Percentage Of Macronutrients Research Articles

Crickets (Gryllus Bimaculatus) using food waste usefulness of self-selection feed design method through each growth stage

Abstract In this study, a self-selected feed design was conducted for Japanese food wastes, considering the macronutrients (protein, lipid, carbohydrate) and six feed options and three options for vegetable wastes, and performance was compared with commercial diet to determine the usefulness of the feed design method and the possibility of using food waste in Japan were examined by comparing the performance of the feed design method with commercial diet. Data on self-selection diet design for crickets at different growth stages were obtained to determine the differences in feed consumption rates and nutrient requirements among stages. The results showed that it is possible to achieve cricket weight and feed conversion efficiencies (0.5-0.8) comparable to those of commercial diets using food residues when macro-nutrients are considered, and abundant options are provided. On the other hand, the use of only vegetable wastes resulted in lower cricket weight and higher feed conversion efficiency (0.8-1.4). Based on feed consumption rates, bread bran, rice bran, and fish meal were found to be suitable feeds among Japanese food waste for production in all growth stages, while bean curd and sake less were found to be suitable for production in some growth stages. Data obtained from self-selections separated by growth stage revealed that the percentage of feed consumption varied greatly among growth stages, being about 50-68% in the late growth stage. Percentages of macronutrients and micronutrients were also found to vary by growth stage. Protein percentages were found to be higher in the second week after hatching. Lipids were highest in the first week and decreased thereafter. Crude fiber was lowest in the fourth week. Ash content did not change significantly at all stages. This research is the first attempt at self-selection of crickets in different growth stages, and the data obtained can contribute to feed design.

Comparing measured dietary variation within and between tropical hunter-gatherer groups to the Paleo Diet

BackgroundAlthough human diets varied considerably before the spread of agriculture, public perceptions of preagricultural diets have been strongly influenced by the Paleo Diet, which prescribes percentage calorie ranges of 19–35% protein, 22–40% carbohydrate, and 28–47% fat, and prohibits foods with added sugar, dairy, grains, most starchy tubers, and legumes. However, the empirical basis for Paleolithic nutrition remains unclear, with some of its assumptions challenged by the archaeological record and theoretical first principles. ObjectivesWe assessed the variation in diets among tropical hunter-gatherers, including the effect of collection methods on implied macronutrient percentages. MethodsWe analyzed data on animal food, plant food, and honey consumption by weight and kcal from 15 high-quality published ethnographic studies representing 11 recent tropical hunter-gatherer groups. We used Bayesian analyses to perform inference and included data collection methods and environmental variables as predictors in our models. ResultsOur analyses reveal high levels of variation in animal versus plant foods consumed and in corresponding percentages of protein, fat, and carbohydrates. In addition, studies that weighed food items consumed in and out of camp and across seasons and years reported higher consumption of animal foods, which varied with annual mean temperature. ConclusionsThe ethnographic evidence from tropical foragers refutes the concept of circumscribed macronutrient ranges modeling preagricultural diets.

An assessment of the impact of cross-cultural variation in plant macronutrients on the recommendations of the Paleo Diet

BackgroundOne of the main recommendations of the Paleo Diet is that individuals replicate the whole-diet macronutrient ranges of hunter-gatherer diets. These are suggested to be 19%–35% protein, 22%–40% carbohydrate, and 28%–58% fat, by energy. However, the plant food contribution to these ranges was estimated exclusively from Australian data, which is a potential problem. ObjectivesWe investigated whether estimates of the contribution of protein, carbohydrate, and fat to hunter-gatherer diets are impacted by using plant data from other regions of the world. MethodsThe values that form the basis of the Paleo Diet’ s recommended macronutrient ranges were generated with a set of equations. We combined these equations with published plant macronutrient data from a multi-region sample of 5 hunter-gatherer groups to generate new estimated macronutrient percentages and then statistically compared the old and new estimates. Subsequently, we collated plant macronutrient data for a sample of 10 hunter-gatherer groups from several regions and repeated the exercise. ResultsThe whole-diet macronutrient percentages we calculated are significantly different from those that underpin the Paleo Diet’s recommendations. Additionally, the ranges derived from our whole-diet macronutrient percentages (14%–35% protein, 21%–55% carbohydrate, 12%–58% fat) are markedly wider than those recommended by the Paleo Diet. ConclusionsThe estimated whole-diet macronutrient percentages that form the basis of the Paleo Diet’s macronutrient recommendations are not robust. Using plant data from multiple regions leads to significantly different estimates. Additionally, the macronutrient ranges derived from our whole-diet macronutrient percentages overlap with those recommended by the US Department of Agriculture and the WHO. This undercuts one of the main justifications for adopting the Paleo Diet—namely that because it is vastly different from Western diets, it can reduce the probability of experiencing noncommunicable diseases. There may still be reasons for adopting the Paleo Diet rather than a conventional diet, but healthier macronutrient percentages is not one of them.

