Janet M. Johnson

Comparative Effects of 1BL/1RS Translocation in Relation to Protein Composition and Milling and Baking Quality of Soft Red Winter Wheat

ABSTRACT Forty grain samples, derived from six soft red winter wheat lines with 1BL/1RS and four genotypes without the translocation, grown in four diverse environments, were used to assess test weight, flour yield, protein content of grain and flour, rheological properties, and end-use characteristics in cakes and cookies. Wheat lines with 1BL/1RS had similar or higher mean test weights than lines without the translocation. Mean flour yields were similar for the two groups. Test weight was not predictive of flour yield. Mean values for grain moisture, grain protein, and rheological properties, as measured by farinograph for mixing time stability and mixing tolerance index, were similar for wheat lines with and without 1BL/1RS. In several cases, flour from lines with 1BL/1RS produced dough with greater mixing tolerance and cakes with higher volume and softer texture than did check lines without the translocation. However, the translocation in these soft red winter wheat lines resulted in higher farinograp...

Virginia EFNEP homemakers' dietary improvement and relation to selected family factors

Abstract Dietary improvement was assessed using a 24-hour food recall in a sample of 180 homemakers who had completed six to eighteen months of instruction in the Virginia Expanded Food and Nutrition Education Program (EFNEP), to determine whether or not they had maintained dietary improvement for a six to thirty-six month period after leaving the program. Family factors that were believed to be related to dietary change were explored; these included family composition, family support and family diet control. Average diet scores increased significantly from entry to exit from the program, and from entry to follow-up, with a slight decline from exit to follow-up. Greatest improvements were found in average servings from the milk and fruit-vegetable groups. While family factors were not significantly related to dietary improvement, several relationships emerged that suggested a possible role for family support in influencing dietary outcome.

Vitamin Retention And Sensory Evaluation Of Selected Foods Prepared By Boiling, Boiling-In-Bag, And Steaming Methods

The vitamin C and B6 retentions and sensory qualities of foods prepared by boiling-in-bag were compared with those cooked by conventional methods. Broccoli, carrots, peas, potatoes, and flounder were cooked by boiled (broiled for flounder), boiled-in-bag, and steamed methods to equivalent tenderness. Sensory analysis indicated no significant differences in characteristics of the foods among the preparation methods, except that peas boiled-in-bag and steamed were significantly darker in color than boiled peas, and potatoes boiled- in-bag were significantly more moist than those boiled or steamed. The retention of vitamins C and B6 was higher in foods boiled-in-bag than those which were boiled or steamed.

Apparent Dough Stickiness of Selected 1BL/1RS Translocated Soft Wheat Flours

ABSTRACT A new method, called the Schwarzlaff-Shephard Dough Stripping Method, was used to determine apparent dough stickiness in seven 1BL/1RS translocated soft, red, winter wheat (SRWW) lines and five SRWW lines without the translocation. Pairwise comparisons of all 1BL/1RS versus all non-1BL/1RS lines indicated that doughs made from the 1BL/1RS lines were significantly stickier, on average, than doughs made from the non-1BL/1RS lines. However, there was no significant difference in the apparent dough stickiness of one set of sister lines that shared a similar pedigree, 1BL/1RS line VA 93-54-18 versus its non-1BL/1RS sister line VA 94-54-21. Another 1BL/1RS line, VA 92-52-22, ranked last in apparent dough stickiness and was significantly less sticky than two non-1BL/1RS lines. VA 92-52-22 has a distinctly different pedigree from the other 1BL/1RS lines that we evaluated. These findings suggest that there are strong genotypic effects on dough stickiness, making it possible to develop non-sticky cultivars...

Comparison of Calcium and Weight Loss Information in Teen-Focused versus Women's Magazines over Two 4-Year Periods (1986–1989 and 1991–1994)

Abstract The frequency of calcium and weight loss advertisements, articles, and columns (N = 611) in teen-focused versus womens magazines was investigated in this study. A young woman retains the opportunity to increase her bone density through her late twenties, at which time bone density holds steady until the onset of menopause. The 1989 calcium Recommended Dietary Allowances (RDAs) were increased from 800 mg/day to 1200 mg/day for only one female age group: 19 to 22 years, which was extended to 19 to 24 years to maximize the opportunity for peak bone accretion in order to offset future development of osteoporosis. In recognition of this change and the inverse relationship that exists between bone mass and body weight, the frequency of calcium and weight loss content in teen-focused magazines ( Seventeen and Mademoiselle ) was compared to womens magazines ( Good Housekeeping and Ladies Home Journal ) for two 4-year periods (1986–1989 and 1991–1994). There were statistically significant differences between magazine types, indicating that the calcium message has primarily been offered to women past their best opportunity to affect bone mass while weight loss information predominated teen-focused coverage. There was no impact on calcium coverage for either magazine type due to the release of the 1989 RDAs.

Relative Cost of Owning and Using Traditional and Innovative Cooking Appliances

A matrix was developed to provide a framework to organize information and compare the relative cost in monetary and human resources of owning and using traditional and innovative residential major cooking appliances. Laboratory data collected by the first author and by other university researchers with the same five types of cook tops and a microwave oven were analyzed with ANOVA, Student-Newman-Keuls, and Tukeys HDS procedures. Data were then used to complete the matrix comprising monetary and human resource dimensions thought to contribute to the total cost of ownership and use. Each dimension was assigned a weight to represent its level of importance to consumers. Based on the data, appliances were ranked high, medium, or low on each dimension of the matrix, and a total score was developed for each appliance. The microwave oven received the highest score, followed in order by cooktops with conventional gas burners, conventional electric coils, solid elements, and induction elements. Additional work is needed to refine data collection techniques, to expand the data set to include all types of major appliances currently available for surface cooking, and to validate the content and weights of the matrix.

Dissemination of Information from Home Economics Research.

The dissemination of home economics research results is vital for the transfer of knowledge from the laboratory or survey to home economics practitioners. The delivery of home economics research results follows the conceptual framework of some communication theories. A foundation for dissemination of knowledge from home economics research was made through Federal legislation. Tradition ally, scholarly publications and bulletins have been used for the transmission of home economics research results. New communication technologies offer future possibilities of instant and accessible transmission of research findings for home economists. Popular media co-authored by journalists and home economics professionals is another method of dissemination of research findings. For future dissemination of research findings, recommendations are made to: (1) study the effectiveness of methods of dissemination of results, (2) consider the popular media for dissemination of results, (3) plan for dissemination of results at the inception of the project, (4) define a network for dissemination of results in the research proposal, and (5) follow effective communication models for the dis semination of results.