Browsing by Advisor "Fragkiadakis, Georgios"

Now showing items 61-80 of 82

  • Prevention of cardiovascular diseases in diabetic patients.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Makri, Evangelia
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 17-02-2015
    Diabetes mellitus is a chronic disease, which is now considered as a global epidemic. Despites the chronic consequences that causes to the ailing, it is considered to be one of the major causes of death due to the ...

  • Prevention of type 2 diabetes mellitus.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Chatzistavraki, Maria
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 27-03-2013
    Diabetes Mellitus is a syndrome resulting in impaired secretion and / or defective insulin action consistently causing relative or absolute deficiency. Prevention is essential to avoid complications such as microangiopathy ...

  • Protein intake in patients of intensive care unit (ICU).

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Bakalaki, Aikaterini
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 14-09-2015
    Aim: The aim of the following degree project was to examine protein intake of the patients of ICU depending on the recommendations of ESPEN about protein intake of severely ill. Through this study we also came to conclusions ...

  • Diabetes mellitus type II: Nutrition, anti-diabetic drugs and prevention effects.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Skyrianou, Maria
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 18-10-2010
    Diabetes is one of the oldest diseases known to human beings. The number of people suffering from Diabetes Mellitus type II has increased throughout the years. It’s a metabolic disease that is characterized by high blood ...

  • Comparison of the rate of weight loss in patients with breast cancer compared with normal people.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Giannakis, Ioannis; Natso, Rolina
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 22-10-2010

  • Prader-Willi Syndrome: Correlation between nutrition and syndrome.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Vei, Vasiliki
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 2017-02-20
    The current graduate research studies the Prader-Willi Syndrome, one of the most common pathological cases of clinical genetics worldwide. The syndrome is particularly interesting, since it is the main cause behind morbid ...

  • Contribution of herbs to the cretan diet: Dittany, sage, thyme.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Stefanou, Evangelia - Louiza
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 29-02-2012
    Dietetics considers Mediterranean diet as a lifestyle that offers health. Already Hippocrates first noted the diet-health relationship: "If people lived and fed properly, there would be no disease." Functional foods are ...

  • Food supplements: consumer’s beliefs and the investigation of the factors leading to their intake.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Liko, Eleni; Koliou, Ioulieta; Michail, Dimitrios
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 2018-07-23
    Food supplements intake has been increased over the last decades on a global scale by individuals of all ages. Likewise, in Greece food supplement is a growing and “trendy” industry with a large number of supporters. ...

  • Habits and opinions of parents on nutrition and environment. Teachers’ habits and canteens of primary schools.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Galatianou, Maria; Alexandridi, Elpida
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 17-10-2008
    Within the research program “Archimidis I” that has taken place to Lassithi prefecture, this particular project, which has as its main objective to watch; to validate and to take evaluate the results which concern the food ...

  • Correlation between apetite nutritional status and quality of life of hemodialized patients.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Cheimaras, Antonios
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 2018-01-31
    Anorexia is found in 30% to 40% of hemodialysis patients , contributing to the establishment of malnutrition and altering their quality of life .Probable causes are uremic toxins, inflammation, leptin, ghrelin, neuropeptide ...

  • Office workers, eating behavior and physical activity at workplace.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Malalitzoglou, Ioanna
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 2019-05-13
    Overweight and obesity are recognised as impotrant public health challenges worldwide. In Europe 30-80% of adults and about 20% of children and adolescents are either overweight or obese. Since many adults spend a substantial ...

  • Bakery products and nutrition.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Archontaki, Melpomeni; Lazoudi, Vasiliki
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 19-02-2015
    Bread is a staple food prepared from dough of flour and water, usually by baking. Throughout recorded history it has been popular around the world and is one of humanity's oldest foods, having been of importance since the ...

  • What is the cretan diet and how is it different from the mediterranean.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Manolaraki, Marina
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 29-02-2012
    The Cretan diet is an old tradition that evolved through the centuries, and within it Cretans combined and used mostly dietary sources which were in abundance on the island. In our days there is an attempt by various ...

  • The fat in the quality and the nutritious value of meat and the impact on the human health.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Asimianaki, Maria; Ktistaki, Aikaterini
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 07-05-2008
    The subject of the present final work concerns the quality of grease in animal foods, which has occupied distinguished place in the modern diet since it has been proved that it is connected immediately with the public ...

  • Lycopene as dietary antioxidants in the prevention of chronic diseases.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Mangioroy, Angeliki
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 29-02-2012
    Oxidative stress has been recognized as one of the most important causative factors in the pathogenesis of several chronic diseases such as cancer, cardiovascular disease and diabetes. Antioxidants play an important role ...

  • The carob and it’s products in Crete.

    Η.Μ.U, School of Health Sciences (SHS), Nutrition and Dietetics Sciences Dept.
    Authors: Cholevas, Sotirios
    Thesis advisor: Psaroudaki, Antonella; Fragkiadakis, Georgios
    Publication Date: 2024-02-01
    The carob has for many years been an essential part of the Cretan diet and of the very identity of the people of Crete. The Cretan diet, which has been characterized as a particularly healthy diet, is based on products ...

  • Foods involved in carcinogenesis and their dietary management.

    Η.Μ.U, School of Health Sciences (SHS), Nutrition and Dietetics Sciences Dept.
    Authors: Argyrokastriti, Foteini Maria; Katsiopoulou, Evdokia
    Thesis advisor: Sfakianaki, Eirini; Fragkiadakis, Georgios
    Publication Date: 2021-06-17
    Nowadays, there is a great concern about the quality and safety of human foods, as dietary habits appear to be 30-40% of the factors contributing to the development of cancer. Specifically, during the preparation of this ...

  • Food allergies a problem of future: The role of dietician.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Kontouri, Lydia; Kelaiditis, Christos
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 28-02-2008

  • Health- Nutrition- Exercise in 5th of public school: Nutrition of children and parents, school conditions and protection of environment.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Kontaktsi, Aspasia; Stauroulaki, Marianna; Tzouganaki, Niki
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 28-02-2008
    As part of the inquiring program "Archimedes I", that took place at the Prefecture of Lasithi, this degree vocation, aims at the correct development of the program's results and to evaluate the current nutritional habits ...

  • Copper and human health.

    T.E.I. of Crete, School of Agriculture, Food and Nutrition (STeGTET), Department of Nutrition and Dietetics
    Authors: Sidiropoulou, Maria
    Thesis advisor: Fragkiadakis, Georgios
    Publication Date: 01-07-2013
    Copper is an essential trace element and is involved in diverse biological processes which are necessary to sustain life. It is component of multiple enzymes and proteins and is contained in many foods. Moreover, it is ...