Relevant bibliographies by topics / Nutritional science

Academic literature on the topic 'Nutritional science'

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Published: 10 December 2022
Last updated: 28 January 2023

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Journal articles on the topic "Nutritional science"

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Gao Balch, Ying. "Learning Nutrition from Nutrient Sciences of History." Nutrition and Food Processing 5, no. 2 (April 26, 2022): 01–07. http://dx.doi.org/10.31579/2637-8914/086.

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Modern nutritional science is surprisingly young. Nevertheless, there are many researcher of sciences be participating of the development of nutritional science history. Less than 100 years ago, Nutrition research started from human clinical or animal clinics. That is, History of nutritional sciences began from lab experimenting and practicing thoughts. Hence, students learning history of nutrientnal sciences to empowers students
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Uauy, Ricardo. "Defining and addressing the nutritional needs of populations." Public Health Nutrition 8, no. 6a (September 2005): 773–80. http://dx.doi.org/10.1079/phn2005774.

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AbstractObjectiveTo examine the present methods used to define nutritional needs, and to analyse the intrinsic limitations of the reductionist chemical, biological and medical approaches to assess requirements. To establish the necessity to incorporate the complexities emerging from a broader understanding of the biological sciences as well as to include environmental and social dimensions in addressing nutritional needs.MethodExamples of the limitations of current approaches and the implications of these in defining potential solutions and policy options to address present nutritional problems are presented and discussed.ConclusionThe chemical and biological sciences have provided a strong base for nutrition and have been essential in establishing nutrition as a science with public health relevance. However, these approaches are clearly insufficient to address the main challenges that confront nutrition science now in the twenty-first century. There is a pressing need to include the social, economic and human rights aspects in order to define future policies that will secure the right to safe and nutritious food for all.
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Lin, Edward. "To Nutritional Science." Bariatric Surgical Practice and Patient Care 15, no. 1 (March 1, 2020): 1–2. http://dx.doi.org/10.1089/bari.2020.29019.eli.

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Magnus, Marcia. "Nutritional Science Jeopardy." Journal of Nutrition Education and Behavior 37, no. 3 (May 2005): 159–60. http://dx.doi.org/10.1016/s1499-4046(06)60272-8.

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Mulyani, Sri. "The Differences of Body Image, Energy Intake Level, and Nutritional Status Between Health and Non Health Female Student of Jenderal Soedirman University." Jurnal Gizi dan Pangan Soedirman 2, no. 2 (March 8, 2019): 78. http://dx.doi.org/10.20884/1.jgps.2018.2.2.1382.

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This study aims to knowing the differences in body image, level of energy intake, and nutritional status in female students of accounting and nutrition science at Jenderal Soedirman University. This study uses a cross-sectional study conducted on 96 female students of accounting and nutrition science with purposive sampling technique. Body image is measured with a Body Shape Questionnaire (BSQ-16B). The level of energy intake is obtained through a 24-hour non-consecutive recall. Nutritional status is measured using a body mass index (BMI). Most accounting students have a negative body image (52.1%), less energy intake (43.8%) and normal nutritional status (79.2%). Most of the nutrition students have a positive body image (56.2%), less energy intake level (45.8%), and normal nutritional status (70.8%). Based on the analysis using the Mann Whitney test, there was no difference in body image and level of energy intake between accounting and nutrition science students. There are differences in nutritional status between accounting and nutrition science students.
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Wahlqvist, Mark L. "The new nutrition science: sustainability and development." Public Health Nutrition 8, no. 6a (September 2005): 766–72. http://dx.doi.org/10.1079/phn2005780.

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AbstractObjectiveTo show that nutrition science is anchored in food systems and is influenced by the social, through the environmental to the cosmological, life's connections and rhythms. To indicate that an integrative approach is now becoming possible with advances in food technology, in the understanding of food choice and of human behaviour, and in a preparedness to recognise nutritional inputs in the full sweep of life-long well-being and health outcomes.MethodAn analysis of the much broader understanding of nutritionally related diseases from an ecological perspective, with attention to economic development, beginning with poverty alleviation. Recognition that the biological dimension of nutrition science is undergoing a profound reappraisal; that technologies will allow us to change the course of nutritionally related diseases for the better; and that nutrition science will find partners in information technology and telecommunications, food technology and energy technology.ConclusionA new generation of nutrition scientists can help build a new economy that supports development amongst communities, whether close or distant from each other. The opportunities for this kind of development to be realised between Asia, Latin America and Africa are considerable. At all times, however, nutrition scientists must uphold the paramount importance of good governance, conflict resolution and maternal literacy if their work is to achieve its growing potential.
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Gordon, John E. "Nutritional Science And Society." Nutrition Reviews 27, no. 12 (April 27, 2009): 331–38. http://dx.doi.org/10.1111/j.1753-4887.1969.tb03666.x.