Fiber Consumption Mediates Differences in Several Gut Microbes in a Subpopulation of Young Mexican Adults.

Diet is a determinant for bodyweight and gut microbiota composition. Changes in dietary patterns are useful for the prevention and management of overweight and obesity. We aim to evaluate diet behavior and its potential association with selected gut bacteria and body weight among Mexican young adults. Mexican college students aged between 18 and 25 (normal-weight, overweight, and obese) were recruited. Anthropometric variables were recorded. A validated food frequency questionnaire was applied to all the participants. The percentages of macronutrients, fiber, and energy were calculated, and fecal samples were analyzed by real-time-qPCR to quantify selected gut bacteria. All the participants showed an unbalanced dietary pattern. However, the consumption of fruits, non-fat cereals, and oils and fats without protein were higher in the normal-weight individuals. In the overweight/obese participants, fiber intake did not correlate with the microbial variables, while Kcal from protein and Clostridium leptum correlated positively with Lactobacillus. Similarly, Clostridium coccoides-Eubacterium rectale correlated with Akkermansia muciniphila. In the normal-weight participants, Clostridium leptum and Lactobacillus correlated positively with Clostridium coccoides-Eubacterium rectale and Bifidobacterium, respectively, and Bacteroidetes negatively with Akkermansia muciniphila. In conclusion, a higher fiber intake had a positive impact on body weight and bacterial gut composition in this Mexican population of college students.

Diet and Non-Communicable Diseases: Part II Cancer, Diabetes Mellitus, Kidney Diseases, Alzheimer’s Disease, Arthritis

Several global studies have shown that diet plays an important role as a modifiable lifestyle factor in the development and progression of non-communicable diseases. A proper diet with a balanced percentage of macronutrients, viz. carbohydrates, proteins, and fats. It is also selective in the choice of macronutrients, preferring those that are plant-based, and avoiding refined carbohydrates, animal-based proteins, and saturated fats and trans-fats. It is also rich in needed micronutrients viz. vitamins and minerals, and adequate intake of water. This manuscript deals with the important role of a prudent diet in five major non-communicable diseases.

Impact of the Dietary Approaches to Stop Hypertension (DASH) diet on glycaemic control and consumption of processed and ultraprocessed foods in pregnant women with pre-gestational diabetes mellitus: a randomised clinical trial.

The aim of this study was to evaluate the impact of the Dietary Approaches to Stop Hypertension (DASH) diet on glycaemic control and consumption of processed (PF) and ultraprocessed (UPF) foods in pregnant women with pre-gestational diabetes mellitus (PGDM). This is a randomised, controlled, single-blind clinical trial with forty-nine adult women with PGDM, followed at a public maternity hospital in Rio de Janeiro, Brazil. The control group (CG) received a standard diet consisting of 45-55 % of the total energy intake of carbohydrates, 15-20 % of proteins and 25-30 % of lipids. The DASH group (DG) received an adapted DASH diet, which did not differ from the standard diet in the percentage of macronutrients, but had higher contents of fibre, unsaturated fats and minerals such as Ca, Mg and K; and lower contents of Na and saturated fats than the standard diet. In the analysis by protocol, the DG presented a higher incidence of glycaemic control after 12 weeks of intervention (57·1 v. 8·3 %, P = 0·01, moderate effect size) and a lower mean consumption of UPF (-9·9 %, P = 0·01) compared with the CG. There was no statistically significant difference in fasting and postprandial blood glucose concentrations, or in the consumption of PF between the groups (P > 0·05). The DASH diet may be a strategy for glycaemic control in pregnant women with PGDM, favouring the adoption of a nutritionally adequate diet with lower consumption of UPF. Further studies are needed to investigate the effect of the DASH diet on glycaemic profile, and maternal and perinatal outcomes in women with PGDM.

