Thesis (M.Sc.)--Memorial University of Newfoundland, Faculty of Medicine, 1999. / Typescript. Bibliography: leaves 98-104.

Thesis (Ph.D.)--University of Alabama at Birmingham, 2009. / Title from PDF title page (viewed on Sept. 10, 2009). Includes bibliographical references (p. 160-172).

No description available.

Thesis (MTech (Food Technology))--Cape Peninsula University of Technology, 2016. / In South Africa malnutrition exists due to inadequate dietary intake of micronutrients which is one of the major causes of vitamin deficiencies leading to disease. The treatment of malnutrition over the past years has been a considerable burden on the South African economy. Therefore, food fortification is one of the current strategies used to minimize malnutrition by increasing the nutritional value of staple foods. Commercial dairy products and pharmaceutical nutritional products (food supplements) in South Africa have been developed and produced for affluent consumers. Hence the need to develop an affordable fortified dairy product for the majority of South Africans prompted this study aimed at using a “naturally” fortified kefir beverage with vitamin B12 and folate to increase B-vitamins levels. Since Propionibacterium freudenreichii and Streptococcus thermophilus are known to be good producers of vitamin B12 and folate, respectively, and propionibacteria has the ability to grow symbiotically in the presence of lactic acid bacteria, the inclusion of these organisms with the kefir grains was an achievable objective. In order to conduct the analysis of vitamin B12 and folate in the samples, sample extraction and HPLC assay techniques were developed. The extraction of vitamin B12 and folate were achieved by using KCN extraction buffer and the trienzymatic method, respectively. The samples were also subjected to purification and concentration using solid phase extraction for optimum results. All standards and samples were flushed with nitrogen gas and stored for a maximum of 2 weeks at –20°C to prevent B-vitamin deterioration. The HPLC assembly for the vitamin B12 analysis included a Luna C18 column and a diode array detector (DAD) for the detection and quantification. For the folate analysis it included a Zorbax SB-C18 and Luna C18 columns in tandem and the fluorescence detector (FLD) was used for the detection and quantification of THF, 5-CH3-THF and 5-CHO-THF, while the DAD was used for PGA and pteroyltri-γ-L-glutamic acid concentration in the samples.

Submitted by Marlene Santos (marlene.bc.ufg@gmail.com) on 2016-08-02T18:47:57Z No. of bitstreams: 3 Dissertação - AMÉLIA CRISTINA STIVAL DUARTE- 2015 - Parte 1.pdf: 744402 bytes, checksum: 764e5457e4f8cefe95dde2689edf3e76 (MD5) Dissertação - AMELIA CRISTIAN STIVAL DUARTE - ficha catalográfica - PARTE 2.pdf: 5867 bytes, checksum: 10acd8fff8a4e6ca71c1d0c16efae8aa (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Approved for entry into archive by Luciana Ferreira (lucgeral@gmail.com) on 2016-08-03T13:12:05Z (GMT) No. of bitstreams: 3 Dissertação - AMÉLIA CRISTINA STIVAL DUARTE- 2015 - Parte 1.pdf: 744402 bytes, checksum: 764e5457e4f8cefe95dde2689edf3e76 (MD5) Dissertação - AMELIA CRISTIAN STIVAL DUARTE - ficha catalográfica - PARTE 2.pdf: 5867 bytes, checksum: 10acd8fff8a4e6ca71c1d0c16efae8aa (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) / Made available in DSpace on 2016-08-03T13:12:05Z (GMT). No. of bitstreams: 3 Dissertação - AMÉLIA CRISTINA STIVAL DUARTE- 2015 - Parte 1.pdf: 744402 bytes, checksum: 764e5457e4f8cefe95dde2689edf3e76 (MD5) Dissertação - AMELIA CRISTIAN STIVAL DUARTE - ficha catalográfica - PARTE 2.pdf: 5867 bytes, checksum: 10acd8fff8a4e6ca71c1d0c16efae8aa (MD5) license_rdf: 0 bytes, checksum: d41d8cd98f00b204e9800998ecf8427e (MD5) Previous issue date: 2015-09-25 / This research was developed based on the argument that, however there a medical/ nutritional speech, the complex web of relationships involving the issue "food" makes it to be transferred to people's daily lives in a different way. Therefore the research followed with the aim to understand how women who work outside the home - a group of public servants that works in a public Health Institution in Goias - Brazil (Secretaria de Estado da Saúde de Goiás) - understand the sense of health food considering the multivocality of the subject. The methodology included conducting an observation-based ethnography and individual interviews with the servants that allowed to understand the representations of eating healthy structured into two main categories: space and time. In this sense, I came to the understanding that the meals eaten at home are linked to the notion of health for much more complex reasons than those involving nutritional matters. The house takes an idealized character, since most women are expanding their areas of expertise and thus acting more intensely out of the private sphere. So the healthy eating concept ends up being perceived more as a desire, a dream to be fulfilled, but given the constraints given by the demands of contemporary society ends up becoming a more guided practice in speech and with poor adherence in everyday life. / A pesquisa desenvolvida esteve fundamentada no argumento que, por mais que haja um o discurso médico/nutricional, a rede complexa de relações envolvida no tema alimentação faz com que ele seja transferido para o cotidiano das pessoas de uma forma diferenciada. É nesta direção que a pesquisa seguiu, ou seja, com o objetivo de compreender como as mulheres que trabalham fora de casa, no caso as servidoras públicas da Superintendência de Vigilância em Saúde da Secretaria de Estado da Saúde de Goiás, entendem a noção de alimentação saudável, tendo em vista a multivocalidade que o tema proporciona. A metodologia compreendeu a realização de uma etnografia baseada em observação e entrevistas individualizadas com as servidoras que permitiram entender as representações do comer saudável estruturadas em duas categorias principais: o espaço e o tempo. Neste sentido, cheguei ao entendimento de que as refeições realizadas em casa estão atreladas à noção de saudável por motivos muito mais complexos do que aqueles envolvendo a questão nutricional. Vislumbrou-se que a casa assume um caráter idealizado, uma vez que a grande parte das mulheres está ampliando os seus espaços de atuação e, assim, atuando mais intensamente fora do âmbito privado. Assim a noção de alimentação saudável acaba sendo entendida mais como um desejo, um ideal a ser cumprido, mas que diante das imposições dadas pela demanda da sociedade contemporânea acaba se tornando uma prática mais pautada no discurso e com pouca adesão no cotidiano.

