Dietary guidelines recommend that Americans consume no more than 30 percent of energy intake from fat. The most recent national survey reported that U.S. women consume about 36 percent of energy from fat. Very little is presently known about the fat intake, or food sources of fat in the diets of college students, a subgroup of the population, with newly established eating habits. This study examined nutrient intake and sources of fat in the diets of 233 women and 60 men enrolled in six introductory nutrition courses from September 1987 through June 1988. Female students were further subdivided to determine whether the independent variables, living situation (on campus or off campus), or fat content of diet (fat intake less than or equal to 30 percent of energy consumed, or fat intake more than 30 percent of energy consumed) had an effect on nutrient intake or food sources of fat. Each student in the sample kept a two-day food intake record, and filled out a form reporting their sex, age, major, and living arrangement. Dietary intakes were analyzed for macronutrients, types of fat, cholesterol, vitamin B6, calcium, iron, and zinc. Mean intakes, nutrient density, proportion of students who did not meet 75 percent of the RDA, and energy distribution as percent intake of protein, fat, and carbohydrate were compared between sample subgroups. Foods were categorized into 27 food groups. Groupings, adapted from Popkin et. al. (15), were based on the Four Food Groups, which were further subdivided by fat content. Per capita consumption of each food group, proportion of users of each food category, and per user consumption of foods in each category were compared between sample subgroups. T-tests were used to compare mean nutrient and food group intakes, and chi-square analysis was used to compare proportion of individuals who met 75 percent of the RDA, and proportion of individuals that consumed foods from each food group. The college women in this sample exceeded dietary guidelines for fat consumption. They did, however, have a lower intake of fat than a national sample of women 19 to 34 years, living in the western U.S. in 1986, and a correspondingly lower intake of cholesterol. A large proportion of the college women consumed less than 75 percent of the RDA for vitamin B6, calcium, iron, and zinc. Meat is a major source for all of these nutrients except calcium. College women consumed less zinc than the national sample of women, and had a lower intake of meat. Women with a low fat intake, also, had a lower intake of zinc, and consumed less meat. The college men did not have a proportionately greater intake of fat than college women, although they did have a greater intake of cholesterol due to the greater consumption of foods of animal origin. / Graduation date: 1990

The aim of this project was to apply statistical process control (SPC) and measure the variation of fat content in milk in order to improve the standardization, so that the fat content does not change more than 0.03 percentage units from target. Recommendations of how to adjust the standardization should also be developed. The standardization takes place together with pasteurization in one of the three pasteurizers. Thereafter, the milk goes to a common product tank with all the pasteurizers. Samples from the three pasteurizers and the product tank were collected and analyzed on MilkoScan FT2 and the fat content was plotted into Shewhart and cumulative sum (CUSUM) charts. Sampling on the pasteurizers from startup showed that samples should be taken after about 20 minutes, because then the variation is in general smaller. The data from the product tank showed a smaller variation than the pasteurizers. Because the milk from all the pasteurizers is transported into one product tank, it is impossible to know which pasteurizer that is out of control and need to be adjusted. Therefore, the conclusion is that samples should be taken after the pasteurizer and plotted into Shewhart and CUSUM charts. Action limits were achieved from the Shewhart and CUSUM charts, respectively. These are the limits that should be used to determine when adjustments of the pasteurizers are needed, and not the brand limits that are considerably wider. If the measurements fall outside the second limit in the Shewhart chart (three times the standard deviation) or outside the limits (H) in the CUSUM chart, the standardization before the pasteurizer in question should be considered. It is not known if using SPC will improve the fat content to be within 0.03 percent units from target, because the recommendation has not been applied in the process yet, but it going to be that soon. / Syftet med detta arbete var att implementera statistisk processtyrning och mäta variationen i mjölkens fetthalt för att kunna förbättra standardiseringen. Detta skulle medföra att fetthalten inte förändras mer än 0,03 procentenheter från målet. Rekommendationer om hur standardiseringen bör justeras av fetthalten i mjölk ska också utvecklas. Standardiseringen sker tillsammans med pastöriseringen i en av de tre pastörerna. Därefter går mjölken till en gemensam produkttank för pastörerna. Prover från de tre pastörerna samt produkttank samlades in om analyserades på MilkoScan FT2 och fetthalten plottades in i Shewhart och Kumulativsumma (CUSUM) diagram. Provtagning från produktstart på pastörerna visade att prover skulle tas efter 20 minuter, eftersom variationerna då är mindre. Data från produkttank visade en lägre variation än hos de tre pastörerna. Eftersom mjölken från pastörerna transporteras till en produkttank är det omöjligt att veta vilken av de tre pastörerna som är utom kontroll och bör justeras. Därför är slutsatsen att proverna ska tas efter pastörerna och plottas in i Shewhart och CUSUM diagram. Åtgärdsgränser togs fram för både Shewhart och CUSUM diagram. Dessa är gränserna som ska användas för att bestämma när justeringar bör göras på pastörerna och inte varumärkesgränserna som är avsevärt bredare. Om ett mätvärde faller utanför den andra gränsen i Shewhart diagrammet eller utanför gränserna (H) i CUSUM diagrammet bör standardiseringen innan pastören i fråga justeras. Det är ännu oklart om standardiseringen kommer förbättras eftersom rekommendationerna inte har applicerats i processen än. Men kommer att göra det i den närmsta framtiden.

