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University of Toronto
1.
Noorhosseini, Sheida.
Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada.
Degree: 2016, University of Toronto
URL: http://hdl.handle.net/1807/80354 
► Nutritionally-enhanced foods are a fast-growing sector of the global food industry. Concerns have been raised that the consumption of these products may have negative repercussions…
(more)
▼ Nutritionally-enhanced foods are a fast-growing sector of the global food industry. Concerns have been raised that the consumption of these products may have negative repercussions on population health, such as high nutrient intakes inappropriate for certain population subgroups (e.g. children) and the shifting of dietary patterns to include more unhealthy foods. This thesis aimed to evaluate the prevalence, nutritional quality, and marketing characteristics of foods with added nutrients in the Canadian market. Many nutritionally-enhanced foods contained high levels of nutrients beyond recommended intakes, despite these nutrients having no evidence of inadequacy in the Canadian population. Additionally, a large proportion of foods with added nutrients had poor nutrient profiles and carried heavy marketing on their labels, regardless of their nutritional quality. These findings support concerns surrounding the consumption of foods with added nutrients and suggest the need to further evaluate these concerns by investigating consumer attitudes and decision-making towards these foods.
M.Sc.
2017-11-30 00:00:00
Advisors/Committee Members: L'Abbe, Mary R, Nutritional Sciences.
Subjects/Keywords: fortified foods; functional foods; supplemented foods; 0570
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APA (6th Edition):
Noorhosseini, S. (2016). Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada. (Masters Thesis). University of Toronto. Retrieved from http://hdl.handle.net/1807/80354
Chicago Manual of Style (16th Edition):
Noorhosseini, Sheida. “Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada.” 2016. Masters Thesis, University of Toronto. Accessed March 02, 2021.
http://hdl.handle.net/1807/80354.
MLA Handbook (7th Edition):
Noorhosseini, Sheida. “Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada.” 2016. Web. 02 Mar 2021.
Vancouver:
Noorhosseini S. Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada. [Internet] [Masters thesis]. University of Toronto; 2016. [cited 2021 Mar 02].
Available from: http://hdl.handle.net/1807/80354.
Council of Science Editors:
Noorhosseini S. Evaluating the Prevalence, Nutritional Quality, and Marketing Characteristics of Nutritionally-enhanced Foods in Canada. [Masters Thesis]. University of Toronto; 2016. Available from: http://hdl.handle.net/1807/80354
Kansas State University
2.
Ward, Erin Jean.
Efficacy of
iron fortification and protein efficiency in fortified blended
foods and extruded rice in rats.
Degree: MS, Department of Food, Nutrition,
Dietetics and Health, 2019, Kansas State University
URL: http://hdl.handle.net/2097/40256
► Background & Objectives: Both fortified blended foods (FBFs) and fortified rice are important food aid products for addressing protein undernutrition and iron deficiencies globally and…
(more)
▼ Background & Objectives: Both
fortified blended
foods (FBFs) and
fortified rice are important food aid products for
addressing protein undernutrition and iron deficiencies globally
and were evaluated in two rat studies. We previously found that
extruded sorghum-soy blend (SSB) FBFs were equally nutritious
compared to corn-soy blend (CSB) FBFs. In the first study, we
assessed SSB and CSB FBFs with protein primarily provided by soy
flour and compared outcomes to previously developed blends with
whey protein concentrate (WPC) to evaluate reduced-cost options
(FBF study). In the second study, we compared iron outcomes from
four different iron fortificants in extruded rice (rice study).
Ferric phosphate (FePO₄) and ferric pyrophosphate (FePP) were
selected for their suitable organoleptic properties. Micronized
FePP (µFePP) and the addition of trisodium citrate (TSC) and citric
acid (CA) to FePP (FePP+TSC+CA) were suggested to increase FePP
absorption.
Methods: In the FBF study, SSB and CSB FBFs were
developed with soy flour and 0–15% sucrose in SSBs and 0–10%
sucrose in CSBs. SSB and CSB FBFs with 9.5% WPC and 15% sucrose
served as comparison diets.
In the rice study, extruded rice
kernels were
fortified with one of four iron fortificants: FePO₄,
FePP, µFePP, or FePP+TSC+CA (ratio: 1:2.1:0.1). Each extruded rice
was blended at 1% with natural white rice, soy protein isolate, and
soybean oil and cooked.
In each study, weanling, male Sprague
Dawley rats were individually housed and randomly assigned to a
test or control diet (n=9-10). Food intake was measured every other
day (FBF) or daily (rice) and body weights were taken weekly. At
study conclusion (FBF: 28 days; rice: 21 days), blood and livers
were collected to evaluate iron outcomes and body scans were
performed to assess body composition and bone mineral density
(BMD).
Results: In the FBF study, there were no differences in
food intake, weight gain, lean mass, and iron outcomes among FBF
groups. The CSB groups without WPC had significantly lower caloric
efficiency and all groups without WPC had significantly lower
protein efficiency compared to the groups with WPC. In combined
analyses, groups consuming FBFs with 15% sucrose had significantly
lower BMD compared to FBF groups with ≤10% sucrose.
In the rice
study, all rice groups had significantly lower moisture-adjusted
total food intake, weight gain, and BMD compared to the control
group with no differences in these outcomes between the rice
groups. Hemoglobin concentrations were significantly higher in FePP
and µFePP groups compared to FePO₄ and control groups. Hepatic iron
concentrations were significantly higher in FePP, µFePP, and
FePP+TSC+CA groups compared to FePO₄ and control groups.
Conclusions: All factors considered, extruded SSB FBFs with soy
protein and ≤10% sucrose are an efficacious alternative to
WPC-containing FBFs in rats. While the rice study outcomes need to
be interpreted with caution because of poor growth, these results
suggest FePP leads to better iron outcomes than FePO₄. However,…
Advisors/Committee Members: Brian L. Lindshield.
Subjects/Keywords: Iron
bioavailability; Protein
quality; Food
aid; Fortified
blended foods; Fortified
rice
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APA (6th Edition):
Ward, E. J. (2019). Efficacy of
iron fortification and protein efficiency in fortified blended
foods and extruded rice in rats. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/40256
Chicago Manual of Style (16th Edition):
Ward, Erin Jean. “Efficacy of
iron fortification and protein efficiency in fortified blended
foods and extruded rice in rats.” 2019. Masters Thesis, Kansas State University. Accessed March 02, 2021.
http://hdl.handle.net/2097/40256.
MLA Handbook (7th Edition):
Ward, Erin Jean. “Efficacy of
iron fortification and protein efficiency in fortified blended
foods and extruded rice in rats.” 2019. Web. 02 Mar 2021.
Vancouver:
Ward EJ. Efficacy of
iron fortification and protein efficiency in fortified blended
foods and extruded rice in rats. [Internet] [Masters thesis]. Kansas State University; 2019. [cited 2021 Mar 02].
Available from: http://hdl.handle.net/2097/40256.
Council of Science Editors:
Ward EJ. Efficacy of
iron fortification and protein efficiency in fortified blended
foods and extruded rice in rats. [Masters Thesis]. Kansas State University; 2019. Available from: http://hdl.handle.net/2097/40256
3.
Chanadang, Sirichat.
Sensory
evaluation and consumer acceptability of novel fortified blended
foods.
Degree: PhD, Food, Nutrition, Dietetics and
Health, 2017, Kansas State University
URL: http://hdl.handle.net/2097/35459
► Fortified blended foods (FBFs), which are the mixture of cereals and legumes fortified with micronutrients, have been widely used as supplementary foods for vulnerable populations…
(more)
▼ Fortified blended
foods (FBFs), which are the mixture
of cereals and legumes
fortified with micronutrients, have been
widely used as supplementary
foods for vulnerable populations such
as infants and young children in developing countries around the
world. The evaluation of current FBFs showed limited evidence on
their effectiveness in treating childhood malnutrition, resulting
the several recommendations on processing and formulation changes
to improve their quality and ability to meet nutritional needs.
Sensory properties are one of the important determinants for the
success of the new FBFs. Therefore, sensory testing was conducted
to determine the potential of novel FBFs to be used as
supplementary food compared with FBF currently used in food aid
programs. Descriptive sensory analysis was performed on novel FBFs
along with the traditional FBF (Corn soy blend plus; CSB+) to
determine sensory characteristics of each FBF. Results showed that
novel FBFs had more pronounced toasted characteristics and higher
sweetness than CSB+, due to the higher temperature during extrusion
process and the addition of sugar in the novel formulation. In
addition, novel FBFs that had higher amount of legumes (e.g.
soybean, cowpea) in their formulations, especially for all sorghum
cowpea blends, showed higher intensity in beany characteristics.
