Meal Type Research Articles

장기요양시설 노인의 식사형태별 영양소 섭취상태 및 식사의 질 연구

장기요양시설 노인의 식사형태별 영양소 섭취상태 및 식사의 질 연구

A cross-sectional comparison of meal delivery options in three international cities.

The recent upsurge in online food delivery options has reshaped the food market. The aim of this study was to examine between-city differences and within-city socioeconomic differences in the number of online meal delivery options, meal types, and meal prices. A cross-sectional study was conducted in three international cities within high-income countries. Across 10 sampled addresses in Chicago (USA), Amsterdam (The Netherlands), and Melbourne (Australia), meal delivery options provided by a major international meal delivery company were sampled. Bonferroni adjusted Chi2-tests were conducted to assess between-city differences as well as within-city socioeconomic differences in price levels. Across the 10 sampled addresses in each city, there were n = 1668 delivery options in Chicago, n = 1496 in Amsterdam and n = 1159 in Melbourne. In total, 10,220 keywords (representing 148 different meal types) were recorded across all 4323 delivery options. In all three cities, burgers, pizza and Italian were in the top 10 of most advertised meals. Compared with Amsterdam, healthy and meat-free meals were less commonly advertised in Chicago and Melbourne. In Chicago, the number of delivery options for addresses in the most disadvantaged and least disadvantaged neighborhoods were similar. In Amsterdam and Melbourne, a greater number of options was available for the addresses in the least disadvantaged neighborhoods. This study highlights the vast number of meal delivery options individuals can source when at home via a meal delivery service, noting the number differs across and within cities. In each city, most food types available for delivery were not considered healthy.

Effects of Food on Bioavailability of Analgesics; Resulting Dosage and Administration Recommendations.

To evaluate currently approved analgesics, that is, opioids, nonsteroidal anti-inflammatory drugs (NSAIDs), anticonvulsants, and serotonin and norepinephrine reuptake inhibitors (SNRIs) used as analgesics, for 1) differences in pharmacokinetic parameters under fed vs fasting conditions and 2) factors involved in dosage recommendations in relation to food. Systematic review. Food effect on the rate, extent of absorption, or shape of concentration-time profile can alter the onset of action, duration of action, or tolerability of a medication. Based on 79 analgesic products reviewed, food effect dosage recommendations depend on whether an analgesic will be dosed on a regular interval around-the-clock vs on an as-needed basis, the shape of concentration-time profile, steady-state concentrations, the type of meals used in the pharmacokinetic study, and drug administration with regard to food in clinical trials. Overall, most opioids do not have food restriction and are taken without regard to food, with the exception of OPANA products and XTAMPZA ER. For many NSAIDs, food does not affect absorption characteristics, with the exception of ZORVOLEX and CELEBREX. Although NSAIDs are commonly to be taken without regard to food, prescribers recommend administering them with food to reduce their propensity for gastrointestinal adverse events. A larger percentage of anticonvulsants and SNRIs used as analgesics are taken with food to improve their tolerability. Of all analgesic products, seven NSAIDs and six opioids lack food effect information, maybe due to their approval before Food and Drug Administration food effect guidance. Overall, because food effects could alter the onset and/or duration of pain relief, analgesic medication should be used as per labeled recommendations for proper pain management.

Evening Meal Types and Family Meal Characteristics: Associations with Demographic Characteristics and Food Intake among Adolescents.

Evening meal types and family meal characteristics among adolescents may vary by demographic characteristics and weight status and can negatively impact dietary intake. We used cross-sectional Family, Life, Activity, Sun, Health, and Eating Study data from parent and adolescent dyads (12–17 years) to examine associations of adolescent evening meal types and family meal characteristics with adolescent and family demographic characteristics, weight status, and dietary intake. Multiple logistic regression models were used to evaluate associations of evening meal types and family meal characteristics with daily intake frequency of foods of interest, adolescent demographic characteristics, SES indicators, and weight status. All evening meal types that were not cooked from scratch showed associations with higher daily intake frequencies of less healthy food groups (fast food, convenience foods, sugar-sweetened beverages). Fast food eaten at home and heat-and-serve/box evening meals were associated with lower daily intake frequency of fruits and vegetables. Weight status, race/ethnicity, and age accounted for differences in associations with agreement regarding family meal characteristics. Agreement with often watching TV while eating, often eating alone and the importance of eating together were associated with daily intake frequency of some food groups. Evening meal types focused on convenience and negative family meal characteristics may adversely influence dietary intake among adolescents.

