Susan B. QuellyDawn O. EckhoffGeraldine LuzincourtJeanette Garcia...
6页
查看更多>>摘要：Background: Increasing water and decreasing sugar-sweetened beverage (SSB) consumption in preschoolers provide a strategy to reduce lifelong obesity risks. Aim: To determine feasibility/acceptability and examine preliminary findings of an innovative intervention for preschooler parents to promote fruit-infused water (FIW) to decrease SSB intake. Methods: Fourteen parents of preschoolers completed a pre-intervention survey, attended a presentation with a FIW demonstration/taste-testing, received pitchers/strainers, cutting boards, and FIW recipes/instructions, and received 8 supportive text messages over one month. Feasibility/acceptability was determined from analyzing parents' responses about participating. Descriptive statistics were conducted to analyze pre-/post-intervention survey data. Results: Three themes emerged: "Healthy Option Alternative"; "Feasible to Make FIW at Home"; and "Benefits for Parents". Preliminary findings from ten parents completing both pre-/post-intervention surveys indicated a decrease in preschoolers' total SSB amount/kcal intake, and an increase in parent self-efficacy and FIW knowledge/consumption. Conclusion: Preliminary findings provide valuable feasibility/acceptability information to guide a larger future study.
Alexandra J. HeidlKathleen LitzenbergerTamara R. CohenHugues Plourde...
4页
查看更多>>摘要：Background: The Canada's Food Guide (CFG) encourages Canadians to consume a balanced plate. However, this recommendation may not meet the nutritional needs of young athletes who have increased nutritional requirements. Aim: To evaluate how the 2019 CGF can be used to meet the nutritional needs of young athletes. Method: Five menu scenarios were created using the CFG's balanced plate and recipes from Health Canada. Each menu was analyzed to compare nutrient and energy needs of an index athlete (15-year-old male, 71?kg). Estimated energy requirements were based on nutrition guidelines set by National and International sports-nutrition position statements. Results: The adjusted CFG balanced plate plus an energy dense beverage at every meal was the closest to meeting the index athlete's nutrient requirements. Conclusion: The 2019 CFG's balanced plate needs to be adjusted to meet the nutritional requirements of individuals with active lifestyles.
Michael Akenteng WiafeCharles AppreyReginald Adjetey Annan
9页
查看更多>>摘要：Background:[GQ4]Adolescents tend to explore their dietary environment without prior consideration of their nutritional needs. This attitude is due to low nutrition knowledge and it contributes to micronutrient deficiency such as anaemia. The study aims to investigate the effect of nutrition education and counselling on dietary iron intake and iron status of early adolescents. Methods/Design:One hundred and twenty-six early adolescents will be recruited and randomized to receive nutrition education (intervention group) and no nutrition education (control group) in the Asante-Akim South Municipality of Ghana. Data on socio-demographics, dietary factors, dietary intake, knowledge of iron and anaemia will be collected at baseline and post-intervention. Blood samples will be collected for haemoglobin, ferritin and c-reactive protein analyses. The primary outcome measures include haemoglobin and ferritin levels, secondary outcomes such as dietary iron intake, dietary vitamin C intake and knowledge level of iron will be assessed at pre-and post-intervention (6 months). The study will comply with the Consolidated Standards of Reporting Trials (CONSORT) for randomized trials. Discussion:The effectiveness of iron dietary guidelines developed will serve as a manual to aid, prevent and manage iron deficiency anaemia as well as reduce the prevalence of anaemia in the long term in Ghana.
