Diet Menu Research Articles

Students’ Perceptions of Food Offer in Portuguese Canteens and Adherence to Mediterranean Diets

Abstract Adherence to healthy eating behaviors, as in the Mediterranean Diet, is related to a better quality of life, better educational performance, and reduced risk of physical illness among higher education students. The provision of good quality and sustainable food is imperative in university environments. Nevertheless, the availability of healthy options tends to be limited across campuses (e.g., affordable fast food; the convenience of high-sugary foods in vending machines), including university canteens. Understanding students’ views on canteens and the factors that prevent them from embracing healthy eating habits may help to improve the food supply on campuses. In the present study, we aimed to examine students’ perceptions of canteen services and its food supply and to verify students’ knowledge and promptness to comply with a Mediterranean Diet menu. A large sample of academic students from Portuguese universities answered an online survey with a mixed approach. Specifically, participants were requested to characterize their dietary practices and report their perceptions about food services and offers in campus canteens. Additionally, students were asked about their knowledge, perceptions, and adherence to Mediterranean Diet. Our findings allow us to map perceptions and attitudes regarding food offered in university canteens and to identify the potential to adhere to more sustainable and healthier food patterns according to individual. Moreover, we identified the main psychological and environmental barriers to adhering Mediterranean Diet. Correlational data indicated a relationship between health-related measures and food-related factors. Advancing data about modifiable factors associated with better adherence to healthy dietary habits in the university context informs the development of actions/interventions to prevent unhealthy food choices and overcome limited and unhealthy food offers in canteen campuses.

Dietary menu planning using seasonal and regional foods and inpatient contentment

Dietary menu planning using seasonal and regional foods and inpatient contentment

Evaluating Nutrient Composition of Adult Patients’ Normal Diet Menus: Experience of Public Hospitals in Türkiye

Background: Hospital menus are profoundly important to meet the nourishment needs of patients. So, this study is conducted to determine the nutrient adequacy of adult patients’ normal diet menus. Methods: An evaluation of 30-day fixed menus consisting of 4 dishes was conducted in four different public hospitals in Ankara, the capital of Türkiye. Mean adequacy ratio (MAR) and nutrient adequacy ratio (NAR) were used to examine the sufficiency of nutrients and meals. Results: For all the hospitals, MAR value was found higher than %85. However, nutrient adequacy ratio of dietary fiber, calcium and magnesium were lower than the other nutrients. It was determined that total fat, saturated fat, salt and cholesterol (except hospital D) contents were high according to the recommended values. Nevertheless, these fixed menus supplied 75% daily fiber on average. Hospital A and D menus met calcium requirements by 73% and 67%, respectively. While hospital D menus met magnesium (76%) and potassium (67%) requirements moderately, other hospitals approached 100% sufficiency for potassium. It is remarkable that in all the hospitals the amount of fruits seemed very low, up to 34%. Conclusion: As the hospital meal is an essential part of in-patients’ institutional care and nutritional support, the nutrient contents of menus should be monitored for nutritional requirements and, if necessary, there should be initiatives and arrangements in standard recipes to reduce salt and fat contents.

A practical approach to nutritional intervention for people with chronic kidney disease in Vietnam.

A comprehensive nutritional management is necessary for favourable outcomes in patients with chronic kidney disease (CKD). We aimed to assess the changes in nutritional status and disease progression with nutritional management where renal replacement therapy (RRT) was not in place. A quasi-experiment intervention was conducted on 70 CKD patients at stages 3-5 from July to December 2022. Participants were excluded if they underwent RRT, including dialy-sis (hemodialysis or peritoneal dialysis), or kidney transplantation. The nutritional regimen covered nutrition-al counseling, samples of the dietary menu, and supplement products. We evaluated nutritional status using Subjective Global Assessment (SGA) scale and sub-clinical blood test at T0 (hospital admission) and T1 (two weeks after the admission or 24 hours before the discharge). After the intervention, the number of patients classified as malnutrition or at risk of malnourished reduced significantly (65.7% to 54.3% and 25.7% and 5.7%, respectively). The serum concentration of urea, creatinine and parathyroid hormone decreased remarkably, especially in patients receiving nutritional management. In the intervention group, the dietary pattern provided increased intakes of calcium and iron at T1, while phosphorus, sodium and potassium decreased after follow-up. Nausea/vomiting, loss of appetite, tiredness and sleep disorders were improved in the intervention compared to the control group. Nutritional therapy enhanced the nutritional sta-tus, and quality of dietary and renal function in CKD patients without RRT. Applying nutrition education and treatment at an early stage can slow CKD progression, which should be applicable elsewhere in Vietnam.