Thesis (MTech (Consumer Science: Food and Nutrition))--Cape Peninsula University of Technology, 2016. / Objective: To determine the association between the dietary fat knowledge and consumption of foods rich in fat among first-year students in self-catering residence at a university of technology, Cape Town, South Africa. Design: The two concepts – the dietary fat knowledge (represented by dietary fat food knowledge and dietary fat nutrition knowledge) and the consumption of foods rich in fat – were assessed separately. Two norm-referenced, valid and reliable knowledge tests and an intake screening questionnaire were used for the assessments (as subsidiary objectives), before the associations between the concepts were determined (main objective). The dietary fat food and nutrition knowledge as assessed was categorised in the range poor or below average, average and good or above average, and the consumption of foods rich in fat as high, quite high, the typical Western diet, approaching low or desirable. The Pearson‟s chi-square test was applied to these categorical findings to determine if associations (five percent significance) existed between the concepts. Results: The stratified sample included 225 first-year students. Nearly half (48.4%) of them achieved an average fat food knowledge score, while the majority (80.9%) achieved a poor fat nutrition knowledge score. More than half (52.5%) either followed a typical Western diet, a diet quite high in fat or high in fat. While no significant (p > 0.05) association was found between the students‟ dietary fat food knowledge and consumption of foods rich in fat, significant results were found in the association between the students‟ dietary fat nutrition knowledge and consumption of foods rich in fat (p < 0.05) and between their fat food knowledge and fat nutrition knowledge (p < 0.001). Conclusions: An inverse association was found between the students‟ dietary fat nutrition knowledge and fat consumption, a positive association between their dietary fat food knowledge and dietary fat nutrition knowledge, and no association between their dietary fat food knowledge and fat consumption.