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Otto, Bärbel, Jochen Spranger, Stephen C. Benoit, Debbie J. Clegg, and Matthias H. Tschöp. "Horizons in Nutritional Science." British Journal of Nutrition 93, no. 6 (June 2005): 765–71. http://dx.doi.org/10.1079/bjn20051446.

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The appetite-modulating peptide ghrelin is predominantly produced and secreted by the stomach and shows a strong growth hormone-releasing activity, which is mediated by the activation of the so-called growth hormone secretagogue type 1a receptor. Ghrelin is involved in the regulation of energy balance by increasing food intake and reducing fat utilization. Additionally, it stimulates lactotroph and corticotroph function, influences the pituitary gonadal axis, inhibits pro-inflammatory cytokine expression, controls gastric motility and acid secretion and influences pancreatic exocrine and endocrine function, as well as impacting on glucose metabolism. This review summarizes the known functions of ghrelin and its role in the regulation of the gut–brain axis.
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Carpenter, Kenneth J. "Nutritional science by committee?" Nature 374, no. 6521 (March 1995): 402. http://dx.doi.org/10.1038/374402c0.

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Sajjad, Sumaiya, and Farzana Asar. "Comparison of Nutritional Knowledge of Home Economics and Media Science students in Karachi." NURTURE 9, no. 1 (December 31, 2015): 7–10. http://dx.doi.org/10.55951/nurture.v9i1.73.

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Nutritional knowledge is a prerequisite for making healthy food choices, however nutrition education is rarely provided at high school or undergraduate in Pakistan. Home Economics colleges are the only one that have been providing effective nutrition education since 1950s but this fact is not recognized and appreciated public or education department. The purpose of this study was to assess the impact of home economics education on the level of nutritional knowledge of Home Economics students by comparing them with Media Science students. Data was collected from a total of 200 students. A twenty item questionnaire was used to assess nutritional knowledge. Data analysis was done to assess and to compare nutritional knowledge on the basis of scoring which was categorized as (1-7= fair), (8-14= good) and (15-20=excellent). .A significantly higher proportion of Home economics students had excellent knowledge (90%) as compared to general science students (9%). The study identified significant differences in knowledge between both the departments. This is consistent with previous studies which showed that nutrition knowledge is related with the field of study.
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Dissertations / Theses on the topic "Nutritional science"

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Grosh, Kimberly Coile. "Nutrigenomics and Nutritional Epigenetics – The State of the Science in Academia." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1308247018.

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FRANKLIN, ALEXANDRA MARIE. "IMPROVEMENTS IN CONSCIOUS EATING BEHAVIORS IN UNDERGRADUATE NUTRITIONAL SCIENCE STUDENTS." Thesis, The University of Arizona, 2016. http://hdl.handle.net/10150/612930.

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While knowledge and awareness are necessary to prepare students to provide nutritional advice and counseling in the future, there is limited evidence demonstrating a link between nutrition education and healthy eating habits among nutritional science students. The objective of this pilot study was to determine if nutritional science students adopt more conscious eating behaviors as they progress through the curriculum. Undergraduate nutrition majors (n =278) and non-nutrition majors (n=104) were surveyed with 20 questions regarding their eating and grocery shopping habits. Additionally, focus groups consisting of nutritional science seniors (n =27) were held to further explain data from the surveys. The surveys revealed that fourth year nutrition majors ate significantly more servings of vegetables (p=0.001) and shopped for groceries significantly more frequently (p<0.001) than first year nutrition majors. Additionally, obtaining minimally processed foods at the grocery store was marginally significantly more important to fourth year nutrition majors than first year nutrition majors (p=0.058). The focus group meetings revealed that senior-level nutrition students’ grocery shopping habits and eating behaviors were influenced by education, living situation, and improvements in time management skills. Because nutritional science is a discipline that includes everyday practices the results may be related to their daily professional development.
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Naphtal, Rachael (Rachael M. ). "Natural language processing based nutritional application." Thesis, Massachusetts Institute of Technology, 2015. http://hdl.handle.net/1721.1/100640.

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Thesis: M. Eng., Massachusetts Institute of Technology, Department of Electrical Engineering and Computer Science, 2015.
This electronic version was submitted by the student author. The certified thesis is available in the Institute Archives and Special Collections.
Cataloged from student-submitted PDF version of thesis.
Includes bibliographical references (pages 67-68).
The ability to accurately and eciently track nutritional intake is a powerful tool in combating obesity and other food related diseases. Currently, many methods used for this task are time consuming or easily abandoned; however, a natural language based application that converts spoken text to nutritional information could be a convenient and eective solution. This thesis describes the creation of an application that translates spoken food diaries into nutritional database entries. It explores dierent methods for solving the problem of converting brands, descriptions and food item names into entries in nutritional databases. Specifically, we constructed a cache of over 4,000 food items, and also created a variety of methods to allow refinement of database mappings. We also explored methods of dealing with ambiguous quantity descriptions and the mapping of spoken quantity values to numerical units. When assessed by 500 users entering their daily meals on Amazon Mechanical Turk, the system was able to map 83.8% of the correctly interpreted spoken food items to relevant nutritional database entries. It was also able to nd a logical quantity for 92.2% of the correct food entries. Overall, this system shows a signicant step towards the intelligent conversion of spoken food diaries to actual nutritional feedback.
by Rachael Naphtal.
M. Eng.
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Packard, Jacquelyn Hansen. "The Effect of Family Home Evening Nutrition Lessons on Nutritional Behavior in Latter-day Saint Families." Diss., CLICK HERE for online access, 2010. http://contentdm.lib.byu.edu/ETD/image/etd3479.pdf.

