120 Matching Results

Search Results

Advanced search parameters have been applied.

What's Wrong with Processed Food?

Description: This presentation is part of the faculty lecture series UNT Speaks Out on the Food We Eat. The topics include what processed food is, genetically-modified foods, functional foods, and the impacts of processed foods.
Date: October 24, 2011
Creator: Kaplan, David M.
Partner: UNT College of Arts and Sciences

Summary of Available Data on the Strontium 90 Content of Foods and of Total Diets in the United States

Description: From Present Programs: "There has been a gradual expansion of the Sr^90 food analysis program to include vegetable foods and finally entire diets. In some cases the analyses have also been extended to other nuclides but these data are so limited that they will not be emphasized in this report. It is expected that considerable data on Ra^226 and other naturally occurring radionuclides will be generated in coming year."
Date: August 18, 1960
Creator: Harley, John H. & Rivera, Joseph
Partner: UNT Libraries Government Documents Department

Microflora in Prepared Foods Dispensed from Eating Establishments in Dallas, Texas

Description: A bacteriological study was made of a number of prepared foods that were bought ready-to-eat, for home consumption, from several food establishments in Dallas, Texas. The purpose of this study was to show whether these foods could be a potential source of food poisoning; whether there are any particular foods that should have greater care than others in order to protect their quality; and whether the bacteriological contamination could have been prevented by strict observance of the city regulations for handling foods.
Date: August 1948
Creator: Phillips, Margaret
Partner: UNT Libraries

The Food We Eat

Description: This poster introduces the faculty lecture series UNT Speaks Out on the Food We Eat. This series features Dr. James Veteto, director of the Laboratory of Environmental Anthropology, and the Southern Seed Legacy project, Dr. David Kaplan, assistant professor of philosophy and director of the Philosophy of Food Project, and Dr. Priscilla Connors, associate professor of hospitality management.
Date: October 24, 2011
Creator: Mondragon-Becker, Antonio
Partner: UNT Libraries

Sugar-Beet Sirup

Description: "This bulletin tells how to grow sugar beets in the garden and describes a simple process of making from them a palatable and nutritious table syrup with a pleasant flavor.... All sugar beets, if properly handled, will produce syrup. The beets are cut into thin slices and soaked in hot water to extract the sugar. The liquid is then boilded down to the thickness desired. Detailed directions are given in the following pages." -- p. 2
Date: 1917
Creator: Townsend, C. O. & Gore, H. C. (Herbert Charles), 1877-1957
Partner: UNT Libraries Government Documents Department

Knowledge synthesis in the biomedical literature: Nordihydroguaiaretic acid and breast cancer.

Description: This dissertation refines knowledge synthesis from publicly accessible databases, based on the model of D.R. Swanson. Knowledge synthesis endeavors bring together two or more non-interactive literatures to create combinatorial research data on a specific topic. In this endeavor the biomedical literature was searched on the anti-neoplastic agent nordihydroguaiaretic acid (NDGA) for its potential role as a functional food in the chemoprevention of breast cancer. Bibliometric cocitation was utilized to identify complementary but non-interactive literatures in the disciplines of biomedicine and dietary science. The continuing specialization and fragmentation of the cancer literature degenerates the potential usefulness of cross-disciplinary research and information. As the biomedical sciences become more specialized the potential increases for isolation of discoveries and for failures to connect science to the needs of the people. Within the information science discipline several techniques are available to bridge the isolation between discoveries recorded in different sets of literatures. Electronic database searching with combinatorial keyword entries, syllogistic modeling and bibliometric author cocitation analysis are the principle techniques applied in this endeavor. The research questions are addressed to the absence or presence of human in vivo research on breast cancer with the potentially chemopreventative functional food NDGA. Utilizing a syllogistic model the literatures of functional foods, nordihydroguaiaretic acid and breast cancer were searched with designated combinatorial keywords. The documents retrieved were subjected to author cocitation analysis to demonstrate disjointness or connectivity of the two complementary literatures. The results demonstrated a possible preventative relationship between breast cancer in women and nordihydroguaiaretic acid, a phytochemical antioxidant and potential functional food. The results of this study are consistent with D.R. Swanson's pioneering work in knowledge synthesis. Swanson's methods can be used to identify non-interactive, disjoint literatures. Continuing support for his techniques has been demonstrated.
Date: December 2003
Creator: Sneed, Wanda A.
Partner: UNT Libraries

Fresh Fruit and Vegetables as Conservers of Other Staple Foods

Description: "Under the present unusual conditions, when it is desirable to save staple foods and to reduce the amount of labor expended in transporting foods, special attention should be given to the possibility of using perishable food materials, particularly vegetables and fruits, near the place of their production. The purpose of this bulletin is to show how the use of these foods can be increased without lessening the food value or attractiveness of the diet or seriously altering food habits. In general, the bulletin points out that peas, beans, and similar legumes would be the most useful as protein (meat) savers; potatoes, sweet potatoes, and similar vegetables as starch savers; and fruits and sweet potatoes as possible sugar savers, while all fruits and green and succulent vegetables are valuable to supply the diet with mineral substances and with certain substances essential to health which are present in them and in many other foods in minute amounts. When vegetables are used to supply protein it is important to supplement them with some other food containing protein, and for this purpose milk, particularly skim milk (so often a by-product, and a perishable one as well), is important. By means of bills of fare and recipes practical application is made of the principles set forth in the bulletin." -- p. 2
Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927
Partner: UNT Libraries Government Documents Department

Cereal Breakfast Foods

Description: Report discussing the preparation, nutritional value, and digestibility of grains commonly used as breakfast cereals.
Date: 1906
Creator: Woods, Charles D. & Snyder, Harry, 1867-1927
Partner: UNT Libraries Government Documents Department

Nuts and Their Uses as Food

Description: Report discussing the composition, nutritional value, and different uses of nuts in food. Includes descriptions of nuts in preserves, candies, coffee, butters, as well as in foods for diabetics.
Date: 1908
Creator: Jaffa, Myer E. (Myer Edward), 1857-1931
Partner: UNT Libraries Government Documents Department