Yogurt - A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References

YOGURT A M EDICAL D ICTIONARY , B IBLIOGRAPHY , AND A NNOTATED R ESEARCH G UIDE TO I NTERNET R E FERENCES J AMES N. P A...

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YOGURT A M EDICAL D ICTIONARY , B IBLIOGRAPHY , AND A NNOTATED R ESEARCH G UIDE TO I NTERNET R E FERENCES

J AMES N. P ARKER , M.D. AND P HILIP M. P ARKER , P H .D., E DITORS

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ICON Health Publications ICON Group International, Inc. 4370 La Jolla Village Drive, 4th Floor San Diego, CA 92122 USA Copyright ©2004 by ICON Group International, Inc. Copyright ©2004 by ICON Group International, Inc. All rights reserved. This book is protected by copyright. No part of it may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording, or otherwise, without written permission from the publisher. Printed in the United States of America. Last digit indicates print number: 10 9 8 7 6 4 5 3 2 1

Publisher, Health Care: Philip Parker, Ph.D. Editor(s): James Parker, M.D., Philip Parker, Ph.D. Publisher's note: The ideas, procedures, and suggestions contained in this book are not intended for the diagnosis or treatment of a health problem. As new medical or scientific information becomes available from academic and clinical research, recommended treatments and drug therapies may undergo changes. The authors, editors, and publisher have attempted to make the information in this book up to date and accurate in accord with accepted standards at the time of publication. The authors, editors, and publisher are not responsible for errors or omissions or for consequences from application of the book, and make no warranty, expressed or implied, in regard to the contents of this book. Any practice described in this book should be applied by the reader in accordance with professional standards of care used in regard to the unique circumstances that may apply in each situation. The reader is advised to always check product information (package inserts) for changes and new information regarding dosage and contraindications before prescribing any drug or pharmacological product. Caution is especially urged when using new or infrequently ordered drugs, herbal remedies, vitamins and supplements, alternative therapies, complementary therapies and medicines, and integrative medical treatments. Cataloging-in-Publication Data Parker, James N., 1961Parker, Philip M., 1960Yogurt: A Medical Dictionary, Bibliography, and Annotated Research Guide to Internet References / James N. Parker and Philip M. Parker, editors p. cm. Includes bibliographical references, glossary, and index. ISBN: 0-597-84248-5 1. Yogurt-Popular works. I. Title.

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Disclaimer This publication is not intended to be used for the diagnosis or treatment of a health problem. It is sold with the understanding that the publisher, editors, and authors are not engaging in the rendering of medical, psychological, financial, legal, or other professional services. References to any entity, product, service, or source of information that may be contained in this publication should not be considered an endorsement, either direct or implied, by the publisher, editors, or authors. ICON Group International, Inc., the editors, and the authors are not responsible for the content of any Web pages or publications referenced in this publication.

Copyright Notice If a physician wishes to copy limited passages from this book for patient use, this right is automatically granted without written permission from ICON Group International, Inc. (ICON Group). However, all of ICON Group publications have copyrights. With exception to the above, copying our publications in whole or in part, for whatever reason, is a violation of copyright laws and can lead to penalties and fines. Should you want to copy tables, graphs, or other materials, please contact us to request permission (E-mail: [email protected]). ICON Group often grants permission for very limited reproduction of our publications for internal use, press releases, and academic research. Such reproduction requires confirmed permission from ICON Group International, Inc. The disclaimer above must accompany all reproductions, in whole or in part, of this book.

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Acknowledgements The collective knowledge generated from academic and applied research summarized in various references has been critical in the creation of this book which is best viewed as a comprehensive compilation and collection of information prepared by various official agencies which produce publications on yogurt. Books in this series draw from various agencies and institutions associated with the United States Department of Health and Human Services, and in particular, the Office of the Secretary of Health and Human Services (OS), the Administration for Children and Families (ACF), the Administration on Aging (AOA), the Agency for Healthcare Research and Quality (AHRQ), the Agency for Toxic Substances and Disease Registry (ATSDR), the Centers for Disease Control and Prevention (CDC), the Food and Drug Administration (FDA), the Healthcare Financing Administration (HCFA), the Health Resources and Services Administration (HRSA), the Indian Health Service (IHS), the institutions of the National Institutes of Health (NIH), the Program Support Center (PSC), and the Substance Abuse and Mental Health Services Administration (SAMHSA). In addition to these sources, information gathered from the National Library of Medicine, the United States Patent Office, the European Union, and their related organizations has been invaluable in the creation of this book. Some of the work represented was financially supported by the Research and Development Committee at INSEAD. This support is gratefully acknowledged. Finally, special thanks are owed to Tiffany Freeman for her excellent editorial support.

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About the Editors James N. Parker, M.D. Dr. James N. Parker received his Bachelor of Science degree in Psychobiology from the University of California, Riverside and his M.D. from the University of California, San Diego. In addition to authoring numerous research publications, he has lectured at various academic institutions. Dr. Parker is the medical editor for health books by ICON Health Publications. Philip M. Parker, Ph.D. Philip M. Parker is the Eli Lilly Chair Professor of Innovation, Business and Society at INSEAD (Fontainebleau, France and Singapore). Dr. Parker has also been Professor at the University of California, San Diego and has taught courses at Harvard University, the Hong Kong University of Science and Technology, the Massachusetts Institute of Technology, Stanford University, and UCLA. Dr. Parker is the associate editor for ICON Health Publications.

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About ICON Health Publications To discover more about ICON Health Publications, simply check with your preferred online booksellers, including Barnes&Noble.com and Amazon.com which currently carry all of our titles. Or, feel free to contact us directly for bulk purchases or institutional discounts: ICON Group International, Inc. 4370 La Jolla Village Drive, Fourth Floor San Diego, CA 92122 USA Fax: 858-546-4341 Web site: www.icongrouponline.com/health

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Table of Contents FORWARD .......................................................................................................................................... 1 CHAPTER 1. STUDIES ON YOGURT .................................................................................................... 3 Overview........................................................................................................................................ 3 The Combined Health Information Database................................................................................. 3 Federally Funded Research on Yogurt ........................................................................................... 5 E-Journals: PubMed Central ......................................................................................................... 5 The National Library of Medicine: PubMed .................................................................................. 6 CHAPTER 2. NUTRITION AND YOGURT........................................................................................... 23 Overview...................................................................................................................................... 23 Finding Nutrition Studies on Yogurt.......................................................................................... 23 Federal Resources on Nutrition ................................................................................................... 28 Additional Web Resources ........................................................................................................... 28 CHAPTER 3. ALTERNATIVE MEDICINE AND YOGURT .................................................................... 33 Overview...................................................................................................................................... 33 National Center for Complementary and Alternative Medicine.................................................. 33 Additional Web Resources ........................................................................................................... 39 General References ....................................................................................................................... 42 CHAPTER 4. DISSERTATIONS ON YOGURT ...................................................................................... 43 Overview...................................................................................................................................... 43 Dissertations on Yogurt............................................................................................................... 43 Keeping Current .......................................................................................................................... 43 CHAPTER 5. PATENTS ON YOGURT ................................................................................................. 45 Overview...................................................................................................................................... 45 Patents on Yogurt ........................................................................................................................ 45 Patent Applications on Yogurt .................................................................................................... 75 Keeping Current .......................................................................................................................... 94 CHAPTER 6. BOOKS ON YOGURT ..................................................................................................... 95 Overview...................................................................................................................................... 95 Book Summaries: Federal Agencies.............................................................................................. 95 Book Summaries: Online Booksellers........................................................................................... 99 Chapters on Yogurt.................................................................................................................... 104 CHAPTER 7. MULTIMEDIA ON YOGURT ........................................................................................ 107 Overview.................................................................................................................................... 107 Video Recordings ....................................................................................................................... 107 CHAPTER 8. PERIODICALS AND NEWS ON YOGURT ..................................................................... 109 Overview.................................................................................................................................... 109 News Services and Press Releases.............................................................................................. 109 Newsletter Articles .................................................................................................................... 110 Academic Periodicals covering Yogurt ...................................................................................... 113 CHAPTER 9. RESEARCHING MEDICATIONS .................................................................................. 115 Overview.................................................................................................................................... 115 U.S. Pharmacopeia..................................................................................................................... 115 Commercial Databases ............................................................................................................... 116 APPENDIX A. PHYSICIAN RESOURCES .......................................................................................... 121 Overview.................................................................................................................................... 121 NIH Guidelines.......................................................................................................................... 121 NIH Databases........................................................................................................................... 123 Other Commercial Databases..................................................................................................... 125 APPENDIX B. PATIENT RESOURCES ............................................................................................... 127 Overview.................................................................................................................................... 127 Patient Guideline Sources.......................................................................................................... 127

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Finding Associations.................................................................................................................. 134 APPENDIX C. FINDING MEDICAL LIBRARIES ................................................................................ 137 Overview.................................................................................................................................... 137 Preparation................................................................................................................................. 137 Finding a Local Medical Library................................................................................................ 137 Medical Libraries in the U.S. and Canada ................................................................................. 137 ONLINE GLOSSARIES................................................................................................................ 143 Online Dictionary Directories ................................................................................................... 143 YOGURT DICTIONARY ............................................................................................................. 145 INDEX .............................................................................................................................................. 181

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FORWARD In March 2001, the National Institutes of Health issued the following warning: "The number of Web sites offering health-related resources grows every day. Many sites provide valuable information, while others may have information that is unreliable or misleading."1 Furthermore, because of the rapid increase in Internet-based information, many hours can be wasted searching, selecting, and printing. Since only the smallest fraction of information dealing with yogurt is indexed in search engines, such as www.google.com or others, a nonsystematic approach to Internet research can be not only time consuming, but also incomplete. This book was created for medical professionals, students, and members of the general public who want to know as much as possible about yogurt, using the most advanced research tools available and spending the least amount of time doing so. In addition to offering a structured and comprehensive bibliography, the pages that follow will tell you where and how to find reliable information covering virtually all topics related to yogurt, from the essentials to the most advanced areas of research. Public, academic, government, and peer-reviewed research studies are emphasized. Various abstracts are reproduced to give you some of the latest official information available to date on yogurt. Abundant guidance is given on how to obtain free-of-charge primary research results via the Internet. While this book focuses on the field of medicine, when some sources provide access to non-medical information relating to yogurt, these are noted in the text. E-book and electronic versions of this book are fully interactive with each of the Internet sites mentioned (clicking on a hyperlink automatically opens your browser to the site indicated). If you are using the hard copy version of this book, you can access a cited Web site by typing the provided Web address directly into your Internet browser. You may find it useful to refer to synonyms or related terms when accessing these Internet databases. NOTE: At the time of publication, the Web addresses were functional. However, some links may fail due to URL address changes, which is a common occurrence on the Internet. For readers unfamiliar with the Internet, detailed instructions are offered on how to access electronic resources. For readers unfamiliar with medical terminology, a comprehensive glossary is provided. For readers without access to Internet resources, a directory of medical libraries, that have or can locate references cited here, is given. We hope these resources will prove useful to the widest possible audience seeking information on yogurt. The Editors

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From the NIH, National Cancer Institute (NCI): http://www.cancer.gov/cancerinfo/ten-things-to-know.

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CHAPTER 1. STUDIES ON YOGURT Overview In this chapter, we will show you how to locate peer-reviewed references and studies on yogurt.

The Combined Health Information Database The Combined Health Information Database summarizes studies across numerous federal agencies. To limit your investigation to research studies and yogurt, you will need to use the advanced search options. First, go to http://chid.nih.gov/index.html. From there, select the “Detailed Search” option (or go directly to that page with the following hyperlink: http://chid.nih.gov/detail/detail.html). The trick in extracting studies is found in the drop boxes at the bottom of the search page where “You may refine your search by.” Select the dates and language you prefer, and the format option “Journal Article.” At the top of the search form, select the number of records you would like to see (we recommend 100) and check the box to display “whole records.” We recommend that you type “yogurt” (or synonyms) into the “For these words:” box. Consider using the option “anywhere in record” to make your search as broad as possible. If you want to limit the search to only a particular field, such as the title of the journal, then select this option in the “Search in these fields” drop box. The following is what you can expect from this type of search: •

Take Me Out To The Ball Game: Buy Me Some Fresh Fruit And Frozen Yogurt! Source: Diabetes Forecast. 56(5): 55. May 2003. Contact: Available from American Diabetes Association. 1701 North Beauregard Street, Alexandria, VA 22311. (800) 232-3472. Website: www.diabetes.org. Summary: In a recent study by the American Dietetic Association, registered dietitians critiqued the food offerings at 28 major league ball fields across the United States and Canada. Along with typical high-fat, high-calorie foods, they also found a number of healthful items. This brief article helps readers with diabetes make good choices as they attend their favorite ballgames. All 28 parks offered hot dogs, peanuts, nachos, ice cream, carbonated beverages, and beer. Nearly all had pizza, French fries, and cotton candy. Fresh fruits were sold at 8 parks and vegetables at 5 parks. Half of the stadiums

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featured salad bars. Mild was available at 10 of the stadiums. Twenty-two parks offered grilled or baked chicken sandwiches, 17 included turkey sandwiches, and 5 parks had garden or veggie burgers. The article concludes with a few basic tips for smart ballpark eating. •

Scoop on Frozen Desserts: Frozen Yogurt Source: Diabetes Self-Management. 7(3): 40-41, 44-47. May-June 1990. Summary: Part one of a series on frozen desserts, this article discusses the business of frozen yogurt, compares the ingredients in 21 brands of the dessert, examines the sweeteners used, and suggests how yogurt can fit into the diabetic meal plan. The article explains various terms used to indicate the amount of fat in frozen yogurt and labeling regulations for sugar-free products. Sweeteners used in 21 brands of yogurt are listed, along with their exchanges. Also listed are calories, fat, protein, carbohydrates, calcium, and sodium contained in each brand. How to fit frozen yogurt into the meal plan, with or without toppings, and how to measure serving sizes are also discussed.

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Scoop on Frozen Desserts: It Ain't Just Yogurt Source: Diabetes Self-Management. 7(4): 21-28. July-August 1990. Summary: Part two of a series on frozen desserts is presented in which the following categories of frozen desserts are discussed: ice milk, light and fat-free ice cream, dairy desserts, nondairy desserts, sorbet and fruit whips, and novelty frozen desserts. A description is provided of the manufacturing standards for frozen desserts, types of frozen desserts available, and dietary advantages and disadvantages of each product. Also, specific recommendations are given for incorporating frozen desserts into diabetes meal plans, as is a table listing nutrient profiles for these products. 1 table.

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Yogurt Seal of Approval Source: Newsletter for People with Lactose Intolerance and Milk Allergy. p. 1-2. February 1995. Contact: Newsletter for People with Lactose Intolerance and Milk Allergy. Commercial Writing Service. P.O. Box 3129, Ann Arbor, MI 48106-3129. (313) 572-9134. Summary: This article on yogurt is from a newsletter for people with lactose intolerance and milk allergy. The author explains how yogurt is made; the bacteria and cultures used in yogurt; how yogurt is digested; the variety of yogurts on the market and how processing affects the levels of bacteria in each; calcium benefits of yogurt; the use of a lactase enzyme product to aid with digestion; and new labeling guidelines to help consumers purchase yogurt with the appropriate levels of live and active cultures. The author concludes with a brief note for those readers with a milk protein allergy. 4 references.

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Yogurt May Not Be Fountain Of Youth, But It Can Provide Many Other Benefits Source: Diabetes in the News. 11(1): 44-46, 48. February 1992. Contact: Available from Ames Center for Diabetes Education. Ames Division, Miles Laboratories, P.O. Box 3115, Elkhart, IN 46515. (312) 664-9782 or (800) 348-8100. Summary: This article reviews the benefits of incorporating yogurt into one's meal plan. Topics include the healthful ingredients in yogurt, the use of yogurt to replace bacteria in the digestive tract, possible drawbacks to eating yogurt, making home-made yogurt,

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reading food labels, and fitting yogurt into the food exchange system. Two charts present the nutritional and exchange list values for yogurt made from skim, low-fat, and whole milk and the nutritional and exchange list values for six types of yogurt products, including frozen yogurts. The article concludes with five recipes using yogurt.

Federally Funded Research on Yogurt The U.S. Government supports a variety of research studies relating to yogurt. These studies are tracked by the Office of Extramural Research at the National Institutes of Health.2 CRISP (Computerized Retrieval of Information on Scientific Projects) is a searchable database of federally funded biomedical research projects conducted at universities, hospitals, and other institutions. Search the CRISP Web site at http://crisp.cit.nih.gov/crisp/crisp_query.generate_screen. You will have the option to perform targeted searches by various criteria, including geography, date, and topics related to yogurt. For most of the studies, the agencies reporting into CRISP provide summaries or abstracts. As opposed to clinical trial research using patients, many federally funded studies use animals or simulated models to explore yogurt.

E-Journals: PubMed Central3 PubMed Central (PMC) is a digital archive of life sciences journal literature developed and managed by the National Center for Biotechnology Information (NCBI) at the U.S. National Library of Medicine (NLM).4 Access to this growing archive of e-journals is free and unrestricted.5 To search, go to http://www.ncbi.nlm.nih.gov/entrez/query.fcgi?db=Pmc, and type “yogurt” (or synonyms) into the search box. This search gives you access to fulltext articles. The following is a sample of items found for yogurt in the PubMed Central database: •

Analysis of Lactobacillus phages and bacteriocins in American dairy products and characterization of a phage isolated from yogurt. by Kilic AO, Pavlova SI, Ma WG, Tao L.; 1996 Jun; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=abstr act&artid=167989

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Healthcare projects are funded by the National Institutes of Health (NIH), Substance Abuse and Mental Health Services (SAMHSA), Health Resources and Services Administration (HRSA), Food and Drug Administration (FDA), Centers for Disease Control and Prevention (CDCP), Agency for Healthcare Research and Quality (AHRQ), and Office of Assistant Secretary of Health (OASH). 3 Adapted from the National Library of Medicine: http://www.pubmedcentral.nih.gov/about/intro.html. 4

With PubMed Central, NCBI is taking the lead in preservation and maintenance of open access to electronic literature, just as NLM has done for decades with printed biomedical literature. PubMed Central aims to become a world-class library of the digital age. 5 The value of PubMed Central, in addition to its role as an archive, lies in the availability of data from diverse sources stored in a common format in a single repository. Many journals already have online publishing operations, and there is a growing tendency to publish material online only, to the exclusion of print.

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Antibiotic Resistances of Yogurt Starter Cultures Streptococcus thermophilus and Lactobacillus bulgaricus. by Sozzi T, Smiley MB.; 1980 Nov; http://www.pubmedcentral.gov/picrender.fcgi?tool=pmcentrez&action=stream&blobt ype=pdf&artid=291679

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Application of the extracellular alpha-amylase gene from Streptococcus bovis 148 to construction of a secretion vector for yogurt starter strains. by Satoh E, Ito Y, Sasaki Y, Sasaki T.; 1997 Nov; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&rendertype=abstr act&artid=168778

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Development of Reverse Transcription (RT)-PCR and Real-Time RT-PCR Assays for Rapid Detection and Quantification of Viable Yeasts and Molds Contaminating Yogurts and Pasteurized Food Products. by Bleve G, Rizzotti L, Dellaglio F, Torriani S.; 2003 Jul; http://www.pubmedcentral.gov/articlerender.fcgi?tool=pmcentrez&artid=165170

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Interaction of Bacteriophage Infection and Low Penicillin Concentrations on the Performance of Yogurt Cultures. by Verhue WM.; 1978 Jun; http://www.pubmedcentral.gov/picrender.fcgi?tool=pmcentrez&action=stream&blobt ype=pdf&artid=242997

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Occurrence and Growth of Yeasts in Yogurts. by Suriyarachchi VR, Fleet GH.; 1981 Oct; http://www.pubmedcentral.gov/picrender.fcgi?tool=pmcentrez&action=stream&blobt ype=pdf&artid=244063

The National Library of Medicine: PubMed One of the quickest and most comprehensive ways to find academic studies in both English and other languages is to use PubMed, maintained by the National Library of Medicine.6 The advantage of PubMed over previously mentioned sources is that it covers a greater number of domestic and foreign references. It is also free to use. If the publisher has a Web site that offers full text of its journals, PubMed will provide links to that site, as well as to sites offering other related data. User registration, a subscription fee, or some other type of fee may be required to access the full text of articles in some journals. To generate your own bibliography of studies dealing with yogurt, simply go to the PubMed Web site at http://www.ncbi.nlm.nih.gov/pubmed. Type “yogurt” (or synonyms) into the search box, and click “Go.” The following is the type of output you can expect from PubMed for yogurt (hyperlinks lead to article summaries): •

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A factor in yogurt which lowers cholesteremia in man. Author(s): Mann GV. Source: Atherosclerosis. 1977 March; 26(3): 335-40. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=849378&dopt=Abstract

PubMed was developed by the National Center for Biotechnology Information (NCBI) at the National Library of Medicine (NLM) at the National Institutes of Health (NIH). The PubMed database was developed in conjunction with publishers of biomedical literature as a search tool for accessing literature citations and linking to full-text journal articles at Web sites of participating publishers. Publishers that participate in PubMed supply NLM with their citations electronically prior to or at the time of publication.

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A method for the determination of yogurt retention. Author(s): Groenveld A, Fick JM. Source: Ned Tijdschr Tandheelkd. 1967; 74(Suppl 4): 6-16. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=5268898&dopt=Abstract

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A randomized trial of yogurt for prevention of antibiotic-associated diarrhea. Author(s): Beniwal RS, Arena VC, Thomas L, Narla S, Imperiale TF, Chaudhry RA, Ahmad UA. Source: Digestive Diseases and Sciences. 2003 October; 48(10): 2077-82. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=14627358&dopt=Abstract

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Absorption of calcium from milk and yogurt. Author(s): Smith TM, Kolars JC, Savaiano DA, Levitt MD. Source: The American Journal of Clinical Nutrition. 1985 December; 42(6): 1197-200. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3934956&dopt=Abstract

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Adherence of specific yogurt micro-organisms to human peripheral blood lymphocytes. Author(s): De Simone C, Grassi PP, Bianchi-Salvadori B, Miragliotta G, Vesely R, Jirillo E. Source: Microbios. 1988; 55(222): 49-57. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3144641&dopt=Abstract

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All yogurts are not created equal. Author(s): Wytock DH, DiPalma JA. Source: The American Journal of Clinical Nutrition. 1988 March; 47(3): 454-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3348155&dopt=Abstract

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An outbreak of Salmonella typhimurium DT170 associated with kebab meat and yogurt relish. Author(s): Evans MR, Salmon RL, Nehaul L, Mably S, Wafford L, Nolan-Farrell MZ, Gardner D, Ribeiro CD. Source: Epidemiology and Infection. 1999 June; 122(3): 377-83. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10459639&dopt=Abstract

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Analysis of Lactobacillus phages and bacteriocins in American dairy products and characterization of a phage isolated from yogurt. Author(s): Kilic AO, Pavlova SI, Ma WG, Tao L. Source: Applied and Environmental Microbiology. 1996 June; 62(6): 2111-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8787408&dopt=Abstract

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Antiproliferative effects of yogurt fractions obtained by membrane dialysis on cultured mammalian intestinal cells. Author(s): Ganjam LS, Thornton WH Jr, Marshall RT, MacDonald RS. Source: Journal of Dairy Science. 1997 October; 80(10): 2325-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9361204&dopt=Abstract

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Anti-staphylococcal effect of enterocin in Sunar and yogurt. Author(s): Laukova A, Czikkova S, Burdova O. Source: Folia Microbiol (Praha). 1999; 44(6): 707-11. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11097031&dopt=Abstract

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Asymmetry in the disconfirmation of expectations for natural yogurt. Author(s): Schifferstein HN, Kole AP, Mojet J. Source: Appetite. 1999 June; 32(3): 307-29. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10336791&dopt=Abstract

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Behaviour of Escherichia coli O157:H7 in sour milk, cows' milk yogurt and ewes' milk yogurt. Author(s): Govaris A, Koidis P, Papatheodorou K. Source: The Journal of Dairy Research. 2002 November; 69(4): 655-60. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12463702&dopt=Abstract

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Breath hydrogen test and stools characteristics after ingestion of milk and yogurt in malnourished children with chronic diarrhoea and lactase deficiency. Author(s): Dewit O, Boudraa G, Touhami M, Desjeux JF. Source: Journal of Tropical Pediatrics. 1987 August; 33(4): 177-80. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3669132&dopt=Abstract

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Buttermilk & yogurt: odor control of open lesions. Author(s): Welch LB. Source: Crit Care Update. 1982 November; 9(11): 39-44. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6923805&dopt=Abstract

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Calcium, yogurt and vegetable soup. Author(s): Geary CT. Source: Wis Dent Assoc J. 1988 January; 64(1): 22-3. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3163433&dopt=Abstract

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Casein peptide release and passage to the blood in humans during digestion of milk or yogurt. Author(s): Chabance B, Marteau P, Rambaud JC, Migliore-Samour D, Boynard M, Perrotin P, Guillet R, Jolles P, Fiat AM. Source: Biochimie. 1998 February; 80(2): 155-65. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9587673&dopt=Abstract

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Chronic consumption of fresh but not heated yogurt improves breath-hydrogen status and short-chain fatty acid profiles: a controlled study in healthy men with or without lactose maldigestion. Author(s): Rizkalla SW, Luo J, Kabir M, Chevalier A, Pacher N, Slama G. Source: The American Journal of Clinical Nutrition. 2000 December; 72(6): 1474-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11101474&dopt=Abstract

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Consumption of bakery products, sweetened soft drinks and yogurt among children aged 6-7 years: association with nutrient intake and overall diet quality. Author(s): Rodriguez-Artalejo F, Garcia EL, Gorgojo L, Garces C, Royo MA, Martin Moreno JM, Benavente M, Macias A, De Oya M; Investigators of the Four Provinces Study. Source: The British Journal of Nutrition. 2003 March; 89(3): 419-29. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12628036&dopt=Abstract

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Contamination of aluminium from cooking utensils and yogurt containers. Author(s): Yaman M, Gunes M, Bakirdere S. Source: Bulletin of Environmental Contamination and Toxicology. 2003 March; 70(3): 437-42. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12592515&dopt=Abstract

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Determination of shelf life of concentrated yogurt (labneh) produced by in-bag straining of set yogurt using hazard analysis. Author(s): Al-Kadamany E, Toufeili I, Khattar M, Abou-Jawdeh Y, Harakeh S, Haddad T. Source: Journal of Dairy Science. 2002 May; 85(5): 1023-30. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12086035&dopt=Abstract

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Development of reverse transcription (RT)-PCR and real-time RT-PCR assays for rapid detection and quantification of viable yeasts and molds contaminating yogurts and pasteurized food products. Author(s): Bleve G, Rizzotti L, Dellaglio F, Torriani S. Source: Applied and Environmental Microbiology. 2003 July; 69(7): 4116-22. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12839789&dopt=Abstract

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Diluted yogurt (ayran) versus water in dissolving oral rehydration salts. Author(s): Caglayan S, Acar U, Kasirga E, Kologlu F. Source: Turk J Pediatr. 1989 January-March; 31(1): 25-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2609433&dopt=Abstract

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Does yogurt enriched with Bifidobacterium longum affect colonic microbiology and fecal metabolites in health subjects? Author(s): Bartram HP, Scheppach W, Gerlach S, Ruckdeschel G, Kelber E, Kasper H. Source: The American Journal of Clinical Nutrition. 1994 February; 59(2): 428-32. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8310997&dopt=Abstract

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Effect of changing milk and yogurt consumption on human nutrient intake and serum lipoproteins. Author(s): Massey LK. Source: Journal of Dairy Science. 1984 February; 67(2): 255-62. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6715624&dopt=Abstract

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Effect of feeding yogurt versus milk in children with acute diarrhea and carbohydrate malabsorption. Author(s): Boudraa G, Benbouabdellah M, Hachelaf W, Boisset M, Desjeux JF, Touhami M. Source: Journal of Pediatric Gastroenterology and Nutrition. 2001 September; 33(3): 30713. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11593127&dopt=Abstract

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Effect of feeding yogurt versus milk in children with persistent diarrhea. Author(s): Boudraa G, Touhami M, Pochart P, Soltana R, Mary JY, Desjeux JF. Source: Journal of Pediatric Gastroenterology and Nutrition. 1990 November; 11(4): 50912. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2262840&dopt=Abstract

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Effect of fermented milk (yogurt) containing Lactobacillus acidophilus L1 on serum cholesterol in hypercholesterolemic humans. Author(s): Anderson JW, Gilliland SE. Source: Journal of the American College of Nutrition. 1999 February; 18(1): 43-50. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10067658&dopt=Abstract

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Effect of milks inoculated with Lactobacillus acidophilus or a yogurt starter culture in lactose-maldigesting children. Author(s): Montes RG, Bayless TM, Saavedra JM, Perman JA. Source: Journal of Dairy Science. 1995 August; 78(8): 1657-64. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8786251&dopt=Abstract

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Effect of sugar and acid on the acceptability of frozen yogurt to a student population. Author(s): Guinard JX, Little C, Marty C, Palchak TR. Source: Journal of Dairy Science. 1994 May; 77(5): 1232-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8046064&dopt=Abstract

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Effect of viable starter culture bacteria in yogurt on lactose utilization in humans. Author(s): Gilliland SE, Kim HS. Source: Journal of Dairy Science. 1984 January; 67(1): 1-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6707296&dopt=Abstract

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Effect of yogurt intake on plasma lipid and lipoprotein levels in normolipidemic males. Author(s): McNamara DJ, Lowell AE, Sabb JE. Source: Atherosclerosis. 1989 October; 79(2-3): 167-71. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2597226&dopt=Abstract

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Effect of yogurt on a urinary marker of bone resorption in postmenopausal women. Author(s): Heaney RP, Rafferty K, Dowell MS. Source: Journal of the American Dietetic Association. 2002 November; 102(11): 1672-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12449294&dopt=Abstract

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Effect of yogurt on symptoms and kinetics of hydrogen production in lactosemalabsorbing children. Author(s): Shermak MA, Saavedra JM, Jackson TL, Huang SS, Bayless TM, Perman JA. Source: The American Journal of Clinical Nutrition. 1995 November; 62(5): 1003-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7572723&dopt=Abstract

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Effects of yogurt and fermented-then-pasteurized milk on lactose absorption in an institutionalized elderly group. Author(s): Varela-Moreiras G, Antoine JM, Ruiz-Roso B, Varela G. Source: Journal of the American College of Nutrition. 1992 April; 11(2): 168-71. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1578093&dopt=Abstract

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Efficacy of milk versus yogurt offered as part of a mixed diet in acute noncholera diarrhea among malnourished children. Author(s): Bhatnagar S, Singh KD, Sazawal S, Saxena SK, Bhan MK. Source: The Journal of Pediatrics. 1998 June; 132(6): 999-1003. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9627593&dopt=Abstract

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Efficacy of traditional rice-lentil-yogurt diet, lactose free milk protein-based formula and soy protein formula in management of secondary lactose intolerance with acute childhood diarrhoea. Author(s): Nizami SQ, Bhutta ZA, Molla AM. Source: Journal of Tropical Pediatrics. 1996 June; 42(3): 133-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8699577&dopt=Abstract

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Endocarditis by Lactobacillus rhamnosus due to yogurt ingestion? Author(s): Presterl E, Kneifel W, Mayer HK, Zehetgruber M, Makristathis A, Graninger W. Source: Scandinavian Journal of Infectious Diseases. 2001; 33(9): 710-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11669233&dopt=Abstract

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Evaluation of yogurt as a weaning food. Author(s): Doyle W, Crawford MA, Laurance BM. Source: Health Visit. 1981 October; 54(10): 424-5. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6913559&dopt=Abstract

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Factors affecting the ability of a high beta-galactosidase yogurt to enhance lactose absorption. Author(s): Kotz CM, Furne JK, Savaiano DA, Levitt MD. Source: Journal of Dairy Science. 1994 December; 77(12): 3538-44. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7699133&dopt=Abstract

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Frozen yogurt near deep-freeze. Author(s): Brodsky MA, Orlov MV, Allen BJ, Selvan A. Source: The American Journal of Cardiology. 1994 March 15; 73(8): 617-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8147315&dopt=Abstract

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Hypocholesterolemic effect of yogurt and milk. Author(s): Hepner G, Fried R, St Jeor S, Fusetti L, Morin R. Source: The American Journal of Clinical Nutrition. 1979 January; 32(1): 19-24. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=581636&dopt=Abstract

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I read recently that there may be a connection between ovarian cancer and the consumption of dairy products, particularly cottage cheese and yogurt. Has this connection been proven? Author(s): Robb-Nicholson C. Source: Harvard Women's Health Watch. 1998 December; 6(4): 8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9846147&dopt=Abstract

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Immunologic effects of yogurt. Author(s): Meydani SN, Ha WK. Source: The American Journal of Clinical Nutrition. 2000 April; 71(4): 861-72. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10731490&dopt=Abstract

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Impact of dietary yogurt on immune function. Author(s): Wheeler JG, Bogle ML, Shema SJ, Shirrell MA, Stine KC, Pittler AJ, Burks AW, Helm RM. Source: The American Journal of the Medical Sciences. 1997 February; 313(2): 120-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9030681&dopt=Abstract

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Impact of LKM512 yogurt on improvement of intestinal environment of the elderly. Author(s): Matsumoto M, Ohishi H, Benno Y. Source: Fems Immunology and Medical Microbiology. 2001 October; 31(3): 181-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11720813&dopt=Abstract

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Impact of supplement with Lactobacillus- and Bifidobacterium-containing yogurt on triple therapy for Helicobacter pylori eradication. Author(s): Sheu BS, Wu JJ, Lo CY, Wu HW, Chen JH, Lin YS, Lin MD. Source: Alimentary Pharmacology & Therapeutics. 2002 September; 16(9): 1669-75. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12197847&dopt=Abstract

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In vitro antibacterial effect of yogurt on Escherichia coli. Author(s): Kotz CM, Peterson LR, Moody JA, Savaiano DA, Levitt MD. Source: Digestive Diseases and Sciences. 1990 May; 35(5): 630-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2185003&dopt=Abstract

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Increase of intestinal Bifidobacterium and suppression of coliform bacteria with short-term yogurt ingestion. Author(s): Chen RM, Wu JJ, Lee SC, Huang AH, Wu HM. Source: Journal of Dairy Science. 1999 November; 82(11): 2308-14. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10575598&dopt=Abstract

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Increased fecal frequency and gastrointestinal symptoms following ingestion of galacto-oligosaccharide-containing yogurt. Author(s): Teuri U, Korpela R, Saxelin M, Montonen L, Salminen S. Source: J Nutr Sci Vitaminol (Tokyo). 1998 June; 44(3): 465-71. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9742466&dopt=Abstract

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Ingestion of yogurt containing Lactobacillus acidophilus as prophylaxis for candidal vaginitis. Author(s): Hilton E, Isenberg HD, Alperstein P, France K, Borenstein MT. Source: Annals of Internal Medicine. 1992 March 1; 116(5): 353-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1736766&dopt=Abstract

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Ingestion of yogurt containing Lactobacillus acidophilus compared with pasteurized yogurt as prophylaxis for recurrent candidal vaginitis and bacterial vaginosis. Author(s): Shalev E, Battino S, Weiner E, Colodner R, Keness Y. Source: Archives of Family Medicine. 1996 November-December; 5(10): 593-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8930233&dopt=Abstract

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Intestinal absorption of calcium from yogurt in lactase-deficient subjects. Author(s): Wynckel A, Jaisser F, Wong T, Drueke T, Chanard J. Source: Reproduction, Nutrition, Development. 1991; 31(4): 411-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1747199&dopt=Abstract

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Lack of therapeutic effect of a specially designed yogurt for the eradication of Helicobacter pylori infection. Author(s): Wendakoon CN, Thomson AB, Ozimek L. Source: Digestion. 2002; 65(1): 16-20. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11961338&dopt=Abstract

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Lactase deficiency and yogurt. Author(s): Baer D. Source: Soc Biol. 1970 June; 17(2): 143. No Abstract Available. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=5538536&dopt=Abstract

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Lactose digestion by yogurt beta-galactosidase: influence of pH and microbial cell integrity. Author(s): Martini MC, Bollweg GL, Levitt MD, Savaiano DA. Source: The American Journal of Clinical Nutrition. 1987 February; 45(2): 432-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3101480&dopt=Abstract

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Lactose digestion from flavored and frozen yogurts, ice milk, and ice cream by lactase-deficient persons. Author(s): Martini MC, Smith DE, Savaiano DA. Source: The American Journal of Clinical Nutrition. 1987 October; 46(4): 636-40. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3116836&dopt=Abstract

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Lactose digestion from unmodified, low-fat and lactose-hydrolyzed yogurt in adult lactose-maldigesters. Author(s): Rosado JL, Solomons NW, Allen LH. Source: European Journal of Clinical Nutrition. 1992 January; 46(1): 61-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1559509&dopt=Abstract

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Lactose digestion from yogurt: influence of a meal and additional lactose. Author(s): Martini MC, Kukielka D, Savaiano DA. Source: The American Journal of Clinical Nutrition. 1991 May; 53(5): 1253-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2021132&dopt=Abstract

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Lactose intolerance in persistent diarrhoea during childhood: the role of a traditional rice-lentil (Khitchri) and yogurt diet in nutritional management. Author(s): Bhutta ZA, Nizami SQ, Isani Z. Source: J Pak Med Assoc. 1997 January; 47(1): 20-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9056732&dopt=Abstract

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Lactose malabsorption from yogurt, pasteurized yogurt, sweet acidophilus milk, and cultured milk in lactase-deficient individuals. Author(s): Savaiano DA, AbouElAnouar A, Smith DE, Levitt MD. Source: The American Journal of Clinical Nutrition. 1984 December; 40(6): 1219-23. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6439026&dopt=Abstract

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Lactose malabsorption in children with symptomatic Giardia lamblia infection: feasibility of yogurt supplementation. Author(s): Pettoello Mantovani M, Guandalini S, Ecuba P, Corvino C, di Martino L. Source: Journal of Pediatric Gastroenterology and Nutrition. 1989 October; 9(3): 295-300. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2614615&dopt=Abstract

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L-lactate enzyme electrode obtained with immobilized respiratory chain from Escherichia coli and oxygen probe for specific determination of L-lactate in yogurt, wine and blood. Author(s): Adamowicz E, Burstein C. Source: Biosensors. 1987-88; 3(1): 27-43. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3314875&dopt=Abstract

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Manufacture and quality of iron-fortified yogurt. Author(s): Hekmat S, McMahon DJ. Source: Journal of Dairy Science. 1997 December; 80(12): 3114-22. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9436092&dopt=Abstract

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Milk fermented with yogurt cultures and Lactobacillus casei compared with yogurt and gelled milk: influence on intestinal microflora in healthy infants. Author(s): Guerin-Danan C, Chabanet C, Pedone C, Popot F, Vaissade P, Bouley C, Szylit O, Andrieux C. Source: The American Journal of Clinical Nutrition. 1998 January; 67(1): 111-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9440384&dopt=Abstract

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Nutrient absorption and weight gain in persistent diarrhea: comparison of a traditional rice-lentil/yogurt/milk diet with soy formula. Author(s): Bhutta ZA, Molla AM, Issani Z, Badruddin S, Hendricks K, Snyder JD. Source: Journal of Pediatric Gastroenterology and Nutrition. 1994 January; 18(1): 45-52. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8126617&dopt=Abstract

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Nutritional and health properties of yogurt. Author(s): Bourlioux P, Pochart P. Source: World Review of Nutrition and Dietetics. 1988; 56: 217-58. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3142155&dopt=Abstract

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PCR detection of Bifidobacterium strains and Streptococcus thermophilus in feces of human subjects after oral bacteriotherapy and yogurt consumption. Author(s): Brigidi P, Swennen E, Vitali B, Rossi M, Matteuzzi D. Source: International Journal of Food Microbiology. 2003 March 25; 81(3): 203-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12485746&dopt=Abstract

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Persistence of Listeria monocytogenes in yogurt as determined by direct plating and enrichment methods. Author(s): Siragusa GR, Johnson MG. Source: International Journal of Food Microbiology. 1988 October; 7(2): 147-60. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3152804&dopt=Abstract

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Postprandial plasma D-lactate concentrations after yogurt ingestion. Author(s): de Vrese M, Barth CA. Source: Zeitschrift Fur Ernahrungswissenschaft. 1991 June; 30(2): 131-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1897274&dopt=Abstract

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Prospective study of lactose absorption during cancer chemotherapy: feasibility of a yogurt-supplemented diet in lactose malabsorbers. Author(s): Pettoello-Mantovani M, Guandalini S, diMartino L, Corvino C, Indolfi P, Casale F, Giuliano M, Dubrovsky L, Di Tullio MT. Source: Journal of Pediatric Gastroenterology and Nutrition. 1995 February; 20(2): 18995. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7714685&dopt=Abstract

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Reader identifies yogurt containing culture effective in relieving candidal vaginitis. Author(s): Bach C. Source: The Nurse Practitioner. 1992 October; 17(10): 9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1407764&dopt=Abstract

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Relative efficiency of yogurt, sweet acidophilus milk, hydrolyzed-lactose milk, and a commercial lactase tablet in alleviating lactose maldigestion. Author(s): Onwulata CI, Rao DR, Vankineni P. Source: The American Journal of Clinical Nutrition. 1989 June; 49(6): 1233-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2499174&dopt=Abstract

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Rolaids-yogurt syndrome: a 1990s version of milk-alkali syndrome. Author(s): Muldowney WP, Mazbar SA. Source: American Journal of Kidney Diseases : the Official Journal of the National Kidney Foundation. 1996 February; 27(2): 270-2. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8659505&dopt=Abstract

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Scientific thoroughness of human studies showing immune-stimulating properties of yogurt. Author(s): von der Weid T, Donnet-Hughes A, Blum S, Schiffrin EJ, Neeser JR, Pfeifer A. Source: The American Journal of Clinical Nutrition. 2001 January; 73(1): 133-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11124771&dopt=Abstract

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Strains and species of lactic acid bacteria in fermented milks (yogurts): effect on in vivo lactose digestion. Author(s): Martini MC, Lerebours EC, Lin WJ, Harlander SK, Berrada NM, Antoine JM, Savaiano DA. Source: The American Journal of Clinical Nutrition. 1991 December; 54(6): 1041-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1957819&dopt=Abstract

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Survival of Escherichia coli O157:H7, Listeria monocytogenes 4b and Yersinia enterocolitica O3 in different yogurt and kefir combinations as prefermentation contaminant. Author(s): Gulmez M, Guven A. Source: Journal of Applied Microbiology. 2003; 95(3): 631-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12911712&dopt=Abstract

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Survival of yogurt-containing organisms and Lactobacillus gasseri (ADH) and their effect on bacterial enzyme activity in the gastrointestinal tract of healthy and hypochlorhydric elderly subjects. Author(s): Pedrosa MC, Golner BB, Goldin BR, Barakat S, Dallal GE, Russell RM. Source: The American Journal of Clinical Nutrition. 1995 February; 61(2): 353-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7840074&dopt=Abstract

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Taste adaptation during the eating of sweetened yogurt. Author(s): Theunissen MJ, Polet IA, Kroeze JH, Schifferstein HN. Source: Appetite. 2000 February; 34(1): 21-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10744888&dopt=Abstract

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The association of yogurt starters with Lactobacillus casei DN 114.001 in fermented milk alters the composition and metabolism of intestinal microflora in germ-free rats and in human flora-associated rats. Author(s): Djouzi Z, Andrieux C, Degivry MC, Bouley C, Szylit O. Source: The Journal of Nutrition. 1997 November; 127(11): 2260-6. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9349856&dopt=Abstract

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The influence of chronic yogurt consumption on immunity. Author(s): Van de Water J, Keen CL, Gershwin ME. Source: The Journal of Nutrition. 1999 July; 129(7 Suppl): 1492S-5S. Erratum In: J Nutr 1999 October; 129(10): 1932. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10395628&dopt=Abstract

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The influence of yogurt/Lactobacillus on the innate and acquired immune response. Author(s): Borchers AT, Keen CL, Gershwin ME. Source: Clinical Reviews in Allergy & Immunology. 2002 June; 22(3): 207-30. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12043382&dopt=Abstract

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The Masai, milk and the yogurt factor: an alternative explanation. Author(s): Mann GV. Source: Atherosclerosis. 1978 February; 29(2): 265. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=646854&dopt=Abstract

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The Masai, milk and the yogurt factor--an alternative explanation. Author(s): Bhattacharyya AK. Source: Atherosclerosis. 1977 December; 28(4): 471. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=579601&dopt=Abstract

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The Masal milk and the yogurt factor: an alternative explanation. Author(s): Howard AN. Source: Atherosclerosis. 1977 July; 27(3): 383-5. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=578486&dopt=Abstract

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Tolerance and absorption of lactose from milk and yogurt during short-bowel syndrome in humans. Author(s): Arrigoni E, Marteau P, Briet F, Pochart P, Rambaud JC, Messing B. Source: The American Journal of Clinical Nutrition. 1994 December; 60(6): 926-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7985635&dopt=Abstract

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Viability of microencapsulated bifidobacteria in set yogurt during refrigerated storage. Author(s): Adhikari K, Mustapha A, Grun IU, Fernando L. Source: Journal of Dairy Science. 2000 September; 83(9): 1946-51. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11003222&dopt=Abstract

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Viable starter culture, beta-galactosidase activity, and lactose in duodenum after yogurt ingestion in lactase-deficient humans. Author(s): Pochart P, Dewit O, Desjeux JF, Bourlioux P. Source: The American Journal of Clinical Nutrition. 1989 May; 49(5): 828-31. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2497633&dopt=Abstract

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Vicinal diketone formation in yogurt: (13)C precursors and effect of branched-chain amino acids. Author(s): Ott A, Germond JE, Chaintreau A. Source: Journal of Agricultural and Food Chemistry. 2000 March; 48(3): 724-31. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10725140&dopt=Abstract

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Yogurt and autoimmune liver disease. Author(s): Chaiken BH. Source: The American Journal of Gastroenterology. 1994 October; 89(10): 1916-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7942706&dopt=Abstract

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Yogurt and fermented-then-pasteurized milk: effects of short-term and long-term ingestion on lactose absorption and mucosal lactase activity in lactase-deficient subjects. Author(s): Lerebours E, N'Djitoyap Ndam C, Lavoine A, Hellot MF, Antoine JM, Colin R. Source: The American Journal of Clinical Nutrition. 1989 May; 49(5): 823-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2497632&dopt=Abstract

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Yogurt and nutritional rickets. Author(s): Ozsoylu S. Source: Clinical Pediatrics. 1987 July; 26(7): 365, 374. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3595043&dopt=Abstract

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Yogurt as oral bacteriotherapy for diarrhea: back to the future? Author(s): Ullman T, Korzenik JR. Source: Indian Pediatrics. 1998 June; 35(6): 503-6. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10216643&dopt=Abstract

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Yogurt consumption does not enhance immune function in healthy premenopausal women. Author(s): Campbell CG, Chew BP, Luedecke LO, Shultz TD. Source: Nutrition and Cancer. 2000; 37(1): 27-35. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10965516&dopt=Abstract

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Yogurt could be used for lactose intolerance. Author(s): Ozsoylu S. Source: Archives of Pediatrics & Adolescent Medicine. 1994 November; 148(11): 1231. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=7921135&dopt=Abstract

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Yogurt helps to control wound odor. Author(s): Schulte MJ. Source: Oncology Nursing Forum. 1993 September; 20(8): 1262. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8415157&dopt=Abstract

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Yogurt. Contributory factor in development of nutritional rickets. Author(s): Saal HM, Ratzan SK, Carey DE. Source: Clinical Pediatrics. 1985 August; 24(8): 452-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=4006355&dopt=Abstract

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Yogurt: still a favorite for vaginal candidiasis? Author(s): Williams A. Source: Journal of the National Medical Association. 2002 April; 94(4): A10. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11991345&dopt=Abstract

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Yogurt--an autodigesting source of lactose. Author(s): Kolars JC, Levitt MD, Aouji M, Savaiano DA. Source: The New England Journal of Medicine. 1984 January 5; 310(1): 1-3. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=6417539&dopt=Abstract

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Yogurt-induced cataracts: comments on their significance to man. Author(s): Richter CP, Duke JR. Source: Jama : the Journal of the American Medical Association. 1970 December 7; 214(10): 1878-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=5537420&dopt=Abstract

Studies

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Yogurt-induced pruritus ani in a child. Author(s): Akl K. Source: European Journal of Pediatrics. 1992 November; 151(11): 867. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1468470&dopt=Abstract

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CHAPTER 2. NUTRITION AND YOGURT Overview In this chapter, we will show you how to find studies dedicated specifically to nutrition and yogurt.

Finding Nutrition Studies on Yogurt The National Institutes of Health’s Office of Dietary Supplements (ODS) offers a searchable bibliographic database called the IBIDS (International Bibliographic Information on Dietary Supplements; National Institutes of Health, Building 31, Room 1B29, 31 Center Drive, MSC 2086, Bethesda, Maryland 20892-2086, Tel: 301-435-2920, Fax: 301-480-1845, E-mail: [email protected]). The IBIDS contains over 460,000 scientific citations and summaries about dietary supplements and nutrition as well as references to published international, scientific literature on dietary supplements such as vitamins, minerals, and botanicals.7 The IBIDS includes references and citations to both human and animal research studies. As a service of the ODS, access to the IBIDS database is available free of charge at the following Web address: http://ods.od.nih.gov/databases/ibids.html. After entering the search area, you have three choices: (1) IBIDS Consumer Database, (2) Full IBIDS Database, or (3) Peer Reviewed Citations Only. Now that you have selected a database, click on the “Advanced” tab. An advanced search allows you to retrieve up to 100 fully explained references in a comprehensive format. Type “yogurt” (or synonyms) into the search box, and click “Go.” To narrow the search, you can also select the “Title” field.

7

Adapted from http://ods.od.nih.gov. IBIDS is produced by the Office of Dietary Supplements (ODS) at the National Institutes of Health to assist the public, healthcare providers, educators, and researchers in locating credible, scientific information on dietary supplements. IBIDS was developed and will be maintained through an interagency partnership with the Food and Nutrition Information Center of the National Agricultural Library, U.S. Department of Agriculture.

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The following information is typical of that found when using the “Full IBIDS Database” to search for “yogurt” (or a synonym): •

Antitumour activity of yogurt: study of possible immune mechanisms. Author(s): Catedra Inmunologia, Instituto de Microbiologia, Facultad de Bioquimica, Quimica y Farmacia, Universidad Nacional de Tucuman, Ayacucho 491, 4000 Tucuman (Argentina) Source: Perdigon, G. Valdez, J.C. Rachid, M. Journal-of-Dairy-Research (United Kingdom). (1998). volume 65(1) page 129-138.

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Pop a cool one, but make it a frozen yogurt or fruit bar. Source: Welland, D. Environmental-nutrition (USA). (July 1995). volume 18(7) page 5.

Additional physician-oriented references include: •

15N as a marker to assess portal absorption of nitrogen from milk, yogurt and heattreated yogurt in the growing pig. Author(s): Laboratoire de Sciences Animales, INRA-ENSAIA, Vandoeuvre, France. [email protected] Source: Rychen, G Mpassi, D Jurjanz, S Mertes, M Lenoir Wijnkoop, I Antoine, J M Laurent, F J-Dairy-Res. 2002 February; 69(1): 95-101 0022-0299

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A yogurt a day may keep infections at bay. Source: Smith, L. Environmental-nutrition (USA). (June 1992). volume 15(6) page 5. yoghurt nutritive value 0893-4452

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Active cultures add function to yogurt and other foods. Source: Katz, F. Food-technol. Chicago : Institute of Food Technologists 1947-. March 2001. volume 55 (3) page 46, 48-49. 0015-6639

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Alive and active (and probiotic): what to look for in a yogurt. Source: Hughes, L. Environ-nutr. New York : Environmental Nutrition, Inc.,. March 1999. volume 22 (3) page 5. 0893-4452

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Anti-staphylococcal effect of enterocin in Sunar and yogurt. Author(s): Institute of Animal Physiology, Slovak Academy of Sciences, Kosice, Slovakia. [email protected] Source: Laukova, A Czikkova, S Burdova, O Folia-Microbiol-(Praha). 1999; 44(6): 707-11 0015-5632

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Beyond yogurt: milking the public's taste for exotic health foods. Source: Zamula, E. F.D.A.-consumer (USA). (November 1986). volume 20(9) page 12-15. foods yoghurt composition soybean products behaviour 0362-1332

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Calcium, yogurt and vegetable soup. Source: Geary, C T Wis-Dent-Assoc-J. 1988 January; 64(1): 22-3 0887-9699

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Can yogurt reduce diarrhea caused by antibiotics. Source: Tufts-Univ-health-nutr-lett. New York, NY : Tufts University Health & Nutrition Letter, c1997-. January 2000. volume 17 (11) page 3.

