Dissertations / Theses on the topic 'Food6'
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Горобченко, Денис Володимирович, Денис Владимирович Горобченко, Denys Volodymyrovych Horobchenko, and T. V. Mogilenets. "Protein foods and sustainable food prodution." Thesis, Видавництво СумДУ, 2009. http://essuir.sumdu.edu.ua/handle/123456789/7873.
Full textPavão, Jéssica Correia. "FODMAPs in foods: differences between food patterns and countries." Bachelor's thesis, [s.n.], 2021. http://hdl.handle.net/10284/10788.
Full textFermentable oligosaccharide, disaccharide, monosaccharide, and polyols (FODMAP) are poorly absorbed short-chain carbohydrates, that are rapidly fermented by the intestinal microbiota, with consequent gas production and water retention, leading to the distention of intestinal walls and symptoms associated with functional gut disorders. The low-FODMAP diet is an individualized dietary strategy design to reduce the FODMAP intake in order to achieve symptoms control. The knowledge about the FODMAP content of foods allows a more accurate implementation of the diet. Furthermore, there are factors capable of influencing the FODMAP content of foods that may present an opportunity to manipulate foods and reduce their FODMAP content. Regional crop varieties may also influence in the FODMAP intake since each country has their own food habits. Most of the information about FODMAP content of foods is prevenient from Australia. In North America and Europe, this approach is growing. In Eastern countries the limited knowledge may lead to other practicality challenges. This review of literature aims to identify the differences in the FODMAP content between different foods and dietary patterns of various countries. Also, it aims to verify whether other factors could influence the final FODMAP content. This review was elaborated through an online bibliographic search using electronic PubMed database. There is not much information about the FODMAP content of regions-specific foods. Nevertheless, it is possible to manipulate the FODMAP content and adapt the dietary pattern in order to reduce the FODMAP intake, but also, to acknowledge cultural differences.
Oligossacarídeos, dissacarídeos, monossacarídeos fermentáveis e polióis (FODMAP) são hidratos de carbono de cadeia curta mal absorvidos e rapidamente fermentáveis pelas bactérias intestinais, com consequente produção de gás e retenção de água, que distendem as paredes intestinais e induzem sintomas associados a desordens intestinais funcionais. A dieta pobre em FODMAPs é uma estratégia dietética individualizada formulada para reduzir o consumo de FODMAPs e controlar os sintomas. Conhecer o conteúdo em FODMAP dos alimentos leva à implementação mais precisa desta dieta. Existem ainda outros fatores capazes de influenciar o conteúdo em FODMAPs dos alimentos que podem ser uma oportunidade para manipular alimentos e reduzir o conteúdo em FODMAPs. Variedades culturais poderão também influenciar o consumo de FODMAPs pois cada país possui hábitos alimentares característicos. A informação acerca do conteúdo em FODMAP advém maioritariamente da Austrália. Na América do Norte e Europa esta abordagem está a crescer. Nos países Orientais o conhecimento limitado leva a desafios práticos. Esta revisão da literatura objetiva identificar as diferenças no conteúdo de FODMAP entre diferentes alimentos e padrões alimentares em vários países. Além disso, visa verificar a influência de outros fatores no conteúdo final de FODMAPs. Esta revisão foi elaborada através de uma pesquisa bibliográfica online com recurso à base de dados eletrónica PubMed. Existe pouca informação sobre o conteúdo em FODMAPs de alimentos específicos de cada região. No entanto, é possível manipular o conteúdo em FODMAP e adaptar os padrões alimentares de modo a reduzir a ingestão de FODMAPs e reconhecer diferenças culturais.
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Williams, Katherine W. "Food science in the junior high school foods class." CSUSB ScholarWorks, 1988. https://scholarworks.lib.csusb.edu/etd-project/340.
Full textWaichungo, Wamwarī W. "Textural characteristics of low moisture-crisp foods during moisture sorption and storage /." free to MU campus, to others for purchase, 1996. http://wwwlib.umi.com/cr/mo/fullcit?p9823333.
Full textZhu, Xiaoyi. "Prediction of Specific Heat Capacity of Food Lipids and Foods." The Ohio State University, 2015. http://rave.ohiolink.edu/etdc/view?acc_num=osu1437750532.
Full textMsuya, Joan. "Food Safety of Homemade Complementary Foods In Morogoro Municipality -Tanzania." The Ohio State University, 2016. http://rave.ohiolink.edu/etdc/view?acc_num=osu1471527745.
