METHODS FORMING SKILLS OF MANAGEMENT OF BIOLOGICAL RISKS IN BIOTECHNOLOGY OF DAIRY PRODUCTS BY MAGISTERS

2018 ◽  
Author(s):  
Evgeniy Titov
Keyword(s):  
Dairy Products

How to Maintain a Healthy Body Weight

2006 ◽  
Vol 76 (4) ◽  
pp. 208-215 ◽  
Author(s):  
Astrup
Keyword(s):  
Physical Activity ◽  
Type 2 Diabetes ◽  
Weight Loss ◽  
Body Weight ◽  
Glycemic Index ◽  
Dairy Products ◽  
Weight Control ◽  
Healthy Body Weight ◽  
Healthy Body

The epidemic of both obesity and type 2 diabetes is due to environmental factors, but the individuals developing the conditions possess a strong genetic predisposition. Observational surveys and intervention studies have shown that excess body fatness is the major environmental cause of type 2 diabetes, and that even a minor weight loss can prevent its development in high-risk subjects. Maintenance of a healthy body weight in susceptible individuals requires 45–60 minutes physical activity daily, a fat-reduced diet with plenty of fruit, vegetables, whole grain, and lean meat and dairy products, and moderate consumption of calorie containing beverages. The use of table values to predict the glycemic index of meals is of little – if any – value, and the role of a low-glycemic index diet for body weight control is controversial. The replacement of starchy carbohydrates with protein from lean meat and lean dairy products enhances satiety, and facilitate weight control. It is possible that dairy calcium also promotes weight loss, although the mechanism of action remains unclear. A weight loss of 5–10% can be induced in almost all obese patients providing treatment is offered by a professional team consisting of a physician and dieticians or nurses trained to focus on weight loss and maintenance. Whereas increasing daily physical activity and regular exercise does not significantly effect the rate of weight loss in the induction phase, it plays an important role in the weight maintenance phase due to an impact on daily energy expenditure and also to a direct enhancement of insulin sensitivity.

RESEARCH OF MEAT PRODUCTION AND DAIRY PRODUCTS IN THE SARATOV REGION

2018 ◽  
pp. 45-53
Author(s):  
I. Kublin ◽  
M. Tindova ◽  
V. Tinyakova
Keyword(s):  
Dairy Products ◽  
Meat Production ◽  
Saratov Region

Functional dairy products

2007 ◽  
Author(s):  
Maria Saarela
Keyword(s):  
Dairy Products

Biological Traits of Enterococci and Lactococci Isolated from Traditional Dairy Products of Ukraine

2020 ◽  
Vol 82 (1) ◽  
pp. 22-32
Author(s):  
I.L. Garmasheva ◽  
◽  
N.K. Kovalenko ◽  
L.T. Oleschenko ◽  
◽  
...  
Keyword(s):  
Dairy Products ◽  
Biological Traits ◽  
Traditional Dairy Products

Health of the child and the role of dairy products

2016 ◽  
Vol 77 (5) ◽  
pp. 83-88
Author(s):  
I.N. Matvienko ◽  
Keyword(s):  
Dairy Products

Conjugated Linoleic Acid (CLA) and Trans C18:1 and C18:2 Isomers in Fat of Some Commercial Dairy Products

2008 ◽  
Vol 23 (1) ◽  
pp. 248-256 ◽  
Author(s):  
Zofia Żegarska ◽  
Beata Paszczyk ◽  
Zbigniew Borejszo
Keyword(s):  
Linoleic Acid ◽  
Conjugated Linoleic Acid ◽  
Dairy Products
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