Nutrition in childhood

Childhood is the stage in a human’s life associated with growth and development. Growth proceeds rapidly in early life, slows down in middle childhood and accelerates at puberty before linear growth ceases. With increasing age there is also physical and psychomotor maturation, which influences activity, body composition, feeding skills and food choices (Geissler, 2011). Adequate nutrition is essential for growth, health and development of children. Poor nutrition increases the risk of illness, and is responsible directly or indirectly for one third of the estimated 9.5 million deaths that occurred in 2006 in children less than 5 years of age. Inappropriate nutrition can also lead to childhood obesity. (WHO, 2009a).peer-reviewe

Passenger Cars Four Wheel Drive.

Cílem bakalářské práce je vytvoření rešerše popisující jednotlivé koncepce pohonu všech kol u osobních automobilů. Zvláště se pak zaměřuje na konstrukci, princip činnosti a vhodnost použití jednotlivých koncepcí. Počátek práce je věnován historii, výhodám a nevýhodám tohoto technického řešení. V další části jsou popsány nejpoužívanější koncepce pohonu. Konec práce obsahuje shrnutí získaných informací a úvahu, jakým směrem se bude pohon všech kol ubírat v následujících letech.The aim of my Bachelor´s project is to form the search describing individual drive concepts of the all cars´ wheels. It is focused especially on the construction, working principle and usability of the particular concepts. The beginning of the thesis is interested in the the history as well as the advantages and disadvantages of this engineering solution. In the following part the most used drive concepts are described. The end of the project covers the summary of the acquired information and the consideration of how the all wheels´ drive will be developed in the following years.

CC294 Revised 1980 How Much Fat and How Much Calories are You Eating?

Campaign Circular 294 revised 1980 is about the essential intake of fat in your diet, as well as directions on figuring out how many calories and grams of fat you should be consuming each day. It also includes how much cholesterol is in certain types of foods, and charts of how much fat, what kinds of fat, how much sugar, and how many calories are in these foods. The revision includes improved charts and graphs as well as updated facts

