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Nutrition Department Masters Theses Collection

Theses from 2023 2023.

The Impact of Cannabidiol on Intestinal Tumorigenesis: A Pilot Study on Caco-2 Cell , Yingxue Guan, Nutrition

Theses from 2020 2020

Exploring the impact of a Breakfast in the Classroom (BIC) program in an urban Middle School in Western Massachusetts , Maria O'Donnell, Nutrition

Theses from 2019 2019

The Efficacy of Nanoemulsion-Based Delivery Systems to Improve Vitamin D3 Bioaccessibility and Bioavailability , Alagu Selvi Kadappan, Nutrition

The Association between Diet Quality and Inflammatory Biomarkers among College-aged Women , Luotao Lin, Nutrition

Theses from 2018 2018

Knowledge, Attitudes and Behaviors of Traditional Health Practices Among Cambodian Women (15-35 Years) Living In Massachusetts , Nan Dou, Nutrition

Impact of Bodyweight on Tissue-Specific Folate Status, Genome Wide and Gene-Specific DNA Methylation in Normal Breast Tissues from Premenopausal Women , Armina-Lyn Frederick, Nutrition

Influences of Antroquinonol and 4-Acetylantroquinonol B on Inflammatory Tumorigenesis in the MCF-7 Breast Cancer Cell Line with or without TNF-α Stimulation , Ting-Chun Lin, Nutrition

Theses from 2017 2017

The Role of Sugar-Sweetened Beverage Intake and Vitamin D in Elevated Systolic Blood Pressure , Amanda Abrams, Nutrition

Evaluation of Berry Extracts on Intestinal Digestive Enzymes and Sugar Transporters , Jungbae Ohrenberger, Nutrition

Theses from 2016 2016

Fruit and Vegetable Intake, Attitudes, and Beliefs of Multicultural Middle School Students in Central Massachusetts , Emily M. Harrington, Nutrition

Mobile Produce Markets: A Strategy for Increasing Access to Fruits and Vegetables Among Low Income Urban Residents , Bi-sek J. Hsiao, Nutrition

Effect of Obesity-Induced Tumor Necrosis Factor Alpha on Adipocyte Function , Seok-Yeong Yu, Nutrition

Theses from 2015 2015

Live Well Springfield – A Community Transformation Movement: Evaluation of the Live Well Springfield Website , Jesse A. Mushenko, Nutrition

Estimating Access to a High Quality Diet for Older Adults in Springfield, Massachusetts , Nicole M. Ratchford, Nutrition

Obesity-Induced Inflammation in Human Mammary Tissue: A Potential Microenvironment Favorable to the Development of Postmenopausal Breast Cancer Via the Wnt Signaling Pathway , Agathe A. Roubert, Nutrition

Evaluation of the Springfield MENU Program , Hannah Stenger, Nutrition

Theses from 2014 2014

The Role of Sleep Timing on Diet Quality and Physical Activity among College-Aged Women Participating in the University of Massachusetts Vitamin D Status Study , Deniz Azarmanesh, Nutrition

Examining the Relationship Between Environmental Concern, Exercise Habits, and Fruit and Vegetable Intake , Dana M. Harrison, Nutrition

The Springfield Farm-To-Preschool and Families (f2p) Program: Examining Children's Fruit and Vegetable Consumption , Toni L. Jenkins, Nutrition

The Combined Effects Of Genistein And Daidzein On Adipocyte Differentiation , Oumou Habybat Kone, Nutrition

Adolescent Nutritional Status and its Association with Village-level Factors in Tanzania , Nozipho Maziya, Nutrition

Intuitive Eating, Attitudes to Food, and Body Size: A Comparison Between Nutrition Majors and Non-Majors , Katelyn Russell, Nutrition

Theses from 2013 2013

Histone Deacetylase Inhibitors Trichostatin A (tsa) And Sulforaphane (sfn) Modulate Vitamin D Responsive Cyp24 Gene Expression in 3t3-l1 Preadipocytes , Eunjee Ahn, Nutrition

The Impact Of Nutrition Education On Food Security Status And Food-related Behaviors , Jamie A. Farrell, Nutrition

Food Insecurity and Culture - A Study of Cambodian and Brazilian Immigrants , Sarvnaz Modarresi Ghavami, Nutrition

Effects of Histone Deacetylase Inhibitors on Vitamin D Activity in Human Breast Cancer Cells , Brooke Savage, Nutrition

Coping Strategies, Food Preferences, and Their Potential Effects on Dietary Quality Intake in a Massachusetts Efnep Population , Amy Wasson, Nutrition

Theses from 2012 2012

Association between Dietary Intake and Nutritional Status among Adolescent Girls in Kilosa District, Tanzania , Shanshan Chen, Nutrition

Western Massachusetts Head Start Preschoolers' Vegetable Consumption in Response to a Puppet-Based Nutrition Education Intervention Focusing on the Sensory Properties of Vegetables , Arielle M. Magro, Nutrition

The Massachusetts Bmi Letter: Parents' Responses, Conceptualizations of Weight, and Health Literacy Skills , Lindsay J. Moyer, Nutrition

Sensory Exploration of Seasonally and Locally Available Vegetables and its Effects on Vegetable Consumption of Western Massachusetts Head Start Children , Shannon Sojkowski, Nutrition

The Effectiveness of Point-of-Purchase Nutrition Education on Improving Beverage Choices and Nutrition Knowledge in a College Foodservice Setting , Heather A. Wemhoener, Nutrition

Theses from 2011 2011

the Relationship between Vitamin D Statuses and Young Adult Women Asthma , Shiying Bian, Nutrition

Iron Status, Inflammation and Anemia in Bangladeshi Women Exposed to Arsenic , Joycelyn M. Faraj, Nutrition

Vitamin D and TNF-alpha Effects on Adipogenesis and Inflammation in Human Adipocytes , Brianna Gray, Nutrition

Perceptions and Attitudes of Dietetic Program Educators Regarding Use of Distance Education and Computer-Based Simulations in Dietetics Education , Kirsten M. Schlein Ms., Nutrition

Effect of the Flavonoid Quercetin on Adipocytes , Jennifer C. Swick, Nutrition

Theses from 2009 2009

Association between Serum Ferritin and Body Composition in Young Women , Ujjwala S. Dandekar, Nutrition

Vitamin D Status among Bangladeshi Women of Reproductive Age , Ann Micka, Nutrition

Evaluation of Learning Styles among Undergraduate Students at the University of Massachusetts, Amherst completing selected Online and Traditional Courses , Bridget Minihan, Nutrition

Parent Toddler Feeding Relationship in Lebanon , Christine Zahm, Nutrition

Theses from 2008 2008

The Relationship between Serum Leptin, 25-hydroxyvitamin D3, and Body Composition , Isabel L. Guenther, Nutrition

Vitamin D Metabolites Inhibit Adipocyte Differentiation in 3t3-l1 Preadipocytes , Radhika Natarajan, Nutrition

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Home > Life Sciences > Nutrition, Dietetics, and Food Science > Theses and Dissertations

Nutrition, Dietetics, and Food Science Theses and Dissertations

Theses/dissertations from 2023 2023.

Development and Validation of a Spanish Nutrition Screening Tool for Hispanic American 3 to 5-Year-Olds , Denisse Arias Olivas

Thermal Inactivation of Salmonella, Escherichia coli, and Enterococcus faecium NRRL B-2354 in Pasta Matrices , Kristi Shannon Gowans

Prevalence and Predictors of Intern-Related Burnout in Dietetics Preceptors , Holly Hopkins

Utilizing Isothermal Titration Calorimetry to Measure β-galactosidase Activity in Dairy Products , Tyler Ronald Jarrard

A Comparison of Kid Goat Lipase and Microbial Lipase on the Development of Cheddar Cheese Flavor , Reece H. Larsen

Effect of Timing of Energy Intake on Blood Glucose and Body Composition in Women with Overweight or Class One Obesity , Michael Wade Smith

Use of Microcalorimetry to Evaluate Hardening Reactions in Protein Bars During Accelerated Storage , Tiffany Rose Spackman

Theses/Dissertations from 2022 2022

Isothermal Inactivation Studies of Listeria monocytogenes, Salmonella, and Enterococcus faecium NRRL B-2354 in Almond, Peanut, and Sunflower Butters , Ruo Fen Liao

Localized Heat Therapy Improves Mitochondrial Function in Human Skeletal Muscle , Erik D. Marchant

Amino Acids as Alternatives to Emulsifying Salts in Processed Cheese Analogues , Jeremy Thomas Pack

Effects of Microbial Transglutaminase on Gluten-Free Sourdough Bread Structure and Loaf Characteristics , Anna J. Redd

Theses/Dissertations from 2021 2021

Characterization of Bacteriophage Targeting Bacillus licheniformis in Milk Processes and Thermal Stability of Bacteriophage During HTST Pasteurization , Jeremy Robert Arbon

Current Practices in Residential Treatment of Co-Occuring Eating Disorders and Type 1 Diabetes , Megan Michelle Austin

Mixture Design Response Surface Methodology Analysis of Seven Natural Bioactive Compounds to Treat Prostate Cancer , Ian Geddes Berlin

Utilizing Isothermal Titration Calorimetry for Measuring Beta-Galactosidase Activity in Liquid Dairy Products , Eliza Anne Brock

The Beneficial Effects of The Gut-Derived Metabolite Trimethylamine N-oxide on Functional β-Cell Mass , Emily Suzanne Krueger

Ice Cream Formulation Optimization Using "Consumer-Friendly" Hydrocolloid Stabilizers , Benjamin Todd Woodward

Theses/Dissertations from 2020 2020

Metabolomics of Acid Whey Derived from Greek Yogurt , Muriel Mercedes Allen

Cronobacter sakazakii Genes Contributing to Persistencein Low-Moisture Dairy Matrices , Kaitlin Ash Hartmann

Activity, Stability, and Binding Capacity of β-Galactosidase Immobilized on Electrospun Nylon-6 Fiber Membrane , Deborah Ann Hutchins

Blend Uniformity and Vitamin Stability in Dairy-Based Foods Fortified with Lipid-Encapsulated Ferrous Sulfate , Garth Anthony Lee

Isothermal Inactivation of Salmonella, Listeria monocytogenes, and Enterococcus faecium NRRL-B 2354 in Peanut Butter, Powder Infant Formula, and Wheat Flour , Adam Robert Quinn

Dairy Milk and Plant-Based Alternative Beverage Purchasing Factors: Consumer Insights , Jeffrey Alan Rime

A Rapid Spectrophotometric Assay for Quantifying Seed Coat Saponins in Quinoa , Sydney Diver Szabo

Theses/Dissertations from 2019 2019

Leaf Fiber Strength and Fruit Nutrient Content of Yucca Species Native to the Navajo Nation , Anna Therese Bartlett

An Observational Study of Physicochemical Changes in Cheddar Enzyme-Modified Cheese During Incubation , David Gary Doxey

Sensory Acceptability and Nutrient Stability in Micronutrient-Fortified Soymilk Prepared in Small-Scale Batch Processes , Dallin Max Hardy

Theses/Dissertations from 2018 2018

Comparison of Functional, Nutritional, and Sensory Properties of Spray-Dried and Oven-Dried Cricket ( Acheta domesticus ) Powder , Fred Stephen Bassett

Carbon Dioxide Treatment on Strawberry Fruit Prep and Its Effect on Shelf Life , Bryan Sterling Dawson

Optimization of Oat Amylase During Sprouting to Enhance Sugar Production , Erin Elizabeth Hiatt

Effects of Acid Whey Marination on Tenderness, Sensory and Other Quality Parameters of Beef Eye of Round , Jason Kim

Application of Mixture Design Response Surface Methodology for Combination Chemotherapy in PC-3 Human Prostate Cancer Cells , Richard Vernon Oblad

Evaluation of Pigments from a Purple Variety of Atriplex hortensis L. for Use in Food Applications , Eva Graciela Vila Roa

Theses/Dissertations from 2017 2017

Textural, Color and Sensory Attributes of Fruits and Vegetables Dried Using Electric Forced-Air and Solar Dehydrators , Edward Wayne Crossen

Handgrip Strength in Children with Cystic Fibrosis , Hannah Taylor Gibson

Teacher Perceptions of School Breakfast Programs in Utah , Emily Breanne Krueger

Effects of GM Disclosure Statements on Consumer Perceptions of Selected Food Products in Survey and Sensory Panel Settings , Ellyn Margaret Newcomb

The Effect of Cocoa Flavanols on β-Cell Mass and Function , Thomas John Rowley

Effects of Curcumin and Ursolic Acid on the Mitochondrial Coupling Efficiency and Hydrogen Peroxide Emission of Intact Skeletal Myoblasts , Daniel J. Tueller

Correlation of SPME-GC-MS Volatile Compounds with Descriptive Sensory Odor Analysis of Whole Wheat and Quinoa Flours in Accelerated Storage , Sarah Snow Turner

Theses/Dissertations from 2016 2016

Overexpression of HDAC1 Induces Functional β-cell Mass , Carrie Draney

Comparing Steady State to Time Interval Measurements of Resting Metabolic Rate , Chelsea Jayne Irving

Malnutrition and Handgrip Strength in Hospitalized and Non-Hospitalized Children 6-14 Years Old , Kayla Camille Jensen

The Effect of Monetary Reward and Food Type on Motivation of Untrained Sensory Panelists in Triangle Tests , Jessilee Noel Loucks

Inhibition of Clostridium Perfringens Growth During Extended Cooling of Cooked Uncured Roast Turkey and Roast Beef Using a Concentrated Buffered Vinegar Product and a Buffered Vinegar Product , Andrew Mitchell Smith

Theses/Dissertations from 2015 2015

Effects of Panelist Participation Frequency and Questionnaire Design on Overall Acceptance Scoring for Food Sensory Evaluation in Consumer Central Location Tests , Mauresa Bastian

Selection and Use of Pantoea dispersa strain JFS as a Non-Pathogenic Surrogate for Salmonella Typhimurium Phage Type 42 in Flour , James R. Fudge

Folate Stability in Fortified Corn Masa Flour, Tortillas, and Tortilla Chips , Renee Phillips

Stability of Whole Wheat Flour, Rolled Oats, and Brown Rice During Long-Term Storage and Preparation , Victoria Elizabeth Scott

Evaluation of Breastfeeding Curricula in Didactic Programs in Dietetics and Dietetic Internships Across the United States , Maria Diane Swiss

Stability of Selected B Vitamins in Thermally-Treated Pinto Beans , Virginia Anne West

Theses/Dissertations from 2013 2013

Utah Red Raspberry Jam: The Effects of Formulation, Heating, and Time on Color, Flavor, Texture, and Antioxidant Capacity , Jennifer Leigh Chase

Construction and Performance Testing of a Mixed Mode Solar Food Dryer for Use in Developing Countries , Sean Andrew Foster

Emergency Preparedness in Utah Households with Emphasis on Water and Food Storage Conditions , Stephanie Rae Gerla

College Students' Fruit, Vegetable, and Sugar Sweetened Beverage Intake According to Dinner Group Participation , Erica Nicole Hansen

The Protective Effect of Antioxidants on Vitamin A Stability in Nonfat Dry Milk During Thermally Accelerated Storage , Amalie Brown Kurzer

Reading and Listening to Music Increase Resting Energy Expenditure During Indirect Calorimetry in Healthy Adults , Blaire Snell

