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Parenteral and Enteral Nutrition in Critical Illness
Published in Michael M. Rothkopf, Jennifer C. Johnson, Optimizing Metabolic Status for the Hospitalized Patient, 2023
Michael M. Rothkopf, Jennifer C. Johnson
The concept that I would like to explore here is maintenance as opposed to repletion nutritional therapy. Every human being has a daily requirement for nutrition. Nutrition science has enabled us to think of food as a group of components: calories, protein, carbohydrates, fats, vitamins, minerals and trace elements. Each food source is composed of a varying amount of these components.
Optimal Nutrition for Women
Published in Michelle Tollefson, Nancy Eriksen, Neha Pathak, Improving Women's Health Across the Lifespan, 2021
Kayli Anderson, Kaitlyn Pauly, Debra Shapiro, Vera Dubovoy
While the need to see the big picture in nutrition science and its application is imperative, it is still valuable to understand the basics of food components because each has different functions in the body, offers various amounts of energy by volume, and impacts health differently.
Roles of Functional Foods in Neuroprotection
Published in Abhai Kumar, Debasis Bagchi, Antioxidants and Functional Foods for Neurodegenerative Disorders, 2021
Madhumita Barooah, Dibya Jyoti Hazarika
Nutrition plays an important role in the development and progression of various diseases, including atherosclerosis, cancer, cardiovascular disease, diabetes, and neurodegenerative diseases. Although diseases related to nutritional deficiency, especially lack of vitamins and minerals, are familiar, recent studies suggest the additional role of fruits and vegetables, essential fatty acids, and fermented food products like red wine (French paradox) in disease prevention and health protection (Virmani et al. 2013). In the early 20th century, nutrition science focused more on preventing nutritional deficiencies and supporting growth. However, it was recognized later that some food substances could have a negative impact on health upon a regular consumption in sufficient quantities. Thus, a shift towards the concept of optimal nutrition gained importance to hone the regular diet in terms of nutrients and non-nutrients, including other food properties required for the maintenance of health (Ashwell 2002).
Assessing the Need for a Structured Nutrition Curriculum in a Primary Care Residency Program
Published in Journal of the American College of Nutrition, 2020
Lisa Cassidy-Vu, Julienne Kirk
Given the widespread problems with diet-related illnesses in America, the need exists for resident physicians to be able to provide the education to patients to be able to improve their health. The direction to take with this is twofold for local and statewide dissemination. The development of a written and practical curriculum in the residency program will be necessary and guidelines already exist from the American Academy of Family Physicians and the Society of Teachers of Family Medicine that will serve as a template for the curriculum foundation (22, 23). Resources such as the Eat Right: Nutrition Care Manuals from the Academy of Nutrition and Dietetics as well as Nutrition Science and Practice Bundles from the American Society of Parenteral and Enteral Nutrition can be of significant use in improving residents’ knowledge (24, 25). The goals include development of a longitudinal curriculum implementing education and practical experience that can easily be built into existing rotations (ambulatory, behavioral health, gastrointestinal, geriatrics, gynecology, and pediatrics). The use of electronic modules and hands-on culinary medicine experiences with patients in a group medical visit setting using a mobile kitchen are underway at the residency program in this study.
Toward the Definition of Personalized Nutrition: A Proposal by The American Nutrition Association
Published in Journal of the American College of Nutrition, 2020
Corinne L. Bush, Jeffrey B. Blumberg, Ahmed El-Sohemy, Deanna M. Minich, Jóse M. Ordovás, Dana G. Reed, Victoria A. Yunez Behm
PN Professional Education and Training integrate established nutrition science with PN science and data and advanced research methods. It incorporates traditional clinical care concepts with current, advanced PN interventions for health promotion and disease management. The clinical efficacy of PN requires that practitioners are adequately trained to apply this knowledge in practice. Laddu and Hauser note that while PN research continues to expand, the translation into clinical action and its utilization by healthcare practitioners lags behind. They recommend that general nutrition education be improved at all levels, including health professional training programs and continuing education (2). PN should be utilized by a variety of healthcare professionals and, thus, training and education should be appropriate to the level of application.
Perceptions of weight in relation to health, hunger, and belonging among women in periurban South Africa
Published in Health Care for Women International, 2019
An approach focused on education and choice also assumes a very high level of confidence in nutrition science, and in both the causes and health implications of obesity. a confidence that Scrinis (2008) cogently critiques in his work on nutritionism. Indeed, there is growing awareness of the sheer complexity of diet-related noncommunicable disease risk: the developmental origins of health and disease (DOHAD) (Deboer et al., 2012; Yajnik et al., 2003) microbiome (Turnbaugh et al., 2006) and epigenetics literatures (Heerwagen, Miller, Barbour, & Friedman, 2010) all represent rapidly developing fields that highlight the disproportionate susceptibility of certain populations to both obesity and noncommunicable diseases like diabetes and hypertension.