bluuebunny/crossref_metadata_2025_split huggingface dataset:
Feasibility of a Flipped Classroom approach in the Dietetic Program: an Italian experience
Authors: Princis Maria Pilar , Bazzano Rosella , Porri Debora , Cena Hellas 
Published: June 2020

AbstractAlternative teaching methods focusing on learner-centered and competency-based education lead to an increase in knowledge and skills students will have to apply after graduation(1); it has been shown that expecting to teach improves learning(2). Flipped classroom is an instructional approach combining individual and team work with active learning strategies(3). Its potential in nutrition courses has been formerly demonstrated, but the results focused on students' satisfaction(1). Aim of this study was to evaluate flipped classroom efficacy for Dietetics students’ achievement in dietetics and nutritional therapy. The study was conducted at University of Pavia, Italy.Sixteen students (8 males) participated in flipped learning during diet therapy course in the third year. They attended 32 hours of in-class activities, case reports discussions, group-based problem solving activities facing 10 different physiological and clinical conditions implementing the Nutrition Care Process approach. Students were assessed during each lesson and with a low stake test. A mid-term anonymous questionnaire using the 5 Likert scale items was submitted in order to evaluate any critical issues besides the degree of satisfaction. Data were analyzed by frequency.Both teamwork and individual initiative and problem solving skills were assessed: 12 students out of 16 were positively evaluated; 38% of students contributed greatly to the discussion in class (more than 5 times during the course). Students showed a high level of frequency in using scientific evidence, authoritative websites, guidelines and position papers (80%). All improved their slideshow contribution, becoming more effective as course progressed, scoring high (7/10) at the end of the course. Students were satisfied with the flipped learning class overall (68%), referring that flipped learning was helpful for self-directed learning (80%) and motivation for learning (81%), they enjoyed the use of training videos and would have liked to be able to use more (86%).The Flipped classroom is a valid approach when applied to final year students who already have reached autonomy in scientific literature search and identification of the appropriate sources for problem solving and clinical cases discussion. It was observed that flipped learning is helpful for the interaction and collaboration in the classroom. However conclusions are difficult to be drawn because this study was conducted only once in only one course, so it is hard to generalize the results. Besides further studies are recommended to compare an experimental group with a control group.
Anthropometric outcomes after one year of remote counselling of overweight and obese adults by dietitians
Authors: Haas Karin , Hayoz Stefanie , Maurer-Wiesner Susanne 
Published: June 2020

AbstractIntroductionThe high prevalence of overweight and obese adults in Switzerland (men: 55.5%; women: 31%) and the development of associated comorbidities requires innovative primary health care interventions. Smartphone applications offer interesting possibilities. However, most are not designed for use in nutritional counselling. Oviva developed an application for dietitians to support overweight or obese clients, online. The aim of the following research was to compare short- and long-term anthropometric effects of a one-year, online, lifestyle intervention by dietitians with overweight or obesity adults.MethodsThe pilot study, conducted in the German-speaking region of Switzerland, started in April 2016 and was completed in May 2018. Initially, 43 overweight and obese individuals were included, 36 completed the study. During this intervention, participants received individualized, remote counselling from dietitians through the application Oviva. Interactions focused on increasing motivation, providing feedback regarding photo-based food logs and education that was aligned with the individual's lifestyle goals. In addition to the primary outcome of weight change, the following anthropometric outcomes were examined: body mass index (BMI), waist circumference and body fat. The study measured changes from baseline at three and twelve months (M0/M3/M12).ResultsOver the course of the study, the median weight loss was 4.9 kg (-21.9–7.5 kg) and 58% of participants achieved a weight loss of ≥ 5%. Additional anthropometric measurements showed the following results (median (min–max)) at timepoints M0/M3/M12: body weight (kg) M0: 83.5 (67.7–105)/M3: 80.3 (64.5–105)/M12: 78.7 (62.8–107.5); BMI (kg/m2): M0:30.2 (26.4–33)/M3: 28.4 (24.3–33.5)/M12: 28.0 (24.1–33.5); waist circumference (cm) M0: 92 (74–112)/M3: 85.9 (73.3–108)/M12: 86.5 (78.5–110.5); and body fat (%) M0: 40.5 (27.8–48.5)/M3: 39.0 (22.2–45.0)/M12: 37.9 (21.3–46.9). A significant improvement was observed in all measurements from M0–M3 and M0–M12. A non-significant trend was observed between M3 and M12 in the measurements, except for waist circumference.DiscussionThese promising results suggest new approaches to support overweight and obese adults in changing their lifestyle through assistance by dietitians in Switzerland. Nevertheless, long-term, randomized control trials are needed to examine its efficacy and cost-effectiveness. Additionally, this type of remote counselling offers greater flexibility for clients who are unable and/or unwilling to engage in face-to-face counselling and thus, also has the potential to increase patient adherence, in order to attain sustained weight loss.
Added value of the PG-SGA in detection of malnutrition in overweight and obese hospitalized patients
Authors: van Vliet I.M.Y. , Gomes Neto A.W. , Bakker S.J.L. , Jager-Wittenaar H. , Navis G.J. 
Published: June 2020