Eating Duration throughout a Rotating Shift Schedule: A Case Study

Objective The impact of the rotation between different shifts and free days within a short period of time on the food consumption is poorly addressed in the literature. Our objective was to characterize the eating duration (ED) over 10 d of clockwise rotating and to associate it with the intake of energy and macronutrients. Methods Thirty male shift-workers from a mining company were evaluated over a complete rotation shift schedule of 10 consecutive days (2 d of morning shifts, 2 d of afternoon shifts, 24 h free-day, 2 d of night shifts, and three free days). ED was defined as the interval between the first meal after awaking and last meal before sleep onset. Sleep/wake periods and food intake were evaluated by actigraphy and 24 h recalls, respectively. Generalized models were used to analyze the variation in ED and its association with nutrient intake over the shift schedule. Results ED periods showed significant variations throughout shift rotation and were associated with energy intake. The highest energy intake (3410 ± 235 kcal) and longest ED (20.7 ± 1.2 h) were found on Day 5, the day between afternoon and night shifts, and a part of Day 6 (night shift), i.e., in the longest period of wakefulness and the shortest sleep duration (4.7 ± 0.3 h) (p < 0.05 for all). The lowest energy intake (1284 ± 125 kcal) and shortest ED (4.96 ± 0.7 h) (p < 0.05) occurred after the last night shift (Day 7). The balance between the percentage of macronutrients did not differ statistically between the ED periods. Conclusions In general, longer periods of wakefulness showed greater energy intake, demonstrating the tendency of workers to eat around the clock during their shift. Even with the energy intake variation, the balance of macronutrients remained the same over the ED periods. Despite the need of confirmation in future studies, these results suggest that the management of ED period could be considered in the nutritional approach of shift workers.

Dietary Macronutrient Intakes and Mortality among Patients with Type 2 Diabetes.

The best macronutrient percentages of dietary intake supporting longevity remains unclear. The strength of association between dietary intake and mortality in patients with type 2 diabetes (T2DM) should be quantified as a basis for dietary recommendations. Our study cohort consisted of 15,289 type 2 diabetic patients aged 30 years and older in Taiwan during 2001–2014 and was followed up through 2016. Percentages of macronutrient intakes were calculated as dietary energy intake contributed by carbohydrate, protein, and fat, divided by the total energy intake using a 24 h food diary recall approach. Cox proportional hazard models were applied to examine the temporal relation of macronutrient intakes with all-cause and cause-specific mortality. The average follow-up time was 7.4 years, during which 2784 adults with T2DM died. After multivariable adjustment, people with fourth and fifth quintiles of total energy, second and third quintiles of carbohydrate, and fourth quintiles of protein intakes were likely to have lower risks of all-cause and expanded cardiovascular disease (CVD) mortality. People with fifth quintiles of total energy intake were likely to have decreased non-expanded CVD mortality. We found a significant interaction between gender and fat intake on all-cause and expanded CVD mortality. Fat intake was associated with all-cause, expanded and non-expanded CVD mortality among males with T2DM. Total energy, carbohydrate, and protein intakes were associated with lower risks of all-cause and expanded CVD mortality, with minimal risks observed at ≥1673 Kcal total energy, 43–52% carbohydrate intake, and 15–16% protein intake among people with T2DM.

