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Enteral Nutrition
Published in Praveen S. Goday, Cassandra L. S. Walia, Pediatric Nutrition for Dietitians, 2022
Stephanie G. Harshman, Lauren G. Fiechtner
The dietitian should utilize nutrient analysis software during recipe development. Start with MyPlate recommendations for recommended portion sizes of foods for age from all food groups, using variety when entering in nutrient analysis software. Then assess nutrient intake to determine where recipe adjustments and supplementation are needed. Common supplements used are infant and pediatric multivitamins with iron, calcium, salt, and a blend of oils to meet essential fatty acid needs. Guides for creating a homemade tube feeding recipe are available for dietitians (Walia et al. 2016).
Intelligent Approaches for Developing Knowledge-Based System for Diabetes Diet
Published in Abdel-Badeeh M. Salem, Innovative Smart Healthcare and Bio-Medical Systems, 2020
Ibrahim M. Ahmed, Marco Alfonse, Abdel-Badeeh M. Salem
Food groups are exchange lists of foods that contain roughly the same mix of carbohydrates, protein, and fat; serving sizes are defined so that each will have the same amount of carbohydrate, fat, and protein as any other. Foods can be “exchanged” with others in a category while still meeting the desired overall nutrition requirements. Food groups can be applied to almost any eating situation and make it easier to follow a prescribed diet [13].
Dietary guidelines and recommendations
Published in Geoffrey P. Webb, Nutrition, 2019
The most widely used of these food group systems was the four food group plan. Foods were divided up into four basic food groups: the milk group, the meat group, the fruit and vegetable group and the bread and cereals group. Specified minimum numbers of servings from each group were recommended. People were advised to eat a minimum of two portions each day from the meat and milk groups and a minimum of four portions from the other two groups each day. As the foods in these four groups have differing profiles of essential nutrients, then provided consumers ate enough to satisfy their appetite and ate these minimum numbers of portions, nutritional adequacy was practically assured. This system was used to teach generations of American children and was discussed in Chapter 1.
The association between daytime sleep and general obesity risk differs by sleep duration in Iranian adults
Published in Annals of Human Biology, 2023
Noushin Mohammadifard, Firoozeh Sajjadi, Fahimeh Haghighatdoost, Soraya Masoodi, Masoumeh Sadeghi, Hamidreza Roohafza, Maryam Maghroun, Hassan Alikhasi, Farzaneh Zamaneh, Parisa Zakeri, Simin Karimi, Nizal Sarrafzadegan
The habitual dietary intake of participants over the preceding year was assessed using a validated 48-item food frequency questionnaire (FFQ) (Mohammadifard et al. 2015). As the present study is an intervention programme like the CINDI programme, the FFQ was adapted from the CINDI programme questionnaire (Leparski and Nüssel 1987). Overall diet quality was measured by the global dietary index (GDI), consisting of 29 food items categorised into seven main food groups. Food groups were (1) fast foods, (2) fruit and vegetables, (3) beans, soy, chicken and fish, (4) sweets, (5) hydrogenated oil, ghee, animal fats or butter, (6) meat, egg, high fat dairy products and (7) non-hydrogenated oil, olive oil. Based on the average frequency of consumption, each food group obtained a score of 0, 1 or 2. Higher frequencies of healthy food groups were given a higher score and vice versa. Higher values represent an unhealthier dietary pattern (Mohammadifard et al. 2009).
Dietary intake of first- and third-year female dietetics students at a South African university
Published in South African Journal of Clinical Nutrition, 2022
Nikki L Verwey, Joyce Jordaan, Friedeburg AM Wenhold
Ten food groups were extracted from the codes integral to FoodFinder3, with the following adjustments: legumes and legume products were grouped with nuts and seeds; all eggs, meat and meat products, fish and seafood were grouped together into protein-rich foods; and fruit juices were added to beverages. The other food groups consisted of cereals, grains and starchy vegetables; milk and milk products; fruit; all other non-starchy vegetables; fats, oils; and sugar, sweets and syrups. Meal and snacking patterns were operationalised in terms of the time of day an eating occasion occurred per day,25 where meals referred to breakfast, lunch and supper, and snacks referred to intakes in all other periods. In addition, weekday compared with weekend day intakes formed part of the description of dietary patterns. Following tests for normality (Kolmogorov–Smirnov test), Mann–Whitney U, Pearson’s chi-square and Fisher’s exact tests were performed to compare the first- and third-year groups’ intakes. Wilcoxon 2-sided signed rank test was done to compare nutrient and food group intakes during the week with intakes over the weekend.
Is experiencing care as collaborative associated with enhanced outcomes in inpatient eating disorders treatment?
Published in Eating Disorders, 2021
Josie Geller, Nadia Maiolino, Lindsay Samson, Suja Srikameswaran
Some examples of choices provided to patients include the decision to complete only a Phase 1 admission, which focuses on medical stabilization and weight restoration (if patient is underweight) or to apply to Phase 2, which also involves weight restoration (if patient is underweight), normalizing eating, symptom interruption, and psychological and nutritional skill training. Regarding nutritional care, patients are given an individualized meal plan they are required to complete, but have choices regarding the type of food they consume within each food group (e.g. milk or yogurt for the dairy food group). All patients participate in a pre-care session prior to their admission in which program non-negotiables and consequences are discussed. For instance, patients who do not complete their basic meal plan are asked to replace with a nutritional supplement drink, or if medically stable, could be discharged.