High Potassium Diet Rich in Spices and Herbs-Salt Substitution (HPSH-SS) for Blood Pressure Reduction in Older Adults: Protocol for Diet Concept and Randomized Controlled Trial.

Hypertension increases with age, often due to high sodium (Na) and low potassium (K) intake. Reducing salt and increasing K intake is challenging, especially for older adults due to taste preferences. Culinary herbs and spices, rich in K, offer a potential solution. The High Potassium Diet Rich in Spices and Herbs-Salt Substitution (HPSH-SS) diet has not yet been studied for its effectiveness in lowering blood pressure. This study aims to create an HPSH-SS diet, analyze its effects on blood pressure in older adults, and study the molecular mechanism occurring in the kidneys and blood vessels influenced by this diet. This study consists of 2 phases. The first phase involved formulating and assessing the HPSH-SS diet tailored for older adults. The intervention group (IG) received a diet of 1800 kcal/day, with 3500 mg K and 1500 mg Na, while the control group (CG) received 1500 mg K and 2000 mg Na. The diet was administered for 14 days and standardized using the NutriSurvey program and biochemistry analysis by atomic absorbance spectrophotometry (AAS). The second phase was a 14-day parallel randomized controlled trial (RCT) with the older adult participants divided into IG and CG. Primary outcomes included blood pressure; serum potassium; aldosterone; F2 isoprostane; nitric oxide plasma levels; and urine analysis of Na, K, and the Na/K ratio. Confounding variables were controlled through randomization and stratified analysis. The menu formulation and organoleptic assessment of the HPSH-SS diet began in mid-2022 and was approved by the Ethics Committee of the Faculty of Public Health at Universitas Airlangga (78/EA/KEPK/2022) on May 11, 2022. The diet was standardized to achieve daily nutritional values of 1800 kcal energy, 3500 mg K, and 1500 mg Na. K and Na contents were analyzed using AAS from several participants' spice diet menus. Recruitment for the RCT started in March 2023, with approval from the Health Research Ethics Committee Universitas Airlangga School of Medicine, Surabaya (35/EC/KEPK/FKUA/2023). The study was registered from February 9, 2023, to February 9, 2024. Between March and June 2023, 64 participants were recruited, with 32 participants in the IG and CG. The intervention and data collection will take place over 1 year. Data management is in progress, and data analysis is yet to be performed. This RCT protocol hypothesizes that the diet will increase serum K, plasma aldosterone, and nitric oxide levels; decrease plasma F2 isoprostane; increase urinary Na and K levels; lower the urinary Na/K ratio; and reduce systolic and diastolic blood pressure. If effective, it will offer valuable insights into dietary strategies for blood pressure regulation in older adults. DERR1-10.2196/56869.

The influence of ultra-processed food consumption on reward processing and energy intake: Background, design, and methods of a controlled feeding trial in adolescents and young adults