Effect of Enrichment-Bleaching and Low Oxygen Atmosphere Storage on All-Purpose Wheat Flour Quality , Jonathan Myers Swindler

Theses/Dissertations from 2012 2012

Microflora of Traditional Mexican Corn Masa and Its Effect on Folic Acid Degradation , Stephen J. Adolphson

Exposure to Dietary Selenium and Soy Isoflavones in Utero Provides Greater Protection Against Prostate Cancer Risk Factors in TRAMP Mice than Exposure Beginning at 6 Weeks , Heather Schofield Lindsay

An Investigation of Current Practice in Management Rotations in Dietetic Internships , Emily K. Vaterlaus

Theses/Dissertations from 2011 2011

Maternal, Neonatal and Feeding Type Factors Associated with Severity of Necrotizing Enterocolitis , Cheryl Ann Miner

Changes in Fruit and Vegetable Household Food Availability Among Low-Income Families over a One-Month Period of Time , Ann Alicia Wells

Theses/Dissertations from 2010 2010

Qualitative Description of College Students' Dinner Groups , Brita Michelle Ball

The Effects of Chronic AMPK Activation on Hepatic Triglyceride Accumulation and Glycerol-3-Phosphate AcyltransferaseActivity with High Fat Feeding , Mary E. Curtis

Factors Influencing Shopping, Cooking, and Eating Behaviors Among Low-Income Families During a One-Month Period of Time , Janice Darko

Beta Galactosidose Activity of Commercial Lactase Samples in Raw and Pasteurized Milk at Refrigerated Temperatures , Trenton W. Horner

Change in Eating Competence in College Students Enrolled in Basic Nutrition Courses , Katrina J. Larsen

Effects of Duration of Proton Pump Inhibitor (PPI) Therapy on Markers of Bone Health in Men and Postmenopausal Women , Zarina Maria Pabin

Chemopreventive Effects of Dietary Selenium and Soy Isoflavones in a Mouse Model of Prostate Cancer , Trevor Elisha Quiner

Development and Use of a Physiologically Based Mathematical Model Describing the Relationships and Contributions of Macronutrients to Weight and Body Composition Changes , Saori Sakita

Accelerated Shelf Life Determination of Antioxidant Stabilized High Oleic Sunflower and Canola Oils in Plastic Bottles , Christine Nicole Shearer

Conditions Associated with Clostridium sporogenes Growth as a Surrogate for Clostridium botulinum in Non-thermally Processed Canned Butter , Reed H. Taylor

Contributing Factors to Excess Weight Gain During Pregnancy Among Low Income Women in Utah , Tianna Noelle Watson

Effect of Upward Feedback on the Gap Between Manager and Subordinate Perception of Manager Behavior , Jessica Beesley Zetterquist

Theses/Dissertations from 2009 2009

Factors Affecting Folic Acid Stability in Micronutrient Fortified Corn Tortillas , Jordan S. Chapman

Theses/Dissertations from 2008 2008

Characteristics of Volunteer Leaders in the American Dietetic Association Compared to Non-Volunteer Registered Dietitians , Samantha Payne Rasmussen

Theses/Dissertations from 2007 2007

Effect of the consumption of farm animals on the diet and hemoglobin levels of school age children in the rural communities of Topo, Imbabura, Gualabi, Calpaqui, and Compania of the Imbabura province , Alexandra Echeverría

Registered Dietitian Dress and The Effect of Dietitian Dress on Perceived Professionalism , Connie Lynn Packer

Theses/Dissertations from 2005 2005

Development of a process of addition of tricalcium phosphate from burnt phosphate rock in feed for animal nutrition , Luis Fernando Nogales Grágeda

The Effect of Religiosity and Spirituality on Transformatinal Leadership Characteristics of Hospital Food and Nutrition Managers , Anna Naegle Sarver

Theses/Dissertations from 2004 2004

Body Mass Index and Soft Drink Consumption Among Adolescents , Olivia Love McCord

The Effect of Religiosity and Spirituality on Work Practices and Trust Levels in Managers and their Subordinates in Food and Nutrition Care Departments , Jennifer S. Oler

The Effects of Selenium on Estrogen-regulated Gene Expression in LNCaP Prostate Cancer Cells , Tory L. Parker

Theses/Dissertations from 2003 2003

Determination of home techniques for storing and conserving food in the homes of Cuambo and La Rinconada in Imbabura province, 2001-2002 , Marisol Caicedo Barrios

Determination of seric retinol levels in relation to consumed diet and the prevalence of anemia in preschool- and school-aged children in the communities of Cuambo and La Rinconada, Imbabura province , Verónica Chávez

Analysis of Weight-Related Advertisements and Nutrition Articles in Popular Women's Magazines , Jennifer Cardall Jacobson

Design and application of a nutrition education program based on a test of improved practices for pregnant women and women of childbearing age in La Rinconada and Cuambo , Odila Nicaragua

The Effectiveness of Consuming Fortified Foods (API) with iron on the anemia ferropriva in resident students to great altitude of the rural area of the Departemento of La Paz , Beatriz Julia Ramirez Copa

Theses/Dissertations from 2002 2002

Elaboration of Noodles, Enriched with Kidney Bean in the Communities of Cuambo and the Rinconada of the Canton Ibarra Province of Imbabura , Irma Meneses

Theses/Dissertations from 2001 2001

Nutritional Food and Health Education with Instructive Lessons in the Community School of La Rinconada, Cantón Ibarra, Province of Imbabura , Olga Maria Gómez Chirán

Eating, Nutrition and of Health Diagnostic of the Elementary Schools of the Communities of Guambo and the Rinconada, Province of Imbabura 2002-2001 , Ruth Muriel

Food, nutrition, and health education with educational lessons in the Cuambo community school, Ibarra canton, Imbabura province , Fanny Margoth Victoria Recalde

Theses/Dissertations from 2000 2000

The Availability and the Use of Basic Services in Relation to the Nutritional Status, Acute Diarrhetic Diseases and Acute Respiratory Infections in Children Under five Years of Age in Three Rural Communities of the Imbabura Province during the 1998-1999 Period , Margarita Caicedo Ceron

Elaboration and Validation of the Educational Material Used in Nutritional Education in the Communities of Copalacaya, Choquenaira, Callisaya, and Muruamaya, of the Providence Ingavi of the Department of La Paz 1998 , Maria Isabel Mercado Miranda

Relation between Internal Parasites with Basic Services and the Nutritional Status of Children Five Years of Age in the Indigenous, Black and Mestizo Communities of the Rural Area, Imbabura Province , R. Patricio Paguay Ruiz

Relationship between intestinal parasitosis with the basic services, and the nutritional state of children under the age of five of black, native, and mestizo ethnicities in the rural area of the province of Imbabura 1998-1999 , Carlos Rosero

Application of dietary guidelines for Guatemala in three rural communities of Chiquimula , Sandra Liseth Salazar Donis

Knowledge, attitudes and practices concerning alimentary customs and beliefs of women with children younger than 5 years old, nursing and pregnant mothers, of the following ethnic groups: black, mixed race and natives in three rural regions of the Imbabura province, 1998-1999 , Elva Susana Yacelga Calderon

Theses/Dissertations from 1999 1999

Nutritional Education and its Impact in the Copalacaya, Choquenaira, Callisaya and Muruamaya Communities of La Paz , Rosa Yolanda Mamani Arias

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Home > Student Scholarship and Creative Works > Master's Theses > Nutrition Theses

Master of Nutrition Theses

The Department of Nutrition, Exercise and Health Sciences offers a Master of Science degree in Nutrition. Thesis research studies completed by graduate students in nutrition have consistently been presented at the annual meeting of the Academy of Nutrition & Dietetics (Food and Nutrition Conference and Expo). In addition, graduate students in our department have won awards and have been nominated for Best Master’s Thesis Oral presentation. Our Program offers small classes, opportunity to work closely with faculty, an excellent learning environment, and an opportunity to conduct research.

This collection features theses from Master of Science students in the Department of Nutrition Graduate Program at Central Washington University.

Theses from 2023 2023

Risk of Low Energy Availability, Disordered Eating, and Menstrual Dysfunction in Female Collegiate Runners , Leah Louise Dambacher

Impact of the Washington State COVID-19 Lockdown on 5-10-Year-Ol School-Aged Children Residing in Kitties County , Peyton Rondeau

Theses from 2022 2022

Investigating the Effects of Body Weight Fluctuations on Insulin Resistance in Adults: a NHANES Study , Jessica Claire Burke

Associations Between Atherogenic Markers and Hearing Loss: National Health and Nutrition Examination Survey: 2011-2012, 2015-2016 , Anna Anya Rombakh

Theses from 2021 2021

The Relationship between Eating Disorders, Weight Control Methods, and Body Satisfaction in Elite Female Runners Competing at the 2020 U.S. Olympic Marathon Trials , Sophia Elizabeth Berg

The Effect of Probiotics, Prebiotics, and Synbiotics on Indicators of Lactose Intolerance: A Systematic Review , Taylor Roice

Theses from 2020 2020

Risk of Low Energy Availability in Elite Male Athletes with Spinal Cord Injury , Savannah Glasgow

A Pilot Study: Observations of Patients Participating in Heart Failure Shared Medical Appointments while Receiveing Nutrition Education , Hannah Hugo

Theses from 2019 2019

Prevalence of Low-Energy Availabilty Amongst Female Paralympic Athletes , Alicia DiFolco

Effectiveness of Nutrition Education and Fitness Tracking in a Large Corporate Healthcare Wellness Program , Jess Tyrrell

Theses from 2018 2018

The Effects of Autonomous Motivation and Implementation Planning on Dietary Goal Adherence Among Personal Training Clients , Hannah Allen

Effects of Pre-Exercise Ice Slurry Ingestion on Physiological and Perceptual Measures in Athletes with Spinal Cord Injuries , Alexis Moore, Kelly Pritchett, Robert Pritchett, and Elizabeth Broad

Developing, Piloting, and Factor Analysis of a Brief Survey Tool for Evaluating Food and Composting Behaviors: the Short Composting Survey , Jennie Norton

Farmers Market Education with Supplemental Voucher Improves Farmers Market Awareness in Elementary Children , Ali Papendick

Hypertension Prevalence Trends Among Mexican-Americans: NHANES 1999-2016 , Sandra S. Valencia

Theses from 2017 2017

The Associations of Farm-to-School Programs on Childhood Obesity in School Breakfast , Hannah Brzozowski

The Effects of Nutrition Education on Third and Fifth Grade Students’ Fruit and Vegetable Knowledge, Preference, and Consumption , Alexandra Epstein-Solfield

Comparison of Anthropometric Measurements of Abdominal Obesity as Predictors of Cardiometabolic Risk Factors: NHANES 2011-2014 , Carli Kettel

Scheduling Recess Before Lunch: Perceptions of Washington State Public Elementary School Professionals , Kaitlin O'Leary; Nicole Stendell-Hollis Ph.D., RDN; Tishra Beeson DrPH, MPH; and Dana Ogan MS, RDN

Effect of a Sliding Scale Vitamin D Supplementation Protocol on 25(OH)D Status in Elite Athletes with Spinal Cord Injury , Lauren Stark, Kelly Pritchett, Robert Pritchett, and Elizabeth Broad

Theses from 2016 2016

Comparison of a Body Shape Index and Body Mass Index as Predictors of Metabolic Syndrome: NHANES 2007-2012 , Rotana M. Radwan

The Waist to Height Ratio is a Better Anthropometric Index of Abdominal Obesity and its Association with the Prevalence of Diabetes Among Asian Americans , Yu Xiao

Theses from 2015 2015

Beverage Selections and Presence Affect Healthy Eating Index Scores in Lunches of Elementary Age Children, Whether from Home or School , Mary K. Barbee

A Comparison of Markers of Iron Status between Vegetarian and Non-Vegetarian Female High School Cross Country Runners. Is Routine, Pre-Season Screening Warranted? , Edward J. Callahan Jr.

Community Readiness Assessment: Applications for Community Nutrition Research , Whitney E. Houser

Investigation Into School Lunch Quality Following Healthy Hunger-Free Kids Act Implementation , Katherine N. Smith

Theses from 2012 2012

The Effects of 1,25-Dihydroxyvitamin D3, Docosahexaenoic Acid and 5-Fluorouracil on Human Breast Cancer Cells , Liv Astri Engelsen

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Home > Nursing and Health > Nutrition > NUTRITION_THESES

Nutrition Theses

Theses from 2023 2023.

Association Between Food Insecurity and Type of Food Pantry Visited Among Individuals in Atlanta, Georgia , Kendall Dennis

Prevalence of Risk Factors of Metabolic Syndrome in Transgender and Gender Diverse Individuals Receiving Gender-Affirming Hormone Therapy , Ashley Fischer

Comparison of the Lived Experiences of Food Insecurity and Food Choices Among Adults Who Currently Smoke versus Formerly Smoked: A Qualitative Investigation , Emmaline Peterson

Gerber Food Product Guide for Caregivers and their Infants With PKU Following the Simplified Food Plan , Mikayla Wood

Theses from 2022 2022

The Impact of Sports Dietitians on Nutrition Knowledge and the Prevalence of Relative Energy Deficiency in Sport (RED-S) in Collegiate Athletes , Sarah Katz

The Effects of Raspberry Consumption on Angiotensin II-induced Oxidative Stress and Fibrosis in the Kidney of Sprague-Dawley Rats, A Secondary Analysis , Lena Lear

Association between Mindful Movement Yoga on a Social Media Platform and Disordered Eating Patterns in College Students: a Pilot Study , Melissa A. Pearson

Theses from 2021 2021

Effects of Raspberry Consumption on Angiotensin II-induced Hypertension and Expression of Antioxidant and Pro-oxidant Enzymes in the Brain of Rats , Jasmynne N. Blacks

The Impact of Vaping Cannabidiol A Case Series of Young Adults , Samuel M. Bullard

Effects of Blackberry and Raspberry Consumption on Markers of Oxidative Stress and Inflammation in Adipose Tissue of Angiotensin II-treated Rats , Marissa J. Maule

Theses from 2020 2020

The Impact of Breastfeeding Education on Infant Feeding Outcome , Dashia Antunes and Dashia Antunes

The Impact of Breastfeeding Education on Infant Feeding Outcomes , Dashia Antunes, Anita Nucci, Kate Wiley, and Alicia C. Simpson

Dietary Intake, Nutrition Knowledge, and Body Composition of Collegiate Athletes: A Pilot Study , Jessica-Kim Danh; J. Andrew Doyle PhD, FACSM; Anita M. Nucci PhD, RD, LD; and Rafaela G. Feresin PhD

Maternal Determinants of the Timing of Introduction of Complementary Food to Infants , Susana Morphis, Anita Nucci, Kate Wiley, and Alicia C. Simpson

Theses from 2018 2018

Association between Eosinophilic Esophagitis and Food Protein-Induced Enterocolitis Syndrome in Children , Ashley Gerken, Anita Nucci, and Kate Wiley

METHIONINE RESTRICTION INHIBITS NON-SMALL CELL LUNG CANCER GROWTH BY TARGETING THE BETA-CATENIN PATHWAY , Katherine Hobson

The Effectiveness of a Volume-Based Enteral Feeding Protocol to Provide Energy Intake in Hospitalized Critically Ill Adults , Anna Huffman, Anita Nucci, Katherine Wiley, and Kathy Taylor

