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At least 307 records · Page 17Linked to original sources
PubMedDate not supplied

Efficacy and tolerance of sodium phosphates oral solution after diet liberalization.

Bowel cleansing regimens commonly require adherence to liquid diets for 24 to 48 hours before examination, which often leads to poor compliance, reduced cleansing, and ultimately inadequate examinations. The authors investigated the efficacy and tolerability of diet liberalization before bowel cleansing with sodium phosphates oral solution. Two hundred patients were randomized into two treatment groups. One group received the standard light breakfast followed by clear liquids the day before colonoscopy; the second had a normal breakfast followed by a low-residue lunch the day before colonoscopy. Both groups had the same bowel preparation with sodium phosphates oral solution (2 x 45-mL, 7 p.m./6 a.m.). There was no difference in clinical efficacy between the two diet regimens (excellent/good in 93% standard, 95% low-residue). Fewer patients receiving the low-residue diet reported hunger, and more patients receiving the low-residue regimen reported energy to perform usual activities. This study supports offering patients a regular breakfast and a low-residue lunch before bowel cleansing with sodium phosphates oral solution.

Activities of Daily Living↗
PubMedDate not supplied

Practical management of patient with diabetes in critical care. From a diabetes educator's perspective.

The purpose of this article was to provide an overview of the management of the hospitalized patient with diabetes. Having a basic knowledge of their needs is essential to maintain blood glucose control and reduce the risk of long-term complications. It is also essential to reduce the risk of hypoglycemic reactions due to reduced carbohydrate intake with subsequent diabetes medication administration. The most frequent reason for hypoglycemia is insulin administration along with a reduction in the amount of carbohydrate consumed. Practical advice is included to aid the medical staff to help maintain consistency in the amount of carbohydrate in meals as well as increase the knowledge base of carbohydrate content of common foods.

Attitude of Health Personnel↗
PubMedDate not supplied

Is there any food I can eat? Living with inflammatory bowel disease and/or irritable bowel syndrome.

INTRODUCTION: Inflammatory bowel disease (Crohn's disease and ulcerative colitis) and irritable bowel syndrome are chronic, debilitating gastrointestinal (GI) disorders. There are no known causes of inflammatory bowel disease and/or irritable bowel syndrome. Both of these GI conditions significantly impair quality of life and the ability to complete activities of daily living. Unfortunately, there has been little education and research surrounding the evaluation of effective coping strategies with respect to GI disorders, particularly from the perspective of those diagnosed. As such, exploring the strategies of individuals with GI disorders would provide information concerning coping strategies from the perspective of those afflicted. PURPOSE: The overall objective of this research was to explore the lived experience of women who had been diagnosed with inflammatory bowel disease and/or irritable bowel syndrome. This article specifically explores the relationship between food and irritable bowel syndrome and/or inflammatory bowel disease. METHODS: Eight females, diagnosed with inflammatory bowel disease and/or irritable bowel syndrome, were recruited via on-campus posters from a university in southern Ontario, Canada. Qualitative information was collected in the form of background questionnaires, e-mail interviews, and face-to-face interviews, which were subsequently analyzed for trends. RESULTS: Every woman reported that one of the most significant means by which to cope with their condition centered around food consumption or controlling their food consumption. Subjects identified the importance of determining their "trigger foods," selecting healthy food choices, the impact of stress, and problems associated with food and travel. CONCLUSIONS: This research, predicated on the narratives of women diagnosed with GI disorders, substantiates the profound effect that food has on conditions of the GI tract. All of the women identified their relationship with food as a dynamic learning process, one that they thought would be a lifelong struggle. The implications for community health nurses in assisting individuals with GI disorders are discussed.

Activities of Daily Living↗
PubMedDate not supplied

Nutrition and the elderly: a case manager's guide.

This article reviews the physiological and nutritional changes associated with aging and provides the case manager with nutrition resources. General information on nutritional factors associated with aging, including common nutrient deficiences, is outlined. The dietitian's role in nutrition assessment, intervention, and outcomes is discussed. A list of resources for case managers interested in accessing a registered dietitian is also included.

Age Factors↗
PubMed1999

The implementation and maintenance of the Ketogenic Diet in children.

The Ketogenic Diet is an effective treatment for epilepsy in children. At Johns Hopkins Hospital more than 400 children have been placed on the Ketogenic Diet. The implementation and maintenance of this treatment require significant collaboration between the family and Epilepsy Team. During initiation of the diet, in the hospital, parents attend classes on the history and mechanism of the diet, preparation of meals, psychological issues, complications and the management of childhood illnesses on the ketogenic diet. Many factors are considered in calculating a ketogenic formula. Age, weight, height and activity level are the obvious factors. However, secondary medical diagnoses, medications, neurological deficits, feeding issues and psychological issues are additional factors that affect the formulation of an optimal ketogenic prescription. Once this prescription has been formulated and implemented, many patients require fine-tuning of their ketogenic diets to get the best antiepileptic results while promoting growth. We believe that our success in sustaining this treatment is related to our fine-tuning and management practices.

Adolescent↗
PubMed1999

An analysis of catering options within NHS acute hospitals.

