Relevant bibliographies by topics / Nutrition bar

Contents

  1. Journal articles
  2. Dissertations / Theses
  3. Books
  4. Book chapters
  5. Conference papers
  6. Reports

Academic literature on the topic 'Nutrition bar'

Author: Grafiati
Published: 5 June 2025
Last updated: 2 August 2025

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Journal articles on the topic "Nutrition bar"

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Suaebah, Suaebah, and Jurianto Gambir. "Pemanfaatan Mistar Gizi sebagai Media Pengukur Status Gizi untuk Meningkatkan Keterampilan Kader Dalam Menentukan Status Gizi Balita." Poltekita : Jurnal Ilmu Kesehatan 14, no. 1 (2020): 37–42. http://dx.doi.org/10.33860/jik.v14i1.57.

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Nutritional status is a condition caused by a balance between the intake of nutrition from food and the need for nutrients by the body. Nutrition problems inthe community will effect the quality of human resources, so that it becomes a serious problems for future development. The purpose of this study was to find out the improvement of cadre’s skills in determining nutrtitional status by using the nutritionla bar design conducted on 45 caders subjects in Poyandu Lingga Village and Pancaroba Village, sungai Ambawang District Kubu Raya Regency, West Kalimantan.the results showed that the average
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Bagade, Sakshi Dhananjay, Priya Babasaheb Handal, Christopher Benjamin Lobo, and Sanket Pandurang Shinde. "Banana Peel Bar: An Effective Nutritional Supplement." Journal of Drug Delivery and Therapeutics 15, no. 3 (2025): 105–9. https://doi.org/10.22270/jddt.v15i3.7051.

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Every year a lot of kitchen waste is generated, mainly fruit and vegetable peels. The increasing population increases the demand for raw materials and thus impact the generation of this waste. The large amount of waste gets dumped into dumping grounds, causing various airborne and waterborne diseases. The peels of vegetables and fruits can result as nutritional components of food or medicinal components of pharmaceutical products, as they contain various phytochemicals and nutrients. This research looks upon such a beneficial and cost-effective element that is Banana peels. Banana peels have b
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Hoang, Thanh Tung, Thi Van Anh Nguyen, and Quoc Anh Nguyen. "Research on Digital Marketing for Play Nutrition's Nutrition Bar." Economics and Business Quarterly Reviews 6, no. 3 (2023): 237–51. https://doi.org/10.31014/aior.1992.06.03.534.

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In the 4.0 context, Digital Marketing becomes suitable for all businesses, from small to medium to large, helping businesses reduce costs, increase the effectiveness of communication tools, and align with today's digital transformation context. The study examines the degree of application of Digital Marketing tools for the Play Nutrition bar. The results show that “Content Marketing” has the highest frequency of appearance, attractiveness, and influence. Along with “Content Marketing”, “Video Marketing” also has the strongest impact. Based on the theoret
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Fatmah, Fatmah, Suyud Warno Utomo, and Fatma Lestari. "Broccoli-Soybean-Mangrove Food Bar as an Emergency Food for Older People during Natural Disaster." International Journal of Environmental Research and Public Health 18, no. 7 (2021): 3686. http://dx.doi.org/10.3390/ijerph18073686.

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Older people risk poor nutritional status during natural disasters due to low intakes of energy, carbohydrates, protein, and fat. A food bar is a form of emergency food product that contains carbohydrate and protein, and is practical for disaster situations. The study aimed to investigate the effect of a broccoli-soybean-mangrove food bar on older people’s weight following natural disasters. A quasi-experimental pre-post intervention study was designed using 33 subjects at the treatment group of various nutritional status types of older people during two weeks with balanced nutrition education
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Paquette, Marie B., and Lori Michaud. "Snack bar features nutrition education." Journal of Nutrition Education 17, no. 5 (1985): 196D. http://dx.doi.org/10.1016/s0022-3182(85)80125-4.

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Kim, Yang Suk, Ha Yun Kim, Hee Soon Cheon, Sung Jin Cho, and Bumsik Kim. "Quality Characteristics of Nutriton Bar Added with Ginseng Powder1)." Table and Food Coordinate Society of Korea 17, no. 3 (2022): 95–107. http://dx.doi.org/10.26433/tfck.2022.17.3.95.