Comparison of Nutrition Outcomes by Enteral Nutrition Feeding Method during Weaning from Parenteral Nutrition in Children with Intestinal Failure , Anita Nucci, Elizabeth Thomas, Barbara Hopkins, and Jessica White

Methods of Determining Energy Requirements in Critically Ill Adults Before the Publication of New Critical Care Guidelines , Lindsay Ryan, Anita Nucci, Barbara Hopkins, and Jessica Todd

Theses from 2017 2017

The Effect of Intact Protein from Foods and Phenylalanine Free Medical Foods on Large Neutral Amino Acids in Patients with Phenylketonuria. , Ann M. Berry, Anita M. Nucci, Teresa D. Douglas, and Sarah T. Henes

Factors Identified by Nutritionists as Affecting Breastfeeding Rates among Participants of the Supplemental Nutrition Program for Women, Infants and Children , Lauren Casey

Synergistic Effects of d-δ-Tocotrienol And Xanthorrhizol on Murine B16 Melanoma Cells , Darren H. Chan

The Relationship Between Vitamin D Status and Body Mass Index in a Racially Diverse Urban Population of Male and Female Pre- and Early Adolescents , Sarah M. Cork

Effects of Advertising Methods on Fruit Consumption in Sixth-Grade Population , Teryn Keller

Synergistic Effects of d-Tocotrienol and Xanthorrhizol in Prostate Cancer Cells , Chappell Madhani

The Effects of Feeding Style on Subcutaneous Adipose Tissue Deposition within the First Year of Life , Meriah Schoen

The Effect of a 4-Week Intervention on Glycated Hemoglobin Levels in Adults with Type 2 Diabetes by Food Security Status , Rachel Silva

The relationship between grocery store tours and fruit and vegetable consumption among undergraduate nutrition students. , Alyssa Strom

Theses from 2016 2016

Dietary variety in relation to BMI and energy intake of individuals with black African ancestry in two countries of different economic background , Gitta Adiviana

Mechanisms mediating the anti-inflammatory effects of dietary methionine restriction , Taylor M. Dixon

The Relationships Between Energy Balance, Timing and Quantity of Protein Consumption, and Body Composition in Collegiate Football Players , Letal Garber

Differences in Nutritional Outcome Measures between Preadolescents and Adolescents with Anorexia Nervosa who received a Nasogastric Feeding Tube versus Oral Diet upon Hospital Admission , Paige E. Herring

Micronutrient Intake in Children Diagnosed with Autism Spectrum Disorder and Food Selectivity , Lisa Janik

Relative Energy Deficiency in Female Collegiate Track and Field Athletes. , Niamh Kearney

Factors Affecting Length of Stay in Children and Adolescents Admitted with an Eating Disorder to a Large Urban Pediatric Hospital , Adelina Paduraru

The Effects Of HIV Disease And Lifestyle Factors On Cellular Aging In Trangender Women , scott s. sohn

Morning eating in relation to BMI: energy intake, composition, and timing: NHANES 2005-2010 , Alisha Virani

Theses from 2015 2015

The Relationship Between Diet, Body Composition, and Grip Strength in Professional Cheerleaders , Moriah Bellissimo

The Relationship Between Within-day Energy Balance and Protein Distribution on Body Composition in Collegiate Female Basketball Players , Robert Bergia

Relationship of Energy Balance and Body Composition in Elite Female Gymnasts , Taylor E. Blake

Changes in Youth and Adolescent BMI After a Family-Based, Healthy Weight Summer Camp , Lauren Clark

Vehicles for the Absorption of Vitamin D In Cystic Fibrosis: Comparison of Powder Vs. Oil , Wendy A. Hermes

Morning Eating, Bmi and Metabolic Syndrome in U.S. Adults: Nhanes 2005-2010 , Joy Lee

The Efficacy of a Screening Tool to Assess Malnutrition in Adults Admitted to a Large Urban University Hospital , Alexandra Moshier

Frequency of Nutrition Counseling in an Overweight and Obese Adolescent Urban Population and its Effect on Health Related Outcomes , Lisa M. Sakalik

Changes in BMI and Dietary Behaviors in Overweight and Obese College Freshmen After Measuring Energy Needs, An Individualized Nutrition Consult, and An Eight Week Facebook Nutrition Intervention , Suzanne H. Saunders

Eating Frequency, Within-Day Energy Balance, And Adiposity In Free-Living Adults Consuming Self-Selected Diets , Ayla C. Shaw

The Relationship between the Source of Protein Intake and Obesity Risk in Children , Grace Stuhrman, Anita M. Nucci, Barbara Hopkins, and Sarah T. Henes

The Effect of Nutrition Training on the Nutrition Knowledge of School Nutrition Managers and Food Choices Made By Students in Public School Cafeterias , Martha Toner

Theses from 2014 2014

The Relationship between Enteral Nutrition Formula Composition, Feeding Tube Placement Site, and the Start of Enteral Feedings on the Development of Ventilator Associated Event in an Adult Intensive Care Unit , Jessica Alexander

The Relationship Between Alcohol Intake and Body Fat Percentage in Adult University Employees , Jessica Beardsley

The Relationships Between Real Time Energy Balance, Hunger, and Body Composition , Ashley Delk

Within-Day Energy Balance and Protein Intake Affect Body Composition in Physically Active Young Adult Females , Heather Hanson

Web-based Nutrition Education in Georgia Senior Centers: Pilot Test of a Dietary Approaches to Stopping Hypertension (DASH) Diet Website Prototype , Ashley Harrison

Association of Antioxidant Intake and Body Mass Index in Pre-to-Early Adolescent Children , Elizabeth K. Imboden

The Relationship between Fruit and Vegetable Intake of Adolescents Before Sleeve Gastrectomy and Success with Weight Loss Six Months Post-Surgery , Abby L. Johnson

The Use of Indirect Calorimetry to Accurately Assess Energy Needs In Members of the Georgia State University Student Recreation Center and a Comparison of Nutrition Services Available To Students on Urban College Campuses , Leslie S. Knapp

Within-Day Energy Balance, Body Mass Index, and Body Composition in College Students , Rebecca Leet

Relationship Between Daily Protein Distribution and Body Composition in Elite Gymnasts , Julie A. Paszkiewicz

The Relationship between Moderate, Within Day Protein Intake and Energy Balance on Body Composition of Collegiate Sand Volleyball Players , Barbara B. Richardson

Comparing Early Enteral Nutrition among Medical, Burn, Surgical/Trauma, and Neurocritical Intensive Care Units and its Effect on Length of Stay , Jennifer K. spinks

The Masking Effect: A comparison of pre and post folic acid fortification periods for vitamin B-12 deficiency without macrocytosis in the United States , Benjamin D. Steele

Theses from 2013 2013

The Relationship Between Unmetabolized Folic Acid and Serum Folate Concentrations and Cancer Risk in Older US Adults , Regine L. Baldauff

Effectiveness of Mandated Folic Acid and Iron Fortification of Wheat Flour on Anemia in Children of Ivory Coast , Flinle Danielle Biemi

Relationships Between Serum Cortisol, Vitamin D, Bone Mineral Density, and Body Composition in National Team Figure Skaters , Monica B. Grages

Health Risks, Nutrition Assessments and Disease Prevalence Among African Immigrant Groups in Atlanta Georgia , Stokely Grey

Is Leucine Intake Associate with Enhanced Muscle Protein Synthesis and Attenuated Muscle Protein Breakdown? , Ashley D. Knight

A Low-Fat Diet Containing Heated Soybean Oil Promotes Hyperglycemia in C57BL/6J Mice , Olivia Lane Middleton

The Relationship Between Serum 25-Hydroxyvitamin D, Vitamin D and Calcium Intake, and Adiposity in Infants , Carolyn W. Morris

Developing a sports nutrition formulary for the Academy of Nutrition and Dietetics Sports Nutrition Care Manual® , Stephanie Vera

Eating Behaviors and Supplement Use of College Upperclassmen Athletes Versus Lowerclassmen Athletes , Marissa F. Wertheimer

Benefits Of Probiotics Consumption In Adults With Allergic Rhinitis: A Meta-analysis , Bochuan Xie

Theses from 2012 2012

Oxidized soybean oil alters the expression of PPAR gamma and target genes in 3T3-L1 cells , Nicole Katherine Dingels

Administration of the Behavioral Pediatrics Feeding Assessment Scale (BPFAS) to Parents of High-Risk Infants: How to Best Identify Those at Risk for Feeding Difficulties , Monica Evans

Associations of Serum Vitamin D Concentrations with Dietary Patterns in US Children , Bernadette Martineau

Factors Associated with Bone Mineral Density in Elite Female Gymnasts , Erin C. Millson

The Efficacy of Short-Term Supplemental Nutrition Education on Nutrition Knowledge and Dietary Behaviors of Urban Middle School Children , Julia E. Orr

Demographic, Dietary, and Lifestyle Determinants of Vitamin D Status in the US Population: National Health and Nutrition Examination Survey, 2005-2006 , Shalini Patel

Point-of-Selection Intervention Using a Digital Menu in a Dining Hall for Southeastern College Freshmen , Elizabeth Purinai

Association Between Vitamin D Intake and Obesity During Pre- and Early Adolescence , Lori A. Scholle

Sociocultural Barriers to Breast Feeding in African American Women with Focused Intervention to Increased Prevalence , Alicia C. Simpson

Determination of Oxidized Lipids in Commonly Consumed Foods and Their Binding Affinity for PPARγ , Joanna P. Skinner

Suboptimal Nutrient Intake in HIV-Infected Youth and Associations with Serum Lipid Profiles and HIV-Related Factors , Lindsey A. Stricker

Theses from 2011 2011

Oxidized Lipid and its Association with Markers of Adiposity NHANES-2005-06 , Payal Arora

Child Feeding Practices of WIC Participants in Gwinnett County, Georgia , Jenny R. Askew

The Relationship Between Vitamin D and Calcium/Dairy Intake and Obesity in Children , Jason Barry

The Relationships between Energy Balance Deviations and Adiposity in Children and Adolescents , Laura A. Delfausse

The Nutrition Environment Measurements Survey: An Assessment of the Vending Machine Food and Drink Environment at Georgia State University , Ashley DePriest

A Lesson from the Urban Garden , Jamie Y. Hamblin

The Relationship between Diet Quality and the Comorbidity of Diabetes in Adults with Heart Failure , Jessica M. Hill

Teacher Practices, Attitudes, and Perceptions About the Decatur Farm to School Program , Ana Kucelin

The Relationship Between Carbohydrate Restrictive Diets And Body Fat Percentage in the Female Athlete , Lauren L. Lorenzo

Theses from 2010 2010

Food Store Audits: Examining Food Price, Availability, and Quailty, Before and After Relocation of Public Housing Residents , Anjenique Anderson

The Use and Knowledge of Olive Oil and Other Lipids in a Collegiate Student Population , Samir Benyazza

The Relationship between Omega-3 Fatty Acid Intake and Muscle Soreness in Collegiate Rowers , Danica R. Carswell

Factors Affecting Bone Mineral Density in Elite Female Runners , Maureen E. Cartoon

The Relationship between Within-Day Energy Balance and Menstruation in Active Females , Alexandra J. Friel

The Effect of Green Tea Extract on Endurance Performance in Young Adults , Eric D. Green

Halftime Hydration and Snacking Practices in Collegiate and Professional Basketball and Football Players , Desiree L. Nathanson

The Effectiveness of a Short Food Frequency Questionnaire in Determining the Adequacy of Vitamin D Intake in Children , Caitlin Russell

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Nutrition and Health Sciences, Department of

Department of nutrition and health sciences: dissertations, theses, and student research.

Studies of the Role of mTORC1 in Modulating Intestinal Epithelial Barrier Function , Isaac Adediji

The Effects of Exercise on the Lipid Profile of Extracellular Vesicles , Tesha Kerr

Bovine Mammary Alveolar MAC-T Cells Afford a Tool for Studies of Bovine Milk Exosomes in Drug Delivery. , Mojisola Ogunnaike

MOTHERS’ EXPERIENCE WITH INFANT COMPLEMENTARY FEEDING PRACTICES: A PHENOMENOLOGICAL STUDY. , Tyler Martin

Metabolic Benefits of Plant-based N-3 Polyunsaturated Fatty Acids on Brown Thermogenesis , Kyung Ho Park

Transport and Distribution of Bovine Milk Exosomes and miR-34a Cargo in Murine Cerebral Cortex Endothelial bEnd.3 Cells and BV2 Microglia , Pearl Ebea

3-Hydroxy Fatty Acids Induce Retinal Pigment Epithelial Cell Lipoapoptosis , Mona Hadidi

Inhibitory Effects Of Shiitake-derived Exosome-like Nanoparticles On NLRP3 Inflammasome Activation , Yizhu Lu

Concentrations of Purine Metabolites Are Elevated in Human Fluids from Adults and Infants and in Livers from Mice Fed Diets Depleted of Bovine Milk Exosomes and their RNA Cargos , Ana Aguilar Lozano

Choose Healthy Here Pilot Program: A Secondary Analysis of Consumers' Behaviors and Perceptions to Access and Affordability of Healthy Foods , Lindsey R. Anderson

The Effect of Change in Middle School Lunchroom Setting on Student’s Intake of Broccoli , Mia Wood Angst

The Relationship Between Habitual Physical Activity and Food Choices , Safiya E. Beckford

Maternal n-3 Polyunsaturated Fatty Acids Supplementation Potentiates Brown Adipose Tissue Development And Reduces The Risk Of Childhood Obesity , Rong Fan

CHAMPS: Child Health and Methods of Parenting Study , Megan Fletcher

Effects of Static, Countermovement, and Drop Jump Performance on Power and Rate of Force Development in 6 - 16 Year Old Boys , Lacey E. Jahn

Effects of Vagotomy and Fenugreek on Hyperlipidemia and Insulin Resistance , Rituraj Khound

Adaptive Thermogenesis and Metabolic Changes Following Diet- and Exercise- Induced Weight Loss , Alexandra R. Martin

Attenuating the Side Effects of Caloric Restriction Through Exercise and Increased Protein Intake , Jay A. Petersen

Red Grain Sorghum Whole Kernel Crude Lipid Protects Energy Metabolism And Short Chain Fatty Acid Profile In A Hamster Model To Minimize Intestinal Stress Caused By A High Fat Diet , Haowen Qiu

UNIVERSITY WELLNESS: A NUMBERS GAME – HOW HEALTH NUMBERS RELATE TO BLOOD PRESSURE , Courtney B. Schnell

ASSESSMENT OF THE CAMPUS FOOD ENVIRONMENT USING COMPONENTS OF THE HEALTHY CAMPUS ENVIRONMENTAL AUDIT , Candace Sorden

The Effect of a Youth Cooking Intervention on Nutrition Knowledge and Healthy Eating Behaviors among 4th & 5th Graders Attending Title I Schools , Ashley B. Walther

We Cook: Fun with Food and Fitness: Impact of a Youth Cooking Program on the Home Environment , Courtney Warday

CHARACTERIZATION OF EXTRACTION METHODS TO RECOVER PHENOLIC-RICH EXTRACTS FROM BLACK BEANS ( PHASEOLUS VULGARIS ) THAT INHIBIT ALPHA-AMYLASE AND ALPHA-GLUCOSIDASE USING RESPONSE SURFACE APPROACHES , Mazen Alharbi