Full textMiyazaki, Yoshihiko. "Social knowledge of food how and why people talk about foods /." The University of Waikato, 2008. http://hdl.handle.net/10289/2592.
Full textBisschop, Sean M. "Food sounds, sensory, acoustic, and mechanical analysis of two snack foods." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1997. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp04/mq24445.pdf.
Full textYang, Tsung Shi. "Effects of Synthetic Food Colorants on Singlet Oxygen Oxidation of Foods." The Ohio State University, 1994. http://rave.ohiolink.edu/etdc/view?acc_num=osu1391765862.
Full textKennedy, David Scott. "Moving boxes closer to home the role of SYSCO Corporation in food system localization /." CONNECT TO THIS TITLE ONLINE, 2007. http://etd.lib.umt.edu/theses/available/etd-05182007-090639/.
Full textYilmaz, Hilal. "Hemicellulose Extraction From Agro-food Industrial Wastes And Its Apllication In Foods." Master's thesis, METU, 2012. http://etd.lib.metu.edu.tr/upload/12614765/index.pdf.
Full textC temperature, 10% NaOH, and 24 h time (64.3%). It was also observed that removal of constituents such as fat, protein, starch, and soluble sugar increased the purity of hemicellulose from 40.2 to 58.2% at the same conditions. After finding optimum hemicellulose yield for practicle use, it was used as edible coating material to prevent darkening of banana fruits and any quality losses. On the fourth day of storage at 4 º
C, there was no detected fungal decay of coated bananas
however, 20% of uncoated bananas (control) were infected. Moreover, the control group lost 5.1% of total weight but coated samples with 1%, 1.5%, and 2% hemicellulose (HC) lost 3.6%, 3.3%, and 3.1% of their total weight, respectively. Hemicellulose coating also protected firmness of bananas (701.1 gf for coated and 509.6 gf for uncoated samples at the end of 4th day). Color was another important quality parameter and it was showed that lightness and yellowness of coated bananas were preserved with very little losses at the end of storage period while control samples turned brown at an unacceptable level. The results indicated that using both low alkaline concentration and low temperature allows to recover higher quality extracts. In addition, hemicellulose showed a characteristic of a good edible coating material for banana in order to preserve their visual acceptance and other quality parameters.
Somehagen, Jesper, Charlton Holmes, and Rashed Saleh. "Functional Food : A study of consumer attitudes towards functional foods in Sweden." Thesis, Linnéuniversitetet, Institutionen för marknadsföring (MF), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-25950.
Full textTincani, Lucrezia Stella. "Resilient livelihoods : adaptation, food security and wild foods in rural Burkina Faso." Thesis, SOAS, University of London, 2012. http://eprints.soas.ac.uk/13609/.
Full textWagner, Janine. "Migration of molecular probes from can coatings into foods and food simulants." Thesis, University of Leeds, 2008. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.496207.
Full textNoriega, Kristen. "Is the inclusion of animal source foods in fortified blended food justified?" Kansas State University, 2014. http://hdl.handle.net/2097/17571.
Full textDepartment of Human Nutrition
Brian Lindshield
Fortified blended foods (FBF) are used for the prevention and treatment of moderate acute malnutrition (MAM) in nutritionally vulnerable individuals, particularly children. A recent review of current FBF recommended the addition of animal source food (ASF), in the form of whey protein concentrate (WPC), to FBF, especially corn soy blend. The justifications for this recommendation include the potential of ASF to increase length, weight, muscle mass accretion, and recovery from wasting, as well as improve the product protein quality and provide essential growth factors. Evidence was collected from the following four different types of studies: 1) epidemiological, 2) ASF versus no intervention or a low-calorie control, 3) ASF versus an isocaloric non-ASF, and 4) ASF versus an isocaloric, isonitrogenous non-ASF. Epidemiological studies consistently associated improved growth outcomes with ASF consumption; however, little evidence from isocaloric and isocaloric, isonitrogenous interventions was found to support the inclusion of meat or milk in FBF. Evidence suggests that whey may benefit muscle mass accretion, but not linear growth. Overall, there is little evidence to support the costly addition of WPC to FBFs. Further randomized isocaloric, isonitrogenous ASF interventions with nutritionally vulnerable children are needed.
