Log in

Relevant bibliographies by topics / Dietary energy density

Contents

Journal articles
Dissertations / Theses
Book chapters
Conference papers

Academic literature on the topic 'Dietary energy density'

Author: Grafiati

Published: 4 June 2021

Last updated: 6 February 2022

Create a spot-on reference in APA, MLA, Chicago, Harvard, and other styles

Select a source type:

Consult the lists of relevant articles, books, theses, conference reports, and other scholarly sources on the topic 'Dietary energy density.'

Next to every source in the list of references, there is an 'Add to bibliography' button. Press on it, and we will generate automatically the bibliographic reference to the chosen work in the citation style you need: APA, MLA, Harvard, Chicago, Vancouver, etc.

You can also download the full text of the academic publication as pdf and read online its abstract whenever available in the metadata.

Journal articles on the topic "Dietary energy density"

1

Yao, Manjiang, and Susan B. Roberts. "Dietary Energy Density and Weight Regulation." Nutrition Reviews 59, no. 8 (April 27, 2009): 247–58. http://dx.doi.org/10.1111/j.1753-4887.2001.tb05509.x.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Rolls, B. J. "The relationship between dietary energy density and energy intake." Appetite 51, no. 2 (September 2008): 395. http://dx.doi.org/10.1016/j.appet.2008.04.203.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Rolls, Barbara J. "The relationship between dietary energy density and energy intake." Physiology & Behavior 97, no. 5 (July 2009): 609–15. http://dx.doi.org/10.1016/j.physbeh.2009.03.011.

Full text

APA, Harvard, Vancouver, ISO, and other styles

4

Drewnowski, Adam, and Nicole Darmon. "The economics of obesity: dietary energy density and energy cost." American Journal of Clinical Nutrition 82, no. 1 (July 1, 2005): 265S—273S. http://dx.doi.org/10.1093/ajcn/82.1.265s.

Full text

APA, Harvard, Vancouver, ISO, and other styles

5

Drewnowski, Adam, and Nicole Darmon. "The economics of obesity: dietary energy density and energy cost." American Journal of Clinical Nutrition 82, no. 1 (July 1, 2005): 265S—273S. http://dx.doi.org/10.1093/ajcn.82.1.265s.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Hebestreit, A., C. Börnhorst, V. Pala, G. Barba, G. Eiben, T. Veidebaum, C. Hadjigergiou, et al. "Dietary energy density in young children across Europe." International Journal of Obesity 38, S2 (September 2014): S124—S134. http://dx.doi.org/10.1038/ijo.2014.143.

Full text

APA, Harvard, Vancouver, ISO, and other styles

7

Raynor, Hollie A., Emily L. Van Walleghen, Jessica L. Bachman, Shannon M. Looney, Suzanne Phelan, and Rena R. Wing. "Dietary energy density and successful weight loss maintenance." Eating Behaviors 12, no. 2 (April 2011): 119–25. http://dx.doi.org/10.1016/j.eatbeh.2011.01.008.

Full text

APA, Harvard, Vancouver, ISO, and other styles

8

Ziegler, Paula J., Judith A. Nelson, Chloe Tay, Barbara Bruemmer, and Adam Drewnowski. "A Comparison of Three Methods of Determination of Energy Density of Elite Figure Skaters." International Journal of Sport Nutrition and Exercise Metabolism 15, no. 5 (October 2005): 537–49. http://dx.doi.org/10.1123/ijsnem.15.5.537.