Sensory shelf-life testing showed that novel FBFs could have shelf
lives at least 2 years with no detection of off-note
characteristics and these was comparable to the shelf life of the
current FBF (CSB+). Sensory testing was also performed with target
populations: children who eat the food and care givers who prepare
it, during a 20-week field trial to determine the acceptability and
preference of novel FBFs and current FBF. Results showed that all
novel FBFs were highly preferred or accepted by children, even
though, some of them might need longer time and more exposures to
allow children to have more experience and be familiar with the
food before being satisfied or preferred that food. In contrary,
CSB+ that had bland flavor tended not to be well accepted and
highly preferred by children compared to novel FBFs. Moreover,
giving children more opportunities to consumed food prepared from
CSB+ did not help to improve its acceptability or preference. Data
from household visits and interview sessions showed that porridges
prepared from novel FBFs required less cooking time than CSB+ and
no additional ingredients needed to be added compared to CSB+ where
sugar and milk were common additions. Finding from this research
indicated that novel FBFs have high potential to be used
successfully as supplementary food with comparable shelf life, and
higher acceptability and preference to FBF currently used in food
aid programs. In addition, the simple cooking of novel FBFs make
them valuable to caregivers who have limited time and access to
energy sources and nutrient-rich ingredients.
Advisors/Committee Members: Edgar Chambers IV.
Subjects/Keywords: Sensory
Analysis; Consumer
test;
Acceptability; Field
trial; Fortified
Blended Foods (FBFs)
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APA ·
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Manager
APA (6th Edition):
Chanadang, S. (2017). Sensory
evaluation and consumer acceptability of novel fortified blended
foods. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/35459
Chicago Manual of Style (16th Edition):
Chanadang, Sirichat. “Sensory
evaluation and consumer acceptability of novel fortified blended
foods.” 2017. Doctoral Dissertation, Kansas State University. Accessed March 02, 2021.
http://hdl.handle.net/2097/35459.
MLA Handbook (7th Edition):
Chanadang, Sirichat. “Sensory
evaluation and consumer acceptability of novel fortified blended
foods.” 2017. Web. 02 Mar 2021.
Vancouver:
Chanadang S. Sensory
evaluation and consumer acceptability of novel fortified blended
foods. [Internet] [Doctoral dissertation]. Kansas State University; 2017. [cited 2021 Mar 02].
Available from: http://hdl.handle.net/2097/35459.
Council of Science Editors:
Chanadang S. Sensory
evaluation and consumer acceptability of novel fortified blended
foods. [Doctoral Dissertation]. Kansas State University; 2017. Available from: http://hdl.handle.net/2097/35459
Kansas State University
4.
Joseph, Michael Vadakekara.
Extrusion,
physico-chemical characterization and nutritional evaluation of
sorghum-based high protein, micronutrient fortified blended
foods.
Degree: PhD, Department of Grain Science and
Industry, 2016, Kansas State University
URL: http://hdl.handle.net/2097/32907
► The feasibility of using a wheat flour mill to refine corn, sorghum and cowpea was studied. Milling of white sorghum grain resulted in decrease in…
(more)
▼ The feasibility of using a wheat flour mill to refine
corn, sorghum and cowpea was studied. Milling of white sorghum
grain resulted in decrease in fiber content from 1.89% to 0.38% and
0.45% in raw, finely milled and coarsely milled sorghum
respectively. Similarly, there was a reduction in fat (3.17% to
1.75% and 0.51%) content from raw to fine and coarse milled
fractions. Starch content increased from 61.85% in raw to 69.80% in
fine and 72.30% in coarse fractions. Protein content was almost
unchanged at about 7.40% in all the fractions. In de-hulling and
milling of cowpeas, starch and protein content increased whereas
fiber, fat and ash content decreased.
There was a significant
difference in expansion characteristics between whole and
decorticated binary blends on account of different levels of
inherent starch content. Sorghum cowpea (SC) blends had the highest
specific mechanical energy (SME) range (285.74 – 361.52 kJ/kg),
followed by corn soy (CS) (138.73 – 370.99 kJ/kg) and the least SME
was found in sorghum soy (SS) blends (66.56 – 332.93 kJ/kg). SME
was found to be positively correlated to starch content in the
blends. SC blends had the most stable process followed by SSB and
CSB in that order.
The milling of expanded extrudates was found to
be dependent on bulk density and low bulk density extrudates had
bigger particle size and vice-versa. The water absorption index
(WAI) for SC was 4.17 g/g to 5.97 g/g, SS ranged from 2.85 g/g to
5.91 g/g and CS ranged from 2.63 g/g to 5.40 g/g. Starch
gelatinization ranged from 85.42 – 98.83% for SC, 90.70 – 96.27%
for SS, and 72.57 – 95.49% for CS. The starch digestibility
increased after extrusion and cooking but there was no significant
change in protein digestibility. There was a significant reduction
in anti-nutritional factors – phytic acid (26.06 – 44.03%), tannins
(18.69 – 26.67%) and trypsin inhibitor (16.55 – 50.85%) after
extrusion.
Thus, the study showed that high protein blends with
superior nutrition density needed for preparation of FBFs could be
produced by using existing/traditional milling capabilities and
extrusion process.
Advisors/Committee Members: Sajid Alavi.
Subjects/Keywords: Sorghum; Fortified
blended foods;
Extrusion;
Physicochemical;
Anti-nutritional factors
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APA ·
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Manager
APA (6th Edition):
Joseph, M. V. (2016). Extrusion,
physico-chemical characterization and nutritional evaluation of
sorghum-based high protein, micronutrient fortified blended
foods. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/32907
Chicago Manual of Style (16th Edition):
Joseph, Michael Vadakekara. “Extrusion,
physico-chemical characterization and nutritional evaluation of
sorghum-based high protein, micronutrient fortified blended
foods.” 2016. Doctoral Dissertation, Kansas State University. Accessed March 02, 2021.
http://hdl.handle.net/2097/32907.
MLA Handbook (7th Edition):
Joseph, Michael Vadakekara. “Extrusion,
physico-chemical characterization and nutritional evaluation of
sorghum-based high protein, micronutrient fortified blended
foods.” 2016. Web. 02 Mar 2021.
Vancouver:
Joseph MV. Extrusion,
physico-chemical characterization and nutritional evaluation of
sorghum-based high protein, micronutrient fortified blended
foods. [Internet] [Doctoral dissertation]. Kansas State University; 2016. [cited 2021 Mar 02].
Available from: http://hdl.handle.net/2097/32907.
Council of Science Editors:
Joseph MV. Extrusion,
physico-chemical characterization and nutritional evaluation of
sorghum-based high protein, micronutrient fortified blended
foods. [Doctoral Dissertation]. Kansas State University; 2016. Available from: http://hdl.handle.net/2097/32907
5.
Ismael, Lorene Aparecida Silva.
Consumo do trigo na alimentação brasileira e sua projeção na estratégia de fortificação de farinhas de trigo.
Degree: Mestrado, Nutrição Humana Aplicada, 2011, University of São Paulo
URL: http://www.teses.usp.br/teses/disponiveis/89/89131/tde-14092012-142448/
;
► Introdução: a anemia por deficiência de ferro configura-se como um problema epidemiológico da maior relevância. As consequências decorrentes dessa desnutrição acometem toda a população e…
(more)
▼ Introdução: a anemia por deficiência de ferro configura-se como um problema epidemiológico da maior relevância. As consequências decorrentes dessa desnutrição acometem toda a população e os grupos materno/infantil são os mais atingidos pela deficiência marcial, sendo aqueles em que as consequências são mais visíveis e graves. Em 1992, o Brasil se comprometeu a diminuir a prevalência da anemia ferropriva em 1/3 do registrado entre gestantes, até o ano 2000. Compromisso postergado para 2004 e expandido para crianças até 59 meses de idade. Dentre os métodos de intervenção disponíveis para o controle da deficiência de ferro, a fortificação das farinhas de trigo e de milho com o mineral foi a escolhida, devido o trigo ser consumido por toda a população e ser a fortificação a intervenção que apresenta os resultados mais positivos. Objetivo: com base no consumo de trigo, o objetivo é discutir o potencial da farinha de trigo na alimentação como fonte de ferro, no controle da anemia ferropriva no Brasil. Metodologia: estudo descritivo que se refere exclusivamente ao trigo como veículo do ferro. Para obtenção dos dados relativos ao trigo foi estabelecido contato com as empresas do setor período de maio a junho de 2010 e foram coletadas informações veiculadas pela internet. Resultados e discussão: os pré-requisitos para um programa efetivo de fortificação incluem: compromisso a longo prazo, fonte de ferro biodisponível compatível e alimentos adequados, de acordo com a legislação vigente. Em relação ao consumo dos derivados do trigo, o indicador elasticidade-renda da demanda mostrou que a variação da renda provoca variação positiva da demanda dos derivados fortificados. Todos os dados referentes à produção de farinha de trigo, à aquisição de seus derivados, aos números de moinho por região e às padarias indicam como esta estratégia se mostra diferenciada para cada região. Segundo os dados do estudo, a região Norte é a que menos se beneficia desta estratégia de fortificação, ao contrário das regiões Sul e Sudeste do país. Conclusão: houve um aumento na fabricação de pão industrial, bolo industrial e massas instantâneas no Brasil entre o período estudado, e uma redução na moagem de farinha de trigo neste mesmo período. Considerações Finais: a eficácia do programa não é uma garantia de sua efetividade. Para conseguir a efetividade pressuposta seria necessário garantir que o produto fortificado fosse ingerido em quantidade e em frequência adequados, para transformar o alimento em fonte de ferro pela totalidade da população alvo.