BackgroundThe greatest age-related weight gain occurs in the early/mid-20s. Overall dietary quality among adolescents and emerging adults (age 18–25) is poor, with ultra-processed foods (UPF) representing more than two-thirds of adolescents' total energy intake (i.e., 68%). UPF consumption may impact cognitive and neurobiological factors that influence dietary decision-making and energy intake (EI). To date, no research has addressed this in this population. MethodsParticipants aged 18–25 will undergo two 14-day controlled feeding periods (81% UPF, 0% UPF) using a randomly assigned crossover design, with a 4-week washout between conditions. Brain response to a UPF-rich milkshake, as well as behavioral measures of executive function, will be evaluated before and after each diet. Following each diet, measurements include ad libitum buffet meal EI, food selection, eating rate, and eating in the absence of hunger (EAH). Prior to initiating recruitment, controlled diet menus, buffet, and EAH snacks were developed and evaluated for palatability. Sensory and texture attributes of buffet and EAH snack foods were also evaluated. ResultsOverall diet palatability was rated “like very much” (8)/”like moderately”(7) (UPF: 7.6 ± 1.0; Non-UPF: 6.8 ± 1.5). Subjective hardness rating (range = 1–9 [1 = soft, 9 = hard] was similar between UPF and Non-UPF buffet and snack items (UPF:4.22 ± 2.19, Non-UPF: 4.70 ± 2.03), as was the objective measure of hardness (UPF: 2874.33 ± 2497.06 g, Non-UPF: 2243.32 ± 1700.51 g). ConclusionsFindings could contribute to an emerging neurobiological understanding of the effects of UPF consumption including energy overconsumption and weight gain among individuals at a critical developmental stage.

Analisis Hubungan antara Faktor Demografik dan Kesediaan Mengkonsumsi Porang Dan Produk Olahannya Sebagai Menu Diet

In 2020, the export value of Indonesian porang was increased by 23,35 percent to reach USD19,6 million. The increase was also accompanied by problems such as not being widely known and used by the public, as well as the low level of public knowledge about porang which is beneficial for health. This study aimed to determine public knowledge of porang and analyze the relationship of demographic factors to people's willingness to consume porang and its processed products. The data used in the form of primary data comes from the distribution of online questionnaires and secondary data comes from literature review. This study used a convenience sampling technique involving 436 respondents, as well as descriptive analysis and cross tabulation. The results showed that: (1) respondents' knowledge of porang/processed products as a diet menu had a positive and significant effect on the willingness to make porang/processed products as a diet menu; (2) there was a positive and significant relation between the type of work and the willingness to consume porang/processed products. The appropriate recommendation is to provide education and socialization for the community in order to increase public knowledge and awareness of porang.

The Implementation of Diet In Pre-Diabetic Versus Diabetic Patients In Long Term Texas Facilities

Diabetes Mellitus and Pre-Diabetes Mellitus are two of the fastest growing diseases in the world (Toft 1). While extensive research has been done regarding dietary regulations in Diabetics, there is a lack of pre-existing research addressing diet regulations in Pre-diabetics. Considering diet plays a crucial role in the recovery process of these patients, the scarcity of information regarding diet regulation in Pre-Diabetics is quite alarming. Thus, this study focuses on examining the implementation of diet in Diabetic versus Pre-diabetic patients in long term Texas Facilities. To assess the adherence to the CDC’s Recommended Dietary Allowances, 12 long term Texas facilities participated in one or more of the following 3 methods: a quantitative questionnaire, qualitative interviews, and both a quantitative and qualitative dietary menu analysis. The results concluded that the extent to which the CDC’S recommended dietary allowances are implemented in the diet of Pre-diabetic patients in Texas facilities is much less efficient than in diabetics due to leniency of dietary regulation, granting of dietary requests, longer monitoring intervals, and lack of priority towards educating the patient on dietary restrictions in Pre-diabetics.

Identifikasi Produk Bahan Obat yang Berbahan Dasar Alga (Mikro Alga atau Makroalga) Pada Pasar Tradisional/Modern yang ada di Kota Medan

Algae have the potential as a very useful resource for humans. Some types of algae have been known to have antioxidant, anticancer, anti-inflammatory, and antifungal properties that can help in the treatment of diseases. This research was conducted in traditional markets and modern markets in Medan City, especially on Jl. Jamin Ginting, North Sumatra. The purpose of this study was to identify the types of algae-based medicinal products (microalgae or macroalgae) available in traditional/modern markets in Medan city. The sampling method used in this study was the cruise method with purposive sampling technique. The results showed 3 types of medicines in traditional and modern markets in Medan City that are made from algae, namely Ever E 250 (Seaweed Capsules), Algae Calcium (Red Algae) and Brown Seaweed (Brown Algae). Some of the health benefits of red algae include maintaining thyroid function, lowering cholesterol and as a healthy diet menu. The benefits of brown algae include algin or alginate acid from brown algae used in ice cream formation, pill formation, ointments, tooth cleaners, and lotions. Meanwhile, green algae contain carotenoids, phycocyanin, plant sterols, and linoletat which can help maintain heart health.
 Keywords: Algae, medicinal ingredients, traditional market