Reduced postprandial serum triglyceride after a meal prepared using hot air frying: A randomized crossover trial

BackgroundElevated circulating post–meal triglyceride concentrations or postprandial triglyceride (ppTG) is an independent contributor to risk for coronary heart disease. Reliable ppTG reduction can be achieved by lowering the fat content of ingested meals. ObjectiveWe hypothesized that a commonly consumed fried meal prepared by a hot air frying technique, which facilitates lower cooking oil usage, would result in lower ppTG responses than the same meal prepared by conventional deep fat frying. DesignWe conducted a randomized crossover mixed meal test trial in young healthy male (n = 10) and female subjects (n = 5) in which serial blood samples (baseline, 30, 60, 90, 120, 150, 180, 240, 300, 360, 420 mins) were collected for biochemical analysis before and after administration of the meals. ppTG response was calculated as the 420 min. Incremental area under the curve for serum TG concentrations after meal ingestion. Participants and analysts were blinded to the meal type under study. ResultsSubjects' habitual diets were similar before each of the meal tests. We found that hot air frying led to a 74% reduction in the total fat content of the meal which resulted in a 67% reduction in the ppTG response (0.9 mmol∙h/L, 95%CI 0.4–1.5) compared to deep fat frying (3.8 mmol∙h/L, 95%CI 2.0–5.6, P < .01). ConclusionsHot air frying of a common meal led to lower ppTG responses in healthy subjects. Our results demonstrate that the oil reductions concomitant with hot air frying of a common meal translate into significant reductions in ppTG.

Population-Based PBPK Model for the Prediction of Time-Variant Bile Salt Disposition within GI Luminal Fluids.

In vivo studies have shown cyclic bile salt (BS) outputs during fasting whereas higher amounts have been observed in fed states. This leads to fluctuations of intestinal BS concentrations ([BS]) that can affect the rate and extent of absorption of lipophilic drugs in particular. However, most PBPK models use fixed values of [BS] in fasted and fed states albeit with different values in different regions of the GI tract. During fasting, there is a relationship between gallbladder volume (GBV) and the phase of the Interdigestive Migrating Motor Complex cycle (IMMCc), showing cyclic GBV changes with periodic filling and emptying. This relationship is also affected by the origin of the IMMCc (antral or duodenal). In fed states, meta-analysis indicated that GB residual volume (% of fasting maximum) was 46.4 ± 27%CV and 30.7 ± 48%CV for low- and high-fat meals, respectively. The corresponding values for the duration of the emptying phase were for low fat meals 0.72h ± 1%CV and for high fat meals 1.17h ± 37%CV. The model, the Advanced Dynamic Bile Salt Model (ADBSM), was built bottom-up and its parameters were not fitted against in vivo measurements of [BS]. It involved update of the dynamic luminal fluid volumes model based on meta-analysis of available imaging data. The ADBSM is incorporated into the Simcyp (v18r2) PBPK simulator. The model predictivity was good (within 1.25-fold error for 11/20 of the clinical studies) and was assessed against clinical studies of luminal [BS] that provide only the type of meal (i.e., low- or high-fat), the timing of the meal and/or water intake events, and the number and age range of the study participants. The model is also an important component of models capturing enterohepatic recirculation of drug and metabolite. Further work is required to validate the current model and compare to simpler models with respect to drug absorption, especially of the lipophilic compounds.

