Pub Date : 2024-04-02DOI: 10.3390/dietetics3020009
Yive Yang, J. Conti, M. Piya, Caitlin M. McMaster, Phillipa Hay
This study aimed to explore the dietetic treatment experiences of individuals with high eating disorder (ED) symptomatology attending a metabolic and bariatric clinic. An exploratory mixed methods cross-sectional study was conducted. Eighteen participants completed the survey, which included an adapted version of the Eating Disorders Treatment Experience Survey (EDTES), the Eating Disorder Examination Questionnaire Short (EDE-QS), and quantitative and qualitative questions relating to the roles and helpfulness of a dietitian in treatment. Data regarding the most and least helpful dietitians were collected. Differences between groups were tested with the Wilcoxon signed ranks test. A reflexive thematic analysis was used to analyse open-ended responses. The mean EDE-QS score reported by participants was 20.9 (SD = 6.0). The dietitians who were perceived as the most helpful were those who took into consideration an individual’s treatment preferences and choices (Z = −1.96, p = 0.05). Three themes were constructed: (1) nutrition knowledge and skills, (2) person-centred care, and (3) roles of the multidisciplinary team. Although further research is required, our findings suggest that the role of a dietitian in this setting may extend beyond weight-loss advice, and with additional training, could include individualised and collaborative supportive care that overlaps with ED treatment.
本研究旨在探讨在代谢和减肥诊所就诊的进食障碍（ED）症状严重者的饮食治疗经验。研究采用探索性混合方法进行横断面研究。18名参与者完成了调查，其中包括饮食失调治疗经验调查（EDTES）的改编版、饮食失调检查问卷简表（EDE-QS），以及与营养师在治疗中的作用和帮助有关的定量和定性问题。收集了最有帮助和最没有帮助的营养师的相关数据。组间差异采用 Wilcoxon 符号行列检验。采用反思性主题分析法对开放式回答进行分析。参与者的平均 EDE-QS 得分为 20.9（SD = 6.0）。认为最有帮助的营养师是那些考虑到个人治疗偏好和选择的营养师（Z = -1.96, p = 0.05）。我们构建了三个主题：（1）营养知识和技能；（2）以人为本的护理；（3）多学科团队的作用。尽管还需要进一步的研究，但我们的研究结果表明，营养师在这种情况下的作用可能会超出减肥建议的范围，在接受额外培训后，营养师的作用可能会包括与 ED 治疗重叠的个性化协作支持护理。
{"title":"One Sheet Does Not Fit All: The Dietetic Treatment Experiences of Individuals with High Eating Disorder Symptomatology Attending a Metabolic and Bariatric Clinic; an Exploratory Mixed-Methods Study","authors":"Yive Yang, J. Conti, M. Piya, Caitlin M. McMaster, Phillipa Hay","doi":"10.3390/dietetics3020009","DOIUrl":"https://doi.org/10.3390/dietetics3020009","url":null,"abstract":"This study aimed to explore the dietetic treatment experiences of individuals with high eating disorder (ED) symptomatology attending a metabolic and bariatric clinic. An exploratory mixed methods cross-sectional study was conducted. Eighteen participants completed the survey, which included an adapted version of the Eating Disorders Treatment Experience Survey (EDTES), the Eating Disorder Examination Questionnaire Short (EDE-QS), and quantitative and qualitative questions relating to the roles and helpfulness of a dietitian in treatment. Data regarding the most and least helpful dietitians were collected. Differences between groups were tested with the Wilcoxon signed ranks test. A reflexive thematic analysis was used to analyse open-ended responses. The mean EDE-QS score reported by participants was 20.9 (SD = 6.0). The dietitians who were perceived as the most helpful were those who took into consideration an individual’s treatment preferences and choices (Z = −1.96, p = 0.05). Three themes were constructed: (1) nutrition knowledge and skills, (2) person-centred care, and (3) roles of the multidisciplinary team. Although further research is required, our findings suggest that the role of a dietitian in this setting may extend beyond weight-loss advice, and with additional training, could include individualised and collaborative supportive care that overlaps with ED treatment.","PeriodicalId":503963,"journal":{"name":"Dietetics","volume":"14 12","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-04-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140753575","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-22DOI: 10.3390/dietetics3020008
J. A. Fuentes, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, D. Martín-Vertedor, Ajitesh Yadav, Ricardo S Aleman
The demand for low-sodium products is growing worldwide and is compelled by the growing number of related illnesses. However, the quality of these products could be improved, likened to products produced with common salt (NaCL), because the replacement of sodium compromises the flavor of the product. Reducing sodium salts also poses an essential challenge for the meat industry, since sodium chloride (NaCl) fulfills essential technological functions. High sodium consumption has harmful health implications for cardiovascular and hypertension disorders. As a result, this study aimed to analyze the effect of KCl with Glycine and AMP on the physicochemical and sensory characteristics, purchase intent, and consumer perception of roasted chicken. NaCl/KCl replacement levels (0%, 25%, 50%, 75%, and 100%) were established, and consumer perception, liking, emotions, and purchase intent were evaluated. The different KCl levels, except for firmness, did not impact the physicochemical attributes. Even though higher replacement levels of KCl (75–100%) impacted chicken tenderness, it had no notable impact on panelists’ liking scores and purchase intent. Health claims about the sodium content in roasted chicken have also been shown to significantly increase purchase intent, based on enhancing consumer’s emotional responses. Regarding emotional responses, feelings of being unsafe and worried decreased their scores among the highest KCl replacement levels (75% and 100%). Positive emotional responses (feeling satisfied and pleased) were decisive consumer purchase intent predictors.
