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1
Hongu, Nobuko, James M. Wise e Karalee A. Poschman. "Grasas Saludables: Guia para mejorar la calidad de grasa que ingerimos [Spanish version of Healthy Fats]". College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146656.
Testo completoAbstract (sommario):
2 pp.[Healthy Fats -- Guide for Improving the Quality of Fat Intake]
The fact sheet reviews healthy fats and how to incorporate a healthy amount of fat into our diet. Fats are necessary for our bodies to function properly. In fact, fats are an important part of a healthy diet and we can't live without them. Fats can be grouped into two groups: saturated and unsaturated. Unsaturated fats include polyunsaturated and monounsaturated fats. Both these fats, when eaten in moderation and used in place of saturated and trans fats, can help lower cholesterol levels and decrease the risk of heart disease. We provide a list of "Do's" and "Tips" which gives examples of how to select fats wisely and incorporate healthy changes into our diet. We also provide a guide for selecting an appropriate portion size of fat.
2
Hongu, Nobuko, Jamie M. Wise e Karalee A. Poschman. "Healthy Fats: Guide for Improving the Quality of Fat Intake". College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2008. http://hdl.handle.net/10150/146655.
Testo completoAbstract (sommario):
2 pp.The fact sheet reviews healthy fats and how to incorporate a healthy amount of fat into our diet. Fats are necessary for our bodies to function properly. In fact, fats are an important part of a healthy diet and we can't live without them. Fats can be grouped into two groups: saturated and unsaturated. Unsaturated fats include polyunsaturated and monounsaturated fats. Both these fats, when eaten in moderation and used in place of saturated and trans fats, can help lower cholesterol levels and decrease the risk of heart disease. We provide a list of "Do's" and "Tips" which gives examples of how to select fats wisely and incorporate healthy changes into our diet. We also provide a guide for selecting an appropriate portion size of fat.
3
Kruel, Toni Michelle. "Development of low-fat and fat-free strawberry ice creams using fat replacers /". free to MU campus, to others for purchase, 2004. http://wwwlib.umi.com/cr/mo/fullcit?p1420930.
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4
Dillman, Raymond E. "Fat Bob". Auburn, Ala., 2007. http://repo.lib.auburn.edu/2007%20Spring%20Theses/DILLMAN_RAYMOND_5.pdf.
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5
Jackson, Marianne. "Flying Fat". Kent State University / OhioLINK, 2009. http://rave.ohiolink.edu/etdc/view?acc_num=kent1249055649.
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6
Andreu, Laura Marie. "Low-fat food consumption by people with diabetes decreases fat saturated fat, and cholesterol intake". FIU Digital Commons, 1998. http://digitalcommons.fiu.edu/etd/1288.
Testo completoAbstract (sommario):
This study investigated the effect of providing free-access to several fat-modified foods on dietary energy and fat intake in free-living individuals with and without diabetes mellitus. Five low/no-fat products or their regular-fat versions were provided to volunteers to take home and use for 3 days. Energy and nutrient intakes of all foods consumed were determined through a weighed food diary and by weighing the food provided before and after consumption. Fifteen individuals with diabetes and 15 case-matched controls without diabetes participated in the study. Individuals with diabetes and controls responded similarly to the fat-modified foods. In both groups there was a significant reduction in the percent of kcals and grams of fat consumed during the low-fat condition compared to the regular-fat condition (p
7
Stuart, Heather N. "The Weight of the Fat Body: Anti-Fat Rhetoric". Miami University / OhioLINK, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=miami1154721566.
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8
Johansson, Dorota. "Colloids in fats the fat crystal as a functional particle /". Lund : Lund University, 1994. http://catalog.hathitrust.org/api/volumes/oclc/39676932.html.
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9
Hongu, Nobuko, Jamie M. Wise e Patrick J. Gallaway. "Healthy Fats: Tips for Improving the Quality of Fat Intake". College of Agriculture, University of Arizona (Tucson, AZ), 2014. http://hdl.handle.net/10150/324554.
Testo completoAbstract (sommario):
Revised; Originally published: 05/2008The article provides information about different types of dietary fats and promotes consumption of healthy fats in moderation as part of a balanced diet. The prevalence of fat-free products in grocery stores may give some health-conscious consumers the perception that all dietary fats are unhealthy. However, fats are absolutely vital for proper physiological functioning, and it is imperative that fats are included in a healthy diet. Fats are classified as saturated, monounsaturated, or polyunsaturated. Both types of unsaturated fats, when consumed in moderation, can help lower cholesterol and decrease the risk of heart disease, especially when they replace saturated and trans fats. We provide tips for selecting healthier fats, along with a guide for consuming appropriate portions of fat.
10
Dennis, Patricia Kyle. "Fat in the countertransference: clinical social workers' reactions to fat patients /". Click here for text online. The Institute of Clinical Social Work Dissertations website, 2004. http://www.icsw.edu/_dissertations/dennis_2005.pdf.
Testo completoAbstract (sommario):
Dissertation (Ph.D.) -- The Institute for Clinical Social Work, .2004A dissertation submitted to the faculty of the Institute of Clinical Social Work in partial fulfillment for the degree of Doctor of Philosophy.
11
Himes, Susan. "Fat commentary and fat humor presented in visual media : a content analysis". [Tampa, Fla] : University of South Florida, 2005. http://purl.fcla.edu/usf/dc/et/SFE0001407.
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12
Rajah, Kanes K. "Fractionation of milk fat". Thesis, University of Reading, 1988. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.233844.
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13
Alhilal, Maryam. "Biomarkers of fat intake". Thesis, King's College London (University of London), 2013. https://kclpure.kcl.ac.uk/portal/en/theses/biomarkers-of-fat-intake(32ce2b69-77d6-4cc8-93d7-2d9c38b6f9d4).html.
Testo completoAbstract (sommario):
The thesis reviews the previous use of biomarkers of fatty acid intake and concludes that there is a lack of supporting evidence from large randomized controlled trials (RCT) of sufficient duration for their use to be justified. The hypothesis that fatty acid biomarkers are robust indices of the intake certain fatty acids was tested by the analysis of blood samples from three large and long-term RCTs where dietary intake had been well controlled and compared with a control treatment. Erythrocyte lipid fatty acid composition was unable to detect changes in saturated fatty acid (SFA) or oleic acid intake. Plasma total lipids and phospholipids SFA were also poor indicators of SFA intake. The intake of n-3 long-chain polyunsaturated fatty acids (LC-PUFA) could be predicted from the proportions in plasma and erythrocytes. Principal components analysis appeared to be a valid data reduction technique to measure changes in fatty acid patterns. A co-twin study design conducted in 570 female participants enrolled in the St Thomas‟ Twins Study investigated the heritability of fatty acid biomarkers (adipose tissue and plasma). For most fatty acids, environmental factors (dietary intake) were dominant, but in the case of arachidonic acid, 65% of the variance was explained by additive genetic factors. Investigations subsequently explored the effects of variations in single nucleotide polymorphisms (SNP) in the fatty acid desaturase (FADS) genes on the fatty acid composition of the biomarkers. Polymorphism in FADS1 rs174537 explained some of this variation. Carriage of the minor allele of rs174537 SNP also influenced the proportions of n-6 LC-PUFA in an RCT. Further research is suggested to identify what appeared to be a FADS1/FADS2 haplotype predicting lower levels of LC-PUFA, which might be of public health significance. In conclusion, plasma fatty acid composition can be recommended to elucidate the potential relationships between polyunsaturated, trans-unsaturated and branched chain fatty acid intake and non-communicable diseases.
