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  • About
  • The Global ETD Search service is a free service for researchers to find electronic theses and dissertations. This service is provided by the Networked Digital Library of Theses and Dissertations.
    Our metadata is collected from universities around the world. If you manage a university/consortium/country archive and want to be added, details can be found on the NDLTD website.
1

The comparison of the relationship between urinary flavonoid metabolites and 1, 2 or 3 days of diet records

Pashkova, Anna 27 August 2019 (has links)
No description available.
2

Comparison of self-reported energy and fat intake with objective biomarkers in postmenopausal women /

Horner, Neilann K. January 2000 (has links)
Thesis (Ph. D.)--University of Washington, 2000. / Vita. Includes bibliographical references (leaves 109-127).
3

Follow up to Recreational Female Runner Study: Further Analysis of Diet and Energy Availability

Oakley, Hannah B. 28 May 2015 (has links)
No description available.
4

Predictors of taste acuity in healthy older Europeans

Simpson, E.E.A., Rae, G., Parr, H.J., O'Connor, J.M., Bonham, M., Polito, A., Meunier, N., Andriollo-Sanchez, M., Intorre, F., Coudray, C., Strain, J.J., Stewart-Knox, Barbara January 2012 (has links)
This study aimed to identify factors associated with taste acuity in healthy older European adults aged 55-87 years, employing a factorial independent design to recruit older adults from centres in France, Italy and United Kingdom. Adults aged 70-87 years (N=387) were recruited in Rome (Italy) (n=108) and Grenoble (France) (n=91) and aged 55-70 years in Northern Ireland (United Kingdom) (n=93) and Clermont-Ferrand (C-F) (France) (n=95). A signal detection theory (SDT) approach was used for detection threshold assessment of the four basic tastes (salt; sweet; bitter; and, sour). Trial data were converted to R-indices. Diet was assessed by means of four day food diaries. Dietary data were converted using WISP and then reduced, using a principal components analysis, to four components: Component 1 'high fat and salt'; Component 2 'high vitamins and fibre'; Component 3 'high fat and carbohydrate'; and, Component 4 'high trace elements'. Socio-demographic information was collected by self report survey. Four separate regression analyses were carried out, one for each of the four basic taste qualities (sweet; sour; bitter; salt). Mean ROC scores for each taste quality were the response variables and age, sex, country, social class and dietary components were predictor variables. The main predictors of taste acuity were age, sex, social class and country, which had differential effects for each taste quality. These data suggest that socio-demographic and cultural factors should be taken into account when considering taste acuity in older people.

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