Dissertations / Theses on the topic 'Dairy products in human nutrition'

This study was designed to measure the prevalence and nutritional impact of dairy product restriction in both pregnant and lactating women. Dairy product (DP) restriction was assessed in 2091 prenatal class attendees. Subsamples of 279 healthy pregnant and 175 exclusively breastfeeding women provided repeat 24-hour dietary recalls which were used to estimate nutrient intake and to assess dietary adequacy using adjusted nutrient distributions. Pregnancy outcome was recorded. Pregnancy. DP restriction was reported by 13.2% (95% CI: 12.7%,14.1%) of pregnant women. Significant differences were found in the proportion of restrictors (Rs, 20.8%) below the calculated EAR for adjusted protein intakes vs. nonrestrictors (NRs, 9.2%, chi 2 = 6.78, p = 0.009). Intake distributions of calcium and vitamin D were compared to their respective Als for descriptive purposes and were lower for Rs vs. NRs but dietary inadequacy could not be assessed. Infants of NRs weighed on average 120 g +/- 468.9 g more than those of Rs but this difference was not statistically significant (p = 0.06). However, in multiple regression analysis where maternal weight gain, age, education and pregravid weight were controlled for, restriction predicted a comparable loss in birthweight of 122.5 g's (p = 0.048) and vitamin D intakes were positively associated with fetal growth. Lactation. Restriction (≤250 ml milk/day) was reported by 23% (95% CI; 16%--29%) of exclusively lactating women. Protein was lower than the EAR for 60% of Rs and 37.8% of NRs (chi 2 = 6.22, p = 0.025). The proportion of Rs and NRs < EAR from diet differed for thiamin (15% vs. 0%, chi2 = 0.97, p < 0.001), riboflavin (15% vs. 1.5%, chi2 = 12.93, p < 0.001) and zinc (65.0% vs. 34.8%, chi2 = 11.6, p < 0.041). From diet and supplement intake vitamin D and calcium remained lower for Rs compared to NRs but inadequacy could not be assessed or compared. DP restriction was not associated with greater weight loss amo

There is much interest in the nature and quality of the diet consumed by adolescents. To determine whether there are significant associations between diet and gain in height and weight in this age group, the present study analysed data on food intake and weight and height obtained on three occasions over a 30-month period from a total of 326 adolescents aged between 12 and 15 years. Information on sociodemographic and other lifestyle factors, including an indicator of physical activity, was also obtained. Energy intake was found to be a significant positive predictor of both height and weight gain. In addition intake of fat, calcium and riboflavin were found to be significant positive predicators of height gain and intake of carbohydrate and starch significant positive predictors of weight gain. After controlling for energy intake only riboflavin approached significance as a positive predictor of height gain. A food group analysis identified intake of dairy foods as a significant predictor of height gain. Although statistically significant the dietary predictors explained only a small proportion of the variability in height and weight (≤3.5%). Given the difficulties in obtaining complete dietary records from this age group and the generally adequate nature of the diet in the study group, the small proportion of height and weight gain explained by diet is not unexpected. Nevertheless the nutrient predictors identified are consistent with nutrient requirements for growth during adolescence and highlight the importance, for this age group, of an adequate intake of nutrients specifically provided by dairy foods. Few significant associations were found between growth rates and the sociodemographic and the lifestyle factors measured in this study. The ethnic diversity of the study sample may have contributed to this outcome.

I consumatori richiedono costantemente la presenza sul mercato di alimenti salutistici, che in termini di latte e prodotti lattiero-caseari si traducono in un latte con percentuali più elevate di acidi grassi “sani” come gli acidi grassi polinsaturi (PUFA), ed una più bassa percentuale di acidi grassi saturi (SFA). Il latte e prodotti lattiero-caseari contribuiscono in modo significativo all’assorbimento di sostanze nutritive essenziali nella dieta. Nonostante ciò, il consumo di latte ha fatto registrare un’inflessione a causa delle linee guida nutrizionali che suggeriscono di limitare il consumo pro capite di SFA, che per una parte significativa provengono da latte e derivati (USDA e HHS, 2010). Una strategia per migliorare il profilo di FA di latte e prodotti lattiero-caseari è l'integrazione della dieta bovina con semi oleaginosi, che diminuiscono la percentuale di SFA nel latte, diminuendo la sintesi de novo di FA nella ghiandola mammaria. Da precedenti sperimentazioni emerge che la supplementazione di semi di lino nella dieta delle bovine da latte riduce le concentrazioni di acidi grassi a corta catena corta e acidi grassi a media catena, ed aumenta il contenuto di acidi grassi a lunga catena nel grasso del latte. Tuttavia, l’inclusione dei semi oleaginosi, in particolare dei semi di lino, nella dieta della vacca da latte, scoraggia gli allevatori dal loro utilizzo, a causa del costo molto elevato. É necessario, quindi, trovare un compromesso tra costi aggiuntivi stimati e la giusta quantità di semi oleaginosi da somministrare nella dieta degli animali per migliorare la produzione di latte e la sua composizione. In Italia, circa l'80% delle aziende lattiero-casearie utilizza vacche di razza Frisona per la produzione lattea da destinare sia al consumo diretto che alla produzione di formaggio. Le bovine di razza Jersey vengono utilizzate per migliorare l'efficienza del settore della produzione di formaggio in diverse parti del mondo. Il tratto gastrointestinale costituisce la più grande interfaccia del corpo con l'ambiente esterno ed è esposto ad una grande quantità di materiale estraneo, inclusi batteri patogeni e commensali, così come antigeni alimentari. La tolleranza orale è una proprietà importante del sistema immunitario intestinale; l’omeostasi intestinale richiede interazioni equilibrate tra il microbiota intestinale e gli antigeni alimentari. Alla nascita, siamo colonizzati da una complessa comunità di cellule mcrobiche che arriva fino a una densità di 1 × 1012 cellule batteriche per grammo di microbi contenuti nel colon adulto. Queste cellule microbiche vivono in una relazione simbiotica con l'ospite e sono determinanti in materia di salute e di malattia, influenzando l'assorbimento dei nutrienti, la funzione di barriera e lo sviluppo del sistema immunitario. Sulla base delle considerazioni precedenti gli scopi del presente lavoro di tesi sono: 1. cercare di ridurre la quantità giornaliera di semi di lino somministrati agli animali per incoraggiare il loro utilizzo da parte degli allevatori per aumentare il contenuto di acidi grassi polinsaturi nel latte a scapito degli acidi grassi saturi con una connotazione salutistica del latte prodotto; 2. testare gli effetti della somministrazione di semi di lino su due diverse razze da latte: Frisona e Jersey; 3. valutare il trasferimento di acidi grassi polinsaturi in due diversi prodotti lattiero-caseari (Caciotta vs Caciocavallo) con tempi di stagionatura diversi; 4. valutare gli effetti dei prodotti lattiero-caseari naturalmente arricchiti in acidi grassi polinsaturi sulla salute umana di un modello di digestione in vitro con la valutazione di: a) variazioni di profilo degli acidi grassi di prodotti lattiero-caseari dopo la digestione in vitro; b) acidi grassi a catena corta (SCFA) prodotti dal gut microbiota; c) variazioni della flora intestinale tramite fermentazione fecale seguito da pirosequenziamento. Dai risultati ottenuti il contenuto elevato di latte C18:3n3 nel latte suggerisce che la riduzione della quantità di supplementazione di semi di lino nella dieta delle bovine può migliorare latte profilo di acidi grassi con una consistente riduzione dei costi di produzione; le razze sottoposet alla sperimentazione, Frisona e Jersey hanno risposto in modo diverso alla stessa supplementazione di semi di lino. Gli acidi grassi polinsaturi sono stati trasferiti nei prodotti lattiero caseari, soprattutto nella Caciotta, suggerendo un ruolo determinante del protocollo di caseificazione nel trasferimento della tipologia di acido grasso della dieta. Dopo la digestione in vitro, gli acidi grassi rimangono nel digerito gastro-intestinale; la loro presenza può avere effetti benefici sul tratto gastrointestinale e di conseguenza sulla salute umana. Inoltre la presenza e la quantità di acidi grassi a catena corta (SCFA) ritrovata nei fermentati fecali suggeriscono alcuni cambiamenti delle popolazioni microbiche indotte dalla presenza dei prodotti lattiero caseari sperimentali, lasciando intravedere importanti effetti benefici sulla salute umana.<br>Health-conscious consumers are demanding milk with higher proportions of healthy fatty acids as polyunsatured fatty acids (PUFA), and lower proportion of saturated fatty acids (SFA). Milk and dairy products contribute significantly to the consumption of essential nutrients in human populations. Despite its important roles in human nutrition, consumption of milk has declined, because nutritional guidelines have limited capita consumption of SFA, which to a significant proportion originate from milk and dairy products (USDA and HHS, 2010). A strategy to improve the FA profile of milk and dairy products is the supplementation of cow’s diet with oilseeds, which decrease the proportion of SFA, by decreasing de novo FA synthesis in the mammary gland. Feeding flaxseed to dairy cows decreases the concentrations of short-chain fatty acids and medium chain fatty acids and increases the long-chain fatty acid content in milk fat. However, oilseeds, and in particular flaxseed, have a very high costs that discourage farmers in their utilization. It’s necessary, therefore to find a compromise between costs and the right amount to be administered in the diet to the animals to ameliorate milk yield and composition. In Italy, about 80% of dairy farms produce milk of Friesian cows both for direct consumption and for cheese production. Jersey breed and it has been used to improve the efficiency of the cheesemaking sector in different part of the world, and is characterized by improved longevity, superior udder health, higher cheese yield, reduced feed and water requirement. The gastrointestinal tract constitutes the body’s largest interface with the external environment and is exposed to a vast amount of foreign material, including pathogenic and commensal bacteria, as well as food antigens. Oral tolerance is an important property of the gut immune system; intestinal homeostasis requires balanced interactions between the gut microbiota, dietary antigens. At birth, we are colonized with a complex community of microbes that reaches up to a density of 1 × 1012 bacterial cells per grams of content in the adult colon. These microbes live in a symbiotic relationship with the host and they are determinants in health and disease influencing nutrient absorption, barrier function and immune development. On the basis of the previous considerations and considering that oil seeds are expensive and many farmers are reluctant to use them the aims of this PhD thesis are: 1. trying to reduce the daily amount of flaxseed administered to animals in order to increase the content of polyunsaturated fatty acids in milk at the expense of saturated fatty acids, and to encourage its utilization by farmers as supplements to dairy cows with a reduction of management costs; 2. testing the effects of flaxseed administration on two different dairy cows breeds: Friesian and Jersey; 3. evaluating the transferring of polyunsaturated fatty acids in two different dairy products (Caciotta vs Caciocavallo) at different ripening time; 4. evaluating the effects of dairy products naturally enriched in polyunsaturated fatty acids on human health by an in vitro digestion model with the evaluation of changes in: a) fatty acid profile of dairy products after in vitro digestion; b) short chain fatty acids (SCFA) produced by gut microbiota; c) changes in gut microbiota populations by fecal fermentation followed by pyrosequencing. The higher milk content of C18:3n3 in milk suggests that the reduction in the amount of flaxseed supplementation can also improve milk fatty acid profile with a consistent reduction of production costs; however, Friesian and Jersey cows replied differently to the same flaxseed supplementation; Polyunsatured fatty acids are transferred into dairy products, especially in Caciotta cheese, suggesting that probably the different cheese making influenced the transferring. After in vitro digestion, fatty acids remain in the digest; their presence can have beneficial effects on the gastrointestinal tract and consequently on human health. Moreover the presence and the amount of short chain fatty acids (SCFA) could suggest some changes of microbiological populations that could have beneficial effects on human health.