Evaluation of the diet based on the variability of the food composition data

Nutrient composition is a necessary part in the assessing of nutritional value of diets and new foods. According to the results of comparison of nutrient value of the diet with daily requirements the judgment on compliance of the diet (or product) to norm or deviation from the standard is taken out. In the interpretation of the term "value corresponds to the norm" in modern practice, only average values are used, while the content of nutrients in food is not described by fixed values, but has a statistical nature, which creates difficulties in the conscientious development of diets and their harmonization in sanitary authorities. Specifying a range of normative values (±5-10%) does not provide a valid solution. The aim of the research was to assess the size of the spread of nutrient content for the diet as a whole and to use this estimate in relation to the task of "comparing the actual value and the norm". Material and methods. In this work, we used the method of mathematical modeling of recipes, the calculation of nutrient content based on that of ingredients, and reference publications on the nutrient composition of products and collections of recipes were used as starting materials. Results and discussion. The calculation of nutrient composition according to the recipe is described, taking into account not only average values, but also scatter indicators (error) of nutrient content values, which makes it possible to reasonably make judgments about the compliance of the actual value with the established reference value. The calculation of estimates of the spread of nutrient composition values using the information about the error of the initial data on the nutrient composition of the products, the output of the absolute and relative error in the formulation and the whole diet was described. Examples of calculations of scatter estimates are given: for one recipe/ nutrient (primary); calculation for days and mealtimes; for a day of a cyclic menu and for a 4-week cycle of school meals menus (primary and secondary school age). The mapping of the variables having a statistical nature has been graphically showed, the measure of estimating the proximity of the values of the statistical nature has been proposed discrete and continuous. Comparison of indicators of variability of domestic and foreign reference databases, mapping information about variation in the types of meals, differences in the extent of variation in the nutrients has been given. Conclusions. The conclusions are formulated on the need for statistical presentation of consumption reference values for research for various reasons of variability, on the need to take statistics into account for the system of accumulating data on nutrient composition in databases.

Substitusi Jagung Menggunakan 3 Jenis Kulit Pisang yang Berbeda Dalam pakan Terhadap Histomorfologi Vili Usus Itik Hibrida

This study was aimed to evaluate the utilization of banana peel meal as alternatives to substitution of corn in the diets based on the histomorphology of intestinal villi and visceral organ on hybrid ducks. A total of 105 male day old duck used in a completely randomized design (CRD) with 7 treatment was done through 3 replications, with each replication consisted of 5 Hybrid ducks. The treatment used is replacing corn wtith banana peel meal half of it (25%) and all of it (50%), PB= basal feed without banana peel meal; K25 and K50 = basal feed with kepok banana peel meal; T25 and T50 = basal feed with tanduk banana peel meal; R25 and R50 = basal feed with raja banana peel meal. If was significant differences were analyzed using orthogonal contrast. The paramater collected are high and width of villi and visceral organ on the Hybrid ducks. The results of the study showed that the utilization of 3 different types of banana peel meal on ducks have no significant effect on high and width of villi and visceral organ. It could be concluded that 3 different types of banana peel meal have no content or substances that can change high and width of villi and viceral organ on hybrid ducks.

사상체질에 따른 식습관과 주관적 건강상태와의 연관성

Dietary habits are known to be closely related not only to chronic diseases such as cardiovascular disease and diabetes, but also to self-rated health (SRH). Consequently, there is a highly important lifestyle component in maintaining a healthy life. The aim of the present study was to determine the correlation between diverse dietary habits based on the Sasang constitutions (SC) and SRH. The data were collected from 2,984 participants who met the constitution pharmacology criteria and whose SC were clinically confirmed by SC professionals. Dietary habits were observed by assessing the regularity of diet, meal volume, and meal speed; single-answer questions were used for SRH. Fisher’s exact/chi-square test and logistic regression were used to analyze the correlation between dietary habits depending on constitutional type and SRH. In association with constitutional SRH, the Taeum type is related to the amount of meal, the Soeum and Soyang types are related to the regularity of meal and meal volume. In the Taeum type, there was a significantly higher risk of lower SRH when meal volumes were irregular less than previous amounts. Irregular diet, as well as increased or decreased meal volume, negatively correlated with SRH in the Soeum type; in the Soyang type, irregular diet and decreased or irregular meal volume negatively affected SRH. This showed the presence of the different effects of dietary habits on health depending on constitution and also confirmed the association of the regularity of diet and meal volume based on constitution and the frequency of bad dietary habits with SRH. We suggest that personalized healthcare with adequate dietary improvement considering constitution is needed for health management or improvement.

Evaluation of porcine diamine oxidase for the conversion of histamine in food-relevant amounts.