Reforms of the NHS's healthcare structure have placed additional pressure on all aspects of hospital management. Evaluation of the effects of these reforms is difficult without more information on current conditions. Hospital catering in acute care trusts has little contemporary background research available. With this in mind, a survey of all the acute care NHS trusts within the eight regions in England was undertaken to investigate the hospital meal service process. A mailed questionnaire asked for the meal production system, food service method and food delivery personnel used by each trust, and a copy of a weekly menu. Results, from an 80.7 per cent response rate, indicate that most trusts use batch cooking to prepare their meals, and plated meal service to deliver the food to the wards. Almost 75 per cent of the trusts use nurses, at least in part, to serve food. English foodstuffs dominate the menus. Most of the trusts have moved towards meeting the goals set by the Patients' Charter and other NHS recommendations.

Cooking↗
PubMed2005

The Mediterranean diet: is it cardioprotective?

Coronary heart disease is one of the leading causes of morbidity and mortality in the United States. Dietary interventions are first-line therapy for coronary heart disease prevention and treatment. Increasing scientific evidence suggests that the traditional Mediterranean diet may reduce the risk of cardiovascular disease. The cardiovascular benefits of this whole-diet approach may outweigh those of typically prescribed low-fat diets. The burden of coronary heart disease is enormous, and nutritional approaches that optimize cardiovascular health are essential. Clinical trial evidence supporting the role of the Mediterranean diet in cardiovascular health is presented with an emphasis on the physiological effects of omega-3 fatty acids. Implications for clinical practice and future research are also discussed.

Clinical Trials as Topic↗
PubMed2006

Hospital food service: a comparative analysis of systems and introducing the 'Steamplicity' concept.

BACKGROUND: Patient meals are an integral part of treatment hence the provision and consumption of a balanced diet, essential to aid recovery. A number of food service systems are used to provide meals and the Steamplicity concept has recently been introduced. This seeks, through the application of a static, extended choice menu, revised patient ordering procedures, new cooking processes and individual patient food heated/cooked at ward level, to address some of the current hospital food service concerns. The aim of this small-scale study, therefore, was to compare a cook-chill food service operation against Steamplicity. Specifically, the goals were to measure food intake and wastage at ward level; 'stakeholders' (i.e. patients, staff, etc.) satisfaction with both systems; and patients' acceptability of the food provided. METHOD: The study used both quantitative (self-completed patient questionnaires, n = 52) and qualitative methods (semi-structured interviews, n = 16) with appropriate stakeholders including medical and food service staff, patients and their visitors. RESULTS: Patients preferred the Steamplicity system overall and in particular in terms of food choice, ordering, delivery and food quality. Wastage was considerably less with the Steamplicity system, although care must be taken to ensure that poor operating procedures do not negate this advantage. When the total weight of food consumed in the ward at each meal is divided by the number of main courses served, at lunch, the mean intake with the cook-chill system was 202 g whilst that for the Steamplicity system was 282 g and for the evening meal, 226 g compared with 310 g. CONCLUSIONS: The results of this small study suggest that Steamplicity is more acceptable to patients and encourages the consumption of larger portions. Further evaluation of the Steamplicity system is warranted.

Adult↗
PubMed2005

Living with chronic illness in the family setting.

This paper discusses the ways in which family practices and family relationships interact with the demands of diet-related chronic illness. It uses a study that examined the management of food and diet in families where one member had been diagnosed with one of two medical conditions: coronary heart disease (CHD) and coeliac disease (CD). The data revealed a propensity for family members, especially female partners/wives, to see the tasks and activities related to the special diet in terms of family practices rather than individual (patients') responsibilities. These family practices could be seen to be gendered but also part of the ongoing lived experience of the family relationship. It is speculated that this is part of a desire for what Giddens has described as 'ontological security'. Thus, the special diet tends to be assimilated into family practices in ways that promote a sense of continuity that is described as 'normality' or 'leading a normal life'.

Attitude to Health↗
PubMed2005

Nutritional care of Danish medical inpatients--patients' perspectives.

Many patients do not eat and drink sufficiently during hospitalization. Surveys have shown that 30-50% of the elderly patients are undernourished when hospitalized, and for the majority of these patients their protein and energy requirements are not met during hospitalization. Diseased people often experience reduced appetite, aversion against certain types of food or nausea, and these symptoms are part of the explanation for insufficient consumption of food and drinks. In order to locate other possible explanations, this study investigate medical inpatients' experiences and satisfaction with the nutritional care. The patients included a total of 91 medical inpatients at two internal medical wards, Aarhus University Hospital, Denmark. Their average age was 72 +/- 11 years. They were individually interviewed about the food service and the nutritional care upon discharge. Patient satisfaction with the meals was overall high (90%). About 80% found the meals to be very important, but they lacked information about the food service, and the patients-staff communication about the food service was poor. The results indicate that the nursing staff was exercising a 'knowledge monopoly' in relation to the food service. In conclusion, a majority of the patients did not perceive the nutritional care as part of the therapy and nursing care during their hospitalization.

Aged↗