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Article
Publication date: 23 June 2022

Happyness Amani Kisighii, Jofrey Raymond and Musa Chacha

The lack of food-based dietary guidelines for managing cancer among hospitalized patients has led to an increasing economic burden on the government and families in low- and…

Abstract

Purpose

The lack of food-based dietary guidelines for managing cancer among hospitalized patients has led to an increasing economic burden on the government and families in low- and middle-economy countries. There have been increasing medical costs due to delayed recovery, readmission and mortality. The purpose of this study is to contribute in reducing these effects by developing context-specific food-based dietary guidelines to assist health-care professionals and caregivers in planning diets for cancer patients.

Design/methodology/approach

For seven days, the dietary intakes of 100 cancer patients in the hospital were recorded using weighed food records. Data on the costs of commonly consumed foods during hospitalization were obtained from hospital requisition books as well as nearby markets and shops. The information gathered was used to create optimal food-based dietary guidelines for cancer patients.

Findings

Most patients did not meet the recommended food group and micronutrient intake according to their weighed food records. Sugar intake from processed foods was (51 ± 19.8 g), (13% ± 2%), and calories (2585 ± 544 g) exceeded recommendations. Optimized models generated three menus that met the World Cancer Research Fund 2018 cancer prevention recommendation at a minimum cost of 2,700 Tanzanian Shillings (TSH), 3500TSH, and 4550TSH per day. The optimal dietary pattern includes nutrient-dense foods from all food groups in recommended portions and within calorie limits.

Originality/value

Findings show that optimal dietary guidelines that are context-specific for managing cancer in hospitalized patients can be formulated using culturally acceptable food ingredients at minimum cost.

Details

Nutrition & Food Science, vol. 53 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 February 2001

Maria Hassapidou

Healthy and suitable nutrition plays an important role in the athletic performance providing the long‐term needs of training and the short‐term needs of competition. In Greece…

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Abstract

Healthy and suitable nutrition plays an important role in the athletic performance providing the long‐term needs of training and the short‐term needs of competition. In Greece, despite the great interest in sports since ancient times, there is no adequate information regarding the dietary practices and the nutritional status of the athletes today. The anthropometric characteristics and dietary intakes of 47 e´lite male athletes of five different sport teams: rowers, volleyball players, cyclists, weightlifters and distance runners were assessed in this study. Dietary data were collected during the competitive period. The study showed that, although the athletes reported an adequate mean energy and micronutrient intake, the intake of macronutrients was not in balance. Volleyball players and distance runners had lower than recommended carbohydrate intakes, not meeting their fuel requirements. Weightlifters had the highest overconsumption of fat at the expense of carbohydrates. This calls for an urgent need of nutrition education for the athletes in Greece, in order to improve their diet and achieve an optimum athletic performance.

Details

Nutrition & Food Science, vol. 31 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 29 December 2022

Hande Bakırhan, Fatmanur Özyürek Arpa, Halime Uğur, Merve Pehlivan, Neda Saleki and Tuğba Çelik

This study aims to identify the dietary patterns of two groups of subjects (with and without COVID-19), and to assess the relationship of findings with the prognosis of COVID-19…

Abstract

Purpose

This study aims to identify the dietary patterns of two groups of subjects (with and without COVID-19), and to assess the relationship of findings with the prognosis of COVID-19 and metabolic risk parameters.

Design/methodology/approach

This study included 100 individuals in the age range of 19–65 years. The medical history, and data on biochemical, hematological and inflammatory indicators were retrieved from the files. A questionnaire for the 24-h food record and the food intake frequency was administered in face-to-face interviews, and dietary patterns of subjects were assessed.

Findings

In individuals with COVID-19, the hip circumference, the waist-hip ratio and the body fat percentage were significantly higher (p < 0.05), and the muscle mass percentage was significantly lower (p < 0.05). Mediterranean diet adherence screener (MEDAS), dietary approaches to stop hypertension (DASH) and healthy eating ındex-2015 (HEI-2015) scores were low in the two groups. A linear correlation of DASH scores was found with the muscle mass percentage (p = 0.046) and a significant inverse correlation of with the body fat percentage (p = 0.006). HEI-2015 scores were significantly and negatively correlated with body weight, body mass index, waist circumference, hip circumference and neck circumference (p < 0.05). Every one-unit increase in MEDAS, DASH and HEI-2015 scores caused reductions in C-reactive protein levels at different magnitudes. Troponin-I was significantly and negatively correlated with fruit intake (p = 0.044), a component of a Mediterranean diet and with HEI-2015 total scores (p = 0.032).

