PubMed Health⌕ Search

Biomedical subjects

M D Holdsworth

Publications and source records attributed to M D Holdsworth.

15 recordsLinked to original sources
PubMed1986

Dietary fibre intakes in the United Kingdom before and after retirement from work.

During a 4-year longitudinal nutritional survey at the age of retirement from work, 94 subjects participated, both before and after retirement. Investigations included 7-day weighed dietary records, questionnaire interviews and health screening. A further 89 subjects added to the data by questionnaire interviews. Dietary fibre intakes calculated from the 7-day weighed dietary records were: pre-retirement 17.6 +/- 6.5 g/day, range 7-35 g; post-retirement 18.4 +/- 6.1 g/day, range 7-34 g. Before their retirement 88 per cent of the sample were not reaching the NACNE short-term recommendation of 25 g/day and 95 per cent had not reached the long-term recommendation of 30 g/day. There was little change in these percentages after retirement from work. Those individuals whose intakes were greater than 30 g/day had sometimes adopted a somewhat unusual style of eating. The percentage contributions to dietary fibre intake from the main food groups remained consistent, with vegetables and breads as the major sources, followed in importance by breakfast cereals and fruits. In spite of the ready availability of higher fibre foods, and publicity from the mass media and nutritional counselling, the increased awareness of the role of dietary fibre in the prevention of constipation had not, for the majority, altered food choice. There was a significantly higher intake of dietary fibre when breakfast was eaten daily but no significant effect on intake with alterations in food choice caused by dentures, chewing difficulties, indigestion or weight control.(ABSTRACT TRUNCATED AT 250 WORDS)

Bread↗
PubMed1985

Nutrition and health at retirement age in the United Kingdom.

A total of 113 subjects participated in a detailed nutritional and health surveys shortly before their retirement from work. Data were collected using: 7-day weighed dietary intakes; interview questionnaires including topics such as smoking, activity, stress-related factors, health history of subject and family, detailed consumption of alcohol; frequency of consumption of specific foods and drinks. Health screening included routine biochemical and haematological analyses and assessment of nutritional status. Mean nutrient intakes met the United Kingdom RDA although ranges were wide. Mean energy intakes for women (1730 kcal +/- 400 s.d.) were below the RDA of 1900 kcal; men met the RDA of 2400 kcal. Energy consumption was highest in the third period of the day (after 14.30 hours). The distribution of energy from protein, fat, carbohydrate and alcohol was 16, 42, 39 and 3 per cent respectively. The main food sources of nutrients are reported. A mean Quetelet index of 24.7 +/- 3.4 was found in women and 25.7 +/- 3.2 in men. Blood analysis indicated that a small proportion of the sample were outside expected ranges; this was most marked for aspartate aminotransferase (AST) and gamma glutamyltransferase (gamma GT) where skewed distributions distorted the standard deviations. Prescribed medication was taken by 50 per cent of the sample; 33 per cent of the sample were cigarette smokers, 40 per cent had given up smoking, 27 per cent had never smoked cigarettes. Duplicate resting blood pressure readings showed a prevalence of hypertension. The data indicate areas of concern which should be dealt with at or before this stage of retirement from work.

Alcohol Drinking↗
PubMed1984

Factors contributing to vitamin D status near retirement age.

As part of a larger survey assessing health and wellbeing in men and women at retirement age, vitamin D status was examined. The sample of 110 men and women participated in a week's weighed dietary survey, with extensive interviews including socio-economic background and the collection of medical information and blood samples. Estimations of plasma 25-hydroxyvitamin D (25-OHD) were included among the analyses, and were related to dietary intakes and sunlight exposure, including recent holidays in the sun. The results emphasize the major importance of ultraviolet light on the skin. Fortified and unfortified foods, as well as other variables possibly affecting vitamin D status, were investigated. It was found that a weekly consumption of fatty fish maintained adequate plasma 25-OHD levels in those whose exposure to sunlight was poor. It is concluded that positive action taken at a time of change, ie, retirement from work, may sustain the adequate vitamin D status shown in this sample.