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This study was planed to develop a functional nutritional bar product tailored to the recent trend toward consumer health and convenience. We analyzed the sensory characteristics and consumer preferences of nutritional bars containing ginseng, and studied the quality characteristics of the final product. There were thre types of nutrition bars containing ginseng: RGA(aded by 10% of red ginseng powder), RGB(5% of red ginseng powder), and WG(5% of ginseng and soybean powder). Quality characteristics include color, pH and swetnes. Sensory tests were conducted on 23 people who had experience in co
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Shaikh, Tahura Juned, Supriya Fakkad Vabale, Sakibjiya Mujjaffar Shaikh, and Sanket Pandurang Shinde. "Study on Formulation and Evaluation of Nutritional Fruit Peel Bar." Journal of Drug Delivery and Therapeutics 15, no. 4 (2025): 48–51. https://doi.org/10.22270/jddt.v15i4.7080.

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The peels of vegetables and fruits can result as nutritional components of food or medicinal components of pharmaceutical products, as they contain various phytochemicals and nutrients. Sapota is bioactive compound that have many biological activities including Antioxidant, antidiabetic, antimicrobial, anti-inflammatory, psytotoxic and antiarthretic properties. These properties may help prevent chronic degenerative disease like cancer, diabetes, neurological infection and cardiovascular disease. The calcium and phosphorus in the sapota peel are essential for maintaining strong bones. Using it
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KUMAR, ARVIND, VEDSHREE MOHANTY, and P. YASHASWINI. "Development of high Protein Nutrition Bar Enriched with Spirulina Plantensis for Undernourished Children." Current Research in Nutrition and Food Science Journal 6, no. 3 (2018): 835–44. http://dx.doi.org/10.12944/crnfsj.6.3.26.

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This study aimed at incorporating Spirulina in the development of high protein nutrition bars, since protein related malnutrition amongst children is highly prevalent and needs to be addressed diligently. Spirulina, a multicellular filamentous cyanobacteria, has gained popularity as a food supplement for its high macronutrient and micronutrient contents and ease of processing. Spirulina plantensis along with Bengal gram(Cicer arietinum), groundnuts (Arachis hypogaea L.), Cornflakes (Zea mays), and other ingredients was used to make 7 variants of a novel nutrition bar and control sample (withou
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Akansha Goyanar, Neetu Singh, and Alkananda. "Nutritional Profiling and Shelf-life Analysis of Developed Bar." International Journal of Scientific Research in Science and Technology 11, no. 5 (2024): 379–85. http://dx.doi.org/10.32628/ijsrst2411444.

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Developing a nutritionally dense snack presents a significant challenge for consumers seeking healthier options. This study focuses on a specially crafted bar designed to meet the needs of consumers looking for both convenience and nutrition in their snacks. The bar is made up of two main components: carefully selected raw materials and a digestion mix containing concentrated sulfuric acid. Raw materials are sourced from reliable suppliers, and the bar is developed using cutting-edge laboratory facilities. This bar has the potential to be classified as a functional food, offering unique health
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Alieva, M., M. Iosifov, D. Bogachev, and A. Krasnikov. "DEVELOPMENT OF DESSERT TECHNOLOGY FOR SPECIALIZED NUTRITION." Scientific heritage, no. 148 (November 10, 2024): 61–63. https://doi.org/10.5281/zenodo.14063651.

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In this paper, we consider the development of dessert technology for specialized nutrition, namely, an energy muesli bar enriched with useful substances from vegetable raw materials such as carrots and pumpkin. The purpose of the study is to create a product with high nutritional and energy properties, as well as contributing to improving consumer health. The paper analyzes the nutritional properties of carrots and pumpkins, as well as their effect on the enrichment of the bar with vitamins, minerals and fiber. Formulations are being developed and tested, organoleptic properties and safety par
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Dissertations / Theses on the topic "Nutrition bar"

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Oliver, Stephen K. "The effects of the Access™ Sports Nutrition Bar on endurance running performance." Thesis, University of New Brunswick, 1998. http://hdl.handle.net/1882/883.

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Adams, Shaun P. "Mechanisms of Nutrition Bar Hardening: Effect of Hydrolyzed Whey Protein and Carbohydrate Source." DigitalCommons@USU, 2008. https://digitalcommons.usu.edu/etd/186.

