{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/70565"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/70565","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"The utilization of essential minerals by preadolescent girls consuming three levels of protein","abstract":"The effect of three levels of protein on the utilization of magnesium, calcium, manganese, iron, copper, zinc, sodium and potassium was studied in preadolescent girls. Minerals were determined in excreta and food following a wet ash by absorption spectrophotometric procedures. The minerals magnesium, calcium and manganese were better utilized with low protein intakes. The utilization of copper, zinc, and sodium were enhanced on moderate protein intakes. A high protein diet was detrimental to the utilization of these minerals when present in low levels but enhanced the utilization of copper, and did not affect sodium utilization adversely. The effect of protein on iron absorption was not clear. Protein level did not affect the potassium utilization.","abstract_html":"The effect of three levels of protein on the utilization of magnesium, calcium, manganese, iron, copper, zinc, sodium and potassium was studied in preadolescent girls. Minerals were determined in excreta and food following a wet ash by absorption spectrophotometric procedures. The minerals magnesium, calcium and manganese were better utilized with low protein intakes. The utilization of copper, zinc, and sodium were enhanced on moderate protein intakes. A high protein diet was detrimental to the utilization of these minerals when present in low levels but enhanced the utilization of copper, and did not affect sodium utilization adversely. The effect of protein on iron absorption was not clear. Protein level did not affect the potassium utilization.","abstract_has_math":false,"creators":["Raghavan, Andal V."],"institution":"Virginia Polytechnic Institute and State University","degree_name":"Master of Science","degree_level":"masters","degree_discipline":"Human Nutrition and Foods","degree_department":"Human Nutrition and Foods","school":null,"contributors":[],"advisors":[],"committee_chairs":[],"committee_members":[],"year":1974,"date_issued":"1974","date_published":"1974","updated_at":"2026-07-22T22:19:38Z","subjects":[],"languages":["en"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/70565","outbound_label":"Handle","outbound_source":"dc:identifier.uri"},"metadata_groups":[{"id":"people","label":"People","entries":[{"key":"dc:contributor.department","label":"Department","values":["Human Nutrition and Foods"]},{"key":"dc:creator","label":"Author","values":["Raghavan, Andal V."]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2016-04-21T15:35:24Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2016-04-21T15:35:24Z"]},{"key":"dc:date.issued","label":"Date","values":["1974"]},{"key":"dc:publisher","label":"Institution","values":["Virginia Polytechnic Institute and State University"]},{"key":"dc:type","label":"Dc Type","values":["Thesis"]},{"key":"dc:type.dcmitype","label":"Dc Type Dcmitype","values":["Text"]},{"key":"thesis:degree_discipline","label":"Discipline","values":["Human Nutrition and Foods"]},{"key":"thesis:degree_level","label":"Degree Level","values":["masters"]},{"key":"thesis:degree_name","label":"Degree Name","values":["Master of Science"]},{"key":"thesis:institution_name","label":"Thesis Institution Name","values":["Virginia Polytechnic Institute and State University"]}]},{"id":"language_rights","label":"Language and Rights","entries":[{"key":"dc:language.iso","label":"Language (ISO)","values":["en"]},{"key":"dc:rights","label":"Dc Rights","values":["In Copyright"]},{"key":"dc:rights.uri","label":"Rights URI","values":["http://rightsstatements.org/vocab/InC/1.0/"]}]},{"id":"identifiers","label":"Identifiers","entries":[{"key":"dc:identifier.uri","label":"Identifier URI","values":["http://hdl.handle.net/10919/70565"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The effect of three levels of protein on the utilization of magnesium, calcium, manganese, iron, copper, zinc, sodium and potassium was studied in preadolescent girls. Minerals were determined in excreta and food following a wet ash by absorption spectrophotometric procedures. The minerals magnesium, calcium and manganese were better utilized with low protein intakes. The utilization of copper, zinc, and sodium were enhanced on moderate protein intakes. A high protein diet was detrimental to the utilization of these minerals when present in low levels but enhanced the utilization of copper, and did not affect sodium utilization adversely. The effect of protein on iron absorption was not clear. Protein level did not affect the potassium utilization."]},{"key":"dc:description.degree","label":"Dc Description Degree","values":["Master of Science"]},{"key":"dc:format.mimetype","label":"Dc Format Mimetype","values":["application/pdf"]},{"key":"dc:title","label":"Title","values":["The utilization of essential minerals by preadolescent girls consuming three levels of protein"]}]}],"canonical_facts":{"dc:contributor.department":["Human Nutrition and Foods"],"dc:creator":["Raghavan, Andal V."],"dc:date.accessioned":["2016-04-21T15:35:24Z"],"dc:date.available":["2016-04-21T15:35:24Z"],"dc:date.issued":["1974"],"dc:description.abstract":["The effect of three levels of protein on the utilization of magnesium, calcium, manganese, iron, copper, zinc, sodium and potassium was studied in preadolescent girls. Minerals were determined in excreta and food following a wet ash by absorption spectrophotometric procedures. The minerals magnesium, calcium and manganese were better utilized with low protein intakes. The utilization of copper, zinc, and sodium were enhanced on moderate protein intakes. A high protein diet was detrimental to the utilization of these minerals when present in low levels but enhanced the utilization of copper, and did not affect sodium utilization adversely. The effect of protein on iron absorption was not clear. Protein level did not affect the potassium utilization."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/70565"],"dc:language.iso":["en"],"dc:publisher":["Virginia Polytechnic Institute and State University"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["The utilization of essential minerals by preadolescent girls consuming three levels of protein"],"dc:type":["Thesis"],"dc:type.dcmitype":["Text"],"thesis:degree_discipline":["Human Nutrition and Foods"],"thesis:degree_level":["masters"],"thesis:degree_name":["Master of Science"],"thesis:institution_name":["Virginia Polytechnic Institute and State University"]},"updated_at":"2026-07-22T22:19:38Z"}