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The interaction of nutrition and nursing care in elderly longstay patientsBarnes, Kathryn Elizabeth January 1988 (has links)
No description available.
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The development of food-based nutrition education and dietary assessment tools for prepubescent childrenPirie, Katrina Ishbel January 2000 (has links)
No description available.
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Growth, intake and rumen function in sheep offered alkali-treated straw-based diets supplemented with fish mealTan, Paul Vernyuy January 1990 (has links)
No description available.
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Apparent metabolisable energy values of wheat in chick dietsNicol, Nicola T. January 1998 (has links)
No description available.
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The digestion and fermentation of resistant starch in the gastrointestinal tractBullock, Natalie R. January 1998 (has links)
No description available.
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126 |
Stable carbon and nitrogen isotopes in insects : the influence of dietWebb, Sarah Christine January 1997 (has links)
No description available.
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Effect of protein, selected minerals and vitamins on immune systemSingh, Ranjana January 2010 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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Nutrition education for pregnant womenHorsch, Rhonda Ensz January 2010 (has links)
Typescript (photocopy). / Digitized by Kansas Correctional Industries
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Patterns of health and nutrition in South African Bantu. Introduction.Kark, Sydney l January 1954 (has links)
IT2018
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The effect of cooking method upon iron and zinc bioavailability in riceShahnaseri, 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)
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