, insulin, and PYY, and ad libitum energy intake from the food buffet. Results: Daily energy intake during HF (x±SD: 3,191±587 kcal/d) was significantly greater (p<0.001) than during LF (x±SD: 2,449±406 kcal/d), but in line with the experimental design, subjects were in energy balance and average weight did not differ between low flux (103±4.8 kg) and high flux (103.4±4.7 kg). Perceived hunger at the end of day was lower (p=0.020), fullness throughout the day was higher (p=0.015) and there was a trend for hunger throughout the day to be lower (p=0.091) in HF compared to LF conditions. Additionally, RMR was significantly higher in HF (1926±138 kcal/day) compared to LF (1847±126 kcal/day; P = 0.05). Fasting and post-prandial glucose concentrations did not significantly change with weight loss. Fasting and postprandial insulin concentrations were lower after weight loss the day following HF and LF compared to pre-weight loss baseline values, but did not differ by flux condition. Fasting PYY concentrations were not different among pre-weight loss, HF, and LF, but postprandial PYY was lower the day following HF compared to pre-weight loss baseline. Ad libitum food intake and subjective feelings of hunger and satiety on the day following HF and LF did not differ between flux conditions or from pre-weight loss baseline values. Conclusions: A 4-day high flux state resulted in decreased hunger, increased satiety and increased RMR in weight-reduced, weight-stable, obese individuals when compared to a low flux state. Our findings support the importance of a daily high energy flux state in attenuating the increase in hunger and the decrease in energy expenditure that accompany diet-induced weight loss. However, the greater satiety and lower hunger were not evident the day following the high flux state, suggesting that such benefits resulting from the acute state are not long-lasting.
Open Access
A one-week controlled diet and exercise intervention significantly improves insulin sensitivity without changes in plasma adiponectin concentrations in young non-Hispanic white and Mexican American adults
(Colorado State University. Libraries, 2010) Botero, Maria Fernanda, author; Melby, Chris, advisor; Allen, Kenneth, committee member; Hickey, Matthew, committee member
Background: Hypoadiponectinemia (low levels of adiponectin in blood) has been linked to insulin resistance and type 2 diabetes (T2D). In the USA, the prevalence of these latter two conditions is higher in Mexican Americans (MA) when compared to Non-Hispanic Whites (NHW). Variations in plasma adiponectin concentrations may partially contribute to differences in insulin resistance and T2D prevalence rates between adults of these two ethnic groups. Also, plasma adiponectin concentrations in MA and NHW adults may respond differently to a diet and exercise intervention. Objectives: 1. To determine whether or not pre-intervention fasting plasma adiponectin concentrations differ between sedentary, non-obese MA and NHW adults; 2. To determine if a combined one-week exercise and diet intervention (controlled low-saturated fat, low-sugar, high-fiber diet) improves both plasma adiponectin concentrations and insulin sensitivity in both NHW and MA adults; 3. To determine if changes in insulin sensitivity are associated with changes in circulating adiponectin concentrations. Methods: During the pre-study phase, volunteers underwent all initial screening tests. Eligible participants [n= 37; (20 NHW; 9 males, 11 females and 17 MA; 4 males, 13 females aged 18-40 years), fasting blood glucose < 126 mg/dl, blood pressure < 140/90 mm Hg, BMI < 30 kg/m2] continued with a 7-day baseline period, in which they were asked to maintain their regular food intake and their usual low level of exercise. A 3-hour intra-venous glucose tolerance test (IVGTT) for the measurement of insulin sensitivity was performed at the end of this period, as well as measurement of fasting plasma adiponectin. The intervention phase started immediately the day after and ended 7 days later. Subjects consumed a diet that was rich in vegetables, fruits, dietary fiber, and lean proteins and low in saturated fat and refined carbohydrates. Study investigators prepared all foods which were provided to participants. Subjects also exercised on a stationary cycle ergometer for 6 out of the 7 days of the intervention (40-45min/session at 65%V02 max). At the end of the intervention, 16-17 hours after the last exercise bout, plasma adiponectin was again measured and another IVGTT was performed. Dependent variables were analyzed using a 2 X 2 repeated measures ANOVA. Results: Insulin action, determined by the 3-h insulin area under the curve (IAUC) in response to glucose infusion, improved significantly (p<0.05) in response to the intervention (IAUC µU*min/L pre, post: MA = 2297, 1635; NHW = 1794, 1210). At baseline, plasma adiponectin levels were not significantly different between NHW and MA adults (NHW= 11.42 mµ/ml, MA= 11.17 mµ/ml) and there were no significant changes in adiponectin in response to the intervention in either group. Conclusion: A one-week diet and exercise intervention significantly improved insulin action in both MA and NHW adults, but changes in circulating adiponectin were not observed. Thus, the improvement in insulin sensitivity in response to a short-term diet/exercise intervention was disassociated from any changes in circulating adiponectin.
