Background: The aim of this study was to evaluate whether qualitative meal‐classification used as a dietary evaluation tool reflects eating frequency and key nutrients in the diet, and whether it could be used to monitor the dietary quality in elderly outpatients. The qualitative meal‐classification tool used was based on eight food categories combined into four types of meals: Complete, Incomplete, Less Balanced and Vegetarian Meals, and three types of snacks: High‐, Mixed‐ and Low‐Quality Snacks.
Methods: Dietary intake was assessed during 7 consecutive days by use of an estimated food record in nine elderly women with leg ulcers. Mean 7‐day dietary intakes of energy, macronutrients, beta‐carotene, retinol, vitamin E, ascorbic acid, calcium, iron, zinc and dietary fibre were calculated. Each eating event was classified in accordance with the food‐based classification method. The frequency of the four types of meals and three types of snacks, their energy content and nutrients, and their contribution to total intake were subsequently analysed.
Results: Meals were associated with a higher energy, vitamin and mineral content than were snacks. Complete Meals were the major source for beta‐carotene and ascorbic acid. Intakes from Low‐Quality Snacks were relatively high in energy, fat and sucrose.
Conclusion: The qualitative meal‐classification tool was found to be simple to use and useful for reflecting meal order and the nutritional roles of different types of meals and snacks in the diet. This method is recommended for dietary monitoring.
Flavour properties of the individual fractions of aroma concentrate isolated from yeast autolysate Gistex X‐II Powder were organoleptically evaluated. Using coupled gas chromatography‐mass spectrometry there were identified some volatile substances in the basic and neutral fractions. Alkylpyrazines were found as the major constituents of the basic fraction. Nitrogen and oxygen‐containing heterocyclic compounds, phenols and carbonyls were identified in the neutral fraction. The influence of heat treatment on yeast autolysate was also investigated.
An assessment of the service life of exterior renders of building structures using combined computational-experimental approach is presented in the paper. In the experimental part, durability of selected renders and concretes is determined in terms of their frost resistance. A diffusion-type model is used for the description of coupled heat and moisture transport aimed at the identification of the number of frost cycles in a real structure. The computational implementation of the model leads to a system of two non-linear partial differential equations with the moisture accumulation function as additional condition. In a practical application of the model, a concrete wall provided with exterior thermal insulation system and both exterior and interior renders is analyzed. The influence of different material composition of building envelope in the service life of exterior renders is analyzed to meet the main objective of the paper. Different types of concrete, thermal insulation materials and renders are under consideration. Conclusions on the most advantageous material composition with respect to the service life of exterior renders are drawn.
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