Premises of Recovery for Adults
Joan Ifland, Marianne T. Marcus, Harry G. Preuss in Processed Food Addiction: Foundations, Assessment, and Recovery, 2017
A third element of severity that factors into the decision to undergo extended treatment is the presence of polysubstance use. Research shows that polysubstance use is harder to treat than single substance use (Connor, Gullo, White, & Kelly, 2014). The greater the variety of substances, the more resistant is the disease to treatment. PFA clients are generally engaged in de facto polysubstance use by the formulation of processed food products (Martinez Steele et al., 2016). A fast food meal of cheeseburger, taco, or pizza generally contains sweeteners, gluten, flour, excessive salt, dairy (cheese), processed fat, and caffeine. Pastries might contain sweeteners, flour, processed fat, salt, and possibly dairy and caffeine. Caffeinated drinks contain sweetener and caffeine and, in the case of coffee, dairy may be added. Ice cream is another processed food that can contain sugar, high-fat dairy, and caffeine (chocolate). Further, food additives may have addictive properties (Warner, 2014). As discussed in Chapter 6, “Abstinent Food Plans for Processed Food Addiction,” these processed foods activate a broad range of craving pathways. The polysubstance nature of use supports the argument for long-term care to treat more severe or stubborn addictions.
The obesity epidemic and American culture
Anna Bellisari in The Anthropology Of Obesity in the United States, 2016
The Chinese have developed sophisticated regional cuisines based on cereal grains – rice mostly in the south and wheat in the north (Du et al. 2002). The visual impact of the foods served, harmonious flavors, and a yin-yang balanced diet (Jing 2000) are emphasized, but the balance is not derived from the macro- and micronutrients familiar to westerners, but rather from the hot, cold, temperate, or cool nature of individual foods (cultural designations that have nothing to do with temperature) and their salty, sour, sweet, bitter, or acrid flavors. Traditional Chinese cuisines consist largely of grains and vegetables, with sugar, meat, or fat usually served only on festive occasions. The typical Chinese diet is low in energy density and high in complex carbohydrates and dietary fiber, which is considered by nutrition scientists to be a healthy diet. What is offered as Chinese food in the US is actually rich, luxury food once reserved for Chinese elites. General Tso’s Chicken, honoring an important historical military leader, was eaten only by emperors of the Qing Dynasty. Ice cream, in its original form of frozen rice pudding, was prepared exclusively for consumption by the empress and carried to the palace in blocks of ice.
Chronic dysphagia following traumatic brain injury
Margaret Walshe, Maggie-Lee Huckabee in Clinical Cases in Dysphagia, 2018
After 12 weeks of dysphagia rehabilitation, Eileen attended a VFSS (see Suppl 3.1). She swallowed 18 teaspoons of sorbet, ice-cream and food of puree consistency during the procedure. Findings included anterior spillage of material to the mid-chin during the oral phase of the swallow. There was a delay in the initiation of the oral stage of the swallow, which was aided by sensory stimulation (i.e. a cold bolus). The pharyngeal swallow was initiated at the level of the valleculae and efficient pharyngeal bolus clearance was observed. Hyolaryngeal excursion and upper oesophageal sphincter (UES) opening were adequate. Mild residue was noted post-swallow in the oral cavity and in the valleculae (Bolus Residue Scale = 2) (Rommel et al. 2015). She attempted to clear this without prompting. No aspiration was observed (Penetration–Aspiration Scale scores = 1) (Rosenbek et al. 1996). Eileen presented with a moderate-to-severe dysphagia (DOSS level 2; O’Neill et al. 1999) (Table 3.3).
