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Role of Nutrition and Diet Therapy in Boosting Immunity
Published in Mehwish Iqbal, Complementary and Alternative Medicinal Approaches for Enhancing Immunity, 2023
In the Palaeolithic diet, the comparative contributions of fat, carbohydrates and proteins to total energy were assessed to vary from 28 to 58%, 22 to 40% and 19 to 35%, respectively (Jones & MacKay, 2010), with comparatively high content of monounsaturated fatty acids and polyunsaturated fatty acids but with low ratios of ω-6/ω-3 fatty acids. Meanwhile, today the distribution of micronutrients has changed; fat has gone up as high as 42% of total energy intake, with extremely high levels of saturated fats and ω-6/ω-3 fatty acid ratios in contrast with those observed in the hunter-gatherers' diets (Bang et al., 1980; Uauy & Díaz, 2005). Greater than 4,000 generations of human beings survived as hunter-gatherers, followed by 500 generations that relied upon agriculture. There have been merely ten generations from the beginning of the Industrial Age, and only two of these have been raised by consuming extremely processed foods (Eaton & Konner, 1985). Nowadays, less than 12% of Americans consume the five regular servings of vegetables and fruits advised by dietary guidelines (Casagrande et al., 2007). Apart from that, even the population who daily consume vegetables and fruits usually restrict themselves to rather unexpanded food choices (Jones & MacKay, 2010).
Healthy Cooking Techniques
Published in Nicole M. Farmer, Andres Victor Ardisson Korat, Cooking for Health and Disease Prevention, 2022
Joel J. Schaefer, Mary Schaefer
The Dietary Guidelines for Americans recommend no more than 2.3 g of sodium a day (https://health.gov/our-work/food-nutrition/2015-2020-dietary-guidelines/guidelines/appendix-7/). That is one teaspoon of salt and prepared foods can be high in sodium. When shopping for ingredients that are generally high in sodium, such as soy sauce, canned soups, prepared broths or stocks, and condiments, look for low- or reduced-sodium versions.
Nutrition in the Older Child
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Sarah Lowry, Jenifer Thompson, Ann O’Shea Scheimann
As children grow and develop, their nutritional requirements evolve. Elements of independence and self-determination involve dietary intake through self-feeding and making their own food choices. Between ages 2 and 18 years, children start to form their individual dietary habits and patterns. The quality and quantity of food and beverages that children consume have a large impact on their overall health. The United States Department of Agriculture (USDA) and Department of Health and Human Service provide dietary guidelines with updates at least every 5 years for children and adults. These recommendations include incorporation of a healthy diet at every stage of life, consisting of nutrient-dense food and beverages to meet food group needs with important core elements for adequate protein, vitamins, minerals, and fat. Through development of healthy dietary patterns and habits, maintenance of a healthy lifestyle is achievable and this may diminish risk of developing chronic disease. Shared meals are helpful to encourage healthy eating and dietary patterns as well. Setting a routine is very important for all ages.
Carbohydrate utilization by the gut microbiome determines host health responsiveness to whole grain type and processing methods
Published in Gut Microbes, 2022
Caroline Smith, Mallory J. Van Haute, Yibo Xian, Rafael R. Segura Munoz, Sujun Liu, Robert J. Schmaltz, Amanda E. Ramer-Tait, Devin J. Rose
The diets used in the study were prepared and irradaited by Research Diets (New Brunswick, NJ USA) (Table S2). The control diet was a defined rodent diet meant to represent a human Western diet in terms of macronutrient caloric distribution (D12451). A low fat diet (D12450K) was included to confirm metabolic aberrations induced by the Western diet. The processed whole grain samples were incorporated into the mouse diets at 18.5% of the total diet. The casein, corn starch, maltodextrin, soybean oil, and cellulose were reduced in the grain-containing samples compared with the control Western diet to keep the macronutrient composition consistent for total protein, starch, fat, and dietary fiber among each diet. Because of the differences in dietary fiber concentration among processed whole grain samples, the fiber from the grain treatment in each diet varied from as little as 0.3% to 1.8% of the whole diet. The level of whole grains included in the treatment diets were approximated to match the recommendations in the USDA Dietary Guidelines for Americans6 These Guidelines recommend 3 servings (ounce equivalents) per day for a standard 2000 kcal diet. Assuming 1 serving of whole grain contributes about 120 kcal to the diet, then 3 servings of whole grain would comprise 370 kcal, or about 18.5%, of an overall diet.
Benefits of Dietary Management in Breast Cancer Patients: A Systematic Review and Meta-Analysis
Published in Nutrition and Cancer, 2022
Shurui Wang, Ting Yang, Wanmin Qiang, Aomei Shen, Zihan Zhao, Xiaofeng Liu
The 6839 participants had a mean [SD] age of 55.86 [8.89] years, with 3413 in the intervention group and 3426 in the control group. Twelve of the 15 studies were conducted in the USA (21–24, 27, 28, 30–35), 1 in Iran (25), 1 in the United Kingdom (26), 1 in Germany (29). The study sample sizes ranged from 10 to 1,557, with two of 15 studies having a sample size of > 100 participants (21, 32). The dietary regimens were described in all the selected studies. Dietary counseling was used in 7 studies (21, 23, 24, 26–28, 35), one study was a low-fat diet (32), one study used a Mediterranean diet intervention (29), one study used a low-calorie diet intervention (25), one study used a ketogenic diet (34), two studies used a diet education intervention (24, 30), and two studies used the "I cook for her health" intervention (22, 31). Of them, the dietary intervention group was provided with dietary guidelines by professional nutritionists, with the intervention period ranged from 2 mo, to 4 years. The control group were mostly provided with written dietary recommendations according to the dietary guidelines of cancer patients, or alternatively maintained their regular diet.
Mediterranean Diet and Fatigue among Community-Dwelling Postmenopausal Women
Published in Journal of Nutrition in Gerontology and Geriatrics, 2022
Yan Su, Barbara B. Cochrane, Kerryn Reding, Jerald R. Herting, Lesley F. Tinker, Oleg Zaslavsky
This paper described the associations between the Mediterranean diet and overall fatigue/energy/weariness in a general population of women aged 65 years and older. The mean aMED score of those older women was 4.24 (1.87) on a range between 0 and 9, similar to the score of 4.3 reported in a previously published WHI study of a younger (mean age = 64) but larger cohort (sample size > 90,000).60 The aMED score of 4.3 out of 9 indicated a moderate adherence to the Mediterranean diet among community-dwelling older women. Due to a lack of aMED classification, the moderate category was based on traditional Mediterranean diet scores, 44,61 whose tertile classification was similar for tertiles of aMED across samples.62 Meanwhile, the average daily consumption of 1.53 cups,1.49 cups, and 1.54 ounce equivalent of fruits, vegetables, and whole grains, respectively, indicated a relatively low consumption. According to the Healthy Mediterranean-diet recommendation offered by 2020–2025 Dietary Guidelines for Americans, the recommended amount for vegetables, fruits, and whole-grain were 2.5 cups, 2.5 cups, and 3 ounces for a person who eats 2,000 calories per day.63 Due to the wide variability, a distribution analysis showed in the current sample only 16% met the fruit recommendation, 13%met the vegetable recommendation, and 10.5% met the whole grain recommendation.