Chu Ching Yan. / Thesis (M.Phil.)--Chinese University of Hong Kong, 2001. / Includes bibliographical references (leaves 170-189). / Abstracts in English and Chinese. / Chapter 1 --- General Introduction --- p.1 / Chapter 1.1 --- Classes of Fatty Acids --- p.3 / Chapter 1.2 --- Polyunsaturated Fatty Acids (n-6 & n-3) --- p.4 / Chapter 1.2.1 --- "High Fish Oil Content in Diet, High n-3 PUFAs Intake, Fight against Cardiovascular Risk" --- p.4 / Chapter 1.2.2 --- n-3 Fatty Acids Improve Hypertension --- p.7 / Chapter 1.2.3 --- n-3 Fatty Acids Protect from Atherosclerosis --- p.8 / Chapter 1.2.4 --- PUFAs are Beneficial in Inflammation --- p.11 / Chapter 1.2.5 --- n-3 PUFAs Help to Control Tumour Growth --- p.13 / Chapter 1.3 --- Obesity and Eating Disorder --- p.14 / Chapter 1.3.1 --- "Obesity, a Companion of the Modern World" --- p.14 / Chapter 1.3.2 --- Health Risks Related to Obesity --- p.16 / Chapter 1.3.3 --- Management of Obesity --- p.19 / Chapter 1.3.4 --- Care Must be Taken to Prevent the Development of Eating Disorder or Other Psychological Disturbances during Weight Loss Programme --- p.21 / Chapter 2 --- Weight Cycling with ChowDiet --- p.24 / Chapter 2.1 --- Introduction --- p.24 / Chapter 2.1.1 --- Definition of Weight Cycling --- p.25 / Chapter 2.1.2 --- Incentives Leading to Weight Cycling --- p.26 / Chapter 2.1.3 --- Problems Aroused by Weight Cycling --- p.26 / Chapter 2.1.3.1 --- "Food Preference, Efficiency and Expenditure" --- p.27 / Chapter 2.1.3.2 --- Increased Overall and Central Adiposity --- p.28 / Chapter 2.1.3.3 --- Increased Morbidity and Mortality of Cardiovascular Disease --- p.29 / Chapter 2.1.3.4 --- Psychological Impact and Social Consequences --- p.30 / Chapter 2.2 --- Objective --- p.30 / Chapter 2.3 --- Materials and Methods --- p.31 / Chapter 2.3.1 --- Animal Handling --- p.31 / Chapter 2.3.2 --- Lipid Analysis --- p.35 / Chapter 2.3.2.1 --- Adipose Tissues --- p.35 / Chapter 2.3.2.2 --- Carcass --- p.36 / Chapter 2.3.3 --- Proximate Analysis --- p.37 / Chapter 2.3.3.1 --- Crude Fat --- p.37 / Chapter 2.3.3.2 --- Crude Protein --- p.38 / Chapter 2.3.3.3 --- Moisture --- p.40 / Chapter 2.3.3.4 --- Ash --- p.40 / Chapter 2.3.4 --- Serum Analysis --- p.41 / Chapter 2.3.4.1 --- Serum Triglycerides --- p.41 / Chapter 2.3.4.2 --- Serum Cholesterol --- p.42 / Chapter 2.4 --- Results --- p.44 / Chapter 2.4.1 --- Body Weight --- p.44 / Chapter 2.4.2 --- Food Intake --- p.44 / Chapter 2.4.3 --- Organ Weight --- p.47 / Chapter 2.4.3.1 --- Liver --- p.47 / Chapter 2.4.3.2 --- Adipose Tissues --- p.47 / Chapter 2.4.4 --- Lipid Analysis --- p.52 / Chapter 2.4.4.1 --- Adipose Tissues --- p.52 / Chapter 2.4.4.2 --- Carcass --- p.52 / Chapter 2.4.5 --- Proximate Analysis --- p.60 / Chapter 2.4.5.1 --- Crude Fat --- p.60 / Chapter 2.4.5.2 --- Moisture --- p.60 / Chapter 2.4.5.3 --- Crude Protein and Ash --- p.62 / Chapter 2.4.6 --- Serum Analysis --- p.64 / Chapter 2.4.6.1 --- Serum Triglycerides --- p.64 / Chapter 2.4.6.2 --- Serum Cholesterol --- p.64 / Chapter 2.5 --- Discussion --- p.66 / Chapter 3 --- Degrees of Food Restriction on Bod y Fa tty Acid Composition --- p.71 / Chapter 3.1 --- Introduction --- p.71 / Chapter 