Histamine exists in a multitude of foods and displays an emerging role within food intolerances. Our aim was to identify the activity of porcine diamine oxidase (DAO) required for the in vitro degradation of histamine amounts that are found in typical meals containing histamine (75mg, equaled 150mg/L). Furthermore, we investigated an actual dietary supplement that is commercially available for histamine intolerant individuals for its histamine reduction capability. Kinetic investigations of porcine DAO showed a substrate inhibition by histamine concentrations greater than 56mg/L (0.5mM). The stability of free porcine DAO was tested in a fed state simulated intestinal fluid and exhibited a half-life period of around 19 min. A total of 50nanokatal (nkat) free porcine DAO, which equaled the amount of enzyme isolated from around 100g pig kidney, were necessary for the in vitro reduction of around 90% of the histamine. The dietary supplement that contains a pig kidney extract did not show DAO activity. Instead, the used histamine (0.75mg) was apparently reduced due to the adsorption of histamine onto a capsule component by 18.9 ±2.3% within 5hr. Although the capsule preparation retained its overall structure and shape for at least 90min in simulated gastric fluid, the apparent histamine reduction was significantly reduced to 12.1±2.3% (P≤0.05). In conclusion, an alternative to the pig kidney DAO or an improved capsule preparation is needed to ensure an adequate supplementation for histamine-intolerant humans. PRACTICAL APPLICATION: Histamine intolerance is an emerging issue in our society and the intolerance-related physiological symptoms are currently not reliably treatable due to a lack of scientific investigation. A commercially available dietary supplement for histamine intolerance does not fulfil the requirements for a satisfactory histamine reduction in intolerant humans. The activity of the histamine degrading enzyme diamine oxidase, required for a satisfactory histamine degradation, is by far higher than the theoretical amount apparently given in the dietary supplement. With this knowledge, it is obvious that improved food supplements must be developed to help histamine intolerant humans.

Public Market Breakfast: a Food Tradition

public markets are integral spaces in the history of cities and neighborhoods that preserve local culture, surrounding customs and attractive practices. This study aimed to characterize the traditional typical breakfast preparations of public market restaurants. Study with a qualitative approach, conducted in a public market, an historical and cultural heritage of a northeastern Brazilian capital, being a reference point in food and gastronomy, popularly frequented by residents of the region and tourists seeking to know the regional food. The daily demand for meals in this place starts at dawn, from 4:00 am, with varied breakfast options of typical dishes, such as rice couscous, corn couscous, tapioca, fried cake, panelada and cozidao. These typical dishes are made with fresh and/or minimally processed regional ingredients purchased on the market, contributing to the sustainability of the place. New ingredients were incorporated in meals preparations, with improvement in the way of cooking, directed to the cultural context. However, it is necessary to apply techniques that can improve the nutritional quality of typical breakfast meals. At the public market can be found typical meals preparations, who identify and preserve the habits, customs and traditions of the regional food culture.

Sugar composition and in vitro glycaemic response of selected sugars, rice-based meals and traditional kuih

High glycaemic index foods were found to increase the risk of getting diabetes, obesity, cancer and cardiovascular disease. This study aimed to determine the in vitro glycaemic response and sugar composition of selected food types, which include sugars, rice-based meals and traditional cakes and desserts (kuih). The food samples were purchased prepared and analysed using High Performance Liquid Chromatography (HPLC) to determine the sugar composition. The samples were also prepared and assayed using validated in vitro digestion method to determine the estimated glycaemic response. The in vitro method used 0.25g total available carbohydrate, which was established by Clegg Anthrone method. Among the studied samples, the total sugar content was icing sugar (100%), which has the highest percentage, nasi kerabu (7.49%) and kuih lapis (42.20%) for sugars, rice-based meals and traditional kuih, respectively. Dialyzable glucose concentration for the sugar samples was highest in the sugar in sachet (3.47 mg/mL) and lowest in the sugar with stevia (0.49 mg/mL). For the different types of rice-based meals, the highest dialyzable glucose concentration was in nasi lemak (13.06 mg/mL), and the lowest was in nasi kerabu (12.33 mg/mL). While for traditional kuih, kuih lapis (10.53 mg/mL) and kuih keria (6.30 mg/mL) were highest and lowest in the dialyzable glucose concentration, respectively. Significant correlations exist between dialyzable glucose concentration (at 120 minutes) and sugar composition (p&lt;0.05) for the rice-based samples. Among the traditional kuih samples, sucrose content and total sugar content was correlated significantly. However, no correlation exists between dialyzable glucose concentration and sugar composition for the selected sugar samples. Factors such as particle size and presence of phytochemical in sugars, available nutrients (starch, protein and fat) in kuih and cooked dishes as well as the amount of added sugar in food are vital factors that affect the in vitro glycaemic response of the studied samples.

