1. |
A matter of proportion |
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Nutrition Bulletin,
Volume 14,
Issue 1,
1989,
Page 1-2
David M. Conning,
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1989.tb00296.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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2. |
1: Serum calcium and cardiovascular risk |
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Nutrition Bulletin,
Volume 14,
Issue 1,
1989,
Page 3-4
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1989.tb00297.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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3. |
2: Bioavailability'88 — conference report |
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Nutrition Bulletin,
Volume 14,
Issue 1,
1989,
Page 4-6
Ian T. Johnson,
G. Roger Fenwick,
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1989.tb00298.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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4. |
3: Wholemeal or wholegrain |
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Nutrition Bulletin,
Volume 14,
Issue 1,
1989,
Page 6-6
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1989.tb00299.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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5. |
4: Energy requirements of young children — new ideas |
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Nutrition Bulletin,
Volume 14,
Issue 1,
1989,
Page 7-8
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1989.tb00300.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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6. |
Energy expenditure in human pregnancy |
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Nutrition Bulletin,
Volume 14,
Issue 1,
1989,
Page 9-22
ANDREW M. PRENTICE,
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摘要:
SummaryPregnancy and lactation are the most active anabolic phases of adult life and require marked changes in energy metabolism even in humans, in whom the energetic stress of reproduction is slight compared to most other species. Studies of the energetics of pregnancy started in the early 1900's when interest focused on the metabolism of the fetus in utero. More recently attention has turned to the implications of pregnancy for the mother herself. Data from the latest published studies now suggest that a physiological mechanism exists which can monitor a mother's energy stores and the adequacy of her diet during pregnancy, and can modify her metabolism accordingly. In particular, potent energy‐sparing adaptations have been demonstrated in under‐nourished mothers. Such adaptations would be anticipated to have important survival value when dietary intake is marginal. They have also been demonstrated to occur in some affluent women and therefore have implications when setting recommended dietary allowances for all wo
ISSN:1471-9827
DOI:10.1111/j.1467-3010.1989.tb00301.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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7. |
Zinc—a precious metal |
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Nutrition Bulletin,
Volume 14,
Issue 1,
1989,
Page 23-35
ALISTAIR J. TURNBULL,
RICHARD P. H. THOMPSON,
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摘要:
SummaryZinc is an essential trace element and is required for such processes as growth, immunity and reproduction. Many people, even in this country, have a marginal intake of zinc and several common dietary constituents can impair its absorption. Despite homoeostatic regulation of zinc absorption, subclinical zinc deficiency may be common, although it is difficult to detect. Attention to the zinc nutrition of at‐risk groups such as the malnourished, children, pregnant women and the elderly is therefore required. Zinc is relatively non‐toxic and should be used in the prevention and treatment of zinc deficiency and possibly other disord
ISSN:1471-9827
DOI:10.1111/j.1467-3010.1989.tb00302.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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8. |
Food and dental caries — recent developments on testing the cariogenic potential of foods |
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Nutrition Bulletin,
Volume 14,
Issue 1,
1989,
Page 36-45
MARTIN E.J. CURZON,
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摘要:
SummaryRecent dental research has shown that several methods can measure the ability of a food to promote dental caries and the results have been expressed as a Cariogenic Potential Index (CPI). As more foods are tested, individuals at risk can be counselled to enable them to select those least likely to give rise to decay. Available data show that items of low cariogenic potential include dairy foods. Those of high cariogenic potential include dried fruits, granola cereals and foods high in sugars. The glucose content and fluoride content of foods have been shown to be major predictors of potential cariogenicity.
ISSN:1471-9827
DOI:10.1111/j.1467-3010.1989.tb00303.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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9. |
The nutritional effects of microwave heating |
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Nutrition Bulletin,
Volume 14,
Issue 1,
1989,
Page 46-62
JANICE RYLEY,
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摘要:
SummaryMicrowave energy is mainly used for the reheating of cooked foods after chilled or frozen storage and the domestic prime cooking of a relatively small range of items. Comparison of the time‐temperature history in foods heated conventionally and by microwave indicates that microwave heated products should be nutritionally comparable to or better than their conventional counterparts, but the results of studies are sometimes conflicting. This can be attributed to variability in the performance of microwave ovens, difficulties involved in temperature measurement, which make experimental conditions difficult to define, and to the occurrence of “focalised” regions of high temperature in microwaved pro
ISSN:1471-9827
DOI:10.1111/j.1467-3010.1989.tb00304.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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10. |
Flavours —little but large |
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Nutrition Bulletin,
Volume 14,
Issue 1,
1989,
Page 63-70
DAVID M. CONNING,
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ISSN:1471-9827
DOI:10.1111/j.1467-3010.1989.tb00305.x
出版商:Blackwell Publishing Ltd
年代:1989
数据来源: WILEY
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