Search for dissertations about: "Meal"
Showing result 21 - 25 of 249 swedish dissertations containing the word Meal.
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21. Aspects on the functional characteristics of the Roux-limb after Gastric Bypass surgery
Abstract : Background: Bariatric surgery, and particularly the Roux-en-Y Gastric Bypass (RYGBP) procedure, has highlighted the central role of the gastrointestinal tract in the regulation of body weight and metabolism. The Roux-limb is the part of the small intestine that has become the food recipient after RYGBP and has generally been very little studied. READ MORE
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22. Cardiovascular risk factors and endothelium-dependent vasodilation
Abstract : The vascular endothelium is a major modulator of vascular structur and function. This thesisincludes clinical studies investigating the associations between cardiovascular risk factors andendothelium-dependent vasodilation (EDV) in the human forearm vascular bed. READ MORE
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23. Mechanism-Based Modeling of the Glucose-Insulin Regulation during Clinical Provocation Experiments
Abstract : Type 2 diabetes is a complex chronic metabolic disorder characterized by hyperglycemia associated with a relative deficiency of insulin secretion and a reduced response of target tissues to insulin. Considerable efforts have been put into the development of models describing the glucose-insulin system. READ MORE
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24. Food in older men with somatic diseases : Eating habits and approaches to food-related activities
Abstract : The overall aim was to improve the knowledge and understanding of eating habits of older men with somatic diseases, and the men's perceptions about managing food-related habits, such as grocery shopping and cooking. A total of 67 men between 64 and 89 years of age were visited in their homes on two occasions with 1-2 weeks in between. READ MORE
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25. Carbohydrate-Rich Foods in the Treatment of the Insulin Resistance Syndrome : Studies of the Importance of the Glycaemic Index and Dietary Fibre
Abstract : The glycaemic responses to various carbohydrate-rich foods are partly dependent on the rate at which the carbohydrate is digested and absorbed. The glycaemic index (GI) is a way of ranking foods according to their glycaemic response and is recommended as a useful tool in identifying starch-rich foods that give the most favourable glycaemic response. READ MORE