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A Brief History of Nutritional Medicine and the Emergence of Nutrition as a Medical Subspecialty
Published in Michael M. Rothkopf, Jennifer C. Johnson, Optimizing Metabolic Status for the Hospitalized Patient, 2023
Michael M. Rothkopf, Jennifer C. Johnson
By the end of the 19th century, scientific instruments had improved enough to allow Max Rubner (1854–1932) to demonstrate that the heat output of a dog matched the caloric value of the foods it consumed (1883–1894)48 (JAMA 1965). It is worth noting that this is around the time when the notion of using the word calories as a unit of food energy was emerging. There is some argument on who first coined the term, but most credit Wilbur Olin Atwater (1844–1907) for its entry into the American lexicon49 (Prescott 2017).
Nutrition and Nursing Practice
Published in Gia Merlo, Kathy Berra, Lifestyle Nursing, 2023
Deborah Chielli, Caroline Trapp, Cody Stubbe, Tammy Robertson, Gia Merlo
Energy density and nutrient density are two different concepts that are often used when discussing food quality. Energy density is also commonly referred to as calorie density, which is defined as the calories per gram of food and beverage in the diet. While following an energy density approach to food quality, it is very possible to easily consume high calorie-density food like alcohol and fatty foods. Nutrient density is defined as nutrients per unit. Nutrient density conceptualizes the food energy provided, ensuring that food nutrient and energy needs are met. The SAD is noted to be energy-rich and nutrient poor. The 2020 dietary guidelines suggest focusing on a nutrient-dense diet. There is conflicting literature on these definitions and parameters; nevertheless, a naturally nutrient-rich NNR score has been developed to address the mean percentage daily values (DVs) for 14 nutrients based on a 2000 kcal diet (Drewnowski, 2005). The current food and nutrition labeling guidelines and policies have yet to use NNR scores. Overall, it is clear that approximately 15% of Americans meet the healthy index criteria for a healthy diet. Additionally, over 20 million Americans live in food deserts where there is limited access to whole, plant-based nutritious food.
Macronutrients
Published in Chuong Pham-Huy, Bruno Pham Huy, Food and Lifestyle in Health and Disease, 2022
Chuong Pham-Huy, Bruno Pham Huy
Macronutrients are nutrients that the body needs in large amounts for the production of energy for body activity. There are three classes of macronutrients: carbohydrates (sugars), proteins and lipids (fats). They can be metabolically processed into cellular energy. Water is also an essential nutrient required in a large amount, but unlike the other macronutrients, it does not yield energy. The energy from macronutrients comes from their chemical bonds (1). This chemical energy is converted into cellular energy that is then utilized to perform work, allowing our bodies to conduct their basic functions such as movement, respiration, excretion, growth and reproduction (1). A unit of measurement of food energy is the calorie. Both carbohydrates and proteins provide 4 kcal/gram, and lipids provide 9 kcal/gram for humans (3).
The associations of self-reported salt-intake and spot urine sodium with home blood pressure
Published in Blood Pressure, 2023
Henrik Wistrand, Teemu Niiranen, Niina E. Kaartinen, Ville L. Langén
The self-reported dietary intake of salt was estimated from a validated 128-item semi-quantitative FFQ covering the whole diet [17]. The participants were asked to estimate their consumption of different foods over the previous 12 months on a nine-point scale ranging from never or seldom to six or more times per day. In addition to a fixed list of common foods, the questionnaire included a blank space for unlisted items. The portion size for each FFQ-item was fixed and appeared on the questionnaire as natural units (e.g. slice) or household measures (e.g. glass). The questionnaire was given to the participant at the health examination or home health examination, and the filling instructions were reviewed together with the participant. Participants were asked to complete the questionnaire later at home and mail it to the study centre. Trained nutritionists entered the data. The average daily intakes of food, energy and nutrients (including salt) could be calculated for 5998 participants (88.6% of the examined participants of the baseline survey) utilising the Finnish National Food Composition Database (FINELI) and the FINESSI software of the Finnish Institute for Health and Welfare [18].
Sociodemographic variables affecting caregivers’ attitudes towards the provision of healthy breakfast and lunchboxes to children in their care
Published in South African Journal of Clinical Nutrition, 2023
Thea Hansen, Elmine du Toit, Cornel van Rooyen, Ronette Lategan-Potgieter
Unfortunately, parents (especially mothers) with a lower level of education have a lower ‘health-attitude’,8 which may influence health messages to their children. Jarman et al.9 reported that mothers who have a lower level of education tend to eat less healthy food and assign less significance to food and the importance thereof. Additionally, children from a family with a lower socioeconomic background (SEB) tend to consume less fruit and vegetables and more fats.3,10 Sanigorski et al.10 reported from an Australian study that children (5–12 years) from a low SEB were provided with more ‘convenient’ types of food (energy-dense and low in nutrients) in their lunchboxes compared with children from a higher SEB. Caregivers from a lower SEB also perceived healthy foods as more expensive than ‘unhealthy’ foods.8,11
The use of linear programming to determine whether breastfed infants can achieve a nutritionally adequate complementary feeding diet: a case study of 6–11-month-old infants from KwaMashu, KwaZulu-Natal, South Africa
Published in South African Journal of Clinical Nutrition, 2022
Nazeeia Sayed, Hettie C Schönfeldt
A 2019 Cochrane review25 on the value of animal-source foods for growth and development of infants found limited quality evidence and some uncertainty regarding the impact of animal-source foods when compared with cereal products or no intervention. Nevertheless, in this study, animal-source foods were an important contributor to nutrient intakes in infants’ diets in KwaMashu. An IFPRI report26 highlighted the fact that animal-source food energy derived from eggs and dairy products is relatively more expensive than food energy obtained from other animal-source foods, which may restrict their consumption. Consequently, these foods are most sensitive to prices impacting on their consumption.26 This IFPRI report also suggests that promoting household production of animal-source foods is likely to not have an impact on intakes, as these foods are valued for the high prices they can generate if they are sold. Research has been conducted on the addition of South African green leafy vegetables to maize meal, which showed that regular consumption could contribute to iron intakes.27