Human nutrition. Applied nutrition最新文献

Reduced food intake is a common problem in patients with malignant disease. Oral supplementation is the simplest and least invasive method of increasing the nutrient intake, and a number of neutral protein and energy supplements are available. This study was carried out to assess the value of these supplements when incorporated into the everyday diet of cancer patients. The first stage of the study evaluated the palatability of the energy and protein supplements available. Polycal was found to be the most acceptable energy supplement and Protifar the most acceptable protein supplement. These two products were then used to assess their contribution to the protein and energy intake of cancer patients when incorporated into everyday food. The rise in protein and energy intake was statistically significant but the increase in energy was not thought to be clinically important.

We have studied the within-person variation in daily dietary intake of energy, protein, fat, carbohydrate, cholesterol, saturated and polyunsaturated fatty acids in 8- and 9-year-old boys from five countries, using record and recall methods of dietary assessment. The average within-person coefficients of variation ranged from 19 to 31 per cent of the mean intake of energy, protein and carbohydrate; from 43 to 77 per cent of the mean intake of cholesterol, from 28 to 50 per cent of the mean intake of saturated fatty acids, and from 37 to 105 per cent of the mean intake of polyunsaturated fatty acids. Some of this variation may have been due to differences in the methods used to assess dietary intake. The day of the week on which food intake is estimated can also influence the number of measurements required to estimate precisely an individual's intake of energy or specific nutrients. From the results of this study it can be shown that it is not always justified to assume that every person in a population has the same within-person variance. This may lead to an underestimation of the number of measurements needed to estimate individual intakes. The results of this study are useful in the planning of dietary surveys when decisions are to be made about methods of data collection, sample size and length of the study, and also in the analysis and interpretation of the results of dietary surveys.

This study compared the effects of high- and low-energy lunches upon subjective motivation to eat and food intake. Subjects ate four cooked lunch-time meals on separate days, two of which were high-energy (1820 kJ or 435 kcal) and two low-energy (1090 kJ or 260 kcal). The meals were of similar bulk, contained similar amounts of protein and carbohydrate but different fat contents, the low-energy meals containing very little. Motivational ratings and food preference assessments were completed before, and at hourly intervals for 3 h after the meals during which time subjects were not allowed to eat. Food intake diary records were kept for the rest of the day. Immediately after consumption of the meals none of the ratings differentiated between the high- and low-energy meals. At 1 h rated hunger was significantly higher after the low-energy meal and by 3h high- and low-energy meals were significantly differentiated by almost all measures. When subjects were allowed to eat freely, food intake records showed that energy intake was higher following the low-energy meal during the first 2 h but was lower thereafter. At the end of the assessment period (i.e. 8h after lunch) subjects had made a statistically non-significant 43 per cent compensation for the energy 'lost' at lunch. These findings are of theoretical importance since they provide evidence of short-term monitoring of energy. This study is of practical significance since it discloses certain consequences of using reduced energy foods which may form part of a weight control programme.

The gathering of nutrition workers from many parts of the world at the XIII International congress of Nutrition (Brighton, UK, 1985) offered a unique opportunity to survey their views about the theory, practical guidelines and methods of application used in their work. The following paper is a report on the responses to a questionnaire distributed to the participants. The results are given in terms of option percentages given by the various groups analysed. The material is presented under nine very general headings of: background of respondents; nutrition as a subject; research; use of 'tools' in applied nutrition; nutrition in disease; over- and under-nutrition; education; nutrition and the public; and manufactured foods. Presented is a summary of the choices made by 387 respondents.

Initial dietary advice for Asian diabetics attending a general practice diabetic clinic was given in Asian languages. Between 2 and 3 years later a questionnaire interview was conducted to assess the effectiveness of the advice given. Forty of the 59 Asian diabetic patients in the practice attended for interview. The majority continued to use sugar or 'gur' (jaggery), Asian sweets, and Asian snacks (which have a high fat content). Fat and oil consumption per person per month was also high. Failure to achieve dietary objectives seemed to result from lack of sufficient emphasis on the types of foods usually consumed and an inadequate understanding of eating and cooking habits of Asians. We conclude that for dietary advice to be successful, emphasis must be placed on specific types of food eaten together with an understanding of the sociocultural implications of eating practices in ethnic groups.

The effect of consumption of iron fortified salt for 72 days on levels of haemoglobin and other haematological variables as well as serum levels of protein, iron and total iron binding capacity were investigated in 11 young girls. The consumption of iron-fortified salt increased iron intake, haemoglobin and serum iron and decreased the level of total iron binding capacity.