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Changes in fatty acid composition during yogurt processing and their effects on yogurt and probiotic bacteria in milk procured from cows fed different diets. Source: Dave, R.I. Ramaswamy, N. Baer, R.J. Aust-j-dairy-technol. North Melbourne, Victoria : Dairy Industry Association of Australia. October 2002. volume 57 (3) page 197202. 0004-9433

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Comparative effects of milk, yogurt, butter, and margarine on mammary tumorigenesis induced by 7,12-dimethylbenz(a)anthracene in rats. Author(s): Department of Biochemistry, Nara Medical College, Japan. Source: Yanagi, S Yamashita, M Ogoshi, K Imai, S Cancer-Detect-Prevolume 1994; 18(6): 415-20 0361-090X

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Comparison of heat and pressure treatments of skim milk, fortified with whey protein concentrate, for set yogurt preparation: effects on milk proteins and gel structure. Author(s): Institute of Food Research, Reading Laboratory, Earley Gate, UK. [email protected] Source: Needs, E C Capellas, M Bland, A P Manoj, P MacDougal, D Paul, G J-Dairy-Res. 2000 August; 67(3): 329-48 0022-0299

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Cultural revolution: yogurt and probiotics come of age. Source: Klausner, A. Environ-nutr. New York : Environmental Nutrition, Inc.,. March 1999. volume 22 (3) page 1, 4. 0893-4452

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Effect of yogurt and bifidus yogurt fortified with skim milk powder, condensed whey and lactose-hydrolysed condensed whey on serum cholesterol and triacylglycerol levels in rats. Source: Beena, A. Prasad, V. J-dairy-res. Cambridge : Cambridge University Press, 1929. August 1997. volume 64 (3) page 453-457. 0022-0299

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Effect of yogurt cultures on the survival of bifidobacteria in fermented milks. Source: Samona, A. Robinson, R.K. J-Soc-Dairy-Technol. Cambridgeshire : The Society of Dairy Technology. May 1994. volume 47 (2) page 58-60. 0037-9840

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Effect of yogurt on a urinary marker of bone resorption in postmenopausal women. Author(s): Creighton University, Omaha, NE 68131, USA. Source: Heaney, R P Rafferty, K Dowell, M S J-Am-Diet-Assoc. 2002 November; 102(11): 1672-4 0002-8223

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Effects of yogurt supplemented with brewer's yeast cell wall on constipation and intestinal microflora in rats. Author(s): Applied Bioresearch Center, Corporate Research and Development Department, Kirin Brewery Co., Ltd., 3, Takasaki, Gunma, Japan. Source: Nakamura, T Nishida, S Mizutani, M Iino, H J-Nutr-Sci-Vitaminol-(Tokyo). 2001 December; 47(6): 367-72 0301-4800

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Everything we need to know about: yogurt & immunity. Source: Rubin, K.W. FoodServ-dir. NY, NY : Restaurant Business, Inc. Publications. February 15, 1996. volume 9 (2) page 72. 0897-7208

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Health benefits of yogurt consumption: A review. Source: Desobry Banon, S. Vetier, N. Hardy, J. Int-j-food-prop. Monticello, NY : Marcel Dekker, Inc. 1999. volume 2 (1) page 1-12. 1094-2912

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I read recently that there may be a connection between ovarian cancer and the consumption of dairy products, particularly cottage cheese and yogurt. Has this connection been proven? Source: Robb Nicholson, C Harv-Womens-Health-Watch. 1998 December; 6(4): 8 1070910X

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Immunological effects of yogurt addition to a re-nutrition diet in a malnutrition experimental model. Author(s): Centro de Referencia para Lactobacilos, CERELA, Tucuman, Argentina. Source: Cano, P G Aguero, G Perdigon, G J-Dairy-Res. 2002 May; 69(2): 303-16 0022-0299

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Impact of supplement with Lactobacillus- and Bifidobacterium-containing yogurt on triple therapy for Helicobacter pylori eradication. Author(s): Department of Internal Medicine, Medical College, National Cheng Kung University, Tainan, Taiwan. Source: Sheu, B S Wu, J J Lo, C Y Wu, H W Chen, J H Lin, Y S Lin, M D AlimentPharmacol-Ther. 2002 September; 16(9): 1669-75 0269-2813

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Influence of culture selection on the flavor, antimicrobial activity, beta-galactosidase and B-vitamins of yogurt [Streptococcus thermophilus, Lactobacillus bulgaricus]. Source: Friend, B.A. Fiedler, J.M. Shahani, K.M. Milchwissenschaft-Milk-Sci-Int. Munchen. W. Ger. : Volkswirtschaftlicher Verlag. March 1983. volume 38 (3) page 133136. 0026-3788

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Is yogurt the health food it's cracked up to be. Source: Tufts-Univ-diet-nutr-lett. New York, N.Y. : Tufts University Diet and Nutrition Letter, 1983-c1997. November 1996. volume 14 (9) page 3-5. 0747-4105

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Kumiss Manufacturing meeting strong consumer demand for yogurt. Source: Mans, Jack. Process-Prep-Foods. Chicago : Gorman Publishing Company. January 1983. volume 152 (1) page 78-80. ill. 0192-7132

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L. acidophilus and Bifidobacterium spp.--their therapeutic potential and survival in yogurt. Source: Kailasapathy, K. Rybka, S. Aust-j-dairy-technol. Highett, Victoria : Dairy Industry Association of Australia. April 1997. volume 52 (1) page 28-35. 0004-9433

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Lack of therapeutic effect of a specially designed yogurt for the eradication of Helicobacter pylori infection. Author(s): Alberta Dairy Association Research Unit, Department of Agricultural, Food and Nutritional Science, Faculty of Agriculture, Forestry and Home Economics, University of Alberta, Edmonton, Alberta, Canada. [email protected] Source: Wendakoon, C N Thomson, A B Ozimek, L Digestion. 2002; 65(1): 16-20 00122823

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Lactobacillus bulgaricus, Streptococcus thermophilus and yogurt: a review. Source: Matalon, M.E. Sandine, W.E. Cult-Dairy-Prod-J. Washington, D.C. : American Cultured Dairy Products Institute. November 1986. volume 21 (4) page 6-12. 0045-9259

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Lactose intolerance in persistent diarrhoea during childhood: the role of a traditional rice-lentil (Khitchri) and yogurt diet in nutritional management. Author(s): Department of Paediatrics, The Aga Khan University, Karachi. Source: Bhutta, Z A Nizami, S Q Isani, Z J-Pak-Med-Assoc. 1997 January; 47(1): 20-4 0030-9982

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Milk, yogurt, and cheese good sources of calcium. Source: Home-Gard-Bull. Washington, D.C. : The Dept. : For sale by the Supt. of Docs., U.S. G.P.O., 1950-. July 1993. (253-2) page 12-13. 0073-3075

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Neutral sterol excretions in rats fed skim milk and skim milk yogurt diets. Author(s): Kansas Agricultural Experiment Station, Kansas State University, Manhattan 66506. Source: Navder, K P Fryer, E B Fryer, H C Indian-J-Med-Sci. 1992 September; 46(9): 27580 0019-5359

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Nutritive value of yogurt. Source: Rasic, J.L. Cult-Dairy-Prod-J. Washington, D.C. : American Cultured Dairy Products Institute. August 1987. volume 22 (3) page 6-9. 0045-9259

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PCR detection of Bifidobacterium strains and Streptococcus thermophilus in feces of human subjects after oral bacteriotherapy and yogurt consumption. Author(s): Department of Pharmaceutical Sciences, Via Belmeloro 6, University of Bologna, 40126, Bologna, Italy. [email protected] Source: Brigidi, P Swennen, E Vitali, B Rossi, M Matteuzzi, D Int-J-Food-Microbiol. 2003 March 25; 81(3): 203-9 0168-1605

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Public health concerns of yogurt and other fermented milk products. Source: Smith, W. Emergy, H.C. Dairy-Food-Sanit. Ames, Iowa : International Association of Milk, Food and Environmental Sanitarians, Inc. January 1986. volume 6 (1) page 11-12. 0273-2866

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The beautiful skin yogurt diet and other fables. Source: Tufts-Univ-Diet-Nutr-Lett. New York, N.Y. : The Letter. October 1990. volume 8 (8) page 3-6. 0747-4105

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The effect of substitution of fat by microparticulate whey protein on the quality of set-type, natural yogurt. Source: Barrantes, E. Tamime, A.Y. Muir, D.D. Sword, A.M. J-Soc-Dairy-Technol. Cambridgeshire : The Society of Dairy Technology. May 1994. volume 47 (2) page 61-68. 0037-9840

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The influence of yogurt/Lactobacillus on the innate and acquired immune response. Author(s): Division of Rheumatology, Allergy and Clinical Immunology, University of California at Davis School of Medicine, TB 192, One Shields Avenue, Davis, CA 95616, USA. Source: Borchers, A T Keen, C L Gershwin, M E Clin-Rev-Allergy-Immunol. 2002 June; 22(3): 207-30 1080-0549

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The yogurt-yeast infection connection. Source: Tufts-Univ-diet-nutr-lett. New York, N.Y. : Tufts University Diet and Nutrition Letter, 1983-c1997. May 1992. volume 10 (3) page 1. 0747-4105

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Wake up morning nutrition with yogurt shakes. Source: Cirelli Pedersen, T. Sch-Foodserv-J. Alexandria, Va. : American School Food Service Association. February 1992. volume 46 (2) page 48, 50. 0160-6271

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Yogurt - Part 2. Source: Mann, E. Dairy-Industries-International (United Kingdom). (1998). volume 63(9) page 13-14. yoghurt probiotics cultured milk mankind health marketing disease control

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Yogurt and its cultured cousins may help fight disease. Source: Nierenberg, C. Environ-Nutr. New York, N.Y. : Environmental Nutrition, Inc. May 1990. volume 13 (5) page 1, 6. 0893-4452

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Yogurt as probiotic carrier food. Source: Lourens Hattingh, A. Viljoen, B.C. Int-dairy-j. Oxford, U.K. : Elsevier Science Limited. 2001. volume 11 (1/2) page 1-17. 0958-6946

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Yogurt lovers: the choices are greater than ever. Source: Smith, S.M. Environ-Nutr. New York, N.Y. : Environmental Nutrition, Inc. December 1988. volume 11 (12) page 4-5. charts. 0893-4452

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Yogurt reinvents itself. Source: Hollingsworth, P. Food-technol. Chicago : Institute of Food Technologists 1947-. March 2001. volume 55 (3) page 43-46. 0015-6639

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Yogurt. Source: Consum-Rep-Consum-Union-U-S. Mount Vernon : The Union. August 1983. volume 48 (8) page 386-390. ill., charts. 0010-7174

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Yogurt: bacteria to basics. Source: Lefferts, L.Y. Nutr-action-health-lett. [Washington, D.C. : Center for Science in the Public Interest,. Sept 1993. volume 20 (7) page 8-9. 0885-7792

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Yogurt--health food--or dessert. Source: Schardt, D. Nutr-action-health-lett. [Washington, D.C. : Center for Science in the Public Interest,. April 1998. volume 25 (3) page 14-15. 0885-7792

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Yogurt--its nutritional and health benefits. Source: Dairy-Counc-Dig. Rosemont, Ill. : National Dairy Council. Mar/April 1990. volume 61 (2) page 7-12. charts. 0011-5568

Federal Resources on Nutrition In addition to the IBIDS, the United States Department of Health and Human Services (HHS) and the United States Department of Agriculture (USDA) provide many sources of information on general nutrition and health. Recommended resources include: •

healthfinder®, HHS’s gateway to health information, including diet and nutrition: http://www.healthfinder.gov/scripts/SearchContext.asp?topic=238&page=0

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The United States Department of Agriculture’s Web site dedicated to nutrition information: www.nutrition.gov

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The Food and Drug Administration’s Web site for federal food safety information: www.foodsafety.gov

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The National Action Plan on Overweight and Obesity sponsored by the United States Surgeon General: http://www.surgeongeneral.gov/topics/obesity/

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The Center for Food Safety and Applied Nutrition has an Internet site sponsored by the Food and Drug Administration and the Department of Health and Human Services: http://vm.cfsan.fda.gov/

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Center for Nutrition Policy and Promotion sponsored by the United States Department of Agriculture: http://www.usda.gov/cnpp/

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Food and Nutrition Information Center, National Agricultural Library sponsored by the United States Department of Agriculture: http://www.nal.usda.gov/fnic/

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Food and Nutrition Service sponsored by the United States Department of Agriculture: http://www.fns.usda.gov/fns/

Additional Web Resources A number of additional Web sites offer encyclopedic information covering food and nutrition. The following is a representative sample: •

AOL: http://search.aol.com/cat.adp?id=174&layer=&from=subcats

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Family Village: http://www.familyvillage.wisc.edu/med_nutrition.html

Nutrition

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Google: http://directory.google.com/Top/Health/Nutrition/

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Healthnotes: http://www.healthnotes.com/

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Open Directory Project: http://dmoz.org/Health/Nutrition/

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Yahoo.com: http://dir.yahoo.com/Health/Nutrition/

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WebMD®Health: http://my.webmd.com/nutrition

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WholeHealthMD.com: http://www.wholehealthmd.com/reflib/0,1529,00.html

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The following is a specific Web list relating to yogurt; please note that any particular subject below may indicate either a therapeutic use, or a contraindication (potential danger), and does not reflect an official recommendation: •

Minerals Calcium Source: Integrative Medicine Communications; www.drkoop.com Potassium Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/substances_view/0,1525,10086,00.html

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Food and Diet Apricots Source: Healthnotes, Inc.; www.healthnotes.com Celeriac (Celery Root) Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,241,00.html Cheese Source: Healthnotes, Inc.; www.healthnotes.com Cherries Source: Healthnotes, Inc.; www.healthnotes.com Cherries Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,49,00.html Chicken Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,86,00.html

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Corn-Free Diet Source: Healthnotes, Inc.; www.healthnotes.com Cream Source: Healthnotes, Inc.; www.healthnotes.com Cucumbers Source: Healthnotes, Inc.; www.healthnotes.com Dairy Foods Source: Healthnotes, Inc.; www.healthnotes.com Dairy-Free Diet Source: Healthnotes, Inc.; www.healthnotes.com Energy Bars Source: Healthnotes, Inc.; www.healthnotes.com Frozen Yogurt Source: Healthnotes, Inc.; www.healthnotes.com Kefir Source: Healthnotes, Inc.; www.healthnotes.com Kohlrabi Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,319,00.html Lhassi Source: Healthnotes, Inc.; www.healthnotes.com Low-Fat Diet Source: Healthnotes, Inc.; www.healthnotes.com Low-Oxalate Diet Source: Healthnotes, Inc.; www.healthnotes.com Mango Source: Healthnotes, Inc.; www.healthnotes.com Mango Madness Source: Healthnotes, Inc.; www.healthnotes.com Mascarpone Source: Healthnotes, Inc.; www.healthnotes.com Milk Source: Healthnotes, Inc.; www.healthnotes.com Milk Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com

Nutrition

Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,95,00.html Nectarines Source: Healthnotes, Inc.; www.healthnotes.com Papaya Source: Healthnotes, Inc.; www.healthnotes.com Papaya Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,60,00.html Peaches Source: Healthnotes, Inc.; www.healthnotes.com Power Shake Source: Healthnotes, Inc.; www.healthnotes.com Protein Powders Source: Healthnotes, Inc.; www.healthnotes.com Roquefort Source: Healthnotes, Inc.; www.healthnotes.com Sapsago Source: Healthnotes, Inc.; www.healthnotes.com Snacks and Desserts Source: Healthnotes, Inc.; www.healthnotes.com Soy Source: Prima Communications, Inc.www.personalhealthzone.com Soy Products Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,135,00.html Soy-Free Diet Source: Healthnotes, Inc.; www.healthnotes.com The Dean Ornish Diet Source: Healthnotes, Inc.; www.healthnotes.com Tofu Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,136,00.html

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Tyramine-Free Diet Source: Healthnotes, Inc.; www.healthnotes.com Yogurt Source: Healthnotes, Inc.; www.healthnotes.com Yogurt Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/foods_view/0,1523,97,00.html Yogurt Cheese Source: Healthnotes, Inc.; www.healthnotes.com

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CHAPTER 3. ALTERNATIVE MEDICINE AND YOGURT Overview In this chapter, we will begin by introducing you to official information sources on complementary and alternative medicine (CAM) relating to yogurt. At the conclusion of this chapter, we will provide additional sources.

National Center for Complementary and Alternative Medicine The National Center for Complementary and Alternative Medicine (NCCAM) of the National Institutes of Health (http://nccam.nih.gov/) has created a link to the National Library of Medicine’s databases to facilitate research for articles that specifically relate to yogurt and complementary medicine. To search the database, go to the following Web site: http://www.nlm.nih.gov/nccam/camonpubmed.html. Select “CAM on PubMed.” Enter “yogurt” (or synonyms) into the search box. Click “Go.” The following references provide information on particular aspects of complementary and alternative medicine that are related to yogurt: •

A method for determining beta-galactosidase activity of yogurt cultures in skim milk. Author(s): Lin WJ, Savaiano DA, Harlander SK. Source: Journal of Dairy Science. 1989 February; 72(2): 351-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2495315&dopt=Abstract

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Adjuvant effects of Lactobacillus casei added to a renutrition diet in a malnourished mouse model. Author(s): Gauffin CP, Aguero G, Perdigon G. Source: Biocell. 2002 April; 26(1): 35-48. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12058380&dopt=Abstract

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Adolescent diet and breast cancer in Utah. Author(s): Pryor M, Slattery ML, Robison LM, Egger M.

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Source: Cancer Research. 1989 April 15; 49(8): 2161-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=2539254&dopt=Abstract •

Anti-allergy properties of fermented foods: an important immunoregulatory mechanism of lactic acid bacteria? Author(s): Cross ML, Stevenson LM, Gill HS. Source: International Immunopharmacology. 2001 May; 1(5): 891-901. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11379044&dopt=Abstract

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Anti-carcinogenicity of probiotics and prebiotics. Author(s): Burns AJ, Rowland IR. Source: Curr Issues Intest Microbiol. 2000 March; 1(1): 13-24. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11709850&dopt=Abstract

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Applications of inulin and oligofructose in health and nutrition. Author(s): Kaur N, Gupta AK. Source: Journal of Biosciences. 2002 December; 27(7): 703-14. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12571376&dopt=Abstract

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Behaviour of the pharmaceutical probiotic preparation VSL#3 in human ileostomy effluent containing its own natural elements. Author(s): Bianchi-Salvadori B, Vesely R, Ferrari A, Canzi E, Casiraghi C, Brighenti F. Source: New Microbiol. 2001 January; 24(1): 23-33. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11209840&dopt=Abstract

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Bioactive natural compounds for the treatment of gastrointestinal disorders. Author(s): Ghosh S, Playford RJ. Source: Clinical Science (London, England : 1979). 2003 June; 104(6): 547-56. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12641494&dopt=Abstract

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Common complementary and alternative therapies for yeast vaginitis and bacterial vaginosis: a systematic review. Author(s): Van Kessel K, Assefi N, Marrazzo J, Eckert L. Source: Obstetrical & Gynecological Survey. 2003 May; 58(5): 351-8. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12719677&dopt=Abstract

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Coronary heart disease: dietary links and pathogenesis. Author(s): Renaud S, Lanzmann-Petithory D. Source: Public Health Nutrition. 2001 April; 4(2B): 459-74. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11683541&dopt=Abstract

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Cultural divergence: Elie Metchnikoff's Bacillus bulgaricus therapy and his underlying concept of health. Author(s): Podolsky S. Source: Bulletin of the History of Medicine. 1998 Spring; 72(1): 1-27. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9553272&dopt=Abstract

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Cultural factors, caloric intake and micronutrient sufficiency in rural Nepali households. Author(s): Gittelsohn J, Thapa M, Landman LT. Source: Social Science & Medicine (1982). 1997 June; 44(11): 1739-49. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9178416&dopt=Abstract

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Dentine hypersensitivity. The effects in vitro of acids and dietary substances on rootplaned and burred dentine. Author(s): Addy M, Absi EG, Adams D. Source: Journal of Clinical Periodontology. 1987 May; 14(5): 274-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3301914&dopt=Abstract

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Development of a soy food frequency questionnaire to estimate isoflavone consumption in US adults. Author(s): Kirk P, Patterson RE, Lampe J. Source: Journal of the American Dietetic Association. 1999 May; 99(5): 558-63. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10333777&dopt=Abstract

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Diet and oral premalignancy in female south Indian tobacco and betel chewers: a case-control study. Author(s): Carley KW, Puttaiah R, Alvarez JO, Heimburger DC, Anantha N. Source: Nutrition and Cancer. 1994; 22(1): 73-84. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11304912&dopt=Abstract

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Dietary management of persistent diarrhea: comparison of a traditional rice-lentil based diet with soy formula. Author(s): Bhutta ZA, Molla AM, Issani Z, Badruddin S, Hendricks K, Snyder JD. Source: Pediatrics. 1991 November; 88(5): 1010-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1945604&dopt=Abstract

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Differences in salivary habituation to palatable foods in bulimia nervosa patients and controls. Author(s): Wisniewski L, Epstein LH, Marcus MD, Kaye W. Source: Psychosomatic Medicine. 1997 July-August; 59(4): 427-33. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9251163&dopt=Abstract

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Does yogurt enriched with Bifidobacterium longum affect colonic microbiology and fecal metabolites in health subjects? Author(s): Bartram HP, Scheppach W, Gerlach S, Ruckdeschel G, Kelber E, Kasper H. Source: The American Journal of Clinical Nutrition. 1994 February; 59(2): 428-32. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8310997&dopt=Abstract

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Effect of 8 week intake of probiotic milk products on risk factors for cardiovascular diseases. Author(s): Agerholm-Larsen L, Raben A, Haulrik N, Hansen AS, Manders M, Astrup A. Source: European Journal of Clinical Nutrition. 2000 April; 54(4): 288-97. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10745279&dopt=Abstract

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Effect of dietary fats and carbohydrate on blood pressure of mildly hypertensive patients. Author(s): Sacks FM, Rouse IL, Stampfer MJ, Bishop LM, Lenherr CF, Walther RJ. Source: Hypertension. 1987 October; 10(4): 452-60. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=3308702&dopt=Abstract

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Effect of lactic acid bacteria on diarrheal diseases. Author(s): Heyman M. Source: Journal of the American College of Nutrition. 2000 April; 19(2 Suppl): 137S-146S. Review. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10759139&dopt=Abstract

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Effect of Lactobacillus casei and yogurt administration on prevention of Pseudomonas aeruginosa infection in young mice. Author(s): Alvarez S, Herrero C, Bru E, Perdigon G. Source: J Food Prot. 2001 November; 64(11): 1768-74. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11726157&dopt=Abstract

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Effects of an Educational Program on Intent to Consume Functional Foods. Author(s): Pelletier S, Kundrat S, Hasler CM. Source: Journal of the American Dietetic Association. 2002 September; 102(9): 1297-1300. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12792631&dopt=Abstract

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Effects of dietary supplements of algae, containing polyunsaturated fatty acids, on milk yield and the composition of milk products in dairy ewes. Author(s): Papadopoulos G, Goulas C, Apostolaki E, Abril R. Source: The Journal of Dairy Research. 2002 August; 69(3): 357-65. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12369406&dopt=Abstract


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Effects of dietary yoghurt on immunological and clinical parameters of rhinopathic patients. Author(s): Aldinucci C, Bellussi L, Monciatti G, Passali GC, Salerni L, Passali D, Bocci V. Source: European Journal of Clinical Nutrition. 2002 December; 56(12): 1155-61. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12494299&dopt=Abstract

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Effects of milk products fermented by Bifidobacterium longum on blood lipids in rats and healthy adult male volunteers. Author(s): Xiao JZ, Kondo S, Takahashi N, Miyaji K, Oshida K, Hiramatsu A, Iwatsuki K, Kokubo S, Hosono A. Source: Journal of Dairy Science. 2003 July; 86(7): 2452-61. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12906063&dopt=Abstract

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Effects of plant stanol esters supplied in low-fat yoghurt on serum lipids and lipoproteins, non-cholesterol sterols and fat soluble antioxidant concentrations. Author(s): Mensink RP, Ebbing S, Lindhout M, Plat J, van Heugten MM. Source: Atherosclerosis. 2002 January; 160(1): 205-13. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11755939&dopt=Abstract

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Effects of yoghurt enriched with plant sterols on serum lipids in patients with moderate hypercholesterolaemia. Author(s): Volpe R, Niittynen L, Korpela R, Sirtori C, Bucci A, Fraone N, Pazzucconi F. Source: The British Journal of Nutrition. 2001 August; 86(2): 233-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11502237&dopt=Abstract

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Effects of yogurt supplemented with brewer's yeast cell wall on constipation and intestinal microflora in rats. Author(s): Nakamura T, Nishida S, Mizutani M, Iino H. Source: J Nutr Sci Vitaminol (Tokyo). 2001 December; 47(6): 367-72. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11922109&dopt=Abstract

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Efficacy of traditional rice-lentil-yogurt diet, lactose free milk protein-based formula and soy protein formula in management of secondary lactose intolerance with acute childhood diarrhoea. Author(s): Nizami SQ, Bhutta ZA, Molla AM. Source: Journal of Tropical Pediatrics. 1996 June; 42(3): 133-7. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8699577&dopt=Abstract

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Factors determining recovery during nutritional therapy of persistent diarrhoea: the impact of diarrhoea severity and intercurrent infections. Author(s): Bhutta ZA, Nizami SQ, Thobani S, Issani Z.

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Source: Acta Paediatrica (Oslo, Norway : 1992). 1997 August; 86(8): 796-802. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9307156&dopt=Abstract •

Folk yoghurt kills Helicobacter pylori. Author(s): Oh Y, Osato MS, Han X, Bennett G, Hong WK. Source: Journal of Applied Microbiology. 2002; 93(6): 1083-8. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12452966&dopt=Abstract

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Health workers' attitudes can create communication barriers. Author(s): Aubel J, Rabei H, Mukhtar M. Source: World Health Forum. 1991; 12(4): 466-71. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=1821118&dopt=Abstract

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Immunological effects of yogurt addition to a re-nutrition diet in a malnutrition experimental model. Author(s): Cano PG, Aguero G, Perdigon G. Source: The Journal of Dairy Research. 2002 May; 69(2): 303-16. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12222807&dopt=Abstract

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Impact of supplement with Lactobacillus- and Bifidobacterium-containing yogurt on triple therapy for Helicobacter pylori eradication. Author(s): Sheu BS, Wu JJ, Lo CY, Wu HW, Chen JH, Lin YS, Lin MD. Source: Alimentary Pharmacology & Therapeutics. 2002 September; 16(9): 1669-75. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12197847&dopt=Abstract

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Ingredient supplementation effects on viability of probiotic bacteria in yogurt. Author(s): Dave RI, Shah NP. Source: Journal of Dairy Science. 1998 November; 81(11): 2804-16. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9839222&dopt=Abstract

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Lack of therapeutic effect of a specially designed yogurt for the eradication of Helicobacter pylori infection. Author(s): Wendakoon CN, Thomson AB, Ozimek L. Source: Digestion. 2002; 65(1): 16-20. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=11961338&dopt=Abstract

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Lactose intolerance in persistent diarrhoea during childhood: the role of a traditional rice-lentil (Khitchri) and yogurt diet in nutritional management. Author(s): Bhutta ZA, Nizami SQ, Isani Z. Source: J Pak Med Assoc. 1997 January; 47(1): 20-4. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=9056732&dopt=Abstract


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Nutrient absorption and weight gain in persistent diarrhea: comparison of a traditional rice-lentil/yogurt/milk diet with soy formula. Author(s): Bhutta ZA, Molla AM, Issani Z, Badruddin S, Hendricks K, Snyder JD. Source: Journal of Pediatric Gastroenterology and Nutrition. 1994 January; 18(1): 45-52. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=8126617&dopt=Abstract

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PCR detection of Bifidobacterium strains and Streptococcus thermophilus in feces of human subjects after oral bacteriotherapy and yogurt consumption. Author(s): Brigidi P, Swennen E, Vitali B, Rossi M, Matteuzzi D. Source: International Journal of Food Microbiology. 2003 March 25; 81(3): 203-9. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=12485746&dopt=Abstract

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Yogurt consumption does not enhance immune function in healthy premenopausal women. Author(s): Campbell CG, Chew BP, Luedecke LO, Shultz TD. Source: Nutrition and Cancer. 2000; 37(1): 27-35. http://www.ncbi.nlm.nih.gov:80/entrez/query.fcgi?cmd=Retrieve&db=PubMed&list_ uids=10965516&dopt=Abstract

Additional Web Resources A number of additional Web sites offer encyclopedic information covering CAM and related topics. The following is a representative sample: •

Alternative Medicine Foundation, Inc.: http://www.herbmed.org/

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Chinese Medicine: http://www.newcenturynutrition.com/

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drkoop.com®: http://www.drkoop.com/InteractiveMedicine/IndexC.html

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Family Village: http://www.familyvillage.wisc.edu/med_altn.htm

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Google: http://directory.google.com/Top/Health/Alternative/

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Healthnotes: http://www.healthnotes.com/

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MedWebPlus: http://medwebplus.com/subject/Alternative_and_Complementary_Medicine

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Open Directory Project: http://dmoz.org/Health/Alternative/

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HealthGate: http://www.tnp.com/

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WebMD®Health: http://my.webmd.com/drugs_and_herbs

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WholeHealthMD.com: http://www.wholehealthmd.com/reflib/0,1529,00.html

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Yahoo.com: http://dir.yahoo.com/Health/Alternative_Medicine/

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The following is a specific Web list relating to yogurt; please note that any particular subject below may indicate either a therapeutic use, or a contraindication (potential danger), and does not reflect an official recommendation: •

General Overview Bladder Infection Alternative names: Urinary Tract Infection [UTI] Source: Prima Communications, Inc.www.personalhealthzone.com Bone Loss Source: Integrative Medicine Communications; www.drkoop.com Chronic Candidiasis Source: Healthnotes, Inc.; www.healthnotes.com Cold Sores Source: Healthnotes, Inc.; www.healthnotes.com Diarrhea Source: Healthnotes, Inc.; www.healthnotes.com Fibromyalgia Source: Healthnotes, Inc.; www.healthnotes.com Heart Attack Source: Healthnotes, Inc.; www.healthnotes.com High Cholesterol Source: Healthnotes, Inc.; www.healthnotes.com High Cholesterol Source: Prima Communications, Inc.www.personalhealthzone.com Immune Function Source: Healthnotes, Inc.; www.healthnotes.com Infection Source: Healthnotes, Inc.; www.healthnotes.com Lactose Intolerance Source: Healthnotes, Inc.; www.healthnotes.com Osteoporosis Source: Healthnotes, Inc.; www.healthnotes.com Osteoporosis Source: Integrative Medicine Communications; www.drkoop.com Shingles and Postherpetic Neuralgia Source: Healthnotes, Inc.; www.healthnotes.com


Vaginitis Source: Healthnotes, Inc.; www.healthnotes.com Yeast Infection Source: Healthnotes, Inc.; www.healthnotes.com •

Herbs and Supplements Acidophilus Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/substances_view/0,1525,748,00.html Acidophilus and Other Probiotics Source: Prima Communications, Inc.www.personalhealthzone.com Ciprofloxacin Source: Healthnotes, Inc.; www.healthnotes.com Cysteine Source: Integrative Medicine Communications; www.drkoop.com Erythromycin Source: Healthnotes, Inc.; www.healthnotes.com Flaxseed Alternative names: Linum usitatissimum, Linseed Source: Integrative Medicine Communications; www.drkoop.com FOS Source: WholeHealthMD.com, LLC.; www.wholehealthmd.com Hyperlink: http://www.wholehealthmd.com/refshelf/substances_view/0,1525,10026,00.html L. Acidophilus Source: Integrative Medicine Communications; www.drkoop.com Lactase Source: Healthnotes, Inc.; www.healthnotes.com Lactobacillus Acidophilus Source: Integrative Medicine Communications; www.drkoop.com Linseed Source: Integrative Medicine Communications; www.drkoop.com Linum Usitatissimum Source: Integrative Medicine Communications; www.drkoop.com Musa Banana Alternative names: Plantain, Banana; Musa sp. Source: Alternative Medicine Foundation, Inc.; www.amfoundation.org

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Probiotics Source: Healthnotes, Inc.; www.healthnotes.com

General References A good place to find general background information on CAM is the National Library of Medicine. It has prepared within the MEDLINEplus system an information topic page dedicated to complementary and alternative medicine. To access this page, go to the MEDLINEplus site at http://www.nlm.nih.gov/medlineplus/alternativemedicine.html. This Web site provides a general overview of various topics and can lead to a number of general sources.

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CHAPTER 4. DISSERTATIONS ON YOGURT Overview In this chapter, we will give you a bibliography on recent dissertations relating to yogurt. We will also provide you with information on how to use the Internet to stay current on dissertations. IMPORTANT NOTE: When following the search strategy described below, you may discover non-medical dissertations that use the generic term “yogurt” (or a synonym) in their titles. To accurately reflect the results that you might find while conducting research on yogurt, we have not necessarily excluded non-medical dissertations in this bibliography.

Dissertations on Yogurt ProQuest Digital Dissertations, the largest archive of academic dissertations available, is located at the following Web address: http://wwwlib.umi.com/dissertations. From this archive, we have compiled the following list covering dissertations devoted to yogurt. You will see that the information provided includes the dissertation’s title, its author, and the institution with which the author is associated. The following covers recent dissertations found when using this search procedure: •

Influence of Heat-Induced Protein Changes in Milk on the Physical and Ultrastructural Properties of Yogurt by Parnell-Clunies, Estelle M; PhD from University of Guelph (Canada), 1987 http://wwwlib.umi.com/dissertations/fullcit/NL37570

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Microstructure and Surface Properties of Ice Cream and Frozen Yogurt by Lim, LicKiam Lincoln, PhD from The University of Wisconsin - Madison, 2003, 251 pages http://wwwlib.umi.com/dissertations/fullcit/3089720

Keeping Current Ask the medical librarian at your library if it has full and unlimited access to the ProQuest Digital Dissertations database. From the library, you should be able to do more complete searches via http://wwwlib.umi.com/dissertations.

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CHAPTER 5. PATENTS ON YOGURT Overview Patents can be physical innovations (e.g. chemicals, pharmaceuticals, medical equipment) or processes (e.g. treatments or diagnostic procedures). The United States Patent and Trademark Office defines a patent as a grant of a property right to the inventor, issued by the Patent and Trademark Office.8 Patents, therefore, are intellectual property. For the United States, the term of a new patent is 20 years from the date when the patent application was filed. If the inventor wishes to receive economic benefits, it is likely that the invention will become commercially available within 20 years of the initial filing. It is important to understand, therefore, that an inventor’s patent does not indicate that a product or service is or will be commercially available. The patent implies only that the inventor has “the right to exclude others from making, using, offering for sale, or selling” the invention in the United States. While this relates to U.S. patents, similar rules govern foreign patents. In this chapter, we show you how to locate information on patents and their inventors. If you find a patent that is particularly interesting to you, contact the inventor or the assignee for further information. IMPORTANT NOTE: When following the search strategy described below, you may discover non-medical patents that use the generic term “yogurt” (or a synonym) in their titles. To accurately reflect the results that you might find while conducting research on yogurt, we have not necessarily excluded non-medical patents in this bibliography.

Patents on Yogurt By performing a patent search focusing on yogurt, you can obtain information such as the title of the invention, the names of the inventor(s), the assignee(s) or the company that owns or controls the patent, a short abstract that summarizes the patent, and a few excerpts from the description of the patent. The abstract of a patent tends to be more technical in nature, while the description is often written for the public. Full patent descriptions contain much more information than is presented here (e.g. claims, references, figures, diagrams, etc.). We

8Adapted

from the United States Patent and Trademark Office: http://www.uspto.gov/web/offices/pac/doc/general/whatis.htm.

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will tell you how to obtain this information later in the chapter. The following is an example of the type of information that you can expect to obtain from a patent search on yogurt: •

Aiding fermentation digestion and metabolism in mammals Inventor(s): Lawley; C. Murrell (Modesto, CA) Assignee(s): Lawley, Inc. (modesto, Ca) Patent Number: 5,919,499 Date filed: March 3, 1997 Abstract: A method is provided for enhancing digestion, growth, production and health and for preventing disease in a ruminant or other animal or man comprising feeding methenamine in dry solid or powder form to the animal or man. A method is provided for enhancing digestion, growth, production and health and for preventing disease in a ruminant or other animal or man comprising the addition of methenamine in dry solid or powder form to a food or nutrient supplement and feeding the food or nutrient supplement to the animal or man. Compositions comprising methenamine are provided for nutritional supplementation employing the methods. A method employing methenamine for preserving storage stability and taste of milk, cream, cheese, yogurt and other dairy products is provided. Dairy product compositions comprising methenamine for preserving the dairy products are provided. Excerpt(s): This invention relates to a method employing methenamine for enhancing digestion, growth, production and health and for preventing disease in an animal or man comprising feeding methenamine in dry solid or powder form to said animal or man, compositions comprising methenamine for nutritional supplementation for an animal or man employing said method, a method employing methenamine for preserving milk and other dairy products and dairy product compositions comprising methenamine for preserving said dairy products. There exists great diversity in the digestive systems of animals. Animals such as cattle, sheep, buffalo and goats are ruminant species which have four stomach compartments. The first compartment is the rumen, and the fourth is the abomasum, the true stomach. The other compartments play no true role in the digestive system. Rumens contain large populations of beneficial microorganisms. The ruminal microorganisms break down the feeds eaten by the host animal and utilize the resulting products such as nitrogen and ammonia as nutrients for their own growth and multiplication (cell division). Ruminal microorganisms later pass into the abomasum and intestines of the animal to become food for their host. These foods produce growth, weight gains, milk, milk proteins, milk fat, or butter fat and if the host is sheep the production of wool is also helped by diet. Ruminal microorganisms are anaerobic bacteria which are susceptible to oxygen which is detrimental to their growth and multiplication. The atmosphere of the rumen thus has a direct effect on ruminal bacteria. The presence of oxygen in the rumen will result in poor digestion of various feeds such as grains, hay, silage, pasture, straw, cannery and gin waste, and paper. Web site: http://www.delphion.com/details?pn=US05919499__

Patents 47

•

Antifreeze polypeptide-expressing microorganisms useful in fermentation and frozen storage of foods Inventor(s): Fletcher; Garth L. (St. John's, CA), Hew; Choy L. (Thornhill, CA), Joshi; Shashikant B. (Toronto, CA), Wu; Yaling (St. John's, CA) Assignee(s): Hsc Research and Development Limited Partnership (toronto, Ca), Seabright Corporation Limited (newfoundland, Ca) Patent Number: 6,174,550 Date filed: October 13, 1997 Abstract: Methods and compositions for preparation of frozen fermented food products using antifreeze polypeptide-expressing microorganisms are provided. In particular the invention provides for use of fish antifreeze polypeptide-expressing microorganisms in fermentation of milk to produce and store frozen yogurt. Excerpt(s): The present invention relates generally to methods and reagents useful in maintaining the quality of frozen food products during frozen storage, particularly enhanced storage life and the maintenance of consumer accepted quality of dairy products. Refrigeration, particularly freezing, is a common and preferred means for storing biological materials. Frozen storage generally arrests or considerably slows the deterioration of the biological product. Frozen or refrigerated foods are now a mainstay of the human diet in developed nations. Thus extensive research has and is being carried out by food scientists to ensure high quality products for the consumers. This is particularly true with regard to frozen vegetables and frozen deserts such as ice cream and yogurt. Web site: http://www.delphion.com/details?pn=US06174550__

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Apparatus for manufacturing frozen confection Inventor(s): Haggerty; Matthew K. (Milton, MA), Kateman; Paul R. (Newton, MA), Lansil; Clifford S. (Woburn, MA), Otto; Kevin (Watertown, MA), Zirps; Christopher T. (Milton, MA) Assignee(s): Kateman Family Limited Partnership (newton, Ma) Patent Number: 5,868,065 Date filed: September 16, 1996 Abstract: An aerated mixture of unflavored ice cream, yogurt or other food base mix is applied to one end of the interior of an elongated freezing chamber and is advanced along the chamber by a rotating screw or auger. As the mix is advanced within the chamber, it is cooled and worked to form a semi-solid product. Prior to discharge from the remote end of the chamber, flavor is injected and mixed into the product. The free volume in the system from chamber inlet to the discharge point is carefully limited to a minimum amount so that most of the product is cleared from the system during each individual serving. The result is the availability of individual servings of a fresh, highquality frozen food product. Excerpt(s): The invention relates to the manufacture of high-quality frozen foods such as ice cream, yogurt, and the like. Frozen food products are typically produced in batch form, i.e., a quantity substantially larger than the amount commonly required by a single user is produced in advance of a specific request and is held available for subsequent dispensing. For example, in machines for dispensing "soft" ice cream to the

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individual consumer, although an individual consumer might want a serving of only a few ounces, it is common to dispense this from a machine which makes a quantity measured in quarts or gallons in advance of the request and which stores the excess for subsequent sale. The product necessarily deteriorates during this storage, both through oxidation and through the growth of ice crystals which detract from whatever smoothness the product originally possessed when fresh. Novel apparatus and methods suitable for producing, on demand, quantities of frozen food product such as ice cream, yogurt or the like that range from in the order of ounces to gallons or unlimited amounts is described in a series of patents of which two of the inventors of the present invention are co-inventors, namely, U.S. Pat. No. 5,292,030, "Method And Apparatus For Producing And Dispensing Aerated Products", issued Mar. 8, 1994; U.S. Pat. No. 5,433,967, "Method And Apparatus For Producing And Dispensing Aerated Or Blended Food Products", and U.S. Pat. No. 5,473,909, "Method And Apparatus For Producing And Dispensing Aerated Or Blended Fluid Products", issued Dec. 12, 1995. The teachings of these patents are expressly incorporated herein by reference. Web site: http://www.delphion.com/details?pn=US05868065__ •

Audible message prize assembly and its manufacture Inventor(s): Archibald; William E. (Maple Grove, MN), Gullord; Tina M. (Maple Grove, MN) Assignee(s): General Mills Inc. (minneapolis, Mn) Patent Number: 5,992,629 Date filed: July 28, 1997 Abstract: A light-activated, sound-providing device (122) is slideably received in a cavity (64) formed in an insert (52) of a size and shape for receipt in the hollow volume of a container (10) with a friction fit. The insert (52) has a volume generally corresponding to the volume of consumer food product which would normally be received in the container (10). The provisions (50) for retaining the sound-providing device (122) includes a paperboard medallion (60) secured to the insert (52) including text and graphics (62). In a preferred form, the sound-providing device (122) is not activated while in the interior of the closed container (10) but when the container (10) is opened by removal of its closure layer (13), the sound-providing device (122) is activated providing a sound for prize announcement, attention getting, or a similar function. In the preferred form, the containers (10) are interconnected in an array, with one of the containers (10) in a middle row including the sound-providing device (122) and the other containers (10) in the middle row including provisions (66) generally of the same size, weight, and volume as the retaining provisions (50) and the soundproviding device (122). The remaining containers (10) in the array are filled with a consumer food product such as yogurt. Excerpt(s): The present invention generally relates to assemblies providing a sound when exposed to light and their method of manufacture, specifically relates to assemblies intended to be placed in closed packages and containers and in a preferred form which provide a sound when the package or container is opened, and particularly in the most preferred form to assemblies which audibly announce the winning of a prize when the package or container is opened. Due to the fierce competition in the marketing of consumer food items such as breakfast cereals, yogurt, and the like, it is the practice of many food manufacturers to include a premium with the food product to promote the sale of the product beyond the marketability of the product itself. It can certainly be

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appreciated that such promotional devices must meet several requirements. First, as such devices are typically given away with the product, such devices must be relatively inexpensive to manufacture. Additionally, such devices must have the ability to be easily included with the product without disruption of the normal handling of such product. Thus, it is desirable that the promotional device be includable with the product without requiring different containers, boxes, cartons, or the like, which would increase the cost of product production. Similarly, the promotional device should not require special handling or care by the manufacturer and retailer of the product beyond that normally given the product without the promotional device. But most important, the promotional device should have consumer appeal to maximize the promotional value of the device. The prize announcement assembly as shown and described in U.S. patent application Ser. No. 08/861,042 filed May 21, 1997, which is hereby incorporated herein by reference, represented a major advancement in the field of promotional devices. However, the prize announcement assembly disclosed therein has particular application for food products such as breakfast cereals or the like which are contained in bags located in packaging. Its application to other types of food products such as consumer food products having thixotropic properties such as yogurt is limited. Web site: http://www.delphion.com/details?pn=US05992629__ •

Bottle sterilization method and apparatus Inventor(s): Frisk; Peter (Chicago, IL) Assignee(s): Tetra Laval Holdings & Finance, SA (pully, Ch) Patent Number: 5,928,607 Date filed: August 15, 1997 Abstract: The present invention discloses a method and an apparatus for sterilizing a container prior to filling the container with a pumpable food product such as milk, juice, water, soup or yogurt. The present invention uses UV radiation to transform oxygen into ozone at the filling station. The ozone flows into the container thereby sterilizing the container. Subsequently, the container is filled with a desired product and sealed. A preferred source of UV radiation is an excimer lamp. Excerpt(s): The present invention relates to a method and apparatus for sterilizing a bottle. Specifically, the present invention relates to a method and apparatus for sterilizing a bottle undergoing high speed aseptic filling through use of ozone. High speed aseptic bottle filling requires that the bottle be sterilized prior to the introduction of product. However, there is always the chance if the bottle is sterilized a sufficient time before filling that the bottle may become contaminated during the period between sterilization and filling. In order to alleviate this problem, the prior art has brought forth various solutions. One solution is to maintain a sterile environment throughout the transition period from sterilization to filling of the bottle. This solution would necessitate enclosing most of the filling machine within a sterile enclosure as well as the sterilized bottles. Other solutions may have the bottle sterilized downline from the filling station. Again, this necessitates an enclosure on the filling machine. What is needed is a way to provide a sterile bottle which diminishes the possibility of contamination without having to provide an entirely sterile environment for operation of the filling machine. The present invention provides a sterile container in a manner which almost entirely diminishes the possibility of contamination. The present invention is able to accomplish this by providing an apparatus which sterilizes the container just prior to filling.

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Web site: http://www.delphion.com/details?pn=US05928607__ •

Carrier for product pots Inventor(s): Fahrion; Otmar (Remsstr. 11, D-70806 Kornwestheim, DE) Assignee(s): None Reported Patent Number: 6,089,372 Date filed: September 13, 1997 Abstract: A reusable carrier for yogurt pots or the like has pot receptacles that transmit vertical forces in a stack of carriers and that surround the yogurt pots. The lower ends of the pot receptacles of each carrier co-operate with positioning ribs of the top surface of an underlying carrier, so that layers of stacked carriers can not be horizontally moved in relation to each other. The carrier as a whole is a stackable single piece made of a deepdrawn foil that is cheap to produce and easy to clean before being reused. Excerpt(s): Not applicable. The invention relates to a carrier for product pots and more particularly to a carrier for yogurt pots. Web site: http://www.delphion.com/details?pn=US06089372__

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Chocolate yogurt and preparation Inventor(s): Barnard; David J. (Des Plaines, IL), Bissonnette; Madeline M. (Mahopac, NY), Dell; William J. (Wappinger Falls, NY), Lee; Thomas D. (Scarsdale, NY) Assignee(s): Kraft Foods, Inc (northfield, Il) Patent Number: 6,068,865 Date filed: November 7, 1997 Abstract: A chocolate yogurt containing active cultures and having a diminished acid taste compatible with chocolate and a new product form that enables the enjoyment of the product utilizing only normal channels of distribution are enabled by separately preparing and packaging a yogurt base portion and a chocolate flavoring portion. The yogurt base portion contains active cultures and has a pH of less than about 4.6. The chocolate flavoring portion containing cocoa, nonfat dry milk solids, and a buffering salt. The two portions are packed, preferably, in a two-piece composite package. The two packages are opened and the contents mixed just prior to consumption. Excerpt(s): The invention relates to chocolate yogurt, and particularly to a chocolate yogurt containing active cultures and having a diminished acid taste compatible with chocolate, a new product form that enables the enjoyment of the product utilizing only normal channels of distribution, and processes for preparing them. Yogurt has been prepared for centuries in essentially the same way. Simply, pasteurized milk is inoculated with a preferred culture and held at a suitable temperature for long enough (e.g. , 3 to 6 hours) for the active cultures to grow in the milk. A natural consequence of the culturing process is the development of a sour taste due to the production of lactic acid. The acid has several benefits, including providing a clean, fresh taste and aiding preservation. If the yogurt is made with good manufacturing practices and cultured until the pH is less than about 4.6, the product should be stable for several weeks under refrigeration. However, the acid flavor is incompatible with some flavors such as chocolate. Attempts to reduce the acid flavor by the use of buffering salts is not effective

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because the salts tend to increase the pH to an extent that preservation cannot be assured. Heating the yogurt to assure stability kills the active cultures, making the product less desirable to many consumers. Also, the buffering tends to add an off flavor, incompatible with both yogurt and chocolate. Web site: http://www.delphion.com/details?pn=US06068865__ •

Colored multi-layered yogurt and methods of preparation Inventor(s): Daravingas; George V. (Edina, MN), Funk; Dean F. (Brooklyn Park, MN), Heitke; Timothy C. (Long Lake, MN) Assignee(s): General Mills, Inc. (minneapolis, Mn) Patent Number: 6,235,320 Date filed: June 6, 1994 Abstract: Disclosed are yogurt products having a plurality of layers, portions or regions, each having a discrete color and containing comprising a stirred style yogurt. The layers are in direct physical contact and do not have an intermediate barrier. The yogurt layers are relatively high in viscosity (15,000 to 30,000 cps) and the difference in viscosity between portions is less than about 3,000 cps. Those yogurt layers having a color essentially contain selected non-bleeding colorants and, optionally, naturally colored ingredients such as fruit puree. Bleeding/migration of colorants between layers and mixing upon handling is minimized by selecting viscosity and colorants. Excerpt(s): The present invention relates to food products and to their methods of preparation. More particularly, the present invention relates to dairy products, especially cultured or fermented dairy products such as yogurt and to their methods of preparation. Yogurt is a nutritious dairy product which recently has become quite popular. At retail, yogurt is now available in a wide assortment of varieties of texture, fat content and flavor among other attributes. Other than aseptically packaged yogurt, yogurt is traditionally distributed and consumed with a live culture which requires refrigerated distribution. From a yogurt manufacturing process standpoint, all fruit containing yogurts fall into one of two styles; namely, 1) set yogurts, and 2) stirred style. Within these broad two classifications, numerous yogurt varieties exist. Web site: http://www.delphion.com/details?pn=US06235320__

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Cover for product package and method for producing same Inventor(s): Koskiniemi; Riitta (Kyminlinna, FI), Penttinen; Tapani (Huutjarvi, FI), Salste; Matti (Imatra, FI) Assignee(s): Enso-gutzeit OY (imatra, Fi) Patent Number: 5,840,385 Date filed: August 18, 1997 Abstract: The present invention relates to a cover (4) of a product package to be heatsealed on the mouth of a product package and extractable therefrom when opening, and a method for manufacturing same. The cover is appropriate particularly for dosage packages of foodstuffs, such as milk, yogurt, juices and fruit syrups, desserts, etc., or for drug packages. The cover is made of paper (5) which is provided with polymer coating layers (6) on the undersurface, comprising a formally polymer binding agent layer and a

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heat-sealable polymer layer of an oxygen-tight, non-puncturable support layer, enabling extraction of the cover when opening the package. The essential feature in the invention lies therein that the support layer includes, as described above, a polymer component of high degree of crystallization and amorphous polymer component, wherewith the curling of the cover is prevented. Production of the cover (4) is accomplished with simultaneous extrusion of the polymer layers (6). Excerpt(s): The present invention relates to a cover to be heat-sealed on the mouth of a product package and to be pulled therefrom when opening the package, comprising a paper layer, an oxygen-impermeable polymer support layer thereunder, and undermost, a heat-sealed polymer layer, permitting pulling off of the cover after the sealing. Heat-sealed, extractable covers are used particularly in consumer and dosage packages. Typical products to be packaged in this manner include liquid foodstuffs, such as milk, sour whole milk, yogurt, water, juices and fruit syrups, desserts, ice-cream, butter, margarine, and ready-to-eat food products. Also dry, powder-like or particle-like products, and tablets, such as drugs, are packaged similarly. The package itself is typically plastic, such as polypropylene or polystyrene, a paperboard coated with plastic like polyethylene, or glass. The material of the cover is of most commonly used aluminium foil sealed with varnish on the mouth of the package. Significant advantage of an aluminium cover is its tightness and hygiene. The cover prevents penetration of air oxygen into the package and contamination of the product therethrough simultaneously as it prevents aromas from escaping from the package. A problem related to the aluminium cover is, however, that it tends to break and puncture. It is also difficult to detach the cover whole from the point of sealing. In addition, production of aluminium covers consumes a lot of energy, and the cover is undegradable in dumping sites. Web site: http://www.delphion.com/details?pn=US05840385__ •

Dairy products and method of preparation Inventor(s): Johnson; Timothy T. (St. Anthony Village, MN), McGuire; James (Crystal, MN), Patel; Mayank T. (Maple Grove, MN), Silva; Ellen M. (Minnetonka, MN) Assignee(s): General Mills, Inc. (minneapolis, Mn) Patent Number: 6,183,802 Date filed: May 27, 1999 Abstract: Refrigerated cultured dairy products such as yogurt having enhanced antimold stability are prepared by including minute quantities of a cultured dairy ingredient having been cultured with a propionic acid forming culture. The propionic bearing cultured dairy ingredient such as whey is added to a milk base that is then heat treated prior to inoculation and fermentation with a yogurt culture. Premature protein coagulation that can occur during the heat treatment step is minimized by adding minute quantities of a calcium sequestrant to the milk base. Excerpt(s): The present invention relates to food products and to their methods of preparation. More particularly, the present invention relates to dairy products, especially cultured dairy products and to their methods of preparation. The present invention provides improvements in dairy products especially cultured dairy products such as yogurt that themselves contain cultured dairy ingredients such as cultured whey and to methods of preparing such improved cultured dairy products and methods for preparing such cultured dairy ingredients. The improvement resides in part in the preparation of an improved cultured dairy ingredient intermediate product such as

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whey and the utilization of this improved cultured whey intermediate product in the preparation and formulation of finished cultured dairy products. Web site: http://www.delphion.com/details?pn=US06183802__ •

Dietary supplements and food products for treating symptoms of PMS Inventor(s): Greene; Jeri J. (Orange Park, FL), Hinton; Deborah A. (Jacksonville, FL) Assignee(s): Pms Mood Food, Inc. (orange Park, Fl) Patent Number: 6,174,542 Date filed: July 1, 1999 Abstract: A chocolate containing dietary, vitamin, mineral and herbal supplement, and food products containing the same, for treating, preventing, alleviating or managing symptoms associated with premenstrual syndrome (PMS) in woman. The chocolate containing supplement and food product containing the same comprises an effective amount of the following essential ingredients: kava kava and/or St. John's wort; cayenne, ginger and ginseng; chickweed and/or buchu and/or pyridoxine (vitamin B.sub.6), wild yam, vitamin and mineral supplements. Examples of food products incorporating these essential ingredients are liquid beverages such as a shake, juice or cappucino; solid snack foods such as hard candies, soft candies, gum, granola bars, chocolate bars, cookies, chocolate brownies, ice cream sandwiches or chocolate cake; and semi-solid snack foods such as ice cream, sorbet or yogurt. In an alternative embodiment, the supplement can be formulated into a powder, liquid, gel, paste, tablet, capsule or coated tablet form, rather than a specific food product. Excerpt(s): The present invention relates generally to dietary and herbal supplements and snack foods, and more particularly, to chocolate containing dietary, vitamin, mineral and herbal supplements, and food products containing the same, useful for treating, preventing, alleviating or managing symptoms associated with premenstrual syndrome (PMS) in women. The term premenstrual syndrome, or PMS, is generally used to describe a group of physical and mental symptoms which occur cyclically beginning about seven to fourteen days prior to menses. Menstruation occurs in women from the age of about twelve to thirteen to, on average, until about forty seven years of age. It occurs at more or less regular intervals except during pregnancy and lactation. The normal menstrual cycle averages about twenty-eight days with some variation based upon the woman's genetic makeup, age, physical and emotional well being, as well as other factors. The duration of menstrual flow is variable but usually is between three and seven days. The symptoms of PMS are often so severe and widespread that the American Psychiatric Association has formally identified the diagnostic criteria for PMS in Diagnostic and Statistical Manual of Mental Disorders. The specific etiology of PMS remains unknown, although many theories have been proposed. These theories include, but are not limited to: hormonal imbalances, hormonal deficiencies, vitamin deficiencies, disturbances of autonomic nervous system, salt and water imbalances, altered endogenous opiates such as endorphins and psychosomatic dysfunction, just to name a few. However, up to now, investigative studies of etiology have been inconclusive and sometimes conflicting. Most likely, PMS is multifactorial and probably also involves changes in neurohormones and neurotransmitters, which are difficult to observe, document and isolate in vivo. See, M. Ferin, R. Jewelewicz and M. Warren, The Menstrual Cycle: Physiology, Reproductive Disorders and Infertility, pp. 198-204 (1993). Web site: http://www.delphion.com/details?pn=US06174542__

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Food for inhibiting infection and treating gastritis, gastric and duodenal ulcers Inventor(s): Heo; Cheol Seong (#305 304dong Daelip hansup apt, Chunan, Chungchungnamdo 330-160, KR), Kim; Hyun Mi (#202 728-11 Pungdukchunli, Sugieup, Yongin, Kyunggido 449-840, KR), Kim; Hyung Soo (52303 Brenton Hills Dr., Granger, IN 46530), Lee; Jung Lyoul (#904 302dong Daewon apt, chowonmayeul pyungchongdong Donganku, Anyang, Kyungkido, 431-070, KR) Assignee(s): None Reported Patent Number: 6,329,002 Date filed: February 7, 2000 Abstract: Live strains of Lactococcus sp. HY 49, Lactobacillus casei HY 2782, and Bifidobacterium longum HY 8001 maintained in nutritious foods, such as yogurt, imbue them with prophylactic and/or therapeutic properties. Such foods are beneficial in the prevention and/or treatment of gastritis, duodenal and gastric ulcers caused by infection from Helicobacter pylori (also referred to as H. pylori). The properties of these bacteria are boosted by the addition of egg yolk containing antibodies specific to H. pylori antigen derived from "fractionated H. pylori". Excerpt(s): A nutritional formulation in which non-toxic (to humans) bacteria thrive, is used to prevent and treat gastric disorders associated with Helicobacter pylori (also referred to as H. pylori) which are attacked by the non-toxic bacteria. Only particular strains of non-toxic comestible bacteria, when ingested by humans are effective against H. pylori. Optionally and preferably, the prophylactic and/or therapeutic effects of the comestible bacteria are boosted with egg yolk containing immunoglubins (antibodies) specific to H. pylori antigen (also referred to as "H. pylori-antibodies"). Much has been published regarding H. pylori which inhabits the human gastric mucosa. It is a gramnegative spiral rod-shaped bacterium having an outer membrane with four to six polar flagella which are sheathed and have bulbous ends; each H. pylori bacterium is about 0.85.mu.m (micrometer) in diameter with an average length of 2.9.mu.m. Known pathogenic (disease) factors of H. pylori are (i) urease which is produced by the bacteria to allow it to thrive in a strong acid environment in the range from pH 1-3, (ii) flagella which provide the bacteria with mobility, and (iii) a proteinaceous outer membrane of the cells which membrane helps the cells to stick to the gastric mucosal cells. To date, treatment to subdue secretion of gastric acid, for example with H2 isolator, is deemed unsatisfactory over the long term due to recrudescence which is now countered with medicines which act directly on the H. pylori. Presently, trends in the fight against infection by H. pylori may be categorized as follows: (a) development of antibiotics showing a direct effect against H. pylori, (b) development of vaccines for H. pylori, and (c) using anti-H. pylori antibodies which allow the live H. pylori to be terminated. For prophylaxis, (b) and (c) are preferred. Web site: http://www.delphion.com/details?pn=US06329002__