With the increased marketing and popularity of a range of dairy products in recent years, research has become widespread concerning the influence of dairy on human health. It is also becoming evident that an individual’s genetic make-up contributes to shaping their health responses to dietary intakes. This research was primarily designed to investigate the impact of genetic variability on responsiveness of cholesterol metabolism, a classic biomarker of cardiovascular health, to the recommended level of dairy consumption in Canada. A secondary objective was to assess the influence of dairy intake on systemic inflammation as an emerging risk factor for cardiovascular disease. In a multicentre, randomized, free-living crossover design, 124 healthy individuals consumed 3 servings/day of conventional low-fat and regular milk, yogurt, and cheese (DAIRY diet) or dairy-free control products (CONTROL diet), each for 28 days as part of a prudent background dietary protocol. At the end of the study, DAIRY was associated with increased plasma concentrations of two established fatty acid biomarkers of dairy fat, pentadecanoic acid (C15:0) and heptadecanoic acid (C17:0), as well as with small increases in serum total cholesterol (TC) and LDL-cholesterol (LDL-C) concentrations. Inter-individual variability in the cholesterol transport gene ABCG5, bile acid synthesis gene CYP7A1, and cholesterol synthesis gene DHCR7 contributed to shaping the degree of TC and LDL-C responsiveness to DAIRY; with higher cholesterol concentrations observed among ABCG5 rs6720173-G/G homozygotes, CYP7A1 rs3808607-G allele carriers, and DHCR7 rs760241-A allele carriers, relative to the C allele, T/T, and G/G carriers of these genes, respectively. Also, after DAIRY, the major allele T homozygosity of CYP7A1 rs3808607 and the minor allele A of DHCR7 rs760241 were associated with reduced plasma [3,4]13C cholesterol enrichment and deuterium incorporation, respectively, suggesting reduced cholesterol absorption and synthesis rates. DAIRY intake did not influence the inflammatory status. Overall, this research has provided evidence of a potential impact of the genomic architecture on responsiveness of cholesterol metabolism to dairy consumption. The novel findings are expected to advance knowledge of the inherited basis by which health biomarkers may be modified in response to whole foods, hence launching an important step towards an era of personalized nutrition.<br>February 2016

There is accumulating evidence on differences in the link between types of dairy products and cardio-metabolic health, but inconsistent findings limit the field. In my PhD project, I undertook an epidemiological investigation comprising inter-related but distinct themes evaluating aspects of nutritional, molecular and genetic epidemiology to advance scientific understanding. I undertook research to describe dairy consumption patterns over time by evaluating nationally-representative data of the United Kingdom National Diet and Nutrition Survey. I observed significant time trends for specific dairy types and groups, which were different among different groups of people e.g. adults younger than 65 years or elderly people. Using data from the large Fenland (n~12,000) and EPIC Norfolk (n~25,000) studies, I investigated associations of total and types of dairy consumption with markers of metabolic risk and adiposity as potential pathways to cardio-metabolic disease. The analyses showed differential associations of dairy types and groups mainly with markers of adiposity and lipidaemia. I explored the potential of objective markers to assess dairy consumption, by examining metabolomics profiles and blood fatty acids to identify a set of biomarkers predicting dairy consumption and prospective associations of the identified biomarkers with type 2 diabetes risk. I was able to develop and validate metabolite scores reflecting consumption of some dairy products and observed inverse associations between some of these scores and type 2 diabetes incidence. I analysed genetic determinants of dairy consumption, using a genome-wide association study in the UK Biobank (n~500,000) and identified single nucleotide polymorphisms predicting milk, cheese and total dairy consumption. Overall, this PhD work contributed towards (1) a more precise description of dairy consumption patterns in the UK, (2) hypothesis formulation for potential biological pathways linking to cardio-metabolic disease, (3) discovery of metabolite scores as potential dairy biomarkers and (4) hypothesis formulation for potential genetic predictors of dairy consumption.

Thesis (Ph. D.)--Ohio State University, 2004.<br>Title from first page of PDF file. Document formatted into pages; contains xii, 113 p.; also includes graphics. Includes bibliographical references (p. 99-113).

Dairy products are a primary source of c9, t11-CLA, an anti-carcinogenic agent, in the diet of humans. The t10, c12-CLA isomer, typically in trace amounts in bovine milk fat, also may benefit human health. Four cows received abomasal infusions of c9, t11-CLA or t10, c12-CLA to obtain milk fat used to prepare butter and yogurt with enhanced c9, t11-CLA or t10, c12-CLA content. Human subjects (3 males, 3 females, ages 22 to 29) received CLA-enhanced butter and yogurt (14% of total kcal) in a crossover study with 2-wk periods. Prior to the study (2 wk) and during a 2-wk washout period between the experimental periods, subjects received butter and yogurt without enhanced CLA content. Blood samples were obtained at 0, 2, 4, 6, and 8 wk relative to the start of the first experimental period. The t10, c12- CLA isomer was detected in plasma (1.32 ug/mL) only when dairy products with enhanced t10, c12-CLA was consumed. Baseline c9, t11-CLA was 6.94 ug/mL plasma during control periods, but increased to 8.95 ug/mL when dairy products with enhanced c9, t11-CLA content were consumed. Results indicated concentrations of CLA isomers in human plasma respond to small changes in daily intake of the isomers in dietary sources.<br>Master of Science

L’hypertension est un facteur de risque majeur des maladies cardiovasculaires et rénales. Il s’agit d’une cause majeure de mortalité dans le monde représentant un enjeu majeur de santé publique. Les facteurs de risque modifiables comme l’alimentation ont été identifiés néanmoins certains aspects du rôle de l’alimentation ne sont pas clair.La prise d’antioxydants pourrait être une alternative contre les effets délétères du stress oxydant car ils ont un effet protecteur dans le développement de l’hypertension. Cependant des résultats discordants sont observés pour la relation entre la consommation d'antioxydants et l’hypertension. L’évaluation des antioxydants individuelle pourrait ne pas refléter la charge antioxydante totale de l’alimentation ainsi que la possible synergie ou les interactions.Les produits laitiers ont un contenu nutritionnel complexe et sont une source importante d’énergie, de protéine et peuvent contribuer significativement à respecter les besoins en calcium, magnésium, sélénium, riboflavine et en vitamine B12. La biodisponibilité du calcium venant des produits laitiers est élevée en comparaison à d’autres aliments. De ce fait, les produits laitiers sont largement consommés dans différentes populations à travers le monde. Cependant, du fait de la quantité de sodium et d’acides gras insaturés dans les produits laitiers leur consommation est remise en question. En effet ces nutriments ont été associés aux maladies cardiovasculaires. Cependant, les études récentes qui évaluent l’association entre les produits laitiers et l’hypertension montrent des résultats discordants.Donc, l’objectif principal de cette thèse a été d’évaluer le rôle et l’impact des facteurs alimentaires, en particulier, la capacité antioxydante totale (CAT) et la consommation de produits laitiers et le risque d’hypertension en utilisant des données de la cohorte française E3N et la cohorte mexicaine MTC.Pour ce travail, j’ai conduit trois analyses secondaires venant de données de deux études similaires sur des femmes. La première étude est l’étude française E3N incluant 98 995 enseignants âgés de 40 à 65 ans au début de l’étude en 1990. La seconde cohorte « the Mexican Teachers » est une cohorte prospective de 115 314 enseignants âgées de 25 ans et plus, initié en 2006 - 2008. Le modèle de Cox a été utilisé et les données ont été analysées à l’aide du logiciel SAS version 9.4.La CAT a été inversement associé au risque d’hypertension dans la cohorte E3N, après ajustement sur les principaux facteurs de risque de l’hypertension. La force et la direction de l’association est cohérent chez les consommateurs de fruits et légumes en dessous de la médiane de la population. La courbe de regression en spline a montré une forte relation dose effet inverse entre la CAT alimentaire et le risque d’hypertension pour ensuite se stabiliser, suggérant un effet maximal de la CAT. De plus, les résultats ne suggèrent pas d’association entre la consommation totale ou chaque type de produit laitier consommé et de risque d’hypertension.Ces recherches mettent en évidence le rôle important et complexe de l’alimentation dans le développement de l’hypertension. Elles confirment que l’hypertension est largement évitable et illustre l’impact d’un mode de vie sain dans l’étiologie de l’hypertension. La CAT alimentaire a été inversement associé au risque d’hypertension dans la cohorte E3N. Au contraire, le produit laitier n´a pas été associé au risque d’hypertension. Comme l’étude a été répliquée dans deux populations différentes, les résultats sont robustes. Donc la prévention de l’hypertension devra aider à réduire l’impact des facteurs de risque modifiables comme l’alimentation en promouvant une alimentation variée et équilibrée<br>Hypertension is the major risk factor for cardiovascular disease, the principal cause of mortality in the world, representing a significant health burden and is associated with both cardiovascular and renal outcomes. Modifiable risk factors, such as the diet, have been identified for hypertension; nonetheless some aspects of the role of the diet remain unclear.According to the evidence antioxidant intake could be an alternative against the detrimental effects of oxidative stress, thus to prevent hypertension. However, inconsistent results have been observed when the relation between the intake of individual antioxidants and hypertension risk has been assessed. The evaluation of individual antioxidants may not reflect the total antioxidant power from the diet as well as the possible synergistic effects of antioxidants, resulting in an inaccurate measure of antioxidant consumption.Dairy products have a complex nutritional content and are an important source of energy, protein, and can contribute significantly to meeting the required intakes of calcium, magnesium, selenium, riboflavin, and vitamin B12. The bioavailability of calcium from dairy products is high compared with other foods in the diet. Because of this, dairy products are widely consumed in different populations worldwide. However, recently, due to the appreciable amount of sodium and saturated fat in dairy products, its consumption has been questioned, as both nutrients have been associated with cardiovascular disease. However, the studies assessing the association between dairy products and hypertension have shown inconsistent results.Therefore, the main objective of this thesis was to evaluate the role and impact of dietary factors, particularly, the dietary total antioxidant capacity (TAC), and the consumption of dairy products and the risk of hypertension using data from both the French E3N and Mexican MTC cohort studies.For this work, I conducted three secondary analyses from data of two similar studies of women. The first study was the French E3N study, and included 98 995 teachers aged 40 - 65 years at the beginning of the study in 1990. The second, the Mexican Teachers’ Cohort study, is a prospective cohort of 115 314 teachers aged 25 years or older, initiated in 2006 - 2008. I used Cox regression models to estimate HR and 95% CI, data were analysed with the SAS program version 9.4.Dietary TAC was inversely associated with risk of hypertension in the E3N cohort study, after adjustment for the main risk factors of hypertension. The strength and direction of the association was consistent in fruit and vegetable consumers below the median population value. The spline regression curve demonstrated a steep inverse dose-effect relationship between dietary TAC and risk of hypertension, then leveled off, suggesting a maximal effect of TAC. In addition, the results suggest no association between total dairy intake or each type of dairy product consumed and hypertension risk in both the E3N and MTC cohort studies. Only processed cheese consumption was directly associated with hypertension. These are rich in lipids, sodium and sugar but has a lower content of proteins, magnesium and calcium, potential protective nutrients against hypertension.This research emphasizes the important and complex role that the diet plays in the development of hypertension. It confirms that hypertension is largely preventable and also illustrates the impact of a healthy lifestyle in the etiology of hypertension. Dietary TAC was inversely associated with the risk of hypertension. On contrary, dairy product was not associated to hypertension, the usefulness of replicating analyses in different populations where the patterns of consumption of foods and their correlated maybe different, thus the results are likely robust. Therefore, hypertension prevention should aim to reduce the impact of modifiable risk factors, such as the diet, by promoting varied and balanced diets