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The influence of increasing hydrolyzed protein content on the microstructure and hardness of high protein nutrition bars was investigated to determine the mechanism of hardening during storage. Bars with various hydrolyzed protein levels were manufactured using differing ratios of 0, 25, 50, 75, 100% (wt. /wt.) of partially hydrolyzed whey protein isolate (HWPI) to an intact (non-hydrolyzed) whey protein isolate (WPI) which made up approximately 38% of the total bar composition. High fructose corn syrup (HFCS) (42%) and vegetable shortening (20%) constituted the rest of the ingredients. Acc
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Oliver, Stephen K. "The effects of the Access§T§M Sports Nutrition Bar on endurance running performance." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/tape17/PQDD_0022/MQ38400.pdf.

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Díaz, Campos Paula Sofía, and Villacorta Valeria Fernanda Salazar. "Plan de negocios para la creación de un lounge-bar lúdico en Lima-Perú." Bachelor's thesis, Universidad Peruana de Ciencias Aplicadas (UPC), 2020. http://hdl.handle.net/10757/653119.

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La población de Lima metropolitana se caracteriza por tener un ritmo de vida ajetreado que lleva a elecciones de comida rápida y muchas veces poco saludables, que tiene como consecuencia el aumento de índices de sobrepeso u obesidad. En la actualidad se ha observado un aumento de la preocupación de las personas sobre su salud y alimentación y se ha evidenciado por el aumento de locales que ofrecen servicios y alimentos saludables en la ciudad. Sin embargo, según nuestro estudio de mercado no hemos encontrado que esta tendencia haya llegado a los locales de entretenimiento nocturno como son los
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Vagner, Marie. "Orientation des processus métaboliques du bar européen (Dicentrarchus labrax) par un conditionnement nutritionnel au stade larvaire." Brest, 2008. http://www.theses.fr/2008BRES2009.

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Le but était de voir s’il est possible de stimuler les capacités de désaturation des acides gras pour la synthèse d’HUFA n-3 des juvéniles de bar par un conditionnement précoce. Lors d’une expérience 1 (F1), quatre groupes de larves ont reçu deux régimes de J6 à J45: LH (0,8% EPA+DHA) et HH (2,2%) à 16 ou 22°C. Après une période intermédiaire (2,7%, 19°C), la capacité des juvéniles à s’adapter à un régime carencé (0,5%) à été testée pendant 60 jours (19°C). L’expérience 2 (E2) avait pour but d’amplifier la réponse obtenue (une seul température d’élevage (19°C) et une gamme plus étendue de tene
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Geay, Florian. "Effets d'une alimentation végétale sur la biosynthèse des acides gras et le métabolisme du bar européen (Dicentrarchus labrax)." Brest, 2011. http://www.theses.fr/2011BRES2018.

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L'objectif principal de ce travail était d’étudier l’effet à long terme d’une alimentation exclusivement composée par des produits végétaux sur le métabolisme du bar européen (Dicentrarchus labrax) et plus particulièrement, sur sa capacité à biosynthétiser des Acides Gras à Longues chaînes Polyinsaturés (AGLPI) à partir des Acides Gras Polyinsaturés (AGPI) apportés par ce régime végétal. Nos approches de transcriptomique ont montré que l’utilisation d’un aliment végétal perturbait le métabolisme des lipides (cholestérol et acides gras) et le métabolisme énergétique (carbohydrates, acides aminé
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Chatelier, Aurélien. "Modulation des performances cardio-respiratoires du bar européen (Dicentrarchus labrax) par l'apport d'acides gras alimentaires : une étude intégrée des effets cardiaques in vivo au courant calcique de type L des myocytes ventriculaires." La Rochelle, 2005. http://www.theses.fr/2005LAROS148.

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La qualité du régime alimentaire, et en particulier sa composition en acides gras, est un facteur environnemental émergeant en tant que source de diversité physiologique. En effet, de nombreux travaux montrent que la composition en acides gras de l'alimentation influence les performances cardiaques et métaboliques des organismes. Le cœur joue un rôle central dans l'adaptation des poissons à leur environnement en assurant et en régulant, les flux internes d'énergie et de matière. Dans le contexte de l'adaptation environnementale des individus et de l'évolution des espèces, la compréhension des
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Spyridakis, Phidas. "Utilisation des protéines alimentaires chez le bar (Dicentrarchus labrax) : aspects digestifs et métaboliques." Brest, 1989. http://www.theses.fr/1989BRES2023.