Xing, Huajing. "Impact of thiamine and pyridoxine on alcoholic fermentations of synthetic grape juice." Online access for everyone, 2007. http://www.dissertations.wsu.edu/Thesis/Summer2007/h_xing_072607.pdf.
Full textLin, Ting-Ning. "Effect of fat mimetics on the headspace release of five strawberry flavor compounds." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4962.
Full textThe entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 4, 2008 Includes bibliographical references.
Preston, Andrew James. "Food safety : developing techniques to measure a potent carcinogen present in cooked foods." Thesis, Queen's University Belfast, 2006. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.437547.
Full textCrook, Nathan C. "Foods That Matter: Constructing Place and Community at Food Festivals in Northwest Ohio." Bowling Green, Ohio : Bowling Green State University, 2009. http://rave.ohiolink.edu/etdc/view?acc%5Fnum=bgsu1246453172.
Full textHu, Rongrong 1970. "Labeling of genetically modified organisms and the producer's negative labeling decision under a voluntary labeling regime." Thesis, McGill University, 2008. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=112638.
Full textWadlington, Twanda D. "Access to Healthy Foods: A Descriptive Analysis of Farmers’ Markets, Food Deserts & USDA Food Assistance Programs in Tennessee Census Tracts." Digital Commons @ East Tennessee State University, 2017. https://dc.etsu.edu/etd/3326.
Full textNeill, Lindsay. "The contested "White Lady" perceptions and social meanings of the "White Lady" in Auckland : a thesis submitted to AUT University in partial fulfilment of the requirements for the degree of Master of International Hospitality Management, 2009 /." Click here to access this resource online, 2009. http://hdl.handle.net/10292/818.
Full textOaks, Brion. "An evaluation of the snack tax on obesity rate of Maine /." View online, 2005. http://ecommons.txstate.edu/arp/29/.
Full textHwang, Chang-Hwan. "Modeling of mechanical properties for frozen pastry dough /." free to MU campus, to others for purchase, 1997. http://wwwlib.umi.com/cr/mo/fullcit?p9841153.
Full textRodriguez-Palacios, Alexander. "Ecology and Epidemiology of Human Pathogen Clostridium difficile in Foods, Food Animals and Wildlife." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1313582304.
Full textHill, Jillian. "The development of a street-food vending model that offers healthy foods for sale." University of the Western Cape, 2016. http://hdl.handle.net/11394/4995.
Full textBackground: Street foods (SF) contribute significantly to the nutritional intake of adults and children in developing countries. They are inexpensive and a major source of income for a vast multitude. A major concern is the so-called ‘nutrition transition’, which has led to an increase in foods high in saturated fats, trans fats, sugar and salt, along with processed food items sold on urban community streets in developing countries. These foods contribute to nutritional disorders in the communities where consumed. South Africa’s stable unemployment rate, estimated at 25%, has further influenced business growth in the informal sector, particularly SF vending. As such, a well-developed SF-vending model (SFVM) could potentially address the challenges of unemployment and improve the nutritional status of poorer South Africans. Aim: To develop a sustainable SFVM for selling healthy and safe SF in the City of Cape Town enabling street vendors to make a decent living, and consumers to make healthy choices regarding food purchasing. Methods: This cross-sectional study employed mixed methodology (collecting qualitative and quantitative data). The study was conducted in three phases. Phase 1a: Situation Analysis. This a SF-vendor survey which collected a) socio-demographic factors, b) vendors’ business operational models, c) food items sold, d) available facilities, e) challenges faced, f) certification, and g) nutrition knowledge using a validated questionnaire. An observational checklist capturing data on the appearance of vendors, their stalls, available equipment and type of food sold, supplemented this survey. Phase 1b: A consumer survey included collecting, a) socio-demographic factors, b) purchasing habits, c) consumption preferences, and d) nutrition knowledge using a validated questionnaire. Phase 2a: Semi-structured-interviews and focus group discussions with Environmental Health Officials and Economic Development Officials from the City of Cape Town were conducted to explore the existing -vending regulations and/or policies in the City of Cape Town and gain insight into the SF-vending operations from a regulatory perspective. Phase 2b: A document review was conducted to identify existing regulations and policies on SF vending. Phase 3: conducted in three steps: Step 1, data integration of the previous phases. Step 2, a participatory action research component checking the relevance, acceptability and practicability of identified themes and resulting components from Step 1. Step 