14
Schwartz, Adam M. "Fat Boy Private Dance". ScholarWorks@UNO, 2015. http://scholarworks.uno.edu/td/2108.
Testo completoAbstract (sommario):
After spending a decade losing weight following a traumatic high school experience, Mark has a great life with a beautiful girlfriend, good job which he's passionate about, and a wonderful group of friends. Everything changes when his high school bully reenters his life and shakes his confidence to the point of developing a severe case of body dysmorphia at a time when it's crucial he's confident, as he promised to do a private dance for his girlfriend.
15
Misner, Scottie, Carol Curtis e Evelyn Whitmer. "Fat and Cholesterol Update". College of Agriculture and Life Sciences, University of Arizona (Tucson, AZ), 2006. http://hdl.handle.net/10150/146439.
Testo completoAbstract (sommario):
2 pp.Of all the nutrients in the food supply, fat and cholesterol probably receive the most attention from health professionals and the public alike. The scientific evidence is clear that a high-fat diet relates to chronic health problems such as heart disease, some types of cancer, diabetes, and obesity. But both fat and cholesterol are natural components of the body that are vital to good health, and too little fat in your diet is just as unhealthy as too much. This article reviews dietary fats and provides guidelines for choosing foods to balance the type and amount of fat in your diet.
16
Pertman, Shea. "Being a fat woman in North America, a theoretical perspective on fat liberation". Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1999. http://www.collectionscanada.ca/obj/s4/f2/dsk1/tape10/PQDD_0027/MQ51448.pdf.
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17
Love, Joan. "Studies in the estimation of body fat and body fat changes in man". Thesis, University of Aberdeen, 1995. http://digitool.abdn.ac.uk/R?func=search-advanced-go&find_code1=WSN&request1=AAIU078714.
Testo completoAbstract (sommario):
The aim of this work was to compare magnetic resonance imaging (MRI), and 3-(TCM) and 4-compartment (FCM) models for the estimation of body fat and changes in fat mass (FM) in man. FM was estimated in 10 obese women by MRI and a TCM based on underwater weighing (UWW) and body water dilution (D2O) at the start and end of a 21 day residential weight reducing regimen. Mean (SEM) MRI estimates of FM before weight loss were 3.19 (0.25) kg below values from TCM, however, FM change over the 21 days by MRI agreed well with TCM. In 8 women, intra-abdominal (IAT), subcutaneous (SAT) and total (TOT) adipose tissue area was calculated from MRI at 2,9 and 9 sites respectively. Mean (SEM)% reductions were 14.0 (12.0)% (p<0.01); 8.2 (2.0)% (p<0.0001) and 11.8 (2.5)% (p<0.0001) respectively. In another series of studies, FM was estimated by 2-compartment methods: UWW, D2O, dual energy X-ray absorptiometry (DXA), skinfold thickness, bioelectrical impedance; TCM and a 4-compartment method (FCM) based on UWW, D2O and DXA in 28 women [16 non-obese (NW), 12 obese (OW)] and 19 men [13 non-runners (NM), 6 runners (MR)]. Estimates of FM by the 2-compartment methods agreed more closely with TCM and FCM than with each other. Agreement with FCM was best in NM and worst in OW. No difference was found between fat mass estimated by TCM and FCM in men. Average density of the fat free mass (FFM) was 1.113 (NW), 1.112 (NM), 1,106 OW, 1.106 (MR) g/ml. Hydration of the FFM was 0.743 (OW), 0.717 (MR), 0.713 (NW), 0.700 (NM). MRI has considerable potential as a method for estimating body fat and provides information on adipose tissue distribution. Multi-compartment methods appear to reduce errors in the FM estimated by 2-compartment methods.
18
Pineda, Maylene. "Determination of fetal fat distribution in pregnancy and its correlation with maternal subcutaneous fat thickness and body mass index". Thesis, The University of Sydney, 2019. http://hdl.handle.net/2123/20494.
Testo completoAbstract (sommario):
Introduction: Deviations from normal fetal growth are associated with abnormal neonatal fat distribution and predispose to lifetime obesity. Factors affecting fetal growth include maternal obesity. Recent evidence suggests that maternal visceral obesity negatively affects fetal fat composition and fetal obstetric outcomes. However, there is a dearth of research investigating the relationship between maternal visceral adiposity and fetal fat composition throughout pregnancy. Methods: This is a retrospective analysis of 1363 women at a tertiary perinatal ultrasound centre from 2012-2014. Maternal subcutaneous fat thickness and body mass index were used to correlate with fetal fat measures in the second and third trimester. The maternal abdominal SFT measurement has been used as a surrogate for central obesity. Neonates were divided into BW quartiles for statistical analysis. Fetal fat thickness was measured by the first author blinded against clinical data. Results: Outcome data were available for 845 and 674 women in the second and third trimesters respectively. Maternal SFT was positively correlated with fetal abdominal subcutaneous fat in Q2 babies (p=0.01) and with negative correlation with fetal peripheral fat on the lowest BW quartile babies Q1 (p=0.04). Multivariate analysis showed that maternal SFT is a positive predictor of fetal abdominal subcutaneous fat for Q4 babies in the second trimester (p=0.04). Conclusion: Maternal adiposity can predict fetal fat distribution in the second trimester of pregnancy. The observed trend in the correlation of fetal fat distribution with maternal measures of adiposity was weak. Further prospective research may determine whether these correlations are reproducible and stronger.
19
Lynes, Matthew D. "Control of CD36 phosphorylation by global intestinal alkaline phosphatase mediates intestinal adaptation to high-fat diet". Thesis, Boston University, 2012. https://hdl.handle.net/2144/32031.
Testo completoAbstract (sommario):
Thesis (Ph.D.)--Boston UniversityPLEASE NOTE: Boston University Libraries did not receive an Authorization To Manage form for this thesis or dissertation. It is therefore not openly accessible, though it may be available by request. If you are the author or principal advisor of this work and would like to request open access for it, please contact us at open-help@bu.edu. Thank you.
The mechanisms by which diets high in saturated fat (HFD) contribute to intestinal adaptation and obesity are unknown. The hypothesis that functional changes in distal portions of small intestine are induced by HFD was tested in C57B1/6 mice. Specifically, it was examined whether the putative fatty acid translocase CD36 was phosphorylated in mouse intestinal epithelial cells and whether dephosphorylation of CD36 increased long chain fatty acid (LCFA) absorption. Co-immunoprecipitation was used to investigate specific intestinal alkaline phosphatases that might interact with CD36. It was also examined whether chronic ingestion of an HFD would lead to upregulation of the CD36 and/or one or more intestinal alkaline phosphatases that may activate CD36. CD36 was found to be phosphorylated on the surface of mouse enterocytes, indicating that there may be a phosphatase-sensitive pool of phospho-CD36 (pCD36) in mouse small intestinal tissue. CD36 was dephosphorylated by alkaline phosphatase and this treatment increased long chain but not short chain fatty acid uptake. Long chain fatty acid uptake was blocked with a specific CD36 inhibitor. CD36 from mouse small intestines physically interacted specifically with global intestinal alkaline phosphatase (gIAP) but not duodenal alkaline phosphatase (dIAP). As expected, HFD increased body weight, adiposity, and plasma triglycerides compared to control mice. CD36 and gIAP but not dIAP protein levels were significantly increased in distal but not proximal regions of intestines of HFD mice. Finally, HFD increased the absorptive capacity of the distal small intestine for LCFA in a CD36-dependent manner. It is concluded that HFD specifically upregulates gIAP protein in epithelial cells of the distal regions of the small intestine of mice, and that one of its substrates is pCD36, which has been implicated in transcellular fat transport. This diet also increases the absorptive capacity of the distal small intestine for LCFAs. Taken together, these results suggest that HFD causes intestinal adaptation that results in an increased capacity to absorb dietary fat. This effect is mediated in part by increasing the expression and activity of the fatty acid transporter CD36 and its regulatory enzyme gIAP.