{"title":"Impact of 5’ Adenosine Monophosphate, Potassium Chloride, and Glycine on the Physicochemical and Sensory Characteristics of Sodium-Reduced Chicken","authors":"J. A. Fuentes, Manuel de Jesús Álvarez Gil, Héctor Zumbado Fernández, Ismael Montero-Fernández, D. Martín-Vertedor, Ajitesh Yadav, Ricardo S Aleman","doi":"10.3390/dietetics3020008","DOIUrl":"https://doi.org/10.3390/dietetics3020008","url":null,"abstract":"The demand for low-sodium products is growing worldwide and is compelled by the growing number of related illnesses. However, the quality of these products could be improved, likened to products produced with common salt (NaCL), because the replacement of sodium compromises the flavor of the product. Reducing sodium salts also poses an essential challenge for the meat industry, since sodium chloride (NaCl) fulfills essential technological functions. High sodium consumption has harmful health implications for cardiovascular and hypertension disorders. As a result, this study aimed to analyze the effect of KCl with Glycine and AMP on the physicochemical and sensory characteristics, purchase intent, and consumer perception of roasted chicken. NaCl/KCl replacement levels (0%, 25%, 50%, 75%, and 100%) were established, and consumer perception, liking, emotions, and purchase intent were evaluated. The different KCl levels, except for firmness, did not impact the physicochemical attributes. Even though higher replacement levels of KCl (75–100%) impacted chicken tenderness, it had no notable impact on panelists’ liking scores and purchase intent. Health claims about the sodium content in roasted chicken have also been shown to significantly increase purchase intent, based on enhancing consumer’s emotional responses. Regarding emotional responses, feelings of being unsafe and worried decreased their scores among the highest KCl replacement levels (75% and 100%). Positive emotional responses (feeling satisfied and pleased) were decisive consumer purchase intent predictors.","PeriodicalId":503963,"journal":{"name":"Dietetics","volume":" 28","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140212819","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-11DOI: 10.3390/dietetics3010007
Dave B. Patel, Briana M. Nosal, Manije Darooghegi Mofrad, Ock K. Chun
Evidence has shown that one of the most prevalent chronic conditions in postmenopausal women is osteoporosis. Despite the development of some medications, there are still safety and adherence concerns, and, thus, attention has been placed on understanding modifiable risk factors for bone loss. This study aimed to examine the differences in various sociodemographic and body composition factors, physical activity components, and nutrient and food group intake levels among peri- and early postmenopausal women with whole-body bone mineral density (BMD) Z-scores greater than and less than zero. This cross-sectional study utilized baseline data obtained from 45 peri- and early postmenopausal women aged 45–60 years old who participated in a 6-month three-arm, randomized, double-blind, placebo-controlled clinical trial that evaluated the effects of blackcurrant supplementation on bone metabolism. Anthropometric data, BMD values obtained via DXA scans, and self-reported demographic, health, dietary, and physical activity data were collected at baseline. Overall, participants with whole-body BMD Z-scores greater than zero had higher body mass indexes (BMIs), lean mass, fat mass, android fat percentages, ratios of trunk fat mass to limb fat mass, resting metabolic rates, relative skeletal muscle indexes, total and occupational physical activity, alcohol intakes, trans fatty acid intakes, and adequacy of potassium intake, but lower adequacy of vitamin E (p < 0.05). In addition, total calorie intake was positively correlated with added sugar, vitamin E, potassium, alcohol, trans fatty acids, calcium, and vitamin D intakes (p < 0.05); whole-body BMD was positively correlated with added sugars (p < 0.05); vitamin D intake was positively correlated with vitamin E, potassium, trans fatty acid, and calcium intakes (p < 0.05); and calcium intake was positively correlated with added sugar, vitamin E, potassium, and trans fatty acid intakes (p < 0.05). These findings suggest that numerous body composition factors, components of physical activity, and dietary factors are related to bone health in adult women in the menopause transition.
