Theses/Project Reports from 2015
The Impact of a Controlled 10-Week Pistachio Feeding Crossover Trial on Blood Lipids and Measures of Adiposity, Alison Helen Bushnell
High Moisture Extrusion of Oatmeal, Brandon F. Coleman
Consumer Evaluation: The Link Between Body Mass Index, Reward Sensitivity, Product Liking and Emotion, Malori Comer
Screening of Biocontrol Organisms for the Management of Phytopathogenic Fungi and Foodborne Pathogens on Produce, Antoinette Boyee De Senna
Dialogue Education Is Effective as a Method to Teach Maternal Toddler Feeding Practices, Grace Voorheis
Theses/Project Reports from 2014
An Examination of an Environmental Change in Beverages Available to High School Students in Santa Maria, California on Their Consumption Behavior, Susan Eileen Klucker
A Multicultural Nutrition and Culinary Intervention for Middle School Students: Pink and Dude Chefs, Phase 2, Jaime Lynn Lockhart
Consumer Evaluation of Cheese: Linking Hedonics, Emotions and Perception of Product Attributes, Kristine Patricia Martinez
Comparative Analysis of Two Successive Vintages of Cabernet Sauvignon Must and Pre-barrel Wine from Two Distinct Soil Types, Jon Garret Page
Theses/Project Reports from 2013
Maternal Acculturation Levels and Their Effect on Children's Food Intake, Maternal Perceptions of Body Size and Maternal Stress, Tracie A. Chavoor
Consumer Evaluation of Low Sodium Mozzarella Cheese and Development of a Novel Method for Evaluating Emotions, Lauren Alyse Collinsworth
Parenting Nutrition Skills Workshop: An Evaluation of Facilitated Group Discussions to Enhance Parenting Nutrition Self Efficacy, Lisa A. Dawes
The Effects of Age on Muscle Loss and Tissue-Specific Levels of NF-ĸB and SIRT6 Proteins in Rats, Tiev C. Laguire
Associations Between Alcohol Consumption and Fasting Blood Glucose in Young Adults, Julie Ann Lucca
The Relationship Between Vitamin D Status of Adult Women and Diet, Sun Exposure, Skin Reflectance, Body Composition, and Insulin Sensitivity, Marisa M. McAdler
Pink and Dude Chefs: A Nutrition and Culinary Intervention for Middle School Students, Tianna R. Sheehan
Effect of Antimicrobials and Sodium Replacement Agents on the Survival of Pathogenic Bacteria in Low Sodium Low-Moisture Part-Skim (LMPS) Mozzarella Cheese, Tiffany M J Taylor
Theses/Project Reports from 2012
Vitamin D Sub-set Analysis from the Flash Study, Megan Bishop, Laura Hall, Ann McDermott, and Aydin Nazmi
Theses/Project Reports from 2011
Effect of an Online Social Network on Perceived Social Support and Self-Efficacy to Adopt and Maintain Health Behaviors, Caitlin K. Leff
Optimizing Micronutrient Intake of Lactating Women in Kwazulu-Natal, South Africa, Through Increased Wild Edible Plant Consumption, Kerry Pearson
Theses/Project Reports from 2010
Development and Validation of a Light Weight, Energy Dense, Ready to Eat (RTE) Bar, Jacob Wilhelm-Maria Heick
Dietary Protein Intake, Body Composition and Self-Reported Physical Functioning in U.S. Adults, Kerri Beth Parker
Theses/Project Reports from 2009
The Effect of All-Trans Retinoic Acid and Fatty Acids on MCF-7 Breast Cancer Cell Progression, David A. Brown
The Development and Pilot of a Culinary Intervention Designed Using the Social Cognitive Theory to Teach Nutrition to Adolescent Girls, Julie Anne Chessen