Progress 09/01/09 to 08/31/14
Outputs
Target Audience: Target audience included: (1) the graduate students (Leann Barden, Christina DiMarco-Crook, David Johnson) who completed this work and developed new skills; (2) the international lab with whom said students interacted and who benefitted from a cultural and scientific exchange and cooperation; (3) the student's own lab, who benefitted from the skills and expeiemntal results obtained by the students (4) the Institute of Medicine Food and Nutrition Board and other regulatory agencies with whom the student interacted during their six-month internship in Washington, DC as part of this grant; and (5) the larger food science community and stakeholders who will benefit from the subsequent publication regarding the latest development in the related scientific fields. Changes/Problems: It was unfortunate that one student Alison Dilzer did not finish her training under the support of this grant because of her serious health issue. However, we utilized the leftover portion of the funding to support a fantastic student David Johnson for one year. David Johnson was working on the active packaging material with anti-oxidation capacity. It is noteworthy that he has one journal publication under review. What opportunities for training and professional development has the project provided? The students gained technical training through method development, but more importantly, they developed professionally by working in an international lab and in Washington, DC. They were exposed to the international approach to research, lab safety, organization, communication, and differences from the American workplace and universities. This worldliness has undoubtedly furthered their professional development and international networking, which are of ever increasing importance, as scientific research increasingly requires global partnerships and cooperation. Their experience in DC during their internships taught them the inner workings of how Congress passes bills, the White House passes Executive Orders, and the regulatory bodies like FDA and USDA flesh out the details. They also learned how a variety of interests (consumer, individual, lobbyists, professional associations, etc.) influence those outcomes, as well as how universities are funded through grants. The skills acquired helped the students understand the workings of both government and academia. It is noteworthy that one of the student successfully secured a job with a major food industry upon completing the PhD in September 2014. How have the results been disseminated to communities of interest? The results were disseminated through multiple journal and conference publications. What do you plan to do during the next reporting period to accomplish the goals?
Nothing Reported
Impacts
What was accomplished under these goals?
The major goals of the project were achieved. Student Leann Barden completed her PhD with funding from this grant. Her research had a health focus. Specifically, she studied lipid oxidation in low-moisture foods--which contribute greatly to saturated fat consumption in the American diet--in order to ultimately understand how less-stable but heart-healthy fats could be used instead. She published numerous research articles and presented the information at several scientific conferences in order to share findings with the scientific community. She also completed coursework in public policy and completed a 3-month internship + 3 months of employment at the Instiute of Medicine in Washington, DC, where she applied her classroom learnings to the real world of public policy and US regulations. A related NIFA grant allowed her to work for a lab for 4 weeks in France, giving her exposure to international business and lab conduct and regulations. Having achieved all measurable targets as outlined for this grant, the student finished her PhD and is now employed at a major US food manufacturer. Student Christina DiMarco-Crook is finishing up her PhD training (expected in Aug. 2015). She investigated the combinational effects of nutraceuticals, and established a few unique combinations that can produce enhanced health promoting effects such as anti-inflammatory and anti-carcinogenic effects. She has a few manuscripts published or under preparation. Student Alison Dilzer did not finish her training under the support of this grant because of health issue. Student David Johnson was partially supported by this grant for one year using the portion left from the unfinished training of Alison Dilzer.He was working on the active packaging material with anti-oxidation capacity.
Publications
- Type:
Journal Articles
Status:
Accepted
Year Published:
2015
Citation:
Johnson, D.R., Decker, E.A. (2015) The Role of Oxygen in Lipid Oxidation Reactions. Annual Reviews in Food Science. Accepted.
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
L. Barden, J. McClements, and E. Decker. 2013. Understanding and reducing lipid oxidation in low-moisture foods. Lipid Oxidation and Quality Division: Managing Oxidation in Real Foods (oral presentations), AOCS Annual Meeting and Expo;
Montreal, Canada.
- Type:
Theses/Dissertations
Status:
Published
Year Published:
2014
Citation:
Barden, L.M. 2014. Understanding Lipid Oxidation in Low-Moisture Foods. University of Massachusetts Amherst. http://scholarworks.umass.edu/cgi/viewcontent.cgi?article=1159&context=dissertations_2
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2013
Citation:
Eric A. Decker, Leann Barden, D. Julian McClements, and Pierre Villeneuve. 2013. Lipid oxidation in low-moisture foods. Lipid EuroFed Conference.
- Type:
Journal Articles
Status:
Under Review
Year Published:
2015
Citation:
L. Barden, N. Barouh, P. Villeneuve, and E. Decker. (2015) Effect of Antioxidant Polarity on Lipid Oxidation in Low-Moisture Foods. J. Ag. Food Chem. (in progress).
- Type:
Conference Papers and Presentations
Status:
Published
Year Published:
2014
Citation:
Lipid Oxidation in Crackers. Presented at Cake Symposium in Boston by Cansu Gumus. (included some of Barden's work, which was funded by NIFA grant, but bulk of presentation was from other research not funded by NIFA)
- Type:
Journal Articles
Status:
Submitted
Year Published:
2015
Citation:
L. Barden, D. Vollmer, D. Johnson, and E. Decker. (2015). Impact of iron, chelators and free fatty acids on lipid oxidation in low-moisture crackers. J. Ag. Food Chem. (submitted)
- Type:
Journal Articles
Status:
Published
Year Published:
2013
Citation:
A. Dilzer, and Y. Park, Implication of Conjugated Linoleic Acid (CLA) in Human Health, Crit. Rev. Food Sci. Nutr. 52: 488-513.
