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العنوان
Chemical And Nutritional Evaluation Of School’s Biscuit /
المؤلف
Al Meniawy, Zainap Taha Ahmed Mohamed.
هيئة الاعداد
باحث / زينب طه أحمد محمد المنياوى
مناقش / محمد مصطفى السيد
مناقش / حمدية أحمد هلال
مشرف / نهاد رشاد الطحان
الموضوع
Biscuits. Basket making. Muffins.
تاريخ النشر
2015.
عدد الصفحات
152 p. :
اللغة
الإنجليزية
الدرجة
ماجستير
التخصص
اقتصاد منزلي
الناشر
تاريخ الإجازة
4/2/2015
مكان الإجازة
جامعة المنوفية - كلية الإقتصاد المنزلى - تغذية وعلوم الأطعمة
الفهرس
Only 14 pages are availabe for public view

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Abstract

Micronutrient deficiencies are major public health problems among school children and preschool children in most low-income countries and developing countries. School meals improved micronutrient deficiencies and enhanced nutrition and child health, increased learning and decreased morbidity for students school meal programmers provide high energy biscuits, High energy biscuits is the most known meal provide at school. School feeding program used to prevent micronutrients and vitamins deficiency of school age children school feeding program fortified with a premix of vitamins and minerals, to covering the urgent needs in an emergency situation. The main objectives of this study were to study the effect of school’s biscuit and different fortified samples of biscuits with zinc and selenium on feed intake, body weight, feed efficiency ratio, serum lipids profile, liver functions, kidney functions. This study used fortified biscuits with (10,15and20mg/100g) zinc and (10,15and20mcg/100g) selenium, schoolar iron fortified biscuits obtained from schools at El Qaliobia governorate. A total 40 male albino rats weighing 90±5 g, rats fed on normal diet for 2 days After that divided randomly into eight groups as follow:-, The rats in group (2) were feeding on basal diet with 10%schoolar’s biscuits as a positive group and the other groups were fed on basal diet with 10%fortified biscuits with zinc and selenium for 4 weeks. The other rats divided into 6 subgroups (5 rats per each).