...satin. Many textiles have been in use for millennium, while others use artificial fibers and are recent inventions. The range of fibers has increased in the last 100 years. The first synthetics were made in the 1920s and 1930s. Sources and types Textiles can be made from a variety of materials. The following is a partial list of the materials that can be used to make textiles. Animal origin • Alpaca • Angora rabbit hair • Camel hair • Cashmere • Mohair • Silk • Vicuña hair • Wool: divided into woollen and worsted Vegetable • Bark cloth has various uses, and is used in sheets. • Coir: the fibre from coconuts. • Cotton • Grass, rush and straw • Hemp (mostly used in rope making) • Jute • Kapok • Linen, made from flax • Nettle: processed in a similar manner to flax. • Ramie • Seaweed: a water soluble fibre (alginate) is produced. This is used as a holding fibre in the production of certain textiles: when the cloth is finished the alginate is dissolved, leaving an open area. • Sisal Derived from plant products • Paper...
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...Clinical Nutrition (2002) 56, 644–649 ß 2002 Nature Publishing Group All rights reserved 0954–3007/02 $25.00 www.nature.com/ejcn ORIGINAL COMMUNICATION The Adolescent Food Habits Checklist: reliability and validity of a measure of healthy eating behaviour in adolescents F Johnson1, J Wardle1* and J Griffith1 1 ICRF Health Behaviour Unit, University College London, UK Objective: Amid concerns about the quality of young people’s diets, this paper describes the development of a measure of healthy eating behaviour for use with adolescents. Design: Items for the measure were selected from a larger pool on the basis of responses from a pilot study. The 23-item checklist was validated using measures of dietary fat and fibre intake, fruit and vegetable consumption, dietary restraint, nutrition knowledge and a measure of family income. Setting: Participants came from seven secondary schools in the north-west of England. Subjects: A total of 1822 adolescents aged between 13 and 16 y took part in the study, representing 84% of those invited to participate. Results: Correlations between measures indicate a good level of convergent validity, and the checklist is also shown to have high internal and test – retest reliability. Conclusions: The focus on choices available to adolescents means that the checklist will provide a useful addition to food frequency-type approaches to the measurement of adolescent eating behaviour. Sponsorship: This research was funded by the Medical Research...
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...Aims and Objectives Aims On the completion of the seminar students gain the knowledge regarding hemodialysis and peritoneal dialysis and will utilize this knowledge with a positive attitude. Specific Objectives The group will able to; * Define dialysis * Describe the history of dialysis * Explain the principles of dialysis * Enumerate the indication of dialysis * Explain details about hemodialysis * Describe details about peritoneal dialysis * List down the Psychosocial Issues In ESRD Patients * Dietary Management Dialysis Patient * Nursing Responsibilities Introduction The introduction of dialysis as a lifesaving treatment for kidney failure was not the result for any large scale research programme, rather it emerged from the activities of a new pioneering individuals who were able to utilize ideas, materials, and methods from a range of developing technologies. Hemodialysis as a routine treatment for renal failure was introduced in the late 1970s. The recognition for the need for immunosuppression in the transplantation and the lack of availability of transplant in the 1960s enabled it to become the preferred treatment for many patients. Definition Dialysis is the movement of fluid and molecules across a semipermeable membrane from one compartment to another. Clinically dialysis is a technique in which substances move from the blood through a semipermeable membrane and in to a dialysis solution called dialysate. Historical Evolution...
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...The Female Athlete (2009). The Olympic Textbook of Science and Sport, The Encyclopaedia of Sports Medicine An IOC Medical Commission Publication. Chapter 23 382 -397 Wiley- Blackwell , Chichester, UK Introduction Since women’s first involvement in the Olympic Games in 1900, great progress has been made in increasing the participation rates of women across most events. In 2000, women represented 44% of the competitors at the Sydney Summer Games, although this was not matched by coverage of women’s sports in the major newspapers of Belgium, Denmark, France and Italy. In these countries, women’s sport at the Sydney Olympics represented only 29.3% of the articles and 38% of photographs (Capranica et al. 2005). The number of published research studies on females to support the increased participation, can be reflected in the number of publications in the Journal of Applied Physiology in the first 5 months of 2006. This data suggests that there is still a short fall in the proportions of female studies when compared to those on male. Of those articles specifically referring to exercise in humans (n=36), 61 % were on males only, 5 % were on females only, 8 % were on males and females with the genders being studied separately and 26 % were on males and females, with no acknowledgment of the mixed gender. Collating these facts, together with the observation that many of the early findings on females and exercise have been found to be invalid because of poorly-controlled studies, it...
