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    Iodine and mid-life women living in Auckland, New Zealand who avoid bread : a thesis presented in partial fulfillment of the requirements for the degree of Master of Science in Human Nutrition at Massey University, Albany, Auckland, New Zealand
    (Massey University, 2019) Finlayson, Jacqueline
    Aim: To investigate if avoidance of iodine fortified bread products by mid-life women results in low iodine status following mandatory fortification of bread with iodised salt in New Zealand in 2009. Method: This cross-sectional study actively recruited women whose consumption of iodine fortified commercially baked bread was less than one slice per day. Assessment of iodine intake and status was determined via food frequency questionnaire (FFQ), three-day diet diary (3DDD) and 24-hour urine collection. Urinary iodine concentration (UIC) was determined and daily urinary iodine excretion and daily iodine intake was assessed. Results: Forty-six mid-life women living in Auckland were recruited for assessment of dietary intake of iodine, women were aged between 40-63 years and did not have diagnosed thyroid disease. The median urinary iodine concentration was 49 (35, 78) μg/l and indicates deficiency (Zimmermann, 2011). The median urinary iodine excretion was 108 (74, 154) μg/day and based on these results, the estimated median iodine intake of 120 (82, 171) μg/day was determined. This intake is below the recommended dietary intake (RDI) of 150 μg/day. Further, 91% of participants’ intake was below the estimated average requirement (EAR) of 100μg/day. Conclusion: From this small sample, the study showed that mid-life women living in NZ who avoid bread are at risk of inadequate dietary iodine intake. This group is unable to benefit from the mandatory fortification of bread with iodised salt. This highlights the importance of continued monitoring of the iodine fortification programme within New Zealand. Further research should investigate both thyroid function and dietary habits of low bread consumers in New Zealand in a larger sample. Also an attempt to raise awareness of the best sources of iodine in the NZ diet, to improve both dietary intake and status of iodine amongst at-risk groups such as this is highly recommended.
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    Magnesium enrichment of skim milk : a thesis presented in partial fulfilment of the requirements for the degree of Master of Food Technology at Massey University, Auckland, New Zealand
    (Massey University, 2019) Begum, Noorzahan
    Effective magnesium enrichment of dairy products depends on the amount of magnesium salt added and the nature of its distribution between the serum and micellar phases. Thus, this study firstly aimed to profile the magnesium distribution in skim milk as a function of pH (pH 5.50 to 7.20), preheating temperatures (20 to 80 ± 1 °C) and concentration of added magnesium chloride (0 to 40 mmol L-1). The second aim was to investigate the rheological properties of magnesium-induced skim milk gels as a function of different concentrations of magnesium chloride (0 to 20 mmol L-1) added to heated skim milk. The total concentration of magnesium in skim milk and serum was determined using a complexometric titration (EDTA titration) and the EDTA results were validated by atomic absorption spectroscopy (AAS). The measurement of ionic magnesium (Mg2+) in milk is of importance for understanding the bioavailability of magnesium-enriched dairy products. Hence, the concentration of ionic magnesium (Mg2+) in the serum phase was measured using a novel magnesium fluorescence dye (Magnesium 510 probe). In all the samples, a reduction in the pH increased the total soluble magnesium and ionic magnesium (Mg2+) concentrations in the serum phase, regardless of whether magnesium chloride (15 mmol L-1) was added or not to skim milk at 20 ± 1 °C. At pH 5.50, more than 92% magnesium was found in the serum phase for both added (15 mmol L-1) and no added magnesium chloride samples. The concentration of magnesium in the serum phase remained unchanged as the preheating temperature was increased from 20 to 80 ± 1 °C. The addition of magnesium chloride to skim milk reduced the milk pH and increased the ionic magnesium (Mg2+) and total soluble magnesium concentration in the serum phase at 20 ± 1 °C. The pH values are important for new magnesium-enriched dairy products as the distribution of added magnesium chloride in the serum phase was different dependent on pH adjustment between the pH 6.50 and natural pH 6.70. Rheological measurements using cone and plate geometry at constant strain showed that the addition of 5 mmol L-1 magnesium chloride induced the gelation of skim milk after 22 min of heating at 80 °C in the rheometer. The time and temperature for reaching the gelation in skim milk depended on preheating and concentration of added magnesium chloride. A higher concentration of added magnesium chloride achieved gelation at a lower