BMC Nutrition最新文献

The fortification of wheat flour with micronutrients is regarded as an effective strategy for preventing micronutrient deficits in the general population. Therefore, this study was intended to evaluate the storage stability of iron, zinc, and folic acid in fortified wheat flour, as well as the overall quality properties of flour during storage. Wheat flour was fortified (with zinc oxide 80 mg/kg, iron sodium EDTA 30 mg/kg, and 2 mg/kg folic acid) and stored over a 6-month period in a polyethylene bag. Iron was analyzed based on the AOAC official method 944.02, dry ash technique, ultraviolet-visible reading spectrophotometer. Zinc was determined using micro plasma atomic emission spectroscopy and the folic acid content was determined using HPLC. Micronutrients remain stable during storage. Zinc and iron showed no significant losses at stored temperatures. The percentages of zinc and iron retention ranged from 96.1 to 100%; however, folic acid showed significant losses, and the percentages of retention ranged from 68.5 to 87.8%. Peroxide value was increased from 0 to 0.1484milliequivalents per kilogram (mEq/kg) of fat during storage, and pH decreased from 6.23 to 5.38 during the period of six months of storage. The moisture content did not exhibit any significant changes. In conclusion, fortification of iron, zinc, and folic acid in wheat flour remains stable during storage for six months. Fortification is a good technique to lower population micronutrient deficits.

Background: Cross-sector partnerships are governance models that are increasingly used in policy, research and practice to address food systems challenges including unhealthy diets. Despite ongoing debates about their value, especially in research, there is limited knowledge on the experiences of participating in these partnerships. This study is set in Norway, a country with tradition for cross-sector collaboration. We examine the Norwegian cross-sector research partnership NewTools to explore participants' perspectives in an early project stage. The partnership comprises 28 actors from research institutions, food industry, civil society and government agencies, and aims to develop two food profiling models: one for nutrition and one for environmental and social sustainability. This study can help identify initial factors that can influence nutrition-related cross-sector collaboration processes.

Methods: We conducted qualitative interviews with 17 NewTools-participants in 2022. Interviews were analyzed with reflexive thematic analysis.

Results: Five themes were identified: (i) "The importance of being in the room" illustrated participants views on the benefits of cross-sector collaboration, including sharing expertise and influencing project outcomes. (ii) "Divergent expectations towards collaboration and project aims" reflected varying expectations towards partner involvement and the project outcomes among participants. (iii) "Viewpoints towards food profiling systems" highlighted differing viewpoints on two food profiling models to be developed, with more skeptical views towards the nutrition profiling model. (iv) "Power asymmetries and mistrust" suggested potential tensions and some preexisting mistrust among partners. (v) "Pragmatic approach to COI and conflict management" conveyed that conflicts were considered manageable components of cross-sector collaboration.

Conclusions: In our study from an early project phase, participants described cross-sector collaboration as valuable and challenges as manageable. They also described potential tensions and mistrust between participants and diverging expectations towards roles and project objectives. These findings suggest that potential obstacles for collaboration were present in the project. This underscores the importance of investing time early in cross-sector research partnerships to clarify roles, align expectations and agree on project goals, which otherwise may turn into obstacles for collaboration between actors with varying mandates, interests, and expectations.

Background: Adequate clinical competence (CC) of dietitians for prevention and management of chronic kidney disease (CKD) could have enormous importance to reduce the burden of end- stage kidney disease (ESKD). Unfortunately, this issue has been poorly analyzed, particularly in primary health-care. Online education offers advantages; however, its effect on CC remains unclear. The aim of this study was to compare the effect of an online vs. face-to-face educative intervention on dietitians' clinical competence (CC) regarding nutritional care of early chronic kidney disease (CKD).

Methods: Dietitians were included in an online (N 51) or face-to-face group (N 23) to receive educational interventions developed by a multidisciplinary team, based on the constructivism paradigm and focused on nutritional aspects of prevention and management of early CKD. Content and duration (8 weeks) of both interventions were exactly the same. To evaluate CC, a validated questionnaire (120 points) was applied at the beginning and end of the study. Participation score (80 points) and satisfaction were evaluated.

Results: Age, gender, work experience, and previous training in end-stage kidney disease were similar and > 90% of participants completed the study in both groups. Comparing groups, participation scores were similar (p = 0.75): online 72.2 ± 4.6 points vs. face-to-face 74.1 ± 3.7 points. Baseline CC score was low in both groups: online 51 (41-65) points vs. face-to-face 49 (40-59) points, p = 0.60, but increased at the end of study: online group score increased 63% (26-91%, p < 0.0001) and face-to-face 74% (20-100%, p < 0.0001), without inter-group difference (p = 0.57).