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...that it shall not, by way of trade or otherwise, be lent, resold, hired out, or otherwise circulated without the publisher’s prior consent in any form of binding or cover other than that in which it is published and without a similar condition including this condition being imposed upon any subsequent purchaser. British Library Cataloguing in Publication Data A catalogue record for this book is available from the British Library. ISBN 1 86156 216 0 Printed and bound in the UK by Athenaeum Press Ltd, Gateshead, Tyne & Wear. Contents Series Preface Introduction Background Current health targets – Saving Lives: Our Healthier Nation Nutritional issues highlighted in Saving Lives: Our Healthier Nation Contents Chapter 1 A healthy diet Dietary reference...
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...to intake AT LEAST a gram of protein per pounds of LEAN MASS. This will help in the recovery and repair of muscle tissue after workouts and such. Remember the ratio? 65% fat and 30% protein. Well if you weight 150 pounds of lean mass which means 150g of protein a day. X4 ( amount of calories per gram of protein ) that is 600 calories. The rest of your calories should come from fat. If your caloric maintenance is 3000 you must eat around 500 less which would mean that if you need 2500 calories a day, around 1900 calories must come from fats! You must eat fats to fuel your body which in return will also burn off body fat! That is the rule of this diet, you must eat fats! The advantage to eating dietary fats and the keto diet is that you will not feel hungry. Fat digestion is slow which works to your advantage and helps you feel...
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...Unit 21: Nutrition for Health and Social Care Unit code: L/601/2407 QCF Level 3: BTEC Nationals Credit value: 10 Guided learning hours: 60 Aim and purpose This unit aims to give learners an understanding of current thinking on nutritional health particularly relating to users of health and social care services. Learners will then be able to apply this understanding and make recommendations to improve the nutritional health of an individual. Unit introduction This unit builds on learner understanding of the principles introduced in Unit 5: Fundamentals of Anatomy and Physiology for Health and Social Care. Improvements in the diet of individuals are increasingly being recognised as a significant factor in maintaining, or effecting improvements, in overall health. It is therefore important that people working in the health and social care sectors, or those who are responsible for the wellbeing of others, have a good understanding of nutrition and diet. This unit gives learners an understanding of nutrition from a science-based perspective and of the role that food plays in social contexts. The unit may also provide useful underpinning knowledge for the study of food hygiene and practical culinary skills. Learners will explore concepts of nutrition using the language of nutritional science. Different aspects of nutritional health will be defined and routine ways of measuring this explored. Other aspects of nutritional data will involve describing...
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...maintenance of the human body and therefore help keeping the body fit and healthy as well as being able to maintenance a regular weight and a good bmi of 19- 25. A lot of factors must be viewed when deciding on what calorie intake is good for you as what and how much you should eat depends on your genetic make-up, actual level of activity, your age, gender, size, lifestyle and any dietary needs. On average the minimum daily calorie intake for the age group of 19 to 50 years is;- Women Men Calories ( KCAL) | 2000 | 2500 | Total Fats | 70g | 95g | Unsaturated fat | 50g | 65g | Saturated fat | 20g | 30g | Carbohydrates | 230g | 300g | Protein | 45g | 55g | Fruit and Veg | 5 A Day | 5 A Day | Salt | 4g | 4g | With this information you will be able to calculate the calorie intake for each group. Fruit and Vegetables should be 33% (660kcal 825kcal) of your daily food intake. Fruit and Vegetables in your diet have many positive effects upon health. Their high fibre content helps control blood glucose levels, may reduce cholesterol and probably reduces the risk of colon cancer and other cancers. Also help with digestion and the excrement of unwanted foods via the large bowel. They contain antioxidants and phytochemicals that could reduce the risk of coronary heart disease. More than any other food groups they contain essential vitamins and...
