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.
Full textFRANKLIN, ALEXANDRA MARIE. "IMPROVEMENTS IN CONSCIOUS EATING BEHAVIORS IN UNDERGRADUATE NUTRITIONAL SCIENCE STUDENTS." Thesis, The University of Arizona, 2016. http://hdl.handle.net/10150/612930.
Full textNaphtal, Rachael (Rachael M. ). "Natural language processing based nutritional application." Thesis, Massachusetts Institute of Technology, 2015. http://hdl.handle.net/1721.1/100640.
Full textThis 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.
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.
Full textQiao, Yanrui. "Routine techniques for monitoring the nutritional value of animal meals." NCSU, 2001. http://www.lib.ncsu.edu/theses/available/etd-20011030-112347.
Full textFeed 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.
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.
Full textMovahedi, 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.
Full textBergman, 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.
Full textHartwell, Heather. "Patient experience, nutritional uptake and satisfaction with hospital food services." Thesis, Bournemouth University, 2004. http://eprints.bournemouth.ac.uk/405/.
Full textKapoor, 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.
Full textL'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.
O'Doherty, Alasdair Fraser. "The effects of acute exercise and nutritional interventions on postprandial lipid metabolism." Thesis, University of Hull, 2017. http://hydra.hull.ac.uk/resources/hull:17126.
Full textO'Grady, Lizanne. "Effects of postharvest handling on nutritional quality of pomegranate (Punica granatum) Arils." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/71973.
Full textENGLISH ABSTRACT: The aim of this study was to investigate the effects of storage temperature and duration on the proximate composition, physico-chemical properties and selected bioactive components (vitamin C, anthocyanins and β-carotene) of arils from three pomegranate cultivars (‘Arakta’, ‘Bahgwa’ and ‘Ruby’). Pomegranates were hand-peeled and stored at three different temperatures (1°, 4° and 8°C) at 95% relative humidity (RH) for 14 days, with an additional day at ambient conditions (~21°C). Physico-chemical attributes, anthocyanins, ascorbic acid and proximate composition was measured on day 0, 7, 14 and 15. O2 consumption and CO2 production increased at elevated temperatures. No visual mould growth was detected in ‘Arakta’ and ‘Bahgwa’ arils after 14 days at 1°C 95% RH and after 7 days at 4°C 95% RH. Higher storage temperature negatively affected the proximate composition, physico-chemical attributes and bioactive components. The physico-chemical properties and selected bioactive components (anthocyanins, ascorbic acid, β-carotene) of pomegranate arils (‘Arakta’, ‘Bahgwa’ and ‘Ruby’) packed in three punnets made of polyethylene terephthalate (PET1 - clampshell; PET2 - tub and lid) or polypropylene (PP - tub and lid) material were studied for a period of 14 days at 5°C 95% RH. Packaging did not have a major effect on the physico-chemical and bioactive components of pomegranate arils, although PET2 had relatively stable headspace gas composition within the punnets. Storage duration caused a rise in pH and a decline in titratable acidity irrespective of packaging type. No visual mould growth was detected in ‘Arakta’ arils after 7 days irrespective of the type of packaging, while mould growth was detected in all ‘Ruby’ in all types of packaging. The earlier onset of visual microbial growth lead to a baseline microbiological study evaluating the effect of pre-storage water dipping of whole fruit on the microbiological quality of pomegranate arils stored for 8 days at 5°C 95% RH. Freshly harvested pomegranate fruit (‘Bahgwa’) were dipped in distilled water and air-dried (dipped fruit) or stored without postharvest dipping (dry fruit) at 7°C 95% RH for 15 weeks. Arils were extracted, packaged and stored at 5°C 95±8.34% RH for 8 days. Total viable aerobic mesophillic bacteria, yeasts and moulds, Escherichia coli and Staphylococcus aureus were enumerated. After 8 days at 5°C 95% RH no microbial growth was detected on arils from ‘dry fruit’, while ‘dipped fruit’ showed increased yeast and mould counts (4.74 log cfu.g-1) and total viable aerobic mesophillic bacteria count (3.73 log cfu.g-1). In conclusion storage temperature affects the nutritional quality of pomegranate arils and is best maintained at 1°C for 14 days or 4°C for 7 days at 95% RH. Current South African packaging used to market pomegranate arils don’t have a major effect on the nutritional quality of pomegranate arils, although the headspace gas composition was most stable in PET2 packaging. Pre-storage water dipping of whole pomegranates should be avoided as this could reduce the shelf life of extracted pomegranate arils.
