Browsing by UP Author "Hall, Nicolette Gibson"

Browsing by UP Author "Hall, Nicolette Gibson"

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  • 12th IFDC 2017 Special Issue – High protein sports supplements : protein quality and label compliance 
    Schonfeldt, H.C. (Hettie Carina); Hall, Nicolette Gibson; Pretorius, Beulah (Elsevier, 2019-10)
    Sport supplements classified as foods (and not as medicine) must contain specified amounts and qualities of protein before a prescribed list of health-benefit claims may be made on labels or in marketing activities. The ...
  • Capacity building in food composition for Africa 
    Schonfeldt, H.C. (Hettie Carina); Hall, Nicolette Gibson (Elsevier, 2013-03)
    Capacity building in food and nutrition involves more than formal training and individual development. Such a process is long term and continues, requiring lasting mentorship, coaching and leadership development, including ...
  • Changes in the composition of South African red meat 
    Hall, Nicolette Gibson; Schonfeldt, H.C. (Hettie Carina); Pretorius, Beulah (South African Society for Animal Science, 2015-08-11)
    Red meat often evokes a wide array of complex and contradictory arguments. It is viewed as the most expensive component of any diet, supplying many essential nutrients as part of a healthy, prudent eating plan. Yet, red ...
  • Consumer education on the health benefits of red meat - a multidisciplinary approach 
    Schonfeldt, H.C. (Hettie Carina); Hall, Nicolette Gibson (Elsevier, 2012-07)
    This paper first presents food quality trends observed in the international context and the manifestation of these and other trends within the food industry. From a consumer perspective, improved knowledge on the composition ...
  • Determining iron bio-availability with a constant heme iron value 
    Schonfeldt, H.C. (Hettie Carina); Hall, Nicolette Gibson (Elsevier, 2011-06)
    Iron deficiency is the most common and widespread nutritional disorder in the world. Consuming foods rich in dietary iron (high in both content and availability) is an effective way to alleviate iron deficiency. Iron from ...
  • Dietary protein quality and malnutrition in Africa 
    Schonfeldt, H.C. (Hettie Carina); Hall, Nicolette Gibson (Cambridge University Press, 2012-10-30)
    The WHO (2007) Technical Report on protein and amino acid requirements in human nutrition states that the best estimate for a population average requirement is 105mg nitrogen/kg body weight per day, or 0•66 g protein/kg ...
  • Effect of animal age and trimming practices on the physical composition of Bonsmara beef 
    Hall, Nicolette Gibson; Schonfeldt, H.C. (Hettie Carina); Pretorius, Beulah (Elsevier, 2016-02)
    Increased economic incentive for producing young and leaner carcasses, as well as demand for lean meat from progressively health conscious consumers, are considered drivers for change in carcass composition over time. ...
  • Fatty acids in beef from grain- and grass-fed cattle : the unique South African scenario 
    Hall, Nicolette Gibson; Schonfeldt, H.C. (Hettie Carina); Pretorius, Beulah (Health and Medical Publishing Group, 2016)
    OBJECTIVE : Different fatty acids elicit different responses in the human body once ingested. Although red meat is often considered to be a source of fatty acids which has a negative impact on human health, many studies ...
  • Fish, chicken, lean meat and eggs can be eaten daily" : a food-based dietary guideline for South Africa 
    Schonfeldt, H.C. (Hettie Carina); Pretorius, Beulah; Hall, Nicolette Gibson (Health and Medical Publishing Group, 2013)
    Food products from animals provide a variety of macro- and micronutrients. Animal sources of food, such as fish, chicken, meat and eggs, constitute high-quantity and high-quality protein, as they contain essential amino ...
  • Flavours of lamb 
    Hall, Nicolette Gibson (AgriConnect, 2016)
    What does meat taste like? It's that indescribable flavour you have to experience for yourself. Scientists call this the "umami": a full savoury taste that cannot be described as either sweet, salty, sour or bitter.
  • The impact of animal source food products on human nutrition and health 
    Schonfeldt, H.C. (Hettie Carina); Pretorius, Beulah; Hall, Nicolette Gibson (South African Society for Animal Science, 2013)
    Throughout the ages the quest for food and drink has influenced humanity’s economic, social and political development, and played a role in the organization of society and history. Nutrition (or what we choose to consume) ...
  • The important role of food composition in policies and programmes for better public health : a South African case study 
    Schonfeldt, H.C. (Hettie Carina); Hall, Nicolette Gibson; Pretorius, Beulah (Elsevier, 2018-01)
    Most governments have committed to the set of Sustainable Development Goals established by the United Nations (UN) to be achieved by 2030. Subsequently the governments have drafted, or are in process of drafting, policies ...
  • Need for country specific composition data on milk 
    Schonfeldt, H.C. (Hettie Carina); Hall, Nicolette Gibson; Smit, Louwrens E. (Elsevier, 2012-07)
    Milk is a food with high nutritional benefits and is therefore considered an important source of food for all age groups. Laben (1963) reported that whole milk provides energy from carbohydrates, essential amino acids, fatty ...
  • The nutrient content of selected South African lamb and mutton organ meats (offal) 
    Bester, Marina; Schonfeldt, H.C. (Hettie Carina); Pretorius, Beulah; Hall, Nicolette Gibson (Elsevier, 2018-01)
    This article reports on the nutritional content of raw and cooked A2 lamb and C2 mutton tongues, intestines, stomachs, spleens, lungs, kidneys and livers and the potential contribution of these products to better, affordable, ...
  • Nutrient content of South African red meat and the effect of age and production system 
    Schonfeldt, H.C. (Hettie Carina); Hall, Nicolette Gibson (South African Society for Animal Science, 2015-08-07)
    Feeding systems, slaughter age and other production techniques notably influence the nutrient content of red meat. The modernization of the different South African production systems since the previous nutrient composition ...
  • The role of traditional foods in food-based dietary guidelines - a South African case study on maas (cultured milk) 
    Du Plooy, Z.; Schonfeldt, H.C. (Hettie Carina); Hall, Nicolette Gibson (Elsevier, 2018-01)
    With the revision of the South African food-based dietary guidelines (FBDGs) a new guideline specifically recommending the daily consumption of dairy products including maas (cultured milk) was introduced. This paper aims ...
  • Total and haem iron content lean meat cuts and the contribution to the diet 
    Pretorius, Beulah; Schonfeldt, H.C. (Hettie Carina); Hall, Nicolette Gibson (Elsevier, 2016-02)
    This study provides data on the total and haem iron contents in raw lean beef, chicken, lamb and pork meat samples. Total iron, expressed as mg/100 g edible portion on fresh weight basis in raw lean beef (A-age), lamb, ...
  • Total nitrogen vs. amino-acid profile as indicator of protein content of beef 
    Hall, Nicolette Gibson; Schonfeldt, H.C. (Hettie Carina) (Elsevier, 2013)
    In most cited food composition studies and tables, the proximate system measures protein as total nitrogen (N) (determined by Kjeldahl or Dumas method) multiplied by a specific factor. A factor of 6.25 is used for determining ...