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Dietary Management of Overweight and Obesity
Published in James M. Rippe, Lifestyle Medicine, 2019
Nina Crowley, Katherine R. Arlinghaus, Eileen Stellefson Myers
The dietary management of people with overweight and obesity remains one of today’s greatest healthcare challenges. Rates of obesity and associated health conditions and healthcare costs continue to burden society. Obesity has been described as a chronic, relapsing disease process that is rarely, if ever, cured.1 While larger weight loss confers greater benefits, modest weight loss of 5–10% has been associated with significant improvements in cardiovascular risk factors.2
Eating disorders
Published in Quentin Spender, Niki Salt, Judith Dawkins, Tony Kendrick, Peter Hill, David Hall, Jackie Carnell, Child Mental Health in Primary Care, 2018
Quentin Spender, Niki Salt, Judith Dawkins, Tony Kendrick, Peter Hill, David Hall, Jackie Carnell
Dietary management. This may include keeping a diary of food intake, setting a target weight, and weekly or fortnightly weighing in order to monitor progress. A rough guideline to aim for is one pound or half a kilogram per week, or somewhat less if the body weight is above 80%. A valuable benchmark of success is the return of menstruation. Referral to a dietitian can be very useful both to assess current calorie intake, and for advice on a sensible eating regime. If the young person or their parents do not want a psychiatric referral, it can be useful to say that you will only insist on this if the weight continues to fall.
Nutritional Assessment
Published in Maria A. Fiatarone Singh, John Sutton Chair, Exercise, Nutrition, and the Older Woman, 2000
Fiatarone singh Maria A., Rasmussen Helen
Women, particularly postmenopausal women, are not exempt from heart attacks. Dietary management of this disease is the cornerstone to successful prevention and and aid to treatment of this chronic condition. Younger women are less prone to heart attacks than men, but once they pass menopause, they actually suffer heart attacks at the same rate as men, as discussed further in Chapter 14. Lifestyle alterations that are suggested for improving this disease and its risk factors are beneficial regardless of age. Achieving or maintaining a healthy weight, avoiding high fat diets, increasing fruit and vegetable intake, increasing fiber, and including adequate folate and vitamin E in the diet are the nutritional principles that are complementary to advice to abstain from smoking, perform moderate daily exercise, and practice stress management techniques.
Pea Starch-Lauric Acid Complex Alleviates Dextran Sulfate Sodium-Induced Colitis in C57BL/6J Mice
Published in Nutrition and Cancer, 2023
Nina Qin, Yan Meng, Zhihua Ma, Zhaoping Li, Zhenzhen Hu, Chenyi Zhang, Liyong Chen
Ulcerative colitis (UC) is a chronic and recurrent intestinal inflammatory disease characterized by diarrhea, bloody stools, and abdominal pain. It was first observed in Western Europe and North America, while the incidence and prevalence of UC continues to increase worldwide in recent decades (1, 2). This trend can be partially explained by the changes in dietary habits and lifestyles. The use of aminosalicylic acid, glucocorticoids, immunosuppressants, and biological agents is the conventional treatment method for patients with UC; however, long-term use of these drugs may cause serious side effects (3). The burdens posed by UC remain high due to the increasing disease incidence, a young middle-aged median age of onset, low mortality rate despite the repeated course of the disease, and significant side effects from medications (1, 4). Furthermore, patients with long-standing UC are prone to developing serious complications, among which colorectal cancer (CRC) is well documented (5). Accumulating data based on population suggested that patients with UC are at a two- to three-fold increased risk of developing CRC than the general population (6, 7). UC has emerged as a significant public health problem in both developed and developing countries. Therefore, it is essential for identifying effective preventive measures and dietary management strategies for patients with UC.
Health and nutrition: Social work’s role
Published in Social Work in Health Care, 2020
From the inventory, we can learn what the person is eating. Or more importantly, what is the person not eating. Discussing the food inventory with a client is a vehicle to understanding the affordability of maintaining a healthy diet and some beliefs and attitudes toward a healthy diet. A social worker can determine issues such as barriers to access to a healthy diet such as cost or availability of foods or misunderstanding about the nutritional value of food. On a micro level, social work can make referrals based on the information gathered such as to a food bank/pantry or meals on wheels for an individual who is homebound, soup kitchens, senior centers, school lunch programs, and other local community and social service agencies. We can also discuss behavioral issues that may prevent adherence to a healthy diet. We may also be involved in counseling around an eating disorder or chronic condition that includes dietary management such as hypertension or diabetes, or counseling around adjusting to and coping with the weight gain that a medication has caused. On a macro level, with food inventories from several clients across a community, social work can advocate for advancement for policies that address food insecurity such as the Supplemental Nutrition Assistance Program (SNAP), Older Americans Act Nutrition Program, Commodity Supplemental Food Program, Senior Farmers’ Market Nutrition Program, and food distribution programs on Indian Reservations.
An insight into the effect of Persea Americana as a potassium rich diet on adenine induced renal fibrosis in mice
Published in Egyptian Journal of Basic and Applied Sciences, 2020
Mohamed Shalaby, Nashwa M Abu-Elsaad, Tarek M Ibrahim
Chronic kidney disease (CKD) is described a process of gradual, prolonged and continuous loss of kidney function [1]. Typically, CKD is progressive and in its terminal stage the patients require dialysis or kidney transplantation [2]. One of the most valuable interventions in controlling CKD is the dietary management as it may help in slowing the disease progression and limit the accompanying risks. In CKD, the kidneys fail to adjust electrolytes level in blood such as potassium and could increase the risk of hyperkalemia. Hyperkalemia highly disturbs the cardiovascular function and may lead to cardiac arrest increasing mortality rates [3,4]. Restriction of dietary potassium intake is recommended to decrease the risk of hyperkalemia in CKD but undesired sequalae due to deprivation from the health benefits of many high potassium containing foods as fruits and vegetables can occur.