Xem 1-20 trên 81 kết quả Nutritional quality
  • The latest research shows that the foods we choose to eat—or not to eat—may increase our life span or the quality of our lives. Not a day goes by, it seems, without feature news stories about food and its impact on health. The message that we can reduce our chances of developing cancer, high blood pressure, diabetes, and other diseases by maintaining a healthy weight, decreasing the fat and calories in our diets, eating more vitamin- and mineral-rich fruits and vegetables, and getting fit is becoming a familiar one.

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  • “Have you thanked a green plant today?” reads a popular bumper sticker. Indeed, we should thank green plants for providing the food we eat, fiber for the clothing we wear, wood for building our houses, and the oxygen we breathe. Without plants, humans and other animals simply could not exist. Psychologists tell us that plants also provide a sense of well-being and peace of mind, which is why we preserve forested parks in our cities, surround our homes with gardens, and install plants and flowers in our homes and workplaces.

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  • The objective of this study was to investigate the impact of oral health conditions on the quality of life of elderly people in Joaçaba - SC, in Southern Brazil. A survey based on systematic sampling of clusters was carried out with 183 elderly people that belong to old age groups. The survey was conducted in order to assess the oral conditions of the participants (use of and need for prosthesis) based on the criteria from the World Health Organization publication “Oral Health Surveys, Basic Methods”, 4th edition. The oral health impact profile (OHIP) was used to evaluate the impact of...

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  • Poor nutrition is a major problem in older Americans. Inadequate intake affects approximately 37 to 40 percent of community-dwelling individuals over 65 years of age (Ryan et al., 1992). In addition, the vast majority of older Americans have chronic conditions in which nutrition interventions have been demonstrated to be effective in improving health and quality-of-life outcomes. Eighty-seven percent of older Americans have either diabetes, hypertension, dyslipidemia, or a combination of these chronic diseases (NCHS, 1997).

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  • This ebook is broken into two major sections. Section I deals with the major theme of the book, which is how to gain quality weight and Section II covers supplements sold for gaining muscle, increasing strength or some other function that interests bodybuilders and other athletes. Section I covers the exact steps to follow to realize your goals: adding muscle mass with a minimum of bodyfat.

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  • Harrison's Internal Medicine Chapter 72. Malnutrition and Nutritional Assessment Malnutrition and Nutritional Assessment: Introduction Malnutrition can arise from primary or secondary causes, with the former resulting from inadequate or poor-quality food intake and the latter from diseases that alter food intake or nutrient requirements, metabolism, or absorption. Primary malnutrition occurs mainly in developing countries and under conditions of war or famine.

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  • (BQ) This book presents the intake recommendations for fats and proteins for optimal yield; discusses the recommended proportions of carbohydrates to fats to proteins in the diet Addresses dietary fats and fatty acids, including omegas-3 and -6 and octacosonol; covers protein quality and quantity, protein supplements, and selected amino acid supplements; includes beneficial compounds such as glucosamine, chondroitin, and β-hydroxy-β-methylbutyrate.

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  • The third edition is divided into five parts. Part one describes some important basic concepts. Part two describes unit operations that take place at ambient temperature or involve minimum heating of foods. Part three includes operations that heat foods to preserve them or to alter their eating quality. Part four describes operations that remove heat from foods to extend their shelf life with minimal changes in nutritional quality or sensory characteristics. Part five describes post-processing operations, including packaging and distribution logistics. ...

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  • Human development has different meanings depending on the area we will focus on. It is the ontogenetic process of individual development for psychologists. It considers systematic psychological changes in several areas, such as motor, cognitive, emotional, social, that occur in human beings over the course of their life span. To sociologists and economists, among others, human development is the consideration of the macrolevel countries or regions and their development conditions related to human needs.