SYNBIOTIC ICE CREAM AS A PROBIOTIC CARRIER TESTED IN A HUMAN BLIND CROSSOVER TRIAL , Erin M. McNamara

The Relationships between the Home Food Environment and Weight Status among Children and Adolescents, ages 6-17 years , Martha J. Nepper

Relationships between Parental Energy Balance-Related Behaviors and their Child’s Weight Status and Performance on FITNESSGRAM® In-School Assessment , Kathryn M. Painter

iCook 4-H Intervention: Food-Related Behavior and Intake of Adult Main Meal Preparers Participating in a 5-State Childhood Obesity Prevention Study , Kyla A. Richardson

Mechanism of Triglyceride Lowering Action of Akkermansia muciniphila and Fenugreek in a Genetic Induced Hyperlipidemia , Jing Shen

Time Course of Changes in Neuromuscular Parameters during Fatiguing High-Load and Low-Load Concentric Dynamic Constant External Resistance Leg Extension Muscle Actions , Cory M. Smith

MICRORNAs ARE ABSORBED IN BIOLOGICALLY MEANINGFUL AMOUNTS FROM NUTRITIONALLY RELEVANT DOSES OF COW’S MILK AND CHICKEN EGGS AND AFFECT GENE EXPRESSION IN PERIPHERAL BLOOD MONONUCLEAR CELLS, CELL CULTURES, AND MOUSE LIVERS , Scott Baier

CHARACTERIZING THE EFFECTS OF BOTH SYNTHETIC AND NATURAL INHIBITORS ON THE FUNCTION OF HOLOCARBOXYLASE SYNTHETASE AND LIPID METABOLISM , Elizabeth Cordonier

THE EFFECTIVENESS OF EDUCATIONAL DISPLAYS RELATED TO FOODBORNE ILLNESS IN INFANTS , Krista M. Godfrey

An Evaluation and Exploration of Nutrition Education in Elementary Schools , Elisha M. Hall

Stability and Biological Activity of Dietary MicroRNAs , Katherine Howard

TRANSPORT OF BOVINE MILK EXOSOMES IN HUMAN ENDOTHELIAL CELL , Rio Jati Kusuma

ATTENUATION OF mTORC1-DRIVEN SECRETION OF LIPOPROTEINS AND TRIACYLGLYCERIDES BY SHORT CHAIN FATTY ACIDS: MECHANISTIC INSIGHT INTO THE PATHOGENESIS OF HYPERTRIGLYCERIDEMIA , Joseph L. Roberts

Discovery Neighborhood MyPlate Macy: A Pilot Study , Amanda M. Robine

ASSESSING THE SOCIOCULTURAL IMPACT OF SPECIAL EVENTS IN THE CONTEXT OF GERMANFEST IN NEBRASKA, USA , Yanli Wang

TRANSPORT OF BOVINE MILK EXOSOMES BY HUMAN COLON CARCINOMA CACO-2 CELLS AND RAT SMALL INTESTINAL IEC-6 CELLS , Tovah Wolf

Physiological Responses at the Critical Heart Rate During Treadmill Running , Haley Bergstrom

PEER HEALTH TEACHING IMPROVES NUTRITION BEHAVIORS IN THE TEEN TEACHER POPULATION , Ashlie Smith

The CREBH in hepatic lipid and lipoprotein metabolism: Implication for the pathogenesis of hyperlipidemia and metainflammation , Miaoyun Zhao

Assessment of the Nutrition and Physical Activity Education Needs of Child Care Providers Across Nebraska , Tracy C. Delaney

DEVELOPMENT OF FOOD SAFETY EDUCATION AND PILOT STUDY SPECIFICALLY FOR NATIVE AMERICANS AUDIENCES , Kristine M. Foley

A Pilot Mixed Methods Evaluation Study of the Effectiveness of an After-School Cooking Club Curriculum for Middle School Students , Elisha M. Hall

TEST-RETEST RELIABILITY FOR VOLUNTARY AND EVOKED MEASURES OF PEAK TORQUE, ELECTROMECHANICAL DELAY, AND RATE OF TORQUE DEVELOPMENT IN OLDER MEN. , Nathaniel D.M. Jenkins

Reliability and validity of a culturally appropriate food frequency questionnaire to measure the omega-3 fatty acid intakes of Midwestern African American women of childbearing age , Narissa Scales

A Mixed Methods Approach to Evaluate KidQuest, a Traditional Classroom Obesity Prevention Intervention, in an Afterschool Program: A Pilot Study , Amy M. Wehbe

STUDIES ON THE REGULATION OF FGF21 GENE EXPRESSION BY (R)-α-LIPOIC ACID: MECHANISTIC INSIGHT INTO THE LIPID LOWERING PROPERTIES OF A DITHIOL DIETARY MOLECULE , Xiaohua Yi

Biotinylation of the c-Myc promoter binding protein MBP-1 decreases c-Myc and COX-2 expression in mammary carcinoma MCF-7 cells , Jie Zhou

Eating Patterns and Physical Activity Characteristics Among Urban and Rural Students in Saudi Arabia , Omar I. Abuzaid

Breakfast Consumption Habits of Youth Living in Low Income Neighborhoods in a Large Three County Metropolitan Area , Elijah Dacy

Dietitian’s Problem Solving Knowledge to Promote and Support Breastfeeding , Cassandra L. Dytrych

Identification and Assessment of Markers of Biotin Status in Healthy Adults , Wei Kay Eng

Attitudes Of College Students In Relationship To Weight And Physical Activity , Emily N. Estes

Evaluation of a Social Marketing Campaign: 4 Day Throw Away , Katie J. James

Body Mass Index Trends and Nutrition Goals of College Students between 2007-2011 , Alison L. Lynn

Impact of the Home Food Environment on Dietary Intake, Obesity and Cardiovascular Health of U.S. Children and Adolescents, Aged 6-19 , Melissa A. Masters

School Food Environment the Frontline for Childhood Obesity Prevention: A Mixed-Method Study of Nutritional Competencies and Skills of School Nutriiton Professionals in Nebraska , Zainab Rida

Mixed Methods Analysis of School Wellness Programs in Nebraska and Indiana: A Descriptive Study , Jessica A. Robinson

ASSESSMENT OF NUTRITION KNOWLEDGE AND SELF-EFFICACY OF NCAA ATHLETES , Melissa M. Wallinga

A New Single Workbout Test to Estimate Critical Power and Anaerobic Work Capacity , Haley Bergstrom

PRESCHOOL CHILDREN’S WILLINGNESS TO TRY AND PREFERENCE FOR DOCOSAHEXAENOIC ACID OMEGA-3 FOODS , Bethany JoAnn Bettenhausen

Mechanisms of decreased cholesterol absorption mediated by phytosterols in the intestinal lumen , Andrew W. Brown

Regulation of Sterol Transport by Dietary Phytosterol Esters , Trevor J. Carden

Effects of Single Nucleotide Polymorphisms in the Human Holocarboxylase Synthetase Gene on Catalytic Activity , Shingo Esaki

Intent of Expecting Fathers to Encourage Breastfeeding, Perceptions of Support and Barriers to Encouraging Breastfeeding , Katrina Harwood

Omega-3 Dietary Intakes, Knowledge, And Attitudes In Patients Screened For Colon Cancer , Cindy Kaminski

Intervention to Increase Knowledge and Consumption of Folate-rich Foods Based on the Health Belief Model , Lindsay M. LaBrosse

FARM TO SCHOOL: A CASE STUDY OF FOUR RURAL NEBRASKA SCHOOLS BEFORE INITIATING LOCALLY GROWN FOODS IN SCHOOL FOOD SERVICE , Morgan Swisher

SENSORY EVALUATION OF ICE CREAM MADE WITH PREBIOTIC INGREDIENTS SUBSTITUTED FOR SUGAR , Jennifer M. Wood

Perceived Importance and Actual Intake of Calcium and Vitamin D in Young Female Athletes , Miriam E. Zambrano

Modulation of Lipid Metabolism by Phytosterol Stearates and Black Raspberry Seed Oils , Mark McKinley Ash

UNSATURATED FATTY ACIDS REPRESS THE EXPRESSION OF ADIPOSE FATTY ACID-BINDING PROTEIN, aP2, IN RAW 264.7 MACROPHAGE , Sara L. Coleman

A Pilot Study of the Relationship of Calcium Intake and Frequency of Injuries In High School Athletes , Jeffrey K. Ebert

Qualitative Study to Determine Quality of Life Factors Based on Reported EFNEP Sucess Stories , Megan L. Hlavacek

Assessing Dietary Intake, Eating and Exercise Attitudes and Fitness Levels in College-Aged Students , Katie J. James

Youth School Enrichment Nutrition Programming in Nebraska: A Descriptive Study , Ashley M. Keller

REGULATION OF ATP BINDING CASSETTE TRANSPORTER A1 AND G1 EXPRESSION BY FATTY ACIDS , Chai Siah Ku

A Qualitative Analysis of Youth Feedback of Nutrition School Enrichment Kits in Lincoln, NE , Richard A. Losey

Food Handling Practices, Knowledge and Beliefs of Families with Young Children Based on the Health Belief Model , Adeline Lum

Cardiovascular Disease Risk Factors and Associations with Indicators of Body Fat, Diet, and Physical Activity in U.S. Children Ages 6-11 , Melissa A. Masters

A CURRENT EXAMINATION OF DIETARY INTAKES OF FIBER, CALCIUM, IRON, AND ZINC AND THEIR RELATIONSHIP TO BLOOD LEAD LEVELS IN U.S. CHILDREN AGED 1-5 YEARS , Stephanie A. Melchert

A Pilot Study to Determine the Effectiveness of Probiotic Use in Elderly Patients with Antibiotic-Associated Diarrhea , Jenna L. Peate

Holocarboxylase Synthetase-dependent Biotinylation of Histone H4 , Luisa F. Rios Avila

LEADERSHIP DEVELOPMENT OF REGISTERED DIETITIANS , Anne Marie Bigley Hunter

Content Validation of Nutrition Diagnostic Term Involuntary Weight Loss by Board Certified Specialists in Gerontological Nutrition , Paula K. Ritter-Gooder

Omega-3 Fatty Acids Website Development for Registered Dietitian Education and Research , Martha M. Valverde

Web-Based Nutrition Education for University Middle-Aged Female Staff , Wan-Ju Yen

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The Top 20 Good Thesis Topics On Nutrition

Nutrition is the bedrock of a healthy state of body and mind. It works as an armour that protects the body from being in a fragile condition. Several nutritionists and researchers are always on the look out to make the world aware of what nutrition is all about. And this brings us to the top twenty thesis topics:

• How well do we understand Nutrition - This topic is all about identifying with the common fads about nutrition and making oneself aware of the essentials.
• Common digestive problems and its causes-Heartburn or Gastro Esophageal Reflux Disease (GERD), diarrhea, hemorrhoids, gastritis, constipation Irritable Bowel Disease (IBS) and gallstones are the common disorders, other than these there are Crohns disease, ulcerative disorders etc.
• The health quotient of starch and fibres- One can concentrate on the types of starch which are healthy and that intake of fibres triggers digestion.
• Health benefits of lipids- How Lipids reserve energy and help in the formation of cell membranes? What prevents the functions of lipids?
• Vegetarian diet: Dealing with the efficiency and deficiency of it.
• How do body responds to binge eating and fasting?
• Diseases associated with increasing fat in the body
• Being underweight is not a boon but a curse- Through this one could address the diseases caused by being underweight.
• The role of antioxidants in preventing diseases
• Calcium and how it prevents osteoporosis
• Benefits of phytochemicals and functional foods- Through this research topic one can throw light on how phytochemicals, which ideally help plant, help humans? And which food items are termed functional foods?
• Foetal alcohol syndrome- FAS is very commonly seen in case of babies whose mothers were alcoholic during pregnancy. The topic could deal with questions like how fast alcohol permeates the womb. What type of cognitive and mental disorder affect the foetus?
• The connect between Childhood obesity and chronic diseases
• Nutritional genomics- This multidisciplinary field of science has raised several questions like how food affects our genes. And how these genetic differences in individuals respond to food nutrients?
• Nutrition develops immunity system- This topic promises a lot of scope. There is an interdependence between Immunity system and nutrition and this provides a thriving ground for research topics.
• Enteral nutrition and inborn errors of metabolism
• Nutrition: A treatment of multiple organ failure- Recent research has focussed on the breakdown of protein in case of multiple organ failure.
• Allergy and Nutrition- Nutrition is making up for the paucity of certain minerals and vitamins that a certain body is rejecting.
• Cardiometabolic syndrome-This is directly linked to nutrition as there are certain components in food which induces this syndrome.
• Nutrition helps people with feeding disabilities- Nutritious food help prevent gastroesophageal reflux, this is where nutritional therapies come into play.

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Nutrition and Dietetics, M.S.

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Saint Louis University’s nutrition and dietetics graduate program prepares students to be competent, compassionate dietetic professionals.  SLU's nutrition and dietetics department offers a Master of Science in Nutrition and Dietetics that can be customized to your interest with the following options:

Culinary Entrepreneurship Concentration

• Medical Nutrition Concentration
• Nutrition and Physical Performance Concentration
• Combined MS-Dietetic Internship Program (MS-DI) (Culinary Entrepreneurship, Nutrition Therapy, Nutrition and Physical Performance and Pediatric Nutrition Concentrations)
• Dual Degree: M.S. in Nutrition and Dietetics and Master of Public Health (M.P.H.)

Dietetic Internship (DI)

Additionally, the department offers a dietetic internship program leading to the Master of Science in Nutrition and Dietetics in four concentrations:

• Culinary Entrepreneurship
• Medical Nutrition Therapy
• Medical Pediatric Nutrition
• Nutrition and Physical Performance

Upon completion of the internship, students will receive their master’s degree and are eligible to sit for the national registration exam. The dietetic internship is currently granted accreditation status by the Accreditation Council for Education in Nutrition and Dietetics (ACEND). Beginning at the end of June, with two online courses, the internship program provides a minimum of 1,200 hours of supervised practice rotations in a variety of health care facilities in St. Louis and surrounding areas. There are approximately 15 rotations in the SLU dietetic internship. Each rotation lasts one to three weeks and focuses on an aspect of dietetics practice related to a specific disease/condition, life-cycle stage or population group. 

SLU’s dietetic internship accepts 34 interns annually. Applicants may apply to one or all internship concentration areas. Applicants should submit only one DICAS application regardless of whether they are applying to one or all concentrations, but a separate personal statement letter for each concentration is required.

Learn More About SLU's Dietetic Internship Program

How to Become a Registered Dietitian (PDF)  

Program Philosophy

SLU's graduate nutrition program promotes self-directed learning, self-assessment for professional advancement, and collaborative opportunities to prepare graduates for emerging jobs in the field. The mission of SLU's MS-DI program is to prepare our graduates to assume entry-level positions as RDNs in the provision of evidence-based care with diverse patient populations.

The mission of the Department of Nutrition and Dietetics is to "thrive in a community that promotes and seeks truth about food and nutrition. Woven into the fabric of this community are multifaceted educational pursuits to promote a food-centered culture for health and wellness, scholarly exploration and an appreciation of the global and ecological community in which we exist." As a department, we strive to lead with our  core values  of food-first nutrition, evidence-based science, creativity and innovation, hospitable culture, interdisciplinary and community collaboration, and food and environmental justice.