AFRIKAANSE OPSOMMING: Die doel van hierdie studie was om die gevolge van bergingstemperatuur en -tydperk op die proksimale samestelling, fisies-chemiese eienskappe en geselekteerde bio-aktiewe komponente (vitamien C, antosianiene en β-karoteen) van granaatpitte van drie kultivars ('Arakta’, ‘Bahgwa’ en ‘Ruby’) te ondersoek. Granaatpitte is geberg by drie temperature (1°, 4° en 8°C) 95% RH vir 14 dae plus ‘n addisionele dag by kamertemperatuur (~21°C). Fisies-chemiese eienskappe, antosianiene, askorbiensuur en proksimale samestelling is gemeet op dag 0, 7, 14 en 15. Die granaatpitte se O2-verbruik en CO2-produksie het toegeneem by hoër bergingstemperature. Geen swamgroei was sigbaar na 7 dae by 1°C 95% RH sowel as 14 dae 4°C 95% RH. Hoër bergingstemperatuur het die proksimale samestelling, fisies-chemiese eienskappe en bio-aktiewe komponente negatief beïnvloed. Die fisies-chemiese eienskappe en geselekteerde bio-aktiewe komponente (antosianiene, askorbiensuur, β-karoteen) van granaatpitte ('Arakta’, ‘Bahgwa’ en ‘Ruby’) is verpak in drie bakkies vervaardig van polyethyleentereftalaat (PET1 – klamp-bakkie, PET2 – bakkie en deksel) of polipropileen (PP – bakkie en deksel) en bestudeer vir 14 dae by 5°C 95% RH. Heel granate was onderworpe aan 10-14 weke bergingstydperk by 7°C 95% RH voor die granate geskil en verpak is. Die bakkie tipe het nie 'n duidelike uitwerking op die fisies-chemiese en bio-aktiewe komponente van die granaatpitte gehad nie, alhoewel die gas samestelling in die kopspasie van PET2 bakkies relatief onveranderd gebly het. Gedurende die bergingstydperk het die pH gestyg en die titreerbare suur gedaal ongeag die bakkie tipe. Geen visuele swamgroei was sigbaar in ‘Arakta’ granaatpitte na 7 dae by 5°C 95% RH terwyl ‘Ruby’ granaatpitte wel swamgroei getoon het ongeag die bakkie tipe. Die vroeë aanvang van sigbare swamgroei het tot ‘n verdere mikrobiologiese basislynstudie gelei. Die uitwerking van voorbergingswaterdompeling van heel granate is geëvalueer op die mikrobiologiese gehalte van die granaatpitte wat gestoor was vir 8 dae by 5°C 95% RH. Vars ge-oesde ‘Bahgwa' granate is in water gedompel en gelugdroog (gedompelde granate) of glad nie in water gedompel nie (droë granate) en geberg by 7°C 95% RH vir 15 weke. Granate is ontpit, verpak en geberg by 5°C 95±8.34% RH vir 8 dae. Totale lewensvatbare aërobiese mesofilliese bakterieë, giste en swamme, Escherichia coli en Staphylococcus aureus telling is vervat. Granaatpitte van ‘droë granate’ was vry van enige mikrobiese groei na 8 dae. Die ‘gedompelde granate’ het ‘n toename in giste en swamme (4,74 log cfu.g-1) en totale lewensvatbare aërobiese mesofilliese bakterieë (3,73 log cfu.g-1) getoon. Hierdie studie maan dus teen waterdompeling van heel granate voor ‘n bergingsperiode van 10-15 weke. Ten slotte word die voedingswaarde van granaatpitte wel beïnvloed deur ‘n hoër bergingstemperatuur en sal die granaatpitte se gehalte behou word by 1°C vir 14 dae of 4°C vir 7 dae by 95% RH. Die voedingswaarde van granaatpitte word nie beïnvloed deur kommersiële verpakking wat tans in Suid-Afrika gebruik word om granaatpitte te adverteer nie, alhoewel PET2 bakkies se gas samestelling in die kopspasie onveranderd gebly het. Waterdompeling van heel granate voor ‘n verlengde bergingstydperk moet eerder vermy word aangesien dit die raklewe van granaatpitte verminder.
Kralik, Brittany A. "Quality and Nutritional Analysis of Aquaponic Tomatoes and Perch." Bowling Green State University / OhioLINK, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=bgsu1617139965099778.
Full textAdebiyi, Adekunle Olalekan. "The nutritional value for poultry and pigs of biofuel co-products." Thesis, University of Glasgow, 2014. http://theses.gla.ac.uk/5432/.
Full textSimmons, Amber Lynn. "The Functional and Nutritional Benefits of Soy in Snack Foods." The Ohio State University, 2012. http://rave.ohiolink.edu/etdc/view?acc_num=osu1343756595.
