Nutrition and food presentation.

2021 ◽  
pp. 84-100
Author(s):  
Paul A. Rees

Abstract This chapter contains questions on the food provided for animals in zoos and aquariums, its nutritional value and presentation, and the anatomy and physiology of digestive systems.

2016 ◽  
Vol 1 (5) ◽  
pp. 4-12
Author(s):  
David P. Kuehn

This report highlights some of the major developments in the area of speech anatomy and physiology drawing from the author's own research experience during his years at the University of Iowa and the University of Illinois. He has benefited greatly from mentors including Professors James Curtis, Kenneth Moll, and Hughlett Morris at the University of Iowa and Professor Paul Lauterbur at the University of Illinois. Many colleagues have contributed to the author's work, especially Professors Jerald Moon at the University of Iowa, Bradley Sutton at the University of Illinois, Jamie Perry at East Carolina University, and Youkyung Bae at the Ohio State University. The strength of these researchers and their students bodes well for future advances in knowledge in this important area of speech science.


2018 ◽  
Author(s):  
Bernard Rousseau ◽  
RYAN BRANSKI

2020 ◽  
pp. 64-70
Author(s):  
Mariya Y. Medvedevskikh ◽  
Anna S. Sergeeva

The article raises the problem of ensuring metrological traceability of the measurement results of indicators of quality and nutritional value for food products and food raw materials: water (moisture), nitrogen (protein, crude protein), fat, ash and carbohydrates. The problem under consideration can be solved by applying reference materials of food composition, traceable to state primary measurement standards GET 173-2017 and GET 176-2019 and primary reference measurement procedures (PRMP), for attestation of measurement procedures and accuracy checking of measurement results. The article discusses the results of the PRMP development of mass fraction of fat, ash and carbohydrates in food products and food raw materials, as well as mass fraction of crude fat (oil content) in oil crops seeds and products based on them. The paper also presents metrological characteristics of reference materials of composition of dry dairy products, grain-milk dry porridges for nutrition of babies, grain dry porridges for nutrition of babies, egg powder, freeze-dried meat products, animal feed. The results of the work allow for building a chain of metrological traceability from GET 173-2017, GET 176-2019 and PRMP to routine measurement procedures, thereby ensuring the uniformity of measurements of nutritional value of food products.


2020 ◽  
Vol 29 (2) ◽  
pp. 46-48
Author(s):  
L. V. Chirkova ◽  
◽  
I.S. Vitol ◽  
O.V. Politukha ◽  
N.A. Igoryanova ◽  
...  

2019 ◽  
Vol 3 (6) ◽  

This article is about women and girls and the potential for major changes. I begin with two premises: first, the urethrovaginal gland (UVG) and its secretion, amrita, are critical elements of being a human female; and, second, there is a genetic underpinning to the robustness of UVG activity and its contribution to sexual satisfaction. The anticipation is that, in addition to facilitating women’s sexual satisfaction both through raising awareness and identifying geneticbased pharmaceuticals, we might also modestly enhance medical care and biomedical research endeavors relevant to human female sexual anatomy and physiology. However, there is substantial, almost uniform ignorance, reticence and untoward prejudice among medical professionals-both clinicians and researchers-that has compromised innumerable girls and women. Most important has been the ubiquitous incorrect presumption that the only fluid to pass through-or issue from-the female urethra is urine. The source of the other important urethral effluent, amrita, is the UVG (sometimes known as the Skene gland), but the UVG has most often been considered a fiction, a myth or irrelevant. Thus, its secretion, amrita, has similarly been considered a fiction, myth or irrelevant. Only one venue has openly acknowledged and exploited amrita: the adult movie industry. However, such endorsement predictably added to the rationales for making light of or ignoring this aspect of femininity.


EKOLOGIA ◽  
2020 ◽  
Vol 18 (2) ◽  
pp. 78-82
Author(s):  
Sata Yoshida Srie Rahayu ◽  
Tri Aminingsih ◽  
Yulianita .

Flour of Anodonta woodiana meat may be added in the manufacture of food products such as granola bar. The aim of addition is to increase the nutritional value on snacks needed by children with special needs through fortification. This research method was done by making products granola bar in three formulas: without the addition of shells flour, the addition of 2.8 gram, and 5.6 gram. Granola bar were made for consumption by children (7-9 years old) and teenager (10-18 years old). Tests performed included organoleptic test. The results of organoleptic test between three formulas of produced granola bar have different characteristics in flavor parameter. The results of the analysis of parameters of color, aroma, and flavor tested by analysis of variance software showed that the most preferred formula is the second formula with the addition 2.8 gram of mussel meat flour. This granola bar snack is a healthy snack that is safe for consumption by children with special needs, because it is made from ingredients that do not contain flavorings, dyes and artificial preservatives.


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