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Krause's Food & the Nutrition Care Process

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... According to Mahan and Stump (2008), the first documented accounts of nutrition therapy come from ancient Egypt, where hieroglyphics describe the usage of a variety of meals and herbs for therapeutic purposes. Because they knew that a healthy diet was crucial for overall wellbeing, the ancient Egyptians devised a number of methods for food preparation and preservation to guarantee a steady supply of wholesome food. ...
... Scientists first identified vitamins in the early 1900s. Vitamins are necessary nutrients that are present in food in low quantities (Mahan & Stump, 2008). Polish biochemist Casimir Funk discovered vitamin B1, the first vitamin, in 1912 (Whitney et al., 2010). ...
... The study of nutrition treatment is a complicated and expanding field nowadays (Mahan & Stump, 2008). In order to improve health and avoid disease, nutrition therapists work with both individuals and groups to assess their nutritional needs and create individualized nutrition regimens (Whitney et al., 2010). ...
... Third was the LCS group which received 6,5 x 10 9 CFU/day, and the fourth was the Zn+LCS group which received 30 mg zinc monohydrate + 6,5 x 10 9 CFU/day Lactobacillus casei supplement. In addition, subjects in Zn, LCS, and Zn+LCS groups received a restricted calorie diet (RCD) with ~ 500 kcal lower than the estimated energy requirement based on the Mifflin-St Jeor equation to reduce their weight by about 1 kg per month [25]. A qualified dietitian evaluated diet adherence once a week. ...
... Dietary intake, physical activity, and stress level Dietary intakes of energy, carbohydrate, fat, fiber, saturated fatty acids (SAFA), polyunsaturated fatty acids (PUFA), cholesterol, and Zn were significantly different between the intervention groups at baseline and the end of the month [22]. This occurred due to calorie restriction in the intervention group (Zn, LCS, and Zn+LCS) As is shown in (19)(20)(21)(22)(23)(24)(25), severe (26)(27)(28)(29)(30)(31)(32)(33), and very severe (≥34) [27]. Table 3 shows that most of the subjects' physical activities measured by PAL were in the light category. ...
... Iron is primarily involved in oxygen transport, energy metabolism and cellular proliferation (Mahan and Raymond, 2017). Also, the role of iron is indispensable for DNA synthesis, electron transport, mitochondrial function, and to regulate different enzymatic processes (Muckenthaler et al., 2017). ...
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One of the biggest public health problems globally is that of iron deficiency anemia. The present research aimed to determine the effect of prebiotics along with iron fortification on iron biomarkers in female anemic rats as some evidence suggests that prebiotics convert increase the solubility of iron, thereby enhancing its absorption. A total of 126 Sprague Dawley rats were fed with sixteen different types of fortified feed containing prebiotics (Inulin + Galacto Oligosaccharides) and Iron Fortificants (Sodium Ferric Ethylenediaminetetraacetate + Ferrous Sulphate). The duration of the trials was 3 months aimed at determining the effect of iron fortification and prebiotics on different iron biomarkers including Hemoglobin (Hb), Hematocrit, Red Blood Cell (RBC) count, Mean Corpuscular Volume (MCV), Mean Corpuscular Hemoglobin (MCH) and Mean Corpuscular Hemoglobin Concentration (MCHC). The trials resulted in statistically significant improved iron biomarkers among female anemic rats (P-value < 0.05). It was concluded that iron fortification and prebiotics in combination were able to increase the levels of iron biomarkers in female anemic rats.
... To accelerate healing, patients require high-quality food, medicinal supplies, and treatments to enhance their health (7,8). Proper meal plans should not only satisfy nutritional needs but also take into account the age, social, cultural, and religious beliefs of the community as well as the patient's health patterns (9). Several issues, including the absence of feeding assistance, the incapacity to prepare daily nutritious meals, and clinical investigations that prevent patients from eating enough, are linked to inpatients' poor food consumption (10). ...
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Hospital food service is a crucial aspect of healthcare in hospitals, and providing safe and suitable food is a fundamental right for patients. The quality of food service has a significant impact on overall patient satisfaction. As a result, many hospitals are changing their meal delivery services to prioritize the needs of the patient in order to enhance satisfaction and reduce costs. Purpose: The study aimed to evaluate patient satisfaction with food services at Benghazi Medical Center (BMC). Methods: The current study is a cross-sectional study carried out from November 2021 to March 2022 at Benghazi Medical Center in Benghazi, Libya. A total of 141 participants were involved, comprising (83) females and (58) males. The participants were selected from the hospital's wards. Data collection and assessment of participants' satisfaction regarding hospital food services were conducted through interviews using questionnaires Results: The results of the current study show that most patients were satisfied with the quality of hospital food. There was a significant association (P=0.026) between patients' age and their satisfaction level. Approximately (23.4%) of patients over 40 years old reported being more satisfied. However, (16%) of participants were dissatisfied with the taste of hospital food. Most patients expressed satisfaction with the staff and hospital hygiene. Only (6%) of participants were dissatisfied due to flies or insects that prevented them from enjoying their meals. Every patient reported receiving snacks, fruit, and drinks. (64%) of participants were satisfied with mealtimes. (56%) of participants expressed satisfaction with the nutritionists’ behavior in the hospital, while (44%) expressed no satisfaction regarding the nutritionist's behavior in the hospital. Conclusion: This study shows that the majority of patients were satisfied with the food services, food quality of the hospital, staff, and hospital hygiene.