Curriculum Overview

SLU's graduate nutrition and dietetics curriculum builds upon a strong foundation in the sciences and includes unique aspects such as the investigation of nutrition topics in the media, the study of ethnic meal patterns and hands-on experience. Courses include classroom, lab and community experiences.

Students can pursue either full-time or part-time study in any of the master's concentrations. However, the MS-DI program does not allow for part-time study.

Concentration in Medical Nutrition

The medical nutrition concentration is designed to apply specific nutrition services to treat illness, injury or condition. The program is designed for professionals who have a baccalaureate degree in nutrition/dietetics or a related area of study. Coursework focuses on the areas of education, administration and counseling as those areas apply to nutrition care.

Concentration in Nutrition and Physical Performance

The nutrition and physical performance concentration educates students in a multidisciplinary approach to prevention, utilizing nutrition and exercise intervention strategies for lifestyle change and using nutrition for improving exercise performance. The program is designed for professionals who have a baccalaureate degree in nutrition/dietetics or a related area of study. Coursework focuses on nutrition, health promotion, prevention, physiology and cardiovascular fitness. Graduates are encouraged to seek the ACSM health fitness instructor certification.

Concentration in Culinary Entrepreneurship

The culinary entrepreneurship concentration prepares students to successfully merge culinary nutrition skills with traditional business skills to develop innovative and successful entrepreneurial programs and services. The program is designed for students who have either an associate degree in culinary arts or a baccalaureate degree in nutrition/dietetics or significant experience in foodservice. Coursework focuses on nutrition, sustainable food systems, entrepreneurship, finance, marketing and organizational management.

Dual Degree with the Master of Public Health

The primary goal of this dual-degree program is to prepare nutrition specialists to work in many types of public health and voluntary agencies, as well as medical care and educational settings. Graduates specialize in public health and dietetics and are able to design, organize, conduct and evaluate nutrition intervention programs in the public health sector. Interested applicants must apply separately to both the Department of Nutrition and Dietetics and the College for Public Health and Social Justice .

Clinical and Research Opportunities

SLU's graduate nutrition, medical nutrition and nutrition and physical performance concentrations are thesis degree programs where students are required to dedicate multiple semesters to focus on research, data collection, data analysis and a written thesis. The graduate nutrition culinary entrepreneurship concentration is a non-thesis, capstone program.

Graduates with the RD/RDN credential can work as a clinical dietitian, sports dietitian, research dietitian and community dietitian. Graduates can also work as a chef/certified culinarian, food technologist, food journalist, nutrition educator/counselor, food and nutrition entrepreneur, food service manager, food scientist and much more.

Admission Requirements

Most students admitted to the nutrition and dietetics graduate program possess above-average GPA, sufficient GRE scores (optional at this time), and sufficient TOEFL scores (for international applicants).

Application Requirements M.S. in Nutrition and Dietetics

• Application form and fee
• Transcript(s): All international students who did not attend school within the United States must have their transcripts evaluated by either the Educational Credential Evaluators (ECE) or World Education Services (WES).
• Three letters of recommendation: Two letters should be from college professors/instructors and one should be from a work supervisor. When completing the application form, students must include the name and email address for each reference. This will initiate an email message requesting online completion of a reference form.
• GRE Scores (optional)
• Professional goal statement: A personal statement including professional interests, concentration intended to study, goals, personal attributes, etc.

Dietetic Internship

• Three letters of recommendation. Two should be from college professors/instructors, and one should be from a work supervisor. Please choose professors/supervisors who can adequately assess your abilities to perform in a dietetic internship and as a registered dietitian. When completing the application form, you must include the name and email address for each reference. This will initiate an email message requesting online completion of a reference form. Students submitting more than one application will need to use the same individuals as references for each application.
• Official transcripts from all colleges and universities attended should be sent to: DICAS - Transcript Dept., PO Box 9118, Watertown, MA 02472. They will be scanned and included in your online application.
• A personal statement including professional interests, goals, personal attributes, etc. qualifying you as a good candidate for the SLU dietetic internship, as well as which concentration(s) you wish to study. A separate personal statement is required for each concentration and should be uploaded to the supplemental materials section in the DICAS application. DICAS will require the personal statement to be 1,000 words or less.

Applicants must also register online for computer matching with  D&D Digital  and select dietetic internship priority choices by 11:59 p.m. on the deadline dates posted online. There is a $50 computer matching fee. 

Please use the following D&D Digital codes when applying:

• Medical/Nutrition Therapy: 170
• Medical/Pediatric: 169
• Nutrition and Physical Performance: 168
• Culinary Entrepreneurship: 750

There is no application fee for the SLU dietetic internship program.

A phone interview may be conducted by one or more members of the selection committee. The interview will last 20 to 30 minutes and will cover the following topic areas:

• The different roles in dietetics and the areas of practice
• Your interest in becoming a dietitian and your career goals
• Your expectations of this internship
• The attributes that make you a strong candidate for our program

Additional information regarding the phone interview process will be provided to applicants upon receipt of the application.

The applications to the dietetic internship and graduate program are separate processes. The application for the graduate program should be initiated after the applicant has been accepted into the internship. There is a $40 graduate program application fee. The  graduate program application  can be completed online.

Applicant matching results will be posted on  D&D Digital  on appointment day. This is the only source of notification for applicants. Each applicant will receive either one match or no match after login. All applicants who receive one match will find the matched DI program name and contact information to accept the appointment. Matched applicants must contact the DI program on notification or appointment day to confirm acceptance of the match. No arrangements should be made with any other DI programs.

Matched applicants to the SLU dietetic internship must contact the Dietetic Internship Director Rabia Rahman by email at  [email protected]  to confirm acceptance of the match. After this time, the program is under no obligation to hold the opening for the matched applicant.

Final transcripts, DPD verification and the dietetic internship admission fee must be submitted prior to beginning the internship program.

Requirements for International Students

All admission policies and requirements for domestic students apply to international students. International students must also meet the following additional requirements:

• Demonstrate  English Language Proficiency
• Financial documents are required to complete an application for admission and be reviewed for admission and merit scholarships. 
• A letter of financial support from the person(s) or sponsoring agency funding the student's time at Saint Louis University
• A letter from the sponsor's bank verifying that the funds are available and will be so for the duration of the student's study at the University
• Courses taken and/or lectures attended
• Practical laboratory work
• The maximum and minimum grades attainable
• The grades earned or the results of all end-of-term examinations
• Any honors or degrees received.

WES and ECE transcripts are accepted.

Application and Assistantship Deadlines

U.S. students should apply for the fall semester by July 1 and for the spring semester by Nov. 1. International students should apply for the fall semester by May 1 and for the spring semester by Oct.1.

Students should apply for the summer program by April 1.

Students who want to be considered for assistantships should apply by March 31.

Review Process

Applications are reviewed by a committee of nutrition and dietetic department faculty members.

Additional charges may apply. Other resources are listed below:

Net Price Calculator

Information on Tuition and Fees

Miscellaneous Fees

Information on Summer Tuition

Program-Specific Additional Costs

More Information on Tuition and Fees  

Scholarships and Financial Aid

For priority consideration for graduate assistantship, apply by Feb. 1. 

For more information, visit the student financial services office online at https://www.slu.edu/financial-aid/index.php .

Accreditation

Saint Louis University's MS-DI program is accredited by the Accreditation Council for Education in Nutrition and Dietetics (ACEND), the accrediting agency for the Academy of Nutrition and Dietetics.

Accreditation Council for Education in Nutrition and Dietetics (ACEND) 120 South Riverside Plaza, Suite 2190 Chicago, Illinois 60606-6995 312-899-0040 ext. 5400 https://www.eatrightpro.org/acend

Program outcome data is available upon request. Please contact Program Director Rabia Rahman at  [email protected] .

• Graduates will be able to demonstrate nutrition-related, client-centered communication skills.
• Graduates will be able to demonstrate compassion in the nutritional care of clients.
• Graduates will be able to evidence counseling methods to facilitate changes in nutrition-related behaviors.
• Graduates will be able to demonstrate professional attributes of a nutrition and dietetics professional in a variety of settings.
• Graduates will be able to evaluate emerging research for application in nutrition and dietetics practice.

Students in Saint Louis University's nutrition and dietetics graduate program take the following courses. 

Continuation Standards

Students must maintain a cumulative grade point average (GPA) of 3.00 in all graduate/professional courses.

Culinary Entrepreneurship Concentration with Dietetic Internship

Nutrition therapy concentration, nutrition therapy concentration with dietetic internship, nutrition and physical performance concentration, nutrition and physical performance concentration with dietetic internship, medical pediatric nutrition concentration with dietetic internship.

Roadmaps are recommended semester-by-semester plans of study for programs and assume full-time enrollment unless otherwise noted.  

Courses and milestones designated as critical (marked with !) must be completed in the semester listed to ensure a timely graduation. Transfer credit may change the roadmap.

This roadmap should not be used in the place of regular academic advising appointments. All students are encouraged to meet with their advisor/mentor each semester. Requirements, course availability and sequencing are subject to change.

Apply for Admission

Contact Doisy College of Health Sciences: Julie Miller Recruitment Specialist 314-977-2570 [email protected]

Home > Affiliates > Brescia University College > BRESCIAFOODNUTRITIONALSCIENCES > FOODNUTR-ETD

Foods and Nutrition Theses and Dissertations

Theses/dissertations from 2021 2021.

Perspectives of Canadian Midwives on Nutrition for Pregnancy , Yvana T. Sawaya

Theses/Dissertations from 2019 2019

The Influence of a Centrally-Procured School Food Program on Consumption and Instances of Fruits and Vegetables in School-Age Children , Kimberly D. Charbonneau

The Difference in A1C of Children and Adolescents with Type 1 Diabetes Mellitus using Carbohydrate Counting compared to those using a Structured Meal Plan , Alia El Kubbe

Theses/Dissertations from 2018 2018

Differences in Quadriceps Muscle Layer Thickness (QMLT) and contributing risk factors to muscle mass in community-dwelling and institutionalized older adults , Nesrine Cheikh

Theses/Dissertations from 2017 2017

Nutrition screening in the adult stroke population using the Canadian Nutrition Screening Tool in comparison with the Subjective Global Assessment , Tess Coutu

Theses/Dissertations from 2016 2016

Hospital Menu Assessment of Nutrient Composition and Patient Satisfaction , Susan Greig

Theses/Dissertations from 2014 2014

Interesting Shapes of Vegetables: Is it A Strategy to Promote Consumption Among Preschool Children? , Salma H. Alhabshi

Vitamin D Deficiency and Possible Risk Factors Among Middle Eastern University Students in London, Ontario, Canada , Amal A. Alshahrani

The LUNCHES Study: Elementary School Children's Packed Lunch Contents and Intake in the Traditional vs. Balanced School Day Schedule , Lisa Neilson

Behavioral Feeding Problems of Normally Developing Children Under 4 Years of Age , Julia Stanislavskaia

Theses/Dissertations from 2013 2013

The impact of Protection Motivation Theory grounded messaging on diabetes prevention behaviours following Gestational Diabetes , Jennifer M. Jacob

Theses/Dissertations from 2012 2012

Residents Living in a Retirement Community Are at Risk for Numerous Nutrient Inadequacies , Ohood M. Alharbi

Evaluating the Impact of Two Different Methods of Diabetes Self-management Education on Knowledge, Attitude, and Behaviours of Patients with Type 2 Diabetes Mellitus , Laura B. Briden

Does a Group Lifestyle Behaviour Change Program (PREPARE) Have an Impact on the Nutritional and Health Characteristics in Adults with Prediabetes? , Jennifer Broxterman

The Effects of a Six Month Nutrition Intervention on Diet Quality in Persons with or at Risk for the Metabolic Syndrome , Rebecca Horne

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Nutrition, Food and Diet in Health and Longevity: We Eat What We Are

Suresh i. s. rattan.

1 Department of Molecular Biology and Genetics, Aarhus University, 8000 Aarhus, Denmark

Gurcharan Kaur

2 Department of Biotechnology, Guru Nanak Dev University, Amritsar 143005, India

Associated Data

Not applicable.

Nutrition generally refers to the macro- and micro-nutrients essential for survival, but we do not simply eat nutrition. Instead, we eat animal- and plant-based foods without always being conscious of its nutritional value. Furthermore, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet. Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. Here we address the issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients including hormetins, discussing the health claims for various types of food, and by reviewing the general principles of healthy dietary patterns, including meal timing, caloric restriction, and intermittent fasting. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.

1. Introduction

The terms nutrition, food and diet are often used interchangeably. However, whereas nutrition generally refers to the macro- and micro-nutrients essential for survival, we do not simply eat nutrition, which could, in principle, be done in the form of a pill. Instead, we eat food which normally originates from animal- and plant-based sources, without us being aware of or conscious of its nutritional value. Even more importantly, various cultural factors influence and shape our taste, preferences, taboos and practices towards preparing and consuming food as a meal and diet [ 1 ]. Furthermore, geo-political-economic factors, such as governmental policies that oversee the production and consumption of genetically modified foods, geological/climatic challenges of growing such crops in different countries, and the economic affordability of different populations for such foods, also influence dietary habits and practices [ 2 , 3 ]. On top of all this lurks the social evolutionary history of our species, previously moving towards agriculture-based societies from the hunter-gatherer lifestyle, now becoming the consumers of industrially processed food products that affect our general state of health, the emergence of diseases, and overall lifespan [ 1 , 4 ]. The aim of this article is to provide a commentary and perspective on nutrition, food and diet in the context of health, healthy ageing and longevity.

Biogerontological understanding of ageing has identified food as one of the three foundational pillars of health and survival. The other two pillars, especially in the case of human beings, are physical exercise and socio-mental engagement [ 5 , 6 , 7 ]. A huge body of scientific and evidence-based information has been amassed with respect to the qualitative and quantitative nature of optimal nutrition for human health and survival. Furthermore, a lot more knowledge has developed regarding how different types of foods provide different kinds of nutrition to different extents, and how different dietary practices have either health-beneficial or health-harming effects.

Here we endeavor to address these issues of nutrition, food and diet by analyzing the biological importance of macro- and micro-nutrients, and by discussing the health-claims about animal-based versus plant-based foods, fermented foods, anti-inflammatory foods, functional foods, foods for brain health, and so on. Finally, we discuss the general principles of healthy dietary patterns, including the importance of circadian rhythms, meal timing, chronic caloric restriction (CR), and intermittent fasting for healthy ageing and extended lifespan [ 8 , 9 ]. We also present our views about the need for refining our approaches and strategies for future research on nutrition, food and diet by incorporating the molecular, physiological, cultural and personal aspects of this crucial pillar of health, healthy ageing and longevity.

2. Nutrition for Healthy Ageing

The science of nutrition or the “nutritional science” is a highly advanced field of study, and numerous excellent books, journals and other resources are available for fundamental information about all nutritional components [ 10 ]. Briefly, the three essential macronutrients which provide the basic materials for building biological structures and for producing energy required for all physiological and biochemical processes are proteins, carbohydrates and lipids. Additionally, about 18 micronutrients, comprised of minerals and vitamins, facilitate the optimal utilization of macronutrients via their role in the catalysis of numerous biochemical processes, in the enhancement of their bioavailability and absorption, and in the balancing of the microbiome. Scientific literature is full of information about almost all nutritional components with respect to their importance and role in basic metabolism for survival and health throughout one’s life [ 10 ].