有证据表明，绝经后妇女最常见的慢性疾病之一是骨质疏松症。尽管开发了一些药物，但仍存在安全性和依从性方面的问题，因此，人们开始关注了解骨质流失的可改变风险因素。本研究旨在探讨全身骨质密度（BMD）Z 值大于零和小于零的围绝经期和绝经后早期妇女在各种社会人口和身体组成因素、体力活动成分以及营养素和食物种类摄入水平方面的差异。这项横断面研究利用了 45 名 45-60 岁围绝经期和绝经后早期妇女的基线数据，这些妇女参加了一项为期 6 个月的三臂、随机、双盲、安慰剂对照临床试验，该试验评估了黑加仑补充剂对骨代谢的影响。基线研究收集了人体测量数据、通过 DXA 扫描获得的 BMD 值，以及自我报告的人口、健康、饮食和体育锻炼数据。总体而言，全身 BMD Z 值大于零的参与者的体重指数（BMI）、瘦肉率、脂肪率、甲状腺脂肪率、躯干脂肪率与四肢脂肪率之比、静息代谢率、相对骨骼肌指数、总体力活动量和职业体力活动量、酒精摄入量、反式脂肪酸摄入量和钾摄入量均较高，但维生素 E 摄入量较低（p < 0.05）。此外，总卡路里摄入量与添加糖、维生素 E、钾、酒精、反式脂肪酸、钙和维生素 D 的摄入量呈正相关（p < 0.05）；全身 BMD 与添加糖呈正相关（p < 0.05）；维生素 D 摄入量与维生素 E、钾、反式脂肪酸和钙的摄入量呈正相关（p < 0.05）；钙的摄入量与添加糖、维生素 E、钾和反式脂肪酸的摄入量呈正相关（p < 0.05）。这些研究结果表明，许多身体组成因素、体育锻炼成分和饮食因素都与更年期成年女性的骨骼健康有关。
{"title":"Identification of the Risk Factors Associated with Low Bone Density in Peri- and Early Postmenopausal Women","authors":"Dave B. Patel, Briana M. Nosal, Manije Darooghegi Mofrad, Ock K. Chun","doi":"10.3390/dietetics3010007","DOIUrl":"https://doi.org/10.3390/dietetics3010007","url":null,"abstract":"Evidence has shown that one of the most prevalent chronic conditions in postmenopausal women is osteoporosis. Despite the development of some medications, there are still safety and adherence concerns, and, thus, attention has been placed on understanding modifiable risk factors for bone loss. This study aimed to examine the differences in various sociodemographic and body composition factors, physical activity components, and nutrient and food group intake levels among peri- and early postmenopausal women with whole-body bone mineral density (BMD) Z-scores greater than and less than zero. This cross-sectional study utilized baseline data obtained from 45 peri- and early postmenopausal women aged 45–60 years old who participated in a 6-month three-arm, randomized, double-blind, placebo-controlled clinical trial that evaluated the effects of blackcurrant supplementation on bone metabolism. Anthropometric data, BMD values obtained via DXA scans, and self-reported demographic, health, dietary, and physical activity data were collected at baseline. Overall, participants with whole-body BMD Z-scores greater than zero had higher body mass indexes (BMIs), lean mass, fat mass, android fat percentages, ratios of trunk fat mass to limb fat mass, resting metabolic rates, relative skeletal muscle indexes, total and occupational physical activity, alcohol intakes, trans fatty acid intakes, and adequacy of potassium intake, but lower adequacy of vitamin E (p < 0.05). In addition, total calorie intake was positively correlated with added sugar, vitamin E, potassium, alcohol, trans fatty acids, calcium, and vitamin D intakes (p < 0.05); whole-body BMD was positively correlated with added sugars (p < 0.05); vitamin D intake was positively correlated with vitamin E, potassium, trans fatty acid, and calcium intakes (p < 0.05); and calcium intake was positively correlated with added sugar, vitamin E, potassium, and trans fatty acid intakes (p < 0.05). These findings suggest that numerous body composition factors, components of physical activity, and dietary factors are related to bone health in adult women in the menopause transition.","PeriodicalId":503963,"journal":{"name":"Dietetics","volume":"4 5","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140254163","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-03-06DOI: 10.3390/dietetics3010006
Antonia Samara, Mary Alexandraki, Ermioni Meleti, A. Manouras, E. Malissiova
Tsalafouti cheese, a traditional Greek spreadable cheese, has experienced remarkable popularity over the last decade due to the strong dairy production heritage links that it presents, alongside the special nutritional and sensory attributes that it holds. The aim of this study was to chemically characterize the Greek cheese Tsalafouti, with a special focus on its fatty acid profile and the potential nutritional effect it may have. Standard methods were used to assess the physicochemical profile of Tsalafouti cheese, while a fatty acid profile was determined using gas chromatography. The analysis revealed average values, including a pH of 3.94, moisture content of 75.05%, protein content of 8.86%, and fat content of 11.3%. The fatty acid profile highlighted the predominance of health-important fatty acids, such as oleic acid, known for its well-established health benefits. Additionally, the health lipid indices of Tsalafouti were assessed by calculating the atherogenicity