The Effect of Alcohol on Biological Membranes 1. Obtain and wear goggles, an apron, and gloves. Obtain the following materials: Place about 10 mL of methanol in a medium sized test tube.
Pork is the most widely eaten meat in the world and recent evidence shows that diets high in pork protein, with and without energy restriction, may have favourable effects on body composition.
However, it is unclear whether these effects on body composition are specific to pork or whether consumption of other high protein meat diets may have the same benefit.
Therefore we aimed to compare regular consumption of pork, beef and chicken on indices of adiposity. Dietary intake was assessed using three day weighed food diaries.
Energy expenditure was estimated from activity diaries.
|GLS Australian Beverage LTD Essay Sample||The aim of this study was to analyze the trends in obesity and sugar consumption in Australia over the past 30 years and to compare and contrast obesity trends and sugar consumption patterns in Australia with the UK and USA. The prevalence of obesity has increased 3 fold in Australians since|
There was no difference in BMI or any other marker of adiposity between consumption of pork, beef and chicken diets. Similarly there were no differences in energy or nutrient intakes between diets.
After three months, regular consumption of lean pork meat as compared to that of beef and chicken results in similar changes in markers of adiposity of overweight and obese Australian middle-aged men and women. Introduction The global prevalence of obesity is increasing [ 123 ].
Key strategies employed to reduce weight involve lifestyle intervention including caloric restriction and regular exercise. Particular dietary strategies shown to be effective for weight loss include energy restricted high protein diets [ 6789 ] and using lean beef as the major protein source [ 8 ].
Until recently there has been an almost complete absence of research examining the consumption of pork and potential health benefits. This is surprising given it is the most widely eaten meat in the world [ 10 ]. In the past meat generally was perceived as a high fat food and consequently was subject to concerns regarding its potential adverse impact on health [ 1112 ], whereas lean meat is actually low in fat and an important source of protein, iron, vitamins and minerals.
There is little evidence to explain why pork consumption is low in Australia; Australians mainly consume beef and chicken. Pork is a good source of protein and recent evidence has shown that lean pork may provide CV and metabolic health benefits [ 1314 ].
A study by Wycherley and colleagues [ 14 ], compared three diets 1 an energy restricted high pork protein diet combined with resistance exercise training; 2 a standard carbohydrate diet control with and without exercise; and 3 a diet matched for protein without exercise, on weight loss and body composition over a 16 week period.
There were also improvements in CV risk factors such as blood pressure, lipids, insulin and glucose with no difference between groups. We have previously shown in a pilot study that regular ad libitum consumption of lean pork for six months without energy restriction led to improvements in body composition compared with a habitual diet for six months weight pork diet: These improvements were evident after only three months of eating pork compared with habitual diets and were achieved without restricting energy intake.
Over time dietary intake of total energy, fat, saturated fat, carbohydrate and protein decreased in both the pork and control groups but this was not significantly different.
Despite these reductions in dietary intake in both groups, there were only improvements in body composition in the pork group. However, it was not possible to determine if the changes in body composition were specific to pork consumption or whether regular consumption of other high protein meats may have had the same benefit.
There appears to be little difference between the nutrient including amino acid profile of pork and other commonly studied meats e.
Given there is little nutritional compositional difference between pork, beef and chicken, we did not expect any difference in body composition between the three meat groups. Subjects and Methods 2. Participants were excluded if they reported one of the following: The first eligible participant was allocated at random to one of the three meats.
Subsequently, eligible participants were stratified according to gender, BMI and age by the process of minimization [ 16 ]. This study was conducted according to the guidelines laid down in the Declaration of Helsinki and all procedures involving human participants were approved by the Human Research Ethics Committee 22 June at the University of South Australia, Adelaide, Australia.
Written informed consent was obtained from all participants. Study Design Of a total of participants who were screened for eligibility, 75 were randomised to commence the intervention in the pork, beef or chicken group for the initial three months Figure 1.
At the end of this period participants crossed over to another meat for three months and then to the remaining meat for the final three month period; thus each volunteer acted as their own control.
Participants attended the Nutritional Physiology Research Centre clinical trials facility at baseline and after three, six and nine months of intervention.
Dietary Intervention All participants were provided with five serves women or seven serves men per week of their allocated meat and asked to incorporate it into their habitual diet for each three month period.
All participants were seen fortnightly to monitor body weight, discuss any issues arising in the intervention and collect a selection of frozen meat products including lean beef or pork steak or chicken breast, stir fry, diced and mince.Inquiry Details Inquiry into Childhood overweight and obesity This inquiry was established on 23 June , to inquire into and report on Childhood overweight and obesity.
The food and beverage industry must produce safe, high-quality foods and beverages for consumers. In addition to quality control, the manufacturing processes include many challenges such as managing ingredients, improving efficiency and handling global environmental issues. Australia China Japan Korea Singapore.
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Macherey Nagel filter papers. 24 Oct STEM X Academy Rowe Scientific Pty Ltd Scholarship Winners: Queensland: Hayley Laidlow, Osborne State School, South Australia: Chad Gramola, Mt Compass Area School, Mt Compass, SA. Western Australia: Sue Webber, Kalgoorlie Boulder Community HS, WA.
Yamamoto Kanpoh Pharmaceutical, the Japanese manufacturer of functional beverage Aojiru, is targeting the Korean and Australian markets as part of its expansion plans. Aojiru, otherwise known as green vegetable juice in English, is a beverage made from barley leaves and is exceptionally popular in Japan and China.
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