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Qiao, Yanrui. "Routine techniques for monitoring the nutritional value of animal meals." NCSU, 2001. http://www.lib.ncsu.edu/theses/available/etd-20011030-112347.

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Feed mills demand routine techniques to analyze digestible amino acids in highly variable animal meals. As routine tools, infrared spectroscopic predictions of digestible amino acids require reference samples assayed in vivo. Lack of reference samples resulting from costly and time-consuming in vivo assays has limited infrared spectroscopic applications. To remove this limitation, an in vitro assay mimicking in vivo digestion in swine was sought as a replacement to build the reference database.

Pepsin and pancreatic proteases used in the in vitro assays produce autolysates that are assayed as digestible amino acids. To correct this contamination and define incubation time for efficient use of the proteases, the autolysis of these proteases was studied. Correction of enzyme contamination with enzyme blank incubations and incubation time of 24 hours for pepsin and 96 hours for pancreatic proteases were proposed (Chapter III and IV).

In vitro digestion focused on maximal hydrolysis of peptide bonds with minimal enzyme usages for restriction of enzyme contamination. The minimal enzyme usage was determined to be 6.5% (enzyme to substrate ratio) (Chapter V).

Study on absorption of peptides in swine revealed that all soluble in vitro peptides could be estimated as digestible in vivo. Average in vitro digestibility coefficients were comparable to in vivo for a number of amino acids but mismatch occurred for individual samples. In vivo digestible amino acids, though, could be predicted with in vitro digestible amino acids. For example, lysine was predicted with an error of 0.27% (Chapter VI).

Total and digestible amino acids were predicted with near infrared reflectance spectroscopy (NIRS) and mid infrared Fourier transform infrared spectroscopy (FTIR) but not with Raman spectroscopy. Infrared spectroscopic prediction errors for digestible lysine were 0.27% for near infrared spectroscopy and 0.26% for mid infrared spectroscopy. Total amino acids seemed better predicted than digestible amino acids by infrared spectroscopy (Chapter VII).

The study showed that as routine techniques, infrared spectroscopy could potentially replace both in vivo and wet chemical analyses of amino acids.

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Shen, Li 1968. "Nutritional and chemical properties of sorghum, rapeseed, and sunflower pollens." Thesis, The University of Arizona, 1992. http://hdl.handle.net/10150/278204.

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The nutritional and chemical properties of three Chinese pollens, sorghum (Sorghum sp.), rapeseed (Brassica napus) and sunflower (Helianthus annuus), were studied. All three pollens were highly preferred, with sunflower pollen the highest, by young honey bees (Apis mellifera). Rapeseed pollen increased honey bee's longevity the greatest; however, sorghum and sunflower pollens also increased the longevity relative to the no-pollen group. All three pollens had high energy (about 5 kcal/g) and carbohydrate quantities (58%). The protein, fat, and fiber levels were 27%, 7%, and 9% in rapeseed pollen, 26%, 5%, and 13% in sorghum pollen, and 15%, 5%, and 10% in sunflower pollen. alpha-Tocopherol was high in sunflower pollen (61 μg/g), lower in rapeseed (33 μg/g) and sorghum pollen (15 μg/g). K, Ca, Mg, Fe, Cu, and Mn were high in all three pollens. These data suggest that a pollen which is highly preferred by honey bees is not necessarily the most nutritious.
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Movahedi, Neiini Seved Ali Reza. "Physical and nutritional amendment of topsoil using compost waste." Thesis, Imperial College London, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.300253.

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Bergman, Christine Joy 1960. "Soft wheat pasta supplemented with cowpea: Nutritional, sensory and cooking quality studies." Thesis, The University of Arizona, 1990. http://hdl.handle.net/10150/291602.