The purpose of this project is to review literature on creatine monohydrate (simply known as creatine/Cr) supplementation and its effects on exercise, human performance, and health. Included in this project is basic information relating to the biochemical and physiological effects of Cr, including possible side effects.

Submitted by Geandra Rodrigues (geandrar@gmail.com) on 2018-07-13T14:13:42Z No. of bitstreams: 1 carolinacarvalhoramosviana.pdf: 2071193 bytes, checksum: ced9ed600a8408dfa84aa8a442fdff6f (MD5)<br>Approved for entry into archive by Adriana Oliveira (adriana.oliveira@ufjf.edu.br) on 2018-07-16T17:33:13Z (GMT) No. of bitstreams: 1 carolinacarvalhoramosviana.pdf: 2071193 bytes, checksum: ced9ed600a8408dfa84aa8a442fdff6f (MD5)<br>Made available in DSpace on 2018-07-16T17:33:13Z (GMT). No. of bitstreams: 1 carolinacarvalhoramosviana.pdf: 2071193 bytes, checksum: ced9ed600a8408dfa84aa8a442fdff6f (MD5) Previous issue date: 2018-03-28<br>Este trabalho tem como objetivo geral a utilização da Espectroscopia na região do Infravermelho Médio, aliada à calibração multivariada (PCA e PLS) para caracterizar e quantificar a composição majoritária de fórmulas infantis. Foram avaliadas 20 marcas comercializadas em Juiz de Fora (MG), de quatro grandes indústrias do ramo. Determinou-se a composição majoritária das amostras (teor de lipídios, proteína verdadeira, carboidratos, umidade, sólidos totais e cinzas) por meio de métodos físico-químicos, em duplicata, de acordo com metodologias oficiais de análise, sendo que os resultados, em geral, atendem a legislação vigente. Em acréscimo, foi realizada a avaliação espectroscópica das formulações, na região MIR de 4000 cm-1 a 400 cm-1. Utilizando-se de ferramentas estatísticas, foi possível interpretar os espectros gerados e caracterizar a composição das fórmulas infantis testadas, em comparação às principais alegações descritas no rótulo e da literatura. As proposições sugeridas foram confirmadas pelo comportamento das amostras destas frente à Análise dos Componentes Principais (PCA), e a partir disto, pode-se dizer que a espectroscopia FT-MIR-ATR foi capaz de caracterizar as diferentes formulações testadas, quando aliada a estatística multivariada. Já em relação à Regressão por Mínimos Quadrados Parciais (PLS), somente foi encontrada correlação entre os dados físico-químicos e os espectros MIR no intervalo entre 1400 cm-1 e 1000cm-1, e por isso, este foi utilizado para as previsões dos valores analíticos. Por ser a região característica da absorção de carboidratos, o modelo apresentou os melhores resultados na predição do teor deste componente, com perfil de curva de calibração e ao mesmo tempo, apresentou predições ruins para o restante dos atributos testados. Sugere-se que o modelo possui potencial para as predições físico-químicas, em especial para carboidratos, caso sejam efetuadas curvas de calibração para este tipo de matriz alimentar.<br>This work focuses on the use of Fourier Transformed Mid Infrared Spectroscopy (FT-MIR) coupled to Attenuated Total Reflectance (ATR), combined with multivariate calibration as Principal Component Analysis (PCA) and Partial Least Squares (PLS) to characterize and quantify the majority composition of infant formulas. Twenty trademarks marketed in Juiz de Fora (MG) were evaluated from four different industries. The majority composition of the samples (lipid content, true protein, carbohydrates, moisture, total solids and ashes) was determined by physicochemical methods, in duplicate, according to official analysis methodologies. The results, in general, comply with current legislation. On the other hand, the spectroscopic evaluation of the formulations was performed in the MIR region from 4000 cm-1 to 400 cm-1. Using statistical tools, it was possible to interpret the generated spectra and characterize the composition of the infant formulas tested, in comparison to the main claims described in the labels and in the literature. The suggested propositions were confirmed by the behavior of these samples when compared to PCA. It can be said that FT-MIR-ATR spectroscopy was able to characterize the different formulations tested, when allied to multivariate statistics. In relation to the Regression by PLS, only a correlation was found between physicochemical data and MIR spectra in the interval between 1400 cm-1 and 1000 cm-1, and therefore, it was used for the predictions of the analytical values. Because it is the characteristic region of carbohydrate absorption, the model presented the best results in the prediction of the content of this component, with a calibration curve profile and at the same time presented bad predictions for the rest of the attributes tested. It is suggested that the model has potential for physicochemical predictions, especially for carbohydrates, if calibration curves are made for this type of food matrix.

Made available in DSpace on 2015-04-17T14:49:23Z (GMT). No. of bitstreams: 1 arquivototal.pdf: 2574037 bytes, checksum: dff359b7ad422608fc24234148db7b7a (MD5) Previous issue date: 2012-11-20<br>Coordenação de Aperfeiçoamento de Pessoal de Nível Superior - CAPES<br>The reasons to supplement small ruminants with lipids turned out to be an interesting strategy to exploit these animals in semiarid regions frequently affected by food shortage alternation and furthermore, it contributes to the improvement of the milk s lipid profile that is directly related to the nutritional characteristics and sensory properties of dairy products. This study aims to evaluate the effect of supplementation the diet of dairy goats by adding faveleira vegetable oils, sesame and castor oil, and its influence on coalho type cheese s physicochemical quality and its sensory characteristics. Cheeses were produced with milk from crossbred Sannen x Alpina Francesa fed with 4% vegetable oil ( faveleira , sesame and castor) enriched diets and a control, without oil added. The diets experimental tests lasted 76 days and were consisted of a Latin square (4x4), composed by eight animals, randomly divided into four treatments and four periods. In faveleira , sesame and castor oils, thermogravimetric, oxidation and fatty acid profile tests were performed. The goat coalho type cheeses were submitted to microbiological, physicochemical and sensory testing. It was found that the castor oil has a higher stability against oxidation, while faveleira and sesame oils have better profiles of polyunsaturated fatty acids. The inclusion of these vegetable oils doesn t imprint effect (P&#8805;0.05) on the cheeses physicochemical and sensory characteristics. However, supplementation with faveleira and sesame oils affects positively the fatty acids profile with a reduction in the saturated percentage C12:0, C14:0 and C16:0 and it improves the long chain fatty acids percentage (C16:0-C24:0), unsaturated C18:1n9cis and C18:2n6cis, highlighting the desirable fatty acids, and significant increases CLA (isomer cis9, trans11). The manipulation of the goats diets with faveleira and sesame oils presented itself as an alternative for improving nutritional characteristics of the coalho type cheese fat.<br>As razões para suplementar pequenos ruminantes com lipídios têm se tornado uma estratégia interessante à exploração desses animais em regiões semiáridas, frequentemente, sujeitas à alternância de escassez de alimentos, além de contribuir para a melhoria do perfil lipídico do leite que está diretamente relacionado às características nutricionais e sensoriais de produtos lácteos. Com este estudo pretende-se avaliar o efeito da suplementação da dieta de cabras leiteiras pela adição dos óleos vegetais de faveleira, gergelim e mamona, e sua influência na qualidade físico-química e nas características sensoriais do queijo tipo coalho . Foram elaborados queijos com leite de cabras mestiças Sannen x Alpina Francesa, alimentadas com dietas enriquecidas com 4% de óleos vegetais (faveleira, gergelim e mamona) e um controle, sem adição de óleo. Os ensaios com as dietas experimentais tiveram duração de 76 dias e consistiu de um Quadrado Latino (4x4), composto de oito animais, distribuídos aleatoriamente em quatro tratamentos e quatro períodos. Nos óleos de faveleira, gergelim e mamona foram realizados testes termogravimétricos, de oxidação e o perfil de ácidos graxos. Os queijos de leite de cabra tipo coalho elaborados, foram submetidos a ensaios microbiológicos, físico-químicos e sensoriais. Verificou-se que o óleo de mamona apresenta maior estabilidade à oxidação, enquanto que os óleos de faveleira e gergelim detém melhor perfil de ácidos graxos poli-insaturados. A inclusão destes óleos vegetais não imprime efeito (P&#8805;0,05) sobre as características físico-químicas e sensoriais dos queijos. No entanto, a suplementação com óleos de faveleira e gergelim afeta positivamente o perfil de ácidos graxos com redução nos percentuais dos saturados C12:0, C14:0 e C16:0 e promoveu melhoria dos percentuais de ácidos graxos de cadeia longa (C16:0-C24:0), dos insaturados C18:1n9cis e C18:2n6cis, destacando-se os ácidos graxos desejáveis, e incremento expressivo do CLA (isômero cis9, trans11). A manipulação da dieta de cabras com óleos de faveleira e gergelim apresentou-se como uma alternativa para melhorar as características nutricionais da gordura do queijo tipo coalho .