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Gravity flow rack having product display seat Inventor(s): Massett; Henry J. (Evergreen Park, IL), Shaw; Kenneth A. (Lombard, IL) Assignee(s): B-o-f Corporation (aurora, Il) Patent Number: 5,992,651 Date filed: May 1, 1998 Abstract: A gravity flow rack system specifically designed for use in dispensers of cylindrical- or conical-shaped lightweight plastic containers such as disposable yogurt tubs has inclined shelves supporting container flow channels, each of such channels defined by a pair of elongated rails extending from a rear end to a forward lower end of the shelf and terminating at an L-shaped seat or cradle adapted to receive a lower-most of such containers as it reaches the forward end of the channel, and present that lowermost container in an inviting, easy-to-view, label-up orientation for consumer viewing, while remaining containers stacked upstream of the lower-most container in the same channel are generally obscured from view in order to deter inventory mishandling. Excerpt(s): This invention relates generally to shelving systems and, more specifically, to gravity flow racks for use in refrigerated dispensers of generally cylindrical- or conicalshaped individual food containers such as disposable yogurt containers. The competing interests of grocers and other retailers in keeping high inventory turnover and consumers in buying the freshest food products available is particularly evident in the refrigerated dairy product aisle of many grocery or convenience stores. Try as grocers may to put older products toward the front of the shelf and newer products toward the rear, consumers invariably rummage through the refrigerated merchandise until they reach the rear of the shelf looking for food package containers bearing later expiration dates. The problem is particularly pervasive with respect to disposable single-servingsize yogurt containers. Such package containers, typically formed as plastic tubs with a relatively slippery surface, have generally cylindrical or conical shapes. This makes the package containers difficult to vertically stack and, when they are so stacked, easy to topple over. They generally have a freshness date or a so-called "sell by" or "age" date stamped in a location that is hidden from view when such containers are stacked, such as on the product's lid. Consumers have a tendency to disorganize dispenser shelving, and the pre-organized food container arrays on such shelving, to make newer product easier to reach. Furthermore, when restocking conventional, front-loaded flat refrigerated shelves with new product, it is easier for employees to push older product toward the rear of the shelf to make room for new product than it is to properly re-stock the shelf in a manner that keeps the older inventory closest to the consumer, i.e. towards the front of the shelf. Also, such consumer-generated relocation of food containers requires regular re-shelving and reorganizing of such containers, i.e. excessive labor requirements for grocers. All these practices result in less than optimal inventory turnover to the grocers, who are often left with product that remains unsold past its expiration date. Web site: http://www.delphion.com/details?pn=US05992651__

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Home yogurt making machine by directly incubating milk bottle therein Inventor(s): Hsu; Tsang-Hung (14 Floor, No. 632, Ta-Yu Road, Taoyuan City, TW) Assignee(s): None Reported Patent Number: 6,571,690 Date filed: October 17, 2002 Abstract: A home yogurt making machine includes: a housing, an inner incubator thermally insulatively mounted in the housing, and a heating device having a positivetemperature-coefficient (PTC) semiconductor heating element mounted on a bottom of the inner incubator for smoothly heating the incubator, with the inner incubator having an internal chamber for directly storing a milk bottle or a soybean milk bottle in the incubator for conveniently forming yogurt at home. Excerpt(s): 1. The bowl or container of the yogurt making machine should be cleaned or sterilized by boiling water before filling milk therein, causing inconvenience for the user. 2. A milk bottle such as bought from a supermarket can not be directly incubated in the yogurt making machine and should be opened to decant the milk from the bottle into the bowl of the yogurt making machine for forming the yogurt by adding bacteria into the milk, still requiring inconvenient procedures when making the yogurt. 3. The conventional heating coil may have phenomena of over-heating or unhomogeneous heating, thereby possibly deteriorating the flavor or quality of yogurt as produced. Web site: http://www.delphion.com/details?pn=US06571690__

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Home yogurt/cheese making machine Inventor(s): Lande; Arnold J. (3209 Snelling Ave., Minneapolis, MN 55406) Assignee(s): None Reported Patent Number: 5,829,344 Date filed: June 9, 1997 Abstract: A kitchen appliance for preparing yogurt, soft frozen yogurt and ice cream, hard frozen yogurt and ice cream, and cheese. The appliance includes a container having a generally square open top around the periphery of which are switch actuators or contacts. A square cover having a plurality of vent openings formed therethrough and electrical switch devices positioned about its periphery for cooperation with those on the rim of the container is used to select the mode of operation for accommodating the type of food item being prepared based on which of the four possible ways it can be positioned on the container. A motor-driven paddle device is rotationally journaled with respect to the cover and the motors therefor are adapted to be driven either continuously or with a predetermined duty cycle, dependent upon the product being made. Also mounted on the cover is a vent hole occluder that is normally positioned to block the vent holes, but which shifts to a second position uncovering those vent holes when the consistency of the product being produced, as tested by the paddle motion, increases the resistance to rotation. Shifting of the occluding device from the covering position to the open position also actuates a switch to shut off the drive motor and a heating element. Excerpt(s): The present invention relates generally to kitchen appliances, and more particularly to a machine for preparing any one of yogurt, soft frozen yogurt, hard frozen yogurt and cheese, at home. Because of its taste and nutritional value, yogurt has

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been an increasingly popular food product. Many brand name yogurt products are available to the consumer in supermarkets. Traditionally, and because of the expense of these products, some consumers attempt to make yogurt at home. Warming devices for making yogurt at home are available and are discussed in the prior art. For example, U.S. Pat. No. 4,009,368 to Faivre et al. describes an electrically heated yogurt-making machine having an enclosure containing a receptacle into which milk and a yogurt starter is placed. The enclosure contains an electrical heating element and a fusible material (wax) which is adapted to be heated to a melting point by the heating element. Heat from the melted wax is transferred to the milk container. The purpose of the wax is to provide a thermal mass exhibiting a temperature plateau at or near the optimum for incubating the bacteria used to transform the milk to yogurt. The yogurt making process requires that the yogurt mix incubate relatively undisturbed for a somewhat unpredictable number of hours until the desired consistency and acidity is achieved. More frequent disturbance results in curdling of the milk product and the formation of cheese. If too high a temperature is employed, it accelerates the process to the point where it is difficult to catch the end-point where consistency and flavor are at their optimum. Traditional, home-based, room temperature yogurt techniques are slow, sometimes taking as long as 12 hours. The room temperature yogurt process does, however, offer the advantage of allowing it to be checked at reasonable intervals so that the incubation process can be terminated at or near its optimal point by initiating cooling. The incubation process can be accelerated to only about four hours by providing a warm environment for the yogurt mix, but if the optimal point is not detected accurately, the yogurt becomes more acidic and less palatable. Thus, considerable operator attention and care is required with prior art warming apparatuses. Web site: http://www.delphion.com/details?pn=US05829344__ •

Industrial apparatus for the aseptic packaging of perishables to extend shelf life without refrigeration Inventor(s): Mendez; Alejandro (P.O. Box 523271, Miami, FL 33152-3271) Assignee(s): None Reported Patent Number: 6,135,015 Date filed: September 10, 1999 Abstract: A process that kills, or renders organically inactive, one-hundred percent of the bacteria and enzymes, as well as any other non-pathogenic microorganisms present in fresh squeezed citrus and non-citrus fruit juices and fruit juice blends, as well as fruit pulps, and dairy products. The process results in the aseptic packaging of one hundred percent natural juices and milk having a shelf life extending from two to three years without the need for refrigeration, and without the use of artificial preservatives or additives. The process also preserves the natural taste, colors, and odors typically found in fresh squeezed juices and juice blends, an citrus pulp. The invention additionally encompasses an industrial apparatus kills, or otherwise deactivates the enzymes, bacteria, and microorganisms that cause spoilage in perishables such as fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks. The industrial apparatus is capable of large batch processes and continuous operation. The perishables treated by the industrial apparatus have shelf lives that extend from two to three years without

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refrigeration and preservatives. The device also preserves the original natural taste, color, odor, and flavor found in these perishables when fresh. Excerpt(s): The present invention is directed to an industrial apparatus for preserving perishables, such as fresh squeezed citrus and non-citrus fruit juices, fruit juice blends, fruit pulp, dairy products, barley products, soups, and soft drinks. More particularly, the industrial apparatus enables a thermal preservation process for aseptically packaging perishables without adding preservatives. The invention also encompasses an industrial apparatus for treating perishable products (including fruit juice, fruit juice blends, fruit pulp, wines, milk, chocolate milk, butter, yogurt, cultured milk products, beer, malt and oat beverages, soups, and soft drinks) in order to extend their shelf-life. When fruits are harvested, microbiological and chemical changes occur which limit the time the fruit remains acceptable to the consumer and is safe for consumption. Since most of the post-harvest changes in food lead to spoilage, various methods of food preservation are used to prolong the length of time for which the foods retain their original quality and appeal. Web site: http://www.delphion.com/details?pn=US06135015__ •

Isoflavone-enriched soy protein product and method for its manufacture Inventor(s): Crank; Donald Lee (5144 Interlachen Dr., Alexandria, MN 56308), Kerr; Phillip Scott (Urbandale, IA) Assignee(s): Crank; Donald Lee (alexandria, Mn), E. I. DU Pont DE Nemours and Company (wilmington, De) Patent Number: 5,858,449 Date filed: September 9, 1997 Abstract: This invention relates to a novel isoflavone-enriched soy protein product and a method used for its manufacture. The finished soy protein product displays desirable flavor and functional properties, and its isoflavone content is substantially increased compared to traditional soy protein concentrates and isolates. In addition the total sulfur containing amino acid content is improved compared to soy protein isolates. The method for the manufacture of the novel soy protein product results in improved yield and reduced waste products compared to those used to manufacture soy protein concentrates and isolates. The novel soy protein product displays desirable flavor, composition, and performance as an ingredient in the production of dairy or meat based food products such as infant formula, nutritional beverage, milk replacer, soy extended bologna, imitation processed cheese spread, water-injected ham, yogurt and frozen dessert. Excerpt(s): This application is a 371 of PCT/US97/05724 filed Apr. 8, 1997 which claims benefit of Provisional application 60/015,052 filed Apr. 9, 1996. This invention relates to a novel soy protein product and the method used for its manufacture and, in particular, to a novel isoflavone-enriched soy protein product having desirable flavor and functional properties in which the isoflavone content is substantially increased compared to traditional soy protein concentrates and isolates. In addition, the method for the manufacture of the novel soy protein product results in improved yield and reduced waste products compared to methods used to manufacture traditional soy protein concentrates and isolates. The novel soy protein product displays desirable flavor, composition, and performance as an ingredient in the production of dairy or meat based food products such as infant formula, nutritional beverage, milk replacer,

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soy extended bologna, imitation processed cheese spread, water-injected ham, yogurt and frozen dessert. Soy protein concentrates and soy protein isolates are important derivatives of soybeans which are used primarily as food and feed ingredients. Conditions typically used to prepare soy protein isolates have been described by ›Cho, et al, (1981) U.S. Pat. No. 4,278,597; Goodnight, et al, (1978) U.S. Pat. No. 4,072,670!. Soy protein concentrates are produced by three basic processes: acid leaching (at about pH 4.5), extraction with alcohol (about 55-80%), and denaturing the protein with moist heat prior to extraction with water. Conditions typically used to prepare soy protein concentrates have been described by Pass ›(1975) U.S. Pat. No. 3,897,574; Campbell et al., (1985) in New Protein Foods, ed. by Altschul and Wilcke, Academic Press, Vol. 5, Chapter 10, Seed Storage Proteins, pp 302-338!. In the production of soy protein isolates and soy protein concentrates, the soluble sugars present in the dehulled, defatted soybean meal contain stachyose and raffinose ›Dey, (1985) Biochemistry of Storage Carbohydrates in Green Plants, Academic Press, London, pp 53-129!. Stachyose and raffinose are not digested directly by humans and animals but, rather, by microflora in the lower gut. These microflora are able to ferment these sugars thus resulting in an acidification of the gut and production of carbon dioxide, methane and hydrogen ›Murphy (1972) Journal of Agricultural Food Chemicals 20 pp 813-817, Cristofaro 91974) Sugars in Nutrition Chapter 20, pp 313-335, Reddy (1980) Journal of Food Science 45 pp 1161-1164!. The resulting flatulence can severely limit the use of soybeans in human and animal diets. These sugars are removed in the production of soy protein isolates and soy protein concentrates and treated as a waste product of the manufacturing process. This waste represents a minimum of 25% loss of the original dehulled, defatted soy flake raw material. Additionally, the treatment of these wasted sugars is a considerable manufacturing cost factor in the production of soy isolates and concentrates, and the waste processing is an important factor that can limit the location of a factory to produce such products. The incorporation of these sugars into soy isolates or concentrates would significantly reduce production costs, reduce the amount of equipment necessary, and by eliminating waste treatment options the opportunities in site selections for such factories would be improved. Web site: http://www.delphion.com/details?pn=US05858449__ •

Liquid yogurt with encapsulated lactic acid bacteria and method for producing the same Inventor(s): Baik; Byung-Hak (Seoul, KR), Lee; Jun-Kyu (Ilsan, KR), Shin; Young-Sup (Koori, KR) Assignee(s): Bing-grae Co., Ltd. (kyunggi-do, Kr) Patent Number: 6,447,823 Date filed: October 13, 1998 Abstract: Yogurt containing encapsulated lactic acid bacteria wherein the lactic acid bacteria 1 is encapsulated within acid resistant and intestine-soluble capsules, and wherein the specific gravity of the liquid yogurt is the same or substantially the same as the specific gravity of the lactic acid bacteria containing capsules whereby the capsules are uniformly distributed in the liquid yogurt. Excerpt(s): The present invention relates to a yogurt containing encapsulated lactic acid bacteria. More particularly, the present invention relates to a yogurt containing encapsulated lactic acid bacteria in which a large number of lactic acid bacteriacontaining (hereinafter, referred to as "L.A.B.-containing") capsules, which are packed

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with an acid resistant and intestine-soluble coating substance, are uniformly distributed in a liquid yogurt. L.A.B.-containing capsules contained in a drinkable and/or liquid yogurt are minimally chewed with the teeth, and are protected from the gastric acid within the stomach, so that the lactic acid bacteria can maximally survive until it reaches the intestine. Further, the present invention relates to a method for producing (manufacturing) yogurt with encapsulated lactic acid bacteria, in which the yogurt with encapsulated lactic bacteria can be mass-produced by a simple and speedy process at a low cost. In conventional yogurt, lactic acid bacteria are not encapsulated within an acid resistant and intestine-soluble coating substance. Therefore, when the lactic acid bacteria pass through the stomach, a majority of the lactic acid bacteria are killed. Web site: http://www.delphion.com/details?pn=US06447823__ •

Meat product including a fermented milk product Inventor(s): Buse; Friedrich (Oldenburg, DE), Joll; David John (Norfolk, GB), Koppers; Werner (Rastede, DE), Matthews; Bernard Trevor (Norfolk, GB) Assignee(s): Bernard Matthews Plc (norwich, Gb) Patent Number: 6,582,751 Date filed: April 28, 2000 Abstract: A meat product is provided that comprises a monolithic piece of meat, wherein said piece has been injected with a liquid fermented milk product and then processed mechanically to distribute said fermented milk product substantially uniformly throughout the piece. Also provided is a process for making such a meat product comprising injecting a monolithic piece of meat with a liquid fermented milk product, and thereafter mechanically processing the meat to distribute the fermented milk product substantially uniformly through the meat. Said fermented milk product may comprise one or more products selected from yogurt, buttermilk, soured cream milk, soured milk, fermented whey and kefir. The meat product may be raw, and the fermented milk product may have a pH less than about 5.2, preferably less than about 4.8. Alternatively, the meat product may be cooked, and the fermented milk product may have a pH of not less than 5.0, and preferably at least 5.5 such that the pH of the product as a whole is above the isoelectric point of the meat. Excerpt(s): The present invention relates to a novel meat product comprising a fermented milk product. In particular, the present invention relates to a meat product comprising a monolithic piece of meat that is injected with a fermented milk product. The present invention also relates to a process for producing a meat product injected with a fermented milk product. Yogurt and other fermented milk products are used in many traditional recipes for marinating and/or pickling meat. For example, it is well known to marinade venison in sour buttermilk. Russian patent specification Ser. No. 2084184 discloses a fermented meat product obtained by pickling the meat product in the presence of a fermented milk product. Web site: http://www.delphion.com/details?pn=US06582751__

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Method and apparatus for producing an aseptic heterogeneous food Inventor(s): Sizer; Charles (Hawthorne Woods, IL) Assignee(s): Tetra Laval Holdings & Finance, SA (pully, Ch) Patent Number: 5,829,224 Date filed: October 10, 1997 Abstract: A method and apparatus for producing a heterogeneous food in a continuous aseptic thermal process is disclosed herein. The invention involves the combining of two streams of aseptically processed components of a final heterogeneous food product such as potato soup, yogurt or the like. One of the streams is a homogeneous component of the final product and the other stream is a heterogeneous component. The invention involves asceptically processing both streams, then using the homogeneous component or carrier fluid, to partially cool the heterogeneous food product. The invention allows for the holding of the heterogeneous component for a predetermined residence time at a predetermined temperature as set by FDA regulations. The final product may be packaged on an aseptic packaging machine. Excerpt(s): The present invention relates to aseptic food processes. Specifically, the present invention relates to a method and apparatus for producing an aseptic heterogeneous food. Traditionally, shelf-stable soup has been packaged in a metal (tin) can due to thermal processing requirements. The soup is filled into the can and the can is sealed. The sealed can is placed on a rack with other cans, and the rack is rotated while being subjected to a predetermined temperature for sterilizing the product. Heterogeneous foods have been limited to such packaging technique because until recently this was the only process approved by the Food and Drug Administration ("FDA") for shelf-stable heterogeneous foods. A continuous thermal process for sterilizing heterogeneous foods has recently been approved by the FDA. The process was previously used for homogeneous foods such as shelf-stable milk sold by PARMALAT.RTM. and packaged in TETRA BRIK.RTM. containers. The process maintains the heterogeneous food in a holding tube at a predetermined temperature for a predetermined time thereby effectively sterilizing the heterogeneous food. Web site: http://www.delphion.com/details?pn=US05829224__

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Method for the manufacture of cheese, quark and yogurt products from soybeans Inventor(s): Hansen; Wilhem (In de Simp 2a, D-25421 Pinneberg, DE) Assignee(s): None Reported Patent Number: 6,254,900 Date filed: November 18, 1998 Abstract: A process for producing cheese, curd or yogurt products from soya beans involving the steps: (a) preparation of soya milk from soya beans; (b) addition of vegetable sugar to the soya milk in the proportion of about 1 to 5 wt %; (c) emulsifying vegetable fats and/or oils in a total proportion of some 15 wt % in the soya milk; (d) preparation of a culture cocktail with a pH between about 3.8 and 4.5 by the addition of commercially available cheese cultures and animal lactose in a proportion of some 10 wt % of the vegetable sugar added in step (b) to the soya milk as in step (a); (e) addition of the culture cocktail to the soya milk as per step (c) to curdle it and ferment it as desired,

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and (f) subsequent ripening and final processing in a known manner to provide the desired cheese, curd or yogurt product. Excerpt(s): The present invention relates to a method for the manufacture of cheese, quark, cottage cheese or curd and yogurt products from soybeans or from the beans of other legumes. Soy products are well-known and are widely used in many different forms. The 100% vegetable protein obtained from the soybean can be easily digested and is a valuable substitute for animal protein in various applications. Soy products also contain substantially no cholesterol and substantially no animal fats, excessive amounts of which substances can have a harmful effect on health. Soy products can also be particularly important for people who are allergic to the protein in animal milk or who cannot digest cholesterol or lactose, or who are diabetic. Soybean protein can also be significantly easier to digest than animal milk protein by people suffering from stomach and intestinal illnesses. Finally, there has been a constant increase in the number of people who, for a variety of reasons, are required to or choose to eat vegetarian food exclusively. Web site: http://www.delphion.com/details?pn=US06254900__ •

Method of generating a frothed milk composition Inventor(s): Browne; Peter (Aurora, CA) Assignee(s): Browne & Co. Ltd. (markham, Ca) Patent Number: 5,912,039 Date filed: September 17, 1997 Abstract: A device and method for generating a frothed milk product from a milk composition employs a planar agitator blade having opposed, smooth flat faces extending perpendicularly of a longitudinal axis of rotation, and a smooth cylindrical outer wall between the flat faces; the outer wall has a circumferential length significantly greater than the distance between the opposed faces. The device produces thick milk shakes even when employing no-fat or low fat milk or yogurt in place of normal homogeneous milk. A blender having a blender blade with opposed flat surfaces and a smooth cylindrical outer blade wall, and having ribs extending radially outwardly along the opposed surfaces, serves to puree fruit or vegetable morsels with the milk composition, to produce fruit or vegetable flavored milk shakes. Excerpt(s): This invention relates to a device and method for generating a frothed milk product, especially thick milk shakes and milk froth for cappuccino. Milk shake machines for domestic or home use employ an agitator blade rotating at low speed to generate turbulence and mix ice cream and milk while entraining air bubbles to form a homogeneous mixture. These machines employ normal homogeneous milk. Recently very thick milk shakes have become popular through their availability at fast-food chain outlets such as MacDonald's restaurants. These very thick milk shakes are developed employing a greater proportion of ice cream than conventional milk shakes, in commercial equipment having significantly more powerful motors than employed in milk shake machines designed for home use. Web site: http://www.delphion.com/details?pn=US05912039__

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Method of producing vegetarian lactic acid and non-alcoholic beverages with kojisaccharified high-sugar syrup Inventor(s): Lin; Hao-Sheng (Taipei, TW), Lin; Tzann-Feng (Taipei, TW), Wang; TsengHsing (Taipei, TW) Assignee(s): Taiwan Tobacco & Liquor Corporation (taipei, Tw) Patent Number: 6,641,852 Date filed: November 15, 2001 Abstract: This invention relates to a method for producing a vegetarian lactic acid beverage similar to yogurt (Drinking yogurt). The method comprises producing koji; producing koji-saccharified high-sugar syrup from the koji; adding soybean protein to the koji-saccharified syrup; sterilizing, inoculating and fermenting the resulting kojisaccharified syrup and soybean protein mixture to obtain a vegetarian lactic acid beverage. The beverage obtained has unique flavor and excellent health-promoting effects. The present invention also relates to the use of said koji-saccharified syrup as a sweetening agent for non-alcoholic beverages. Excerpt(s): This invention relates to a method for producing a vegetarian lactic acid beverage, particularly a vegetarian lactic acid beverage similar to yogurt (Drinking yogurt). The method uses steamed rice as the raw material and edible mold to produce koji (a starter) in a conventional koji-preparation method. After the preparation of the edible koji, the method comprises the steps of producing koji-saccharified high-sugar syrup from the koji; mixing the koji-saccharified syrup with soybean protein and then sterilizing the mixture; inoculating the resulting product with lactic acid bacteria to ferment the product and then obtaining a vegetarian lactic acid beverage. The present invention also relates to the use of said koji-saccharified high-sugar syrup as a sweetening agent in non-alcoholic beverages. Sweet fermented rice and zhuo-jiu (unstrained wine) are traditional healthy beverages for people in China, Japan and Korea where rice is the staple food. Sweet fermented rice and zhuo-jiu (unstrained wine) contain plentiful oligosaccharides, amino acids, unsaturated fatty acids and minerals that are essential nutrients for human beings. Moreover, they also contain distinctive healthy components produced by edible mold. Fermented lactic acid milk including yogurt that has an intestine-regulating effect is a very common healthy beverage in Europe and America where animal husbandry has been well developed. The present invention combines the techniques for preparing the oriental and western traditional fermented foods to produce a vegetarian lactic acid beverage that has multiple healthpromoting effects. Genus Aspergillus has been widely used in the brewing industry. It can release a variety of enzymes. Generally, the amylase titer and protease titer of genus Aspergillus are higher than those of other filamentous fungi. Aspergillus oryzae is important in the brewing of sake, miso, soy sauce, sweet wine, etc., and it can produce amylase and protease with high activity and other digesting enzymes, such as lipase, invertase, cellulase, trypsin and so on. The Aspergillus strains used for making miso and soy sauce are those strains that can produce a large amount of spores and have high proteolytic enzyme activity. However, the Aspergillus strains used for producing sake are the strains having particularly high saccharifying enzyme activity. Web site: http://www.delphion.com/details?pn=US06641852__

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Pectin for stabilizing proteins Inventor(s): Gerrish; Timothy C. (Kennett Square, PA) Assignee(s): Hercules Incorporated (wilmington, De) Patent Number: 6,221,419 Date filed: November 5, 1998 Abstract: Provided is a pectin having (i) a degree of esterification (DE) of 60 to 95%, (ii) a calcium sensitivity (.DELTA.CS) of less than 25 cP, and (iii) a calcium sensitive pectin weight ratio (CSPR) of calcium sensitive pectin (CSP) to the sum of CSP and noncalcium sensitive pectin (NCSP) of 0.7 or more. Such pectin is useful as a stabilizing component of an aqueous acidic beverage, such as a drinking yogurt, which contains a suspension of protein particles formed from, e.g., casein. The pectin can be prepared by treating a substantially non-calcium sensitive pectin having a CSPR of 0.1 or less and a.DELTA.CS of 0-3 with a pectin deesterifying enzyme. Excerpt(s): The present invention relates to a pectin for stabilising proteins particularly for use in stabilising proteins present in aqueous acidic beverages. The invention further provides stabilised acidic beverages as well as a process for preparing the pectin. Acidified milk drinks are becoming increasingly popular amongst consumers. Such drinks have long been commercially successful in Japan and parts of south east Asia and are now being introduced into western markets. Such drinks may be yoghurt-based (in which case they are often called drinking yoghurts), Lactobacillus drinks or soft drinks based upon milks These drinks differ from each other for instance in their respective contents of milk solids non-fat (MSNF). MSNF is principally casein. Yoghurt drinks typically contain a minimum of 8% by weight of MSNF, Lactobacillus drinks contain a minimum of 3% by weight of MSNF, whereas soft drinks contain less than 3% by weight of MSNF. Drinking yoghurts are either distributed fresh and promoted for their content of live lactobacilli, or heat treated prior to distribution to obtain extended shelf life. Heat treated yoghurt drinks must be stabilised to prevent sedimentation of casein particles as such sedimentation leads to the drinks developing an undesirable sandy mouth feel. Even low viscosity MSNF fresh acidified milk drinks have to be stabilised to prevent precipitation of casein particles. Web site: http://www.delphion.com/details?pn=US06221419__

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Process and article for determining the residence time of a food particle Inventor(s): Palaniappan; Sevugan (Grayslake, IL), Sizer; Charles E. (Hawthorn Woods, IL) Assignee(s): Tetra Laval Holdings & Finance, SA (pully, Ch) Patent Number: 5,876,771 Date filed: September 9, 1996 Abstract: The article of the present invention is an analog of a particular object which has substantially the same size, shape and rotational inertia of the object while having the density of the medium of which the object is within. The analog encompasses a signal generator which may be used to analyze various properties of the object. More specifically, the article of the present invention is an analog of a food particulate undergoing aseptic processing wherein the food particulate is a constituent of a heterogeneous food such as soup or yogurt with fruit. The analog has substantially the

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same size, shape and rotational inertia of the actual food particulate while the article has the density of a fluid. The analog encompasses a signal generator which may be used to measure the residence time of the analog in a holding tube of an aseptic processing machine. The article also has the thermal conductivity of the food particulate. The process of the present invention determines the residence time of a food particulate undergoing aseptic processing wherein the food particulate is a constituent of a heterogeneous food such as soup or yogurt with fruit. The process uses the article of the present invention to generate a signal which is indicative of the residence time of the analog. The signal generator may be a magnet, and more particularly a samarium cobalt permanent magnet. Excerpt(s): The present invention relates to a process and article for analyzing a particular object through use of an analog of the object. Specifically, the present invention relates to a process and article for determining the residence time of a food particle undergoing aseptic processing. Many processes which have been invented require reliable data on a particular aspect of the process before the process receives validation of its efficacy from either a regulatory body or industry. Often, methods to obtain the reliable data are beyond the scope of the current art, thereby rendering beneficial processes commercially unusable. For example, there is currently no method to provide reliable data for the residence time of an object undergoing analysis in the situation where the object is a constituent of a heterogeneous phase throughput system. This has rendered many beneficial processes which rely on such data unusable. An example of such a process is an aseptic process for the production of a low acid shelfstable food. Before distribution to consumers, low acid (pH over 4.6) shelf-stable food products must be sterilized through heat treatment or other processes in order to achieve microbiological inactivation in the food product. An example of the sterilization of a heterogeneous food (foods having different phase constituents) is the heat treatment process for canned soups having food (vegetable and/or meat) particulates. The soup is dispensed into the cans and hermetically sealed therein. The cans are then placed upon a rotator and heated to a temperature of approximately 121.degree. C. while rotating. The heat process is necessary to achieve adequate microbiological inactivation to produce a shelf-stable product. The rotation of the cans expedites the heating of the liquid medium and the exterior of the solid particulates. However, the heating of the center of the food particulates is a much slower process because it can only take place through conduction heating. The heating time for the center of the food particulate increases as the aspect ratio (width to thickness) for the food particulate decreases. Thus, it will take longer to heat the center of a potato cube than it will to heat the center of a green bean (which has a quasi-cylindrical shape) because the surface area to volume of the green bean is greater than the surface area to volume of the potato cube. Web site: http://www.delphion.com/details?pn=US05876771__ •

Process for producing frozen yogurt mix using S. thermophilus starter culture Inventor(s): King; William Robert (Walnut Creek, CA), Willrett; Douglas Lynn (Madison, WI) Assignee(s): Rhodia Inc. (cranbury, Nj) Patent Number: 5,910,329 Date filed: March 7, 1996 Abstract: A process utilizing a yogurt starter culture medium of milk solids, yeast, phosphate and a minor but substantial amount of a flavor neutral, enzymatically treated

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lactalbumin which improves shelf life and flavor of yogurt product mix by accentuating development of S. thermophilus and utilizing same for the fermentation of the yogurt base. Excerpt(s): The present invention relates to starter cultures and methods for preparing same for frozen yogurt products and more particularly a milk based starter composition for frozen yogurt cultures particularly Streptococcus thermophilus cultures used to prepare frozen yogurt products. Yogurt is a dairy product whereby milk is fermented with Lactobacillus bulgaricus and Streptococcus thermophilus organisms which produce lactic acid. It has been found that these two organisms when cultured together, stimulate one another's growth. The manufacture of yogurt is similar to that used for the production of buttermilk. Web site: http://www.delphion.com/details?pn=US05910329__ •

Process for the production of alkali-treated yogurt powder possessing an immunological activity Inventor(s): Hamano; Atushi (Inashiki-gun, JP), Kurokawa; Tomohiro (Takasaki, JP), Makiyama; Mayumi (Maebashi, JP), Sasaki; Takashi (Sakura, JP), Tanabe; Hiroshi (Kamihikuoka, JP), Tani; Masahide (Tsukuba, JP) Assignee(s): National Federation of Agricultural Co-operative Associations (tokyo, Jp), Scientific Feed Laboratory Co., Ltd. (tokyo, Jp) Patent Number: 5,902,627 Date filed: October 28, 1997 Abstract: A process for the production of yogurt powder possessing an immunological activity, in which yogurt is heated at 60.degree. to 100.degree. C. and it is provided with an alkaline agent to adjust the yogurt to pH 7.0 to 96, and thereafter dried to a powder. Before powdering, the yogurt may be subjected either to the addition of a non-ionic surfactant or to high pressure homogenizing treatment. Yogurt retaining immunological activity can be used effectively as food and feed. Excerpt(s): This invention relates to a process for the production of yogurt powder possessing an immunological activity, and more particularly to a process for the production of yogurt powder containing an immunological activator derived from the destroyed lactic acid bacteria in the heated yogurt and having a lower adhesion and hygroscopicity. The yogurt powder thus prepared according to the present invention is used as food and feed. Conventionally, since yogurt as food had a short preservation period from production date to expiration date, any yogurt past its expiration date was wasted. Since diversification of customers' needs forced manufacturers to produce many varieties of products, a lot of product loss occurred at the time of the change of manufacturing products. The resulting merchandise loss and expenses for waste described above were serious disadvantages from the point of view of manufacturing cost. In addition, conventional yogurt has other weak points, such as degradation of value and function of food due to autolysis of lactic acid bacteria in the yogurt when kept raw for a long time. The only other way to use the wasted yogurt other than as a food was as a milk substitute to animals by drying it with bran, in a drum dryer and the like. Web site: http://www.delphion.com/details?pn=US05902627__

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Processed cheese made with yogurt Inventor(s): Brenton; Bennett Lee (Mundelein, IL), Seger; Kent Raymond (Chicago, IL) Assignee(s): Kraft Foods, Inc. (northfield, Il) Patent Number: 5,851,577 Date filed: June 28, 1996 Abstract: The processed cheese product of the present invention contains natural cheese, a dry component selected from the group consisting of whey protein concentrate, nonfat milk solids and mixtures thereof and yogurt. In the method of the invention for making a processed cheese, one or more types of natural cheese are ground to provide a particulate cheese. The particulate cheese is mixed with a dry component selected from the group consisting of whey protein concentrate, non-fat dry milk and mixtures thereof in a blender to provide a cheese mixture. The mixture is transferred to a cooker and the mixture is heated to a first predetermined temperature. Yogurt is added to the heated mixture to provide a processed cheese product. Heating of the product is continued to a second predetermined temperature. The product is then cooled and packaged. Excerpt(s): The present invention is directed to a processed cheese product containing yogurt and its method of manufacture and, more particularly, to a processed cheese product containing yogurt which may have a reduced level of fat and wherein the processed cheese product has the taste, texture and melting properties of conventional processed cheese. Natural cheese is generally made by adding a microorganism to milk which is capable of metabolizing lactose to produce lactic acid and develop acidity. The milk used in preparing natural cheese may be a full-fat milk, having from about 3.3% to about 4.5% milkfat, depending on the variety of cow and the season, partially skimmed milk, having a fat content of from about 1% to about 2.5% milkfat and skim milk containing less than about 0.5% milkfat. The milk is usually set with a milk clotting enzyme, such as rennet, or by developing acidity to the isoelectric point of the protein. The set milk is cut, whey separates and is recovered from the resulting curd. The curd is pressed to provide a cheese block and curing takes place over a period of time under controlled conditions. Processed cheese is made from one or more varieties of natural cheese, such as cheddar cheese, colby cheese, swiss cheese, washed curd, granular curd cheese, brick cheese, muenster cheese and pasta filata cheese. Processed cheese is made by grinding the natural cheese, combining the particulate cheese with an emulsifying salt and heating it to a temperature sufficient to pasteurize and fluidize the cheese. Web site: http://www.delphion.com/details?pn=US05851577__

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Production of fermented food products Inventor(s): Adams; Robin M. (San Francisco, CA), Mainzer; Stanley E. (Burlingame, CA), Palombella; Tony V. (San Francisco, CA), Schmidt; Brian F. (Half Moon Bay, CA), Yoast; Sienna (La Honda, CA) Assignee(s): Gist-brocades B.v. (nl) Patent Number: 5,827,552 Date filed: November 3, 1994 Abstract: This invention discloses novel methods of making fermented food products such as yogurt. It also discloses novel Lactobacillus bulgaricus organisms for making fermented food products which are conditionally sensitive, that is, operate to metabolize

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a desired compound normally under the processing conditions for fermented food products but slow or decrease in activity beyond what is normal under the routine storage temperatures for the fermented food products. Such fermented food products exhibits improved shelf life and long-term taste. Excerpt(s): The present invention relates to novel methods of making a fermented food product, especially fermented dairy products. Further, the invention relates to novel mutant strains of Lactobacillus bulgaricus (L. bulgaricus) and methods of making them which are useful in the preparation of yogurt and other fermented food products. The invention also relates to novel mutant genes and organisms transformed with such genes. A variety of food products are available worldwide which depend on active bacterial cultures in the final form of the food product for flavor, preservation of quality, claimed health benefits and/or pH. Examples are fermented vegetable products, such as sauerkraut from cabbage and pickles from cucumbers; fermented fish products such as fish paste or burongdalog; fermented seeds such as coffee or cocoa beans; fermented starch-rich food products; fermented meat products; fermented cassava; or fermented fruit juices. Particularly important are fermented dairy products such as yogurt, sour cream, creme frache; buttermilk, and the like. These fermented dairy products depend, to a certain degree, on organisms which metabolize lactose to produce flavor and lower the pH to preserve the food. These products can be especially important to those people with lactose intolerance; i.e., the inability or difficulty in metabolizing lactose. Yogurt is an extremely popular fermented dairy product. Microbiologically, yogurt may be defined in the United States and many other countries as the end-product of a controlled fermentation of milk with a mixture of Streptococcus thermophilus (S. thermophilus) and L. bulgaricus. The fermentation is carried out within a temperature range of 35.degree.-45.degree. C. with about 42.degree.-45.degree. C. being preferred. Early in the incubation, S. thermophilus grows rapidly dominating the fermentation and lowering the oxidation-reduction potential of the system. L. bulgaricus grows slowly during the early fermentation but liberates sufficient amounts of peptides and amino acids to stimulate growth of S. thermophilus which results in moderate production of lactic acid, acetic acid, acetaldehyde, diacetyl and formic acid. When the pH of the fermentation mix is sufficiently lowered to around 5.5, the rapid growth of S. thermophilus is arrested and the growth of L. bulgaricus is favored. Depletion of oxygen from the system and the availability of formate is believed to stimulate such growth. The major portion of lactic acid and acetaldehyde necessary for the characteristic flavor of yogurt is contributed by the L. bulgaricus which has been aided by the initial activity of the S. thermophilus component. When the pH drops further to about 5.0 or less the product is cooled to about 10.degree. C. or less for storage. Although the rate of production of lactic acid is diminished under the normal storage conditions of yogurt (4.degree.-10.degree. C.), production of lactic acid continues to such a degree that the yogurt product is, depending on strain or process, rendered unpalatable (sour) after 3 or 4 weeks. Attempts to further slow or arrest the production of lactic acid during storage while maintaining viable organisms have been largely unsuccessful. Preservatives have been tried but have the undesirable side effect of affecting the viability or killing the yogurt organism. Attempts at mutating the organism directly; e.g., through chemical or other mutagenesis techniques have not only produced organisms with decreased lactic acid production at lower temperature and pH, but organisms also showing a proportional decrease in lactic acid production at fermentation temperatures and a decreased growth, thus producing an unsatisfactory yogurt product or products which are limited to the strain which has been mutated (with an unknown effect), which can not be easily transferred to new starters (see U.S. Pat. No. 4,734,361 to Meiji Milk Products wherein a method is described for isolating a naturally-occurring variant of Lactobacillus

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bulgaricus). This temperature-sensitive organism produces less than 0.1% lactic acid at 10.degree. C. for 7 days. This method is dependent on a strain being present which matches the description of the invention, and, to date, only one such natural isolate is known to exist, OLL 1074. Currently no cultures, especially of L. bulgaricus, are available which combine the desired needs of texture and taste while maintaining the extended lowered metabolism under storage temperature, have the site of mutation defined and are transferable to new starters. Web site: http://www.delphion.com/details?pn=US05827552__ •

Production of oil encapsulated minerals and vitamins in a glassy matrix Inventor(s): Lakkis; Jamileh (Minneapolis, MN), van Lengerich; Bernhard H. (Plymouth, MN) Assignee(s): General Mills, Inc. (minneapolis, Mn) Patent Number: 6,436,453 Date filed: June 16, 2000 Abstract: A mineral or vitamin fortification ingredient which does not deleteriously affect palatability and appearance of foods is obtained by encapsulation of the mineral or vitamin in a grindable, glassy matrix composition. At least one edible oil is included in the encapsulating composition to prevent substantial adverse interaction between the mineral or vitamin encapsulant and the glass-forming matrix material, and to achieve controlled release of the encapsulant from the glassy matrix. The oil also reduces or eliminates the use of added water as a plasticizer thereby avoiding the need for substantial evaporation or drying to achieve a non-rubbery, grindable encapsulated ingredient. The oil assists in plasticizing the matrix material for extrudability and the prevention of undesirable browning or discoloration of the encapsulating matrix composition. The oil and the glassy matrix material provide a smooth mouthfeel and eliminate the rough, scratchy, gritty, dry, hard, or chalky mouthfeel associated with particulate or crystalline mineral sources. The fortification ingredient may be produced by melting the one or more glass-forming matrix components such as mono- or disaccharides in the presence of optionally added water. The resulting melt may then be combined with an oil-slurried mineral and/or vitamin encapsulant and cooled to obtain a formable, pliable molten mass. The mass may be extruded and cut into pieces or pellets and cooled to obtain a grindable, glassy matrix which encapsulates the oil encapsulated mineral or vitamin. The encapsulated minerals and/or vitamins may be ground into a particulate composition such as a fine powder for direct incorporation into or for topical application onto foods such as ready-to-eat cereals, yogurt and fruit snacks. Excerpt(s): The present invention relates to encapsulated minerals and encapsulated vitamins for use as an ingredient for the fortification of foods. The present invention also relates to methods for making the encapsulated mineral and vitamin ingredients and to food products, such as yogurt and ready-to-eat cereals, containing it. The fortification of foods with minerals such as calcium, iron, magnesium, zinc, and selenium or vitamins, such as vitamin C to achieve a Recommended Daily Allowance (RDA) generally results in textural, taste, odor, color, separation, or inactivation, problems in the foods. Processing problems may also occur due to the presence of large amounts of minerals or vitamins in food compositions. In the fortification of foods with calcium, the low solubility of many calcium compounds, particularly the ones which are the more economical to employ, leads to low absorption into the blood stream as well as difficulty

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in their incorporation into foods. Calcium compounds tend to impart a chalky, gritty mouthfeel, off-flavors, and undesirable browning or discoloration. In addition, the form of calcium or the interaction, reaction, or complexing of calcium with proteins or other food components, during storage, or during heating or cooking in the preparation of the food may hinder or substantially prevent its absorption into the bloodstream or produce undesirable side-products. Calcium plays an important role in blood coagulation, nerve transmission, muscle contraction, and heart function. Protection against high blood pressure, colon cancer, and the degenerative bone disease known as osteoporosis have been attributed to calcium. Approximately one percent of the body's calcium circulates in the blood and the rest is present in bones and teeth. The U.S. Recommended Daily Allowance (RDA) of calcium is 1000 mg for adults and children 12 or more years of age. The RDA for pregnant and lactating women is 1200 mg. However, the average calcium intake is only about one-third of the required daily allowance. If dietary sources of calcium do not provide sufficient amounts of calcium to the blood, calcium is depleted from the bones to compensate for the insufficient amounts. Age related bone loss and fracture rates in patients with osteoporosis may be reduced with high dietary intake of calcium. Web site: http://www.delphion.com/details?pn=US06436453__ •

Reduced fat yogurt preparation Inventor(s): Bruneau; Jean Claude (Londonderry, NH), Davis; Martin E. (Tonka Bay, MN), Nelson; Laurie (Bloomington, MN) Assignee(s): Davisco Foods International, Inc. (lesueur, Mn) Patent Number: 6,544,567 Date filed: October 10, 1997 Abstract: A process for preparing yogurt takes advantage of the discovery that a form of modified whey characterized by a calcium content of at least 3%, protein content of from 10 to 20%, and a phospholipid content of at least 2%, has the ability to impart a creamy texture to yogurt while increasing its calcium content, Preferred products have calcium contents such that each serving contains from about 25 to about 50% of the Daily Value figure of 1000 mg per day. Excerpt(s): The invention relates to preparation of creamy, calcium-fortified yogurt. In its more preferred aspects, it provides yogurt products having less fat than those prepared with whole milk, yet which have higher calcium contents and consistencies reminiscent of whole milk products. Consumer interest in weight control and healthy eating is driving food processors to increase their offerings of foods having reduced fat contents and high nutritional value. Yogurt is perceived as a healthy food for a number of reasons. It is natural, contains calcium derived form milk and is associated with healthy digestion and other benefits. Typically, yogurt has a fat content only as high as cows milk, from which it is most often made. Even so, many health-conscious consumers would want even lower fat contents and even higher calcium contents. Unfortunately, the removal of fat decreases the smooth texture and nice color associated with yogurt, and the addition of calcium has caused a number of problems, including gritty mouthfeel and reduced protein heat stability. While a number of efforts have been made to address these interrelated problems, the art is in need of effective solutions. Web site: http://www.delphion.com/details?pn=US06544567__

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Stabilization of fermented dairy compositions using whey from nisin-producing cultures Inventor(s): Brooks; Scott (Des Plaines, IL), Nauth; K. Rajinder (Wheeling, IL) Assignee(s): Kraft Foods, Inc. (northfield, Il) Patent Number: 6,136,351 Date filed: August 31, 1999 Abstract: This invention provides stabilized fermented dairy compositions such as yogurt in which the development of excessive acidity and bitter tastes during storage is essentially eliminated. The stabilized compositions are attained by the incorporation of nisin-containing whey derived from a nisin-producing culture. The invention also relates to a method of preparing a fermented dairy product stabilized against the development of excessive acidity, to a method for stabilizing fermented dairy products, and to a method for stabilizing a fermented dairy product against depletion of lactose during storage. The methods include adding nisin-containing whey derived from a nisin-producing culture to the fermented dairy product. The whey is obtained from a nisin-producing culture by removing the nisin-producing microorganisms with the curds from the fermentation. The invention further provides methods which yield stabilized fermented dairy products that may be flavored and/or sweetened with syrups. Excerpt(s): This invention relates to fermented dairy compositions, especially yogurttype compositions, which are stabilized against the development of excessive acidity and off-flavors or off-tastes during storage. The stabilized compositions are attained by the incorporation of nisin-containing whey derived from a nisin-producing culture. The invention also relates to a method of preparing a fermented dairy product stabilized against the development of excessive acidity which method comprises adding nisincontaining whey derived from a nisin-producing culture to the fermented dairy product. This invention also relates to a nisin-containing whey compositions which can be used to stabilize food products. Fermented dairy products are normally prepared by culturing compositions with appropriate microorganisms to yield products such as yogurts, buttermilks, and sour creams. For example, yogurt is generally made by fermenting milk with a culture that contains thermophilic organisms such as Streptococcus salivarius subsp. thermophilus (ST) and Lactobacillus delbrueckii subsp. bulgaricus (LB). Additional cultures such as Lactobacillus acidophilus and bifidobacteria may also be included. Thermophilic cultures have an optimum growth temperature around 40.degree. C. It is known that acid production in yogurt is first initiated by ST followed by LB (Pette et al., 1950, Neth. Milk Dairy Journal 4:197-208). It is an intrinsic attribute of ST and LB that they do not grow at 15.degree. C. or lower (Rasic et al., Yogurt, 1978, Page 227). Nevertheless the production of acidic fermentation products in these organisms can continue during storage without accompanying growth. The carbon source for such acidic fermentation products includes saccharides present in the dairy products used in the fermentation, such as lactose, for example. The production of acidic products by ST generally stops at pH values of about 3.9-4.3 and that by LB at pH values of about 3.5-3.8 (Rasic et al.). This continued production of acidic products in the absence of growth of the culture is termed uncoupled acid production. Due to the strong tendency for uncoupled acid production, yogurt found in the marketplace often suffers from the accumulation of excess acidic products which occurs during the storage involved in distribution and sale. Excess acidic products are often accompanied by development of bitterness. Nisin is a peptide-like antibacterial substance produced by Lactococcus lactis subsp. lactis (formerly known as

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Streptococcus lactis). Its structure is illustrated in U.S. Pat. No. 5,527,505 to Yamauchi et al. The highest activity preparations contain about 40 million IU per gram. A commercial preparation, NISAPLIN.RTM., containing about 1 million IU per gram is available from Aplin & Barrett Ltd., Beaminster, Dorset, England. Nisin has no known toxic effects in humans, and is widely used in a variety of prepared dairy foods. Web site: http://www.delphion.com/details?pn=US06136351__ •

Two-part storage container Inventor(s): Ennis; Declan Joseph (Dublin, IE) Assignee(s): High Meadow Patents Limited (kildare, Ie) Patent Number: 6,196,406 Date filed: June 24, 1999 Abstract: A two-part container having upper and lower parts, each part being usable to house a product suitable for use with the product housed in the other part but which is stored separately. Each part has a top portion with a sealable aperture which is opened to access the product. The parts of the container are releasably secured together, the top portions overlying one another to protect the apertures from accidental puncturing. For example, the two-part container may be used for a soap powder or washing material stored in one part and a fabric softener or conditioner stored in the other part; a yogurt, fromage frais or soft ice-cream stored in one part and nuts, fruit or a biscuit crumb stored in the other part; and a cereal, cereal clusters or muesli stored in one part and milk in the other part. Excerpt(s): The present invention relates to a two-part storage container and more particularly to a two-part storage container which is used to store materials that are normally used together but which must be stored separately. Many two-part containers are used to store materials which are used together but must be stored apart, particularly so where one of the materials to be stored would be destroyed, lose its texture, form an unsuitable solution, become sour or make one or both of the products stale. Two-part containers are generally substantially rectangular in shape and are of limited depth. The containers are covered by a foil which may be peeled back by the user. Normally one half or one corner of the rectangle is provided for one of the materials to be stored. The above arrangements provide certain disadvantages. Firstly, the protective foil which covers the materials is easily punctured or forced inwardly, for example by pressure downwardly on the container tops due to improper stacking procedures. Any puncturing of the foil makes the article unsuitable for sale. Secondly, when the materials are to be used it is often desirable that one is poured into the other, this is not normally effected easily even where a scoreline is provided between one part of the container and the other. Additionally, due to the configuration of the rectangular container or the triangular part of a container, where a corner is cut from the rectangular container, there can be a high degree of wastage. Finally, the configuration or the foil wrapper of the known two-part containers do not allow for the storage of a spoon where the articles contained within the container are edible products. For convenience foods provided in such containers, a spoon must be supplied separately. Web site: http://www.delphion.com/details?pn=US06196406__

Patents 73

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Yogurt Inventor(s): Akahoshi; Ryoichi (Tokyo, JP), Mizobuchi; Takahiro (Tokyo, JP), Saita; Taketsugu (Tokyo, JP), Takahashi; Yoshihiro (Tokyo, JP) Assignee(s): Kabushiki Kaisha Yakult Honsha (tokyo, Jp) Patent Number: 6,025,008 Date filed: August 18, 1997 Abstract: Yogurt containing lactic acid bacteria and Bifidobacteria, to which one or more kinds of sweet substances selected from a group consisting of palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup and trehalose as well as a refined fish oil containing highly unsaturated fatty acids such as DHA and EPA are added, is packed in an oxygen blocking hermetic package. The yogurt contains highly unsaturated fatty acids and has good flavor and taste, as well as excellent product quality stability, and does not generate a fishy odor during normal storage periods. Excerpt(s): The present invention relates to yogurt to which highly unsaturated fatty acids such as DHA and EPA are added. More specifically, the present invention relates to yogurt having no fishy odor in which palatinose, palatinite, maltose, maltitol, starch syrup, reducing starch syrup, or trehalose and the like selected as a sweetener for the yogurt are used in admixture with the highly unsaturated fatty acids. One of the features of the fats and oils from fish and aquatic mammals is their high content of long chain highly unsaturated fatty acids such as DHA (docosahexaenoic acid) or EPA (eicosapentaenoic acid) which are not contained in the fats of terrestrial animals or in vegetable oils. Recently, these highly unsaturated fatty acids have been recognized to be highly effective in the prevention or treatment of cardiovascular diseases such as myocardial infarctions and cerebral thrombosis. In addition, it has been reported that these highly unsaturated fatty acids have antineoplastic activity, and are effective in preventing memory and learning disorders, improving visual functions, preventing allergies, treating diabetes, and in rejuvenating skin. Therefore, fish are being given a second look as health food. Fish oils which are rich in highly unsaturated fatty acids are refined so as to deodorize, decolorize, and further raise the content of highly unsaturated fatty acids. This refined fish oil is being supplied in pure form, or in an admixture with other food stuffs, as a medicinal drug or a dietary supplement. Web site: http://www.delphion.com/details?pn=US06025008__

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Yogurt flavor composition Inventor(s): de Lang; Peter (Rotterdam, NL), Verhue; Walter Maurits M. (Oostvoorne, NL) Assignee(s): Van Den Bergh Foods Co., Division of Conopco, Inc. (new York, Ny) Patent Number: 6,210,719 Date filed: October 1, 1996 Abstract: Flavor composition suitable for imparting a yogurt flavor to a food product and obtained by fermentation, characterised by a flavor so concentrated that the composition should be diluted at least 2 times, preferably at least 10 times, more preferably at least 50 times to equal the flavor of regular yogurt, which can be obtained by a process, characterised by the following stepsa. fermenting a cheese whey containing medium with a bacterium belonging to the genus Propionibacterium,b.

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pasteurising the fermentation broth,c. fermenting the pasteurised broth with a yeast preferably one which is unable to ferment lactose,d. pasteurising the fermentation broth,e. optionally adding diacetyl. Excerpt(s): The present invention is related to the preparation of a fermentation mixture which is suited for imparting a yogurt flavour to a foodstuff, to foodstuffs flavoured with that mixture and to a process for preparing the flavour mixture. Yogurt is considered an attractive food ingredient on account of its naturalness and its agreeable taste. A foodstuff can be imparted a yogurt flavour by incorporating less or more yogurt into the foodstuff. However, by processing of the foodstuff and by progress of time during storage the yogurt flavour gradually vanishes. Adding extra yogurt for enhancing the yogurt flavour often is not a solution because it changes the consistency of the food and is for many purposes relatively expensive. Concentrated yogurt flavour is on the market, but this is a product with synthetic acetaldehyde as the major active principle. Presently many consumers prefer foodstuffs which are prepared with natural ingredients. Web site: http://www.delphion.com/details?pn=US06210719__ •

Yogurt product Inventor(s): Downey; Darvree (Waterford, IE), Roche; Patrick (County Wexford, IE) Assignee(s): Waterford Creamery Limited (dungarvan, Ie) Patent Number: 6,063,419 Date filed: August 20, 1998 Abstract: Flavoring is applied by a nozzle to four locations around a transparent sidewall of a yogurt container at a first filling station. At a second filling station, yogurt base is delivered to a base of the container. A raised portion at the base of the container assists in creating turbulence to disperse the flavoring into a desired ripple pattern which may be viewed through the transparent sidewall of the container. Excerpt(s): The invention relates to a food product and in particular to a process for and an apparatus used in preparing a flavored yogurt product. Various flavored yogurt products are known. There is however a major difficulty in providing a yogurt product with a desired distribution of flavoring in the product. adding the yogurt base to the container for controlled partial dispersion of the flavoring to form a ripple pattern of flavoring in the yogurt base. Web site: http://www.delphion.com/details?pn=US06063419__

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Yogurt/ cereal grain mixture dispensing machine Inventor(s): Madico; Carlos Cano (Lima, PE) Assignee(s): Paquetes Especiales S.r.l. (lima, Pe) Patent Number: 5,823,392 Date filed: March 21, 1996 Abstract: A device for filling cups with yogurt and a portion of corn flakes, kiwicha or similar product, wherein portions of two flavors of yogurt are and measured portions of the selected yogurt and solid food product are dispensed into a cup by the operator.