Open Access
A single session of moderate exercise, without energy deficit, may reduce svcam-1 concentrations in young, sedentary females
(Colorado State University. Libraries, 2010) Krause, Molly Annamarie, author; Melby, Christopher, advisor; Hickey, Matthew, committee member; Nelson, Tracy, committee member
Purpose: Cardiovascular disease remains the number one cause of death within the United States and globally [1, 2]. Postprandial lipemia and vascular adhesion molecules are becoming more widely recognized as biomedical makers associated with increased risk of developing CVD [3-5]. It has been well established that moderate exercise can improve some aspects of postprandial metabolism such as decreased triglycerides and improved insulin sensitivity [6]. However, there is limited data regarding the effect of prior moderate exercise on attenuating postprandial response specific to adhesion molecules [7, 8]. The purpose of this study was to determine the effects of a single bout of acute exercise, with energy replacement, on plasma soluble vascular adhesion molecule-1 (sVCAM-1), a marker of endothelial dysfunction, measured during fasting and in response to a high-fat, high-carbohydrate meal in young, non-obese, sedentary females. Methods: Eight, non-obese (x body mass index=24.6 kg/m2), habitually sedentary females (x age= 19.6 y) participated in this study. Following preliminary testing, each subject completed two trials in random order: 1) Exercise (Ex) 2) Non-exercise (Non-Ex). Each trial took place over 2 days. On the evening of day 1, subjects either rested (Non-Ex) or completed a cycle ergometer exercise bout at 65% peak heart rate, eliciting net exercise energy expenditure of ~285kcalories. On the morning of day 2 of each trial a fasting venous blood sample was drawn for measurement of sVCAM-1, followed by the consumption of a high-fat, high-sugar meal by each participant. Postprandial venous blood samples were then taken over at 2, 4, and 6 hours following meal ingestion for measurement plasma sVCAM-1 concentrations. Results: There was no significant treatment by time interaction on sVCAM-1 concentrations, nor was there a significant main effect of time. There was a significant condition effect on circulating soluble VCAM-1 concentrations such that concentrations were lower before and following the high-fat, high-sugar meal challenge for the EX compare to the NonEx condition. Conclusions: Results from the current study suggest that a single session of moderate exercise, without an energy deficit, may reduce sVCAM-1 concentrations in young, sedentary females. However, this finding must be viewed with caution owing to possible issues with thesVCAM-1 measurements, and the assay repeated prior to drawing any conclusions about the effect of acute exercise on circulating sVCAM-1 concentrations measured the morning after exercise.
Open Access
A single session of sprint interval training increases total daily energy expenditure
(Colorado State University. Libraries, 2014) Sevits, Kyle, author; Melby, Chris, advisor; Bell, Christopher, advisor; Gentile, Christopher, committee member; Browning, Ray, committee member; Melanson, Ed, committee member
Background: Sprint interval training (SIT) is known to elicit favorable physiological adaptations, including improved insulin sensitivity and glucose tolerance. Its utility for weight maintenance is unclear. Presumably any effects would be mediated by increased energy expenditure during both the exercise itself, and during recovery. Therefore, the objective of this study is to determine the effects of a single bout of SIT on 24-hour energy expenditure (EE). Methods: 24-hour EE was determined in 12 healthy men (age: 26 ± 2 years; body mass index: 23.6 ± 0.5 kg/m2; mean ± SE). After three days of controlled diet and maintenance of energy balance, subjects were studied in a whole-room indirect calorimeter for two consecutive days. One of these days (random order) began with a single bout of SIT (5 x 30 second "all-out" exertions on a cycle ergometer against a resistance equivalent to 7.5% body mass, separated by 4 minutes of loadless cycling). Subjects spent the other day in the calorimeter without exercising. Results: An acute bout of SIT increased 24-hour EE in all subjects by an average of 226 ± 15 kcal during an otherwise sedentary day (Control: 2189 ± 58 vs. SIT: 2415 ± 62 kcal/day; P < 0.001). There was also a non-significant (P = 0.054) decrease in fat balance on the exercise day (control = -9.7 ± 7.9 g/day vs. SIT = -20.6 ± 8.2 g/day). Conclusions: Our data provide support for SIT as a time-efficient exercise to increase total daily energy expenditure and may aid in the maintenance of health.
Open Access
Assessing the attitudes of hospitality students towards the use of a classroom response system (CRS)
(Colorado State University. Libraries, 2010) Milholland, Eric Stanley, author; Miller, Jeff, advisor; Martin Gould, Susan, advisor; Hogler, Raymond, committee member
A Classroom Response System (CRS) is a technology instructors can use to promote active learning. Researchers have shown a number of benefits of CRS use, including anonymous student response, better attendance, increased peer instruction, higher test scores, better grades, and the ability to use contingent teaching methods. Compared to traditional methods, contingent teaching allows instructors to gain real-time understanding of what students know and comprehend. Instructors then can use CRS based feedback to employ learner-paced instruction. Previous researchers focused on CRS use in disciplines like math and physics. A literature review did not locate any previous studies about using CRS in hospitality education. Regardless of the course studied, researchers found CRS was most effective when used as a tool to reinforce sound pedagogy. This study investigated the attitudes of hospitality students regarding the technology. The study was conducted over a three semester period, and was comprised of hospitality students (n=l 17) in an introductory food science course in which a CRS was used. Students responded to additional statements on standard course evaluation surveys. Students also wrote comments about their CRS experience in this class. Survey responses indicated students felt CRS encouraged discussion and participation, helped reinforce course concepts, and increased class enjoyment. Additionally, students suggested using CRS in more of their hospitality courses and in more courses university-wide. Students written responses indicated similar opinions as the surveys. Students indicated CRS helped them understand concepts, engage in discussion, and motivated them to attend. Others said using the device was fun and would recommend it to other students and for other classes. The results showed hospitality students have an overall positive attitude regarding CRS. This research indicated hospitality educators may want to use this technology to enhance instruction. As future versions of the technology evolve to become even more interactive, additional research should be conducted to see how CRS use will change in the future.