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Étude de quelques processus digestifs et métaboliques impliqués dans la nutrition protéique, pouvant être à l'origine des problèmes rencontrés lors des essais de réduction du taux protéique et de remplacement de la farine de poisson par d'autres maitières premières dans l'alimentation des poissons
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Deplano, Michel. "Etude morpho-fonctionnelle de la muqueuse intestinale du loup Dicentrarchus labrax L : mise en évidence de pathologies nutritionnelles chez les sujets immatures et chez les larves." Montpellier 2, 1989. http://www.theses.fr/1989MON20223.

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L'intestin du loup dicentrarchus labrax est etudie en microscopie photonique et electronique, a balayage ou a transmission, dans differentes conditions d'age et d'environnement. La premiere partie, consacree a des animaux immatures, issus du milieu natural et servant de temoins, permet de definir les caracteristiques morpho-fonctionnelles de l'organe. L'intestin se divise en deux regions: un long intestin prevalvulaire muni de cinq caecums, jouant un role dans l'absorption des lipides; un court intestin postvalvulaire, implique dans l'absorption des macromolecules proteiques. La deuxieme parti
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Mani-Ponset, Laurence. "Evolution des mécanismes nutritionnels au cours du développement postembryonnaire chez deux poissons téléostéens d'intérêt aquacole : le loup, "Dicentrarchus labrax" et le sandre, "Stizostedion lucioperca"." Montpellier 2, 1995. http://www.theses.fr/1995MON20192.

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L'etude comparee de l'evolution des mecanismes nutritionnels au cours des premiers jours de vie libre, chez des larves de loup et de sandre nourries de zooplancton ou a jeun, nous a conduit a nous pencher successivement sur la resorption de la vesicule vitelline, sur l'organogenese de l'intestin, du foie, du pancreas et du muscle squelettique ainsi que sur les metabolismes glucidique et lipidique durant les differentes periodes du developpement postembryonnaire. L'addition de glucose et d'insuline a l'eau d'elevage nous a permis de demontrer que ces molecules pouvaient etre absorbees et assimi
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Books on the topic "Nutrition bar"

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Ma, Jianrong. Zeng qiang bao bao mian yi li. Wan li ji gou, De li shu ju, 2017.

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(Israel), Eatwell. Okhlim bari 6. Eatwell, 2014.

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Burstein, John. Grocery shopping: It's in the bag. Crabtree, 2008.

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Burstein, John. Grocery shopping: It's in the bag. Crabtree Pub., 2008.

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Davis, Adelle. Ying yang yü bao jian. Shi chao, 1993.

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Guo, Zhi Yin. Bao bao de shi pu. Wan Li, 1999.

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Dong fang zhi yu zao jiao yu er zhong xin. Tu jie bao bao fu shi wei yang. Shanghai ke xue ji shu wen xian chu ban she, 2011.

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Li, Pu. Bao bao fu shi tian jia yu ying yang pei can. Zhongguo fu nü chu ban she, 2009.

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Fang, Yuhui. BB yin shi xiao bai ke. Wan li ji gou, De li shu ju, 2013.

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Du, Yiru. Jia chang yin shi bao jian 100 wen. Hai bin tu shu gong si, 1998.

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Book chapters on the topic "Nutrition bar"

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Steinberg, Christian E. W. "LC-PUFAs in Reproduction and Behavior—‘Good Cop–Bad Cop?’." In Aquatic Animal Nutrition. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-87227-4_29.

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Lovejoy, Jennifer C. "Fat: The Good, the Bad, and the Ugly." In Nutrition Guide for Physicians. Humana Press, 2009. http://dx.doi.org/10.1007/978-1-60327-431-9_1.

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Pinheiro, Marise M., and Ted Wilson. "Dietary Fat: The Good, the Bad, and the Ugly." In Nutrition Guide for Physicians and Related Healthcare Professionals. Springer International Publishing, 2017. http://dx.doi.org/10.1007/978-3-319-49929-1_24.