- Type:
Journal Articles
Status:
Accepted
Year Published:
2015
Citation:
Christina DiMarco-Crook, Hang Xiao, Diet-based Strategies for Cancer Chemoprevention: the Role of Combination of Dietary Bioactive Components, Annual Review of Food Science and technology
- Type:
Conference Papers and Presentations
Status:
Accepted
Year Published:
2014
Citation:
Christina DiMarco-Crook, Jinkai Zheng, Mingyue Song, Hang Xiao, Curcumin and 3, 4 didemethylnobiletin in combination synergistically inhibit cell proliferation and potentiate apoptosis in HCT116 colon cancer cells, Experimental Biology Meeting, 2014
- Type:
Journal Articles
Status:
Submitted
Year Published:
2015
Citation:
Johnson, D.R., Tian, F., Roman, M., Decker, E.A., Goddard, J.M. Development of Iron Chelating Poly(ethylene terephthalate) Packaging for Inhibiting Lipid Oxidation in Oil-in-Water Emulsions (In preparation).
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Progress 09/01/09 to 08/31/10
Outputs
OUTPUTS: The objective of this proposal is to utilize both interdisciplinary teaching and research activities to educate students on how the physical properties of ingredient delivery systems impact the chemical stability and/or biochemical efficacy of bioactive food components. In addition, the proposed training program has innovative experiential and mentoring opportunities that combine Food Science, Nutrition, Functional Foods and Food Policy. We have successfully recruited three National Needs fellows in Sep. 2010. They have enrolled in Food Science Graduate program. They have chosen their major advisors within the program. They have been trained in Food Policy, and taken their summer internship in different institutes. PARTICIPANTS: National needs Fellows: Allison Dilzer, Leann Barden, Christina DiMarco-Crook. Major academic advisors of the Fellows: Hang Xiao, Eric A. Decker, Yeonhwa Park. TARGET AUDIENCES: Not relevant to this project. PROJECT MODIFICATIONS: Nothing significant to report during this reporting period.
Impacts
The following are the outcomes/impacts of the program training on the National Needs Fellows from their own perspective. 1. Allison Dilzer: The coursework Allison have taken in her PhD studies has helped expand upon the knowledge from previous undergraduate and masters work. These courses have built upon the fundamentals of nutrition and food science to create a broadened concept of thinking and over arching idea of problem solving and applied knowledge. Between the coursework and the experience of the internship, Allison has been able to tie together what has been taught in the classroom, with that of real world practice. During her internship at ILSI-NA she was able to take part in a variety of hands on opportunities. Her primary project was to create a paper for nutrition today establishing the importance of consuming a variety of dietary fiber in order to achieve maximum health benefit , as well as the variance in definition of the term "fiber". The paper has been submitted to Nutrition Today, which is currently in review. 2. Leann Barden: Leann Barden has almost finished her PhD coursework, completed her public policy internship, and progressed on lab research. She has already completed her courses with a 4.0 cumulative GPA. She is currently enrolled in Food Science Policy (Dept. of Public Policy and Administration), Food Biochemistry, and PhD dissertation credits. In addition to nearly completing all coursework, Leann has completed (and passed) both the PhD written and oral examinations, making her a full-fledged PhD candidate within the department. In addition to coursework, Leann is pursuing lab work and preparing her literature review. Leann completed a six-month internship with the National Academies of Science Institute of Medicine from March through August 2011. During this time, Leann participated on both the Food Forum and the Food and Nutrition Board's standing committees. 3. Christina DiMarco-Crook: Christina DiMarco-Crook, USDA National Needs PhD Fellow, has made significant progress and gained useful knowledge, skills and experience in her PhD studies and Food Policy Internship. Upon the conclusion of fall semester 2011, Christina will have completed all required coursework for the PhD program. Completion of courses such as Food Chemistry, Food Science Seminar, Food Processing, Analysis of Food Products, Lipid Chemistry and Physical Phenomena in Food have provided her with the knowledge and tools that she has used to successfully take the PhD written examination and conduct her laboratory research. Christina is currently working in the laboratory screening bioactive compounds and their metabolites to identify effective combination strategies for the inhibition of cancer while working on her literature review. In addition, Christina has completed Public Management a course in the Department of Public Policy and Administration and is currently enrolled in Food Science Policy. Christina successfully completed a three month internship from July to October 2011 in Washington D.C. with the International Food Information Council (IFIC).
Publications
- Nutrition and Traumatic Brain Injury: Improving Acute and Subacute Health Outcomes in Military Personnel. 2011. National Academies Press: Washington, DC.
- Reinhardt-Kapsak W, DiMarco-Crook C, Hill J, Smith-Edge M. Confusion on All Sides of the Calorie Equation: Lessons Learned, Future Directions. Nutr T. (December 2011 submission)
- DiMarco-Crook C. The Golden Age in Agriculture. In: Kominus N, Garner D, eds. Agro Washington, Virginia: Agro Info LLC. (In-press, 2011)
- DiMarco-Crook C, Xiao H. Synergistic Combination of Bioactive Compounds and Cancer. Crit Rev Food Sc Nutr. (January 2012 submission)
- Allisson Dilzer, "Family of Fibers Online Learning Module"- American Dietetic Association -Currently Available, 2011
- Allisson Dilzer, "The Family of Dietary Fibers: Dietary Variety for Maximum Health Benefit"-Nutrition Today-Acceptance Currently in Review, 2011
- manuscript in progress: Leann Barden, Review of Lipid Oxidation in Low-Moisture Foods, 2011
- Leveraging Food Technology for Obesity Prevention and Reduction Effort - Workshop Summary. 2011. National Academies Press: Washington, DC.
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