bluuebunny/crossref_metadata_2025_split huggingface dataset:
In-patient nutrition counseling and therapy – Exploration of structures for process driven work in a German clinical centre
Authors: Peuker Maren , Wiegand Talitha , Radziwill Roland , Kohlenberg-Müller Kathrin 
Published: June 2020

AbstractIntroductionAn implementation of process driven work in dietetics requires detailed analysis and specific planning. Therefore, gathering information on structures of the institution is an essential step and prerequisite for the development of an implementation concept. Process driven work in nutrition counseling and therapy, especially the implementation of the new developments into practice becomes more and more important.The aim of the present qualitative study was to assess and analyse structures of the in-patient setting of nutrition counseling and therapy in a German clinical centre. Subsequently, strengths and challenges for the implementation of process driven work were identified.Materials and MethodsBased on a structured literature search, guidelines for interviews with dietitians of a clinical centre were developed. The five interviews were recorded, transcribed with f4® and analysed by using the qualitative content analysis by Mayring. Finally, strengths and challenges for process driven work were identified out of this qualitative research.ResultsThe following strengths and challenges were identified:Strengths: concrete responsibility for indications, flexible duration of patient-consultations, use of standardized patient information, use of a digital documentation system, continuous intra- and interprofessional exchange, participation in education and trainingChallenges: variety of different activities, barriers in the access to the dietitian, often only one-time dietitian-patient-consultation, time dependent problems because of the limited in-patient therapy, deficiency of rooms for a private patient consultation, non-existing data exchange from the in-patient into the outpatient setting, knowledge deficits of dietitians regarding process-driven workDiscussionFor the new developments for process driven work adequate structures of nutrition counseling and therapy in the in-patient setting are very important for patient care. Based on the gathered information on structures and processes, a concept for the implementation of a process model with a target and milestone planning will be helpful. Especially the appropriate access to patients as well as the fact that the dietitian-patient-consultation is mainly one-time have to be considered for the implementation concept. The integration of every process step in the in-patient setting is difficult to realize. Therefore, the prioritization of the considered process steps is necessary. Consequently, an exchange with the outpatient setting is advisable for the implementation of the complete process model.
Free dietary advice via the Internet as a tool for prevention and treatment of chronic non-communicable diseases - preliminary reports
Authors: Siuba-Strzelińska Magdalena , Wiśniewska Klaudia , Jarosz Mirosław 
Published: June 2020

AbstractIntroductionCurrently, there are no dietary consultations in the health service in Poland, that is why free access to the dietician is often difficult. The use of modern teleinformation technologies in medicine, creates unprecedented possibilities of providing medical services. Therefore, as part of the National Health Program financed by the Ministry of Health, the first digital platform was established in Poland - the Online Diet Center, where everyone with access to the Internet can use the advice of a professional dietitian free of charge.The aim of the study was to obtain information on the characteristics of patients reporting online consultations and identifying their needs.Materials and methodsThe study was conducted among the patients of the Online Diet Center during the 12 months of running a diet counseling (December 2017-December 2018) using the authorial questionnaire that each patient completed after creating an account on the online counseling platform before and after the advice (satisfaction survey). Each advice lasted 30 minutes and was conducted by a trained dietitian.ResultsThe number of patients who created an account on the Dietetic Online Center platform was 10,850, of which 23% were men and 77% women. Most often it was used by residents of large cities (including Warsaw, Krakow, Katowice, Wrocław, Poznań, Gdańsk, Łódz´). Almost 2% of patients were also Poles living abroad (Denmark, Australia, Great Britain, Ireland, Germany, Norway, Belgium, Italy, Spain, Brazil). Almost 1/3 of all registered patients after one consultation had another consultation with a dietitian. The most common disease was obesity (17%). Patients also declare hypothyroidism (15%), hypertension (13%), food allergy or intolerance (6.8%), eating disorders (5.6%) and depression (5%). Only 10% of patients were people who did not report any diseases. Only less than 1% of patients were not satisfied with such a consultation system, explaining that the information provided by the dietician was not useful. The duration of the advice was sufficient for patients.DiscussionA large group of patients who apply to the Online Diet Center were women, which is consistent with the general trend in the area of dietary services. Due to the low frequency of using online dietary advice in small towns, in year 2019 a promotional campaign will be addressed to these places. The low percentage of dissatisfied patients and the willingness to make further advices, testifies to the success of platform of online dietary counseling and the legitimacy of its further development.
“Breakfast like a king, lunch like a prince, and dinner like a pauper”: how do European children and adolescents eat?
Authors: Bogl Leonie Helen , Intemann Timm , Hunsberger Monica , Siani Alfonso , De Henauw Stefaan , Molnár Dénes , Moreno Luis , Tornaritis Michael , Veidebaum Toomas , Ahrens Wolfgang , Hebestreit Antje 
Published: June 2020

