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At least 199 records · Page 11Linked to original sources
PubMed1994

Alternative snack system for children and teenagers with diabetes mellitus.

An alternative snack system facilitates diabetes management and provides a teaching tool for age-appropriate nutrition education of children and teenagers with diabetes mellitus. The system consists of four snack sizes: Mini--7 to 10 g available glucose, Little--15 to 20 g, Big--30 to 35 g, and Super-Big--50 to 55 g. Within each category, several snack patterns are equivalent to each other in terms of available glucose and energy. By using this system, a child or teenager can eat snacks that contain different food groups and still adhere to the overall meal plan. When additional carbohydrate is needed for exercise or the prevention of nighttime hypoglycemia, a snack from the next largest category will increase available glucose by approximately 15 g and energy intake by approximately 100 kcal. Generally, for every hour of extra physical activity, a Little snack is added. When blood glucose concentrations before a nighttime snack are 4.4 to 6.7 mmol/L, a Little Snack is added to the usual bedtime snack, and when levels are less than 4.4 mmol/L, a Big snack is added. Further adjustments are made for children younger than 5 years old. The alternative snack system is a valuable nutrition education tool for the management of diabetes in children and teenagers.

Adolescent↗
PubMed1980

An at-risk concept used in homes for the elderly in the United Kingdom.

In Great Britain, the matrons, often without training in catering or nutrition, are usually confronted with the responsibility of planning menus in homes for the elderly. They face the problems of budgeting restrictions, increases in food prices, staff shortages, and low wages for staff. Previous nutrition surveys of the elderly have isolated special concerns with intakes of ascorbic acid, potassium, energy, protein, vitamin D, and iron. This pilot study explores the next step: The practical applications of these findings to residential homes. Questionnaires were devised to obtain information from the matron, cooks, and residents and from the investigators' general observations. Specific at-risk factors were isolated, taking into account administrative, psychologic, and social conditions, as well as food. By a system of grading (with comments) into low, moderate, or high nutritional risk to residents, the strengths of each home could be used as positive examples to improve other homes; appropriate advice could then be given to each home.

Aged↗
PubMed1993

Long-term care patients and their dietary intake related to eating ability and nutritional needs: nursing staff interventions.

Meals combine human beings' nutritional requirements with cultural needs. The aim of this paper was to evaluate how individual patients' meals were planned, carried out and followed up by nursing staff related to nutritional requirements and ability to eat in the ward. Eighteen newly admitted long-term care patients hospitalized for more than 3 weeks were observed for up to 6 weeks. The patients' conditions were examined using interviews, observations, recorded data and analyses for nutritional assessment. Fourteen patients experienced difficulties related to motor dysfunctions in the upper extremities, mouth and pharynx in handling food. Six of those were prescribed feeding aids or nutritional supplement. Biochemistry was not used as a basis for these interventions and four at risk of malnutrition on admittance were missed. Thus, this study exposed defective nursing assessment strategies. However, eating dependency was prevented and nutritional status tended to recover among those where interventions were made.

Activities of Daily Living↗
PubMedDate not supplied

[Nutritional planning of menus of public schools of the community of Madrid].

Some nutritional unbalances have been observed in menus served at dining rooms of schools from the Community of Madrid (CM): small portions, inter-day variations up to 50% of energy intake, unbalances in caloric and lipidic profiles, little variety, lack of parental information, etc. The Education Council of the CM considered necessary to plan and regulate the basic conditions that menus of these dinning rooms should meet. The Spanish Nutrition Foundation (FEN) and the Nutrition Department of the Complutense University of Madrid (UCM) were put in charge of elaborating the bases to develop the Regulation (BOCM 24-05-01, 10-09-02). Collective catering companies were called for a tender to provide menus adapted to such Regulation. This work describes the adaptation of programmed dietary schemes of officially approved companies and mainly the impact on energy and nutritional content of menus and their adaptation to the recommended caloric and lipidic profiles. So far, a random sample of 171 schools with dining rooms (more than 37,000 schoolboys) has been visited by nutritionists, with no previous announcement, to control served menus. For this, at each centre a duplicate of the portion served that day was gathered. The energy and nutrient content was determined and the fatty acid composition was analysed. The adaptation to the Regulation by catering companies has substantially improved the menus as compared to previous times: more presence of vegetables, better quality of fat and less amount of fat and proteins at the expense of carbohydrates.