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Pasta was produced from soft wheat supplemented with cowpea. Acid detergent fiber values increased from 0.4% in the soft wheat pasta (SWP) to 1.1% in the 30% cowpea pasta (CP). Cowpea supplementation provided an increase in total and available lysine from 42 to 113% and 39 to 117%, respectively. Chemical scores for preschool children increased from 56 in the SWP to 89 in the 30% CP. For school children the 20% CP provided a score of 102. The in vitro protein digestibility (IVPD) of cowpea was lower than that of soft wheat; as a result cowpea reduced the IVPD of SWP from 84% to a value of 78% for the 30% CP. The protein content of SWP was 10.9% while the CP ranged from 11.3 to 14.2%. Considering IVPD values, SWP contained 9.2% digestible protein and CP from 9.2 to 11.1%. After cooking, only the 30% CP displayed trypsin inhibitor activity. Upon visual examination, cowpea improved the color of SP making it comparable to the durum semolina control (DSC) but lacking its translucency. A sensory panel reported no difference in acceptability among treatments. Cooked weights were similar to the SWP, except with 30% replacement when a decrease was observed. CP, after 10 minutes of cooking demonstrated reduced loss as supplementation was increased. After 20 minutes all treatments had similar cooking loss compared to the SP. All treatments displayed cooking quality results significantly different from the DSC.
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Hartwell, Heather. "Patient experience, nutritional uptake and satisfaction with hospital food services." Thesis, Bournemouth University, 2004. http://eprints.bournemouth.ac.uk/405/.

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It has been recognised that hospital food service could be improved, with malnutrition a particular concern. The problem of patients obtaining adequate nutrition in hospital is complex with many constraints at ward level. The hypothesis of this study is that patients able to see and smell the food on offer and with potential for greater server empathy, will achieve better nutritional status and increased meal satisfaction. Data were collected from two wards, Women's Health and Orthopaedic, (n=62) over two, three-day consecutive periods. Firstly, for a pre-ordered, plated meal service and secondly, nine months later, for a trolley service offering choice at the point of consumption. Food was weighed before and after the meal. Questionnaires were administered and interviews conducted with patients (n= 614) to evaluate patient acceptability of both catering systems and other pertinent data. The research methodology also involved collecting observational data during mealtimes. Focus groups were conducted with ward staff, and patients together with their visitors while open ended interviews were conducted with the catering manager, facilities manager, chief dietitian, orthopaedic ward dietitian and chief pharmacist. This was to enhance and validate information already gathered. Results show that nutritional intake was not dependent on the catering system and that possibly in hospital; unlike other `eating out' situations there are barriers to `complete nutrition'1. A theoretical model of patient experience and satisfaction with hospital food service is presented, reflecting data gathered during the case study. Texture and temperature of food were shown to be critical factors impinging on patient satisfaction and the trolley system of delivery is the preferred style of service. Service predisposition demonstrates little significance with patient satisfaction towards the overall meal experience. This research indicates that nutritionally, the method of meal delivery is immaterial but patients do prefer choice at the point of consumption. 1 A term used to define the provision of a healthy nutritionally balanced diet which meets and satisfies both physiological and psychological requirements.
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Kapoor, Priyanka. "Nutritional and functional properties of popped little millet («Panicum sumatrense»)." Thesis, McGill University, 2013. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=119693.