Open Access
Assessing the effectiveness of the America On the Move family program in a real-life setting through Colorado Extension
(Colorado State University. Libraries, 2013) Roark, Constance Mary, author; Anderson, Jennifer, advisor; Hill, James, committee member; Barrett, Karen, committee member; Bellows, Laura, committee member
Background: More than 30% of the U.S. adult population and 17% of children between the ages of 2-19 years are considered to be obese; representing 72 million adults and 12.5 million children [1, 2]. Although Colorado currently holds the leanest state in the nation status, with an obesity rate of 21% [3], the state is not exempt from increasing rates of obesity in its population. According to the Colorado Department of Public Health and Environment, more than 50% of the population is considered overweight and the percentage of obese adults has doubled since 1996 to 21.4% [4]. In addition, the state ranks 29th in the U.S. in childhood obesity, with one out of every eight children 2-14 years of age being obese, and an obesity rate of 14.2% for youth between the ages of 10-17 years [4-6]. Rural communities suffer from many of the same health challenges facing the rest of the country; however, differences in overweight and obesity may exist between rural and urban areas. In one study, the risk for becoming overweight or obese for children in rural communities was 25% higher as compared to their urban-living counterparts [7]. Significant challenges are associated with the large changes required to reverse overweight and obesity. An approach that is focused on prevention and based on small changes has been proposed. It is suggested that smaller changes may be more doable and sustainable to prevent weight gain from occurring initially or reducing further weight gain in those who are currently overweight and obese [8-12]. The health-related consequences of obesity are numerous and of particular concern is the potential relationship between body-mass index (BMI) in adolescence and health complications in adulthood. One of the most significant predictors of obesity in children is the obesity status of their parents [13]. While heredity may be a contributing factor, evidence suggests that the influence of parents and the home environment play significant roles [13-21]. It is suggested that family-based approaches to treating and preventing obesity are not only efficacious, but may be a necessary component for success [22-26]. The America On the Move (AOM) Family program is one such approach. The AOM Program is a free, self-administered web-based program in which individuals learn to take control of their health through small sustainable changes in their diet and exercise routines and to manage their weight through energy balance [27]. Objective: The focus of this research study was to address phase three of the USDA funded grant, The America On the Move (AOM) Family Program for Weight Gain Prevention, in which the AOM Family Program was disseminated to families in Colorado through Extension in order to evaluate its usefulness for participating families. Methods: Eleven Family and Consumer Science Extension agents recruited families from Colorado communities to participate in this study. Participating families were given the AOM Family Program Toolkit together with pedometers and were asked to follow the program over a six month period. Families provided self-reported baseline (month 1) and final (month 6) assessments that included height, weight and seven day step results in addition to pre- and post- questionnaires. Changes in step activity and weight status outcomes using BMI and BMI percentiles (BMIp) for adults and children, respectively, were determined from baseline to final assessment. Additionally, feedback from the participants and the Extension agents was collected and relationships between behaviors and weight status outcomes were assessed. Results: Thirty-six families from nine communities completed the study, including 50 adults and 55 children. At the end of the six month study the adults had achieved a statistically significant reduction in mean body weight and BMI and the children demonstrated no statistically significant changes in mean BMI percentile; consistent with the AOM Family Program objective of weight gain prevention. The majority of the participants (86%) rated the program as either good or better and would recommend it to others. In contrast, only half of the Extension agents rated the program as good and most would not continue to offer it in their communities without changes. Conclusions: With further exploration and adjustments it is feasible that the AOM Family Program could become a valued tool in support of a more healthful lifestyle for families living in Colorado, with Extension serving as the conduit within their respective communities.
Open Access
Assessing the outcomes and acceptability of healthy lifestyles for Youth Corps members: phase 2 of a multi-phase project
(Colorado State University. Libraries, 2011) Kissane, Katharine Roseanne, author; Anderson, Jennifer, advisor; Trumbo, Craig W., committee member; Bellows, Laura Leigh, committee member
Background: Obesity is a costly condition that can reduce quality of life and increase the risk of several chronic diseases. Obesity has a multi-factorial etiology, which includes genetic, behavioral, and environmental factors (Baranowski 2000). Such a complex disease needs a complex solution such as changing public policy and the environment. In addition, people must be given knowledge and self-efficacy to live healthy lifestyles. The obesity epidemic is not limited to adults. Childhood obesity is a growing problem. In 1980, 6.5% of children aged 12-19 years were obese and this number increased statistically to 19.6% in 2008 (CDC 2010). According to the 2007 National Survey of Childhood Health the obesity rate in Colorado for youth ages 10-17 is 14.2%. Children in Colorado are ranked 29th out of the 50 states for obesity (Trust for America's Health 2010). The committee on prevention of obesity in children and youth encourages the evaluation of interventions that focus on preventing an increase in obesity prevalence, improving dietary behaviors, increasing physical activity levels, and reducing sedentary behaviors (Koplan et al 2005). There are several obesity prevention and intervention programs targeting youth, however, most of these efforts have been school-based or limited to school-aged children. The Youth Conservation Corps is a population not reached though these efforts. Traditionally, many of the youth employed by the Youth Corps have been low-income, at-risk, and ethnic minorities. There are currently no prevention programs targeting this audience and there have been no previous efforts addressing the health outcome of Youth Conservation Corps members. Objective: The first objective of this project (phase 2) was to revise the Healthy Lifestyle for Youth Corps Members curriculum based upon the pilot test with 13 corps members of phase 1 of the project. The second objective for phase 2 of this project was to implement the Healthy Lifestyles for Youth Corps Members and analyze changes in knowledge, attitudes, and behaviors regarding healthy lifestyles. Methods: Revisions to the curriculum were made based on the data collected during the first phase of the project and from suggestions made by researchers at Colorado State University and the Colorado Youth Corps Association. Data used in assessing changes in knowledge, attitudes, and behavior was collected using a survey that was tested for validity and reliability prior to implementation. In addition, the acceptability of the program was assessed by feedback from the corps members provided via the post-survey and crew leaders' instructor notes pages, which were located at the end of each unit specifically for crew leaders to fill out and offer feedback. Implementation and control group sites included Western Colorado Conservation Corps, Mile High Youth Conservation Corps, Larimer County Youth Conservation Corps, Southwest Conservation Corps -Four Corners and Southwest conservation Corps- Las Valles. Results: One hundred corps members in Colorado completed the program, 58 from the implementation group and 42 from the control group. The average age of all the participants was 20 years. When testing for knowledge only two questions had significant results. Many of the knowledge questions had a ceiling effect, as the corps members already knew the answer leaving no room for improvement. In addition, many of the corps members were already engaging in healthy lifestyle behaviors prior to the implementation of the Healthy Lifestyles Curriculum. Feedback from the crew leaders and corps members suggested that the curriculum was too basic and they suggested that the curriculum should contain more in depth information. However, there were corps members who enjoyed the curriculum and the younger corps members generally rated the curriculum as more acceptable. Conclusions: The results of this study suggest that this sample of Colorado Youth Corps members in this study were not representative of all Colorado Youth Corps. The average age of participants in 2009 was 18 years and in our study, the average age was 20 years. In addition, in 2009 there was more ethnic diversity than the sample in phase 2. Many corps members in this study already had the knowledge about living healthy lifestyles. Changes to the curriculum could include combining units 2 and 3 and units 4 and 5. In addition, incorporating more in depth information could enhance the effectiveness of this curriculum in the future.