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Davies, Sue. "Good or Bad Foods? Responsible Health and Nutrition Claims in Europe." In Practical Ethics for Food Professionals. John Wiley & Sons, Ltd, 2013. http://dx.doi.org/10.1002/9781118506394.ch9.

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Sapp, Philip A., Kristina S. Petersen, and Penny M. Kris-Etherton. "Dietary Fat: The Good, the Bad, and What Is Best?" In Nutrition Guide for Physicians and Related Healthcare Professions. Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-030-82515-7_29.

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Martin-Rosset, W., D. Macheboeuf, C. Poncet, and M. Jestin. "Nitrogen digestion of a large range of hays by mobile nylon bag technique (MNBT) in horses." In Forages and grazing in horse nutrition. Wageningen Academic Publishers, 2012. http://dx.doi.org/10.3920/978-90-8686-755-4_11.

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Ilcin, Mustafa, and Ali Satar. "The Importance of Orthoptera Insects in Agricultural Fields and Their Investigation As an Alternative Protein Source." In Alternative Protein Sources. Nobel Tip Kitabevleri, 2024. http://dx.doi.org/10.69860/nobel.9786053359289.4.

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Orthoptera is an order of insects that includes grasshoppers, crickets, katydids, and locusts. These insects are characterized by their large hind legs, adapted for jumping, and their ability to produce sound (stridulation) by rubbing certain body parts together. Certain species of grasshoppers can undergo a phase change to become locusts, forming large swarms that can travel great distances and cause significant agricultural damage. The sound produced by crickets and katydids is species-specific and is used to attract mates. Each species has a unique song. Many Orthopterans have evolved to bl
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"Nutrition and Health." In The Science of Chocolate, 3rd ed. The Royal Society of Chemistry, 2018. http://dx.doi.org/10.1039/bk9781788012355-00232.

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Food is required to give us energy, and chocolate is relatively energy dense, meaning it is high in calories for a small portion size. Because of this, it has often been included in the food supplies for polar explorers and lifeboat rations etc. It also contains the three essential components of food, i.e. protein, carbohydrate and fat (although not in ideal proportions), together with some vitamins and several minerals. This chapter investigates the nutritional and health effects of chocolate. Eating a limited amount (up to a standard bar per day) of chocolate has been shown not to have a sig
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Jáuregui Oscar I., Bruchanski Lucila, Rizzato Lede Daniel A., Otero Carlos M., and Luna Daniel R. "Improving Patient Safety Through the Design and Development of a Computerized Provider Order Entry for Parenteral Nutrition Linked to a Barcode Medication Administration Record." In Studies in Health Technology and Informatics. IOS Press, 2017. https://doi.org/10.3233/978-1-61499-830-3-1038.

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Among adverse events related to medication errors, the defects in parenteral nutrition administration pose a special threat to patient safety. Two high impact strategies to reduce these errors require implementing a Computerized Provider Order Entry and the use of bedside bar-code verification prior to medication administration. In this study, we share the deep field analysis of the current workflow performed to include inpatient bedside barcoding verification for parenteral nutrition administration in a large academic health center. Then, we propose a process optimization and a new parenteral
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"Bad ‘Mal’-nutrition." In The Feeding of Nations. CRC Press, 2012. http://dx.doi.org/10.1201/b11576-5.

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Conference papers on the topic "Nutrition bar"

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Fernández-Trujillo, Juan, Rocío Martínez-Alcaraz, Inés Le Bleis, and Noelia Dos-Santos. "Non-destructive aroma production of a climacteric near-isogenic line of melon obtained by headspace sorptive bar extraction technology." In Foods: Bioactives, Processing, Quality and Nutrition. MDPI, 2013. http://dx.doi.org/10.3390/bpqn2013-01175.

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Bandigamapalage, Wasana, Thilini Chandrasir, and Kolitha Wijesekara. "Preparation of a Low Cost Nutrient Bar Incorporated with Underutilized Seeds as a Convenient and Functional Meal Replacement Alternative D." In The SLIIT International Conference on Engineering and Technology 2022. Faculty of Engineering, SLIIT, 2022. http://dx.doi.org/10.54389/amfm1789.