3, development of the proposed SFVM using the findings of the previous two steps. Data Analysis: Quantitative data were analysed using IBM SPSS, 2010 Statistics version 23. Descriptive statistics and cross-tabulations were used to analyse data. Qualitative data were thematically analysed using the qualitative data software package Atlas ti 7.5.7.Results: Phase 1a: vendors in the Cape Town and surrounding areas work long hours up to seven days a week making a minimal income. Types of food items sold by vendors, their nutrition knowledge and hygiene practices were not ideal. A major lack in basic facilities existed. Phase 2a: SF consumers indicated spending a significant amount of their income on SF, and are open to buying healthier options should these be available. Phase 2a: government officials thought the SF-vending business should be guided by national legislature and provincial bylaws, and felt strongly about nutrition and health education for vendors and consumers. Phase 2b: thirteen regulations and bylaws applicable to SF vending were sourced. Phase 3: Data from the previous phases were integrated within a socio-ecological framework to develop the proposed SFVM. The components of this model are divided into four areas, i.e. a business component, food and nutrition component, hygiene component, and a vending cart. Conclusion: The four components in the proposed SFVM take into account various elements of the socio-ecological framework, i.e. intrapersonal/individual, interpersonal, the physical environment/community and the policy environment. This SFVM should be piloted, evaluated, adapted and before rolling it out on a large scale to test its effectiveness.
Misner, Scottie, and Evelyn Whitmer. "Keeping Foods Cold for Picnics, Grilling, and Camping." College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146666.
Full textSpielman, Kimberly. "Food Supply Chains and Food-Miles: An Analysis for Selected Conventional, Non-local Organic and Other-Alternative Foods Sold in Missoula, Montana." The University of Montana, 2008. http://etd.lib.umt.edu/theses/available/etd-10252007-113605/.
Full textOdugbemi, Adeniyi Adedayo. "Safe Quality Food Certification and Producing Safe and Quality Food Products." ScholarWorks, 2017. https://scholarworks.waldenu.edu/dissertations/4399.
Full textWhittemore, Emma Christine. "The control and prediction of the voluntary food intake of pigs fed poor quality foods." Thesis, University of Edinburgh, 2002. http://hdl.handle.net/1842/27653.
Full textSaini, Jasdeep Kaur. "Control strategies for Listeria monocytogenes in ready-to-eat foods and on food contact surfaces." Diss., Kansas State University, 2012. http://hdl.handle.net/2097/13707.
Full textFood Science
Daniel Y.C. Fung
James L. Marsden
The ubiquitous nature and continued presence in food processing environments makes Listeria monocytogenes a significant threat in ready-to-eat (RTE) food products. This study was performed in two phases; Phase 1 studied lauric arginate (LAE) as an antimicrobial on food contact surfaces and shredded mozzarella cheese, and use of glucose oxidase (GOX), sodium lactate (SL), and acidified calcium sulfate (ACS) as preservatives in mozzarella cheese; Phase 2 evaluated efficacy of Photohydroionization (PHI) technology to control L. monocytogenes on food contact surfaces, sliced American cheese, and ready-to-eat turkey. Stainless steel coupons, mozzarella cheese, American cheese, and turkey were surface inoculated with a three- or five-strain cocktail of L. monocytogenes. Coupons were treated with 100 and 200 ppm solution of lauric arginate for 5 and 15 min. Mozzarella cheese was treated with different combinations of treatments comprising LAE, GOX, SL, ACS, dextrose, and anticaking agents (free flow 1031 and cellulose). Results indicated up to 2.5 log CFU/coupon reductions and it was concluded that LAE was effective in controlling low levels of contamination of L. monocytogenes on food contact surfaces. In mozzarella cheese, results indicated that lauric arginate provided no additional antimicrobial effect (P > 0.05) as compared to GOX + dextrose. The antimicrobial blends with GOX, SL, and ACS were different (P < 0.05) from the controls but showed no differences (P > 0.05) in their effect in controlling bacterial populations. Results from treatment with PHI unit showed significant (P < 0.05) reduction in bacterial populations. L. monocytogenes populations reduced by 4.37 log CFU/coupon on stainless steel surfaces after 15 min of treatment; 2.16 and 2.52 log CFU/sample reduction on American cheese and ready-to-eat turkey, respectively, after short treatment time of 5 min. Lipid oxidation analyses performed on cheese and turkey samples indicated that the PHI treatment did not affect (P > 0.05) TBAR values. These studies suggest that LAE and GOX as antimicrobials and PHI treatment can be used as intervention strategies in an integrated process to ensure safe production of food. Further research is needed to evaluate applicability of SL and ACS in mozzarella cheese.