查看更多>>摘要：Introduction: Low serum vitamin D has been shown to be a risk factor for Coronavirus 2019 (COVID-19). The aim of this study was to assess the effects of high dose vitamin D supplementation on hs-CRP, ESR and clinical outcomes, including duration of hospitalization, quality of life and New York Heart Association (NYHA) Functional Classification, in adults with COVID-19. Methods: This double-blind, randomized control trial will be conducted on patients with RT-PCR and/or chest CT scan diagnosis of COVID-19 admitted in Imam Reza Hospital, Mashhad, Iran. Participants will be randomized into control and intervention groups based on randomization sampling. The intervention group will receive soft gel containing 50,000 IU vitamin D on the first day followed by 10,000 IU/day through a supplement drop daily for 29 days. The control group will receive 1000 IU vitamin D daily through supplement drop and a placebo soft gel. All participants will undergo laboratory assessment including inflammatory markers, serum 25)OH)D, complete blood count (CBC), liver and renal profile, lipid profile and erythrocyte sedimentation rate (ESR) at baseline and at day 30. The mortality rate will be recorded in both groups. Results: Data will be presented using descriptive statistics. Comparison of changes in study parameters over the study period will be performed using analysis of covariance adjusting for possible confounders. Conclusions: The findings of this will provide evidence on the effects of high dose vitamin D supplementation on inflammatory markers in hospitalized COVID-19 patients.
查看更多>>摘要：Background: Obesity is sweeping across the developed world. Yet, the public remains largely confused when it comes to the nature of dietary habits which would serve to counteract this trend. Aim: I highlight the responsibility that the scientific community bears when it comes to the confusion, and explain the kind of actions that are needed if the public trust in science is to be maintained. Methods: Starting from an example of a recently published and prominently featured article in a leading journal, I analyse various common methodological aspects of dietetics research and the consequent claims, contextualizing this within the broader environment which includes the scientific publishing process and the mainstream media. Results: Methodological inadequacies, erroneous claims, and misleading interpretations of findings are often found in dietetics research, highlighting the deficiencies of the system which fails to uphold the fundamental principles of scientific inquiry. Conclusion: It is imperative that individual scientists speak out and challenge poor science, unsatisfactory publishing processes, and bombastic and misleading communication of research.
查看更多>>摘要：Background: The use of nutraceuticals and dietary supplements has a complex history. Aim: This work seeks to discuss the current state of nutraceuticals and dietary supplements, with a particular focus on the ambiguity of these terms, their current usage, potential harms, roles within the healthcare system, and associated disparities. Methods: This work reviews recent literature spanning the history of nutraceuticals and expands upon recommendations made by previous authors. Results: While a substantial portion of the United States population consumes these substances, their safety profiles are rarely well characterized. Taking a broad definition of these terms paints a picture of harmless use by a population that is middle-aged, educated, and white. However, focusing on specific substances reveals concerning disparities in race, ethnicity, income, physical health, and health literacy. This is of particular concern when looking at the side effects of these supplements both in isolation and due to drug-supplement interactions. Conclusions: In this work, the authors build upon the recommendations of others to propose ways in which physicians and healthcare systems can work to reduce the disproportionate harms of these substances on historically marginalized groups.
查看更多>>摘要：Background: India is a land of diverse food culture and habits and has a plethora of ethnic fermented foods to boast of. Ranging from the north east to the western part of the country and from northern Indian states to the southern tip of the country, fermented ethnic foods have become part of everyday meals and have been able to bridge nutritional gaps and improve general immunity of the people. Most ethnic fermented foods have a rich content of protein, vitamins, fibres and minerals. Aim: Our review attempts to bring forth and summarise the most popular, immune boosting fermented foods of various regions in India, the role microbes' play in their making and how they have impacted the nutritional aspects and immunity of people in various regions of the country. It also highlights the lack of clinical findings in proving the effectiveness of most fermented foods. Methods: Pubmed central and Google scholar were extensively searched from inception to July 2021 for study concepts and topic related keywords. Results: Ethnic fermented food of various Indian regions has shown a definitive role in improving health and immunity. Conclusion: The diverse ethnic fermented foods maybe be meat based, cereal based, pulses based and even vegetable based. Their health benefits and immune boosting abilities are still to be explored to its maximum potential. Often the role of microbes in these fermented foods have also been underplayed and left unexplored.
Brittany HarridenNathan M. D'CunhaJane KellettStephen Isbel...
