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Nutritional Improvement of Food and Feed Proteins
The nutritional quality of a protein depends on the proportion of its amino acids-especially the essential amino acids-their physio logical availability, and the specific requirements of the consumer. Availability varies and depends on protein source, interaction with other dietary components, and the consumer's age and physiological state. In many foods, especially those from plants, low levels of various essential amino acids limits their nutritive value. This is particularly important for cereals (which may be inadequate in the essential amino acids isoleucine, lysine, threonine, and tryto phan) and legumes (which are often poor sources of methionine). Moreover, these commodities are prin...
Nutrition and Food Science: Present Knowledge and Utilization
The XI INTERNATIONAL CONGRESS OF NUTRITION - XI ICN - pro moted by the INTERNATIONAL UNION OF NUTRITIONAL SCIENCES - IUNS -, and organized by the BRAZILIAN NUTRITION SOCIETY - BNS - was held in the Convention Center of the Hotel Nacional, in the city of Rio de Janeiro, Brazil, from August 27th to September 1st, 1978. Taking place for the first time in the southern hemisphere, the XI ICN received the collaboration and participation of various international agencies, includin~ the World Health Organization (WHO), the Pan American Health Organization (PARO) , the United Nations Children's Fund (UNICEF), the Food and Agriculture Organi zation (FAO) , the International Fund for Agricultural Devel...
Human Rights in Health
The Novartis Foundation Series is a popular collection of the proceedings from Novartis Foundation Symposia, in which groups of leading scientists from a range of topics across biology, chemistry and medicine assembled to present papers and discuss results. The Novartis Foundation, originally known as the Ciba Foundation, is well known to scientists and clinicians around the world.
Enhanced bioavailability of iron from mungbeans and its effects on health of schoolchildren
This report presents the findings of a feeding trial based on mungbean supplementation that was conducted among schoolchildren in southern India. The feeding trial lasted one year and included 225 children. Health parameters and physical stamina of children were examined before and after supplementation for three treatment groups and one control group. One treatment group received a traditionally prepared dish with a normal in vitro iron bioavailability at around 7% while two groups received iron bioavailability-enhanced dishes at around 12%. The results indicate that supplementation improved health parameters.
Advances in Food-Producing Systems For Arid and Semiarid Lands Part B
Advances in Food-Producing Systems for Arid and Semiarid Lands: Part B contains the proceedings of a symposium on ""Advances in Food-Producing Systems for Arid and Semiarid Lands"" of the International Symposium Series held in Kuwait in April 1980. As a continuation of the proceedings, this compilation contains the last three parts of the symposium and the editor's closing remarks. It specifically talks about the innovative food systems and aquacultural systems in the arid and semi-arid lands. It also addresses the general problems of post-harvest losses in food of plant origin and the possibilities to reduce these losses. The presented papers bring renewed vitality to the hope that appropriate and directed exploitation of various technologies can evolve developable industries for arid and semiarid lands.
Role Of Women In The Development Of Science And Technology In The Third World - Proceedings Of The Conference Organized By The Canadian International Development Agency And The Third World Academy Of Sciences
This conference was organised by the Third World Academy of Sciences in collaboration with the Canadian International Development Agency. For the 250 female scientist participants from distant lands and diverse cultures from the Caribbean to the Far East, the conference proved a stimulating experience to recognize their strength in terms of numbers and achievements, to forge new links, nationally and internationally, and to demonstrate that science is independent of gender and is no longer an exclusively male-dominated preserve. The first part of the proceedings deals with the global, Third World and national perspectives of the theme “Women and Science” and the second highlights the scientific contributions by Third World women scientists, their personal experiences and scientific reports. The publication of these proceedings would serve as a potentially effective strategy aimed at enhancing the status of women scientists, not only in the Third World but worldwide.
Food Protein Sources
First published in 1975, this book looks at the different ways in which food protein can be produced. Special attention is given to sources from which food protein could be made by simple techniques in regions where protein deficiency is acute. Also covered are quality control and the acceptability of novel foods.
