M.Tech. (Food and Beverage Management) / Calcium is a nutrient of concern for adolescents due to the high Incidence of osteoporosis. The adolescent growth spurt combined with the vulnerability of females to osteoporosis suggests an urgent need to determine calcium requirements. The knowledge and intake of calcium, cereals and legume foods and the causes of osteoporosis amongst adolescent girls In a westernized South African society are yet to be elucidated. The aim of the study was to detennlne the knowledge and intake of calcium, cereals and osteoporosis in white adolescent girls in South Africa. Preliminary and main studies were undertaken on 282 female subjects between the ages of fifteen and seventeen years In sixteen schools. A seven-day weighed record, (WR) and food frequency questionnaires, (FFQ) were applied and anthropometrical data were collected from all participants, while blood samples and bone density measurements were performed on selected Subjects. Results revealed that 54% of the Subjects had calcium intakes below 800 mg per day (1200 mg AI). They were classified as the individuals at risk, while only 34% had adequate intakes of 800 mg/d and more. Results regarding the functions and knowledge of calcium showed that most subjects, (91%), were familiar with the sources of dairy calcium, but few could identify correct sources of non-dairy calcium. Most of the subjects, (58%), thought that calcium could be beneficial to their health and could prevent diseases such as breast cancer and high blood pressure.

Thesis (M.S.)--Virginia Polytechnic Institute and State University, 1994. / Vita. Abstract. Includes bibliographical references (leaves 182A-196). Also available via the Internet.

Thesis (M.A.S.)--Memorial University of Newfoundland, 1999. / Restricted until June 2000. Bibliography: leaves 98-99.

Thesis (M.F.C.S.)--Bowling Green State University, 2006. / Document formatted into pages; contains vii, 57 p. Includes bibliographical references.

Orientador: Marcelo Alexandre Prado / Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos / Made available in DSpace on 2018-08-11T09:10:51Z (GMT). No. of bitstreams: 1 Torrezan_MarinaAlvarez_M.pdf: 599247 bytes, checksum: 94d08561b45519ee935426b1a68419e9 (MD5) Previous issue date: 2008 / Resumo: O mel é um dos alimentos mais antigos conhecido pelo ser humano, sendo que suas propriedades terapêuticas já eram descritas desde a antiguidade. É produzido por meio de abelhas melíferas a partir do néctar das flores ou outras secreções das plantas, o qual é transformado, combinado com enzimas salivares, armazenado e amadurecido nos favos das colméias. Os elementos minerais essenciais são divididos entre macroelementos (cálcio, fósforo, potássio, sódio, cloro, magnésio, enxofre) e microelementos (ferro, cobre, zinco, cobalto, manganês, iodo, flúor, selênio, cromo, silício), de acordo com as quantidades, maiores ou menores em que são encontrados no organismo humano. Quimicamente, trata-se de uma matriz complexa, composta por água, glicose, frutose, sacarose, cinzas, ácidos, grãos de pólen, partículas de cera, proteínas, pigmentos, álcoois, aminoácidos, dextrinas, enzimas, compostos voláteis, vitaminas e minerais. A composição depende da origem e da constituição do néctar, sendo que a concentração de minerais normalmente varia de 0,1 a 1,0%. É um desafio analítico determinar metais em alimentos ricos em açúcar, devido à interferência da matriz. A técnica mais comum de espectrometria de absorção atômica é a com atomização por chama, a qual foi utilizada neste trabalho. Quando há amostra, o vapor atômico absorve parte da radiação ressonante emitida pela fonte, que é demonstrado pelo enfraquecimento da cor do feixe que passa pela chama. Tal processo está relacionado com a concentração do analito a ser determinado. Trata-se de uma técnica analítica notável por sua seletividade, velocidade, baixo custo operacional, simplicidade e estabilidade. Este trabalho teve como objetivo determinar valores de cálcio, cobre, ferro, magnésio, manganês, potássio, sódio e zinco. Os valores encontrados variaram de 1,91- 4,52 mg/g, <0,35-1,04 mg/g, 1,00-3,66 mg/g, traços de magnésio (<0,1 mg/g), 0,24-4,65 mg/g, 1,58-55,9 mg/g, 1,01-20,02 mg/g, e <0,18-3,17 mg/g, respectivamente. Também foram determinados parâmetros de otimização da metodologia e os resultados encontrados de minerais foram comparados com os valores de Ingestão Diária Recomendada (IDR) / Abstract: Honey is one of the oldest known food for mankind, and that its therapeutic properties were already described since antiquity. It is produced by honey bees from the nectar of flowers or other secretions plant, which is turned, combined with salivates enzymes, stored and mature honeycombs in the hives. The elements essential minerals are divided between macro (calcium, phosphorus, potassium, sodium, chloride, magnesium, sulfur) and microelements (iron, copper, zinc, cobalt, manganese, iodine, fluorine, selenium, chromium, silicon), according to the quantities, more or less where they are found in the human body. Chemically, it is a complex matrix, composed of water, glucose, fructose, sucrose, ash, acids, grains of pollen, particles of wax, proteins, pigments, alcohols, amino acids, dextrin, enzymes, volatile compounds, vitamins and minerals. The composition depends on the origin and composition of nectar, and the concentration of minerals typically ranges from 0.1 to 1.0%. It is an analytical challenge to determine metals in foods high in sugar, due to the interference of the matrix. The most common technique of atomic absorption spectrometry is to spray a flame, which was used in this work. When there are sample, the atomic vapors absorbs part of resonant radiation emitted by the source, which is demonstrated by the weakening of the color of the beam that passes through the flame. This process is related to the concentration of the analyte to be determined. This is a notable analytical technique for its selectivity, speed, low operational cost, simplicity and stability. This study aimed to determine values of calcium, copper, iron, magnesium, manganese, potassium, sodium and zinc. The amounts found ranged from 1,91-4,52 mg / g <0,35-1,04 mg / g, 1,00-3,66 mg / g, traces of magnesium (<0.1 mg / g), 0,24-4,65 mg / g 1,58-55,9 mg / g 1,01-20,02 mg / g, and <0,18-3,17 mg / g, respectively. They also were certain parameters to optimize the methodology and results of minerals were compared with the values of Recommended Dietary Allowance (RDA) / Mestrado / Mestre em Ciência de Alimentos

The effect of consumption of unprocessed and processed oat bran on calcium, magnesium, zinc, and copper intake, excretion and apparent retention in 19 adult males was determined using a metabolic balance study. The study was divided into preliminary, controlled feeding and follow-up periods of 4 weeks each. The controlled feeding period was subdivided into two 8 day balance periods. Subjects were randomly assigned to one of three treatments: a basal diet low in dietary fiber; basal diet supplemented with 100 g of unprocessed oat bran; or basal diet supplemented with 100 g of processed oat bran ready-to-eat (RTE) cereal. With both oat bran treatments intakes of calcium, magnesium, and copper were increased above the current RDA, while zinc was increased, but still remained below the RDA. Urinary excretions of calcium, magnesium, and zinc were unchanged during the balance periods. Both of the bran supplemented groups were excreting significantly more fecal magnesium and zinc than the control group. Increased fecal calcium and copper excretions were seen for the processed (RTE) group over the other two treatments. Apparent retention of calcium, zinc, and copper appear to be unaffected by oat bran supplementation. Apparent magnesium retention for the control group was significantly less than the unprocessed group during balance Period 1 only. During the controlled feeding period, the unprocessed group had significantly less plasma calcium and zinc than the other two treatments. Plasma magnesium was unchanged in the fiber supplemented groups during the controlled feeding period. / Master of Science