{"id":{"repo_id":"vt","oai_identifier":"oai:vtechworks.lib.vt.edu:10919/80090"},"canonical_url":"https://search.dev.ndltd.org/etd/vt/oai:vtechworks.lib.vt.edu:10919/80090","repository":{"repo_id":"vt","name":"Virginia Tech","base_url":"https://vtechworks.lib.vt.edu/oai/request"},"display":{"title":"Effects of protein source and calcium level on the utilization of minerals in adult men","abstract":"The effect of three sources of protein: soy, dairy, and meat protein, and two levels of calcium on zinc, iron, copper, calcium, and magnesium retention in young adult men was determined in a 30-day metabolic balance study. The study was divided into a twenty-day baseline period, a thirty day controlled feeding period from which all the balance data was collected, and a twenty day follow-up period. During the controlled feeding period, twenty-four subjects were randomly assigned to one of three dietary treatment groups which differed in respect to protein source. The dairy treatment group was fed a diet in which 70% of the dietary protein was derived from dairy products; the soy treatment group was fed a diet in which 67% of the dietary protein was derived from soy products; and the meat treatment group was given a diet in which 70% of the dietary protein was provided by animal meat products. To test the effect of calcium level on mineral retention, the controlled feeding period was divided into two periods: Period I, in which the subjects consumed moderate levels of calcium (mean= 1206.77 + 193.29 mg/day) and Period II, in which the subjects consumed high levels of calcium (mean 2134.51 + 164.63 mg/day).","abstract_html":"The effect of three sources of protein: soy, dairy, and meat protein, and two levels of calcium on zinc, iron, copper, calcium, and magnesium retention in young adult men was determined in a 30-day metabolic balance study. The study was divided into a twenty-day baseline period, a thirty day controlled feeding period from which all the balance data was collected, and a twenty day follow-up period. During the controlled feeding period, twenty-four subjects were randomly assigned to one of three dietary treatment groups which differed in respect to protein source. The dairy treatment group was fed a diet in which 70% of the dietary protein was derived from dairy products; the soy treatment group was fed a diet in which 67% of the dietary protein was derived from soy products; and the meat treatment group was given a diet in which 70% of the dietary protein was provided by animal meat products. To test the effect of calcium level on mineral retention, the controlled feeding period was divided into two periods: Period I, in which the subjects consumed moderate levels of calcium (mean= 1206.77 + 193.29 mg/day) and Period II, in which the subjects consumed high levels of calcium (mean 2134.51 + 164.63 mg/day).","abstract_has_math":false,"creators":["Leon, Sandra Porter"],"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":1988,"date_issued":"1988","date_published":"1988","updated_at":"2026-07-22T22:18:52Z","subjects":[],"languages":["en_US"],"rights":["In Copyright"],"rights_urls":["http://rightsstatements.org/vocab/InC/1.0/"],"identifier_entries":[]},"links":{"outbound_url":"http://hdl.handle.net/10919/80090","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":["Leon, Sandra Porter"]}]},{"id":"academic_context","label":"Academic Context","entries":[{"key":"dc:date.accessioned","label":"Dc Date Accessioned","values":["2017-11-09T20:41:52Z"]},{"key":"dc:date.available","label":"Dc Date Available","values":["2017-11-09T20:41:52Z"]},{"key":"dc:date.issued","label":"Date","values":["1988"]},{"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_US"]},{"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/10919/80090"]}]},{"id":"additional","label":"Additional Metadata","entries":[{"key":"dc:description.abstract","label":"Abstract","values":["The effect of three sources of protein: soy, dairy, and meat protein, and two levels of calcium on zinc, iron, copper, calcium, and magnesium retention in young adult men was determined in a 30-day metabolic balance study. The study was divided into a twenty-day baseline period, a thirty day controlled feeding period from which all the balance data was collected, and a twenty day follow-up period. During the controlled feeding period, twenty-four subjects were randomly assigned to one of three dietary treatment groups which differed in respect to protein source. The dairy treatment group was fed a diet in which 70% of the dietary protein was derived from dairy products; the soy treatment group was fed a diet in which 67% of the dietary protein was derived from soy products; and the meat treatment group was given a diet in which 70% of the dietary protein was provided by animal meat products. To test the effect of calcium level on mineral retention, the controlled feeding period was divided into two periods: Period I, in which the subjects consumed moderate levels of calcium (mean= 1206.77 + 193.29 mg/day) and Period II, in which the subjects consumed high levels of calcium (mean 2134.51 + 164.63 mg/day)."]},{"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":["Effects of protein source and calcium level on the utilization of minerals in adult men"]}]}],"canonical_facts":{"dc:contributor.department":["Human Nutrition and Foods"],"dc:creator":["Leon, Sandra Porter"],"dc:date.accessioned":["2017-11-09T20:41:52Z"],"dc:date.available":["2017-11-09T20:41:52Z"],"dc:date.issued":["1988"],"dc:description.abstract":["The effect of three sources of protein: soy, dairy, and meat protein, and two levels of calcium on zinc, iron, copper, calcium, and magnesium retention in young adult men was determined in a 30-day metabolic balance study. The study was divided into a twenty-day baseline period, a thirty day controlled feeding period from which all the balance data was collected, and a twenty day follow-up period. During the controlled feeding period, twenty-four subjects were randomly assigned to one of three dietary treatment groups which differed in respect to protein source. The dairy treatment group was fed a diet in which 70% of the dietary protein was derived from dairy products; the soy treatment group was fed a diet in which 67% of the dietary protein was derived from soy products; and the meat treatment group was given a diet in which 70% of the dietary protein was provided by animal meat products. To test the effect of calcium level on mineral retention, the controlled feeding period was divided into two periods: Period I, in which the subjects consumed moderate levels of calcium (mean= 1206.77 + 193.29 mg/day) and Period II, in which the subjects consumed high levels of calcium (mean 2134.51 + 164.63 mg/day)."],"dc:description.degree":["Master of Science"],"dc:format.mimetype":["application/pdf"],"dc:identifier.uri":["http://hdl.handle.net/10919/80090"],"dc:language.iso":["en_US"],"dc:publisher":["Virginia Polytechnic Institute and State University"],"dc:rights":["In Copyright"],"dc:rights.uri":["http://rightsstatements.org/vocab/InC/1.0/"],"dc:title":["Effects of protein source and calcium level on the utilization of minerals in adult men"],"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":"2026-07-22T22:18:52Z"}