Hagy, Leslie Faye II. "Female Baby Boomers' Perceptions of Dairy Foods and How Their Perceptions Influence Dairy Food Choices." Thesis, Virginia Tech, 1998. http://hdl.handle.net/10919/36937.
Full textMaster of Science
Mills, Gillian. "The effect of high hydrostatic pressure on Clostridium sporogenes." Thesis, Queen's University Belfast, 1999. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.300784.
Full textPetrick, Gabriella M. "The arbiters of taste producers, consumers and the industrialization of taste in America, 1900-1960 /." Access to citation, abstract and download form provided by ProQuest Information and Learning Company; downloadable PDF file, 270 p, 2007. http://proquest.umi.com/pqdweb?did=1268618871&sid=3&Fmt=2&clientId=8331&RQT=309&VName=PQD.
Full textWickramasinghe, Anita Elizabeth. "Influence of Freezing and Thawing Methods on Textural Quality of Thawed FrozenPotato Slices." The Ohio State University, 2014. http://rave.ohiolink.edu/etdc/view?acc_num=osu1406116697.
Full textKenny, Tiffannie. "The Inuit Food System: Ecological, Economic, and Environmental Dimensions of the Nutrition Transition." Thesis, Université d'Ottawa / University of Ottawa, 2017. http://hdl.handle.net/10393/36157.
Full textLamhoujeb, Safaa. "Human noroviruses : characterization, detection, and evaluation of their persistence in foods and on food-contact surfaces." Doctoral thesis, Université Laval, 2008. http://www.theses.ulaval.ca/2008/25360/25360.pdf.
Full textDallinger, Ioana. "Chefs' perceptions of convenience food products in university food service operations." Thesis, Virginia Tech, 2013. http://hdl.handle.net/10919/78077.
Full textMaster of Science
Darag, Omima Ali. "Influence of Storage Duration, Temperature, and Oxygen on Quality of Stored Dehydrated Foods." DigitalCommons@USU, 2003. https://digitalcommons.usu.edu/etd/5494.
Full textRiddle, Ryan T. "Maximizing sulforaphane delivery and sensory acceptability of a novel soy-tomato-broccoli sprout beverage." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1323373292.
Full textDaepp, Madeleine I. G. "The food environment surrounding Vancouver schools : associations of access to food outlets and children's intake of minimally nutritious foods at or en-route to school." Thesis, University of British Columbia, 2016. http://hdl.handle.net/2429/58923.
Full textLand and Food Systems, Faculty of
Graduate
Kateu, Kepher Kuchana. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." Thesis, View thesis, 1998. http://handle.uws.edu.au:8081/1959.7/634.
Full textKateu, Kepher Kuchana, of Western Sydney Hawkesbury University, Faculty of Science and Technology, and Centre for Advanced Food Research. "A study of traditional production of Ugandan fermented cereal beverage, Obushera." THESIS_FST_CAFR_Kateu_K.xml, 1998. http://handle.uws.edu.au:8081/1959.7/634.
Full textMaster of Science (Hons) (Food Science)
McCrickerd, Keri. "Optimising beverages for satiety : the role of sensory characteristics, expectations and nutrient content." Thesis, University of Sussex, 2014. http://sro.sussex.ac.uk/id/eprint/51674/.
Full textChevalier, Natacha. "'Rationing has not made me like margarine' : food and Second World War in Britain : a Mass Observation testimony." Thesis, University of Sussex, 2016. http://sro.sussex.ac.uk/id/eprint/63978/.
Full textAl-Saderi, Abdullah Mohammed Ahmed. "Nutritional status assessment of the technical and vocational students' community in Riyadh, Saudi Arabia." Thesis, Liverpool John Moores University, 1991. http://researchonline.ljmu.ac.uk/5013/.
Full textRobinson, Frances Catherine. "Changing to a self-selected vegetarian diet : two studies of diet and selected physical and lifestyle parameters." Thesis, Liverpool John Moores University, 1998. http://researchonline.ljmu.ac.uk/4913/.