... All patients were advised verbally to follow dietary recommendations for cirrhosis, including eating low-sodium and frequent small-size meals; reducing trans and saturated fat intake; and consuming whole grains, low-fat dairy, legumes, and soybean (Mahan and Raymond 2021). Besides, they were asked not to consume probiotic dairy and zinc-containing supplements during the study. ...
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Overt hepatic encephalopathy (OHE) is a common complication of decompensated cirrhosis. This study aimed to assess the effects of probiotic, alone and in combination with zinc, on OHE recurrence, Model for End‐stage Liver Disease (MELD) score, ammonia level, health‐related quality of life (HRQoL), and sleep quality in patients with cirrhosis. We performed an open‐label randomized controlled trial on patients with decompensated cirrhosis with a previous history of OHE. Eligible patients (n = 45) were divided randomly into three equal groups to receive 30–45 mL lactulose syrup (2–4 times/day), lactulose and probiotic (4.5 × 10¹¹ CFU of bacteria, 2 times/day), or a combination of lactulose, probiotic, and zinc (25 mg) for 3 months. In this study, probiotic, alone or in combination with zinc, had no effect on OHE recurrence, ammonia levels, and MELD score. Mental aspects and total score of HRQoL were improved following probiotic and its combination with zinc, even after adjustment for baseline values, age, and sex. However, physical aspects of HRQoL and sleep quality were only improved by probiotic and zinc combination compared to the lactulose alone. Our findings showed improved HRQoL after treatment with probiotic, alone or in combination with zinc. However, sleep quality was influenced only by probiotic and zinc combination. Trail Registration: This study has been registered in the Iranian registry of clinical trials (IRCT20170609034406N9).
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Objective: This study aims to determine the effects of mothers' attitudes towards healthy eating on children's dietary behaviour and oral health. Methods: A total of 328 children and mothers, including 180 girls and 148 boys aged between 3-10 years, were included in the study. After recording socio-demographic data of mothers and their children, Attitude Scale for Healthy Nutrition (ASHN) was administered to mothers, and Children's Heart Health Promotion Attitude Scale (CCHAS) was administered to children face-to-face. Intraoral examinations of children were performed, and Decay, Missing, Filling, Teeth (DMFT, dmft), Plaque Index (PI), Gingival Index (GI), and Bleeding on Probing Index (BPI) were calculated. The effects of all parameters on verbal indexes were evaluated using hierarchical linear regression analysis for statistical analysis. Results: The mean DMFT score of children was found to be 0-2, and the mean dmft score was 7-6. The mean PI, GI, and BPI scores were 1-1.20, 0.60-0.70, and 10 respectively. The mean Attitude Scale for Healthy Nutrition score of mothers in the study was 71-70, and the average score for Nutrition Knowledge was 21-20 respectively. There was a positive significant relationship between mothers' ASHN and CCHAS. Conclusion: Based on this study's results, we can conclude that mothers' positive attitudes towards nutrition contribute to the development of their children's positive dietary attitudes. ASHN of the mother is a risk determinant for the child's DMFT score. Therefore, it can be said that proving healthy eating behaviour by mothers is important for their children's oral health.
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These authors contributed equally to this work. Abstract: Background and Objectives: In this study, the effects of an eight-week exercise and nutrition program on blood lipids, glucose, insulin, insulin resistance (HOMA-IR), leptin, ghrelin, irisin, malondialdehyde (MDA), and Growth Differentiation Factor 15 (GDF15) in overweight women were investigated. Materials and Methods: A total of 48 women volunteers participated in this study. The participants were randomly divided into four groups: control (C), exercise (E), nutrition (N), exercise + nutrition (E + N). While no intervention was applied to group C, the other groups participated in the predetermined programs for 8 weeks. At the beginning and end of this study, body composition was measured and blood samples were taken. Results: It was determined that the body composition components, lipid profile indicators, insulin, glucose, insulin resistance, leptin, ghrelin, irisin, and MDA parameters examined in this study showed positive changes in the intervention groups. Group E had a greater effect on body muscle percentage, MDA, and irisin levels, while group N had a greater effect on blood lipids and ghrelin levels. Conclusions: As a result, it is thought that lifestyle changes are important to improve cardiovascular health and combat obesity, and that maintaining a healthy diet together with exercise may be more effective.
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