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Excerpt(s): The present invention relates to a device for controlled preparation and sale for human consumption of predetermined portions of a mixture of liquid yogurt or yogurt paste with precooked, properly treated cereal grains. Yogurt is a very wellknown product in the marketplace, although it is utilized on a small scale with respect to its pasteurized dairy source, and is characterized by its excellent intestinal antiseptic effect for the treatment of specific gastrointestinal conditions. As a result, it has both nutritional and medicinal uses, and its consumption should therefore be broadened to include children, young people and adults in all segments of the population. Yogurt has not been properly appreciated by the public, due to its slightly tart, sour taste. For this reason yogurt is commonly treated with fruit essences whose flavor and smell predominate over the product's natural flavor and smell, creating a thick drink that is beneficial for the digestive system and has a pleasant taste for the consumer. Commercial technology for the product has reached this point, but it is clear that if the product is combined with pleasant-tasting, precooked and substantially dehydrated solid products that are also nutritious, such mixture or combination will constitute an excellent, easily digestible food that contributes to optimal organic assimilation of the nutritious products. In view of the foregoing, the need to combine the thick yogurt product with solids, such as precooked and pretreated cereal grains like corn flakes, kiwicha, rice, wheat, etc., to form a pleasant-tasting, easily digestible and highly nutritious food is clear. This must be mechanically produced by precisely measuring the ingredients and, chiefly, avoiding unsanitary handling the ingredients and the resulting product. Web site: http://www.delphion.com/details?pn=US05823392__

Patent Applications on Yogurt As of December 2000, U.S. patent applications are open to public viewing.9 Applications are patent requests which have yet to be granted. (The process to achieve a patent can take several years.) The following patent applications have been filed since December 2000 relating to yogurt: •

Calcium fortified dairy products and methods of preparation Inventor(s): Johnson, Timothy T.; (St.Anthony Village, MN), Konkoly, Amy; (Minneapolis, MN), Murphy, Maeve; (Plymouth, MN), Silva, Ellen M.; (Minnetonka, MN), Stoddard, Gary W.; (New Brighton, MN) Correspondence: John A. O'toole, ESQ.; P.O. Box 1113; Minneapolis; MN; 55440; US Patent Application Number: 20020068112 Date filed: December 1, 2000 Abstract: Nutritionally improved cultured dairy products such as yogurt products include a fine powdered calcium phosphate salt of reduced particle size having a mean diameter.ltoreq.6.mu.m in amounts sufficient to provide a total calcium content of 0.25% to 0.75%.A method for producing the calcium fortified yogurt is also provided wherein an fine powdered insoluble calcium salt is admixed with a milk blend prior to fermentation. The yogurt is prepared by conventional fermentation. Both stirred style and cup set style yogurt products can be prepared.

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This has been a common practice outside the United States prior to December 2000.

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Excerpt(s): This invention relates to food products, especially refrigerated fermented dairy products such as yogurt that are calcium fortified and to their methods of manufacture, and more specifically to yogurt fortified with calcium. The present invention provides improvements to those calcium fortified yogurt products and methods of preparation that are described in U.S. Pat. No. 5,820,903 entitled "Calcium Fortified Yogurt and Methods of Preparation" (issued Oct. 13, 1998 to Fluery et al.) and which is incorporated herein by reference. The '903 patent describes the post fermentation addition of a calcium phosphate having a particle size of less than 150 microns to produce a calcium fortified stirred style yogurt. In important part, the present improvement resides in selecting and adding a more fine powder form of calcium phosphate having a particle size of less than six microns to a milk base prior to fermentation. By utilizing the more fine powder, it has been surprisingly found that prefermentation addition can be practiced. As a result, methods have now been found to produce either a stirred style yogurt product or a cup set fermented yogurt product from the same or similar calcium fortified milk base. Moreover, the process can be simplified relative to the post fermentation addition to eliminate the need for preparing a sterilized, pH adjusted calcium phosphate slurry for post fermentation addition. Recent medical studies have indicated that a diet containing the U.S. recommended daily allowance ("RDA") of calcium can be effective in preventing or mitigating osteoporosis, and also possibly high blood pressure and colon cancer. There is therefore great public interest in the consumption of food products that will supply the recommended daily allowance of calcium. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Cosmetic base complex Inventor(s): Doucet, Olivier; (Villefranche s/Mer, FR), Golz-Berner, Karin; (Monaco, MC), Zastrow, Leonhard; (Monaco, MC) Correspondence: Stephan A. Pendorf; Pendorf & Cutliff; P O Box 20445; Tampa; FL; 33622-0445; US Patent Application Number: 20030170333 Date filed: February 13, 2003 Abstract: The invention relates to a cosmetic base complex that contains extracts from fruit and daily products. Said base complex is characterized by an aqueous gel base which contains an encapsulated extract from an aqueous extraction of pineapple and the residue of an aqueous extraction of yogurt. The extractions are carried out in a temperature range of from 10 to 30.degree. C. and the ratio of pineapple extract to yogurt residue ranges from 20:80 to 80:20. When used in a cosmetic preparation, the inventive complex may produce a certain feeling of happiness by increasing the serotonin and noradrenaline levels. Excerpt(s): The invention relates to a cosmetic base complex that contains extracts from fruit and dairy products. A number of proposals have already been made for incorporating fruit or fruit extracts, including maritime plants and algae, into cosmetic products (DE-C-3515231 hafnia extract; DE-A-19824727 catechin and green tea). It is also known to integrate milk or suitably prepared dairy products into cosmetic products. EPA-839519, for example, discloses a cosmetic composition containing proteins and vitamins which contains 5-90% by weight of mammalian milk, 1-6% by weight of protein and yeast glucan.

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Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Covering device for a container Inventor(s): Friederich, Rudiger; (Eppingen, DE) Correspondence: Alston & Bird Llp; Bank OF America Plaza; 101 South Tryon Street, Suite 4000; Charlotte; NC; 28280-4000; US Patent Application Number: 20020195456 Date filed: June 3, 2002 Abstract: A covering device for a container (1) with a rim (2), in particular a drink can, a yogurt cup, a glass, or the like, with a lid (4) adapted for pivoting about an axis (3), and a holder (5) that is used for arranging the device on the container, is designed and constructed with respect to a safe arrangement on any type of container (1) with a rim (2) such that the holder (5) comprises a clamping element (6) and a counter support (7) cooperating with the clamping device (6), and that the rim (2) can be pressed by the clamping element (6) against the counter support (7). Excerpt(s): The invention relates to a covering device for a container with a rim, in particular a drink can, a yogurt cup, a glass, or the like, with a lid adapted for pivoting about an axis, and a holder, which is used for arranging the device on the container. DE 296 00 246 U1 discloses a covering device of the initially described type. Concretely, the known covering device is used to cover a drink glass. The drink glass includes a rim, which forms the upper end of the glass body. The lid forming a part of the covering device is adapted for pivoting about an axis. To arrange the covering device on the container, a holder is provided. The holder comprises two parallel extending legs, which receive between them a large portion of the wall of the drink glass. However, there also are containers, which have at least in their closed state no accessible, large-surface wall, such as, for example, a drink can. Since such drink cans have in most cases a short upper edge that extends only to a small extent in the vertical direction, they do not permit a safe arrangement of the known covering device. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

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Dairy beverage and method of preparation thereof Inventor(s): Baker, Marthena A.; (Plymouth, MN), Konkoly, Amy; (Eden Prairie, MN), Norquist, Penny L.; (St. Paul, MN), Schoenfuss, Tonya C.; (St. Louis Park, MN), Springer, Thomas J.; (Crystal, MN), Zacho, Michelle; (Anoka, MN) Correspondence: General Mills, INC.; P.O. Box 1113; Minneapolis; MN; 55440; US Patent Application Number: 20030194468 Date filed: April 12, 2002 Abstract: A method for the production of an acidified nutritionally fortified cultured dairy beverage or yogurt product and the resulting product containing live and active cultures comprising preparing a non-fermented fluid dairy base, homogenizing and pasteurizing said base mix, adding a yogurt to said base mix, adding an acid blend to said base mix, comminuting said base mix to reduce particle size, adding a flavor and a color to said base mix, and packaging to provide an acidified nutritionally fortified cultured dairy beverage composition containing live and active cultures, having a

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finished product culture count of at least 1.5.times.10.sup.8 cfu/gram, a viscosity of 400 to 3500 cps at a temperature of 1.degree. C. to 7.degree. C. and a final pH of 3.8 to 4.5. Excerpt(s): The present invention relates to food products and their methods of preparation. More particularly, the present invention relates to fermented milk based nutritionally fortified beverages and to their methods of preparation. There have been many efforts in the art to develop dairy beverages, particularly nutritionally fortified dairy beverages. The middle-aged and older consumer finds dairy beverages appealing as a result of a desire to manage weight, improve physical performance and overall health. Likewise, ready-to drink flavored dairy beverages have a great deal of appeal to the child consumer. Additionally, the convenience offered by beverages is especially appealing for consumers who do not have the time or desire to consume a conventional meal. Many consumers view dairy and dairy-alternative beverages as an ideal meal replacement. To serve as a convenient dairy beverage, a product should be a portable ready-to-drink food product which requires no cooking or preparation, no application of additional ingredients, and so forth. Ideally a convenient dairy beverage does not require the use of utensils such that it can be consumed in nearly any location at any time, including while driving, traveling on an airplane, walking, and so forth. Some of the most popular dairy beverages are refrigerated ready-to-drink yogurt products that are packaged in disposable packaging materials. While containing live and active yogurt cultures, such refrigerated yogurt beverage products are not strongly nutritionally fortified; i.e., lack sufficient fortification to be considered full meal replacement foods. Specifically, many beverages lack adequate protein, vitamins, minerals, fiber and so forth to be considered a meal replacement due in part to the difficulty of fortifying a yogurt product without creating off-flavors and destabilizing the product. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Egg-based powder and food containing the same Inventor(s): Abraham, Denis; (Coquainvilliers, FR), Bisson, Jean-Pierre; (Caen, FR) Correspondence: Winston & Strawn; Patent Department; 1400 L Street, N.W.; Washington; DC; 20005-3502; US Patent Application Number: 20030152688 Date filed: January 21, 2003 Abstract: An egg-based powder is made available as a gelling and emulsifying component in fermented foods of the drinks, dessert, fromage frais and set or creamy yogurt type and is remarkable in that the entire properties of the eggs are preserved while ensuring the absence of salmonella by using only natural components. Excerpt(s): This application is a continuation of the US national phase designation of International application PCT/EP01/08095 filed Jul. 12, 2001, the content of which is expressly incorporated herein by reference thereto. The invention relates to a pasteurized egg-based powder whose organoleptic and functional properties are functionally similar to those of egg after reconstituting in an aqueous medium. It also relates to an egg-based fermented food of a novel type, manufactured from such a composition. Eggs are often used for their excellent functional properties, for example their gelling and emulsifying properties, for their color and taste. It is known that eggbased food products are not free of microbiological risks since eggs may contain sporulated microorganisms and salmonella. Egg proteins usually lose their functional properties, in particular their gelling ability, under the heat treatment conditions which

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would be necessary for the elimination of such spores and salmonella. Accordingly, industrial egg products are generally pasteurized, but this does not eliminate all risks. Because of residual risks, the use of eggs is limited. In particular, the use of eggs which have been simply pasteurized in a conventional manner under conditions which maintain their organoleptic and functional properties cannot be successfully and safely used in food products which have to undergo fermentation. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Enhanced flavour production in or relating to food by cultivation of various foodgrade micro-organisms Inventor(s): Ayad, Eman Hussen El Sayed; (Ede, NL), Smit, Gerrit; (Ede, NL) Correspondence: Charles A Muserlian; Bierman Muserlian & Lucas; 600 Third Avenue; New York; NY; 10016; US Patent Application Number: 20040028666 Date filed: June 9, 2003 Abstract: New mixed cultures of two or more micro-organism strains are provided wherein at least one of said micro-organism strains which are comprised in said mixed culture is individually selected on the basis of its ability to perform part of an enzymatic pathway, and said two or more selected micro-organism strains together form a complete pathway towards a desired flavour component. Preferably, the mixed culture is a culture for the production of a fermented product, such as yogurt or cheese or sausage. Said two or more micro-organism strains are preferably co-cultivated. Particular and preferred embodiments are starter cultures for the manufacturing of cheese, comprising a combination of various Lactoccocus strains and a combination of a Brevibacterium strain and a Staphylococcus strain, respectively. Excerpt(s): The present Invention generally relates to the field of flavour production, in particular in or relating to food, and fermented food, such as cheese, yogurt, and sausages. More in particular, the invention relates to methods and means for enhanced cheese flavour production by the cultivation of various food-grade micro-organisms, such as lactic acid bacteria, as starter cultures. Microbial flavour development is essentially an enzymatic process performed by micro-organisms, and plants. Various micro-organisms such as fungi, yeasts and bacteria have been identified and selected for their special flavour production (c.f. R. G. Berger, 1992, in: Bioformation of flavours pp. 21-32, eds. R. L. S. Patterson, B. V. Charlwood, G. MacLeod, and A. A. Williams, Royal Soc. Chem., UK.). These flavours arise from the ability of micro-organisms to convert a component or substrate in the growth medium through a series of enzymatic steps into one or more specific flavour compounds. The commercial production of microbiallyproduced flavours usually takes place by fermentation, or by growing in situ in or on foodstuff like dairy food or sausages. For instance, during cheese ripening, proteolytic enzymes of the starter culture play a significant role in protein breakdown (Law et al. 1974; Bie and Sjostrom 1975a; Bie and Sjostrom 1975b). This breakdown of proteins is important for the formation of a desirable flavour and texture, and therefore proteolysis has been investigated extensively (Pritchard and Coolbear 1993; Visser 1993; Exterkate and Alting 1995; Exterkate et al. 1995; Law and Mulholland 1995). It has been demonstrated that proteinases and peptidases of starter bacteria release peptides and free amino acids from casein (Olson 1990; Visser 1993; Engels and Visser 1994). The relationship between release of amino acids and flavour formation in cheese has been assumed for a long time (Mulder 1952; Solms 1969). Amino acids may contribute to

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flavour either directly or indirectly by serving as precursors of volatile aroma compounds such as aldehydes, acids, alcohols, esters and sulphur compounds (Engels and Visser 1996). In recent years, it has become clear that the conversion of amino acids Into volatile (flavour) compounds plays an important role in the ripening process leading to flavour development. A number of enzymes involved in amino acid conversion have been identified in various starter cultures (Schmidt and Lenoir 1974; Nakazawa et al. 1977; Lee and Richard 1984; Lee et al. 1985; Alting et al. 1995; Yvon et al. 1997; Yvon et al. 1998). Generally, these enzymes are involved in various types of reactions, including deamination, transamination, decarboxylation and cleavage of the amino acid side chains. A survey of some general pathways of the breakdown of amino acids is disclosed by Hemme et al. 1982, which was reproduced by Engels 1997 who also presented the following table with documented examples of amino acid-derived cheese volatiles. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Food additive slurry compositions and powder compositions and food compositions containing the same Inventor(s): Hojo, Hisakazu; (Hyogo, JP), Kubota, Naoki; (Hyogo, JP) Correspondence: Armstrong,westerman & Hattori, Llp; 1725 K Street, NW; Suite 1000; Washington; DC; 20006; US Patent Application Number: 20030134008 Date filed: June 18, 2002 Abstract: A food additive slurry or powder composition is disclosed which comprises 100 parts by weight of at least one selected from the group consisting of calcium carbonate, calcium phosphate and dolomite (A) and 0.5 to 60 parts by weight of arabinogalactan (B). The food additive slurry composition of the present invention is highly concentrated and excellent in dispersion stability in liquid, which can be effectively utilized for the enrichment of calcium and/or magnesium by adding to foods such as yogurt, cow's milk, juice, milk powder, instant noodles and biscuits. Excerpt(s): The present invention relates to a food additive slurry composition and food additive powder composition having a high concentration and excellent dispersion stability in liquid, which is effectively utilized by adding to foods such as yogurt, cow's milk, juice and milk powder, instant noodles, biscuits, etc., to enrich calcium and/or magnesium, and a food composition containing the food additive slurry or powder composition. Recently, the shortage of ingestion of calcium is often pointed out and this phenomenon is notable in growing children and aged persons. In order to solve the shortage of calcium ingestion, calcium-enriched foods have come to be sold. Even in cow's milk which is generally said to have a high content of calcium, it has been attempted to sell a calcium-enriched cow's milk by further adding calcium. Further, other calcium-enriched products such as juice and milk powder, instant noodles, biscuits, etc., are started to be sold. For example, in cow's milk and yogurt, a watersoluble inorganic acid form or organic acid form calcium such as calcium lactate and calcium chloride, a water-difficultly soluble inorganic form calcium such as calcium carbonate and calcium phosphate are used. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

Patents 81

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Food containing active strains for inhibiting infection and treating gastritis, gastric and duodenal ulcers Inventor(s): Baek, Young Jin; (Seoul, KR), Heo, Cheol Seong; (Chunan, KR), Kim, Hyung Soo; (Granger, IN), Lee, Jeong Jun; (Suwon, KR) Correspondence: Alfred D. Lobo, ESQ.; Lobo & CO., L.P.A.; 933 The Leader Building; 526 Superior Avenue; Cleveland; OH; 44114-1401; US Patent Application Number: 20020037341 Date filed: October 10, 2001 Abstract: Live strains of Lactobacillus acidophilus HY2177 and Lactobacillus casei HY2743 maintained in nutritious foods, such as yogurt, imbue them with prophylactic and/or therapeutic properties. Such foods are beneficial in the prevention and/or treatment of gastritis, duodenal and gastric ulcers caused by infection from Helicobacter pylori (also referred to as H. pylori). The properties of these bacteria are boosted by the addition of egg yolk containing antibodies specific to H. pylori antigen derived from "fractionated H. pylori" and may be administered as active strains alone in a food supplement, or the active strains may be combined with H. pylori-antibodies (IgY). Excerpt(s): This application is a continuation-in-part application of Ser. No. 09/498,668 filed on Feb. 7, 2000. A nutritional formulation in which non-toxic (to humans) bacteria thrive, is used to prevent and treat gastric disorders associated with Helicobacter pylori (also referred to as H. pylori) which are believed to be attacked by the non-toxic bacteria. Only particular strains of non-toxic comestible bacteria, when ingested by humans are effective against H. pylori. Optionally and preferably, the prophylactic and/or therapeutic effects of the comestible bacteria are boosted with egg yolk containing immunoglubins (antibodies) specific to H. pylori antigen (also referred to as "H. pylori-antibodies"). Much has been published regarding H. pylori which inhabits the human gastric mucosa. It is a gram-negative spiral rod-shaped bacterium having an outer membrane with four to six polar flagella which are sheathed and have bulbous ends; each H. pylori bacterium is about 0.85.mu.m (micrometer) in diameter with an average length of 2.9.mu.m. Known pathogenic (disease) factors of H. pylori are (i) urease (urea aminohydrolase) which is produced by the bacteria to allow it to thrive in a strong acid environment in the range from pH 1-3, (ii) flagella which provide the bacteria with mobility, and (iii) a protein-aceous outer membrane of the cells which membrane helps the cells to stick to the gastric mucosal cells. Survival of H. pylori relies upon creation of a relatively non-acidic microenvironment in the vicinity of the bacteria, and a relatively basic microenvironment is provided by the enzyme urease; the more basic the better, and the closer to neutral pH, the more difficult it is for the H. pylori to thrive. The ability to command a near-neutral microenvironment is an essential property of bacteria which effectively prevent and treat gastric disorders. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

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Food package containing food products in separate compartments separated by a burst seal and method of making Inventor(s): Graham, Karen; (Plymouth, MN), Morrissette, Clint; (St. Michael, MN), Nair, Malathy; (Plymouth, MN), Paul, Jonathan; (Mound, MN) Correspondence: John A. O'toole, ESQ.; P. O. Box 1113; Minneapolis; MN; 55440; US Patent Application Number: 20020150658 Date filed: April 16, 2001 Abstract: Consumer packaged food articles fabricated from a flexible film comprise at least two compartments or chambers containing different food components isolated from each other by an intermediate partition or seal that prevents mixing of the contents of the compartments or chambers prior to purchase by the consumer. The package is constructed to permit mixing of the two components in the package by the consumer prior to consumption of the mixed product. The contents of the two compartments can be interactive chemically and/or physically to provide enhanced interest in the product to be consumed. The package can comprise a tube with at least two compartments that are separated by a seal that is more readily broken than the seal forming the periphery of the package, i.e., a "burst" seal. After purchase by the consumer, the consumer applies sufficient pressure to the tube to burst the seal separating the compartments. Once the seal is broken, the two components in the separate compartments or chambers can be cause to interact by the consumer. This interaction can cause a color change by mixing two differently colored components to form a third color. Other interactions include the formation and/or release of a gas, such as carbon dioxide or the like. Preferred use if for refrigerated yogurt products for children. Excerpt(s): The present invention relates to packaged food products and to methods for the preparation and uses thereof. More particularly, the present invention is directed to a packaged food product that provides excellent nutritional value and at the same time is fun to eat. A particular aspect of the invention relates to dairy products such as a yogurt-containing product. Yogurt is a popular and nutritious food product. At retail, yogurt is now available in a wide assortment of varieties of texture, fat content and flavor among other attributes. Other than aseptically packaged yogurt, yogurt is traditionally distributed and consumed with a live culture that requires refrigerated storage and distribution, usually at a temperature of 34 to 40.degree. F. (1.degree. C. to 4.5.degree. C.). Most yogurt is packaged and sold in a cup or pot. However, other package forms of yogurt are currently available and are enjoying increased popularity. The currently marketed yogurt containing product, Go-Gurt.RTM. brand, is an example. The packaged yogurt food good marketed under the Go-Gurt.RTM. or Exprsse.TM. marks comprises a tube like structure or pouch defining an inner cavity disposed within which is a quantity of yogurt, e.g., about 50-75 grams of yogurt. The tube like structure is made of flexible plastic laminated film and is sealed at both ends. This product is stored in a refrigerated state and is usually eaten by opening one end of the tube and squeezing the product out of the tube directly into the consumer's mouth. This product has enjoyed considerable success in the market. It provides an excellent snack food, especially for active people, including children and young adults, as it is convenient to eat, does not require any utensils, is easy to store and carry and is nutritious. After consuming the yogurt, the empty tube like structure or pouch can simply be appropriately discarded. The present invention provides an improvement in such popular yogurt products in tube form by adding at least a second tube or pouch section containing a second food material.

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Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Food products and their method of preparation Inventor(s): Langler, James E.; (White Bear Lake, MN), McGuire, James E.; (Crystal, MN), Murphy, Maeve; (Plymouth, MN), Wosje, Duane C.; (Golden Valley, MN) Correspondence: General Mills, INC.; P.O. Box 1113; Minneapolis; MN; 55440; US Patent Application Number: 20030054086 Date filed: September 11, 2001 Abstract: The present invention provides methods for preparing at least pasteurized hydrated emulsifier compositions. The methods for preparing an aseptic hydrated emulsifier comprise the steps of: A. Preparing a hydrated emulsifier blend of lactylated mono- and di-glycerides; B. Treating the hydrated blend to at least pasteurize the blend to form an at least pasteurized hydrated emulsifier blend; and, C. Cooling the at least pasteurized hydrated emulsified blend to refrigerator temperatures forming a cooled pasteurized hydrated emulsifier blend.In preferred embodiments, the present methods comprise substeps for preparing the hydrated emulsifier blend of lactylated mono- and di-glycerides, comprising: admixing a first wetting agent emulsifier comprising sodium stearyl lactate with hot water to form a clear mixture; admixing a second emulsifier comprising a blend of lactylated mono- and di-glycerides with the clear mixture; and, maintaining the lactic ester blend of mono- and di-glycerides at about 43.degree. C. to 95.degree. C. for sufficient time to disperse and hydrate the lactylated mono- and diglyceride in the clear mixture to form a hydrated emulsifier blend. The hydrated emulsifier described herein is also useful in the aeration of food products such as yogurt, other refrigerated milk products, ready-to-spread frostings, fermented and unfermented soy, rice and nut milk products, beverages, and whipped toppings. Excerpt(s): The present invention relates to food products and to their methods of preparation. More particularly, the present invention provides novel compositions that are hydrated emulsifiers useful in the preparation of food products, especially aerated yogurt products. The present invention provides novel compositions comprising aseptic hydrated emulsifiers useful for post fermentation addition to dairy products especially cultured dairy products such as stirred style yogurt. The hydrated emulsifiers are useful in the preparation of a structurally stable aerated refrigerated food product, more specifically a structurally stable aerated dairy product with visual aircells. Refrigerated cultured dairy products especially stirred style yogurt products having live or active yogurt cultures are well known. Such yogurt products can be aerated to provide "whipped" yogurt products desirably characterized by a light airy, or fluffy texture. However, such aerated yogurt products are subject to destabilization over their shelf lives. In particular, aerated yogurt products are subject to changes or degradation in aerated texture due to changes in the foam structure of the aerated structure making it difficult to retain an airy, fluffy texture of the aerated yogurt product over time. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

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Food products, especially refrigerated yogurt products, and apparatus and methods for their production Inventor(s): Germick, Robert J.; (Plymouth, MN), Gillespie, Scott F.; (Golden Valley, MN), Maack, Jennifer M.; (Alexandria, MN), Miller, Leslie D.; (Mendota, IL), Paul, Jonathan P.; (Mound, MN), Stewart, Amanda Clare Hume; (Winslow, IN) Correspondence: John A. O'toole, ESQ.; P.O. Box 1113; Minneapolis; MN; 55440; US Patent Application Number: 20030009987 Date filed: July 12, 2001 Abstract: A food product, preferably a food ingredient in the form of dye, pigment or similar colorant in a random pattern in refrigerated yogurt, is produced by supplying the food ingredient through a supply tube (82) extending through an injection tube (80) and into a fill pipe (78) and a fill tube (28). In the preferred form, an elongated tubular member is formed around the fill tube (28) from a strip (20) of flexible material, with top and bottom seals being formed by a forming station (36). In the preferred form, the injection tube (80) extends at an angle to the fill pipe (78) such that the supply tube (82) formed of stainless steel is generally linearly straight. The fill pipe (78) includes seal flanges (78a, 78b) allowing its removal from the food material supply tubing (68) and the fill tube (28) to allow conventional cleaning of the remaining components of the apparatus (10). The streaking effect is increased by introducing the second food ingredient through first and second ducts (85) on diametric opposite sides of and axially spaced along supply tube (82) and extending at an acute angle upstream of the supply tube (82). Excerpt(s): The present invention generally relates to novel food products and apparatus and methods of their production, particularly to food products in the form of a food ingredient in an irregular and random pattern in a food material and their production, and specifically to food products in the form of a dye, pigment or colorant in a tie dye pattern in a refrigerated, thixotropic food material, preferably a cultured dairy product, and most preferably yogurt, and their production. Food manufacturers are continually attempting to present food products in novel arrangements to enhance the marketing of the food products beyond the food material itself. As an example, such food products can be packaged in a manner that enhances its acceptability for consumption in new situations. Specifically, Yoplait USA, Inc. has marketed refrigerated yogurt filled in a tube package under the GOGURT and EXPRSSE trademarks. Such yogurt filled tube package articles can be conveniently consumed without the use of a spoon by simply cutting or tearing the end of the tube and manually squeezing the contents from the tube directly into the consumer's mouth. By virtue of not requiring a spoon for consumption, this food product is more acceptable to many consumers for consumption away from the home such as for carried lunches such as to schools. Additionally, such filled tubes often are easier to be included in lunch containers than conventional rigid cylindrical containers that also require eating utensils. Further, such filled tubes add a play value during the consumption of such food, which enhances the marketability to younger consumers. Although marketing of yogurt in tubes has experienced considerable market success due to several factors including its uniqueness, ease of consumption without utensils, and the like, there is a continual need to present yogurt and similar food products in further novel arrangements to enhance the marketing of the food material. In this regard, filled tubes are often marketed in a package including multiple food products. It is then desirable that such packages not include multiples of identical products but rather include a variety of products. However, it should be appreciated that the cost of producing multiple types of many products such as yogurt

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is often prohibitive. Thus, there is a further need to present yogurt and similar food products in a variety of forms and in a manner that avoids the costs and other production problems of producing multiple products. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Method and apparatus for viable and nonviable prokaryotic and eukaryotic cell quantitation Inventor(s): Fleming, James E.; (Spokane, WA), Holcomb, Jerad R.; (Spokane, WA), McLean, Darby; (Spokane, WA), Somes, Jason Buck; (Spokane, WA) Correspondence: Seed Intellectual Property Law Group Pllc; 701 Fifth Ave; Suite 6300; Seattle; WA; 98104-7092; US Patent Application Number: 20020055134 Date filed: July 24, 2001 Abstract: A rapid method for the quantitation of various live cell types is described. The method may include a variety of steps including: 1) suspending the cells in a detergentlike compound, 2) isolating the washed cells by centrifugation or filtration, 3) resuspending the cells in a solution that contains a preservative, a fluorescent dye and a compound such as dequalinium which can be taken up by the cells, 4) measuring the fluorescence increase over time of the cell-dye mixture with a simple fluorometer, and 5) measuring the native fluorescence of the cells. This new cell fluorescence method correlates with other methods of enumerating cells such as the standard plate count, the methylene blue method and the slide viability technique. The method is particularly usefull in several applications such as: a) quantitating bacteria in milk, yogurt, cheese, meat and other foods, b) quantitating yeast cells in brewing, fermentation and bread making, c) quantitating mammalian cells in research, food and clinical settings. The method is especially useful when both total and viable cell counts are required such as in the brewing industry. The method can also be employed to determine the metabolic activity of cells in a sample. The apparatus, device, and/or system used for cell quantitation is also disclosed. Excerpt(s): The present application claims priority to U.S. Provisional Application No. 60/220,298, filed Jul. 24, 2000. The present invention relates to methods for the rapid quantitation of both viable and nonviable cells. More specifically, the invention involves incubating cells with a metabolically activated visible fluorescent dye and measuring the fluorescence generated by viable cells. Total cell populations (viable+nonviable) are separately determined by measuring the native UV fluorescence of the cells. The two fluorescence readings are directly related to the number of viable and nonviable cells. This permits the user to determine the percent viability of a mixed population of live and dead cells. The ability to quantify living cells is vitally important to the food, beverage, pharmaceutical, environmental, manufacturing and clinical industries. Several methods are currently employed by these industries to quantify prokaryotic and eukaryotic cells. These methods include, but are not limited to, the standard plate count, dye reduction and exclusion methods, electrometric techniques, microscopy, flow cytometry, bioluminescence and turbidity. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

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Method for modifying raw material milk and dairy product prepared by using the modified raw material milk Inventor(s): Kumazawa, Yoshiyuki; (Kawasaki-shi, JP), Miwa, Noriko; (Kawasaki-shi, JP), Nakagoshi, Hiroyuki; (Kawasaki-shi, JP), Sakaguchi, Shoji; (Kawasaki-shi, JP) Correspondence: Oblon Spivak Mcclelland Maier & Neustadt PC; Fourth Floor; 1755 Jefferson Davis Highway; Arlington; VA; 22202; US Patent Application Number: 20020061358 Date filed: October 5, 2001 Abstract: Herein is disclosed a method for modifying raw material milk, wherein a reducing agent such as a thiol compound is added when transglutaminase is caused to act upon raw material milk for a dairy product, whereby the reactivity of the transglutaminase to the raw material milk such as raw cow milk, can be improved and the milk protein can, in turn, be modified effectively. From the thus-modified raw material milk can be produced dairy products such as yogurt, cheese and powdered milk improved in physical properties, mouthfeel or texture. Excerpt(s): The present invention relates to a method for producing modified raw material milk for dairy products in which transglutaminase and a reducing agent are added to and caused to act on raw material milk for dairy products (i.e., milk as raw material for dairy products), such as raw milk or the like, whereby the milk proteins are cross-linked more effectively than before, in other words, a method for modifying milk as raw material for dairy products. By using the modified raw material milk produced according to the present invention, dairy products having improved physical properties, such as yogurt, cheese, powdered milk and the like having improved physical properties and provided with a favorable flavor and mouthfeel or texture, can be provided. In the production of dairy products, the value of the products depends largely on such physical properties as water-holding capacty, emulsion stability, viscosity, smoothness and the like. The manufacturers of dairy products have practiced a variety of devices to produce dairy products having further improved physical properties. For example, use of a variety of thickening polysaccharides for improving the mouthfeel and water-holding capacty of yogurt or ice cream has been widely known. Further, a variety of techniques such as use of a special lactic acid bacteria starter for reducing the separation of water from a yogurt (syneresis) (Japanese Patent Application Laid-Open No. 268874/1993), use of monoglycerides for obtaining a smooth processed cheese (Japanese Patent Application Laid-Open No. 105/1999), use of whey proteins for attaining the temperature stability of ice cream (Japanese Patent Application Laid-Open No. 135664/1997), and the like, have been reported. Meanwhile, an attempt to improve the quality of a dairy product by using transglutaminase (Transglutaminase being abbreviated as "TG" hereinafter), which is an enzyme having the action of crosslinking proteins, has been reported. For example, it has been reported that the viscosity of a yogurt is increased by adding TG during the yogurt manufacturing process, whereby the separation of water from the yogurt (syneresis) is alleviated or reduced (Japanese Patent Application Laid-Open No. 197688/1994), that the yield of cheese curds is increased by using TG in the production process (Japanese Patent Application LaidOpen No. 173032/1996), and the like. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

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Method for the production of the egg containing anti-pathogenic bacteria specific antbodies(igy) and the yogurt and ice cream containing the igy Inventor(s): Baek, Ban-Suk; (Gyeonggi-do, KR), Jung, Kwnag-Yong; (Daejeon, KR), Lee, Nam-Hyung; (Seoul, KR), Ryu, Jung-Soo; (Daejeon, KR), Sunwoo, Sun-Young; (Seoul, KR) Correspondence: Fleshner & Kim; PO Box 221200; Chantilly; VA; 20153-1200; US Patent Application Number: 20030185856 Date filed: November 27, 2002 Excerpt(s): The present invention provides the method for the production of the egg containing anti-pathogenic bacteria specific antibodies (IgY) preventing gastritis, diarrhea, and food poisoning by immunizing young hens with antigen proteins of E. coli causing enteritis, Helicobacter pylori causing gastritis, and Salmonella enteritidis and Salmonella typhimurium, causing food poisoning, simultaneously, the composition containing the protein powders of the specific antibodies described above, mixed in the appropriate ratio, which produced by immunization with the four antigens separately, and the foodstuff processed with milk, such as the yogurt and ice cream, containing the anti-pathogenic bacteria specific antibodies (IgY). Additionally, as the method for isolating the protein powders of the specific antibodies, the method for separating protein and phospholipid, particularly, proceeded in a process of diluting egg yolk with distilled water in 1:1 ratio, adding the appropriate amount of ammonium sulfate which enable water-soluble protein and phospholipid to separate, and the method for separating the pigment of egg-yolk and water-soluble protein, proceeded in a process of diluting those separated solution with distilled water, sitting in the certain temperature to precipitate and purify the proteins. The prior art related to patent of E.1coli is summarized as following. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

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Method of producing vegetarian lactic acid and non-alcoholic beverages with kojisaccharified High-sugar syrup and using the koji-saccharified high-sugar syrup as a sweetening agent Inventor(s): Lin, Hao-Sheng; (Taipei, TW), Lin, Tzann-Feng; (Taipei, TW), Wang, TsengHsing; (Taipei, TW) Correspondence: Alan D. Kamrath; Rider, Bennett, Egan & Arundel, Llp; 333 South Seventh Street, Suite 2000; Minneapolis; MN; 55402; US Patent Application Number: 20030091692 Date filed: November 15, 2001 Abstract: This invention relates to a method for producing a vegetarian lactic acid beverage similar to yogurt (Drinking yogurt). The method comprises producing koji; producing koji-saccharified high-sugar syrup from the koji; adding soybean protein to the koji-saccharified syrup; sterilizing, inoculating and fermenting the resulting kojisaccharified syrup and soybean protein mixture to obtain a vegetarian lactic acid beverage. The beverage obtained has unique flavor and excellent health-promoting effects. The present invention also relates to the use of said koji-saccharified syrup as a sweetening agent for non-alcoholic beverages.

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Excerpt(s): This invention relates to a method for producing a vegetarian lactic acid beverage, particularly a vegetarian lactic acid beverage similar to yogurt (Drinking yogurt). The method uses steamed rice as the raw material and edible mold to produce koji (a starter) in a conventional koji-preparation method. After the preparation of the edible koji, the method comprises the steps of producing koji-saccharified high-sugar syrup from the koji; mixing the koji-saccharified syrup with soybean protein and then sterilizing the mixture; inoculating the resulting product with lactic acid bacteria to ferment the product and then obtaining a vegetarian lactic acid beverage. The present invention also relates to the use of said koji-saccharified high-sugar syrup as a sweetening agent in non-alcoholic beverages. Sweet fermented rice and zhuo-jiu (unstrained wine) are traditional healthy beverages for people in China, Japan and Korea where rice is the staple food. Sweet fermented rice and zhuo-jiu (unstrained wine) contain plentiful oligosaccharides, amino acids, unsaturated fatty acids and minerals that are essential nutrients for human beings. Moreover, they also contain distinctive healthy components produced by edible mold. Fermented lactic acid milk including yogurt that has an intestine-regulating effect is a very common healthy beverage in Europe and America where animal husbandry has been well developed. The present invention combines the techniques for preparing the oriental and western traditional fermented foods to produce a vegetarian lactic acid beverage that has multiple healthpromoting effects. "Koji" is a fermenting starter produced by propagating molds on the grains to produce enzymes. Depending on the cultivating material, rice, wheat, soybean or bran, being used, the koji can be classified as rice koji, wheat koji, soybean koji or bran koji. The koji can also be named as wine koji, miso koji, soy sauce koji, etc., depending on the use of the koji. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Methods and formulations for providing gloss coatings to foods and for protecting nuts from rancidity Inventor(s): Dangaran, Kirsten L.; (Davis, CA), Krochta, John M.; (Davis, CA), Lee, SooYeun; (Davis, CA), Trezza, Thomas A.; (Dallas, TX) Correspondence: Townsend And Townsend And Crew, Llp; Two Embarcadero Center; Eighth Floor; San Francisco; CA; 94111-3834; US Patent Application Number: 20030082282 Date filed: June 11, 2001 Abstract: The invention provides compositions and methods for providing edible gloss coatings for foods on which a gloss coating is desirable. The invention is particularly useful for providing gloss coatings to confections, such as chocolates, hard panned confections, soft panned confections, yogurt coated confections, starch molded confections, and compressed sugar tablets. The invention further provides methods for delaying the development of rancidity in nuts by mildly abrading the nut while contacting it with an edible film forming agent. Excerpt(s): This application is related to a co-owned application, attorney docket number 023070-114410US, filed on the same date. Not applicable. Glazing is usually done as the final step in making high quality confectioneries, to provide a brilliant surface and a moisture-barrier coating. Glazing is generally achieved using edible wax and/or shellac (Bertram, H. T., The Manufacturing Confectioner, 68(10):65-69 (1988). Shellac coating, in addition to giving a brilliant finish, provides very good protection against high humidity (Minifie, B. W., Chocolate, Cocoa & Confectionery: Science &

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Technology, 2nd Ed., AVI Publishing Company, Inc., Westport, Conn., pp. 105-127 (1980a). Shellac is a resinous secretion of the lac beetle and is refined to be used for the preparation of varnishes and polishes (Minifie, B. W., Science & Technology, 2nd Ed., AVI Publishing Company, Inc., Westport, Conn., p 252-273 (1980b). Prior to the glazing step, a gum solution is applied to seal the pores and cracks of the chocolate surface (Bertram, H. T., The Manufacturing Confectioner, 68(10):65-69 (1988); Strub, R., The Manufacturing Confectioner, 51-54 (1987). The main reason for the gum coating is to provide a barrier to the possible absorption of ethanol from the shellac coating solution into the chocolate. Ethanol, which is miscible with the fats and oils contained in chocolate, may cause bitter and off-flavors which are not desirable (Isganitis, D. K., The Manufacturing Confectioner, 68(10):75-78 (1988). Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

No fat, no cholesterol cake and process of making the same Inventor(s): Donovan, Margaret E.; (Aurora, CO) Correspondence: Ramon L. Pizarro; Suite 200; 3515 South Tamarac Drive; Denver; CO; 80237; US Patent Application Number: 20020041924 Date filed: April 3, 2001 Abstract: A no fat, no cholesterol cake possesses a dry premix component, consisting, on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg. whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be employed. No shortening, fillers, or unnatural ingredients are utilized. Excerpt(s): The present invention relates to cakes, and more particularly pertains to an improved no fat, no cholesterol cake. For health reasons, there is an increasing interest in no fat and no cholesterol bakery products. In order to produce such products, particularly cakes, the prior art has proposed various cake mixes in which the conventional shortening components are replaced with alginate and other fillers and chemicals. Many individuals have found such chemical and filler laden cakes to be unacceptable, both for reasons of their unnatural ingredients, as wells as for their poor taste and mouth feel. Accordingly, there is an interest in and need for an improved no fat, no cholesterol cake consisting entirely of natural ingredients, and possessing good flavor and mouth feel characteristics. In order to achieve these and other objects of the invention, the present invention provides an improved no fat, no cholesterol cake which includes a dry premix component, consisting, on a volumetric percentage basis, of about 52.4% flour, 46.6% sugar, and 1% baking soda. Egg whites and various wet mix ingredients are added to the dry premix to produce a variety of different cakes. In each instance, the wet mix includes an acidic component consisting of fruit and/or fruit juice which reacts with the baking soda to leaven the cake. The fruits and/or fruit juices which may be used include pineapple, orange, cranberry, apple, lemon, and cherry. Natural flavoring ingredients including raisins, dates, bananas, carrots, zucchini, apricots, non-fat yogurt, cinnamon, nutmeg, ginger, cloves, and vanilla may also be

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employed. No shortening, fillers, or unnatural ingredients are utilized. There has thus been outlined, rather broadly, the more important features of the invention in order that the detailed description thereof that follows may be better understood, and in order that the present contribution to the art may be better appreciated. There are, of course, additional features of the invention that will be described hereinafter and which will form the subject matter of the claims appended hereto. In this respect, before explaining at least one embodiment of the invention in detail, it is to be understood that the invention is not limited in its application to the details set forth in the following description. The invention is capable of other embodiments and of being practiced and carried out in various ways. Also, it is to be understood that the phraseology and terminology employed herein are for the purpose of description and should not be regarded as limiting. As such, those skilled in the art will appreciate that the conception, upon which this disclosure is based, may readily be utilized as a basis for the designing of other structures, methods and systems for carrying out the several purposes of the present invention. It is important, therefore, that the claims be regarded as including such equivalent constructions insofar as they do not depart from the spirit and scope of the present invention. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Process for the preparation of a vegetable yogurt Inventor(s): Zuccato, Remo; (Vicenza, IT) Correspondence: Bucknam And Archer; 600 Old Country Road; Garden City; NY; 11530; US Patent Application Number: 20010024669 Date filed: March 15, 2001 Abstract: The process allows the production of a vegetable yogurt formed by fermentation of vegetable products such as green vegetables and fruits under the action of lactic bacteria. The fermentation involves a first phase of preparation of the vegetable substrate, during which the green vegetables and/or fruit are ground, then water is added to obtain a creamy or liquid product. Then pasteurization is carried out. Afterwards the cultures of lactic bacteria are inoculated whereby the fermentation step is carried out at a variable temperature depending on the strain being used. After the pH reaches a value of about 3.8-4.5 fragrances and/or thickening agents, fruit puree, or fruit in small pieces or cereals are added and subsequently the product is packaged. The product made by the process of this application is part of the invention. Excerpt(s): This invention relates to a process capable of allowing the preparation of a vegetable yogurt as well as the vegetable yogurt produced by this process. It is known that the lactic fermentation of alimentary products of animal origin (milk, meat) or vegetable origin (cabbage, white coffee, olives, cucumbers, etc.) is a method used since time immemorial to conserve the foods. In this method there is provided that the lactic bacteria present in nature or suitably added to the raw material determine the fermentation of the present sugars thus producing organic acids. The lowering of the pH which follows causes the inhibition of several microbic species, thus increasing in this manner the hygienic-sanitary safety and the conservability of the food. In addition, the metabolic activities of the microorganisms responsible for the lactic fermentations determine the sensorial transformation of the raw material and the production of new and tasty food. Among the products fermented on the basis of milk, yogurt is defined as the product obtained by coagulation of the milk without eliminating the serum, by the

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action of specific lactic bacteria (Streptococcus thermophilus and Lactobacillus delbrueckii subsp. bulgarius) which are inoculated jointly in the milk and are found in the finished products alive and viable and in great quantity. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Products, in particular, milk products, comprising selected fractions of fat globules, method for obtaining same and uses Inventor(s): Fauquant, Jacques E.; (Pleumeleuc, FR), Goudedranche, Henri YM; (Pace, FR), Maubois, Jean-Louis J.; (Pace, FR) Correspondence: Charles A. Muserlian; C/o Bierman, Muserlian And Lucas; 600 Third Avenue; New York; NY; 10016; US Patent Application Number: 20030175399 Date filed: December 9, 2002 Abstract: Dairy product having a total fats content lower than or equal to 400 g/kg and the fat globule distribution of which is such that globules of lower diameter than 2.0.mu.m represent 10% to 60%, preferably 20% to 40%, in weight of the total fats, and the fat globules of higher diameter than to 6.mu.m represent 10% to 30%, preferably 15% to 20%, in weight of the total fats useful for converting milk into cheese or yogurt, light creams or consumption milks. Excerpt(s): The present invention relates to new products with original fat globule distribution characteristics, the method of obtaining such products and the applications thereof. The preferred field of this invention is the dairy product one. More particularly, the invention relates to a process for selectively separating according to the size thereof without modifying significantly their membrane integrity, fat globules being present in a food or biological medium. In the following text, the invention has been described more in detail by referring to milk treatment. This one is in fact a particularly interesting case of food liquid adapted to be subjected to said process. Fats contained in milk produced by mammals (cow, goat, sheep, cow-buffalo, mare, she-ass, women, etc.) are present at more than 95% as spherical globules, visible under optical microscope, with a diameter in the range of 0.1 to 20.mu.m. As regards cow milk, the average diameter thereof is in the range of 3 and 5.mu.m and their gaussian dispersion is mainly comprised between 2 and 12.mu.m (Alais, 1984, Science du Lait, Edition Sepaic). Most of the fat globules (80%) have a diameter lower than 0.1.mu.m, but only represents a very low proportion in weight of the milk fat material (Keenan et al., 1988, Fundamentals of Dairy Chemistry, Edition Van Nostrand Reinhold). The fat globule size distribution varies slightly according to the species, the feed and the lactation period for dairy cattle (Keenan et al., supra). Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

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Snack food product and method of preparing same Inventor(s): Barham, Roy A.; (Bolivar, MO), Kerrigan, Gary L.; (Sheboygan, WI), Pagel, Michael J.; (Plymouth, WI), Schroeder, Craig J.; (Springfield, MO), Strandholm, John J.; (Plymouth, WI) Correspondence: Hovey Williams Timmons & Collins; 2405 Grand BLVD., Suite 400; Kansas City; MO; 64108 Patent Application Number: 20020031591 Date filed: March 14, 2001 Abstract: An improved snack food product in the form of resilient, molded, selfsustaining bodies preferably made from a heated mixture comprising a dairy product (cheese, yogurt or pudding), gelatin, fat and water. The product bodies are small and bite sized, having a mass to surface area ratio of from about 0.05-5 g/cm.sup.2, which facilitates molding thereof. Preferred food products are prepared by first creating a heated flowable mixture of including cheese, gelatin, fat and water, and depositing small quantities of the mixture into molding depressions formed in powdered starch or a resilient rubber mold; after hardening, the resultant products are separated from the starch or rubber mold and packaged. Excerpt(s): This is a continuation-in-part of application Ser. No. 09/450,967 filed Nov. 30, 1999. The prior art relating to the manufacture of dairy products such as cheeses and yogurts is immense. Through the years, a huge variety of cheeses and other products have been prepared with a multitude of different ingredients. Commonly, hard cheeses such as cheddars are produced in large block form and are later subdivided as slices or shreds. Similarly, soft cheeses in the nature of mozzarellas are produced as blocks or cubes and are then cut or shredded for use. The growth in snack food consumption over the past few decades has been substantial. Many consumers prefer the ease and convenience associated with snack foods such as pretzels, chips, granola bars and the like. However, these snack foods are often perceived as lacking in nutrition and bear the onus of non-natural or "artificial" foods. Certain types of cheeses and particularly mozzarellas have been packaged in tubular containers for ready consumption. While these products have achieved a certain measure of success, they are not particularly attractive to young children. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

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Whipped yogurt products and method of preparation Inventor(s): McGuire, James E.; (Crystal, MN), Murphy, Maeve; (Plymouth, MN), Nair, Malathy; (Plymouth, MN), Touhey, Ann S.; (Minnetonka, MN) Correspondence: General Mills, INC.; P.O. Box 1113; Minneapolis; MN; 55440; US Patent Application Number: 20030068406 Date filed: September 28, 2001 Abstract: The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the post fermentation addition of a hydrated emulsifier blend to cultured yogurt.

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Excerpt(s): The present invention relates to food products and to their methods of preparation. More particularly, the present invention relates to cultured dairy products, especially cultured yogurt products and to their methods of preparation. The present invention provides improvements in dairy products especially cultured dairy products such as stirred style yogurt. The improvement provides aerated or whipped yogurt products and methods of preparing such improved whipped yogurt products. The improvement resides in part in the pre-fermentation or post fermentation addition of an improved hydrated emulsifier blend to cultured yogurt for improved aeration. A good description of such a hydrated emulsifier blend and methods for preparing is contained in commonly assigned "Food Products and Their Methods of Preparation" filed Sep. 11, 2001 to Murphy et al. (attorney docket number "GMI5554") which is incorporated herein by reference. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html •

Yogurt production process Inventor(s): Flynn, Erica; (Circle Pines, MN), Norquist, Penny; (St. Paul, MN), Vandeweghe, Philippe; (Plymouth, MN) Correspondence: Barnes & Thornburg; 11 South Meridian; Indianapolis; IN; 46204 Patent Application Number: 20010043967 Date filed: January 26, 2001 Excerpt(s): This application claims priority under 35 U.S.C.sctn. 119(e) to U.S. Provisional Application No. 60/178,238, filed Jan. 26, 2000, and to U.S. Provisional Application No. 60/178,379, filed Jan. 27, 2000, which are expressly incorporated by reference herein. The present invention relates to a process for decreasing the time required for production of yogurt without compromise of product quality. More particularly, the invention relates to a process for decreasing the time required for yogurt production without compromise of quality by fermentation at about 105.degree. F. to about 115.degree. F. followed by direct acidification. Over the last few years, yogurt and its preparations have developed into one of the most well-accepted and consumed fermented dairy products. A mildly acidic taste, good digestibility, variations in taste, and a high dietetic value have significantly contributed to this increased marketplace acceptance. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

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Yogurt production process and products Inventor(s): Cote, Antoine J.; (Salem, MA), Johnson, Timothy T.; (St. Anthony Village, MN) Correspondence: General Mills, INC.; P.O. Box 1113; Minneapolis; MN; 55440; US Patent Application Number: 20030211218 Date filed: May 13, 2002 Abstract: Methods of preparation for cultured milk based products and products prepared thereby are provided wherein a yogurt base is produced having a viscosity of at least 75,000 cps. at time of manufacture and a total solids content of 27% to 31% by weight. The process involves rapid cooling to arrest fermentation under reduced

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backpressure by dispensing into a zone at atmospheric pressure followed by a shear step to modify viscosity to provide a high solids, high viscosity yogurt product. The high viscosity yogurt is particularly suitable for use as a component in parfait style yogurt products with at least one intermediate fruit layer. The high viscosity yogurt more effectively supports a fruit layer and facilitates fabrication of such parfait yogurt products. The yogurt base can further be characterized as increasing in viscosity by up to 25% from time of manufacture to time of consumption. Excerpt(s): The present invention relates to food products and their methods of preparation. More particularly, the present invention relates to improved methods of preparation for cultured milk based products and products prepared thereby. More particularly, the improvement provides methods of preparing high viscosity stirred style yogurt products. Yogurt is a nutritious popular dairy product. At retail, yogurt is now available in a wide assortment of varieties of texture, fat content, sweetener type and level, and flavor among other attributes. Other than aseptically packaged yogurt, yogurt is traditionally distributed and consumed with a live culture that requires refrigerated distribution (2.degree. C. to 10.degree. C.). From a yogurt manufacturing process standpoint, all yogurts fall into one of two styles; namely, 1) set yogurts, and 2) stirred style. The present invention finds particular suitability for use in connection with the provision of stirred style yogurts. Within these broad two classifications, numerous yogurt varieties exist. Web site: http://appft1.uspto.gov/netahtml/PTO/search-bool.html

Keeping Current In order to stay informed about patents and patent applications dealing with yogurt, you can access the U.S. Patent Office archive via the Internet at the following Web address: http://www.uspto.gov/patft/index.html. You will see two broad options: (1) Issued Patent, and (2) Published Applications. To see a list of issued patents, perform the following steps: Under “Issued Patents,” click “Quick Search.” Then, type “yogurt” (or synonyms) into the “Term 1” box. After clicking on the search button, scroll down to see the various patents which have been granted to date on yogurt. You can also use this procedure to view pending patent applications concerning yogurt. Simply go back to http://www.uspto.gov/patft/index.html. Select “Quick Search” under “Published Applications.” Then proceed with the steps listed above.

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CHAPTER 6. BOOKS ON YOGURT Overview This chapter provides bibliographic book references relating to yogurt. In addition to online booksellers such as www.amazon.com and www.bn.com, excellent sources for book titles on yogurt include the Combined Health Information Database and the National Library of Medicine. Your local medical library also may have these titles available for loan.

Book Summaries: Federal Agencies The Combined Health Information Database collects various book abstracts from a variety of healthcare institutions and federal agencies. To access these summaries, go directly to the following hyperlink: http://chid.nih.gov/detail/detail.html. You will need to use the “Detailed Search” option. To find book summaries, use the drop boxes at the bottom of the search page where “You may refine your search by.” Select the dates and language you prefer. For the format option, select “Monograph/Book.” Now type “yogurt” (or synonyms) into the “For these words:” box. You should check back periodically with this database which is updated every three months. The following is a typical result when searching for books on yogurt: •

Quick and Healthy Recipes and Ideas Contact: ScaleDown Publishing, Inc., 1519 Hermits Way, The Dalles, OR 97058. (541) 296-5859, Fax (541) 296-1875, Email [email protected]. Summary: In this book, Ms. Ponichtera offers a wide variety of healthy, tasty meals from many cultures. All are fairly simple to cook and have ingredients found at any grocery store. Included are suggestions for healthy snacks, diabetic exchanges and nutrition information for each recipe, and complete menu plans. Ms Ponichtera has also included recipes for healthy substitutes for such staples as soy sauce, breading, and cream soup base. The dishes cover a wide range, from beverages (yogurt shakes) to appetizers (smoked salmon spread), breads (blueberry coffee cake), poultry (oven fried chicken), meat (beef fajitas), soups (tomato-shrimp soup), vegetables (basil tomatoes), salads (curry tuna salad), and even desserts (mandarin orange cake).