Full textMammarella, Sarah Colby Sarah. "FOOD OPTIONS WITH A MORE NUTRIENT FAVORABLE PROFILE IN GROCERY STORES: BUYING HEALTHIER FOODS WITHOUT PAYING MORE." [Greenville, N.C.] : East Carolina University, 2010. http://hdl.handle.net/10342/2816.
Full textNel, Johanna Helena. "Intakes of foods most commonly consumed : secondary data analyses of South African food consumption studies (1983-2000)." Thesis, Stellenbosch : Stellenbosch University, 2002. http://hdl.handle.net/10019.1/52892.
Full textENGLISH ABSTRACT: The role of the Global Environment Monitoring System / Food Contamination Monitoring and Assessment Programme (GEMS/Food) is to assess and inform governments, the Codex Alimentarius Commission and other relevant institutions, as well as the public, on levels and trends of contaminants in food, their contribution to total human exposure, and their significance with regard to public health and trade. The primary objective of this study is to generate a reference list of “most commonly” consumed food items and average intakes of these items in the diet of South Africans, using GEMS/Food specifications. The list is required to be representative of foods eaten by children and adults from all age and ethnic groups in South Africa. The list will serve as a reference for the Department of Health who will undertake analyses of (a) toxic chemicals, such as pesticides, heavy metals and environmental contaminants; (b) naturally occurring toxins; and (c) food additives in the commonly consumed food items, as required by the Codex Alimentarius Commission. A secondary objective of the study is to derive average (mean) weights of South Africans in different age groups in order for the calculation of dietary exposure of selected contaminants. Secondary data-analysis was conducted on existing dietary databases (raw data) obtained from surveys undertaken in South Africa between 1983 and 2000. The National Food Consumption Survey (NFCS) served as a framework for compiling data on children since this was a national representative survey of 1 to 9 year-old children in South Africa. However there has never been a national dietary survey on adults in South Africa. Consequently the data had to be extrapolated from existing isolated surveys on adults. The dietary intake for the groups 1 to 5 years and 6 to 9 years was calculated only from the NFCS, and was not supplemented by other databases. The substantiation for treating age 10+ as a unit (and calling it an adult group), was the finding that average consumption of adolescents (10 – 15 years) did not differ significantly from that of adults when comparing mean energy intakes and mean quantities consumed, of age groups in the studies analysed. Data were analysed in terms of the percentage of the group consuming specific food main groups / subgroups / food items and on average per capita portion size. Factor analyses were done to analyse the inter-relationships among the food consumption patterns of NFCS 6-9 year-olds in 9 provinces, urban and rural separately, and the inter-relationships among food consumption patterns of these children and other children and adults in other independent food consumption studies. Two methods of estimating adult consumption were derived. The results from Method 1 corresponded with results from the NFCS, which was over-sampled for lower socio-economic areas, whereas the results from Method 2 ignored relationships with NFCS data and were based on the ethnic proportions of the population in South Africa. A final list, validated against international data, is included, which provides the per capita consumption per food item, average amount consumed (consumers only), the 97,5th percentile of the consumption figures (consumers only), as well as the corresponding gram per kilogram body weight consumed. These figures represent food items consumed by 3% or more of the South African population, for the following age groups: 1-5 years, 6-9 years and age 10+ (adults). Also, average weights of South Africans for the corresponding age groups are provided, which is calculated similarly to the methods used to calculate dietary intake.