Full textRich, Marianne. "Nutritional Status and Growth in Infants with Cystic Fibrosis at Diagnosis and at Age Two Years and Six Years." DigitalCommons@USU, 2005. https://digitalcommons.usu.edu/etd/5511.
Full textChristiansen, Alexandra R. "Nutritional, sensory, and quality attributes of heritage bred chicken and commercial broiler meat." Thesis, Kansas State University, 2013. http://hdl.handle.net/2097/16284.
Full textDepartment of Food Science
Elizabeth A. Boyle
Animal production factors can affect nutritional composition and quality of poultry meat. Quality attributes and fatty acid composition were evaluated on breast and thigh meat with skin from free range, heritage bred chickens (>116 day of age) (HB) and commercial broilers (<50 day of age) (CM). In addition, sensory and textural attributes were evaluated on breast and thigh meat of HB, and air or water chilled CM. Moisture and fat content was similar (P>0.05) between chicken types without skin. Thigh meat had at least 2.41% more fat (P<0.05) than breast meat; however, breast meat had at least 2.33% more moisture (P<0.05) regardless of skin inclusion or chicken type. Heritage meat with or without skin had a greater amount (P<0.05) of ω3 polyunsaturated fatty acids (PUFA) than CM regardless of chilling type and HB had a lower, more desirable ω6:ω3 ratio of 12.79 when compared to air or water chilled CM at 15.20 and 14.77, respectively. Heritage breast and thigh meat with skin contained 35.60 and 35.21% PUFA which was greater than (P<0.05) CM breast and thigh meat with skin at 20.96 and 20.45%, respectively. Whole carcass weight of CM, breast weight, and bone-in thigh weight was 71.30%, 148.0%, and 52.2% heavier (P<0.05), respectively, than HB weight. However, bone-in thigh yield was 2.1% higher (P<0.05) in HB. Commercial broiler breast and thigh meat was more tender (P<0.05) with higher myofibrillar tenderness and overall tenderness values and having less connective tissue than HB breast and thigh meat. Thigh meat from HB also had the highest (P<0.05) peak force values for Warner-Bratzler (3.47 kgf) and Allo-Kramer (7.22 kgf/g sample) shear tests. Thigh meat was perceived to be more juicy (P<0.05) and have more chicken flavor intensity (P<0.05) than breast meat. Heritage meat showed advantages in fatty acid profiles while CM meat showed advantages in yields and tenderness attributes.
Kriaucioniene, Vilma. "Social variations in nutritional habits and their trends in Lithuanian adult population." Thesis, Nordic School of Public Health NHV, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:norden:org:diva-3262.
Full textISBN 91-7997-157-1
Bosch, Adina Cornelia. "Investigation of the chemical composition and nutritional value of smoothhound shark (Mustelus mustelus) meat." Thesis, Stellenbosch : Stellenbosch University, 2012. http://hdl.handle.net/10019.1/20261.
Full textENGLISH ABSTRACT: The aim of this study was to determine the proximate composition of five individual body sites of the Mustelus mustelus shark in order to evaluate the cross carcass variation of the individual proximate components (moisture, protein, lipid, ash) of the meat. This variation was determined in order to find a representative sample of the edible part of the shark (fillet and body flap). Secondly, this sample representing the entire shark fillet was used to investigate the endogenous factors (gender, size and life cycle stage) and their effects on the individual proximate components and other meat components (amino acids, fatty acids, minerals, histamine and mercury contents). Finally, all this data was combined to describe the average chemical composition and nutritional value of M. mustelus meat. None of the proximate components showed any variation between the different fillet positions. This indicated that the fillet is homogenous and samples for chemical analyses can be taken anywhere on the fillet as representative of the entire fillet. It was found that all three main effects (gender, size and life cycle stage) did not have major influences on most of the components of the chemical composition of M. mustelus meat analysed. Higher fatty acid levels (SFA, MUFA and PUFA) were observed in large females than in large males as well as in non-pregnant large females compared to pregnant large females. According to statistical analysis, large males had higher total mercury levels than large females. The only component affected by size variation was the fatty acids, showing a trend to decrease in quantity before maturity was reached. Variation due to life cycle stages was mostly evident in the fatty acid component with some small effects on two mineral components, aluminium and copper, which had slightly higher levels in pregnant large females than in non-pregnant large females. M. mustelus meat has an average proximate composition of 75% moisture, 23% protein, 1.6% lipids and 1.4% ash (weight per wet weight). The protein is, however, an over-estimation of the true protein value as the meat contains significant amounts of non-protein nitrogen (NPN) in the form of urea which contributes to the N concentration. M. mustelus meat is a good source of some essential amino acids, especially lysine and threonine (78% of the daily requirements for an adult in a 100g portion), but low in minerals. The meat has a healthy lipid content with a good ratio (>0.45) of PUFA:SFA (0.83) as well as a healthy (<4) n-6:n-3 fatty acid ratio of 0.39. The histamine content was very low or not detectable but some samples contained total mercury values above the maximum safe limit. Although further research is needed for some meat components, these results are a valuable contribution to the new South African Food Composition Tables being compiled.