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Food industries are focusing energies towards the development of functional foods and food ingredients. Several ancient grains are being used as a source of functional nutrients. Millets are minor cereals which have high nutritional value, are non-glutinous and are easily digestible. In spite of this, their consumption is limited. This could be attributed to their non-availability in ready-to-eat and ready-to-use foods. Processing of millets to incorporate them in ready-to-eat foods can increase their nutritional value, availability and economic value. Thermal processing can improve the bioavailability of certain vitamins and minerals and can also help in lowering the water activity thus, preventing the growth of microorganisms. Thermally processed foods also have better organoleptic properties. One interesting method of thermal processing is popping. Popping enhances the carbohydrate and protein digestibility by inactivating some of the enzymes and enzyme inhibitors. Popping also improves the color, appearance, aroma and taste of the processed food commodity. In the present study, the popping quality of little millet (Panicum sumatrense) and the effects of popping on the nutrient composition and the functional properties of the millet were studied. The popping quality of little millet was optimized with respect to the temperature of the particulate medium and the moisture content of the millet, both of which were found to determine the yield of popping. The optimized conditions for popping little millet were obtained at 16% grain moisture and particulate medium temperature of 260°C. The total protein, crude fat and total ash content of the popped millet was almost equal to that of the native millet. Popping increased the non-resistant starch content of little millet. The availability of total phenolics increased from 225 mg GAE/100g sample (db) in native millet to 661.462 mg GAE/100g sample (db) in popped millet. Popped millet flour (PMF) had a higher oil absorption capacity at room temperature as well as at 140°C and also exhibited higher swelling power and solubility. While the cold paste viscosity of the native millet flour (NMF) was 5.359 X 10^-3 Pa s, that of PMF varied from 1.5 to 7.5 Pa s. NMF had a hot paste viscosity (HPV) of 0.1908 Pa s whereas the HPV of PMF varied from 1.9 to 7.5 Pa s. From the results obtained in the present study, it was deduced that PMF would form pastes of uniform viscosity which would be more stable to heat during cooking and would have a greater shelf-life. It was also confirmed that popped millet flour had the advantage over native millet flour with improved nutrient availability and better functional properties.
L'industrie alimentaire vise le développement d'aliments et d'ingrédients fonctionnels. De nombreux grains anciens sont utilisés comme source d'éléments nutritifs fonctionnels. Le millet est une petite graminée qui possède une excellente valeur nutritive, sans gluten et facilement digestible. Cependant cette céréale est peu consommée. Cela s'explique en partie par la non-disponibilité de produits prêts à manger issus du millet. La transformation du millet afin de l'incorporer dans une variété d'aliments peut améliorer sa valeur nutritive, sa disponibilité et sa valeur économique. Les traitements thermiques peuvent améliorer la biodisponibilité de certaines vitamines et minéraux et peuvent aider également a diminué l'activité de l'eau en prévention de la multiplication des microorganismes. Les aliments transformés par procédés thermiques ont souvent de meilleures propriétés organoleptiques. Un intéressant procédé de transformation thermique est l'expansion à sec qui entraîne l'éclatement du grain. L'expansion thermique à sec améliore la digestibilité des hydrates de carbone et des protéines en inactivant les enzymes et les inhibiteurs d'enzymes. L'expansion thermique peut aussi améliorer la couleur, l'apparence, l'arôme et le goût des céréales soufflées. Dans la présente étude, la qualité de petit mil (Panicum sumatrense) a été étudiée afin de déterminer les effets du traitement thermique sur la composition nutritionnelle et les propriétés fonctionnelles du millet soufflé. La qualité du millet soufflé a été optimisée en tenant compte du traitement thermique, soit la température des particules solides et la teneur en eau des grains, qui affectent tous deux le rendement. La protéine brute, la matière grasse brute, et la fraction totale de cendres n'ont pas été affectés par le traitement. L'expansion thermique a cependant augmenté l'amidon non-résistant du petit mil. La disponibilité des composants phénoliques a augmenté de 225 mg GAE/100g (base sèche) des échantillons témoins à 661.462 mg GAE /100g (base sèche) pour les grains soufflés. La farine de millet soufflé avait une capacité d'absorption d'huile plus élevée autant à la température de la pièce qu'à 140°C, avec également un pouvoir de gonflement et une solubilité plus élevés. La viscosité à basse température de la pâte de farine de millet témoin était de 5.359 ×10^-3 Pa s par rapport à une valeur variant de 1.5 à 7.5 Pa s pour la farine de millet soufflé. La viscosité à haute température de la pâte de farine de millet témoin était de 0.1908 Pa s par rapport à une valeur variant de 1.9 à 7.5 Pa s pour la farine de millet soufflé. Ainsi, de par les résultats obtenus, la farine de millet soufflé permet la formation d'une pâte de viscosité uniforme qui serait stable face à un procédé thermique, lui assurant une meilleure conservation. Les meilleures conditions pour l'expansion thermique du petit mil sont établies à une teneur en eau des grains de 16%, et une température des particules chauffantes de 260°C. La recherche a confirmé que la farine de millet soufflé est supérieure à la farine témoin (millet non-soufflé) avec une amélioration de la disponibilité des éléments nutritifs et de meilleures propriétés fonctionnelles.
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Books on the topic "Nutritional science"

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Development of nutritional science in India. New Delhi: Allied Publishers, 2005.

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1949-, Murray Robert, ed. Sports drinks: Basic science and practical aspects. Boca Raton, Fla: CRC Press, 2001.

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C, Somogyi J., and Müller H. R, eds. Nutritional impact of food processing. Basel: Karger, 1989.

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Sciences, New York Academy of. A global research agenda for nutrition science. Hoboken, NJ: Published on behalf of the New York Academy of Sciences by Wiley Subscription Services, 2014.

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Austin, Krista. Performance nutrition: Applying the science of nutrient timing. Champaign, IL: Human Kinetics, 2011.

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Blachier, Francois. Nutritional and Physiological Functions of Amino Acids in Pigs. Vienna: Springer Vienna, 2013.

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Anderle, Beck R., ed. Food chemistry and nutritional biochemistry. New York: Wiley, 1985.

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Omics technologies: Tools for food science. Boca Raton: Taylor & Francis, 2012.

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Ted, Wilson, Jacobs Jr David R, and SpringerLink (Online service), eds. Nutritional Health: Strategies for Disease Prevention. 3rd ed. Totowa, NJ: Humana Press, 2012.

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Healthy aging and nutrition: The science of living longer : field hearing before the Special Committee on Aging, United States Senate, One Hundred Seventh Congress, second session, Baton Rouge, LA, August 15, 2002. Washington: U.S. G.P.O., 2002.

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Book chapters on the topic "Nutritional science"

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Potter, Norman N. "Improving Nutritional Quality: Nutrition Labeling." In Food Science, 673–88. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-015-7262-0_24.