Background: Iron deficiency anemia sets an epidemiological problem of greater importance. The consequences of malnutrition affecting the whole population group and maternal / child is the most affected by disability martial and one in which the consequences are more serious and visible. In 1992, Brazil was a signatory to a document signed by 125 nations that pledged to reduce the prevalence of iron deficiency anemia. Among the methods of intervention available to control iron deficiency, fortification of…
Advisors/Committee Members: Szarfarc, Sophia Cornbluth.
Subjects/Keywords: Alimentos fortificados com ferro; Anemia (Prevalence); Anemia (Prevalência); Farinhas fortificadas; Fortified flour; Iron-fortified foods; Nutritional transition; Transição nutricional
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APA (6th Edition):
Ismael, L. A. S. (2011). Consumo do trigo na alimentação brasileira e sua projeção na estratégia de fortificação de farinhas de trigo. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/89/89131/tde-14092012-142448/ ;
Chicago Manual of Style (16th Edition):
Ismael, Lorene Aparecida Silva. “Consumo do trigo na alimentação brasileira e sua projeção na estratégia de fortificação de farinhas de trigo.” 2011. Masters Thesis, University of São Paulo. Accessed March 02, 2021.
http://www.teses.usp.br/teses/disponiveis/89/89131/tde-14092012-142448/ ;.
MLA Handbook (7th Edition):
Ismael, Lorene Aparecida Silva. “Consumo do trigo na alimentação brasileira e sua projeção na estratégia de fortificação de farinhas de trigo.” 2011. Web. 02 Mar 2021.
Vancouver:
Ismael LAS. Consumo do trigo na alimentação brasileira e sua projeção na estratégia de fortificação de farinhas de trigo. [Internet] [Masters thesis]. University of São Paulo; 2011. [cited 2021 Mar 02].
Available from: http://www.teses.usp.br/teses/disponiveis/89/89131/tde-14092012-142448/ ;.
Council of Science Editors:
Ismael LAS. Consumo do trigo na alimentação brasileira e sua projeção na estratégia de fortificação de farinhas de trigo. [Masters Thesis]. University of São Paulo; 2011. Available from: http://www.teses.usp.br/teses/disponiveis/89/89131/tde-14092012-142448/ ;
6.
Wu, Daphne.
Association between Social Marketing Interventions and Knowledge, Attitudes and Practices towards Consumption of Vitamin-A Fortified Oil in Rural Tanzania: A Quantitative and Spatial Analysis.
Degree: 2018, University of Waterloo
URL: http://hdl.handle.net/10012/13079
► Background. Vitamin A deficiency (VAD) is a public health problem affecting many pregnant women and young children in Africa and South-East Asia. In children, VAD…
(more)
▼ Background. Vitamin A deficiency (VAD) is a public health problem affecting many pregnant women and young children in Africa and South-East Asia. In children, VAD is associated with an increased risk of measles, malaria and other infectious diseases, and in pregnant women, it increases the risk of infant mortality and maternal morbidity and mortality. In 2010, 33 percent of children under 5 years and 37 percent of reproductive-aged women in Tanzania were vitamin A deficient. Hence, the Masava project was implemented to address VAD in rural Tanzania by enabling small and medium-sized sunflower oil processors to fortify unrefined sunflower oil with vitamin A and distribute it in the regions of Manyara and Shinyanga. To promote the fortified oil, a subsidy was provided via an e-voucher system. A social marketing campaign was also implemented to increase knowledge of vitamin A and promote consumption of the fortified oil.
Purpose. To evaluate the effectiveness of the social marketing campaign in improving knowledge, attitudes and practices (KAP) regarding consumption of vitamin A-fortified sunflower oil.
Methods. The study employed a quasi-experimental non-equivalent control group study design. In the intervention group, community mobilization events were conducted which included road shows, cooking shows, clinic shows, cultural shows, bicycle races and football matches, and print materials were distributed at health clinics and during events. The campaign delivered messages on health benefits of vitamin A and availability of vitamin A-fortified oil at a subsidized price. A radio campaign was also implemented towards the end of the intervention period. The control group did not receive any of the interventions until the endline survey was completed. To assess the impact of the campaign, two sets of surveys were undertaken to collect information on knowledge, attitudes and practices regarding consumption of the fortified oil: the household survey conducted by the Sokoine University of Agriculture and the survey conducted by the Tanzania Communication and Development Center (TCDC survey). Both surveys were carried out before and after the campaign. For the household survey, lactating women with children under 5 years were recruited before the interventions and were followed up after nine months of the 13-month campaign. For the TCDC survey, random samples of women and men were recruited for the baseline, midline and endline surveys. In the household survey, oil samples were also collected from each household and analyzed to determine the retinol content. The retinol content in the oil samples served as an indicator of fortified oil consumption in the household.
Results. After nine months of intervention, consumption of inadequately fortified oil decreased significantly (p<0.05) and consumption of adequately fortified and over-fortified oil increased significantly in both the intervention and control districts. However, the change was smaller in the control districts than in the intervention districts. Knowledge of…
Subjects/Keywords: Social marketing; fortified foods; Tanzania
…the existing food product market.(10) Fortified foods
are safe for consumption by… …programs and the acceptability of fortified foods depend on both
a context of accessibility and… …on vitamin A and fortified foods, their behaviour and factors
that influence their… …foods, but most of them showed interest and were willing to buy vitamin A-fortified oil
when… …been conducted on the impact of BCC or social marketing on uptake of fortified foods. In…
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APA ·
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Manager
APA (6th Edition):
Wu, D. (2018). Association between Social Marketing Interventions and Knowledge, Attitudes and Practices towards Consumption of Vitamin-A Fortified Oil in Rural Tanzania: A Quantitative and Spatial Analysis. (Thesis). University of Waterloo. Retrieved from http://hdl.handle.net/10012/13079
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Wu, Daphne. “Association between Social Marketing Interventions and Knowledge, Attitudes and Practices towards Consumption of Vitamin-A Fortified Oil in Rural Tanzania: A Quantitative and Spatial Analysis.” 2018. Thesis, University of Waterloo. Accessed March 02, 2021.
http://hdl.handle.net/10012/13079.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Wu, Daphne. “Association between Social Marketing Interventions and Knowledge, Attitudes and Practices towards Consumption of Vitamin-A Fortified Oil in Rural Tanzania: A Quantitative and Spatial Analysis.” 2018. Web. 02 Mar 2021.
Vancouver:
Wu D. Association between Social Marketing Interventions and Knowledge, Attitudes and Practices towards Consumption of Vitamin-A Fortified Oil in Rural Tanzania: A Quantitative and Spatial Analysis. [Internet] [Thesis]. University of Waterloo; 2018. [cited 2021 Mar 02].
Available from: http://hdl.handle.net/10012/13079.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Wu D. Association between Social Marketing Interventions and Knowledge, Attitudes and Practices towards Consumption of Vitamin-A Fortified Oil in Rural Tanzania: A Quantitative and Spatial Analysis. [Thesis]. University of Waterloo; 2018. Available from: http://hdl.handle.net/10012/13079
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
University of Alberta
7.
Ngo, Sandra.
Consumer preferences for different sources of vitamin A in
Odisha, India and Alberta, Canada.
Degree: MS, Department of Resource Economics and Environmental
Sociology, 2016, University of Alberta
URL: https://era.library.ualberta.ca/files/c6q182k18r
► min A deficiency is a form of malnutrition that affects 127 million people globally, leading to increased risk of infection, ocular disorders, and/or impaired growth…
(more)
▼ min A deficiency is a form of malnutrition that
affects 127 million people globally, leading to increased risk of
infection, ocular disorders, and/or impaired growth (WHO 2004).
There are multiple ways to increase vitamin A intake including
supplements, whole, fortified, and biofortified foods. Given that
it may be in policymakers’ best interests to increase the vitamin A
intake of individuals and households, understanding preferences for
food or pill-based vehicles could be important. Preferences of
Indian consumers (n = 120) and Canadian consumers (n = 102) were
compared. Although extremely disparate population samples, data has
indicated that vitamin A deficiency exists in both countries
(Kirkpatrick and Tarasuk 2008; Wallace 2012). The objectives of
this study were threefold: 1) to estimate the individual’s
preferences for different vitamin A vehicles by their willingness
to exchange supplements for vitamin A rich foods, 2) to examine the
impact of perceptions of naturalness, knowledge of nutrition and
diet, and food technology neophobia on Vitamin A vehicle
preferences, and finally, 3) to compare the subsamples within
Odisha, India and Edmonton, Alberta, Canada and identify common
preference indicators that may be similar, suggesting factors that
might be population independent and worth further investigation in
recommending programs in vitamin A deficient populations elsewhere.
A consumer choice experiment with a modified payment card was used
to analyze the probability that individuals would exchange a food
for supplements with which they were endowed. This allowed the
calculation of willingness to pay (WTP) for different sources of
vitamin A. These food-based sources included biofortified sweet
potato (Meenakshi et al 2012), fortified edible oils (margarine in
Canada), and carrots. Each of the food bundles satisfied seven days
of recommended vitamin A intake. This way, participants could
better understand what the equivalences were in terms of foods
versus pills for vitamin A content. A survey was then administered
to identify perceptions for naturalness, nutrition knowledge, and
food technology neophobia of participants. These attitudes and
perceptions were scored based on methods in the literature.