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People with busy lifestyles routinely consume fast food as an easy alternative for main meal. Consequently, they prone to suffer from non-communicable diseases such as diabetics. The purpose of this research was to develop a nutritious bar as a meal replacement under the Recommended Dietary Allowances (RDA) using underutilized seeds such as pumpkin, winged beans, watermelon, corn, mung beans, and rice flakes. The proximate analysis, physicochemical properties, sensory attributes and microbiological parameters were evaluated using the Association of Official Agricultural Chemist standards (AOAC
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Jahan Badhan, Ishrat, Nazmus Sakib Roohi, Sarina Sultana, et al. "IMPACT OF COVID- 19 ON MENTAL HEALTH, PHYSIOLOGICAL HEALTH, NUTRITION, EDUCATION AND SLEEP." In TOPICS IN INTELLIGENT COMPUTING AND INDUSTRY DESIGN (ICID). Volkson Press, 2022. http://dx.doi.org/10.26480/icpesd.03.2022.240.245.

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Coronavirus disease (COVID-19) is a newly discovered coronavirus that causes an infectious disease. It was initially discovered in Wuhan, China, in December 2019. In January 2020, the World Health Organization labeled the outbreak a Public Health Emergency of International Concern, and in March 2020, it was declared a pandemic. COVID-19 (Coronavirus) has disrupted daily life and slowed the global economy. Thousands of individuals have been impacted by this pandemic, who are either sick or dying as a result of the disease’s spread. The influence of COVID-19 on people’s mental health, physiologi
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Kozlova, Maria Alexandrovna, and Anna Nikolaevna Filatova. "INVESTIGATION OF THE ISSUES OF NUTRITION OF STUDENTS USING THE DEFINITION OF PHYSICAL ACTIVITY." In IV Международная научно-практическая конференция "Научные исследования и инновации". KDU, Moscow, 2021. http://dx.doi.org/10.31453/kdu.ru.978-5-7913-1168-9-2021-208-212.

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The article touches upon the question of the relationship between proper nutrition and physical activity. A study of the nutritional status and lifestyle of students was carried out. The assessment was carried out according to several criteria: the daily diet and its components (this gave an idea of the substances that the body may lack), bad habits and the degree of employment in work or educational activities. The results of the study showed that there is a direct relationship between adequate nutrition and physical activity. Practical recommendations for adjusting the daily diet are given.
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Milanović, Maja, Ljilja Torović, Jovana Drljača Lero, Nataša Milošević, and Nataša Milić. "Volatile Organic Profile of Pinus nigra Arnold Bark." In European Nutrition Conference. MDPI, 2024. http://dx.doi.org/10.3390/proceedings2023091189.

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Hajder, Đorđe, and Tijana Perović. "Differences in the performance of motor tests in relation to the degree of nutrition." In Antropološki i teoantropološki pogled na fizičke aktivnosti (10). University of Priština – Faculty of Sport and Physical Education in Leposavić, 2024. http://dx.doi.org/10.5937/atavpa24017h.

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The goal of the research is to determine the influence of the level of nutrition on the performance of motor skills. 40 respondents who were divided into two groups participated in the research. All participants were completely healthy, without somatic or organic diseases. The following variables were used to assess motor skills: long jump, throwing a medical kit, push-ups, squats, tapping with hands, tapping with feet from the wall, deep bending on a bench, agility with a bat and lateral agility. The variables used to assess the morphological characteristics are body weight and body height, f
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Diehl, B., U. Schröder, and L. Valentini. "ENERGIE- UND PROTEINVERSORGUNG VON PATIENTEN IN DER AMBULANTEN MUSKULOSKELETTALEN REHABILITATION AM BEISPIEL DER SPORTKLINIK BAD NAUHEIM." In Nutrition 2017 – Ernährung: eine multiprofessionelle Herausforderung. Georg Thieme Verlag KG, 2017. http://dx.doi.org/10.1055/s-0037-1603290.

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Sofia, B. "PP-058 Evolution of the paediatric parenteral nutrition bag prescriptions further to numetah (three chamber bag) marketing." In 22nd EAHP Congress 22–24 March 2017 Cannes, France. British Medical Journal Publishing Group, 2017. http://dx.doi.org/10.1136/ejhpharm-2017-000640.505.

