No description available.

Typescript (photocopy). / Digitized by Kansas Correctional Industries

This study investigated the relationship between varied amounts of wheat bran incorporated into peanut butter cookies, and the objective and sensory qualities of the cookies. Bran was incorporated at 0 percent, 10 percent, 30 percent and 50 percent of the weight of the flour. The researcher conducted objective evaluations. The data indicated that as bran was increased the cookies became less tender and height decreased slightly. Neither volume nor spread were consistently affected by bran level. A panel of 11 home economists taste-tested the cookies with the different bran levels and completed a rating card for each on various sensory qualities. Another panel of 11 fifth grade students rated the cookies on the basis of overall acceptability and willingness to eat the various cookies. The 10 percent bran level cookie was given the highest rating by both panels. None of the cookies were found to be unacceptable.

Thesis (M. Phil.)--University of Hong Kong, 2002. / Includes bibliographical references.

No description available.

Hospital readmission rates are being used to indicate quality of care by healthcare facilities in recent years. Increase in incidence and hospitalizations of patients with diverticular disease (DD) has caused burden to hospital resources. High fiber diets have been a part of the recommended therapy for patients to reduce symptoms and complications of DD. Analysis of the effect of high fiber diet education on hospital readmission of patients with a diagnosis of DD (N=68) was conducted. Chi-square analysis determined that high fiber diet education was not associated with readmission (x2=0.567, P=0.452). T-tests determined that men were more likely to be readmitted than women (P=0.029). A higher BMI was also observed in patients who were readmitted compared to those not readmitted (P=0.006). While high fiber diet education was not associated with readmission, males and patients with a higher BMI were significantly associated with hospital readmission.

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Typescript (photocopy). / Digitized by Kansas Correctional Industries

Fiber-rich (HF) diets are typically supplemented with enzymes to improve their nutritive value and to offset their negative effects on pig growth. However, studies on enzyme effect in pigs have yielded inconsistent results on nutrient digestibility and growth. Although the inconsistencies observed could be explained by differences in substrate and experimental conditions and enzyme characteristics among studies, how enzymes influence metabolic and physiological responses in pigs is still not clear. Therefore, three experiments were conducted, using 3 dietary treatments (control, HF and HF diet supplemented with enzymes), to elucidate the effects of supplementing an HF diet with enzymes in growing pigs. Experiment one investigated HF and enzyme supplementation on energy and nutrient digestibility, digesta volatile fatty acid (VFA) concentrations, and gut microbial profile in pigs. Compared with the HF diet, enzymes improved dry matter, starch, energy and some amino acid (AA), but not nitrogen digestibility. Further, the enzymes stimulated the growth of gut bacterial groups, which have xylanolytic and cellulolytic properties in the HF-fed pigs, but enzymes did not influence digesta VFA concentration or fiber fermentation. Experiment 2 evaluated the effects of enzyme supplementation on growth performance, glucose uptake in jejunum tissue samples mounted in Ussing chambers, and intestinal nutrient transporter mRNA levels in pigs. Diet had no effect on feed intake and jejunal glucose uptake. The enzymes influenced nutrient transporter mRNA levels but did not improve pig growth rate and feed efficiency relative to the HF diet. The third experiment investigated the effect of supplementing the HF diet with enzymes on postprandial portal vein-drained viscera (PDV) nutrient fluxes and energy expenditure (measured as O2 consumption) by the PDV and whole-animal in pigs. Diet had no effect on energy expenditure. The HF diet reduced portal glucose, VFA and essential AA absorption and insulin production. Enzyme supplementation improved portal glucose and VFA absorption, but not essential AA absorption and insulin production. Overall, improvements in nutrient utilization due to enzyme supplementation did not improve the growth rate of pigs, which appears to be due to the lack of enzyme effect on essential AA and energy use by the PDV and insulin production / October 2016

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