Multinomial logit and random parameters logit regressions were used
to estimate probabilities of exchanging each of the vitamin A rich
goods within the choice set for vitamin A supplements. From the
parameter estimates, the mean WTP to exchange supplements for
fortified oil (or margarine in Canada), carrots, and biofortified
sweet potato were calculated for the Indian and Canadian
subsamples. Further, mean WTP to exchange supplements for a food
was compared between participants with higher and lower scores for
the three attitude measures. Results indicated that Indian
participants with high confidence in their knowledge of nutrition
and diet were willing to pay significantly less for fortified oil,
carrots, or biofortified sweet potato compared to participants with
lower confidence. High food technology neophobia…
Subjects/Keywords: biofortified foods; WTP; food technology neophobia; natural; vitamin A; supplements; consumer preferences; choice experiment; fortified foods; objective and subjective knowledge
Record Details
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APA ·
Chicago ·
MLA ·
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Export
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APA (6th Edition):
Ngo, S. (2016). Consumer preferences for different sources of vitamin A in
Odisha, India and Alberta, Canada. (Masters Thesis). University of Alberta. Retrieved from https://era.library.ualberta.ca/files/c6q182k18r
Chicago Manual of Style (16th Edition):
Ngo, Sandra. “Consumer preferences for different sources of vitamin A in
Odisha, India and Alberta, Canada.” 2016. Masters Thesis, University of Alberta. Accessed March 02, 2021.
https://era.library.ualberta.ca/files/c6q182k18r.
MLA Handbook (7th Edition):
Ngo, Sandra. “Consumer preferences for different sources of vitamin A in
Odisha, India and Alberta, Canada.” 2016. Web. 02 Mar 2021.
Vancouver:
Ngo S. Consumer preferences for different sources of vitamin A in
Odisha, India and Alberta, Canada. [Internet] [Masters thesis]. University of Alberta; 2016. [cited 2021 Mar 02].
Available from: https://era.library.ualberta.ca/files/c6q182k18r.
Council of Science Editors:
Ngo S. Consumer preferences for different sources of vitamin A in
Odisha, India and Alberta, Canada. [Masters Thesis]. University of Alberta; 2016. Available from: https://era.library.ualberta.ca/files/c6q182k18r
University of Pretoria
8.
[No author].
Consumption patterns of vitamin A-rich foods of 10-13
years old children living in a rural area in Venda
.
Degree: 2008, University of Pretoria
URL: http://upetd.up.ac.za/thesis/available/etd-06132008-154920/
► Vitamin A deficiency (VAD) continues to be a major health problem in developing countries. In South Africa, in 1999, one out of three children under…
(more)
▼ Vitamin A deficiency (VAD) continues to be a major
health problem in developing countries. In South Africa, in 1999,
one out of three children under the age of six years in the country
had poor/ marginal vitamin A status. Limpopo Province was one of
the provinces that most seriously affected by VAD. The study aim
was to explore and describe the consumption patterns of vitamin
A-rich
foods of 10-13 year old children living in a rural area in
Venda, and consequently making recommendations on nutrition
education in this regard. A survey was conducted in Vyeboom Village
in Limpopo Province, at Makhado local municipality in the Vhembe
District. About 155 school children aged 10-13 years (boys and
girls) participated in this study, using convenience, random and
stratified sampling to draw the sample from three primary schools
(Avhatondwi, Tshirunzanani and Thomas Ntshavheni). Data was
collected during winter of 2006 using a socio-demographic
questionnaire, the 24-hour recall and non-quantitative
food-frequency questionnaires. The data was divided into four
subsections regarding the 10-13 year old children that participated
in this study, namely: the demographic information, food habits,
food consumption patterns, and
foods consumed rich in vitamin A.
The SAS statistical analysis (version 8.2) software was used to
analyze the data from the questionnaire by means of descriptive
statistics (percentages, frequencies, means and summary of the
tables). Inferential statistics (two way tables and chi-square
tests) were used to test the associations between two categorical
variables. Mothers were the caretakers in the families, because she
mostly played a major role in the decision-making, preparation and
serving of the food that were consumed by these children. Social
cultural factors influenced the children’s food intake, because
some of these
foods were especially low in vitamin A and high in
sugar content (e.g. sweets), compared to those
foods that children
were forbidden to eat (e.g. liver) which were high in vitamin A and
other nutrients. The
foods that children were mostly forced to eat
(dark green leafy vegetables) were very nutritious and given in
order to prevent hunger and wastage (left-over in the morning). The
general meal pattern of these children was three meals a day with
two, one or no snacks in between meals. The mostly consumed
foods
during these meals were bread, tea, stiff and soft maize meal
porridge, dark green leafy vegetables and meat (chicken). Dark
green leafy vegetables played an important role in supplying
beta-carotene to these children, while the intake of retinol-rich
foods was poor because they are expensive and labeled as highly
allergenic, whilst other
foods were forbidden. Intake of
fortified
foods was very high because porridge was the staple food and
commonly consumed during lunch and supper. The results provided
insight regarding the food habits, consumption patterns and the
intake of vitamin A rich
foods and were used to substantiate
recommendations aimed at the improvement of the intake…
Advisors/Committee Members: Dr R Kruger (advisor).
Subjects/Keywords: Availability;
Socio-cultural environment;
Individual characteristics;
Food consumption pattern;
Beta-carotene;
Retinol and fortified foods;
Food habits;
UCTD
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APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
author], [. (2008). Consumption patterns of vitamin A-rich foods of 10-13
years old children living in a rural area in Venda
. (Masters Thesis). University of Pretoria. Retrieved from http://upetd.up.ac.za/thesis/available/etd-06132008-154920/
Chicago Manual of Style (16th Edition):
author], [No. “Consumption patterns of vitamin A-rich foods of 10-13
years old children living in a rural area in Venda
.” 2008. Masters Thesis, University of Pretoria. Accessed March 02, 2021.
http://upetd.up.ac.za/thesis/available/etd-06132008-154920/.
MLA Handbook (7th Edition):
author], [No. “Consumption patterns of vitamin A-rich foods of 10-13
years old children living in a rural area in Venda
.” 2008. Web. 02 Mar 2021.
Vancouver:
author] [. Consumption patterns of vitamin A-rich foods of 10-13
years old children living in a rural area in Venda
. [Internet] [Masters thesis]. University of Pretoria; 2008. [cited 2021 Mar 02].
Available from: http://upetd.up.ac.za/thesis/available/etd-06132008-154920/.
Council of Science Editors:
author] [. Consumption patterns of vitamin A-rich foods of 10-13
years old children living in a rural area in Venda
. [Masters Thesis]. University of Pretoria; 2008. Available from: http://upetd.up.ac.za/thesis/available/etd-06132008-154920/
9.
Santos, Adriana Uehara.
Prevalência de anemia em gestantes atendidas em uma maternidade social: antes e após a fortificação das farinhas com ferro.
Degree: Mestrado, Enfermagem Obstétrica e Neonatal, 2009, University of São Paulo
URL: http://www.teses.usp.br/teses/disponiveis/7/7132/tde-22062009-124452/
;
► Introdução: a anemia ferropriva na gestação caracteriza-se como um importante problema de Saúde Pública. A partir de junho de 2004, o governo brasileiro tornou obrigatória…
(more)
▼ Introdução: a anemia ferropriva na gestação caracteriza-se como um importante problema de Saúde Pública. A partir de junho de 2004, o governo brasileiro tornou obrigatória a fortificação das farinhas com ferro, atendendo às recomendações internacionais e com intuito de minimizar a anemia na população em geral. Objetivo: estudar a prevalência de anemia em gestantes atendidas em um serviço de pré-natal de uma maternidade social da cidade de São Paulo, antes e após a fortificação das farinhas com ferro. Método: estudo transversal retrospectivo com dados coletados de prontuários de atendimento de pré-natal de 2003 (Grupo Não Fortificado) e 2006 (Grupo Fortificado), de janeiro a maio de 2008. Das 931 gestantes selecionadas, 458 eram do Grupo Não Fortificado (Grupo NF) e 473 do Grupo Fortificado (Grupo F). A anemia foi definida pela concentração de hemoglobina (Hb) menor do que 11g/dL, segundo o critério da Organização Mundial da Saúde. Os dados foram armazenados em duas planilhas de Excel Microsoft 2003 e analisados pelos softwares EpiInfo for Windows e Statistical Package for Social Sciences 16.0. Para o tratamento estatístico, foram utilizados o teste do Qui-quadrado para as comparações entre as variáveis dos dois grupos estudados e a associação da anemia e as suas variáveis relacionadas; e a análise de variância, para a comparação entre as médias da concentração de Hb. O nível de significância adotado foi de 5% (p=0,05). Resultados: dentre aquelas variáveis que se apresentaram semelhantes em ambos os grupos, observou-se que a média da idade das gestantes foi 24 anos, um pouco mais de metade delas vivia com companheiro, menos de 40% exerciam ocupação remunerada. Houve diferença estatística significativa no nível de escolaridade (p<0,001) e na inserção precoce no cuidado de pré-natal (p<0,001), em 2006 (Grupo F). A prevalência de anemia no Grupo NF foi de 29,5% e no Grupo F, 20,9%, diferença estatística significativa (p=0,003). Em relação à época da coleta do exame de Hb, os grupos apresentaram diferença estatística significativa (p<0,001), 42,5% das gestantes do Grupo F e somente 15,9% do Grupo NF realizaram a coleta no primeiro trimestre da gestação, o que provavelmente corroborou para a diminuição de prevalência de anemia do Grupo F, além de melhor escolaridade e início precoce da assistência de pré-natal. A análise de variância mostrou que as médias de Hb não apresentaram diferença estatística significativa (p>0,05), constatando que, aparentemente, não houve efeito da fortificação na concentração de Hb entre os grupos estudados. Conclusão: a prevalência de anemia foi menor no grupo fortificado, mas não foi possível comprovar o efeito da fortificação nos níveis da concentração de hemoglobina das gestantes estudadas
Introduction: iron deficiency anemia during pregnancy is characterized as a major public health problem. Since June 2004, the Brazilian government established that flour was fortified with iron following the international recommendations in order to minimize the anemia in the general population.…
Advisors/Committee Members: Tsunechiro, Maria Alice.