index (IA), the thrombogenicity index (IT), the ratio of hypocholesterolemic to hypercholesterolemic fatty acids (HH), the health-promoting index (HPI), and the PUFA-n-6/PUFA-n-3 ratio. The values of these indices indicate the quality concerning proatherogenicity, prothrombogenicity, and the risk of cardiovascular issues. Notably, all the above health indicators are consistent with known health effects. Importantly, the ratio of ω6/ω3 fatty acids aligns with the nutritional recommendations of the World Health Organization. Based on these results, Tsalafouti cheese emerges as a low-fat product and source of protein with potential functional properties, distinguishing itself from other cheeses in the market.
{"title":"The Physicochemical Characterization, Fatty Acid Profile, and Nutritional Indices of the Greek Traditional Cheese “Tsalafouti”","authors":"Antonia Samara, Mary Alexandraki, Ermioni Meleti, A. Manouras, E. Malissiova","doi":"10.3390/dietetics3010006","DOIUrl":"https://doi.org/10.3390/dietetics3010006","url":null,"abstract":"Tsalafouti cheese, a traditional Greek spreadable cheese, has experienced remarkable popularity over the last decade due to the strong dairy production heritage links that it presents, alongside the special nutritional and sensory attributes that it holds. The aim of this study was to chemically characterize the Greek cheese Tsalafouti, with a special focus on its fatty acid profile and the potential nutritional effect it may have. Standard methods were used to assess the physicochemical profile of Tsalafouti cheese, while a fatty acid profile was determined using gas chromatography. The analysis revealed average values, including a pH of 3.94, moisture content of 75.05%, protein content of 8.86%, and fat content of 11.3%. The fatty acid profile highlighted the predominance of health-important fatty acids, such as oleic acid, known for its well-established health benefits. Additionally, the health lipid indices of Tsalafouti were assessed by calculating the atherogenicity index (IA), the thrombogenicity index (IT), the ratio of hypocholesterolemic to hypercholesterolemic fatty acids (HH), the health-promoting index (HPI), and the PUFA-n-6/PUFA-n-3 ratio. The values of these indices indicate the quality concerning proatherogenicity, prothrombogenicity, and the risk of cardiovascular issues. Notably, all the above health indicators are consistent with known health effects. Importantly, the ratio of ω6/ω3 fatty acids aligns with the nutritional recommendations of the World Health Organization. Based on these results, Tsalafouti cheese emerges as a low-fat product and source of protein with potential functional properties, distinguishing itself from other cheeses in the market.","PeriodicalId":503963,"journal":{"name":"Dietetics","volume":"39 14","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-03-06","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140262862","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this paper is to investigate associations between the time spent by parents preparing dinner and children’s consumption of made-from-scratch meals. We developed a cross-sectional study with 595 parent–child dyads from São Paulo, Brazil. Data were collected via telephone interviews: time spent preparing dinner and socio-demographic characteristics were obtained using a questionnaire, while food consumption was recorded via dietary recall. Crude and adjusted regression analyses were used to test associations between time spent preparing dinner and the contribution of made-from-scratch meals to children’s dinner energy intake. Parents (93.1% woman, 60.5% aged 31–41, 62.2% white, 88.4% married, 71.2% employed, 50.0% ≥ 12 years of education) spent an average of 108- and 112-min preparing dinner on weekdays and weekends, respectively. Spending more than two hours/day was positively associated with the consumption of made-from-scratch meals (β = 4.4; p = 0.035). When parents spend more time preparing dinner, their children consume more made-from-scratch meals. Given that cooking from scratch is considered healthier but takes more time, it is important that policies and interventions aimed at promoting healthier meals among children/families and avoiding overburdening women with domestic tasks are accompanied by recommendations that focus on promoting an equitable division of food work among families.