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...P1 – Explain concepts of nutritional health Concepts of nutritional health Food Food is any substance that is eaten to nourish the body and can be solid or liquid. Food can be taken into the body by mouth, by tube or even directly into the vein for those who are unable to feed by mouth due to ill health or health issues which does not able them to eat or drink normally. Food makes your body work, grow and repair itself and the kinds of food you eat can affect the efficiency of these processes. Diet Diet refers to the types of food an individual consumes on a regular basis and means all the meals, snacks and drinks they have. Diet is also used to refer to the deliberate selection of food to control body weight or nutrient intake. An individual on a diet will carefully monitors what they eat, in order to cut down on higher fat containing foods to help them lose weight. Meals and snacks Traditionally, an individual should be consuming three main meals a day however, it’s now more common for individuals to be gaining a significant amount of their food daily through snacks. Snacks are sometimes eaten between meals if the person feels hungry but it’s also possible that they eat the food simply because it’s available for them to consume. Many people assume snacks are unhealthy however snacks also refers to foods such as fruit and nuts. Nutrients Human’s main source of nutrients is food. There are many nutrients, some providing energy, while others are essential for growth...
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...group cannot provide everything human’s needs for good health. A good diet and eating healthy is a nutritional lifestyle that helps to promote good health. Eating healthy helps to maintain a healthy body weight, good wellbeing and reduces the risk of various diseases such as heart disease and diabetes. 5 a day It is important that we have at least five portions of fruit and vegetables a day as they are a part of a healthy balanced diet and can help us maintain good health. It is recommended by a worldwide health organisation that we should consume 400g of fruit and vegetables a day to lower the risk of serious health problems such as type 2 diabetes, heart disease and obesity. Fruit and vegetables are a good source of vitamin c and dietary fibre, which helps to maintain a healthy gut and lower the risk of bowel cancer and constipation. Food Food is a nutritious substance that people eat in order to maintain life and growth. Food is needed by the human body for energy, to repair and build muscles and to prevent sickness and help recover from it. Food can be divided into energy content and nutrients. The breakdown of fats, proteins and carbohydrates will determine how much energy the body can derive from a given amount of food. Fats and carbohydrates are mainly used for energy, while protein is broken down into amino acids to be used in building and repairing cells and tissues. The nutrients of a food include all the vitamins and minerals that the body needs to stay healthy against...
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...VEGETABLES AND FRUITS INTRODUCTION: High intakes of fruits and vegetables are protective against many forms of cancers. Vegetarians are less likely to contract cancer of the colon than meat eaters. A vegetarian diet is typically high in fibre, low in saturated fat and includes plenty of fruit and vegetables. Dietary fibre may help to protect against all the ‘Western’ cancers such as cancers of the colon, rectum, prostate, uterus and breast. We all know that fruits, vegetables, grains, legumes and nuts are healthy. There are a number of studies that show that consuming more of these plant-based foods reduces the risk for a long list of chronic maladies (including coronary artery disease, obesity, diabetes, and many cancers). This is probable factor in increased longevity in the industrialized world. On average, we eat two fruits and vegetables and too much saturated fats of which meat and dairy are prime contributors. A predominantly vegetarian diet may have beneficial effects for kidney and nerve function in diabetics, as well as for weight loss. Eating more fruits and vegetables can slow, and perhaps reverse, age-related declines in brain function and in cognitive and motor performance at least in rats. However, low protein diets associated with vegetarians, reduce calcium absorption and have a negative impact on skeletal health. Vegetarians’ avoidance of meat, eggs and dairy products can lead to deficiencies in iron, calcium and Vitamin B12. Infants who are breast-fed...
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...Task P3 Explain the possible influences on dietary intake. M1 Discuss the similarities and differences in the nutritional and energy requirement of two groups of individuals. M2 Assess how influences on dietary intake may affect the nutritional health on individuals. D1 Make realistic recommendations for minimising negative influences of individuals in a specific health and social care environment. In this report I shall be explaining the possible influences on dietary intake of students at Our Lady’s Convent High School (OLCHS). I am going to be writing a report that will be explaining the possible influences on dietary intake on the students of Our Lady’s Convert High School. It shall contain information about the prevalence of type 2 diabetes in the Black British population. A description of the causes, symptoms and treatment of the condition, personal preferences access to food outlets, choices of food at morning break, results of questionnaires. Our Lady’s Convent School is a Catholic girl’s school located in Stamford Hill. The school’s ethnics has all races. The school’s ethnics is mixed making up of Africans, black Caribbean, Asian, white, Hispanic and so on. 80 percent of the school population are Catholics, 65 percent are Black African or Black Caribbean and about 4O percent of the students do not speak English as their first language. It is located in a deprived area. As deprived as it is, it is also surrounded by many schools. Stamford Hill has two main...