temperature in the rheometer. With the magnesium-induced gels, G’ values obtained were found to increase with increasing concentrations of added magnesium chloride (0 to 20 mmol L-1), increasing holding times (10 to 60 min) and increasing heating temperatures (70 to 80 °C). Compared with samples with 5 mmol L-1 magnesium chloride, those with 15 mmol L-1 magnesium chloride showed a more rapid increase in G’. The G’ value obtained with 15 mmol L-1 magnesium chloride was 15.01 Pa at 80 °C during 10 min of holding and cooling to 20 °C rapidly increased the final G’ value to 81.44 Pa. In contrast, the addition of 5 mmol L-1 magnesium chloride resulted in the formation of a weak gel with a final G’ value of 6.87 Pa after cooling to 20 °C. The oscillation stress of milk gels also increased with increasing magnesium chloride concentration, heating temperatures and holding times in the rheometer. Preheating significantly (P < 0.05) affected the strength of magnesium-induced skim milk gels. The addition of 20 mmol L-1 magnesium chloride to preheated skim milk followed by heating at 85 °C then cooling to 20 °C formed strong skim milk gels. In parallel, samples with no added magnesium chloride did not undergo gelation. In conclusion, the distribution of magnesium was influenced by pH and magnesium concentration added and the strength of magnesium-induced gels was influenced by magnesium concentration added, preheating and the heating time and temperature in the rheometer. The technology of making magnesium-induced skim milk gels can be exploited commercially for the formation of non-fermented dairy products supplemented with magnesium.
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    Fortified foods with Sangkap Pinoy Seal and the micronutrient intake among selected households in Punta, Sta. Ana, Manila, Philippines : a thesis presented in partial fulfillment of the requirements for the degree of Master of Science in Nutritional Science, Institute of Food, Nutrition and Human Health, Massey University
    (Massey University, 2001) Sta. Ines, Helena D
    This study evaluated the food fortification program (Sangkap Pinoy Seal Program-SPS) in the Philippines in terms of determining the rate of awareness, attitude and considerations and the factors associated with purchase of fortified foods with SPS among women in a poor urban area in Manila. This study also determined the contribution of SPS foods to total iron and vitamin A intake of their preschool children. A survey was conducted through personal interviews among 134 mothers who were randomly selected from all villages of Punta, Sta. Ana, Manila. Descriptive data showed that around 60% of the participants were aware of SPS foods. In general, a positive perception on SPS foods was demonstrated by the women as reflected in their comments. Majority of these comments associated SPS foods as foods accepted/recommended by the Department of Health, foods with added nutrients and nutritious and safe food to eat. Around 89% of those who were aware exhibited a positive attitude towards fortified foods. Awareness of fortified foods and foods with SPS were significant predictors of purchase of SPS foods. However, even if income was the stronger determinant of purchase than awareness, awareness still had some effect. Around 3% and 6% of the variation in purchase of SPS foods could be attributed to the effects of attitude to fortified foods and total opinion to food and health, respectively. The results of this study also showed that preference of the family and taste were major considerations in purchasing SPS foods among more than half of the sample. These findings suggest that the participants purchased SPS foods not mainly because of added nutrients. Intakes of energy and vitamin A among the respondents' preschooler children were considered adequate. However, their iron intake was found to be less adequate. A remarkable finding of this research study was the significant contributions of SPS foods to iron and vitamin A intakes of the children in achieving the RDA. There was 53% increase on the number of children whose vitamin A intake was less than 50% of the RDA if SPS foods were taken out from the diet. SPS foods contributed around 27.6% to total vitamin A intake of the children. Without, the contribution of iron from SPS foods, there was 44% decrease on the number of children whose iron intake was greater than 75% of the RDA and 100% increase on the number of children whose iron intake was less than 50% of the RDA. Hence, iron and vitamin A from SPS foods did have an impact in the nutritional status of the children. The findings of the study may provide vital information to the food fortification program and pose a challenge to nutrition educators. The results are discussed in relation to the previous literature and recommendations are presented with particular emphasis on the implications for future research. In conclusion, SPS foods may have a good potential to improve the nutritional status of the children.