A carne exerce um papel crucial na evolução humana e é um componente importante em dietas saudáveis e balanceadas, uma vez que apresenta propriedades nutricionais, é fonte de proteína de alto valor biológico e de algumas vitaminas e minerais. No entanto, estudos recentes têm estabelecido uma relação direta entre o consumo de produtos cárneos e o aumento no risco de distúrbios graves de saúde, como câncer colo retal e doenças cardíacas. Assim, o desenvolvimento de produtos cárneos com níveis reduzidos de gordura, que sejam similares aos produtos tradicionais, apresentando boa aceitabilidade pelos consumidores, é essencial para a melhoria da saúde humana. No entanto, poucos trabalhos da literatura tem estudado a incorporação de pré-emulsões como substituto da gordura animal, especialmente em relação às caracteristicas sensoriais. O presente trabalho estudou o efeito da substituição de gordura animal por óleos vegetais e marinhos sobre as propriedades físicas, químicas e sensoriais de mortadela formulada com diferentes hidrocóloides. Na primeira parte do trabalho avaliaram-se as propriedades físicas, químicas e sensoriais da mortadela reformulada usando gordura vegetal hidrogenada como substituto de gordura animal, e foi verificado que o uso da gordura vegetal hidrogenada não é adequado como substituto da gordura animal devido à redução da qualidade nutricional, especificamente do perfil lipídico, e da qualidade sensorial, especificamente da dureza. Após isto, estudou-se a microestrutura, a textura sensorial descritiva e o perfil instrumental de textura da mortadela tradicional e light e, através dos resultados, os parâmetros de dureza e elasticidade foram considerados como referências na seguinte etapa da reformulação. Em seguida, otimizou-se o perfil lipídico e, através de uma estratégia sequencial de planejamento experimental, as proporções adequadas de óleos em préemulsões foram obtidas, assim como a dureza e a elasticidade foram otimizadas, em função da composição da pré-emulsão composta de alginato de sódio, goma guar e isolado proteico de leite. Avaliaram-se, então, as características sensoriais da mortadela e sua relação com a aceitação do consumidor. O atributo direcionador da preferêcia, segundo a correlação entre as respostas da análise descritiva e do teste de aceitação, foi a textura \"borrachenta\", confirmando-se assim que mesmo adicionando um hidrocolóide para diminuir a dureza, esta diminuição resultou em um novo atributo negativo. As perguntas Check- all-that-apply (CATA) juntamente com a Análise de Penalização e a PLSR de variáveis fictícias com a aceitação ajudaram a identificar o \"sabor estranho\", \"sabor caracteristico\", \"textura gelatinosa\" e \"textura firme\" como os principais atributos a serem modificados numa reformulação posterior. Dessa forma, conclui-se que através da estratégia de reformulação planejada, pode-se elaborar uma mortadela com um perfil lipídico em consonância com as recomendações de uma dieta saudável, levando em consideração a opinião do consumidor. / Meat plays a crucial role in human evolution and it is an important component in healthy and balanced diets, since it presents nutritional properties, it is source of proteins of high biological value, and some vitamins, and minerals. However, recent studies have established a direct relationship between the consumption of meat products and the increased risk of serious health disorders, such as colorectal cancer and coronary-heart diseases. Thus, the development of meat products with reduced fat levels that are similar to traditional products and with good consumer acceptability is essential for the improvement of the human health. However, few studies in the literature have studied the incorporation of pre-emulsion as animal fat substitute, especially regarding the sensory characteristics. The present study evaluated the effect of the animal fat substitution by vegetable and marine oils on the physical, chemical, and sensory properties of mortadella formulated with different hydrocolloids. In the first part of the study, the physical, chemical and sensory properties of reformulated mortadella using hydrogenated vegetable fat as animal fat replacer were evaluated and it was verified that the use of hydrogenated fat is not suitable as animal fat replacer due to a reduction in the nutritional quality, specifically regarding the lipid profile, and in the sensory quality, specifically regarding hardness. After this, the microstructure, the descriptive sensory texture and the instrumental profile of the traditional and light mortadella were studied and, through the results, the parameters of hardness and elasticity were considered as references to the next step of the reformulation. Then, the lipid profile was optimized and, through a sequential strategy of experimental design, the appropriate proportions of oils in preemulsions were obtained, as well as the hardness and elasticity were optimized according to the pre-emulsion composition composed of sodium alginate, guar gum and isolated milk protein. The sensory characteristics of the mortadella and their relationship with the consumer acceptance were then evaluated. According to the correlation between the answers of the descriptive analysis and the acceptance test, the driver of liking was the \"rubbery\" texture, thus confirming that, even by adding a hydrocolloid to reduce the hardness, this decrease resulted in a \"new negative attribute\". The questions Check-all-that-apply (CATA), along with the Penalty Analysis and the PLSR of dummy variables with the acceptance helped to identify the \"strange flavor\", \"characteristic flavor,\" \"gelatinous texture\" and \"firm texture\" as the key attributes to be modified at a later reformulation. Thus, it is concluded that, through the planned reformulation strategy, it was possible to develop a mortadella with a lipid profile in agreement with the recommendations of a healthy diet, taking into account the consumer\'s opinion.