Optimisasi Algoritma Genetika dengan Particle Swarm Optimization (PSO) untuk Sistem Rekomendasi Diet Gizi bagi Penderita Diabetes

Diabetes, especially diabetic nephropathy, is a global health problem that is increasing in prevalence. This disease can cause various serious complications and even death. Despite the high cure rate associated with diabetes, it is important to improve the human body's immune system to reduce the risk of developing diabetes or diabetic nephropathy. One approach that can help is maintaining a diet with good nutritional coverage. This research aims to develop an artificial intelligence (AI) system that can provide recommendations for a good nutritional diet menu for diabetes sufferers. We propose the use of well-known genetic algorithms in decision making. However, to improve the accuracy and efficiency of the genetic algorithm, we will optimize it using the Particle Swarm Optimization (PSO) algorithm. The research method used is an experimental method, where we will conduct experiments to test the performance of the optimized genetic algorithm. It is hoped that the results of this research can be used as a basis for making scientific publications in accredited national journals as well as product patents for food menu recommendation systems for diabetes sufferers. The main contribution of this research is improving the performance of the genetic algorithm through the use of the PSO algorithm, which will help increase the accuracy of the nutritional diet recommendation system. In this way, it is hoped that the results of this research can provide significant benefits in efforts to prevent and manage diabetes and improve the quality of life of diabetes sufferers.

Search Engine Optimization (SEO) for Journalistic Content in Building Brand Image for Innovation Products

The product innovations produced by Meal for 60+ focused on healthy food for the elderly. The purpose of Meal for 60+ is as a medium that can help everyone, be it mothers, fathers, teenagers, and children, in serving healthy food for the elderly at home. It is not easy for people to accept an innovative product. Companies must be able to build a Brand Image for their innovative products in the eyes of potential consumers. Therefore, the purpose of this research is to find out what factors are in the diffusion of innovative products and can be used to create messages on websites and Instagram. The paradigm in this research is positivistic with a quantitative approach and the research method used is a survey. The distribution of the questionnaire focused on respondents in Solo and Tulungagung. The results of this study indicate that Meal for 60+ should be more aggressive in conveying information related to their products. This is because respondents need acceptance from the surrounding community first before accepting innovative products. The keyword "healthy diet menu" is the main reference for respondents in searching for news. “HEREDITY.ID” will be one of the portal websites that can be accessed by the public, accommodates and becomes a source of detailed information on patent products in Indonesia.

Effect of Brown Rice Intervention on BMI and Waist Circumference in Patients with Type 2 Diabetes Mellitus

Brown rice, derived from white rice with the removal of the husk, contains higher dietary fiber and a lower glycemic index than regular white rice. These advantages can be an alternative diet for individuals with type 2 diabetes mellitus. Type 2 diabetes mellitus is a metabolic disease ranked as the fourth leading cause of death in the world, often associated with obesity. In addition, insulin insensitivity in individuals with type 2 diabetes leads to increased hunger (polyphagia) and overeating, resulting in increasing BMI and waist circumference. The purpose of this study is to determine the effect of the brown rice diet intervention on BMI and waist circumference of patients with type 2 diabetes. This study was a pre-experimental study without control variables and the sample was not selected randomly, using a one-group pretest-posttest design with a 3-month intervention. Data analysis in this study used the Shapiro-Wilk normality test followed by the paired t-test to determine the difference between two paired samples. The statistical results showed significant changes in BMI and abdominal circumference (p = 0.002 and p = 0.008, respectively). In conclusion, there are differences in BMI and abdominal circumference of patients with type 2 diabetes mellitus before and after the intervention of a brown rice-based diet menu.