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Carlberg, Carsten, Stine Marie Ulven, and Ferdinand Molnár. "Nutritional Epigenetics." In Nutrigenomics: How Science Works, 65–79. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-36948-4_5.

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Carlberg, Carsten, and Ferdinand Molnár. "Nutritional Epigenetics." In Human Epigenetics: How Science Works, 113–22. Cham: Springer International Publishing, 2019. http://dx.doi.org/10.1007/978-3-030-22907-8_10.

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Jacobs, David R., and Norman J. Temple. "Food Synergy: A Paradigm Shift in Nutrition Science." In Nutritional Health, 311–22. Totowa, NJ: Humana Press, 2012. http://dx.doi.org/10.1007/978-1-61779-894-8_14.

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Belton, Peter. "Nutritional Science in Global Perspective." In Die Zukunft der Ernährungswissenschaft, 15–21. Berlin, Heidelberg: Springer Berlin Heidelberg, 2000. http://dx.doi.org/10.1007/978-3-662-06702-4_2.

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Amjath-Babu, T. S., Santiago Lopez Riadura, and Timothy J. Krupnik. "Agriculture, Food and Nutrition Security: Concept, Datasets and Opportunities for Computational Social Science Applications." In Handbook of Computational Social Science for Policy, 215–29. Cham: Springer International Publishing, 2023. http://dx.doi.org/10.1007/978-3-031-16624-2_11.

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AbstractEnsuring food and nutritional security requires effective policy actions that consider the multitude of direct and indirect drivers. The limitations of data and tools to unravel complex impact pathways to nutritional outcomes have constrained efficient policy actions in both developed and developing countries. Novel digital data sources and innovations in computational social science have resulted in new opportunities for understanding complex challenges and deriving policy outcomes. The current chapter discusses the major issues in the agriculture and nutrition data interface and provides a conceptual overview of analytical possibilities for deriving policy insights. The chapter also discusses emerging digital data sources, modelling approaches, machine learning and deep learning techniques that can potentially revolutionize the analysis and interpretation of nutritional outcomes in relation to food production, supply chains, food environment, individual behaviour and external drivers. An integrated data platform for digital diet data and nutritional information is required for realizing the presented possibilities.
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Carlberg, Carsten, Stine Marie Ulven, and Ferdinand Molnár. "Nutritional Signaling and Aging." In Nutrigenomics: How Science Works, 81–98. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-36948-4_6.

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O’Callaghan, Y. C., T. P. O’Connor, and N. M. O’Brien. "Nutritional Aspects of Cheese." In Fundamentals of Cheese Science, 715–30. Boston, MA: Springer US, 2016. http://dx.doi.org/10.1007/978-1-4899-7681-9_20.

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Tomada, Inês, and José Paulo Andrade. "Science-based anti-ageing nutritional recommendations." In Anti-ageing nutrients, 333–90. Chichester, UK: John Wiley & Sons, Ltd, 2015. http://dx.doi.org/10.1002/9781118823408.ch11.

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Vieira, Ernest R. "Composition and Nutritional Value of Foods." In Elementary Food Science, 11–46. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_2.

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Conference papers on the topic "Nutritional science"

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Armenta, Roberto. "Science and commercial evolution of plant-based microbial oils rich in omega-3 fatty acids: An overview." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/nzrm2789.

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Plant-based microbial omega-3 rich oils are successful products in the marketplace, particularly in the field of nutrition, including nutritional supplements, functional ingredients, and concentrates as prescription drugs for treating acute cardiovascular illnesses. Notably, during the last 2 years of the COVID pandemic, interest and demand for plant-based microbial omega-3 products have further increased. The latter augmented also by sustainability challenges facing the traditional source of these fatty acids: fish oil. Research using microalgae as single-cell factories for making oils with omega-3's started decades ago and it has matured as an established industrial microbiology industry via mostly precision fermentation systems. Science and industry are evolving on the type of microorganisms used, including both heterotrophic and phototropic strains, and their respective biological improvements. Also, newer innovation is yielding new oil compositions, containing more than one type of omega-3's and other fatty acids with growing nutritional interests (e.g., omega-7's). This work will present an overview of the science and commercial evolution of plant-based microbial oil products and potential new areas for future innovation.
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Филатова, Анастасия Александровна, and Елена Ивановна Козленко. "INCREASING HEALTH WITHIN NUTRITION." In Psychology, Sports science and Medicine (Психология. Спорт. Здравоохранение): сборник статей международной научной конференции (Санкт-Петербург, Октябрь 2022). Crossref, 2022. http://dx.doi.org/10.37539/221030.2022.12.55.008.

