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Nonalcoholic Fatty Liver Disease
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
The main rule of thumb for healthy cooking is to avoid methods that require excessive heat and fat. For that reason, I urge you not to fry food and especially to avoid deep-frying.
Oncology and Bone Marrow Transplantation
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Deena Altschwager, McGreggor Crowley
When taste changes arise, consider using strong flavors, marinades, and/or seasonings while cooking (cumin, paprika, garlic). Adding hot sauce, barbeque sauce, or vinegar can also help patients taste food. During this time, it is recommended that patients avoid sweet foods and instead consume salty or sour foods.
Lifestyle Medicine in the Care of Adolescent Girls
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Neeta B. Agarwal, Michelle Dalal
Additionally, the home environment can influence food choices. Studies have shown that having access to healthy foods and having health-oriented rules at home encourage healthy snack choices.6 This is also an optimal time to encourage skills such as meal planning, preparing foods, and cooking as this is shown to lead to healthier food choices.7
Seasoning to Perfection: How to Optimize Anti-TNF Therapy
Published in Ocular Immunology and Inflammation, 2022
James T. Rosenbaum, Marcia Friedman
Every physician who cares for patients with non-infectious uveitis or other immune-mediated diseases seeks to recommend therapy by finding the optimal balance between likelihood of therapeutic benefit versus chance of risk, i.e. an adverse effect. Throughout most of the world, caregivers who advise patients with uveitis have few choices of medications. If oral, topical or regional corticosteroids fail along with the synthesized anti-metabolites such as methotrexate or mycophenolate, the choice usually comes down to a biologic. And the biologic of choice is often adalimumab, based on pivotal, placebo-controlled, randomized trials.1,2 If in certain situations adalimumab is recommended to treat uveitis, what is the best way to maximize its benefit to risk ratio? We liken this to how a great chef might season a slow cooking meal, stirring, tasting, and optimizing the spices. In this issue of OII, McKay, and colleagues report on one potential reason why adalimumab therapy could fail: the body could generate anti-drug antibodies (ADAbs) that neutralize the monoclonal antibody.3
Eat clean and safe food: a food-based dietary guideline for the elderly in South Africa
Published in South African Journal of Clinical Nutrition, 2021
Makenzie Miller, Wilna Oldewage-Theron, Carin Napier
Older generations present a unique challenge to the issue of contemporary food safety, as these individuals carry with them varying degrees of food safety knowledge and pre-established beliefs and practices regarding food safety that may make proper food handling and cooking practices more difficult to adopt.54 While older adults have been shown to do a better job handling food than any other age group, certain subgroups within the adult population have been shown to engage in more risky food safety behaviours.54–55 These include: men, people with higher education, people with higher income, and people with diabetes, kidney disease and cancer.54 The most common practices that put the elderly at risk of foodborne illness include: improper holding temperatures for foods, poor personal hygiene, using contaminated equipment and insufficient cooking times.30
The Relationship Among Food Safety Knowledge, Attitude, and Behavior of Young Turkish Women
Published in Journal of the American College of Nutrition, 2020
Next, the relationship between food safety knowledge and attitude was supported in this study (std p < 0.05). The results also suggested that food safety attitude is positively associated with behavior (std p < 0.05). Significance of the paths showed that increase in food safety knowledge supports the improvement in attitude and attitude affects behavioral change positively. The magnitude of the indirect effect from food safety knowledge to behavior was 0.604, so this evidence indicates that the effect of food safety knowledge on behavior occurs indirectly through attitude even though knowledge has a primacy in behavioral change. The positive correlations among these variables were also explored by other researchers (22), and it was concluded that individuals with high levels of knowledge turn their knowledge into behavior (46,47). In order for understanding contemporary food issues, individuals and especially the young need to be trained to develop their attitudes, knowledge, and skills regarding preparation, cooking, and storage of consumed foods and consumption of contaminated raw foods. For this reason, investigating food safety knowledge, attitude, and practices of young persons is the key to determine the ways to minimize the risk of foodborne diseases (48).