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Heartburn and What to Do About It Source: Garden City Park, NY: Avery Publishing Group. 1998. 182 p. Contact: Available from Avery Publishing Group. 120 Old Broadway, Garden City Park, NY 11040. (800) 548-5757 or (516) 741-2155. Fax (516) 742-1892. E-mail: [email protected]. PRICE: $10.95 plus shipping and handling. ISBN 0895297922. Summary: In this book, the authors tell readers how to banish heartburn and other digestive symptoms once and for all, using natural therapies that are gentle on one's system. The authors emphasize that a lack of balance in the digestive tract, caused by improper diet and the stresses of modern life, is at the root of most people's intestinal upsets, and they explain both the problem and the solution in clear, nontechnical language. In Part One, after surveying the scope of the nation's digestive difficulties, the authors review the most common digestion related disorders. They discuss ulcers and the infection (Helicobacter pylori) that causes ulcers. The authors then look at disorders that can cause both common digestive symptoms, such as diarrhea, constipation, nausea, and gas, and symptoms that most readers may not associate with the digestive system, such as fatigue and skin rashes. In Part Two, the authors explain how to relieve and prevent digestive troubles through the use of proper diet, yogurt, and intestinal cleansers. Finally, the authors offer a detailed discussion of probiotics, the friendly bacteria that not only help protect the digestive tract from bad bacteria and assist in digestion itself, but also improve overall health. The authors conclude that restoring intestinal health first requires a change in diet, with a reduction in or elimination of highly processed, sugary, and fatty foods, and a corresponding increase in whole grains, fresh fruits and vegetables, limited amounts of organically raised meat, and cultured foods such as yogurt. These changes in diet must be supported by adequate exercise, rest, and stress reduction. The book concludes with a resource list, a suggested reading list, a list noting sources of products and services, endnotes, and a subject index. 250 references.

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Diabetes Food and Nutrition Bible: A Complete Guide to Planning, Shopping, Cooking, and Eating Source: Alexandria, VA: American Diabetes Association. 2001. 324 p. Contact: Available from American Diabetes Association (ADA). Order Fulfillment Department, P.O. Box 930850, Atlanta, GA 31193-0850. (800) 232-6733. Fax (770) 4429742. Website: www.diabetes.org. PRICE: $18.95 plus shipping and handling. ISBN: 158040037. Summary: This book offers a complete food and nutrition resource for people with diabetes. The book brings readers up to date on meal planning, carbohydrate counting, vitamins, minerals, and the best ways to prepare healthy delicious meals. Thirteen chapters cover the Big Three nutrients, i.e., carbohydrates, protein, fats; vitamins and minerals; meal planning approaches, including exchange lists, carbohydrate counting, counting methods, and the Diabetes Food Pyramid; grains, beans and starchy vegetables; vegetables; fruits; milk and yogurt; meat and meat substitutes; fats and lower fat recipes; sugars, sweets and sweeteners; two weeks of menus; food labels; and setting goals. The book also includes special focus sections on portion control, water, fiber, fats, blood pressure, alcohol, and finding a dietitian. The book includes more than 100 recipes complete with nutritional information, exchanges, and carbohydrate counting values. The book concludes with a subject index.

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Good Food: The Comprehensive Food and Nutrition Resource Source: Freedom, CA: Crossing Press. 1995. 379 p. Contact: Available from Crossing Press. P.O. Box 1048, Freedom, CA 95019-1048. (800) 777-1048. Fax (408) 722-7249. PRICE: $18.95. ISBN: 0895947463. Summary: This book, which uses the United States Department of Agriculture's Food Guide Pyramid as its organizational structure, teaches readers the basic principles of nutrition and how to incorporate them into meals. Chapter one presents guidelines for a healthful diet, explains the food pyramid guide, and discusses additives and alternatives. Chapters two through seven focus on each of the building blocks of the food pyramid, including the bread, cereal, rice, and pasta group; the vegetable group; the fruit group; the meat, poultry, fish, beans, eggs, and nut group; the milk, yogurt, and cheese group; and the fat, oils, and sweets group. Each food group is discussed in terms of background information, special features, how it is produced, buying and storing tips, and cooking guidelines. Recipes with accompanying nutrition information are also included in each food group chapter. An appendix presents nutrition information about various foods. A bibliography and index conclude the book. 1 appendix. 39 references.

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CSA Cooperative Gluten-Free Commercial Products Listing. 4th ed Source: Omaha, NE: Celiac Sprue Association/USA, Inc. 1999. 135 p. Contact: Available from Celiac Sprue Association/USA, Inc. P.O. Box 31700, Omaha, NE 68131-0700. (402) 558-0600. PRICE: $8.00. Summary: This listing is designed to provide people on a gluten free diet with a reference for choosing appropriate foods and home and personal products. Readers should consult a personal physician for advice on individual needs and definition of the clinical gluten free diet. The introductory material helps readers understand how to determine whether foods are gluten free. The authors caution that wheat, barley, rye and oat proteins are hidden in dozens of common processed foods. On ingredient labels, gluten can masquerade as stabilizers, gums, emulsifiers, hydrolyzed vegetable or plant proteins, vinegar, artificial colorings or flavorings, vanilla, and other extracts and ingredients. Another introductory section reviews the basics for the gluten free diet, including allowed flours and starches and ways to avoid contamination. The product listings are then offered: baby foods and infant formula, baking products, beans, beverages, breads and crackers, candies and gum, cereals, cheeses, condiments, desserts, entrees and main dishes, fats and oils, flours and starches (including baking mixes), fruits, health and beauty aids, cleaning products, ice creams and frozen desserts, malt and malt flavorings, meats and poultry (and seafood), milk, milk replacements and yogurt, nuts and seeds, pasta, pharmaceuticals and medications, restaurants, vitamins and supplements, rice, salad dressings, sauces and mixes, snacks, soups and broths, spices, herbs and seasonings, vegetables, vinegars, and wraps and packaging products. In each section, foods 'used with success' are listed. The manual then offers a listing of gluten free vendors, gluten free grocery store vendors, company specific ingredient information, a glossary of terms, sample letters to food and nonfood manufacturers, and an abbreviated index.

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Diabetes Carbohydrate and Fat Gram Guide: Quick, Easy Meal Planning Using Carbohydrate and Fat Gram Counts. 2nd ed Source: Alexandria, VA: American Diabetes Association. 2000. 478 p.

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Contact: Available from American Diabetes Association (ADA). Order Fulfillment Department, P.O. Box 930850, Atlanta, GA 31193-0850. (800) 232-6733. Fax (770) 4429742. Website: www.diabetes.org. PRICE: $14.95 plus shipping and handling. ISBN: 1580400507. Summary: This newly revised and updated book provides people who have diabetes with information on meal planning approaches and the fat and carbohydrate content of both generic and brand name foods. The book consists of charts that list foods, serving sizes, exchanges, and nutrient data for both generic and packaged products. Foods are listed alphabetically by food category and manufacturer. Nutrient data include calories, carbohydrates, fat, saturated fat, cholesterol, sodium, fiber, and protein. Nutrient values will depend on the meal planning approach the reader uses. Values have been rounded to the nearest calorie, gram, or milligram per serving. Exchange values of foods have been calculated using the rounding off method. Chapters focus on appetizers and dips; beverages; bread products and baked goods; candy; cereals; cheese and cheese products; combination foods and frozen entrees; desserts; eggs and egg dishes; ethnic foods; fast foods; fats, oils, and salad dressings; fruit and fruit juices; grains, noodles, and rice; legumes; meats, fish, and poultry; milk and yogurt; nuts, seeds, and nut/seed products; sauces, condiments, and gravies; snack foods; soups and stews; vegetables and vegetable juices; and vegetarian foods. •

Supermarket Guide: Food Choices for You and Your Family Source: Minneapolis, MN: Chronimed Publishing. 1997. 199 p. Contact: Available from Chronimed Publishing. P.O. Box 59032, Minneapolis, MN 55459. (800) 848-2793 or (612) 541-0239. Fax (800) 395-3344 or (612) 541-0210. PRICE: $5.95; bulk orders available. ISBN: 0565611100. Summary: This pocket book from The American Dietetic Association helps readers make healthy choices at the supermarket. Not only a guide to low fat and fat free items, the book provides tips on reading food labels and choosing foods that best fit a healthy eating plan. The advice provided outlines and follows the seven nutrition guidelines for Americans: eat a variety of foods; balance the food eaten with physical activity; choose a diet with plenty of grain products, vegetables and fruits; choose a diet low in fat, saturated fat, and cholesterol; choose a diet moderate in sugars; choose a diet moderate in salt and sodium; and drink alcoholic beverages in moderation. After more introductory information on food labels and on cost considerations, the guidebook covers the following categories: bread, cereal, rice and pasta; vegetables; fruits; milk, yogurt, and cheese; meat, poultry, fish, dry beans, eggs, and nuts; fats, oils, and sweets; combined foods; and beverages. A final chapter considers food safety. A subject index concludes the book.

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Pocket Guide to Good Food: A Shopper's Resource Source: Freedom, CA: Crossing Press. 1996. 157 p. Contact: Available from Crossing Press. P.O. Box 1048, Freedom, CA 95019-1048. (800) 777-1048. Fax (408) 722-7249. PRICE: $6.95. ISBN: 0895947471. Summary: This pocket guide, which serves as a companion to 'Good Food: The Complete Guide to Eating Well,' provides information about diet and nutrition, food storage, and menu planning according to the new food pyramid guidelines. Initial chapters explain how to plan food menus and define words about ingredients and food processing. Remaining chapters provide information about the bread, cereal, rice, and

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pasta group; the vegetable group; the fruit group; the meat, poultry, fish, beans, eggs, and nut group; the milk, yogurt, and cheese group; and the fats, oils, and sweets group. Each of these chapters includes a glossary of terms; a list of additives to avoid when reading labels; and at-a-glance information about how much food to buy, how to store it for optimum nutrition and safety, and how much time it takes to prepare the food. Appendices list quick-cooking foods, describe various seasonings and condiments, and present weights and measures. The book concludes with an index. 3 appendices. 2 figures.

Book Summaries: Online Booksellers Commercial Internet-based booksellers, such as Amazon.com and Barnes&Noble.com, offer summaries which have been supplied by each title’s publisher. Some summaries also include customer reviews. Your local bookseller may have access to in-house and commercial databases that index all published books (e.g. Books in Print®). IMPORTANT NOTE: Online booksellers typically produce search results for medical and non-medical books. When searching for “yogurt” at online booksellers’ Web sites, you may discover nonmedical books that use the generic term “yogurt” (or a synonym) in their titles. The following is indicative of the results you might find when searching for “yogurt” (sorted alphabetically by title; follow the hyperlink to view more details at Amazon.com): •

A.142 MAKING ICE CREAM AND FROZEN YOGURT by Maggie Oster; ISBN: 088266414X; http://www.amazon.com/exec/obidos/ASIN/088266414X/icongroupinterna

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ABOUT YOGURT by P.E. Norris; ISBN: 0722502087; http://www.amazon.com/exec/obidos/ASIN/0722502087/icongroupinterna

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All about yogurt by William Helferich; ISBN: 0130225339; http://www.amazon.com/exec/obidos/ASIN/0130225339/icongroupinterna

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Beatrice Trum Hunter's Fact Book on Yogurt Keifir and Other Milk Cultures by Beatrice Hunter; ISBN: 0879830336; http://www.amazon.com/exec/obidos/ASIN/0879830336/icongroupinterna

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Belgium Yogurt [DOWNLOAD: PDF] by Datamonitor (Author); ISBN: B00008R450; http://www.amazon.com/exec/obidos/ASIN/B00008R450/icongroupinterna

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Bibliography of Soy Ice Cream, Yogurt, and Cheese: 1,071 References from 1910 to 1989 (Bibliographies of Soya Series) by William Shurtleff; ISBN: 093333253X; http://www.amazon.com/exec/obidos/ASIN/093333253X/icongroupinterna

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Cholesterol Cures: From Almonds and Antioxidants to Garlic, Golf, Wine and Yogurt325 Quick and Easy Ways to Lower Cholesterol and Live Longer by Richard Trubo, et al; ISBN: 0875963994; http://www.amazon.com/exec/obidos/ASIN/0875963994/icongroupinterna

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COMPLETE YOGURT CKBK by Karen Cross Whyte (Author); ISBN: 034524964X; http://www.amazon.com/exec/obidos/ASIN/034524964X/icongroupinterna

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Cooking With Yogurt by O. Woodier; ISBN: 0882663267; http://www.amazon.com/exec/obidos/ASIN/0882663267/icongroupinterna

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Cooking With Yogurt by Hallgarten; ISBN: 0890098808; http://www.amazon.com/exec/obidos/ASIN/0890098808/icongroupinterna

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Cooking With Yogurt by Beth Cockburn-Smith (Author); ISBN: 0600324265; http://www.amazon.com/exec/obidos/ASIN/0600324265/icongroupinterna

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Cooking With Yogurt by S. Banerjee, S BANERJEE; ISBN: 8186112197; http://www.amazon.com/exec/obidos/ASIN/8186112197/icongroupinterna

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Cooking with yogurt, cultured cream and soft cheese by Bee Nilson; ISBN: 0882540483; http://www.amazon.com/exec/obidos/ASIN/0882540483/icongroupinterna

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Cooking With Yogurt: The Complete Cookbook for Indulging With the World's Healthiest Food by Judith Choate; ISBN: 0871135663; http://www.amazon.com/exec/obidos/ASIN/0871135663/icongroupinterna

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Cool and Creamy Ice Cream Yogurt; ISBN: 0131719750; http://www.amazon.com/exec/obidos/ASIN/0131719750/icongroupinterna

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Cottage Cheese and Yogurt Made Easy; ISBN: 0882841394; http://www.amazon.com/exec/obidos/ASIN/0882841394/icongroupinterna

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Country journal's complete handbook of home milk receipts : how to transform milk into everything from cheese to yogurt by Nancy Bubel; ISBN: 0918678013; http://www.amazon.com/exec/obidos/ASIN/0918678013/icongroupinterna

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Creative Yogurt Cooking by Outlet (Author); ISBN: 0517259052; http://www.amazon.com/exec/obidos/ASIN/0517259052/icongroupinterna

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Dannon Yogurt Cookbook by Mildred Brand, Dannon Company; ISBN: 082493010X; http://www.amazon.com/exec/obidos/ASIN/082493010X/icongroupinterna

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Denmark Yogurt [DOWNLOAD: PDF] by Datamonitor (Author); ISBN: B00008R45Q; http://www.amazon.com/exec/obidos/ASIN/B00008R45Q/icongroupinterna

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Eat Well The YoChee Way: The Easy and Delicious Way to Cut Fat and Calories with Natural YoChee [Yogurt Cheese] by Nikki Goldbeck, David Goldbeck; ISBN: 1886101094; http://www.amazon.com/exec/obidos/ASIN/1886101094/icongroupinterna

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Eggs, cheese, and yogurt processing by George Wilcox; ISBN: 0815503504; http://www.amazon.com/exec/obidos/ASIN/0815503504/icongroupinterna

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Finland Yogurt [DOWNLOAD: PDF] by Datamonitor (Author); ISBN: B00008R46E; http://www.amazon.com/exec/obidos/ASIN/B00008R46E/icongroupinterna

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From Your Ice Cream Maker: Ice Creams, Frozen Yogurts, Sorbets, Sherbets, Shakes, Sodas (Nitty Gritty Cookbooks) by Coleen Simmons, Bob Simmons; ISBN: 1558671056; http://www.amazon.com/exec/obidos/ASIN/1558671056/icongroupinterna

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Frozen Yogurt by Mable Hoffman, Gar Hoffman; ISBN: 1555610358; http://www.amazon.com/exec/obidos/ASIN/1555610358/icongroupinterna

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Homemade Frozen Yogurt Fast 'N Easy by Marilyn Stone; ISBN: 0937404373; http://www.amazon.com/exec/obidos/ASIN/0937404373/icongroupinterna

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Ice Cream & Frozen Yogurt by Mable Hoffman, Gar Hoffman; ISBN: 1555612474; http://www.amazon.com/exec/obidos/ASIN/1555612474/icongroupinterna

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Ice Cream & Frozen Yogurt Cookbook by Mable, et al; ISBN: 076241829X; http://www.amazon.com/exec/obidos/ASIN/076241829X/icongroupinterna

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Ice Cream/Frozen Yogurt Franchise Segment Survey [DOWNLOAD: PDF] by Franchisehelp Inc (Author); ISBN: B00005RC1R; http://www.amazon.com/exec/obidos/ASIN/B00005RC1R/icongroupinterna

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Lo yogurt by Fernanda Gosetti; ISBN: 8804320079; http://www.amazon.com/exec/obidos/ASIN/8804320079/icongroupinterna

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Make Your Own Ice Pops: With Juice, Puddings, Yogurts, Ice Cream and More by Mathew Tekulsky, Matthew Tekulsky; ISBN: 0425142981; http://www.amazon.com/exec/obidos/ASIN/0425142981/icongroupinterna

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Making Cheese Butter and Yogurt by Gardenway Staff, P. Hobson; ISBN: 0882662325; http://www.amazon.com/exec/obidos/ASIN/0882662325/icongroupinterna

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Making Cheese, Butter & Yogurt (Storey Country Wisdom Bulletin, A-283) by Ricki Carroll; ISBN: 1580178790; http://www.amazon.com/exec/obidos/ASIN/1580178790/icongroupinterna

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Making cheeses, butters, cream, and yogurt at home : how to make the most of your milk supply by Patricia Cleveland-Peck; ISBN: 0722505965; http://www.amazon.com/exec/obidos/ASIN/0722505965/icongroupinterna

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Making Your Own Cheese and Yogurt. by Max Alth; ISBN: 0308100816; http://www.amazon.com/exec/obidos/ASIN/0308100816/icongroupinterna

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Manual of Yogurt Making Technology by A. Tamime; ISBN: 0632064587; http://www.amazon.com/exec/obidos/ASIN/0632064587/icongroupinterna

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Marketlooks: The U.S. Market for Frozen Yogurt, Sherbet, Sorbet, and Water Ice [DOWNLOAD: PDF] by MarketLooks - Packaged Facts (Author); ISBN: B00006LJ3D; http://www.amazon.com/exec/obidos/ASIN/B00006LJ3D/icongroupinterna

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Milk and Yogurt (Food in Focus) by Hazel King; ISBN: 1575726572; http://www.amazon.com/exec/obidos/ASIN/1575726572/icongroupinterna

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New Foods for Healing : Capture The Powerful Cures Of More Than 100 Common Foods, From Apricots AndBananas To Wine And Yogurt by Prevention Magazine Editors (Author); ISBN: 0553580442; http://www.amazon.com/exec/obidos/ASIN/0553580442/icongroupinterna

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New Honey and Yogurt Recipes by Rena Cross; ISBN: 0572014414; http://www.amazon.com/exec/obidos/ASIN/0572014414/icongroupinterna

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Night of the Living Yogurt by William L. Deandrea; ISBN: 060609685X; http://www.amazon.com/exec/obidos/ASIN/060609685X/icongroupinterna

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Norway Yogurt [DOWNLOAD: PDF] by Datamonitor (Author); ISBN: B00008R4A7; http://www.amazon.com/exec/obidos/ASIN/B00008R4A7/icongroupinterna

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Not Just Cheesecake: A Yogurt Cheese Cookbook by Shelley Melvin, et al; ISBN: 0937404454; http://www.amazon.com/exec/obidos/ASIN/0937404454/icongroupinterna

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Poland Yogurt [DOWNLOAD: PDF] by Datamonitor (Author); ISBN: B00008R43V; http://www.amazon.com/exec/obidos/ASIN/B00008R43V/icongroupinterna

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Probiotics How Live Yogurt and Other Frien by Leon Chaitow (Author); ISBN: 0934252602; http://www.amazon.com/exec/obidos/ASIN/0934252602/icongroupinterna

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Recipes for Yogurt Cheese (Nitty Gritty Cookbooks) by Joanna White; ISBN: 1558671587; http://www.amazon.com/exec/obidos/ASIN/1558671587/icongroupinterna

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Refrigerated Yogurt - US [DOWNLOAD: PDF] by Global Industry Analysts (Author); ISBN: B00005RC44; http://www.amazon.com/exec/obidos/ASIN/B00005RC44/icongroupinterna

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Refrigerated Yogurt Market [DOWNLOAD: PDF] by Kalorama Information (Author); ISBN: B00005R8XF; http://www.amazon.com/exec/obidos/ASIN/B00005R8XF/icongroupinterna

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Sangue Di Yogurt by Andrea G. Pinketts; ISBN: 8804506741; http://www.amazon.com/exec/obidos/ASIN/8804506741/icongroupinterna

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SBI Market Profile: Yogurt [DOWNLOAD: PDF] by Specialists in Business Information (Author); ISBN: B00005R8V7; http://www.amazon.com/exec/obidos/ASIN/B00005R8V7/icongroupinterna

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Smoothies & Yogurt Drinks Market - US Report [DOWNLOAD: PDF] by Mintel International Group Ltd. (Author); ISBN: B0000893AB; http://www.amazon.com/exec/obidos/ASIN/B0000893AB/icongroupinterna

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Sophie Kay's Yogurt Cookery. by Sophie. Kay; ISBN: 0912656948; http://www.amazon.com/exec/obidos/ASIN/0912656948/icongroupinterna

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Soy Ice Cream, Yogurt, and Cheese in Europe: Publications, Commercial Products, and History from 1910 to 1990 by William Shurtleff, Akiko Aoyagi (Compiler); ISBN: 093333267X; http://www.amazon.com/exec/obidos/ASIN/093333267X/icongroupinterna

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Soy Yogurt-Bibliography and Sourcebook, 1910 to 1994: Detailed Information on 312 Published Documents (Extensively Annotated Bibliography), 90 Commercial Soy Yogurt Products, 104 Original Interviews (many (Bibliographies and Sourcebooks on Soya) by William Shurtleff, Akiko Aoyagi (Compiler); ISBN: 0933332890; http://www.amazon.com/exec/obidos/ASIN/0933332890/icongroupinterna

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Step By Step Recipes With Yogurt by Pamela Westland (Author); ISBN: 1858136547; http://www.amazon.com/exec/obidos/ASIN/1858136547/icongroupinterna

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Step By Step Recipes With Yogurt by Pamela Westaland (Author); ISBN: 1569241848; http://www.amazon.com/exec/obidos/ASIN/1569241848/icongroupinterna

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Super Snoop Sam Snout and the Case of the Yogurt Poker (An Avon Camelot Book) by Anne Lemieux; ISBN: 0380774623; http://www.amazon.com/exec/obidos/ASIN/0380774623/icongroupinterna

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Sweden Yogurt [DOWNLOAD: PDF] by Datamonitor (Author); ISBN: B00008R4CA; http://www.amazon.com/exec/obidos/ASIN/B00008R4CA/icongroupinterna

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Taste the Temptation: Ice Cream, Low-Fat Frozen Yogurt, Sherbet and Sorbet by Diane Howard; ISBN: 0962352438; http://www.amazon.com/exec/obidos/ASIN/0962352438/icongroupinterna

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The 2000-2005 Outlook for Yogurt in the Middle East by Inc. Icon Group International (Editor); ISBN: 0597822433; http://www.amazon.com/exec/obidos/ASIN/0597822433/icongroupinterna

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The 2003-2008 World Outlook for Children's Yogurts [DOWNLOAD: PDF]; ISBN: B00009KFN9; http://www.amazon.com/exec/obidos/ASIN/B00009KFN9/icongroupinterna

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The Book Of Yogurt by Sonia Uvezian (Author); ISBN: 0880016515; http://www.amazon.com/exec/obidos/ASIN/0880016515/icongroupinterna

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The Complete Book of Yogurt by Shaun Nelson-Henrick; ISBN: 0025510207; http://www.amazon.com/exec/obidos/ASIN/0025510207/icongroupinterna

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The Complete Yogurt Cookbook by Karen Cross Whyte (Author); ISBN: 0345277252; http://www.amazon.com/exec/obidos/ASIN/0345277252/icongroupinterna

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The Dannon Book of Yogurt by Sandra Lee Stuart; ISBN: 0806506318; http://www.amazon.com/exec/obidos/ASIN/0806506318/icongroupinterna

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The Ice Cream Lover's Companion: The Ultimate Connoisseur's Guide to Buying, Making, and Enjoying Ice Cream and Frozen Yogurt by Diana Rosen; ISBN: 1559724684; http://www.amazon.com/exec/obidos/ASIN/1559724684/icongroupinterna

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The Prevention How-To Dictionary of Healing Remedies and Techniques: From Acupressure and Aspirin T O Yoga and Yogurt: Over 350 Curative Options by John Feltman (Editor), et al; ISBN: 0875961142; http://www.amazon.com/exec/obidos/ASIN/0875961142/icongroupinterna

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The Prevention How-To Dictionary of Healing Remedies and Techniques: From Acupressure and Aspirin to Yoga and Yogurt-Over 350 Curative Options by Prevention Magazine (Editor), John Feltman (Editor); ISBN: 0425151913; http://www.amazon.com/exec/obidos/ASIN/0425151913/icongroupinterna

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The Stonyfield Farm Yogurt Cookbook by Mag C. Hirshberg, et al; ISBN: 1884943047; http://www.amazon.com/exec/obidos/ASIN/1884943047/icongroupinterna

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The wonders of yogurt by Alan M. Swyer; ISBN: 0840280343; http://www.amazon.com/exec/obidos/ASIN/0840280343/icongroupinterna

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The World Market for Yogurt: A 2004 Global Trade Perspective [DOWNLOAD: PDF]; ISBN: B0001344Y4; http://www.amazon.com/exec/obidos/ASIN/B0001344Y4/icongroupinterna

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The Yogurt Book: 100 Ways to Use Yogurt Besides Eating It Out of a Container by Connie. Berman; ISBN: 0448140586; http://www.amazon.com/exec/obidos/ASIN/0448140586/icongroupinterna

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The Yogurt Cookbook by Lorry Hausman, et al; ISBN: 0892550163; http://www.amazon.com/exec/obidos/ASIN/0892550163/icongroupinterna

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The Yogurt Cookbook by Kay Shaw Nelson; ISBN: 0214202887; http://www.amazon.com/exec/obidos/ASIN/0214202887/icongroupinterna

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The yogurt cookbook by Shona Crawford Poole (Author), Jasper Partington (Author); ISBN: 0706413105; http://www.amazon.com/exec/obidos/ASIN/0706413105/icongroupinterna

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The Yogurt Cookbook by Olga Smetinoff; ISBN: 0515056936; http://www.amazon.com/exec/obidos/ASIN/0515056936/icongroupinterna

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The Yogurt Gourmet by Anne Lanigan; ISBN: 0825631297; http://www.amazon.com/exec/obidos/ASIN/0825631297/icongroupinterna

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The Yogurt market; ISBN: 0941285529; http://www.amazon.com/exec/obidos/ASIN/0941285529/icongroupinterna

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Warm Weather Recipes: Featuring Yogurt by Susan George; ISBN: 0942084136; http://www.amazon.com/exec/obidos/ASIN/0942084136/icongroupinterna

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Woman's Day Yogurt Cookbook by Ruth Bateman; ISBN: 0671247573; http://www.amazon.com/exec/obidos/ASIN/0671247573/icongroupinterna

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Yogurt by Susan. Mintz; ISBN: 0911954473; http://www.amazon.com/exec/obidos/ASIN/0911954473/icongroupinterna

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Yogurt [DOWNLOAD: PDF] by Mintel International Group Ltd. (Author); ISBN: B0000B19P7; http://www.amazon.com/exec/obidos/ASIN/B0000B19P7/icongroupinterna

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Yogurt Cookery by Sophie Kay; ISBN: 0553122630; http://www.amazon.com/exec/obidos/ASIN/0553122630/icongroupinterna

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Yogurt Cookery by Outlet (Author); ISBN: 051714395X; http://www.amazon.com/exec/obidos/ASIN/051714395X/icongroupinterna

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Yogurt Market - US Report [DOWNLOAD: PDF] by Mintel International Group Ltd. (Author); ISBN: B00005RBJP; http://www.amazon.com/exec/obidos/ASIN/B00005RBJP/icongroupinterna

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Yogurt Nutritional and Health Properties by Ramesh Chandan; ISBN: 9991420975; http://www.amazon.com/exec/obidos/ASIN/9991420975/icongroupinterna

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Yogurt, Yoghurt, Youghourt: An International Cookbook by Linda K. Fuller; ISBN: 1560220341; http://www.amazon.com/exec/obidos/ASIN/1560220341/icongroupinterna

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Yogurts [DOWNLOAD: PDF] by Mintel International Group Ltd. (Author); ISBN: B00005RA0C; http://www.amazon.com/exec/obidos/ASIN/B00005RA0C/icongroupinterna

Chapters on Yogurt In order to find chapters that specifically relate to yogurt, an excellent source of abstracts is the Combined Health Information Database. You will need to limit your search to book chapters and yogurt using the “Detailed Search” option. Go to the following hyperlink: http://chid.nih.gov/detail/detail.html. To find book chapters, use the drop boxes at the bottom of the search page where “You may refine your search by.” Select the dates and language you prefer, and the format option “Book Chapter.” Type “yogurt” (or synonyms) into the “For these words:” box. The following is a typical result when searching for book chapters on yogurt: •

Milk and Yogurt Source: in Warshaw, H.S. and Webb, R. Diabetes Food and Nutrition Bible: A Complete Guide to Planning, Shopping, Cooking, and Eating. Alexandria, VA: American Diabetes Association. 2001. p. 165-179. Contact: Available from American Diabetes Association (ADA). Order Fulfillment Department, P.O. Box 930850, Atlanta, GA 31193-0850. (800) 232-6733. Fax (770) 4429742. Website: www.diabetes.org. PRICE: $18.95 plus shipping and handling. ISBN: 158040037. Summary: Milk and milk products are nutritionally quite different from the other food groups. A serving from this group provides both carbohydrate and protein. This chapter on milk and yogurt is from a book that offers a complete food and nutrition resource for

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people with diabetes. The book brings readers up to date on meal planning, carbohydrate counting, vitamins, minerals, and the best ways to prepare healthy delicious meals. In this chapter the authors discuss the benefits of including milk and yogurt in one's diet, the role of calcium, recommended amounts of calcium, other nutrients in milk and yogurt, other sources of calcium, and coping with lactose intolerance or sensitivity. Recipes are then provided: shrimp and corn bisque, fruit shakes, yogurt cheese, and soy milk smoothies. The chapter concludes with a chart of common milk and milk products and their nutrition values, and a special focus section on blood pressure.

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CHAPTER 7. MULTIMEDIA ON YOGURT Overview In this chapter, we show you how to keep current on multimedia sources of information on yogurt. We start with sources that have been summarized by federal agencies, and then show you how to find bibliographic information catalogued by the National Library of Medicine.

Video Recordings An excellent source of multimedia information on yogurt is the Combined Health Information Database. You will need to limit your search to “Videorecording” and “yogurt” using the “Detailed Search” option. Go directly to the following hyperlink: http://chid.nih.gov/detail/detail.html. To find video productions, use the drop boxes at the bottom of the search page where “You may refine your search by.” Select the dates and language you prefer, and the format option “Videorecording (videotape, videocassette, etc.).” Type “yogurt” (or synonyms) into the “For these words:” box. The following is a typical result when searching for video recordings on yogurt: •

New Lean Life Foods Source: Shingle Springs, CA: NutriVisuals. 1995. (videocassette). Contact: Available from NutriVisuals. P.O. Box 1367, Shingle Springs, CA 95682. (916) 677-1969. Fax (916) 677-2347. PRICE: $99.50 plus shipping and handling. Summary: This videotape introduces the newly revised Lean Life Foods program of weight loss and healthy eating. The program shows viewers how to reduce their caloric intake by cutting down on fat. The program introduces the concepts of fat and calorie counting, depicts common meals both before and after modifications for fat reduction, and provides viewers with tips about food preparation. The video comes with seven pages of recipes for traditional foods, including fried chicken, cole slaw, salad dressings, gravies, spaghetti sauce, waffles, and yogurt. Each recipe notes the calories, fiber, sodium, and fats for a serving.

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CHAPTER 8. PERIODICALS AND NEWS ON YOGURT Overview In this chapter, we suggest a number of news sources and present various periodicals that cover yogurt.

News Services and Press Releases One of the simplest ways of tracking press releases on yogurt is to search the news wires. In the following sample of sources, we will briefly describe how to access each service. These services only post recent news intended for public viewing. PR Newswire To access the PR Newswire archive, simply go to http://www.prnewswire.com/. Select your country. Type “yogurt” (or synonyms) into the search box. You will automatically receive information on relevant news releases posted within the last 30 days. The search results are shown by order of relevance. Reuters Health The Reuters’ Medical News and Health eLine databases can be very useful in exploring news archives relating to yogurt. While some of the listed articles are free to view, others are available for purchase for a nominal fee. To access this archive, go to http://www.reutershealth.com/en/index.html and search by “yogurt” (or synonyms). The following was recently listed in this archive for yogurt: •

Daily yogurt cuts incidence of antibiotic-associated diarrhea by half Source: Reuters Medical News Date: October 20, 1999

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Yogurt well tolerated by lactose-intolerant individuals Source: Reuters Medical News Date: April 23, 1999

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The NIH Within MEDLINEplus, the NIH has made an agreement with the New York Times Syndicate, the AP News Service, and Reuters to deliver news that can be browsed by the public. Search news releases at http://www.nlm.nih.gov/medlineplus/alphanews_a.html. MEDLINEplus allows you to browse across an alphabetical index. Or you can search by date at the following Web page: http://www.nlm.nih.gov/medlineplus/newsbydate.html. Often, news items are indexed by MEDLINEplus within its search engine. Business Wire Business Wire is similar to PR Newswire. To access this archive, simply go to http://www.businesswire.com/. You can scan the news by industry category or company name. Market Wire Market Wire is more focused on technology than the other wires. To browse the latest press releases by topic, such as alternative medicine, biotechnology, fitness, healthcare, legal, nutrition, and pharmaceuticals, access Market Wire’s Medical/Health channel at http://www.marketwire.com/mw/release_index?channel=MedicalHealth. Or simply go to Market Wire’s home page at http://www.marketwire.com/mw/home, type “yogurt” (or synonyms) into the search box, and click on “Search News.” As this service is technology oriented, you may wish to use it when searching for press releases covering diagnostic procedures or tests. Search Engines Medical news is also available in the news sections of commercial Internet search engines. See the health news page at Yahoo (http://dir.yahoo.com/Health/News_and_Media/), or you can use this Web site’s general news search page at http://news.yahoo.com/. Type in “yogurt” (or synonyms). If you know the name of a company that is relevant to yogurt, you can go to any stock trading Web site (such as http://www.etrade.com/) and search for the company name there. News items across various news sources are reported on indicated hyperlinks. Google offers a similar service at http://news.google.com/. BBC Covering news from a more European perspective, the British Broadcasting Corporation (BBC) allows the public free access to their news archive located at http://www.bbc.co.uk/. Search by “yogurt” (or synonyms).

Newsletter Articles Use the Combined Health Information Database, and limit your search criteria to “newsletter articles.” Again, you will need to use the “Detailed Search” option. Go directly

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to the following hyperlink: http://chid.nih.gov/detail/detail.html. Go to the bottom of the search page where “You may refine your search by.” Select the dates and language that you prefer. For the format option, select “Newsletter Article.” Type “yogurt” (or synonyms) into the “For these words:” box. You should check back periodically with this database as it is updated every three months. The following is a typical result when searching for newsletter articles on yogurt: •

The Food Court: Guilty or Innocent? Source: Nutrition Action Healthletter. 28(3):1, 3-9. April 2001. Contact: Center for Science in the Public Interest. 1875 Connecticut Avenue, NW, Suite 300, Washington, DC 20009-5728. Summary: A nutritional analysis of mall food court restaurants and snack chains is this report's focus. It provides the calories, total fat, saturated fat, sodium, sugar, and fiber content of several food items. Chinese and Italian cuisine, steak and potatoes, delicatessen sandwiches, soft pretzels and dipping sauces, fruit smoothies, coffee, cookies, cinnamon buns, and ice cream and frozen yogurt are considered. The author analyzes the offerings of the most popular restaurants within each category, but notes that one chain is similar to another. Each food category includes recommendations for choosing the healthiest food items.

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Quick and Healthy Breads for Fall Source: American Institute for Cancer Research Newsletter. Issue 69, p.11. Fall 2000. Contact: American Institute for Cancer Research. 1759 R St. NW, Washington, DC 20009. (202)328-7744. Summary: The article provides a recipe for whole-wheat quick bread with herbs along with the nutritional analysis. Quick breads combine baking powder with an acidic ingredient such as buttermilk, yogurt, lemon juice, honey, molasses, or fresh fruit to create gases that form air pockets in the batter. As quick breads bake, these air pockets give them volume and texture. Quick breads provide a creative way to add more fruits, vegetables, and whole grains to the diet.

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Protein 'Yes', Phosphorus 'No': Helping Patients Cope Source: Renal Nutrition Forum. 16(2): 6-7. Spring 1997. Contact: Available from Renal Nutrition Forum. 2246 Poinciana Road, Winter Park, FL 32792. Summary: This article helps renal dietetic professionals counsel patients on controlling dietary phosphorus. The author stresses that successfully limiting excessive phosphorus intake, without jeopardizing protein intake, is difficult at best. The additional goal of keeping with patients' food preferences adds yet another dimension to this challenge. Patients may often need multiple instructions from different perspectives in order to make wise decisions about what to eat, even when they are highly motivated toward compliance. The author provides specific information about the phosphorus content of various foods. Special emphasis is given to the role of bread products as a significant source of dietary phosphorus. Baking powder-based 'quick' bread and dessert items contribute significant amounts of phosphorus to the diet, yet often are not included in the 'high phosphorus foods' in renal diet instruction literature. The author then lists and discusses foods in the following categories: meats, poultry, fish and eggs; milk, cheese,

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yogurt, ice cream, pudding, and other milk-based foods; beans and peas; peanut butter, peanuts, nuts, beer, salmon, and sardines; colas; and flour, bread, cornmeal, and baked goods. The article concludes with two recipes as examples of lower phosphorus breads that can be made at home; the recipes are for easy refrigerator rolls, and hot water corncakes. 1 table. •

Bacteria in Action Source: NACC News. 25: 9. Spring 2002. Contact: Available from National Association for Colitis and Crohn's Disease (NACC). 4 Beaumont House, Sutton Road, St. Albans, Hertfordshire, AL1 5HH. 01727 844296. Email: [email protected]. Website: www.nacc.org.uk. Summary: This brief newsletter article describes the potential use of probiotics to treat inflammatory bowel disease (IBD, which includes Crohn's disease and ulcerative colitis). Probiotics are live microbial organisms which, when taken in sufficient amount, can confer a healthy benefit on the person taking them. These organisms, most commonly lactobacilli and bifidobacteria (that produce lactic acid) are often taken in the form of dairy foods such as milk or cheese, or fermented food products such as bio yogurt. The author reviews how normal intestinal bacterial works and some conditions in which people develop an abnormal immune response to these normal bacteria. The bacteria that do not stimulate inflammation are lactobacilli and bifidobacteria. Medical trials have shown that increasing the numbers of lactobacilli and bifidobacteria and reducing the numbers of bacteria that have potential to promote inflammation will help people with IBD. The author briefly reports on some research studies in this area and concludes by calling for additional work to determine the best uses of probiotics for people with IBD.

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Lactose Intolerance Source: Harvard Women's Health Watch. 4(2): 6. October 1996. Contact: Available from Harvard Women's Health Watch. P.O. Box 420234, Palm Coast, FL 32142-0234. (800) 829-5921. Summary: This brief newsletter article familiarizes readers with lactose intolerance, a diminished ability to break down lactose, the principal sugar in milk. The article describes the basic physiology of lactose intolerance, and reports the typical symptoms and diagnostic tests used to confirm the condition, including the lactose tolerance test, the hydrogen breath test, and the stool acidity test. The article concludes with a list of suggestions for reducing or eliminating the symptoms of lactose intolerance. Suggestions include: spacing lactose consumption, eating foods that contain lactose in tandem with other foods, eating yogurt or aged cheeses instead of milk, using enzyme supplements, avoiding dairy products, and avoiding hidden lactose.

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How Much Is Enough (Fluid)? Source: Quality Care. 15(3): 4-5. Summer 1997. Contact: Available from National Association for Continence. P.O. Box 8310, Spartanburg, SC 29305-8310. (800) 252-3337 or (864) 579-7900. Fax (864) 579-7902. Summary: This newsletter article educates readers about fluid intake and urinary output. The author recommends using a voiding diary to record the time of day and night one urinates and how much is urinated (in ounces). If the total urinary output is

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always more than 2500 ml (about 83 ounces) in a 24-hour time period, too much fluid is being consumed. The range for normal urinary output in a 24-hour period is 50 to 83 ounces, or 1500 to 2500 ml. The author also reminds readers that all liquids are fluids, so this includes ice cream, yogurt, jello, milkshakes, and soups. The author cautions against limiting fluid intake in hopes of stopping or lessening urinary leakage. Cutting back on liquid intake can make the urine concentrated, which irritates the bladder lining and may actually make leakage worse. The concentrated urine may also increase the chances of having urinary tract infections (UTIs). The article concludes with a list of specific foods and liquids that sometimes irritate the bladder. These include alcoholic beverages, caffeine, very acidic fruit or fruit juices, tomatoes, spicy foods, milk products, sugar, and artificial sweeteners.

Academic Periodicals covering Yogurt Numerous periodicals are currently indexed within the National Library of Medicine’s PubMed database that are known to publish articles relating to yogurt. In addition to these sources, you can search for articles covering yogurt that have been published by any of the periodicals listed in previous chapters. To find the latest studies published, go to http://www.ncbi.nlm.nih.gov/pubmed, type the name of the periodical into the search box, and click “Go.” If you want complete details about the historical contents of a journal, you can also visit the following Web site: http://www.ncbi.nlm.nih.gov/entrez/jrbrowser.cgi. Here, type in the name of the journal or its abbreviation, and you will receive an index of published articles. At http://locatorplus.gov/, you can retrieve more indexing information on medical periodicals (e.g. the name of the publisher). Select the button “Search LOCATORplus.” Then type in the name of the journal and select the advanced search option “Journal Title Search.”

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CHAPTER 9. RESEARCHING MEDICATIONS Overview While a number of hard copy or CD-ROM resources are available for researching medications, a more flexible method is to use Internet-based databases. Broadly speaking, there are two sources of information on approved medications: public sources and private sources. We will emphasize free-to-use public sources.

U.S. Pharmacopeia Because of historical investments by various organizations and the emergence of the Internet, it has become rather simple to learn about the medications recommended for yogurt. One such source is the United States Pharmacopeia. In 1820, eleven physicians met in Washington, D.C. to establish the first compendium of standard drugs for the United States. They called this compendium the U.S. Pharmacopeia (USP). Today, the USP is a nonprofit organization consisting of 800 volunteer scientists, eleven elected officials, and 400 representatives of state associations and colleges of medicine and pharmacy. The USP is located in Rockville, Maryland, and its home page is located at http://www.usp.org/. The USP currently provides standards for over 3,700 medications. The resulting USP DI® Advice for the Patient® can be accessed through the National Library of Medicine of the National Institutes of Health. The database is partially derived from lists of federally approved medications in the Food and Drug Administration’s (FDA) Drug Approvals database, located at http://www.fda.gov/cder/da/da.htm. While the FDA database is rather large and difficult to navigate, the Phamacopeia is both user-friendly and free to use. It covers more than 9,000 prescription and over-the-counter medications. To access this database, simply type the following hyperlink into your Web browser: http://www.nlm.nih.gov/medlineplus/druginformation.html. To view examples of a given medication (brand names, category, description, preparation, proper use, precautions, side effects, etc.), simply follow the hyperlinks indicated within the United States Pharmacopeia (USP). Below, we have compiled a list of medications associated with yogurt. If you would like more information on a particular medication, the provided hyperlinks will direct you to ample documentation (e.g. typical dosage, side effects, drug-interaction risks, etc.). The

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following drugs have been mentioned in the Pharmacopeia and other sources as being potentially applicable to yogurt: Calcium Supplements •

Systemic - U.S. Brands: Alka-Mints; Amitone; Calcarb 600; Calci-Chew; Calciday 667; Calcilac; Calci-Mix; Calcionate; Calcium 600; Calglycine; Calphosan; CalPlus; Caltrate 600; Caltrate Jr; Chooz; Citracal; Citracal Liquitabs; Dicarbosil; Gencalc 600; Liquid Cal-600 http://www.nlm.nih.gov/medlineplus/druginfo/uspdi/202108.html

Potassium Supplements •

Systemic - U.S. Brands: Cena-K; Effer-K; Gen-K; Glu-K; K+ 10; K+ Care; K+ Care ET; K-8; Kaochlor 10%; Kaochlor S-F 10%; Kaon; Kaon-Cl; Kaon-Cl 20% Liquid; Kaon-Cl-10; Kato; Kay Ciel; Kaylixir; K-Dur; K-Electrolyte; K-G Elixir; K-Ide; KLease; K-Lor; Klor-Con 10; Klor-Con 8 http://www.nlm.nih.gov/medlineplus/druginfo/uspdi/202473.html

Topiramate •

Systemic - U.S. Brands: Topamax http://www.nlm.nih.gov/medlineplus/druginfo/uspdi/203085.html

Commercial Databases In addition to the medications listed in the USP above, a number of commercial sites are available by subscription to physicians and their institutions. Or, you may be able to access these sources from your local medical library.

Mosby’s Drug Consult™ Mosby’s Drug Consult™ database (also available on CD-ROM and book format) covers 45,000 drug products including generics and international brands. It provides prescribing information, drug interactions, and patient information. Subscription information is available at the following hyperlink: http://www.mosbysdrugconsult.com/.

PDRhealth The PDRhealth database is a free-to-use, drug information search engine that has been written for the public in layman’s terms. It contains FDA-approved drug information adapted from the Physicians’ Desk Reference (PDR) database. PDRhealth can be searched by brand name, generic name, or indication. It features multiple drug interactions reports. Search PDRhealth at http://www.pdrhealth.com/drug_info/index.html. Other Web Sites Drugs.com (www.drugs.com) reproduces the information in the Pharmacopeia as well as commercial information. You may also want to consider the Web site of the Medical Letter,

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Inc. (http://www.medletter.com/) which allows users to download articles on various drugs and therapeutics for a nominal fee. If you have any questions about a medical treatment, the FDA may have an office near you. Look for their number in the blue pages of the phone book. You can also contact the FDA through its toll-free number, 1-888-INFO-FDA (1-888-463-6332), or on the World Wide Web at www.fda.gov.

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APPENDICES

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APPENDIX A. PHYSICIAN RESOURCES Overview In this chapter, we focus on databases and Internet-based guidelines and information resources created or written for a professional audience.

NIH Guidelines Commonly referred to as “clinical” or “professional” guidelines, the National Institutes of Health publish physician guidelines for the most common diseases. Publications are available at the following by relevant Institute10: •

Office of the Director (OD); guidelines consolidated across agencies available at http://www.nih.gov/health/consumer/conkey.htm

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National Institute of General Medical Sciences (NIGMS); fact sheets available at http://www.nigms.nih.gov/news/facts/

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National Library of Medicine (NLM); extensive encyclopedia (A.D.A.M., Inc.) with guidelines: http://www.nlm.nih.gov/medlineplus/healthtopics.html

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National Cancer Institute (NCI); guidelines available at http://www.cancer.gov/cancerinfo/list.aspx?viewid=5f35036e-5497-4d86-8c2c714a9f7c8d25

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National Eye Institute (NEI); guidelines available at http://www.nei.nih.gov/order/index.htm

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National Heart, Lung, and Blood Institute (NHLBI); guidelines available at http://www.nhlbi.nih.gov/guidelines/index.htm

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National Human Genome Research Institute (NHGRI); research available at http://www.genome.gov/page.cfm?pageID=10000375

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National Institute on Aging (NIA); guidelines available at http://www.nia.nih.gov/health/

10

These publications are typically written by one or more of the various NIH Institutes.

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National Institute on Alcohol Abuse and Alcoholism (NIAAA); guidelines available at http://www.niaaa.nih.gov/publications/publications.htm

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National Institute of Allergy and Infectious Diseases (NIAID); guidelines available at http://www.niaid.nih.gov/publications/

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National Institute of Arthritis and Musculoskeletal and Skin Diseases (NIAMS); fact sheets and guidelines available at http://www.niams.nih.gov/hi/index.htm

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National Institute of Child Health and Human Development (NICHD); guidelines available at http://www.nichd.nih.gov/publications/pubskey.cfm

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National Institute on Deafness and Other Communication Disorders (NIDCD); fact sheets and guidelines at http://www.nidcd.nih.gov/health/

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National Institute of Dental and Craniofacial Research (NIDCR); guidelines available at http://www.nidr.nih.gov/health/

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National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK); guidelines available at http://www.niddk.nih.gov/health/health.htm

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National Institute on Drug Abuse (NIDA); guidelines available at http://www.nida.nih.gov/DrugAbuse.html

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National Institute of Environmental Health Sciences (NIEHS); environmental health information available at http://www.niehs.nih.gov/external/facts.htm

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National Institute of Mental Health (NIMH); guidelines available at http://www.nimh.nih.gov/practitioners/index.cfm

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National Institute of Neurological Disorders and Stroke (NINDS); neurological disorder information pages available at http://www.ninds.nih.gov/health_and_medical/disorder_index.htm

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National Institute of Nursing Research (NINR); publications on selected illnesses at http://www.nih.gov/ninr/news-info/publications.html

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National Institute of Biomedical Imaging and Bioengineering; general information at http://grants.nih.gov/grants/becon/becon_info.htm

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Center for Information Technology (CIT); referrals to other agencies based on keyword searches available at http://kb.nih.gov/www_query_main.asp

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National Center for Complementary and Alternative Medicine (NCCAM); health information available at http://nccam.nih.gov/health/

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National Center for Research Resources (NCRR); various information directories available at http://www.ncrr.nih.gov/publications.asp

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Office of Rare Diseases; various fact sheets available at http://rarediseases.info.nih.gov/html/resources/rep_pubs.html

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Centers for Disease Control and Prevention; various fact sheets on infectious diseases available at http://www.cdc.gov/publications.htm

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NIH Databases In addition to the various Institutes of Health that publish professional guidelines, the NIH has designed a number of databases for professionals.11 Physician-oriented resources provide a wide variety of information related to the biomedical and health sciences, both past and present. The format of these resources varies. Searchable databases, bibliographic citations, full-text articles (when available), archival collections, and images are all available. The following are referenced by the National Library of Medicine:12 •

Bioethics: Access to published literature on the ethical, legal, and public policy issues surrounding healthcare and biomedical research. This information is provided in conjunction with the Kennedy Institute of Ethics located at Georgetown University, Washington, D.C.: http://www.nlm.nih.gov/databases/databases_bioethics.html

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HIV/AIDS Resources: Describes various links and databases dedicated to HIV/AIDS research: http://www.nlm.nih.gov/pubs/factsheets/aidsinfs.html

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NLM Online Exhibitions: Describes “Exhibitions in the History of Medicine”: http://www.nlm.nih.gov/exhibition/exhibition.html. Additional resources for historical scholarship in medicine: http://www.nlm.nih.gov/hmd/hmd.html

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Biotechnology Information: Access to public databases. The National Center for Biotechnology Information conducts research in computational biology, develops software tools for analyzing genome data, and disseminates biomedical information for the better understanding of molecular processes affecting human health and disease: http://www.ncbi.nlm.nih.gov/

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Population Information: The National Library of Medicine provides access to worldwide coverage of population, family planning, and related health issues, including family planning technology and programs, fertility, and population law and policy: http://www.nlm.nih.gov/databases/databases_population.html

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Cancer Information: Access to cancer-oriented databases: http://www.nlm.nih.gov/databases/databases_cancer.html

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Profiles in Science: Offering the archival collections of prominent twentieth-century biomedical scientists to the public through modern digital technology: http://www.profiles.nlm.nih.gov/

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Chemical Information: Provides links to various chemical databases and references: http://sis.nlm.nih.gov/Chem/ChemMain.html

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Clinical Alerts: Reports the release of findings from the NIH-funded clinical trials where such release could significantly affect morbidity and mortality: http://www.nlm.nih.gov/databases/alerts/clinical_alerts.html

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Space Life Sciences: Provides links and information to space-based research (including NASA): http://www.nlm.nih.gov/databases/databases_space.html

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MEDLINE: Bibliographic database covering the fields of medicine, nursing, dentistry, veterinary medicine, the healthcare system, and the pre-clinical sciences: http://www.nlm.nih.gov/databases/databases_medline.html

11

Remember, for the general public, the National Library of Medicine recommends the databases referenced in MEDLINEplus (http://medlineplus.gov/ or http://www.nlm.nih.gov/medlineplus/databases.html). 12 See http://www.nlm.nih.gov/databases/databases.html.

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Toxicology and Environmental Health Information (TOXNET): Databases covering toxicology and environmental health: http://sis.nlm.nih.gov/Tox/ToxMain.html

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Visible Human Interface: Anatomically detailed, three-dimensional representations of normal male and female human bodies: http://www.nlm.nih.gov/research/visible/visible_human.html

The NLM Gateway13 The NLM (National Library of Medicine) Gateway is a Web-based system that lets users search simultaneously in multiple retrieval systems at the U.S. National Library of Medicine (NLM). It allows users of NLM services to initiate searches from one Web interface, providing one-stop searching for many of NLM’s information resources or databases.14 To use the NLM Gateway, simply go to the search site at http://gateway.nlm.nih.gov/gw/Cmd. Type “yogurt” (or synonyms) into the search box and click “Search.” The results will be presented in a tabular form, indicating the number of references in each database category. Results Summary Category Journal Articles Books / Periodicals / Audio Visual Consumer Health Meeting Abstracts Other Collections Total

Items Found 867 13 45 3 18 946

HSTAT15 HSTAT is a free, Web-based resource that provides access to full-text documents used in healthcare decision-making.16 These documents include clinical practice guidelines, quickreference guides for clinicians, consumer health brochures, evidence reports and technology assessments from the Agency for Healthcare Research and Quality (AHRQ), as well as AHRQ’s Put Prevention Into Practice.17 Simply search by “yogurt” (or synonyms) at the following Web site: http://text.nlm.nih.gov.

13

Adapted from NLM: http://gateway.nlm.nih.gov/gw/Cmd?Overview.x.

14

The NLM Gateway is currently being developed by the Lister Hill National Center for Biomedical Communications (LHNCBC) at the National Library of Medicine (NLM) of the National Institutes of Health (NIH). 15 Adapted from HSTAT: http://www.nlm.nih.gov/pubs/factsheets/hstat.html. 16 17

The HSTAT URL is http://hstat.nlm.nih.gov/.

Other important documents in HSTAT include: the National Institutes of Health (NIH) Consensus Conference Reports and Technology Assessment Reports; the HIV/AIDS Treatment Information Service (ATIS) resource documents; the Substance Abuse and Mental Health Services Administration's Center for Substance Abuse Treatment (SAMHSA/CSAT) Treatment Improvement Protocols (TIP) and Center for Substance Abuse Prevention (SAMHSA/CSAP) Prevention Enhancement Protocols System (PEPS); the Public Health Service (PHS) Preventive Services Task Force's Guide to Clinical Preventive Services; the independent, nonfederal Task Force on Community Services’ Guide to Community Preventive Services; and the Health Technology Advisory Committee (HTAC) of the Minnesota Health Care Commission (MHCC) health technology evaluations.

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Coffee Break: Tutorials for Biologists18 Coffee Break is a general healthcare site that takes a scientific view of the news and covers recent breakthroughs in biology that may one day assist physicians in developing treatments. Here you will find a collection of short reports on recent biological discoveries. Each report incorporates interactive tutorials that demonstrate how bioinformatics tools are used as a part of the research process. Currently, all Coffee Breaks are written by NCBI staff.19 Each report is about 400 words and is usually based on a discovery reported in one or more articles from recently published, peer-reviewed literature.20 This site has new articles every few weeks, so it can be considered an online magazine of sorts. It is intended for general background information. You can access the Coffee Break Web site at the following hyperlink: http://www.ncbi.nlm.nih.gov/Coffeebreak/.

Other Commercial Databases In addition to resources maintained by official agencies, other databases exist that are commercial ventures addressing medical professionals. Here are some examples that may interest you: •

CliniWeb International: Index and table of contents to selected clinical information on the Internet; see http://www.ohsu.edu/cliniweb/.

•

Medical World Search: Searches full text from thousands of selected medical sites on the Internet; see http://www.mwsearch.com/.

