Search Results

Depression in Diabetic and Non-Diabetic Individuals: Physical Activity, Nutrition, and Diet

Description: About 8.3% of individuals diagnosed with diabetes mellitus (DM) are diagnosed with comorbid depression, a higher rate than the general adult population. This project examined the differences of depression symptoms experienced between diabetic and matched non-diabetic individuals and the relationship of daily activity and nutrition behaviors with depression between these groups. The 2005-2006 National Health and Nutrition Examination Survey (NHANES) was utilized to assess: depression symptoms, diabetic glycemic control as measured by glycoginated hemoglobin (HbA1c), amount of physical activity, percentage of macronutrients, daily frequencies of foods consumed, and the use of nutritional food labels to make food choices. A sample of diabetic (n = 451) and non-diabetic individuals (n = 451) were matched to on age, gender, ethnicity, and education. The diabetic individuals experienced greater depression on both continuous and ordinal diagnostic variables. Counter to expectation, there was no relationship observed between depression and HbA1c in diabetic individuals, r = .04, p > .05.
Date: December 2010
Creator: Edwards, Kate G.
Partner: UNT Libraries

Principles of nutrition and nutritive value of food.

Description: Discusses the general principles of nutrition. Includes the results of studies carried out by the Department of Experiment Stations.
Date: 1902
Creator: United States. Department of Agriculture.
Item Type: Book
Partner: UNT Libraries Government Documents Department

Sugar and Its Value as Food

Description: Report discussing the nutritional properties of sugar (the food), including its chemical composition, types of sugar, metabolic purposes, and practical uses.
Date: 1913
Creator: Abel, Mary Hinman, 1850-1938
Item Type: Pamphlet
Partner: UNT Libraries Government Documents Department

Bread and the Principles of Bread Making

Description: Report discussing the different factors and principles behind bread making, including types of grain, yeast, dough, baking methods, chemical composition, and its nutritional values.
Date: 1900
Creator: Atwater, Helen W.
Item Type: Pamphlet
Partner: UNT Libraries Government Documents Department

Sugar as food.

Description: Discusses the sources of sugar, its uses, and its chemical composition.
Date: December 21, 1906
Creator: United States. Dept. of Agriculture.
Item Type: Book
Partner: UNT Libraries Government Documents Department

Foods: Nutritive Value and Cost

Description: Report discussing the nutritive value of foods for humans and common food ingredients, including suggestions for nutritious and economical diets.
Date: 1894
Creator: Atwater, W. O. (Wilbur Olin), 1844-1907
Item Type: Pamphlet
Partner: UNT Libraries Government Documents Department

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
Item Type: Pamphlet
Partner: UNT Libraries Government Documents Department

How to Select Foods: [Part] 1. What the Body Needs

Description: "This bulletin does not attempt to make definite suggestions for obtaining food at low cost or to recommend any special foods or combinations of foods. It tells very simply what the body needs to obtain from its food for building its tissues, keeping it in good working order, and providing it with fuel or energy for its muscular work. It shows in a general way how the different food materials meet these needs and groups them according to their uses in the body. It suggests that, by remembering these groups and having them all suitably represented in the daily diet, the housekeeper can easily plan attractive meals which meet the needs of her family without waste of money or material." -- p. 2
Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927 & Atwater, Helen W.
Item Type: Pamphlet
Partner: UNT Libraries Government Documents Department

How to Select Foods: [Part] 3. Foods Rich in Protein

Description: "This bulletin deals with food materials which are rich in protein and tells why the body needs this nutrient and how much is supplied by different foods. Since the protein foods include many of the more expensive foods in common use, and since an adequate supply of protein is essential to the growth and upkeep of the body, it is especially important for the housekeeper to know how much her family needs and to be able to choose the materials which, in her particular circumstances, will best provide the proper kind and amount." -- p. 2
Date: 1917
Creator: Hunt, Caroline Louisa, 1865-1927 & Atwater, Helen W.
Item Type: Pamphlet
Partner: UNT Libraries Government Documents Department

Democracy means all of us : how communities can organize to study and meet community needs with special suggestions for developing nutrition programs in wartime.

Description: Describes how to organize local committees for nutrition education programs during wartime. Provides examples and suggestions for small and large communities, and for ways to involve youth in the effort. Provides guidelines for evaluating the success of a local program.
Date: 1942
Creator: United States. Office of Defense Health and Welfare Services. Nutrition Division.
Item Type: Book
Partner: UNT Libraries Government Documents Department

[Food Rule: If food comes from the ground then keep it around]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: 2011
Item Type: Text
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: If it never goes bad; it was never good]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: 2011
Item Type: Text
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: If it's natural and contains Potassium in it, eat it]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: 2011
Item Type: Text
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: If the dinosaurs would eat it, you should, too]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: 2011
Item Type: Text
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: If you don't do your own salt, it is your fault]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: 2011
Item Type: Text
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: If you don't want your weight to be a pain, make sure to eat plenty of whole grain]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: 2011
Item Type: Text
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: If you want it, have it, as long as it's in moderation]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses how one should eat.
Date: 2011
Item Type: Text
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Anything ending in bar is probably not good for you]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: 2011
Item Type: Text
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Avoid beverages that will rot your oral cavity with just one sip]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: 2011
Item Type: Text
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Avoid the Salt-shaker]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: 2011
Item Type: Text
Partner: UNT College of Merchandising, Hospitality and Tourism

[Food Rule: Cook your food from raw state instead of eating ready-made processed food]

Description: Food rule written by a UNT student as part of a class assignment to create guidelines for healthier diet habits. This statement uses the Dietary Guidelines for Americans (2010) from the U.S. Department of Agriculture as well as Michael Pollan's book, Food Rules: An Eater's Manual, to support a rule that addresses the kinds of foods one should eat.
Date: 2011
Item Type: Text
Partner: UNT College of Merchandising, Hospitality and Tourism