AbstractChrono-nutrition is an emerging field of research that focuses on the interplay between nutrition, circadian rhythms and metabolism. Most nutritional guidelines recommend regular and frequent meals for children and adolescents throughout the day. However, preliminary research, mostly in animals suggests that eating at the “wrong” time of the day and longer eating windows (and concomitant shorter fasting periods) may relate to metabolic health. This study aimed to identify meal-timing patterns of European children and adolescents in eight European countries.We examined 1225 children and adolescents (mean age: 11.8 years, 50% boys, and 26% overweight/obese) from Belgium, Cyprus, Estonia, Germany, Hungary, Italy, Spain and Sweden enrolled in the European I.Family study (2013/2014). Information on energy intake and meal-timing patterns was derived from multiple web-based 24-hour dietary recalls (proxy-assisted for children < 12 years). We used the National Cancer Institute (NCI) method to estimate individual usual intakes. Subsequently, we applied the k-means algorithm to identify clusters for meal-timing patterns. Five variables were selected for the cluster analysis: 1) Duration between first and last meal of the day (eating window in hours), 2) Proportion of daily energy intake before 11am, 3) Proportion of daily energy intake after 5pm, 4) Number of meals per day, and 5) Pre-sleep fasting time.Three clusters, labelled “late and time-restricted”, “late and long” and “early and frequent” meal-timing patterns were identified. Similar clusters were derived when excluding energy misreporters according to Goldberg cut-offs. Children in the “early and frequent” pattern were younger, had a lower body mass index (BMI) z-score, and a longer sleep duration than children in the other two meal-timing patterns. A higher proportion of plausible energy reporters were classified into the “early and frequent” pattern than into the other two patterns. The proportion of children from Italy, Cyprus and Spain was highest in the “late and long” pattern, while the proportion of children from Belgium, Sweden, Germany and Hungary was highest in the “early and frequent” patterns, and the proportion of children from Estonia was highest in the “late and time-restricted” pattern.In conclusion, this study identified three different meal-timing patterns in children that varied by age, BMI z-score, country, misreporting status, and sleep duration. Investigations on the associations between meal timing patterns and metabolic health in this study sample are currently ongoing.
Monitoring intake of free sugars: benefits of assessing the usual intake distribution of population groups
Authors: Kaartinen Niina , Tapanainen Heli , Valsta Liisa , Männistö Satu 
Published: June 2020

AbstractFree sugars, especially in the form of sugar-sweetened beverages, easily provide excess energy leading to increased risk of obesity and various NCDs. Free sugar intake below 10 E% is a public health nutrition target established in international (WHO) and many national nutrition recommendations across Europe. However, representative population-based data on free sugar intakes from the overall diet (i.e. free sugars from both liquid and solid foods) remain sparse. Besides mean intakes, the usual intake distributions of free sugar intake overall and in sociodemographic groups are infrequently reported. We aimed to study the intake of free sugars in the Finnish adults, and evaluate the proportion of the population reaching the recommendation. We used the data of the nationally representative FinDiet 2017 Survey consisting of two non-consecutive 24-hour dietary recalls obtained from 1655 subjects aged 18–74 years (53% participation rate). Weighing factors were used to correct non-participation bias. Assessment of daily free sugar intake was based on a food disaggregation procedure utilizing the national food composition database Fineli® (including standard recipes and ingredient level values for all different monosaccharides and disaccharides). Usual intake distribution modelling was performed using the SPADE program (RIVM, the Netherlands). We used SAS version 9.3 and R statistical software version 3.4.1 for the analyses. P-values < 0.05 were considered statistically significant.The mean intake of free sugars was 9.2 E% in men (n = 780) (P25: 6.4 E%, P50: 8.7 E%, P75: 11.5 E%), and 9.3 E% in women (n = 875) (P25: 6.6 E%, P50: 8.8 E%, P75: 11.4 E%). However, the recommendation (free sugars < 10 E%) was not reached by 37% of the population. Across the age groups (18–24, 25–44, 45–64, 65–74 years, respectively), the proportion of not reaching the recommendation varied between 28%−40% (men) and 44%−32% (women). Regarding educational groups (categories: low, middle, high), mean free sugar intake in men was higher in the lowest educational group (9.9 E%) compared with the highest educational group (8.8 E%) (P-value: 0.01). In women, free sugar intake did not differ between the educational groups. Overall, despite mean free sugar intakes below 10 E%, at least one third of Finnish adults did not reach the recommendation. Population groups with high free sugar intakes and the determinants of intake deserve further studying. Such information is needed in targeting interventions and policy actions to improve and sustain an optimal free sugar intake in all population groups.
Food intake, Healthy Eating Index and Dietary inflammatory index in patients with Psoriatic Arthritis
Authors: Leite Beatriz , Morimoto Melissa , Genaro Patricia , Shivappa Nitin , Hèbert James , Pinheiro Marcelo 
Published: June 2020

