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At least 127 records · Page 7Linked to original sources
PubMed2005

The end of the diet debates? All fats and carbs are not created equal.

The key to healthy eating is choosing "good fats"--foods high in omega-3 fatty acids and unsaturated fats, and "good carbohydrates"--foods high in fiber and having a low glycemic index. The healthiest diet is the Mediterranean type, consisting of lean meats, fish, nuts, vegetables, whole fruits, and whole grains.

Diet↗
PubMedDate not supplied

Vegetarianism in anorexia nervosa? A review of 116 consecutive cases.

A retrospective study was carried out of 116 consecutive patients with anorexia nervosa to ascertain the extent and nature of vegetarianism in this population. Sixty-three (54.3%) patients were found to be avoiding red meat. In only four (6.3%) of these did meat avoidance predate the onset of their anorexia nervosa. Of the remaining 59 patients (best termed pseudovegetarians), 25 (42.4%) patients continued to avoid red meat by the end of treatment. Pseudovegetarianism was associated with a longer duration of anorexia nervosa, a lower weight during the course of their illness, and living away from the parental home. The reintroduction of red meat into the diet was more likely if vegetarianism were of a short duration.

Adult↗
PubMed1987

United Sciences of America, Incorporated: an "optimal" diet?

The diet plan marketed by the United Sciences of America, Incorporated (USAI) claims to offer "optimal nutrition" for the health of Americans. This claim raises the question, what is an "optimal" diet? Analyses of the four diet products--a fiber energy bar, an omega-3 fatty-acid concentrate, a calorie-control formula, and a master formula of mixed ingredients--raise questions regarding safety and efficacy of this plan. Still further questions focus on endorsement of the USAI diet plan and the relation of endorsement to receiving "grants" from the producer.

Advertising↗
PubMed2000

[Growth retardation as a result of a presumption of multiple food hypersensitivity].

Two sisters, aged 5 and 6 years, were admitted to the hospital because of growth retardation accompanying supposed multiple food hypersensitivity. The older girl had asthma. Her symptoms had given cause for several non-regular practitioners to diagnose her and subsequently her sister as having 'food hypersensitivity'. The diet they were put on was further restricted by their parents when the symptoms did not subside. The diet was shown to be very monotonous and the energy supply was only half of the recommended daily allowances. Stepwise normalization of the diet was achieved and both girls showed catch-up growth in the following years. Food hypersensitivity has a considerably higher incidence when self reported than when diagnosed according to established criteria (elimination, provocation, re-elimination). Dietary changes in children should always take place under the supervision of a dietician, who can ensure that the diet is nutritionally adequate.

Child↗
PubMed1975

Nutritional knowledge of health food users in Oahu, Hawaii.

A survey to learn the nutritional knowledge and dietary practices of health food users on Oahu was conducted at fourteen health food stores. Most of the participants were under thirty years of age, followed no specific dietary regimen, used health foods in combination with supermarket foods, would seek help from physicians if they became sick, and have obtained nutritional information through popular publications. Reliance on such publications has produced a population which is fairly well informed regarding some nutritional facts but which has acquired a host of incorrect nutritional information. Since this population is dedicated to obtaining proper nutrition and would be guided by their knowledge of nutrition, problems of dietary practices have arisen. Education in schools does not provide young people with tools and knowledge to choose food properly. In general, teaching of nutritional facts and activities, on which health and well-being depend, appears to be low in priority as far as school authorities are concerned. Elementary school teachers do not have the background to teach nutrition. Nutrition teaching should begin during the preschool years and should continue through elementary grades, since they are important growth periods when food habits are formed.

Adolescent↗
PubMed1975

Natural toxicants in foods.

Food constitutes the most complex part of our chemical environment. Naturally occurring substances in food, such as goitrogens and estrogens, are toxicants. However, there is a difference of degree between toxicity and hazard, and the hazard to man in normal good health from naturally occurring toxicants in food is usually slight, because of (a) the small concentrations and (b) antagonistic interactions between toxicants which provide "safety in numbers." Hazard from foods may indeed exist under some circumstances, such as the presence of abnormal contaminants, ingestion of abnormal amounts, or abnormal susceptibility existing in some disease states. However, the major hazards of the dinner table can ordinarily be ascribed to careless food handling, unbalanced or fad diets, or overeating.

Estrogens↗
PubMedDate not supplied

Unjust desserts.

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Attitude of Health Personnel↗
PubMed2004

Atkins world.

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Bread↗