AFRIKAANSE OPSOMMING: Die rol van die “Global Environment Monitoring System / Food Contamination Monitoring and Assessment Programme”, of (GEMS/Food), is om regerings, die “Codex Alimentarius”, ander relevante instellings en die publiek, op hoogte te hou (en selfs te monitor), ten opsigte van vlakke en neigings van kontaminasie in voedsel, die omvang van blootstelling aan die mens, en die beduidendheid hiervan vir openbare gesondheid en handel. Die doel van hierdie studie is om ‘n lys van voedselitems wat meestal deur die Suid- Afrikaanse bevolking geëet word, op te stel. Die lys moet hoeveelhede wat ingeneem word reflekteer, en moet aan die GEMS/Food spesifikasies voldoen. Dit moet verteenwoordigend wees van kos wat kinders en grootmense, van alle ouderdomsgroepe en rassegroepe in Suid- Afrika eet. Hierdie lys sal as verwysing vir die Departement van Gesondheid dien, om sodoende dan die berekenings van (a) toksiese chemikalië, soos plaagbeheermiddels, swaar metale en omgewingsbesoedelingsagente; (b) toksine wat natuurlik voorkom; en (c) voedselaanvullings in kossoorte, soos voorgeskryf deur die “Codex Alimentarius Commission”, te bereken. ‘n Sekondêre doel van hierdie studie is om die gemiddelde gewig van Suid-Afrikaners vir verskillende ouderdomsgroepe te bereken, om gebruik te word vir die berekenings van blootstelling aan geselekteerde toksine en besoedelingsagente. Sekondêre data-analise is op bestaande diëetkundige databasisse (oorspronklike data), wat opnames in Suid-Afrika vir die tydperk 1983 tot 2000 verteenwoordig, uitgevoer. Die Nasionale Voedselverbruikersopname, “National Food Consumption Survey” (NFCS), dien as raamwerk om die verbruik van kinders saam te stel, want hierdie opname was ‘n nasionaalverteenwoordigende opname van kinders van die ouderdom 1-9 jaar in Suid-Afrika. Daar was egter tot nou toe nog nie ‘n nasionaal-verteenwoordigende opname van voedselverbruik vir volwassenes in Suid-Afrika nie. Gevolglik moet hierdie data vanuit geïsoleerde opnames op volwassenes onttrek word. Voedselinname van kinders van ouderdomsgroepe 1-5 jaar en 6-9 jaar is dus bereken deur van die NFCS data gebruik te maak sonder aanvulling van enige ander databasisse. Die motivering om kinders van die ouderdomsgroep 10+ te hanteer in dieselfde groep as volwassenes, was die bevinding dat gemiddelde verbruik van adolessente (10 – 15 jaar) nie beduidend verskil het van die van volwassenes nie, veral as daar na die kilojoule inname en die hoeveelheid (gemeet in gram) inname, gekyk word. Die data van die verskeie opnames is ge-analiseer in terme van die persentasie verbruikers en die per kapita inname per voedselsoort, gegroepeerd en ongegroepeerd. Verbande tussen NFCS 6-9 jaar data in die 9 provinsies, landelike en stedelike gebiede afsonderlik beskou, asook verbande tussen hierdie kinders en kinders en volwassenes in onafhanklike ander opnames is met behulp van faktorontledings vasgestel. Twee metodes waarmee die voedselinnames van volwassenes voorspel kan word, is afgelei. Die resultate van Metode 1 stem met die resultate van die NFCS ooreen, waar die aanname is dat daar in die steekproefneming meer op kinders van laer sosio-ekonomiese areas gekonsentreer is. Metode 2 se resultate is gebaseer op die etniese verspreiding van die rassegroepe in Suid-Afrika, en voedselinnames van die blankes, byvoorbeeld, word meer in ag geneem. Die finale lys van voedselsoorte, wat gevalideer is teenoor ander internasionale studies, sluit die volgende veranderlikes in: die per kapita verbruik van die items, die gemiddelde verbruik per item (deur net die verbruikers van die spesifieke item in ag te neem), die 97,5de persentiel van voedselitems wat bereken is vir die groep wat die voedselitem verbruik, en ook die gram (gebaseer op die 97,5de persentiel verbruikers) per kilogram ligaamsgewig verbruik vir hierdie items. Hierdie syfers is vir voedselitems wat deur 3% of meer van die verbruikers in Suid-Afrika geneem word, en vir die volgende ouderdomsgroepe: 1-5 jaar, 6-9 jaar vir die ouderdom 10+ . Die gemiddelde gewig van Suid-Afrikaners vir die ooreenstemmende ouderdomsgroepe is ook bereken deur van dieselfde tegnieke gebruik te maak as die waarmee die voedselinnames bereken is.
Shirako, Saki. "Structure and biological activities of hydrophobic short chain pyroglutamyl peptides in fermented foods and food protein hydrolysates." Kyoto University, 2020. http://hdl.handle.net/2433/253335.
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新制・課程博士
博士(農学)
甲第22499号
農博第2403号
新制||農||1077(附属図書館)
学位論文||R2||N5279(農学部図書室)
京都大学大学院農学研究科応用生物科学専攻
(主査)教授 佐藤 健司, 教授 菅原 達也, 准教授 豊原 治彦
学位規則第4条第1項該当