https://ogma.newcastle.edu.au/vital/access/ /manager/Index ${session.getAttribute("locale")} 5 Physical function after dietary weight loss in overweight and obese adults with osteoarthritis: A systematic review and meta-analysis https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:46414 Wed 15 Feb 2023 16:09:55 AEDT ]]> Meeting the nutrient reference values on a vegetarian diet https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:19362 Wed 11 Apr 2018 17:21:46 AEST ]]> Determinants of breastfeeding indicators among children less than 24 months of age in Tanzania: a secondary analysis of the 2010 Tanzania Demographic and Health Survey https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:15733 Wed 11 Apr 2018 14:55:40 AEST ]]> Iron and vegetarian diets https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:19355 Wed 11 Apr 2018 11:43:16 AEST ]]> Zinc and vegetarian diets https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:19358 Wed 11 Apr 2018 11:20:47 AEST ]]> Protein and vegetarian diets https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:19372 Wed 11 Apr 2018 09:59:48 AEST ]]> Noncitrus fruits as novel dietary environmental modifiers of iron stores in people with or without HFE gene mutations https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:4605 .05). Conclusion: Noncitrus fruits are environmental modifiers of iron status independent of HFE genotype. This could have important implications for the provision of evidence-based dietary advice to patients with other iron-storage disorders.]]> Wed 11 Apr 2018 09:47:07 AEST ]]> Patient perspectives of living with coeliac disease and accessing dietetic services in rural Australia: A qualitative study https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:45306 Thu 27 Oct 2022 10:51:52 AEDT ]]> Association between eating frequency, weight, and health https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:7223 Sat 24 Mar 2018 08:39:56 AEDT ]]> Choosing to practice in rural dietetics: what factors influence that decision? https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:938 Sat 24 Mar 2018 08:29:57 AEDT ]]> Factors associated with inappropriate complementary feeding practices among children aged 6-23 months in Tanzania https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:20218 Sat 24 Mar 2018 08:06:52 AEDT ]]> A snapshot of eating behavior, food tolerance, and dietary intake after laparoscopic adjustable gastric banding https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:17297 Sat 24 Mar 2018 08:01:46 AEDT ]]> To snack or not to snack: what should we advise for weight management? https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:17951 Sat 24 Mar 2018 07:56:28 AEDT ]]> Competency in paediatric dysphagia: a professonal requirement for speech pathologists in Australia https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:5975 Sat 24 Mar 2018 07:47:24 AEDT ]]> Microencapsulation of Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and Propionibacterium jensenii 702 by spray drying in goat's milk https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:26997 Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and novel potential probiotic Propionibacterium jensenii 702 was resuspended in reconstituted (20% w/v) goat's milk, spray dried in a mini spray dryer (inlet temperature=195°C and outlet temperature=85°C) and the spray dried powder was stored in air tight glass jars at 4°C and 30°C for 24 weeks. Powder quality and probiotic viability after spray drying and subsequent storage were measured. Spray drying probiotics in reconstituted goat's milk resulted in a significant reduction in the viability of all three probiotics. However, all three probiotics were able to maintain satisfactory viability levels (10⁶-10⁸cfu/g) after spray drying. While storage temperature did not appear to have a significant effect on moisture content, the viability of all three strains declined dramatically when stored at 30°C but lactobacilli and propionibacteria remained virtually unaffected under storage at 4°C, satisfying recommendations regarding the level of viable cells in probiotic foods.]]> Sat 24 Mar 2018 07:25:49 AEDT ]]> Failure to thrive in an Australian context: a clinical profile https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:3985 Sat 24 Mar 2018 07:21:26 AEDT ]]> Effect of Dietary Weight Loss and Macronutrient Intake on Body Composition and Physical Function in Adults with Knee Osteoarthritis: A Systematic Review https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:53435 Mon 27 Nov 2023 11:47:52 AEDT ]]> Determinants of stunting and severe stunting among under-fives in Tanzania: evidence from the 2010 cross-sectional household survey https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:26406 Mon 09 Oct 2023 14:51:15 AEDT ]]> Co-culturing of probiotics influences the microbial and physico-chemical properties but not sensory quality of fermented dairy drink made from goats' milk https://ogma.newcastle.edu.au/vital/access/ /manager/Repository/uon:29798 Lactobacillus acidophilus LA-5, Bifidobacterium animalis subsp. lactis BB-12 and novel putative probiotic Propionibacterium jensenii 702. Probiotic viability, physico-chemical and sensory properties of fermented milk were measured during 3 weeks of storage at 4 °C. All three probiotics were able to maintain high viability (>10⁷ cfu mL⁻¹) during fermentation and subsequent storage regardless of the culture composition in goats’ milk without major antagonistic effects. Acidity of all fermented milk samples increased during storage, however there were no significant differences among preparations for organoleptic properties. Generally, lower sensory acceptability was recorded for the samples stored for 3 weeks than the respective fresh products.]]> Fri 15 Sep 2017 11:10:22 AEST ]]>