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Adesina, Joshua, J. C. Thomas, Xun Liu, and Gönül Kaletunç. "Brief Paper: Understanding Temperature Development and Powder Dynamics During Ultrasonic Compression of Flour Systems." In ASME 2024 19th International Manufacturing Science and Engineering Conference. American Society of Mechanical Engineers, 2024. http://dx.doi.org/10.1115/msec2024-124606.

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Abstract The transformation of agricultural produce through various unit operations into shelf-stable, convenient, and healthy products is vital to meet consumers’ dietary needs. Numerous traditional food processing and preservation methods, such as drying, frying, smoking, salting, pickling, and more, remain widely utilized for effectively handling raw food products. These methods primarily rely on the application of heat to reduce microbial growth and prevent the proliferation of foodborne pathogens, thereby ensuring food safety. However, thermal treatments consume significant energy, result
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Wangthongchaicharoen, Naruphol, Supamas Duangsakul, Pira Venunan, Sukanya Lertwinitnun та Siriyupon Tubpenthai. "The Bronze Age People of Ban Kao: A Preliminary Analysis of the Human Remains from Ban Ta Po Archaeological Site, Western Thailand | คนสมัยส􀄬ำริดที่บ้ำนเก่ำ : รำยงำนขั้นต้นผลกำรวิเครำะห์โครงกระดูกมนุษย์จำกแหล่ง โบรำณคดีบ้ำนท่ำโป๊ะ ในภำคตะวันตกของประเทศไทย". У The SEAMEO SPAFA International Conference on Southeast Asian Archaeology and Fine Arts (SPAFACON2021). SEAMEO SPAFA, 2021. http://dx.doi.org/10.26721/spafa.pqcnu8815a-15.

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Ban Ta Po is located in the Ban Kao Subdistrict within an area that the Thai-Danish Expedition uncovered the famous Neolithic Ban Kao Culture in 1960. The two-season excavation in 2018 and 2020 discovered 17 burials dated to the Bronze age. The analysis of these individuals that were buried there were mostly infants and children. Two children appeared with some disease lesions on bones like porous on the cranium, a carious tooth related to the localized enamel hypoplasia, and the femoral bowing. All possibly indicate metabolic bone disease caused by a nutrition deficiency.
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Reports on the topic "Nutrition bar"

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Hayley Stannard, Hayley Stannard. Dead wombats walking: Seasonal nutrition and mange in free-ranging bare-nosed wombats. Experiment, 2018. http://dx.doi.org/10.18258/11603.

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Ebata, Ayako, Khue Minh Nguyen, Minh Hanh Nguyen, and Thi Dien Nguyen. How Did Covid-19 Affect Food and Nutrition Security of Migrant Workers in Northern Vietnam? Institute of Development Studies, 2022. http://dx.doi.org/10.19088/ids.2022.043.

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This study explored how measures to curtail the spread of the coronavirus (Covid-19) in Vietnam affected the livelihoods and food and nutrition security of internal migrant workers. While Vietnam has made impressive progress towards food security in the past decades, marginalised groups of people such as ethnic minorities and migrants continue to face significant challenges. The project team investigated how the pandemic affected the precarity of these groups’ income-generating opportunities and how the level of income generated affected the quality, as well as the quantity, of food consumed b
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Poverenov, Elena, Tara McHugh, and Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, 2014. http://dx.doi.org/10.32747/2014.7600015.bard.

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Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive
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Mutyasira, Vine. A Multi-Phase Assessment of the Effects of COVID-19 on Food Systems and Rural Livelihoods in Zimbabwe. Institute of Development Studies (IDS), 2021. http://dx.doi.org/10.19088/apra.2021.034.

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The COVID-19 pandemic has continued to affect agri-food systems around the world and lay bare its fragility, worsening the welfare of millions of smallholder farmers whose livelihoods are anchored on agricultural activities. For the vast majority of sub-Saharan Africa, COVID-19 has coincided with a number of other macroeconomic shocks, which have also exacerbated the impacts of the pandemic on food security, nutrition and general livelihoods, as well curtailed policy responses and mitigation strategies. In Zimbabwe, the COVID-19 pandemic struck at a time the country was experiencing a worsenin
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Wolfenson, David, William W. Thatcher, Rina Meidan, Charles R. Staples, and Israel Flamenbaum. Hormonal and Nutritional Stretegies to Optimize Reproductive Function and Improve Fertility of Dairy Cattle during Heat Stress in Summer. United States Department of Agriculture, 1994. http://dx.doi.org/10.32747/1994.7568773.bard.