Orientador: Hilary Castle de Menezes<br>Tese (doutorado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-04T02:28:29Z (GMT). No. of bitstreams: 1 Matsuura_FernandoCesarAkiraUrbano_D.pdf: 1071770 bytes, checksum: e33a5a93e3e8e49d3cb653b37536cf16 (MD5) Previous issue date: 2005<br>Resumo: Existem consideráveis perdas de produtos agrícolas nas diversas etapas da cadeia produtiva, desde a produção no campo até o momento de consumo, passando pela elevada geração de resíduos no processamento agroindustrial de produtos animais e vegetais. Estima-se que o aproveitamento das matérias¿primas vegetais não ultrapasse 80% a 85% e que os resíduos gerados possam chegar a até 30%. Além da preservação ambiental, o aproveitamento desses resíduos abrange questões econômicas e sociais. O Brasil é um grande produtor mundial de maracujá, principalmente o amarelo, e o albedo, resíduo do consumo ¿in natura¿ e do processamento, representa 12% a 32% da fruta. Os resíduos das frutas e hortaliças comumente podem conter fibras, vitaminas, minerais, substâncias fenólicas e flavonóides, entre outros, que podem ser benéficos à saúde humana, mas também podem possuir compostos tóxicos e antinutricionais que necessitam ser eliminados antes do uso. Pesquisas sobre os resíduos vegetais do processamento agroindustrial têm envolvido o tratamento dos resíduos; a extração de componentes específicos dos resíduos, como a pectina e o óleo das sementes do maracujá; e o aproveitamento integral dos resíduos em produtos alimentícios, como o uso de fibras da polpa de laranja em produtos de panificação e de casca de melancia para a produção de picles e cristalizado. O objetivo deste trabalho foi o de incrementar as informações sobre o albedo do maracujá e sugerir seu aproveitamento integral na elaboração de um produto alimentício de conveniência com frutas, disponibilizando um processo para a eliminação de seus compostos cianogênicos; determinar a composição e as propriedades físicas e funcionais do albedo; e obter o produto barra de cereais, adicionado do albedo de maracujá tratado, com maior teor de pectina, satisfatória aceitação sensorial, seguro e estável. O albedo de maracujá amarelo foi submetido a diversas formas de processamento para a eliminação dos compostos cianogênicos; caracterizado por análises da composição (sólidos solúveis totais; pH; acidez total titulável; composição centesimal; minerais ¿ cálcio, potássio e ferro; teor e composição da fibra alimentar; teor de pectina; compostos cianogênicos; inibição de tripsina; e taninos), das propriedades físicas (índices de absorção de água, de solubilidade em água e de absorção de óleo; volume de intumescimento; tamanho de partícula; viscosidade; cor objetiva) e funcionais (índice de retardamento na difusão de glicose e digestibilidade de amido, ambos in vitro) e por microscopia ótica da estrutura celular; e utilizado, após tratamento para a eliminação de compostos cianogênicos, na elaboração das barras de cereais. Este trabalho mostrou a interessante composição do albedo, principalmente quanto ao conteúdo de fibras, como a pectina, que conferem boas propriedades físicas e funcionais a esse resíduo; a presença de compostos cianogênicos no albedo de maracujá amarelo, que necessitam ser eliminados para o uso desse resíduo; algumas formas de processamento para a eliminação dos compostos cianogênicos do albedo, envolvendo o cozimento, e as baixas ações das enzimas endógenas e dos microrganismos contaminantes nesse processo; e a possibilidade de aproveitamento do albedo tratado na elaboração de barras de cereais<br>Abstract: Along the various stages of the productive chain, considerable losses of agricultural products occur, from the production in the field to the moment of consumption, with a considerable production of waste products during the agro-industrial processing of animal and vegetable products. It is estimated that the exploitation of vegetable raw materials never exceeds 80% to 85% and that the waste can reach 30%. In addition to environmental preservation, the exploitation of these waste materials also touches on economic and social aspects. Brazil is one of the greatest World producers of passion fruit, mainly the yellow variety, and the albedo, a waste product of both ¿in nature¿ consumption and processing, represents from 12% to 32% of the fruit. Fruit and vegetable waste usually contains fibres, vitamins, minerals and phenolic and flavanoid substances, amongst others, which could be beneficial to human health but which may also contain toxic and anti-nutritional compounds, which must be removed before use. Research on agro-industrial vegetable processing waste has involved treatment of the waste; the extraction of specific components from the residues, such as pectin and the seed oil from passion fruit waste; and the total exploitation of the waste in food products, such as the use of orange pulp fibres in bakery products and the use of water melon skin in the production of pickles and crystallized fruit. The objective of this work was to increment the information on passion fruit albedo and suggest its total exploitation in a convenience food product with fruits, making available a process for eliminating its cyanogenic compounds; determining the composition and physical and functional properties of the albedo; and obtaining a safe and stable cereal bar product with addition of the treated passion fruit albedo, presenting a high pectin content and satisfactory sensory acceptance. The passion fruit albedo was submitted to various forms of processing aiming at eliminating the cyanogenic compounds. It was characterised by being submitted to a component analysis (total soluble solids; pH; total titratable acidity; proximate composition; calcium, potassium and iron contents; composition and content of food fibre; pectin content; cyanogenic compounds; trypsin inhibition and tannin content). It was also submitted to an analysis of its physical properties (water absorption index, water solubility index, oil absorption index, swelling index, particle size, viscosity, objective colour evaluation) and to an analysis of its functional properties (in vitro determination of the glucose diffusion retardation index and starch digestibility index). It was also submitted to an optical microscope analysis of the cellular structure and used, after treatment for the elimination of the cyanogenic compounds, in the elaboration of a cereal bar. The study showed an interesting composition of the albedo, principally with respect to the fibre contents, such as pectin, which confer good physical and functional properties on the residue. It was also analysed with respect to the presence of cyanogenic compounds, which must be removed before use, and some forms of processing studied, aimed at eliminating the cyanogenic compounds from the albedo, including cooking, the weak action of endogenous enzymes and that of microbial contaminants. The possibility of exploiting the treated albedo in the elaboration of a cereal bar was also studied.<br>Doutorado<br>Tecnologia de Alimentos<br>Doutor em Tecnologia de Alimentos

Thesis (PhD (Food Science))--University of Stellenbosch, 2006.<br>Long-chain polyunsaturated fatty acids (LCPUFA), especially the n-3 LCPUFA metabolic products eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) play an important role as regulators in many biological processes. To date hake (Merluccius capensis) heads, a rich source of EPA and DHA, have been discarded at sea. The South African Fisheries Policy Development Committee concerned with the environmental impact of this practice has rendered it undesirable. The high prevalence of under-nutrition amongst children in South Africa can be addressed by the supplementation of their diet with this unexploited fish source. The aim of the current study was to develop a microbiologically safe and sensory acceptable sandwich spread using fish flour prepared from fish heads, as a prime ingredient. The intervention trial aimed to compare the effects of an increased dietary intake of n-3 LCPUFA, specifically DHA, on the blood fatty acid levels and absenteeism (as indicator of immune function), as well as the cognitive status, of the subjects. The microbiological content of the sandwich spread was determined after storage for 20 d at 5°C and 15 d at 25°C. Sensory evaluation was performed by consumers (n = 95; M:F = 44:51; 6 – 9 yr) to determine acceptance of the five different flavours individually incorporated into the sandwich spread to mask the fishy note and to provide different flavour options. For the intervention trial subjects (n = 351) were stratified within class group (A - E) and gender and randomly assigned to two treatment categories, an experimental group (EG; n = 174) receiving 25 g sandwich spread.d-1 (191.66 mg DHA. d-1) and a control group (CG; n = 177) receiving an analogous placebo. On school days (104 d), each subject received two sandwiches consisting of two slices of bread (ca. 60 g), spread with 25 g of either the placebo or the experimental spread. Blood samples were drawn at baseline and post intervention. Plasma fatty acid and red blood cell (RBC) membrane status, C-reactive protein levels, as well as vitamin and micronutrient status, were determined. Trained test administrators conducted a battery of cognitive tests. According to South African Government health standards, the sandwich spread remained microbiologically safe after storage. Male and female consumer respondents revealed a significant difference between gender preferences of the five different spread flavours (p <0.05). Significant treatment effects (p <0.05) were observed in n-3 LCPUFA status of the EG, as well as for their absenteeism from school. The two subtests of the Hopkins Verbal Learning test, Recognition and Discrimination Index, showed significant differences between the EG and CG (p <0.05) post intervention in the Grade 2 subjects. The Spelling tests also showed a significant difference between the two groups (p <0.05). In the current study a microbiologically safe and sensory acceptable sandwich spread was developed and tested during an intervention trial, and could possibly in future, provide a healthier option in the School Nutritional Programme. This study proved that supplementation of children (6 - 9 yr) with n-3 LCPUFA, with specific reference to EPA and DHA from a marine source, could have a beneficial effect on their fatty acid status and absenteeism from school. Based on the outcomes of the Hopkins Verbal Learning test and Spelling test, the current study proved that an n-3 fatty acid-rich spread improved the learning ability and memory of children.

