Human nutrition. Applied nutrition最新文献

An experiment was carried out to evaluate the effect of introducing three procedures, associated with behaviour therapy, into a conventional National Health Service dietetic weight reduction clinic, without any extra resources or staff training. One hundred and sixty obese women entered the study and were randomly allocated to one of the eight combinations of three treatments in a 2 X 2 X 2 factorial design. The three procedures were (a) keeping a diet diary (self-monitoring), (b) receiving leaflets describing and recommending cue avoidance and (c) being seen in a group. Sixty-nine women completed 16 weeks of treatment, and of these 58 were followed up 1 year later. The mean overall weight loss was 5.25 kg at the end of treatment and 3.98 kg at follow-up. Weight loss was found to be greater for those women treated in groups and the greatest losses were found in those who were seen in groups and also provided with leaflets. There was no significant effects of the experiment on either weight loss at follow-up or reported compliance with the dietary regime of the 26 subjects who returned completed diaries to the dietitian. Possible explanations of these results are discussed, together with their implications for service provision.

One-day dietary records were obtained from 1055 boys and girls, a representative sample of high-school students (ages 11-16 years) in Tasmania, Australia. This study reports the impacts of a variety of physical, behavioural and social characteristics on average (median) intakes of 15 food categories. Influences varied markedly between food categories, and between boys and girls. Among the influences noted were: girls consumed less milk, potatoes, cakes and desserts with increasing fatness; boys consumed more red meats and confectionery with increasing alcohol usage; use of vitamin supplements was associated with higher milk intake among girls, and higher intakes of green vegetables among boys; citrus and berry fruit intakes increased with social status in both sexes; boys at catholic schools ate more bread, cakes and desserts.

The aim of this report of the dietary sources of energy, protein, fat and fibre in 375 English adolescents aged 11-14 years is to contribute to the development of health education. Each child recorded their dietary intake five times over a 2-year period using a 3-day diary with interview. Food tables (Paul & Southgate, 1978) were used to calculate nutrient intake. The results are the mean of all 15 days intake. Potatoes (chips and crisps) were the largest single source of energy but 'meat' was the main source of protein and fat, other important sources of fat were the spreading fats, milk, chips and crisps. Chips were the main source of fibre but white bread, crisps and baked beans also contributed similar proportions of fibre. Some differences between the sexes and social classes were observed; the lower social class children appeared to have more undesirable eating habits.

A study of the food input and food waste from 38 catering establishments varying from hospital and school meals to hotels and commercial restaurants has shown that on average 46 per cent of the dietary energy of the food consumed was derived from fat. Moreover, a strong positive correlation (P less than 0.001) was found between the percentage energy derived from fat, and the total energy obtained from the food consumed. A similar pattern is shown when the results are broken down according to the category of catering establishments. Meals provided by hotels, restaurants and public houses have the highest fat content (60 per cent of energy) and the highest total energy consumed (6.8 MJ per person per meal), whereas meals served by welfare establishments have the lowest fat content and lowest total energy per meal.

Knowledge of nutritional principles and attitudes to nutrition education of a group of clinical medical students and junior hospital doctors were examined by questionnaire. The percentage of correct answers to factual questions was 50.8 for students and 58.5 for doctors. Both groups considered that their teaching was inadequate and over 95 per cent requested education in applied nutrition. Undergraduate instruction by both doctors and dietitians was advocated as appropriate to the final clinical years.

We have tested mothers' abilities to remember at a later date, the birth weight, duration of breastfeeding and time of introduction of other milks to their previous children, by comparing their recall with the information recorded by the nursing sisters at maternal and child health clinics at the time. Data were available for 81 children with present ages from 1 to 10 years. Birth weight and the duration of breast feeding were generally remembered accurately, but there were large discrepancies on the time of starting other milk feeds. This could pose diagnostic difficulties in some paediatric conditions, particularly milk allergies and intolerance.

Thirty-six female subjects took part in a study involving using pre-weighed table and cooking salt pots, along with complete urine collections for 7 days. Urinary sodium excretion was determined, and was used as an estimate of sodium (salt) intake. Other measures taken were, most preferred concentration of salt in soup, blood pressure, body weight and height, along with questionnaires on general food preferences, attitudes to adding table salt to foods, and the Eysenck Personality Inventory (EPI). Table salt (7 per cent) and cooking salt (8 per cent) were found to account for only a small proportion of total sodium intake, the major part (89 per cent) being from non-discretionary salt present in foods. Subjects, divided on the basis of table salt use and total intake, were found to differ in the most preferred concentration of salt in soup, but not in their sensitivity to variations from their ideal. Table salt use was predicted very well by the individual's attitude, and to a lesser extent by perceived social pressure. The only other variable related to higher table salt use was a lower preference for fruit on the general food preferences questionnaire. The lower preference for fruit was also related to higher total salt intake, which was also predicted by a lower neuroticism score on the EPI. While extraversion was positively related to non-discretionary salt intake, this relationship was not significant for total salt intake.

A prospective double-blind clinical trial was conducted in 11 young, healthy, normally menstruating female subjects to detect any quantitative difference in energy intake in the proliferative and luteal phases of the menstrual cycle over two cycles. Energy intake was found to be significantly higher in the premenstrual phase in both menstrual cycles.

The detection and treatment of psychological dysfunction related to food intolerance with particular reference to the problem of objective evaluation is discussed. The case is described of a woman with chronic depression who exhibited classic signs of food intolerance and yet had remained untreated for over 10 years. A non-invasive procedure involving systematic monitoring of diet and symptoms, systematic eliminations and a double-blind, placebo-controlled re-introduction is described. Long-term follow-up revealed maintenance of marked improvements in psychological and physical functioning.