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...2. With considered reference to scholarly literature on the subject, assess the advantages and disadvantages of Cannabis Legalisation in Australia. Dennis, M.L. & W White (1999) ‘The Marijuana Legalization Debate: is There a Middle Ground’. In JA Inciardi (ed), The Drug Legalization Debate. Sage Publications. Ferguson, D.M.. & L.J. Horwood (2000) ‘Does Cannabis Use Encourage Other Forms of Illicit Drug Use?’, Addiction, 95(4): 505-520. Gerber, R.J. (2004) ‘History of Demonizing Drugs’. In Legalizing Marijuana: Drug Policy Reform and Prohibition Politics, Westport, CT: Praeger, pp. 1-16. Hall, W. (1997) ‘The Recent Australian Debate About the Prohibition on Cannabis Use’, Addiction, 92(9): 1109-1115. Hall, W. (1998) ‘Cannabis Use and Psychosis’, Drug and Alcohol Review, 17: 433-444. Hall, W. & R.L. Pacula (2003) ‘Policy Alternatives’. In Cannabis Use and Dependence: Public Health and Public Policy, Cambridge: Cambridge University Press, pp. 183-226. Himmelstein, J.L. (1983) ‘From Killer Weed to Drop Out Drug’, Contemporary Crises, 7(1): 13-38. Sarre, R. (1990) ‘A Review of the Cannabis Expiation Notice Scheme in South Australia: Research Note’, Australian and New Zealand Journal of Criminology, 299-303. MacCoun R.J. and P. Reuter Drug War 'Heresies: Learning from Other Vices, Times, & Places', Cambridge, Cambridge University Press. McGeorge, J. & C.K. Aitken (1997) ‘Effects of Cannabis Decriminalization in the Australian Capital Territory on University...
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...ABSTRACT á-D-glucopyranosyl-[â-D-fructofuranosyl](n-1)-D-fructofuranoside, commonly referred to as inulin, is a natural plant-derived polysaccharide with a diverse range of food and pharmaceutical applications. It is used by the food industry as a soluble dietary fibre and fat or sugar replacement, and in the pharmaceutical industry as a stabiliser and excipient. It can also be used as a precursor in the synthesis of a wide range of compounds. New uses for inulin are constantly being discovered, with recent research into its use for slow-release drug delivery. Inulin, when in a particulate form, possesses anti-cancer and immune enhancing properties. Given its increasing importance to industry, this review explains how inulin's unique physico-chemical properties bestow it with many useful pharmaceutical applications. KEY WORDS: Inulin, polysaccharide, fructose, excipient, vaccine, adjuvant INTRODUCTION á-D-glucopyranosyl-[â-D-fructofuranosyl](n-1)D-fructofuranoside (inulin, shown in Figure 1) is a natural renewable polysaccharide resource with a significant number of diverse pharmaceutical and food applications. In the food industry it is used as a fat or sugar replacement and soluble dietary fibre (1-5), but it also has important pharmaceutical applications, as an...
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...fat 0g Sodium 30mg Potassium 515mg Total Carb 15g Protein 0g Trans fat 0g Dietary fiber 0g Sugars 11g Vitamin A 0% Calcium 4% Phosphorous 4% Vitamin C 100% Iron 0% Magnesium 10% (*) Percent Daily Values are based on a 2,000 calorie diet. Ingredient Coconut Water, Ascorbic Acid (Vitamin C) 100% pure While other beverages claim to be the before, during and after sports hydrator, we don’t. Nutrosip is about hydration and hydration is important no matter what you do. Its okay if you’re not a marathon runner, a football player, or a tour de france winner. Life is hectic enough and you should hydrated while you live it. Go ahead, get hydrated and remember that life is a sport hydrate with the beauty of one ingredient. Nutriation facts pineapple Serving Size 8.5 FL OZ (250ml) Servings Per Container: 2 Amount per serving Calories from Fat 0 Saturated fat 0g Sodium 30mg Potassium 500mg Total Carb 15g Protein 0g Trans fat 0g Dietary fiber 0g Sugars 20g Vitamin A 0% Calcium 4% Phosphorous 4% Vitamin C 100% Iron 0% Magnesium 8% (*) Percent Daily Values are based on a 2,000 calorie diet. Coconut Water, Mango Puree, Peach Puree Ascorbic Acid, Vitamin C Mango coconut Serving Size 8.5 FL OZ (250ml) Servings Per Container: 2 Amount per serving Calories from Fat 0 Saturated fat 0g Sodium 30mg Potassium 500mg Total Carb 15g Protein 0g Trans fat 0g Dietary fiber 0g Sugars 20g Vitamin A 0% Calcium 4% Phosphorous 4% Vitamin C 100% ...
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