Full text

Abstract:

Dietary energy density (kcal/g) is defined as available dietary energy per unit weight or volume of food. The consumption of energy-dense foods has been associated with increased obesity risk and with excessive weight gain. The objectives of this study were to compare how dietary energy density, calculated using three different methods relates to food choices and nutrient composition of the diets of elite figure skaters. Participants were 159 elite figure skaters attending training camps. Mean age was 18.4 y for boys (n = 79) and 15.9 y for girls (n = 80). Heights and weights were measured to calculate body-mass indices (BMI). Dietary intakes were based on 3-d food records analyzed using the Nutritionist IV program. Mean energy intakes were 2326 kcal/d for boys and 1545 kcal/d for girls. Dietary energy density, based on foods and caloric beverages only, was 1.0 kcal/g. Dietary ED was positively associated with percent energy from fat and negatively with percent energy from sugar. The main sources of dietary energy in this group were baked goods, cereals, regular soda, low-fat milk, fruit juices, bagels and pizza. Percent energy from fast foods was associated with higher dietary energy density, whereas percent energy from dairy products, soft drinks, vegetables, and fruit was associated with lower dietary energy density. These results are consistent with past observations; higher energy density diets were higher in fat. In contrast, there was a negative relationship between sugar content and energy density of the diet.

APA, Harvard, Vancouver, ISO, and other styles

9

Jones, Jessica A., Terryl J. Hartman, Catherine S. Klifa, Donna L. Coffman, Diane C. Mitchell, Jacqueline A. Vernarelli, Linda G. Snetselaar, et al. "Dietary Energy Density Is Positively Associated with Breast Density among Young Women." Journal of the Academy of Nutrition and Dietetics 115, no. 3 (March 2015): 353–59. http://dx.doi.org/10.1016/j.jand.2014.08.015.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Westerterp-Plantenga, M. S. "Modulatory factors in the effect of energy density on energy intake." British Journal of Nutrition 92, S1 (August 2004): S35—S39. http://dx.doi.org/10.1079/bjn20041140.

Full text

Abstract:

The effect of energy density (ED) on energy intake (EI) has been assessed in short-term and long-term experiments. In the short term, it was found that ED affects EI directly in situations when the subjects cannot estimate the ED of the food; then subjects mainly monitor the weight of the food ingested. In the long term, the effects of ED on EI are modulated. Average daily EI appears to be related to ED of the food and drinks when ED is determined by specific macronutrients, but not when ED is only determined by the weight of water. Thus, the short-term effect ED has on EI cannot be extrapolated to the long term, because a possible dominating effect of the weight of water determining ED undoes the relationship of ED with EI. Moreover, in the long-term portion sizes are used to compensate for correctly estimated ED, resulting in less variation in EI than ED alone would imply. Finally, dietary restraint compensates for the effect of a relatively high ED on daily EI, whereas dietary unrestraint compensates for the effect of relatively low ED on daily EI. We conclude that the short-term effect of ED on EI is modulated by the effect of water on ED, and compensated for by the effect of dietary restraint and adapted portion sizes.

APA, Harvard, Vancouver, ISO, and other styles

More sources

Dissertations / Theses on the topic "Dietary energy density"

1

Rooney, Melissa A. "Cross-sectional analysis of dietary energy density and dietary quality in teens and adolescents." University of Cincinnati / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1416232159.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Faulkner, Gemma. "Food choice and energy intake: the impact of portion size, energy density and food cost." Thesis, Ulster University, 2013. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.669659.

Full text

Abstract:

Understanding the complex linkage between obesity and food choice is pivotal to establishing effective dietary guidance that resonates with consumers. The aims of this thesis were to evaluate: (1) serving size (SS) guidance schemes and their effectiveness; (2) consumer estimations of portion size (PS) and energy density (ED), and anticipated consumption guilt (ACG) for perceived 'healthier' vs. 'standard' foods; (3) consumer opinions, perceptions of efficacy and the precision of a range of portion size estimation aids (PSEA); and (4) the nutritional quality (NQ) and energy cost (EC) of own brand (OB) vs. market brand (MB) foods. A literature review and three studies were undertaken. In the first study, three pairs of isoenergy dense (kJIlOOg) foods - 'healthier' vs. 'standard' cereals, drinks and coleslaws - were selected. For each food, subjects (n186) served an appropriate PS for themselves, estimated its ED and rated their ACG. Subjects estimated larger portions of the ' healthier' (reduced fat) coleslaw than the 'standard' version, and perceived all 'healthier' foods to be lower in ED than their 'standard' alternatives, despite being isoenergy dense. Higher ACG was associated with the 'standard' foods . In the second study, a range of PSEA were evaluated using both qualitative (six focus groups, each of three to eight participants) and quantitative (practical use of PSEA; n 120) methods. Consumers indicated preference for "visual" PSEA (reference objects, household measures e.g. cup, and indicators on food packaging) for amorphous cereal products such as rice. In the third study, a basket of commonly consumed foods (n 32) were compared in terms of NQ and EC at two time points using two methods of nutritional profiling. Despite OB foods being significantly lower in EC (£/MJ) than the MB, there were no differences in the overall NQ. In conclusion, consumer understanding of PS, perceptions of ED and preferences for PSEA should be considered in future dietary guidance. OB foods should be promoted as nutritionally comparable to their more expensive MB counterparts where appropriate.

