Benders'dictionary of nutrition and food technology

348osteoclasts Cells that resorb calcified bone. Activated (interalia) by vitamin d to maintain plasma concentration ofcalcium.osteomalacia The adult equivalent of rickets; bone demineralisationdue to deficiency of vitamin d and hence inadequateabsorption of calcium and loss of calcium from the bones.osteoporosis Degeneration of the bones with advancing age dueto loss of bone mineral and protein; this is largely a result of lossof hormones with increasing age (oestrogens in women andtestosterone in men). Although there is negative calciumbalance (net loss of calcium from the body) this is the result ofosteoporosis, rather than the cause, although there is evidencethat calcium and vitamin d supplements may slow progression.A high calcium intake in early life is beneficial, since this resultsin greater bone density at maturity, and regular exercise to stimulatebone metabolism is also important.Ostermilk TM Dried milk for infant feeding. Ostermilk No. 1 ishalf-cream; No. 2 is full-cream.ostrich Large flightless bird (Struthio camelus), up to 2.5 m tall,native of Africa, farmed in many regions.Composition /100 g: water 71 g, 691 kJ (165 kcal), protein20.2 g, fat 8.7 g (of which 38% saturated, 47% mono-unsaturated,16% polyunsaturated), cholesterol 71 mg, carbohydrate 0 g, ash0.7 g, Ca 7 mg, Fe 2.9 mg, Mg 20 mg, P 199 mg, K 291 mg, Na72mg, Zn 3.5mg, Cu 0.1mg, Se 33µg, vitamin E 0.2 mg, B 10.18 mg, B 2 0.27 mg, niacin 4.4 mg, B 6 0.47 mg, folate 7 µg, B 124.6µg, pantothenate 1.1 mg.A 100 g serving is a source of vitaminB 1 ,B 2 , pantothenate, a good source of Fe, P, Zn, niacin, vitaminB 6 ,a rich source of Se, vitamin B 12 .ovalbumin The albumin of egg white; comprises 55% of the totalsolids.Ovaltine TM A preparation of malt extract,milk, eggs, cocoa andsoya, with added thiamin, vitamin D and niacin, for consumptionas a beverage when added to milk. Invented in 1863 by Swiss scientistGeorge Wander, and originally called Ovomaltine.oven spring The sudden increases in the volume of a doughduring the first 10–12 min of baking, due to increased rate of fermentationand expansion of gases.overall heat transfer coefficient (OHTC) The sum of the resistancesto heat flow due to conduction and convection.overrun In ice cream manufacture, the per centage increase in thevolume of the mix caused by the beating-in of air. Optimumoverrun, 70–100%.To prevent excessive aeration, US regulationsstate that ice cream must weigh 4.5 lb/gallon (0.48 kg/L).