The percentage of the American population who are 65 years old or older is
rapidly increasing, especially the proportion of women. It is becoming crucial to
encourage lifestyle behaviors that will enable senior women to remain in optimal
health. Following the 1990 Dietary Guidelines' recommendations to limit fat intake
and...
The present study sought to define a possible role of phosphorus-stimulated
ammoniagenesis, previously observed in vitro and in
experimental animals, in the hypocalciuric effect of phosphorus in young
men. It was hypothesized that titrating some of the hydrogen ions
destined for excretion with ammonia would be beneficial to kidney
calcium...
Cook-Chill Foodservice System was a new alternative foodservice
system in the 1960s. Food items in Cook-Chill Foodservice Systems are
prepared and chilled in advance of service, stored in inventory, and then
rethermalized before consumption.
The purpose of this research was to evaluate Cook-Chill Systems from
the foodservice manager's view. The...
Dietetic professionals integrate knowledge and
expertise in food, nutrition, management and people and
apply their skills in a variety of settings. As the changing
scene in health care has necessitated enhanced management of
resources, the clinical nutrition manager (CNM) has emerged
as a dietetic professional in hospitals applying sound
management...
Bioavailability (BA) of vitamin B6 (B-6) from foods may be
limited. The knowledge of the BA of B6 from food is important in
that this would help to understand if the B6 present in the diet of
individuals will meet the requirements for this vitamin.
The purpose of this study...
The purpose of the study was to set up an in vitro model of the colon which
would permit the analysis of cellulose fermentation by human colonic microflora. Studies
of the degradation of polysaccharides by colonic bacteria may help to explain the observed
physiological consequences of consuming dietary fiber common...