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Система питания - достаточно широкое понятие, используемое для описания комплексного процесса, включающего выбор пищи, оценку и расчет ее питательной и энергетической ценности, поступление в организм и последующих ее превращений, включая метаболизм и выведение. Нутрициология подходит к питанию комплексно, углубляясь в состав и качество продуктов. Это наука о питании во всех его аспектах: от химии, биологии, молекул и клеток. The nutrition system is a fairly broad concept used to describe a complex process that includes food selection, assessment and calculation of its nutritional and energy value, intake and subsequent transformations, including metabolism and excretion. Nutriciology approaches nutrition in a complex way, delving into the composition and quality of products. It is the science of nutrition in all its aspects: from chemistry, biology, molecules and cells.
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Amelia, P., B. Lubis, R. Adriansyah, T. C. L. Tobing, M. Ali, and H. Z. Abdillah. "Nutritional Status in Congenital Heart Disease." In International Conference of Science, Technology, Engineering, Environmental and Ramification Researches. SCITEPRESS - Science and Technology Publications, 2018. http://dx.doi.org/10.5220/0010102909330935.

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Prishchepa, T. S., Ia V. Girs, A. D. Ishchenko, O. A. Kliuchnikova, and A. M. Patieva. "Nutritional Value of Venison and Its Beneficial Properties." In General question of world science. НИЦ «Л-Журнал», 2018. http://dx.doi.org/10.18411/gq-31-03-2018-44.

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S.F., Kochetkova, Mekhantseva I.Yu., Zolotov N.A., and Krotova O.E. "ANALYSIS OF THE NUTRITIONAL VALUE OF SESAME SEEDS AS ADDITIVES IN COTTAGE CHEESE PRODUCTS OF HERODIETIC ORIENTATION." In OF THE ANNIVERSARY Х INTERNATIONAL SCIENTIFIC AND PRACTICAL CONFERENCE «INNOVATIVE TECHNOLOGIES IN SCIENCE AND EDUCATION» («ITSE 2022» CONFERENCE). DSTU-Print, 2022. http://dx.doi.org/10.23947/itse.2022.92-96.

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The article discusses the main aspects of herodietic nutrition and, in connection with them, the properties and nutritional value of sesame as an additive. The analysis and comparison of sesame products – sesame seeds, sesame cake and sesame flour from sesame cake, and also the rationale for their use in cottage cheese products of herodietic orientation is given.
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Ding, Dayong, Dan Wang, and Zhenbo Shu. "Effects of Preoperative Enteral Nutrition Support on Postoperative Nutritional Status and Immune Function of Colorectal Cancer Patients." In 4th International Conference on Management Science, Education Technology, Arts, Social Science and Economics 2016. Paris, France: Atlantis Press, 2016. http://dx.doi.org/10.2991/msetasse-16.2016.273.

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Kulsum, Ummi, and Dwi Astuti. "The Menstrual Cycle and Nutritional Status." In 1st International Conference on Science, Health, Economics, Education and Technology (ICoSHEET 2019). Paris, France: Atlantis Press, 2020. http://dx.doi.org/10.2991/ahsr.k.200723.050.

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Kostyuchenko, L. N., T. A. Vasina, and A. E. Lychkova. "Nutritive correction after extensive combined intestinal resection." In General question of world science. НИЦ "LJournal", 2022. http://dx.doi.org/10.18411/gqws-01-2022-07.

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The purpose is the tactics of nutritional rehabilitation after extensive intestinal resection. The metabolic characteristics of the short intestine syndrome and the consequences of combined finebinding resections, as well as the adaptive and regenerative possibilities of the intestine. The optimal scheme of nutritional correction is given in consequences of intestinal combined resection.
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Condaminet, David, Albrecht Zimmermann, Bastien Billiot, Bruno Cremilleux, and Sylvain Pluchon. "Using Data Science to Improve the Identification of Plant Nutritional Status." In 2020 IEEE 7th International Conference on Data Science and Advanced Analytics (DSAA). IEEE, 2020. http://dx.doi.org/10.1109/dsaa49011.2020.00064.

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Sunley, N. "Challenges in formulating foods to specific nutritional profiles." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060519.

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Reports on the topic "Nutritional science"

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Blaxter, Tamsin, and Tara Garnett. Primed for power: a short cultural history of protein. TABLE, November 2022. http://dx.doi.org/10.56661/ba271ef5.

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Protein has a singularly prominent place in discussions about food. It symbolises fitness, strength and masculinity, motherhood and care. It is the preferred macronutrient of affluence and education, the mark of a conscientious diet in wealthy countries and of wealth and success elsewhere. Through its association with livestock it stands for pastoral beauty and tradition. It is the high-tech food of science fiction, and in discussions of changing agricultural systems it is the pivotal nutrient around which good and bad futures revolve. There is no denying that we need protein and that engaging with how we produce and consume it is a crucial part of our response to the environmental crises. But discussions of these issues are affected by their cultural context—shaped by the power of protein. Given this, we argue that it is vital to map that cultural power and understand its origins. This paper explores the history of nutritional science and international development in the Global North with a focus on describing how protein gained its cultural meanings. Starting in the first half of the 19th century and running until the mid-1970s, it covers two previous periods when protein rose to singular prominence in food discourse: in the nutritional science of the late-19th century, and in international development in the post-war era. Many parallels emerge, both between these two eras and in comparison with the present day. We hope that this will help to illuminate where and why the symbolism and story of protein outpace the science—and so feed more nuanced dialogue about the future of food.
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Reinhardt, Sarah. From Silos to Systems: Investing in Sustainable Nutrition Science for a Healthy Future. Union of Concerned Scientists, September 2021. http://dx.doi.org/10.47923/2021.14270.