Research limitations/implications

The limitation of this study includes the small sample size and the lack of dietary interventions. Another limitation is the use of the food recall method for the assessment of dietary patterns. This way assessments were performed based on participants’ memory and statements.

Practical implications

Following a healthy diet pattern can help reduce the metabolic risks of COVİD-19 disease.

Originality/value

Despite these limitations, this study is valuable because, to the best of the authors’ knowledge, it is the first study demonstrating the association of dietary patterns with disease prognosis and metabolic risks concerning COVID-19. This study suggests that dietary patterns during the COVID-19 process may be associated with several metabolic risks and inflammatory biomarkers.

Details

Nutrition & Food Science , vol. 53 no. 4
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 22 January 2024

Shirin Hassanizadeh, Zahra Darabi, Maryam Khosravi, Masoud Mirzaei and Mahdieh Hosseinzadeh

The COVID-19 pandemic has caused significant mortality and morbidity worldwide. However, the role of dietary patterns as a potential risk factor for COVID-19 has not been well…

Abstract

Purpose

The COVID-19 pandemic has caused significant mortality and morbidity worldwide. However, the role of dietary patterns as a potential risk factor for COVID-19 has not been well established, especially in studies with large samples. Therefore, this study aims to identify and evaluate the association between major dietary patterns and COVID-19 among adults from Iran.

Design/methodology/approach

In this cross-sectional study, the authors included 9,189 participants aged 20–70 who participated in the Yazd Health Study (YaHS) and Taghzieh Mardom-e-Yazd study (TAMIZ). They used factor analysis to extract dietary patterns based on a food frequency questionnaire (FFQ). Then, they assessed the relationship between these dietary patterns and the odds of COVID-19.

Findings

This study identified two major dietary patterns: “high protein and high fiber” and “transitional”. Participants in the highest tertile of the “high protein and high fiber” dietary pattern, which included vegetables, fruits, dairy and various kinds of meats such as red meat, fish and poultry, had a lower odds of COVID-19 compared with those in the lowest tertile. However, the “transitional” dietary pattern did not affect the risk of COVID-19.

Originality/value

In conclusion, a “high protein, high fiber” diet may lower the odds of COVID-19. This study suggests that dietary patterns may influence the severity and spread of future similar pandemics.

Details

Nutrition & Food Science , vol. ahead-of-print no. ahead-of-print
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 16 November 2018

Oluwafolahan Oluwagbemiga Sholeye, Victor Jide Animasahun and Albert Adekunle Salako

Nutrition is a widely known determinant of health and well-being of individuals. Adequate nutrition is dependent on food availability and optimal dietary intake. Rural communities…

Abstract

Purpose

Nutrition is a widely known determinant of health and well-being of individuals. Adequate nutrition is dependent on food availability and optimal dietary intake. Rural communities are known to be disadvantaged in comparison with their urban counterparts This study therefore assessed food security and dietary diversity among adults in a rural community in Remo, Ogun State, Nigeria.

Design/methodology/approach

Data for the cross-sectional study were collected using a semi-structured, interviewer-administered questionnaire and a 24-h dietary recall. Data were analyzed with SPSS 20. The relevant descriptive and inferential statistics were calculated. Participation was fully voluntary.

Findings

The mean age of respondents was 46.7 ± 19.0 years. Only 43.6 per cent of the respondents were food secure; 43.4 per cent were severely food insecure; 30.3 per cent were moderately food insecure, while 26.3 per cent were mildly food insecure. Low dietary diversity was reported among 55.2 per cent of respondents; 41.0 per cent had medium dietary diversity, while 3.8 per cent had high dietary diversity.

Research implications/limitations

This study was entirely quantitative and facility-based, so could not explore some themes to a greater depth. It however adds to the body of knowledge on dietary diversity and food security among patients accessing primary care services at Ode-Remo and its health implications.