AbstractTraditional malnutrition screening instruments, such as the Malnutrition Universal Screening Tool (MUST), strongly rely on criteria regarding low BMI and critical weight loss for risk assessment. In an increasingly overweight and obese population, this may result in underdetection of malnutrition. The Patient-Generated Subjective Global Assessment (PG-SGA) was developed in the broader context of anabolic competence and includes assessment of other aspects of malnutrition, such as nutrition impact symptoms and metabolic demand. We therefore aimed to compare MUST and PG-SGA in assessing prevalence of malnutrition in overweight and obese hospitalized patients. We measured risk for malnutrition (MUST score: 0 = low risk, 1 = medium risk, ≥ 2 = high risk) and nutritional status (PG-SGA Categories: A = well nourished, B = moderate/suspected malnutrition, C = severe malnutrition) at admission, in adult patients, on four hospital wards of a university hospital. We compared results for patients with BMI < 25 kg/m2 and overweight or obese patients (BMI ≥ 25 kg/m2). Data were obtained in 387 patients (age 59 ± 16 years, 52% male). BMI was 27.1 ± 5.6 kg/m2, 35% was overweight and 26% was obese. According to MUST, 16% of patients had risk for malnutrition (MUST score ≥ 1), while according to PG-SGA 31% of patients were malnourished (PG-SGA Stage B/C). In patients with BMI < 25 kg/m2 (N = 153), MUST identified 31% as at risk for malnutrition, while PG-SGA assessed 39% as malnourished. In patients with BMI ≥ 25 kg/m2 (N = 234), MUST identified 6% as at risk for malnutrition, while PG-SGA assessed 26% as malnourished. Of the 60 malnourished overweight or obese patients according to the PG-SGA, 52 (87%) were categorized as low risk by the MUST. According to assessment by PG-SGA, a quarter of overweight or obese patients is malnourished at hospital admission. Most of these patients are not identified as having risk for malnutrition by the screening tool MUST. Future research is needed to evaluate the current results in relation to predictive value for patient outcomes, and to further optimize hospital nutritional care policies.
Intervention improves knowledge of gluten-free foods and dietary adherence in adults with coeliac disease
Authors: Jeanes Yvonne , Muhammad Humayun , Ishaq Sauid , Mayberry John , Reeves Sue 
Published: June 2020

