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Browsing by Author "Kendall, Patricia, advisor"

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    Diabetes education in Oman: needs assessment and development of an intervention for health care professionals
    (Colorado State University. Libraries, 2007) Al-Subhi, Lyutha Khalfan, author; Kendall, Patricia, advisor; Adams, Elizabeth, advisor
    Oman is one of the countries faced with the challenge of an increasing rate of diabetes. The National Diabetes Control Program (NDCP), in Oman, aims to provide a suitable and quality health education to people with diabetes and the community. Diabetes management guidelines for Primary Health Care (PHC) in Oman point out that all members of the diabetes health care team share the responsibility of educating those with diabetes. Nevertheless, diabetes education has not been tackled systematically and the incidence of diabetes is on the rise in Oman. There is a pressing need for a diabetes education program for diabetes self management in the Sultanate of Oman.
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    Evaluation of antioxidant and sensory properties of selected cultivars of Colorado-grown lettuce (Lactuca sativa L.)
    (Colorado State University. Libraries, 2007) Bunning, Marisa, author; Kendall, Patricia, advisor; Stushnoff, Cecil, advisor
    Epidemiological evidence has substantiated the health benefits associated with the consumption of vegetables, particularly leafy greens. Lettuce (Lactuca sativa L.) cultivars (varieties) have usually been selected based on shelf-life, transportability, and yield rather than nutritional or sensory traits. Information on the effects of seasonality and genetics on various characteristics of lettuce is limited. Nutritional, antioxidant, and sensory profiles of lettuce may vary considerably among cultivars and in response to environmental factors that may fluctuate widely throughout the growing season. Bitterness, an important flavor characteristic of lettuce, is generally thought to increase with higher growing season temperatures and may vary with phenolic content.
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    Post-harvest treatment effects on quality and safety characteristics of melons and tomatoes
    (Colorado State University. Libraries, 2008) Troxell, Heather LeAnne, author; Kendall, Patricia, advisor
    Production, processing, and transport of high quality, safe, and healthful produce presents a constant challenge. Calcium chloride (CaCl2) dips have been shown to help maintain fruit quality after harvest by delaying senescence, reducing postharvest decay, and controlling many physiological disorders in fruit. There is little research available, however, assessing the effects of CaCl2 on sensory, nutritional, and microbial qualities of fresh, whole produce, including melons and tomatoes. This research project evaluated the impact of post-harvest storage temperature and use of a CaCl 2 dip on selected organoleptic, nutritional, and microbiological qualities of organic and conventional Colorado-grown melons and tomatoes over time. Melons (cultivars 'Haogen' and 'Arava') were grown on conventional and certified organic plats and tomatoes (cultivar 'Early Girl') were grown on certified organic plots during summer 2007 with controlled pre-harvest, harvest, and post-harvest conditions. All produce was picked at peak maturity and either dipped in a CaCl2 solution or not treated, then stored at 10° ±1° or 21° ±1° C. A variety of sensory, nutritional, and microbial tests were conducted on the fruit after storage for 1, 5, and 10 days. Storage temperature significantly impacted many of the fruit characteristics evaluated. Melons stored at 10° C had less microbial growth and higher sensory scores compared to the melons stored at 21° C. For tomatoes, many of the sensory and nutritional qualities were higher when stored at 21° C, even at 10 days storage. Use of a CaCl 2 dip treatment positively influenced (p<0.05) sensory scores for melons (appearance, texture, and overall acceptability) and tomatoes (flavor and overall acceptability). Overall, CaCl2 did not affect the fruits' antioxidant contents. When storing organic melons at 21° C, the CaCl 2-dipped melons had lower (p<0.05) Enterobacteriaceae bacterial counts compared to non-dipped melons. Based on this study, a CaCl2 treatment shows promise for increasing some safety and sensory characteristics of fresh melons and tomatoes, especially for produce stored at room temperature (21° C). Additional research should be conducted to further explore the potential of CaCl2 to lessen post-harvest expenses and losses while maximizing the sensory, nutritional, and safety characteristics of fruit.