Child↗
PubMed1995

Nutrient intake of nursing-home residents receiving pureed foods or a regular diet.

OBJECTIVE: To evaluate (1) the nutrient content of menus planned for regular consistency meals and pureed meals in a long-term care facility and (2) to assess nutrient intakes of women consuming these meals. DESIGN: A descriptive survey. SETTING: A nursing home facility in central Pennsylvania. PARTICIPANTS: Fifty-one female nursing home residents were chosen randomly. Thirty-one received a regular diet and 20 received a pureed diet. MEASUREMENTS: Demographic and health variables were collected from medical records. Nutrient variables were calculated for regular and pureed consistency meals, as served. Nutrient intake data for each woman were based on seven consecutive days of food intake and nutrient supplement use. MAIN RESULTS: Energy and nutrient values for regular diet menus (i.e., food served) were higher than for pureed menus, but both had values exceeding recommended allowances for most nutrients. Average energy and nutrient intakes were similar for both groups of women (t test, P < 0.05). Data showed that many women in both groups had lower than the recommended intakes of iron, zinc, calcium, and Vitamin D. CONCLUSIONS: Both regular and pureed consistency diets provided to residents met current recommended allowances. Diet consistency did not affect nutrient intakes. Intakes were adequate overall; however, a low intake of the same nutrients generally occurred in both groups.

Aged↗
PubMed1991

[Comparison of a calorie-defined diet with the conventional exchange diet in Type 2 diabetes mellitus].

Meal planning using food exchange lists is problematic for many elderly type 2 diabetic subjects because the system is too complicated and too rigid regarding the daily meals. In addition, exchange lists are calorically imprecise. 12 non-insulin-dependent diabetic subjects agreed to participate in the present study (6 male, 6 female; age 40-82 years, weight 80 +/- 6 kg; HbA1c 7.3 +/- 0.3%); they received sequentially in randomized order either a diet using exchange lists, or a diet defined by total amount of allowed daily calories ("calorie diet"), both containing approx. 25 calories/kg ideal body weight/day, each for 8 weeks. The "exchange lists" mainly contained foods which were defined according to their content in carbohydrates (including bread exchanges, fruit exchanges, milk exchanges, vegetable exchanges). With the "calorie diet" the patients were relatively free during the day, the only rule being that they were allowed to consume a certain amount of calories per day, using a "calorie ruler". The results demonstrated that body weight decreased similarly during both diet periods (2.0 +/- 0.8 kg during the exchange list diet; 2.5 +/- 0.9 kg during the "calorie diet"). Fasting blood glucose concentration decreased during the "calorie diet" by 7% (p less than 0.05; fasting blood glucose at the end of the "calorie diet" was lower than after the exchange list diet (p less than 0.016). Serum lipoproteins were similar after both diet periods. 10/12 patients preferred the "calorie diet" because of its simplicity and flexibility. It allowed consumption of instant food which was calorically defined but difficult to convert into the exchange system.(ABSTRACT TRUNCATED AT 250 WORDS)

Aged↗
PubMed2000

Development and initial evaluation of a culturally sensitive cholesterol-lowering diet program for Mexican and African American patients with systemic lupus erythematosus.

OBJECTIVE: To develop and evaluate acceptability of an intensive and ethnic-specific cholesterol-lowering diet program with a strong behavioral component in patients with systemic lupus erythematosus (SLE). METHOD: A comprehensive program with a behavioral component and culturally sensitive menus was developed in an effort to alter dietary behavior in patients with SLE. Four SLE patients, 2 African American and 2 Mexican American, enrolled in this program. Data on food intake (3-day food record), acceptability of the program (subjective response), and physiologic variables were collected at baseline, 6 weeks, and 12 weeks. RESULTS: The program was highly rated by all patients and found to be informative, easy to understand, ethnically sensitive, and to contain useful behavioral maintenance strategies. All 4 patients surpassed or were close to their diet goals at both 6 and 12 weeks. In this small group of patients, there was a statistically significant reduction in low-density lipoprotein cholesterol (P = 0.04) and body weight (P = 0.001), as assessed by repeated measures analysis of variance. CONCLUSION: The culturally specific cholesterol-reducing diet program was highly rated and appeared to be effective in changing the diet of this small group of SLE patients, as determined by their food records and body weight. The impact of this program, including the individual components on cardiovascular disease risk factors, needs to be evaluated in a larger multiple-arm study with a lengthier intervention.