Subjects/Keywords: Alimentos fortificados; Anemia ferropriva; Antenatal care; Assistência pré-natal; Fortified foods; Gravidez; Iron deficiency anemia; Pregnancy
Record Details
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Santos, A. U. (2009). Prevalência de anemia em gestantes atendidas em uma maternidade social: antes e após a fortificação das farinhas com ferro. (Masters Thesis). University of São Paulo. Retrieved from http://www.teses.usp.br/teses/disponiveis/7/7132/tde-22062009-124452/ ;
Chicago Manual of Style (16th Edition):
Santos, Adriana Uehara. “Prevalência de anemia em gestantes atendidas em uma maternidade social: antes e após a fortificação das farinhas com ferro.” 2009. Masters Thesis, University of São Paulo. Accessed March 02, 2021.
http://www.teses.usp.br/teses/disponiveis/7/7132/tde-22062009-124452/ ;.
MLA Handbook (7th Edition):
Santos, Adriana Uehara. “Prevalência de anemia em gestantes atendidas em uma maternidade social: antes e após a fortificação das farinhas com ferro.” 2009. Web. 02 Mar 2021.
Vancouver:
Santos AU. Prevalência de anemia em gestantes atendidas em uma maternidade social: antes e após a fortificação das farinhas com ferro. [Internet] [Masters thesis]. University of São Paulo; 2009. [cited 2021 Mar 02].
Available from: http://www.teses.usp.br/teses/disponiveis/7/7132/tde-22062009-124452/ ;.
Council of Science Editors:
Santos AU. Prevalência de anemia em gestantes atendidas em uma maternidade social: antes e após a fortificação das farinhas com ferro. [Masters Thesis]. University of São Paulo; 2009. Available from: http://www.teses.usp.br/teses/disponiveis/7/7132/tde-22062009-124452/ ;
University of Pretoria
10.
Tshihwanambi, Tshililo
Prudence.
Consumption
patterns of vitamin A-rich foods of 10-13 years old children living
in a rural area in Venda.
Degree: Consumer Science, 2008, University of Pretoria
URL: http://hdl.handle.net/2263/25504
► Vitamin A deficiency (VAD) continues to be a major health problem in developing countries. In South Africa, in 1999, one out of three children under…
(more)
▼ Vitamin A deficiency (VAD) continues to be a major health
problem in developing countries. In South Africa, in 1999, one out
of three children under the age of six years in the country had
poor/ marginal vitamin A status. Limpopo Province was one of the
provinces that most seriously affected by VAD. The study aim was to
explore and describe the consumption patterns of vitamin A-rich
foods of 10-13 year old children living in a rural area in Venda,
and consequently making recommendations on nutrition education in
this regard. A survey was conducted in Vyeboom Village in Limpopo
Province, at Makhado local municipality in the Vhembe District.
About 155 school children aged 10-13 years (boys and girls)
participated in this study, using convenience, random and
stratified sampling to draw the sample from three primary schools
(Avhatondwi, Tshirunzanani and Thomas Ntshavheni). Data was
collected during winter of 2006 using a socio-demographic
questionnaire, the 24-hour recall and non-quantitative
food-frequency questionnaires. The data was divided into four
subsections regarding the 10-13 year old children that participated
in this study, namely: the demographic information, food habits,
food consumption patterns, and
foods consumed rich in vitamin A.
The SAS statistical analysis (version 8.2) software was used to
analyze the data from the questionnaire by means of descriptive
statistics (percentages, frequencies, means and summary of the
tables). Inferential statistics (two way tables and chi-square
tests) were used to test the associations between two categorical
variables. Mothers were the caretakers in the families, because she
mostly played a major role in the decision-making, preparation and
serving of the food that were consumed by these children. Social
cultural factors influenced the children’s food intake, because
some of these
foods were especially low in vitamin A and high in
sugar content (e.g. sweets), compared to those
foods that children
were forbidden to eat (e.g. liver) which were high in vitamin A and
other nutrients. The
foods that children were mostly forced to eat
(dark green leafy vegetables) were very nutritious and given in
order to prevent hunger and wastage (left-over in the morning). The
general meal pattern of these children was three meals a day with
two, one or no snacks in between meals. The mostly consumed
foods
during these meals were bread, tea, stiff and soft maize meal
porridge, dark green leafy vegetables and meat (chicken). Dark
green leafy vegetables played an important role in supplying
beta-carotene to these children, while the intake of retinol-rich
foods was poor because they are expensive and labeled as highly
allergenic, whilst other
foods were forbidden. Intake of
fortified
foods was very high because porridge was the staple food and
commonly consumed during lunch and supper. The results provided
insight regarding the food habits, consumption patterns and the
intake of vitamin A rich
foods and were used to substantiate
recommendations aimed at the improvement of the intake…
Advisors/Committee Members: Dr R Kruger (advisor).
Subjects/Keywords: Availability; Socio-cultural
environment; Individual
characteristics; Food
consumption pattern;
Beta-carotene; Retinol and
fortified foods; Food
habits;
UCTD
Record Details
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Share »
Record Details
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Cite
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❌
APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Tshihwanambi, T. (2008). Consumption
patterns of vitamin A-rich foods of 10-13 years old children living
in a rural area in Venda. (Masters Thesis). University of Pretoria. Retrieved from http://hdl.handle.net/2263/25504
Chicago Manual of Style (16th Edition):
Tshihwanambi, Tshililo. “Consumption
patterns of vitamin A-rich foods of 10-13 years old children living
in a rural area in Venda.” 2008. Masters Thesis, University of Pretoria. Accessed March 02, 2021.
http://hdl.handle.net/2263/25504.
MLA Handbook (7th Edition):
Tshihwanambi, Tshililo. “Consumption
patterns of vitamin A-rich foods of 10-13 years old children living
in a rural area in Venda.” 2008. Web. 02 Mar 2021.
Vancouver:
Tshihwanambi T. Consumption
patterns of vitamin A-rich foods of 10-13 years old children living
in a rural area in Venda. [Internet] [Masters thesis]. University of Pretoria; 2008. [cited 2021 Mar 02].
Available from: http://hdl.handle.net/2263/25504.
Council of Science Editors:
Tshihwanambi T. Consumption
patterns of vitamin A-rich foods of 10-13 years old children living
in a rural area in Venda. [Masters Thesis]. University of Pretoria; 2008. Available from: http://hdl.handle.net/2263/25504
11.
Penugonda, Kavitha.
Determination
of bioavailable iron and vitamin A in fortified blended foods and
fatty acids and phytosterols in saw palmetto
supplements.
Degree: PhD, Department of Human
Nutrition, 2016, Kansas State University
URL: http://hdl.handle.net/2097/20603
► Fortified blended foods (FBFs), in particular, corn-soybean blend (CSB), are food aid commodities widely used in infant and young children supplementary feeding programs. A United…
(more)
▼ Fortified blended
foods (FBFs), in particular,
corn-soybean blend (CSB), are food aid commodities widely used in
infant and young children supplementary feeding programs. A United
States Agency for International Development (USAID) Food Aid
Quality Review report recommended developing novel FBFs using local
alternative commodities such as sorghum and improving the
nutritional quality of FBFs using extrusion processing.
Extruded
sorghum-cowpea, sorghum-soy and corn-soy FBFs were developed and
compared with the non-extruded FBFs corn-soy blend 13 (CSB13) and
corn-soy blend plus (CSB+) using the in-vitro digestion/Caco-2 cell
model. Dry FBFs’ iron and vitamin A content ranged from 8.0 to 31.8
mg/100g and 0.54 to 1.67 mg/100g, respectively. Following in-vitro
digestion, bioavailable iron and vitamin A levels were determined
by measuring Caco-2 cell ferritin and vitamin A levels in response
to 12-hour and 4-hour treatments, respectively, with aqueous
fractions collected from digested FBFs. Most extruded FBFs’ aqueous
fraction iron levels were 2- to 7-fold higher (p<0.05) than
CSB13 and CSB+. However, Caco-2 cell ferritin and vitamin A levels
were not significantly different among FBFs. These results suggest
that consumption of newly developed extruded sorghum-cowpea,
sorghum-soy and corn-soy FBFs will result in bioavailable iron and
vitamin A levels comparable to traditional non-extruded CSB13 and
CSB+. Thus, extruded sorghum-cowpea FBF may be a suitable
alternative to corn-soybean based FBFs.