Gli isomeri del CLA (Acido Linoleico Coniugato) potrebbero avere effetti benefici sulla salute in relazione al raggiungimento di un determinato intake, ma, per quanto ci è dato sapere, non esiste letteratura in Italia riguardante l'effettiva quantità di CLA negli alimenti e al relativo intake nell'uomo. Quindi è stata condotta una quantificazione degli isomeri c9,t11 e t10,c12 negli alimenti disponibili sul mercato italiano, seguita da una stima dell'intake di questi isomeri in una coorte della popolazione italiana attraverso un diario alimentare. Lo step successivo del progetto di ricerca, dovuto al livello molto basso di CLA trovato negli alimenti, è stato di investigare i fattori genetici che influenzano il CLA nella carne, per poter aumentare la concentrazione finale di CLA per il consumatore finale. Quindi gli obiettivi del lavoro sono stati: la stima dell'effettivo intake di CLA in Italia attraverso una completa analisi della concentrazione di c9,t11 e t10,c12 nei prodotti lattiero-caseari e carnei comunemente disponibili, e una valutazione dei fattori genetici coinvolti nella sintesi di CLA nella carne.<br>CLA could exert some healthy properties in relation to a needed daily intake, but, at our knowledge, no literature in Italy is currently available on the effective CLA amount in foods and on the relative intake in humans. Thus a quantification of c9,t11 and t10,c12 CLA isomers in foods available in Italy large retail-scale trade was performed, followed by an estimation of the isomers intake in a cohort of the Italian population by a food diary. Background 6 The following step of the research project, due to the very low concentration of CLA found in foods, investigated genetic factors affecting CLA in meat, in order to enhance its concentration for final consumers. Thus the aims of the present work were to estimate the effective CLA intake in Italy through a complete analisys of c9,t11 and t10,c12 concentrations in dairy and meat products commonly purchasable, and an evaluation on the genetic factors involved in CLA synthesis in meat.

Gli isomeri del CLA (Acido Linoleico Coniugato) potrebbero avere effetti benefici sulla salute in relazione al raggiungimento di un determinato intake, ma, per quanto ci è dato sapere, non esiste letteratura in Italia riguardante l'effettiva quantità di CLA negli alimenti e al relativo intake nell'uomo. Quindi è stata condotta una quantificazione degli isomeri c9,t11 e t10,c12 negli alimenti disponibili sul mercato italiano, seguita da una stima dell'intake di questi isomeri in una coorte della popolazione italiana attraverso un diario alimentare. Lo step successivo del progetto di ricerca, dovuto al livello molto basso di CLA trovato negli alimenti, è stato di investigare i fattori genetici che influenzano il CLA nella carne, per poter aumentare la concentrazione finale di CLA per il consumatore finale. Quindi gli obiettivi del lavoro sono stati: la stima dell'effettivo intake di CLA in Italia attraverso una completa analisi della concentrazione di c9,t11 e t10,c12 nei prodotti lattiero-caseari e carnei comunemente disponibili, e una valutazione dei fattori genetici coinvolti nella sintesi di CLA nella carne.<br>CLA could exert some healthy properties in relation to a needed daily intake, but, at our knowledge, no literature in Italy is currently available on the effective CLA amount in foods and on the relative intake in humans. Thus a quantification of c9,t11 and t10,c12 CLA isomers in foods available in Italy large retail-scale trade was performed, followed by an estimation of the isomers intake in a cohort of the Italian population by a food diary. Background 6 The following step of the research project, due to the very low concentration of CLA found in foods, investigated genetic factors affecting CLA in meat, in order to enhance its concentration for final consumers. Thus the aims of the present work were to estimate the effective CLA intake in Italy through a complete analisys of c9,t11 and t10,c12 concentrations in dairy and meat products commonly purchasable, and an evaluation on the genetic factors involved in CLA synthesis in meat.

L'objectif de ce travail était de sélectionner de manière rationnelle une bactérie probiotique par la mise en place d'un crible ainsi que d'étudier et de comprendre l'impact du potentiel d'oxydoréduction (Eh) et du bullage de gaz sur la survie de Bifidobacterium bifidum dans un produit laitier fermenté. Nous avons tout d'abord développé des techniques de sélection des bactéries sur des critères de viabilité / vitalité (analyse par cytométrie en flux) ainsi que sur des critères de fonctionnalité (pouvoir antioxydant). Nous avons pu sélectionner des souches d'intérêt industriel ainsi qu'une souche d'étude académique, Bifidobacterium bifidum.Nous avons ensuite étudié l'effet de la modification du Eh par bullage de gaz sur la survie de B. bifidum dans un produit laitier fermenté. Les laits fermentés conditionnés sous atmosphère anaérobie (Azote) et/ou réductrice (Azote-Hydrogène) permettent une meilleure survie de la souche au cours du stockage (28 jours - 4 °C) par rapport au Contrôle. Puis, nous avons analysé l'effet d'une croissance sous différents Eh sur la viabilité en milieu modèle et la fonctionnalité de B. bifidum. Une croissance en condition anaérobie et/ou réductrice permet d'améliorer à la fois la résistance aux stress (stress oxydant d'ordre physiologique, stress aux sels biliaires et stress côlon), le pouvoir réducteur (sels de tétrazolium), le pouvoir antioxydant (test KRL et test des comètes) et l'adhérence par rapport au Contrôle. Une modulation des propriétés biochimiques membranaires sous Azote et sous Azote-Hydrogène pourraient expliquer ces phénomènes. L'augmentation des composés thiols exofaciaux et l'augmentation des acides gras insaturés à longues chaines est observée pour des cellules produites sous conditions Azote et Azote-Hydrogène. Ainsi ces conditions de croissance présentent une amélioration majeure de l'effet probiotique de B. bifidum, à la fois d'un point de vue de sa résistance aux stress que d'un point de vue de sa fonctionnalité

Os guias alimentares orientam o público quanto às práticas alimentares saudáveis. As indústrias de alimentos têm desenvolvido produtos com redução de gorduras (PRG) para atender a demanda que encontra dificuldade em seguir as orientações propostas. Este trabalho objetivou caracterizar o padrão alimentar dos domicílios consumidores de PRG. A população foi composta por 2337 domicílios que participaram da POF/FIPE/USP 1998-1999, que estudou uma amostra probabilística da área metropolitana de São Paulo. Foram considerados domicílios consumidores de PRG aqueles que apresentaram consumo de produtos desnatado, semi-desnatado e light com redução de gordura (n=445 19,1%). Foi investigado o perfil demográfico, socioeconômico e de escolaridade. O consumo alimentar domiciliar foi obtido pela média per capita/dia da unidade domiciliar, ajustada para gênero e idade, para 14 grupos de alimentos. A Análise de Componentes Principais foi utilizada para a obtenção do padrão alimentar, a Regressão Logística Múltipla e a Análise Discriminante foram utilizadas para identificar as diferenças entre os grupos. Os domicílios consumidores de PRG apresentaram escolaridade, renda familiar, idade dos integrantes da família, disponibilidade de frutas, hortaliças, produtos industrializados, lipídios de adição e açúcares superiores aos não consumidores. O padrão alimentar dos domicílios consumidores de PRG se caracterizou como \"tradicional\" e entre os não consumidores se caracterizou como \"misto\". Os resultados sugerem que os domicílios consumidores de PRG não apresentam estrutura de alimentar homogênea e o padrão alimentar adotado pode não atender as recomendações nutricionais.<br>The Food Guides orientate the public to healthy practices concerning food. The food industry has developed low-fat products to attend the demand from those who have difficulties to follow the proposed instructions. This work focused on describing the food standard at low-fat consumers\' domiciles. The .population was composed by 2,337 domiciles, which participated in a research - realized by POF/FIPE/USP in 1998-1999 - about a probabilistic sample from a metropolitan area in São Paulo. We considered low-fat consumers\' domiciles; those who presented skim, semi-skim and Light products consumption (#445 19.1 %). Herein, the demographical, socioecohomical and scholarity level profiles, were also investigated. The housing food consumption was obtained by the per capita/day average at the unity of domicile, tailored to gender and age, for 14 aliments groups. The Principal Components Analyze was used to obtain the food standard as the Multiple Logistical Regression and Discriminat Analyse were used to identify the differences among the groups. The housing low-fat consumers presented scholarity level, the revenue, age of the family members, availability of fruit and greens, industrial products, addition of lipids and sugars higher than those who were not consumers. The food standard at the low-fat consumers was characterized as \"traditional\" and among those who were nor consumers it was characterized as \"mix\". The results suggest that the low-fat consumers have not presented a homogeneous food structure and the food standard adopted by then may not consider nutritional recommendations.