Common Elements of Two Popular Diets That Confer Health Benefits

Abstract Objectives Many popular diets cite peer reviewed evidence of their effectiveness for disease reduction, yet point to very different reasons for their purported health benefits. The Atkins diet credits the low carbohydrate, high fat and moderate animal proteins as providing the benefit, while the Ornish diet credits the high carbohydrate, low fat, and low animal proteins. These diets seem to be at polar opposites in macronutrient recommendations but both claim benefits. Our hypothesis was that aside from the vastly differing macronutrient percentages, there are common elements in these diets that may be providing some of the benefits. Our research question was: Are there common elements in each diet and are they providing some of the purported health benefit? Methods The Atkins and Ornish dietary plans were compared to determine if there were similarities in dietary recommendations. A review of the literature was conducted regarding the potential health benefits of the common elements. Results Common elements within both the Aktins and Ornish dietary guidelines include: 1. Reduce consumption of low nutrient, low fiber foods that are typical of the Standard American diet, and increase consumption of whole foods 2. Reduce added sugar consumption and consume adequate fiber 3. Increase consumption of non-starchy, green leafy, cruciferous, and allium vegetables A literature review of each of these three elements revealed a broad consensus on the health benefits. Frequent consumption of low nutrient, low fiber foods are associated with increased risk of many chronic diseases. Added sugar consumption has been shown to cause dental caries. Green leafy vegetables provide high levels of many nutrients necessary for good health including vitamin A and potassium. Cruciferous vegetables have been shown to increase phase 2 enzymes in the liver and are associated with reduced risk for cardiovascular disease. Allium vegetables exhibit antiviral, antibacterial, and anticancer properties. Conclusions These common elements could be used as a starting point for a healthy diet. Rather than focus on macronutrient percentages and sources, nutrition advice should focus on discouraging foods high in added sugars and low nutrients, low fiber foods and encouraging consumption of whole foods and non-starchy vegetables. Funding Sources Funding was not secured for this study.

Effects of energy and essential fatty acids content in breast milk on infant's head dimensions.

Essential fatty acids (EFA), including linoleic acid (LA) and alpha-linolenic acid (ALA), are indispensable for proper brain growth especially in the first months after birth when it develops most rapidly. Since fats, especially EFA, in breast milk are highly variable between mothers, we indirectly examined whether milk energy, LA and ALA content in breast milk affect volume and shape of the infant's head. The study encompassed 60 mothers and their healthy term-born infants between the third and sixth month of lactation. The percentage of macronutrients and dry matter in human milk samples was assessed using Fourier-transform infrared spectroscopy (FTIR), and LA and ALA concentrations in breast milk were determined using gas chromatography (GC). Infant head measurements were taken using standard anthropometric equipment and methods. LA content in breast milk was found to be positively associated with head volume in boys. Furthermore, ALA content was positively associated with the head height-to-length ratio thus with more arched head in infants irrespective of sex. No relationship was found between milk energy content in mothers' milk and infant head dimensions. This is the first study to demonstrate a relationship between EFA concentration in human milk and infant head dimensions. Given that LA and ALA in human milk are variable in women and due to the extremely rapid growth of nerve tissue in the first months of life, adequate supply of EFA in breast milk should attract the attention of public health sciences.

Multilayer films of carboxymethylcellulose/zeolite as smart materials for macro and micronutrients delivery

The scientific community has intensified studies on new materials in order to use their properties in the manufacture of enhanced efficiency fertilizers (EEF). These materials are attractive because they release essential nutrients to plants for a long period. This work aimed to obtain and characterize EEF structured in multilayer films based on natural zeolite (Ze) enriched with macro and micronutrients and carboxymethylcellulose (CMC). We evaluate Ze nutrient adsorption capacity, the kinetics, and the adsorption isotherms. The enriched Ze was incorporated into the CMC solution to obtain monolayer casting films and multilayer films containing macro in the inner and micronutrients in the outer layer (CMC-ZeMulti/CMC-ZeK/CMC-ZeMulti). Evaluation of the kinetic models of adsorption leads to observe the best fitting are pseudo-first-order for macro and pseudo-second-order for micronutrient. Langmuir isothermal model best fitted the experimental data, which corresponds to the process of forming a monolayer adsorbed on the surface of the Ze. Ze establishes a selectivity regarding the absorption of micronutrients (Cu > Zn > Fe > Mn) which is related to the physicochemical properties of the ions. Monolayer films released higher macronutrient percentage compared to multilayer mainly due to the competition of the ions and its longer diffusion path. But no ion release relationship for Ze-enriched (Mn < Zn < Fe < Cu) and CMC-films (Cu < Mn < Fe < Zn) with adsorption capacity was observed. In a comparison with commercial Basacote® material, a similar release of macro and micronutrients were observed for CMC-ZeMulti/CMC-ZeK/CMC-ZeMulti. These facts highlight the potential for commercial application in a more sustainable agricultural practices, due to the low cost, simplicity of production and ecologically viable formulation.