{"title":"Children Whose Parents Spend More Time Preparing Dinner Eat More Made-from-Scratch Meals","authors":"Carla Adriano Martins, Luara dos Santos, Mariana F.B. Oliveira, Larissa Gastraldi Baraldi","doi":"10.3390/dietetics3010004","DOIUrl":"https://doi.org/10.3390/dietetics3010004","url":null,"abstract":"The aim of this paper is to investigate associations between the time spent by parents preparing dinner and children’s consumption of made-from-scratch meals. We developed a cross-sectional study with 595 parent–child dyads from São Paulo, Brazil. Data were collected via telephone interviews: time spent preparing dinner and socio-demographic characteristics were obtained using a questionnaire, while food consumption was recorded via dietary recall. Crude and adjusted regression analyses were used to test associations between time spent preparing dinner and the contribution of made-from-scratch meals to children’s dinner energy intake. Parents (93.1% woman, 60.5% aged 31–41, 62.2% white, 88.4% married, 71.2% employed, 50.0% ≥ 12 years of education) spent an average of 108- and 112-min preparing dinner on weekdays and weekends, respectively. Spending more than two hours/day was positively associated with the consumption of made-from-scratch meals (β = 4.4; p = 0.035). When parents spend more time preparing dinner, their children consume more made-from-scratch meals. Given that cooking from scratch is considered healthier but takes more time, it is important that policies and interventions aimed at promoting healthier meals among children/families and avoiding overburdening women with domestic tasks are accompanied by recommendations that focus on promoting an equitable division of food work among families.","PeriodicalId":503963,"journal":{"name":"Dietetics","volume":"26 2","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139871235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
The aim of this paper is to investigate associations between the time spent by parents preparing dinner and children’s consumption of made-from-scratch meals. We developed a cross-sectional study with 595 parent–child dyads from São Paulo, Brazil. Data were collected via telephone interviews: time spent preparing dinner and socio-demographic characteristics were obtained using a questionnaire, while food consumption was recorded via dietary recall. Crude and adjusted regression analyses were used to test associations between time spent preparing dinner and the contribution of made-from-scratch meals to children’s dinner energy intake. Parents (93.1% woman, 60.5% aged 31–41, 62.2% white, 88.4% married, 71.2% employed, 50.0% ≥ 12 years of education) spent an average of 108- and 112-min preparing dinner on weekdays and weekends, respectively. Spending more than two hours/day was positively associated with the consumption of made-from-scratch meals (β = 4.4; p = 0.035). When parents spend more time preparing dinner, their children consume more made-from-scratch meals. Given that cooking from scratch is considered healthier but takes more time, it is important that policies and interventions aimed at promoting healthier meals among children/families and avoiding overburdening women with domestic tasks are accompanied by recommendations that focus on promoting an equitable division of food work among families.
{"title":"Children Whose Parents Spend More Time Preparing Dinner Eat More Made-from-Scratch Meals","authors":"Carla Adriano Martins, Luara dos Santos, Mariana F.B. Oliveira, Larissa Gastraldi Baraldi","doi":"10.3390/dietetics3010004","DOIUrl":"https://doi.org/10.3390/dietetics3010004","url":null,"abstract":"The aim of this paper is to investigate associations between the time spent by parents preparing dinner and children’s consumption of made-from-scratch meals. We developed a cross-sectional study with 595 parent–child dyads from São Paulo, Brazil. Data were collected via telephone interviews: time spent preparing dinner and socio-demographic characteristics were obtained using a questionnaire, while food consumption was recorded via dietary recall. Crude and adjusted regression analyses were used to test associations between time spent preparing dinner and the contribution of made-from-scratch meals to children’s dinner energy intake. Parents (93.1% woman, 60.5% aged 31–41, 62.2% white, 88.4% married, 71.2% employed, 50.0% ≥ 12 years of education) spent an average of 108- and 112-min preparing dinner on weekdays and weekends, respectively. Spending more than two hours/day was positively associated with the consumption of made-from-scratch meals (β = 4.4; p = 0.035). When parents spend more time preparing dinner, their children consume more made-from-scratch meals. Given that cooking from scratch is considered healthier but takes more time, it is important that policies and interventions aimed at promoting healthier meals among children/families and avoiding overburdening women with domestic tasks are accompanied by recommendations that focus on promoting an equitable division of food work among families.","PeriodicalId":503963,"journal":{"name":"Dietetics","volume":"31 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-02","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139811235","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-01DOI: 10.3390/dietetics3010003
