Call number: LD2668 .T4 1958 B85 / Master of Science

Photocopy of typescript. / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

郭麗兒. / "2009年2月". / "2009 nian 2 yue". / Thesis (M.Phil.)--Chinese University of Hong Kong, 2009. / Includes bibliographical references (leaves 183-192). / Abstracts in Chinese and English. / Guo Li'er. / 論文摘要 --- p.I / ABSTRACT --- p.II / 致謝 --- p.III / Chapter 第一章 --- 引言 --- p.1 / 硏究目的及背景 --- p.1 / 文獻回顧 --- p.7 / 硏究方法 --- p.16 / 硏究範圍及限制 --- p.22 / 論文結冓 --- p.25 / Chapter 第二章 --- 蛋糕班一女性身份的交流 --- p.27 / 糕餅在香港的歷史發展 --- p.28 / 課堂設置 --- p.33 / 導師：新女性楷模 --- p.38 / 「家庭烹飪」VS「課堂烹飪」 --- p.41 / 烹飪與女性身體 --- p.45 / 有別於傳統的女性身份承傳 --- p.47 / 助手：隱藏的傳統性別角色 --- p.49 / 學員：學烹飪也學做女人 --- p.52 / 烹飪與性別角色 --- p.57 / 小結 --- p.61 / Chapter 第三章 --- 中菜班一烹飪論述的角力 --- p.63 / 學烹飪媒介在香港的發展 --- p.64 / 課堂提供者的前設 --- p.69 / 導師：專業的否定 --- p.76 / 助手：幕後的權威 --- p.80 / 學員：建構合適的烹飪 --- p.83 / 烹飪論述的角力 --- p.85 / 學烹飪、學做家庭主婦 --- p.90 / 小結 --- p.94 / Chapter 第四章 --- 家庭烹飪的特質 --- p.96 / 烹飪的二元對立 --- p.98 / 廣義的家庭烹飪 --- p.100 / 家庭烹飪的操作 --- p.109 / 家庭烹飪的理念 --- p.116 / 烹飪的目的 --- p.119 / 家庭烹飪的模式 --- p.124 / 家庭烹飪的特質 --- p.134 / 烹飪班、家庭與烹飪承傳 --- p.139 / 小結 --- p.143 / Chapter 第五章 --- 烹飪與女性的人生階段 --- p.145 / 未婚階段 --- p.146 / 新婚階段 --- p.154 / 中年階段 --- p.159 / 家庭面向：烹飪與女性身份的承傳與否定 --- p.163 / 社會面向：香港三代女性的烹飪故事 --- p.171 / Chapter 第六章 --- 總結 --- p.176 / 參考書目 --- p.183 / 英文文獻 --- p.183 / 中文文獻 --- p.190 / 網頁及多媒體資料 --- p.191

Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Prevention of iron deficiency rather than treatment is preferred by most nutritionists. The presence of a maximal iron supply is not advised because an excessive or unnecessary iron supplement may have biologically adverse effects, such as impaired immune resistance or negative interaction with other trace elements. All cereals and most vegetables contain phytate (inositol hexaphosphate) which can bind iron and zinc and reduce their biological availability. The amount of iron available for absorption in any given diet depends to a large extent on the composition of the diet, e.g., the presence of vitamin C and haem iron, and the absence of phytate. Rice is one of the most important staples in the Iranian diet and, in fact, rice, for most Iranians, is not a side dish but a main dish to which other foods or ingredients are added. An awareness of the effects of cooking method on nutrient content is important because cooking techniques influence the overall quality of a group's diet. The goal of this study is to determine the bioavailability of iron and zinc in traditional Iranian rice dishes and to assess the effect of traditional methods of cooking rice upon iron and zinc bioavailability. Iranian migrants residing in Sydney were surveyed in order to determine their food habits and traditional cooking methods, for the assessment of their effects upon the bioavailability of iron and zinc in Iranian rice dishes. Rice contains phytate, which is a potent inhibitor of iron absorption. The amount of phytate in rice depends on whether the rice is polished or not. The pre-cooking treatment such as soaking can also influence the phytate content of the rice. Soaking prior to cooking also reduced the amount of ion and zinc. The inhibitory effect of phytate is also overcome by adding different herbs, vegetables and legumes used traditionally in rice dishes cooked by Iranians. Herbs or vegetables such as coriander, parsley and cauliflower, used in Iranian rice dishes, increased the bioavailability iron and zinc. Results obtained from this research show that method of cooking, as well as the food mixture, is very important for the absorption of iron and zinc from the diet / Doctor of Philosophy (PhD)

Thesis (M.A.)--University of Missouri-Columbia, 2007. / 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 November 9, 2007) Includes bibliographical references.

There were two main purposes to this study. The first was to determine the vitamin B-6 and pyridoxine β-glucoside content of selected foods commonly consumed in Malawi. The second was to examine the effect of preparation procedures of foods in Malawi on the content of vitamin B-6 and pyridoxine β- glucoside in foods. Seventeen plant foods commonly eaten in Malawi were determined for vitamin B-6 and pyridoxine β-glucoside using a microbiological assay. In addition, two commercial weaning foods, roasted maize-soy bean blend and extruded maize-soy bean blend, were also determined for vitamin B-6 and pyridoxine β-glucoside contents. Among all the foods analyzed, whole maize flour contained the highest amount of vitamin B-6 (0.66 mg/100 g), therefore, an excellent source of vitamin B-6 content in foods. Cooking decreased vitamin B-6 in pinto beans, kidney beans, sugar beans and cow peas by 34%, 45%, 14% and 48%, respectively. Roasting decreased vitamin B-6 in chick peas and soy beans by 59% and 38%, respectively. Soaking and fermentation reduced vitamin B-6 in soaked maize flour and cassava flour by 86% and 89 %, respectively. Therefore, these data suggest that some of the preparation procedures practiced in Malawi have a negative impact on the vitamin B-6 content of the processed foods. Cooked and roasted foods contained lower total amount of pyridoxine-glucoside than that of the raw food. The high pyridoxine β-glucoside content have adverse impact on the bioavailability of vitamin B-6 content. Based on typical diets for the urban and rural populations in Malawi, the rural diet contained less vitamin B-6 compared to that of urban diet. Therefore, the rural population may be at risk of inadequate vitamin B-6 intake compared to the urban population. / Graduation date: 2002