Open Access
Assessment of airborne microorganisms in a craft brewery
(Colorado State University. Libraries, 2011) Miller, Amanda Leah, author; Bunning, Marisa, advisor; Stone, Martha, committee member; Hyatt, Doreene, committee member
Although pathogenic bacteria have little chance of surviving in beer due to its intrinsic antimicrobial hurdles, there are other microorganisms capable of surviving and spoiling beer. The quality of all food products including beer are not only affected by the integrity of the raw materials, and cleanliness of the equipment and packaging materials, but also by the purity of the environmental air surrounding the processing area. The purpose of this project was to examine the environmental microbial air quality within various areas of a craft brewery with special emphasis on potential beer spoiling bacteria. First, samples inside the brewery and samples outside the brewery were collected to establish a baseline of data, identify areas of concern, and to examine the effect of seasonality. Those areas of concern then were sampled more often and also were sampled based on the risk of product contamination. The canning line within the brewery was identified as a specific area of concern. Bottling and canning lines in breweries often are considered non-closed production equipment and have the ability to become contaminated from outside sources including the environment. The air was sampled 307 times over a period of 22 months using an automated impaction sieve sampler pulling 80 liters of air. Samples were plated both aerobically and anaerobically. The aerobic plates were used for a general cleanliness of the area while the anaerobic plates were included to examine for beer spoiling organisms. The standard (specification limit) used for the indication of a contaminated area was a plate with 40 colony forming units (CFU) or more per 80 liters of air sampled. The results of this study revealed that testing for airborne microorganisms is highly recommended in the craft brewing industry due to the potential for the impurity of the environmental air surrounding the processing area. Seasonality had an effect on total number of aerobic airborne microorganisms with the spring months being approximately five times higher than other months. The canning line in the brewery was found to be contaminated with beer spoiling bacteria on average 75% of the time. Critical areas in the brewery, such as the bottling and canning lines, should be routinely tested for airborne microorganisms as they could lead to final product contamination. Routine microbial environmental air testing is a good indicator of overall brewery cleanliness.
Open Access
Brewing analysis and quality control: development of an undergraduate course and integration within a university fermentation science and technology curriculum
(Colorado State University. Libraries, 2020) Strevey, Daniel, author; Avens, John S., advisor; Bunning, Marisa, advisor; Laybourn, Paul, committee member
The development of the course FTEC 422 Brewing Analysis and Quality Control (BAQC) originated at Colorado State University to alleviate the lack of university level course offerings available to future brewing professionals in the United States; particularly a course that addressed the analytical and quality control aspects of beer production. At the time of development only one course was available in Fermentation Science and Technology (FTEC) at CSU, with one more course in the planning stages. This indicated a lack of educational opportunities to support a quickly growing brewing industry of 2,051 breweries in the U.S. as of April 2012 (Gatza, 2012). In 2018 there where 7,346 breweries and more than 500,000 industry jobs (Watson, 2018). BAQC was designed to introduce and educate students in quality analysis and control topics related to the brewing industry through weekly lecture, lab exercises, and industry related field trips. BAQC was first offered as a pilot course in the spring semester of 2012 as FTEC 480 (Year 1 n=8), then again in spring 2014 as FTEC 422 (Year 2 n=12). During both years, the course had a set enrollment limit of 20 students. Instructor approval was required for student admittance in both years. As a result, registered students represented a diverse demographic of science disciplines. In Year 2, the course included students enrolled in the newly formed Fermentation Science and Technology Bachelors of Science degree. BAQC was designed to be a foundational course within the new major. Statistical analysis was used to determine if students' education backgrounds would have an impact on their success in the class. Results did not indicate that a student enrolled in a differing degree program would do better or worse in BAQC (P = 0.80). This result was somewhat expected since instructor approval was required for admittance. As a result some students were excluded from the course who may have performed poorly. An open admittance policy could have produced different results. Course evaluation forms were completed by students at the end of the semester with overwhelmingly positive feedback. BAQC offered a unique educational opportunity by providing students with applied technical experience preparing them for a fruitful career in the brewing industry. Brewing industry growth between 2012 and 2018 indicated strong growth will be sustained into the future, supplying an expanding number of industry jobs. BAQC also provides students a basic understanding of quality control and analysis objectives needed for other fermented food industry products such as cheese, yogurt, and baked foods. As the brewing industry had grown, a greater focus on quality products has emerged, according to relevant industry sources. Offerings within the Brewers Association, American Society of Brewing Chemists, Masters Brewers Association of the Americas, and Institute of Brewing and Distilling support beer quality control and analysis through publications and forums. These industry sources allow students who have completed BAQC to stay abreast of new developments in the knowledge and skills provided in this course. BAQC is now an integral part of the Fermentation Science and Technology degree offered at CSU. Through course evolution by new instructors BAQC will continue to stay relevant.
Open Access
Cardiometabolic plasticity and skeletal muscle protein expression in Hispanic and non-Hispanic whites in response to a short-term diet and exercise intervention
(Colorado State University. Libraries, 2009) Schmidt, Stacy L., author; Melby, Chris, advisor; Hickey, Matt, advisor
The prevalence rates for type 2 diabetes (T2D) and the metabolic syndrome (MetS) have steadily increased to epidemic proportions over the past few decades, with disproportionately high rates of these health problems in Hispanics. The largest minority group in the United States is Hispanics, with Mexican Americans (MA) comprising the largest and fastest growing portion of the US Hispanic population. Insulin resistance is more prevalent in the MA population compared to other ethnic groups, and appears to precede many of the metabolic abnormalities involved in the progression toward T2D and MetS. Insulin resistance and many factors present in the MetS have been shown to improve following an increase in physical activity and consumption of diets low in saturated fatty acids and high in fiber. The overall objective of this project was to determine the combined effects of an increase in exercise combined with dietary lipid and carbohydrate modification on insulin sensitivity and blood lipids, and to determine if differences in expression of skeletal muscle proteins exist in non-obese, non-diabetic sedentary MA and NHW adults.
