Meeting personal needs: hydration and nutrition
Nicola Neale, Joanne Sale in Developing Practical Nursing Skills, 2022
Some brief notes on each are given below: Carbohydrates and glucose: These are used for body cells. Your brain and red blood cells rely on glucose to supply their energy: think of these as brain foods.Protein: Essential to the body for growth, repair and maintenance.Fats (lipids): Phospholipids are used to make up cell membranes; triglycerides are fuel for the body. Fats act as insulation for your body and help the body absorb vitamins.Vitamins: A, B group, C, D, E and K are crucial in helping the body use other nutrients.Minerals: Calcium, phosphorus, potassium, sulphur, sodium, chloride and magnesium are required for living organisms.Water: An essential nutrient for hydration.
Dyslipidemia
Jahangir Moini, Matthew Adams, Anthony LoGalbo in Complications of Diabetes Mellitus, 2022
Secondary causes of dyslipidemia are common in adults. In developed countries, a sedentary lifestyle with excessive intake of total calories, cholesterol, saturated fat, and trans fats is the main cause. Trans fats are monounsaturated or polyunsaturated fatty acids with hydrogen atoms added. Trans fats were previously used in a variety of processed foods, and caused as much atherogenesis as saturated fats. The first country to ban trans fats was Denmark (in 2003). Other countries followed, including Norway, Iceland, Hungary, Austria, and Switzerland. In 2015, the U.S. Food and Drug Administration began steps to remove artificial trans fats in processed foods. As of January 1, 2020, full compliance had to be met. Manufacturers can no longer legally add partially hydrogenated fats (PHOs) to foods – they are the major source of artificial trans fats. The World Health Organization estimates that trans fats will be banned worldwide by 2023. Additional secondary causes of dyslipidemia include diabetes mellitus, alcohol overuse, chronic kidney disease, hypothyroidism, and cholestatic liver diseases such as primary biliary cirrhosis. Also, many drugs can cause dyslipidemia. These include beta-blockers, thiazides, highly active antiretroviral agents, retinoids, cyclosporine, estrogen, progestins, tacrolimus, and glucocorticoids. Low HDL cholesterol can be caused by anabolic steroids, cigarette smoking, HIV infection, and nephrotic syndrome.
Macronutrientst, Micronutrients, and Metabolism
Emily Crews Splane, Neil E. Rowland, Anaya Mitra in Psychology of Eating, 2019
Fats are esters, a chemical combination of one molecule of glycerol and three molecules of fatty acids (Figure 2.5). Chemically, fatty acids are relatively long carbon-based chains. The links between adjacent carbon atoms in these chains can be single chemical bonds (saturated) or double bonds (unsaturated). Saturated fats are lipids in which all of the side chain bonds are unsaturated: These give the overall molecule a long profile and tend to be solid at room temperature (e.g., lard and other animal-derived fats). Unsaturated fats are lipids in which all three fatty acids contain some double bonds that give the overall molecule a round profile and tend to be liquid at room temperature (e.g., olive oil and most other plant-derived fats). There are graded degrees of unsaturation, depending on the number of unsaturated bonds. Monounsaturated fats (MUFA) have one double bond per chain, whereas polyunsaturated fats (PUFA) have two or more.
COVID-19: quarantine, isolation, and lifestyle diseases
Published in Archives of Physiology and Biochemistry, 2023
Heena Rehman, Md Iftekhar Ahmad
For the management of cardiovascular diseases, diet plays a significant role. Current guidelines suggest reducing the intake of saturated fat to less than 7% of total calories taken in a day (Eckel et al. 2014). On an average, an American consumes more than 11% of saturated fat of the total energy intake and this has increased during quarantine (U.S. Department of Agriculture, Agricultural Research Service 2016). The main source of saturated fat is not just butter; it also includes desserts, poultry dishes, meat, hamburgers, and cheese. Replacing saturated fats with unsaturated fats is suggested for people suffering from cardiovascular diseases. Including fish, fruits, vegetables, whole grains are also recommended. Dietary supplements containing psyllium seed husks help in lowering levels of cholesterol. Consumption of food products containing stanols or plant sterols plays a significant role in lowering hyperlipidaemia. Consumption of alcohol should be limited to one drink for women and two drinks for men. A low sodium diet is recommended to reduce the blood pressure.
Effect of simplified dietary advice on nutritional status and uremic toxins in chronic kidney disease participants
Published in South African Journal of Clinical Nutrition, 2022
Zarina Ebrahim, Griet Glorieux, M Rafique Moosa, Renée Blaauw
The present study had a reduction in all fats, carbohydrates and sugar intake from Baseline to Week 4, which may have resulted in the significant effects on lipid values. Other studies do not report on all the dietary analyses from baseline to the intervention period, making comparisons difficult. Although the effect of saturated fat increasing low-density lipoprotein (LDL) has mainly been studied, the results are ambiguous. In a review comparing the relationship of sugar and saturated fat’s effect on cardiovascular disease, it was shown that diets should focus on the elimination of refined sugar, rather than advising on reducing saturated fat to reduce cardiovascular disease risk.39 A high sugar intake increases uric acid and insulin resistance. This increases the conversion of glucose to fructose through the polyol pathway; this pathway has been implicated as contributing to CKD progression.40 Nonetheless, total fat and favouring plant-based unsaturated fat should still be important components of CKD dietary advice.
First semester changes in college students’ objectively-measured physical activity and dietary behaviors
Published in Journal of American College Health, 2022
Yangyang Deng, Yongju Hwang, Taewoo Kim, Sami Yli-Piipari
This study did not find any statistically significant differences in freshman students’ dietary changes (trans fats and added sugars) across the first semester. Although we did not find statistically significant differences in trans fats, an increasing trend in consuming trans fats was evident. It is likely that our under-powered sample contributed to the non-significant findings in regard to trans fat consumption. Previous studies have shown that, on average, college students’ nutrition quality worsens during their college years.10 In regards to sugar and added sugar consumption, this study did not show any changes. It is noteworthy, however, that the average consumption of sugar exceeded the recommendations for healthy sugar consumption being almost three-fold compared to the national recommendations.