2031-01-02
20
Dubey, Amrita. "Use of Extrusion Technology and Fat Replacers to Produce High Protein, Low Fat Cheese". DigitalCommons@USU, 2011. http://digitalcommons.usu.edu/etd/961.
Testo completoAbstract (sommario):
This study investigated the use of extrusion technology and fat replacers to produce high protein, low fat Cheddar cheese. In chapter 3, four different fat replacers were tested at the highest concentration level of each, as recommended by the manufacturers for low fat cheese, to investigate the change in cheese texture and optimize extruder conditions. In addition, the press time/pressure combinations of the extruded cheeses were optimized. The fat replacers and extruder conditions that were effective in improving the texture of low fat cheese were then used in chapter 4.
In chapter 4, three fat replacers were used at three different concentrations (lowest, middle and highest) as recommended by the manufacturers for replacing fat in cheese. The fat replacers were microcrystalline cellulose (MCC 1) (0.125%, 1.06% and 2%), whey protein concentrate (WPC 2) (0.50%, 0.75% and 1%) and whey protein concentrate (WPC 1) (0.40%, 2.20% and 4%). These fat replacers were effective in improving the texture of low fat cheese as determined from the results of chapter 3. The extruded cheese samples with and without fat replacers were analyzed for texture at three different time periods (1 day, 1 week, and 1 month). None of the fat replacers used were effective in improving the texture of low fat cheese significantly.
Since none of the treatments statistically improved the texture of low fat cheese, in the next part of the study, extrusion alone and WPC 1 at the middle concentration were then used to produce low fat cheese with high protein content by blending low moisture aged Cheddar cheese and nonfat cheese. Extrusion of cheese blends with or without fat replacer yielded cheese with high protein level. It was concluded from the study that the fat replacers we used were not effective in improving the texture but extrusion of aged Cheddar cheese with nonfat cheese can yield high protein cheese.
21
Lewis, C. E. "Influence of dietary fat and oil on growth and carcass fat of broiler chickens". Thesis, University of Nottingham, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.370565.
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Golding, Cheryl Louise. "Strategies to reduce dietary fat intake : defining the mechanisms involved in successful fat reduction". Thesis, University of Leeds, 2004. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.415607.
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23
Chung, Seo-Jin. "Release of flavor compounds from full fat and low fat ice creams during eating /". free to MU campus, to others for purchase, 2002. http://wwwlib.umi.com/cr/mo/fullcit?p3074389.
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Rompola, Sarah. "Can Fat Only Be Funny? A Content Analysis of Fat Stigmatization in Mike and Molly". University of Cincinnati / OhioLINK, 2013. http://rave.ohiolink.edu/etdc/view?acc_num=ucin1368024846.
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Migid-Hamzza, Jeffery A. "Fat Metabolism in Smooth Dogfish". University of Akron / OhioLINK, 2006. http://rave.ohiolink.edu/etdc/view?acc_num=akron1132414091.
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Slevin, Karen Aoife. "Dietary fat and insulin sensitivity". Thesis, University of Surrey, 2000. http://epubs.surrey.ac.uk/843068/.
Testo completoAbstract (sommario):
Insulin resistance is associated with a number of metabolic abnormalities that increase the risk of developing coronary heart disease. Dietary fat has been linked with insulin resistance, with alterations in the quality as opposed to the quantity of dietary fat now thought be more important in instigating improvements in insulin resistance. The aim of this work was to investigate the effect of alterations in the dietary fat intakes of middle-aged men (n = 32) on the insulin sensitivity of glucose disposal and postprandial lipid metabolism and to explore the mechanistic links between these insulin responsive pathways. Three separate dietary interventions were conducted; the first involved an increase in the intake of n-3 polyunsaturated fat, the second a decrease in saturated fat and an increase in carbohydrate and the third a decrease in saturated fat and an increase in monounsaturated fat intake. Compliance was monitored by the measurement of red blood cell phospholipid fatty acid composition, postprandial lipid metabolism was measured over 9 hours following a high-fat breakfast (80 g fat), and insulin resistance was measured using the short insulin tolerance test. The results of the study showed that while insulin sensitivity was inversely correlated with red blood cell saturated fatty acid concentration at baseline, the insulin sensitivity of glucose disposal was unaffected by any of the dietary interventions conducted. In measurements of postprandial lipaemia, improvements were observed following the low-saturated fat / high-monounsaturated fat diet and the n-3 polyunsaturated enriched diet, however the low-saturated fat/ high-carbohydrate diet was associated with a worsening of postprandial lipaemia through an increase in the concentrations of triglyceride-rich-lipoproteins. Changes in fasting biochemical measurements were most evident in the low-saturated / high-monounsaturated diet, with an 11 % reduction in total cholesterol and a 15.4 % reduction in fasting triglycerides. There were no observed changes in the activity levels or the gene expression of lipoprotein lipase. There was an unexpected positive association between the degree of insulin sensitivity and the extent of postprandial lipaemia, indicating that the link between these pathways is complex and warrants further investigation. Overall this work supports the view that dietary guidelines should be directed towards a change in the composition of fat, to a lower saturated fat intake, a higher monounsaturated fat intake and a lower n-6 : n-3 ratio through an increase in the intake of long chain n-3 polyunsaturated fatty acids.
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Shiwlochan, Amrita G. "Prenatal androgens and visceral fat". Honors in the Major Thesis, University of Central Florida, 2009. http://digital.library.ucf.edu/cdm/ref/collection/ETH/id/1327.
Testo completoAbstract (sommario):
This item is only available in print in the UCF Libraries. If this is your Honors Thesis, you can help us make it available online for use by researchers around the world by following the instructions on the distribution consent form at http://library.ucf.edu/Systems/DigitalInitiatives/DigitalCollections/InternetDistributionConsentAgreementForm.pdf You may also contact the project coordinator, Kerri Bottorff, at kerri.bottorff@ucf.edu for more information.Bachelors
Sciences
Anthropology
28
Frasch-Melnik, Sarah. "Fat crystal-stabilised double emulsions". Thesis, University of Birmingham, 2011. http://etheses.bham.ac.uk//id/eprint/2866/.
