نتایج جستجو برای: and nutritional characteristics

تعداد نتایج: 16907196  

Journal: :International journal of epidemiology 2006
Eileen M Crimmins Caleb E Finch

The relationship between early and late mortality within cohorts has been well-established. 1–4 Catalano and Bruckner add evidence that birth cohorts subjected to higher mortality ‘than expected’ before age 5 have higher mortality ‘than expected’ after age 5. 5 Their contribution employed evidence from three countries to document a link between cohort mortality at younger and older ages. Method...

Journal: :Health policy and planning 2006
Jessica Holmes

In countries with large gender disparities in health status, can investments in local communities mitigate the gender bias observed in intra-household resource allocations? This paper explores the evidence for gender differences in the impact of community prices and infrastructure on child nutritional outcomes. Standardized heights and weights of rural Pakistani children are used as health indi...

Journal: :International journal of sport nutrition and exercise metabolism 2013
Attila Szabo Márk Bérdi Ferenc Köteles György Bárdos

The aim of this work was to examine the link between the physical-perceptual characteristics of nutritional supplements and their expected effectiveness in enhancing sport performance. Participants (n = 267) ranked nine images of fictive nutritional supplements, varying in shape, color, and route of administration (e.g., pill, powder, lotion, etc.), in ranked- order of expected effectiveness. T...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

In this research, after conducting chemical tests on flour samples (moisture, ash, protein, fiber and pH), potato flour and xanthan gum were added to wheat four at levels 5, 10 and 15 percents and 0.5 and 1 percents, respectively, and subsequently production of toast bread in semi-industrial manner was started, Then the qualitative characteristics (Nutritional Value) of toast breads were measur...

Background and purpose: Malnutrition is one of the greatest threats to health and well-being in older people that reduces their quality of life. This research aimed at studying the prevalence of malnutrition and the consequences of poor nutrition in older people in Babol, and its suburbs. Materials and methods: In this cross-sectional descriptive-analytic study, 520 people aged 60 or over were...

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