Embargo
Cardiovascular-protective effects of blueberry consumption in postmenopausal women with above-normal blood pressure
(Colorado State University. Libraries, 2023) Woolf, Emily K., author; Johnson, Sarah A., advisor; Gentile, Christopher L., committee member; Weir, Tiffany L., committee member; Rao, Sangeeta, committee member
Endothelial dysfunction is the first step in atherosclerosis and contributes to its progression, and thus, is central to cardiovascular disease (CVD). It is driven by excessive oxidative stress and inflammation and characterized by impaired endothelium-dependent dilation. Estrogen-deficient postmenopausal women have oxidative stress-mediated suppression of endothelial function that is worsened by high blood pressure. Chronic blueberry consumption may be a beneficial dietary intervention for this population as it has shown to improve vascular function and blood pressure, though some studies have not demonstrated efficacy possibly due to the observed high interindividual variability in response to the intervention. Evidence indicates blueberries improve endothelial function, but studies have not been performed in postmenopausal women. Furthermore, ex vivo research has shown that blueberry (poly)phenols and their metabolites can decrease endothelial oxidative stress and inflammation, but whether these mechanisms translate to humans is unclear. The objectives of this dissertation were to 1) examine the efficacy of chronic blueberry consumption to improve endothelial function and blood pressure in estrogen-deficient postmenopausal women with above-normal blood pressure, with a specific focus on identifying mechanisms for improving endothelial function, 2) identify factors that contributed to the efficacy of blueberries as a dietary intervention for improving endothelial function, and 3) explore cellular mechanisms responsible for endothelial function improvements and the anti-atherogenic potential of blueberries. To investigate the aforementioned, we conducted a randomized, double-blind, placebo-controlled clinical trial and assessed endothelial function (measured through flow-mediated dilation (FMD)) and supine brachial blood pressure before and after daily consumption of 22 g of freeze-dried highbush blueberry powder or isocaloric placebo powder for 12 weeks. To examine mechanisms for improved endothelial function, FMD was assessed before and after infusing a supraphysiological dose of the antioxidant ascorbic acid (i.e. vitamin C) and normalized to shear rate area under the curve (FMD/SRAUC). To investigate factors impacting the interindividual variability in the endothelial function responses after the 12 weeks of blueberry consumption, we grouped the blueberry treatment group into responders (≥ +1% unit Δ FMD) and non-responders (< +1% unit Δ FMD) and performed secondary statistical analyses using data produced from the clinical trial. Lastly, to investigate mechanisms for improvements in endothelial function, we used a reverse translational human-to-cell approach leveraging human blood serum collected from participants in the clinical trial to perform ex vivo cell culture experiments. Results from the clinical trial showed that daily blueberry consumption significantly improved FMD/SRAUC compared to baseline by 96%. FMD not normalized for shear rate increased by 1.34% though the effects were not statistically significant (but were clinically significant). Improvements in FMD/SRAUC after blueberry consumption were due to reductions in oxidative stress as responses to ascorbic acid infusion were significantly reduced at 12 weeks in the blueberry group compared to baseline, with no changes in the placebo group. There were no major effects on blood pressure, arterial stiffness, endothelial cell protein expression, or other blood biomarkers of cardiovascular health. It was determined that the blueberry intervention was ~50% effective for improving FMD to clinically relevant levels of ≥ +1%, and that responders had decreased cardiovascular health and higher levels of circulating estrogen at baseline compared to non-responders. After 12 weeks of blueberry consumption, responders had reductions in oxidative stress, lower plasma nitrate levels, and higher phosphorylated endothelial nitric oxide synthase protein expression compared to non-responders. Lastly, we cultured HAECs with 15% serum (blueberry and placebo) for 1 h followed by 200 µM hydrogen peroxide (H2O2) for 24 h to induce endothelial dysfunction and evaluated the effects of blueberry (poly)phenol-rich serum on endothelial cell dysfunction and atherosclerosis progression. There were no statistically significant differences on monocyte binding, insulin-stimulated nitric oxide production, or peroxynitrite concentrations between dysfunctional HAECs treated with blueberry and placebo serum from the clinical trial. Collectively, results from these studies indicate that daily blueberry consumption for 12 weeks improves endothelial function in postmenopausal women with above-normal blood pressure through reductions in oxidative stress, and that efficacy (i.e. degree to which postmenopausal women responded to treatment in endothelial function) seems to be dependent on participant characteristics including cardiovascular risk factors and estradiol at baseline. Due to the inconclusive results regarding the ex vivo experiment, cellular mechanisms by which blueberry (poly)phenol metabolites impact endothelial function and atherosclerosis progression cannot be determined.