Age Factors↗
PubMed1984

Simultaneous use of four methods of estimating food consumption.

As part of a four-year longitudinal study examining changes in nutrient intakes, eating patterns, lifestyle and health on individuals before and after retirement from work, accurate assessments of customary food and beverage intakes were essential. This paper shows that by using four techniques simultaneously, a number of discrepancies were exposed, even though the subjects had filled in their records meticulously. Together they provide data more truly representative of what each individual eats. The techniques included: a week's weighed dietary record; a recall of customary food and beverages consumed throughout a typical day; key questions relating to foods and drinks (including alcohol) within a general questionnaire; and lists giving the frequency of consumption of specific foods and drinks.

Aged↗
PubMed1982

Carbohydrate conservation in the obese: a theory to explain the ease of weight gain.

Changes in the blood concentrations of non-chylomicron triglycerides, insulin, glucose, non-esterified fatty acids (NEFA) and alanine in response to a 4.18-MJ (1,000-kcal) meal were measured in 15 obese and 15 lean volunteers. No differences between the two groups either in quantity or in the pattern of change were detected in the triglycerides, glucose or alanine during the 7-hour period of study. Insulin levels were significantly higher in the obese subjects 1.25 h after the start of the meal, but at no other time. Plasma NEFA were initially depressed in both groups, but thereafter rose to much higher levels in the lean subjects. The results support the hypothesis that the obese conserve more of their ingested carbohydrate as liver glycogen for use between meals, and thereby avoid the high energy cost of fat synthesis.

Adult↗
PubMed1981

Longitudinal study on elderly recipients of meals-on-wheels.

A second nutrition study was undertaken on sever survivors who had originally participated in a survey in 1970 of 100 people in receipt of meals-on wheels because of nutritional and/or social risk. The original and follow-up studies included a seven-day weighed dietary intake, socio-economic questionnaires and detailed case records. In 1980 these very elderly subjects were maintaining their original energy and nutrient intakes, in spite of deteriorating health and physical capabilities. They had retained an interest in food and continued a similar style of eating. Even when intakes were low, there were no long gaps in the day without food or drink.

Aged↗
PubMed1981

Changing food habits among 100 elderly men and women in the United Kingdom.

One hundred elderly men and women were interviewed, using a specially designed questionnaire to uncover possible alterations in food habits with regard to specific food items, and the reasons for these changes. Over half the sample had changed the type of bread used; the main reasons for change to brown or wholemeal were health and taste. Health was also the main reason given by the 26 per cent who had changed to a higher-fibre breakfast cereal. Thirty-eight had altered the type of milk consumed; 12 subjects were now using dried milk for reasons of health, including weight reduction. Forty-three percent had altered their usage of butter or margarine; butter was mainly selected for its taste, margarine mainly for health, but also taste and price. Other important reasons for change were the ease of obtaining convenience foods, the availability of familiar foods in one or two portion sizes, changes in family circumstances, and a desire for variety and ease of use, even if it involved an alteration in traditional cooking methods. Although it is often thought that the elderly are resistant to dietary change, there was no individual who had not made some alteration of food habits.

Aged↗
PubMed1980

Utilization of protein at sub-maintenance energy intakes.

Adult rats fed a diet containing 14%, by weight, of protein displayed a negative N balance when energy intake was reduced to a value approximating basal metabolism. A positive N balance was induced, however, by raising the protein concentration in the diet, and N retention continued until body fat reserves were almost exhausted. These findings are in conflict with the widely-held view that N equilibrium can be achieved only when the need for energy is satisfied.

Animals↗
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↗
PubMed1979

A technique for assessing nutritional 'at-risk' factors in residential homes for the elderly.

A technique for assessing the degree of nutritional risk to residents in old people's homes is outlined. Administrative, psychological and social factors are considered as well as food. Twenty-six risk factors are identified. In one short visit, using questionnaires to the matron, cook and the residents and a check-list of general observations, the degree of risk, high, moderate or low, can be assessed. The technique has been used in a pilot study for comparisons between homes, and for advice to individual homes.

Aged↗