Index Catalog // ScholarsArchive@OSU

Creator:: Lee, Ye-Sun
Abstract:: Current dietary recommendations have placed increasing emphasis on dietary fat as an important element to decrease risk of cardiovascular disease (CVD). Although total fat and the fatty acid composition of diets influence the risk of CVD, the optimal amounts of different fatty acids are not well defined, especially if n-6...
Resource Type:: Dissertation
Full Text:: Doctor of Philosophy in Nutrition and Food Management presented on September 21, 1999. Title: The

Creator:: Lai, I-Ju
Abstract:: Calcium is important to bone health as well as related to a number of health problems such as osteoporosis, hypertension, cardiovascular disease, and some cancers. Calcium intake level was far below the Dietary Reference Intake and dairy product consumption was inconsistent with the Daily Dietary Guidelines among adolescents in Taiwan...
Resource Type:: Dissertation

Creator:: Schneider, Constance L.
Abstract:: The purpose of this research was to explore patients' perceptions of services provided by hospital dietitians. The two-phase study included: (1) personal interviews of thirty-one patients to determine service attributes believed important when receiving a dietitian's service, and (2) development of a survey instrument, NUTRI-SERVE. Responses were obtained from 103...
Resource Type:: Dissertation
Full Text:: degree of Doctor of Philosophy in Nutrition and Food Management presented on August 6, 2002. Title

Creator:: Hoos, Teresa M.
Abstract:: This study contributes to a growing body of knowledge about diet and about exercise behaviors of young adults. This information is needed if we are to plan public health campaigns designed to reduce the risk of chronic disease through more healthful eating habits and a more active lifestyle. A questionnaire...
Resource Type:: Masters Thesis
Full Text:: Master of Science in Nutrition and Food Management presented on March 14, 1996. Title: Food Choices

Creator:: Reeder, Julie A.
Abstract:: Food Insecurity exists whenever the availability of nutritionally adequate and safe foods or the ability to acquire acceptable foods in socially acceptable ways is limited or uncertain (LSRO, 1990). Factors that increase a household's risk for food insecurity include being low income and not being able to access formal and...
Resource Type:: Dissertation

Creator:: Vanegas, Sarah Marie
Abstract:: This study sought to examine food choice motives and influences among Oregon Latinos to gain a greater understanding of their dietary acculturation. Previous studies relying principally on quantitative methods to assess the relationship between acculturation and diet have reported inconsistent results, though a general decline in diet quality is reported...
Resource Type:: Masters Thesis
Full Text:: Vanegas for the degree of Master of Science in Nutrition and Food Management presented on June 11, 2007

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