• Refine Query
  • Source
  • Publication year
  • to
  • Language
  • 1280
  • 573
  • 107
  • 65
  • 57
  • 57
  • 57
  • 57
  • 57
  • 57
  • 52
  • 50
  • 37
  • 31
  • 17
  • Tagged with
  • 2644
  • 1031
  • 641
  • 554
  • 504
  • 403
  • 391
  • 362
  • 246
  • 222
  • 214
  • 211
  • 210
  • 205
  • 180
  • 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.
121

The interaction of nutrition and nursing care in elderly longstay patients

Barnes, Kathryn Elizabeth January 1988 (has links)
No description available.
122

The development of food-based nutrition education and dietary assessment tools for prepubescent children

Pirie, Katrina Ishbel January 2000 (has links)
No description available.
123

Growth, intake and rumen function in sheep offered alkali-treated straw-based diets supplemented with fish meal

Tan, Paul Vernyuy January 1990 (has links)
No description available.
124

Apparent metabolisable energy values of wheat in chick diets

Nicol, Nicola T. January 1998 (has links)
No description available.
125

The digestion and fermentation of resistant starch in the gastrointestinal tract

Bullock, Natalie R. January 1998 (has links)
No description available.
126

Stable carbon and nitrogen isotopes in insects : the influence of diet

Webb, Sarah Christine January 1997 (has links)
No description available.
127

Effect of protein, selected minerals and vitamins on immune system

Singh, Ranjana January 2010 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
128

Nutrition education for pregnant women

Horsch, Rhonda Ensz January 2010 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
129

Patterns of health and nutrition in South African Bantu. Introduction.

Kark, Sydney l January 1954 (has links)
IT2018
130

The effect of cooking method upon iron and zinc bioavailability in rice

Shahnaseri, Mahnaz, University of Western Sydney, Hawkesbury, Faculty of Science, Technology and Environment, School of Food Science January 2001 (has links)
Prevention of iron deficiency rather than treatment is preferred by most nutritionists. The presence of a maximal iron supply is not advised because an excessive or unnecessary iron supplement may have biologically adverse effects, such as impaired immune resistance or negative interaction with other trace elements. All cereals and most vegetables contain phytate (inositol hexaphosphate) which can bind iron and zinc and reduce their biological availability. The amount of iron available for absorption in any given diet depends to a large extent on the composition of the diet, e.g., the presence of vitamin C and haem iron, and the absence of phytate. Rice is one of the most important staples in the Iranian diet and, in fact, rice, for most Iranians, is not a side dish but a main dish to which other foods or ingredients are added. An awareness of the effects of cooking method on nutrient content is important because cooking techniques influence the overall quality of a group's diet. The goal of this study is to determine the bioavailability of iron and zinc in traditional Iranian rice dishes and to assess the effect of traditional methods of cooking rice upon iron and zinc bioavailability. Iranian migrants residing in Sydney were surveyed in order to determine their food habits and traditional cooking methods, for the assessment of their effects upon the bioavailability of iron and zinc in Iranian rice dishes. Rice contains phytate, which is a potent inhibitor of iron absorption. The amount of phytate in rice depends on whether the rice is polished or not. The pre-cooking treatment such as soaking can also influence the phytate content of the rice. Soaking prior to cooking also reduced the amount of ion and zinc. The inhibitory effect of phytate is also overcome by adding different herbs, vegetables and legumes used traditionally in rice dishes cooked by Iranians. Herbs or vegetables such as coriander, parsley and cauliflower, used in Iranian rice dishes, increased the bioavailability iron and zinc. Results obtained from this research show that method of cooking, as well as the food mixture, is very important for the absorption of iron and zinc from the diet / Doctor of Philosophy (PhD)

Page generated in 0.0624 seconds