Saw palmetto supplements
are one of the most commonly consumed products by men with prostate
cancer and/or benign prostatic hyperplasia (BPH). Some studies have
found significant improvements in BPH with saw palmetto
supplementation, whereas others found no benefits. The variation in
the efficacy in these trials may be a result of differences in the
putative active components, fatty acids and phytosterols, of the
saw palmetto supplements. We quantified fatty acids and
phytosterols in 20 commercially available liquid, powder, dried
berry, and tincture saw palmetto supplements. Liquid saw palmetto
supplements contained significantly higher (p<0.05)
concentrations of total fatty acids (908.5 mg/g), individual fatty
acids, total phytosterols (2.04 mg/g), and individual phytosterols,
than the other supplement categories. Our findings suggest that
liquid saw palmetto supplements may be the best choice for
individuals who want to take a saw palmetto supplement.
Advisors/Committee Members: Brian Lindshield.
Subjects/Keywords: Fortified
blended foods;
Bioavailability; In-vitro
digestion-Caco-2 cell model; Iron and
Vitamin A;
Sorghum;
Extrusion; Nutrition (0570)
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APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Penugonda, K. (2016). Determination
of bioavailable iron and vitamin A in fortified blended foods and
fatty acids and phytosterols in saw palmetto
supplements. (Doctoral Dissertation). Kansas State University. Retrieved from http://hdl.handle.net/2097/20603
Chicago Manual of Style (16th Edition):
Penugonda, Kavitha. “Determination
of bioavailable iron and vitamin A in fortified blended foods and
fatty acids and phytosterols in saw palmetto
supplements.” 2016. Doctoral Dissertation, Kansas State University. Accessed March 02, 2021.
http://hdl.handle.net/2097/20603.
MLA Handbook (7th Edition):
Penugonda, Kavitha. “Determination
of bioavailable iron and vitamin A in fortified blended foods and
fatty acids and phytosterols in saw palmetto
supplements.” 2016. Web. 02 Mar 2021.
Vancouver:
Penugonda K. Determination
of bioavailable iron and vitamin A in fortified blended foods and
fatty acids and phytosterols in saw palmetto
supplements. [Internet] [Doctoral dissertation]. Kansas State University; 2016. [cited 2021 Mar 02].
Available from: http://hdl.handle.net/2097/20603.
Council of Science Editors:
Penugonda K. Determination
of bioavailable iron and vitamin A in fortified blended foods and
fatty acids and phytosterols in saw palmetto
supplements. [Doctoral Dissertation]. Kansas State University; 2016. Available from: http://hdl.handle.net/2097/20603
University of Otago
12.
Diana, Aly.
Adequacy of micronutrient intakes and status of breastfed Indonesian infants fed traditional complementary foods in Sumedang district, West Java: a longitudinal study
.
Degree: University of Otago
URL: http://hdl.handle.net/10523/8517
► Stunting among under-five children in Indonesia is common, raising public health concerns. Inappropriate complementary feeding (CF) practices may compromise optimal growth during late infancy in…
(more)
▼ Stunting among under-five children in Indonesia is common, raising public health concerns. Inappropriate complementary feeding (CF) practices may compromise optimal growth during late infancy in Indonesia. Hence, it is not surprising that earlier biomarker studies in Indonesia have documented deficiencies of iron, zinc, vitamin A, and anaemia during infancy. Of these deficiencies, nutritional iron deficiency (ID) has been assumed to be the major factor causing the high rates of anaemia during infancy and early childhood in Indonesia.
Therefore, we conducted a prospective, longitudinal study to evaluate complementary feeding, growth, biomarkers of micronutrient status, together with potential non-nutritional confounding factors including parasitic infections, inflammation, and genetic haemoglobin (Hb) disorders among breastfed infants aged 6 to 12 months of age. The study was conducted between August 2013 and August 2014. Infants were randomly selected from all the villages (n=30) in Tanjungsari, Sukasari, and Pamulihan sub-districts in Sumedang district, West Java. We enrolled breastfed infants at 6 months of age (n=230); and followed them at 9 (n=202) and 12 months of age (n=190).
Relationships at 9 months between WHO IYCF indicators, five sentinel
foods, micronutrient intakes and subsequent growth at 12 months were explored using multiple linear regression. Then we measured serum biomarkers of iron, zinc, vitamin A, and selenium status adjusted for inflammation with C-reactive protein (CRP) and -1-glycoprotein (AGP) to determine the proportion with micronutrient deficiencies at aged 6, 9 and 12 months. Next, we performed multiple regression and logistic regression analysis to examine multivariate relationships between haemoglobin and anaemia, respectively, and infant micronutrient status, household, maternal, and infant non-nutritional factors
Our results showed that stunting increased from 15.8% at 6 months to 22.6% at 12 months. Median intakes of energy, niacin, calcium, iron, and zinc from complementary
foods were consistently below WHO estimated needs. Infants consuming
fortified infant
foods (FIFs) at 9 months had diets with a lower dietary diversity score (2.3 vs. 3.0) and energy density, with lower median intakes of energy (250 vs. 310 kcal/d) and protein (6.5 vs. 9.1 g/d) from complementary
foods than non-consumers (P<0.01), despite higher intakes of calcium, iron, and vitamins A, and C (P<0.001). Positive relations existed for the consumption of FIFs alone at 9 months with both length-for-age z-score (LAZ) and weight-for-age z-score (WAZ) at 12 months.
At 6, 9, and 12 months of age, the new BRINDA regression adjustment for inflammation yielded the highest proportion with iron deficiency (20.3, 37.8, 59.5%) and the lowest proportion with both vitamin A (26.4, 16.6, 17.3%) and zinc (16.9, 20.6, 11.0%) deficiency, respectively, compared to unadjusted estimates. For serum selenium, irrespective of adjustment, the proportion with deficiency was high (>50%) across all ages. The proportion of…
Advisors/Committee Members: Houghton, Lisa (advisor).
Subjects/Keywords: fortified infant foods;
complementary feeding;
infant;
micronutrient;
anaemia;
Indonesia;
growth
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APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
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Manager
APA (6th Edition):
Diana, A. (n.d.). Adequacy of micronutrient intakes and status of breastfed Indonesian infants fed traditional complementary foods in Sumedang district, West Java: a longitudinal study
. (Doctoral Dissertation). University of Otago. Retrieved from http://hdl.handle.net/10523/8517
Note: this citation may be lacking information needed for this citation format:
No year of publication.
Chicago Manual of Style (16th Edition):
Diana, Aly. “Adequacy of micronutrient intakes and status of breastfed Indonesian infants fed traditional complementary foods in Sumedang district, West Java: a longitudinal study
.” Doctoral Dissertation, University of Otago. Accessed March 02, 2021.
http://hdl.handle.net/10523/8517.
Note: this citation may be lacking information needed for this citation format:
No year of publication.
MLA Handbook (7th Edition):
Diana, Aly. “Adequacy of micronutrient intakes and status of breastfed Indonesian infants fed traditional complementary foods in Sumedang district, West Java: a longitudinal study
.” Web. 02 Mar 2021.
Note: this citation may be lacking information needed for this citation format:
No year of publication.
Vancouver:
Diana A. Adequacy of micronutrient intakes and status of breastfed Indonesian infants fed traditional complementary foods in Sumedang district, West Java: a longitudinal study
. [Internet] [Doctoral dissertation]. University of Otago; [cited 2021 Mar 02].
Available from: http://hdl.handle.net/10523/8517.
Note: this citation may be lacking information needed for this citation format:
No year of publication.
Council of Science Editors:
Diana A. Adequacy of micronutrient intakes and status of breastfed Indonesian infants fed traditional complementary foods in Sumedang district, West Java: a longitudinal study
. [Doctoral Dissertation]. University of Otago; Available from: http://hdl.handle.net/10523/8517
Note: this citation may be lacking information needed for this citation format:
No year of publication.
13.
Rodrigues, Tatiana Horta; Lemos, Edite Teixeira de, orient.; Lima, Maria João, co-orient.
Avaliação dos hábitos alimentares de estudantes do ensino superior.
Degree: 2012, Instituto Politécnico de Viseu. Escola Superior Agrária.
URL: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipv.pt:10400.19/1768
► Dissertação de Mestrado em Qualidade e Tecnologia Alimentar.
A dieta portuguesa tem-se vindo a afastar progressivamente dos princípios básicos de uma alimentação saudável, conduzindo a…
(more)
▼ Dissertação de Mestrado em Qualidade e Tecnologia Alimentar.