18 Adapted 19

from http://www.ncbi.nlm.nih.gov/Coffeebreak/Archive/FAQ.html.

The figure that accompanies each article is frequently supplied by an expert external to NCBI, in which case the source of the figure is cited. The result is an interactive tutorial that tells a biological story. 20 After a brief introduction that sets the work described into a broader context, the report focuses on how a molecular understanding can provide explanations of observed biology and lead to therapies for diseases. Each vignette is accompanied by a figure and hypertext links that lead to a series of pages that interactively show how NCBI tools and resources are used in the research process.

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APPENDIX B. PATIENT RESOURCES Overview Official agencies, as well as federally funded institutions supported by national grants, frequently publish a variety of guidelines written with the patient in mind. These are typically called “Fact Sheets” or “Guidelines.” They can take the form of a brochure, information kit, pamphlet, or flyer. Often they are only a few pages in length. Since new guidelines on yogurt can appear at any moment and be published by a number of sources, the best approach to finding guidelines is to systematically scan the Internet-based services that post them.

Patient Guideline Sources The remainder of this chapter directs you to sources which either publish or can help you find additional guidelines on topics related to yogurt. Due to space limitations, these sources are listed in a concise manner. Do not hesitate to consult the following sources by either using the Internet hyperlink provided, or, in cases where the contact information is provided, contacting the publisher or author directly. The National Institutes of Health The NIH gateway to patients is located at http://health.nih.gov/. From this site, you can search across various sources and institutes, a number of which are summarized below. Topic Pages: MEDLINEplus The National Library of Medicine has created a vast and patient-oriented healthcare information portal called MEDLINEplus. Within this Internet-based system are “health topic pages” which list links to available materials relevant to yogurt. To access this system, log on to http://www.nlm.nih.gov/medlineplus/healthtopics.html. From there you can either search using the alphabetical index or browse by broad topic areas. Recently, MEDLINEplus listed the following when searched for “yogurt”:

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Other guides Child Nutrition http://www.nlm.nih.gov/medlineplus/childnutrition.html Diabetic Diet http://www.nlm.nih.gov/medlineplus/diabeticdiet.html Osteoporosis http://www.nlm.nih.gov/medlineplus/osteoporosis.html

You may also choose to use the search utility provided by MEDLINEplus at the following Web address: http://www.nlm.nih.gov/medlineplus/. Simply type a keyword into the search box and click “Search.” This utility is similar to the NIH search utility, with the exception that it only includes materials that are linked within the MEDLINEplus system (mostly patient-oriented information). It also has the disadvantage of generating unstructured results. We recommend, therefore, that you use this method only if you have a very targeted search. The Combined Health Information Database (CHID) CHID Online is a reference tool that maintains a database directory of thousands of journal articles and patient education guidelines on yogurt. CHID offers summaries that describe the guidelines available, including contact information and pricing. CHID’s general Web site is http://chid.nih.gov/. To search this database, go to http://chid.nih.gov/detail/detail.html. In particular, you can use the advanced search options to look up pamphlets, reports, brochures, and information kits. The following was recently posted in this archive: •

Nutrition Source: Rosemont, IL: American Association of Oral and Maxillofacial Surgeons. 1999. [8 p.]. Contact: Available from American Association of Oral and Maxillofacial Surgeons. 9700 West Bryn Mawr Avenue, Rosemont, IL 60018-5701. (847) 678-6200. Fax (847) 678-6286. Website: www.aaoms.org. PRICE: $25.00 per 100 brochures, plus shipping and handling. Summary: After any type of surgery, the body automatically sets about the task of healing itself, starting a natural rebuilding process. But in order to heal as quickly as possible, the body requires sufficient nutrients (carbohydrates, proteins, fats, minerals, and vitamins) as well as adequate amounts of fluid. This brochure, one in a series of patient education brochures from the American Association of Oral and Maxillofacial Surgeons, reviews the importance of nutrition as part of the postoperative healing process. Without adequate nutrition, the body can experience fatigue, infection, and delayed healing. The brochure cautions that in the case of multiple tooth extractions or when surgery is performed for dentures, chewing can be difficult. When jaws are wired shut, normal eating is nearly impossible and food must be consumed in liquid form. The brochure describes how cooked servings of the patient's favorite foods can be blended separately or in combinations. The brochure recommends more frequent meals during the healing process. Food supplements and vitamins may be used to provide additional nutrients. The brochure includes a group of suggested recipes as examples of blended meals that ensure getting proper nutrients during oral and maxillofacial surgery

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convalescence. Recipes are included for orange cereal drink, cream of wheat, potato meat drink, jello shake, egg nog, cottrange cocktail, and fruit yogurt beverage. The brochure includes the contact information for the Association (www.aaoms.org). Simple graphics illustrate the brochure. •

High Phosphorus Foods Source: Birmingham, AL: Department of Food and Nutrition Services, University Hospital. 199x. [2 p.]. Contact: Available from Department of Food and Nutrition Services, University Hospital. 619 South 19th Street, Birmingham, AL 35233. (205) 934-8055. Fax (205) 9342987. PRICE: $0.65 per copy; bulk copies available; plus shipping and handling. Summary: Almost all foods contain some phosphorus, so the average person generally consumes more phosphorus than the body needs. Kidneys that do not function properly lose the ability to get rid of excess phosphorus. People with kidney disease can help keep their bones in the best possible condition by avoiding high phosphorus foods. This single fold brochure lists foods with the highest phosphorus, organized into six categories: dairy products, breads and cereals, dried beans and peas, meats and meat substitutes, beverages, and miscellaneous. Foods include milk, cheese, yogurt, custard, ice cream, cream soups, cream pies, cottage cheese, oatmeal, brown rice, wheat germ, raisin bran, whole wheat breads, bran cereals, bran muffins, lentils, soybeans, navy beans, lima beans, kidney beans, blackeyed peas, pinto beans, salmon, oysters, pot pies, sardines, dried beef, TV dinners, strawberry sodas, all dark colored sodas (except root beer), molasses, chocolate, dried fruit, nuts and seeds, and raisins and dates. The brochure is printed on cardstock and illustrated with graphics of the foods listed.

•

Corn-Free Gerber Baby Foods. rev. ed Source: Fremont, MI: Gerber Products Company. July 1993. 2 p. Contact: Available from Gerber Baby Foods. 445 State Street, Fremont, MI 49412. (616) 928-2000 or (800) 443-7237. PRICE: Free. Summary: An information flier lists Gerber baby foods for infants who must use cornfree foods. Included are: dry cereals; dry fruit cereals; juices; juices with lowfat yogurt; first foods fruits and vegetables; second foods fruits and and vegetables; third foods fruits and vegetables; strained meats and egg yolks; prepared dinners; lean meat dinners; desserts; and jarred cereals.

•

Egg-Free Gerber Baby Foods. rev. ed Source: Fremont, MI: Gerber Products Company. July 1993. 2 p. Contact: Available from Gerber Baby Foods. 445 State Street, Fremont, MI 49412. (616) 928-2000 or (800) 443-7237. PRICE: Free. Summary: An informational flier lists Gerber baby foods for infants who must use eggfree foods. Included are dry cereals and dry fruit cereals; juices and juice with lowfat yogurt; first foods fruits and vegetables; second foods fruits and vegetables; third foods fruit and vegetables; strained meats; prepared dinners; lean meat dinners; desserts; and jarred cereals.

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Low-Calorie Lowfat and Low Cost Dairy Products Source: Raleigh, NC: Department of Environment, Health and Natural Resources (DEHNR), Division of Adult Health Promotion, 4p, 1994. Contact: North Carolina DEHNR, P.O. Box 27687, Raleigh, NC 27611. Summary: This booklet contains simple suggestions for incorporating two to three low fat servings of milk or other dairy products into the daily diet. A recipe for spicy yogurt dip and a simple chart explaining the benefits of switching from standard (i.e. whole milk) to low-fat (i.e. skim milk) versions of dairy products are included.

•

What I Need to Know About Eating and Diabetes Source: Bethesda, MD: National Diabetes Information Clearinghouse (NDIC), National Institute of Diabetes and Digestive and Kidney Diseases (NIDDK), National Institutes of Health. 2002. 49 p. Contact: Available from National Diabetes Information Clearinghouse (NDIC). 1 Information Way, Bethesda, MD 20892-3560. (800) 860-8747 or (301) 654-3327. Fax (301) 907-8906. E-mail: [email protected]. Website: www.niddk.nih.gov. PRICE: Single copy free; full-text available online free. NIH Publication No. 02-5043. Summary: This booklet helps readers with diabetes understand how food and dietary choices play an important role in their complete diabetes management plan. Written in non-technical language, the booklet covers how food affects blood glucose levels. The booklet describes the food pyramid and its components: starches, vegetables, fruit, milk and yogurt, meat and meat substitutes and fats and sweets. Other topics covered include diabetes medications, exercise, alcohol use, meal plans, measuring food and portions, and coping with sick days. Each section is illustrated with simple line drawings that supplement the written text, to assist readers with limited reading skills. There are blank spaces in different sections of the booklet so readers can individualize the meal plans. The booklet concludes with a summary of the points covered, a list of resources from which readers can get more information, and a brief description of the goals and activities of the National Diabetes Information Clearinghouse ([email protected]).

•

The Food Guide Pyramid Source: United States Department of Agriculture. The Center for Nutrition Policy and Promotion. 17 pp. (online version). Contact: The Center for Nutrition Policy and Promotion. 3101 Park Center Drive, Room 1034, Alexandria, VA 22302-1594. Summary: This booklet introduces the food guide pyramid, an outline of what people should eat each day. The pyramid offers general guidance that allows individuals to choose a healthful diet and calls for eating a variety of foods. The pyramid focuses on dietary fat because most Americans' diets are too high in fat, especially saturated fat. Each of the five major food groups form the levels of the pyramid. At the base are breads, cereals, rice, and pasta. The next level includes fruits and vegetables. Most people need to eat more of these foods for the minerals, vitamins, and fiber they supply. The next level contains foods that mostly come from animals: milk, yogurt, and cheese; and then meat, poultry, fish, eggs, dried beans, and nuts. These foods are good sources of protein, calcium, iron, and zinc. The article also reviews the role of fat and added sugars and suggests how to make the pyramid work for an individual. It discusses

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serving sizes, and a table explains what counts as a serving. Sidebars provide the sodium, sugar, and cholesterol content of various foods. The booklet also explains how to rate one's diet. •

Lactose Intolerance: A Problem with Dairy Foods Source: San Bruno, CA: StayWell Company. 1998. [2 p.]. Contact: Available from StayWell Company. Order Department, 1100 Grundy Lane, San Bruno, CA 94066-9821. (800) 333-3032. Fax (650) 244-4512. PRICE: $ 17.95 for 50 copies; plus shipping and handling; bulk copies available. Order number 9782. Summary: This brochure describes lactose intolerance, a condition in which the person cannot digest lactose, a sugar found in milk and other dairy products. Undigested lactose is not harmful, but it can cause unpleasant symptoms. People who are lactose intolerant may notice the following symptoms about an hour or more after eating and drinking dairy products: gas or bloating, abdominal cramps and pain, rumbling stomach, and diarrhea. Diagnostic tests used to confirm lactose intolerance include a lactose intolerance test, breath test, stool test, or blood test. The brochure outlines strategies for people wishing to reduce symptoms, including choosing low lactose dairy products, eating foods with active cultures (such as yogurt), eating or drinking dairy products in conjunction with other foods, substituting fruit juice for milk in recipes, taking lactase enzyme tablets when ingesting dairy products, and avoiding eating many high lactose foods (such as milk, cream, butter, and ice cream) at one time. The brochure also offers a chart of nondairy substitutes for common dairy products. One section reminds readers that if they are cutting down on dairy products, then they must replace the calcium in their diet with other foods. A list of high calcium, dairy free foods is provided. A final section encourages readers to consult nutrition labels to determine the presence of lactose in a food product. The brochure is illustrated with full color drawings. 6 figures.

•

Diabetes: Facts You Need to Know Source: Columbus, OH: Central Ohio Diabetes Association. 199x. 2 p. Contact: Available from Central Ohio Diabetes Association. (CODA). Janet Gorman R.N. 1803 West Fifth Avenue, Columbus, OH 43212. (614) 486-7124. PRICE: Single copy free. Summary: This fact sheet lists simple facts about diabetes. Topics covered include the two major types of diabetes; risk factors and symptoms of the disease; diabetes management, including diet, exercise, and medication; and the goals and activities of the Central Ohio Diabetes Association. The fact sheet provides a holiday menu with recipes for hot spiced cider, yogurt cucumber vegetable dip, turkey with vegetable stuffing, cranberry salad, and pumpkin custard. Exchange list information for each recipe is included.

•

Esophageal Candidiasis Contact: Community AIDS Treatment Information Exchange, PO Box 1104, Toronto, (416) 203-7122, http://www.catie.ca. Summary: This fact sheet, for persons with the human immunodeficiency virus (HIV)/acquired immune deficiency syndrome (AIDS), discusses the infection esophageal candidiasis, an AIDS-defining illness, which is caused by an overgrowth of candida. It discusses symptoms, which can include difficulty swallowing, a sore throat, and chest pain behind the breastbone; its diagnosis; and its prevention through using

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antiretroviral therapy for HIV/AIDS, reducing intakes of sugars and starchy foods, and eating unsweetened yogurt with live bacteria culture. It discusses the medical treatments of fluconazole, itraconazole, intravenous fluconazole, and amphotericin B. •

My Food Plan Insert: Vegetarian Foods Source: Minneapolis, MN: IDC Publishing. 2000. [2 p.]. Contact: Available from International Diabetes Center. 3800 Park Nicollet Boulevard, Minneapolis, MN 55416-2699. (888) 825-6315. Website: www.idcdiabetes.org. PRICE: $7.95 each; bulk copies available; plus shipping and handling. Order number 2058VEGE. Summary: This food plan insert lists serving size and carbohydrate choices for various vegetarian foods. The insert lists selected foods in the categories of grains, beans, and starchy vegetables; milk and yogurt; combination foods; vegetables; meat substitutes; and fats. In addition, the insert presents a sample lacto-ovo menu for one day. This meal plan includes three to four carbohydrate choices at each meal and one to two at each snack.

•

Nutrition Guide: A Healthy Eating Plan Source: Lexington, KY: Lexington-Fayette County Health Department. 199x. 23 p. Contact: Available from Lexington-Fayette County Health Department. Division of Nutrition and Health Education, 650 Newtown Pike, Lexington, KY 40508. (606) 2882333. Fax (606) 288-2359. PRICE: $38.00 per 25 copies plus shipping. Summary: This guide to a healthy eating plan is from a series of 22 diabetes education materials that combine practical tips and humorous drawings with current diabetes information. The series is written at a sixth grade reading level and is designed to teach and motivate patients to take care of themselves. The booklet provides specific suggestions for readers to implement in their everyday diabetes management. This booklet uses the Food Guide Pyramid as the basis of a healthy eating plan for people with diabetes. At the bottom of the Food Guide Pyramid are the foods that need to be eaten in the largest amounts. At the very top of the pyramid are the foods that should only be used in small amounts. The booklet has a section for each food type, including the bread, cereal, rice and pasta group; the vegetable group; the fruit group; the meat, poultry, fish, dry beans, eggs, and nuts group; the milk, yogurt, and cheese group; and the fats, oils, and sweets group. Other topics include breakfast cereals low in sugar, sugar substitutes, fat and cholesterol, combination foods, guidelines for using alcohol, eating meals on time, snack ideas, weight management, and social eating. The booklet concludes with a summary of the recommendations. They include choosing foods that are high in fiber; limiting the amount of fruit and fruit juices consumed; limiting sweets and sugars; using low fat sources of protein; limiting added fat and high-fat foods; baking, broiling, steaming, or grilling instead of frying; eating small portions at meal and snack time; eating meals and snacks at regular times each day; and maintaining a regular body weight.

•

Indian Food Guide Pyramid Source: Los Angeles, CA: Indian Project LEAN. 199x. 2 p. Contact: Available from Los Angeles Project LEAN. P.O. Box 802864, Santa Clarita, CA 91380. PRICE: $2.00. (Make checks payable to PHFE Healthy Food Fund.).

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Summary: This Indian Food Guide Pyramid was developed as part of the Indian Project LEAN (Lowfat Eating for America Now) campaign and is adapted from the USDA's Food Guide Pyramid. The pyramid includes six food groups: Roti, Rice, Bread, Cereal, and Pasta; Vegetables; Fruits; Legumes, Eggs, Chicken, Fish, and Nuts; Yogurt, Milk, and Paneer; and Fats, Oils, Sweets (to be used sparingly). It provides an outline of what to eat each day and a range of servings for each food group. It suggests eating a variety of foods to obtain necessary nutrients and the right amount of calories to maintain a healthy weight. A table lists the amount of food that counts as one serving. The table also includes a list of healthy food choices which are low in fat. •

Gluten-Free Gerber Baby Foods. rev. ed Source: Fremont, MI: Gerber Products Company. July 1993. 2 p. Contact: Available from Gerber Baby Foods. 445 State Street, Fremont, MI 49412. (616) 928-2000 or (800) 443-7237. PRICE: Free. Summary: This information flier lists Gerber baby foods for infants who must use gluten-free foods. Included are: dry cereals and dry fruit cereals; juices and juices with lowfat yogurt; first foods fruits and vegetables; second foods fruits and vegetables; third food fruits and vegetables; strained meats and egg yolks; desserts; and jarred cereals.

•

Wheat-Free Gerber Baby Foods. rev. ed Source: Fremont, MI: Gerber Products Company. July 1993. 2 p. Contact: Available from Gerber Baby Foods. 445 State Street, Fremont, MI 49412. (616) 928-2000 or (800) 443-7237. PRICE: Free. Summary: This informational flier lists Gerber baby foods and services for infants with gluten intolerance. The products include wheat-free dry cereals and dry fruit cereals; juices and juice with low fat yogurt; first foods fruits and vegetables; second foods fruits and vegetables; third foods fruits and vegetables; strained meats and egg yolks; prepared dinners; desserts; and jarred cereals.

•

Shopping Smart for Diabetes Source: Franklin Lakes, NJ: Adventures in Advertising. Charlotte Meyer Associates, Inc. 200x. [2 p.]. Contact: Available from Adventures in Advertising. Charlotte Meyer Associates, Inc. 799 Franklin Avenue, Suite 503, Franklin Lakes, NJ 07417. (201) 337-7467. Fax (201) 3374380. PRICE: $0.70 each; bulk copies available. Order number 662-SL. Summary: This pamphlet uses a question and answer format to provide people who have diabetes with information on shopping for food. Topics include the impact of diabetes on food shopping, the use of food labels, and foods to avoid buying. Other topics include dining out and eating desserts and snacks. The pamphlet also provides a guide that identifies the nutrient value of various grains; vegetables; fruits; milk, cheese, and yogurt products; meats, fish, poultry, dry beans, eggs, nuts, and seeds; and fats, oils, snacks, and sweets. In addition, the pamphlet presents a smart shopping checklist.

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The NIH Search Utility The NIH search utility allows you to search for documents on over 100 selected Web sites that comprise the NIH-WEB-SPACE. Each of these servers is “crawled” and indexed on an ongoing basis. Your search will produce a list of various documents, all of which will relate in some way to yogurt. The drawbacks of this approach are that the information is not organized by theme and that the references are often a mix of information for professionals and patients. Nevertheless, a large number of the listed Web sites provide useful background information. We can only recommend this route, therefore, for relatively rare or specific disorders, or when using highly targeted searches. To use the NIH search utility, visit the following Web page: http://search.nih.gov/index.html. Additional Web Sources A number of Web sites are available to the public that often link to government sites. These can also point you in the direction of essential information. The following is a representative sample: •


•

Family Village: http://www.familyvillage.wisc.edu/specific.htm

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Google: http://directory.google.com/Top/Health/Conditions_and_Diseases/

•

Med Help International: http://www.medhelp.org/HealthTopics/A.html

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Open Directory Project: http://dmoz.org/Health/Conditions_and_Diseases/

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Yahoo.com: http://dir.yahoo.com/Health/Diseases_and_Conditions/

•

WebMD®Health: http://my.webmd.com/health_topics

Finding Associations There are several Internet directories that provide lists of medical associations with information on or resources relating to yogurt. By consulting all of associations listed in this chapter, you will have nearly exhausted all sources for patient associations concerned with yogurt. The National Health Information Center (NHIC) The National Health Information Center (NHIC) offers a free referral service to help people find organizations that provide information about yogurt. For more information, see the NHIC’s Web site at http://www.health.gov/NHIC/ or contact an information specialist by calling 1-800-336-4797. Directory of Health Organizations The Directory of Health Organizations, provided by the National Library of Medicine Specialized Information Services, is a comprehensive source of information on associations. The Directory of Health Organizations database can be accessed via the Internet at

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http://www.sis.nlm.nih.gov/Dir/DirMain.html. It is composed of two parts: DIRLINE and Health Hotlines. The DIRLINE database comprises some 10,000 records of organizations, research centers, and government institutes and associations that primarily focus on health and biomedicine. To access DIRLINE directly, go to the following Web site: http://dirline.nlm.nih.gov/. Simply type in “yogurt” (or a synonym), and you will receive information on all relevant organizations listed in the database. Health Hotlines directs you to toll-free numbers to over 300 organizations. You can access this database directly at http://www.sis.nlm.nih.gov/hotlines/. On this page, you are given the option to search by keyword or by browsing the subject list. When you have received your search results, click on the name of the organization for its description and contact information. The Combined Health Information Database Another comprehensive source of information on healthcare associations is the Combined Health Information Database. Using the “Detailed Search” option, you will need to limit your search to “Organizations” and “yogurt”. Type the following hyperlink into your Web browser: http://chid.nih.gov/detail/detail.html. To find associations, use the drop boxes at the bottom of the search page where “You may refine your search by.” For publication date, select “All Years.” Then, select your preferred language and the format option “Organization Resource Sheet.” Type “yogurt” (or synonyms) into the “For these words:” box. You should check back periodically with this database since it is updated every three months. The National Organization for Rare Disorders, Inc. The National Organization for Rare Disorders, Inc. has prepared a Web site that provides, at no charge, lists of associations organized by health topic. You can access this database at the following Web site: http://www.rarediseases.org/search/orgsearch.html. Type “yogurt” (or a synonym) into the search box, and click “Submit Query.”

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APPENDIX C. FINDING MEDICAL LIBRARIES Overview In this Appendix, we show you how to quickly find a medical library in your area.

Preparation Your local public library and medical libraries have interlibrary loan programs with the National Library of Medicine (NLM), one of the largest medical collections in the world. According to the NLM, most of the literature in the general and historical collections of the National Library of Medicine is available on interlibrary loan to any library. If you would like to access NLM medical literature, then visit a library in your area that can request the publications for you.21

Finding a Local Medical Library The quickest method to locate medical libraries is to use the Internet-based directory published by the National Network of Libraries of Medicine (NN/LM). This network includes 4626 members and affiliates that provide many services to librarians, health professionals, and the public. To find a library in your area, simply visit http://nnlm.gov/members/adv.html or call 1-800-338-7657.

Medical Libraries in the U.S. and Canada In addition to the NN/LM, the National Library of Medicine (NLM) lists a number of libraries with reference facilities that are open to the public. The following is the NLM’s list and includes hyperlinks to each library’s Web site. These Web pages can provide information on hours of operation and other restrictions. The list below is a small sample of

21

Adapted from the NLM: http://www.nlm.nih.gov/psd/cas/interlibrary.html.

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libraries recommended by the National Library of Medicine (sorted alphabetically by name of the U.S. state or Canadian province where the library is located)22: •

Alabama: Health InfoNet of Jefferson County (Jefferson County Library Cooperative, Lister Hill Library of the Health Sciences), http://www.uab.edu/infonet/

•

Alabama: Richard M. Scrushy Library (American Sports Medicine Institute)

•

Arizona: Samaritan Regional Medical Center: The Learning Center (Samaritan Health System, Phoenix, Arizona), http://www.samaritan.edu/library/bannerlibs.htm

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California: Kris Kelly Health Information Center (St. Joseph Health System, Humboldt), http://www.humboldt1.com/~kkhic/index.html

•

California: Community Health Library of Los Gatos, http://www.healthlib.org/orgresources.html

•

California: Consumer Health Program and Services (CHIPS) (County of Los Angeles Public Library, Los Angeles County Harbor-UCLA Medical Center Library) - Carson, CA, http://www.colapublib.org/services/chips.html

•

California: Gateway Health Library (Sutter Gould Medical Foundation)

•

California: Health Library (Stanford University Medical Center), http://wwwmed.stanford.edu/healthlibrary/

•

California: Patient Education Resource Center - Health Information and Resources (University of California, San Francisco), http://sfghdean.ucsf.edu/barnett/PERC/default.asp

•

California: Redwood Health Library (Petaluma Health Care District), http://www.phcd.org/rdwdlib.html

•

California: Los Gatos PlaneTree Health Library, http://planetreesanjose.org/

•

California: Sutter Resource Library (Sutter Hospitals Foundation, Sacramento), http://suttermedicalcenter.org/library/

•

California: Health Sciences Libraries (University of California, Davis), http://www.lib.ucdavis.edu/healthsci/

•

California: ValleyCare Health Library & Ryan Comer Cancer Resource Center (ValleyCare Health System, Pleasanton), http://gaelnet.stmarysca.edu/other.libs/gbal/east/vchl.html

•

California: Washington Community Health Resource Library (Fremont), http://www.healthlibrary.org/

•

Colorado: William V. Gervasini Memorial Library (Exempla Healthcare), http://www.saintjosephdenver.org/yourhealth/libraries/

•

Connecticut: Hartford Hospital Health Science Libraries (Hartford Hospital), http://www.harthosp.org/library/

•

Connecticut: Healthnet: Connecticut Consumer Health Information Center (University of Connecticut Health Center, Lyman Maynard Stowe Library), http://library.uchc.edu/departm/hnet/

22

Abstracted from http://www.nlm.nih.gov/medlineplus/libraries.html.

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•

Connecticut: Waterbury Hospital Health Center Library (Waterbury Hospital, Waterbury), http://www.waterburyhospital.com/library/consumer.shtml

•

Delaware: Consumer Health Library (Christiana Care Health System, Eugene du Pont Preventive Medicine & Rehabilitation Institute, Wilmington), http://www.christianacare.org/health_guide/health_guide_pmri_health_info.cfm

•

Delaware: Lewis B. Flinn Library (Delaware Academy of Medicine, Wilmington), http://www.delamed.org/chls.html

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Georgia: Family Resource Library (Medical College of Georgia, Augusta), http://cmc.mcg.edu/kids_families/fam_resources/fam_res_lib/frl.htm

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Georgia: Health Resource Center (Medical Center of Central Georgia, Macon), http://www.mccg.org/hrc/hrchome.asp

•

Hawaii: Hawaii Medical Library: Consumer Health Information Service (Hawaii Medical Library, Honolulu), http://hml.org/CHIS/

•

Idaho: DeArmond Consumer Health Library (Kootenai Medical Center, Coeur d’Alene), http://www.nicon.org/DeArmond/index.htm

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Illinois: Health Learning Center of Northwestern Memorial Hospital (Chicago), http://www.nmh.org/health_info/hlc.html

•

Illinois: Medical Library (OSF Saint Francis Medical Center, Peoria), http://www.osfsaintfrancis.org/general/library/

•

Kentucky: Medical Library - Services for Patients, Families, Students & the Public (Central Baptist Hospital, Lexington), http://www.centralbap.com/education/community/library.cfm

•

Kentucky: University of Kentucky - Health Information Library (Chandler Medical Center, Lexington), http://www.mc.uky.edu/PatientEd/

•

Louisiana: Alton Ochsner Medical Foundation Library (Alton Ochsner Medical Foundation, New Orleans), http://www.ochsner.org/library/

•

Louisiana: Louisiana State University Health Sciences Center Medical LibraryShreveport, http://lib-sh.lsuhsc.edu/

•

Maine: Franklin Memorial Hospital Medical Library (Franklin Memorial Hospital, Farmington), http://www.fchn.org/fmh/lib.htm

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Maine: Gerrish-True Health Sciences Library (Central Maine Medical Center, Lewiston), http://www.cmmc.org/library/library.html

•

Maine: Hadley Parrot Health Science Library (Eastern Maine Healthcare, Bangor), http://www.emh.org/hll/hpl/guide.htm

•

Maine: Maine Medical Center Library (Maine Medical Center, Portland), http://www.mmc.org/library/

•

Maine: Parkview Hospital (Brunswick), http://www.parkviewhospital.org/

•

Maine: Southern Maine Medical Center Health Sciences Library (Southern Maine Medical Center, Biddeford), http://www.smmc.org/services/service.php3?choice=10

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Maine: Stephens Memorial Hospital’s Health Information Library (Western Maine Health, Norway), http://www.wmhcc.org/Library/

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•

Manitoba, Canada: Consumer & Patient Health Information Service (University of Manitoba Libraries), http://www.umanitoba.ca/libraries/units/health/reference/chis.html

•

Manitoba, Canada: J.W. Crane Memorial Library (Deer Lodge Centre, Winnipeg), http://www.deerlodge.mb.ca/crane_library/about.asp

•

Maryland: Health Information Center at the Wheaton Regional Library (Montgomery County, Dept. of Public Libraries, Wheaton Regional Library), http://www.mont.lib.md.us/healthinfo/hic.asp

•

Massachusetts: Baystate Medical Center Library (Baystate Health System), http://www.baystatehealth.com/1024/

•

Massachusetts: Boston University Medical Center Alumni Medical Library (Boston University Medical Center), http://med-libwww.bu.edu/library/lib.html

•

Massachusetts: Lowell General Hospital Health Sciences Library (Lowell General Hospital, Lowell), http://www.lowellgeneral.org/library/HomePageLinks/WWW.htm

•

Massachusetts: Paul E. Woodard Health Sciences Library (New England Baptist Hospital, Boston), http://www.nebh.org/health_lib.asp

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Massachusetts: St. Luke’s Hospital Health Sciences Library (St. Luke’s Hospital, Southcoast Health System, New Bedford), http://www.southcoast.org/library/

•

Massachusetts: Treadwell Library Consumer Health Reference Center (Massachusetts General Hospital), http://www.mgh.harvard.edu/library/chrcindex.html

•

Massachusetts: UMass HealthNet (University of Massachusetts Medical School, Worchester), http://healthnet.umassmed.edu/

•

Michigan: Botsford General Hospital Library - Consumer Health (Botsford General Hospital, Library & Internet Services), http://www.botsfordlibrary.org/consumer.htm

•

Michigan: Helen DeRoy Medical Library (Providence Hospital and Medical Centers), http://www.providence-hospital.org/library/

•

Michigan: Marquette General Hospital - Consumer Health Library (Marquette General Hospital, Health Information Center), http://www.mgh.org/center.html

•

Michigan: Patient Education Resouce Center - University of Michigan Cancer Center (University of Michigan Comprehensive Cancer Center, Ann Arbor), http://www.cancer.med.umich.edu/learn/leares.htm

•

Michigan: Sladen Library & Center for Health Information Resources - Consumer Health Information (Detroit), http://www.henryford.com/body.cfm?id=39330

•

Montana: Center for Health Information (St. Patrick Hospital and Health Sciences Center, Missoula)

•

National: Consumer Health Library Directory (Medical Library Association, Consumer and Patient Health Information Section), http://caphis.mlanet.org/directory/index.html

•

National: National Network of Libraries of Medicine (National Library of Medicine) provides library services for health professionals in the United States who do not have access to a medical library, http://nnlm.gov/

•

National: NN/LM List of Libraries Serving the Public (National Network of Libraries of Medicine), http://nnlm.gov/members/

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Nevada: Health Science Library, West Charleston Library (Las Vegas-Clark County Library District, Las Vegas), http://www.lvccld.org/special_collections/medical/index.htm

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New Hampshire: Dartmouth Biomedical Libraries (Dartmouth College Library, Hanover), http://www.dartmouth.edu/~biomed/resources.htmld/conshealth.htmld/

•

New Jersey: Consumer Health Library (Rahway Hospital, Rahway), http://www.rahwayhospital.com/library.htm

•

New Jersey: Dr. Walter Phillips Health Sciences Library (Englewood Hospital and Medical Center, Englewood), http://www.englewoodhospital.com/links/index.htm

•

New Jersey: Meland Foundation (Englewood Hospital and Medical Center, Englewood), http://www.geocities.com/ResearchTriangle/9360/

•

New York: Choices in Health Information (New York Public Library) - NLM Consumer Pilot Project participant, http://www.nypl.org/branch/health/links.html

•

New York: Health Information Center (Upstate Medical University, State University of New York, Syracuse), http://www.upstate.edu/library/hic/

•

New York: Health Sciences Library (Long Island Jewish Medical Center, New Hyde Park), http://www.lij.edu/library/library.html

•

New York: ViaHealth Medical Library (Rochester General Hospital), http://www.nyam.org/library/

•

Ohio: Consumer Health Library (Akron General Medical Center, Medical & Consumer Health Library), http://www.akrongeneral.org/hwlibrary.htm

•

Oklahoma: The Health Information Center at Saint Francis Hospital (Saint Francis Health System, Tulsa), http://www.sfh-tulsa.com/services/healthinfo.asp

•

Oregon: Planetree Health Resource Center (Mid-Columbia Medical Center, The Dalles), http://www.mcmc.net/phrc/

•

Pennsylvania: Community Health Information Library (Milton S. Hershey Medical Center, Hershey), http://www.hmc.psu.edu/commhealth/

•

Pennsylvania: Community Health Resource Library (Geisinger Medical Center, Danville), http://www.geisinger.edu/education/commlib.shtml

•

Pennsylvania: HealthInfo Library (Moses Taylor Hospital, Scranton), http://www.mth.org/healthwellness.html

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Pennsylvania: Hopwood Library (University of Pittsburgh, Health Sciences Library System, Pittsburgh), http://www.hsls.pitt.edu/guides/chi/hopwood/index_html

•

Pennsylvania: Koop Community Health Information Center (College of Physicians of Philadelphia), http://www.collphyphil.org/kooppg1.shtml

•

Pennsylvania: Learning Resources Center - Medical Library (Susquehanna Health System, Williamsport), http://www.shscares.org/services/lrc/index.asp

•

Pennsylvania: Medical Library (UPMC Health System, Pittsburgh), http://www.upmc.edu/passavant/library.htm

•

Quebec, Canada: Medical Library (Montreal General Hospital), http://www.mghlib.mcgill.ca/

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•

South Dakota: Rapid City Regional Hospital Medical Library (Rapid City Regional Hospital), http://www.rcrh.org/Services/Library/Default.asp

•

Texas: Houston HealthWays (Houston Academy of Medicine-Texas Medical Center Library), http://hhw.library.tmc.edu/

•

Washington: Community Health Library (Kittitas Valley Community Hospital), http://www.kvch.com/

•

Washington: Southwest Washington Medical Center Library (Southwest Washington Medical Center, Vancouver), http://www.swmedicalcenter.com/body.cfm?id=72

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ONLINE GLOSSARIES The Internet provides access to a number of free-to-use medical dictionaries. The National Library of Medicine has compiled the following list of online dictionaries: •

ADAM Medical Encyclopedia (A.D.A.M., Inc.), comprehensive medical reference: http://www.nlm.nih.gov/medlineplus/encyclopedia.html

•

MedicineNet.com Medical Dictionary (MedicineNet, Inc.): http://www.medterms.com/Script/Main/hp.asp

•

Merriam-Webster Medical Dictionary (Inteli-Health, Inc.): http://www.intelihealth.com/IH/

•

Multilingual Glossary of Technical and Popular Medical Terms in Eight European Languages (European Commission) - Danish, Dutch, English, French, German, Italian, Portuguese, and Spanish: http://allserv.rug.ac.be/~rvdstich/eugloss/welcome.html

•

On-line Medical Dictionary (CancerWEB): http://cancerweb.ncl.ac.uk/omd/

•

Rare Diseases Terms (Office of Rare Diseases): http://ord.aspensys.com/asp/diseases/diseases.asp

•

Technology Glossary (National Library of Medicine) - Health Care Technology: http://www.nlm.nih.gov/nichsr/ta101/ta10108.htm

Beyond these, MEDLINEplus contains a very patient-friendly encyclopedia covering every aspect of medicine (licensed from A.D.A.M., Inc.). The ADAM Medical Encyclopedia can be accessed at http://www.nlm.nih.gov/medlineplus/encyclopedia.html. ADAM is also available on commercial Web sites such as drkoop.com (http://www.drkoop.com/) and Web MD (http://my.webmd.com/adam/asset/adam_disease_articles/a_to_z/a).

Online Dictionary Directories The following are additional online directories compiled by the National Library of Medicine, including a number of specialized medical dictionaries: •

Medical Dictionaries: Medical & Biological (World Health Organization): http://www.who.int/hlt/virtuallibrary/English/diction.htm#Medical

•

MEL-Michigan Electronic Library List of Online Health and Medical Dictionaries (Michigan Electronic Library): http://mel.lib.mi.us/health/health-dictionaries.html

•

Patient Education: Glossaries (DMOZ Open Directory Project): http://dmoz.org/Health/Education/Patient_Education/Glossaries/

•

Web of Online Dictionaries (Bucknell University): http://www.yourdictionary.com/diction5.html#medicine

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YOGURT DICTIONARY The definitions below are derived from official public sources, including the National Institutes of Health [NIH] and the European Union [EU]. Abdominal: Having to do with the abdomen, which is the part of the body between the chest and the hips that contains the pancreas, stomach, intestines, liver, gallbladder, and other organs. [NIH] Abdominal Cramps: Abdominal pain due to spasmodic contractions of the bowel. [NIH] Abdominal Pain: Sensation of discomfort, distress, or agony in the abdominal region. [NIH] Acceptor: A substance which, while normally not oxidized by oxygen or reduced by hydrogen, can be oxidized or reduced in presence of a substance which is itself undergoing oxidation or reduction. [NIH] Acetaldehyde: A colorless, flammable liquid used in the manufacture of acetic acid, perfumes, and flavors. It is also an intermediate in the metabolism of alcohol. It has a general narcotic action and also causes irritation of mucous membranes. Large doses may cause death from respiratory paralysis. [NIH] Acrylonitrile: A highly poisonous compound used widely in the manufacture of plastics, adhesives and synthetic rubber. [NIH] Actin: Essential component of the cell skeleton. [NIH] Acyl: Chemical signal used by bacteria to communicate. [NIH] Adaptation: 1. The adjustment of an organism to its environment, or the process by which it enhances such fitness. 2. The normal ability of the eye to adjust itself to variations in the intensity of light; the adjustment to such variations. 3. The decline in the frequency of firing of a neuron, particularly of a receptor, under conditions of constant stimulation. 4. In dentistry, (a) the proper fitting of a denture, (b) the degree of proximity and interlocking of restorative material to a tooth preparation, (c) the exact adjustment of bands to teeth. 5. In microbiology, the adjustment of bacterial physiology to a new environment. [EU] Adenosine: A nucleoside that is composed of adenine and d-ribose. Adenosine or adenosine derivatives play many important biological roles in addition to being components of DNA and RNA. Adenosine itself is a neurotransmitter. [NIH] Adjustment: The dynamic process wherein the thoughts, feelings, behavior, and biophysiological mechanisms of the individual continually change to adjust to the environment. [NIH] Adjuvant: A substance which aids another, such as an auxiliary remedy; in immunology, nonspecific stimulator (e.g., BCG vaccine) of the immune response. [EU] Adverse Effect: An unwanted side effect of treatment. [NIH] Affinity: 1. Inherent likeness or relationship. 2. A special attraction for a specific element, organ, or structure. 3. Chemical affinity; the force that binds atoms in molecules; the tendency of substances to combine by chemical reaction. 4. The strength of noncovalent chemical binding between two substances as measured by the dissociation constant of the complex. 5. In immunology, a thermodynamic expression of the strength of interaction between a single antigen-binding site and a single antigenic determinant (and thus of the stereochemical compatibility between them), most accurately applied to interactions among simple, uniform antigenic determinants such as haptens. Expressed as the association

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constant (K litres mole -1), which, owing to the heterogeneity of affinities in a population of antibody molecules of a given specificity, actually represents an average value (mean intrinsic association constant). 6. The reciprocal of the dissociation constant. [EU] Aldehydes: Organic compounds containing a carbonyl group in the form -CHO. [NIH] Alertness: A state of readiness to detect and respond to certain specified small changes occurring at random intervals in the environment. [NIH] Alfalfa: A deep-rooted European leguminous plant (Medicago sativa) widely grown for hay and forage. [NIH] Algorithms: A procedure consisting of a sequence of algebraic formulas and/or logical steps to calculate or determine a given task. [NIH] Alimentary: Pertaining to food or nutritive material, or to the organs of digestion. [EU] Alkaline: Having the reactions of an alkali. [EU] Alpha Particles: Positively charged particles composed of two protons and two neutrons, i.e., helium nuclei, emitted during disintegration of very heavy isotopes; a beam of alpha particles or an alpha ray has very strong ionizing power, but weak penetrability. [NIH] Alpha-Amylase: An enzyme that catalyzes the endohydrolysis of 1,4-alpha-glycosidic linkages in starch, glycogen, and related polysaccharides and oligosaccharides containing 3 or more 1,4-alpha-linked D-glucose units. EC 3.2.1.1. [NIH] Alternative medicine: Practices not generally recognized by the medical community as standard or conventional medical approaches and used instead of standard treatments. Alternative medicine includes the taking of dietary supplements, megadose vitamins, and herbal preparations; the drinking of special teas; and practices such as massage therapy, magnet therapy, spiritual healing, and meditation. [NIH] Amino Acid Sequence: The order of amino acids as they occur in a polypeptide chain. This is referred to as the primary structure of proteins. It is of fundamental importance in determining protein conformation. [NIH] Amino Acids: Organic compounds that generally contain an amino (-NH2) and a carboxyl (COOH) group. Twenty alpha-amino acids are the subunits which are polymerized to form proteins. [NIH] Amino Acids: Organic compounds that generally contain an amino (-NH2) and a carboxyl (COOH) group. Twenty alpha-amino acids are the subunits which are polymerized to form proteins. [NIH] Ammonia: A colorless alkaline gas. It is formed in the body during decomposition of organic materials during a large number of metabolically important reactions. [NIH] Ammonium Sulfate: Sulfuric acid diammonium salt. It is used in fractionation of proteins. [NIH]

Amylase: An enzyme that helps the body digest starches. [NIH] Anaerobic: 1. Lacking molecular oxygen. 2. Growing, living, or occurring in the absence of molecular oxygen; pertaining to an anaerobe. [EU] Anal: Having to do with the anus, which is the posterior opening of the large bowel. [NIH] Analog: In chemistry, a substance that is similar, but not identical, to another. [NIH] Anaplasia: Loss of structural differentiation and useful function of neoplastic cells. [NIH] Anemia: A reduction in the number of circulating erythrocytes or in the quantity of hemoglobin. [NIH] Animal Husbandry: The science of breeding, feeding, and care of domestic animals;

Dictionary 147

includes housing and nutrition. [NIH] Antagonism: Interference with, or inhibition of, the growth of a living organism by another living organism, due either to creation of unfavorable conditions (e. g. exhaustion of food supplies) or to production of a specific antibiotic substance (e. g. penicillin). [NIH] Antibacterial: A substance that destroys bacteria or suppresses their growth or reproduction. [EU] Antibiotic: A drug used to treat infections caused by bacteria and other microorganisms. [NIH]

Antibodies: Immunoglobulin molecules having a specific amino acid sequence by virtue of which they interact only with the antigen that induced their synthesis in cells of the lymphoid series (especially plasma cells), or with an antigen closely related to it. [NIH] Antibody: A type of protein made by certain white blood cells in response to a foreign substance (antigen). Each antibody can bind to only a specific antigen. The purpose of this binding is to help destroy the antigen. Antibodies can work in several ways, depending on the nature of the antigen. Some antibodies destroy antigens directly. Others make it easier for white blood cells to destroy the antigen. [NIH] Anticoagulant: A drug that helps prevent blood clots from forming. Also called a blood thinner. [NIH] Antidote: A remedy for counteracting a poison. [EU] Antifungal: Destructive to fungi, or suppressing their reproduction or growth; effective against fungal infections. [EU] Antigen: Any substance which is capable, under appropriate conditions, of inducing a specific immune response and of reacting with the products of that response, that is, with specific antibody or specifically sensitized T-lymphocytes, or both. Antigens may be soluble substances, such as toxins and foreign proteins, or particulate, such as bacteria and tissue cells; however, only the portion of the protein or polysaccharide molecule known as the antigenic determinant (q.v.) combines with antibody or a specific receptor on a lymphocyte. Abbreviated Ag. [EU] Antimicrobial: Killing microorganisms, or suppressing their multiplication or growth. [EU] Antineoplastic: Inhibiting or preventing the development of neoplasms, checking the maturation and proliferation of malignant cells. [EU] Antioxidant: A substance that prevents damage caused by free radicals. Free radicals are highly reactive chemicals that often contain oxygen. They are produced when molecules are split to give products that have unpaired electrons. This process is called oxidation. [NIH] Antiseptic: A substance that inhibits the growth and development of microorganisms without necessarily killing them. [EU] Anus: The opening of the rectum to the outside of the body. [NIH] Anxiety: Persistent feeling of dread, apprehension, and impending disaster. [NIH] Aperture: A natural hole of perforation, especially one in a bone. [NIH] Apolipoproteins: The protein components of lipoproteins which remain after the lipids to which the proteins are bound have been removed. They play an important role in lipid transport and metabolism. [NIH] Aqueous: Having to do with water. [NIH] Arginine: An essential amino acid that is physiologically active in the L-form. [NIH] Aromatic: Having a spicy odour. [EU]

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Arteries: The vessels carrying blood away from the heart. [NIH] Aseptic: Free from infection or septic material; sterile. [EU] Aspergillosis: Infections with fungi of the genus Aspergillus. [NIH] Assay: Determination of the amount of a particular constituent of a mixture, or of the biological or pharmacological potency of a drug. [EU] Atmospheric Pressure: The pressure at any point in an atmosphere due solely to the weight of the atmospheric gases above the point concerned. [NIH] Attenuated: Strain with weakened or reduced virulence. [NIH] Autolysis: The spontaneous disintegration of tissues or cells by the action of their own autogenous enzymes. [NIH] Autonomic: Self-controlling; functionally independent. [EU] Autonomic Nervous System: The enteric, parasympathetic, and sympathetic nervous systems taken together. Generally speaking, the autonomic nervous system regulates the internal environment during both peaceful activity and physical or emotional stress. Autonomic activity is controlled and integrated by the central nervous system, especially the hypothalamus and the solitary nucleus, which receive information relayed from visceral afferents; these and related central and sensory structures are sometimes (but not here) considered to be part of the autonomic nervous system itself. [NIH] Bacteremia: The presence of viable bacteria circulating in the blood. Fever, chills, tachycardia, and tachypnea are common acute manifestations of bacteremia. The majority of cases are seen in already hospitalized patients, most of whom have underlying diseases or procedures which render their bloodstreams susceptible to invasion. [NIH] Bacteria: Unicellular prokaryotic microorganisms which generally possess rigid cell walls, multiply by cell division, and exhibit three principal forms: round or coccal, rodlike or bacillary, and spiral or spirochetal. [NIH] Bacterial Physiology: Physiological processes and activities of bacteria. [NIH] Bactericidal: Substance lethal to bacteria; substance capable of killing bacteria. [NIH] Bacteriocins: Substances elaborated by specific strains of bacteria that are lethal against other strains of the same or related species. They are protein or lipopolysaccharide-protein complexes used in taxonomy studies of bacteria. [NIH] Bacteriophage: A virus whose host is a bacterial cell; A virus that exclusively infects bacteria. It generally has a protein coat surrounding the genome (DNA or RNA). One of the coliphages most extensively studied is the lambda phage, which is also one of the most important. [NIH] Bacterium: Microscopic organism which may have a spherical, rod-like, or spiral unicellular or non-cellular body. Bacteria usually reproduce through asexual processes. [NIH] Base: In chemistry, the nonacid part of a salt; a substance that combines with acids to form salts; a substance that dissociates to give hydroxide ions in aqueous solutions; a substance whose molecule or ion can combine with a proton (hydrogen ion); a substance capable of donating a pair of electrons (to an acid) for the formation of a coordinate covalent bond. [EU] Beer: An alcoholic beverage usually made from malted cereal grain (as barley), flavored with hops, and brewed by slow fermentation. [NIH] Benign: Not cancerous; does not invade nearby tissue or spread to other parts of the body. [NIH]

Beta-Galactosidase: A group of enzymes that catalyzes the hydrolysis of terminal, nonreducing beta-D-galactose residues in beta-galactosides. Deficiency of beta-Galactosidase A1

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may cause gangliodisosis GM1. EC 3.2.1.23. [NIH] Beta-glucans: Polysaccharides made by several types of mushrooms. Beta-glucans have been used to treat patients with gastric cancer and colorectal cancer. They may be able to stimulate the immune system. [NIH] Bile: An emulsifying agent produced in the liver and secreted into the duodenum. Its composition includes bile acids and salts, cholesterol, and electrolytes. It aids digestion of fats in the duodenum. [NIH] Binding agent: A substance that makes a loose mixture stick together. For example, binding agents can be used to make solid pills from loose powders. [NIH] Biochemical: Relating to biochemistry; characterized by, produced by, or involving chemical reactions in living organisms. [EU] Bioluminescence: The emission of light by living organisms such as the firefly, certain mollusks, beetles, fish, bacteria, fungi and protozoa. [NIH] Biotechnology: Body of knowledge related to the use of organisms, cells or cell-derived constituents for the purpose of developing products which are technically, scientifically and clinically useful. Alteration of biologic function at the molecular level (i.e., genetic engineering) is a central focus; laboratory methods used include transfection and cloning technologies, sequence and structure analysis algorithms, computer databases, and gene and protein structure function analysis and prediction. [NIH] Bladder: The organ that stores urine. [NIH] Blastocyst: The mammalian embryo in the post-morula stage in which a fluid-filled cavity, enclosed primarily by trophoblast, contains an inner cell mass which becomes the embryonic disc. [NIH] Blastomycosis: A fungal infection that may appear in two forms: 1) a primary lesion characterized by the formation of a small cutaneous nodule and small nodules along the lymphatics that may heal within several months; and 2) chronic granulomatous lesions characterized by thick crusts, warty growths, and unusual vascularity and infection in the middle or upper lobes of the lung. [NIH] Bloating: Fullness or swelling in the abdomen that often occurs after meals. [NIH] Blood Coagulation: The process of the interaction of blood coagulation factors that results in an insoluble fibrin clot. [NIH] Blood Coagulation Factors: Endogenous substances, usually proteins, that are involved in the blood coagulation process. [NIH] Blood Glucose: Glucose in blood. [NIH] Blood Platelets: Non-nucleated disk-shaped cells formed in the megakaryocyte and found in the blood of all mammals. They are mainly involved in blood coagulation. [NIH] Blood pressure: The pressure of blood against the walls of a blood vessel or heart chamber. Unless there is reference to another location, such as the pulmonary artery or one of the heart chambers, it refers to the pressure in the systemic arteries, as measured, for example, in the forearm. [NIH] Blood vessel: A tube in the body through which blood circulates. Blood vessels include a network of arteries, arterioles, capillaries, venules, and veins. [NIH] Body Fluids: Liquid components of living organisms. [NIH] Bone Marrow: The soft tissue filling the cavities of bones. Bone marrow exists in two types, yellow and red. Yellow marrow is found in the large cavities of large bones and consists mostly of fat cells and a few primitive blood cells. Red marrow is a hematopoietic tissue and

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is the site of production of erythrocytes and granular leukocytes. Bone marrow is made up of a framework of connective tissue containing branching fibers with the frame being filled with marrow cells. [NIH] Bone Resorption: Bone loss due to osteoclastic activity. [NIH] Bowel: The long tube-shaped organ in the abdomen that completes the process of digestion. There is both a small and a large bowel. Also called the intestine. [NIH] Bowel Movement: Body wastes passed through the rectum and anus. [NIH] Branch: Most commonly used for branches of nerves, but applied also to other structures. [NIH]

Breakdown: A physical, metal, or nervous collapse. [NIH] Breeding: The science or art of changing the constitution of a population of plants or animals through sexual reproduction. [NIH] Bulimia: Episodic binge eating. The episodes may be associated with the fear of not being able to stop eating, depressed mood, or self-deprecating thoughts (binge-eating disorder) and may frequently be terminated by self-induced vomiting (bulimia nervosa). [NIH] Caffeine: A methylxanthine naturally occurring in some beverages and also used as a pharmacological agent. Caffeine's most notable pharmacological effect is as a central nervous system stimulant, increasing alertness and producing agitation. It also relaxes smooth muscle, stimulates cardiac muscle, stimulates diuresis, and appears to be useful in the treatment of some types of headache. Several cellular actions of caffeine have been observed, but it is not entirely clear how each contributes to its pharmacological profile. Among the most important are inhibition of cyclic nucleotide phosphodiesterases, antagonism of adenosine receptors, and modulation of intracellular calcium handling. [NIH] Calcium: A basic element found in nearly all organized tissues. It is a member of the alkaline earth family of metals with the atomic symbol Ca, atomic number 20, and atomic weight 40. Calcium is the most abundant mineral in the body and combines with phosphorus to form calcium phosphate in the bones and teeth. It is essential for the normal functioning of nerves and muscles and plays a role in blood coagulation (as factor IV) and in many enzymatic processes. [NIH] Calcium Carbonate: Carbonic acid calcium salt (CaCO3). An odorless, tasteless powder or crystal that occurs in nature. It is used therapeutically as a phosphate buffer in hemodialysis patients and as a calcium supplement. [NIH] Calcium Chloride: A salt used to replenish calcium levels, as an acid-producing diuretic, and as an antidote for magnesium poisoning. [NIH] Calcium Compounds: Inorganic compounds that contain calcium as an integral part of the molecule. [NIH] Calcium Oxalate: The calcium salt of oxalic acid, occurring in the urine as crystals and in certain calculi. [NIH] Caloric intake: Refers to the number of calories (energy content) consumed. [NIH] Candidiasis: Infection with a fungus of the genus Candida. It is usually a superficial infection of the moist cutaneous areas of the body, and is generally caused by C. albicans; it most commonly involves the skin (dermatocandidiasis), oral mucous membranes (thrush, def. 1), respiratory tract (bronchocandidiasis), and vagina (vaginitis). Rarely there is a systemic infection or endocarditis. Called also moniliasis, candidosis, oidiomycosis, and formerly blastodendriosis. [EU] Candidosis: An infection caused by an opportunistic yeasts that tends to proliferate and become pathologic when the environment is favorable and the host resistance is weakened.