Total body electrical conductivity (TOBEC) is a noninvasive method for the estimation of lean mass in live subjects. Lipid content can be calculated from the body mass measured and the lean mass estimated from TOBEC. I used live American Kestrels (Falco sparverius) to study the accuracy of this method. TOBEC measurements were compared to actual body content determined by Soxhlet fat extraction using petroleum ether as the solvent. TOBEC estimated 73.7% of the variation in lean mass in a sample of 21 kestrels. The use of restraining devices (Vetrap and cardboard cylinders) altered the TOBEC measurement but only by an average of 1.92% and 0.83%, respectively. TOBEC estimated 83.8% of the vii variation in lean mass for 21 kestrel carcasses warmed to 39.8°C. No significant difference was found between the slope or elevation of the calibration lines developed using live or dead kestrels. A significant difference was found between measurements taken at two different positions. Body temperature altered the TOBEC measurements by an average of 1.54% (SE = 0.55) for each 1°C change over a temperature range of 7.0°C (37.3-44.4). The calibration line developed for kestrels was used to estimate lean mass and compute fat mass of migrating kestrels, Sharp-shinned Hawks (Accipiter striatus) and Merlins (Falco columbarius). The average percent fat mass of kestrels trapped during migration at Cape May, New Jersey, was 6.01 % (SE = 1.92, n = 1 2) for males and 8.51 % (SE = 2.00, n = 13) for females. The difference in lean mass between male and female, and between early, mid-season, and late migrating Sharp-shinned Hawks differed significantly during migration. The fat mass of Sharp-shinned Hawks averaged 5.55% (SE = 0.94, n = 53) for males and 10.92% (SE = 0.80, n = 87) for females. Male Merlins had an average fat mass of 18.05% (SE = 3.35, n = 7) and females averaged 14.19% (SE = 3.15, n = 8).

No description available.

Peroxisome proliferator-activated receptor (PPARy) is a transcription factor that regulates adipogenic genes and preadipocyte factor-1 (pref-1) is a transmembrane protein that regulates preadipocyte differnetiation. The role of PPARy was investigated using reverse transcription polymerase chain reaction (RT-PCR) by measuring PPARy mRNA levels in bovine adipose depots and longissimus dorsi muscle. No significant differences in PPARy mRNA levels were observed between 10 Charolais and 10 Holstein cattle for either tissue. Differences were observed between depots within these breeds. Correlations were performed among PPARy, carcass characteristics, and adipogenic genes. Pref-1 antibodies were used to immunolocate preadipocytes in bovine muscle tissue to the perimycium, near fat cells and blood vessels. The preadipocytes may exist in muscle tissue for short periods of time or may arise from a source external to the muscle. A computer image analysis program was developed for the quanitifaction and characterization of intramuscular fat in whole muscle tissues. / xvi, 154 leaves : ill. (some col.) ; 28 cm.

