Department of Food Science and Human Nutrition
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Browsing Department of Food Science and Human Nutrition by Author "Auld, Garry, committee member"
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Item Open Access Evaluation of a school-based diabetes education intervention, an extension of Program ENERGY(Colorado State University. Libraries, 2014) Conner, Matthew David, author; Melby, Chris, advisor; Auld, Garry, committee member; Hickey, Matthew S., committee memberBackground: The prevalence of both obesity and type 2 diabetes in the United States has increased over the past two decades nd rates remain high. The latest data from the National Center for Health Statistics estimates that 36% of adults and 17% of children and adolescents in the US are obese (CDC Adult Obesity, CDC Childhood Obesity). Being overweight or obese greatly increases one's risk of developing several chronic diseases, such as type 2 diabetes. Approximately 8% of adults in the US have diabetes, type 2 diabetes accounts for 90-95% of these cases. Type 2 diabetes in children and adolescents is still rare, however clinical reports suggest an increase in the frequency of diagnosis (CDC Diabetes Fact Sheet, 2011). Results from the Diabetes Prevention Program show that the incidence of type 2 diabetes can be reduced through the adoption of a healthier lifestyle among high-risk individuals (DPP, 2002). Objectives: This classroom-based intervention included scientific coverage of energy balance, diabetes, diabetes prevention strategies, and diabetes management. Coverage of diabetes management topics were included in lesson content to further the students' understanding of the disease. Measurable short-term goals of the intervention included increases in: general diabetes knowledge, diabetes management knowledge, and awareness of type 2 diabetes prevention strategies. Methods: A total of 66 sixth grade students at Tavelli Elementary School in Fort Collins, CO completed the intervention. The program consisted of nine classroom-based lessons; students participated in one lesson every two weeks. The lessons were delivered from November of 2005 to May of 2006. Each bi-weekly lesson included a presentation and interactive group activities. Participants completed two diabetes knowledge questionnaires at baseline and post intervention. A diabetes survey developed by Program ENERGY measured general diabetes knowledge and awareness of type 2 diabetes prevention strategies. The second questionnaire, adapted from a survey developed for the Starr County Diabetes Education Study (Garcia et al, 2001), measured general diabetes and diabetes management knowledge. A comparison group, a total of 19 students, also completed both surveys during the study period. Results: Significant increases (p<0.05) were seen in the post-intervention study group in general diabetes knowledge, diabetes management knowledge, and awareness of diabetes prevention strategies, when compared to the baseline study group and comparison group.Item Open Access Exploring personal, business, and community barriers and opportunities for food entrepreneurs(Colorado State University. Libraries, 2017) Colpaart, Ashley M., author; Bunning, Marisa, advisor; Thilmany McFadden, Dawn, advisor; Auld, Garry, committee member; Harmon, Alison, committee member; Miller, Jeffery, committee member; Carolan, Michael, committee memberSpecialty food businesses, characterized as local, craft or artisan, produce unique and highly differentiated food items often made in small quantities from high-quality ingredients. Nationally, the increasing market demand for specialty food is simultaneously spurring a growth in food entrepreneurship and food businesses that need access to licensed commercial space. Due to their unique values, a subset of food entrepreneurs may be considered 'social entrepreneurs' who use their business as a catalyst for social, cultural, or environmental change. This dissertation research model and hypotheses were developed as a triangulation of three innovative approaches to various fields of study influencing how the food sector is evolving to address emerging consumer and supply chain dynamics. These include; a) a new management behavioral concept, Perceived Business Effectiveness, b.) previous research on entrepreneur characteristics, and c.) potential experience and opportunities that may influence food entrepreneurs based on the Community Capital Framework. The primary objectives of this research are to determine the unique mission, values or community capital-based attributes of food entrepreneurs and to evaluate how this set of factors may affect a food entrepreneur's interest and key criteria when searching for commercial kitchen space. The primary methods included a national survey of food entrepreneurs (n=140) and a pilot program resulting in 4 case studies from Northern Colorado. Multidisciplinary empirical analysis was applied including gamma correlations to compare and contrast various factors and a 2-step probit regression analysis and the calculation of marginal effects from that model. Survey results found that food entrepreneurs in search of commercial kitchen space had dissatisfaction with finding appropriate space (p=0.04), availability of enough days/time to rent (p=0.00), location (p=0.07), availability of equipment (p=0.02), and parking (p=0.07). Results also found significant gamma correlations for questions related to food safety, social fairness, and resource mobilization indicators like sourcing locally and participating in the sharing economy. Further, respondents looking for commercial space were 9% more likely than those not looking for space to use a theoretical sharing economy technology to help them find and access commercial kitchen space. The three-month pilot program successfully placed four food entrepreneurs searching for production space in four different commercial kitchens in Northern Colorado. The kitchens included a school district, church, commissary kitchen, and functioning pizza parlor. A major contribution of this work is in the identification of key drivers for food entrepreneurs in the emerging access economy, suggesting that "access" to goods and services may becoming more desirable than "ownership" of them.Item Open Access It's not healthy if they don't eat it: school lunch plate waste and strategies to increase vegetable consumption(Colorado State University. Libraries, 2015) Smith, Stephanie Laine, author; Cunningham-Sabo, Leslie, advisor; Auld, Garry, committee member; Harris, Mary, committee member; Kelly, Kathleen, committee memberTo view the abstract, please see the full text of the document.