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[NIH]

Capillary: Any one of the minute vessels that connect the arterioles and venules, forming a network in nearly all parts of the body. Their walls act as semipermeable membranes for the interchange of various substances, including fluids, between the blood and tissue fluid; called also vas capillare. [EU] Capillary Fragility: The lack of resistance, or susceptibility, of capillaries to damage or disruption under conditions of increased stress. [NIH] Capsules: Hard or soft soluble containers used for the oral administration of medicine. [NIH] Carbohydrate: An aldehyde or ketone derivative of a polyhydric alcohol, particularly of the pentahydric and hexahydric alcohols. They are so named because the hydrogen and oxygen are usually in the proportion to form water, (CH2O)n. The most important carbohydrates are the starches, sugars, celluloses, and gums. They are classified into mono-, di-, tri-, polyand heterosaccharides. [EU] Carbon Dioxide: A colorless, odorless gas that can be formed by the body and is necessary for the respiration cycle of plants and animals. [NIH] Carbonated Beverages: Drinkable liquids combined with or impregnated with carbon dioxide. [NIH] Cardiac: Having to do with the heart. [NIH] Cardiovascular: Having to do with the heart and blood vessels. [NIH] Cardiovascular disease: Any abnormal condition characterized by dysfunction of the heart and blood vessels. CVD includes atherosclerosis (especially coronary heart disease, which can lead to heart attacks), cerebrovascular disease (e.g., stroke), and hypertension (high blood pressure). [NIH] Cataracts: In medicine, an opacity of the crystalline lens of the eye obstructing partially or totally its transmission of light. [NIH] Catechin: Extracted from Uncaria gambier, Acacia catechu and other plants; it stabilizes collagen and is therefore used in tanning and dyeing; it prevents capillary fragility and abnormal permeability, but was formerly used as an antidiarrheal. [NIH] Cell: The individual unit that makes up all of the tissues of the body. All living things are made up of one or more cells. [NIH] Cell Count: A count of the number of cells of a specific kind, usually measured per unit volume of sample. [NIH] Cell Division: The fission of a cell. [NIH] Cell Size: The physical dimensions of a cell. It refers mainly to changes in dimensions correlated with physiological or pathological changes in cells. [NIH] Cellulase: An enzyme isolated from fungi and bacteria. It catalyzes the endohydrolysis of 1,4-beta-glucosidic linkages in cellulose, lichenin, and cereal beta-glucans. EC 3.2.1.4. [NIH] Cellulose: A polysaccharide with glucose units linked as in cellobiose. It is the chief constituent of plant fibers, cotton being the purest natural form of the substance. As a raw material, it forms the basis for many derivatives used in chromatography, ion exchange materials, explosives manufacturing, and pharmaceutical preparations. [NIH] Central Nervous System: The main information-processing organs of the nervous system, consisting of the brain, spinal cord, and meninges. [NIH] Centrifugation: A method of separating organelles or large molecules that relies upon differential sedimentation through a preformed density gradient under the influence of a gravitational field generated in a centrifuge. [NIH]

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Cerebral: Of or pertaining of the cerebrum or the brain. [EU] Cerebrovascular: Pertaining to the blood vessels of the cerebrum, or brain. [EU] Cerebrum: The largest part of the brain. It is divided into two hemispheres, or halves, called the cerebral hemispheres. The cerebrum controls muscle functions of the body and also controls speech, emotions, reading, writing, and learning. [NIH] Character: In current usage, approximately equivalent to personality. The sum of the relatively fixed personality traits and habitual modes of response of an individual. [NIH] Chemotherapy: Treatment with anticancer drugs. [NIH] Chest Pain: Pressure, burning, or numbness in the chest. [NIH] Cholesterol: The principal sterol of all higher animals, distributed in body tissues, especially the brain and spinal cord, and in animal fats and oils. [NIH] Cholesterol Esters: Fatty acid esters of cholesterol which constitute about two-thirds of the cholesterol in the plasma. The accumulation of cholesterol esters in the arterial intima is a characteristic feature of atherosclerosis. [NIH] Chronic: A disease or condition that persists or progresses over a long period of time. [NIH] Chylomicrons: A class of lipoproteins that carry dietary cholesterol and triglycerides from the small intestines to the tissues. [NIH] Citrus: Any tree or shrub of the Rue family or the fruit of these plants. [NIH] Claviceps: A genus of ascomycetous fungi, family Clavicipitaceae, order Hypocreales, parasitic on various grasses. The sclerotia contain several toxic alkaloids. Claviceps purpurea on rye causes ergotism. [NIH] Clinical trial: A research study that tests how well new medical treatments or other interventions work in people. Each study is designed to test new methods of screening, prevention, diagnosis, or treatment of a disease. [NIH] Cloning: The production of a number of genetically identical individuals; in genetic engineering, a process for the efficient replication of a great number of identical DNA molecules. [NIH] Coagulation: 1. The process of clot formation. 2. In colloid chemistry, the solidification of a sol into a gelatinous mass; an alteration of a disperse phase or of a dissolved solid which causes the separation of the system into a liquid phase and an insoluble mass called the clot or curd. Coagulation is usually irreversible. 3. In surgery, the disruption of tissue by physical means to form an amorphous residuum, as in electrocoagulation and photocoagulation. [EU] Cobalt: A trace element that is a component of vitamin B12. It has the atomic symbol Co, atomic number 27, and atomic weight 58.93. It is used in nuclear weapons, alloys, and pigments. Deficiency in animals leads to anemia; its excess in humans can lead to erythrocytosis. [NIH] Cod Liver Oil: Oil obtained from fresh livers of the cod family, Gadidae. It is a source of vitamins A and D. [NIH] Colitis: Inflammation of the colon. [NIH] Collagen: A polypeptide substance comprising about one third of the total protein in mammalian organisms. It is the main constituent of skin, connective tissue, and the organic substance of bones and teeth. Different forms of collagen are produced in the body but all consist of three alpha-polypeptide chains arranged in a triple helix. Collagen is differentiated from other fibrous proteins, such as elastin, by the content of proline, hydroxyproline, and hydroxylysine; by the absence of tryptophan; and particularly by the

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high content of polar groups which are responsible for its swelling properties. [NIH] Collapse: 1. A state of extreme prostration and depression, with failure of circulation. 2. Abnormal falling in of the walls of any part of organ. [EU] Communication Barriers: Those factors, such as language or sociocultural relationships, which interfere in the meaningful interpretation and transmission of ideas between individuals or groups. [NIH] Complement: A term originally used to refer to the heat-labile factor in serum that causes immune cytolysis, the lysis of antibody-coated cells, and now referring to the entire functionally related system comprising at least 20 distinct serum proteins that is the effector not only of immune cytolysis but also of other biologic functions. Complement activation occurs by two different sequences, the classic and alternative pathways. The proteins of the classic pathway are termed 'components of complement' and are designated by the symbols C1 through C9. C1 is a calcium-dependent complex of three distinct proteins C1q, C1r and C1s. The proteins of the alternative pathway (collectively referred to as the properdin system) and complement regulatory proteins are known by semisystematic or trivial names. Fragments resulting from proteolytic cleavage of complement proteins are designated with lower-case letter suffixes, e.g., C3a. Inactivated fragments may be designated with the suffix 'i', e.g. C3bi. Activated components or complexes with biological activity are designated by a bar over the symbol e.g. C1 or C4b,2a. The classic pathway is activated by the binding of C1 to classic pathway activators, primarily antigen-antibody complexes containing IgM, IgG1, IgG3; C1q binds to a single IgM molecule or two adjacent IgG molecules. The alternative pathway can be activated by IgA immune complexes and also by nonimmunologic materials including bacterial endotoxins, microbial polysaccharides, and cell walls. Activation of the classic pathway triggers an enzymatic cascade involving C1, C4, C2 and C3; activation of the alternative pathway triggers a cascade involving C3 and factors B, D and P. Both result in the cleavage of C5 and the formation of the membrane attack complex. Complement activation also results in the formation of many biologically active complement fragments that act as anaphylatoxins, opsonins, or chemotactic factors. [EU] Complementary and alternative medicine: CAM. Forms of treatment that are used in addition to (complementary) or instead of (alternative) standard treatments. These practices are not considered standard medical approaches. CAM includes dietary supplements, megadose vitamins, herbal preparations, special teas, massage therapy, magnet therapy, spiritual healing, and meditation. [NIH] Complementary medicine: Practices not generally recognized by the medical community as standard or conventional medical approaches and used to enhance or complement the standard treatments. Complementary medicine includes the taking of dietary supplements, megadose vitamins, and herbal preparations; the drinking of special teas; and practices such as massage therapy, magnet therapy, spiritual healing, and meditation. [NIH] Computational Biology: A field of biology concerned with the development of techniques for the collection and manipulation of biological data, and the use of such data to make biological discoveries or predictions. This field encompasses all computational methods and theories applicable to molecular biology and areas of computer-based techniques for solving biological problems including manipulation of models and datasets. [NIH] Conception: The onset of pregnancy, marked by implantation of the blastocyst; the formation of a viable zygote. [EU] Condiments: Aromatic substances added to food before or after cooking to enhance its flavor. These are usually of vegetable origin. [NIH] Conduction: The transfer of sound waves, heat, nervous impulses, or electricity. [EU]

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Connective Tissue: Tissue that supports and binds other tissues. It consists of connective tissue cells embedded in a large amount of extracellular matrix. [NIH] Connective Tissue: Tissue that supports and binds other tissues. It consists of connective tissue cells embedded in a large amount of extracellular matrix. [NIH] Constipation: Infrequent or difficult evacuation of feces. [NIH] Consumption: Pulmonary tuberculosis. [NIH] Contamination: The soiling or pollution by inferior material, as by the introduction of organisms into a wound, or sewage into a stream. [EU] Contraindications: Any factor or sign that it is unwise to pursue a certain kind of action or treatment, e. g. giving a general anesthetic to a person with pneumonia. [NIH] Controlled study: An experiment or clinical trial that includes a comparison (control) group. [NIH]

Convalescence: The period of recovery following an illness. [NIH] Coronary: Encircling in the manner of a crown; a term applied to vessels; nerves, ligaments, etc. The term usually denotes the arteries that supply the heart muscle and, by extension, a pathologic involvement of them. [EU] Coronary heart disease: A type of heart disease caused by narrowing of the coronary arteries that feed the heart, which needs a constant supply of oxygen and nutrients carried by the blood in the coronary arteries. When the coronary arteries become narrowed or clogged by fat and cholesterol deposits and cannot supply enough blood to the heart, CHD results. [NIH] Coronary Thrombosis: Presence of a thrombus in a coronary artery, often causing a myocardial infarction. [NIH] Crowns: A prosthetic restoration that reproduces the entire surface anatomy of the visible natural crown of a tooth. It may be partial (covering three or more surfaces of a tooth) or complete (covering all surfaces). It is made of gold or other metal, porcelain, or resin. [NIH] Crystallization: The formation of crystals; conversion to a crystalline form. [EU] Curative: Tending to overcome disease and promote recovery. [EU] Cutaneous: Having to do with the skin. [NIH] Cyanide: An extremely toxic class of compounds that can be lethal on inhaling of ingesting in minute quantities. [NIH] Cyclic: Pertaining to or occurring in a cycle or cycles; the term is applied to chemical compounds that contain a ring of atoms in the nucleus. [EU] Cysteine: A thiol-containing non-essential amino acid that is oxidized to form cystine. [NIH] Dairy Products: Raw and processed or manufactured milk and milk-derived products. These are usually from cows (bovine) but are also from goats, sheep, reindeer, and water buffalo. [NIH] Databases, Bibliographic: Extensive collections, reputedly complete, of references and citations to books, articles, publications, etc., generally on a single subject or specialized subject area. Databases can operate through automated files, libraries, or computer disks. The concept should be differentiated from factual databases which is used for collections of data and facts apart from bibliographic references to them. [NIH] Deamination: The removal of an amino group (NH2) from a chemical compound. [NIH] Decarboxylation: The removal of a carboxyl group, usually in the form of carbon dioxide, from a chemical compound. [NIH]

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Degenerative: Undergoing degeneration : tending to degenerate; having the character of or involving degeneration; causing or tending to cause degeneration. [EU] Density: The logarithm to the base 10 of the opacity of an exposed and processed film. [NIH] Dental Abutments: Natural teeth or teeth roots used as anchorage for a fixed or removable denture or other prosthesis (such as an implant) serving the same purpose. [NIH] Dentures: An appliance used as an artificial or prosthetic replacement for missing teeth and adjacent tissues. It does not include crowns, dental abutments, nor artificial teeth. [NIH] Dequalinium: A topical bacteriostat that is available as various salts. It is used in wound dressings and mouth infections and may also have antifungal action, but may cause skin ulceration. [NIH] Deuterium: Deuterium. The stable isotope of hydrogen. It has one neutron and one proton in the nucleus. [NIH] Diacetyl: Carrier of aroma of butter, vinegar, coffee, and other foods. [NIH] Diagnostic procedure: A method used to identify a disease. [NIH] Diarrhea: Passage of excessively liquid or excessively frequent stools. [NIH] Diarrhoea: Abnormal frequency and liquidity of faecal discharges. [EU] Dietary Fats: Fats present in food, especially in animal products such as meat, meat products, butter, ghee. They are present in lower amounts in nuts, seeds, and avocados. [NIH]

Dietitian: An expert in nutrition who helps people plan what and how much food to eat. [NIH]

Digestion: The process of breakdown of food for metabolism and use by the body. [NIH] Digestive system: The organs that take in food and turn it into products that the body can use to stay healthy. Waste products the body cannot use leave the body through bowel movements. The digestive system includes the salivary glands, mouth, esophagus, stomach, liver, pancreas, gallbladder, small and large intestines, and rectum. [NIH] Digestive tract: The organs through which food passes when food is eaten. These organs are the mouth, esophagus, stomach, small and large intestines, and rectum. [NIH] Dilatation: The act of dilating. [NIH] Diploid: Having two sets of chromosomes. [NIH] Direct: 1. Straight; in a straight line. 2. Performed immediately and without the intervention of subsidiary means. [EU] Disinfectant: An agent that disinfects; applied particularly to agents used on inanimate objects. [EU] Dispenser: Glass, metal or plastic shell fitted with valve from which a pressurized formulation is dispensed; an instrument for atomizing. [NIH] Distal: Remote; farther from any point of reference; opposed to proximal. In dentistry, used to designate a position on the dental arch farther from the median line of the jaw. [EU] Diuresis: Increased excretion of urine. [EU] Diuretic: A drug that increases the production of urine. [NIH] Drive: A state of internal activity of an organism that is a necessary condition before a given stimulus will elicit a class of responses; e.g., a certain level of hunger (drive) must be present before food will elicit an eating response. [NIH] Drug Interactions: The action of a drug that may affect the activity, metabolism, or toxicity

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of another drug. [NIH] Drug Tolerance: Progressive diminution of the susceptibility of a human or animal to the effects of a drug, resulting from its continued administration. It should be differentiated from drug resistance wherein an organism, disease, or tissue fails to respond to the intended effectiveness of a chemical or drug. It should also be differentiated from maximum tolerated dose and no-observed-adverse-effect level. [NIH] Duct: A tube through which body fluids pass. [NIH] Duodenal Ulcer: An ulcer in the lining of the first part of the small intestine (duodenum). [NIH]

Duodenum: The first part of the small intestine. [NIH] Dyslexia: Partial alexia in which letters but not words may be read, or in which words may be read but not understood. [NIH] Effector: It is often an enzyme that converts an inactive precursor molecule into an active second messenger. [NIH] Effector cell: A cell that performs a specific function in response to a stimulus; usually used to describe cells in the immune system. [NIH] Efficacy: The extent to which a specific intervention, procedure, regimen, or service produces a beneficial result under ideal conditions. Ideally, the determination of efficacy is based on the results of a randomized control trial. [NIH] Egg Yolk: Cytoplasm stored in an egg that contains nutritional reserves for the developing embryo. It is rich in polysaccharides, lipids, and proteins. [NIH] Electrocoagulation: Electrosurgical procedures used to treat hemorrhage (e.g., bleeding ulcers) and to ablate tumors, mucosal lesions, and refractory arrhythmias. [NIH] Electrode: Component of the pacing system which is at the distal end of the lead. It is the interface with living cardiac tissue across which the stimulus is transmitted. [NIH] Electrolyte: A substance that dissociates into ions when fused or in solution, and thus becomes capable of conducting electricity; an ionic solute. [EU] Electrons: Stable elementary particles having the smallest known negative charge, present in all elements; also called negatrons. Positively charged electrons are called positrons. The numbers, energies and arrangement of electrons around atomic nuclei determine the chemical identities of elements. Beams of electrons are called cathode rays or beta rays, the latter being a high-energy biproduct of nuclear decay. [NIH] Embryo: The prenatal stage of mammalian development characterized by rapid morphological changes and the differentiation of basic structures. [NIH] Emulsion: A preparation of one liquid distributed in small globules throughout the body of a second liquid. The dispersed liquid is the discontinuous phase, and the dispersion medium is the continuous phase. When oil is the dispersed liquid and an aqueous solution is the continuous phase, it is known as an oil-in-water emulsion, whereas when water or aqueous solution is the dispersed phase and oil or oleaginous substance is the continuous phase, it is known as a water-in-oil emulsion. Pharmaceutical emulsions for which official standards have been promulgated include cod liver oil emulsion, cod liver oil emulsion with malt, liquid petrolatum emulsion, and phenolphthalein in liquid petrolatum emulsion. [EU] Encapsulated: Confined to a specific, localized area and surrounded by a thin layer of tissue. [NIH]

Endocarditis: Exudative and proliferative inflammatory alterations of the endocardium, characterized by the presence of vegetations on the surface of the endocardium or in the endocardium itself, and most commonly involving a heart valve, but sometimes affecting

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the inner lining of the cardiac chambers or the endocardium elsewhere. It may occur as a primary disorder or as a complication of or in association with another disease. [EU] Endometrium: The layer of tissue that lines the uterus. [NIH] Endorphin: Opioid peptides derived from beta-lipotropin. Endorphin is the most potent naturally occurring analgesic agent. It is present in pituitary, brain, and peripheral tissues. [NIH]

Endotoxic: Of, relating to, or acting as an endotoxin (= a heat-stable toxin, associated with the outer membranes of certain gram-negative bacteria. Endotoxins are not secreted and are released only when the cells are disrupted). [EU] Enteritis: Inflammation of the intestine, applied chiefly to inflammation of the small intestine; see also enterocolitis. [EU] Enterocolitis: Inflammation of the intestinal mucosa of the small and large bowel. [NIH] Enteropeptidase: A specialized proteolytic enzyme secreted by intestinal cells. It converts trypsinogen into its active form trypsin by removing the N-terminal peptide. EC 3.4.21.9. [NIH]

Environmental Health: The science of controlling or modifying those conditions, influences, or forces surrounding man which relate to promoting, establishing, and maintaining health. [NIH]

Enzymatic: Phase where enzyme cuts the precursor protein. [NIH] Enzyme: A protein that speeds up chemical reactions in the body. [NIH] Epithelium: One or more layers of epithelial cells, supported by the basal lamina, which covers the inner or outer surfaces of the body. [NIH] Ergot: Cataract due to ergot poisoning caused by eating of rye cereals contaminated by a fungus. [NIH] Esophageal: Having to do with the esophagus, the muscular tube through which food passes from the throat to the stomach. [NIH] Esophagus: The muscular tube through which food passes from the throat to the stomach. [NIH]

Esterification: The process of converting an acid into an alkyl or aryl derivative. Most frequently the process consists of the reaction of an acid with an alcohol in the presence of a trace of mineral acid as catalyst or the reaction of an acyl chloride with an alcohol. Esterification can also be accomplished by enzymatic processes. [NIH] Ethanol: A clear, colorless liquid rapidly absorbed from the gastrointestinal tract and distributed throughout the body. It has bactericidal activity and is used often as a topical disinfectant. It is widely used as a solvent and preservative in pharmaceutical preparations as well as serving as the primary ingredient in alcoholic beverages. [NIH] Eukaryotic Cells: Cells of the higher organisms, containing a true nucleus bounded by a nuclear membrane. [NIH] Evacuation: An emptying, as of the bowels. [EU] Excitation: An act of irritation or stimulation or of responding to a stimulus; the addition of energy, as the excitation of a molecule by absorption of photons. [EU] Expiration: The act of breathing out, or expelling air from the lungs. [EU] Extracellular: Outside a cell or cells. [EU] Extraction: The process or act of pulling or drawing out. [EU] Faecal: Pertaining to or of the nature of feces. [EU]

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Family Planning: Programs or services designed to assist the family in controlling reproduction by either improving or diminishing fertility. [NIH] Fat: Total lipids including phospholipids. [NIH] Fatigue: The state of weariness following a period of exertion, mental or physical, characterized by a decreased capacity for work and reduced efficiency to respond to stimuli. [NIH]

Fatty acids: A major component of fats that are used by the body for energy and tissue development. [NIH] Feces: The excrement discharged from the intestines, consisting of bacteria, cells exfoliated from the intestines, secretions, chiefly of the liver, and a small amount of food residue. [EU] Fermentation: An enzyme-induced chemical change in organic compounds that takes place in the absence of oxygen. The change usually results in the production of ethanol or lactic acid, and the production of energy. [NIH] Fibrin: A protein derived from fibrinogen in the presence of thrombin, which forms part of the blood clot. [NIH] Filler: An inactive substance used to make a product bigger or easier to handle. For example, fillers are often used to make pills or capsules because the amount of active drug is too small to be handled conveniently. [NIH] Filtration: The passage of a liquid through a filter, accomplished by gravity, pressure, or vacuum (suction). [EU] Fish Flour: A flour made of pulverized, dried fish or fish parts. [NIH] Fish Products: Food products manufactured from fish (e.g., fish flour, fish meal). [NIH] Flatulence: Production or presence of gas in the gastrointestinal tract which may be expelled through the anus. [NIH] Flatus: Gas passed through the rectum. [NIH] Flow Cytometry: Technique using an instrument system for making, processing, and displaying one or more measurements on individual cells obtained from a cell suspension. Cells are usually stained with one or more fluorescent dyes specific to cell components of interest, e.g., DNA, and fluorescence of each cell is measured as it rapidly transverses the excitation beam (laser or mercury arc lamp). Fluorescence provides a quantitative measure of various biochemical and biophysical properties of the cell, as well as a basis for cell sorting. Other measurable optical parameters include light absorption and light scattering, the latter being applicable to the measurement of cell size, shape, density, granularity, and stain uptake. [NIH] Fluconazole: Triazole antifungal agent that is used to treat oropharyngeal candidiasis and cryptococcal meningitis in AIDS. [NIH] Fluorescence: The property of emitting radiation while being irradiated. The radiation emitted is usually of longer wavelength than that incident or absorbed, e.g., a substance can be irradiated with invisible radiation and emit visible light. X-ray fluorescence is used in diagnosis. [NIH] Fluorescent Dyes: Dyes that emit light when exposed to light. The wave length of the emitted light is usually longer than that of the incident light. Fluorochromes are substances that cause fluorescence in other substances, i.e., dyes used to mark or label other compounds with fluorescent tags. They are used as markers in biochemistry and immunology. [NIH] Fold: A plication or doubling of various parts of the body. [NIH] Food Chain: The sequence of transfers of matter and energy from organism to organism in

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the form of food. Food chains intertwine locally into a food web because most organisms consume more than one type of animal or plant. Plants, which convert solar energy to food by photosynthesis, are the primary food source. In a predator chain, a plant-eating animal is eaten by a larger animal. In a parasite chain, a smaller organism consumes part of a larger host and may itself be parasitized by smaller organisms. In a saprophytic chain, microorganisms live on dead organic matter. [NIH] Food Exchange: See: Exchange lists. [NIH] Food Preferences: The selection of one food over another. [NIH] Forearm: The part between the elbow and the wrist. [NIH] Fractionation: Dividing the total dose of radiation therapy into several smaller, equal doses delivered over a period of several days. [NIH] Frameshift: A type of mutation which causes out-of-phase transcription of the base sequence; such mutations arise from the addition or delection of nucleotide(s) in numbers other than 3 or multiples of 3. [NIH] Frameshift Mutation: A type of mutation in which a number of nucleotides not divisible by three is deleted from or inserted into a coding sequence, thereby causing an alteration in the reading frame of the entire sequence downstream of the mutation. These mutations may be induced by certain types of mutagens or may occur spontaneously. [NIH] Friction: Surface resistance to the relative motion of one body against the rubbing, sliding, rolling, or flowing of another with which it is in contact. [NIH] Fructose: A type of sugar found in many fruits and vegetables and in honey. Fructose is used to sweeten some diet foods. It is considered a nutritive sweetener because it has calories. [NIH] Fungi: A kingdom of eukaryotic, heterotrophic organisms that live as saprobes or parasites, including mushrooms, yeasts, smuts, molds, etc. They reproduce either sexually or asexually, and have life cycles that range from simple to complex. Filamentous fungi refer to those that grow as multicelluar colonies (mushrooms and molds). [NIH] Fungus: A general term used to denote a group of eukaryotic protists, including mushrooms, yeasts, rusts, moulds, smuts, etc., which are characterized by the absence of chlorophyll and by the presence of a rigid cell wall composed of chitin, mannans, and sometimes cellulose. They are usually of simple morphological form or show some reversible cellular specialization, such as the formation of pseudoparenchymatous tissue in the fruiting body of a mushroom. The dimorphic fungi grow, according to environmental conditions, as moulds or yeasts. [EU] Galactosides: Glycosides formed by the reaction of the hydroxyl group on the anomeric carbon atom of galactose with an alcohol to form an acetal. They include both alpha- and beta-galactosides. [NIH] Gallbladder: The pear-shaped organ that sits below the liver. Bile is concentrated and stored in the gallbladder. [NIH] Gamma-Endorphin: An endogenous opioid peptide derived from the pro-opiomelanocortin precursor peptide. It differs from alpha-endorphin by one amino acid. [NIH] Gas: Air that comes from normal breakdown of food. The gases are passed out of the body through the rectum (flatus) or the mouth (burp). [NIH] Gastric: Having to do with the stomach. [NIH] Gastric Acid: Hydrochloric acid present in gastric juice. [NIH] Gastric Mucosa: Surface epithelium in the stomach that invaginates into the lamina propria,

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forming gastric pits. Tubular glands, characteristic of each region of the stomach (cardiac, gastric, and pyloric), empty into the gastric pits. The gastric mucosa is made up of several different kinds of cells. [NIH] Gastritis: Inflammation of the stomach. [EU] Gastroenteritis: An acute inflammation of the lining of the stomach and intestines, characterized by anorexia, nausea, diarrhoea, abdominal pain, and weakness, which has various causes, including food poisoning due to infection with such organisms as Escherichia coli, Staphylococcus aureus, and Salmonella species; consumption of irritating food or drink; or psychological factors such as anger, stress, and fear. Called also enterogastritis. [EU] Gastrointestinal: Refers to the stomach and intestines. [NIH] Gastrointestinal tract: The stomach and intestines. [NIH] Gelatin: A product formed from skin, white connective tissue, or bone collagen. It is used as a protein food adjuvant, plasma substitute, hemostatic, suspending agent in pharmaceutical preparations, and in the manufacturing of capsules and suppositories. [NIH] Gene: The functional and physical unit of heredity passed from parent to offspring. Genes are pieces of DNA, and most genes contain the information for making a specific protein. [NIH]

Generator: Any system incorporating a fixed parent radionuclide from which is produced a daughter radionuclide which is to be removed by elution or by any other method and used in a radiopharmaceutical. [NIH] Germ-free: Free of bacteria, disease-causing viruses, and other organisms that can cause infection. [NIH] Ginger: Deciduous plant rich in volatile oil (oils, volatile). It is used as a flavoring agent and has many other uses both internally and topically. [NIH] Ginseng: An araliaceous genus of plants that contains a number of pharmacologically active agents used as stimulants, sedatives, and tonics, especially in traditional medicine. [NIH] Gland: An organ that produces and releases one or more substances for use in the body. Some glands produce fluids that affect tissues or organs. Others produce hormones or participate in blood production. [NIH] Glomerular: Pertaining to or of the nature of a glomerulus, especially a renal glomerulus. [EU]

Glucose: D-Glucose. A primary source of energy for living organisms. It is naturally occurring and is found in fruits and other parts of plants in its free state. It is used therapeutically in fluid and nutrient replacement. [NIH] Glutathione Peroxidase: An enzyme catalyzing the oxidation of 2 moles of glutathione in the presence of hydrogen peroxide to yield oxidized glutathione and water. EC 1.11.1.9. [NIH]

Gluten: The protein of wheat and other grains which gives to the dough its tough elastic character. [EU] Glycogen: A sugar stored in the liver and muscles. It releases glucose into the blood when cells need it for energy. Glycogen is the chief source of stored fuel in the body. [NIH] Glycosidic: Formed by elimination of water between the anomeric hydroxyl of one sugar and a hydroxyl of another sugar molecule. [NIH] Goats: Any of numerous agile, hollow-horned ruminants of the genus Capra, closely related to the sheep. [NIH]

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Governing Board: The group in which legal authority is vested for the control of healthrelated institutions and organizations. [NIH] Grade: The grade of a tumor depends on how abnormal the cancer cells look under a microscope and how quickly the tumor is likely to grow and spread. Grading systems are different for each type of cancer. [NIH] Graft: Healthy skin, bone, or other tissue taken from one part of the body and used to replace diseased or injured tissue removed from another part of the body. [NIH] Gram-negative: Losing the stain or decolorized by alcohol in Gram's method of staining, a primary characteristic of bacteria having a cell wall composed of a thin layer of peptidoglycan covered by an outer membrane of lipoprotein and lipopolysaccharide. [EU] Growth: The progressive development of a living being or part of an organism from its earliest stage to maturity. [NIH] Habituation: Decline in response of an organism to environmental or other stimuli with repeated or maintained exposure. [NIH] Haploid: An organism with one basic chromosome set, symbolized by n; the normal condition of gametes in diploids. [NIH] Happiness: Highly pleasant emotion characterized by outward manifestations of gratification; joy. [NIH] Headache: Pain in the cranial region that may occur as an isolated and benign symptom or as a manifestation of a wide variety of conditions including subarachnoid hemorrhage; craniocerebral trauma; central nervous system infections; intracranial hypertension; and other disorders. In general, recurrent headaches that are not associated with a primary disease process are referred to as headache disorders (e.g., migraine). [NIH] Heart attack: A seizure of weak or abnormal functioning of the heart. [NIH] Heartburn: Substernal pain or burning sensation, usually associated with regurgitation of gastric juice into the esophagus. [NIH] Hemodialysis: The use of a machine to clean wastes from the blood after the kidneys have failed. The blood travels through tubes to a dialyzer, which removes wastes and extra fluid. The cleaned blood then flows through another set of tubes back into the body. [NIH] Hemostasis: The process which spontaneously arrests the flow of blood from vessels carrying blood under pressure. It is accomplished by contraction of the vessels, adhesion and aggregation of formed blood elements, and the process of blood or plasma coagulation. [NIH]

Heredity: 1. The genetic transmission of a particular quality or trait from parent to offspring. 2. The genetic constitution of an individual. [EU] Hermetic: Impervious to air; airtight. [EU] Heterotrophic: Pertaining to organisms that are consumers and dependent on other organisms for their source of energy (food). [NIH] Homogeneous: Consisting of or composed of similar elements or ingredients; of a uniform quality throughout. [EU] Hormonal: Pertaining to or of the nature of a hormone. [EU] Hormone: A substance in the body that regulates certain organs. Hormones such as gastrin help in breaking down food. Some hormones come from cells in the stomach and small intestine. [NIH] Host: Any animal that receives a transplanted graft. [NIH]

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Hybrid: Cross fertilization between two varieties or, more usually, two species of vines, see also crossing. [NIH] Hydrogen: The first chemical element in the periodic table. It has the atomic symbol H, atomic number 1, and atomic weight 1. It exists, under normal conditions, as a colorless, odorless, tasteless, diatomic gas. Hydrogen ions are protons. Besides the common H1 isotope, hydrogen exists as the stable isotope deuterium and the unstable, radioactive isotope tritium. [NIH] Hydrogen Breath Test: A test for lactose intolerance. It measures breath samples for too much hydrogen. The body makes too much hydrogen when lactose is not broken down properly in the small intestine. [NIH] Hydrolysis: The process of cleaving a chemical compound by the addition of a molecule of water. [NIH] Hydrophobic: Not readily absorbing water, or being adversely affected by water, as a hydrophobic colloid. [EU] Hygienic: Pertaining to hygiene, or conducive to health. [EU] Hypersensitivity: Altered reactivity to an antigen, which can result in pathologic reactions upon subsequent exposure to that particular antigen. [NIH] Hypertension: Persistently high arterial blood pressure. Currently accepted threshold levels are 140 mm Hg systolic and 90 mm Hg diastolic pressure. [NIH] Hypothalamus: Ventral part of the diencephalon extending from the region of the optic chiasm to the caudal border of the mammillary bodies and forming the inferior and lateral walls of the third ventricle. [NIH] Ice Cream: A frozen dairy food made from cream or butterfat, milk, sugar, and flavorings. Frozen custard and French-type ice creams also contain eggs. [NIH] Id: The part of the personality structure which harbors the unconscious instinctive desires and strivings of the individual. [NIH] Ileostomy: Surgical creation of an external opening into the ileum for fecal diversion or drainage. Loop or tube procedures are most often employed. [NIH] Ileum: The lower end of the small intestine. [NIH] Immune function: Production and action of cells that fight disease or infection. [NIH] Immune response: The activity of the immune system against foreign substances (antigens). [NIH]

Immune Sera: Serum that contains antibodies. It is obtained from an animal that has been immunized either by antigen injection or infection with microorganisms containing the antigen. [NIH] Immune system: The organs, cells, and molecules responsible for the recognition and disposal of foreign ("non-self") material which enters the body. [NIH] Immunity: Nonsusceptibility to the invasive or pathogenic microorganisms or to the toxic effect of antigenic substances. [NIH]

effects

of

foreign

Immunization: Deliberate stimulation of the host's immune response. Active immunization involves administration of antigens or immunologic adjuvants. Passive immunization involves administration of immune sera or lymphocytes or their extracts (e.g., transfer factor, immune RNA) or transplantation of immunocompetent cell producing tissue (thymus or bone marrow). [NIH] Immunodeficiency: The decreased ability of the body to fight infection and disease. [NIH]

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Immunogenic: Producing immunity; evoking an immune response. [EU] Immunoglobulins: Glycoproteins present in the blood (antibodies) and in other tissue. They are classified by structure and activity into five classes (IgA, IgD, IgE, IgG, IgM). [NIH] Immunologic: The ability of the antibody-forming system to recall a previous experience with an antigen and to respond to a second exposure with the prompt production of large amounts of antibody. [NIH] Implantation: The insertion or grafting into the body of biological, living, inert, or radioactive material. [EU] In situ: In the natural or normal place; confined to the site of origin without invasion of neighbouring tissues. [EU] In vitro: In the laboratory (outside the body). The opposite of in vivo (in the body). [NIH] In vivo: In the body. The opposite of in vitro (outside the body or in the laboratory). [NIH] Incubated: Grown in the laboratory under controlled conditions. (For instance, white blood cells can be grown in special conditions so that they attack specific cancer cells when returned to the body.) [NIH] Incubation: The development of an infectious disease from the entrance of the pathogen to the appearance of clinical symptoms. [EU] Incubator: Consists of a transparent plastic cubicle, electrical heating equipment, safety and warning devices, and oxygen and air filtering and regulating apparatus; an enclosed transparent boxlike apparatus for housing prematurely born babies under optimum conditions. [NIH] Indicative: That indicates; that points out more or less exactly; that reveals fairly clearly. [EU] Indigestion: Poor digestion. Symptoms include heartburn, nausea, bloating, and gas. Also called dyspepsia. [NIH] Inertia: Inactivity, inability to move spontaneously. [EU] Infancy: The period of complete dependency prior to the acquisition of competence in walking, talking, and self-feeding. [NIH] Infarction: A pathological process consisting of a sudden insufficient blood supply to an area, which results in necrosis of that area. It is usually caused by a thrombus, an embolus, or a vascular torsion. [NIH] Infection: 1. Invasion and multiplication of microorganisms in body tissues, which may be clinically unapparent or result in local cellular injury due to competitive metabolism, toxins, intracellular replication, or antigen-antibody response. The infection may remain localized, subclinical, and temporary if the body's defensive mechanisms are effective. A local infection may persist and spread by extension to become an acute, subacute, or chronic clinical infection or disease state. A local infection may also become systemic when the microorganisms gain access to the lymphatic or vascular system. 2. An infectious disease. [EU]

Inflammation: A pathological process characterized by injury or destruction of tissues caused by a variety of cytologic and chemical reactions. It is usually manifested by typical signs of pain, heat, redness, swelling, and loss of function. [NIH] Inflammatory bowel disease: A general term that refers to the inflammation of the colon and rectum. Inflammatory bowel disease includes ulcerative colitis and Crohn's disease. [NIH]

Ingestion: Taking into the body by mouth [NIH] Inhalation: The drawing of air or other substances into the lungs. [EU]

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Inorganic: Pertaining to substances not of organic origin. [EU] Insomnia: Difficulty in going to sleep or getting enough sleep. [NIH] Intestinal: Having to do with the intestines. [NIH] Intestine: A long, tube-shaped organ in the abdomen that completes the process of digestion. There is both a large intestine and a small intestine. Also called the bowel. [NIH] Intracellular: Inside a cell. [NIH] Intravenous: IV. Into a vein. [NIH] Intrinsic: Situated entirely within or pertaining exclusively to a part. [EU] Inulin: A starch found in the tubers and roots of many plants. Since it is hydrolyzable to fructose, it is classified as a fructosan. It has been used in physiologic investigation for determination of the rate of glomerular function. [NIH] Invasive: 1. Having the quality of invasiveness. 2. Involving puncture or incision of the skin or insertion of an instrument or foreign material into the body; said of diagnostic techniques. [EU]

Ion Channels: Gated, ion-selective glycoproteins that traverse membranes. The stimulus for channel gating can be a membrane potential, drug, transmitter, cytoplasmic messenger, or a mechanical deformation. Ion channels which are integral parts of ionotropic neurotransmitter receptors are not included. [NIH] Ions: An atom or group of atoms that have a positive or negative electric charge due to a gain (negative charge) or loss (positive charge) of one or more electrons. Atoms with a positive charge are known as cations; those with a negative charge are anions. [NIH] Isoelectric: Separation of amphoteric substances, dissolved in water, based on their isoelectric behavior. The amphoteric substances are a mixture of proteins to be separated and of auxiliary "carrier ampholytes". [NIH] Isoelectric Point: The pH in solutions of proteins and related compounds at which the dipolar ions are at a maximum. [NIH] Itraconazole: An antifungal agent that has been used in the treatment of histoplasmosis, blastomycosis, cryptococcal meningitis, and aspergillosis. [NIH] Kava: Dried rhizome and roots of Piper methysticum, a shrub native to Oceania and known for its anti-anxiety and sedative properties. Heavy usage results in some adverse effects. It contains alkaloids, lactones, kawain, methysticin, mucilage, starch, and yangonin. Kava is also the name of the pungent beverage prepared from the plant's roots. [NIH] Kb: A measure of the length of DNA fragments, 1 Kb = 1000 base pairs. The largest DNA fragments are up to 50 kilobases long. [NIH] Kidney Disease: Any one of several chronic conditions that are caused by damage to the cells of the kidney. People who have had diabetes for a long time may have kidney damage. Also called nephropathy. [NIH] Kidney stone: A stone that develops from crystals that form in urine and build up on the inner surfaces of the kidney, in the renal pelvis, or in the ureters. [NIH] Kinetics: The study of rate dynamics in chemical or physical systems. [NIH] Lactation: The period of the secretion of milk. [EU] Lactose Intolerance: The disease state resulting from the absence of lactase enzyme in the musocal cells of the gastrointestinal tract, and therefore an inability to break down the disaccharide lactose in milk for absorption from the gastrointestinal tract. It is manifested by indigestion of a mild nature to severe diarrhea. It may be due to inborn defect genetically

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conditioned or may be acquired. [NIH] Large Intestine: The part of the intestine that goes from the cecum to the rectum. The large intestine absorbs water from stool and changes it from a liquid to a solid form. The large intestine is 5 feet long and includes the appendix, cecum, colon, and rectum. Also called colon. [NIH] Learning Disorders: Conditions characterized by a significant discrepancy between an individual's perceived level of intellect and their ability to acquire new language and other cognitive skills. These disorders may result from organic or psychological conditions. Relatively common subtypes include dyslexia, dyscalculia, and dysgraphia. [NIH] Lens: The transparent, double convex (outward curve on both sides) structure suspended between the aqueous and vitreous; helps to focus light on the retina. [NIH] Lethal: Deadly, fatal. [EU] Library Services: Services offered to the library user. They include reference and circulation. [NIH]

Life cycle: The successive stages through which an organism passes from fertilized ovum or spore to the fertilized ovum or spore of the next generation. [NIH] Ligament: A band of fibrous tissue that connects bones or cartilages, serving to support and strengthen joints. [EU] Linkages: The tendency of two or more genes in the same chromosome to remain together from one generation to the next more frequently than expected according to the law of independent assortment. [NIH] Lipase: An enzyme of the hydrolase class that catalyzes the reaction of triacylglycerol and water to yield diacylglycerol and a fatty acid anion. It is produced by glands on the tongue and by the pancreas and initiates the digestion of dietary fats. (From Dorland, 27th ed) EC 3.1.1.3. [NIH] Lipid: Fat. [NIH] Lipid A: Lipid A is the biologically active component of lipopolysaccharides. It shows strong endotoxic activity and exhibits immunogenic properties. [NIH] Lipopolysaccharide: Substance consisting of polysaccaride and lipid. [NIH] Lipoprotein: Any of the lipid-protein complexes in which lipids are transported in the blood; lipoprotein particles consist of a spherical hydrophobic core of triglycerides or cholesterol esters surrounded by an amphipathic monolayer of phospholipids, cholesterol, and apolipoproteins; the four principal classes are high-density, low-density, and very-lowdensity lipoproteins and chylomicrons. [EU] Liver: A large, glandular organ located in the upper abdomen. The liver cleanses the blood and aids in digestion by secreting bile. [NIH] Localized: Cancer which has not metastasized yet. [NIH] Locomotion: Movement or the ability to move from one place or another. It can refer to humans, vertebrate or invertebrate animals, and microorganisms. [NIH] Low-density lipoprotein: Lipoprotein that contains most of the cholesterol in the blood. LDL carries cholesterol to the tissues of the body, including the arteries. A high level of LDL increases the risk of heart disease. LDL typically contains 60 to 70 percent of the total serum cholesterol and both are directly correlated with CHD risk. [NIH] Lymphatic: The tissues and organs, including the bone marrow, spleen, thymus, and lymph nodes, that produce and store cells that fight infection and disease. [NIH] Lymphocyte: A white blood cell. Lymphocytes have a number of roles in the immune

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system, including the production of antibodies and other substances that fight infection and diseases. [NIH] Lymphoid: Referring to lymphocytes, a type of white blood cell. Also refers to tissue in which lymphocytes develop. [NIH] Lysine: An essential amino acid. It is often added to animal feed. [NIH] Malabsorption: Impaired intestinal absorption of nutrients. [EU] Malignant: Cancerous; a growth with a tendency to invade and destroy nearby tissue and spread to other parts of the body. [NIH] Malnutrition: A condition caused by not eating enough food or not eating a balanced diet. [NIH]

Mammary: Pertaining to the mamma, or breast. [EU] Meat: The edible portions of any animal used for food including domestic mammals (the major ones being cattle, swine, and sheep) along with poultry, fish, shellfish, and game. [NIH]

Meat Products: Articles of food which are derived by a process of manufacture from any portion of carcasses of any animal used for food (e.g., head cheese, sausage, scrapple). [NIH] Mediator: An object or substance by which something is mediated, such as (1) a structure of the nervous system that transmits impulses eliciting a specific response; (2) a chemical substance (transmitter substance) that induces activity in an excitable tissue, such as nerve or muscle; or (3) a substance released from cells as the result of the interaction of antigen with antibody or by the action of antigen with a sensitized lymphocyte. [EU] MEDLINE: An online database of MEDLARS, the computerized bibliographic Medical Literature Analysis and Retrieval System of the National Library of Medicine. [NIH] Membrane: A very thin layer of tissue that covers a surface. [NIH] Memory: Complex mental function having four distinct phases: (1) memorizing or learning, (2) retention, (3) recall, and (4) recognition. Clinically, it is usually subdivided into immediate, recent, and remote memory. [NIH] Meningitis: Inflammation of the meninges. When it affects the dura mater, the disease is termed pachymeningitis; when the arachnoid and pia mater are involved, it is called leptomeningitis, or meningitis proper. [EU] Menopause: Permanent cessation of menstruation. [NIH] Menstrual Cycle: The period of the regularly recurring physiologic changes in the endometrium occurring during the reproductive period in human females and some primates and culminating in partial sloughing of the endometrium (menstruation). [NIH] Menstruation: The normal physiologic discharge through the vagina of blood and mucosal tissues from the nonpregnant uterus. [NIH] Mercury: A silver metallic element that exists as a liquid at room temperature. It has the atomic symbol Hg (from hydrargyrum, liquid silver), atomic number 80, and atomic weight 200.59. Mercury is used in many industrial applications and its salts have been employed therapeutically as purgatives, antisyphilitics, disinfectants, and astringents. It can be absorbed through the skin and mucous membranes which leads to mercury poisoning. Because of its toxicity, the clinical use of mercury and mercurials is diminishing. [NIH] Metastasis: The spread of cancer from one part of the body to another. Tumors formed from cells that have spread are called "secondary tumors" and contain cells that are like those in the original (primary) tumor. The plural is metastases. [NIH] Methionine: A sulfur containing essential amino acid that is important in many body

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functions. It is a chelating agent for heavy metals. [NIH] Methylene Blue: A compound consisting of dark green crystals or crystalline powder, having a bronze-like luster. Solutions in water or alcohol have a deep blue color. Methylene blue is used as a bacteriologic stain and as an indicator. It inhibits Guanylate cyclase, and has been used to treat cyanide poisoning and to lower levels of methemoglobin. [NIH] MI: Myocardial infarction. Gross necrosis of the myocardium as a result of interruption of the blood supply to the area; it is almost always caused by atherosclerosis of the coronary arteries, upon which coronary thrombosis is usually superimposed. [NIH] Microbiological: Pertaining to microbiology : the science that deals with microorganisms, including algae, bacteria, fungi, protozoa and viruses. [EU] Microbiology: The study of microorganisms such as fungi, bacteria, algae, archaea, and viruses. [NIH] Microorganism: An organism that can be seen only through a microscope. Microorganisms include bacteria, protozoa, algae, and fungi. Although viruses are not considered living organisms, they are sometimes classified as microorganisms. [NIH] Micro-organism: An organism which cannot be observed with the naked eye; e. g. unicellular animals, lower algae, lower fungi, bacteria. [NIH] Microscopy: The application of microscope magnification to the study of materials that cannot be properly seen by the unaided eye. [NIH] Migration: The systematic movement of genes between populations of the same species, geographic race, or variety. [NIH] Milligram: A measure of weight. A milligram is approximately 450,000-times smaller than a pound and 28,000-times smaller than an ounce. [NIH] Miscible: Susceptible of being mixed. [EU] Mobility: Capability of movement, of being moved, or of flowing freely. [EU] Molasses: The syrup remaining after sugar is crystallized out of sugar cane or sugar beet juice. It is also used in animal feed, and in a fermented form, is used to make industrial ethyl alcohol and alcoholic beverages. [NIH] Molecular: Of, pertaining to, or composed of molecules : a very small mass of matter. [EU] Molecule: A chemical made up of two or more atoms. The atoms in a molecule can be the same (an oxygen molecule has two oxygen atoms) or different (a water molecule has two hydrogen atoms and one oxygen atom). Biological molecules, such as proteins and DNA, can be made up of many thousands of atoms. [NIH] Motility: The ability to move spontaneously. [EU] Motion Sickness: Sickness caused by motion, as sea sickness, train sickness, car sickness, and air sickness. [NIH] Mucus: The viscous secretion of mucous membranes. It contains mucin, white blood cells, water, inorganic salts, and exfoliated cells. [NIH] Muscle Contraction: A process leading to shortening and/or development of tension in muscle tissue. Muscle contraction occurs by a sliding filament mechanism whereby actin filaments slide inward among the myosin filaments. [NIH] Mutagenesis: Process of generating genetic mutations. It may occur spontaneously or be induced by mutagens. [NIH] Mutagens: Chemical agents that increase the rate of genetic mutation by interfering with the function of nucleic acids. A clastogen is a specific mutagen that causes breaks in

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chromosomes. [NIH] Myocardial infarction: Gross necrosis of the myocardium as a result of interruption of the blood supply to the area; it is almost always caused by atherosclerosis of the coronary arteries, upon which coronary thrombosis is usually superimposed. [NIH] Myocardium: The muscle tissue of the heart composed of striated, involuntary muscle known as cardiac muscle. [NIH] Myosin: Chief protein in muscle and the main constituent of the thick filaments of muscle fibers. In conjunction with actin, it is responsible for the contraction and relaxation of muscles. [NIH] Narcotic: 1. Pertaining to or producing narcosis. 2. An agent that produces insensibility or stupor, applied especially to the opioids, i.e. to any natural or synthetic drug that has morphine-like actions. [EU] Nausea: An unpleasant sensation in the stomach usually accompanied by the urge to vomit. Common causes are early pregnancy, sea and motion sickness, emotional stress, intense pain, food poisoning, and various enteroviruses. [NIH] Necrosis: A pathological process caused by the progressive degradative action of enzymes that is generally associated with severe cellular trauma. It is characterized by mitochondrial swelling, nuclear flocculation, uncontrolled cell lysis, and ultimately cell death. [NIH] Need: A state of tension or dissatisfaction felt by an individual that impels him to action toward a goal he believes will satisfy the impulse. [NIH] Neoplasms: New abnormal growth of tissue. Malignant neoplasms show a greater degree of anaplasia and have the properties of invasion and metastasis, compared to benign neoplasms. [NIH] Nephropathy: Disease of the kidneys. [EU] Nerve: A cordlike structure of nervous tissue that connects parts of the nervous system with other tissues of the body and conveys nervous impulses to, or away from, these tissues. [NIH] Nervous System: The entire nerve apparatus composed of the brain, spinal cord, nerves and ganglia. [NIH] Neurons: The basic cellular units of nervous tissue. Each neuron consists of a body, an axon, and dendrites. Their purpose is to receive, conduct, and transmit impulses in the nervous system. [NIH] Neurotransmitters: Endogenous signaling molecules that alter the behavior of neurons or effector cells. Neurotransmitter is used here in its most general sense, including not only messengers that act directly to regulate ion channels, but also those that act through second messenger systems, and those that act at a distance from their site of release. Included are neuromodulators, neuroregulators, neuromediators, and neurohumors, whether or not acting at synapses. [NIH] Neutrons: Electrically neutral elementary particles found in all atomic nuclei except light hydrogen; the mass is equal to that of the proton and electron combined and they are unstable when isolated from the nucleus, undergoing beta decay. Slow, thermal, epithermal, and fast neutrons refer to the energy levels with which the neutrons are ejected from heavier nuclei during their decay. [NIH] Nisin: A 34-amino acid polypeptide antibiotic produced by Streptococcus lactis. It has been used as a food preservative in canned fruits and vegetables, and cheese. [NIH] Nitrogen: An element with the atomic symbol N, atomic number 7, and atomic weight 14. Nitrogen exists as a diatomic gas and makes up about 78% of the earth's atmosphere by

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volume. It is a constituent of proteins and nucleic acids and found in all living cells. [NIH] Nuclear: A test of the structure, blood flow, and function of the kidneys. The doctor injects a mildly radioactive solution into an arm vein and uses x-rays to monitor its progress through the kidneys. [NIH] Nucleic acid: Either of two types of macromolecule (DNA or RNA) formed by polymerization of nucleotides. Nucleic acids are found in all living cells and contain the information (genetic code) for the transfer of genetic information from one generation to the next. [NIH] Nucleus: A body of specialized protoplasm found in nearly all cells and containing the chromosomes. [NIH] Nutritive Value: An indication of the contribution of a food to the nutrient content of the diet. This value depends on the quantity of a food which is digested and absorbed and the amounts of the essential nutrients (protein, fat, carbohydrate, minerals, vitamins) which it contains. This value can be affected by soil and growing conditions, handling and storage, and processing. [NIH] Oligosaccharides: Carbohydrates consisting of between two and ten monosaccharides connected by either an alpha- or beta-glycosidic link. They are found throughout nature in both the free and bound form. [NIH] Opacity: Degree of density (area most dense taken for reading). [NIH] Opioid Peptides: The endogenous peptides with opiate-like activity. The three major classes currently recognized are the enkephalins, the dynorphins, and the endorphins. Each of these families derives from different precursors, proenkephalin, prodynorphin, and proopiomelanocortin, respectively. There are also at least three classes of opioid receptors, but the peptide families do not map to the receptors in a simple way. [NIH] Organelles: Specific particles of membrane-bound organized living substances present in eukaryotic cells, such as the mitochondria; the golgi apparatus; endoplasmic reticulum; lysomomes; plastids; and vacuoles. [NIH] Organoleptic: Of, relating to, or involving the employment of the sense organs; used especially of subjective testing (as of flavor, odor, appearance) of food and drug products. [NIH]

Ossification: The formation of bone or of a bony substance; the conversion of fibrous tissue or of cartilage into bone or a bony substance. [EU] Osteoporosis: Reduction of bone mass without alteration in the composition of bone, leading to fractures. Primary osteoporosis can be of two major types: postmenopausal osteoporosis and age-related (or senile) osteoporosis. [NIH] Oxalate: A chemical that combines with calcium in urine to form the most common type of kidney stone (calcium oxalate stone). [NIH] Oxidation: The act of oxidizing or state of being oxidized. Chemically it consists in the increase of positive charges on an atom or the loss of negative charges. Most biological oxidations are accomplished by the removal of a pair of hydrogen atoms (dehydrogenation) from a molecule. Such oxidations must be accompanied by reduction of an acceptor molecule. Univalent o. indicates loss of one electron; divalent o., the loss of two electrons. [EU]

Oxidation-Reduction: A chemical reaction in which an electron is transferred from one molecule to another. The electron-donating molecule is the reducing agent or reductant; the electron-accepting molecule is the oxidizing agent or oxidant. Reducing and oxidizing agents function as conjugate reductant-oxidant pairs or redox pairs (Lehninger, Principles of Biochemistry, 1982, p471). [NIH]

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Palliative: 1. Affording relief, but not cure. 2. An alleviating medicine. [EU] Pancreas: A mixed exocrine and endocrine gland situated transversely across the posterior abdominal wall in the epigastric and hypochondriac regions. The endocrine portion is comprised of the Islets of Langerhans, while the exocrine portion is a compound acinar gland that secretes digestive enzymes. [NIH] Parasite: An animal or a plant that lives on or in an organism of another species and gets at least some of its nutrition from that other organism. [NIH] Parathyroid: 1. Situated beside the thyroid gland. 2. One of the parathyroid glands. 3. A sterile preparation of the water-soluble principle(s) of the parathyroid glands, ad-ministered parenterally as an antihypocalcaemic, especially in the treatment of acute hypoparathyroidism with tetany. [EU] Parathyroid Glands: Two small paired endocrine glands in the region of the thyroid gland. They secrete parathyroid hormone and are concerned with the metabolism of calcium and phosphorus. [NIH] Particle: A tiny mass of material. [EU] Pathogen: Any disease-producing microorganism. [EU] Pathogenesis: The cellular events and reactions that occur in the development of disease. [NIH]

Pathologic: 1. Indicative of or caused by a morbid condition. 2. Pertaining to pathology (= branch of medicine that treats the essential nature of the disease, especially the structural and functional changes in tissues and organs of the body caused by the disease). [EU] Patient Education: The teaching or training of patients concerning their own health needs. [NIH]

Peptide: Any compound consisting of two or more amino acids, the building blocks of proteins. Peptides are combined to make proteins. [NIH] Perforation: 1. The act of boring or piercing through a part. 2. A hole made through a part or substance. [EU] Peripheral blood: Blood circulating throughout the body. [NIH] Peripheral Nervous System: The nervous system outside of the brain and spinal cord. The peripheral nervous system has autonomic and somatic divisions. The autonomic nervous system includes the enteric, parasympathetic, and sympathetic subdivisions. The somatic nervous system includes the cranial and spinal nerves and their ganglia and the peripheral sensory receptors. [NIH] Petrolatum: A colloidal system of semisolid hydrocarbons obtained from petroleum. It is used as an ointment base, topical protectant, and lubricant. [NIH] Pharmaceutical Preparations: Drugs intended for human or veterinary use, presented in their finished dosage form. Included here are materials used in the preparation and/or formulation of the finished dosage form. [NIH] Pharmacologic: Pertaining to pharmacology or to the properties and reactions of drugs. [EU] Phenolphthalein: An acid-base indicator which is colorless in acid solution, but turns pink to red as the solution becomes alkaline. It is used medicinally as a cathartic. [NIH] Phospholipids: Lipids containing one or more phosphate groups, particularly those derived from either glycerol (phosphoglycerides; glycerophospholipids) or sphingosine (sphingolipids). They are polar lipids that are of great importance for the structure and function of cell membranes and are the most abundant of membrane lipids, although not stored in large amounts in the system. [NIH]

