The hot deformation characteristics of AZ31 magnesium alloy rod extruded at temperatures of 300 °C, 350 °C and 450 °C have been studied in compression. The extruded material had a fiber texture with > < 0 1 10 parallel to the extrusion axis. When extruded at 450 °C, the texture was less intense and the > < 0 1 10 direction moved away from the extrusion axis. The processing maps for the material...

Two studies have examined the effect on energy intake and macronutrient selection of increasing increments of mandatory high-fat or high-sugar snacks into the diet in men. The present study used a within-subject, repeated-measures design. In each experiment, six lean and six overweight, unrestrained men were each studied over three 7 d treatment periods, during which they were given mandatory s...

BACKGROUND With other factors such as general diet and insufficient exercise, eating non-nutrient dense snack foods such as potato chips contributes to childhood obesity. We examined whether children consumed fewer calories when offered high-nutrient dense snacks consisting of cheese and vegetables than children who were offered non-nutrient dense snacks (ie, potato chips). METHODS Two hundre...

OBJECTIVE Sports clubs provide an opportunity to tackle childhood obesity rates through targeted interventions. Our study aimed to investigate if coaches providing healthy snacks to participants before junior netball sessions at five clubs in Melbourne, Australia, increased consumption of healthy foods and influenced coach perceptions of participants' attention/participation levels. METHODS C...

OBJECTIVE To explore the everyday consumption of meals and snacks from the child's perspective, among those with healthier v. less healthy dietary habits. DESIGN The sample in this qualitative study comprised two groups of Danish schoolchildren aged 10 to 11 years, one with a healthier diet (n 9) and the other with a less healthy diet (n 8). Both groups were recruited from respondents to a di...

The results of testing vegetable snacks developed using a new technology lactulose to add crunchiness the product, without use oil, are presented. biotesting product were compared with potato chips prepared according traditional oil. Biotesting was carried out Daphnia magna Straus test object at age 6-24 hours. duration experiment 96 hours and in each sample three variations different dilution ...

OBJECTIVE To describe nutrient intake and food patterns of lunches and snacks eaten at various locations by US toddlers. DESIGN A national, cross-sectional telephone survey in which mothers and primary caretakers reported toddlers' food and beverage intake for a 24-hour period. SUBJECTS Toddlers (n=632), aged 15 to 24 months, a subset in the 2002 Feeding Infants and Toddlers Study. ANALYS...

Snacking is often presumed to contribute to obesity, but to date, studies have not demonstrated such a causal relationship, probably because a clear definition of snacking is still elusive. The usual one, i.e. any intake between traditional meals, has no physiological basis. Moreover, because some evidence suggests that frequent meals may prevent overweight, any confusion between snacks and mea...

BACKGROUND AND OBJECTIVES Previous studies have focused on the effect of food advertisements on the caloric intake of children. However, the role of individual susceptibility in this effect is unclear. The aim of this study was to examine the role of impulsivity in the effect of advergames that promote energy-dense snacks on children's snack intake. METHODS First, impulsivity scores were asse...

A novel dialysis adapter has been developed for USP apparatus 4 for in vitro release testing of dispersed system dosage forms. This USP apparatus 4 method was optimized and compared with currently used dialysis and reverse dialysis sac methods. Optimization studies for the USP apparatus 4 method showed that release from solution, suspension and liposome formulations was not flow rate limited an...