Testo completoAbstract (sommario):
This work investigates the effect of fat crystal-stabilised interfaces on the transport of solutes between the two aqueous phases in W1/O/W2 emulsions. The aim is to separate solutes (NaCl or KCl) between the two aqueous phases. Fat crystals are used to stabilise the primary emulsion interface. Fat crystals are seeded at the interface during emulsion production using monoglycerides. Subsequently they sinter to form "shells" around the water droplets. It is shown that these "shells" are capable of retaining salt encapsulated within the aqueous phase despite the application of osmotic pressure gradients. The W1/O primary emulsions are incorporated into a double structure. It is shown that primary emulsion droplets retain their structure during the secondary emulsification step, although the shear may cause some damage to their protective "shells". Salt is retained within W1 as long as the primary interface is crystalline. The choice of secondary emulsifier is important to double emulsion stability. The double structure is not stable if small molecule surfactants are used to stabilise the secondary interface. Protruding fat crystals from primary emulsion droplets cause coalescence of double globules and lead to phase separation. The double emulsions are stable if proteins or particles are placed at the secondary interface.
29
Penny, Helen. "Anti-fat attitudes among children". Thesis, Cardiff University, 2007. http://orca.cf.ac.uk/56188/.
Testo completoAbstract (sommario):
Research has shown that adults consistently derogate overweight adults. However, little research has explored children's perceptions of overweight children. The aim of the present thesis was to explore the prevalence and nature of children's attitudes towards overweight children and to test an intervention designed to reduce such anti-fat prejudice. Children between 3 and 11 years of age took part in a range of investigations measuring: (1) children's desire to be friends with overweight children compared with average-weight black and white children, (2) children's stereotypes regarding overweight children's athletic, academic, artistic, and social abilities, (3) the mere-proximity effect, which is whether average-weight children are derogated when evaluated in the proximity of overweight children, and (4) the effectiveness of an intervention designed to reduce anti-fat prejudice. The key results showed that: (1) overweight children were liked significantly less than average-weight black and white children, (2) children eight years of age and younger held negative stereotypes about overweight children regarding their athletic, academic, artistic, and social abilities, (3) average-weight female targets were derogated when evaluated in the proximity of overweight female characters, and (4) the intervention altered children's answers on explicit (but not implicit) measures of anti-fat prejudice, and this tended to persist and sometimes became stronger over time. The implications of these findings are discussed with regards to obesity stigma in the context of existing research and future directions for research are discussed.
30
Darries, Mouroodah Sulayman. "Surfacing fat : adiposity as adornment". Thesis, Stellenbosch : Stellenbosch University, 2013. http://hdl.handle.net/10019.1/85811.
Testo completoAbstract (sommario):
Thesis (MA)-- Stellenbosch University, 2013.ENGLISH ABSTRACT: This thesis provides a critical discussion of, and motivation for, my jewellery practice, in which fat from the human body is transformed into adornment. Drawing on Julia Kristeva’s theory of ‘abjection’, this research scrutinises the grotesque status of body substances in the modern media, with the intention of changing viewer reactions to these substances from repulsion to aesthetic enjoyment. I consider the influence of popular culture, where idealised bodies are promoted as ‘better’ than non-normative body types, and then consider how (or whether) the abject remainders of the ‘ideal body’ can successfully be refigured as adornment. In order to situate my practical Masters work in the wider field of contemporary avant-garde jewellery practice, I study the work of select jewellers, who also refer to, or use, body substances in critical ways in their work. Through this, I hope to scrutinise both normative notions of the body and of jewellery as adornment.
AFRIKAANSE OPSOMMING: Hierdie tesis dien as ’n kritiese bespreking van en motivering vir my praktiese juwelierswareontwerp, waarin vet afkomstig van die menslike liggaam verander word in versiering. Die navorsing gebruik Julia Kristeva se teorie van ‘abjection’ om die groteske status wat liggaamstowwe in die moderne media het, uit te pluis, met die doel om die toeskouer se reaksie op hierdie stowwe van afkeer in estetiese genot te verander. Ek oorweeg die invloed van populêre kultuur waarbinne geïdealiseerde liggame as ‘beter’ as nie-normatiewe liggaamstipes aangebied word. Ek kyk verder na hoe (en of) die vernederende (‘abject’) oorblyfsels van die ‘ideale liggaam’ suksesvol as versiering omvorm kan word. Om my praktiese werk vir die Meestersgraad binne die wyer veld van kontemporêre avant-garde juwelierswarepraktyk te vestig, ondersoek ek ook werk van sekere juweliers wat ook liggaamstowwe in hulle werk gebruik, of daarna verwys. Hierdeur hoop ek om die normatiewe idees van beide die liggaam en juweliersware as versiering uit te pluis.
31
Fonseca, Andre. "Blocks of fat category O". Thesis, University of Leicester, 2004. http://hdl.handle.net/2381/30525.
Testo completoAbstract (sommario):
We generalize the category O of Bernstein, Gelfand and Gelfand to the so called fat category O, On and derive some of its properties. From a Lie theoretic point of view, contains a significant amount of indecomposable representations that do not belong to O (although it fails to add new simple ones) such as the fat Verma modules. These modules have simple top and socle and may be viewed as standard objects once a block decomposition of is obtained and each block is seen to be equivalent to a category of finite dimensional modules over a finite dimensional standardly stratified algebra. We describe the Ringel dual of these algebras (concluding that principal blocks are self dual) and we obtain the character formulae for their tilting modules. Furthermore, a double centralizer property is proved, relating each block with the corresponding fat algebra of coinvariants. As a byproduct we obtain a classification of all blocks of in terms of their representation type. In the process of determining the quiver and relations which characterize the basic algebras associated to each block of On we prove (for root systems of small rank) a formula establishing the dimension of the Ext1 spaces between simple modules. By borrowing from Soergel some results describing the behaviour of the combinatorial functor V, we are able to compute examples.
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Sargent, Carol A. "Dietary fat and ischaemic arrhythmias". Thesis, University of Edinburgh, 1990. http://hdl.handle.net/1842/19278.
Testo completoAbstract (sommario):
Sudden cardiac death constitutes over a quarter of the total mortality from coronary heart disease in man. The cause of these deaths is assumed to be the cardiac rhythm disturbance, ventricular fibrillation (VF). Any intervention which might reduce VF is of major clinical importance. Diets enriched with unphysiologically large quantities of the polyunsaturated fatty acid (PUFA), 18:2(n-6) have been shown to reduce ventricular fibrillation in animals. However such diets also result in reciprocal changes in other nutrients. The primary aim of this thesis was to confirm the antiarrhythmic effect of 18:2(n-6) on ischaemic arrhythmias using balanced semi-synthetic diets and to determine its mechanism. Arrhythmias were studied during coronary artery ligation (20 minutes) in the isolated rat heart, Langendorff perfused with a modified Krebs-Henseleit buffer (K+ = 3.0mM). The influence of these diets on myocardial phospholipid fatty acid composition was also examined. Ichaemic VF was studied in inbred rats fed a standardised semi-synthetic control diet (PUFA/saturated fatty acid ratio (P/S) 0.3) to identify an arrhythmia prone strain. The results suggested a genetic influence on the incidence of VF which was associated with altered fat metabolism. Dietary recommendations aimed at reducing heart disease include a decrease in total fat intake to 30% energy. The effect of different total fat diets (20,30,40% energy) with high or low PUFA (n-6) levels on the incidence of ischaemic VF was studied. As reported previously an antiarrhythmic effect was observed with the high fat, high P/S ratio diet. This effect was maintained at 30% energy from fat, but at 20% energy this protective effect was attenuated. Myocardial PUFA phospholipid distribution (bar arachidonic acid) was altered with high PUFA diets. Correlations with the incidence of VF were found between dietary saturated (r = 0.825) and polyunsaturated (r = 0.925) fatty acids. An unexpected pattern towards an increased number of fatty acid changes with a reduction in total fat from 40 to 30 to 20% energy was found. Diets are enriched with PUFA's at the detriment of saturated fatty acids. To distinguish between these two factors an experiment was designed to determine the relative importance of dietary saturated fat, PUFA fat and the P/S ratio to ischaemic VF. The dominant factor was found to be the P/S ratio. Indomethacin, a non-steroidal anti-inflammatory drug has been shown to diminish the antiarrhythmic effect of high PUFA diets. The more selective cyclo-oxygenase inhibitor flurbiprofen did not reduce the antiarrhythmic effect of high PUFA diets. The effect of fish oil (rich in PUFA of the n-3 family) on ischaemic arrhythmias was also studied. This was to determine whether the antiarrhythmic effect was a general PUFA property or specific to the n-6 essential PUFA's. The results from feeding realistic amounts of fish oil (0.4% KCal as n-3 fatty acids) showed a trend towards an antiarrythmic effect. In conclusion the most important antiarrhythmic dietary factor is the P/S ratio, associated with PUFA incorporation into myocardial cell membrane phospholipid. This could modulate membrane function without an alteration in prostanoid release, and thereby the propensity for ischaemic arrhythmias.
