Results 201 to 210 of about 115,158 (255)

Zinc content of selected foods

Journal of the American Dietetic Association, 1977
Selected food items appearing on 24-hr. dietary recalls of nineteen volunteers were analyzed for zinc by atomic absorption spectrophotometry. Consistent and reproducible results were obtained for the zinc content of the foods. Values ranged from 0.02 +/- 0.01 mg. zinc per 100 gm. for fruit cocktail to 6.77 +/- 0.03 mg. per 100 gm.
K A, Haeflein, A I, Rasmussen
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Copper and zinc in selected foods ,

Journal of the American Dietetic Association, 1984
Few data on the copper and zinc contents of convenience items and frozen foods have been reported in the literature. In this study, selected meats, frozen vegetables, and convenience items were analyzed for copper and zinc content by atomic absorption spectrophotometry. Foods found to have the highest copper content tended to be highest in zinc as well.
M R, Lawler, L M, Klevay
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Zinc content of selected foods

Journal of the American Dietetic Association, 1976
The zinc content of 174 foods was determined by atomic absorption spectrophotometry, using a dry ash preparation method. Data on some of the foods were not available elsewhere. Shellfish, cheese, meats, and nuts represented the highest sources of zinc found in this study.
J H, Freeland, R J, Cousins
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Survey of selected mycotoxins in food

Journal of Environmental Science and Health, Part B, 1981
The contamination of a variety of foods with the mycotoxins aflatoxins B1, B2, G1, M1, ochratoxin A, patulin, and byssochlamic acid was investigated. With the developed methods, the identification was made possible by in situ fluorescence spectral analysis with a far reaching exclusion of substances which simulate sycotoxins.
W, Fritz, R, Engst
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Social determinants in food selection ,

Journal of the American Dietetic Association, 1979
Responses of 112 low-income homemakers to questions about the food use frequency, availability, and social determinants (convenience, price, and prestige) of fifty-two food items are reported. Results indicate that foods have clear meaning profiles that can be measured on attitudinal scales.
J A, Reaburn, M, Krondl, D, Lau
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Role of Food Perceptions in Food Selection of the Elderly

Journal of Nutrition For the Elderly, 2008
Concerns with the nutritional status and well being of older adults and the related potential social and economic impact have generated much research interest in their food intake patterns. Identifying determinants of food use and analyzing their interactions in the food selection process is critical for making nutritional recommendations and for ...
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Selenium content of selected foods

Journal of the American Dietetic Association, 1983
The best sources of selenium are the low-fat foods from the meat group, breads and cereals, and legumes.
H W, Lane, B J, Taylor, E, Stool, D, Servance, D C, Warren   +4 more
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Food Selection by Silkworm Larvæ

Nature, 1959
THIS communication reports the presence of three stimulants in mulberry leaves which induce their preferential selection as food by silkworm larvae. The first, which attracts the larvae on to these leaves, has been identified as β,γ-hexenol or α,β-hexenal by T.
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Measurement of Food Perception, Food Preference, and Nutrient Selection

Annals of the New York Academy of Sciences, 1989
Perception, preference, and selection are all objectively measurable performances that discriminate between different levels of entities such as the sugar, thickener, or protein in a food. A rating or an intake may not be controlled by the word that the experimenter or the subject uses to describe it: "protein"-oriented food selection, "thickness ...
D A, Booth, M T, Conner, E L, Gibson
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Information Overload and Food Selection

1990
It is said that Julius Caesar was able to dictate two different letters to two secretaries almost simultaneously, switching between letters sentence after sentence. The fact that this anecdote has been passed on to our time suggests that Caesar’s ability is appreciated as an exceptional one.
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