AbstractCoeliac disease affects 1% of the population globally, with no cure, the only treatment is a lifelong gluten free (GF) diet consisting of naturally GF foods (e.g., potatoes, rice, unprocessed meat, fruit, and vegetables) and manufactured GF versions of breads, pasta, pastry, cakes and biscuits. Adhering to a GF diet can be very challenging, it requires knowledge, skills, and modified behaviours to undertake substantial changes to dietary habits, including within cultural and social set up. The study aimed to determine whether a healthcare professional led intervention has an impact on GF knowledge and dietary adherence.Adults diagnosed with coeliac disease were recruited from a hospital database. All participants completed a GF knowledge questionnaire and the validated Coeliac Dietary Adherence Test (CDAT) at baseline and three months later; where a score < 13 indicates dietary adherence. The intervention group received a coeliac disease information leaflet and a healthcare professional led telephone clinic which aimed to improve participants’ knowledge of coeliac disease and gluten-free foods, as well as discussing behaviour change. The control group received no intervention. Data is presented as mean and standard deviation, and median and interquartile range (IQR) where appropriate.The intervention group consisted of 30 adults not adhering to the GF diet (CDAT score;16, 14–17), mean age 50.5 ± 17.7 years, 77% female and 100% Caucasians. The control group consisted of 86 adults adhering to the GF diet (CDAT ; 9, 8–10), mean age 51.3 ± 17.6 years, 77% female, 76% Caucasians. At baseline the knowledge of GF foods score was significantly lower in the intervention group compared with the control group (13.5 (12.0–14.0) and 15.0 (14.0–16.0) respectively; p < 0.01). GF knowledge significantly improved at 3 months in the intervention group (15.0 (14.0–16.0); p < 0.01) and in the control group (16.0 (15.0–16.0; p < 0.01). Dietary adherence score remained similar in the control group (9 (8–10) and 9 (8–11); NS), whereas there was a significant improvement in the intervention group (16 (14–17) and 13 (12–14); P < 0.001). The component scores for ‘How important are accidental gluten exposures’ and ‘how many times have you eaten gluten containing foods on purpose’ significantly improved (both P < 0.001) in the intervention group only.This is the first study to report how a healthcare professional led telephone clinic can improve gluten-free dietary adherence in adults with coeliac disease. This evidence also suggests follow up via remote access to patients is effective.
Serum vitamin-mineral profiles – association with breast cancer risk including dietary patterns and supplements use: a case-control study
Authors: Krusinska Beata , Wadolowska Lidia , Slowinska Malgorzata Anna , Biernacki Maciej , Drozdowski Marek 
Published: June 2020

AbstractBreast cancer is the most diagnosed cancer among women worldwide. Studies regarding diet and blood levels of vitamins and minerals in the breast cancer aetiology are limited and the results are inconclusive. We investigated the association between serum vitamin-mineral profiles (V-MPs) and breast cancer (BC) risk with including dietary patterns (DPs) and use of supplements. This case-control study involved 420 women aged 40–79 years from north-eastern Poland, including 190 newly-diagnosed breast cancer cases. The serum concentrations of vitamins (folate, cobalamin, 25(OH) vitamin D) and minerals (iron, calcium, magnesium) were marked in 129 post-menopausal women (82 controls, 47 cases) using an immune-analyser Cobas e411 and a Cobas Integra 400plus auto-analyser (Roche Diagnostics®), respectively. A posteriori V-MPs were derived with a Principal Component Analysis (PCA). Three PCA-driven DPs: ‘Non-Healthy’, ‘Prudent’, and ‘Margarine and Sweetened Dairy’ were described previously. A logistic regression analysis was performed. The odds ratios (ORs) and 95% confidence interval (95% CI) were calculated. Two serum V-MPs were identified. The ‘Folate-Cobalamin-Vitamin D’ profile was loaded heavily by the folate (factor loading 0.82), cobalamin (0.81) and vitamin D (0.49). The ‘Iron-Calcium’ profile was loaded heavily by the iron (0.81) and calcium (0.77). The ‘Magnesium-vitamin D’ profile was loaded heavily by the magnesium (0.92) and vitamin D (0.39). The risk of BC was lower by 88% (OR: 0.12; 95%Cl: 0.02–0.88; p < 0.05) in the upper tertile of the serum ‘Iron-Calcium’ profile compared to the bottom tertile. The risk of BC was lower by 67% (OR: 0.33; 95%Cl: 0.11–0.97; p < 0.05) at the level of serum 25(OH) vitamin D ≥ 24.6 ng/mL and lower by 68% (OR: 0.32; 95%Cl: 0.11–0.91; p < 0.05) at the level of serum calcium ≥ 9.6 mg/dL. There was the inverse association of the serum ‘Magnesium-Vitamin D’ profile with the risk of BC, which disappeared after adjustment for DPs. No significant association between BC risk and the serum ‘Folate-Cobalamin-Vitamin D’ profile and also folate, cobalamin, iron or magnesium considered separately was revealed. These findings highlight that the higher-adequate serum concentrations of both iron and calcium as well as close-to-adequate concentrations of calcium and vitamin D considered separately may protect against breast cancer among postmenopausal women, independently of dietary patterns and use of supplements. Therefore, women should be screened for blood concentrations of multiple vitamins and minerals in the breast cancer prevention.
Associations between dietary vitamin D, calcium and dairy products intakes and colorectal cancer risk: a case-control study in China
Authors: Zhang Cai-Xia , Zhang Xin , Luo Hong , Feng Xiao-Li , Zhang Nai-Qi 
Published: June 2020