Giant bladder kelp (Macrocystis pyrifera) and maize (Zea mays) meals as nucleation sites for biofloc formation

The aim of this study was to evaluate Macrocystis pyrifera and Zea mays meals as nucleation sites in biofloc formation. Bioflocs were studied for a period of 12 weeks, by measuring volume, dry weight, organic matter, and ash weight. These were induced by the addition of bacterial inoculum, molasses and both types of meals to fresh water. After 4 weeks, a total of 100 tilapia fingerlings (1.60 ± 0.02 g weight and 4.76 ± 0.03 cm length) were transferred to 100 L tanks by triplicate for each treatment. Mean ± SD values of temperature (26.3 ± 0.2 °C), dissolved oxygen (3.42 ± .0.07 mg L−1), pH (7.95 ± 0.04), salinity (0.47 ± 0.01) and ammonia (0.245 ± 0.012 mg NH3 L−1) were similar in both treatments. However, floc volume of M. pyrifera was significantly higher (116.1 ± 20 ml L−1) than Z. mays flocs (58.4 ± 7.7 ml L−1), but had lower dry weight (55 ± 0.5 mg g−1 in M. pyrifera vs. 61 ± 2.0 mg g−1 in Z. mays). Fish weight and length gain and survival were significantly higher (p < 0.05) in M. pyrifera floc (13.7 ± 1.3 g; 4.5 cm; 90 %) than in Z. mays (12.3 g; 8.5 cm; 56 %). Aggregated organisms were classified into major groups and were quantified and identified to a genus level. Ciliates were detected on week 1 and rotifers and nematodes were first registered on weeks 3 and 4. These three groups were present in both treatments but were more abundant in maize biofloc. In conclusion, both types of nuclei resulted in the formation of bioflocs rich in aggregated organisms, but nuclei of M. pyrifera produced a significantly higher performance of tilapia fingerlings, probably because of the higher nutritional content of kelp over maize meal and higher flotation of M. pyrifera flocs, which remained longer in suspension making them readily available to the fish.

Perceptions of Time-Use in Rural Tanzanian Villages: Working With Gender-Sensitive Tools in Nutritional Education Meetings

Food consumption and nourishment are related to the availability and use of resources by different social groups within a country. Communities experience hunger not just due to biophysical restrictions, but also their socio-cultural conditions. For this reason, international scientific cooperation seeking to improve nourishment must be interdisciplinary and connected to disciplines covering all relevant dimensions, including hunger, health and well-being, gender, and inter-ethnic relations. Studies on constraints and drivers of food consumption in Sub-Saharan Africa indicate that although women make decisions regarding the type of meals consumed, they lack control over food production, especially on small farms. While the term gender equally is commonly found in discourses on nourishment projects, knowledge regarding gender programs and education for men in remote patriarchal villages in Eastern Africa is rare. To close this research gap, this study seeks to understand 1) basic notions of masculinities and femininities of this inter-ethnic group; and 2) how traditional knowledge can influence decisions related to Unpaid Care Work and nourishment. The case study area is inhabited by the Wagogo, a predominantly pastoralist and patrilineal tribe practicing settled agriculture or migrating to urban areas throughout Tanzania. To achieve these research goals, we explicitly develop pedagogical strategies to interact with adults living in the villages, separated into men and women. These pedagogical tools encompass Nutritional Education involving 80 participants, including female and male farmers, community leaders, primary school teachers, and health professionals. Based in time-use field of knowledge and proposed activities based on participatory methods, we established bonds of trust with the community, initiating a truly open dialogue about food consumption and decision-making. This study reinforces the need to address the ethnic identities of the researched regions in order to not just comprehend the traditions and culture, but also the food and nutrition of the indigenous people.

Exploring the Relationship Between MyPlate Knowledge, Perceived Diet Quality, and Healthy Eating Behaviors Among Adolescents.

MyPlate is the current dietary guidance icon meant to communicate healthy eating patterns. The purpose of this study is to evaluate knowledge of MyPlate nutrition education messages among middle school students and its association with dietary intake and perceived diet quality. Secondary analysis of cross-sectional data. Survey of eighth-grade students from 16 middle schools in California. A total of 3521 eighth-grade students. MyPlate knowledge was assessed with 3 questions asking how much of the plate in a typical meal should be (1) fruits and vegetables, (2) grains, and (3) proteins. A brief food frequency questionnaire measured intake of fruits, vegetables, sweets, salty snacks, fast-food, and sugar-sweetened beverages (SSBs) over the past 7 days. Students self-rated their diet quality as poor, fair, good, or excellent. Hierarchical logistic regression models controlling for gender, ethnicity, and socioeconomic status. Only 11% of students answered all MyPlate questions correctly. MyPlate knowledge was associated with 65% higher odds of not consuming SSBs, but 46% lower odds of not consuming sweets. MyPlate knowledge was not associated with adolescents' perceived diet quality or intake of salty snacks, fruits, or vegetables. Knowledge of nutrition education messages communicated by the MyPlate dietary guidance icon is limited among adolescents. The association between MyPlate knowledge and lower consumption of SSBs is encouraging, given the strong association between SSBs and childhood obesity.

