Table 2. Changes in body composition, energy and water intake

Slides:

Advertisements

Similar presentations

© The Author(s) Published by Science and Education Publishing.

Advertisements

Lacto-ovo vegetarian group

Figure 3. The culture medium containing the plant extract composition of the present invention can effectively promote the proliferation of mesenchymal.

© The Author(s) Published by Science and Education Publishing.

Steamed black soybeans

© The Author(s) Published by Science and Education Publishing.

Research, 2015, Vol. 3, No. 6, doi: /education

Table 1. Bread formulation for two kilograms of dough

© The Author(s) Published by Science and Education Publishing.

Thermotolerant coliforms

Neutrient detergent fiber %

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Table 3. Composition of goat milk according to breed and country

Table 6. Frequency of RTEC Consumption in Terms of Gender

Table 4. RTEC Consumption in Terms of Place of Residence

© The Author(s) Published by Science and Education Publishing.

Daily Percentage HMF Intake

Variable Pharmacy (n=319) Sociology (n=205) Total (n=524) P-values

Table 1. Formulation of gluten-free cake

Research, 2016, Vol. 4, No. 9, doi: /jfnr

© The Author(s) Published by Science and Education Publishing.

Titratable acidity (g/100g)

Table 1. Composition of the diet (g/kg)

Regression Statistics

Table 2. Demographic data from participants

© The Author(s) Published by Science and Education Publishing.

expressed as Means±SDs

between groups. Data were expressed as Means ± SDs

Table 1. General Characteristics of the Study Subjects

© The Author(s) Published by Science and Education Publishing.

Table 2. Showing mean and SD along with t- critical ratio

© The Author(s) Published by Science and Education Publishing.

Visceral fat area (VFA, cm2), subcutaneous fat area (SFA, cm2), body mass index (BMI, kg/m2) and waist circumference (WC, cm) levels according to the quartiles.

Table 5. Sensory evaluation of mayonnaise samples

Anthropometric parameters

Table 1. Commercial Characteristics of Canned White Asparagus

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Rating of Water Quality

Table 2. Showing mean and SD along with t- critical ratio

Table 1. Characteristics (age, height, and weight) of the participants

Protopanaxatriol (PPT) Microwave processed drying raw ginseng (%,w/w)

© The Author(s) Published by Science and Education Publishing.

Table 4. Summary of Multi ways ANOVA results

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Table 3. Sugar contents of the examined food samples (g/100 g)

Research, 2016, Vol. 4, No. 6, doi: /jfnr-4-6-2

and Applications, 2016, Vol. 4, No. 2, doi: /jcsa-4-2-2

© The Author(s) Published by Science and Education Publishing.

chemistry that are involved in peer group

Table 1. Controlled clinical trial selected to review

Table 3. (d) Summary of two way ANOVA for overall adjustment

Total soluble substance (%)

Solid-liquid ratio (B)

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Research, 2016, Vol. 4, No. 6, doi: /jfnr-4-6-2

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Research, 2016, Vol. 4, No. 6, doi: /jfnr-4-6-2

© The Author(s) Published by Science and Education Publishing.

© The Author(s) Published by Science and Education Publishing.

Ingredients/100g dry sample

© The Author(s) Published by Science and Education Publishing.

Presentation transcript:

Table 2. Changes in body composition, energy and water intake Variable Baseline (mean ± SD) Week 8 (mean ± SD) p (partial eta square) Time effect Group effect Intervention effect Plain water intake (ml/day) 0.457 (0.014) 0.998 (0.000) 0.000 (0.336)*** Intervention (n=23) 513 ± 385 1102 ± 558 Control (n=20) 737 ± 552 745 ± 560 Energy intake (kcal/day) 0.736 (0.003) 0.082 (0.074) 0.318 (0.025) 1753 ± 736 1552 ± 485 2163 ± 711 2245 ± 467 Weight (kg) 0.006 (0.222)** 0.466 (0.013) 0.018 (0.132)* 73.6 ± 16.3 71.4 ± 16.7 67.0 ± 10.6 68.5 ± 8.1 BMI (kg/m2) 0.041 (0.121)* 0.05 (0.096) 0.002 (0.130)** 29.7 ± 4.8 28.7 ± 4.9 27.4 ± 2.6 28.8 ± 2.9 Waist circumference (cm) 0.762 (0.093) 0.036 (0.106)* 0.102 (0.065) 89.2 ± 16.4 87.5 ± 15.5 91.9 ± 18.3 92.9 ± 16.9 Body fat (%) 0.111 (0.061) 0.006 (0.169)** 0.112 (0.061) 38.4 ± 4.5 35.1 ± 9.6 31.3 ± 6.6 31.3 ± 5.0 * significant at p<0.05, analysis using Repeated Measures ANOVA ** significant at p<0.01, analysis using Repeated Measures ANOVA *** significant at p<0.001, analysis using Repeated Measures ANOVA. Nur Islami Mohd Fahmi Teng et al. Replacing Sugar Sweetened Beverages with Plain Water Improves Body Composition among Female Youth. Journal of Food and Nutrition Research, 2017, Vol. 5, No. 9, 684-688. doi:10.12691/jfnr-5-9-8 © The Author(s) 2015. Published by Science and Education Publishing.