Open Access
Challenging the status quo: exploring the use of strategies from behavioral economics to shape children's menus in restaurants
(Colorado State University. Libraries, 2020) Ferrante, Mackenzie Jayne, author; Bellows, Laura L., advisor; Johnson, Susan L., committee member; Slejko, Gina, committee member; Miller, Jeffrey, committee member
Introduction: The poor diet quality of US children has been partially attributed to low fruit and vegetable intake and frequent consumption of restaurant food. Strategies from behavioral economics are acceptable to both parents and children and have increased children's orders of healthful foods in restaurants. However, there are still missing pieces related to parent acceptance and children's consumption of healthful foods. Therefore, the overarching goal of this dissertation is to investigate the feasibility and acceptability of using behavioral economic strategies in restaurants to alter children's consumption to be more healthful. This goal was addressed using two research objectives: 1a) To examine parent derived and stated preferences for selected attributes of children's restaurant menus, which included behavioral economic strategies, using a conjoint design and, 1b) to segment the participants by derived menu attribute preference to identify patterns in preference for individual menu attributes and overall stated and derived menu choice by participant characteristics, beliefs, health concern, and food practices. 2) To investigate whether altering the choice architecture of children's meals by restructuring the menu using optimal defaults and vice-virtue bundles, will impact ordering of side dishes and consumption of vegetable sides during a restaurant meal. Study 1: Eight children's menus were designed and integrated into a survey using conjoint design to gather parent appeal to various attributes and the overall menu. Parents of children (4-10 y; n=500) were recruited using Amazon's TurkPrime. A conjoint analysis was conducted to discern parent preference for each of the individual attributes. It revealed parents had a strong preference for choice on side dishes (β=0.73) and low-priced menus (β=0.51), and the weakest preference for inclusion of healthful entrees (β=0.04). Study 2: Families with 4-8 year old children were recruited to attend three dinner meals. Children's meals consisted of macaroni-and-cheese or chicken tenders and a default side dish [all carrots (150g; Menu-1), small fries (50g)/ large carrots (100g; Menu-2), and small carrots (50g)/ large fries (100g; Menu-3)]. Children could opt out of the default side. Foods offered to children were pre- and post-weighed to determine consumption. Descriptive statistics examined children's ordering behavior and consumption. Repeated measures ANOVA examined the effects on carrot consumption (g) and a paired samples t-test was conducted to test for differences in french fry consumption (g). A majority of children remained with the default side during each of the Menus: Menu 1, 90.2%; Menu 2, 97.6%; Menu 3, 87.8%. Significant differences occurred in children's french fry consumption, (t = -2.57, p = .014). No significant differences in children's carrot consumption occurred. Conclusions: Parents, like most consumers, value choice and options. The use of optimal, vice-virtue bundles was confirmed, showing that not only do children order more healthfully when they are in place, but that children will eat the healthful foods when present. Taken together, results from these two studies show that all stakeholders – children, parents, and restaurateurs - may be able to find a solution that offers both health and taste as a part of children's restaurant meals.
Open Access
Characterization of protein-polyphenol interactions between novel plant proteins (pea and hemp) and blueberry polyphenols with respect to polyphenol binding and delivery
(Colorado State University. Libraries, 2022) Chima, Bianca, author; Van Buiten, Charlene, advisor; Johnson, Sarah, committee member; Prenni, Jessica, committee member
Despite the numerous health benefits associated with polyphenols, dietary intake of this class of compounds is low in the United States due to low intake of fruits and vegetables. It has been shown that dairy foods (i.e. milk, yogurt) increase polyphenol bioavailability due to polyphenols interacting with whey protein, enhancing polyphenol stability and uptake throughout digestion. However, increasing concerns for sustainability and health have introduced a variety of novel plant-based proteins as dairy alternatives. This study aimed to investigate the abilities of edible pea and hemp protein isolates to form complexes with blueberry polyphenol extract (BPE) and characterize the physical and biological functionalities of these complexes compared to whey proteins. Protein/polyphenol solutions were analyzed using UV-Vis spectroscopy to determine if complexation occurred. Secondary structures and binding affinities were analyzed by far-UV CD Spectroscopy and fluorimetry, respectively. In vitro digestion was performed to determine whether the protein profile changed in the presence of BPE via SDS-PAGE and determination of free amino acids using the ninhydrin method. Protein isolates from pea and hemp successfully formed complexes with BPE with binding affinities for the compound similar to whey protein. Relative helicity of the hemp protein was higher than the other protein sources and increased upon complexation with BPE. Furthermore, the SDS-PAGE profiles of all the proteins were the same whether BPE was present or not and the free amino acid content increased after digestion for the protein and protein/polyphenol solutions. Overall, complexation of BPE with plant proteins was successful. Fluorescence quenching and changes to the secondary structure of the proteins in the presence of BPE indicate that polyphenols were bound but the mechanisms and structures responsible for complexation seem to vary between proteins. More research is needed to determine the interactions that cause binding between the polyphenols and the proteins and whether the bioavailability of the compounds will increase when bound to the proteins in cell model and/or clinical study. This study provides a foundation for exploring the effects of plant-based proteins on phytochemical functionality in complex, "whole food" matrices.
Open Access
Comparison and acceptabilty of gluten-free yeast breads made with quinoa flour
(Colorado State University. Libraries, 2014) Chase, Caraline Bianchetto, author; Stone, Martha, advisor; Bunning, Marisa, committee member; Timpson, William, committee member
Quinoa (Chenopodium quinoa Willd) is a plant that is native to South America and is grown in the Andean mountains. The quinoa plant is resistant to harsh weather conditions and drought. It is a gluten free (GF) grain and has significance in making a GF yeast bread for people who cannot safely consume gluten proteins due to celiac disease, gluten allergies, or other issues. Most GF yeast breads on the market are made with a large portion of white or brown rice flour, which is neutral in taste, easily digestible, but low in vitamins and nutrients compared to quinoa flour. Quinoa flour is more expensive than rice flour and can impart negative aftertastes. The objectives of this study were to develop GF yeast bread formulas incorporating quinoa flour for rice flour and potato starch at 0, 36, 72, or 100% and obtain sensory and instrumental data on the breads. Specific gravity was calculated on the batter before baking with significant (p<0.05) differences existing among all batters. The 100% GF quinoa yeast bread was (p<0.05) smaller in volume than the other breads. The GF bread made with 100% rice flour and potato starch was significantly (p<0.05) softer (less hardness or firmness values) than the GF breads containing quinoa flour, while the 100% GF quinoa flour bread was firmest and least tender. Crust and crumb color did not (p>0.05) differ among any of the breads. The 100% GF quinoa yeast bread had the lowest water activity (p<0.05). Sensory analysis showed that for tenderness, flavor, and overall acceptability the 100% GF quinoa yeast bread was liked less (p<0.05) compared to the other breads. Based on the instrumental and sensory data collected, both the 36 and 72% QF yeast breads are acceptable GF yeast bread options containing QF.