The effect of conditioning Acacia mearnsii De Wild. hedge-plants under shadenetting on rooting, elemental uptake and productivity of cuttings

Acacia mearnsii is a commercial forestry tree in South Africa, largely grown from open-pollinated seeds. Clonal deployment of superior selections of the species is restricted due to its poor rooting ability. The effects of conditioning parent hedge-plants under three levels of reduced light (80% black; 60% red and 40% black/ white shadenet) were investigated. Hedge-plant nutrition, carbohydrate content, productivity and rooting of cuttings were measured. Conditioning hedge-plants under 80% black shadenet for five weeks gave the highest rooting percentages in both seasons (39.3% and 22.1%) (p < 0.05), despite having a lower productivity of 42.5 cuttings per hedge-plant (p > 0.05). As the shading increased to 80% black, so the rooting increased, and stem/leaf total non-structural carbohydrate levels decreased (r = −0.61 to −0.97). Conditioning under shadenet reduced leaf and increased stem total macronutrient percentages but increased both leaf and stem total micronutrient concentrations. Total macro- and micronutrient levels were greatest after conditioning under 80% black shadenet, except for stem-nitrogen, stem-carbon and leaf-manganese, which had the lowest values (p > 0.05). In conclusion, hedge-plant conditioning under 80% black shadenet can significantly improve rooting of A. mearnsii cuttings, which could facilitate the commercial clonal propagation of the species.

MasterChef recipes and takeaway foods: How do they compare?

ObjectiveTo examine the nutrient content and macronutrient percentages of meals representing two ends of the popular food spectrum, namely ‘fine dining’ recipes from MasterChef Australia (a television program), and Australian fast food meals, to determine commonalities and how they compare to nutrient recommendations. DesignAnalysis of the nutritional composition of main meals and recipes from six seasons of MasterChef Australia and seven most popular Australian fast food outlets. ResultsNutritional composition of 63 meals from MasterChef Australia and 186 meals from seven Australian fast food outlets were analysed. Macronutrient percentages were compared. Micronutrient intakes were also compared to Nutrient Reference Values (NRVs; per 1000 kJ). MasterChef recipes were significantly higher in protein (p = 0.001), fat (p < 0.001) and lower in carbohydrate (p < 0.001) than fast food meals. Many micronutrients as well as fibre were lower than NRVs with fast food meals providing fewer micronutrients than MasterChef recipes. ConclusionsThe results indicate there are commonalities in the macronutrient percentages of highly palatable meals from mass market and prestige ends of the food spectrum. The high fat and saturated fat levels of both cuisine types coupled with poor fibre and micronutrient density is concerning given the meals popularity and the high rates of nutrition-related diseases.

Obesity Dilemma in Chronic Obstructive Pulmonary Disease

Since chronic obstructive pulmonary disease (COPD) is becoming the 3rd death cause worldwide, modern approaches are expected; Precision medicine is seen as the right approach in COPD management. An interesting paradox can be seen in COPD, overweight and mild obesity being associated with improved survival rate and a slower decline in lung function, lowest mortality risk is seen at BMI ~ 30 kg/m2. Then, shall we treat obesity or not ? this is the dilemma. But these protective effects seems to be valide only under BMI < 32 kg/m2, not above. Further guidelines are expected for obesity and COPD approach. Prospective medical nutrition therapy in COPD should prioritize : adapted caloric intake for long term maintainance of a BMI below 30 kg/m2, muscle mass maintainance by proteic intake at 1,2 g/ kgb/day and right macronutrient percentage : proteins 15-20%, lipids 30-45 %, carbohydrates 40-55%. Mediteranean Diet, physical activity in line with body training performances and smoking cessation will accompany long term healthy lifestyle recommended for these patients. In conclusion, healthy lifestyle recommendations as part of a pulmonary rehabilitation multidisciplinary intervention will lead to a healthy weight and better pulmonary outcomes.