AbstractPsoriatic Arthritis (PsA) is a chronic inflammatory disease that are associated with multiple comorbidities, particularly metabolic syndrome (MetS), obesity, hypertension and diabetes. These findings brought up a potential link between adiposity and psoriasis/ PsA. Though a healthy diet could improve some aspects related to MetS, as well as painful joints and skin lesions in patients with PsA, the aim of this study is to describe the main particularities related to food intake and nutrient consumption, including the dietary inflammatory index (DII) and the healthy eating index (HEI), in patients with PsA. A total of 97 patients with PsA were included in this cross-sectional study. Food intake was evaluated by using a 3-day food-record, HEI and the DII. Energy was adjusted using the residual method in order to control the effects of energy intake when evaluating micronutrient intake. Weight, waist of circumference, Body Mass Index (BMI) and disease activity (PASI, BSA, BASDAI, DAS28-ESR, DAS28-CRP and MDA) were also evaluated. The inferential analysis included t-student test, Pearson's correlation and Tukey's test. Kolmogorov-Smirnov test was used to define normality. Level of significance was set as p < 0.05. Patients with PsA had hypercaloric diet and inadequate consumption of sodium, vitamin A, vitamin E, magnesium, zinc and copper when compared to Dietary Reference Intake. The HEI had low score (63.2 ± 10.2), suggesting that more than 90% of the patients had inappropriate diet and need nutritional intervention. Moreover, the DII score was high (+ 2.48 ± 0.9), highlighting a pro-inflammatory pattern. It was also observed an increase of BMI (mean 30.5 ± 5.7 kg/m2), waist circumference (103.13 ± 13.26 cm) and a high prevalence of MetS (54.6%). Our data showed patients with PsA had high prevalence of MetS, low quality of food intake, diet inadequacy and a pro-inflammatory pattern, especially regarding antioxidants intake.
The food frequency intake and eating behaviours of metabolically obese and non obese polycystic ovary syndrome women
Authors: Czlapka-Matyasik Magdalena , Bykowska-Derda Aleksadra , Stelcer Boguslaw , Kaluzna Malgorzata , Ziemnicka Katarzyna , Ruchała Marek 
Published: June 2020

AbstractIntroduction: Normal weight obesity is characterized as regular BMI and excessive body fatness. This type of metabolic obesity may be observed and overlooked in polycystic ovary syndrome women (PCOS), in whom obesity and increased cardiometabolic risk are observed. There are limited data concerning eating habits and lifestyle behaviours of/in normal weight obesity PCOS women. The purpose of this study is to distinguish the food frequency intake and eating habits behaviours of PCOS women characterized by regular weight and body fatness, regular weight and excess fatness and overweight and excess body fatness.Methods: Women with PCOS (n = 149, BMI: 26 ± 6 kg/m2, aged 17–44 years) were divided into three groups according to the BMI and body fatness percentage (FM%): Regular weight and FM% (RW, n = 64), regular weight and high FM% (RWHF, n = 24) and high weight and high FM% (HWHF, n = 61). FM% was measured by air displacement plethysmography (BodPod, Life Measurement Inc, Concord, CA). Anthropometrics included weight, height and waist-to-hip-ratio (WHR) were measured. Food frequency intake and lifestyle behaviours were assessed by Dietary Habits and Nutrition Beliefs Questionnaire (KomPAN, The Committee of Human Nutrition, Polish Academy of Science). To assess psychological factors influencing nutrition, My Eating Habits (MEH) Questionnaire was used. To detect the differences between the groups Kruskall-Wallis ANOVA and Mann Whitney-U tests were used.Results: The results showed that the groups with higher body fatness (HWHF and RWHF) had significantly higher scores of dietary restrictions than the RW group. The RWHF group had significantly lower frequency intake of grains and lower physical activity in relation to other groups. In the group HWHF we indicated the higher risk of eating disorders since scored there higher in emotional overeating section of Eating Habits questionnaire.Conclusion:The differences in body fatness in PCOS women might by driven by eating behaviours and frequency of intake selected food groups. Individual approach emphasized on dietary coaching of eating and lifestyle habits, might be beneficial to body composition management and cardiometabolic risk reduction in PCOS women.
Using nudges to promote healthy food choices at Greater Boston food pantries
Authors: Brown Lisa , Townsend Alice , Bates Sydney , Worthington Adriene 
Published: June 2020

