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Effect of canola vs. olive oil on blood lipids and thrombotic factors in patients on total enteral nutrition - by Nathalie Joseph Asmar
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| dc.contributor.author | Asmar, Nathalie Joseph |
| dc.date.accessioned | 2012-06-13T06:44:26Z |
| dc.date.available | 2012-06-13T06:44:26Z |
| dc.date.issued | 1998 |
| dc.identifier.uri | http://hdl.handle.net/10938/5450 |
| dc.description | Thesis (M.S.) -- American University of Beirut. Department of Food Technology and Nutrition, 1998;"Advisor: Dr. Nahla Baba, Professor, Food Technology and Nutrition--Member of Committee: Dr. Raja Tannous, Professor Food Technology and Nutrition--Member of |
| dc.description | References: leaves 58-68 |
| dc.description.abstract | This study investigated the effect of canola oil and olive oil on blood lipids and thrombotic factors as indicators of atherosclerosis. Five patients under exclusive enteral nutrition were fed an isocaloric diet with the same baseline composition, but wit |
| dc.format.extent | xiii, 68 leaves : ill., tables |
| dc.language.iso | eng |
| dc.relation.ispartof | Theses, Dissertations, and Projects |
| dc.subject.classification | ST:003890 AUBNO |
| dc.subject.lcsh | Olive oil |
| dc.subject.lcsh | Blood lipids |
| dc.subject.lcsh | Fatty acids in human nutrition |
| dc.subject.lcsh | Canola |
| dc.subject.lcsh | Cardiovascular system -- Diseases -- Nutritional aspects |
| dc.subject.lcsh | Atherosclerosis |
| dc.title | Effect of canola vs. olive oil on blood lipids and thrombotic factors in patients on total enteral nutrition - by Nathalie Joseph Asmar |
| dc.type | Thesis |
| dc.contributor.department | American University of Beirut. Faculty of Agricultural and Food Sciences. Department of Food Technology and Nutrition |