AFRIKAANSE OPSOMMING: Die doel van hierdie studie was om die proksimale samestelling van die vleis vanaf vyf afsonderlike posisies op die liggaam van die Mustelus mustelus haai te bepaal. Sodoende is die variasie, met betrekking tot die verskillende proksimale komponente (vog, proteïen, lipiede en as), in terme van die totale karkas, bepaal. Die proksimale variasie is bepaal om vas te stel hoe ʼn verteenwoordigende monster van die totale karkas geneem kan word. Gevolglik is hierdie verteenwoordigende monster gebruik om die effek van geslag, grootte en die verskillende fases van die lewens-siklus op die afsonderlike proksimale komponente asook ander vleis komponente (aminosure, vetsure, minerale, histamien en kwik inhoud) te ondersoek. Laastens is al hierdie inligting gebruik om die algemene samestelling en voedingswaarde van M. mustelus vleis te bespreek. Geen van die proksimale komponente het enige variasie getoon tussen afsonderlike liggaamsposisies nie. Hierdie resultaat dui daarop dat die vleis van ʼn M. mustelus haai homogeen is regoor die karkas en dat ʼn vleis monster vanaf enige posisie op die karkas geneem kan word as ʼn verteenwoordigende monster. Daar is gevind dat geslag, grootte en fase van die lewens-siklus geen merkwaardige invloed het op die vleis se samestelling nie. Hoër vetsuur konsentrasies (versadigde, monoonversadigde en poli-onversadigde vetsure) is gevind in groot vroulike haaie en nie-dragtige vroulike haaie as in groot manlike haaie en dragtige vroulike haaie onderskeidelik. Statisties, het groot manlike haaie hoër vlakke van totale kwik as groot vroulike haaie. Die enigste vleis komponent wat beïnvloed is deur die grootte van die haai, is die vetsure, wat verminder het voor volwassenheid bereik is en dan weer vermeerder soos die haai groter word. Variasie as gevolg van die verskillende fases van die lewens-siklus is meestal gevind in die vetsuursamestelling, en die minimale het ook gevarieer ten opsigte van die elemente aluminium en boor wat effense hoër vlakke getoon het in dragtige haaie as in nie-dragtige haaie. M. mustelus vleis het ʼn gemiddelde proksimale samestelling van 75% vog, 23% proteïen, 1.6% lipiede en 1.4% as (nat massa). Die proteïen waarde is ʼn oorskatting van die ware proteïen waarde as gevolg van hoë nie-proteïen stikstof in die vorm van ureum wat bydra tot die totale stikstof inhoud. M. mustelus vleis blyk ʼn goeie bron van sommige essensiële aminosure soos lisien en treonien (78% van die daaglikse aanbevole dosis), maar laag in mineraal inhoud. Die vleis het ʼn gesonde vet inhoud met ʼn goeie (>0.045) poli-onversadigde:versadigde vetsuur verhouding (0.83) asook ʼn gesonde (<4) omega 6 tot omega 3 vetsuur verhouding van 0.39. Die histamien inhoud van die vleis was baie laag of onder die meetbare limiet, maar sekere monsters het ʼn totale kwik inhoud getoon wat bo die maksimum veilige limiet is. Hoewel verdere navorsing ten opsigte van sekere van die vleis komponente vereis word, lewer hierdie resultate ʼn waardevolle bydrae tot die nuwe Suid-Afrikaanse voedsel samestellings tabelle wat tans opgestel word.
Goh, Zhong Sheng Jensen. "EFFECTS OF CURCUMIN AND FENUGREEK SOLUBLE FIBER SUPPLEMENTS ON SUBMAXIMAL AND MAXIMAL AEROBIC PERFORMANCE INDICES IN UNTRAINED COLLEGE-AGED SUBJECTS." UKnowledge, 2019. https://uknowledge.uky.edu/khp_etds/69.
Full textHansson, Lisbeth. "Statistical Considerations in the Analysis of Matched Case-Control Studies. With Applications in Nutritional Epidemiology." Doctoral thesis, Uppsala University, Department of Information Science, 2001. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-1092.
Full textThe case-control study is one of the most frequently used study designs in analytical epidemiology. This thesis focuses on some methodological aspects in the analysis of the results from this kind of study.
