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At least 127 records · Page 7Linked to original sources
PubMed1976

[Questioning of diabetic patients on their knowledge of nutrition and dietetics as well as on their smoking habits].

100 diabetics were asked questions referring to the knowledge of nutrition to smoking habits. Most of the diabetics controlled their body weight regularly and were convinced that overweight may be dangerous to health. Despite this knowledge, more than half of the patients were overweight and did not know their individual ideal weight. Between the quality of dietary consultation and dietary behaviour of the patients a similar discrepancy existed: More than half of the questioned persons - especially males - had to be regarded as dietary failures. Patients with relatively low educational level came off worse. Fortunately, most of the patients were non-smokers. However, the dietary consultation practised at the moment seemed to have had no influence on the number of smokers. Consequently, for the training of the patients the following results: More than ever, the patients must be incited to normalize their body weight and they must be positively motivated in this regard as well as with regard to nicotine abuse. Behaviour therapy would certainly be desirable. Moreover, the patients should have a dietary consultation at least every second year. A dietary filled in for the patient personally must serve as the basis for the observance of the diet. Persons in whom diabetes mellitus was diagnosticated should receive consultation more quickly than up to now. Moreover, it would be useful to free the diet from the odium of an annoying and unimportant supplementation to medicamentous diabetes therapy. The study showed that continuous self-control of the own educational work is indispensable to guarantee a high standard of therapeutic efforts.

Adult↗
PubMed2000

Position of the American Dietetic Association: nutrition, aging, and the continuum of care.

Scientific evidence increasingly supports that good nutrition is essential to the health, self-sufficiency, and quality of life of older adults. With the population of the United States living longer than ever before, the older adult population will be more diverse and heterogeneous in the 21st century. The oldest-old and minority populations will grow more quickly than the young-old and non-Hispanic white populations, respectively. For the current 34 million adults 65 years of age and older living in the United States, there are about 12 million caregivers who provide formal or informal care. A broad array of culturally appropriate food and nutrition services, physical activities, and health and supportive care customized to accommodate the variations within this expanding population of older adults is needed. With changes and lack of coordination in health care and social-support systems, dietetics professionals need to be proactive and collaborate with aging-services and other health care professionals to improve policies, interventions, and programs that service older adults throughout the continuum of care to ensure nutritional well-being and quality of life. The American Dietetic Association supports both the provision of comprehensive food and nutrition services and the continuation and expansion of research to identify the most effective food and nutrition interventions for older adults over the continuum of care.

Aged↗
PubMed1989

Position of the American Dietetic Association: nutrition services for children with special health care needs.

The phrase "children with special health care needs" covers a group of children with a broad range of chronic illnesses and handicapping conditions. Estimates of their prevalence in the child population range from 10% to 20%. Despite improvements in meeting their complex needs, major gaps in services exist, particularly those related to nutritional support, a crucial factor needed for these children to achieve their maximum potential.

Child↗
PubMed1995

Food, dietetics and nutrition in ancient India.

In pre-agricultural era, entire mankind consumed meat as early man was a hunter. Possibly he ate from plants sources which grew in the wilderness. With the advent of agriculture as an outcome of civilization, man acquired the ability to cultivate what he wanted, as by now he was influenced to some extent by the selection of the food that he wanted to eat. All this ultimately led to him taking to vegeterianism, which probably did not occur until approximately 1500 B.C. It is tried in this study to examine the concept of nutrition, balanced diet, appetite, food etiquette, food sanitation and food poisoning etc. in ancient India.

Diet↗
PubMedDate not supplied

[Dietary fat emulsions of lowered caloric content].

The products such as mayonnaise for infant's and dietetic nutrition were supplemented with the most full-value and readily assimilable proteins of milk and plant origin, whereas inhibitors and components (yolk-yellow, soybean oil, etc) not very suitable for dietetic nutrition were excluded. The know how and composition of dietetic pastes with a fatness of 10-50% were those of sauces for cold dishes and desserts with a fatness of 1-10%. These products represent a stable, readily assimilable vegetative oil emulsion. They are manufactured according to a simplified (comparatively to the conventional) flow-sheet that involves two parallel processes: preparation of a vegetative oil emulsion by means of homogenization at a high pressure and preparation of a concentration aqueous suspension of excipients. Apart from the increased biological value and high quality of fatty products, the know how under consideration enables the butter and fatty industry to produce mayonnaises with a fat content under 35% and to make the best use of reiterative raw material of the milk industry.

Diet, Reducing↗