Carbohydrate and Fiber Intake on Fasting Blood Glucose Levels In Patients with Type 2 Diabetes Mellitus after Intervention of Brown Rice Diet

Type 2 diabetes mellitus (T2DM) is a metabolic disorder characterized by hyperglycemia that occurs due to a decrease in insulin secretion by pancreatic beta cells and insulin resistance. One of the pillars in the management of T2DM is medical nutrition therapy in the form of a balanced diet. A good intake of carbohydrates and fiber can help control fasting blood glucose levels of diabetic patients. This study aims to determine the relationship between carbohydrate and fiber intake on fasting blood glucose levels in patients with T2DM after the intervention of brown rice diet. The type used in this study was pre-experimental without control variables and the sample was not selected randomly. The design was one-shot case study by looking at the post-test results. The number of samples was 18 people aged 48–60 years. Data analysis used the Shapiro Wilk normality test and Spearman correlation test. The results showed that most of the respondents had normal carbohydrate intake (88.9%) and all respondents had good fiber intake (100%). Most of the respondents had uncontrolled fasting blood glucose levels (55.6%). There is no relationship between carbohydrate and fiber intake on fasting blood glucose levels after the intervention of a brown rice-based diet menu.

A Mathematical Model of Diet Menu Problem Based on Boolean Linear Programming Approach

This study aims to model the diet menu problem based on a Boolean Linear Programming approach. A balanced diet is the key to a healthy lifestyle. A balanced diet is a diet that combines foodstuffs in the right amount of food components in one menu (dishes using certain recipes). When you have an unbalanced diet, your body will not get the right amount of nutrients. This is what causes the importance of managing the diet menu. Because of that, a diet menu problem model was formed based on the Boolean Linear Programming approach to cover a varied range of daily diet menu management and meet daily nutritional needs while minimizing costs. The stages of establishing the diet menu problem model are carried out by determining the notations, parameters, variables, objective functions, and some constraints related to the diet menu.

P14-043-23 Investigating Interests and Preferences for a Healthy Diet Menu Among Korean Adults

P14-043-23 Investigating Interests and Preferences for a Healthy Diet Menu Among Korean Adults

Dental Caries Experience in Children in Public Kindergartens of Sarajevo, Bosnia and Herzegovina.

Dental caries first occurs within primary dentition in toddlers and preschool children, in a form of early childhood caries (ECC). In every day's busy and employment burdened parenting, caretakers and institutions have become important even more nowadays, not only for forming child general behavior and character, but also for maintenance of their general and oral health as well. To evaluate the presence and severity of ECC in children who attended public kindergartens in Sarajevo, and to offer basic information for the maintenance and improvement of child oral health to their parents and kindergarten teachers. The study included 1722 preschool children aged 3-6 years who attended kindergartens within Sarajevo public kindergarten institution, together with their parents and kindergarten teachers. Dental team members gradually visited all kindergartens situated in four Sarajevo city municipalities and examined kindergarten children according to the WHO Oral Health Survey Manual. Oral health promotion material for parents and kindergarten teachers was also distributed simultaneously during sequential visits. ECC was present in preschool kindergarten children in Sarajevo, with its high prevalence (67.71%); dmft-value (3.97) and severity (SiC index 8.79). There was also a significant lack of dental healthcare to examined children mostly related to lack of visiting dental offices by children's parents (CI=10.55%, RI=10.80%, TI=12.98%). Parental role in preserving and improving of their children oral health should be systematically and profoundly improved. Kindergarten officials and staff should recognize the importance of anticariogenic diet menus and oral hygiene maintenance within their institutions.

Antioxidant and anti-atherosclerotic potential of Banana (Musa spp): A review of biological mechanisms for prevention and protection against atherosclerosis.

To review the antioxidant and anti-atherosclerotic potential of whole banana, banana flour, and its bioactive compounds. A non-systematic review of the literature covering the past 20 years, using the following databases and searching bases: PUBMED/MEDLINE: https://www.ncbi.nlm.nih.gov/pubmed/; Google Scholar: https://scholar.google.com.br/; and "Literatura Latinoamericana em Ciências da Saúde"/Latin American Literature in Life Sciences [LILACS]: http://lilacs.bvsalud.org/, was done. Studies with incomplete methodology and design were excluded. Bananas from different species are a good source of carbohydrates, dietary fiber, proteins, polyunsaturated fatty acids, potassium, carotenoids, flavonoids, vitamin C and E, phytosterols, gallocatechin, catechin, and other polyphenols. Some of these compounds play trigger important biological roles as antioxidants or anti-atherosclerotic and cardiovascular protective substances. This review summarizes and explains thirteen protective biological mechanisms of banana bioactive compounds and banana products. Including banana and its products in dietary menus, in food products and nutraceuticals should improve cardiovascular health of the populations.