APA, Harvard, Vancouver, ISO, and other styles

3

Henman, David James. "Dietary energy density and the performance characteristics of growing pigs." University of Sydney. Veterinary Science, 2004. http://hdl.handle.net/2123/644.

Full text

Abstract:

Optimal nutritional management of growing pigs is constrained by lack of quantitative information on the response of animals between 30 and 110 kg live weight to dietary energy content. Under 'ideal' conditions modern genotypes appear to adjust feed intake to maintain a constant DE intake over a much wider range of dietary energy concentrations than previously thought (Mullan et al, 1998). However, under commercial pen conditions, voluntary feed intake is lower, pigs respond in terms of both growth rate and feed conversion to dietary DE density considerably above the levels currently thought to maximise biological and economic responses. The present study was designed to provide information on the response of growing pigs to dietary energy content under ideal and commercial housing conditions for two growth periods 30-60kg liveweight and 60-100kg liveweight. The results of the pigs kept under individual (ideal) housed conditions were consistent with the literature in that they adjusted their voluntary feed intake with digestible energy density to maintain a constant energy intake. The results of the pigs kept in groups (commercial) housing conditions tended to increase their daily energy intake as the energy density of the feed increased. This increase in energy intake improved the growth rate of the pigs and increased the fat deposition of those pigs. Economic analysis of the experiments involving pigs in groups indicates that formulating diets to a least cost per megajoule of digestible energy is not the most profitable point to set the digestible energy density. Modelling programs need to be used to determine where the least cost per unit of growth of the pig occurs. This is the most economical digestible energy density to formulate too. This will have major impact on the cost of production of piggery operations as the cost of energy is the single most important parameter in the cost of producing a pig.

APA, Harvard, Vancouver, ISO, and other styles

4

Henman, David J. "Dietary energy density and the performance characteristics of growing pigs." Connect to full text, 2004. http://hdl.handle.net/2123/644.

Full text

Abstract:

Thesis (M. Sc. Vet. Sc.)--University of Sydney, 2004.
Title from title screen (viewed 14 May 2008). Submitted in fulfilment of the requirements for the degree of Master of Science in Veterinary Science to the Faculty of Veterinary Science. Includes bibliographical references. Also available in print form.

APA, Harvard, Vancouver, ISO, and other styles

5

Hartzel, Christopher A. "The association between dietary energy density and adiposity in adolescents." University of Cincinnati / OhioLINK, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1406810269.

Full text

APA, Harvard, Vancouver, ISO, and other styles

6

Beiseigel, Jeannemarie Mary. "Dietary Intake and Bone Mineral Density in Young-Adult Females." Thesis, Virginia Tech, 2000. http://hdl.handle.net/10919/34334.

