Journal of human nutrition最新文献

Birth size standards are presented for neonates of 37-41 weeks gestation born in South London and Sussex, England. Separate standards are provided for males and females in the three main ethnic groups (North European whites, blacks and Asians from the Indian subcontinent) for the following measurements: weight crown-heel, crown-rump and rump-heel length, forearm, upper arm and lower leg length, head circumference, mid-upper arm and maximum calf circumference, triceps, biceps, subscapular and peri-umbilical skinfold thickness, and upper arm fat and 'lean' areas. The results are discussed in relation to other available standards.

One hundred elderly men and women were interviewed, using a specially designed questionnaire to uncover possible alterations in food habits with regard to specific food items, and the reasons for these changes. Over half the sample had changed the type of bread used; the main reasons for change to brown or wholemeal were health and taste. Health was also the main reason given by the 26 per cent who had changed to a higher-fibre breakfast cereal. Thirty-eight had altered the type of milk consumed; 12 subjects were now using dried milk for reasons of health, including weight reduction. Forty-three percent had altered their usage of butter or margarine; butter was mainly selected for its taste, margarine mainly for health, but also taste and price. Other important reasons for change were the ease of obtaining convenience foods, the availability of familiar foods in one or two portion sizes, changes in family circumstances, and a desire for variety and ease of use, even if it involved an alteration in traditional cooking methods. Although it is often thought that the elderly are resistant to dietary change, there was no individual who had not made some alteration of food habits.

Controversy continues over the role of dietary fibre in health, and whether or not a standard fibre intake should be recommended for the UK. In this review an attempt is made to consider the evidence for and against making such a recommendation. In doing so, it is clear that many problems exist in studies examining the role of fibre in disease, such as the inherent inadequacies of epidemiological studies and distrust of such studies by some circles, or the lack of uniformity in definition of dietary fibre and in its chemical analysis. The effect of fibre on faecal bulking is given as an example of experimental verification of epidemiological findings which has led to the widespread use of fibre in treating diverticular disease and constipation. Evidence of beneficial effects for cancer of the colon and ischaemic heart disease are far less convincing. Few harmful effects of fibre have been documented, apart from continuing disagreement regarding fibre and mineral balance, a question which remains to be solved. On weighing the evidence, it is suggested that recommending higher-fibre intakes in the UK is a favourable guideline. The type of fibre to be recommended is discussed, based on new evidence of the mode of action of different types of fibre in the gastrointestinal tract, and the amount of fibre considered, in relation to intakes in other countries and in the past in the UK.

The effect on serum lipid concentration of adding 21 g cellulose to a controlled low-fibre diet of natural foods was studied in nine healthy adolescent girls. The experimental period consisted of two periods of three weeks with each subject serving as her own control. The addition of cellulose did not affect serum total lipids, cholesterol, phospholipids, triglycerides and free fatty acids.

A second nutrition study was undertaken on sever survivors who had originally participated in a survey in 1970 of 100 people in receipt of meals-on wheels because of nutritional and/or social risk. The original and follow-up studies included a seven-day weighed dietary intake, socio-economic questionnaires and detailed case records. In 1980 these very elderly subjects were maintaining their original energy and nutrient intakes, in spite of deteriorating health and physical capabilities. They had retained an interest in food and continued a similar style of eating. Even when intakes were low, there were no long gaps in the day without food or drink.

Plasma cholesterol, high-density lipoprotein cholesterol (HDL) and blood pressure were examined in three hundred subjects with a special interest in 'health foods'. The 85 vegetarians showed on average a lower total cholesterol and higher HDL per cent than the 214 non-vegetarians. The vegetarians were also leaner than the non-vegetarians in each age group in both sexes. No consistent differences were found in blood pressure. The vegetarians took more dietary fibre than the non-vegetarians and the possibility that this may be relevant to the other differences found will be examined further.

A survey was carried out during spring term 1980 to assess the nutritional content and the uptake of the school meal amongst junior schoolchildren. Fifty eight per cent of children attending the schools surveyed took the school meal, the remainder went home or brought sandwiches. The school meal provided, on average, 2258 kJ (540 kcal), 20 g protein, 19 g fat and 15 g sucrose. A mean of 11 per cent energy, 9 per cent protein and 14 per cent fat were wasted. A small number of 'sandwich' meals brought by children at these schools were examined. On average, these provided rather more energy but less protein, and waste was lower than with the school meal.