碩士<br>國立臺灣師範大學<br>人類發展與家庭學系<br>95<br>Inadequate calcium intake is associated with the incidences of osteoporosis, hypertension, obesity and insulin resistance, and breast cancer. Three national nutrition surveys find that calcium intake among Taiwanese is about half of the 2002 Dietary Reference Intakes proposed by the Department of Health in Taiwan. The average daily intake of dairy products was less than one serving. Adolescence is the critical period of establishing healthy eating habit and increasing peak bone mass. The purpose of this study was to access the effect of the nutrition education program which was developed based on Ecological Models, The Health Belief Model (HBM), Theory of Planned Behavior (TPB) and Social Cognitive Theory (SCT). Eighth grader from four middle schools in Taiwan participated the study. The intervention group (N=120) was treated with nutrition education program which included five 45-min classroom sessions and 2 parent’s newsletters. The control group (N=112) was not treated with any nutrition education program. The outcomes of intervention was measured by questionnaires administered one week before (pre-test), a week after (post-test) and five weeks after (follow-up test) the intervention. The results indicated that: the intervention group’s dairy products knowledge, subjective norms, self-efficacy, behaviors, stage of change, and dairy calcium intake improved (p<.01) in post-test. Five weeks after the intervention, student’s knowledge, subjective norms, and stage of change were still significantly better than control group (p<.05). However, student’s attitude have no significant improvement (p>.05) after intervention. The results also indicated that the dairy product nutrition education program was effective for 8th grades of different gender, body shape, living status, family social economic level, and degree of parent’s involvement.

Cheung, Wing Kwun.<br>Thesis (M.Phil.)--Chinese University of Hong Kong, 2009.<br>Includes bibliographical references (leaves 101-116).<br>Abstracts in English and Chinese.<br>Abstract --- p.i<br>摘要 --- p.iii<br>List of Tables --- p.v<br>List of Figures --- p.viii<br>Chapter 1. --- Introduction --- p.1<br>Chapter 1.1 --- Dietary fiber --- p.1<br>Chapter 1.1.1 --- Introduction of dietary fiber --- p.1<br>Chapter 1.1.2 --- Sclerotia of Pleurotus tuber-regium as a source of dietary fiber --- p.2<br>Chapter 1.2 --- Bakery products --- p.3<br>Chapter 1.2.1 --- Wheat --- p.3<br>Chapter 1.2.2 --- Flour --- p.4<br>Chapter 1.2.2.1 --- Flour protein --- p.4<br>Chapter 1.2.2.2 --- Rheological test of flour quality --- p.5<br>Chapter 1.2.3 --- Bread --- p.8<br>Chapter 1.2.3.1 --- Ingredient --- p.8<br>Chapter 1.2.3.2 --- Bread-making process --- p.10<br>Chapter 1.2.4 --- Crackers and cookies --- p.12<br>Chapter 1.2.5 --- Effect of addition of dietary fiber in bakery products --- p.14<br>Chapter 1.3 --- Extrusion cooking --- p.18<br>Chapter 1.3.1 --- Introduction of extrusion cooking --- p.18<br>Chapter 1.3.2 --- Food extruders --- p.19<br>Chapter 1.3.3 --- Application of extrusion --- p.21<br>Chapter 1.3.4 --- Extrusion of starchy materials --- p.23<br>Chapter 1.3.5 --- Effect of extrusion dietary fiber content --- p.24<br>Chapter 1.3.6 --- Effect of extrusion on other nutritional properties --- p.26<br>Chapter 1.4 --- Objectives --- p.28<br>Chapter 2 --- Materials and Methods --- p.29<br>Chapter 2.1 --- Mushroom powder --- p.29<br>Chapter 2.2 --- Flour --- p.29<br>Chapter 2.2.1 --- Crude protein content --- p.29<br>Chapter 2.2.2 --- Moisture content --- p.30<br>Chapter 2.2.3 --- Farinograph --- p.30<br>Chapter 2.3 --- Bakery products --- p.31<br>Chapter 2.3.1 --- Bread --- p.31<br>Chapter 2.3.2 --- Crackers --- p.33<br>Chapter 2.3.3 --- Cookies --- p.35<br>Chapter 2.4 --- Extrudates --- p.36<br>Chapter 2.5 --- Physical measurement --- p.37<br>Chapter 2.5.1 --- Bread --- p.37<br>Chapter 2.5.1.1 --- "Weight, volume and density" --- p.37<br>Chapter 2.5.1.2 --- Hardness --- p.38<br>Chapter 2.5.2 --- Crackers --- p.40<br>Chapter 2.5.2.1 --- "Weight, dimensions and thickness" --- p.40<br>Chapter 2.5.2.2 --- Volume --- p.40<br>Chapter 2.5.2.3 --- Hardness --- p.40<br>Chapter 2.5.2.4 --- Moisture --- p.41<br>Chapter 2.5.3 --- Cookies --- p.42<br>Chapter 2.5.3.1 --- "Weight, thickness and diameter" --- p.42<br>Chapter 2.5.3.2 --- Hardness --- p.42<br>Chapter 2.5.4 --- Extrudates --- p.43<br>Chapter 2.5.4.1 --- Expansion ratio --- p.43<br>Chapter 2.5.4.2 --- Density --- p.43<br>Chapter 2.5.4.3 --- Hardness --- p.43<br>Chapter 2.5.4.4 --- Water absorption index (WAI) --- p.43<br>Chapter 2.5.4.5 --- Water solubility index (WSI) --- p.44<br>Chapter 2.6 --- Dietary fiber content --- p.44<br>Chapter 2.6.1 --- Preparation of samples --- p.44<br>Chapter 2.6.2 --- "Total dietary fiber (TDF), Insoluble dietary fiber (IDF) and Soluble dietary fiber (SDF)" --- p.45<br>Chapter 2.6.3 --- Protein and ash correction --- p.46<br>Chapter 2.7 --- Nutritional evaluation of extrudates using rat model --- p.47<br>Chapter 2.7.1 --- Determination of crude protein content in extrudates --- p.47<br>Chapter 2.7.2 --- Diet preparation --- p.47<br>Chapter 2.7.3 --- Feeding experiments --- p.50<br>Chapter 2.7.4 --- Nitrogen balance experiment --- p.50<br>Chapter 2.7.5 --- Determination of serum lipid profile --- p.51<br>Chapter 2.7.5.1 --- Serum total triglyceride (TG) --- p.51<br>Chapter 2.7.5.2 --- Serum total cholesterol (TC) --- p.51<br>Chapter 2.7.5.3 --- Serum high-density lipoprotein cholesterol (HDL-C) --- p.52<br>Chapter 2.8 --- Statistical analysis --- p.53<br>Chapter 3 --- Results and Discussion --- p.54<br>Chapter 3.1 --- MP-enriched flours --- p.54<br>Chapter 3.1.1 --- Crude protein content of plain flour --- p.54<br>Chapter 3.1.2 --- Moisture content of plain flour --- p.55<br>Chapter 3.1.3 --- Farinograph of MP-enriched flours --- p.56<br>Chapter 3.2 --- Physical characteristics of MP-containing bakery products --- p.59<br>Chapter 3.2.1 --- MP-enriched bread --- p.59<br>Chapter 3.2.1.1 --- "Weight, volume and density" --- p.59<br>Chapter 3.2.1.2 --- Hardness --- p.61<br>Chapter 3.2.2 --- MP-enriched crackers --- p.63<br>Chapter 3.2.2.1 --- "Weight, dimensions and thickness" --- p.63<br>Chapter 3.2.2.2 --- Volume --- p.65<br>Chapter 3.2.2.3 --- Hardness --- p.66<br>Chapter 3.2.3 --- MP-enriched cookies --- p.68<br>Chapter 3.2.3.1 --- "Weight, thickness and diameter" --- p.68<br>Chapter 3.2.3.2 --- Hardness --- p.70<br>Chapter 3.2.4 --- Extrudates of MP-enriched pastry flour --- p.71<br>Chapter 3.2.4.1 --- Expansion ratio --- p.71<br>Chapter 3.2.4.2 --- Density --- p.75<br>Chapter 3.2.4.3 --- Hardness --- p.75<br>Chapter 3.2.4.4 --- Water absorption index (WAI) --- p.78<br>Chapter 3.2.4.5 --- Water solubility index (WSI) --- p.80<br>Chapter 3.2.4.6 --- Effect of extrusion condition on physical attributes of extrudates --- p.81<br>Chapter 3.3 --- Dietary fiber content in MP-containing bakery products --- p.87<br>Chapter 3.3.1 --- MP-enriched bread --- p.87<br>Chapter 3.3.2 --- MP-enriched crackers --- p.88<br>Chapter 3.3.3 --- MP-enriched cookies --- p.89<br>Chapter 3.3.4 --- Extrudates produced form MP-enriched pastry flour --- p.90<br>Chapter 3.4 --- Nutritional evaluation of extrudates using rat model --- p.93<br>Chapter 3.4.1 --- Weight of animals --- p.93<br>Chapter 3.4.2 --- Weight of vital organs --- p.93<br>Chapter 3.4.3 --- Nitrogen balance experiment --- p.94<br>Chapter 3.4.4 --- Serum lipid profile --- p.96<br>Chapter 4 --- Conclusion --- p.98<br>Chapter 5 --- References --- p.101

It is well established that endurance exercise training leads to cardiovascular, skeletal muscle, and metabolic adaptations, with important implications for both athletic performance and health. While many studies have addressed the effects of endurance exercise training on such adaptations, very few have examined the role of post-exercise nutritional supplementation in facilitating or increasing the magnitude of the adaptive response. The beneficial effects of post exercise nutrition, in the form of carbohydrate and protein, following an acute bout of exercise has been the focus of many investigations. The results however remain equivocal due to methodological differences, such as the training status of participants, the treatment groups not being isocaloric, differing CHO contents, different protein sources, exercise modes and protocols, and outcome measurements all being different. The quality of the protein source used in post exercise supplementation may also affect training adaptations. Animal-source of proteins, such as milk and the constituent proteins of milk, casein and whey, are classified as being of high biological availability and quality. The types of proteins that are best for achieving muscle recovery and adaptations after endurance exercise are not defined. The significant aim of this PhD candidature was to determine the role of protein supplementation, when included in the training diet over an extended period, on endurance training adaptations. Along with investigating how different proteins affect the signalling pathways that regulate endurance training adaptations. As such the research presented in this thesis examines 8 weeks of supplementation, with and without an endurance training program, with micellar caseins or caseinates, whey protein isolates or a carbohydrate matched and isocaloric group in animal and human models. The first study demonstrated that after 8 weeks of supplementing with whey protein isolates, this group had lower body fat compared to the carbohydrate group at week 4 (P < 0.05) and week 8 (P < 0.05). The micellar caseins group had lower body fat compared to carbohydrate group only after 8 weeks (P < 0.05). A key finding in the second study was that despite matching all rodents across groups according to exercise performance, the carbohydrate supplemented animals were unable to perform for as long in the time to exhaustion test compared to both whey protein isolates and micellar caseins groups (P < 0.05); 14:19 ± 4 min, 29:81 ± 11 min and 25:51 ± 6 min.. There was no significant difference between protein groups in several measures including; enzyme activity of citrate synthase and β-hydroxyacyl-CoA dehydrogenase (βHAD), mitochondrial respiration or lean mass. The third study examined post-exercise supplementation with calcium caseinates compared to whey protein isolates in trained cyclists in a double-blind manner. Participants were provided all meals and snacks for the duration of the study. Endurance exercise performance, body composition and mitochondrial respiration, along with proteins involved in mitochondrial biogenesis showed no difference between protein groups after 8 weeks of supplementation and endurance training. This research has established that micellar caseins and whey protein isolates may have beneficial effects on body composition and mitochondrial function without exercise, however following exercise training these mitochondrial function differences are diminished. Despite this, animals supplemented with the different proteins and undertook an endurance training protocol for 8 weeks performed significantly better in the time to exhaustion test. Thus, it appears that this improved time to exhaustion is not related to improved mitochondrial function, but by some other, yet to be determined factor.