Adult↗
PubMed1994

Effects of adding an Italian theme to a restaurant on the perceived ethnicity, acceptability, and selection of foods.

We investigated whether a change in the perceived ethnicity of a food can be produced without manipulating the food item itself, and if that change in ethnic perception is accompanied by a change in acceptability and food selection behavior. Italian and British foods were offered in a British restaurant for four days. Foods were offered for 2 days under control conditions, when the restaurant was decorated as usual. The identical foods then were offered in the restaurant for 2 more days under experimental conditions, when ethnic names were used on the menu to describe foods, and the restaurant was decorated with an Italian theme. Perceived ethnicity and acceptability of items were rated by customers each day, and item selection was tracked. The Italian theme increased selection of pasta and dessert items, and decreased the selection of fish. The Italian theme also increased the perceived Italian ethnicity of British pasta items, fish and veal, and increased the perceived Italian ethnicity of the meal overall. These findings show that changes in perceived ethnicity and food selection can be accomplished without altering food items, but merely by manipulating the environment, and may imply a unique strategy for increasing perceived menu variety.

Culture↗
PubMed1994

Exposure to milk or water at preschool lunch for 3 months influences children's choice of elementary school lunch drink 4 months later.

The purpose was to study if serving milk or water with the lunch at preschool influenced 6- to 7-year-old children's preferences for and later choice between milk and water at lunch in elementary school later. Children (n = 147) at 12 daycare centres were usually served water at lunch but, for 3 months, six randomly chosen centres served milk at lunch (Intervention group) and six matched centres continued serving water (Control group). The groups did not differ with respect to preferences for seven types of beverages (including water and four varieties of milk) either before or after the intervention. Four and 12 months later, their choice of lunch drink (milk or water) at school was studied for two 5-week periods. At the 4-month assessment, the children in the Intervention group chose milk at lunch significantly more often than did those in the Control group (92% vs. 81% of the days), while there were no significant differences at 12 months (85% vs. 81%). Since there were no demonstrable effects on preferences, one interpretation of the results is that children tend to associate the type of drink regularly served at a meal with that specific meal.

Animals↗
PubMed2001

Health effect of improved meal ambiance in a Dutch nursing home: a 1-year intervention study.

BACKGROUND: The aim of this study was to determine the effect of an improved ambiance of food consumption on health and nutritional status of Dutch nursing home elderly residents (n = 38) in a 1-year intervention study. METHODS: A parallel group intervention study was performed. Improvement of ambiance focused on three points: (1) physical environment and atmosphere of the dining room, (2) food service, (3) organization of the nursing staff assistance. Dietary intake, biochemical indicators of nutritional and health status and quality of life (Sickness Impact Profile and Philadelphia Geriatric Center Moral Scale) were assessed at baseline and after 1 year of intervention. Body weight, used as an indicator of compliance and nutritional status, was assessed every 4 months. RESULTS: Twenty-two subjects completed the 1-year intervention trial. Mean body weight significantly increased (+3.3 kg, P < 0.05) in the experimental group (n = 12), not in the control group (-0.4 kg, P = 0.78; n = 10). Health status biochemical indicators and the SIP score remained stable in the experimental group, indicating relatively stable health conditions. On the contrary, negative changes in the control group suggested a decline in health status. Dietary intake, which was insufficient at baseline, increased in both groups. CONCLUSIONS: This study showed that improving the ambiance of food consumption is a non-negligible issue for improving nutritional status and stabilizing health of nursing home residents.

Aged↗
PubMed1993

What can children learn from the menu at the child care center?

As a result of studies in Texas that indicated menus in child care centers may be depriving children of nutrients, a study was conducted to determine the prevalence of similar problems in 7 states. Menus for breakfast or morning snack, lunch, and afternoon snack for 10 consecutive program days were obtained from 171 child care centers. Results of nutrient analysis of the menus were compared against the Recommended Dietary Allowances (RDA) for children aged 1 to 3 and 4 to 6. Menus typically provided at least 100 percent of the RDA for protein and the vitamins A, ascorbic acid, B12, and riboflavin. The menus offered an average of only 42 percent of the iron needed by both the younger and older children. In all 7 states the menus provided less than 56 percent of the kilocalories recommended and less than 64 percent of niacin for the 1 to 3 year olds. Mean value for kilocalories for the 3-5 year old averaged 40 percent of recommendation while niacin averaged 48 percent. These findings indicate that attention should be directed toward careful assessment of nutritional adequacy of meals and snacks actually served at child care centers, the children's nutritional intake at the center, and the nutritional content of meals and snacks eaten away from the center.