Originality/value

Food security among respondents was low and dietary diversity was sub-optimal, a risk factor for both hidden hunger and multi-nutrient under-nutrition. Dietary diversity was significantly different between food secure and food insecure respondents. Community-directed efforts at improving residents’ food security status and dietary diversification efforts will be most appropriate and sustainable, thereby promoting self-reliance and wellbeing.

Details

Nutrition & Food Science, vol. 49 no. 1
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 14 March 2016

Prince Chikwere and Reginald Adjetey Annan

– The purpose of this paper was to review evidence spanning the relation of dietary habits and other lifestyles to the lipid profile of type 2 diabetes patients.

Abstract

Purpose

The purpose of this paper was to review evidence spanning the relation of dietary habits and other lifestyles to the lipid profile of type 2 diabetes patients.

Design/methodology/approach

Search was done in PubMed, Biomed, Cochrane and Nutrition and Metabolism databases from 20 to 29 June 2013 for studies published on dietary intakes and lifestyle effect on lipid profile of type 2 diabetes patients.

Findings

A total of 54 studies met the inclusion criteria for this review. These included observational, randomized control trials, prospective, cross-sectional and retrospective studies. Studies obtained covered macronutrients, micronutrients, dietary pattern, specific foods and lifestyle (alcohol intake, smoking, physical activity level and fasting).

Research limitations/implications

The review did not consider unpublished articles/findings, and only studies in the English language and on humans were considered.

Practical implications

The results of the review evidenced limited data on the lifestyle pattern of type 2 diabetes patients.

Social implications

Dietary habits and other lifestyle patterns for a good lipid profile among type 2 diabetes patients have not been established.

Originality/value

The review demonstrates the need for studies in dietary pattern and other lifestyle patterns in relation to lipid profile of type 2 diabetes patients.

Details

Nutrition & Food Science, vol. 46 no. 2
Type: Research Article
ISSN: 0034-6659

Keywords

Article
Publication date: 1 December 2002

David Godfrey and David Richardson

Although it is possible to achieve a balanced diet by eating a variety of foods, it is clear that there is a gap between the ideal and the reality of what people actually eat. For…

3439

Abstract

Although it is possible to achieve a balanced diet by eating a variety of foods, it is clear that there is a gap between the ideal and the reality of what people actually eat. For individuals at all stages of life and with changing lifestyles where food selections may compromise optimal nutrition, nutrient‐dense foods including fortified foods and food supplements can serve as an effective means of ensuring that micronutrient needs are fulfilled. Populations at risk include the elderly, women at various life stages, children and adolescents, and people trying to lose weight. Efficacy and safety are key health issues: efficacy refers to the ability of vitamins and minerals either to prevent a deficiency, to enhance a physiological effect or to reduce the risk of disease; safety refers to the safe intake of a micronutrient to avoid adverse effects. Safety is the fundamental tenet of the scientific risk assessments and the cornerstone of food safety policy and legislation. Harmonisation of laws on food fortification and food supplements at EU level will help to ensure a high level of public health and consumer protection and facilitate the free circulation of food products within the community.

Details

British Food Journal, vol. 104 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 5 March 2018

Karolin Bergman, Christine Persson-Osowski, Karin Eli, Elin Lövestam, Helena Elmståhl and Paulina Nowicka

The purpose of this paper is to explore how stakeholders in the food and nutrition field construct and conceptualise “appropriate” national dietary advice.

Abstract

Purpose

The purpose of this paper is to explore how stakeholders in the food and nutrition field construct and conceptualise “appropriate” national dietary advice.

Design/methodology/approach

In total, 40 voluntarily written stakeholder responses to updated official dietary guidelines in Sweden were analysed thematically. The analysis explored the logics and arguments employed by authorities, interest organisations, industry and private stakeholders in attempting to influence the formulation of dietary guidelines.

Findings

Two main themes were identified: the centrality of anchoring advice scientifically and modes of getting the message across to the public. Stakeholders expressed a view of effective health communication as that which is nutritionally and quantitatively oriented and which optimises individuals’ capacities to take action for their own health. Their responses did not offer alternative framings of how healthy eating could be practiced but rather conveyed an understanding of dietary guidelines as documents that provide simplified answers to complex questions.

