Practical Implementation of Nutritional Recommendations
Maria A. Fiatarone Singh, John Sutton Chair in Exercise, Nutrition, and the Older Woman, 2000
The U.S. Dietary Guidelines, which give general recommendations for maintaining a healthy diet. Eat a variety of foodsMaintain healthy weightChoose a diet low in fat, saturated fat, and cholesterolChoose a diet with plenty of vegetables, fruits, and grain productsUse sugars only in moderationUse salt and sodium only in moderationIf you drink alcoholic beverages, do so in moderation
Food Social Safety Net and Dietary Guidance Programs in Developed Countries
Bill Pritchard, Rodomiro Ortiz, Meera Shekar in Routledge Handbook of Food and Nutrition Security, 2016
The provision of dietary guidance is the second key pillar for policy and programs in aid of food and nutrition security. The purpose of dietary guidance is to promote healthy behaviour and reducing risk of diet-related chronic disease. Dietary guidance policies promote and support healthy food choices and intake patterns, healthy lifestyle choices, and nutrition education to all population groups in a country or region. To achieve this goal, dietary guidance in most developed countries has evolved since the late 1990s to become a food-based guidance system. This system is an approach that translates the science-based evidence underpinning nutrient intake requirements and food composition data for a population into practical messages to facilitate and enhance the selection of healthy foods and adoption of healthy eating patterns.
Nutrition and Heart Failure
David Heber, Zhaoping Li in Primary Care Nutrition, 2017
About half of all patients with HF have reduced ejection fraction, and the pharmacotherapy of this type of HF is based on using drugs that modify the RAAS and SNS responses to the reduction in cardiac output (Figure 13.1). The ACC and AHA jointly published updated clinical guidelines for the treatment of HF in May 2016, updating their 2013 guidelines (Yancy et al. 2016). These guidelines focus primarily on pharmacotherapy and follow a form that attempts to provide digestible blocks of information in response to specific issues, as suggested by the Institute of Medicine and formulated by the ACC/AHA (Greenfield and Steinberg 2011; Institute of Medicine 2011; Jacobs et al. 2013; Anderson et al. 2014; Arnett et al. 2014; Jacobs et al. 2014). However, beyond sodium and fluid restriction, dietary recommendations are general and encourage eating a “healthy diet.”
Food-based dietary guidelines for South Africans: an under-utilised tool for improving nutritional well-being.
Published in South African Journal of Clinical Nutrition, 2021
Food-based dietary guidelines (FBDGs) were proposed as an approach to nutrition communication by the Food and Agriculture Organization of the United Nations (FAO) and World Health Organization (WHO), following the International Conference on Nutrition, convened in Rome in 1992. They recommended that dietary guidelines should be based on improving current dietary practices, rather than being based on nutrient requirements.3 The Second International Conference on Nutrition (ICN 2), ratified the importance and potential of FBDGs through its framework for action.4 The FAO continues to advocate for country specific guidelines. The FAO also helps countries to use their dietary guidelines to develop supply-side policies and measures (e.g. increasing variety in vegetable production), and demand-side programmes (e.g. nutrition labelling education), in pursuit of achieving healthier diets by using the FBDGs.5
A systematic review of the effect of dietary interventions on cardiovascular disease risk in adults with spinal cord injury
Published in The Journal of Spinal Cord Medicine, 2021
Priya Iyer, Eleanor J. Beck, Karen L. Walton
Finally, all of the dietary intake data analyses in the studies were limited to selected macronutrients such as energy, protein and fat and not the overall nutritional quality of food groups. The American Dietary Guidelines68 promote dietary patterns based recommendations emphasizing their benefit in lowering risk of chronic diseases like CVD. A prospective cohort study69 assessing the changes over time with adherence of diet quality scores (Alterative Healthy Eating Index, Alternative Mediterranean Diet Score and Dietary Approach to Stop Hypertension) has shown a significantly lower CVD risk in adults. Despite the evidence70 on the role of overall diet quality on CVD risk and availability of validated diet quality measuring instruments, none of these studies measured the overall diet quality.
Benefits of Dietary Management in Breast Cancer Patients: A Systematic Review and Meta-Analysis
Published in Nutrition and Cancer, 2022
Shurui Wang, Ting Yang, Wanmin Qiang, Aomei Shen, Zihan Zhao, Xiaofeng Liu
The 6839 participants had a mean [SD] age of 55.86 [8.89] years, with 3413 in the intervention group and 3426 in the control group. Twelve of the 15 studies were conducted in the USA (21–24, 27, 28, 30–35), 1 in Iran (25), 1 in the United Kingdom (26), 1 in Germany (29). The study sample sizes ranged from 10 to 1,557, with two of 15 studies having a sample size of > 100 participants (21, 32). The dietary regimens were described in all the selected studies. Dietary counseling was used in 7 studies (21, 23, 24, 26–28, 35), one study was a low-fat diet (32), one study used a Mediterranean diet intervention (29), one study used a low-calorie diet intervention (25), one study used a ketogenic diet (34), two studies used a diet education intervention (24, 30), and two studies used the "I cook for her health" intervention (22, 31). Of them, the dietary intervention group was provided with dietary guidelines by professional nutritionists, with the intervention period ranged from 2 mo, to 4 years. The control group were mostly provided with written dietary recommendations according to the dietary guidelines of cancer patients, or alternatively maintained their regular diet.
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