Intervenciones nutricionales para el tratamiento de la diabetes mellitus gestacional

Introducción: la diabetes mellitus gestacional (DMG) es una alteración del metabolismo de los hidratos de carbono (HC), de severidad variable, que se inicia o se reconoce por primera vez durante la gesta- ción; su frecuencia se ha duplicado en la última década en mujeres con factores de riesgo fácilmente identificables. La terapia de nutrición es una parte integral de la gestión de la dmg. Antiguamente, se utilizaba la restricción de HC; actualmente, se utiliza control de calidad y cantidad de HC, y se está evaluando la eficacia de distintas intervenciones nutricionales. Materiales y métodos: se realizó una búsqueda de artículos originales mediante Pubmed y bases académicas, principalmente ensayos clínicos en los que se demuestra el efecto de la intervención con distintos tipos de dietas en mujeres con DMG. Resultados: se obtuvieron mejores resultados en cuanto a los niveles de glucosa en las dietas altas en HC complejos, grasas saturadas y la utilización de proteína de soja, siendo estas una mejor opción para el control glucémico y evitar repercusiones en el estado nutrición de la madre y del bebé. Conclusión: la terapia nutricional basada en el control de la cantidad, calidad y distribución de hc es el tratamiento inicial para la DMG, pero existe la necesidad de ensayos controlados aleatorios que comparen diferentes intervenciones dietéticas y que evalúen modificaciones en porcentajes de macronutrimentos, valor calórico total, tipo y calidad de nutrimentos que demuestren el papel que cumple la intervención nu- tricional en los resultados de embarazos afectados con DMG.

Nutrition and gastronomy in the community of Murcia Region

Noncommunicable diseases are responsible for a high number of deaths in industrialized populations. The interventions of health promotion and prevention of these diseases, which affect their modifiable factors such as not smoking, not being overweight, maintaining normal blood pressure values, are more effective when they have a population focus. The Fifty-Fifty Program reflects that the knowledge and promotion of gastronomy and its nutritional value with the Mediterranean connotations, typical of the Region of Murcia, can induce changes that promote cardiovascular health (1). The literature search was conducted to assess the influence of Murcia gastronomy on the regional diet. In the consumption of foods in the Region of Murcia highlights a greater intake of fresh vegetables, soft drinks, prepared dishes, dairy products and bread with respect to the national average. This region with lower energy consumption, carbohydrates, proteins and lipids than the rest of Spain, shows the highest rates of obesity, probably due to other factors such as the extra domestic consumption of food, sedentary lifestyle, etc. In addition, the percentages of macronutrients have values similar to those observed at the national level that are out of the nutritional recommendations. The Region of Murcia, due to its Mediterranean characteristics, allows a high availability of food such as fruits, vegetables and a great gastronomic offer. Therefore, the education and training of the consumer should be improved, so that the choice of food is the most appropriate for their health and weight control.

Optimization of Organic Waste Composting in Diponegoro University with the Use ofPterocarpus indicusas Bio-activator

Currently, Diponegoro University has been composting dry leaves with conventional methods through a facility called TPST. Even so, the processing which have been carried out has not been able to process all the organic waste in the location. Seeing these conditions, it is necessary to look for alternatives that are better and more economical to apply. Bioactivators are used from the leaves ofPterocarpus indicuswhich serve to accelerate the composting process. The bioactivators was made by making a solution of the leaves of Pterocarpus indicus which has been mashed, then mixed with molasses and rice flour and then left for 15 days. By using experimental method, the composting process is observed. This study aims to analyze the quality of compost with applicable standards. The quality of compost is assessed by looking at the pH, temperature, and macro nutrient percentage such as C-organic, N-total, and C / N ratio. During the composting process, variations in the stirring frequency are carried out, which is once every 2 days, 4 days and 7 days. After doing laboratory test, not all reactors meet the standards for pH, temperature, C-organic, N-total, and C / N ratio according to SNI 19-7030-2004.