A dieta portuguesa tem-se vindo a afastar progressivamente dos princípios básicos de uma alimentação saudável, conduzindo a um padrão alimentar desequilibrado que, associado ao sedentarismo crescente apresenta um impacto negativo na saúde pública. Uma alimentação adequada durante o início da idade adulta é tão importante quanto uma alimentação estruturada na primeira infância, pois, além de satisfazer as necessidades elevadas de nutrientes, serve também para criar bons hábitos alimentares que serão decisivos na qualidade de vida. Em Portugal, o número elevado de estudantes universitários torna-os num alvo preferencial para implementar medidas/programas de educação alimentar. Além disso, uma forma de diminuir situações de carências nutricionais provocadas por hábitos alimentares inadequados, nesta fase de vida, poderá ser o consumo de alimentos fortificados. O objectivo principal desta dissertação é caracterizar os hábitos alimentares de uma população de estudantes universitários de Viseu, comparar o seu consumo alimentar com as recomendações e com a roda dos alimentos e avaliar a necessidade de consumir produtos fortificados em cálcio. O presente estudo foi realizado numa amostra de 80 estudantes universitários, que frequentam as Escolas Superiores Agrárias, de Saúde e de Tecnologia e Gestão de Viseu, e o Instituto Jean Piaget de Viseu, com idades compreendidas entre os 18 e os 28 anos. A avaliação antropométrica incluiu os dados do peso (Kg) e da altura (m) declarados pelos inquiridos e o cálculo do Índice de Massa Corporal (IMC). Foram avaliados os hábitos alimentares através dum registo alimentar de três dias e, recorreu-se ao software Medpoint para a conversão dos alimentos em energia e nutrientes. A análise estatística foi realizada utilizando o software SPSS, versão 20.0, sendo realizado o teste t de student para comparar as médias dos grupos.Os resultados obtidos mostraram que, a maioria dos jovens são normoponderais. Os estudantes universitários do sexo feminino realizam um maior número de refeições diárias do que os do sexo masculino, sendo que os rapazes omitem a refeição do pequeno-almoço mais frequentemente do que as raparigas. Os valores de ingestão média diária de energia, de macronutrientes e de cálcio foram superiores nos indivíduos do sexo masculino. O padrão alimentar caracteriza-se por um consumo predominante de carne, cereais, gorduras e açúcar. A ingestão alimentar de produtos lácteos, fruta, hortícolas e leguminosas não atinge as recomendações, verificando-se uma inadequada prática alimentar. Os hábitos alimentares destes estudantes indicam uma alimentação hipoglucídica, hiperprotéica e hiperlipídica. Com a realização deste trabalho verificou-se que não há necessidade de recorrer ao uso de alimentos fortificados em cálcio, visto que o preço destes produtos é significativamente acrescido. Além disso, a realização de uma alimentação mais equilibrada e variada, através da redução das quantidades ingeridas de carne e gorduras e do…
Subjects/Keywords: Hábito alimentar; Ingestão de alimentos; Padrão alimentar; Estudante universitário; Necessidade nutritiva; Enriquecimento de alimentos; Melhoramento do valor nutritivo; Food habits; Fortified foods; Nutricional deficiencies; University students
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APA ·
Chicago ·
MLA ·
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APA (6th Edition):
Rodrigues, Tatiana Horta; Lemos, Edite Teixeira de, orient.; Lima, Maria João, c. (2012). Avaliação dos hábitos alimentares de estudantes do ensino superior. (Thesis). Instituto Politécnico de Viseu. Escola Superior Agrária. Retrieved from https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipv.pt:10400.19/1768
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Rodrigues, Tatiana Horta; Lemos, Edite Teixeira de, orient.; Lima, Maria João, co-orient. “Avaliação dos hábitos alimentares de estudantes do ensino superior.” 2012. Thesis, Instituto Politécnico de Viseu. Escola Superior Agrária. Accessed March 02, 2021.
https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipv.pt:10400.19/1768.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Rodrigues, Tatiana Horta; Lemos, Edite Teixeira de, orient.; Lima, Maria João, co-orient. “Avaliação dos hábitos alimentares de estudantes do ensino superior.” 2012. Web. 02 Mar 2021.
Vancouver:
Rodrigues, Tatiana Horta; Lemos, Edite Teixeira de, orient.; Lima, Maria João c. Avaliação dos hábitos alimentares de estudantes do ensino superior. [Internet] [Thesis]. Instituto Politécnico de Viseu. Escola Superior Agrária.; 2012. [cited 2021 Mar 02].
Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipv.pt:10400.19/1768.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Rodrigues, Tatiana Horta; Lemos, Edite Teixeira de, orient.; Lima, Maria João c. Avaliação dos hábitos alimentares de estudantes do ensino superior. [Thesis]. Instituto Politécnico de Viseu. Escola Superior Agrária.; 2012. Available from: https://www.rcaap.pt/detail.jsp?id=oai:repositorio.ipv.pt:10400.19/1768
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
14.
Chanadang, Sirichat.
Tolerance
testing for cooked porridge made from a sorghum based fortified
blended food.
Degree: MS, Department of Human
Nutrition, 2015, Kansas State University
URL: http://hdl.handle.net/2097/18829
► Products must be tolerant to many conditions, particularly when those products are prepared by consumers. Consumers may not measure added ingredients, they may add or…
(more)
▼ Products must be tolerant to many conditions,
particularly when those products are prepared by consumers.
Consumers may not measure added ingredients, they may add or leave
out ingredients specified in recipes, or change cooking and holding
times for
foods.
Fortified blended food (FBFs) are used as a source
of nutrition for disaster or famine relief in developing countries
and sorghum is looked at as a potential alternative to wheat and
corn based products that are currently being used as FBFs. Porridge
products are the most common dishes prepared from FBFs with a wide
range of solids content, cooking times and variations in added
ingredients such as sugar and fruit. This study was intended to
evaluate the tolerance to preparation variations for a porridge
product made as a FBF intended for food aid. Whole Sorghum Soy
Blend (WSSB), a
fortified, extruded, ground cooked cereal was
selected as the FBF for this study. Descriptive sensory analysis
was performed to evaluate the tolerance of porridge products made
from variations in ingredients and cooking procedures. In this
study, most sensory properties were only marginally affected by
variations in ingredients or procedures. However, as expected,
large differences occurred in some properties such as thickness
when solids content varied or sweetness and fruit flavor when fruit
was added. Tolerance testing showed that the sensory properties of
WSSB had high tolerance to variations in cooking procedures, a
positive aspect for product use and development. This means that
the product can be modified during preparation by consumers without
having a major impact on most sensory properties.
Advisors/Committee Members: Kadri Koppel.
Subjects/Keywords: Tolerance; Fortified
blended foods (FBFs);
Porridge; Sensory
descriptive; Nutrition (0570)
…minimal cooking
(IASC, 2009).
History of Fortified blended foods
Fortified blended… …fortified blended foods (FBF) used extensively
by USAID implementing partners, including… …Table 1-1.
Table 1-1 Typical components of fortified blended foods distributed by USAID and… …foods
Fortified blended foods (FBFs) have been used for more than forty years as… …Tufts
report to USAID.
Newly developed fortified blended foods
Webb et al. (2011)…
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APA ·
Chicago ·
MLA ·
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CSE |
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Manager
APA (6th Edition):
Chanadang, S. (2015). Tolerance
testing for cooked porridge made from a sorghum based fortified
blended food. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/18829
Chicago Manual of Style (16th Edition):
Chanadang, Sirichat. “Tolerance
testing for cooked porridge made from a sorghum based fortified
blended food.” 2015. Masters Thesis, Kansas State University. Accessed March 02, 2021.
http://hdl.handle.net/2097/18829.
MLA Handbook (7th Edition):
Chanadang, Sirichat. “Tolerance
testing for cooked porridge made from a sorghum based fortified
blended food.” 2015. Web. 02 Mar 2021.
Vancouver:
Chanadang S. Tolerance
testing for cooked porridge made from a sorghum based fortified
blended food. [Internet] [Masters thesis]. Kansas State University; 2015. [cited 2021 Mar 02].
Available from: http://hdl.handle.net/2097/18829.
Council of Science Editors:
Chanadang S. Tolerance
testing for cooked porridge made from a sorghum based fortified
blended food. [Masters Thesis]. Kansas State University; 2015. Available from: http://hdl.handle.net/2097/18829
East Tennessee State University
15.
Tolbert, Shannon Marie.
Enhancing Weight Gain in Long-Term Care Residents at Risk for Weight Loss through Protein and Calorie Fortification.
Degree: MS, Clinical Nutrition, 2004, East Tennessee State University
URL: https://dc.etsu.edu/etd/879
► Purpose of this study was to compare two methods of supplementing diets in order to provide additional protein and calories to increase body weight.…
(more)
▼ Purpose of this study was to compare two methods of supplementing diets in order to provide additional protein and calories to increase body weight. The study consisted of two groups from the James H. Quillen Veterans Affair Medical Center Nursing Home Care Unit. Experimental group received foods fortified with increased calories and protein at mealtimes. Control group received nutrition supplements between meals. Fifteen subjects began the study. Analysis of weight change revealed that those in the experimental group had no weight change over the four months. Subjects in the control group gained an average of 4.8 lbs of body weight in the same period. The Mann-Whitney Test was used to determine if the weight changes were significantly different between groups. Analysis indicated that (p-value = 0.2550) there was no significant difference in body weight gain between the groups. A larger sample size would have improved the outcome of the study.