Open Access
Development and evaluation of an online training for paraprofessional nutrition educators from the expanded food and nutrition education program (EFNEP) addressing prenatal nutrition
(Colorado State University. Libraries, 2016) Chlipalski, Micheline, author; Baker, Susan, advisor; Auld, Garry, advisor; Olson, Beth, committee member; Quick, Don, committee member
The objective of this research project was to assess the training needs of paraprofessional nutrition educators from the Expanded Food and Nutrition Education Program (EFNEP), as well as to develop and evaluate an online training for these paraprofessionals using the prenatal nutrition lesson from the Eating Smart • Being Active (ESBA) curriculum. Different study designs were used throughout this research, subdividing the project in three phases: “Phase I” was a qualitative cross-sectional study. Semi-structured, in-depth interviews were done with 15 paraprofessional educators and 7 supervisors. “Phase II” corresponded to the design and development of a video based online training using instructional design principles and the Cognitive Theory of Multimedia Learning. “Phase III” was a quasi-experimental pre-/post-test research design with 139 paraprofessionals from 18 states/US territories who were randomly assigned, by state, to either intervention or control group to implement and evaluate the online training. Assessments for Phase III included knowledge, ability to identify inappropriate teaching practices demonstrated in videos, teaching self-efficacy, and a reaction survey to gather opinions of paraprofessionals after completing the online training. Results from “Phase I” included: almost all interviewees considered that having an online training would be beneficial. Most paraprofessionals and supervisors wanted the online training to compliment, not replace, in-person trainings. The preferred format was videos depicting role plays by educators teaching the lesson. Results from “Phase II” included: forty short video clips developed to present key aspects of delivering the prenatal lesson. Finally, results from “Phase III” included: significantly higher scores in the intervention group in knowledge, identification of inappropriate practices, and teaching self-efficacy compared to the control group. More than 85% of paraprofessionals who completed the training considered that the online training helped them feel better prepared to teach the ESBA prenatal lesson, would recommend the training to other paraprofessional nutrition educators, and would like more online trainings like this one in the future. In conclusion, a video based online training is an effective method to train paraprofessional nutrition educators on how to teach a nutrition lesson plan, in terms of increased knowledge, identification of proper practices, and self-efficacy. A large number of educators, geographically dispersed, can be easily reached with this training delivery method helping standardize current trainings.
Open Access
Development and evaluation of the America On the Move program for university students
(Colorado State University. Libraries, 2013) Dadkhah, Maryam, author; Anderson, Jennifer, advisor; Hill, James, advisor; Melby, Christopher, committee member; Long, Marilee, committee member
To view the abstract, please see the full text of the document.
Open Access
Development and testing of measures to assess nutrition behavior change in low income adults participating in the Expanded Food and Nutrition Education Program
(Colorado State University. Libraries, 2017) Murray, Erin K., author; Baker, Susan, advisor; Auld, Garry, advisor; Betts, Nancy, committee member; Hess, Ann, committee member
To view the abstract, please see the full text of the document.
Open Access
Diabetes education in Oman: needs assessment and development of an intervention for health care professionals
(Colorado State University. Libraries, 2007) Al-Subhi, Lyutha Khalfan, author; Kendall, Patricia, advisor; Adams, Elizabeth, advisor
Oman is one of the countries faced with the challenge of an increasing rate of diabetes. The National Diabetes Control Program (NDCP), in Oman, aims to provide a suitable and quality health education to people with diabetes and the community. Diabetes management guidelines for Primary Health Care (PHC) in Oman point out that all members of the diabetes health care team share the responsibility of educating those with diabetes. Nevertheless, diabetes education has not been tackled systematically and the incidence of diabetes is on the rise in Oman. There is a pressing need for a diabetes education program for diabetes self management in the Sultanate of Oman.
Open Access
Dissemination and implementation of the Cooking with Kids tasting curriculum
(Colorado State University. Libraries, 2010) Diker, Ann, author; Cunningham-Sabo, Leslie Derry, advisor; Anderson, Jennifer, advisor; Baker, Susan S., committee member; Kaminski, Karen, committee member; Most, David E., committee member
Numerous school health education programs, including nutrition education curricula have been developed. To improve dissemination and implementation of nutrition education curricula in schools, research is needed to identify and measure factors that facilitate and hinder the dissemination and implementation processes. Therefore, this study was conducted to identify strategies and practices that aided dissemination, adoption, and implementation of the Cooking with Kids (CWK) tasting curriculum by paraprofessional Nutrition Educators (NE). The study used a mixed methods time-series design. Formative assessment data were collected from two web-based surveys (n=313) and 27 interviews. The assessment results and constructs of Diffusion of Innovations and Social Cognitive Theory were used to develop a three-hour training introducing CWK to NE and their supervisors. Intervention data were collected from paraprofessional NE (n=49) and their supervisors (n=21) using a series of surveys, interviews, and implementation reports. Quantitative data analysis included descriptive analysis, factor analysis, analysis of variance, paired samples t-tests, correlations, and multiple regression. Qualitative data were analyzed for themes. Formative assessment revealed active participation, lesson observation, and pilot-testing as essential features of effective paraprofessional NE training. From pre- to post-training, NE and supervisors reported improved knowledge about teaching the curriculum (t=5.12, p<0.01 and t=8.31, p<0.01, respectively), confidence (t=3.93, p<0.01 and t=3.62, p<0.01, respectively), motivation (t=3.71, p<0.01 and t=2.63, p<0.05, respectively), and information (t=7.17, p<0.01 and t=4.15, p<0.01, respectively) to teach the curriculum. Gains in NE knowledge, confidence, motivation, and communication skills were sustained eight months post-training. Gains in supervisor knowledge were sustained eight months post-training. Supervisor motivation to use CWK returned to pre-training levels, which were relatively high to begin with so there was limited room for improvement. Although supervisor confidence was higher at eight months post-training, it was not statistically different from pre-training levels. These results may be attributed to the fact that supervisors did not teach the tasting lessons. High levels of curriculum adoption and implementation by NE were attributed to strong implementation expectations, experiential and observational learning training elements, and perceived curriculum compatibility with existing programming. Environmental factors such as time constraints, personnel turnover and scheduling conflicts proved challenging. Study results underscore the importance of combining theory and formative assessment for successful development and implementation of training and, in turn, curriculum implementation. In addition, results indicate that perceived simplicity, compatibility, and trialability are important attributes that should be maximized when introducing new curricula to potential adopters.
