Merrill J. Christensen and Dr. Brian Johnson, Food Science and Nutrition Introduction Selenium (Se) is an essential trace mineral needed by the body in extremely small amounts. The main sources of Se in the diet are vegetables and meats. Selenium is incorporated in the enzyme Glutathione Peroxidase (GPx). GPx is an antioxidant that scavenges hydrogen […]
Selenium Alters NF- B-Regulated Gene Expression in Human Prostate Cancer Cells
Aimee L Taylor and Dr. Merrill J Christensen, Nutrition, Dietetics and Food Science Introduction The American Cancer Society estimates that prostate cancer will account for 30% of new cancers in men, totaling over 189,000 new cases, with 30,200 deaths in 2002 (1). Because of its high prevalence and long latency time prostate cancer is an […]
Selenium Moderation of Estrogen Receptor-Beta (ER-b) Activation: A Mechanism for Prostate Cancer Chemoprevention
Josie Johnson and Dr. Merrill J. Christensen, Nutrition, Dietetics, and Food Science Introduction Prostate cancer is the second leading cause of cancer death in men (1). Results from a prospective cancer prevention trial showed that Se supplementation reduced prostate cancer incidence by 63% (2). One molecular mechanism by which Se may protect against prostate cancer […]
Long-term Preservation of Breadfruit, Cassava, and Taro by Solar-drying in the Pacific Islands Area
Jonathan Pratt Rowe Cassava, taro, and breadfruit are critical food sources indigenous to the Pacific islands. Because they serve as the main source of energy for 500 million people, their availability is vital to the survival of these people. In addition to the energy provided, these plants also provide essential vitamins and minerals. Generally, cassava, […]
Tissue and Intracellular Distribution Kinetics of Vitamin K
David Hunt and Dr. Robert Davidson, Nutrition, Dietetics, and Food Science In June of 2003 I began studying the metabolism kinetics of vitamin K in the Sprague-Dawley rat under the tutelage of Dr. Robert Davidson. This work has since developed into the body of my proposed Master’s thesis. This letter is intended to communicate the […]
Preventing Malnutrition within Ecuador
Tiffany Covington and Dr. Alison Campbell, Nutrition, Dietetics, and Food Science Abstract La Rinconada is a unique indigenous village tucked away in the northern mountainous regions of Imbabura, Ecuador where the children of local subsistence farmers suffer from nutritional deficiencies. Studies completed by The Benson Institute show that before the year 2000, 50 percent of […]
Vitamin K and Omega-3 Fatty Acids in Osteoporosis Treatment
Brandon J Valgardson and Dr. Robert Davidson; Nutrition, Dietetics, and Food Science Bone deterioration affects all people. Postmenopausal women are affected more than men. However, the elderly tend to shrink instead of maintain the same height because their bone density is diminishing. Death is a result of severe osteoporosis. Bone mineral growth is said to […]
The Effect of Isoflavone and Selenium Diets on Body Composition (Biochemical Responses to Phytoestrogen and Selenium Diets in Noble Rats relating to Reduced Prostate Cancer Risk)
Jessica Tolman and Dr. Merrill J Christensen, Department of Nutrition The intent of the following research was to fulfill the thesis requirements for the BYU Honors Program, the following report is complied from excerpts from my Honors Thesis. The results were presented at the 8th International Symposium on Selenium in Biology and Medicine. At the […]
Predicting Regional Circumferences from Regional Body Composition Data
Toria McMullin and Dr. Robert T Davidson, Nutrition, Dietetics and Food Science Due to the current trend obesity rates and the increased public awareness of the connection between body composition and health, individuals are becoming more and more interested in assessing and changing their own body composition. The current methods used to assess body composition […]
The Association Between Expectancies for Success and In-Season Dietary Practices Among a Group of Female High School Softball Players
Elizabeth M. Crowley and Dr. Lora Beth Brown, Nutrition, Dietetics, and Food Science Coaches and trainers need to be aware of the dietary practices of their athletes and strive to encourage their players to engage in healthy and proper nutrition. The purpose of this study was twofold: 1) assess the dietary and nutrition practices of […]
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