کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
10553017 | 967666 | 2005 | 16 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
Fatty acid, amino acid and trace mineral analysis of three complementary foods from Jos, Nigeria
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کلمات کلیدی
AYAATCDRIRDAABREFAAChA - آهMillet - ارزنAmino acids - اسید آمینه یا آمینو اسیدdocosahexaenoic acid - اسید داکوزاگزوائونیکfatty acid(s) - اسید چربEssential fatty acids - اسیدهای چرب ضروریRice - برنجInfant nutrition - تغذیه نوزادانRecommended dietary allowances - توصیه های تغذیه ای توصیه می شودDHA - دوکوساهگزائنوئیک اسیدMaize - ذرت یا جواریTrace minerals - ردیابی مواد معدنیGroundnuts - زمستانهWorld Health Organization. - سازمان بهداشت جهانی.Tolerable upper intake level - سطوح بالای دریافت قابل تحملSorghum - سورگوم complementary foods - غذاهای تکمیلیComplementary food - غذای تکمیلیdietary reference intakes - مصرف مرجع غذاییadequate intake - مصرف کافیNigeria - نیجریهCarrots - هویجEstimated average requirement - پیش بینی مورد نیاز متوسطWHO - کهEAR - گوش
موضوعات مرتبط
مهندسی و علوم پایه
شیمی
شیمی آنالیزی یا شیمی تجزیه
پیش نمایش صفحه اول مقاله
چکیده انگلیسی
Complementary foods (CF), commonly known as weaning foods, are semi-solid or solid foods that are used to transition infants from breast milk to an adult diet. Their nutritional content is important to the growth and development of children, particularly in developing countries such as Nigeria. In a previous study five CF produced in Jos, Nigeria were analyzed for their nutritional content. Based on those findings, three new CF were formulated in an effort to improve the nutritive value. The new formulations (second-generation CF) were analyzed for fatty acid (FA), amino acid, and mineral and trace element content. The results were compared to those of the most nutritious CF previously analyzed (designated Soy). The total FA content of all three second-generation CF (3.89-20.8 mg/g) was lower than the first-generation Soy mixture (105 mg/g). The content of linoleic and α-linolenic acids among the second-generation CF (1.64-10.1 and 0.084-0.63 mg/g, respectively) was also lower than the Soy CF (59.7 and 7.46 mg/g). The second-generation CF all had higher iron content than Soy (138-288 versus 98.1 μg/g). The amounts of magnesium (1030-1733 versus 2255 μg/g), phosphorus (2237-3830 versus 5685 μg/g), and zinc (28.9-37.9 versus 54.8 μg/g) in the second-generation CF were lower than in Soy. The second-generation CF also had lower protein content than Soy (66-197 versus 355 mg/g). Overall, the new second-generation CF had a lower nutritive content than the original Soy CF.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Journal of Food Composition and Analysis - Volume 18, Issue 7, November 2005, Pages 675-690
Journal: Journal of Food Composition and Analysis - Volume 18, Issue 7, November 2005, Pages 675-690
نویسندگان
Brea Bond, Diane R. Fernandez, Dorothy J. VanderJagt, Margaret Williams, Yung-Sheng Huang, Lu-Te Chuang, Mark Millson, Ronee Andrews, Robert H. Glew,