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  • The most established nationwide medical registry in Germany is the Perinatal Registry, which collects maternal health records concerning pregnancy, delivery and perinatal outcome from now more than 1100 hospitals. Over the past 16 years, data collection was transformed from printed questionnaires to digital records. A special web-based information source of the German Perinatal Registry does not exist.

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  • The aims of this paper were to investigate the component fatty acids of some freshwater fish species by comparing the levels of essential fatty acids present. The FAME were determined by GC-MS and were identified using retention time locked methods and retention time databases. The fatty acids profiles include minor amounts of odd-number, branched-chain, and even-number fatty acids as well as saturated components, the MUFA and PUFA. The major SFA were C14:0 and C16:0. The C18:1 was the prominent MUFA....

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  • The average American consumes an estimated 50 tons of food in a lifetime. This staggering amount of food represents the sum of daily choices each of us makes regarding the type, quality, and quantity of foods. These critical choices in turn reflect a complex interplay of many factors, including family upbringing, religious or philosophical beliefs, as well as practical matters, such as the cost and availability of foods and beverages. Importantly, Americans are increasingly selecting food for health reasons.

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  • - of the third edition, while maintaining an emphasis on nutrition and, in particular, the effects of processing on the nutritive value of the products as compared with that of the raw cereals. However, some new material has been introduced, notably sections dealing with extrusion cooking and the use of cereals for animal feed, and the section on industrial uses for cereals has been considerably enlarged. A change in the fourth edition, which readers of earlier editions will notice, is the order in which the material is presented.

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  • No evidence of a difference in content of nutrients and other substances between organically and conventionally produced crops and livestock products was detected for the majority of nutrients assessed in this review suggesting that organically and conventionally produced crops and livestock products are broadly comparable in their nutrient content.

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  • Baking Soda: Sodium bicarbonate is a product that can be used as a natural fungicide for black spot, powdery mildew and brown patch by mixing 4 teaspoons (approximately 1 rounded tablespoon) per gallon of water along with one teaspoon of mild liquid soap or horticultural oil and spraying foliage. Be careful to keep the spray on the foliage and not on the soil as much as possible. Baking soda is composed of sodium and bicarbonate ñ both are necessary in the soil but only in very small amounts. Potassium bicarbonate is a good alternative for those concerned about sodium....

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  • Widely regarded as a standard work in its field, this book introduces the range of processing techniques that are used in food manufacturing. It explains the principles of each process, the processing equipment used, operating conditions and the effects of processing on micro-organisms that contaminate foods, the biochemical properties of foods and their sensory and nutritional qualities.

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  • Beer has been a popular beverage for thousands of years and brewing is often described as the oldest biotechnological process. Over the years the brewmaster’s art has been supplemented by vast increases in our knowledge of the chemistry and biochemistry both of the ingredients and of the changes taking place to those ingredients during brewing. Together these contribute to give the products we recognise today - a wide range of different but consistently high quality beer types.

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  • THE PRINCIPAL purpose of the fourth edition is to update the material - including the statistics - of the third edition, while maintaining an emphasis on nutrition and, in particular, the effects of processing on the nutritive value of the products as compared with that of the raw cereals. However, some new material has been introduced, notably sections dealing with extrusion cooking and the use of cereals for animal feed, and the section on industrial uses for cereals has been considerably enlarged....

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  • Book "Milk Production - Advanced Genetic Traits, Cellular Mechanism, Animal Nutrition and Management" is made for the publication of continuation of advances in the knowledge involving milk production. This book is divided into two main sections and is devoted to more specific consideration of areas with aspects of genetics factors and the molecular and cellular mechanisms, animal management, nutrition and husbandry.

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  • Overweight and obesity in the United States among adults and children has increased significantly over the last two decades. Those following typical American eating and activity patterns are likely to be consuming diets in excess of their energy requirements. However, caloric intake is only one side of the energy balance equation. Caloric expenditure needs to be in balance with caloric intake to maintain body weight and must exceed caloric intake to achieve weight loss (see tables 3 and 4).

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