Univerzita Karlova v Praze Pedagogická fakulta Katedra pedagogiky DIPLOMOVÁ PRÁCE Přídatné látky ve vybraných masných výrobcích v ČR Food additives in selected meat products of the Czech Republic Pavel Vondrášek Vedoucí práce: Ing. Bc. Alena Váchová, Ph.D. Studijní program: Učitelství pro střední školy Studijní obor: Učitelství všeobecně vzdělávacích předmětů pro základní školy a střední školy pedagogika - výchova ke zdraví 2016 1 ABSTRACT The issue of food additives is a very hot topic in the current society. This fact has been recently reflected in a fair amount of legal regulations governing this industrial branch and almost hysterical campaigns of various food-providing chains that are trying persuade the public that only and just their products are free of any such additives. At the same time, however, and quite effortlessly can each of us get quite opposite information that would definitely harm the aura of safety created round the food additives. It is evident that a typical man takes mostly subjective attitude in this chaos of opposing information which is supported by different fabulations or "reliable information". The aim of this thesis is to clarify the issue of food additives and their use in meat-based products that form one part of unhealthy eating habits in our society. The acquired...

This master thesis deals with the issue of sustainable diets and the potential of the promotion of sustainable principles in public food procurement. The theme is introduced in broader context of environment, public health, historical development, international influences, significant theoretical approaches and fundamental factors affecting current state of diets and nutrition. The aim of the thesis is to specify universal principles of sustainable diets, which were derived from critical review of scientific literature and other relevant texts. The character of this thesis is dominantly theoretical. Discussing the potential of applying the principles of sustainability from the side of public institutions is the main theme of the second part of the study. The research question is related to the possibilities of local organic food consumption in school food system in Czechia. Main results show problematic combination of the requirements for both organic and local food in the context of the volume of school food demand and relatively small local organic production. In general terms the contribution of this thesis is the introduction of the research issues of geography of food and presenting the possibilities of further research. key words: sustainable diets, nutrition transition, food, organic...

Lok, Yuet Wan. / Thesis (Ph.D.)--Chinese University of Hong Kong, 2011. / Includes bibliographical references (leaves 156-176). / Electronic reproduction. Hong Kong : Chinese University of Hong Kong, [2012] System requirements: Adobe Acrobat Reader. Available via World Wide Web. / Abstract and appendix also in Chinese.