33
Chea, Nila. "Salt. Fat. Acid. Heat. Media". Thesis, Malmö universitet, Fakulteten för kultur och samhälle (KS), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:mau:diva-22680.
Testo completoAbstract (sommario):
According to Samin Nosrat’s (2017) best-selling cookbook, salt, fat, acid and heat are key to cooking good food. At the same time, the process of making food has never been more connected with media. Given how intertwined food and media are today, I also add media to the list of ingredients. Food has become a popular topic in traditional media, as well as on new digital platforms. Since there is already a large body of research on food media texts, this thesis concentrates on food media related practices in the everyday life and the convergence between traditional and digital food media. For this study, a mixed-method approach was chosen, which included a questionnaire and a subsequent in-depth interview for the participants. The qualitative analysis of the data builds on a theoretical framework which draws first and foremost on Couldry’s (2004) Practice Theory which is complemented by Foth & Hearn’s (2007) Communication Ecology Theory to organize the practices. The food media practices of the study participants illustrated how embedded media have become in everyday practices and explained the convergence between traditional and digital food media. At the same time, the results brought media power dynamics to light and demonstrated that even media, that seems innocent at first, has to be consumed with a critical eye.
34
Broadhurst, J. F. "Mesenteric fat in Crohn's disease". Thesis, University College London (University of London), 2015. http://discovery.ucl.ac.uk/1467053/.
Testo completoAbstract (sommario):
Crohn’s Disease is a chronic inflammatory disorder of the bowel affecting approximately 1 in 800 people in the UK. The terminal ileum is most commonly affected and the mesentery becomes thickened, a phenomenon known as ‘fat wrapping’. The cause is not understood. Elemental feeding can induce remission in Crohn’s disease and polyunsaturated fatty acid (PUFA) content may be the cause of a reduction in inflammation. Particular attention has focused on n-‐3 and n-‐6 PUFA content of elemental feeds. The aim of this study was to further characterize mesenteric fat in Crohn’s disease and to examine the effects of different PUFA on mesenteric inflammation in vitro. Samples of adipose tissue were collected from patients undergoing intestinal resection for Crohn’s disease and from controls. These were cultured in media and elemental (E028 and Emsogen) feeds containing different concentrations of n-‐3 and n-‐6 PUFA. Significant findings were that mesenteric (MF) and omental (OM) adipose tissue released more inflammatory cytokines IL-‐6, leptin and MCP-‐1 when cultured in media rich in n-‐6 PUFA compared to media rich in n-‐3 PUFAs. OM mean IL-‐6 concentrations were 18.6(3.1-‐21.8)ng/mL in n-‐6 PUFA vs 3.07(0.62-‐19.10)ng/mL in n-‐3 PUFA (p=0.018), MF IL-‐6 concentrations were 3.77(0.76-‐9.52)ng/mL in n-‐6 PUFA vs 1.5(0.42-‐2.61)ng/mL in n-‐3 PUFA (p=0.03). OM Leptin concentrations were 0.42(0.08-‐0.90)ng/mL in n-‐6 PUFA vs 0.08(0.07-‐0.14)ng/mL in n-‐3 PUFA (p=0.006), MF Leptin concentrations were 0.27(0.13-‐2.62)ng/mL in n-‐6 PUFA vs 0.12(0.07-‐0.31)ng/mL in n-‐3 PUFA (p=0.033). OM MCP-‐1 concentrations were 18.80(4.39-‐31.5)ng/mL in n-‐6 PUFA vs 1.83(0.69-‐4.82)ng/mL in n-‐3 PUFA (p=0.002) and MF MCP-‐1 concentration were 4.59(2.20-‐13.72)ng/mL in n-‐6 PUFA vs 1.20(0.82-‐3.39)ng/mL in n-‐3 PUFA (p=0.006). These findings show that n-‐6 PUFAs stimulate a greater inflammatory response from omental and mesenteric fat in vitro and may assist in formulating a more effective elemental feed for inducing remission in patients with active flares of Crohn’s disease.
35
Šechovcov, Martin. "Ponikatelský plán Fat Free Pizza". Master's thesis, Vysoká škola ekonomická v Praze, 2010. http://www.nusl.cz/ntk/nusl-73966.
Testo completoAbstract (sommario):
Theoretical side of the work analyses the process of inception of a new business unit from the beginning idea, through development and ranking of business chance, to the foundation of business unit with all the necessary administrative and practical parts. The work deal with present way of the grant the business units in the Czech Republic and reasons of possible failure in business too. In practical side of the work business - concrete plan of setting up the Fat Free Pizza in Prague is developed within the financial plan in details and evaluation of profitable investment regarding the future development of this area.
36
Blaize, Ashley Nicole. "Body fat has no apparent effect on the maximal fat oxidation rate in young fit normal to overweight women". Miami University / OhioLINK, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=miami1313287844.
Testo completo
37
Siebrits, FK, A. Makgekgenene e Hugo A. "Effect of saponified high fat sunflower oilcake and lipoic acid on fat quality of lambs". South African Society for Animal Science, 2009. http://encore.tut.ac.za/iii/cpro/DigitalItemViewPage.external?sp=1001681.
Testo completoAbstract (sommario):
Abstract
Sheep fat contains relatively high levels of saturated fatty acids while poly-unsaturated fatty acids (PUFA) are toxic to cellulolytic bacteria and are also saturated in the rumen. Stabilization of residual oil in sunflower oilcake by conversion into calcium salts would be advantageous. Alpha lipoic acid acts as an anti-oxidant to ameliorate the effects of oxidative stress caused by high dietary levels of PUFA. Residual oil (14%) in mechanically extracted (expeller) sunflower oilcake (SFOC) was saponified in situ and compared in a complete feedlot diet (100 g crude protein and 31 g extractable fat/kg feed) with commercially extracted oilcake containing 2.4% residual oil (control diet with 29 g fat and 123 g crude protein kg feed) fed to four groups of 10 SA Mutton Merino weaner lambs (ca. 23 kg) for nine weeks. Both diets were fed either with, or without a weekly oral dosing of 500 mg α-lipoic acid. Fatty acid composition was determined on back fat samples while thiobarbituric acid-reactive substances (TBARS) were determined on samples of m. longissimus dorsi stored for zero and six months and displayed for six days. The back fat of the lambs on the saponified expeller SFOC diets contained significantly higher levels of saturated fatty acids and lower levels of mono-unsaturated fatty acids. PUFA were unaffected. High TBARS levels (>1.0) were found after six months storage. Non significant increases in TBARS were observed in the groups that received lipoic acid.
