Results 131 to 140 of about 154,820 (397)
Physiological barriers to oral intake in survivors of critical illness: A scoping review
Nutrition in Clinical Practice, EarlyView.Abstract Oral nutrition is the predominant mode of nutrition delivery on the post–Intensive Care Unit (ICU) ward; yet, it is associated with lower intake than via enteral or parenteral nutrition. There are limited data on barriers that influence oral intake in ICU survivors.
Breanna J. Teleki +4 more
wiley +1 more source
Temas Agrarios, 2015 Yogurt is a food produced by bacterial fermentation of milk that is beneficial to human health. The tuber rubas (Ullucus tuberosus) is a good alternative to human nutrition; however, this food is underexploited and its consumption is limited to a small ...
Ricardo A. Parra
doaj +1 more source
Aktivitas Antioksidan Danangiotensin-I Converting Enzyme Inhibitor oleh Yogurt dengan Ekstrak Daun Ficus Glomerata Roxb [PDF]
, 2017 Ficus glomerata Roxb has been known to have flavonoids. Flavonoids in plant are known for their antioxidant activity and ability to the Angiotensin Converting Enzyme I- inhibitor.
Marsono, Y. (Yustinus) +3 more
core
A case of yogurt central line‐associated bloodstream infection in a child with intestinal failure
Nutrition in Clinical Practice, EarlyView.Abstract Central line‐associated bloodstream infections (CLABSI) are a significant cause of morbidity in children with intestinal failure (IF). Probiotic therapy is discouraged in patients with IF because of the increased risk of bacteremia with the probiotic organism.
Nasiha Rahim +6 more
wiley +1 more source
The Packed Lunch Project: Parent Survey [PDF]
, 2014 The Packed Lunch Project revolves around parents’ preference for providing packed lunches for their children in primary schools. Our study aims to gain an insight into parents' viewpoints in order to inform our knowledge and understanding of this key ...
Ensaff, H, Mahoney, K
core
Synbiotic Yogurts and the Elderly
, 2017 Many problems can seriously affect the health of the elderly. Health promotion practices should focus on dietary intake of functional foods. Several dietary strategies, including an increase of fiber intake and the consumption of probiotic and synbiotic foods including synbiotic yogurt, have been associated with health improvement.
Sivieri, Katia +8 more
openaire +2 more sources
Obesity, EarlyView.ABSTRACT Although weight loss has many health benefits for people with overweight/obesity, its potential negative impact on bone health needs to be considered. This review provides a comprehensive overview of the effects of intentional weight loss achieved by lifestyle changes on bone health outcomes in adults with overweight/obesity and discusses ...
Mélanie A. Legrand +7 more
wiley +1 more source
Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt
FoodsIn this study, we monitored the fermentative process of Vitis vinifera L. leaves (grapevine), spontaneously or promoted by Saccharomyces cerevisiae, in both solid and liquid media. We also aimed to evaluate the effect on the bioactivity and shelf life of
Lais Freitas +4 more
doaj +1 more source
Quality characteristics of yogurt from goat's milk, supplemented with fruit juice
Czech Journal of Food Sciences, 2011 Yogurt was prepared from goat's milk, supplemented with aronia juice and blueberry juice. The dynamics of acidification, number of lactic acid bacteria, and fatty acids composition were investigated.
Svetlana Boycheva +3 more
doaj +1 more source
PLANTS, PEOPLE, PLANET, EarlyView.Iron deficiency anaemia remains a major public health challenge in Sub‐Saharan Africa, where population growth, displacement and limited resources heighten nutritional insecurity. We compiled a list of indigenous African underutilized wild food plants and examined their potential for addressing micronutrient deficiencies.
Eltayb Abdellatef +2 more
wiley +1 more source