R. Nucera, Julie A Jenkins, Megan Crichton, Shelley Roberts, Phoebe Dalwood, F. Eberhardt, S. Mahoney, Skye Marshall
Background and aim: Variation in practice has been observed among the prescribed diets for inpatients with acute, uncomplicated diverticulitis. This study aimed to observe outcomes (length of stay (LOS), re-presentations, and gastrointestinal symptoms) for acute, uncomplicated diverticulitis inpatients prescribed restricted or liberalised diets during usual care. Methods: Adult inpatients with acute, uncomplicated diverticulitis were prospectively enrolled from 2017 to 2019. Demographics, clinical data, and prescribed diets were collected from medical records. Patients were categorised as having restricted or liberalised diets. Primary outcomes were LOS, re-presentations related to diverticulitis, and gastrointestinal symptoms, collected from medical records and patient surveys. Descriptive statistics were used to characterise all variables. Adjusted regression analysis was used to determine the effect of diet prescription on primary outcomes. Results: Of the 81 included patients, 47% were prescribed restricted diets, and 53% were prescribed liberalised diets. Patients prescribed restricted diets had greater LOS (median 4.0 (IQR: 3.5–5.1) vs. 2.8 (IQR: 2.2–3.8) days, p < 0.001) and were more likely to re-present due to diverticulitis at six months (OR 8.1, 95% CI 1.3–51.0, p = 0.025) in adjusted models. No difference in gastrointestinal symptoms was observed 30-days post-admission. Conclusion: In patients hospitalised with uncomplicated diverticulitis, restricted diets may be associated with longer LOS and increased odds of re-presentation at 6 months compared to liberalised diets. No differences in post-discharge gastrointestinal symptoms were observed between restricted versus liberalised diets. Randomised controlled trials are needed to confirm the causal role of inpatient diet prescription on clinical outcomes, healthcare utilisation, and patient experience. Registration: prospectively registered; ANZCTR Number: ACTRN12616001378415.
{"title":"Association between Hospital Prescribed Diets and Length of Stay, Re-Presentation, and Gastrointestinal Symptoms among Acute Uncomplicated Diverticulitis Patients: A Prospective Cohort Study","authors":"R. Nucera, Julie A Jenkins, Megan Crichton, Shelley Roberts, Phoebe Dalwood, F. Eberhardt, S. Mahoney, Skye Marshall","doi":"10.3390/dietetics3010003","DOIUrl":"https://doi.org/10.3390/dietetics3010003","url":null,"abstract":"Background and aim: Variation in practice has been observed among the prescribed diets for inpatients with acute, uncomplicated diverticulitis. This study aimed to observe outcomes (length of stay (LOS), re-presentations, and gastrointestinal symptoms) for acute, uncomplicated diverticulitis inpatients prescribed restricted or liberalised diets during usual care. Methods: Adult inpatients with acute, uncomplicated diverticulitis were prospectively enrolled from 2017 to 2019. Demographics, clinical data, and prescribed diets were collected from medical records. Patients were categorised as having restricted or liberalised diets. Primary outcomes were LOS, re-presentations related to diverticulitis, and gastrointestinal symptoms, collected from medical records and patient surveys. Descriptive statistics were used to characterise all variables. Adjusted regression analysis was used to determine the effect of diet prescription on primary outcomes. Results: Of the 81 included patients, 47% were prescribed restricted diets, and 53% were prescribed liberalised diets. Patients prescribed restricted diets had greater LOS (median 4.0 (IQR: 3.5–5.1) vs. 2.8 (IQR: 2.2–3.8) days, p < 0.001) and were more likely to re-present due to diverticulitis at six months (OR 8.1, 95% CI 1.3–51.0, p = 0.025) in adjusted models. No difference in gastrointestinal symptoms was observed 30-days post-admission. Conclusion: In patients hospitalised with uncomplicated diverticulitis, restricted diets may be associated with longer LOS and increased odds of re-presentation at 6 months compared to liberalised diets. No differences in post-discharge gastrointestinal symptoms were observed between restricted versus liberalised diets. Randomised controlled trials are needed to confirm the causal role of inpatient diet prescription on clinical outcomes, healthcare utilisation, and patient experience. Registration: prospectively registered; ANZCTR Number: ACTRN12616001378415.","PeriodicalId":503963,"journal":{"name":"Dietetics","volume":"16 3","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139876380","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-02-01DOI: 10.3390/dietetics3010003
R. Nucera, Julie A Jenkins, Megan Crichton, Shelley Roberts, Phoebe Dalwood, F. Eberhardt, S. Mahoney, Skye Marshall
