In a cross-sectional study we examined lipoprotein composition and CETP mass in 15 sedentary and 12 exercising, healthy male volunteers, aged between 17-35 years. The exercising group were defined as individuals participating in at least five weekly 45 minute exercise sessions of an aerobic nature (60-85% estimated maximal oxygen uptake). The sedentary subjects were only irregularly engaged in bouts of physical activity, not more than 45 minutes per week. Seasonal data were collected: one data collection in the fall and one in the spring. A 20 day food and exercise journal was maintained during each season's data collection period. Blood lipids were measured on two and anthropometric and aerobic capacity testing were performed on 1 occasion during each season. Statistical analyses consisted of a two way ANOVA (exercise and season) to control for seasonal effects on blood lipids and lipoprotein levels. Pearson product moment correlations were calculated between those variables that showed significant seasonal or level of activity changes. Exercising males consumed significantly greater amounts of energy (p $<$ 0.001), carbohydrates (p $<$ 0.0001), protein (p $<$ 0.0001), and dietary fibre (p $<$ 0.0001) than sedentary males; sedentary males however, consumed significantly greater amounts of alcohol than exercising males. Exercising males had significantly higher aerobic capacities and degrees of mesomorphy than sedentary subjects and exhibited significantly lower apo AI values. No differences were noted between the 2 groups in BMI, % body fat, other plasma lipids or CETP mass. In summary, regular physical activity in young, healthy male subjects was associated with increased energy and carbohydrate intake and improved aerobic capacity as compared to sedentary subjects. Moderate differences in physical activity were not however associated with alterations in plasma lipoprotein composition or CETP concentration.

The purpose of this study was to determine the effect of restrained eating behavior on dietary calcium intake in adolescents. Research shows that female adolescents have lower calcium intake then males. Research also suggests that dieting has a negative impact on the dietary intake of several nutrients, including calcium.A random sample of adolescents from physical education and health classes at Muncie Central High School, a mid-western urban public school, participated in this study. Subjects completed one 24 hour food record, a modified three-factor eating questionnaire to assess dietary restraint, and demographic sheet.Of the 85 subjects (females n=60; males n=25) who participated in the study, 65% (n=56) did not meet the dietary calcium recommendations of 1300 mg/day. Among females, 75% (n=45) did not meet calcium recommendations. For males, 44% (n=11) did not meet the daily calcium recommendations. Mean calcium intake for females and males respectively was 1121 ± 939 mg/day and 1632 ±1242 mg/day.Seventy-five percent of all subjects had low to average dietary restraint. A greater percentage of females (17%, n=10; 15%, n=9) than males (4%, n=1; 4%, n=1) were found to have high and clinical levels of dietary restraint. Interestingly, the mean calcium intake for those males and females having clinical levels of dietary restraint did meet calcium recommendations (1403 mg/day and 1341 ± 829 mg/day). For females, the mean calcium intake for both low to average and high dietary restraint did not meet calcium requirements. For males, mean calcium intake among all levels of restraint met the recommendations. / Department of Family and Consumer Sciences

Selenium (Se) is an essential element. Supplementation of Se as yeast-Se in animal and human diets has been proven to have beneficial health effects. The goal of this study was to add a maximum amount of Se in yeast metabolism in order to optimize its incorporation in amino acids. A bakery yeast strain of Saccharomyces cerevisiae (S. cerevisiae) was studied for its tolerance to Se when the latter was incorporated at different levels. Fermentations were run at 27°C for 8 h and 24 h. The maximum Se incorporation was achieved when 12.6 mmol of Se, as sodium selenite salt, was added to the culture medium and fermented for 24 h. A final Se concentration of 1550 +/- 35 mug/g yeast was obtained by this treatment. / Different yeast strains of S. cerevisiae were also studied for their capacity to incorporate Se. Five yeast strains of wine and four yeast strains of beer were fermented for 24 h and tested for their capacity to incorporate Se. The amount of 12.6 mmol Se was added in the growth medium. A maximum of 642.6 +/- 3.6 mug Se/g yeast was found to be incorporated in Uvaferm BC wine strain. Uvaferm windsor of beer strain was able to incorporate a maximum of 826.8 +/- 10.4 mug Se/g yeast. These yeast strains could be used as alternatives for Se supplementation. / Se speciation was carried out on the bakery yeast strain containing 1550 +/- 35 mug Se/g yeast, using Fast Phase Liquid Chromatography (FPLC) and amino acid analysis. Out of 1550 +/- 35 mug Se/g yeast, 57.5% Se was present as selenoaminoacids. The yeast extract contained 147 +/- 14 mug/g of SeCys, 248 +/- 13 mug/g of SeCyst and 295 +/- 17 mug/g of SeMet. Yeast cell walls contained 65 +/- 8 mug/g of SeMet; 69 +/- 5 mug/g of SeCyst and 67 +/- 9 mug/g of SeCys. These selenoaminoacids are known for their beneficial health effects. The produced Se-enriched bakery yeast could be used, after evaluated to be toxicologically safe, as an efficient dietary supplement.

Graduation date: 1946

Graduation date: 1980

Thesis (M.F.C.S.)--Bowling Green State University, 2007. / Document formatted into pages; contains x, 130 p. Includes bibliographical references.

Thesis (M.Ag.Sc.)--University of Adelaide, Dept. of Animal Sciences, 1989. / Includes bibliographical references (leaves 196-220).

Thesis (Ph.D.)--University of Adelaide, School of Agriculture and Wine, Discipline of Plant and Pest Science, 2004. / "June 2004" Includes bibliographical references.

Thesis (Lic.)--Universidad Técnica del Norte, Facultad Ciencias de la Salud, Escuela de Nutrición y Dietética. / Reproduced from copy at BYU's Benson Institute. Includes bibliographical references (leaves 62-63).

Thesis (M.S.)--Eastern Illinois University, 1998. / Includes bibliographical references (leaves 51-53).