Full text

Abstract:

The late second and early third decades of life are critical periods for bone health due to the attainment of peak bone mass during this time, yet little is known about relationships between lifestyle factors and bone health among young-adult females. Therefore, anthropometric, body composition, and nutritional variables were examined in relation to bone mineral density (BMD) and biochemical markers of bone turnover in a group of 60 healthy, young-adult females aged 18 to 25 years. Body weight, body mass index (BMI), fat-free soft tissue mass (FFST), and fat mass had statistically significant and positive associations with BMD. Mean daily dietary protein, magnesium, and iron intakes had statistically significant and negative associations with BMD. A second study compared dietary intake, BMD, and biochemical markers of bone turnover in young-adult females with chronic dieting habits to nondieters. Anthropometric and body composition variables between chronic dieters and nondieters were not statistically different; however, chronic dieters had statistically significantly lower average daily dietary intakes of energy, macronutrients, and selected micronutrients compared to nondieters. Chronic dieters had statistically significantly higher whole body (WB) BMD compared to nondieters. Moderate effects were observed for WB, lumbar spine, trochanter, and total proximal femur BMD such that chronic dieters possessed greater BMD compared to nondieters. It appears that among young-adult females, total body weight, particularly FFST mass, has an important association with BMD. Although nutritional inadequacies among young-adult females raise concerns, overconsumption of nutrients may increase the likelihood of nutrient-nutrient interactions that may have a less than optimal impact on BMD. Future investigations of dietary intake and BMD among young-adult females are warranted.
Master of Science

APA, Harvard, Vancouver, ISO, and other styles

7

French, Patrick Douglas. "Effects of Prepartum Energy and Protein Density on Productivity and Influence of Dietary Iron on Copper Status of Holstein and Jersey Cattle." Diss., Virginia Tech, 1999. http://hdl.handle.net/10919/40376.

Full text

Abstract:

In experiment 1, 24 multiparous Holsteins and 24 multiparous Jerseys were assigned at random to one of four diets containing either 1.25, 1.38, 1.50, or 1.63 Mcal NEL/kg DM to determine the effects of prepartum energy density on productivity. Cows were assigned to diets 28 d before expected calving and received a similar diet 0 to 60 d postpartum. Prepartum DMI increased linearly as dietary energy density increased. Non-esterified fatty acids did not differ for energy density and were greater for Holsteins. Milk and 4% FCM increased linearly as dietary energy density increased, although postpartum DMI was quadratic for energy density. Fat yield increased linearly with energy density and protein yield did not differ. Increasing prepartum diet energy density increased yield of milk and 4% FCM. In experiment 2, 26 multiparous and 18 primiparous Jerseys were assigned to one of two CP and rumen undegradable protein (RUP) concentrations 30 d before expected calving to determine the effects of CP and RUP on productivity. Cows received a similar diet 0 to 60 d postpartum. Prepartum CP concentrations were 12 and 15% and prepartum RUP (% of CP) concentrations were 30 and 45%. Dry matter intake was not affected by CP or RUP. Milk yield and 4% FCM yield did not differ for CP or RUP. In addition, milk protein concentration and yield were similar for CP and RUP. Positive calculated metabolizable protein balance for 12% CP and 30% RUP concentrations may have precluded responses to increasing prepartum CP and RUP. In experiment 3, 12 Holstein and 12 Jersey multiparous cows were assigned at random to diets containing 0 or 500 mg FeCO3/kg DM to investigate the effects of dietary Fe on milk production and Cu status. Hepatic Cu did not differ for breeds or Fe supplementation. For Jerseys, hepatic Fe was greater for cows receiving supplemental Fe. Hepatic Zn was similar for breed and Fe supplementation. Plasma Cu was greater for Jerseys compared to Holsteins and did not differ for Fe supplementation. Plasma Fe and Zn did not differ for breeds or Fe supplementation. Iron supplementation did not affect yield of milk or 4% FCM. Dietary Fe did not affect Cu status of Holstein and Jersey cows in this experiment.
Ph. D.

APA, Harvard, Vancouver, ISO, and other styles

8

Lee, Eunkyung. "IMPACT OF A 16-WEEK BEHAVIORAL WEIGHT-LOSS PROGRAM ON DIETARY AND PHYSICAL ACTIVITY CHANGES." UKnowledge, 2010. http://uknowledge.uky.edu/gradschool_theses/54.