Knowledge of Constituent Ingredients in Enteral Nutrition Formulas Can Make a Difference in Patient Response to Enteral Feeding.

Enteral feeding is considered the preferred method for providing a complete or supplemental source of nutrition to patients. Enteral formulas (EFs) are traditionally assessed from general information provided by the manufacturer such as caloric density, percentage of macronutrients, and micronutrients to meet the Recommended Dietary Allowance. Sometimes labeling information highlights particular ingredients to indicate specific properties at a metabolic or nutrition level. However, it is necessary to review the quality and composition of any enteral formula, since the basic components are responsible for tolerance and nutrition efficacy, and this should not be overshadowed by the benefit of a single constituent. Intolerance to EF is commonly attributed to individual patient response or to the means of administration. The objective of this review is to highlight the importance of appraising EFs with regard to composition and effect on the gastrointestinal tract.

QUANTITATIVE AND QUALITATIVE NUTRITIONAL EVALUATION OF THE GENERAL ORAL DIET SERVED IN A UNIVERSITY HOSPITAL

Introduction: The high prevalence of hospital protein-energy malnutrition is associated with several factors, including implemented dietary conducts. Objective: Analyze nutritional characteristics of the general hospital oral diet (GHOD). Methods and materials: A prospective and descriptive study, with a qualitative and semi-quantitative approach, concerning the GHOD menu, was developed from May 2012 to August 2013. GHOD menu was established for 28 days and consisted of five meals: breakfast, lunch, mid-afternoon snack, dinner and bedtime snack. Weighing of each food served in the meals (lunch/dinner) from the GHOD menu was performed. Composition tables were used to calculate the total energy value (TEV) and the energy distribution percentage of macronutrients of the foods, as well as to quantify the food portions from different food groups. Results: The average energy distribution to TEV (2409.4±152.6 kcal/day) was adequate for proteins (13.4%), carbohydrates (64.7%), and lipids (21.9%). Variable energy supply was identified at breakfast (15.6-20.6%), lunch (26.2-36.6%), dinner (22.231.1%), mid-afternoon and bedtime snacks (8.4-15.5%). The overnight fasting period was up to 13h. In the evaluation of nutritional quality of the GHOD meals in accordance with food groups was identified excessive offer for beans, meat/eggs, oils/fats/oilseeds and sugar/sweets, and deficient offer for fruit/juices, legumes/vegetables and milk/dairy. Conclusions: It is essential to perform quantitative and qualitative nutritional characterization of the GHOD served to inpatients. Reducing the duration of the overnight fast, as well as adjustments in the supply of food groups and in food fractionation, can contribute to better meeting the nutritional needs and prevention of nutritional deficiencies.

Favorable Cardio-Metabolic Outcomes Following High Carbohydrate Intake in Accordance with the Daniel Fast: A Review of Available Findings

The Daniel Fast is a biblically inspired dietary program rich in carbohydrate, most closely resembling a vegan diet but with additional restrictions, including the elimination of processed foods, white flour products, preservatives, additives, sweeteners, caffeine, and alcohol. While no specific requirements are placed on the ingestion of specific percentages of macronutrients, the mean daily carbohydrate intake is by default approximately 60%, while protein and fat intake are 15% and 25%, respectively. Despite a relatively high carbohydrate intake, multiple favorable cardio-metabolic effects are noted when following the plan, in as few as three weeks. This includes improvements in HOMA-IR, which may be at least in part due to the lower glycemic load and high dietary fiber content of the foods consumed. Other notable changes include reductions in systemic inflammation, total and LDL-cholesterol, oxidative stress, blood pressure, and body weight/body fat. Short and moderate-term compliance to the program is excellent-better than most dietary programs, perhaps due to the ad libitum nature of this plan. This paper presents an overview of the Daniel Fast, a carbohydrate-rich dietary program, including relevant findings from both human and animal investigations using this dietary model.