Thesis (M. Tech. (Environmental Health)) -- Central University of technology, Free State, 2013 / Malnutrition and concomitant infections are major contributing factors to child morbidity and mortality in developing countries such as South Africa. Globally, children benefiting from school feeding programmes are generally from communities with low socio-economic statuses. The meals provided through feeding schemes, such as the National School Nutrition Programme (NSNP) in South Africa, are aimed at significantly supplementing the beneficiaries’ daily energy and nutrient requirements. The possible nutrient deficiency of meals provided through such programmes compromises the nutritional well-being of children, promotes malnutrition and renders children more susceptible to infectious diseases. Furthermore, illness, particularly caused by diarrhoeal and infectious diseases, is a major factor contributing to child malnutrition as the human body is unable to efficiently digest foods and absorb nutrients during illness. Therefore, the microbiological safety of the foods served to children via feeding schemes is essential. In an effort to contribute towards the safety and wholesomeness of foodstuffs served through the NSNP, the present study was conducted with a view to assess the nutritional quality and safety of the foodstuffs. The knowledge, attitudes and practises (KAP) of food handlers and NSNP representatives/committee members at the schools were also investigated in order to assess origins of potential food contamination. Data collected via nutritional analyses of meals served to school children were compared to the nutrient-based standards set by the United Kingdom as guidelines for an average school lunch. The carbohydrate, energy, calcium and zinc contents of the school meals were below the standards, the majority of the meals met the protein and iron standards and all meals complied with the standards for lipid and vitamin C contents. During the microbiological analysis study, preparation surfaces yielded higher counts of all detected organisms (total coliforms, Escherichia coli, Staphylococcus aureus and yeasts and moulds) compared to the hands of food handlers. Therefore possible sources of contamination may be foodstuffs, animal pests and environmental elements such as dust. However, significant differences of surface microbial counts could not be established (P > 0.05) and thus cross-contamination may have resulted among surfaces, possibly augmented by shortfalls in cleaning regimes. The majority of the participants of the questionnaire survey reportedly washed their hands and cleaned all surfaces several times during the day with water and detergent. In addition, a disinfectant was used by some of the food preparers during cleaning. Furthermore, participants stated that their aprons were washed daily. These claims were in agreement with the findings of the surface microbial study with regards to the hands, however, they did not match the findings of the preparation surfaces which contained the highest counts of total coliforms, E. coli and S. aureus of the three surfaces analysed, and aprons responsible for the highest yeast and mould counts. Improper storage and food preparation methods, such as the application of high temperatures, excessive exposure to UV light and oxygen, and high moisture conditions, may result in the deterioration of nutrients. Storage conditions which may permit pest infestation may also increase the risk of food-related illnesses and risk could be further elevated by application of improper cleaning and sanitation practices. In order for the NSNP to operate effectively, it is essential that the national and provincial Departments of Basic Education, which are responsible for the overall administration of the NSNP, and schools’ personnel function in an integrated manner through support structures and effective communication. Infrastructural limitations (lack of proper kitchen facilities and ventilation) and shortage of resources while administering the NSNP were the main challenges observed during the present study. Due to these hurdles, adhering to food safety practices and maintaining nutritional quality of foods may be a challenge. Continuous training in personal and general hygiene is also a necessity in preserving food safety. Furthermore, nutritional quality of foodstuffs may be preserved through proper storage practices and application of preparation methods which minimize loss of nutrients.

Phthalate esters (PEs) belong to a class of organic compounds used as plasticisers in plastic materials such as polyvinyl chloride (PVC), polypropylene (PP), polyethylene terephthalate (PET) and so on, including those used in the food packaging industry. Phthalate plasticisers are not chemically bound to plastic materials and hence, migrate into items such as foodstuffs they house. The study aimed at investigating the prevalence of selected phthalate esters from plastic wrappers into food as well as the presence of food and/or pathogenic microorganisms. Plastic-wrapped cheese, vienna sausages and polony samples purchased from commercial stores in the four regions of Pretoria (Tswane), South Africa, were analysed for the presence of plasticisers; di-2-ethylhexyl adipate (DEHA), di-n-butyl phthalate (DnBP), benzyl-butyl phthalate (BBP), di-butyl phthalate (DBP) and dimethyl phthalate (DMP). Soxhlet extraction using hexane with florisil column cleanup was carried out. Analysis of PEs was by Gas Chromatography-Flame Ionization Detection (GC-FID). Microbiological investigations were performed using standard methods. The concentrations of PEs detected in food samples ranged from below detection limit (bdl) to 4.7003 μg/kg. However, DBP, DMP and BBP were predominantly present with more PEs detected in cheese compared to polony and vienna. In polony samples, DBP levels ranged from 0.0412 to 0.611μg/kg, in cheese, ranged from 0.049 to 0.256 μg/kg and in vienna DBP ranged from 0.074 to 0.209 μg/kg. The phthalate DMP ranged from 0.072 to 4.700 μg/kg in cheese, 0.056 to 0.241 μg/kg in polony and 0.092 to 0.816 μg/kg in vienna. The DEHA detected in cheese and polony was 0.120 μg/kg and 0.075 μg/kg respectively and no DEHA was detected in vienna sausages. For microbiological analysis, the total microbial activity (TMA) ranged from 6.8 x 104 to 1.03 x 108 cfu/g; coliforms ranged from no growth to 2.62 x 106 cfu/g; yeast ranged from no growth to 1.49 x 107 cfu/g; and mould ranged from no growth to 9.2 x 104 cfu/g. The results revealed that microbial activity was high in each sample type but revealed the absence of pathogens. Results revealed incidences of PEs in foods wrapped or packaged in plastics, which gave cause for concern and showed the need for proper monitoring and inspection of the levels of organo-microbial entities in the South African food wrapped in plastic wrappers. / Environmental Sciences / M.Sc. (Environmental Science)