Full text

Abstract:

Behavioral weight loss programs have been shown to be effective for short-term weight loss, however the impact of these programs on dietary changes is unclear. This study examined the changes in participant’s diet and physical activity over the course of a 16-week Internet behavioral weight-loss program. A single-center randomized controlled trial was conducted from August 2008 to December 2008 in Lexington, KY, and sixty-six women whose mean (SD) age was 48.6 (10.8) years and body mass index was 31.8 (3.7) kg/m2 completed all dietary and physical measures. Participants received two face-to-face group sessions with a dietitian, at baseline and 4-weeks, in addition to 16 weekly behavioral weight loss lessons delivered via an Internet website. Participants showed a significant reduction in energy intake (1879.2±771.7 vs. 1372.9±423.7; p<0.001), dietary energy density (2.1±0.5 vs. 1.9±0.5; p=0.002) and a significant increase in diet quality score as measured by the HEI-2005 (53.9±9.9 vs. 57.4±10.6; p =0.002). Participants did not show significant differences in physical activity intensity, duration or energy expenditure. However, post hoc analysis revealed that those who adopted a healthy life style, such as eating more fruits and vegetables and being physically active, achieved greater weight loss than those who did not adopt a healthy lifestyle. Participation in this Internet behavioral weight loss program significantly improved dietary intake in adult women and did not significantly improve daily physical activity levels.

APA, Harvard, Vancouver, ISO, and other styles

9

Tienken, Reka Susanne [Verfasser]. "Niacin in dairy cow rations: Investigations on the bioavailability of niacin and its interactions with dietary energy density on the health and performance of dairy cows / Reka Susanne Tienken." Hannover : Bibliothek der Tierärztlichen Hochschule Hannover, 2016. http://d-nb.info/1107611385/34.

Full text

APA, Harvard, Vancouver, ISO, and other styles

10

Canella, Daniela Silva. "Densidade energética da alimentação oferecida em ambiente de trabalho e da dieta de trabalhadores." Universidade de São Paulo, 2011. http://www.teses.usp.br/teses/disponiveis/6/6138/tde-24022011-204309/.

Full text

Abstract:

Introdução: A densidade energética (DE) de alimentos e dietas é apontada como importante fator na regulação do peso corporal e está intimamente relacionada ao consumo energético. Objetivos: Estimar a DE de refeições ofertadas em amostra de empresas inscritas no Programa de Alimentação do Trabalhador (PAT), e analisar a DE da dieta de trabalhadores da cidade de São Paulo e sua associação com características sócio-demográficas. Métodos: A dissertação é composta por dois manuscritos, que analisaram a DE utilizando como métodos de cálculo: a inclusão de todos os alimentos sólidos e das bebidas, excluindo apenas água (DE1); inclusão de todos os alimentos sólidos e bebidas calóricas que contém, no mínimo, 5 kcal/100g (DE2); e a inclusão de todos os alimentos sólidos e exclusão de todas as bebidas (DE3). O primeiro manuscrito avaliou refeições de 21 empresas, pelos métodos DE1 e DE3. Os valores para energia e peso dos alimentos/bebidas foram obtidos pela avaliação do cardápio do almoço em três dias consecutivos. Utilizaram-se testes não-paramétricos nas análises estatísticas. O segundo manuscrito avaliou a dieta de 852 trabalhadores, por meio de recordatório de 24 horas, considerando os três métodos de cálculo da DE. Na análise da relação entre DE e variáveis sócio-demográficas utilizou-se regressão linear. Resultados: Para as refeições oferecidas, a mediana da DE1 foi 1,10 kcal/g e da DE3 foi 1,43 kcal/g. Para a dieta dos trabalhadores, os valores observados foram 1,18 kcal/g (+0,08), 1,22 kcal/g (+0,08) e 1,73 kcal/g (+0,16), considerando os métodos de cálculo DE1, DE2 e DE3, respectivamente. Nos modelos múltiplos de regressão, apenas a variável idade apresentou associação negativa com todos os métodos de DE. Para a DE3, houve incremento da DE para indivíduos não-brancos. Conclusão: Observou-se que a densidade energética das refeições oferecidas pelas empresas estudadas, assim como a dieta dos trabalhadores, em especial dos mais jovens, apresentaram valores elevados. Esses achados sinalizam a necessidade de intervenções nutricionais para promoção de dietas com menor densidade energética, a fim de prevenir a obesidade entre trabalhadores
Introduction: Energy density (ED) of food and diets is considered as an important factor in the regulation of body weight and is intimately tied to energy intake. Aims: To estimate ED of meals offered in a sample of companies enrolled in the Workers Food Program (WFP), and to analyze ED of the diet of workers from the city of São Paulo and its association with socio-demographic characteristics. Methods: The dissertation consists in two manuscripts, which have analyzed ED utilizing as methods of calculation: including all solid food and beverages, excluding water (ED1); including all solid food and beverages containing at least 5 kcal/100g (ED2); including all solid food and excluding all beverages (ED3). The first manuscript evaluated meals from 21 companies, using methods ED1 and ED3. The values for energy and weight of food/beverages were obtaining through the evaluation of the lunch menu during three consecutive days. Non-parametric tests were used for the statistical analyses. The second manuscript evaluated the diet of 852 workers using a 24-hour recall, taking into account the three methods for calculating ED. In the analysis of the relation between ED and socio-demographic variables linear regression was used. Results: For the meals the median of ED1 was 1.10 kcal/g and ED3 1.43 kcal/g. For the workerss diet the ED values observed were 1.18 kcal/g, 1.22 kcal/g and 1.73 kcal/g, considering respectively ED1, ED2, ED3 methods. In the multiple regression models only the age variable was maintained in the final model and showed inverted association with all methods of ED. For ED3 there was an increase of ED for non-white individuals. Conclusion: It was observed that both the energy density of the meals offered by the companies as well as the energy density of the workerss diet, in special the younger ones, showed high values. These findings point out to the necessity of nutritional interventions for promoting diets with lower energy density in order to prevent workerss overweight

APA, Harvard, Vancouver, ISO, and other styles

Book chapters on the topic "Dietary energy density"

1

Rolls, Barbara J., and Kathleen E. Leahy. "Reductions in Dietary Energy Density to Moderate Children’s Energy Intake." In Obesity Prevention, 543–54. Elsevier, 2010. http://dx.doi.org/10.1016/b978-0-12-374387-9.00044-1.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Rolls, B. J., R. A. Williams, and K. L. Keller. "The role of dietary energy density in weight management." In Managing and Preventing Obesity, 137–48. Elsevier, 2015. http://dx.doi.org/10.1533/9781782420996.3.137.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Petrova, Zhanna, and Yurii Sniezhkin. "FEATURES OF THE PROCESS OF DEHYDRATION OF FUNCTIONAL VEGETABLE RAW MATERIALS." In Integration of traditional and innovation processes of development of modern science. Publishing House “Baltija Publishing”, 2020. http://dx.doi.org/10.30525/978-9934-26-021-6-38.

Full text

Abstract:

Given the general trend of energy consumption, which leads to an increase in the amount of energy consumed worldwide, the cost of this energy is constantly increasing and its deficit is growing. Therefore, it is important to solve the problem of creating and large-scale implementation of modern energy-efficient heat technologies that reduce energy. This is especially true for providing the population to food, as an additional complication is that the production and processing of agricultural raw materials occurs in conditions of increased consumption of gas and other energy sources with low coefficient of performance and high losses of raw materials during processing. Food and nutrition play a leading role in everyone's life, no matter how we treat it. Nutrition is a key moment in the life of every living organism. Functional foods have evolved as a separate category and are not always considered as dietary supplements. Functional food products (FFP) are the products influencing a functional condition of an organism for the purpose of its increase - resistance, working capacity, prolongation of life. Although the definitions of functional products are different, they are basically ordinary foods and beverages, but enriched with a functional component - a nutrient that plays a special physiological role in the body, has a positive effect on human health. The purpose of the paper is a theoretical and experimental substantiation of complex and efficient processing of vegetable raw materials, creation of energy-efficient heat technology of agricultural raw materials processing in order to obtain functional products with maximum preservation of biologically active substances. In this work, 4 groups of functional foods were studied (according to the classification of the main plant functional ingredients of Doctor of Technical Sciences Petrova Zh.O.) - these are antioxidants, phytoestrogens, folates, prebiotics. An important point is to increase energy efficiency with maximum preservation of functional ingredients of raw materials. Preliminary preparation of raw materials for drying was developed and researched, optimal dehydration regime parameters were selected, which allow to reduce energy consumption for the process and to keep BAS for each group of functional raw materials at a high level. Since the increase in energy costs for drying is associated with the difficulty of removing moisture from plant material, it was important to investigate changes in the specific heat of evaporation of water from functional compositions. The conducted experimental researches confirmed the theoretical assumption of dependence of specific heat of evaporation of water from parenchymal fabrics of plants on composite components of raw materials. The obtained results allow to state that at correctly picked up compositions they not only stabilize components of native raw materials, but also there is an intensification of drying process with reduction of energy consumption on process. The duration of the drying process of functional raw materials on the experimental convective stand was calculated by the method of Krasnikov V.V. The estimated drying durations of functional raw materials and drying rates are determined. The kinetics of heat exchange was studied with the determination of the specific heat flux density and the Rebinder number, which proves the efficiency of the introduction of step drying regimes.

APA, Harvard, Vancouver, ISO, and other styles

Conference papers on the topic "Dietary energy density"

1

Chen, H., L. M. van Eck, D. M. Lamot, and S. Powell. "Effect of dietary amino acid to energy ratio on performance and energy utilization of broiler chickens fed high density diets." In 6th EAAP International Symposium on Energy and Protein Metabolism and Nutrition. The Netherlands: Wageningen Academic Publishers, 2019. http://dx.doi.org/10.3920/978-90-8686-891-9_148.

Full text

APA, Harvard, Vancouver, ISO, and other styles

2

Winpenny, Eleanor, Harriet Rowthorn, Kate Westgate, Ian Goodyer, Soren Brage, and Esther Van Sluijs. "P01 Shorter sleep duration in adolescence is associated with higher dietary energy density and reduced fruit and vegetable consumption the following day." In Society for Social Medicine Annual Scientific Meeting Abstracts. BMJ Publishing Group Ltd, 2021. http://dx.doi.org/10.1136/jech-2021-ssmabstracts.91.

Full text

APA, Harvard, Vancouver, ISO, and other styles

3

Hamid, Aamna, Zumin Shi, and Lukman Thalib. "Association between Soft Drink Consumption and Bone Mineral Density among Qatari Women- Analysis of Qatar Biobank data." In Qatar University Annual Research Forum & Exhibition. Qatar University Press, 2020. http://dx.doi.org/10.29117/quarfe.2020.0182.

Full text

Abstract:

Background: Decrease in bone mineral density (BMD) increases the risk of osteopenia and osteoporosis. It is common in older women, as the BMD tends to decrease with age, particularly after menopause. While age and hormonal changes are well-established risk factors, other factors have been investigated for possible links to increase the risk of osteoporosis. These factors include dietary patterns and lifestyle. Aim: To explore the association between soft drink consumption and BMD. Method: This cross-sectional study included data from 1000 Qatari women age ≥ 40 year’s participated in the Qatar Biobank Study. BMD levels were measured using the Dual-Energy X-ray Absorptiometry (DXA) scan and the soft drink consumption was assessed using a food frequency questionnaires. Multiple quantile regression models were used to assess the association between bone mineral density and soft drink consumption. Results: While most of the participants did not drink soft drinks (68%), around one third reported consuming soft drinks. A total of 16.4% of participants reported consuming soft drinks < 1 time/ week and 15.6% of participants reported consuming soft drinks ≥ 1 time/ week. There was an inverse association between BMD and soft drink consumption. Compared with non-consumers, ≥ 1 time/week consumption of soft drink had a -0.034 95%CI (-0.056, -0.012) at 0.25 quantile for BMD after adjusting for age, BMI, menopausal status, smoking status, physical activities, milk intake, and fruit and vegetable consumption. Also, BMD was negatively associated with regular soft drinks, but not with diet soft drink and energy drink. Conclusion: High consumption of soft drink is inversely related to BMD among Qatari women. Further longitudinal and clinical studies are required before developing public health intervention to improve bone health by reducing soft drink consumption.

APA, Harvard, Vancouver, ISO, and other styles

4

Roan, Esra, Alex Bada, and Randy Buddington. "Mechanical Characterization of Preterm Neonate Pig Liver as a Function of High-Density Lipoprotein (HDL)." In ASME 2010 International Mechanical Engineering Congress and Exposition. ASMEDC, 2010. http://dx.doi.org/10.1115/imece2010-39363.

Full text

Abstract:

Elastography, a non-invasive imaging modality, utilizes mechanical properties of tissue as markers for disease diagnosis or staging. In the case of liver, there have been a number of studies focusing on the relationship between elastic mechanical properties and underlying disease, i.e. fibrosis and cirrhosis. In summary, these studies indicate the feasibility of elastographic tools in detecting liver diseases such as fibrosis and steatosis. There have not been any studies looking at the mechanical properties of the preterm neonate liver to date, which is important, because preterm neonates are at a greater risk for developing liver complications due to their aggressive dietary needs that are met with total parenteral nutrition (TPN). They use of elastography may be less from the use of elastographic tools since the concerns over noise levels in measurements resulting from abdominal wall thickness may be less influential. Therefore, it is necessary to establish basic preterm neonate liver mechanical properties. In this study, we measured the nonlinear (hyperelastic) mechanical properties of livers from preterm pigs that were fed common neaonatal diets, i.e. colostrum, total parenteral nutrition (TPN). 16 neonate pigs survived the feeding regime. Mechanical evaluation of 15 of these neonatal pigs was achieved with the use of uniaxial compression experiments at 0.01 s−1 strain rate. The livers averaging a weight of 34.7±7.0 (SD), were stored in phosphate buffered saline solution at 4°C until experimentation, which occurred within 30 minutes of the animal sacrifice. A minimum of three specimens from each liver was required for the computation of averaged mechanical properties. In addition to mechanical testing samples, blood serum was also obtained from these animals and common chemical parameters for liver health were measured (bilirubin, ALT, AST, HDL, LDL, etc.) Exponential form of the hyperelastic strain energy function, W = b1exp[b2(L2 + 2/L-3)], where bi are the material parameters and L is the stretch ratio, was utilized to describe the hyperelastic mechanical behavior of the preterm neonate pig livers. With the use of E = 6b1b2, a small-strain regime estimate of the elastic modulus of the neonate liver tissue was also computed. The mean b1 and b2 parameters are determined to be 97.00±44.15(SD) Pa and 1.90±0.28(SD) (n = 71). The mean elastic modulus exhibited an linear dependence on the HDL values obtained from chemical analysis of the blood serum. Moreover, although relatively weak, the ratio of the HDL over LDL also correlated with the elastic modulus. To our knowledge, this is the only study to date that has focused on the mechanical properties of preterm neonatal pigs and its correlation with liver lipid profile in neonates. Future work will focus on correlating this information with histology and then devising multi-scale material characterization approaches that link underlying neonatal liver structure to its overall mechanical properties.

APA, Harvard, Vancouver, ISO, and other styles

We offer discounts on all premium plans for authors whose works are included in thematic literature selections. Contact us to get a unique promo code!