Child↗
PubMed1986

[Deliberate and good eating. A campaign in the student dining hall of Zürich University].

In cooperation with the management of the cafeterias of the University of Zurich the Institute of Social and Preventive Medicine intended to show that good eating is not contrary to healthy eating. This message was presented verbally (exhibition and pamphlets) as well as practically (healthy menus). The campaign lasted two weeks. A pamphlet containing the nutritional basics for each of the ten menus was distributed every day. The exhibition presented the nutritional highlights with emphasis on health and environment. The impact of the campaign was evaluated with a written questionnaire.

Diet↗
PubMed1990

Development and dissemination of an aspiration risk reduction diet.

Patients with oropharyngeal swallowing disorders secondary to neurologic impairments benefit from diets that minimize the risk of aspiration. An aspiration risk reduction diet was developed from our hospital's regular menu cycle. Examples of the diet's preparation, dissemination, and use in a 600-bed acute medical/surgical teaching hospital are discussed.

Deglutition Disorders↗
PubMed1992

Nutritional considerations for the pureed diet texture in dysphagic elderly.

In long-term care facilities little attention is given to the nutritional density, flavor, and presentation of the pureed diet texture. Use of the food processor to puree food offers opportunities for the development of pureed meals that are flavorful and appealing. This article presents guidelines that foodservice departments can use to transform their traditional pureed meals into "cuisine puree."

Aged↗
PubMed2003

A bedside food cart as an alternate food service for acute and palliative oncological patients.

Patients with advanced cancer experience various problems with eating, and their meals should be tailored to meet their specific needs. Two methods of food service were compared in a shared acute oncology/palliative care unit; an electrical food cart allowing patients to select their food types and portions at the bedside, and a traditional food tray delivery service that relied on meals being prepared in a centralized kitchen and then delivered by tray. Over a 10-day period, lunch meals were delivered by food cart and supper meals via food trays. Twenty-seven out of 32 patients participated in the trial. Patients significantly preferred the food cart to the trays with respect to the timing and appeal of the meal, appropriateness of food types and food portions and the variety of the food choices. A food cart as used in this trial provides a more flexible and appropriate method of food delivery to in-patients in the oncology and palliative unit. Further studies should examine whether this translates to improved caloric intake and quality of life parameters.

Canada↗
PubMed1994

Determining the complexity of patient satisfaction with foodservices.

OBJECTIVES: (a) To identify the psychological dimensions representing how patients perceive the quality of foodservice; (b) to identify which dimensions best explain variation in the satisfaction ratings of patients; and (c) to identify subgroups based on individual characteristics of patients and contextual factors. DESIGN: Survey questionnaire. SETTING: Patients of a specialized acute-care urban hospital in Canada. SUBJECTS: One hundred thirty-two hospitalized patients (minimum stay of 5 days) who had not received nutrition counseling. Subjects excluded from the study were patients with notable physical, cognitive, or emotional limitations; patients receiving enteral or parenteral nutrition; and patients from long-term-care units. MAIN OUTCOME MEASURE: Overall satisfaction with meals and with foodservices, and satisfaction with 26 specific foodservice attributes. STATISTICAL ANALYSIS: Factor analysis followed by orthogonal rotation (varimax), stepwise multiple regression analysis, and one-way analysis of variance. RESULTS: Seven dimensions represented patients' perceptions of foodservice: food quality, service timeliness, service reliability, food temperature, attitude of the staff who deliver menus, attitude of the staff who serve meals, and customization. Food quality was the best predictor of patient satisfaction with meals and foodservice, followed by customization and attitude of the staff who deliver menus. Individual characteristics (gender, age, education, perception of degree of control over health, and belief that food influences one's health status) and contextual factors (normal or therapeutic diet, time spent at rest, and appetite) influenced patient satisfaction. IMPLICATIONS: The results emphasize the need for a comprehensive and differentiated approach in measuring and monitoring patient satisfaction with foodservices.

Adolescent↗