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At least 739 records · Page 41Linked to original sources
PubMed1989

[Evaluation of the effectiveness of the ketogenic diet with medium-chain triglycerides, in the treatment of refractory epilepsy in children. Apropos of a series of cases].

Nine patients with refractory epilepsy were treated with a ketogenic diet. All of them had daily seizures with variable length. These patients, aged between 16 months and 13 years old, showed the following epileptic syndromes: Lennox-Gastaut syndrome's (5 cases); epilepsy with myoclonic absences (1 case); "intermediary petit mal" (1 case); benign atypical partial epilepsy in infancy (1 case), and epilepsy with myoclonic-astatic seizures. For a total of 8 patients (88%) we observed a positive response to both the control of seizures and psychic abilities. In five of these cases (55%) the seizure were controlled totally and was possible to reduce the co-adjuvant drugs. In the other 3 patients (33%) the improvement was just partial. Only for one patient the treatment was interrupted due to secondary effects. The results point out the importance of a right diagnostic, an early treatment with ketogenic diet and familiar training in the improvement of the patients. Finally, we also want to remark that a close relationship with a dietetic and nutritional service is essential in order to get an effective and successful diet.

Adolescent↗
PubMed1988

Bias and error in the determination of common macronutrients in foods: interlaboratory trial.

Chemical analyses of nutrient values in foods form the basis of much of the science and practice of nutrition and dietetics, but little is known about the accuracy and precision of common macronutrient analyses. Therefore, an interlaboratory study was set up. One batch each of egg powder, full-fat milk powder, whole rye flour, whole wheat flour, biscuits, and French beans (snap beans, "haricots verts") was thoroughly homogenized. Samples were sent to 19 leading food analysis laboratories in Europe and the U.S., and each performed analyses of macronutrients by its own routine methods. Most were government or semi-government laboratories and major contributors to national nutrient data banks. The results for dry matter content and ash agreed well between laboratories. For protein, the coefficient of variation between laboratories (CV between) ranged from 2.8% to 6.4%. The reproducibility within laboratories was sometimes quite poor. The CV between for total fat ranged from 5.4% to 54%. For "available" carbohydrates, the CV between ranged from 9% to 27%. The CV between for total dietary fiber ranged from 23% to 84%. Only part of the variability could be explained by the use of methods of different principle. It is concluded that leading laboratories produce widely different values for macronutrients in common foods. Quality control programs and reference materials of certified nutrient concentration are urgently needed.

Animals↗
PubMed1986

Computerized dietary analysis by food groups and by nutrients from food groups.

The professional responsibility of dietetic and nutrition educators and counselors is to provide clients and the public with accurate, understandable information and counseling concerning the relationship of diet to health and disease. Dietary guidance expressed as energy and nutrient content is clear to the nutrition professional, but it frequently is difficult for many clients to comprehend. This study was undertaken to develop a computer software program to analyze dietary data in terms of foods, food groups, and nutrients and to discuss the applications of the computerized assessment. Dietary recalls from a group of noninstitutionalized older women were used for illustrative purposes. Dietary intakes were described in terms of servings consumed of 9 major food groups and 39 major subgroups. Intake of energy and selected nutrients from each major food group was calculated. Recalls were evaluated by comparison with recommended servings from two food guides and recommended energy and nutrient allowances. The information elicited by the software package is useful for monitoring changes in food consumption patterns, assessing dietary compliance, planning, and evaluating nutrition and feeding programs.

Aged↗
PubMed1982

Development of on-line real-time menu management system.

An on-line, real-time menu management system was developed as a module of the integrated computer-assisted food management system implemented at the University of Missouri-Columbia Health Sciences Center Department of Nutrition and Dietetics. This system supplants a former automated form generating system and permits flexibility in menu design. The major data base in the system is the Master Menu File, which is updated using real-time processing. This file contains data about each occurrence of menu items and is interfaced with existing recipe files to produce numerous printed documents and to display the menu on a video display terminal. The major benefits of the system are flexibility and elimination of typing of worksheets. Entering a new menu or changes to the menu require only a brief amount of time; new revised documents relative to the menu can be generated on the same day. Some of the types of documents available from this system are: master menu, nutrient syllabi, menu audit, and food production forms. The menu is available on-line at all times for reference by dietitians and supervisors. The Master Menu File will be utilized more fully as new modules are designed to interface with the Menu Management System. Production forecasting, patient menu printing, and individualized diet planning are three potential enhancements to the system which will utilize data in the Master Menu File. The file was designed to accommodate additional data as the system in further matured.

Food Service, Hospital↗
PubMed1988

Nutritional risk screening: development of a standardized protocol using dietetic technicians.

The development of a standardized screening mechanism for identifying patients in compromised nutritional status is beneficial for prompt initiation of nutrition care. A pilot screening study was conducted at St. Luke's Episcopal Hospital over a 3-month period to determine the prevalence of patients meeting defined nutritional risk criteria. Dietetic technicians screened each nursing unit once, in random order, until the entire hospital had been screened. Results indicated that one-third of the 225 patients screened were at nutritional risk. From those results, a standardized screening protocol and charting form were developed. The current screening procedure includes the original pilot study parameters of height, weight, albumin, diagnosis, and type of nutritional support, as well as additional parameters. Dietetic technicians also collect data on weight changes, appetite status, number of surgical procedures, and length of hospital stay. Criteria are listed under a severe risk or a moderate risk category. Patients meeting one severe or two moderate risk criteria are considered at nutritional risk. Recent data verify that more than one-third of patients screened are at nutritional risk. Through the utilization of technical support personnel, the standardized protocol has helped to identify patients who meet nutritional risk criteria.

Aged↗
PubMed2002

Position of the American Dietetic Association: total diet approach to communicating food and nutrition information.

It is the position of the American Dietetic Association that all foods can fit into a healthful eating style. The ADA strives to communicate healthful eating messages to the public that emphasize the total diet, or overall pattern of food eaten, rather than any one food or meal. If consumed in moderation with appropriate portion size and combined with regular physical activity, all foods can fit into a healthful diet. Public policies that support the total diet approach include Reference Dietary Intakes, Food Guide Pyramid, Dietary Guidelines for Americans, Nutrition Labeling and Healthy People 2010. The value of a food should be determined within the context of the total diet because classifying foods as "good" or "bad" may foster unhealthy eating behaviors. Eating practices are influenced by taste and food preferences, concerns about nutrition and weight control, physiology, lifestyle, environment, and food product safety. To increase the effectiveness of nutrition education in promoting sensible food choices, dietetics professionals plan communications and educational programs that utilize theories and models related to human behavior. Communication campaigns/programs should implement an active, behaviorally focused approach within the larger context of food choices. Nutrition confusion can be reduced by emphasizing moderation, appropriate portion size, balance and adequacy of the total diet over time, the importance of obtaining nutrients from foods, and physical activity.

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