TREINO AERÓBICO ASSOCIADO A DIETA HIPOCALÓRICA EM UNIVERSITÁRIOS OBESOS

ABSTRACT Introduction: The long-term energy imbalance between intake and consumption is the main reason for obesity in college students. Therefore, weight loss should also combine an inversely proportional intervention. Based on this premise, a growing number of studies combine physical training and diet to restore physical health in this population group. Objective: Study the impacts of endurance training associated with a low-calorie diet on the constitution and metabolism of obese college students. Methods: Through a questionnaire survey and a 4-week experimental endurance training program and hypocaloric diet, 20 obese college students volunteered for the intervention project. The exercise protocol for the training composition and the diet menu followed the updated recommendations in the scientific literature. At the end of the experiment, the relevant data collected were statistically analyzed and discussed. Results: After the diet intervention associated with endurance training, the BMI index of college students reduced from 28,075 to 26,378; the basal metabolic rate increased from 1581,046 kcal to 1681,317 kcal. Conclusion: Endurance training associated with a hypocaloric diet significantly reduced fat in obese college students. The efficacy of this association promoted a better joint effect on the outcome, compared to individual weight loss plans. Level of evidence II; Therapeutic studies - investigation of treatment outcomes.

Penerapan Metode Harris Benedict Pada Media Informasi Kebutuhan Gizi Harian Berbasis Android

Calculation of nutritional needs is a way to find out a person's nutritional needs, which is usually done by nutritionists before compiling a diet menu. One formula that is often used is the Harris Benedict formula. The problem of this research is how to make an application for calculating nutritional needs with the Harris Benedict formula based on android mobile. This application aims to assist nutritionists and ordinary users in calculating nutritional needs through the results of calculations and dietary advice provided. The methodology in this study uses research and development which includes observation/data collection, interviews and literature study. As for software development using the waterfall model development method (waterfall). The implementation is built with the Java programming language, IDE (Integrated Development Environment) with Eclipse applications, Software Development Kit (SDK) which includes API (Application Programming Interface) tools. Testing is done by black box testing to evaluate the external appearance (Interface) and application functionality. This research has succeeded in implementing the Harris Benedict formula in an Android mobile-based nutritional needs calculation application that provides output for weight categories, ideal body weight, and dietary advice. Other features include a list of food and household sized tools, and an application guide. The purpose of this study is to produce an application that helps users calculate nutritional needs faster than manual calculations with correct results such as manual calculations. From the results of testing the application in black box, the results are in line with expectations.

Adherence to Mediterranean Diet in Croatia: Lessons Learned Today for a Brighter Tomorrow.

Non-communicable diseases (NCD) and lifestyle, particularly diet, have a close relationship. Based on the recent statistics, Croatian men and women lead in European overweight lists, which implies pessimistic prognosis in terms of incidence and prevalence of NCDs in the future. One of the possible solutions to overcome weight problems is turn to traditional balanced and sustainable diets, such as the Mediterranean diet. In this study, we assessed adherence towards Mediterranean diet using a validated questionnaire in an online survey and associated adherence scores with several demographic and anthropometric data. Based on the results of a validated Mediterranean Diet Adherence Screener (N = 3326), we assessed the adherence score to be 7.6 ± 2.5. The score tended to depend on sex, residence, age, education, income, and body mass index (BMI); indeed, women, residents of a coastal part of the country, older volunteers, those possessing a higher education degree, those with higher income, and those with lower BMI were associated with higher scores. As income was one of the significant findings related to higher adherence scores, we developed a dietary plan complying with Mediterranean diet principles that, on average, costed less than the average traditional balanced diet menu. Taken together, this study brought new findings regarding target groups who need to be encouraged to make lifestyle changes, and highlighted the first steps on how to make them.