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Phosphorus: A non-metallic element that is found in the blood, muscles, nevers, bones, and teeth, and is a component of adenosine triphosphate (ATP; the primary energy source for the body's cells.) [NIH] Photocoagulation: Using a special strong beam of light (laser) to seal off bleeding blood vessels such as in the eye. The laser can also burn away blood vessels that should not have grown in the eye. This is the main treatment for diabetic retinopathy. [NIH] Physiologic: Having to do with the functions of the body. When used in the phrase "physiologic age," it refers to an age assigned by general health, as opposed to calendar age. [NIH]

Physiology: The science that deals with the life processes and functions of organismus, their cells, tissues, and organs. [NIH] Pigment: A substance that gives color to tissue. Pigments are responsible for the color of skin, eyes, and hair. [NIH] Plant Proteins: Proteins found in plants (flowers, herbs, shrubs, trees, etc.). The concept does not include proteins found in vegetables for which vegetable proteins is available. [NIH] Plant sterols: Plant-based compounds that can compete with dietary cholesterol to be absorbed by the intestines. This results in lower blood cholesterol levels. They may have some effect in cancer prevention. Also known as phytosterols. [NIH] Plants: Multicellular, eukaryotic life forms of the kingdom Plantae. They are characterized by a mainly photosynthetic mode of nutrition; essentially unlimited growth at localized regions of cell divisions (meristems); cellulose within cells providing rigidity; the absence of organs of locomotion; absense of nervous and sensory systems; and an alteration of haploid and diploid generations. [NIH] Plasma: The clear, yellowish, fluid part of the blood that carries the blood cells. The proteins that form blood clots are in plasma. [NIH] Plasma cells: A type of white blood cell that produces antibodies. [NIH] Poisoning: A condition or physical state produced by the ingestion, injection or inhalation of, or exposure to a deleterious agent. [NIH] Polyethylene: A vinyl polymer made from ethylene. It can be branched or linear. Branched or low-density polyethylene is tough and pliable but not to the same degree as linear polyethylene. Linear or high-density polyethylene has a greater hardness and tensile strength. Polyethylene is used in a variety of products, including implants and prostheses. [NIH]

Polypeptide: A peptide which on hydrolysis yields more than two amino acids; called tripeptides, tetrapeptides, etc. according to the number of amino acids contained. [EU] Polysaccharide: A type of carbohydrate. It contains sugar molecules that are linked together chemically. [NIH] Polyunsaturated fat: An unsaturated fat found in greatest amounts in foods derived from plants, including safflower, sunflower, corn, and soybean oils. [NIH] Postmenopausal: Refers to the time after menopause. Menopause is the time in a woman's life when menstrual periods stop permanently; also called "change of life." [NIH] Postoperative: After surgery. [NIH] Practice Guidelines: Directions or principles presenting current or future rules of policy for the health care practitioner to assist him in patient care decisions regarding diagnosis, therapy, or related clinical circumstances. The guidelines may be developed by government agencies at any level, institutions, professional societies, governing boards, or by the convening of expert panels. The guidelines form a basis for the evaluation of all aspects of

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health care and delivery. [NIH] Precipitation: The act or process of precipitating. [EU] Precursor: Something that precedes. In biological processes, a substance from which another, usually more active or mature substance is formed. In clinical medicine, a sign or symptom that heralds another. [EU] Premenopausal: Refers to the time before menopause. Menopause is the time of life when a women's menstrual periods stop permanently; also called "change of life." [NIH] Premenstrual: Occurring before menstruation. [EU] Premenstrual Syndrome: A syndrome occurring most often during the last week of the menstrual cycle and ending soon after the onset of menses. Some of the symptoms are emotional instability, insomnia, headache, nausea, vomiting, abdominal distension, and painful breasts. [NIH] Probe: An instrument used in exploring cavities, or in the detection and dilatation of strictures, or in demonstrating the potency of channels; an elongated instrument for exploring or sounding body cavities. [NIH] Progressive: Advancing; going forward; going from bad to worse; increasing in scope or severity. [EU] Pro-Opiomelanocortin: A precursor protein, MW 30,000, synthesized mainly in the anterior pituitary gland but also found in the hypothalamus, brain, and several peripheral tissues. It incorporates the amino acid sequences of ACTH and beta-lipotropin. These two hormones, in turn, contain the biologically active peptides MSH, corticotropin-like intermediate lobe peptide, alpha-lipotropin, endorphins, and methionine enkephalin. [NIH] Prophylaxis: An attempt to prevent disease. [NIH] Proportional: Being in proportion : corresponding in size, degree, or intensity, having the same or a constant ratio; of, relating to, or used in determining proportions. [EU] Protease: Proteinase (= any enzyme that catalyses the splitting of interior peptide bonds in a protein). [EU] Protein C: A vitamin-K dependent zymogen present in the blood, which, upon activation by thrombin and thrombomodulin exerts anticoagulant properties by inactivating factors Va and VIIIa at the rate-limiting steps of thrombin formation. [NIH] Protein S: The vitamin K-dependent cofactor of activated protein C. Together with protein C, it inhibits the action of factors VIIIa and Va. A deficiency in protein S can lead to recurrent venous and arterial thrombosis. [NIH] Proteins: Polymers of amino acids linked by peptide bonds. The specific sequence of amino acids determines the shape and function of the protein. [NIH] Proteolytic: 1. Pertaining to, characterized by, or promoting proteolysis. 2. An enzyme that promotes proteolysis (= the splitting of proteins by hydrolysis of the peptide bonds with formation of smaller polypeptides). [EU] Protons: Stable elementary particles having the smallest known positive charge, found in the nuclei of all elements. The proton mass is less than that of a neutron. A proton is the nucleus of the light hydrogen atom, i.e., the hydrogen ion. [NIH] Protozoa: A subkingdom consisting of unicellular organisms that are the simplest in the animal kingdom. Most are free living. They range in size from submicroscopic to macroscopic. Protozoa are divided into seven phyla: Sarcomastigophora, Labyrinthomorpha, Apicomplexa, Microspora, Ascetospora, Myxozoa, and Ciliophora. [NIH] Pruritus: An intense itching sensation that produces the urge to rub or scratch the skin to

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obtain relief. [NIH] Pruritus Ani: Intense chronic itching in the anal area. [NIH] Psychic: Pertaining to the psyche or to the mind; mental. [EU] Psychosomatic: Pertaining to the mind-body relationship; having bodily symptoms of psychic, emotional, or mental origin; called also psychophysiologic. [EU] Public Policy: A course or method of action selected, usually by a government, from among alternatives to guide and determine present and future decisions. [NIH] Publishing: "The business or profession of the commercial production and issuance of literature" (Webster's 3d). It includes the publisher, publication processes, editing and editors. Production may be by conventional printing methods or by electronic publishing. [NIH]

Pulmonary: Relating to the lungs. [NIH] Pulmonary Artery: The short wide vessel arising from the conus arteriosus of the right ventricle and conveying unaerated blood to the lungs. [NIH] Purulent: Consisting of or containing pus; associated with the formation of or caused by pus. [EU] Race: A population within a species which exhibits general similarities within itself, but is both discontinuous and distinct from other populations of that species, though not sufficiently so as to achieve the status of a taxon. [NIH] Radiation: Emission or propagation of electromagnetic energy (waves/rays), or the waves/rays themselves; a stream of electromagnetic particles (electrons, neutrons, protons, alpha particles) or a mixture of these. The most common source is the sun. [NIH] Radioactive: Giving off radiation. [NIH] Radiopharmaceutical: Any medicinal product which, when ready for use, contains one or more radionuclides (radioactive isotopes) included for a medicinal purpose. [NIH] Raffinose: A trisaccharide occurring in Australian manna (from Eucalyptus spp, Myrtaceae) and in cottonseed meal. [NIH] Randomized: Describes an experiment or clinical trial in which animal or human subjects are assigned by chance to separate groups that compare different treatments. [NIH] Receptor: A molecule inside or on the surface of a cell that binds to a specific substance and causes a specific physiologic effect in the cell. [NIH] Receptors, Serotonin: Cell-surface proteins that bind serotonin and trigger intracellular changes which influence the behavior of cells. Several types of serotonin receptors have been recognized which differ in their pharmacology, molecular biology, and mode of action. [NIH] Recombinant: A cell or an individual with a new combination of genes not found together in either parent; usually applied to linked genes. [EU] Rectum: The last 8 to 10 inches of the large intestine. [NIH] Refer: To send or direct for treatment, aid, information, de decision. [NIH] Regimen: A treatment plan that specifies the dosage, the schedule, and the duration of treatment. [NIH] Regurgitation: A backward flowing, as the casting up of undigested food, or the backward flowing of blood into the heart, or between the chambers of the heart when a valve is incompetent. [EU] Rehydration: The restoration of water or of fluid content to a body or to substance which has become dehydrated. [EU]

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Respiration: The act of breathing with the lungs, consisting of inspiration, or the taking into the lungs of the ambient air, and of expiration, or the expelling of the modified air which contains more carbon dioxide than the air taken in (Blakiston's Gould Medical Dictionary, 4th ed.). This does not include tissue respiration (= oxygen consumption) or cell respiration (= cell respiration). [NIH] Respiratory Paralysis: Complete or severe weakness of the muscles of respiration. This condition may be associated with motor neuron diseases; peripheral nerve disorders; neuromuscular junction diseases; spinal cord diseases; injury to the phrenic nerve; and other disorders. [NIH] Restoration: Broad term applied to any inlay, crown, bridge or complete denture which restores or replaces loss of teeth or oral tissues. [NIH] Retina: The ten-layered nervous tissue membrane of the eye. It is continuous with the optic nerve and receives images of external objects and transmits visual impulses to the brain. Its outer surface is in contact with the choroid and the inner surface with the vitreous body. The outer-most layer is pigmented, whereas the inner nine layers are transparent. [NIH] Retinoids: Derivatives of vitamin A. Used clinically in the treatment of severe cystic acne, psoriasis, and other disorders of keratinization. Their possible use in the prophylaxis and treatment of cancer is being actively explored. [NIH] Reversion: A return to the original condition, e. g. the reappearance of the normal or wild type in previously mutated cells, tissues, or organisms. [NIH] Rickets: A condition caused by deficiency of vitamin D, especially in infancy and childhood, with disturbance of normal ossification. The disease is marked by bending and distortion of the bones under muscular action, by the formation of nodular enlargements on the ends and sides of the bones, by delayed closure of the fontanelles, pain in the muscles, and sweating of the head. Vitamin D and sunlight together with an adequate diet are curative, provided that the parathyroid glands are functioning properly. [EU] Rickettsiae: One of a group of obligate intracellular parasitic microorganisms, once regarded as intermediate in their properties between bacteria and viruses but now classified as bacteria in the order Rickettsiales, which includes 17 genera and 3 families: Rickettsiace. [NIH]

Rigidity: Stiffness or inflexibility, chiefly that which is abnormal or morbid; rigor. [EU] Risk factor: A habit, trait, condition, or genetic alteration that increases a person's chance of developing a disease. [NIH] Rod: A reception for vision, located in the retina. [NIH] Rotator: A muscle by which a part can be turned circularly. [NIH] Rubber: A high-molecular-weight polymeric elastomer derived from the milk juice (latex) of Hevea brasiliensis and other trees. It is a substance that can be stretched at room temperature to atleast twice its original length and after releasing the stress, retractrapidly, and recover its original dimensions fully. Synthetic rubber is made from many different chemicals, including styrene, acrylonitrile, ethylene, propylene, and isoprene. [NIH] Rye: A hardy grain crop, Secale cereale, grown in northern climates. It is the most frequent host to ergot (claviceps), the toxic fungus. Its hybrid with wheat is triticale, another grain. [NIH]

Saliva: The clear, viscous fluid secreted by the salivary glands and mucous glands of the mouth. It contains mucins, water, organic salts, and ptylin. [NIH] Salivary: The duct that convey saliva to the mouth. [NIH] Salivary glands: Glands in the mouth that produce saliva. [NIH]

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Salmonella: A genus of gram-negative, facultatively anaerobic, rod-shaped bacteria that utilizes citrate as a sole carbon source. It is pathogenic for humans, causing enteric fevers, gastroenteritis, and bacteremia. Food poisoning is the most common clinical manifestation. Organisms within this genus are separated on the basis of antigenic characteristics, sugar fermentation patterns, and bacteriophage susceptibility. [NIH] Samarium: An element of the rare earth family of metals. It has the atomic symbol Sm, atomic number 62, and atomic weight 150.36. The oxide is used in the control rods of some nuclear reactors. [NIH] Sanitary: Relating or belonging to health and hygiene; conductive to the restoration or maintenance of health. [NIH] Saturated fat: A type of fat found in greatest amounts in foods from animals, such as fatty cuts of meat, poultry with the skin, whole-milk dairy products, lard, and in some vegetable oils, including coconut, palm kernel, and palm oils. Saturated fat raises blood cholesterol more than anything else eaten. On a Step I Diet, no more than 8 to 10 percent of total calories should come from saturated fat, and in the Step II Diet, less than 7 percent of the day's total calories should come from saturated fat. [NIH] Screening: Checking for disease when there are no symptoms. [NIH] Seafood: Marine fish and shellfish used as food or suitable for food. (Webster, 3d ed) shellfish and fish products are more specific types of seafood. [NIH] Second Messenger Systems: Systems in which an intracellular signal is generated in response to an intercellular primary messenger such as a hormone or neurotransmitter. They are intermediate signals in cellular processes such as metabolism, secretion, contraction, phototransduction, and cell growth. Examples of second messenger systems are the adenyl cyclase-cyclic AMP system, the phosphatidylinositol diphosphate-inositol triphosphate system, and the cyclic GMP system. [NIH] Secretion: 1. The process of elaborating a specific product as a result of the activity of a gland; this activity may range from separating a specific substance of the blood to the elaboration of a new chemical substance. 2. Any substance produced by secretion. [EU] Sedative: 1. Allaying activity and excitement. 2. An agent that allays excitement. [EU] Selenium: An element with the atomic symbol Se, atomic number 34, and atomic weight 78.96. It is an essential micronutrient for mammals and other animals but is toxic in large amounts. Selenium protects intracellular structures against oxidative damage. It is an essential component of glutathione peroxidase. [NIH] Senile: Relating or belonging to old age; characteristic of old age; resulting from infirmity of old age. [NIH] Septic: Produced by or due to decomposition by microorganisms; putrefactive. [EU] Serine: A non-essential amino acid occurring in natural form as the L-isomer. It is synthesized from glycine or threonine. It is involved in the biosynthesis of purines, pyrimidines, and other amino acids. [NIH] Serotonin: A biochemical messenger and regulator, synthesized from the essential amino acid L-tryptophan. In humans it is found primarily in the central nervous system, gastrointestinal tract, and blood platelets. Serotonin mediates several important physiological functions including neurotransmission, gastrointestinal motility, hemostasis, and cardiovascular integrity. Multiple receptor families (receptors, serotonin) explain the broad physiological actions and distribution of this biochemical mediator. [NIH] Serum: The clear liquid part of the blood that remains after blood cells and clotting proteins have been removed. [NIH]

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Side effect: A consequence other than the one(s) for which an agent or measure is used, as the adverse effects produced by a drug, especially on a tissue or organ system other than the one sought to be benefited by its administration. [EU] Sil: The arithmetical average of the octave band sound pressure levels of a noise, centered on the frequencies 425, 850 and 1700 Hz together with the frequency 212 of the SIL in this band exceeds the others by 10 dB or more. [NIH] Silage: Fodder converted into succulent feed for livestock through processes of anaerobic fermentation (as in a silo). [NIH] Small intestine: The part of the digestive tract that is located between the stomach and the large intestine. [NIH] Smooth muscle: Muscle that performs automatic tasks, such as constricting blood vessels. [NIH]

Sodium: An element that is a member of the alkali group of metals. It has the atomic symbol Na, atomic number 11, and atomic weight 23. With a valence of 1, it has a strong affinity for oxygen and other nonmetallic elements. Sodium provides the chief cation of the extracellular body fluids. Its salts are the most widely used in medicine. (From Dorland, 27th ed) Physiologically the sodium ion plays a major role in blood pressure regulation, maintenance of fluid volume, and electrolyte balance. [NIH] Solitary Nucleus: Gray matter located in the dorsomedial part of the medulla oblongata associated with the solitary tract. The solitary nucleus receives inputs from most organ systems including the terminations of the facial, glossopharyngeal, and vagus nerves. It is a major coordinator of autonomic nervous system regulation of cardiovascular, respiratory, gustatory, gastrointestinal, and chemoreceptive aspects of homeostasis. The solitary nucleus is also notable for the large number of neurotransmitters which are found therein. [NIH] Solvent: 1. Dissolving; effecting a solution. 2. A liquid that dissolves or that is capable of dissolving; the component of a solution that is present in greater amount. [EU] Sound wave: An alteration of properties of an elastic medium, such as pressure, particle displacement, or density, that propagates through the medium, or a superposition of such alterations. [NIH] Soybean Oil: Oil from soybean or soybean plant. [NIH] Spasmodic: Of the nature of a spasm. [EU] Specialist: In medicine, one who concentrates on 1 special branch of medical science. [NIH] Species: A taxonomic category subordinate to a genus (or subgenus) and superior to a subspecies or variety, composed of individuals possessing common characters distinguishing them from other categories of individuals of the same taxonomic level. In taxonomic nomenclature, species are designated by the genus name followed by a Latin or Latinized adjective or noun. [EU] Spices: The dried seeds, bark, root, stems, buds, leaves, or fruit of aromatic plants used to season food. [NIH] Spinal cord: The main trunk or bundle of nerves running down the spine through holes in the spinal bone (the vertebrae) from the brain to the level of the lower back. [NIH] Spores: The reproductive elements of lower organisms, such as protozoa, fungi, and cryptogamic plants. [NIH] Steel: A tough, malleable, iron-based alloy containing up to, but no more than, two percent carbon and often other metals. It is used in medicine and dentistry in implants and instrumentation. [NIH]

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Sterile: Unable to produce children. [NIH] Sterilization: The destroying of all forms of life, especially microorganisms, by heat, chemical, or other means. [NIH] Stimulant: 1. Producing stimulation; especially producing stimulation by causing tension on muscle fibre through the nervous tissue. 2. An agent or remedy that produces stimulation. [EU]

Stimulus: That which can elicit or evoke action (response) in a muscle, nerve, gland or other excitable issue, or cause an augmenting action upon any function or metabolic process. [NIH] Stomach: An organ of digestion situated in the left upper quadrant of the abdomen between the termination of the esophagus and the beginning of the duodenum. [NIH] Stool: The waste matter discharged in a bowel movement; feces. [NIH] Stool test: A test to check for hidden blood in the bowel movement. [NIH] Strained: A stretched condition of a ligament. [NIH] Stress: Forcibly exerted influence; pressure. Any condition or situation that causes strain or tension. Stress may be either physical or psychologic, or both. [NIH] Stroke: Sudden loss of function of part of the brain because of loss of blood flow. Stroke may be caused by a clot (thrombosis) or rupture (hemorrhage) of a blood vessel to the brain. [NIH] Styrene: A colorless, toxic liquid with a strong aromatic odor. It is used to make rubbers, polymers and copolymers, and polystyrene plastics. [NIH] Subacute: Somewhat acute; between acute and chronic. [EU] Subclinical: Without clinical manifestations; said of the early stage(s) of an infection or other disease or abnormality before symptoms and signs become apparent or detectable by clinical examination or laboratory tests, or of a very mild form of an infection or other disease or abnormality. [EU] Subspecies: A category intermediate in rank between species and variety, based on a smaller number of correlated characters than are used to differentiate species and generally conditioned by geographical and/or ecological occurrence. [NIH] Substance P: An eleven-amino acid neurotransmitter that appears in both the central and peripheral nervous systems. It is involved in transmission of pain, causes rapid contractions of the gastrointestinal smooth muscle, and modulates inflammatory and immune responses. [NIH]

Substrate: A substance upon which an enzyme acts. [EU] Suction: The removal of secretions, gas or fluid from hollow or tubular organs or cavities by means of a tube and a device that acts on negative pressure. [NIH] Sulfur: An element that is a member of the chalcogen family. It has an atomic symbol S, atomic number 16, and atomic weight 32.066. It is found in the amino acids cysteine and methionine. [NIH] Supplementation: Adding nutrients to the diet. [NIH] Suppositories: A small cone-shaped medicament having cocoa butter or gelatin at its basis and usually intended for the treatment of local conditions in the rectum. [NIH] Suppression: A conscious exclusion of disapproved desire contrary with repression, in which the process of exclusion is not conscious. [NIH] Surfactant: A fat-containing protein in the respiratory passages which reduces the surface tension of pulmonary fluids and contributes to the elastic properties of pulmonary tissue. [NIH]

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Sympathetic Nervous System: The thoracolumbar division of the autonomic nervous system. Sympathetic preganglionic fibers originate in neurons of the intermediolateral column of the spinal cord and project to the paravertebral and prevertebral ganglia, which in turn project to target organs. The sympathetic nervous system mediates the body's response to stressful situations, i.e., the fight or flight reactions. It often acts reciprocally to the parasympathetic system. [NIH] Symptomatic: Having to do with symptoms, which are signs of a condition or disease. [NIH] Synapses: Specialized junctions at which a neuron communicates with a target cell. At classical synapses, a neuron's presynaptic terminal releases a chemical transmitter stored in synaptic vesicles which diffuses across a narrow synaptic cleft and activates receptors on the postsynaptic membrane of the target cell. The target may be a dendrite, cell body, or axon of another neuron, or a specialized region of a muscle or secretory cell. Neurons may also communicate through direct electrical connections which are sometimes called electrical synapses; these are not included here but rather in gap junctions. [NIH] Systemic: Affecting the entire body. [NIH] Therapeutics: The branch of medicine which is concerned with the treatment of diseases, palliative or curative. [NIH] Thermal: Pertaining to or characterized by heat. [EU] Thrombin: An enzyme formed from prothrombin that converts fibrinogen to fibrin. (Dorland, 27th ed) EC 3.4.21.5. [NIH] Thrombomodulin: A cell surface glycoprotein of endothelial cells that binds thrombin and serves as a cofactor in the activation of protein C and its regulation of blood coagulation. [NIH]

Thrombosis: The formation or presence of a blood clot inside a blood vessel. [NIH] Thymus: An organ that is part of the lymphatic system, in which T lymphocytes grow and multiply. The thymus is in the chest behind the breastbone. [NIH] Tin: A trace element that is required in bone formation. It has the atomic symbol Sn, atomic number 50, and atomic weight 118.71. [NIH] Tissue: A group or layer of cells that are alike in type and work together to perform a specific function. [NIH] Tolerance: 1. The ability to endure unusually large doses of a drug or toxin. 2. Acquired drug tolerance; a decreasing response to repeated constant doses of a drug or the need for increasing doses to maintain a constant response. [EU] Tooth Preparation: Procedures carried out with regard to the teeth or tooth structures preparatory to specified dental therapeutic and surgical measures. [NIH] Topical: On the surface of the body. [NIH] Toxic: Having to do with poison or something harmful to the body. Toxic substances usually cause unwanted side effects. [NIH] Toxicity: The quality of being poisonous, especially the degree of virulence of a toxic microbe or of a poison. [EU] Toxicology: The science concerned with the detection, chemical composition, and pharmacologic action of toxic substances or poisons and the treatment and prevention of toxic manifestations. [NIH] Toxins: Specific, characterizable, poisonous chemicals, often proteins, with specific biological properties, including immunogenicity, produced by microbes, higher plants, or animals. [NIH]

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Trace element: Substance or element essential to plant or animal life, but present in extremely small amounts. [NIH] Transfection: The uptake of naked or purified DNA into cells, usually eukaryotic. It is analogous to bacterial transformation. [NIH] Transfer Factor: Factor derived from leukocyte lysates of immune donors which can transfer both local and systemic cellular immunity to nonimmune recipients. [NIH] Transplantation: Transference of a tissue or organ, alive or dead, within an individual, between individuals of the same species, or between individuals of different species. [NIH] Trees: Woody, usually tall, perennial higher plants (Angiosperms, Gymnosperms, and some Pterophyta) having usually a main stem and numerous branches. [NIH] Trypsin: A serine endopeptidase that is formed from trypsinogen in the pancreas. It is converted into its active form by enteropeptidase in the small intestine. It catalyzes hydrolysis of the carboxyl group of either arginine or lysine. EC 3.4.21.4. [NIH] Tryptophan: An essential amino acid that is necessary for normal growth in infants and for nitrogen balance in adults. It is a precursor serotonin and niacin. [NIH] Tuberculosis: Any of the infectious diseases of man and other animals caused by species of Mycobacterium. [NIH] Typhimurium: Microbial assay which measures his-his+ reversion by chemicals which cause base substitutions or frameshift mutations in the genome of this organism. [NIH] Ulcer: A localized necrotic lesion of the skin or a mucous surface. [NIH] Ulceration: 1. The formation or development of an ulcer. 2. An ulcer. [EU] Ulcerative colitis: Chronic inflammation of the colon that produces ulcers in its lining. This condition is marked by abdominal pain, cramps, and loose discharges of pus, blood, and mucus from the bowel. [NIH] Unconscious: Experience which was once conscious, but was subsequently rejected, as the "personal unconscious". [NIH] Urea: A compound (CO(NH2)2), formed in the liver from ammonia produced by the deamination of amino acids. It is the principal end product of protein catabolism and constitutes about one half of the total urinary solids. [NIH] Ureters: Tubes that carry urine from the kidneys to the bladder. [NIH] Urethra: The tube through which urine leaves the body. It empties urine from the bladder. [NIH]

Urinary: Having to do with urine or the organs of the body that produce and get rid of urine. [NIH] Urinary tract: The organs of the body that produce and discharge urine. These include the kidneys, ureters, bladder, and urethra. [NIH] Urinary tract infection: An illness caused by harmful bacteria growing in the urinary tract. [NIH]

Urine: Fluid containing water and waste products. Urine is made by the kidneys, stored in the bladder, and leaves the body through the urethra. [NIH] Vaccines: Suspensions of killed or attenuated microorganisms (bacteria, viruses, fungi, protozoa, or rickettsiae), antigenic proteins derived from them, or synthetic constructs, administered for the prevention, amelioration, or treatment of infectious and other diseases. [NIH]

Vagina: The muscular canal extending from the uterus to the exterior of the body. Also

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called the birth canal. [NIH] Vaginal: Of or having to do with the vagina, the birth canal. [NIH] Vaginitis: Inflammation of the vagina characterized by pain and a purulent discharge. [NIH] Vaginosis: A condition caused by the overgrowth of anaerobic bacteria (e. g., Gardnerella vaginalis), resulting in vaginal irritation and discharge. [NIH] Vascular: Pertaining to blood vessels or indicative of a copious blood supply. [EU] Vector: Plasmid or other self-replicating DNA molecule that transfers DNA between cells in nature or in recombinant DNA technology. [NIH] Vegetable Proteins: Proteins which are present in or isolated from vegetables or vegetable products used as food. The concept is distinguished from plant proteins which refers to nondietary proteins from plants. [NIH] Vein: Vessel-carrying blood from various parts of the body to the heart. [NIH] Veterinary Medicine: The medical science concerned with the prevention, diagnosis, and treatment of diseases in animals. [NIH] Virus: Submicroscopic organism that causes infectious disease. In cancer therapy, some viruses may be made into vaccines that help the body build an immune response to, and kill, tumor cells. [NIH] Visceral: , from viscus a viscus) pertaining to a viscus. [EU] Visceral Afferents: The sensory fibers innervating the viscera. [NIH] Viscosity: A physical property of fluids that determines the internal resistance to shear forces. [EU] Vitamin A: A substance used in cancer prevention; it belongs to the family of drugs called retinoids. [NIH] Vitamin D: The vitamin that mediates intestinal calcium absorption, bone calcium metabolism, and probably muscle activity. It usually acts as a hormone precursor, requiring 2 stages of metabolism before reaching actual hormonal form. It is isolated from fish liver oils and used in the treatment and prevention of rickets. [NIH] Vitamin E: Vitamin found largely in plant materials, especially wheat germ, corn, sunflower seed, rapeseed, soybean oils, alfalfa, and lettuce. It is used as an antioxidant in vegetable oils and shortenings. [NIH] Vitro: Descriptive of an event or enzyme reaction under experimental investigation occurring outside a living organism. Parts of an organism or microorganism are used together with artificial substrates and/or conditions. [NIH] Vivo: Outside of or removed from the body of a living organism. [NIH] Weight Gain: Increase in body weight over existing weight. [NIH] White blood cell: A type of cell in the immune system that helps the body fight infection and disease. White blood cells include lymphocytes, granulocytes, macrophages, and others. [NIH]

Yeasts: A general term for single-celled rounded fungi that reproduce by budding. Brewers' and bakers' yeasts are Saccharomyces cerevisiae; therapeutic dried yeast is dried yeast. [NIH] Zygote: The fertilized ovum. [NIH] Zymogen: Inactive form of an enzyme which can then be converted to the active form, usually by excision of a polypeptide, e. g. trypsinogen is the zymogen of trypsin. [NIH]

181

INDEX A Abdominal, 131, 145, 160, 170, 172, 179 Abdominal Cramps, 131, 145 Abdominal Pain, 145, 160, 179 Acceptor, 145, 169 Acetaldehyde, 68, 74, 145 Acrylonitrile, 145, 174 Actin, 145, 167, 168 Acyl, 145, 157 Adaptation, 18, 145 Adenosine, 145, 150, 171 Adjustment, 145 Adjuvant, 33, 145, 160 Adverse Effect, 145, 164, 176 Affinity, 145, 176 Aldehydes, 80, 146 Alertness, 146, 150 Alfalfa, 146, 180 Algorithms, 146, 149 Alimentary, 13, 38, 90, 146 Alkaline, 66, 146, 150, 170 Alpha Particles, 146, 173 Alpha-Amylase, 6, 146 Alternative medicine, 110, 146 Amino Acid Sequence, 146, 147, 172 Amino Acids, 19, 63, 68, 79, 88, 146, 170, 171, 172, 175, 177, 179 Ammonia, 46, 146, 179 Ammonium Sulfate, 87, 146 Amylase, 63, 146 Anaerobic, 46, 146, 175, 176, 180 Anal, 146, 173 Analog, 64, 65, 146 Anaplasia, 146, 168 Anemia, 146, 152 Animal Husbandry, 63, 88, 146 Antagonism, 147, 150 Antibacterial, 13, 71, 147 Antibiotic, 6, 7, 109, 147, 168 Antibodies, 54, 81, 87, 147, 162, 163, 166, 171 Antibody, 146, 147, 153, 163, 166 Anticoagulant, 147, 172 Antidote, 147, 150 Antifungal, 147, 155, 158, 164 Antigen, 54, 81, 87, 145, 147, 153, 162, 163, 166 Antimicrobial, 26, 147

Antineoplastic, 73, 147 Antioxidant, 37, 147, 180 Antiseptic, 75, 147 Anus, 146, 147, 150, 158 Anxiety, 147, 164 Aperture, 72, 147 Apolipoproteins, 147, 165 Aqueous, 64, 76, 78, 147, 148, 156, 165 Arginine, 147, 179 Aromatic, 147, 153, 176, 177 Arteries, 148, 149, 154, 165, 167, 168 Aseptic, 49, 57, 61, 64, 65, 83, 148 Aspergillosis, 148, 164 Assay, 148, 179 Atmospheric Pressure, 94, 148 Attenuated, 148, 179 Autolysis, 66, 148 Autonomic, 53, 148, 170, 176, 178 Autonomic Nervous System, 53, 148, 170, 176, 178 B Bacteremia, 148, 175 Bacterial Physiology, 145, 148 Bactericidal, 148, 157 Bacteriocins, 5, 7, 148 Bacteriophage, 6, 148, 175 Bacterium, 54, 73, 81, 148 Base, 47, 50, 52, 66, 74, 76, 77, 93, 95, 130, 148, 155, 159, 164, 170, 179 Beer, 3, 57, 58, 112, 129, 148 Benign, 148, 161, 168 Beta-Galactosidase, 12, 14, 19, 26, 33, 148 Beta-glucans, 149, 151 Bile, 149, 159, 165 Binding agent, 51, 149 Biochemical, 149, 158, 175 Bioluminescence, 85, 149 Biotechnology, 5, 6, 110, 123, 149 Bladder, 40, 113, 149, 179 Blastocyst, 149, 153 Blastomycosis, 149, 164 Bloating, 131, 149, 163 Blood Coagulation, 70, 149, 150, 178 Blood Coagulation Factors, 149 Blood Glucose, 130, 149 Blood Platelets, 149, 175 Blood pressure, 36, 70, 76, 96, 105, 149, 151, 162, 176

182

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Blood vessel, 149, 151, 152, 171, 176, 177, 178, 180 Body Fluids, 149, 156, 176 Bone Marrow, 149, 162, 165 Bone Resorption, 11, 25, 150 Bowel, 19, 145, 146, 150, 155, 157, 163, 164, 177, 179 Bowel Movement, 150, 155, 177 Branch, 141, 150, 170, 176, 178 Breakdown, 79, 150, 155, 159 Breeding, 146, 150 Bulimia, 35, 150 C Caffeine, 113, 150 Calcium Carbonate, 80, 150 Calcium Chloride, 80, 150 Calcium Compounds, 69, 150 Calcium Oxalate, 150, 169 Caloric intake, 35, 107, 150 Candidiasis, 20, 40, 131, 150, 158 Candidosis, 150 Capillary, 151 Capillary Fragility, 151 Capsules, 59, 151, 158, 160 Carbohydrate, 10, 36, 96, 97, 98, 104, 132, 151, 169, 171 Carbon Dioxide, 59, 82, 151, 154, 174 Carbonated Beverages, 3, 151 Cardiac, 150, 151, 156, 157, 160, 168 Cardiovascular, 36, 73, 151, 175, 176 Cardiovascular disease, 36, 73, 151 Cataracts, 20, 151 Catechin, 76, 151 Cell Count, 85, 151 Cell Division, 46, 148, 151, 171 Cell Size, 151, 158 Cellulase, 63, 151 Cellulose, 151, 159, 171 Central Nervous System, 148, 150, 151, 161, 175 Centrifugation, 85, 151 Cerebral, 73, 152 Cerebrovascular, 151, 152 Cerebrum, 152 Character, 152, 155, 160 Chemotherapy, 16, 152 Chest Pain, 131, 152 Cholesterol, 10, 25, 37, 40, 62, 89, 98, 99, 131, 132, 149, 152, 154, 165, 171, 175 Cholesterol Esters, 152, 165 Chronic, 8, 9, 18, 40, 149, 152, 163, 164, 173, 177, 179

Chylomicrons, 152, 165 Citrus, 57, 58, 152 Claviceps, 152, 174 Clinical trial, 5, 123, 152, 154, 173 Cloning, 149, 152 Coagulation, 90, 149, 152, 161 Cobalt, 65, 152 Cod Liver Oil, 152, 156 Colitis, 112, 152 Collagen, 151, 152, 160 Collapse, 150, 153 Communication Barriers, 38, 153 Complement, 153 Complementary and alternative medicine, 33, 42, 153 Complementary medicine, 33, 153 Computational Biology, 123, 153 Conception, 90, 153 Condiments, 97, 98, 99, 153 Conduction, 65, 153 Connective Tissue, 150, 152, 154, 160 Constipation, 25, 37, 96, 154 Contamination, 9, 49, 52, 97, 154 Contraindications, ii, 154 Controlled study, 9, 154 Convalescence, 129, 154 Coronary, 34, 151, 154, 167, 168 Coronary heart disease, 34, 151, 154 Coronary Thrombosis, 154, 167, 168 Crowns, 154, 155 Crystallization, 52, 154 Curative, 103, 154, 174, 178 Cutaneous, 149, 150, 154 Cyanide, 154, 167 Cyclic, 150, 154, 175 Cysteine, 41, 154, 177 D Databases, Bibliographic, 123, 154 Deamination, 80, 154, 179 Decarboxylation, 80, 154 Degenerative, 70, 155 Density, 64, 151, 155, 158, 165, 169, 171, 176 Dental Abutments, 155 Dentures, 128, 155 Dequalinium, 85, 155 Deuterium, 155, 162 Diacetyl, 68, 74, 155 Diagnostic procedure, 45, 110, 155 Diarrhea, 7, 10, 11, 16, 20, 24, 35, 39, 40, 87, 96, 109, 131, 155, 164 Diarrhoea, 8, 12, 15, 26, 37, 38, 155, 160

Index 183

Dietary Fats, 36, 155, 165 Dietitian, 96, 155 Digestion, 4, 9, 14, 15, 17, 26, 38, 46, 70, 96, 146, 149, 150, 155, 163, 164, 165, 177 Digestive system, 46, 75, 96, 155 Digestive tract, 4, 96, 155, 176 Dilatation, 155, 172 Diploid, 155, 171 Direct, iii, 16, 46, 51, 54, 69, 93, 115, 155, 173, 178 Disinfectant, 155, 157 Dispenser, 55, 155 Distal, 155, 156 Diuresis, 150, 155 Diuretic, 150, 155 Drive, ii, vi, 23, 56, 130, 155 Drug Interactions, 116, 155 Drug Tolerance, 156, 178 Duct, 156, 174 Duodenal Ulcer, 54, 81, 156 Duodenum, 19, 149, 156, 177 Dyslexia, 156, 165 E Effector, 153, 156, 168 Effector cell, 156, 168 Efficacy, 11, 12, 37, 65, 156 Egg Yolk, 54, 81, 87, 129, 133, 156 Electrocoagulation, 152, 156 Electrode, 15, 156 Electrolyte, 116, 156, 176 Electrons, 147, 148, 156, 164, 169, 173 Embryo, 149, 156 Emulsion, 86, 156 Encapsulated, 59, 69, 76, 156 Endocarditis, 12, 150, 156 Endometrium, 157, 166 Endorphin, 157, 159 Endotoxic, 157, 165 Enteritis, 87, 157 Enterocolitis, 157 Enteropeptidase, 157, 179 Environmental Health, 122, 124, 157 Enzymatic, 79, 150, 153, 157 Epithelium, 157, 159 Ergot, 157, 174 Esophageal, 131, 157 Esophagus, 155, 157, 161, 177 Esterification, 64, 157 Ethanol, 89, 157, 158 Eukaryotic Cells, 85, 157, 169 Evacuation, 154, 157 Excitation, 157, 158

Expiration, 55, 66, 157, 174 Extracellular, 6, 154, 157, 176 Extraction, 52, 59, 76, 157 F Faecal, 155, 157 Family Planning, 123, 158 Fat, 3, 4, 5, 15, 27, 30, 37, 46, 51, 62, 64, 67, 70, 82, 89, 91, 92, 94, 96, 97, 98, 100, 102, 107, 111, 130, 132, 133, 149, 154, 158, 165, 169, 171, 175, 177 Fatigue, 96, 128, 158 Fatty acids, 63, 73, 88, 158 Feces, 16, 27, 39, 154, 157, 158, 177 Fermentation, 46, 47, 52, 66, 68, 71, 73, 74, 75, 76, 79, 83, 85, 90, 92, 93, 148, 158, 175, 176 Fibrin, 149, 158, 178 Filler, 89, 158 Filtration, 85, 158 Fish Flour, 158 Fish Products, 68, 158, 175 Flatulence, 59, 158 Flatus, 158, 159 Flow Cytometry, 85, 158 Fluconazole, 132, 158 Fluorescence, 85, 158 Fluorescent Dyes, 158 Fold, 129, 158 Food Chain, 62, 158 Food Exchange, 5, 159 Food Preferences, 111, 159 Forearm, 149, 159 Fractionation, 146, 159 Frameshift, 159, 179 Frameshift Mutation, 159, 179 Friction, 48, 159 Fructose, 159, 164 Fungi, 63, 79, 147, 148, 149, 151, 152, 159, 167, 176, 179, 180 Fungus, 150, 157, 159, 174 G Galactosides, 148, 159 Gallbladder, 145, 155, 159 Gamma-Endorphin, 159 Gas, 82, 96, 131, 146, 151, 158, 159, 162, 163, 168, 177 Gastric, 54, 60, 81, 149, 159, 161 Gastric Acid, 54, 60, 159 Gastric Mucosa, 54, 81, 159 Gastritis, 54, 81, 87, 160 Gastroenteritis, 160, 175

184

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Gastrointestinal, 13, 17, 34, 75, 157, 158, 160, 164, 175, 176, 177 Gastrointestinal tract, 17, 157, 158, 160, 164, 175 Gelatin, 92, 160, 177 Gene, 6, 149, 160 Generator, 64, 160 Germ-free, 18, 160 Ginger, 53, 89, 160 Ginseng, 53, 160 Gland, 160, 170, 172, 175, 177 Glomerular, 160, 164 Glucose, 146, 149, 151, 160 Glutathione Peroxidase, 160, 175 Gluten, 97, 133, 160 Glycogen, 146, 160 Glycosidic, 146, 160, 169 Goats, 46, 154, 160 Governing Board, 161, 171 Grade, 79, 132, 161 Graft, 161 Gram-negative, 54, 81, 157, 161, 175 Growth, 6, 46, 48, 66, 68, 71, 79, 92, 147, 161, 166, 168, 171, 175, 179 H Habituation, 35, 161 Haploid, 161, 171 Happiness, 76, 161 Headache, 150, 161, 172 Heart attack, 151, 161 Heartburn, 96, 161, 163 Hemodialysis, 150, 161 Hemostasis, 161, 175 Heredity, 160, 161 Hermetic, 73, 161 Heterotrophic, 159, 161 Homogeneous, 61, 62, 161 Hormonal, 53, 161, 180 Hormone, 161, 170, 175, 180 Host, 46, 148, 150, 159, 161, 162, 174 Hybrid, 162, 174 Hydrogen, 8, 9, 11, 59, 112, 145, 148, 151, 155, 160, 162, 167, 168, 169, 172 Hydrogen Breath Test, 112, 162 Hydrolysis, 148, 162, 171, 172, 179 Hydrophobic, 162, 165 Hygienic, 90, 162 Hypersensitivity, 35, 162 Hypertension, 36, 151, 161, 162 Hypothalamus, 148, 162, 172 I Id, 28, 39, 134, 140, 142, 162

Ileostomy, 34, 162 Ileum, 162 Immune function, 13, 20, 39, 162 Immune response, 18, 27, 112, 145, 147, 162, 163, 177, 180 Immune Sera, 162 Immune system, 149, 156, 162, 166, 180 Immunity, 18, 25, 162, 163, 179 Immunization, 87, 162 Immunodeficiency, 131, 162 Immunogenic, 163, 165 Immunoglobulins, 163 Immunologic, 13, 162, 163 Implantation, 153, 163 In situ, 79, 163 In vitro, 13, 35, 163 In vivo, 17, 53, 163 Incubated, 56, 163 Incubation, 57, 68, 163 Incubator, 56, 163 Indicative, 65, 99, 163, 170, 180 Indigestion, 163, 164 Inertia, 64, 163 Infancy, 163, 174 Infarction, 163 Infection, 6, 7, 14, 15, 26, 27, 36, 38, 40, 41, 54, 81, 96, 128, 131, 148, 149, 150, 160, 162, 163, 165, 166, 177, 180 Inflammation, 112, 152, 157, 160, 163, 166, 179, 180 Inflammatory bowel disease, 112, 163 Ingestion, 8, 12, 13, 14, 16, 19, 80, 163, 171 Inhalation, 163, 171 Inorganic, 80, 150, 164, 167 Insomnia, 164, 172 Intestinal, 8, 13, 14, 16, 18, 25, 37, 62, 75, 96, 112, 157, 164, 166, 180 Intestine, 59, 60, 63, 88, 150, 157, 164, 165 Intracellular, 150, 163, 164, 173, 174, 175 Intravenous, 132, 164 Intrinsic, 71, 146, 164 Inulin, 34, 164 Invasive, 162, 164 Ion Channels, 164, 168 Ions, 148, 156, 162, 164 Isoelectric, 60, 67, 164 Isoelectric Point, 60, 67, 164 Itraconazole, 132, 164 K Kava, 53, 164 Kb, 122, 164 Kidney Disease, 17, 122, 129, 130, 164

Index 185

Kidney stone, 164, 169 Kinetics, 11, 164 L Lactation, 53, 91, 164 Lactose Intolerance, 4, 12, 20, 37, 40, 68, 105, 112, 131, 162, 164 Large Intestine, 155, 164, 165, 173, 176 Learning Disorders, 73, 165 Lens, 151, 165 Lethal, 148, 154, 165 Library Services, 140, 165 Life cycle, 159, 165 Ligament, 165, 177 Linkages, 146, 151, 165 Lipase, 63, 165 Lipid, 11, 147, 165 Lipid A, 11, 165 Lipopolysaccharide, 148, 161, 165 Lipoprotein, 11, 161, 165 Liver, 19, 145, 149, 155, 156, 158, 159, 160, 165, 179, 180 Localized, 156, 163, 165, 171, 179 Locomotion, 165, 171 Low-density lipoprotein, 165 Lymphatic, 163, 165, 178 Lymphocyte, 147, 165, 166 Lymphoid, 147, 166 Lysine, 166, 179 M Malabsorption, 10, 15, 166 Malignant, 147, 166, 168 Malnutrition, 25, 38, 166 Mammary, 25, 166 Meat, 7, 58, 60, 65, 68, 85, 90, 95, 96, 97, 98, 99, 129, 130, 132, 155, 166, 175 Meat Products, 68, 155, 166 Mediator, 166, 175 MEDLINE, 123, 166 Membrane, 8, 54, 81, 91, 153, 157, 161, 164, 166, 169, 170, 174, 178 Memory, 73, 166 Meningitis, 158, 164, 166 Menopause, 166, 171, 172 Menstrual Cycle, 53, 166, 172 Menstruation, 53, 166, 172 Mercury, 158, 166 Metastasis, 166, 168 Methionine, 166, 172, 177 Methylene Blue, 85, 167 MI, 4, 129, 133, 143, 167 Microbiological, 58, 65, 78, 167

Microbiology, 7, 9, 10, 13, 16, 17, 36, 38, 39, 145, 167 Microorganism, 67, 167, 170, 180 Micro-organism, 7, 79, 167 Microscopy, 85, 167 Migration, 51, 167 Milligram, 98, 167 Miscible, 89, 167 Mobility, 54, 81, 167 Molasses, 111, 129, 167 Molecular, 123, 125, 146, 149, 153, 167, 173, 174 Molecule, 147, 148, 150, 153, 156, 157, 160, 162, 167, 169, 173, 180 Motility, 167, 175 Motion Sickness, 167, 168 Mucus, 167, 179 Muscle Contraction, 70, 167 Mutagenesis, 68, 167 Mutagens, 159, 167 Myocardial infarction, 73, 154, 167, 168 Myocardium, 167, 168 Myosin, 167, 168 N Narcotic, 145, 168 Nausea, 96, 160, 163, 168, 172 Necrosis, 163, 167, 168 Need, 3, 25, 57, 69, 70, 75, 76, 84, 89, 95, 104, 107, 110, 111, 130, 131, 132, 135, 160, 168, 178 Neoplasms, 147, 168 Nephropathy, 164, 168 Nerve, 70, 166, 168, 174, 177 Nervous System, 148, 151, 166, 168, 170, 178 Neurons, 168, 178 Neurotransmitters, 53, 168, 176 Neutrons, 146, 168, 173 Nisin, 71, 168 Nitrogen, 24, 46, 168, 179 Nuclear, 152, 156, 157, 168, 169, 175 Nucleic acid, 167, 169 Nucleus, 154, 155, 157, 168, 169, 172, 176 Nutritive Value, 24, 169 O Oligosaccharides, 63, 88, 146, 169 Opacity, 151, 155, 169 Opioid Peptides, 169 Organelles, 151, 169 Organoleptic, 78, 169 Ossification, 169, 174 Osteoporosis, 40, 70, 76, 128, 169

186

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Oxalate, 30, 169 Oxidation, 48, 68, 145, 147, 160, 169 Oxidation-Reduction, 68, 169 P Palliative, 170, 178 Pancreas, 145, 155, 165, 170, 179 Parasite, 159, 170 Parathyroid, 170, 174 Parathyroid Glands, 170, 174 Particle, 52, 64, 65, 75, 76, 77, 170, 176 Pathogen, 163, 170 Pathogenesis, 34, 170 Pathologic, 150, 154, 162, 170 Patient Education, 128, 138, 140, 143, 170 Peptide, 9, 71, 157, 159, 169, 170, 171, 172 Perforation, 147, 170 Peripheral blood, 7, 170 Peripheral Nervous System, 170, 177 Petrolatum, 156, 170 Pharmaceutical Preparations, 151, 157, 160, 170 Pharmacologic, 170, 178 Phenolphthalein, 156, 170 Phospholipids, 158, 165, 170 Phosphorus, 111, 129, 150, 170, 171 Photocoagulation, 152, 171 Physiologic, 164, 166, 171, 173 Physiology, 24, 53, 112, 171 Pigment, 84, 87, 171 Plant Proteins, 97, 171, 180 Plant sterols, 37, 171 Plants, 59, 76, 79, 150, 151, 152, 159, 160, 164, 171, 176, 178, 179, 180 Plasma, 11, 16, 147, 152, 160, 161, 171 Plasma cells, 147, 171 Poisoning, 87, 150, 157, 160, 166, 167, 168, 171, 175 Polyethylene, 52, 171 Polypeptide, 47, 146, 152, 168, 171, 180 Polysaccharide, 147, 151, 171 Polyunsaturated fat, 36, 171 Postmenopausal, 11, 25, 169, 171 Postoperative, 128, 171 Practice Guidelines, 124, 171 Precipitation, 64, 172 Precursor, 156, 157, 159, 172, 179, 180 Premenopausal, 20, 39, 172 Premenstrual, 53, 172 Premenstrual Syndrome, 53, 172 Probe, 15, 172 Progressive, 156, 161, 168, 172 Pro-Opiomelanocortin, 159, 169, 172

Prophylaxis, 14, 54, 172, 174 Proportional, 68, 172 Protease, 63, 172 Protein C, 25, 52, 58, 62, 67, 70, 86, 146, 147, 148, 165, 172, 179 Protein S, 149, 172 Proteolytic, 63, 79, 153, 157, 172 Protons, 146, 162, 172, 173 Protozoa, 149, 167, 172, 176, 179 Pruritus, 21, 172, 173 Pruritus Ani, 21, 173 Psychic, 173 Psychosomatic, 35, 53, 173 Public Policy, 123, 173 Publishing, 5, 26, 89, 95, 96, 98, 132, 173 Pulmonary, 149, 154, 173, 177 Pulmonary Artery, 149, 173 Purulent, 173, 180 R Race, 167, 173 Radiation, 49, 158, 159, 173 Radioactive, 162, 163, 169, 173 Radiopharmaceutical, 160, 173 Raffinose, 59, 173 Randomized, 7, 156, 173 Receptor, 145, 147, 173, 175 Receptors, Serotonin, 173, 175 Recombinant, 173, 180 Rectum, 147, 150, 155, 158, 159, 163, 165, 173, 177 Refer, 1, 153, 159, 165, 168, 173 Regimen, 156, 173 Regurgitation, 161, 173 Rehydration, 10, 173 Respiration, 151, 174 Respiratory Paralysis, 145, 174 Restoration, 154, 173, 174, 175 Retina, 165, 174 Retinoids, 174, 180 Reversion, 174, 179 Rickets, 19, 20, 174, 180 Rickettsiae, 174, 179 Rigidity, 171, 174 Risk factor, 36, 131, 174 Rod, 54, 81, 148, 174, 175 Rotator, 65, 174 Rubber, 92, 145, 174 Rye, 97, 152, 157, 174 S Saliva, 174 Salivary, 35, 155, 174 Salivary glands, 155, 174

Index 187

Salmonella, 7, 78, 87, 160, 175 Samarium, 65, 175 Sanitary, 90, 175 Saturated fat, 98, 111, 130, 175 Screening, 152, 175 Seafood, 97, 175 Second Messenger Systems, 168, 175 Secretion, 6, 54, 89, 164, 167, 175 Sedative, 164, 175 Selenium, 69, 175 Senile, 169, 175 Septic, 148, 175 Serine, 175, 179 Serotonin, 76, 173, 175, 179 Serum, 10, 25, 37, 90, 153, 162, 165, 175 Side effect, 68, 115, 145, 176, 178 Sil, 52, 75, 176 Silage, 46, 176 Small intestine, 152, 156, 157, 161, 162, 164, 176, 179 Smooth muscle, 150, 176, 177 Sodium, 4, 83, 98, 107, 111, 131, 176 Solitary Nucleus, 148, 176 Solvent, 157, 176 Sound wave, 153, 176 Soybean Oil, 171, 176, 180 Spasmodic, 145, 176 Specialist, 134, 176 Species, 17, 46, 90, 91, 148, 160, 162, 167, 170, 173, 176, 177, 179 Spices, 97, 176 Spinal cord, 151, 152, 168, 170, 174, 176, 178 Spores, 63, 79, 176 Steel, 84, 176 Sterile, 49, 148, 170, 177 Sterilization, 49, 65, 177 Stimulant, 150, 177 Stimulus, 155, 156, 157, 164, 177 Stomach, 46, 60, 62, 131, 145, 155, 157, 159, 160, 161, 168, 176, 177 Stool, 112, 131, 165, 177 Stool test, 131, 177 Strained, 129, 133, 177 Stress, 96, 148, 151, 160, 168, 174, 177 Stroke, 122, 151, 177 Styrene, 174, 177 Subacute, 163, 177 Subclinical, 163, 177 Subspecies, 176, 177 Substance P, 71, 175, 177 Substrate, 79, 90, 177

Suction, 158, 177 Sulfur, 58, 166, 177 Supplementation, 15, 38, 46, 177 Suppositories, 160, 177 Suppression, 13, 177 Surfactant, 66, 177 Sympathetic Nervous System, 148, 178 Symptomatic, 15, 178 Synapses, 168, 178 Systemic, 116, 149, 150, 163, 178, 179 T Therapeutics, 13, 38, 117, 178 Thermal, 57, 58, 61, 65, 168, 178 Thrombin, 158, 172, 178 Thrombomodulin, 172, 178 Thrombosis, 73, 172, 177, 178 Thymus, 162, 165, 178 Tin, 61, 178 Tolerance, 19, 112, 178 Tooth Preparation, 145, 178 Topical, 69, 155, 157, 170, 178 Toxic, iv, 54, 72, 81, 152, 154, 162, 174, 175, 177, 178 Toxicity, 155, 166, 178 Toxicology, 9, 124, 178 Toxins, 147, 163, 178 Trace element, 152, 178, 179 Transfection, 149, 179 Transfer Factor, 162, 179 Transplantation, 162, 179 Trees, 171, 174, 179 Trypsin, 63, 157, 179, 180 Tryptophan, 152, 175, 179 Tuberculosis, 154, 179 Typhimurium, 7, 87, 179 U Ulcer, 156, 179 Ulceration, 155, 179 Ulcerative colitis, 112, 163, 179 Unconscious, 162, 179 Urea, 81, 179 Ureters, 164, 179 Urethra, 179 Urinary, 11, 25, 40, 112, 179 Urinary tract, 113, 179 Urinary tract infection, 113, 179 Urine, 113, 149, 150, 155, 164, 169, 179 V Vaccines, 54, 179, 180 Vagina, 150, 166, 179, 180 Vaginal, 20, 180 Vaginitis, 14, 17, 34, 41, 150, 180

188

Yogurt

Vaginosis, 14, 34, 180 Vascular, 163, 180 Vector, 6, 180 Vegetable Proteins, 171, 180 Vein, 164, 169, 180 Veterinary Medicine, 123, 180 Virus, 131, 148, 180 Visceral, 148, 180 Visceral Afferents, 148, 180 Viscosity, 51, 64, 78, 86, 93, 94, 180 Vitamin A, 53, 180 Vitamin D, 53, 174, 180

Vitamin E, 69, 180 Vitro, 180 Vivo, 180 W Weight Gain, 16, 39, 46, 180 White blood cell, 147, 163, 165, 166, 167, 171, 180 Y Yeasts, 6, 9, 79, 150, 159, 180 Z Zygote, 153, 180 Zymogen, 172, 180

Index 189

190

Yogurt

Index 191

192

Yogurt

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