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The BARD program includes two main parts. In the first, experiments were conducted to complete our understanding of the mechanisms responsible for the impairment of reproductive functions under heat stress. Experiments focused on follicular development and function, since results obtained in our previous BARD project indicate that the preovulatory follicle is susceptible to heat stress. The theca cells, sensitive to thermal stress, produced less androgen during the summer, as well as during the autumn. Similarly, luteinized theca cells obtained from cows in summer produced much less progestero
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van Hensbergen, Hester. Nature Knows Best? Naturalness in the Ultra-Processed Foods Debate. TABLE, 2024. http://dx.doi.org/10.56661/f76228c7.

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What can an idea like ultra-processed foods (UPFs), which is so appealing and yet so divisive, tell us about the underlying values, fears, and hopes of those involved in the debate? In this essay, we will explore how debates around UPFs intersect with concerns about naturalness in the food system, where naturalness represents a tangled bundle of other associated values. Firstly, this essay offers a definition of ultra-processed foods and explores how these foods are understood both at the level of food formulation and at the level of the food system. Secondly, the essay explores common concept
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Boisclair, Yves R., Alan W. Bell, and Avi Shamay. Regulation and Action of Leptin in Pregnant and Lactating Dairy Cows. United States Department of Agriculture, 2000. http://dx.doi.org/10.32747/2000.7586465.bard.

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The original project had four specific objectives: (1) To complete the development of a radioimmunoassay for bovine leptin; (2) To characterize the leptin system in lactating dairy cows during the transition from pregnancy to lactation; (3) To identify endocrine factors regulating the production of leptin by bovine adipose tissue; (4) To study the actions of leptin on bovine adipose and mammary tissues in vitro. However, BARD funded only the development of the bovine leptin RIA (Objective 1) for a single year. This report describes our work in completing this objective. Leptin, a protein hormo
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Blaxter, Tamsin, and Tara Garnett. Primed for power: a short cultural history of protein. TABLE, 2022. http://dx.doi.org/10.56661/ba271ef5.

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Protein has a singularly prominent place in discussions about food. It symbolises fitness, strength and masculinity, motherhood and care. It is the preferred macronutrient of affluence and education, the mark of a conscientious diet in wealthy countries and of wealth and success elsewhere. Through its association with livestock it stands for pastoral beauty and tradition. It is the high-tech food of science fiction, and in discussions of changing agricultural systems it is the pivotal nutrient around which good and bad futures revolve. There is no denying that we need protein and that engaging
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Dubcovsky, Jorge, Tzion Fahima, Ann Blechl, and Phillip San Miguel. Validation of a candidate gene for increased grain protein content in wheat. United States Department of Agriculture, 2007. http://dx.doi.org/10.32747/2007.7695857.bard.

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High Grain Protein Content (GPC) of wheat is important for improved nutritional value and industrial quality. However, selection for this trait is limited by our poor understanding of the genes involved in the accumulation of protein in the grain. A gene with a large effect on GPC was detected on the short arm of chromosome 6B in a Triticum turgidum ssp. dicoccoides accession from Israel (DIC, hereafter). During the previous BARD project we constructed a half-million clones Bacterial Artificial Chromosome (BAC) library of tetraploid wheat including the high GPC allele from DIC and mapped the G
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Barash, Itamar, and Robert Rhoads. Translational Mechanisms Governing Milk Protein Levels and Composition. United States Department of Agriculture, 2006. http://dx.doi.org/10.32747/2006.7696526.bard.

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Original objectives: The long-term goal of the research is to achieve higher protein content in the milk of ruminants by modulating the translational apparatus of the mammary gland genetically, nutritionally, or pharmacologically. The short-term objectives are to obtain a better understanding of 1) the role of amino acids (AA) as regulators of translation in bovine and mouse mammary epithelial cells and 2) the mechanism responsible for the synergistic enhancement of milk-protein mRNA polyadenylation by insulin and prolactin. Background of the topic: In many cell types and tissues, individual A
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