16页
查看更多>>摘要：Background: Identifying dietary patterns that promote healthy aging has become increasingly important due to changes in food processing and consumption of processed foods. Recently, the effects of these foods and unhealthy dietary patterns on cognitive function have become more widely recognized. Aim: The aim of this review is to discuss the association between various dietary patterns and cognition in older age, while also highlighting growing evidence that ultra processed food (UPF) may negatively impact healthy aging. Methods: We have performed a non-systematic literature review searches in Google Scholar electronic database with pre-defined terms relating to UPF, diet, dietary patterns, cognition and ageing. Results: The most prevalent diets in the literature include the Western, Mediterranean, Dietary Approach to Stop Hypertension (DASH), Mediterranean-DASH Intervention for Neurogenerative Delay (MIND), Japanese, Nordic, and plant-based diets. Based on the findings, higher intakes of fresh fruit and vegetables, wholegrains and oily fish are common components of dietary patterns that are positively associated with better cognitive function. In contrast, the characteristics of a Western style dietary pattern, consisting of high amounts of UPF's, are increasing in many countries even where the staple dietary pattern was identified as healthy (i.e. Japan). Conclusion: The consumption of UPF, classified by the NOVA food classification system as industrially manufactured foods containing high levels of starches, vegetable oils, sugar, emulsifiers, and foods additives, has a negative impact on the overall nutritional quality of individual diets.
查看更多>>摘要：Background:Malnutrition in COVID-19 hospitalized patients is associated with a high-risk condition to increase disease severity and prolonging the recovery period. Therefore, nutritional therapy, including supplements plays a critical role to reduce disease-related complications and the length of hospital stay. Aim:To review the latest evidence on nutritional management options in COVID-19 hospitalized patients, as well as possibly prescribed supplements. Methods: This review was conducted by considering the latest recommendations, using the guidelines of the American Society of Enteral and Parenteral (ASPEN) and the European Society of Enteral and Parenteral (ESPEN), and searching Web of Science, PubMed/Medline, ISI, and Medline databases. The relevant articles were found using a mix of related mesh terms and keywords. We attempted to cover all elements of COVID-19 hospitalized patients' dietary management. Results: Energy demand in COVID-19 patients is a vital issue. Indirect Calorimetry (IC) is the recommended method to measure resting energy expenditure. However, in the absence of IC, predictive equations may be used. The ratio of administered diet for the macronutrients could be based on the phase and severity of Covid-19 disease. Moreover, there are recommendations for taking micronutrient supplements with known effects on improving the immune system or reducing inflammation. Conclusions: Nutritional treatment of COVID-19 patients in hospitals seems to be an important element of their medical care. Enteral nutrition would be the recommended feeding method for early nutrition support. However, data in the COVID-19 nutritional domain relating to micronutrient supplementation are still fragmentary and disputed, and further study is required.
查看更多>>摘要：Background: A fad diet is a broad term used to describe dieting methods that recommend altering the intake of macronutrients to specific proportions or instruct people to intake or avoid particular foods, often with the goal of rapid weight loss. Previous literature reviews report social influence impacts general diet behaviour, but have yet to examine fad diets, specifically. Therefore, the purpose of this systematic review was to synthesize literature related to social influence on an individual's fad diet use and understand the sociocultural factors related to diet use. Methods: Using PRISMA guidelines, Medline, PsycInfo, Embase, CINAHL, and CENTRAL databases were searched to identify articles investigating the impact of social on fad diet use. Covidence was used to manage the review process and Garrard's Matrix Method was used to extract data from reviewed articles (n???=???13). Results: A majority of reviewed studies examined interpersonal influence (62%) and reported social influence impacting a variety of fad diet behaviours (92%). Interpersonal and media influence were highlighted as motivating factors for adopting unhealthy dieting methods (54%), and studies showed interpersonal support impacted adoption and maintenance of fad diet use (23%). Also, social norms were reported to influence unhealthy weight control behaviours (15%). Discussion: This review revealed social influence is associated with the adoption, adherence, and termination of fad diets. The prevalence of fad diets in society and the lack of research on this topic warrants further examination of factors related to fad diets use and the spread among interpersonal networks.
NSTL
Sage