3.1.1 --- Skipping Breakfast --- p.71 / Chapter 3.1.2 --- "Nibbling, Grazing vs Gorging" --- p.72 / Chapter 3.1.3 --- Reducing Food Intake in Meals --- p.74 / Chapter 3.1.3.1 --- Anti-Aging Action --- p.74 / Chapter 3.1.3.2 --- Effects on Other Health Issues --- p.75 / Chapter 3.1.3.3 --- Energy Expenditure --- p.77 / Chapter 3.2 --- Objective --- p.78 / Chapter 3.3 --- Materials and Methods --- p.79 / Chapter 3.3.1 --- Animal Handling --- p.79 / Chapter 3.4 --- Results --- p.81 / Chapter 3.4.1 --- Body Weight --- p.81 / Chapter 3.4.2 --- Food Intake --- p.81 / Chapter 3.4.3 --- Organ Weight --- p.83 / Chapter 3.4.3.1 --- Liver --- p.83 / Chapter 3.4.3.2 --- Adipose Tissues --- p.83 / Chapter 3.4.4 --- Lipid Analysis --- p.88 / Chapter 3.4.4.1 --- Adipose Tissues --- p.88 / Chapter 3.4.4.2 --- Carcass --- p.88 / Chapter 3.4.5 --- Proximate Analysis --- p.102 / Chapter 3.4.5.1 --- Crude Fat --- p.102 / Chapter 3.4.5.2 --- Moisture --- p.102 / Chapter 3.4.5.3 --- Crude Protein and Ash --- p.103 / Chapter 3.4.6 --- Serum Analysis --- p.106 / Chapter 3.4.6.1 --- Serum Triglycerides --- p.106 / Chapter 3.4.6.2 --- Serum Cholesterol --- p.106 / Chapter 3.5 --- Discussion --- p.108 / Chapter 4 --- Food Restriction with Diets Containing Various Amount of FAT --- p.112 / Chapter 4.1 --- Introduction --- p.112 / Chapter 4.1.1 --- Adverse Effects of High-Fat Diets --- p.113 / Chapter 4.1.2 --- Adverse Effects of Low-Fat Diets --- p.114 / Chapter 4.2 --- Objective --- p.116 / Chapter 4.3 --- Materials and Methods --- p.117 / Chapter 4.3.1 --- Animal Handling --- p.117 / Chapter 4.4 --- Results --- p.120 / Chapter 4.4.1 --- Body Weight --- p.120 / Chapter 4.4.2 --- Food Intake --- p.120 / Chapter 4.4.3 --- Organ Weight --- p.122 / Chapter 4.4.3.1 --- Liver --- p.122 / Chapter 4.4.3.2 --- Adipose Tissues --- p.122 / Chapter 4.4.4 --- Lipid Analysis --- p.127 / Chapter 4.4.4.1 --- Adipose Tissues --- p.127 / Chapter 4.4.4.2 --- Carcass --- p.127 / Chapter 4.4.5 --- Proximate Analysis --- p.147 / Chapter 4.4.5.1 --- Crude Fat --- p.147 / Chapter 4.4.5.2 --- Moisture --- p.147 / Chapter 4.4.5.3 --- Crude Protein and Ash --- p.148 / Chapter 4.4.6 --- Serum Analysis --- p.151 / Chapter 4.4.6.1 --- Serum Triglycerides --- p.151 / Chapter 4.4.6.2 --- Serum Cholesterol --- p.151 / Chapter 4.5 --- Discussion --- p.153 / Chapter 5 --- Future Prospects --- p.159 / Chapter 5.1 --- Leptin --- p.159 / Chapter 5.2 --- Enzymes --- p.162 / Chapter 6 --- Conclusion --- p.166 / Chapter 7 --- References --- p.170
| Identifer | oai:union.ndltd.org:cuhk.edu.hk/oai:cuhk-dr:cuhk_323375 |
| Date | January 2001 |
| Contributors | Chu, Ching Yan., Chinese University of Hong Kong Graduate School. Division of Biochemistry. |
| Source Sets | The Chinese University of Hong Kong |
| Language | English, Chinese |
| Detected Language | English |
| Type | Text, bibliography |
| Format | print, xi, 189 leaves : ill. ; 30 cm. |
| Rights | Use of this resource is governed by the terms and conditions of the Creative Commons “Attribution-NonCommercial-NoDerivatives 4.0 International” License (http://creativecommons.org/licenses/by-nc-nd/4.0/) |
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