OBJECTIVE To (i) evaluate food choices and consumption patterns of elementary- and middle-school students who participate in the National School Lunch Program (NSLP) and (ii) compare students' average nutrient intake from lunch with NSLP standards. DESIGN Plate waste from elementary- and middle-school students' lunch trays was measured in autumn 2010 using a previously validated digital photo...

by DANAYA AMINA BETHEA (Under the Direction of Ynes R. Ortega) ABSTRACT Toxoplasma gondii is an intracellular obligate protozoan parasite that causes toxoplasmosis in humans. This study aimed to detect and genotype T. gondii in fresh produce. Six PCR assays using various Toxoplasma gene targets were examined for their suitability in vegetable matrices. The SAG2 PCR was selected for this study. ...

A method of quantitatively measuring tissue damage during fresh-cut vegetable processing was developed based on optical imaging technology. Images of damaged and undamaged tissues were acquired through a digital imaging system. The damaged areas were recognized and quantified using an Image-Pro Plus software program based on color differences of the damaged and undamaged tissues. In order to im...

OBJECTIVE To investigate the protective association between seasonality of consumption of fresh fruit or salad vegetables and cancer and cardiovascular disease (CVD) development. DESIGN AND SETTING Face-to-face interviews, including a food frequency questionnaire, were conducted on 1489 men and 1900 women, aged 35-75 years, who were respondents in the British Health and Lifestyle Survey 1984/...

Fresh, frozen, and canned vegetables all have their own unique set of benefits and drawbacks, but all contain vital nutrients, such as carbohydrates, protein, vitamins, minerals, and fiber, which are maintained through the respective processes. Canned and frozen versions are the most common processed vegetables. While processed vegetables can be more convenient, have a longer shelf-life, and ar...

Fresh, frozen, and canned vegetables all have their own unique set of benefits and drawbacks, but all contain vital nutrients, such as carbohydrates, protein, vitamins, minerals, and fiber, which are maintained through the respective processes. Canned and frozen versions are the most common processed vegetables. While processed vegetables can be more convenient, have a longer shelf-life, and ar...

in order to comparing influence of ten vegetable oils for optimizing clodinafop-propargyl efficacy, a greenhouse experiment of dose-response including 0, 8, 16, 32, 48, and 64 g a.i. ha-1 of clodinafop-propargyl at eleven level of without vegetable oil and with vegetable oils of sunflower, soybean, canola, turnip, cotton, sesame, bitter almond, sweet almond, castor and olive in control of littl...

Fresh, frozen, and canned vegetables all have their own unique set of benefits and drawbacks, but all contain vital nutrients, such as carbohydrates, protein, vitamins, minerals, and fiber, which are maintained through the respective processes. Canned and frozen versions are the most common processed vegetables. While processed vegetables can be more convenient, have a longer shelf-life, and ar...

INTRODUCTION Eating fruits and vegetables is associated with lowered risk for many chronic diseases. However, most Americans, especially members of low-income and minority populations, do not eat adequate amounts. Fresh to You is a public-private partnership program that brings discount fresh produce markets into low-income neighborhoods. We conducted a mixed-methods evaluation of Fresh to You ...

Purslane (Portulaca oleracea L.) is an important plant naturally found as a weed in field crops and lawns. Purslane is widely distributed around the globe and is popular as a potherb in many areas of Europe, Asia, and the Mediterranean region. This plant possesses mucilaginous substances which are of medicinal importance. It is a rich source of potassium (494 mg/100 g) followed by magnesium (68...