Rachel A Schemmel

• Typical food selections of Japanese children living in the United States

  Junko Ishihara, Norma Bobbitt et al.•ARTICLE•Ecology of Food and Nutrition•1998

  Incluir item

  The extent of change in the diets of 59 Japanese children, 6 to 12 years old and living in the U.S. for 1 to 8 years was examined in a cross‐sectional study. In addition, diets were compared to the recommendations of the U.S.D.A. Food Guide Pyramid. The most significant dietary behavioral change over 4 or more years of residency within the U.S. was the increase in milk/cheese/yogurt consumption from 0.6 to 1.7 servings per day. Thirty‐nine percen…

• Dental caries

  Charlotte Thompson, Charlotte M Thompson et al.•ARTICLE•Ecology of Food and Nutrition•1974

  Incluir item

  This study investigated the use of sucrose, fructose, glucose, high fructose corn syrup (HFCS)§, and equal weights of fructose and glucose in cakes containing fat and prepared by the solution method of mixing. Cakes prepared with glucose scored lowest in all sensory attributes. According to objective measurements of product quality, cakes made with monosaccharides were smaller, more easily broken and more moist than the cakes made with sucrose. W…

• Dental caries

  Charlotte Thompson, Charlotte M Thompson et al.•ARTICLE•Ecology of Food and Nutrition•1974

  Incluir item

  This study investigated the use of sucrose, fructose, glucose, high fructose corn syrup (HFCS)§, and equal weights of fructose and glucose in cakes containing fat and prepared by the solution method of mixing. Cakes prepared with glucose scored lowest in all sensory attributes. According to objective measurements of product quality, cakes made with monosaccharides were smaller, more easily broken and more moist than the cakes made with sucrose. W…

• Typical food selections of Japanese children living in the United States

  Junko Ishihara, Norma Bobbitt et al.•ARTICLE•Ecology of Food and Nutrition•1998

  Incluir item

  The extent of change in the diets of 59 Japanese children, 6 to 12 years old and living in the U.S. for 1 to 8 years was examined in a cross‐sectional study. In addition, diets were compared to the recommendations of the U.S.D.A. Food Guide Pyramid. The most significant dietary behavioral change over 4 or more years of residency within the U.S. was the increase in milk/cheese/yogurt consumption from 0.6 to 1.7 servings per day. Thirty‐nine percen…

Food Science (2 obras) · Animal science (1 obras) · Biochemical Analysis and Sensing Techniques (1 obras) · Biochemistry (1 obras) · Biology (1 obras) · Browning (1 obras) · Chemistry (1 obras) · Consumer Attitudes and Food Labeling (1 obras) · Corn syrup (1 obras) · Dairy foods (1 obras)