OAR@UM Collection:https://www.um.edu.mt/library/oar/handle/123456789/476712026-04-05T12:21:31Z2026-04-05T12:21:31ZSea pollution, sewage : industrial waste.https://www.um.edu.mt/library/oar/handle/123456789/485012020-11-11T09:13:15Z1992-01-01T00:00:00ZTitle: Sea pollution, sewage : industrial waste.
Abstract: Environmental pollution is a term that refers to all
the ways which people pollute their surroundings. People dirty
the air with gases and smoke poison the water with chemicals and
other substances and damage the soil with too many fertilizers
and pesticides. Nearly everyone causes pollution in some way.
Environmental pollution is one of the most serious problems
facing humanity today. Badly polluted air can cause illness and
even death while polluted water kills fish and marine life
Everyone wants to reduce pollution, but the pollution problem is
as complicated as it is serious. It is complicated because much
pollution is caused by things that benefit people. Manufacturing
factories discharge much of the material that pollutes air and
water, but factories provide jobs for people.
Description: DIP.ENV.HEALTH1992-01-01T00:00:00ZThe Mediterranean diet : a typical source of antioxidant vitamins.https://www.um.edu.mt/library/oar/handle/123456789/482662020-11-11T07:39:19Z1992-01-01T00:00:00ZTitle: The Mediterranean diet : a typical source of antioxidant vitamins.
Abstract: CONTENTS
Which are the antioxidant vitamins? (definition)
Vitamin C & E, beta-carotene, (enzymes- glutathione peroxidase,
Superoxide dismutase; mineral- selenium)
ROLE IN THE BODY
Free-radicals, antioxidant defence system, prevention of certain
diseases.
FOOD SOURCES OF ANTIOXIDANT VITAMINS
The Mediterranean diet. What is it composed of?
Diet and Cancer.
WHY ARE THESE VITAMINS ESSENTIAL?
People with larger needs of antioxidants eg. smokers, athletes.
Description: DIP.ENV.HEALTH1992-01-01T00:00:00ZThe processing of meat : the global perspectivehttps://www.um.edu.mt/library/oar/handle/123456789/477742023-07-04T08:58:54Z1992-01-01T00:00:00ZTitle: The processing of meat : the global perspective
Abstract: Meat is normally regarded as the parts which are edible such as
muscle and offal of the food. Animals consume mainly grass and other
edible crops such as cattle, sheep, goats and pigs etc. In addition,
poultry has become a major meat-producing species while rabbits, guinea
pigs and various game animals and birds provide a substantial amount of
protein. Fish and other seafood have also been an important part of
man’s diet since earliest times.
According to recent United States Department of Agriculture IUSDAI
figures, the chief meat eating countries of the world are Australia with
119kgs/head per year, USA with 113kgs and Argentina with 108kgs.
In the European Community, in 1987 there was an average yearly consumption
per capita of 91.7kgs of meat of which 23.4kgs was beef, 3.8kgs
sheep and goat meat, 38.5kgs pig meat and 16.8kgs poultry meat.
France had the highest rate of consumption (108.2kgs) with Portugal the
lowest (64.3kgs).
In the United Kingdom, the annual consumption of meat and its products
represent one-tenth of the total household expenditure on food, the
amount in money is approximately 1000 million per year.
It is estimated that only 60% of the world population eats 18kgs or more
of meat per year which is regarded as the nutritional minimum. The
remaining 40% represent some 1500 million people who consume less than
this amount. An example is Africa where the average annual consumption
is only 10kgs per head and in the underdeveloped countries of Asia where
it is low as 3kgs per head.
Description: DIP.ENV.HEALTH1992-01-01T00:00:00Z