A population based case-control study was conducted in northern Norway and central Sweden in order to study the associations of several potential risk factors with thyroid cancer. Cases and controls were individually matched and the information on the factors under study was provided by means of a self-completed questionnaire. The analysis was conducted with logistic regression. No association was found with pregnancies, oral contraceptives and hormone replacement after menopause. Early pregnancy and artificial menopause were associated with an increased risk, and cigarette smoking with a decreased risk, of thyroid cancer (paper I). The relation with diet was also examined. High consumption with fat- and starch-rich diet was associated with an increased risk (paper II).
Conditional and unconditional maximum likelihood estimations of the parameters in a logistic regression were compared through a simulation study. Conditional estimation had higher root mean square error but better model fit than unconditional, especially for 1:1 matching, with relatively little effect of the proportion of missing values (paper III). Two common approaches to handle partial non-response in a questionnaire when calculating nutrient intake from diet variables were compared. In many situations it is reasonable to interpret the omitted self-reports of food consumption as indication of "zero-consumption" (paper IV).
The reproducibility of dietary reports was presented and problems for its measurements and analysis discussed. The most advisable approach to measure repeatability is to look at different correlation methods. Among factors affecting reproducibility frequency and homogeneity of consumption are presumably the most important ones (paper V). Nutrient variables can often have a mixed distribution form and therefore transformation to normality will be troublesome. When analysing nutrients we therefore recommend comparing the result from a parametric test with an analogous distribution-free test. Different methods to transform nutrient variables to achieve normality were discussed (paper VI).
Gritsenko, Maria. "Effects of composite flours on quality and nutritional profile of flour tortillas." [College Station, Tex. : Texas A&M University, 2009. http://hdl.handle.net/1969.1/ETD-TAMU-2009-05-323.
Full textGottlieb, Tunehafo Ruusa. "The contribution of fog to the moisture and nutritional supply of Arthraerua leubnitziae in the central Namib Desert, Namibia." Master's thesis, University of Cape Town, 2018. http://hdl.handle.net/11427/27949.
Full textBaeza, Rita. "Comparison of technologies to control the physiological, biochemical and nutritional changes of fresh cut fruit." Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/494.
Full textSantos, Fernanda Botaro de Oliveira. "Impact of poultry age, season, litter quality, and nutritional intervention strategies on Salmonella prevalence and populations, serotypes, genotypes, and antibiotic resistance profiles." NCSU, 2006. http://www.lib.ncsu.edu/theses/available/etd-10252006-084211/.
Full textGajula, Hyma. "Fiber-enriched wheat flour precooked using extrusion processing : rheological, nutritional and sensory properties." Thesis, Manhattan, Kan. : Kansas State University, 2007. http://hdl.handle.net/2097/384.
Full textWood, Tamara Michelle. "Nutritional Assessment of Rural Mossi People in Burkina Faso: A Comparison of Pre- and Post-Harvest Status." UNF Digital Commons, 2000. http://digitalcommons.unf.edu/etd/287.
Full textDalton, Annalien. "Development and effect of an N-3 fatty acid-rich spread on the nutritional and cognitive status of school children." Thesis, Stellenbosch: University of Stellenbosch, 2006. http://hdl.handle.net/10019.1/1119.
Full textLong-chain polyunsaturated fatty acids (LCPUFA), especially the n-3 LCPUFA metabolic products eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) play an important role as regulators in many biological processes. To date hake (Merluccius capensis) heads, a rich source of EPA and DHA, have been discarded at sea. The South African Fisheries Policy Development Committee concerned with the environmental impact of this practice has rendered it undesirable. The high prevalence of under-nutrition amongst children in South Africa can be addressed by the supplementation of their diet with this unexploited fish source. The aim of the current study was to develop a microbiologically safe and sensory acceptable sandwich spread using fish flour prepared from fish heads, as a prime ingredient. The intervention trial aimed to compare the effects of an increased dietary intake of n-3 LCPUFA, specifically DHA, on the blood fatty acid levels and absenteeism (as indicator of immune function), as well as the cognitive status, of the subjects. The microbiological content of the sandwich spread was determined after storage for 20 d at 5°C and 15 d at 25°C. Sensory evaluation was performed by consumers (n = 95; M:F = 44:51; 6 – 9 yr) to determine acceptance of the five different flavours individually incorporated into the sandwich spread to mask the fishy note and to provide different flavour options. For the intervention trial subjects (n = 351) were stratified within class group (A - E) and gender and randomly assigned to two treatment categories, an experimental group (EG; n = 174) receiving 25 g sandwich spread.d-1 (191.66 mg DHA. d-1) and a control group (CG; n = 177) receiving an analogous placebo. On school days (104 d), each subject received two sandwiches consisting of two slices of bread (ca. 60 g), spread with 25 g of either the placebo or the experimental spread. Blood samples were drawn at baseline and post intervention. Plasma fatty acid and red blood cell (RBC) membrane status, C-reactive protein levels, as well as vitamin and micronutrient status, were determined. Trained test administrators conducted a battery of cognitive tests. According to South African Government health standards, the sandwich spread remained microbiologically safe after storage. Male and female consumer respondents revealed a significant difference between gender preferences of the five different spread flavours (p <0.05). Significant treatment effects (p <0.05) were observed in n-3 LCPUFA status of the EG, as well as for their absenteeism from school. The two subtests of the Hopkins Verbal Learning test, Recognition and Discrimination Index, showed significant differences between the EG and CG (p <0.05) post intervention in the Grade 2 subjects. The Spelling tests also showed a significant difference between the two groups (p <0.05). In the current study a microbiologically safe and sensory acceptable sandwich spread was developed and tested during an intervention trial, and could possibly in future, provide a healthier option in the School Nutritional Programme. This study proved that supplementation of children (6 - 9 yr) with n-3 LCPUFA, with specific reference to EPA and DHA from a marine source, could have a beneficial effect on their fatty acid status and absenteeism from school. Based on the outcomes of the Hopkins Verbal Learning test and Spelling test, the current study proved that an n-3 fatty acid-rich spread improved the learning ability and memory of children.