Individual Differences in Chemosensory Perception Amongst Cancer Patients Undergoing Chemotherapy: A Narrative Review
Published in Nutrition and Cancer, 2022
Alba Ruiz-Ceamanos, Charles Spence, Jordi Navarra
Along just such lines, a few years ago, Jordi Roca (the award-winning pastry chef from the three-star Michelin restaurant ‘El Celler de Can Roca’) and collaborators carried out an intriguing project with the main aim of bringing the flavor of chocolate back to a group of people suffering from dysgeusia. They focused their efforts in stimulating the other senses and memories associated with chocolate. Surprisingly (and quite fortunately), the majority of the participants were able to evoke chocolate flavors when eating the chocolate dessert prepared and served by the chef Jordi Roca. As a result, participants could enjoy eating and, more importantly, exhibited an enhanced appetite. As the otolaryngologist Josep De Haro Licer suggested during the documentary concerning this project: ‘the senses work according to experiences and memories’; and, thus, experiences and memories affect the way in which people describe their experience of tasting and smelling, at least to a certain extent (see 129–131). In line with this project, Casas et al. (132) carried out a study using adapted ice creams as a supplement in cancer patients. Spence, Navarra, and Youssef (133) raised the possibility of using ice-cream as an effective mean of supplying food to the malnourished elderly (see also 134, on this theme). Ice cream is easy (and pleasant) to eat thanks to its melting creamy mouthfeel (see also 135). But, as the authors also say, ice-cream has the ability to return us to childhood, to comfort us on an emotional level (see also 26).
Characterisation of peppermint (Mentha piperita L.) essential oil encapsulates
Published in Journal of Microencapsulation, 2019
Murat Yilmaztekin, Steva Lević, Ana Kalušević, Mustafa Cam, Branko Bugarski, Vesna Rakić, Vladimir Pavlović, Viktor Nedović
Due to the small size of the particles and relatively satisfactory EE, carnauba wax based encapsulates were chosen for incorporation into ice cream. Although Ca-alginate capsules exhibited better EE (see below), their size could negatively affect ice cream textural properties and overall sensorial acceptance. Four types of ice cream were produced with the following combinations according to Cam et al. (2013): Control ice cream (IC1), enriched with peppermint oils at 0.1% (w/w) (IC2), 0.2% (w/w) (IC3), and 0.3% (w/w) (IC4). The amount of peppermint oil in the samples was based on dry matter content. As an example, ice cream ingredients for IC2 were mixed in the following combinations: A glass beaker containing 180 ml of skim milk was placed on a thermostatically controlled mechanical stirrer. Ingredients were added into the beaker at 50 °C with regular stirring at 1000 rpm. Cream (40 g), skim milk powder (25 g), sucrose (32 g), mono-diglyceride mix (0.5 g), sahlep as stabiliser (0.5 g) and encapsulated peppermint oil (0.1 g). The mixture was pasteurised at 80 °C for 10 min followed by cooled to +4 °C. After keeping the mixture at +4 °C for 24 h the aged mixture was whipped at 0 °C for 30 min with a laboratory type ice cream machine (Gelato, Bologna, Italy). The resulting ice cream was hardened at −18 °C for 24 h in a deep freezer. All other formulations (IC1, IC3, and IC4) were prepared in the same way by changing the peppermint oil content but keeping the amount of other ingredient’s constant.
Can an Ice-Cream Based Supplement Help Address Malnutrition in Orthogeriatric Patients?
Published in Journal of Nutrition in Gerontology and Geriatrics, 2021
Adnan Taib, Terence Ong, Emily Mulvaney, Chris Neale, Nicola Strawther, Christina Peters, Arun Sahota, Opinder Sahota
To uphold consistent ONS ice-cream compliance, it must be favored by patients. Almost 90% of patients in this project stated that they enjoyed ice-cream in general. When offered, three quarters of the ice-cream portion would be consumed 80% of the time. This accounts for at least 180 kcal. A large majority of patients stated that the novel ONS ice-cream was either “tasty” or “very tasty” and that they would try it again. In stark contrast the favourability of the traditional hospital ice-cream was poor. Nutritional density of traditional hospital foods are often low,21 and their palatability variable. This may contribute to the deficit in calories seen within the project. However, the superior taste of the novel ONS ice-cream compared to the standard hospital issue ice-cream and the obvious benefit of fortification with calories could partly reverse this calorie deficit. Traditional ONSs have been effective in improving energy intake,19 however this does not necessarily translate to likeability. Studies have suggested that compliance with traditional ONS is poor; one study highlighted a wastage rate of ONS to be 63% in a geriatric setting. This represents a significant waste of money, that could extrapolate to £18,294 per annum. In our study, the wastage rate was 14.7%. Again, highlighting the feasibility of an ONS ice-cream as a well-accepted means of improving calorie intake.
Related Knowledge Centers
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- Sweetener
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- Stabiliser
- Liquid Nitrogen
- Foam
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