The Causes of Guilt in Ready-meal Users: A Focus on Cooking Instructions and Consumers’ Health Locus of Control

Although ready meals have recently increased their market share in the Korean food industry, a literature review found that the use of ready meals triggers feelings of guilt in homemakers. Such guilt arises as a result of several factors apparently related to consumers’ health. Consequently, levels of guilt might be expected to vary depending on consumers’ perceived health locus. The present study aims to examine (a) how health locus affects guilty feelings about ready-meal consumption, (b) how the effect varies in relation to the consumption of different types of ready meal, and (c) the relationship between consumers’ guilty feelings and willingness to buy ready meals. Three dimensions of health locus of control (HLC) -internal HLC (IHLC), powerful-others HLC (PHLC), and chance HLC (CHLC)- were presumed to influence consumers’ feelings of guilt in association with ready meals. Data were collected via an online survey, and participants were randomly assigned to either of two groups: one group was instructed to heat meals in a microwave (ready-to-heat [RTH] group, n=104) and the other cooked using a pan with additional ingredients (ready-to-cook [RTC] group, n=101). The study found that guilty feelings about consuming RTH meals increased in line with increased external HLCs, namely, PHLC and CHLC. For the RTC group, guilt increased in line with increased PHLC. IHLC had no significant effect on guilty feelings in either group. Willingness to buy ready meals decreased for both groups as consumers’ feelings of guilt increased. Even RTC meals, which require more time and energy in food preparation, did not reduce guilty feelings among consumers with higher PHLC. RTC meals are preferable for consumers with higher CHLC, since their sense of greater involvement in the cooking process alleviates their feelings of guilt. Cooking with already prepared and uncooked ingredients brought fun and joy, both for the participants and their significant others. This interpretation may be developed into a strategic plan by ready-meal producers to strengthen their marketing strategy.

Performance evaluation of three methanol stoves using a contextual testing approach

Over the years, a significant need has been established to develop stove testing protocols that reflect the performance of fuel/stove combinations in the field better. This is particularly true for alcohol-based liquid fuels, widely seen as a future replacement for kerosene fuels in the informal and less affluent communities of South Africa. This paper aimed to evaluate three liquid-fuelled stoves using cooking sequences derived from a typical township in Johannesburg, South Africa based on a contextual testing approach, which is a revised in-situ testing protocol based on the Uncontrolled Cooking Test (UCT). The devices were evaluated and rated based on their intended contexts-of-use in South Africa using the new contextual testing protocol, which was combined with the old Heterogeneous Stove Testing Protocol (HTP). Overall, results showed that there are no significant differences (p > 0,05; α = 0,05) between the averaged cooking sequences and the uncontrolled cooking task of individual methanol stoves regarding energetic and emissions characteristics. Although the Dometic and the Meca stoves were designed for ethanol, they performed well with methanol fuel delivering adequate cooking power (at least 1 kW into the pot) and fewer CO and PM emissions. Results show that a laboratory test sequence with the same power levels for cooking food or for heating water produced nearly the same results as a UCT of a typical meal in the Township.

Effect of High β-glucan Barley on Postprandial Blood Glucose and Insulin Levels in Type 2 Diabetic Patients

The aim of our study was to investigate whether high β-glucan-containing barley (7.2 g per 100 g) improves postprandial plasma glucose levels and suppresses postprandial insulin levels during a meal tolerance test in type 2 diabetic patients. A meal tolerance test (500 kcal) was conducted using two types of test meals: a test meal with white rice (WR) alone (WR diet) and a test meal with WR mixed with 50% barley (BR diet) as staple food. The side dish was the same in the both meals. The changes in plasma glucose and serum C-peptide immunoreactivity (CPR) levels for 180 minutes after ingestion of the test meals were compared. Ten patients with type 2 diabetes (age 52.5 ± 15.1 years, and 7 males and 3 females) were included in this study. The mean HbA1c level and body mass index were 8.8 ± 1.4%, and 29.7 ± 4.5 kg/m2, respectively. Plasma glucose levels after ingestion of the WR diet or BR diet peaked at 60 minutes, which showed no significant differences between the two types of test meals. However, the incremental area under the curve (IAUC) of plasma glucose levels after ingestion of BR diet was significantly lower than that of WR diet. The serum CPR levels at 180 min and their IAUC over 180 minutes after ingestion of BR diet were significantly lower than those of WR diet. Conclusion: Increase in postprandial plasma glucose and insulin levels was suppressed by mixing high-β-glucan barley with WR in type 2 diabetic patients.