Open Access
Edible mealworms: can fermentation improve consumer acceptability and nutritional value?
(Colorado State University. Libraries, 2023) Wilson, John W., author; Weir, Tiffany, advisor; Bunning, Marisa, committee member; Stull, Valerie, committee member; Nair, Mahesh, committee member
As the global population increases, the demand for animal-based protein is also on the rise. To meet this demand, it is important to identify sustainable sources of animal protein that have a smaller environmental impact than conventional animal protein production. One potential solution to this challenge is the development of consumer-acceptable insect-based protein products utilizing the larva and pupae of Tenebrio molitor, a type of darkling beetle whose larval and pupal states are edible. These beetles can be reared in small spaces, do not require direct sources of fresh water, and convert feed into protein more efficiently than conventional meat production. In addition, their waste (frass) is dry, making it easier to contain than waste from conventional animal rearing operations, reducing the risk of contaminating the surrounding environment. In addition, the larvae and pupae can be eaten in their entirety, eliminating potential waste streams of byproducts associated with conventional meat processing. With less space, less water usage, more efficient feed conversion ratios, and nearly zero waste, the development of an edible mealworm industry in the global West would help relieve some of the pressures on the current animal protein systems and improve global food security. To accomplish this, it is necessary to generate a consistent demand in the global West for insect protein. Currently, in the United States, edible insects are largely relegated to ground powders designed to "hide" the insects or are placed in novelty products like chocolates and lollipops to confront people's notion of disgust. To introduce mealworm protein into the mainstream, it must be in a form that is accessible to the average American consumer, be safe to eat, and have comparable nutritional attributes as other protein-based products on the market. Tempeh fermentation techniques may be an appropriate approach to accomplish these goals. Tempeh fermentation uses Rhizopus oligosporus mycelium to knit together legumes into a solid cohesive substrate. The product can then be utilized in a variety of ways that are familiar to American consumers including stir frys, burgers, nuggets, and crumbles. This project seeks to utilize tempeh fermentation techniques to develop an insect-based product that is both consumer-friendly but also capitalizes on the known and emerging nutritional and environmental benefits of edible insects. In Chapter 1, I examine the safety of tempeh produced with various life stages of the Tenebrio molitor beetle. Samples were assessed for water activity (aw), and pH to determine the shelf stability of the products. Pathogenic risk was assessed through testing for coliforms, Salmonella and Listeria, and samples were analyzed for heavy meatal content via utilized Inductively Coupled Plasma and Mass Spectrometry (ICP-MS). This exploration allows us to determine best storing and cooking methods and helps identify critical control points in production to help minimize the risk to the consumer. In this chapter, I was able to demonstrate that tempeh made with Tenebrio molitor was just as safe as conventional soy-based tempeh and requires similar storage and cooking precautions to minimize the risks of consumption. In Chapter 2 we conducted a nutritional analysis of the insect-based tempeh products in comparison to traditional soy-based tempeh. We utilized ICP-MS to quantify the presence of micronutrients within each example. Samples were also analyzed for vitamins, macronutrients, and amino acid profile. We then calculated the protein digestibility using the Protein Digestibility-Corrected Amino Acid Score (PDCAAS). Comparison of results with traditional soy-tempeh products helps us to determine if the products provide comparable nutrition to products already on the market. It also helps to determine if the novel products will fill the nutritional space of more conventional sources of protein. This chapter found that the tempeh products made with the Tenebrio molitor had nutritional attributes comparable to conventional soy tempeh. Chapter 3 examines the bioavailability of iron within the sample set and compare the results to conventional bee samples, current on-the-market plant-based meat alternatives, and traditional soy-based tempeh. ICP-MS was utilized to quantify the amounts of iron present in each chemically digested sample. Then, digestates were added to Caco-2 human colonic cells to allow absorption of available iron. Iron absorption rates were then determined by using a human ferritin Eliza kit. This assessment helps us determine if the presence of insect protein improves the bioavailability of iron in a traditionally plant-based food and allows us to compare the availability of the iron in the novel products to conventional beef and current plant-based meat products. The bioavailability of iron in the novel products exceeded that of the conventional beef and the plant-based meat alternative. In Chapter 4, we conducted a consumer acceptability study to analyze the potential for consumer acceptance of a tempeh product made with 50% mealworms and 50% soybeans when compared to a commercial soy-based tempeh. An online survey was conducted to assess the public's attitudes to entomophagy, their current level of exposure to the practice, and the willingness to consume insects. Next, the mealworm soybean tempeh was evaluated by a trained sensory panel to develop a lexicon that describes the organoleptic attributes of the product. Finally, a blind in-person sensory evaluation was conducted to assess the overall acceptability of the product. During the in-person evaluation, participants were provided with different prompts to determine if details around the environmental impact of insect eating versus conventional meat production would affect the favorability of the product. Participants in this study rated the flavor equal to that of the commercial soy tempeh and majority of participants indicated they were equally or more likely to consume insect-based products again. The final chapter explores the need for research around branding and availability on insect-based food products to increase acceptance of entomophagy in Western society. This dissertation aims to determine the safety of utilizing edible insects in tempeh fermentation, examine the nutritional attributes of tempeh products made with various life stages of the Tenebrio molitor beetle, determine how effective these products are in filling their intended nutritional niches, and assess the potential for consumer acceptance of insect-based tempeh products. This dissertation provides a strong foundation for the understanding of the safety, nutrition, and acceptability of utilizing T. molitor-based tempeh as an alternative source of protein.