PENGARUH PENAMBAHAN PUREE SIRSAK (ANNONA MURICATA L.) DAN EKSTRAK DAUN SIRSAK TERHADAP SIFAT ORGANOLEPTIK ES KRIM

Abstrak         Es krim puree sirsak dan ekstrak daun sirsak memiliki rasa asam manis dan memiliki kandungan gizi yang bermanfaat untuk kesehatan. Tujuan penelitian ini untuk mengetahui pengaruh penambahan puree sirsak dan ekstrak daun sirsak terhadap sifat organoleptik es krim yang meliputi warna, aroma, tekstur, rasa, kesukaan, dan kecepatan meleleh serta kandungan gizi es krim terbaik yang meliputi energi, protein, vitamin C, serat dan senyawa annonaceous acetogenin. Jenis penelitian eksperimen ini dengan bahan dasar puree sirsak dan ekstrak daun sirsak dengan 9 perlakuan yaitu P1E1 (30g dan 65g), P1E2 (50g dan 65g), P1E3 (70g dan 65g), P1E2 (30g dan 75g), P2E2 (50g dan 75g), P3E2 (70g dan 75g), P1E3 (30g dan 85g), P2E3 (50g dan 85g) P3E3 (70g dan 85g). Pengambilan data es krim dilakukan dengan uji organoleptik oleh 35 panelis di bidang Tata Boga Jurusan PKK, UNESA. Data organoleptik dianalisis dengan uji Anava Ganda (Two Way Anava) dan uji lanjut Duncan, dan data kandungan gizi es krim terbaik dianalisis dengan uji kimia di Balai Penelitian dan Konsultasi Industri (BPKI) Surabaya. Hasil penelitian menunjukkan: 1) penambahan puree sirsak dan ekstrak daun sirsak berpengaruh terhadap aroma dan tingkat kesukaan es krim namun tidak berpengaruh terhadap warna, tekstur, dan rasa es krim; 2) penambahan puree sirsak dan ekstrak daun sirsak berpengaruh terhadap kecepatan meleleh es krim; 3) kandungan gizi es krim terbaik adalah dari penambahan puree sirsak 70 g dan ekstrak daun sirsak 75 g,  dan memiliki kandungan gizi energi 238,60 kal, protein 8,81 g, vitamin C 6,78 g, serat 6,78 g, lemak 12.81 g, gula 20,56 g, dan senyawa annonaceous acetogenin 16,50 g. Kata Kunci: Es krim, Puree sirsak, Ekstrak daun sirsak Abstrack         Soursop puree and the extract of soursop leaves ice cream has a sweet sour taste and contains nutriens that are beneficial to health. The both part of the plant are used as a processed product soursop ice cream. The purpose of this study to determine the effect of Soursop puree and the extract of soursop leaves addiction to the sensory properties of ice cream which includes color, aroma, texture, taste, preferences, and the speed of melting as well as the nutritional content of ice cream which include energy, protein, vitamin C, fiber and annonaceous acetogenin compound. This type of experiment research  with the basic ingredients  Soursop puree and the extract of soursop leaves with 9 treatments, those are P1E1 (30g and 65g), P2E1 (50g and 65g), P3E1 (70g and 65g), P1E2 (30G and 75G) P2E2 (50g and 75g) , P3E2 (70g and 75g), P1E3 (30g and 85g), P2E3 (50g and 85g), P3E3 (70g and 85g). Data retrieval ice cream made with the organoleptic test by 35 panelists in the field of Culinary Department of PKK, UNESA. Sensory data were analyzed by Two Way Analysis of variance and the further test by Duncan test, and the data with the best ice cream nutrient content analyzed with a chemical test at the Institute of Research and Industry Consulting (BPKI) Surabaya. The results showed: 1) addition of soursop puree and soursop leaf extract affect the aroma and the level of preference ice cream but does not affect the color, texture, and flavor of ice cream: 2) the addition of soursop puree and soursop leaf extract affects the speed of melting ice cream; 3) the best nutritional content of ice cream is from the addition soursop puree 70 g and 75 g soursop leaf extract, and contains 238.60 cal energy, 8.81 g protein , 6.78 g of vitamin C, 6.78 g fiber, 20.56 sugar, 12.81 fat, and 16.50 g annonaceous acetogenin compound. Keywords:  Ice cream, Soursop puree , soursop leaf extrac

CC294 Revised 1980 How Much Fat and How Much Calories are You Eating?

Campaign Circular 294 revised 1980 is about the essential intake of fat in your diet, as well as directions on figuring out how many calories and grams of fat you should be consuming each day. It also includes how much cholesterol is in certain types of foods, and charts of how much fat, what kinds of fat, how much sugar, and how many calories are in these foods. The revision includes improved charts and graphs as well as updated facts

Evaluation of the effect of complementary pollination on Actinidia deliciosa 'Hayward' in northwest Portugal

The objective of this research was to study the effect of complementary pollination on kiwifruit production and quality. For 3 years, complementary application of wet or dry pollen have been done at different stages of flower opening on vines in the Portuguese regions of Entre-Douro e Minho and Beira Litoral. Commercial production data were collected and fruit quality attributes were measured at harvest. Complementary pollination did not affect fruit soluble solids content or firmness in any year, and was beneficial for fruit size and commercial production in the third year only, showing that it is important in some conditions, when natural pollination is inadequate

THE EFFECT OF TWO DIFFERENT WEIGHTED BADMINTON RACKETS ABOUT VELOCITY AND TORQUE WHEN OUTSTANDING BADMINTON PLAYERS WAS PERFORMING SMASH MOVEMENT

The purpose of this research is to study and to analyze the relationship of the velocity and torque between two different weighted badminton rackets while the elite players was performing the smash movement .All the data of this study is filmed by digital video (60Hz/s) and is analyzed on the space of 20 by sagittal plane and horizontal axis movement of the participator .In order to derive \rom the primary parameters of smash motion, including velocity, movement of inertia, angular acceleration, torque. The data are digitized and filtered in APAS (the Ariel Performance Analyze System). As a result, by T-Test, the T-values are up to the observable level ,and the level a is 0.05