Introduction: Malnutrition is a health issue directly and indirectly contributing towards high rates of morbidity and mortality globally, particularly in developing countries. South Africa (SA) is faced with a double burden of diseases with a high prevalence of both under and over nutrition. The high prevalence of Human Immunodeficiency Virus/Acquired Immune Deficiency Syndrome (HIV/AIDS) in SA worsens undernutrition. HIV/AIDS increases nutrient requirements and inadequate food intake results in malnutrition. Nutrition support through food supplementation is important to combat the high prevalence of malnutrition in sub-Saharan African countries including South Africa. Thus, a groundnut-soya based supplementary paste, Sibusiso, has been produced. However, its nutritional composition and acceptability have not been studied. Objectives: (i) To determine the nutritional composition and physical properties of a ready-to-use supplement, Sibusiso, (ii) To determine the sensory acceptability of Sibusiso among healthy subjects; and sensory acceptability and perceptions of Sibusiso by subjects treated for HIV and HIV/TB. Materials and methods: The nutritional composition, colour and texture of Sibusiso and a commercial peanut butter (control) were analysed following standard procedures. A cross-sectional consumer acceptability test was done using a 5-point facial hedonic scale (healthy control group, n = 68; HIV, n = 88 and HIV-TB co-infection treated, n = 51). A total of six focus group discussion sessions (HIV subjects = 4 sessions and HIV/TB co-infected subjects = 2 sessions) were also conducted. Results and discussions: The protein content of Sibusiso (16 g/100 g) was almost half that of the commercial peanut butter (control), (25 g/100 g). However, Sibusiso contained 1.4 times more ash (4 g/100 g) and almost twice as much carbohydrate (40 g/100 g) compared to the commercial peanut butter (22 g/100 g). The fat (40 g/100 g) and energy (2 624 kJ/ 100 g) content of Sibusiso was not substantially different from that of the commercial peanut butter which was 43 g/100 g and 2 852 kJ/100 g, respectively. The lysine content of Sibusiso (58 mg/g) was about 1.7 times higher than that of the commercial peanut butter. The methionine (11 mg/g) and histidine (35 mg/g) content of Sibusiso was almost twice that of the commercial peanut butter, respectively. The nutrient content of Sibusiso was either similar or slightly more than that of other ready-to-use supplements such as Plumpy’nut®. Sibusiso met the FAO/WHO/UNU recommendations for essential amino acids. The consumption of 50 g of Sibusiso per day may provide approximately 35% of the Estimated Energy Requirements (EER) and 30% of the Recommended Dietary Allowance (RDA) for protein for adults. Sibusiso was brown in colour, similar to the commercial peanut butter. Its textural attributes were found similar to that of the commercial peanut butter but harder and stickier. The acceptability of Sibusiso was significantly associated (p ≤ 0.05) with the health status of consumers. Overall, Sibusiso was liked by 94% of HIV and HIV/TB individuals (mean score: 4) compared to 85% for the healthy group (control). More than 90% of the HIV/TB and HIV treated individuals liked the taste compared to the control group (86%, mean score: 4). The colour and mouthful were rated 'good' by more than 80% of the HIV and HIV/TB group, mean score: 3, with only 68% among the healthy group, mean score: 4.1. Conclusion: Sibusiso is a good source of nutrients and was found to be acceptable to HIV and HIV/TB treated consumers. It may be effective in alleviating disease-related malnutrition among vulnerable individuals such as those infected by HIV and HIV/TB.<br>Thesis (M.Sc.Hum.Nut.)-University of KwaZulu-Natal, Pietermaritzburg, 2012.

Introduction: Micronutrient malnutrition has been identified as a serious health problem globally and is on the rise in South Africa. This is evident from the escalating burden of vitamin A deficiency (VAD) in South Africa. Rural infants are the most affected, as their diets often lack micronutrients. Food fortification, vitamin A supplementation and dietary diversity are the strategies that have been employed in South Africa to alleviate VAD. However, these strategies have not been effective, for various reasons. Biofortification is the production of micronutrient dense staple crops to alleviate micronutrient deficiencies. This strategy could complement existing strategies in the alleviation of VAD in South Africa and in other countries, especially in sub-Saharan Africa (SSA), where VAD is prevalent. Aim: The aim of this study was to investigate the nutritional composition and acceptance of a complementary food (soft porridge) made with provitamin A-biofortified maize by female infant caregivers from the rural areas of Umgungundlovu District of KwaZulu-Natal, South Africa. Objectives: (i) To evaluate the nutritional composition of soft porridge made with provitamin A-biofortified maize compared to non-biofortified white maize porridge; (ii) To assess the sensory acceptability of soft porridge made with the biofortified maize by black African female infant caregivers of varying age; and (iii) To determine the perceptions of the black African infant caregivers about the biofortified maize relative to the non-biofortified white maize. Methods: A cross-sectional study was conducted. Grains of two provitamin A-biofortified maize varieties and one white variety (control) were used. Grain and soft porridge of each variety of maize were analysed for their nutritional composition. The sensory acceptability of the porridges were evaluated by black African female infant caregivers, using a five-point facial hedonic scale. Focus group discussions were conducted, using some of the study subjects, to determine their perceptions about the provitamin A-biofortified maize. Results: The results showed that the grains of the provitamin A-biofortified maize varieties and their soft porridges were more nutritious than the control white variety in terms of energy, fibre, fat, protein, iron, zinc and phosphorus content. The results of the sensory evaluation indicated that there was no significant difference in the sensory acceptability of the biofortified soft porridges and the white maize soft porridge, irrespective of the age of the sensory evaluation panellists. The female caregivers perceived the biofortified maize as nutritious and health-beneficial and thought that infants would like its unique yellow colour and taste. However, the black African female caregivers perceived the provitamin A-biofortified maize as an animal feed or food for the poor. Nevertheless, the female caregivers expressed a willingness to give their infants porridge made with provitamin A-biofortified maize if it was cheap, readily available and health-beneficial. Conclusion: This study suggests that provitamin A-biofortified maize has the potential to be used as a complementary food item. Biofortification of maize with provitamin A could be used as a possible complementary strategy to assist in the alleviation of VAD in SSA. Furthermore, the relatively higher energy, fibre, fat, protein, iron, zinc and phosphorus content of the biofortified maize could contribute to the alleviation of protein-energy malnutrition and mineral deficiencies, respectively, which are prevalent in children of SSA. Although the findings of this study, like other previous studies, indicate that there are some negative perceptions about the provitamin A-biofortified maize, this study shows that provitamin A-biofortified maize soft porridge is as acceptable as white maize soft porridge to female infant caregivers from the rural areas of Umgungundlovu District of KwaZulu-Natal, South Africa. The female caregivers are thus likely to accept the biofortified maize for use as an infant complementary food in the form of soft porridge. Further research is recommended to expand the study area and consumer sample size in order to increase the confidence of inferring these results for large rural populations.<br>Thesis (M.Sc.)-University of KwaZulu-Natal, Pietermaritzburg, 2014.

Proteolytic activity is very important characteristic of Lactic Acid Bacteria (LAB) They produce therapeutic benefits and also increase physiological activity of cultured dairy products by liberating a number of biologically active peptides. The main aim of this project was to determine the release of bioactive peptides from milk proteins by selected Lactobacillus species.

The aim of this study was to investigate whether Sibusiso, a Ready Food Supplement (SRFS), developed by the Gift of the Givers Foundation was able to promote weight gain among underweight children between 1 and 10 years of age. The study also aimed to train CAST community workers on how to assess and identify underweight children and to determine the number of underweight children aged 1-10 years who were currently on the CAST food aid program in Cato Manor and Chesterville in Durban, Kwa Zulu-Natal. This non-randomised intervention study was carried out on a total of 19 out of 20 subjects that initially qualified for inclusion into the study. A monitoring tool was used to collect data on anthropometrical measurements, symptoms experienced, disease conditions identified, level of appetite, meal consumption and energy for each subject for a period of three months. Study subjects were from families living in Cato Manor and Chesterville in Durban, Kwa Zulu-Natal, who were part of a food aid programme run by non-governmental organisation Church Alliance of Social Transformation (CAST). SRFS was compared to Recommended Energy Allowances (REA) and Recommended Daily Allowances (RDA) to determine the amount of energy and macronutrients that SRFS provided to subjects in their different age groups. The predominant health conditions and symptoms experienced by the subjects were assessed. General improvement in appetite, meal consumption and energy levels among subjects were monitored during the supplementation period Out of 19 subjects who were supplemented with SRFS over the three month period, it was established that more children from Chesterville than Cato Manor were part of the CAST food parcel programme. SRFS was not able to meet 100% of the RDA and REA for subjects in their different age groups. However, SRFS was able to promote weight among subjects as 50% of subjects were able to achieve normal weight-for-age growth by the third month of supplementation. Human Immunodeficiency Virus (HIV) infection was the predominant disease condition experienced among subjects. A steady decline in the frequency of infection symptoms experienced among subjects was observed. Appetite, meal consumption and energy levels among subjects increased during the three moth supplementation period. In conclusion, SRFS was successful in promoting weight gain among underweight children and was able to improve the overall wellbeing of subjects by alleviating the burden of disease conditions and infection symptoms while improving appetite, meal consumption and energy levels. SRFS therefore was beneficially utilised in the CAST food aid programme. SRFS had beneficial effects on the health and nutritional status of the study subjects during the observed period of its use in the CAST food aid programme and its continued use is recommended.<br>Thesis (M.Sc.Diet.)-University of KwaZulu-Natal, Pietermaritzburg, 2012.

