Search for dissertations about: "Dietary fat content"
Showing result 1 - 5 of 40 swedish dissertations containing the words Dietary fat content.
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1. Influences on schoolchildren's dietary selection : focus on fat and fibre at breakfast
Abstract : One important aim of the Swedish Action Programme for Nutrition is to increase the consumption of dietary fibre and decrease fat intake. The currently available extensive range of fat-reduced and fibre-enriched foods makes these dietary practices possible, but also makes the selection of a health promoting diet more complex. READ MORE
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2. Diet and Cardiometabolic Disease : Dietary trends and the impact of diet on diabetes and cardiovascular disease
Abstract : Cardiovascular diseases are the leading cause of death in most industrialised countries and in developing countries the trend in cardiovascular-related deaths is increasing. World-wide, type 2 diabetes mellitus (T2DM) is an emerging cause of disability and premature death. READ MORE
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3. Nutrition in the second year of life. Effects of different milk compositions on dietary intakes, growth and metabolism
Abstract : In the diet for young children, whole cow´s milk is the major contributor of calories, protein and saturated fat, but it supplies little iron and polyunsaturated fat. Although several recommendations exist for the composition of formula, recommendations for the composition of milk for young children are lacking. READ MORE
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4. Chemical analysis to promote the use of wild fruits from Mozambique
Abstract : Abstract Wild fruit trees have significant cultural and socio-economic value in rural areas of Mozambique. Most of the wild fruits are seasonal and are available mainly in the wet season. Generally they have a short shelf-life and are eaten fresh or after minimal processing; the most common method of preservation is sun-drying. READ MORE
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5. Sensory, attitudinal, and contextual aspects of the meal : health implications and connections with risk factors for coronary heart disease and obesity
Abstract : Det övergripande syftet var att undersöka mat- och måltidsrelaterade faktorer som bidragande orsak till övervikt och hjärt-kärlsjukdom.I en sensorisk studie jämfördes individer som insjuknat i hjärtinfarkt med en frisk kontroll-grupp med avseende på preferens för mat med hög respektive låg fetthalt, smakkänslighet för grundsmakerna (surt, beskt, salt, sött, umami och metalliskt) samt det beska ämnet 6-n-propylthiouracil (PROP). READ MORE