FY2009 Annual Report Project Descriptions

NUTRITION, FOOD SAFETY, AND HEALTH

UVM research scientists and outreach specialists ...

  • provide a rigorous leadership development experience that focuses on personal leadership skills, leadership for organizational change, and broadening food systems perspectives.
    Food Systems Leadership Institute
    JOHNSON 2

  • evaluating the multi-faceted impact of expanded in-school curricula and after school programming on Barre City Middle School students, parents and families, and the larger community
    The 225 Club: Fitness, Understanding and Nutrition for All
    KOLODINSKY 2

  • deliver hands-on cooking and nutrition education activities to improve the overall health of low-income pregnant women, parents of young children, and youth ages 11-14
    Cooking for Life
    BERLIN 2

  • determine the drivers and consequences of biotechnology in the food system from the point of view of the consumer
    Sustaining Local Food Systems in a Globalizing Environment: Forces, Responses, Impacts
    KOLODINSKY 2

  • develop transdisciplinary, wholistic approaches needed to address the obesity epidemic in the United States
    Health Capital as Measured by Obesity in Single Headed Female Households.
    KOLODINSKY 2

    Food Safety

  • 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 2a

  • provide intense one-on-one technical assistance to small-scale Vermont cheesemakers for development of risk reduction protocols
    Development of Comprehensive Risk Reduction Protocols for Vermont Artisan Cheese Makers
    DONNELLY 2a

  • provide education on risk reduction practices to assure production of microbiologically safe Vermont artisan cheeses
    The Vermont Institute for Artisan Cheese: Risk Reduction Management Program
    DONNELLY 2a

  • utilize improved detection strategies and novel methods to control Listeria contamination and enhance food safety
    Listeria monocytogenes: Enrichment, sampling and novel surveillance.
    DONNELLY 2a

    • Nutrition

  • provide an up to date, robust and relevant database of the trans-fat content and overall fatty acid profile of foods available in the New England region
    The Examination of the Trans-Fat Content and Profile of Foods in New England
     LOCK 2b

  • improve the nutritional status of children in the Milton elementary School
    Power Up with Fruits and Veggies
    BERLIN 2b

  • develop and evaluate the effectiveness of a Web-based computer program on the topic of energy balance targeted at high school school students.
    A Web-Based Energy Balance Tutorial for Middle School Students.
    PINTAURO 2b

    • 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 2c

    • Health

  • establish the effect of maternal conjugated linoleic acid intake on hormone-induced development and tumor suppressor activation in the mammary glands of female offspring
    Influence of Maternal Intake of Conjugated Linoleic Acid on Hormone Responses by the Mammary Glands of Female Progeny
     LOCK 2d

  • examine whether two individual trans fatty acids had divergent effects on plasma cholesterol levels.
    Comparison of the Effects of Vaccenic and Elaidic Acids on Plasma Lipoprotein Cholesterol Concentrations
    LOCK 2d

  • determine the effect of a natural (milk fat) vs. industrial (partially hydrogenated oil) source of TFA on the fetal programming of atherosclerosis in the apoE*3 Leiden mouse
    The Impact of Milk Fat-Derived Bioactive Fatty Acids on the Fetal Programming of Atherosclerosis
    LOCK 2d

  • delineate the impact of isomer profile of trans fat sources on hypercholesteremia and risk of atherosclerosis
    The Impact of Trans Fatty Acid Isomer Profile of Fat Sources on Hypocholesteremia and Risk of Artherosclerosis
    LOCK 2d

  • examine the impact of natural vs. industrial sources of trans fatty acids on the development of atherosclerosis in the ApoE*3 Leiden mouse model
    The Impact of Natural and Industrial Sources of Trans Fatty Acids on the Development of Atherosclerosis in the ApoE*3 Leiden Mouse Model
    LOCK 2d

  • develop a physical activity intervention for preschool children enrolled in daycare centers that may prevent obesity.
    Childhood Obesity and Nutrition, VT
    HARVEY-BERINO 2d

  • understand everyday cooking practices with qualitative research to address the long term consequences of our food environment on individual and community health
    A Qualitative, Longitudinal Study of Cooking Skill and Cooking Knowledge: How Can Cooking Help Us Understand the Obesity Epidemic and Our Fo
    TRUBEK 2d