Dailey, Rachael. "Impact of Nutritional Status on the Somatotropic Axis and Ghrelin in Phocid Seals." UNF Digital Commons, 2013. http://digitalcommons.unf.edu/etd/481.
Full textKemski, Megan Marie. "Fish meal replacement with soybean meal in yellow perch (Perca flavescens) diets: responses of nutritional programming on growth, transcriptome and isoflavone accumulation." The Ohio State University, 2018. http://rave.ohiolink.edu/etdc/view?acc_num=osu1534465279444556.
Full textDelgadillo, Barriga Sandra Carola. "Creation of three nutritional mixes based on amaranth (Amaranthus caudatus) and other Andean crops for school-aged children (Cochabamba-Bolivia)." BYU ScholarsArchive, 2002. https://scholarsarchive.byu.edu/etd/5356.
Full textWalker, Keitirele Patricia. "Productivity of four fodder tree species, their nutritional value and potential role in ruminant production in Eastern Botswana." Thesis, Stellenbosch : University of Stellenbosch, 2007. http://hdl.handle.net/10019.1/1421.
Full textSustainable livestock production in semi-arid Botswana could be improved through tree planting on-farm to provide much needed protein and shade. Such action can be encouraged if the growth, productivity, nutritional value of trees and their contribution to mass gain of livestock are known.. A study at Malotwana investigated two indigenous species, Acacia galpinii and Faidherbia albida, and two exotic species, Leucaena diversifolia and L. leucocephala, at three spacings in a randomised complete block design replicated five times. The three spacings represented 400, 317 and 241 trees per hectare. The study was conducted over 6.5 years. Indigenous trees were sampled biennially and exotics annually to evaluate crown width, height, stem diameter, stem number and stem volume index. Complete plant harvesting of exotic trees at 2.5, 4.5 and 6.5 years evaluated agroforestry production. Leaves from all four species and pods of exotic species were analysed for chemical composition. Two groups of eight lambs were balanced for mass at selection for an on-farm feeding trial. Browse from exotic trees, comprising a 2:1 ratio of pods to leaves, was fed at 30% as supplement to hay to one group whose mean mass was contrasted with that of the control group fed sorghum bran at 30%. A. galpinii was a promising species, adaptable to planting away from its origin. Its crown width ranged from 5.86 m in high density plots to 6.08 m at low density and was significantly different among stands (p = 0.0406) at 6.5 years. Diameter at breast height (dbh) was significantly different among stands aged 6.5 years (p = 0.0003) and ranged between 10.38 cm at high density to 12.48 cm in low density plots, demonstrating a capacity to provide both shade and poles on-farm. At 4.5 years, F. albida attained a mean height of 4.5 m and 4.5 cm in dbh but suffered 67% mortality during a severe drought. Annual fodder production of 0.647 and 0.996 metric tonnes ha-1 for leaves and pods of L. diversifolia and 1.237 and 1.431 for L. leucocephala was recorded in years of average rainfall. Yields of 0.3 and 0.59 metric tonnes ha-1 were recorded for both species in the driest year. Equally good agroforestry production was obtained from both low and high density stands suggesting that low density plantings, which foster higher plant survival and reduce disease incidence, are best suited to the semi-arid conditions of Botswana. The crude protein of leaves ranged between 16.26 (L. diversifolia) and 25.25% (F. albida). They were highly digestible with more than twice the calcium content livestock require. Crude protein and digestibility measures were significantly different among leaves and varied significantly at different spacings (p<0.0001). Pods of the exotic species contained significantly more protein than the leaves (p<0.0001). Lambs supplemented with browse gained 102.33 g per animal per day while the control group gained 83.95 g. There were significant differences between groups during growth (p<0.05). Growing of A. galpinii, complemented with L. diversifolia and L. leucocephala, can supply short and long term feed, and greatly enhance livestock production while diversifying farm feed sources
Iipumbu, Lukas. "Compositional analysis of locally cultivated carob (Ceratonia siliqua) cultivars and development of nutritional food products for a range of market sectors." Thesis, Link to the online version, 2008. http://hdl.handle.net/10019/1496.