Machine Learning Approach for Postprandial Blood Glucose Prediction in Gestational Diabetes Mellitus

Postprandial blood glucose prediction is a crucial part of diabetes management. Recently, this topic has been of great interest, resulting in many research projects and published papers. Although different input parameters that might be beneficial for blood glucose prediction models were comprehensively discussed, specific data preprocessing, feature engineering and model tuning steps were not explained in detail in many of these papers. In this work, we developed and comprehensively described a data-driven blood glucose model based on a decision tree gradient boosting algorithm to predict different characteristics of postprandial glycemic responses; the model utilized meal-related data derived from a mobile app diary (including information on the glycemic index), food context (information on previous meals), characteristics of the individual patients and patient behavioral questionnaires. A set of rules was defined and implemented to detect incorrect meal records and to filter faulty data, and analyses were conducted on the overall food diary data and in particular, the data on the current meal for which the postprandial blood glucose response was calculated. Different gradient boosting models were trained and evaluated with parameters selected via random search cross-validation. The best models for the prediction of the incremental area under the blood glucose curve two hours after food intake had the following characteristics: R = 0.631, MAE = 0.373 mmol/L*h for the model not using data on current blood glucose; R = 0.644, MAE = 0.371 mmol/L*h for the model using data on the current blood glucose levels; and R = 0.704, MAE = 0.341 mmol/L*h for the model utilizing data on the continuous blood glucose trends before the meal. The impact of features was evaluated using Shapley values. The meal glycemic load, amount of carbohydrates in the meal, type of meal (e.g., breakfast), amount of starch and amount of food consumed 6 hours before the current meal were the most important contributors in the models.

A digital meal nutritional score may influence food choices in a workplace restaurant: A pilot study

AbstractIntroductionFood choice is complex. Digital nutrition applications are emerging to help decisions about food choices. Nestlé's Meal Nutritional Score (MNS) is a number between 0 and 100 that provides a measure of the extent to which a meal meets US dietary recommendations. The objective was to evaluate if the MNS influences food choices in a workplace restaurant.Materials and MethodsA workplace education campaign ran over two weeks in order to introduce the MNS to employees. This was done during the lunch break at the entrance to the cafeteria of Nestlé's research centre, which serves around 250 hot meals at lunchtime every day. Employees choose between a typical Western meal, a healthy meal and a vegetarian meal. During the campaign, and for three weeks afterwards, LED screens displayed the MNS for the three different types of meal, every day. Employees’ voluntary feedback on the MNS was collected using a closed-ended questionnaire. Descriptive analyses were done for the scores and sales of each type of meals for one week before the education campaign, immediately after the campaign and three weeks later. Data are reported as mean ± 1 standard deviation.ResultsFeedback was obtained from 152 employees, of whom 96% said the MNS helped them to understand the nutritional balance of the meals, and 38% said the MNS influenced their meal choices. The MNS scores pre-campaign, post-post campaign and 3 weeks later were 52 ± 14, 50 ± 16 and 56 ± 11 for the Western meal; 54 ± 14, 62 ± 6 and 67 ± 6 for the healthy meal and 64 ± 11, 57 ± 14 and 57 ± 12 for the vegetarian meal, respectively. The percentage of sales pre-campaign, post-post campaign and 3 weeks later were 48 ± 10%, 43 ± 9% and 33 ± 9% for the Western meal; 25 ± 10%, 30 ± 8% and 36 ± 10% for the healthy meal, and 27 ± 4%, 27 ± 4% and 30 ± 8% for the vegetarian meal, respectively.DiscussionThe number of people selecting the healthy meal, which usually had the best score, increased during the three weeks following the education campaign, suggesting that the MNS positively influences food choices. The MNS may also help chefs to design more nutritionally balanced meals. Longer-term follow up is necessary to evaluate if these are sustained behaviour changes as well as to test the impact of the MNS in a different workplace environment.