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A food safety education module for low income parents

Creator:: Graetzer, Martha M.
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Nutrition and Food Management presented on September 8. 1992. Title

Hazard analysis and critical control point system for home prepared foods as a basis for adult education in urban Guayaquil, Ecuador

Creator:: Morales R., Maria F.
Abstract:: The Hazard Analysis and Critical Control Point (HACCP) system for studying the food preparation process was conducted in four households in an environmentally poor urban neighborhood of Guayaquil, Ecuador. The analysis consisted of observing all of the steps in the food preparation process, measuring food temperatures at each step, and...
Resource Type:: Masters Thesis
Full Text:: degree of Master of Science in Nutrition and Food Management presented on August 23. 1993

The relationship of self-efficacy scores of fifth-grade children to changes in food choices and nutrition knowledge after a nutrition education program

Creator:: Manaloor, Sisy
Abstract:: The self-efficacy construct has been determined to be an effective method of stimulating desired eating behavior in diabetics and obese adults and exercise behaviors in pulmonary rehabilitation patients. Although the self-efficacy construct has been shown to mediate eating habits, practical classroom application of the construct has been rarely used in...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Nutrition and Food Management presented on March 16. 1994. Title: The

Vitamin B₁₂ and ascorbic acid in kimchi with Propionibacterium shermanii

Creator:: Ro, Sookja Lim
Resource Type:: Dissertation
Full Text:: DOCTOR OF PHILOSOPHY in Foods and Nutrition presented on June 2, 1978 Title: VITAMIN B12 AND ASCORBIC

Ascorbic acid and vitamin B-6 retention in broccoli and green peppers after home dehydration and storage

Creator:: Barrett, Joan
Resource Type:: Masters Thesis
Full Text:: Master of Science in Foods and Nutrition presented on February 19. 1930. Title : Ascorbic Acid

Bacteria of public health significance on alfalfa and bean sprouts at the retail level

Creator:: Patterson, Janet Elizabeth
Resource Type:: Masters Thesis
Full Text:: the degree of Master of Science in Foods and Nutrition presented on March 16, 1978

Quality of fryers purchased in retail markets using microbial and sensory assessment

Creator:: Chen, Yinghwei
Abstract:: Dressed, bagged whole chickens from three Oregon and several out-of-state processors were purchased from retail markets in each season in 1988. Birds were stored at 3°C for 6 days. Total aerobic microorganisms, total psychrotrophic microorganisms, pseudomonads and fluorescent pseudomonads were determined by appropriate procedures. Total aerobic microorganisms and psychrotrophic microorganisms...
Resource Type:: Masters Thesis
Full Text:: the degree of Master of Science in Foods and Nutrition presented

Thai-style fermented pork sausage (Nham) : parasitological and microbiological safety

Creator:: Petchsing, Urairatana
Abstract:: Parasitological and selected microbiological safety aspects of Nham (Thai-style fermented pork sausage) were evaluated. Pork meat from pigs experimentally infected with Trichinella spiralis was divided into 4 portions; 3 portions were frozen at -23°C for 12, 18 and 24 hours before they were made into Nham. The formula for fermented...
Resource Type:: Dissertation
Full Text:: the degree of Doctor of Philosophy in Foods and Nutrition presented on April 29

Food discards : nature, reasons for discard, and relationship to household variables

Creator:: VanDeRiet, Shirley J.
Abstract:: A sample of 243 Willamette Valley households participated in personal interviews and kept 7-day records of all foods brought into the household but not consumed by human household members. Their reason for discarding the foods, the amounts of discard, and their assessment of the safety of the foods were compared...
Resource Type:: Dissertation
Full Text:: the degree of Doctor of Philosophy in Foods and Nutrition presented on April 11

Growth, enterotoxin production and energy charge of Staphylococcus aureus under three gaseous environments

Creator:: Park, Sue Sookja
Abstract:: The effect of different oxygen atmospheres on growth, energy charge and enterotoxin production of Staphylococcus aureus was investigated. Three atmospheres, air, 5% oxygen in nitrogen and 20% oxygen in nitrogen, were tested on three strains producing enterotoxins A, B and C. Colony forming units (CFU), dry weight, dissolved oxygen, pH,...
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy (Name) in Foods and Nutrition presented on May 12, 1975 (Major

ScholarsArchive@OSU

A food safety education module for low income parents

Hazard analysis and critical control point system for home prepared foods as a basis for adult education in urban Guayaquil, Ecuador

The relationship of self-efficacy scores of fifth-grade children to changes in food choices and nutrition knowledge after a nutrition education program

Vitamin B₁₂ and ascorbic acid in kimchi with Propionibacterium shermanii

Ascorbic acid and vitamin B-6 retention in broccoli and green peppers after home dehydration and storage

Bacteria of public health significance on alfalfa and bean sprouts at the retail level

Quality of fryers purchased in retail markets using microbial and sensory assessment

Thai-style fermented pork sausage (Nham) : parasitological and microbiological safety

Food discards : nature, reasons for discard, and relationship to household variables

Growth, enterotoxin production and energy charge of Staphylococcus aureus under three gaseous environments

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