Theses and Dissertations at Montana State University (MSU)
Permanent URI for this collectionhttps://scholarworks.montana.edu/handle/1/733
Browse
16 results
Search Results
Item How do they feel about cooking? The status of cooking and food skills among young adults(Montana State University - Bozeman, College of Letters & Science, 2022) Gaston, Marcy Elizabeth; Chairperson, Graduate Committee: J. Mitchell VaterlausWith negative perceptions and many cited barriers to cooking, along with the advances in technology promoting convenience foods, young adults may be entering adulthood without the basic cooking skills (CS) and food skills (FS) needed to stave off increases in obesity and chronic disease. Most of the previous research regarding the decline of CS and the perceptions of cooking have relied on quantitative designs. With few qualitative studies available, this study expands quantitative studies beyond a focus of older generations and shifts the focus to experiences within young adulthood. A historical overview of Home Economics in the United States and the state of Montana provided context for the current situation of declining cooking skills among several generations in America. A phenomenological qualitative approach was used to understand the shared experience of a phenomenon, that of the loss of CS and FS among young adults in the United States (Creswell & Poth, 2018). A total of 93 surveys from food and nutrition professionals (i.e., Registered Dietitian Nutritionists [RDN] and Family and Consumer Sciences [FCS] teachers) and 270 surveys (and 9 interviews) with young adults (ages 18-25) were completed. Young adults understood the health and nutritional benefits of CS and FS as they entered adulthood. They elaborated on the challenges related to cooking such as time, tight financial resources, and the lack of CS and FS. Food and nutrition professionals provided insight into challenges to teaching CS, such as lack of time and funding. Participants, collectively, shared that a hands-on approach to teaching CS and FS while utilizing social media would be the best strategy to address this issue. Understanding the historical roots of CS decline aligned with the contemporary experiences shared by participants, this research indicates that young adults want to learn CS and FS that are relevant to their own lives as they enter adulthood. By utilizing practical teaching solutions and concentrating on the foundational CS, young adults can have a better understanding of food and nutrition, and this may be an approach to address the nutrition-related health issues facing the United States.Item Characterization and identification of novel reduced height (RHT-1) alleles in wheat(Montana State University - Bozeman, College of Agriculture, 2019) Jobson, Emma Marie; Chairperson, Graduate Committee: Michael J. Giroux; M.J. Giroux, J.M. Martin, R.E. Johnston and A.J. Oiestad were co-authors of the article, 'The impact of the wheat RHT-B1B semi-dwarfing allele on photosynthesis and seed development under field conditions' in the journal 'Frontiers in plant science' which is contained within this dissertation.; M.J. Giroux, J.M. Martin and T.M. Scheider were co-authors of the article, 'The impact of the RHT-B1B, RHT-D1B, and RHT-8 wheat semi-dwarfing genes on flour milling, baking, and micronutrients' in the journal 'Cereal chemistry' which is contained within this dissertation.; M.J. Giroux, J.M. Martin and J.B. Ohm were co-authors of the article, 'RHT-1 semi-dwarfing alleles alter dough rheology by modifying gluten composition' submitted to the journal 'Cereal chemistry' which is contained within this dissertation.; M.J. Giroux, J.M. Martin and A.C. Hogg were co-authors of the article, 'Identification and molecular characterization of novel RHT-1 alleles in hard red spring wheat' submitted to the journal 'Crop science ' which is contained within this dissertation.Since their introduction in the 1960s, the semi-dwarfing Reduced Height (Rht-1) genes in wheat have been incorporated into the majority of modern wheat varieties. Their popularity has been driven by their positive impact on yield. The two most common semi-dwarfing alleles, Rht-B1b and Rht-D1b, reduce height ~20% and increase yield ~6% compared to tall varieties. Their shorter stature makes them less susceptible to lodging under increased water and nitrogen inputs compared to tall wheat varieties. Despite their prevalence, the exact mechanism by which Rht-B1b/Rht-D1b increase yields is still unknown. Furthermore, very little research has been done to characterize their impact on bread making and end use quality. Finally, beyond Rht-B1b and Rht-D1b, there is very little allelic diversity available to wheat breeders. The objectives of this research were to investigate the impact of Rht-B1b on photosynthesis, characterize the impact of Rht-B1b/Rht-D1b on bread making and dough rheology, and to identify and test novel Rht-1 alleles created using EMS mutagenesis. In regards to photosynthesis: we found Rht-B1b reduces flag leaf photosynthetic rate (18%) and chlorophyll A content (23%) compared to the tall wildtype at anthesis. In regards to end use quality: we found Rht-B1b/Rht-D1b decrease total grain protein content (2%) but increase gluten index (21%), bake mixing time, and bake mixing tolerance compared to the tall lines. Increased gluten index and mixing time in the semi-dwarfing lines was shown to be associated with increased high molecular weight glutenins. In regards to developing novel alleles: we identified three nonsense Rht-1 alleles and characterized their impact on coleoptile length, gibberellin responsiveness, and DELLA/GID1 interaction. Further research will be needed to investigate their impact on agronomic traits and found that each abolished GID1 interaction in the absence but not the presence of Gibberellic acid. Overall this dissertation provides new insight on the impact of the semi-dwarfing alleles on wheat growth and development, wheat milling and baking properties and increases the available allelic diversity through the introduction of three new Rht-1 nonsense alleles.Item The instrumental texture, desciptive sensory profile, and overall consumer acceptance of lentil-enriched crackers(Montana State University - Bozeman, College of Education, Health & Human Development, 