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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
Reimagine the meal blueprint. Plant-based meals often look different from meals that are centered around meat; therefore, it is beneficial to browse plant-based recipes websites and cookbooks to get a feel for the types of blueprints used in plant-based cooking. For example, oatmeal topped with berries, nuts, and soymilk; bowls built from grains, beans, roasted vegetables, and a sauce; or a sandwich spread with hummus and piled with raw veggies all make delicious meals.
Complementary feeding
Published in Judy More, Infant, Child and Adolescent Nutrition, 2021
Minced and chopped foods can be introduced along with harder finger foods such as raw ripe fruit and raw vegetable sticks. Family foods such as sandwiches are also suitable.
Beyond the biomedical model of diabetes
Published in Joanna Ziarkowska, Indigenous Bodies, Cells, and Genes, 2020
On the other hand, Alexie also explores the empowering potential of the motif of food, especially when ritualized as a communal event. In Indian Killer, food, even junk food, can also be an instrument of pan-Indian alliances and mobilization. Mary Polatkin, an uncompromising student who ridicules her wanna-be white professor of Native American literature, is well aware of how food, or rather lack of it, intersects with racial and economic contexts. She becomes “the Sandwich Lady” when she starts distributing free sandwiches among urban homeless Indians in Seattle, thus “oppos[ing] the dispersion and marginalization of Indian people in the city” (Bańka 151). Giving food to those who need it most – the racially excluded and economically dispossessed – becomes an expression of communitism and simultaneously, establishes the urban context as a space of possible alliances and pan-tribal cooperation.
Enhancing Health-Related Quality of Life through Occupational Therapy: A Case Report of a Client with Postural Orthostatic Tachycardia Syndrome
Published in Occupational Therapy In Health Care, 2022
Rory recognized the importance of consuming healthy foods and identified areas that her family could assist. She was trained in energy conservation and compensatory strategies such as placing items most used within easy reach, gathering all supplies needed at the beginning of an activity, seated meal prep, and using a stool at the stove. Planning meals ahead of time allowed Rory and her family to coordinate the preparation for several meals at a time: for example, having a roast and then making soup with leftovers. When cutting up vegetables for soup, they also cut celery and onion for chicken salad sandwiches for another meal later that week. Planning out the menu for the week also reduced trips to the grocery store. Involving her teenage daughters in meal prep and planning, lightened the workload for Rory and gave her daughters experience in cooking, as well as an opportunity to reconnect with their mother emotionally.
Clinical efficacy of the ‘sandwich technique’ in repairing cholesteatoma with labyrinthine fistula
Published in Acta Oto-Laryngologica, 2022
Huanhuan Sun, Taiqin Wang, Liangwen Shi, Suling Zhuang, Jianzhi Liu
Anna et al. found that patients with fistula covered by fascia could cause vertigo after surgery due to cold or changes in middle ear pressure; patients with bone powder alone presented more intense and longer vertigo than those covered by fascia alone [8]. ‘Sandwich technique’ was a better option, which not only reduced postoperative vertigo in our patients but also improved hearing outcomes. In our study, all patients were treated by completely removing the cholesteatoma matrix and repairing the fistula using the ‘sandwich technique’. Among the 36 fistula patients, the postoperative average BC threshold did not change significantly in 27 cases, including the five who were severe deafness preoperatively. The average BC threshold improved in seven patients. All patients were relieved of their vertigo symptoms. The strength of ‘sandwich technique’ is again substantiated in the present study.
A study of food waste in St. Francis Hospital
Published in International Journal of Healthcare Management, 2020
Fadhel Alshqaqeeq, Janet M. Twomey, Michael Overcash, Anas Sadkhi
An information system at St. Francis catalogues all the patient food, beverage, and condiments using a name for each item (such as apple pie, one slice; beef broth, one bowl; diet Coca-Cola, 12 oz.; etc.). The patient meal data from this information system were provided as a paper copy for the week of 24 June 2014 to 31 June 2014. There were about 550 food items that are entered into the system for that week, based on patient requests. Most of these food items list the amount such as oz. or cups, while others are more general (such as one parfait and one Philly steak sandwich). All items also list the number ordered per week. After converting the food items to an Excel list, the total weight of each item in the week was compiled. A designation of food, beverage, or condiment was assigned. This covers all the food items, in which item weight, number of items per week, and weight/week are provided. The patient meal database and the use of food names illustrate the current multiple information categories since these food names ordered by patients are not those of the Sysco system by which foods are purchased.