Essay Examples on Nutrition

Hypertension, blood pressure, and diet to prevent it

Hypertension is the clinical term given to the blood vessels having raised blood pressure Lim et al 2012 Joffres et al 2013 Makridakis and DiNicolantonio 2014. Blood pressure occurs when the force of blood pushes against the walls of arteries as it is pumped to the heart Makridakis and DiNicolantonio 2014. The higher the pressure means the heart works harder which overtime can increase the prevalence of conditions such as heart attacks stroke, heart failure, kidney disease and can affect the quality of life in individuals Lim et al 2012 Makridakis and DiNicolantonio 2014. Moreover, high blood pressure is a global risk factor Lim et al 2012 statistics have shown that one in three adults in the UK has high blood pressure however, as it is a silent disease with no visible symptoms many individuals may not know they have high blood pressure until they get their blood pressure taken Joffres et al 2013. Research in the cause of high blood pressure has found only a small percentage of people with treated hypertension are within the desired threshold Lim et al 2012. High blood pressure is a multifaceted illness that includes factors such as genetics lifestyle and behaviors. Non-pharmacological treatments have been found to reduce the risk of high blood pressure in Ha 2014.

2 pages | 408 words

Detection of Antibiotic Residues in commercial Poultry Eggs

UNIVERSITY OF AGRICULTURE FAISALABAD SUB CAMPUS TOBA TEK SINGH. Synopsis Title Detection of Antibiotic Residues in commercial Poultry Eggs. Abstract. Poultry nutrition or inappropriate antibiotic treatments can produce eggs with antibiotic residues The objective of the present study is to evaluate the prevalence of drug residues in eggs presented at Toba Tek Singh in Pakistan. To this end, 120 eggs with an average weight of 50-60 grams were collected at random from supermarkets and commercial farms in Toba, Pakistan. These egg samples were stored at 4C until the time of analysis and then antibiotic residues were analyzed using the High-Performance liquid chromatography HPLC method. The study revealed the presence of antibiotic residues in poultry eggs due to the indiscriminate use of layered antibiotics without observing the withdrawal period of this drug. INTRODUCTION. Since eggs are consumed by almost all individuals the deposition of drug residues in various egg components is a considerable concern. After administration, the antibiotics are absorbed in the intestine of the chicken and transported through the body through the blood plasma where they reach. The ovaries follicles and oviducts responsible for the formation and secretion of egg content, therefore, increase the risk of deposition of drug residues in the yolk and albumin Khattab et al 2010 kan CA et al 2000 deposit more rapidly in both the yolk and the albumin Goetting V et al 2011 Alm El Dein et al 2010.

2 pages | 460 words

TWS and UWF had lower swelling power thus had low peak viscosity

However, the TWS and UWF had lower swelling power thus had low peak viscosity, which can cause a decrease in settling volume. This low peak viscosity can be seen in the viscosity curve in Fig 5. It might because of resistance to swelling as there are more interactions in starch chains. Low swelling in starch cause less viscosity that can be seen from the viscosity curve as it was located lower viscosity level Radhiah 2013. The interaction between starch and protein also affects the pasting in wheat flour Huang et al 2015. Thermal properties will be determined through this analysis for starch gelatinization after heating using DSC. Based on Table 1 the gelatinization temperature covers three temperatures which are onset peak and conclusion temperature to be determined on all samples. There was no significant difference p 0 05 between all samples. The onset temperature of UWF TWF UWS and TWS are 98 98 71 06 64 64 and 104 56. The peak temperature of UWF TWF UWS and TWS are 109 61 116 06 90 01 and 118 65. The conclusion temperature of UWF TWF UWS and TWS are 124 26 121 49 124 92 and 130 51. Most of all gelatinization of treated samples had increased significantly than untreated samples. The heat moisture treatment affects the sample which can raise gelatinization temperature than control samples.

1 pages | 392 words

Research on the relationship between the Big Five Inventory BFI, super traits and weight loss success.

Abstract. This paper explores several published studies that report on results from research conducted on the relationship between the Big Five Inventory BFI, super traits and weight loss success. Despite generally identifying Conscientiousness C and Neuroticism N as factors of influence the studies vary in their findings regarding their effect on weight particularly for N. Some studies suggest that N encourages weight gain whereas others pose that it stimulates weight loss most agree on C s slimming properties. This paper examines studies in relation to all five super traits to suggest that further research should be conducted in order to determine the true influence of both C and N on an individual's given weight and eating behaviors. Keywords. Big Five Inventory, weight loss, Conscientiousness, Neuroticism, eating behaviors. Certain personality traits might make it easier or harder for individuals to lose weight. What does the literature say about the relationship between personality factors in the Big Five Inventory and weight loss success. Amongst the hierarchical models of personality, the Five-Factor Model FFM or Big Five Inventory BFI is considered as the one that best explains unique differences in each of its individual abstract facets. The FFM and BFI are made up of five super traits. Openness to experience O. Conscientiousness C . Extraversion E. Agreeableness.

2 pages | 426 words