2008 Annual Report Relevancy Statements

FY2008 Annual Report Project Descriptions

NUTRITION, FOOD SAFETY, AND HEALTH

  • determine how trade-offs in time and purchased input use in low income households affect the production of health capital as measured by a healthy weight
    Health Capital as Measured by Obesity in Single Headed Female Households.
    KOLODINSKY

  • determine the impact of TV viewing on diet, physical activity and sleep behaviors in obese and overweight adults.
    Effects of Reducing TV Viewing Time on Energy Balance in Obese or Overweight Adults.
    HARVEY-BERINO

  • develop oat-based symbiotic healthy foods using whey protein as a gelation agent
    Physicochemical Properties and Survivability Of Probiotics In Symbiotic Oats Yogurt Using Polymerized Whey Proteins As A Gelation Agent
    GUO

  • determine whether providing nutrition information at the point of service in a restaurant leads to healthier eating behaviors
    Providing Nutrition Information at the Point of Sale in a Dining Service Environment
    KOLODINSKY

    Food Safety

  • utilize FTIR spectroscopy as a tool for food and environmental sample screening to control foodborne illness
    Listeria monocytogenes: Enrichment, sampling and novel surveillance.
     DONNELLY

  • assess microbiological risks in raw milk destined for cheesemaking and evaluate microbial pathogens which can cause contamination during aging and storage of cheeses
    Improving the Safety of Aged Hard Cheeses Manufactured from Raw Milk
    DONNELLY

    Nutrition

  • develop and evaluate the effectiveness of a Web-based computer program on the topic of energy balance targeted at middle school students.
    A Web-Based Energy Balance Tutorial for Middle School Students.
     PINTAURO

  • link low-income older adults with local farms to simultaneously improve the nutritional status and food security of the older adults, and the economic security of Vermont's small scale fruit and vegetable growers.
    Senior Farmers' Market Nutrition Program 2007
    BERLIN

  • piloting an intervention aimed at increasing the extent to which fruits and vegetables are offered to toddlers of families enrolled in WIC.
    Brighten my Life with Fruits and Vegetables
    BERLIN

  • provide education about behaviors related to food and physical activity that can help decrease the risk of morbidity and mortality associated with diabetes.
    Diabetes Education for Underserved Vermonters
    BERLIN

    Food Science

  • develop post-manufacture strategies to control calcium lactate crystallization on Cheddar cheese
    Imaging methods to characterize calcium lactate crystallization in Cheddar cheese
     KINDSTEDT

    Health

  • develop culinary interventions that help remove barriers to cooking nutritious meals at home and to increase awareness of the food environment
    A Qualitative, Longitudinal Study of Cooking Skill and Cooking Knowledge: How Can Cooking Help Us Understand the Obesity Epidemic and Our Food Supply?
     TRUBEK

  • develop physical activity policies for childcare centers that would facilitate more active play for preschool children.
    Vermont Obesity Treatment and Prevention
    HARVEY-BERINO

  • determine the effect of maternal conjugated linoleic acid intake on mammary gland development of female offspring and their subsequent risk of breast cancer
    Influence of Maternal Intake of Conjugated Linoleic Acid on Hormone Responses by the Mammary Glands of Female Progeny
    LOCK