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Biomedical subjects

M D Maryniuk

Publications and source records attributed to M D Maryniuk.

8 recordsLinked to original sources
PubMed1986

Practical aspects of implementing increased dietary fiber intake.

Two hundred twenty dietitians participated in a workshop conference on Health Implications of Dietary Fiber. They were given lectures to increase their knowledge base, and then in group sessions answered questions and wrote concensus opinions. The results are the content of this paper. The topics covered and responses are reported in four categories, diabetes and obesity, hyperlipidemia, hypertension and coronary heart disease, gut function and gastrointestinal disease, and cancer. Specific recommendation for implementing high fiber diets are made in each category. However, the dietitians expressed caution on accepting all of the conclusions expressed in the literature on the value of fiber and believed much education and instruction is needed in order to increase dietary fiber intake.

Colonic Neoplasms↗
PubMed1983

Individualized diets for diabetic patients.

A flexible system for diet education and meal planning for diabetic patients is presented. Although this program may be accomplished by interested, knowledgeable physicians, it is best done by a diet counselor (registered dietitian or nurse educator). Nevertheless, physicians should be intimately involved by discussing the patient's progress with the diet counselor and by providing reinforcement of the efforts of the counselor.

Adult↗
PubMedDate not supplied

Hyperlipidemia and diabetes: the role of dietary fats (continuing education credit).

The role of diet in the prevention and treatment of hyperlipidemia is extremely important. Both elevated cholesterol and diabetes mellitus are risk factors for coronary heart disease, the leading cause of death in adults with diabetes. All health professionals working with diabetic patients must be familiar with the recommendations from the National Cholesterol Education Project and know general dietary guidelines to assist their patients in adopting lower fat eating styles. Dietitians should develop an awareness of the controversial research questions being asked. The role of total fat, cholesterol, saturated fat, monounsaturated fat, polyunsaturated fat, and carbohydrate in the diet will be explored. Implications for practice for dietitians as well as other health professionals will be suggested.

Coronary Disease↗
PubMedDate not supplied

Lipid-lowering diets: putting guidelines into practice.

The incidence of cardiovascular disease is four to five times greater in people with diabetes than in people without diabetes. Lipid disorders, along with elevated blood pressure, cigarette smoking, and abdominal obesity, are major risk factors for people with diabetes. All adults with diabetes should be screened for blood lipid levels including triglycerides, cholesterol, and high-density lipoprotein (HDL) cholesterol. The low-density lipoprotein (LDL) cholesterol should be measured more routinely in people with diabetes than suggested in the National Cholesterol Education Project (NCEP) guidelines. No single diet is best for persons with diabetes. Sometimes a lower fat, higher carbohydrate diet is more acceptable, and other times a lower carbohydrate, higher monounsaturated fatty acid (MUFA) diet is preferred. The decision regarding the level of fat in the diet is based both on patient preference as well as serial measurements of metabolic control. Changing eating habits regarding lipids is a gradual process and can best be accomplished when introduced in a staged approach.

Adolescent↗
PubMedDate not supplied

Optimizing lipid levels through diet.

Medical nutrition therapy, consisting of a diet low in saturated fat, has an important role in reducing risks for cardiovascular disease and hyperlipidemia. Dietary factors that have a negative effect on blood lipid levels include dietary cholesterol, saturated fat, and trans fatty acids, whereas unsaturated fats, omega-3 fatty acids, and soluble fiber may help lower blood lipid levels. A two-step approach to medical nutrition therapy can help health professionals counsel people with high lipid levels to change their food choices and eating behaviors to lower their risk of heart disease. This approach involves teaching the patient how to substitute lower-fat foods, read labels, control portions, and use healthier cooking techniques. Medical nutrition therapy needs to be individualized to help lower the risk of heart disease.

Cardiovascular Diseases↗