Index Catalog // ScholarsArchive@OSU

Making a New Mexican Cuisine: An Exploratory Study of Food Security and the Cultivation of Culinary Subjectivities in a First-generation Mexican Immigrant Community

Creator:: Esteban, Emily E.
Abstract:: In 2010, Mexican cuisine was declared as intangible cultural heritage, integral to Mexican identity and necessary to preserve for the good of humanity. Despite this recognition, first-generation Mexican communities in the United States face an exacerbated likelihood of experiencing food insecurity. In most United States studies, understanding the relationship between...
Resource Type:: Masters Thesis
Full Text:: thank the members of her committee, Dr. Kenneth Maes, Dr. Daniel López-Cevallos, and Dr. Mary

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

Creator:: Towers, Nicole
Abstract:: A previous study conducted in our laboratory demonstrated the critical role that retronasal odors play in vegetable liking and disliking. It remains unclear, however, why some individuals like certain vegetable odors, while others do not. A possible explanation is that some individuals have learned to like the odor of a...
Resource Type:: Masters Thesis
Full Text:: right and have made you proud. I also want to thank Dr. Yanyun Zhao and Dr. Mary Cluskey for

Young adults' beliefs about and use of herbal supplements in relation to their dietary attitudes and behaviors

Creator:: Koorndyk, Tamberly
Abstract:: Today in the United States, herbal supplements are growing increasingly popular, however, little is known about the safety and efficacy of these products. This study contributes to the growing body of information about the prevalence of herbal supplement use among young adults (18 to 24 years) and the beliefs young...
Resource Type:: Masters Thesis
Full Text:: , and experience. I also want to thank my committee members Mary Cluskey, Carolyn Raab, Roberta Hall

Meals Made Easy for Diabetes : evaluation of a diabetes meal planning and nutrition education curriculum

Creator:: Greenberg, Jeri R.
Abstract:: The objective of this evaluation was to determine whether the Meals Made Easy for Diabetes curriculum, using the Idaho Plate Method, positively affected participants' fruit, vegetable, and fat intake and their confidence to make appropriate food choices in potentially challenging situations. Adults with a self-reported diagnosis of diabetes (n=132) supplied...
Resource Type:: Masters Thesis

Estranged Eating

Creator:: Lacy, Amber D.
Abstract:: The “fat-hunger paradox” is a relatively recent phenomenon in the United States in which people of low socioeconomic status are disproportionately overweight or obese, and yet frequently lack access to adequate food and nutrition. Research indicates additional disparities in the prevalence of overweight and obesity amongst most racial and ethnic...
Resource Type:: Masters Thesis
Full Text:: work without the intellectual foundation he provided. Also, many thanks to Dr. Mary Cluskey, who

Nutrient management of blackberry cultivars grown in organic production systems

Creator:: Fernandez-Salvador, Javier A.
Abstract:: The impact of fertilizer source and cultivar on growth, fruit quality, and yield was evaluated in organic blackberry (Rubus L. subgenus Rubus Watson) from 2011-2013 in three studies. In all studies, plants were drip irrigated, and weeds were managed using a woven polypropylene, permeable landscape fabric (weed mat). At a...
Resource Type:: Masters Thesis
Full Text:: the field of food science and Dr. Mary Cluskey for accepting to be part of my committee. I would

Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

Creator:: Phuvasate, Sureerat
Abstract:: Vibrio parahaemolyticus is a leading cause of acute gastroenteritis associated with consumption of seafood, particularly raw oysters. The United States Centers for Disease Control and Prevention (CDC) estimated that 45,000 cases of V. parahaemolyticus infection occur each year in the U.S. A recent CDC report revealed that the incidence of...
Resource Type:: Dissertation
Full Text:: committee members: Dr. Mahfuzur Sarker, Dr. Claudia Häse, Dr. Joy Waite-Cusic, Dr. Mary Cluskey and Dr

Community college leaders : building community connections

Creator:: York, Penny
Abstract:: The study established how community college leaders establish connections with other community leaders. Connections that form broad and inclusive networks can be used to develop positive social capital in communities. Results showed that new community college leaders follow a pattern of community engagement including the identification of other leaders, making...
Resource Type:: Dissertation
Full Text:: Ruth Stiehi, Mary Cluskey, Berta Dargen, and Bill Christopher. Deepest thanks to Betty Duvall, major

Foodservice systems management competencies of Korean dietitians

Creator:: Yoon, Ji-young
Abstract:: Foodservice systems management (FSM) has had impact on the role of dietitians, not only in the United States (US), but also in Korea. The purpose of the study was: (1) to delineate and identify the acceptable FSM competencies for Korean dietitians (KDs), (2) to identify factors which influenced the Korean...
Resource Type:: Dissertation
Full Text:: like to thank the members of my committee, Drs. Warren Suzuki, Mary Cluskey, Caroline Raab, Douglass

Mentor training : feasibility of a web-based program to train mentors of distance dietetic management graduate students

Creator:: Curtis, Suzanne Render
Abstract:: The purpose of this research was to evaluate a web-based training program for mentors of distance graduate students enrolled in a distance Master of Science Dietetic Management Program. The online training program was designed to consist of four modules focusing on mentoring skills, communication, research methods and university mandated guidelines...
Resource Type:: Dissertation
Full Text:: Education, Dr. Mary Cluskey and Dr. Carolyn Raab from Nutrition/Food Management. Special thanks to Dr

ScholarsArchive@OSU

Making a New Mexican Cuisine: An Exploratory Study of Food Security and the Cultivation of Culinary Subjectivities in a First-generation Mexican Immigrant Community

The effectiveness of dietary learning on hedonic responses to a novel, initially disliked vegetable

Young adults' beliefs about and use of herbal supplements in relation to their dietary attitudes and behaviors

Meals Made Easy for Diabetes : evaluation of a diabetes meal planning and nutrition education curriculum

Estranged Eating

Nutrient management of blackberry cultivars grown in organic production systems

Low-temperature depuration and low-temperature high hydrostatic pressure processing as post-harvest interventions for diminishing Vibrio parahaemolyticus contamination in oysters

Community college leaders : building community connections

Foodservice systems management competencies of Korean dietitians

Mentor training : feasibility of a web-based program to train mentors of distance dietetic management graduate students

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