Background and aim: Variation in practice has been observed among the prescribed diets for inpatients with acute, uncomplicated diverticulitis. This study aimed to observe outcomes (length of stay (LOS), re-presentations, and gastrointestinal symptoms) for acute, uncomplicated diverticulitis inpatients prescribed restricted or liberalised diets during usual care. Methods: Adult inpatients with acute, uncomplicated diverticulitis were prospectively enrolled from 2017 to 2019. Demographics, clinical data, and prescribed diets were collected from medical records. Patients were categorised as having restricted or liberalised diets. Primary outcomes were LOS, re-presentations related to diverticulitis, and gastrointestinal symptoms, collected from medical records and patient surveys. Descriptive statistics were used to characterise all variables. Adjusted regression analysis was used to determine the effect of diet prescription on primary outcomes. Results: Of the 81 included patients, 47% were prescribed restricted diets, and 53% were prescribed liberalised diets. Patients prescribed restricted diets had greater LOS (median 4.0 (IQR: 3.5–5.1) vs. 2.8 (IQR: 2.2–3.8) days, p < 0.001) and were more likely to re-present due to diverticulitis at six months (OR 8.1, 95% CI 1.3–51.0, p = 0.025) in adjusted models. No difference in gastrointestinal symptoms was observed 30-days post-admission. Conclusion: In patients hospitalised with uncomplicated diverticulitis, restricted diets may be associated with longer LOS and increased odds of re-presentation at 6 months compared to liberalised diets. No differences in post-discharge gastrointestinal symptoms were observed between restricted versus liberalised diets. Randomised controlled trials are needed to confirm the causal role of inpatient diet prescription on clinical outcomes, healthcare utilisation, and patient experience. Registration: prospectively registered; ANZCTR Number: ACTRN12616001378415.
{"title":"Association between Hospital Prescribed Diets and Length of Stay, Re-Presentation, and Gastrointestinal Symptoms among Acute Uncomplicated Diverticulitis Patients: A Prospective Cohort Study","authors":"R. Nucera, Julie A Jenkins, Megan Crichton, Shelley Roberts, Phoebe Dalwood, F. Eberhardt, S. Mahoney, Skye Marshall","doi":"10.3390/dietetics3010003","DOIUrl":"https://doi.org/10.3390/dietetics3010003","url":null,"abstract":"Background and aim: Variation in practice has been observed among the prescribed diets for inpatients with acute, uncomplicated diverticulitis. This study aimed to observe outcomes (length of stay (LOS), re-presentations, and gastrointestinal symptoms) for acute, uncomplicated diverticulitis inpatients prescribed restricted or liberalised diets during usual care. Methods: Adult inpatients with acute, uncomplicated diverticulitis were prospectively enrolled from 2017 to 2019. Demographics, clinical data, and prescribed diets were collected from medical records. Patients were categorised as having restricted or liberalised diets. Primary outcomes were LOS, re-presentations related to diverticulitis, and gastrointestinal symptoms, collected from medical records and patient surveys. Descriptive statistics were used to characterise all variables. Adjusted regression analysis was used to determine the effect of diet prescription on primary outcomes. Results: Of the 81 included patients, 47% were prescribed restricted diets, and 53% were prescribed liberalised diets. Patients prescribed restricted diets had greater LOS (median 4.0 (IQR: 3.5–5.1) vs. 2.8 (IQR: 2.2–3.8) days, p < 0.001) and were more likely to re-present due to diverticulitis at six months (OR 8.1, 95% CI 1.3–51.0, p = 0.025) in adjusted models. No difference in gastrointestinal symptoms was observed 30-days post-admission. Conclusion: In patients hospitalised with uncomplicated diverticulitis, restricted diets may be associated with longer LOS and increased odds of re-presentation at 6 months compared to liberalised diets. No differences in post-discharge gastrointestinal symptoms were observed between restricted versus liberalised diets. Randomised controlled trials are needed to confirm the causal role of inpatient diet prescription on clinical outcomes, healthcare utilisation, and patient experience. Registration: prospectively registered; ANZCTR Number: ACTRN12616001378415.","PeriodicalId":503963,"journal":{"name":"Dietetics","volume":"56 1","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139816481","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-16DOI: 10.3390/dietetics3010002
Ermioni Meleti, Mary Alexandraki, Antonia Samara, Cecilia Loffi, Tullia Tedeshi, G. Galaverna, Athanasios Manouras, M. Koureas, E. Malissiova
In the Greek regions of Agrafa and Tzoumerka, Tsalafouti, a traditional spreadable cheese made from goat’s and sheep’s milk is produced. This product has emerged in recent years as a result of the campaign to acquire Geographical Indication. This study aimed to assess the biopeptide profile of Tsalafouti cheese in order to highlight its nutritional value. Using HPLC-MS, bioactive peptides in Tsalafouti cheese samples were identified and classified according to their bioactivity. The biopeptides detected are known to present antibacterial, anti-diabetic, anti-hypertensive, anti-thrombotic, antioxidant, and immunomodulatory activities, while ACE enzyme and dipeptidyl-4 (DPP-IV) inhibitors were also identified. Based on these results, Tsalafouti cheese presents an interesting bioactive peptides profile that may act as special motivation for consumers to choose this specific cheese.
