منابع مشابه
Variation in Nutritional Quality
Hanley, Thomas A.; Barnard, Jeffrey C. 2014. Variation in nutritional quality of plants for deer in relation to sunny versus shady environments. Res. Pap. PNWRP-602. Portland, OR: U.S. Department of Agriculture, Forest Service, Pacifi c Northwest Research Station. 30 p. Variation in nutritional quality of natural forages for black-tailed deer (Odocoileus hemionus) was studied in summer and wint...
متن کاملAssessing nutritional state in inflammatory bowel disease.
Nutrient depletion is a common complication of inflammatory bowel disease, and some of the consequences can be severe. Although it is often easy to recognise the most severely undernourished subjects, those with lesser degrees of malnutrition may prove more difficult to detect. Measurements of many nutritional variables will be abnormal in patients with inflammatory bowel disease, especially in...
متن کاملAssessing the nutritional status of hospitalized elderly
PURPOSE The increasing number of elderly people worldwide throughout the years is concerning due to the health problems often faced by this population. This review aims to summarize the nutritional status among hospitalized elderly and the role of the nutritional assessment tools in this issue. METHODS A literature search was performed on six databases using the terms "malnutrition", "hospita...
متن کاملNutritional effects 011 carcass quality
Carcass growth is made up primarily of fat and protein. As cattle approach mature weight, carcass gain makes up a higher percentage of total gain. This is why dressing percentage increases with days on feed. Although performance is typically reduced for long fed cattle, adjusting performance for dressing percent can give us an indication of the performance of carcass growth. Fat makes up a high...
متن کاملNutritional Quality of Fermented Foods
A great number of fermented foods primarily" derived from plant materials have been an indispensable dietary element in many parts of the world. In the Far East where fermented foods have a long and strong tradition, these foods are uniquely made from soybeans and molds. The fermentation, however, may have a substrate consisting of both soybeans and cereals and an inoculum consisting of yeasts,...
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ژورنال
عنوان ژورنال: The American Journal of Clinical Nutrition
سال: 2006
ISSN: 0002-9165,1938-3207
DOI: 10.1093/ajcn.83.3.722