Parham, Ellen S.
M.S. (Master of Science)
Department of Home Economics
Food habits||Calcium--Physiological effect
The purpose of this study was to determine if an interrelationship existed between knowledge, attitudes, and food practices as related to calcium-containing foods. Four hundred and twenty-five subjects ranging in age from 17-67 years of age were randomly selected from the student and employee populations at Northern Illinois University. An original questionnaire which consisted of a demographic data sheet, a knowledge test, an attitude scale, and a dietary history form was distributed to the study's sample. The face and construct validity of the tests were evaluated by three groups of judges. The test-retest option was chosen to determine the reliability of the test. The pupll- lographic data from eight volunteer subjects was used. In the pupillometer study, the subjects' taste preference and their pupil activity were evaluated by the use of the foolowing calcium-containing foodst yogurt, skim milk, and buttermilk. The pupillometer phase of the study dealt with the subjects' taste preference, the verification of the subjects' questionnaire responses, and the observed pupillary activity regarding dairy foods.
Ault, Nancy C., "The interrelationship of knowledge, attitudes, and food practices regarding calcium-containing foods as observed in students and employees at Northern Illinois University" (1980). Graduate Research Theses & Dissertations. 5952.
vii, 111 pages
Northern Illinois University
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