The purpose of the present study is to compare the calculated creatinine coefficients of young college women based on lean body mass weight with those based on actual body weight.

Supplemented and unsupplemented white breads were baked and toasted at three different toaster settings, light, medium, and dark. Organoleptically, products were highly accepted when toasted at the light and medium temperatures. Biological tests with rats resulted in a decline in the efficient utilization of the protein with toasted white bread diets, evidenced by poor weight gain, low liver weight, Serum protein, PER (protein efficiency ratio - weight gain/protein intake) and percent digestability. Increased toasting temperatures reduced the amino acides essential for growth in white bread diets. Supplementation with soybean improved the quality of the bread, possible due to destruction by heating of the trypsin inhibitor in soybean.

The teaching of understandings and techniques concerning the care of children is certainly an important part of the homemaking teacher's job, but research by Bettelheim has pointed out that the underlying attitudes of parents often influence how well they put their knowledge into practice.

Since no lean body mass (LBM) index was available for women, the purpose of the present study was to use the formula of Behnke et al. in the calculation of an LBM Index for women.