2020) Li, Sharon; Chairperson, Graduate Committee: Wan-Yuan KuoLentil-enriched crackers were formulated using local Montana wheat flour and red Petite Crimson lentils. Variables of the cracker formulations included different lentil to wheat flour weight ratios (0/100, 50/50, 100/0) and pre-roasting times of the lentil flours (0- 10 minutes at 176 degrees Celsius). Texture analysis revealed increase in lentil to wheat ratios from 0/100 to 100/0 increased the hardness, stiffness, toughness, and crunchiness of the crackers, and the increase in time of lentil pre-roasting from 5 to 10 minutes reduced the hardness, stiffness, and toughness (P < 0.05). Quantitative descriptive analysis (QDA) revealed that the lentil-enriched crackers are described by beany aroma and aroma-by-mouth, umami taste and aftertaste, and crunchy texture. The consumer test revealed that increase in lentil to wheat ratios from 0/100 to 100/0 decreased the liking of the crackers (P < 0.05), and pre-roasting of lentils did not cause any difference. This study can provide insight on how interactions between texture, sensory profile and sustainability labels affect lentil-enriched crackers. The outcome can direct future lentil cracker development and marketing efforts to promote local value-added agriculture.Item Convivial(Montana State University - Bozeman, College of Arts & Architecture, 2016) Phan, Larry; Chairperson, Graduate Committee: Dean AdamsHow are artists today influenced by the last 20 years of the art movement of Relational Aesthetics? My research is focused on the Relational Aesthetics method of participant engagement as a form of art practice. Combining traditional craft mediums and cooking I explore the ways social engagement and Relational Aesthetics can create community within the spectrum of contemporary art. I use traditional craft mediums to create tactile and visual familiarity to engage gallery goers as well as community participation.Item Increasing the use of fresh, whole foods in K-12 school nutrition programs through culinary training for school food service professionals(Montana State University - Bozeman, College of Education, Health & Human Development, 2015) Stephens, Lacy Nicole; Chairperson, Graduate Committee: Carmen Byker; Carmen Byker Shanks was a co-author of the article, 'K-12 school food service staff training interventions: a review of the literature' in the journal 'Journal of school health' which is contained within this thesis.; Carmen Byker Shanks, Aubree Roth and Katie Bark were co-authors of the article, 'Perspectives and future directions concerning fresh, whole foods in Montana school nutrition programs' in the journal 'Journal of child nutrition and management' which is contained within this thesis.; Carmen Byker Shanks, Aubree Roth and Katie Bark were co-authors of the article, 'Montana cook fresh workshop: a K-12 school food service professional training to incorporate whole foods in school meals' submitted to the journal 'Childhood obesity' which is contained within this thesis.The purpose of this research is to develop and evaluate a hands-on culinary skills class for school food service professionals, the Montana Cook Fresh Workshop, aimed at increasing the use of whole, fresh foods in K-12 school nutrition programs. The literature indicates that scratch cooking with whole, fresh foods can help school nutrition programs meet USDA meal standards while creating healthier, more appealing meals for students. However, limited peer reviewed information exists regarding the best training approaches to provide school nutrition professionals with the necessary skills to integrate scratch cooking. To inform the development of the class, 103 Montana school food service managers and head cooks were surveyed and 12 key informants were interviewed. This formative research identified key skills and approaches necessary to integrate whole, fresh foods in school nutrition programs and specific areas to target with training. From this research, the Montana Cook Fresh Workshop was developed to address four main culinary concepts: knife skills, mise en place, use of herbs and spices, and appropriate equipment. Outcomes of the workshop were evaluated based on participant satisfaction and changes in participants' whole, fresh foods (a) cooking knowledge, (b) confidence, (c) attitude, and (d) intention to use. Participant satisfaction was evaluated with a Likert scale questionnaire and series of open-ended questions. Researchers used a pre-test/post-test design to assess participants' knowledge, confidence, attitudes, and intentions regarding whole, fresh food. For each statement assessing participant satisfaction, 96-100 percent of participants selected 'agree' or 'strongly agree,' indicating high levels of participant satisfaction. From pre to post test, participants' knowledge, confidence, and intentions to use whole, fresh food increased significantly. Attitude did not change significantly. The success and appeal of the Montana Cook Fresh Workshop supports the use of hands-on classes to address training needs of school food service professionals and overcome barriers to using whole, fresh food. With the ability to use more whole foods, K-12 school food service programs have the opportunity to offer more appealing meals that meet USDA guidelines and promote healthy food choices.Item Fun with fondue : an audio-visual presentation for secondary school use(Montana State University - Bozeman, 1978) Nelson, Kay Dell ClarkItem A comparative study of baking effects produced by electric, gas and coal range ovens on yeast rolls(Montana State University - Bozeman, College of Education, Health & Human Development, 1932) Haynes, Martha JohnsonItem A study of the effect of feeds on the cooking quality of lamb(Montana State University - Bozeman, College of Education, Health & Human Development, 1933) Belden, Judith JeanItem Chemical and physical characteristics of barley flour as related to its use in baked products(Montana State University - Bozeman, College of Education, Health & Human Development, 1964) Niffenegger, Elnor VermeerItem Guides in food buying and meal planning for student managers of cooperative houses at Montana State College(Montana State University - Bozeman, College of Education, Health & Human Development, 1940) Luke, Helen