In the context of ageing, a major challenge to maintain health in old age is the imbalanced nutritional intake resulting into nutritional deficiency or malnutrition [ 11 , 12 ]. Among the various reasons for such a condition is the age-related decline in the digestive and metabolic activities, exacerbated by a reduced sense of taste and smell and worsening oral health, including the ability to chew and swallow [ 13 , 14 ]. Furthermore, an increased dependency of the older persons on medications for the management or treatment of various chronic conditions can be antagonistic to certain essential nutrients. For example, long term use of metformin, which is the most frequently prescribed drug against Type 2 diabetes, reduces the levels of vitamin B12 and folate in the body [ 15 , 16 ]. Some other well-known examples of the drugs used for the management or treatment of age-related conditions are cholesterol-lowering medicine statin which can cause coenzyme Q10 levels to be too low; various diuretics (water pills) can cause potassium levels to be too low; and antacids can decrease the levels of vitamin B12, calcium, magnesium and other minerals [ 15 , 16 ]. Thus, medications used in the treatment of chronic diseases in old age can also be “nutrient wasting” or “anti-nutrient” and may cause a decrease in the absorption, bioavailability and utilization of essential micronutrients and may have deleterious effects to health [ 11 ]. In contrast, many nutritional components have the potential to interact with various drugs leading to reduced therapeutic efficacy of the drug or increased adverse effects of the drug, which can have serious health consequences. For example, calcium in dairy products like milk, cheese and yoghurt can inhibit the absorption of antibiotics in the tetracycline and quinolone class, thus compromising their ability to treat infection effectively. Some other well-known examples of food sources which can alter the pharmacokinetics and pharmacodynamics of various drugs are grape fruits, bananas, apple juice, orange juice, soybean flour, walnuts and high-fiber foods (see: https://www.aarp.org/health/drugs-supplements/info-2022/food-medication-interaction.html (accessed on 13 November 2022)).

It is also known that the nutritional requirements of older persons differ both qualitatively and quantitatively from young adults [ 11 ]. This is mainly attributed to the age-related decline in the bioavailability of nutrients, reduced appetite, also known as ‘anorexia of ageing,’ as well as energy expenditure [ 12 , 17 , 18 ]. Therefore, in order to maintain a healthy energy balance, the daily uptake of total calories may need to be curtailed without adversely affecting the nutritional balance. This may be achieved by using nutritional supplements with various vitamins, minerals and other micronutrients, without adding to the burden of total calories [ 12 , 17 , 18 ]. More recently, the science of nutrigenomics (how various nutrients affect gene expression), and the science of nutrigenetics (how individual genetic variations respond to different nutrients) are generating novel and important information on the role of nutrients in health, survival and longevity.

3. Food for Healthy Ageing

The concept of healthy ageing is still being debated among biogerontologists, social-gerontologists and medical practioners. It is generally agreed that an adequate physical and mental independence in the activities of daily living can be a pragmatic definition of health in old age [ 7 ]. Thus, healthy ageing can be understood as a state of maintaining, recovering and enhancing health in old age, and the foods and dietary practices which facilitate achieving this state can be termed as healthy foods and diets.

From this perspective, although nutritional requirements for a healthy and long life could be, in principle, fulfilled by simply taking macro- and micro-nutrients in their pure chemical forms, that is not realistic, practical, attractive or acceptable to most people. In practice, nutrition is obtained by consuming animals and plants as sources of proteins, carbohydrates, fats and micronutrients. There is a plethora of tested and reliable information available about various food sources with respect to the types and proportion of various nutrients present in them. However, there are still ongoing discussions and debates as to what food sources are best for human health and longevity [ 19 , 20 ]. Often such discussions are emotionally highly charged with arguments based on faith, traditions, economy and, more recently, on political views with respect to the present global climate crisis and sustainability.

Scientifically, there is no ideal food for health and longevity. Varying agricultural and food production practices affect the nutritional composition, durability and health beneficial values of various foods. Furthermore, the highly complex “science of cooking” [ 21 ], evolved globally during thousands of years of human cultural evolution, has discovered the pros and cons of food preparation methods such as soaking, boiling, frying, roasting, fermenting and other modes of extracting, all with respect to how best to use these food sources for increasing the digestibility and bioavailability of various nutrients, as well as how to eliminate the dangers and toxic effects of other chemicals present in the food.

The science of food preparation and utilization has also discovered some paradoxical uses of natural compounds, especially the phytochemicals such as polyphenols, flavonoids, terpenoids and others. Most of these compounds are produced by plants as toxins in response to various stresses, and as defenses against microbial infections [ 22 , 23 ]. However, humans have discovered, mostly by trial and error, that numerous such toxic compounds present in algae, fungi, herbs and other sources can be used in small doses as spices and condiments with potential benefits of food preservation, taste enhancement and health promotion [ 23 ].

The phenomenon of “physiological hormesis” [ 24 ] is a special example of the health beneficial effects of phytotoxins. According to the concept of hormesis, a deliberate and repeated use of low doses of natural or synthetic toxins in the food can induce one or more stress responses in cells and tissues, followed by the stimulation of numerous defensive repair and maintenance processes [ 25 , 26 ]. Such hormesis-inducing compounds and other conditions are known as hormetins, categorized as nutritional, physical, biological and mental hormetins [ 27 , 28 , 29 ]. Of these, nutritional hormetins, present naturally in the food or as synthetic hormetins to be used as food supplements, are attracting great attention from food-researchers and the nutraceutical and cosmeceutical industry [ 27 , 30 ]. Other food supplements being tested and promoted for health and longevity are various prebiotics and probiotics strengthening and balancing our gut microbiota [ 31 , 32 , 33 ].

Recently, food corporations in pursuit of both exploiting and creating a market for healthy ageing products, have taken many initiatives in producing new products under the flagship of nutraceuticals, super-foods, functional foods, etc. Such products are claimed and marketed not only for their nutritional value, but also for their therapeutic potentials [ 10 ]. Often the claims for such foods are hyped and endorsed as, for example, anti-inflammatory foods, food for the brain, food for physical endurance, complete foods, anti-ageing foods and so on [ 34 , 35 , 36 ]. Traditional foods enriched with a variety of minerals, vitamins and hormetins are generally promoted as “functional foods” [ 37 ]. Even in the case of milk and dairy products, novel and innovative formulations are claimed to improve their functionality and health promotional abilities [ 38 ]. However, there is yet a lot to be discovered and understood about such reformulated, fortified and redesigned foods with respect to their short- and long-term effects on physiology, microbiota balance and metabolic disorders in the context of health and longevity.

4. Diet and Culture for Healthy and Long Life

What elevates food to become diet and a meal is the manner and the context in which that food is consumed [ 4 ]. Numerous traditional and socio-cultural facets of dietary habits can be even more significant than their molecular, biochemical, and physiological concerns regarding their nutritional ingredients and composition. For example, various well-known diets, such as the paleo, the ketogenic, the Chinese, the Ayurvedic, the Mediterranean, the kosher, the halal, the vegetarian, and more recently, the vegan diet, are some of the diverse expressions of such cultural, social, and political practices [ 1 ]. The consequent health-related claims of such varied dietary patterns have influenced their acceptance and adaptation globally and cross-culturally.

Furthermore, our rapidly developing understanding about how biological daily rhythms affect and regulate nutritional needs, termed “chrono-nutrition”, has become a crucial aspect of optimal and healthy eating habits [ 39 , 40 ]. A similar situation is the so-called “nutrient timing” that involves consuming food at strategic times for achieving certain specific outcomes, such as weight reduction, muscle strength, and athletic performance. The meal-timing and dietary patterns are more anticipatory of health-related outcomes than any specific foods or nutrients by themselves [ 41 , 42 , 43 , 44 ]. However, encouraging people to adopt healthy dietary patterns and meal-timing requires both the availability, accessibility and affordability of food, and the intentional, cultural and behavioral preferences of the people.

Looking back at the widely varying and constantly changing cultural history of human dietary practices, one realizes that elaborate social practices, rituals and normative behaviors for obtaining, preparing and consuming food, are often more critical aspects of health-preservation and health-promotion than just the right combination of nutrients. Therefore, one cannot decide on a universal food composition and consumption pattern ignoring the history and the cultural practices and preferences of the consumers. After all, “we eat what we are”, and not, as the old adage says, “we are what we eat”.

5. Conclusions and Perspectives

Food is certainly one of the foundational pillars of good and sustained health. Directed and selective evolution through agricultural practices and experimental manipulation and modification of food components have been among the primary targets for improving food quality. This is further authenticated by extensive research performed, mainly on experimental animal and cell culture model systems, demonstrating the health-promoting effects of individual nutritional components and biological extracts in the regulation, inhibition or stimulation of different molecular pathways with reference to healthy ageing and longevity [ 45 ]. Similarly, individual nutrients or a combination of a few nutrients are being tested for their potential use as calorie restriction mimetics, hormetins and senolytics [ 46 , 47 , 48 ]. However, most commonly, these therapeutic strategies follow the traditional “one target, one missile” pharmaceutical-like approach, and consider ageing as a treatable disease. Based on the results obtained from such experimental studies, the claims and promises made which can often be either naïve extrapolations from experimental model systems to human applications, or exaggerated claims and even false promises [ 49 ].

Other innovative, and possibly holistic, food- and diet-based interventional strategies for healthy ageing are adopting regimens such as caloric- and dietary-restriction, as well as time-restricted eating (TRE). Intermittent fasting (IF), the regimen based on manipulating the eating/fasting timing, is another promising interventional strategy for healthy ageing. Chrono-nutrition, which denotes the link between circadian rhythms and nutrient-sensing pathways, is a novel concept illustrating how meal timings alignment with the inherent molecular clocks of the cells functions to preserve metabolic health. TRE, which is a variant of the IF regimen, claims that food intake timing in alignment with the circadian rhythm is more beneficial for health and longevity [ 39 , 40 , 41 , 50 ]. Moreover, TRE has translational benefits and is easy to complete in the long term as it only requires limiting the eating time to 8–10 h during the day and the fasting window of 12–16 h without restricting the amount of calories consumed. Some pilot studies on the TRE regimen have reported improvement in glucose tolerance and the management of body weight and blood pressure in obese adults as well as men at risk of T2D. Meta-analyses of several pilot scale studies in human subjects suggest and support the beneficial effects of a TRE regimen on several health indicators [ 39 , 50 ]. Several other practical recommendations, based on human clinical trials have also been recommended for meeting the optimal requirements of nutrition in old age, and for preventing or slowing down the progression of metabolic syndromes [ 39 , 40 , 41 , 50 ].

What we have earlier discussed in detail [ 4 ] is supported by the following quote: “…food is more than just being one of the three pillars of health. Food is both the foundation and the scaffolding for the building and survival of an organism on a daily basis. Scientific research on the macro- and micro-nutrient components of food has developed deep understanding of their molecular, biochemical and physiological roles and modes of action. Various recommendations are repeatedly made and modified for some optimal daily requirements of nutrients for maintaining and enhancing health, and for the prevention and treatment of diseases. Can we envisage developing a “nutrition pill” for perfect health, which could be used globally, across cultures, and at all ages? We don’t think so” [ 4 ].

Our present knowledge about the need and significance of nutrients is mostly gathered from the experimental studies using individual active components isolated from various food sources. In reality, however, these nutritional components co-exist interactively with numerous other compounds, and often become chemically modified through the process of cooking and preservation, affecting their stability and bioavailability. There is still a lot to be understood about how the combination of foods, cooking methods and dietary practices affect health-related outcomes, especially with respect to ageing and healthspan.

An abundance of folk knowledge in all cultures about food-related ‘dos and don’ts’ requires scientific verification and validation. We also need to reconsider and change our present scientific protocols for nutritional research, which seem to be impractical for food and dietary research at the level of the population. It is a great scientific achievement that we have amassed a body of information with respect to the nature of nutritional components required for health and survival, the foods which can provide those nutritional components and the variety of dietary and eating practices which seem to be optimal for healthy survival and longevity.

Finally, whereas abundant availability of and accessibility to food in some parts of the world has led to over-consumption and consequent life-style-induced metabolic diseases and obesity, in many other parts of the world food scarcity and economic disparity continue to perpetuate starvation, malnutrition, poor health and shortened lifespan. Often, it is not a lack of knowledge about the optimal nutrition, food and diet that leads to making bad choices; rather, it is either our inability to access and afford healthy foods or our gullibility to fall prey to the exaggerated claims in the commercial interests of food producing and marketing companies. We must continue to gather more scientific information and knowledge about the biochemical, physiological and cultural aspects of nutrition, food and diet, which should then be recommended and applied wisely and globally, incorporating the social, cultural and environmental needs of all. After all, “we eat what we are”, and not merely “we are what we eat”!

Funding Statement

One of the authors, GK, was funded by the Department of Science & Technology (DST) under Cognitive Science Research Initiative (CSRI), Government of India, grant (DST/CSRI/2018/99). This funding agency has no role in study design, manuscript writing, and data interpretation.

Author Contributions

Both authors (S.I.S.R. and G.K.) conceptualized and wrote the paper equally. All authors have read and agreed to the published version of the manuscript.

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A welcome message from Sabrina Diano, PhD, Director, Institute of Human Nutrition.

IHN alumni are advancing nutrition around the world through work in the health care industry, clinical research, medical education, and more.

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MS in Human Nutrition

Our rigorous curriculum includes core courses, electives, and a thesis research project. Each student is assigned a faculty adviser who provides assistance in course selection, thesis topic determination and supervision, and career guidance. 

All students take the same six required courses (outlined below) during the fall term. These required courses total 17 credits. Students are presented with potential master's thesis mentors in the Thesis Planning and Research Methods I (TPRM I)course. Most students match with a thesis mentor by the end of the fall term and the matching process is outlined in the TPRMI course. Basic science, clinical, and public health thesis research topics are all available. 

Spring Term

Students take three required courses during the spring term (outlined below) for a total of 8 credits. In addition to these required courses, students must take a minimum of 5 credits worth of elective courses during the spring term to graduate on time. Most students complete these additional five credits by taking two to three elective courses. IHN elective courses are outlined below. Students may take elective courses outside of the IHN as long as they are approved by the IHN director. A pre-approved list of courses will be given to students prior to spring course registration. Students work part-time in their thesis setting during the spring term.

Summer Term

Students are enrolled in one, three-credit summer course (Thesis Research), which runs from the end of May to mid-August. Students will present their thesis research in this course and will turn in their written thesis as the term comes to a close. This course does not have many meeting dates and students spend the majority of their summer working in their thesis setting full time. 

Fall Required Coursework

Human nutrition m8205 biochemical and physiological bases of nutrition, part i (3 credits).

Carbohydrate, lipid, protein, and energy metabolism are covered with an emphasis on understanding the integration of metabolic pathways and principles of metabolic regulation.

Human Nutrition M8200 Physiology and Nutrition Through the Lifecycle (3 credits)

A focus on how nutrition affects growth and development throughout the lifecycle, from conception to old age, with attention to the special needs of each developmental stage.

Human Nutrition M6120 Introduction to Epidemiology for Nutritionists (3 credits)

Students are introduced to the theory, methodology, and terminology used in epidemiology, using examples related to nutrition and disease from the current scientific literature.

Human Nutrition M8201 Critical Reading of Biological and Clinical Literature (3 credits)

Current literature is examined with an emphasis on topics not covered in other courses, with the purpose of developing a critical approach to scientific information using student presentations and discussion.