38
Nemechek, Jeremiah Eugene. "Effects of pelleting and dietary fat and fiber levels on pig growth and fat quality". Diss., Kansas State University, 2014. http://hdl.handle.net/2097/18389.
Testo completoAbstract (sommario):
Doctor of PhilosophyDepartment of Animal Sciences and Industry
Mike Tokach
In 11 experiments, 7,325 pigs were used to determine the effects of: 1) diet type and form on finishing pig growth performance and carcass fat iodine value (IV); 2) pellet quality and feeder adjustment on pig growth performance; 3) corn particle size and diet form on finishing pig growth performance and carcass characteristics; and 4) dietary acidification, diet complexity, and feed-grade antibiotics on nursery pig growth performance. Feeding diets with wheat middlings and dried distillers grains with solubles all the way until marketing decreased G:F and carcass yield, and worsened carcass fat IV. Withdrawing these ingredients 17 d prior to market restored carcass yield, but resulted in small improvements in IV. Pelleting diets improved growth performance; however, a novel finding is that pelleting diets fed to finishing pigs increased belly fat IV. Feeding nursery pigs from a wide feeder gap may improve ADG and ADFI, with no negative effects on G:F. For finishing pigs, reducing feeder gap reduced feed disappearance and improved G:F. In all experiments, feeding pelleted diets improved G:F, but the greatest improvements occurred when the percentage of fines was minimized. Grinding corn finer than 650 microns decreased ADFI and improved G:F for finishing pigs fed meal diets, but not for pigs fed pelleted diets. Pelleting diets improved ADG and G:F, but the greatest magnitude of G:F improvement to pellets occurred when pigs were fed diets containing the largest particle size corn. Thus, grinding corn finer than 650 microns improved feed efficiency for finishing pigs fed meal diets, but provided no additional benefit for pigs fed pelleted diets. When dietary supplementation of benzoic acid was evaluated, added benzoic acid in nursery pig diets did not influence growth performance in university conditions, whereas feeding complex diets or antimicrobials improved growth. In the commercial setting, acidifiers improved growth in one experiment but not the other. The varying response to acidifiers is likely influenced by health status, age, or starting weight of pigs.
39
DASGUPTA, SHRUTI RIA. "FAST TRACK TO FAT: THE EFFECTS OF FAST FOOD ADVERTISING ON CHILDHOOD OBESITY AND CARDIOVASCULAR HEALTH". Thesis, The University of Arizona, 2016. http://hdl.handle.net/10150/612824.
Testo completoAbstract (sommario):
Fast food marketing campaigns target children as young as 3 years old with the use of appealing images, TV advertising, toys, and play areas. As children grow older, peer pressure and social media advertising become the typical methods of drawing them in. Psychologically, it has been shown that brand imprinting and the “mere exposure” effect greatly contribute to the effectiveness of fast food advertising, and that the earlier children are exposed to this advertising, the more potent the effects. The consequences of fast food’s popularity include a pronounced increase in childhood obesity as well as poor cardiovascular health from a young age. The high-calorie, low-nutrient food is spiked with unnecessary sodium, sugars and fats, all of which lead to poor health outcomes for children. However, the prevalence of healthier choices on menus and increased parental concern are some of the positive responses to this health epidemic.
40
Ruth, Panashe. "Attitudes to fat and fat consumption and sharing of dietary advice : A comparison between healthcare professionals and non-health professionals". Thesis, Umeå universitet, Institutionen för kostvetenskap, 2014. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-87441.
Testo completoAbstract (sommario):
Background One of the challenges to public health in Sweden is the consumption of excessive saturated fat and too little unsaturated fat. The National Board of Health and Welfare (NBHW), the Swedish National Food Agency (SNFA) and the health sector work together to tackle such challenges, through educating the public on healthy dietary habits. The SNFA provides guidelines for all nutritional information but some of the guidelines have often been questioned leading to uncertainty and differing attitudes towards the consumption of fat in particular. Aims The study’s aim was to compare healthcare professionals’ attitudes to dietary fat and fat consumption to those of non-health professionals. A further aim was to assess if the named two groups gave advice on dietary habits. Method An online questionnaire survey was carried out with the participation of 260 adults recruited through convenience sampling. The questionnaire comprised 13 questions and the data collected were compiled in Microsoft Excel then imported to IBM SPSS 20.0., for processing and analysis. Results were analyzed using chi-square tests with p<0.05. Results A total of 73 healthcare professionals and 187 non-health professionals took part in the study. Significantly more healthcare professionals than non-health professionals knew and were positive to established dietary advice regarding fat. There were however no differences between the two groups in the consumption of hard dietary fats. Both groups gave advice on dietary habits. Conclusions Healthcare professionals can be perceived as more knowledgeable than non-health professionals on fat consumption. The sharing of dietary advice by healthcare professionals may therefore lead to positive developments regarding those dietary guidelines that have often been questioned. This however requires that the healthcare professionals act professionally and separate what they do in private from what they advise their patients.Bakgrund En av utmaningarna för folkhälsan i Sverige är konsumtion av för mycket mättat fett och för lite omättat fett. Socialstyrelsen, det svenska Livsmedelsverket (SLV) och hälsosektorn arbeta tillsammans för att hantera utmaningen genom att utbilda allmänheten om goda matvanor. SLV ger riktlinjer för all näringsinformation men vissa av dessa har ifrågasatts vilket leder till osäkerhet och varierande inställning till just fett och dess konsumtion. Syfte Studiens syfte var att studera attityder till fett och fettkonsumtion bland hälso- och sjukvårdspersonal och icke-vårdpersonal. Ytterligare syfte var att se om de två grupperna gav råd om matvanor. Metod En webbaserad enkätundersökning genomfördes med deltagandet av 260 vuxna som rekryterades genom bekvämlighetsurval. Enkäten bestod av 13 frågor. Data som samlades in sammanställdes i Microsoft Excel och fördes sedan över till IBM SPSS 20.0 för bearbetning och analys. Resultaten analyserades genom att använda chi-två test med p < 0,05. Resultat Totalt deltog 73 hälso- och sjukvårdspersonal och 187 icke-vårdpersonal i studien. Betydligt fler hälso- och sjukvårdspersonal än icke-vårdpersonal visste om och var positiva till etablerade kostråd om fett. Det fanns dock inga skillnader mellan de två grupperna i konsumtionen av hårda fetter i kosten. Båda grupperna gav råd om matvanor. Slutsatser Hälso- och sjukvårdspersonal kan upplevas som mer kunniga än icke-vårdpersonal angående fettkonsumtion. Råden om matvanor från hälso- och sjukvårdspersonal kan därför leda till positiv utveckling när det gäller de kostråd som ofta ifrågasätts. Detta kräver dock att hälso- och sjukvårdspersonalen agerar professionellt och separerar vad de gör privat och råd de ger till patienter.