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Diet-related disease, climate change, and environmental degradation exact an enormous toll on human and planetary health. These challenges could be addressed in part by shifting what we eat and how we produce food, yet key questions remain about how to make such transitions effective, equitable, and sustainable. To help answer these questions, investments in “sustainable nutrition science”—research and education at the intersection of nutrition, food production, and climate and environment—are urgently needed. However, the Union of Concerned Scientists has found that US public funding for sustainable nutrition science is severely limited, totaling an estimated $16 million annually between 2016 and 2019, and recommends more than tripling that amount in response to our devastating public health and environmental crises.
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Nutrition Science for Health and Longevity: What Every Clinician Needs to Know. Gaples Institute, 2021. http://dx.doi.org/10.51150/gaples1.

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This online nutrition course for clinicians, approved for 4 hours of continuing medical education, is designed to provide a solid foundation of clinically relevant nutrition knowledge, and outlines practical strategies to incorporate nutritional counseling into a busy clinical practice. Course elements include: 1) Clickable links to more than 100 key references; 2) Sections on clinician self-care, fad diets, screening for patients with food insecurity, and motivational interviewing; 3) Over 20 immersive clinical scenarios; 4) Downloadable summaries of each section with key takeaways.
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Nutrition and pharmacological support of athletes training: the problems of science, practices and educational sphere. Larisa M. Gunina, Lyudmila V. Kudina, March 2019. http://dx.doi.org/10.14526/2070-4798-2019-14-1-198-206.

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Fourth national report on human exposure to environmental chemicals. National Center for Environmental Health, March 2021. http://dx.doi.org/10.15620/cdc:105345.

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"The Updated Tables, March 2021) presents nationally representative, cumulative biomonitoring data gathered from 1999–2000 through 2015–2016. It includes all the data from each of the previous National Reports on Human Exposure to Environmental Chemicals and each of the previous Updated Tables (collectively, the Report and Updated Tables). In each survey period, the reported chemicals or their metabolites were measured in blood, serum, and urine samples from random subsamples of the National Health and Nutrition Examination Survey (NHANES). These subsamples typically consisted of about 2,500 participants – exact numbers are included in the tables. Survey data and samples are collected by the Centers for Disease Control and Prevention (CDC) National Center for Health Statistics. CDC’s Environmental Health Laboratory (Division of Laboratory Sciences (DLS), National Center for Environmental Health) used mass spectrometry methods to obtain the blood, serum, and urine exposure measurements presented in the Report and Updated Tables. Volume One (1999-2010) and Volume Two (2011-2016) contain data tables for chemicals measured in the general U.S. population Volume Two: NHANES 2011-2016 provides data on the general U.S. population from NHANES 2011-2012, 2013–2014, and 2015-2016. CS272983-A FourthReport_UpdatedTables_Volume2_Mar2021-508.pdf"
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Fourth national report on human exposure to environmental chemicals. Updated tables, March 2021 : volume two: NHANES 2011-2016. National Center for Environmental Health (U.S.), March 2021. http://dx.doi.org/10.15620/105345.

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"The Fourth National Report on Human Exposure to Environmental Chemicals: Updated Tables, March 2021 (the Updated Tables, March 2021) presents nationally representative, cumulative biomonitoring data gathered from 1999–2000 through 2015–2016. It includes all the data from each of the previous National Reports on Human Exposure to Environmental Chemicals and each of the previous Updated Tables (collectively, the Report and Updated Tables). In each survey period, the reported chemicals or their metabolites were measured in blood, serum, and urine samples from random subsamples of the National Health and Nutrition Examination Survey (NHANES). These subsamples typically consisted of about 2,500 participants – exact numbers are included in the tables. Survey data and samples are collected by the Centers for Disease Control and Prevention (CDC) National Center for Health Statistics. CDC’s Environmental Health Laboratory (Division of Laboratory Sciences (DLS), National Center for Environmental Health) used mass spectrometry methods to obtain the blood, serum, and urine exposure measurements presented in the Report and Updated Tables. Volume One (1999-2010) and Volume Two (2011-2016) contain data tables for chemicals measured in the general U.S. population Volume Two: NHANES 2011-2016 provides data on the general U.S. population from NHANES 2011-2012, 2013–2014, and 2015-2016. CS272983-A FourthReport_UpdatedTables_Volume2_Mar2021-508.pdf"
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