The effect of acute exercise on blood lipids and lipoproteins has been examined and their response is believed to reflect the changes that occur as a result of chronic exercise training. The cross sectional differences between trained and untrained individuals and the results of longitudinal investigations suggest LDL particle size and distribution may be altered after acute exercise. Moreover, the response of the lipid and lipoprotein profile of Black men may be different than that of White men, owing to initial concentration differences or a genetic predisposition. PURPOSE: To examine the effects of expending 300 and 600 calories through treadmill walking at a moderate intensity (65% VO2max) on blood lipids and lipoproteins as compared to a non-exercise, control trial over the course of 72 hours. METHODS: Ten White and ten Black men participated in this study after being screened for strict inclusion criteria (including: parents/grandparents either Black or White and from the United States; sedentary, but otherwise healthy; VO2max 30-45ml⋅kg⋅min-1; and body fatness ¡Ü25%). Analysis of variance with repeated measures design was used (Group x Trial x Time). Blood was collected at Baseline (0hr), 12hr, 24hr, 48hr and 72hr for determination of blood lipid concentrations, LDL particle size, LDL distribution and CETPa. RESULTS: Black men of this investigation had higher HDL-C (49.4 vs 41.8 mg⋅dL-1), HDL3-C (35.1 vs 30.8 mg⋅dL-1) and CETPa (82.1 vs 52.8 pmol⋅ml-1⋅3hr-1) and lower TC (148.9 vs 177.1 mg⋅dL- 1), LDL-C (83.4 vs 116.3 mg⋅dL-1) and TC to HDL ratios (3.06 vs 4.46) than the White men (p<0.05) over the control period. There were no group differences detected in LDL particle size (White 25.63nm vs Black 25.79nm), LDL distribution (Zone 1, White 58.19% vs Black 64.71%; Zone 2, White 20.16% vs Black 16.31%; Zone 3, White 21.65% vs Black 18.98%), HDL2-C (White 11.5 vs Black 14.2 mg⋅dL-1), or TG (White 95.0 vs Black 79.4 mg⋅dL-1). Black and White men responded to acute exercise in similar fashion for these variables and therefore our statistical model collapsed the data into a single group by trial and over time. Exercise did not statistically alter TC, LDL-C, LDL particle size, LDL distribution, HDL2-C or CETPa in the 72 hours following each exercise bout. However, HDL-C was increased 6.2%, 10.1% and 5.8%, HDL3-C was increased 9.8%, 13.8% and 9.8%, while TG were reduced 24.8%, 27.3% and 22.4% at 12hr, 24hr and 48hr, respectively from the Base value of the 600 Kcal Trial. Additionally, TG were reduced 18.0% at 12hr from the baseline value of the 300 Kcal Trial. CONCLUSION: These results are the first to indicate that acute treadmill walking at moderate intensity of sufficient caloric expenditure modified HDL-C, HDL3-C and TG in Black men. No differences were determined in the manner in which Black and White American men statistically increased HDL-C and HDL3-C and reduced TG after acute exercise. In addition, there was no impact of acute exercise on TC, LDL-C, HDL2-C, CETPa, LDL particle size or LDL distribution in either group. However, these data suggest that Black/White differences exist in CETPa, where Black men have greater activity of this enzyme / Dissertation / PhD

Thesis (M.S.) -- University of Tennessee, Knoxville, 2006. / Title from title page screen (viewed on Feb. 1, 2007). Thesis advisor: Lisa Jahns. Vita. Includes bibliographical references.

Thesis (M.S.)--Florida State University, 2003. / Advisor: Dr. Laurie Grubbs, Florida State University, School of Nursing. Title and description from dissertation home page (viewed Feb. 25, 2004). Includes bibliographical references.

Thesis (M.S.)--West Virginia University, 2007. / Title from document title page. Document formatted into pages; contains vii, 44 p. : ill. Includes abstract. Includes bibliographical references (p. 30-33).

Thesis (M.S.) in Food Science and Human Nutrition--University of Maine, 2008. / Includes vita. Includes bibliographical references (leaves 51-55).

Thesis (doctoral)--Lund University, 1994. / Added t.p. with thesis statement inserted.

Thesis (doctoral)--Lund University, 1994. / Added t.p. with thesis statement inserted.

Thesis (Ph. D.)--University of Missouri-Columbia, 2007. / The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on October 9, 2007) Vita. Includes bibliographical references.

This thesis deals with the legal regulation of the food law in the Czech Republic and abroad, focusing on EU food law. Its aim is not only to provide an introduction to overall issue of food law by introducing the legal sources and their recent important amendments but also to focus on food labelling, legal aspects of nutrition and the food law in France. Powered by TCPDF (www.tcpdf.org)

The main objective of the study was to determine the effects of enzymes on quality of breads baked in halogen lamp-microwave combination, microwave and conventional oven. It was also aimed to determine the optimum processing conditions in these ovens. In the first part of the study, as independent variables, baking time, baking temperature for conventional oven / microwave power for microwave oven and microwave power and halogen power for combination oven was used. Weight loss, specific volume, firmness and color of the breads were measured during the study. The optimum baking conditions were determined as 13 min at 200&deg / C in conventional oven, 0.75 min at 100% power in microwave oven, 10 min at 60% power in halogen lamp oven, and 3 min at 30% microwave power and 70% halogen lamp power in halogen lamp-microwave combination oven. In the case of combination oven, specific volume and color values of breads were comparable with the conventionally baked breads but weight loss and firmness of them were still higher. The effects of different enzymes (&amp / #945 / -amylase, xylanase, lipase &amp / protease) were studied to reduce the quality problems of breads baked in microwave and halogen lamp-microwave combination oven. The optimum baking conditions determined for each type of oven in the first part of the study were used in the investigation of the functions of enzymes on bread quality during baking and staling. As a control, no enzyme added breads baked at 200&deg / C for 13 min in conventional oven were used. All the enzymes were found to be effective in reducing initial firmness and increasing specific volume of breads baked in microwave and halogen lamp-microwave combination ovens. However, in conventional baking, the effects of enzymes on crumb firmness were seen mostly during storage. The usage of enzyme protease in the bread formulation resulted in breads with higher volume and darker color in all of the ovens. All of the enzymes were found to be effective to retard the staling of breads baked in conventional, microwave and halogen lamp-microwave combination ovens.