41
Dolan, Jennifer. "The Promised Body: Diet Culture, the Fat Subject, and Ambivalence as Resistance". Scholar Commons, 2018. https://scholarcommons.usf.edu/etd/7614.
Testo completoAbstract (sommario):
Since the turn of the twentieth century, middle-class Americans have considered the thin body--ostensibly the result of self-control and self-discipline--a moral imperative and a symbol of good citizenship. In this thesis, I provide a critical perspective on fat studies by examining the ways in which the field authorizes itself in a society that deems the fat body unhealthy, costly, and immoral. As one potential solution to fat-hatred, fat studies proposes fat-positivity, but I argue that fat-positivity requires an extraordinary act of imagination in which the fat person overcomes what I term the ideology of thinness and subsequently feels good about herself. Importing models of ambivalence from disability studies, I propose ambivalence as an alternative to fat-positivity. I argue that ambivalence is a legitimate response when living in a society that de-values one's embodiment, but ambivalence is undertheorized by fat studies scholars. In Chapter 2, I analyze from a feminist perspective Tweets with the hashtag "feeling fat," tracing the emotion to cultural ambivalence about consumption and consumerism. In Chapter 3, I examine how the genre of the fat memoir authorizes itself during an "obesity epidemic" and what those methods reveal about gendered selfhood. Instead of indicting these Twitter users and fat memoirists for their purported lack of fat-positivity, I emphasize instead the social situations that give rise to these cultural forms. I suggest that drawing attention to ambivalence is a form of political resistance.
42
Liou, Bo-Kang. "Sensory analysis of low fat strawberry ice creams prepared with different flavor chemicals and fat mimetics". Diss., Columbia, Mo. : University of Missouri-Columbia, 2006. http://hdl.handle.net/10355/4497.
Testo completoAbstract (sommario):
Thesis (Ph. D.) University of Missouri-Columbia, 2006.The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on August 3, 2007) Includes bibliographical references.
43
Myers, Breanna. "Effects of Ingesting Fat Free and Low Fat Chocolate Milk After Resistance Training on Exercise Performance". Scholar Commons, 2010. http://scholarcommons.usf.edu/etd/3620.
Testo completoAbstract (sommario):
Collegiate athletes are always looking for ways to improve their performance. Resistance training has been incorporated into most collegiate athletic programs for this very reason. In order to improve strength, lean body mass, and exercise performance, resistance exercise and timely protein ingestion must be followed. Incorporating protein ingestion into a resistance training routine has been shown to improve net protein balance. Milk protein is gaining popularity as an ergogenic aid. There has been growing interest in the potential use of bovine milk (cow’s milk) as an exercise beverage, especially during recovery from resistance training and endurance sports. No studies have been conducted comparing fat free chocolate milk and low fat chocolate milk on muscular strength and body composition in collegiate softball players.
The purpose of the present study was to investigate whether fat free chocolate milk and low fat chocolate milk ingested after resistance exercise improves common performance assessments of collegiate softball players. Specifically, the performance assessments were the vertical jump test, 20-yard sprint, and the agility t-test. The participants were randomized according to strength and bodyweight, in a double blind experimental design. The 18 female, collegiate softball players (18.5 ± .7 yrs; 65.7 ± 1.8
inches; 156.2 ± 21.6 kg) ingested either fat free chocolate milk or low fat chocolate milk immediately after resistance exercise workouts for an 8-week period. Dependent variables included vertical jump test, 20-yard sprint test and agility t-test. The data was analyzed via a paired samples t-test (to detect difference across both groups over the eight week training period) and an independent samples t-test (to detect differences between the groups) using SPSS for Windows 15.0. No statistically significant differences were found in the vertical jump, 20 yard sprint, or agility t-test between the fat free chocolate milk group and the low fat chocolate milk group.
The major, statistical, finding of this study is that the consumption of commercially available fat free chocolate milk versus low fat chocolate milk drink does not produce improvements in exercise performance in conjunction with an eight week periodized, resistance training program in collegiate softball players. The difference of 10 grams of fat (two servings per container) did not alter any of the performance variables (20 yard sprint, vertical jump or agility t-test).
44
Paakkari, P. (Petri). "Effect of fat-contamination and fat-suppression on T2 quantitation of knee articular cartilage in vivo". Master's thesis, University of Oulu, 2018. http://urn.fi/URN:NBN:fi:oulu-201805312261.
Testo completoAbstract (sommario):
This study aims to investigate the effect of fat contamination and fat suppression (FS) on in vivo T2 mapping of knee articular cartilage. T2 mapping is a technique used in magnetic resonance imaging (MRI) and it has advantages over radiography techniques, such as no ionizing radiation and T2 maps give information about cartilage content and structure. Knee articular cartilage has high water concentration and near the cartilage, there is fat tissue, i.e. bone marrow and subcutaneous fat. Fat causes chemical shift artifact and can contaminate T2 values of T2 maps. To minimize chemical shift artifacts, FS is needed to suppress the fat signal.
Four volunteers were imaged on a 3 Tesla MRI clinical scanner and T2 values were calculated in several regions of tibiofemoral cartilage using a multi-echo spin-echo sequence (MSME) with and without FS (NoFS). Two frequency encoding directions, superior-inferior (SI) and inferior-superior (IS), were used to evaluate the effects of FS on chemical shift artifact.
Sagittal slices of the knee were manually segmented to 18 region of interests (ROIs) and then T2 maps were calculated with MATLAB based scripts. The repeatability of segmentation was evaluated, which was achieved by segmenting same slices multiple times.
Differences between NoFS T2-SI and NoFS T2-IS ranged widely and in 11 out of 18 ROIs the differences were high, suggesting that the chemical shift artifact affects most of the cartilage regions. Particularly affected were the superficial and deep femoral cartilage and deep tibia. Differences between FS T2-SI and FS T2-IS values were low to moderate in most of the ROIs, with the highest differences observed in deep parts of anterior and central femur. Comparing NoFS T2 and FS T2 values with the same frequency encoding direction, differences were on average higher using SI direction than IS direction, and the deep ROIs were the most affected.
Repeatability of segmentation was great in eight ROIs without FS and six ROIs with FS and the average differences were low for both NoFS and FS T2 mapping. For NoFS T2 mapping, segmentation repeatability was high in deep tibial cartilage. On the contrary, FS T2 mapping showed that the repeatability of the segmentation was low to moderate in superficial parts of posterior femur and deep parts of posterior tibia.
The use of FS improved slightly repeatability of the cartilage segmentation in several regions and reduced the chemical shift artifacts. However, the regional heterogeneity in FS sequence introduced further uncertainties in T2 measurements.
45
Stephenson, Ethan Wade. "The effects of dietary fat source and feeding duration on pig growth performance and fat quality". Thesis, Kansas State University, 2015. http://hdl.handle.net/2097/19766.