Human Nutrition M9210 Thesis Planning and Research Methods I (2 credits)

Students are assisted in the development of the personal and professional skills needed to become a professional nutrition scientist. Information needed to successfully select a research setting and Master’s Thesis project is provided.

Human Nutrition M6220 Public Health Nutrition (3 credits)

The course focuses on what people eat, what should they eat, factors that influence dietary intake, and how health promotion influences these factors. The primary goals of this course are to provide 1) an overview of dietary guidelines and the diversity of dietary patterns; 2) exposure to the breadth of programs and policies in the field of nutrition promotion; and 3) an opportunity to develop skills in assessment, literature review, and program planning.

Spring Required Coursework

Human nutrition m8206 biochemical and physiological bases of nutrition, part ii (3 credits).

The roles of vitamins and minerals are covered, helping to understand their sources, biochemistry, functions, and the nutritional standards and guidelines for their intake.

Human Nutrition M8207 Integrative Nutrition and Pathophysiology (3 credits)

This course covers the physiological aspects of clinical disorders, including symptoms, risk factors, biological pathology, and clinical management, as well as the role of nutrition in their prevention and treatment.

Human Nutrition M9210 Thesis Planning and Research Methods (2 credits)

Students present their thesis projects to the class and faculty, and critically evaluate the presentations of their peers.

Spring Elective Coursework (must total at least 5 credits)

Human nutrition m8209 biostatistics: basic to advanced methods (3 credits).

The goal is self-sufficiency in biostatistics by analyzing real clinical research datasets: begin with Excel for data organization, and our own online resource for 2x2 and power analysis; proceed to R for advanced topics (linear and logistic regression, survival analysis by Kaplan-Meier and Cox modeling); discuss the thesis plan of every student in the course to understand when and how to use different statistical methods.

Human Nutrition M6240 Essentials of Nutrition Counseling and Medical Nutrition Therapy (3 credits)

The basic tenets of health literacy, psychodynamics, behavioral, and motivational interviewing are covered, along with their application to medical nutrition therapy for nutrition-related conditions.

Narrative Medicine Seminars (Variable credits: 0-2)

These seminars allow students to reflect upon and write about health, illness, and care from the perspective of different health professions. Each year, four to five seminars are offered. Spring 2020 seminars included Relationships of Care and the Spaces of Care, Aging and End-of-Life, Health Care Justice and the Care of Underserved, and Spirituality and Healthcare. 

Human Nutrition M8202 Obesity: Etiology, Prevention and Treatment (2 credits)

Prevention and treatment of obesity represent a tremendous challenge to the nutrition and allied health professions. The course provides 1) an understanding about the importance of the current epidemic of obesity and its impact on disease development throughout the lifespan; 2) translates basic science, clinical and public health findings related to obesity towards prevention and treatment in clinical settings; and 3) examines the roles and responsibilities of health care providers in the prevention and treatment of obesity and related co-morbidities.

Human Nutrition M6227 Structured Observations in Clinical Practice (1 credit)

This course will provide an introduction to critical communication skills necessary to translate scientific knowledge into clinical practice. The course will highlight how nutrition is integrated into the medical, behavioral, social and cultural factors that contribute to patient well-being, including prevention and treatment of disease.

Human Nutrition M8220 U.S. and International Nutrition Policy and Programs (2-3 credits)

Nutrition has rapidly become a focus for US and International Health Policy as well as scores of non-governmental Public Health Programs. This course introduces students to the landscape of Nutrition policy and initiatives worldwide, as well as the deeply entwined relationship between Nutrition and international trade and agriculture. Through a variety of guest lectures, students will encounter diverse and cutting-edge perspectives on international nutrition policy and practice. Students will offer their own presentations and complete four papers but will not be given exams. Students may take this course for 2 or 3 credits.

Columbia University-wide (graduate level) elective

Students can choose any graduate-level course from any of Columbia's schools.

Summer Required Coursework

Human nutrition m9750 ms thesis research (3 credits).

Each MS candidate is required to spend ten weeks of full-time work (350 hours or more) during the summer; any alternative plan must be completed within one year and must be approved by the Program Director.

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248 Popular Nutrition Research Topics That You Can Write About

A balanced diet can make you more productive in your tasks each day. However, how sure are you that the diet that you take is what is required? If you are doing a course in Nutrition and Dietetics, you need to do thorough research. There are certain steps you need to take before diving into the research work.

Characteristics Of A Good Nutritional Research Paper Topic

To prosper in your research, you need to find an ideal topic that won’t be too stressful for you.

Clarity of the topic: If you want to write a great nutritional research paper. The topic needs to be clear. This will make it easy to do the research and also others to understand what you are doing. It should be something common that people will be interested in, even taking part in the research or reading it. Well-defined research paper: The research paper topic needs to be well-phrased for successful research. The topic needs to be direct. So that even when someone tries to read it, they can conclude what the research should bring out. Simple language: If you want to prosper in your nutritional research. Just ensure that you use simple language that most people can understand. You are writing research so that people can benefit from it. There is no need to use too much complex language that won’t help anyone. Simple title: The title should follow the right procedure. It should be written perfectly. Also, ensure that your research aligns with your nutritional research topic. In the case that you want to research various used chemicals, try and stick to the topic as it is. The work: Ensure your research paperwork has an introduction, body, and conclusion. This is critical for any essay, research paper, or assignment

Nutrition Research Topics

Different farming practices lead to low or high production. The amount of food that you are consuming can have an impact on your overall weight. Here are some of the best nutrition research topics that you can start with.

• Evaluate some of the most common abdominal fat and health risks.
• The major causes of adolescent and childhood obesity or weight gain.
• The high risks of obesity in children. Which ingredients should be avoided?
• Evaluate the most common allergies and food sensitivities.
• The importance of maintaining child nutrition and health.
• Evaluate the digestive diseases and associated disorders
• Evaluate the disordered eating habits in different age groups.
• The best way to promote healthy eating and physical activity.
• The best intervention that can be put in place is to reduce obesity.
• Evaluate the best way to increase fruit and vegetable intake in different households.
• How can diabetes be reduced in different age groups?
• The best intervention ways to increase fruit and vegetable intake in the elderly.
• The best way to provide good nutrition is in rural public schools.
• Does coffee consumption help in stress reduction?

Informative Nutrition Topics to Write About

You need to provide high-quality work when submitting the research work to your professor. Here are some of the best informative nutrition topics to write about. You can even get some details in other scholarly articles.

• The impact of cooperative extension in diabetes education and how to carry out self-care.
• The common perceptions of students who eat organic food to health.
• The relation between BMI and waist circumference in health indications.
• The link between environment and dietary intake among rural teens.
• The relationship between emotional brain formation and weight variation.
• Factors that need to be considered when mothers are breastfeeding.
• The common reasons for low fidelity to education programs in patients with gestational diabetes.
• The best approaches to take when maintaining weight loss.
• The eating habits disorders among athletes.
• Evaluate the diet quality of university students.
• Evaluate celiac disease in individuals.
• The various perceptions about school feeding programs.
• The impact of obesity on the health of individuals.
• How can the media be used in providing nutrition education for individuals?

In-Depth Nutrition Research Paper Topics

If you want to write an amazing research paper, make use of the various resources. You can even get relevant information from documentaries, scholarly articles, books, pdf, and much more.

• The relation between cigarette consumption and weight loss.
• The perceptions of nutritional screening tools for the elderly.
• The effectiveness of school welfare policies.
• The parental perception of the nutritional status of children that have autism.
• The major causes of stress eating among the youth.
• The relation between healthy food and mental health issues.
• The relation between sleep and nutrition.
• How healthy eating impacts athletes’ performance.
• The impact of breakfast on someone’s productivity during the day.
• How social media impacts students’ dietary choices.
• The benefits of superfoods to our bodies.
• The rising popularity of the paleo diet.
• The major causes of various food addictions
• The relation between diet and someone’s moods.

Comprehensive Nutrition Research Questions

Are you looking for the best comprehensive nutrition research questions? You can start with these. They are also not that hard to understand.

• Which are the genetics that causes obesity?
• How do children’s eating disorders impact children’s dietary choices?
• The best way to prevent chronic diseases is through better food culture choices?
• Do you think overhydration is worse than dehydration? Give reasons
• Which are the major impacts of social media on women’s body image?
• Which is the relationship between hormones and nutrition?
• What are the risk considerations of the keto diet?
• Which are the best methods for improving physical fitness?
• Are the dietary fats good or bad?
• Which are the major roles of proteins in weight loss?
• How do diet trends affect human health?
• Do you think fasting can help in weight loss?
• Which are the bad eating habits that cause disorders?
• How to ensure proper nutrient intake in our day-to-day lives?

Interesting Nutrition Topics

Would you want some of the most interesting nutritional topics? Start with these! They are all based on common things that happen that you can easily relate to.

• The role of creatine in improving athlete’s performance.
• How a mother’s diet impacts the breast milk quality.
• The major symptoms of malnutrition among kids.
• The components that make GMO food.
• The major effects of thermal processing on nutrients.
• The factors that contribute to obesity among students.
• The various dietary differences between different income level households.
• The major foods that boost serotonin levels.
• The connection between the immune system and diet.
• The development of ketosis.
• The component found incomplete proteins.
• The different functions of minerals and vitamins.
• The negative effects of too many vitamins.
• The transformation of carbohydrates to energy.

Engaging Nutrition Topics For Presentation

Is your assignment meant to be made as a presentation? These are some of the best topics that you can use. They are all diverse and you will get all the required answers on books, pdfs, or any other credible source.

• How does nutrition impact one’s connective tissue strength?
• The major advantages and disadvantages of fats in our bodies.
• How do lipids make a meal feel satisfying?
• The difference between saturated and unsaturated fatty acids.
• The interrelations between vitamins and other food components.
• The influence of nutrition on hormones.
• The consequences of zinc deficiency on our bodies.
• The nutrients that help to improve your skin and hair.
• The function of amino acids on our bodies.
• Do you think you could survive on dietary supplements only?
• Compare the effectiveness of gummy vitamins and pills.
• The various ways that the body produces vitamin D from sunlight.
• The reasons behind more women suffering from anemia than men.
• What influences the presence of minerals in food?

Engaging Nutrition Essay Topics

Taking a balanced diet can help prevent you from getting these common nutritional diseases. Would you want to know more? Try any of these nutrition essay topics.

• Is there a difference between the health benefits of white and brown bread?
• The major benefits of cereals in our meals.
• The best substitutes for white sugar.
• The nutrients found in fresh and dried fruit.
• The versatile uses of coconuts and benefits to our bodies.
• Comparison between white and red meat.
• What components are in sugar that make it a good preservative?
• How does milk help in strong bone development in children?
• The pasteurization process of milk.
• Meat is a staple food in most cultures.
• The chemical compounds found in margarine and butter.
• The healthier alternatives to coffee.
• Does taking a glass of wine daily have health benefits at all?
• The major causes of hangovers in individuals.

Nutrition-Related Topics

What is the kind of food that you take? Are they beneficial to your body? These are some of the best nutrition-related topics that you can ever come across.

• The impact of food safety in different institutions
• Evaluation of nutrition in preschools for children.
• The positive and negative effects of training and nutrition on football players.
• The nursing habits of college-age students.
• The major effects of caffeine in tea and coffee that you take.
• The importance of eating a variety of foods.
• The most energizing foods for a healthy body.
• The major characteristics of multiple grain types.
• The factors that impact mineral absorption.
• The myth and facts behind the food pyramid.
• The major foods that belong to the legumes food groups.
• The advantages of taking various milk types.
• The importance of glucose on our bodies. How often should we take glucose?
• The major effects of selenium on health.

Nutrition Topics for Research

Research should be done systematically. First, you need to plan out how you are going to carry out the research. After you are done, be sure to start your research using different resources.

• The health benefits of non-digestible compounds.
• The major causes of lactose intolerance.
• Why is there an increase in eating disorders among female athletes?
• Which is the amount of protein that you need for muscle development?
• Do you think the time you eat is equally as important as what you eat?
• What is the importance of knowing your BMI?
• Evaluate whether the best way to overcome unhealthy emotional relationships is with food.
• How sleep regulates leptin levels in the body.
• The major causes of the prevalence of diabetes among college students.
• What are the major benefits of gummy vitamins?
• The various beliefs are accustomed to whole grains.
• The trends of breast cancer among women.
• Evaluate the various environmental contaminants globally.
• Why do you think people opt to be vegetarians?

Nutrition Presentation Topics

These are some of the best nutrition presentation topics that you can start with. They are simple, engaging, and straightforward. They will help you to make the best presentation you have ever made.

• How can you consider a certain food as being energizing? What criteria are used?
• The major characteristics of grains.
• The origins of potatoes in the ecosystem.
• The health benefits of avocados on our bodies.
• How do some foods work as home remedies?
• Which are the best ways to prepare scrambled eggs to ensure they provide full nutritional benefits.
• The impact of globalization on our diet.
• The different diet adaptations in different seasons.
• The positive impact of breast milk on infants.
• The dietary requirements for someone with HIV/AIDS.
• The best food to take when you want to lose weight.
• The major consequences of malnutrition.
• The major causes of celiac diseases.
• The advantages of organic food consumption.
• Can alcohol be considered to be part of a healthy diet?

Nutrition Topics For College Students

Are you in college and wondering where you will get the best nutritional topics for your course using? All these topics are ideal for that.

• The process of energy production from food nutrients in our bodies.
• Make a comparison of the heterotrophs and autotrophs feeding behavior.
• How is food converted to simpler substances in the body?
• The duration in which animals can convert complex food substances into simpler ones.
• How are proteins broken down in the body to be beneficial?
• How blood carries nutrients in the body.
• How high cholesterol levels can lead to body issues
• The importance of diet supplements to busy people.
• How does the body use electrolytes in the body?
• How certain diets expose people to cancer.
• Which is the best way to modify a diet to combat a certain disease?
• The role of nutritional knowledge in making informed decisions.
• The major causes of chronic diseases in human beings.
• The negative effects of depression on nutrition.

Engaging Topics In Nutrition

Nutrition is quite advanced. Both harmful and beneficial foods should be taken in moderation. These are some of the best engaging topics in nutrition.

• Which foods lubricate body joints?
• The importance of fats in hormone production in the body.
• Why do different fats have varying impacts on people’s bodies?
• The major roles of unsaturated fats in the body.
• The role of fats in preserving the health and brain development in humans
• The negative effects of being a vegetarian for too long.
• How does taking too much sugar cause diabetes?
• The major causes of allergies on people with health conditions?
• The importance of eating fiber-rich foods.
• What amount of water do adults have in their bodies
• The relation between eating and sleeping habits.
• How taking sugary foods leads to loss of memory and inactivity?
• How taking too many snacks is not healthy for the body?

Food and Nutrition Essay Topics

Are you planning to do an essay? These are some of the best food and nutrition essay topics that you will ever stumble upon. Always strive to eat a healthy diet at all times.

• The long and short-term effects of food on our health.
• How does water absorption occur in the body?
• Does weather impact the amount of water we can take in a day?
• The influence of weather on digestion.
• The negative influence of fast food selling hotels on some lifestyle diseases.
• The major determinants on whether an animal feeds on simple or complex inorganic compounds.
• How are nutrients converted into minerals?
• When should someone use a nutrient supplement?
• The impact of alcohol intake by pregnant women.
• Why do pregnant women crave different food?
• The necessary nutrients after doing a hard workout.
• The role of carbohydrates in an athlete’s body.
• The importance of energy management on brain development
• The importance of calcium to sportsmen and women.
• How good nutrition maintains a great athletics record.