{"title":"Profile Assessment of Bioactive Peptides in the Greek Traditional Cheese “Tsalafouti”","authors":"Ermioni Meleti, Mary Alexandraki, Antonia Samara, Cecilia Loffi, Tullia Tedeshi, G. Galaverna, Athanasios Manouras, M. Koureas, E. Malissiova","doi":"10.3390/dietetics3010002","DOIUrl":"https://doi.org/10.3390/dietetics3010002","url":null,"abstract":"In the Greek regions of Agrafa and Tzoumerka, Tsalafouti, a traditional spreadable cheese made from goat’s and sheep’s milk is produced. This product has emerged in recent years as a result of the campaign to acquire Geographical Indication. This study aimed to assess the biopeptide profile of Tsalafouti cheese in order to highlight its nutritional value. Using HPLC-MS, bioactive peptides in Tsalafouti cheese samples were identified and classified according to their bioactivity. The biopeptides detected are known to present antibacterial, anti-diabetic, anti-hypertensive, anti-thrombotic, antioxidant, and immunomodulatory activities, while ACE enzyme and dipeptidyl-4 (DPP-IV) inhibitors were also identified. Based on these results, Tsalafouti cheese presents an interesting bioactive peptides profile that may act as special motivation for consumers to choose this specific cheese.","PeriodicalId":503963,"journal":{"name":"Dietetics","volume":" 97","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-16","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139619037","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
Pub Date : 2024-01-11DOI: 10.3390/dietetics3010001
Onyedika Gabriel Ani, Isaac Duah Boateng
Diet-related diseases and mortalities are assuming epidemic proportions globally. It is more worrisome in the Global South, especially in Africa, where the healthcare system is not resilient to the public health burden. There is a growing effort around the world to foster urban food system policies that would checkmate the failing health of the public and ensure improved quality of life. However, these efforts seem non-existent in many African regions. Therefore, there is a need for heightened efforts in these areas to address the food system and ensure a global healthy society. This study identified Nnewi, Nigeria, in sub-Saharan Africa, a typical urban area in Nigeria, and analyzed the public health challenges attributed to the non-existent food system policy and poor nutritional practices. The Milan Urban Food Policy Pact model, which has been successfully implemented in many cities, was adopted to propose a sustainable food system policy for Nnewi. Key policies proposed include autonomous local government power, government-assisted programs, clean and sustainable amenities, agricultural reforms, nutrition education, and reductions in food wastage to achieve a circular economy. An evaluation tool for implementing the food system policy was also developed. Overall, implementing the food system policies proposed herein would improve the quality of life of Nnewi residents. Other urban areas could also adopt similar food system policies to achieve the Sustainable Development Goals of a healthy and resilient global society.
{"title":"Improving Health through Sustainable and Healthy Urban Food System Policy in Nigeria","authors":"Onyedika Gabriel Ani, Isaac Duah Boateng","doi":"10.3390/dietetics3010001","DOIUrl":"https://doi.org/10.3390/dietetics3010001","url":null,"abstract":"Diet-related diseases and mortalities are assuming epidemic proportions globally. It is more worrisome in the Global South, especially in Africa, where the healthcare system is not resilient to the public health burden. There is a growing effort around the world to foster urban food system policies that would checkmate the failing health of the public and ensure improved quality of life. However, these efforts seem non-existent in many African regions. Therefore, there is a need for heightened efforts in these areas to address the food system and ensure a global healthy society. This study identified Nnewi, Nigeria, in sub-Saharan Africa, a typical urban area in Nigeria, and analyzed the public health challenges attributed to the non-existent food system policy and poor nutritional practices. The Milan Urban Food Policy Pact model, which has been successfully implemented in many cities, was adopted to propose a sustainable food system policy for Nnewi. Key policies proposed include autonomous local government power, government-assisted programs, clean and sustainable amenities, agricultural reforms, nutrition education, and reductions in food wastage to achieve a circular economy. An evaluation tool for implementing the food system policy was also developed. Overall, implementing the food system policies proposed herein would improve the quality of life of Nnewi residents. Other urban areas could also adopt similar food system policies to achieve the Sustainable Development Goals of a healthy and resilient global society.","PeriodicalId":503963,"journal":{"name":"Dietetics","volume":" 4","pages":""},"PeriodicalIF":0.0,"publicationDate":"2024-01-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139625448","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}
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