AbstractNudging is a strategy used in behavioral economics to influence consumer decision-making through subtle changes in the choice environment. Recently, behavioral economists have been testing the use of nudge techniques to encourage healthier foods for high risk individuals. Food insecure individuals have an elevated risk of obesity and non-communicable diseases and would benefit from eating more nutrients dense foods for prevention and treatment. To promote more nutrient dense foods for food insecure individuals, Feeding America created a list of Foods to Encourage (F2E). This study evaluated the efficacy of nudge interventions in promoting two selected F2E at client-choice food pantries in Massachusetts. The objective of this study was to determine if the nudge interventions increased the take-rate of the targeted F2E: carrots and brown rice. Nudge interventions were implemented at three client-choice food pantries. Carrots were subjected to a “recipe nudge” in which recipe cards were placed next to the product. Brown rice underwent a placement nudge, which entailed moving the product to the proximal end of the display at waist height within easy reach and line of sight. Data was collected three times pre-intervention and three times post-intervention at each site to determine if the nudge had an impact on take rate. This study took place at three suburban food pantries in the Greater Boston area. The total number of shoppers observed before intervention was 402 and after intervention was 417. The main outcome was the take-rate of the products determined by the number of shoppers who selected the foods before and after intervention. Analyses were performed using IBM SPSS Version 24 (Armonk, NY). Odds ratios were calculated to determine the effect of the intervention with a logistic regression controlling for the site. The take-rate of brown rice increased significantly post-placement intervention. The odds ratio for brown rice was 1.940 (95% CI = 1.318 to 2.857). The take rate of other types of rice did not change post-intervention. The take rate for fresh carrots also increased significantly post recipe card intervention. The odds ratio for carrots was 1.519 (95% CI = 1.129 to 2.044). The results of this study indicate a favorable effect of nudges on the take rate of nutrient dense products and could support the use of nudges as a strategy to promote the distribution of healthy food in client-choice food pantries.
The accuracy of nutrition labels as a means of monitoring the reformulation of food in Ireland - The case of yoghurts
Authors: O'Mahony S. , O'Donovan C. B. , McDonald K. , Lyons O. C. , Quinn S. F. , Creane R. J. , Flynn M. A. T. , Anderson W. , Gibney E. R. , Collins N. A. 
Published: June 2020

AbstractOver half of the Irish population is overweight or obese. The Obesity Policy and Action Plan 2016–2025 will set reformulation targets for fat, saturated fat and sugar in Ireland and review progress. In 2016, the Food Safety Authority of Ireland undertook a cross-sectional market scan of yoghurts to evaluate the energy, fat, saturated fat and sugar content based solely on declared nutrition labels. The aims of this 2018 study were to verify the accuracy of declared nutrition information on yoghurts and to confirm the suitability of declared nutrition labels for energy, fat, saturated fat and sugar reformulation monitoring.Yoghurts identified in the 2016 market scan (n578) were weighted based on categorisation of manufacturer type (branded, own brand), product category (natural, flavoured and luxury) and declared nutrition content. Samples (n200) were randomly selected from these weighted groups and tested by a laboratory accredited for energy, fat, saturated fat, and sugar analysis. Data was analysed using IBM SPSS (version25). As data was not normally distributed, median values were investigated for declared and tested energy, fat, saturated fat and sugar content using Wilcoxon Signed-Rank Test and Spearman Rank-Order Correlation.Of the tested yoghurts, 3% (n6), 5% (n9) and 19% (n31) were outside the recommended European Commission (EC) labelling tolerance for fat, saturated fat and sugar, respectively. Tested nutrient content was consistently lower than declared. There was a statistically significant difference in declared vs. tested energy (87kcal vs. 84kcal p = 0.03), fat (2.7 g vs. 2.5 g p < 0.001), and sugar (9.9 g vs. 8.7 g p < 0.001) content per 100 g yoghurt. Declared vs. tested sugar content per 100 g yoghurt was statistically significant across all yoghurt types, including natural (4.8 g vs. 3.4 g p < 0.001), flavoured (9.7 g vs. 8.6 g p < 0.001) and luxury (15 g vs. 13.6 g p = 0.002). There was a statistically significant difference between declared vs. tested fat (2.8 g vs. 2.5 g p < 0.001) and saturated fat (1.9 g vs.1.6 g p = 0.017) content of own brand yoghurts per 100 g. There was a positive correlation between energy content and portion size (r = .2,p < 0.01).There was a high level of agreement between declared vs. tested fat and saturated fat content of yoghurts, but a lower level of agreement between declared vs. tested sugar content of yoghurts. This indicates that declared nutrition labels are suitable for reformulation monitoring of fat and saturated fat, but may not be suitable for sugar. This finding will be further investigated and tested in future work planned for nutrition label verification of other food categories.