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Biomedical subjects

Jaime Schwartz

Publications and source records attributed to Jaime Schwartz.

3 recordsLinked to original sources
PubMed2006

Portion distortion: typical portion sizes selected by young adults.

OBJECTIVE: The incidence of obesity has increased in parallel with increasing portion sizes of individually packaged and ready-to-eat prepared foods as well as foods served at restaurants. Portion distortion (perceiving large portion sizes as appropriate amounts to eat at a single eating occasion) may contribute to increasing energy intakes and expanding waistlines. The purpose of this study was to determine typical portion sizes that young adults select, how typical portion sizes compare with reference portion sizes (based in this study on the Nutrition Labeling and Education Act's quantities of food customarily eaten per eating occasion), and whether the size of typical portions has changed over time. SUBJECTS: Young adults (n=177, 75% female, age range 16 to 26 years) at a major northeastern university. METHODS: Participants served themselves typical portion sizes of eight foods at breakfast (n=63) or six foods at lunch or dinner (n=62, n=52, respectively). Typical portion-size selections were unobtrusively weighed. A unit score was calculated by awarding 1 point for each food with a typical portion size that was within 25% larger or smaller than the reference portion; larger or smaller portions were given 0 points. Thus, each participant's unit score could range from 0 to 8 at breakfast or 0 to 6 at lunch and dinner. Analysis of variance or t tests were used to determine whether typical and reference portion sizes differed, and whether typical portion sizes changed over time. RESULTS: Mean unit scores (+/-standard deviation) were 3.63+/-1.27 and 1.89+/-1.14, for breakfast and lunch/dinner, respectively, indicating little agreement between typical and reference portion sizes. Typical portions sizes in this study tended to be significantly different from those selected by young adults in a similar study conducted 2 decades ago. CONCLUSIONS: Portion distortion seems to affect the portion sizes selected by young adults for some foods. This phenomenon has the potential to hinder weight loss, weight maintenance, and/or health improvement efforts. Thus, to ensure more effective nutrition counseling, food and nutrition professionals must develop ways to "undistort" what clients perceive to be typical portion sizes and help them recognize what is an appropriate amount to eat at a single eating occasion.

Adolescent↗
PubMed2006

Clinical approach to wounds: débridement and wound bed preparation including the use of dressings and wound-healing adjuvants.

This is a clinical review of current techniques in wound bed preparation found to be effective in assisting the wound-healing process. The process begins with the identification of a correct diagnosis of the wound's etiology and continues with optimizing the patient's medical condition, including blood flow to the wound site. Débridement as the basis of most wound-healing strategies is then emphasized. Various débridement techniques, including surgery, topical agents, and biosurgery, are thoroughly discussed and illustrated. Wound dressings, including the use of negative pressure wound therapy, are then reviewed. To properly determine the timing of advance therapeutic intervention, the wound-healing progress needs to be monitored carefully with weekly measurements. A reduction in wound area of 10 to 15 percent per week represents normal healing and does not mandate a change in the current wound-healing strategy. However, if this level of wound area reduction is not met consistently on a weekly basis, then alternative healing interventions should be considered. There is a growing body of evidence that can provide guidance on the appropriate use of such adjuvants in the problem wound. Several adjuvants are discussed, including growth factor, bioengineered tissues, and hyperbaric medicine.

Acute Disease↗