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At least 37 records · Page 2Linked to original sources
PubMed1983

[Possibility of producing lactose-free products for infant and dietetic nutrition].

A study has been made of the conditions for manufacturing a milk-protein concentrate with a low lactose content. In order to hydrolyze lactose, defatted pasteurized milk is supplemented with yeast beta-galactosidase in an amount of 6 Units per g lactose. Milk and lactose are allowed to stand for 6-7 h at 35 degrees C, which provides a 75% hydrolysis of lactose. After thermal treatment and cooling hydrolyzed milk is subjected to lactic fermentation during which the residual amount of lactose and part of galactose are fermented. It is specified that the concentrate manufactured may be used for feeding children with upset carbohydrate metabolism.

Food Technology↗
PubMed2000

[Disorder of eating behavior and comorbid syndromes in obesity and methods of their correction].

Eating behavior and comorbid syndromes were investigated in 40 women with obesity. A frequent combination of obesity with disorders of eating behavior, with emotional-personality, psychoautonomic and algesic disorders as well as with appearance of affective disorders during dietetic nutrition ("dietetic depression") required their correction. As a result of insufficiency of serotoninergic system of brain in pathogenesis of such disorders, fluoxetine (prozac)-a selective inhibitor of serotonine reuptake--was used for treatment of eating disorders. Heterogeneity in the structure of the obesity is shown. Disorders of eating behavior were combined with pronounced anxiety, depression, algesic and psychoautonomic syndromes. Therapy with prozac during 3 months in dose of 20 mg daily resulted in decrease of weight. Normalization of eating pattern, decrease of anxiety, depression, reaction to the external stimuli, increase of stress-resistance of patients, alterations in eating liking, decrease of severity of disorders comorbid to obesity were observed. A conclusion is made that prozac is indicated for patients in whom pathology of eating behavior plays a significant role in pathogenesis of obesity.

Adult↗
PubMedDate not supplied

[Training in dietetics and nutrition from the point of view of the primary care physician].

BACKGROUND AND GOALS: Professionals in primary health care have to face a large number of patients with pathologies arising out of nutritional and dietary disorders as well as cope with society's growing interest in such issues. For this reason, we have attempted to assess the extent of the knowledge in questions of nutrition and dietetics that primary health care doctors feel they have received in comparison with what they might have considered necessary, as well as assess the capacity that these doctors feel they have to cope with clinical situations requiring a knowledge of nutrition. SCOPE AND SUBJECTS: 250 doctors working in Primary Health Care and belonging to the Tarragona Province Medical Association. ACTION: Participants received a self-administered questionnaire in which they had to: a) answer closed questions on their sense of clinical ability to handle dietary and nutritional problems; b) give a score for the importance that 62 previously-defined subjects should have in their general medical training; and c) give a score for the attention paid to these topics during their undergraduate training. RESULTS: 36 doctors (age: 38.6 +/- 10 years) with an average accumulated experience in medicine of 12.5 +/- 9.2 years replied to the survey. Respondents reported that 42.5 +/- 25% of their patients required nutritional or dietary action and only 28 +/- 24% receive the same. As for their undergraduate training in nutrition, 19.4% of them considered it to be non-existent and 58.4% described it as insufficient. Respondents reported little ability to handle different clinical situations, particularly involving the identification of patients requiring secondary vitamin therapy or nutritional support and the prescription of low lactose diets. Except for the area of biochemistry and nutritional physiology, respondents reported a great discrepancy between the attention that should have been given during their undergraduate years to the subjects proposed and the training they really received, particularly in questions of clinical dietetics, diet and the prevention of disease as well as nutritional support in disease. CONCLUSIONS: The undergraduate training in questions of dietetics and nutrition is clearly seen to be scant according to primary health care physicians. This might explain in part the insufficient clinical capacity that these professionals feel they have in such matters and the high percentage of patients who do not receive the nutritional and dietary attention these doctors feel is necessary.

Clinical Competence↗
PubMed1993

Position of the American Dietetic Association and the Canadian Dietetic Association: nutrition for physical fitness and athletic performance for adults.

The importance of diet and healthful food choices in optimizing health status, fitness levels, and athletic performance has been recognized by both participants and professionals. There continues to be a need for the interpretation of new research findings in this fast-growing discipline and for the dissemination of nutrition information and training techniques for a broad spectrum of individuals involved in various forms of physical activity. The registered dietitian who has specialized in exercise physiology and sports nutrition has the knowledge and counseling skills to act as the provider of this nutrition information. Additional information may be obtained in the Sports Nutrition Manual, 2nd edition, published by The American Dietetic Association and the Sports and Cardiovascular Nutrition dietetic practice group as well as in Sport Nutrition for the Athletes of Canada, published by the Sport Nutrition Advisory Committee of the Sports Medicine and Science Council of Canada.

Adolescent↗
PubMedDate not supplied

[Installation of Clinical Nutrition and Dietetics units in Spanish hospitals and the presence of dietitians in the same].

GOALS: The appropriate nutritional status of hospitalized patients bears a close relationship with the existence of specialized Clinical Nutrition and Dietetics units or departments at health centres. The presence at these units of professionals with specific training to carry out tasks in the sphere of nutrition and dietetics, as is the case of dietitians, implies and evident strengthening of their capacity and operation. The main goal of the present paper to identify the number of Nutrition and Dietetics Units in the leading Spanish hospitals and also the presence of graduates in dietetics or nutrition specialists. SCOPE: Spanish hospital installations selected from the national hospital index. RESULTS OF THE TRIAL: It can be inferred that the implementation of the said services is not as complete as might be desired, and the presence of specifically qualified professionals (dietitians or nutritionists) is even lower. In this context, one is struck by the growing number of outsourced catering services at Spanish hospitals and the hiring of dietitians by these private companies, often at the request of the hospital itself. CONCLUSIONS: All of the data obtained show an ever greater importance of dietitians in hospital nutrition, with an uneven geographical distribution and implementation in Spain because of the peculiar policy adopted by the health authorities with regard to the recognition of these professionals. In Spain, these departments continue to be scorned and the role of the dietitian ignored.

Attitude of Health Personnel↗