Date of Award

5-2025

Document Type

Thesis

Degree Name

Master of Science in Nutrition Science

Department

Health Science and Human Ecology

First Reader/Committee Chair

Dr. Kethireddy, Swat

Abstract

Water quality significantly affected food safety, especially since contaminated water impacted crop growth and the nutrient composition of foods. Nitrates occur naturally in vegetables. However, when introduced into the food supply through water contamination, excessive levels disrupted the natural physiological processes of vegetables and other agricultural plants. These excessive levels eventually led to nutrient imbalances, decreased phytochemical concentrations, and potential health risks such as the formation of carcinogenic N-nitroso compounds in humans. This study evaluated the effects of nitrates on the nutritional outcomes of food crops, focusing on commonly used culinary herbs. While synthesizing findings from relevant peer-reviewed articles, I conducted an experiment focusing on plant growth parameters and plant health indicators among culinary herbs. These herbs were irrigated with different nitrate concentrations (distilled, tap, and private well waters), and growth metrics (height, leaf count, biomass, and root length) were measured. Any color changes on the leaves, wilting, and nutrient stress symptoms were recorded. Regression models were used to determine the relationship between nitrate exposure and plant growth outcomes. These findings highlighted critical knowledge gaps regarding how nitrate-contaminated water affected the nutritional and phytochemical properties of culinary herbs. They also emphasized the need for research-driven policy measures to safeguard food safety and public health.

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