Practical implications

Policymakers should be aware of industrial actors’ potential vested interests and actively seek out other stakeholders representing communities and citizen interests. The next step should be to question the extent to which it is ethical to publish dietary advice that represents a simplified way of conceptualising behavioural change, and thereby places responsibility for health on the individual.

Originality/value

This research provides a stakeholder perspective on the concept of dietary advice and is among the first to investigate referral responses to dietary guidelines.

Details

British Food Journal, vol. 120 no. 3
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 2 February 2015

Leonardo Casini, Caterina Contini, Caterina Romano and Gabriele Scozzafava

Food habits are undergoing profound changes owing to the social, economic and technological transformations. The purpose of this paper is to analyse the evolution of the food…

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Abstract

Purpose

Food habits are undergoing profound changes owing to the social, economic and technological transformations. The purpose of this paper is to analyse the evolution of the food patterns of generation X in the past decade, in view of formulating a reflection on the trends of a fundamental component of society.

Design/methodology/approach

Applying latent class clustering to the food spending of a representative sample of Italian consumers has made it possible to identify the principal food patterns and to interpret them in light of demographic characteristics and sociocultural changes.

Findings

The results show a strengthening of dietary lifestyles displaying a high content of animal proteins, especially in consumers with low levels of education. The importance of convenience foods emerges, mainly among couples but also among families with children. The role of out of the home consumptions grows, mostly among single males. Parallel to this critical picture, the authors note the birth of a new dietary sensitivity that leads a niche of consumers to choose healthier foods. These evolutions offer new challenges and new opportunities for both public and private operators.

Research limitations/implications

The study is limited to the analysis of family food spending. A challenging development of the study unfolds in closely examining the food choices of individuals, particularly for the consumption patterns at greater risk. Extending the study to other countries would permit a comparison between diet, lifestyles and food education policies on a supernational level.

Originality/value

The study indicates several possible strategies both for operators of the food sector to better respond to the demand, and for public institutions in view of contributing to correct current trends, reorienting food habits towards healthier patterns and, in any event, patterns compatible with the demands tied to the new lifestyles.

Details

British Food Journal, vol. 117 no. 2
Type: Research Article
ISSN: 0007-070X

Keywords

Article
Publication date: 24 October 2009

A.A. Lake, R.M. Hyland, A.J. Rugg‐Gunn, J.C. Mathers and A.J. Adamson

The purpose of this paper is to focus specifically on the benefits of using mixed methods to investigate dietary change from adolescence to adulthood exemplified using the…

770

Abstract

Purpose

The purpose of this paper is to focus specifically on the benefits of using mixed methods to investigate dietary change from adolescence to adulthood exemplified using the findings from the ASH30 longitudinal study. The ASH30 study is a longitudinal dietary survey which provided quantitative evidence of dietary change and investigated factors influencing dietary change from adolescence to adulthood.

Design/methodology/approach

Two three‐day food diaries were collected both in 1980 (aged 11‐12 years) and 2000 (aged 31‐32 years) from the same 198 respondents in North East England. In 2,000 questionnaires were used to collect perceptions of, and attributions for, dietary change and open‐ended responses were analysed using content analysis.

Findings

The use of mixed methods brings added breadth and depth to the research which cannot be achieved by a single discipline or method. Determining what has influenced change in dietary behaviour from adolescence to adulthood is a complex and multifaceted task. Eating habits are influenced by multiple factors throughout the life course. Change in food intake between adolescence and adulthood related to life‐course events and trajectories. The qualitative findings highlighted relevant contextual information such as themes of moral panics, the concept of “convenience” and “fresh” foods.

Practical implications

Adopting mixed method approaches to exploring dietary change should offer a rich perspective from which to base realistic interventions.

Originality/value

Longitudinal dietary surveys present an opportunity to understand the complex process of dietary change throughout the life course in terms both of how diets have changed but also of why they have changed.

Details

British Food Journal, vol. 111 no. 11
Type: Research Article
ISSN: 0007-070X

Keywords

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