Research Topics in Nutrition and Dietetics

When doing your thesis, you need to do thorough research to ensure that your professor will give you top grades. If you are doing a dietetics course, these topics will serve the purpose.

• How athletes can easily manage hunger cues.
• The role of Vitamins to people that engage in sports.
• The effect of chili on our bodies.
• Which are the best ways to deal with obesity?
• The disadvantages of obesity on children below 18 years.
• The social and economic effects of poor nutrition.
• How is healthy aging important for active aging?
• How nutrition determines the body’s immunity.
• The best way to make nutrition reforms & policies for the benefit of residents in different regions.
• The role of proteins in sustainability and health.
• The negative and positive impact of moods on eating well.
• The role of nutrition in determining a body’s immunity.
• Does ingredient dosage matter in food and nutrition?
• The role of misinformation on unhealthy eating habits.
• The myths related to plant-based proteins.

Popular Nutrition Topics

Are you supposed to choose the best nutrition topic for your assignment? Try any of these topics and see how knowledgeable you will become.

• The impact of food wastage in most developing nations.
• The impact of fasting on one’s health standards.
• How to maintain a healthy diet for the whole family at home.
• The role of nutrients on the central nervous system.
• How does caffeine affect athletes?
• How food contributes to an increase in BMI?
• The best foods to boost sports performance.
• How muscles help individuals in sports.
• The major roles of enhancing appetite.
• Why athletes should not drink a lot of water during exercise?
• How food choice can prevent some dietary diseases.
• Does babies’ nutrition impact their growth?
• The relation between genetics and nutrition.
• The major challenges faced in maintaining healthy eating habits.

Ideal Nutrition Thesis Topics

When given a writing task, it can be hard to know where to start. However, teachers don’t quite require a lot from students. Just try to do what you can and give it your best shot.

• The best eating habits that you can embrace.
• The difference between red and white meat.
• Evaluate the milk pasteurization process.
• The advantages of milk consumption every morning.
• The various beneficial components found in milk.
• What are the best foods that the elderly should take?
• How eating patterns affect the sleeping pattern.
• The major causes of different eating patterns.
• The effects of homemade food and intuitive eating habits.
• The nutritional problems for pregnant women.
• The relation between income and nutrition.
• The major evidence-based nutrition.
• Evaluate nutrition and blood pressure.
• The advantages of organic food consumption

Health and Nutrition Topics

Our health plays a huge role in how effective we can be on different tasks. If you are fatigued or hungry, it can have adverse effects on your body.

• How is nutritional profiling used?
• The point of counting calories found in the body.
• The major health benefits of vitamin water.
• Why does the younger and older generation require different nutrition?
• The major methods of projects that promote proper nutrition.
• The relation between diet and one’s moods.
• The major causes of teenagers developing an unhealthy attitude towards food.
• The role of hunger and control in anorexia.
• How malnutrition can cause an issue with an unborn child.
• How poor eating habits lead to physical conditions.
• The best way to maintain an active lifestyle for proper health.
• The biological factors surrounding eating disorders.

Sports Nutrition Topics for Research

These are some best sports nutrition topics for research that you can start with. You can use them for your homework, assignment, thesis, or dissertation.

• How different food varieties help athletes.
• The role of carbohydrates in the mental development of athletes.
• Explain the water cycle in an athlete’s diet.
• Why do athletes need calcium?
• How does trans-fat affect an athlete’s performance?
• The importance of supplements in the diet.
• How supplements and diets help in weight management.
• What capacity of food should athletes eat before and after training?
• The amount of water athletes should take before and after running.

Requiring Help With Your Nutrition Dissertation?

Are you looking for the most ideal writing service assistance? We provide nothing but the best. We have expert writers that will ensure you get custom work at an affordable price. All the planning is done online to ensure your work is delivered on time. Whether you are in university or college, these topics will help you.

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MS, Nutritional Sciences

Students in the M.S. thesis option conduct an in-depth research study in one of the department’s specialized program areas in conjunction with supporting coursework. This option is best if you plan to pursue a doctoral degree or career in research.

Degree Type: Masters

Degree Program Code: MS_NTSC

Degree Program Summary:

Our M.S. Thesis introduces you to research applications for careers in dietetics, clinical nutrition, community nutrition, food industry, government, and basic sciences. Pursue this option if you plan to pursue a doctoral degree and/or are planning a research career. Graduate students in the thesis option conduct an in-depth research study in one of the department’s specialized program areas in conjunction with supporting coursework. This is the best option if you plan to pursue a doctoral degree or a career in research. Requirements include a minimum of 30 semester credit hours as follows: at least 24 hours of course work and 6 hours of thesis and related research. Of the 24 hours of course work, a minimum of 12 credit hours must be open only to graduate students. Students are encouraged to take at least 3 credits of 8000 level FDNS courses. In consultation with their Advisory Committee, students with credit in FDNS 4100, Micronutrient Nutrition, or another course in vitamin and mineral nutrition may substitute another graduate level course in FDNS.

Locations Offered:

Athens (Main Campus)

College / School:

College of Family & Consumer Sciences

Dawson Hall 305 Sanford Drive Athens, GA 30602

706-542-4847

Department:

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Graduate Coordinator(s):

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706-542-4908

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‘A completely different game’: Faculty, students harness AI in the classroom

Grace Honeyman ’26 describes her final project, made with AI, for Juan Hinestroza’s class “Textiles, Apparel and Innovation Design” in fall 2023.

By Susan Kelley, Cornell Chronicle

For 15 years, Professor Juan Hinestroza had been teaching his course on innovative textiles essentially the same way. But last fall, he changed it up, requiring his students to use generative AI.

In the past, the final project took a five-student team two months to finish. Last semester, each student working alone with AI did it in two weeks – with superior results.

Documenting their progress with blog posts, the students used AI tools to summarize research papers, then used that information to update an existing design that applies innovative textiles to a garment or object to solve a real-world problem. Some improved gloves that ease arthritis. Others updated shoes that convert the wearer’s movement to energy that warms the feet of people with diabetes. They also used the tools to create images of their designs. For the final research posters, they used only AI for imagery, text and references.

Juan Hinestroza, the Rebecca Q. Morgan ’60 Professor of Fiber Science and Apparel Design in the College of Human Ecology, has embraced the use of AI in his courses.

“AI really liberated them to dig deeper. It’s like a calculator: You can spend your time doing your calculations by hand. But if you have a calculator, then you can spend more time doing something else,” said Hinestroza, the Rebecca Q. Morgan ’60 Professor of Fiber Science and Apparel Design in the College of Human Ecology (CHE).

He is one of many faculty members across Cornell’s colleges and disciplines who are embracing AI’s capabilities and limitations in their classrooms.

To be sure, some faculty members do not allow the use of AI in their courses; a university committee initiated by Provost Michael I. Kotlikoff offered faculty guidance on the use of AI in the classroom in fall 2023.

“I tell my colleagues, especially those who are opposed to these tools, that you cannot teach the same way you were taught. Because it’s a completely different game,” Hinestroza said. “The reality is that these tools are being used by companies. They’re being used by other universities. So you have to train the students for the real world. The world that we as faculty members think exists – it doesn’t exist anymore.”

Hinestroza is one of five winners of the 2024 Teaching Innovation Awards (see sidebar). They will discuss their approaches at the Provost’s Teaching Innovation Showcase: Creative Responses to Generative AI, on April 11.

“The award winners, and other applicants as well, represent a wide and impressive range of responses to the new challenges and opportunities associated with generative AI in the classroom,” said Steven Jackson, vice provost for academic innovation. “They provide more great evidence of the skill and imagination of Cornell teachers in responding to ongoing changes in the teaching environment.”

‘We’re going to experiment’

Grace Honeyman ’26 had minimal experience with AI prior to taking Hinestroza’s course, “Textiles, Apparel and Innovation Design.” She had never even opened a ChatGPT account on her computer.

Grace Honeyman ’26 gave the AI platform Midjourney the prompt “create a schematic image of an elderly man wearing a piezoelectric nanogenerator embedded textile for medical monitoring” to create this image.

The course introduced her and other students to AI tools that can create images and interpret scientific literature, including ChatGPT, Midjourney, BingChat, Claude.ai, DALL-E, Jasper.ai and Adobe’s Firefly and Sensei. “I told them, ‘I’m learning as you are. And we’re going to experiment,’” Hinestroza said. “The students were incredibly patient and played along as we made mistakes and found ways to optimize the use of tools.”

For her final project, Honeyman redesigned a medical undershirt, which reads the vital signs of people with congestive heart failure, to include a piezoelectric nanogenerator that converts the kinetic energy of the wearer’s movement into electrical energy within the textile, eliminating the need for a bulky battery pack.

Nancy Wang ’24 used the AI DALL-E3 and the prompt “create a schematic of one layer of flexible battery, one layer of woven conductive thread, and one layer of textile” to create this image.

She fed a series of prompts into Midjourney and Bing.AI, which eventually created images that matched what she had in mind. “I don’t have time to do a five-hour Photoshop tutorial and put together a schematic of what my textile looks like,” she said. “Doing that on DALL-E or Midjourney take five or 10 minutes, depending on how long it takes you to type in your prompt.”

That gave her more time to research how to update the technology, textile applications and intended use. “A lot of what people are missing is that students start with an image in our minds,” she said. “It’s not really all being done by AI – we still have to use our creativity.”

And they had to watch out for the tools’ mistakes. Sometimes AI creates images of a hand, for example, that has only three fingers, or “hallucinates” research papers that don’t exist.

“Honestly, being very, very critical of all this technology is one of the most important skills to learn and one of the most important things I did learn from this class,” Honeyman said.

‘The genie is out of the bottle’

A few major AI image-generating tools were released about a month before Jennifer Birkeland , assistant professor of landscape architecture in the College of Agriculture and Life Sciences, started teaching her course on graphic communication.

And she had heard many professionals in landscape architecture were using them already, so she started playing around with the tools herself. “I was like, ‘Oh, this is really weird and interesting. This is a really critical tool. I need to incorporate this somehow into my class,’” she said.

Matthew Sprague, MLA ’26, used Midjourney AI to create this digital landscape for a class on graphic communication in the College of Agriculture and Life Sciences.

Her students wrote a series of prompts to make the tools create an image that they’d work with for the rest of the semester. They used Rhinoceros 3D, a modeling software, to create 3D models and then cross-sections of the object, and further iterations through the traditional design process.

She aimed to teach students to think critically and become AI literate. “It’s two-sided,” Birkeland said. “Yes, AI is cool and smart, but it’s also dumb.”

For example, she asked students to use one prompt with different AI tools and compare the results. The exercise demonstrated that each tool draws from a different library of data to generate images – and often include racial and gender biases. “I asked, ‘Did you get only men in this one? Or did you only get white men, versus another tool that might have had something else?’” Birkeland said.

The tools are helping Matthew Sprague, MLA ’26, learn to recognize good design, he said. The images AI tools create are “pretty peculiar and strange-looking, mostly,” he said. “It makes you think about style and what visually works or doesn’t. And you can identify some of that in your own work. You need to have some design skills to take that and make it look right.”

Matthew Sprague, MLA ’26, used Midjourney AI to create this image of an urban garden for a class on graphic communication in the College of Agriculture and Life Sciences.

The tools have other limitations. For example, they wouldn’t be able to do assignments for his main studio class, Sprague said. “If I tried to tell it to make those drawings, it wouldn’t have any clue what I was talking about, especially with architectural drawings that need to be precise. It’s not there yet.”

But the tools do level the playing field for students who don’t have a fine-art background, Birkeland said. “People who don’t draw are now able to generate these images, and then use them as references to show people what they’re envisioning.”

Given the increasing use of AI, instructors have a responsibility to teach students how to use it, Birkeland said. “Whether we like it or not, it’s not going away – not at this point. The genie is out of the bottle.”

Transformative change

In the government class “America Confronts the World,” students treated large language models like ChatGPT as interlocutors that supported, rather than substituted for, original writing.

“After attending Center for Teaching Innovation workshops and consulting instructor reflections, we implemented a two-pronged approach that required responsible yet creative student engagement with AI,” said Peter Katzenstein , the Walter S. Carpenter, Jr. Professor of International Studies in the College of Arts and Sciences. He collaborated with his teaching assistants – doctoral candidates Amelia C. Arsenault, M.A. ’23, and Musckaan Chauhan, M.A. ’23 – to integrate AI into the classwork.

“This is a tool that students are using already, and it’s probably not going away,” said Arsenault, whose research focuses on surveillance technologies, which rely heavily on AI. “We thought this would be an opportunity for us to teach them how to use it in a way that was actually most useful for them.”

2024 Teaching Innovation Award

Five faculty members have been honored with the 2024 Teaching Innovation Award, sponsored by the Vice Provost for Academic Innovation and the Center for Teaching Innovation . This year’s theme, “Creative Responses to Generative Artificial Intelligence,” recognizes creative approaches from the last year developed in response to generative AI.

Award winners will present their experiences at the Provost’s Teaching Innovation Showcase: Creative Responses to Generative AI, on April 11. The winners will collaborate with CTI to share their experiences with colleagues.

The winners:

• Jennifer Birkeland , assistant professor of landscape architecture, College of Agriculture and Life Sciences;
• Tracy Carrick , senior lecturer, John S. Knight Institute for Writing in the Disciplines, College of Arts & Sciences (A&S);
• Juan Hinestroza , the Rebecca Q. Morgan ’60 Professor of Fiber Science and Apparel Design, College of Human Ecology;
• Peter Katzenstein , the Walter S. Carpenter, Jr. Professor of International Studies, Department of Government, A&S; and
• Amie Patchen , lecturer, Department of Public and Ecosystem Health, College of Veterinary Medicine.

The course focuses on the wide range of views at play in American politics and foreign policy. Four written assignments integrated AI, while four had non-AI prompts.

In one assignment, students wrote an essay based on class readings and then brainstormed an objecting argument; in another, they fed their essay into an AI tool and asked it to come up with an objecting argument that they then counterargued to strengthen their thesis. Throughout the course, the students did reflections on their experiences with AI.

“The students appreciated that we were willing to deal with it in some way, shape or form,” Arsenault said.

Esteban Lau ’25, a government major in A&S, was surprised to find that when he prompted the AI tool to counter his essay, it argued for his point instead. Like other students, he found he had to try several different prompts to get the result he wanted. “I guess that comes down to what people call ‘prompt engineering.’ I’m actually getting better at using the AI tool,” he said.

“But at the same time, I think there’s a lot of value in not using them and developing your own analytical thought,” he said. “And it’s a difficult balance to strike because, you know, some students do use AI writing as a crutch, and they rely on it too heavily. And I think that impacts their education.”

Increasingly there are tools that purport to identify when a student has cheated and used an AI tool to write their essay, but they are highly unreliable, Arsenault said. “Rather than getting yourself in that position where you have to make very difficult, probably impossible decisions about what is and what is not generated by ChatGPT, we can put up parameters about how we would like to see it used in the class. The goal is, the students will learn real skills, and hopefully take those forward with them as they enter the workplace.”

Katzenstein thinks of AI as transformative rather than marginal change, he said. “Students will have to find their way in this world while writing, as a basic cultural technology, will fundamentally change.”

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