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Full-Text Articles in Life Sciences
Development Of A Nutrition Education Program For Hispanic Women Of South Carolina Based On Nutrition And Cooking Classes Using The Health Belief Model And The Social Cognitive Theory, Marta Gamboa Acuna
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During 2005, Hispanics became the largest minority group in the country. In the case of South Carolina during 2006, the Hispanic population represented 3.5% of its entire population. In general, Hispanics have lower level of income and education, and higher obesity rates than other ethnic groups. In addition, several studies have shown that Hispanics lack a basic knowledge regarding health and healthy eating, food combinations, portion size and cooking skills. The purpose of this study was to develop and evaluate a nutrition and cooking program for Hispanics with low income and low education levels. To determine participants' needs, an instrument …
Carnosine Content And Antioxidant Activity From Poultry Co-Products, Protein Meal And Stressed Poultry Tissues, Paljinder Manhiani
Carnosine Content And Antioxidant Activity From Poultry Co-Products, Protein Meal And Stressed Poultry Tissues, Paljinder Manhiani
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Four separate studies were conducted to examine carnosine levels and associated antioxidant activity in poultry co-products, in rendered poultry protein meal, in tissues from stressed or non-stressed chickens. In the first study, carnosine was extracted from poultry co-products (head, liver, lungs, tail, gizzard, brain and heart). Liver contained the highest (102.29 mg/gm) level, while brain contained the lowest level of carnosine (0.95 mg/gm). Except brain, all tissue ultrafiltrates (20.87-39.57%) and reconstituted dry powders (5.66- 14.47%) showed thiobarbituric reactive acid species (TBARS) inhibition. Head ultrafiltrate and reconstituted dry powder showed maximum while gizzard showed the minimum metal chelating activity. Free radical …