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PubMedDate not supplied

[Devaluation of the African Financial Community franc and the dietary strategies of families in Bamako (Mali)].

This survey, conducted in 1996, evaluated changes in the way families feed themselves caused by the effects of devaluation of the CFA franc. It involved semi-directed interviews with 64 subjects from various socio-economic backgrounds (affluent, middle-class, poor). The subjects spoke of the difficulties of daily life, lack of money and rapid, unpredictable rises in the prices of essential goods caused by the devaluation. They did not understand the reasons for the devaluation, which has caused rapid changes in the social conditions and nutrition of urban families and has exacerbated the inequality of access to foodstuffs. Affluent families have adopted strategies that increase the family food budget, compensating for price increases. The meals of poor and middle-class families have been directly affected in both structure and content. Poor families have been particularly badly affected. All the changes in strategy, and substitutions of one product for another described by middle-class families were already being used by the poor families before devaluation.

Attitude↗
PubMedDate not supplied

Appetite for change.

Explore the source record for details and available documents.

Food Service, Hospital↗
PubMedDate not supplied

[Nutrition related to HIV-AIDS infection].

The author analyzes the importance of correct nutrition for all those patients affected by HIV-AIDS infection due to the fact that for quite a while a relationship has been shown to exist between the quality and quantity of digested nutrients and the nutritional state of a patient and his/her immunocompetence. The author reviews the possible nutritional state affections and the most appropriate diets during the various phases of this disease. A few specific recommendations are made and a few diets which increase calories or proteins are presented.

Body Weight↗
PubMed1975

Comparison of Type A and nutrient standard menus for school lunch. II. Management aspects.

An extensive study compared school lunches planned to meet a specific nutrient standard (NSM) with those planned according to the Type A pattern. Average daily participation, food and labor costs, accuracy of the menus, and differences in the four-week menus between the two methods are reported. Twenty-nine menu planners representing a variety of living environments quickly learned the NSM method and enthusiastically planned and served the Type A and NSM test menus to fifth and tenth grade students. Type A data were collected in the fall and NSM data in the spring of the 1972-73 academic year. Changing from Type A to NSM menu planning resulted in no significant change in lunch participation or food and labor costs. Work functions also did not vary significantly when the menu planning method was changed. Menu planners of varying education and experience successfully planned accurate NSM menus and endorsed the method as an exciting and viable alternative to the Type A pattern. Sixty per cent preferred NSM due to its nutrient assurance, flexibility, and potential for nutrition education.

Adolescent↗
PubMed2004

DietPal: a Web-based dietary menu-generating and management system.

BACKGROUND: Attempts in current health care practice to make health care more accessible, effective, and efficient through the use of information technology could include implementation of computer-based dietary menu generation. While several of such systems already exist, their focus is mainly to assist healthy individuals calculate their calorie intake and to help monitor the selection of menus based upon a prespecified calorie value. Although these prove to be helpful in some ways, they are not suitable for monitoring, planning, and managing patients' dietary needs and requirements. This paper presents a Web-based application that simulates the process of menu suggestions according to a standard practice employed by dietitians. OBJECTIVE: To model the workflow of dietitians and to develop, based on this workflow, a Web-based system for dietary menu generation and management. The system is aimed to be used by dietitians or by medical professionals of health centers in rural areas where there are no designated qualified dietitians. METHODS: First, a user-needs study was conducted among dietitians in Malaysia. The first survey of 93 dietitians (with 52 responding) was an assessment of information needed for dietary management and evaluation of compliance towards a dietary regime. The second study consisted of ethnographic observation and semi-structured interviews with 14 dietitians in order to identify the workflow of a menu-suggestion process. We subsequently designed and developed a Web-based dietary menu generation and management system called DietPal. DietPal has the capability of automatically calculating the nutrient and calorie intake of each patient based on the dietary recall as well as generating suitable diet and menu plans according to the calorie and nutrient requirement of the patient, calculated from anthropometric measurements. The system also allows reusing stored or predefined menus for other patients with similar health and nutrient requirements. RESULTS: We modeled the workflow of menu-suggestion activity currently adhered to by dietitians in Malaysia. Based on this workflow, a Web-based system was developed. Initial post evaluation among 10 dietitians indicates that they are comfortable with the organization of the modules and information. CONCLUSIONS: The system has the potential of enhancing the quality of services with the provision of standard and healthy menu plans and at the same time increasing outreach, particularly to rural areas. With its potential capability of optimizing the time spent by dietitians to plan suitable menus, more quality time could be spent delivering nutrition education to the patients.