Full textNorcross, Rebecca G. "IMPACT OF ALGAE SUPPLEMENTED DIETS COMBINED WITH ANTIOXIDANTS ON THE NUTRITIONAL PROFILE, QUALITY ATTRIBUTES, AND STORAGE STABILITY OF CHICKEN BREAST MEAT." UKnowledge, 2015. http://uknowledge.uky.edu/animalsci_etds/52.
Full textHartshorn, Nikki. "The impact of participating in an activity programme (10,000 steps @ work lite programme) on dietary change : a thesis presented in partial fulfillment of the requirements for the degree of Master of Science in Nutritional Science at Massey University, Palmerston North, New Zealand." Massey University, 2009. http://hdl.handle.net/10179/908.
Full textRowan, Lisa S. "Effects of Asphondylia borrichiae, Simulated Herbivory, and Nutritional Status on Survival, Flowering, and Seed Viability in Sea Oxeye Daisy (Borrichia frutescens)." UNF Digital Commons, 2014. http://digitalcommons.unf.edu/etd/500.
Full textvon, Hurst Pamela Ruth. "The role of vitamin D in metabolism and bone health : a thesis presented in partial fulfillment of the requirements for the degree of Doctor of Philosophy in Nutritional Science at Massey University, Albany, New Zealand." Massey University, 2009. http://hdl.handle.net/10179/1148.
Full textBereza, John Matthew. "An Exploratory Study Examining The National School Lunch Program; How It Functions On a Daily Basis; And How It May Be Improved." The Ohio State University, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=osu1242334507.
Full textLemos, Carolina Brigida. "Análise de conteúdos de nutrição em livros didáticos do ensino fundamental." Universidade de São Paulo, 2009. http://www.teses.usp.br/teses/disponiveis/48/48134/tde-23092009-132010/.
Full textThe Brazilian National Curriculum Guidelines for Fundamental Education establish health as one of the main focuses in the development of citizenship. Indeed, the National Curriculum Parameters (PCNs) emphasize that the pedagogical proposals should help the students understand and take care of their own bodies, valuing and adopting healthy habits as the basis for quality of life. Food intake, together with life style, is not only a well-known health promoting factor, but is also responsible for preventing and controlling several diseases. Accordingly, nutritional education has an important influence in the students capacity of acquiring healthy eating habits. This dissertation analyzes the concepts of nutrition and food displayed in Science textbook for Fundamental Education, since these are significant sources of information in the Brazilian educational scenario. Textbook were initially investigated with the purpose of obtaining a perspective on the researches which are carried out in Brazil. This investigation, which primarily focused on academic papers, found exclusively masters dissertations. Another stage of the same research analyzed the Science textbook intended for the final years of fundamental education, in order to verify whether the contents relating to food and nutrition were sufficient for the students to read and understand nutritional charts and to acquire a critical position in relation to food advertisings. This was accomplished through the use of a tool applied to assess the level on which the textbook under analysis were able to provide the students with information enough to read and understand the nutritional information presented in food packages. Another tool was used to compare the knowledge presented in the related Science textbook to the knowledge of reference, found in the basic bibliography adopted by the Biological Sciences Bachelors Course of University of São Paulo. It was noted that the information presented in the textbook show different levels of detachment from the knowledge of reference. These levels, of distinct nature, may be identified through the recognition of different didactic and pedagogical components. The discussion focuses on the degree of such disconnection and the extent to which it is acceptable for the contents of textbooks to be consistent with the theoretical references, mainly during the initial education courses.
TAYLOR, BRITTNEY ROCHELLE. "REASONS FOR IMPROVEMENTS IN COOKING AND DIETARY HABITS BETWEEN UNDERGRADUATE NUTRITIONAL SCIENCES COLLEGE STUDENTS AND NON-NUTRITIONAL SCIENCES COLLEGE STUDENTS." Thesis, The University of Arizona, 2016. http://hdl.handle.net/10150/613633.