Testo completoAbstract (sommario):
Master of ScienceDepartment of Animal Sciences and Industry
Michael Tokach
In 3 experiments, 4,720 pigs were used to determine the effects of: 1) dietary fat and feeding duration on growth performance and fat quality in finishing pigs; or 2) a novel protease or 3) increasing levels of Zn amino acid complex (ZnAA) or ZnO on finishing pig performance. Experiment 1 tested the effects of feeding tallow, soybean oil, or a blend of the two for various feeding durations (d 0 to 42, 42 to 84, or 0 to 84). Overall, pigs fed added fat for the entire 84 d had improved G:F compared to those fed a control diet. Additionally, pigs fed additional fat for the entire study had improved ADG and G:F as well as increased d 84 BW compared to pigs fed additional fat for 42 d. Increasing the feeding duration of soybean oil lowered monounsaturated fatty acids and increased polyunsaturated fatty acid concentrations while these values remained relatively unchanged by the addition of tallow. There were feeding period by fat source interactions for fatty acid composition and iodine value for belly and backfat, but not jowl fat, indicating a longer turnover rate for jowl fat compared to belly or backfat. In Exp. 2, adding a protease to a nutrient deficient diet increased ADFI and tended to increase ADG compared to pigs fed a negative control diet. There were no differences observed in ADG, ADFI, or G:F between pigs fed a positive control diet, formulated to 90% of the pigs SID lysine requirement, and those fed a negative control diet plus the protease, which would suggest the release values attributed to the enzyme were accurate. In Exp. 3, supplementing additional Zn from either ZnAA or ZnO at 25, 50, or 75 ppm in finishing diets for commercial finishing pigs was evaluated. Overall, no differences were observed in ADFI, but a Zn source by level interaction was observed for ADG and G:F, as pigs fed increasing ZnO were observed to have similar performance, while pigs fed added levels of 25 and 50 ppm Zn from ZnAA had decreased performance compared to those fed the highest level of ZnAA.
46
Crabtree, Christopher David. "Effects of Controlled Hypocaloric Ketogenic and Low-Fat Diets on Liver Fat in Overweight/Obese Adults". The Ohio State University, 2020. http://rave.ohiolink.edu/etdc/view?acc_num=osu1586780375128754.
Testo completo
47
Cain, Patricia Tess. "Quantifying elements of contemporary fat discourse: The development and validation of the Fat Attitudes Assessment Toolkit". Thesis, Cain, Patricia Tess (2019) Quantifying elements of contemporary fat discourse: The development and validation of the Fat Attitudes Assessment Toolkit. PhD thesis, Murdoch University, 2019. https://researchrepository.murdoch.edu.au/id/eprint/52182/.
Testo completoAbstract (sommario):
The majority of instruments designed to measure attitudes toward fatness and “obesity” were developed in the 1990s, a time when the “obesity epidemic” was gaining attention. As a consequence, they focus on assessing negative appraisals of fat people. While there is no doubt that negative attitudes underlie stigma and discrimination, this approach assesses only part of fat discourse. Recent times have seen mainstream fat discourse expand beyond anti-fat rhetoric and incorporate perspectives of activism, acceptance, and critical responses to the anti-“obesity” agenda. To reflect this maturation and align with more critical research agendas, an expanded approach to quantification is now needed. This thesis documents the development and validation of the Fat Attitudes Assessment Toolkit (FAAT), a new approach to measurement that responds to and represents contemporary fat discourse.
In developing the FAAT it was first necessary to identify the nature of contemporary fat discourse and current methods of measurement. To do this, I review key perspectives on fatness in academic and popular literature, as well as in social media news commentary. I also review methods of weight stigma intervention research, in order to uncover opportunities for construct measurement. Following this, popular validated measures of fat attitudes are qualitatively and systematically reviewed, so that I may draw attention to problematic aspects of current instruments. The development and validation process of the FAAT are then detailed, including subject matter expert review, exploratory and confirmatory factor analysis, and establishing scale reliability and validity.
The FAAT quantifies endorsement of elements of current fat discourse including: empathy, attractiveness, injustice, health, size acceptance, complexity and responsibility. For stigma reduction research, this will enable more targeted questions to be asked and more nuanced results analysed. These outcomes will advance stigma reduction research and in turn influence policies and programs designed to reduce stigma and oppression.
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Lundin, Josefin. "Investigation of How Different Fat Systems and Other Ingredients Affect the Properties of Whipping Creams Based on Vegetable Fat". Thesis, Linnéuniversitetet, Institutionen för kemi och biomedicin (KOB), 2013. http://urn.kb.se/resolve?urn=urn:nbn:se:lnu:diva-27209.
Testo completoAbstract (sommario):
Whipping creams are oil-in-water emulsion which by whipping can be formed to a foam by the incorporation of air into the system. Traditionally whipping creams are made out of milk but today imitation whipping creams based on vegetable fat has gained a large share of the marked due to their many benefits compared to traditionally whipping creams. Imitation whipping creams are both cheaper and more flexible than traditionally creams. By vary the characteristics of the fat system and the cream recipe the properties of the imitation creams can be adapted to fit the purpose of a specific product. The aim of this thesis was to increase the understanding of how different types of fat systems and other ingredients affect the properties of imitation whipping creams based on vegetable fat. This was done by studying three vegetable fat systems with different physicochemical properties. The properties of the fat systems were characterized and the three fat systems were then used for making different imitation whipping creams. The properties of the creams were characterized and the properties of the fat systems and the creams were assessed and compared with each other. The study showed that the fat characteristics that generally seem to have the highest impact on the properties of whipping creams are the structure, the solid fat content and the crystallization temperature of the fat. A fat solution with a hard structure, a high crystallization temperature and a high solid fat content at a wide range of temperatures overall seem to provide the whipping creams with the best properties. This as these fat properties provide the creams with a high foam stability, a high overrun and a short whipping time. This study has also shown that other ingredients than the fat systems provide the creams with diverging properties. This is best shown by the results of the freeze-thaw stability which indicate that a recipe with a high amount of sugar seem to provide the whipping creams with good freeze-thaw stability. Other properties of the whipping creams also seem to be very much influenced by other ingredients than the fat systems but further studies are needed to provide clarity to the complexity of the interplay of the ingredients in whipped creams.
49
Leaver, Eric Vaughan. "Calcium signaling in brown fat cells /". For electronic version search Digital dissertations database. Restricted to UC campuses. Access is free to UC campus dissertations, 2005. http://uclibs.org/PID/11984.
Testo completo
50
Cowley, Natalie Anne. "Saturated: a study in fat obsession". The University of Waikato, 2006. http://hdl.handle.net/10289/2461.
Testo completoAbstract (sommario):
This thesis examines both contemporary and historical meanings surrounding human body FAT in order to illuminate, chiefly, the forces that have rendered it both an omnipresent and negative entity in Western societies. It explores the apparent contradiction that we must exist amidst hyper-consumptive capitalism yet display no bodily evidence of such consumption. Along with an investigation into alternative bodily conceptions to that of the hegemonic West, a discourse analysis is employed to challenge the key assumptions that underpin the current 'obesity epidemic' and its ensuing 'war on obesity' so that body FAT may be configured differently. It is shown that, because bodily conceptions and ideals are complex cultural constructions, body FAT, as a substance, is not the scourge it is presently portrayed, but rather a substance that signifies most of what consumer society despises and fears. It is argued that the 'war on obesity' has not been successful, and will continue to be ineffective, because the focus should not be on losing body FAT but rather on the conditions of poverty that generate overall ill-health. It is concluded that such a 'war', if sustained in its current fashion, will only serve to further malign the situations of those deemed 'overweight and obese'.