Evaluation Studies as Topic↗
PubMed2001

The defined-contribution plan: the next generation of healthcare financing.

In response to rising health insurance premiums, many purchasers of coverage are evaluating the possibility of implementing defined-contribution health insurance plans. Under a defined-contribution plan, employers or the government pay a specified portion of the premium, and the consumer chooses a plan from a menu of options, paying the balance of the premium based on their plan selection. A shift to a defined-contribution model will have far-reaching implications for consumers, employer and government purchasers, payers, and providers. Providers will face changes in consumption patterns and the need to develop a brand image, market their strengths directly to consumers, educate consumers about their services and pricing, and reconfigure infrastructures to be able to respond efficiently to consumer demands.

Community Participation↗
PubMed1982

Development of on-line real-time menu management system.

An on-line, real-time menu management system was developed as a module of the integrated computer-assisted food management system implemented at the University of Missouri-Columbia Health Sciences Center Department of Nutrition and Dietetics. This system supplants a former automated form generating system and permits flexibility in menu design. The major data base in the system is the Master Menu File, which is updated using real-time processing. This file contains data about each occurrence of menu items and is interfaced with existing recipe files to produce numerous printed documents and to display the menu on a video display terminal. The major benefits of the system are flexibility and elimination of typing of worksheets. Entering a new menu or changes to the menu require only a brief amount of time; new revised documents relative to the menu can be generated on the same day. Some of the types of documents available from this system are: master menu, nutrient syllabi, menu audit, and food production forms. The menu is available on-line at all times for reference by dietitians and supervisors. The Master Menu File will be utilized more fully as new modules are designed to interface with the Menu Management System. Production forecasting, patient menu printing, and individualized diet planning are three potential enhancements to the system which will utilize data in the Master Menu File. The file was designed to accommodate additional data as the system in further matured.

Food Service, Hospital↗
PubMedDate not supplied

Computer-planned menus for patients with diabetes mellitus.

A computer program has been developed that has the capability to plan menus for diabetic patients. Program input includes the patient's diet prescription, usual daily meal pattern, and food preferences. The program uses a food selection algorithm that combines patient food preferences and randomization to produce menus that include foods the patient likes and that vary from day to day. The amount of each food item served at a meal is determined by an integer programming algorithm that satisfies the dietary prescription. Program output includes daily menus, weekly nutrient summaries, and a weekly shopping list. The menus includes for each food item: food name, amount in household units, numbers and types of exchanges, calories, and a space in which to write exchanges. The menu serves as a diet plan, exchange concept instructional model, and diabetic diary.

Computers↗
PubMed1994

Nutritional status of Northwest Indiana Hispanics in a congregate meal program.

Rapid growth in the Hispanic elderly population, coupled with their unique needs, necessitates increasing their numbers in Title III(C) meal programs. This study assessed the nutritional adequacy of the diets of 49 Northwest Indiana congregate meal participants by evaluating: (1) their 1-day food records, and (2) the contributions of the site meal to daily intake. Mean daily total nutrient intakes, except for energy intake by the men, exceeded 67% of the Recommended Dietary Allowances (RDAs); however, only 22% of individual diets met this standard. Mean site meal nutrient intakes, aside from energy and magnesium by men, exceeded the recommended one-third of the RDAs, and contributed 42-73% of most nutrients to the daily intake despite the fact that the majority of the recipients refused one or more offered site meal components. Results of this study verify the importance of the role of congregate meals in providing nutritional adequacy to diets of Hispanic elderly and can be useful in menu and program planning for this population.

Aged↗
PubMed1985

Sonographic and computed tomographic evaluation of intrahepatic calculi.

Intrahepatic calculi in non-Asian patients were studied by sonography and computed tomography (CT). Three patients were studied by CT cholangiography also. In two cases, the calculi were consecutive to Caroli disease, and in two others, the biliary stones were formed proximal to a stenosis of a previous surgical anastomosis. Five patients spontaneously developed intrahepatic calculi. All sonograms were abnormal. Image specificity was good, even when bile ducts were not dilated, if appropriate technique allowed identification of a double-arc-shadow pattern. Sonography strongly suggested the diagnosis in eight patients and was nonspecific in only one. On CT, calculi had various densities, and they were not visible in two patients. CT cholangiography was not particularly helpful. Finally, CT added little more information when performed after sonography. Both examinations strongly underestimate the number of stones, and direct cholangiography remains indicated if surgery is planned.

Adult↗