Four experiments were conducted to determine the reproductive, metabolic, growth and IGF-I response to ultrasound selection for increased breast muscle thickness (MT) in Pekin ducks. Selection for body weight had a negative ( P < 0.05) effect on the reproductive performance while the selection for greater breast muscle thickness resulted in egg production, fertility and hatchability similar to those of the control line (C). Males from the MT line reached market weight at 6 wk but the breast muscle thickness improved from 6 to 7 wk. Compared to females from the C line, MT females had higher (P < 0.05) carcass yield, plasma glucose, and body protein; lower fat and plasma uric acid; and no difference (P > 0.05) in plasma triglycerides and total cholesterol. Males responded more efficiently to increasing dietary protein than females, and males selected for greater MT can be slaughtered at an earlier age when a high protein feeding program (HP) was followed. Males receiving HP had greater (P < 0.05) pectoralis muscles yield, longer keel bone, and lower breast skin and total skin fat yields. Female dissection data show similar (P > 0.05) effects of high and medium protein programs. Increasing dietary protein reduced (P < 0.05) carcass fat and increased (P < 0.05) crude protein (CP). In vivo breast muscle measurement correlated positively (P < 0.05) with body weight, pectoralis yield, and keel bone length. Birds with higher pectoralis yield tended to have more CP and less fat in their carcasses. A low correlation (r = 0.19) was found for the caliper measurement of breast skin plus fat thickness and carcass fat. We determined the metabolic differences between lean and fat male and female ducks, associated metabolic parameters and body composition, and assessed the difference between two feeding solutions for the determination of metabolic endogenous losses. There was a positive correlation between breast muscle:total breast muscle thickness ratio (MT/TO

The application of Nuclear Magnetic Resonance (NMR) spectroscopy in the determination of nutrition labeling component data (NLCD) was investigated, with the intent of using this methodology as a primary method to calibrate FTIR instrumentation for NLCD confirmation or screening on a routine basis. Unlike previous NMR studies, this work used three strategies to attain accuracy and reproducibility of NLCD through: (i) appropriate setting of operational parameters for spectral acquisition; (ii) resonance selection by optimizing the signal in proportion to the nuclei population and (iii) integration of resonances by pre-defined fixed chemical shift ranges. Both of 13C NMR spectra and 1H NMR spectra were shown to provide robust and acceptable results on the condition of appropriate acquisition of spectra for quantization purposes and the adoption of standard procedures for spectral processing, integration and calculation purposes. A quantitative approach of NLCD including trans content was determined by the interpretation resonance signals of 13C's and 1H's from methylene groups presented in triglyceride complex of fats and oils. An alternative method based on partial-least-squares (PLS) calibrations was provided as well, the latter proved to be especially useful in dealing with overlapping bands frequently found in 1H spectra. With the diagnostic provided by PLS, the trans and cis signals were shown to be separated in 1H spectra. It is the premise for the trans fat determination based on 1H spectra. Unit conversion from mole to weight % was addressed and a solution was developed based on NMR data per se, without significant assumptions. Validation involving the analysis of three different lipid types (model triacylglycerols, refined and hydrogenated oils) demonstrated that NMR predictions of NLCD were in good agreement with those results either from samples' actual values as well as those obtained using GC and FTIR predictions. Thus with appropriate integration of instrumentation, software and spectral processing accessories, both 13C and 1H NMR can determine NLCD, but with the capability to determine trans, 1H NMR is more practical than 13C NMR due to its much shorter spectral acquisition time. Thus NMR can serve as a primary method for the calibration of FTIR instrumentation, a practical instrumental method for routine NLCD determination and screening.

The effects of dietary fat on the reproductive performance of broiler breeder chickens have been studied. Individually caged broiler breeders were fed diets with or without added fat during 19-wk reproductive period. In Experiment 1, only the females were subjected to dietary treatments: control (no added fat), 3% animal-vegetable fat blend (A-V fat, 3% corn oil (CO)), while the males received a non-added fat diet. In Experiment 2, only the males were fed diets containing 0 or 3% of either A-V fat or CO while the females were provided a non-added-fat diet. / In Experiment 1, added dietary fat produced significantly higher fertility and early embryonic livability. In Experiment 2, inclusion of 3% CO in the males' diets significantly increased late embryo livability and total embryo survival resulting in a significantly higher hatchability. There were no differences in semen characteristics among dietary treatments. These data indicate that the contribution of the male is not restricted to the fertilization of eggs but is also related to embryonic livability. The addition of fat significantly affected the fatty acid composition of the phospholipid fraction of the spermatozoa cells.