Milk and milk products are irreplaceable in the children´s nutrition. Substances which milk contains assist children to the proper growth and development. The most important substances are for example proteins or calcium and therefore it´s necessary to feed children with milk. Children consume milk practically since birth. However, milk consumption may be associated with health problems, such as milk allergy or lactose intolerance. In order to increase the consumption of milk was introduced subsidized program "School Milk", which can be used by all kindergartens, primary and secondary schools in the Czech Republic. The research was based on a quantitative approach. The research tool has become a questionnaire given out to three grades of selected elementary school. Research shows that the selected students consume milk in sufficient amounts, especially cow's milk, which has chosen the 93.8% of respondents. It is primarily milk skimmed and not flavoured. Respondents prefer the most milk itself, then yogurt (56.9%), cheese (55.1%) and butter (50.2%), regardless of age or gender. Among the most popular cheeses include semi-hard cheese, which prefers the 82 respondents from a total of 225. Dislikes are then other fermented products such as sour buttermilk, which is preferred only by 7.6% of respondents, or kefir. Some of the products are completely unknown to the pupils. For example sour milk never tasted more than 71% of respondents. In the health effects and milk production pupils have very limited knowledge; especially pupils in lower grades have very limited knowledge. To name at least one important substance for human health was able to do less than half of the respondents. The most commonly mentioned was calcium and protein, and other substances only sporadically. Also knowledge of milk production has proven to be very tricky. A total of 56.9% of respondents said they do not know any dairy. Percentage using a subsidized program "School Milk" is very low. This program uses only 32.9% of pupils, especially in the lower grades. The research showed that 17.3% of students are overweight or obese, especially the girls in the 5th grade.

O consumo excessivo de açúcar pode ter numerosas consequências para a saúde dos indivíduos. Uma estratégia para lidar com este problema envolve fornecer informação aos consumidores sobre as propriedades dos produtos, incluindo alegações nutricionais. O impacto deste tipo de informação na perceção de alimentos e tomada de decisão dos consumidores tem sido amplamente investigado. Porém, a investigação sobre a influência de alegações nutricionais sobre o teor de açúcar de alimentos é ainda escassa. Este estudo visa examinar como diferentes alegações de açúcar influenciam perceções de salubridade, calorias e sabor dos consumidores comparativamente com as versões regulares dos produtos. A amostra incluiu 200 indivíduos Portugueses (83% mulheres, MIdade = 30.26, DP = 11.22), que se voluntariaram para colaborar num estudo online. Especificamente, pedimos aos participantes que avaliassem a salubridade, calorias e sabor percebido de quatro categorias de produto (i.e., iogurtes, gelados, bolachas e cereais) emparelhadas com quatro alegações acerca do teor de açúcar (i.e., "0% açúcar", "sem açúcar", "sem açúcar adicionado", "baixo teor de açúcar"), face à versão regular do produto. Os resultados mostraram que todos os produtos com alegações de açúcar foram avaliados como mais saudáveis, menos calóricos e menos saborosos do que os produtos regulares (i.e., sem estas alegações). A alegação "baixo teor de açúcar" foi percecionada como a menos saudável, mais calórica e mais saborosa das alegações. Este estudo contribui para a literatura atual ao mostrar que as perceções de salubridade, calorias e sabor podem ser diferentes dependendo da alegação de açúcar específica presente no pacote do produto.<br>Excessive sugar consumption can have numerous consequences for individuals' health. One strategy to address this problem involves providing consumers with information about products’ properties, including nutrition claims. The impact of this type of information on consumers’ perception of food and decision making has been thoroughly investigated. However, research regarding nutrition claims about sugar content is still scarce. This study aims to examine how different claims about sugar content influence consumers’ perceptions of healthfulness, calories and taste, in comparison to the regular versions of the products. The sample included 200 Portuguese individuals (83% women, MAge = 30.26, SD = 11.22), who volunteered to collaborate in an online study. Specifically, we asked participants to evaluate perceived healthfulness, calories and taste of four product categories (i.e., yogurts, ice creams, cookies and breakfast cereals) linked with four claims about sugar content ("0% sugar", "sugar free", "No added sugar", "low sugar"), in relation to the product’s regular version. Results showed that all products with claims about sugar content were rated as healthier, less caloric and less tasty than the regular products (i.e., without these claims). The "low sugar" claim was perceived as the least healthy, most caloric and tastiest of the claims. This study contributes to the current literature by showing that perceptions of healthfulness, calories and taste can be different depending on the specific claim about sugar presented in the product’s packaging.

The thesis is focused on milk and dairy products as a source of valuable nutrients for the inhabitants. The theoretical part deals with general chemical composition of milk and dairy products are described and their significance for human health. The practical part consists of questionnaires on the subject and their evaluation. The aim of the study was to determine what knowledge the people of milk, how often you eat and what resources it can be obtained.

A ready-to-use food (RUF), Sibusiso, has the potential to alleviate protein- energy malnutrition. However, its nutritional composition, physical properties, consumer acceptability, and economic feasibility for use are unknown. This study aimed to determine the nutritional composition and physical properties of a RUF, Sibusiso. As well as to assess the consumer acceptability of Sibusiso to healthy and HIV infected children on antiretroviral (ARV) medication, and the caregiver‟s attitudes towards Sibusiso. The feasibility of using Sibusiso for nutrition rehabilitation was also determined. Methodology: Four samples of Sibusiso and a peanut butter (control) were analysed for their nutritional composition and physical properties. The consumer acceptability of Sibusiso to healthy children and HIV infected children on ARVs (ART group) was determined using a five-point facial hedonic rating scale. Focus group discussions were conducted to assess the attitudes and perceptions of caregivers surrounding Sibusiso. These caregivers had children who were either malnourished or at risk of malnutrition. The financial feasibility of using Sibusiso for nutrition rehabilitation was determined using published data. The results revealed that Sibusiso was a good source of energy (2624 kJ/100 g) and quality protein (15.7 g/100 g). The nutritional composition of Sibusiso met the WHO/WFP/SCN/UNICEF recommendations for RUF. Instrumental colour analysis indicated that both Sibusiso and the peanut butter had a brown colour, although Sibusiso was slightly lighter. Sibusiso had the same spreadability or hardness as the peanut butter, but it was stickier than the peanut butter. Based on the sensory evaluation, Sibusiso was found acceptable to both healthy (n=121) and HIV infected children (n=51). Over 65% of the children in both the healthy and ART group liked the taste, smell and mouthfeel of Sibusiso. The caregivers also found Sibusiso acceptable and were willing to buy it, but at half its current price (60 ZAR/ 500 g). The price of Sibusiso and perception of the caregivers that Sibusiso was a peanut butter were the main factors that affected their willingness to buy the product. Financial feasibility analysis showed that the estimated cost (5.99 ZAR/day) of rehabilitating a child using Sibusiso was higher than the KwaZulu-Natal Department of Health nutrition budget of 0.02 ZAR/day. Sibusiso is a good source of energy and quality protein, and it is fairly acceptable to children with HIV and caregivers. This indicates that Sibusiso has a potential to alleviate protein-energy malnutrition in the targeted groups. Yet, Sibusiso is expensive. There would be a need to somehow reduce the cost of Sibusiso so that it would be financially feasible to use it in nutrition intervention programmes.<br>Thesis (M.Sc.Hum.Nut.)-University of KwaZulu-Natal, Pietermaritzburg, 2012.

This thesis defines digestion kinetics for perennial ryegrass (Lolium perenne L.), which is the main component of diets fed to dairy cows in New Zealand. Chemical composition and digestion kinetics were measured in fresh minced ryegrass as it matured and leaf, stem and inflorescence of several grass species. In sacco and in vitro incubations were used to define rates of degradation and nutrient release. Two short-term grazing trials were used to evaluate contrasting silages as supplements for cows fed restricted amounts of summer pasture. The minced preparation of ryegrass resulted in a similar distribution of dry matter (DM) between particle size fraction and rumen digesta from cows fed pasture. Mincing released 0.46 – 0.80 of crude protein into the soluble fraction, with highest proportions for mature grasses which had low CP concentrations (about 8 g CP/100 g DM). In contrast, the majority of fibre remained in the insoluble fraction but rates of degradation (k) approximately halved as grass matured. In vitro yield of VFA was similar for immature and mature minced ryegrass (after 12 hours VFA was equivalent to about 30% of DM), even though ammonia concentration declined to very low values for stem and mature grass. This suggests the rapid initial microbial growth was able to sustain a high level of DM degradation to VFA with mature grass. The summer pasture used for silage supplementation was of uncharacteristically good quality so the expected contrasts between maize, pasture, sulla (Hedysarum coronarium), lotus (Lotus corniculatus) and sulla/maize silage mixtures were less than expected. Milk responses to lotus silage supplements were greater than other silages (e.g.: 290 g milksolids from 54 MJ ME by lotus versus 110 g milksolids from about 50 MJ ME supplied by other silages). Pasture substitution was low (0.06 – 0.33). The Cornell Net Carbohydrate and Protein System (CNCPS) was chosen for evaluation of cow trial data because it uses feed degradation parameters as input variables to estimate nutrient supply. Model prediction of milk yield matched observed values when cows maintained liveweight. Milk yield was underestimated at low intakes and overestimated at high intakes because no allowance is made for nutrient partitioning between milk production and liveweight change.