Subjects/Keywords: weight loss; elderly; fortified foods; nutritional supplements; malnutrition; Human and Clinical Nutrition; Life Sciences; Nutrition
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APA (6th Edition):
Tolbert, S. M. (2004). Enhancing Weight Gain in Long-Term Care Residents at Risk for Weight Loss through Protein and Calorie Fortification. (Thesis). East Tennessee State University. Retrieved from https://dc.etsu.edu/etd/879
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Tolbert, Shannon Marie. “Enhancing Weight Gain in Long-Term Care Residents at Risk for Weight Loss through Protein and Calorie Fortification.” 2004. Thesis, East Tennessee State University. Accessed March 02, 2021.
https://dc.etsu.edu/etd/879.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Tolbert, Shannon Marie. “Enhancing Weight Gain in Long-Term Care Residents at Risk for Weight Loss through Protein and Calorie Fortification.” 2004. Web. 02 Mar 2021.
Vancouver:
Tolbert SM. Enhancing Weight Gain in Long-Term Care Residents at Risk for Weight Loss through Protein and Calorie Fortification. [Internet] [Thesis]. East Tennessee State University; 2004. [cited 2021 Mar 02].
Available from: https://dc.etsu.edu/etd/879.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Tolbert SM. Enhancing Weight Gain in Long-Term Care Residents at Risk for Weight Loss through Protein and Calorie Fortification. [Thesis]. East Tennessee State University; 2004. Available from: https://dc.etsu.edu/etd/879
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
16.
Fiorentino, Nicole Marie.
Assessment of
iron bioavailability and protein quality of new fortified blended
foods in broiler chickens.
Degree: MS, Department of Food, Nutrition,
Dietetics, and Health, 2017, Kansas State University
URL: http://hdl.handle.net/2097/35497
► Fortified-blended foods (FBFs), grain-legume porridges (most commonly corn and soy), are frequently used for food aid purposes. Sorghum and cowpea have been suggested as alternative…
(more)
▼ Fortified-blended
foods (FBFs), grain-legume porridges
(most commonly corn and soy), are frequently used for food aid
purposes. Sorghum and cowpea have been suggested as alternative FBF
commodities because they are drought-tolerant, grown locally in
food aid receiving countries, and are not genetically modified.
The objective of this thesis was to determine the protein quality
and iron bioavailability of newly formulated, extruded FBFs in
broiler chickens, which have been suggested as a good model for
assessing iron bioavailability. Five FBFs were formulated to
contain whey or soy protein to compare protein quality, sugar, oil,
and an improved micronutrient premix. These included three white
sorghum-cowpea FBFs; two were extruded with either whey protein
concentrate (WSC) or soy protein isolate (WSC+SPI) added, one was
non-extruded (N-WSC). Two others were white sorghum-soy (WSS) and
corn-soy (CSB14) FBFs. Two additional white-sorghum cowpea FBFs
were reformulated and “over-processed” to contain no sugar, less
whey (O-WSC) or soy protein (O-WSC+SPI), and less oil, thus
producing a less expensive FBF. Two studies were performed using
prepared (Prep) or dry (Dry) FBFs, along with the United States
Agency for International Development (USAID) corn and soy blend
FBF, CSB+, fed to chickens for 3 and 2 weeks, respectively; food
intake, body weights, hemoglobin, and hepatic iron were assessed.
In the Prep study, new FBFs significantly increased caloric and
protein efficiency compared to CSB+, despite similar food intake
and body weight gain. In the Dry study, CSB+ significantly
decreased food intake and caloric efficiency, with the exception of
O-WSC+SPI, and nonsignificantly reduced body weight gain and
protein efficiency compared to new FBFs. CSB+ significantly reduced
hepatic iron content compared to all FBFs in the Dry study, and was
nonsignificantly decreased compared to new FBFs in the Prep study.
In conclusion, sorghum and cowpea FBFs performed similarly to corn
and soy FBFs, suggesting these commodities are suitable
replacements for corn and soy. Soy protein isolate (WSC+SPI) was an
effective alternative to whey protein concentrate (WSC), suggesting
SPI can be a less expensive protein supplement in FBFs.
Surprisingly, non-extruded sorghum and cowpea (N-WSC) was equally
efficacious to extruded WSC. However, N-WSC did not meet viscosity
requirements and is not precooked, which limits its viability as an
FBF. O-WSC+SPI resulted in poorer outcomes compared to other FBFs,
which suggests the protein quality of cowpea may be inferior and
the inclusion of whey protein is needed in this formulation, as
O-WSC with whey performed similarly to other FBFs. Overall, new
FBFs, with the exception of O-WSC+SPI, resulted in improved food
efficiency and hepatic iron outcomes compared to CSB+, suggesting
they are of higher nutritional quality. However, further research
is needed to refine and identify the best FBF
formulations.
Advisors/Committee Members: Brian L. Lindshield.
Subjects/Keywords: Fortified
blended foods; Protein
quality; Iron
bioavailability; Broiler
chicken model; Food
aid;
Sorghum
…Non-heme
iron is primarily found in plant and iron-fortified foods, and recommended dietary… …compressed food bars, and the
most common product, fortified blended foods (FBFs)… …scarce (31).
Fortified blended foods
FBFs are cereal-legume based, micronutrient… …certain foods.
Dietary utilizable protein, rather than crude protein intake, may provide a… …measurements from foods using ileal digesta, does not
use a truncated score, and uses better defined…
Record Details
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APA ·
Chicago ·
MLA ·
Vancouver ·
CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Fiorentino, N. M. (2017). Assessment of
iron bioavailability and protein quality of new fortified blended
foods in broiler chickens. (Masters Thesis). Kansas State University. Retrieved from http://hdl.handle.net/2097/35497
Chicago Manual of Style (16th Edition):
Fiorentino, Nicole Marie. “Assessment of
iron bioavailability and protein quality of new fortified blended
foods in broiler chickens.” 2017. Masters Thesis, Kansas State University. Accessed March 02, 2021.
http://hdl.handle.net/2097/35497.
MLA Handbook (7th Edition):
Fiorentino, Nicole Marie. “Assessment of
iron bioavailability and protein quality of new fortified blended
foods in broiler chickens.” 2017. Web. 02 Mar 2021.
Vancouver:
Fiorentino NM. Assessment of
iron bioavailability and protein quality of new fortified blended
foods in broiler chickens. [Internet] [Masters thesis]. Kansas State University; 2017. [cited 2021 Mar 02].
Available from: http://hdl.handle.net/2097/35497.
Council of Science Editors:
Fiorentino NM. Assessment of
iron bioavailability and protein quality of new fortified blended
foods in broiler chickens. [Masters Thesis]. Kansas State University; 2017. Available from: http://hdl.handle.net/2097/35497
17.
Céspedes-Díaz, Joselyn-Pamela.
Estudio de prefactibilidad para la instalación de una planta de producción de moringa oleifera en polvo enriquecida con camu camu para el mercado limeño.
Degree: Ingeniero Industrial, Ingeniería Industrial, 2018, Universidad de Lima
URL: http://doi.org/10.26439/ulima.tesis/8441
Subjects/Keywords: Moringa; Camu camu; Alimentos enriquecidos; Proyectos industriales; Fortified foods; Industrial projects; Ingenierías / Ingeniería industrial
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APA ·
Chicago ·
MLA ·
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CSE |
Export
to Zotero / EndNote / Reference
Manager
APA (6th Edition):
Céspedes-Díaz, J. (2018). Estudio de prefactibilidad para la instalación de una planta de producción de moringa oleifera en polvo enriquecida con camu camu para el mercado limeño. (Thesis). Universidad de Lima. Retrieved from http://doi.org/10.26439/ulima.tesis/8441
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Chicago Manual of Style (16th Edition):
Céspedes-Díaz, Joselyn-Pamela. “Estudio de prefactibilidad para la instalación de una planta de producción de moringa oleifera en polvo enriquecida con camu camu para el mercado limeño.” 2018. Thesis, Universidad de Lima. Accessed March 02, 2021.
http://doi.org/10.26439/ulima.tesis/8441.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
MLA Handbook (7th Edition):
Céspedes-Díaz, Joselyn-Pamela. “Estudio de prefactibilidad para la instalación de una planta de producción de moringa oleifera en polvo enriquecida con camu camu para el mercado limeño.” 2018. Web. 02 Mar 2021.
Vancouver:
Céspedes-Díaz J. Estudio de prefactibilidad para la instalación de una planta de producción de moringa oleifera en polvo enriquecida con camu camu para el mercado limeño. [Internet] [Thesis]. Universidad de Lima; 2018. [cited 2021 Mar 02].
Available from: http://doi.org/10.26439/ulima.tesis/8441.
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
Council of Science Editors:
Céspedes-Díaz J. Estudio de prefactibilidad para la instalación de una planta de producción de moringa oleifera en polvo enriquecida con camu camu para el mercado limeño. [Thesis]. Universidad de Lima; 2018. Available from: http://doi.org/10.26439/ulima.tesis/8441
Note: this citation may be lacking information needed for this citation format:
Not specified: Masters Thesis or Doctoral Dissertation
. 
Open Access Theses and Dissertations
