Browsing by Author "American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Sciences."

Now showing items 1-10 of 10

The acute effect of phosphorus supplementation on postprandial blood lipid responses in healthy male adults -

Hazim, Jana Ahmad. (2013)

It is well-known that phosphorus ingestion affects insulin sensitivity (Khattabet al., 2011). Evidence of insulin insensitivity has been previously observed in patients with hypophosphatemia (Defronzo and Lang, 1980). ...
Complementary and alternative medicine use, dietary practices and food security among people living with HIV and AIDS (PLWHA) in Lebanon -

Abou-Rizk, Joana Sami. (2013)

Antiretroviral therapies have improved the quality of life of HIV-AIDS patients and reduced morbidity and mortality; however, these drugs are not always accessible and pose significant side effects. Therefore, PLWHA are ...
Development of low-cost sample diets for adults living in rural areas of Lebanon using linear programming models -

El-Hayek, Joanna François. (2013)

Food price is a main factor affecting food choices, and hence has a major impact on health, particularly in markets where nutrient-dense healthy foods are more expensive than energy dense nutrient-poor foods. Subsequently, ...
Dietary exposure to essential and toxic trace elements from a total diet study in Lebanese children and adolescents -

Karam, Jeanette Assaf. (2013)

Some trace elements such as Fe, Cu and Zn are essential micronutrients that need to be consumed in adequate amounts to maintain normal physiological functions. In contrast, dietary exposure to other elements such as Cd, ...
The effect of an altered processing method on the microbiological, sensory and chemical properties of Arishi whey cheese

Tabarani, Patricia Michel. (2012)

Arishi, a Lebanese traditional cheese produced using the lacto-serum left over during cheese processing, has a very short shelf-life (1-2 days) limiting its market availability and raising safety concerns regarding its ...
The implementation of a customized food safety system in community kitchens in rural Lebanon

Hatab, Hayat Abdulrahman. (2013)

Batal et al. (2007) linked the increased rate of chronic diseases in Lebanon to the lack of dietary diversity. Authors claimed that supporting traditional practices and promoting dietary diversity will help in overcoming ...
Role of the intrinsic and extrinsic product attributes in the purchase intent of honey

Abou-Mehdi, Nesrine Jamal. (2013)

Both ancient and modern civilizations consider honey as a food with significant nutritional properties and as a natural product with important therapeutic application, where several factors might lead to honey consumption. ...
Roles of fat and extrinsic product attributes in the purchase intent of strained yogurt (Labneh) -

Hajj Ahmad, Ruba Imad. (2013)

Sensory properties and packaging information are factors that highly influence food choice. Our research presents a new approach that integrates tasting with extrinsic properties in a discrete choice experiment and proposes ...
Validity and reproducibility of a food frequency questionnaire among Lebanese children (5 - 10 years old) for the assessment of energy and nutrient intake

Hammami, Nour Chaker. (2012)

Valid tools for the assessment of dietary intake are critical to assess nutritional intake and to evaluate the association between diet and disease. Childhood is emerging as a critical window for intervention to delineate ...
Validity and reproducibility of a food frequency questionnaire among Lebanese children (5 - 10 years old) for the assessment of food groups -

Moghames, Patricia Abdo. (2013)

Valid tools for the assessment of dietary intake are critical to assess nutritional intake and study diet- disease relations. Childhood is a critical life stage in which dietary habits are formed and interventions can ...

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Browsing by Author "American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Sciences."

Browsing by Author "American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Nutrition and Food Sciences."

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