Full textPetty, Elizabeth Celia. "The impact of the newer knowledge of nutrition : nutrition science and nutrition policy, 1900-1939." Thesis, London School of Hygiene and Tropical Medicine (University of London), 1987. http://researchonline.lshtm.ac.uk/682222/.
Full textOliveira, Marice Nogueira de. "Otimização do processo biotecnológico de hidrólise de carne bovina." Universidade de São Paulo, 1991. http://www.teses.usp.br/teses/disponiveis/9/9133/tde-16042015-134837/.
Full textThe protein hydrolyzates production has the aim of preparation of small peptides or amino acids for its use in dietetic foods or with special purposes. The objectives of the research consist in establishing the optimization of the hydrolytic process of bovine meat by bromelain (statistics and mathematical models). The purpose of the study is the development of a preserved product to be used in diets. There is an interaction effect of pH and temperature on enzymic activity over casein by bromelain isolated or from ananas Ananas comosus juice. The bromelain from ananas juice has more activity then the isolated one. The effects of enzyme and temperature together do not affect the solubility of hydrolysed meat proteins. Meat hydrolysates, pH 4,5, inoculated with spores of Bacillus stearothermophilus FS 1518 did not show survivers after 30 sec of treatment. The values of thermal death time (D) were 0,57 min (pH 5,6) and 0,96 min (pH 6,6) and, the Z value 6,3 (pH 5,6) and 5,9 (pH 6,6). The mathematical model for the enzymic activity of bromelain from ananas juice is: ^ = 171,63 +13,13 x1 + 18,25 x2 + 18,35 x1.x2 - 25,59x12 - 53,45 x22 The surface response is paraboloid elipcal. The stationary maximum point indicated by the model is 66,8 °C and pH 6 ,4. The mathematical model for the soluble solids of meat proteins is: ^y = 7,13 - 1,02 x1 + 0,81 x2 + 0,45 x1.x2 - 0,42 x12 - 1,52 x22 The surface response is paraboloid elipcal. The stationary maximum point indicated by the model is 89,5 °C and pH 7,1. The optimum conditions indicated by the enzymic activity model satisfies the soluble solids contents of meat proteins. The optimum conditions of the biotechnological process of hydrolysis of bovine meat are: temperature = 66,8 °C, pH = 6,4, enzymic activity = 175,94 ug/ml.min and soluble solids contents = 7,6 g/100g.
Wyatt, Melissa Ann. "Sustainable Diets: Understanding Nutrition Educators' Perceptions." Thesis, The University of Arizona, 2015. http://hdl.handle.net/10150/560838.
Full textShoemaker, Robin C. "REGULATION OF PANCREATIC β-CELL FUNCTION BY THE RENIN-ANGIOTENSIN SYSTEM IN TYPE 2 DIABETES." UKnowledge, 2015. http://uknowledge.uky.edu/pharmacol_etds/9.
Full textMmonatau, Yvonne. "Flour from the Morama bean : composition and sensory properties in a Botswana perspective." Thesis, Stellenbosch : University of Stellenbosch, 2005. http://hdl.handle.net/10019.1/1692.
Full textThis study was undertaken in view of the high incidence of malnutrition problems such as protein-energy malnutrition and diabetes type 2 in countries like Botswana, and due to worldwide interest in underutilised and underdeveloped crops. Morama bean, the seed of Tylosema esculentum (family Fabacae), occurs naturally in the drier areas of Southern Africa, including Botswana, where it is, to a small extent, harvested as wild plant for human consumption. Due to the potential of this crop there is increasing interest in its cultivation. Despite its traditional use as food source in Botswana, little is known about its nutritional value, benefits and disadvantages, and its use as food was therefore the reason for this research. A specific aim was to improve the school feeding programme with this readily available indigenous product.
Bandy, Jessica Brown. "Wellness and Nutrition Education Program to Promote Improve Nutritional Practices and Decreased Body Mass in Individuals Working in a Health Care Setting." Digital Commons @ East Tennessee State University, 2007. https://dc.etsu.edu/etd/2093.
Full textClark, W. Andrew, and Norman Assad. "Nutritional Supplements and Infertility." Digital Commons @ East Tennessee State University, 2013. https://dc.etsu.edu/etsu-works/2527.
Full textYousuf, Adnan Beker. "Effective caloric value of nutritional components of broiler nutrition." 2006. http://digital.library.okstate.edu/etd/umi-okstate-1773.pdf.
Full textSumathi, A. "Nutritional and Bio-chemical investigations on geriatric foods." Thesis, 1997. http://hdl.handle.net/2009/1796.
Full textSethi, Mohini. "Energy and nutritional requirements of coast guard personnel in India." Thesis, 1991. http://hdl.handle.net/2009/5380.
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