Actividad Dietética最新文献

Ferropenic anaemia is the second most significant nutritional disease which has spread worldwide and affects several risk groups, mainly young women and children. It can cause significant dysfunctions in organs and the organism's systems. Although it is of a multifactorial origin, with the involvement of genetic factors, lifestyles and diet factors, food plays an important role in preventing it. This is why knowing the regulatory mechanisms and the diet components that determine the absorption of iron, as well as identifying the food compounds that favour or inhibit the bio-availability of this micro-nutrient, is of great interest to be able to design prevention strategies aimed at optimising the organism's iron deposits. In this work, the main dietary factors that can interact with the absorption of the occurring present in food products are briefly described.

The development of new conservation and food-processing technologies opens up the need to study the nutritional and health implications that these treatments lend to the food products and their components. High isostatic pressure, a technology since which many food products are being marketed, and high pressure homogenization offer advantages not only in sanitary and organoleptic aspects, but they also open up new challenges in the nutrition and health field. When these technologies are applied, different thermosensitive components prove to be quite piezoresistive, and compounds that cause intolerances or allergies can be eliminated at the same time, in such a way that the functional value of the food products is increased.

This paper is an attempt to introduce the nursing work being carried out in a Nutrition Education Consultancy and how it provides a high degree of satisfaction by also reducing the BMI (body mass index) of the patients who take part in the education program, with the resulting improvement in their quality of life. The consultancy, which has been functioning for a year and a half, has attended to 505 patients a year. All patients were assessed by nurses who had been trained in this and, after the initial appraisal, they were assigned to the treatment plan that contemplates the diagnosis of “inadequate knowledge”. The education program, through which the patient/family member is trained in general diet issues, food product groups, the composition of the diet and energy and physical exercise needs, allows the complications derived from malnutrition (due to an excess or bad habits) to be prevented and healthy lifestyles that prevent the appearance of complications to be established.

Inactivity and unhealthy eating patterns frecuently define obese patients. No motivation and lack of skills to beging a lifestyle modification brings the patient to face multiple and unsafe treatment options which have not been scientific validated. Intervention programs for obesity treatment must promote behavioural modification in order to achieve and maintain a healthy lifestyle. Obesity is considered a chronic disease. It is needed to contemplate for its management an interdisciplinary team which should work with an integrated approach. Every therapeutic tool which has been tested and validated should to be applied. According to international recommendations for obesity control, the Obesity Unit from Universitary Hospital La Paz has designed an “Interdisciplinary and group strategy for integral treatment of obesity” (EGO Program). Through six different workshops, with an interactive methodology, the patient is trained in order to manage his pathology with autonomy. This program could represent an interesting and effective intervention model which could be applied in different health areas in order to promote the global approach for obesity.

Up to 150 kinds of pulses are used in the human and animal diet, and the most relevant ones for human consumption are beans, lentils, peas, chickpeas, broad beans and cowpeas. Where it comes to their composition, it is interesting to point out the contents of proteins, slow-absorbing carbohydrates, minerals (calcium, iron, and zinc), fibre (of the soluble type) and some minority bioactive components. There is less human consumption of pulses in Europe than in other regions of the world and there is a wide variety. The possibility of using cooked, ready-to-use pulses makes it easier for their consumption to increase in homes and for them to be adapted to social, economic and cultural changes. Cooking them improves the nutritional profile of beans, for it reduces thermolabile toxic component and oligosaccharides, while it maintains the protein and fibre content.

The WHO recommends the consumption of pulses for reducing the risk of food-related diseases (e.g. type 2 diabetes and obesity). In recent diet recommendations for the American population, the importance of consuming beans (included in the vegetable and protein group) is highlighted.

Different legumes have different nutrient and bioactive compound content, so it is interesting to know the effect of their consumption, especially with regards to chronic pathologies. In Spain, there are many varieties of beans of which two have been selected for their composition to be analysed and for their effect on glycaemia and insulin in type 2 diabetics to be assessed, the main results of which are discussed in the article.

Hospital information systems are basic tools in hospital management. Disease-related undernourishment is still a significant health area of interest among the countries that are members of the European Union (EU) due to its high prevalence and its high costs. The 2008-2013 Strategy “Together for Health” considered in the European Parliament urges the member states to develop initiatives in the field of population education, specialised training, research and good clinical practices. The Spanish Society for Parenteral and Enteral Nutrition (SENPE) collaborates in different areas where this strategy is developed, which is an attempt to place disease-related undernourishment in the focus of attention of the National Health System (NHS). We know that coding is a key exercise in health management governed by well-established procedures. A correct coding of hospital undernourishment as a main or secondary diagnosis, as well as of the therapeutic procedures used, helps to get to know the reality of the welfare activity and the consumption of each centre's resources. Aware of the importance of these measures, the SENPE, along with the Spanish Society of Medical Documentation, has contributed to the EU's strategy by developing the SENPE-SEDOM Undernourishment Coding Consensus Document. This document has allowed the coding process of this pathology to be standardised with the assignation of specific codes to specific defining terms and the information on undernourishment, its types and degrees, and the procedures used in the hospitals of our NHS for preventing or treating it to be optimised.