Open Access. Powered by Scholars. Published by Universities.®

Other Nutrition Commons™

Open Access. Powered by Scholars. Published by Universities.®

Human and Clinical Nutrition

Institution
Keyword
Publication Year
Publication
Publication Type

Articles 361 - 364 of 364

Full-Text Articles in Other Nutrition

Perceptions Of The Family Mealtime Environment And Adolescent Mealtime Behavior: Do Adults And Adolescents Agree?, Kerri N. Boutelle, Leslie A. Lytle, David M. Murray, Amanda Birnbaum, Mary Story May 2001

Perceptions Of The Family Mealtime Environment And Adolescent Mealtime Behavior: Do Adults And Adolescents Agree?, Kerri N. Boutelle, Leslie A. Lytle, David M. Murray, Amanda Birnbaum, Mary Story

Department of Public Health Scholarship and Creative Works

The family mealtime environment has great potential to affect the eating behaviors of youth in the family. It is difficult to determine the important elements of a healthy mealtime environment because a valid assessment of the family environment is so difficult to obtain. The objective of this study is to examine the level of agreement between adult and adolescent perceptions of the family mealtime environment and adolescent mealtime behavior. A telephone survey was used to query adult and adolescent family members about how they perceive the family mealtime environment and the adolescent's mealtime behavior. A convenience sample of 282 adult/adolescent …

Go to article

The Effect Of Computer-Assisted Nutrition Education On Nutrition Knowledge, Nutrition Status, Dietary Compliance, And Quality Of Life Of Hemodialysis Patients, Julianne Stewart May 1992

The Effect Of Computer-Assisted Nutrition Education On Nutrition Knowledge, Nutrition Status, Dietary Compliance, And Quality Of Life Of Hemodialysis Patients, Julianne Stewart

All Graduate Theses and Dissertations, Spring 1920 to Summer 2023

This study was conducted to assess the effect of nutrition education utilizing computerized dietary analysis on nutrition knowledge, dietary compliance, nutrition status, and quality of life in hemodialysis patients. Twenty patients of the Bonneville Dialysis Center in Ogden, Utah voluntarily agreed to participate in this six-month study. All participants completed quality of life assessments, the Beck Depression Inventory© (BDI), and a nutrition knowledge assessment pre- and post-study. Patients in the treatment group (n=12) completed monthly 3-day food records which were analyzed by Computrition® nutrient analysis software. Results were discussed with the patients during one-on-one education sessions. Control patients (n=8) completed …

Go to article

Soy Protein, Phytate, And Iron Absorption In Humans, Richard F. Hurrell, Marcel-A Juillerat, Manju B. Reddy, Sean R. Lynch, Sandra A. Dassenko, James D. Cook Mar 1992

Soy Protein, Phytate, And Iron Absorption In Humans, Richard F. Hurrell, Marcel-A Juillerat, Manju B. Reddy, Sean R. Lynch, Sandra A. Dassenko, James D. Cook

Manju B. Reddy

The effect of reducing the phytate in soy-protein isolates on nonheme-iron absorption was examined in 32 human subjects. Iron absorption was measured by using an extrinsic radioiron label in liquid-formula meals containing hydrolyzed corn starch, corn oil, and either egg white or one of a series ofsoy-protein isolates with different phytate contents. Iron absorption increased four- to fivefold when phytic acid was reduced from its native amount of 49-8.4 to < 0.01 mg/g of isolate. Even relatively small quantities of residual phytate were strongly inhibitory and phytic acid had to be reduced to < 0.3 mg/g of isolate (corresponding to < 10 mg phytic acid/meal) before a meaningful increase in iron absorption was observed. However, even after removal ofvirtually all the phytic acid, iron absorption from the soy-protein meal was still only half that of the egg white control. It is concluded that phytic acid is a major inhibitory factor of iron absorption in soy-protein isolates but that other factors contribute to the poor bioavailability of iron from these products.

Go to article

Ferrous Fumarate Fortification Of A Chocolate Drink Powder, Richard F. Hurrell, Manju B. Reddy, Sandra A. Dassenko, James D. Cook, David Shepherd Mar 1991

Ferrous Fumarate Fortification Of A Chocolate Drink Powder, Richard F. Hurrell, Manju B. Reddy, Sandra A. Dassenko, James D. Cook, David Shepherd

Manju B. Reddy

An evaluation was made into the usefulness of ferrous fumarate as an iron fortificant for an experimental chocolate drink powder targetted to children and adolescents. Organoleptically ferrous fumarate was acceptable when the chocolate drink powder was reconstituted in milk or water that was heated to < 80". Unacceptable colour changes occurred, however, when boiling milk or water were used. In human Fe absorption studies when the Fe compounds were added to the chocolate drink immediately before consumption, ferrous fumarate was 3.31 % absorbed compared with 2.82% for ferrous sulphate and 2.11 % for ferric pyrophosphate. When the Fe compounds were processed during the manufacture of the chocolate drink powder, the absorption of ferrous fumarate was 5.27 %, ferrous sulphate 2.62 'YO and ferric pyrophosphate 0.55 %. Ascorbic acid had little or no effect on the absorption of ferrous fumarate. It is concluded that food processing can influence the relative absorption of fortification Fe and that, if not reconstituted with boiling milk or water, ferrous fumarate could be a useful compound for the fortification of chocolate drink powders.

Go to article

First Prev