AbstractIntroductionThe effect of dietary vitamin D, calcium and dairy products intake on colorectal cancer risk is controversial. This study aims to investigate the associations between dietary vitamin D, calcium, dairy products intake and colorectal cancer risk among Chinese population.Materials and MethodsDuring July 2010 to December 2018, 2380 incident, first primary, histologically confirmed colorectal cancer cases and 2389 sex and age-matched (5-year interval) controls were recruited. Dietary intake information was collected by face-to-face interviews using a validated food frequency questionnaire. Energy and other nutrient intakes such as dietary calcium were computed on the basis of the 2002 Chinese Food Composition Table, and the dietary vitamin D intake was calculated according to the United States Department of Agriculture Food Composition Database. Unconditional multivariable logistic regression models were used to calculate the odds ratios (ORs) and 95% confidence interval (CI) after adjusting for various confounders, including socio-demographic characteristics, lifestyle factors, BMI, family history of cancer, energy intake and several nutrient intakes.ResultsThe energy-adjusted mean dietary vitamin D, calcium and total dairy products intakes were 5.69μg/d, 406.94mg/d, 4.02g/d for cases and 6.81μg/d, 468.21mg/d, 9.50g/d for controls. Compared with the controls, cases had a lower intake of dietary vitamin D, calcium and total dairy (P < 0.001). A higher intake of dietary vitamin D and calcium was found to be associated with 43% and 51% reduction in colorectal cancer. The ORs of the highest quartile compared with the lowest quartile intake were 0.57 (95% CI: 0.46, 0.70, Ptrend < 0.001) for dietary vitamin D and 0.49 (95% CI: 0.39, 0.61, Ptrend < 0.001) for dietary calcium. We observed a statistically significant inverse association of dairy products intake with colorectal cancer risk. Compared with the lowest tertile, the adjusted ORs for the highest tertile were 0.31 (95% CI: 0.26, 0.38, Ptrend < 0.001) for total dairy. The inverse associations of dietary vitamin D, calcium and dairy products intakes with colorectal cancer risk were observed in both men and women, colon and rectal cancer.ConclusionOur study indicated that higher dietary vitamin D, calcium and dairy products intakes were associated with a lower colorectal cancer risk.
Vicia faba hull: A novel source of fibre, and a functional food with antidiabetic properties
Authors: Ranawana Viren , McDougall Gordon , Hayward Nicholas , Raikos Vassilios 
Published: June 2020

AbstractCombinable broad beans (Vicia faba) is a major agricultural crop in Europe with annual production around 1.5 million mt. During its milling the seed testa (hull) is removed and is a significant underutilised secondary product. The aim of this study was to examine the nutritional and functional properties of broad bean hull (BBH), specifically for blood glucose control and as a source of fibre for humans.The proximate composition of BBH was assessed using standard AOAC methods and the phytochemical profile using LC-MS(1). BBH extracts were characterised for total polyphenol content, antioxidant potential (FRAP, TEAC)(2), and effects on α-amylase (AA) and α-glucosidase (AG) enzyme activity(3). Bread containing BBH was developed and assessed for glycaemic potential using a standardised in vitro gastro-intestinal digestion model(4). Wheat bran and acarbose were used as comparators.BBH showed a comparable proximate composition to wheat bran but with higher fibre (49 vs 43 g/100g), and lower carbohydrate (19 vs 23 g/100g) and fat contents (1.3 vs 5 g/100g). LC-MS profiling showed that proanthocyanidins were the predominant phytochemicals in the hull with some minor compounds including flavonols. Total polyphenol content and antioxidant potential (FRAP, TEAC) of BBH was significantly higher than in wheat bran (160.1 vs 12.3 μg Gallic acid/mL, 3877.9 vs 75.5 μM Fe Sulphate, and 0.50 vs 0.19 mM Trolox Eq respectively; P < 0.001). Compared to acarbose BBH showed a significantly higher IC50 for α-amylase inhibition (76.6 vs 4.2 μg/mL), and a significantly lower value for α-glucosidase inhibition (2.7 vs 2175.8 μg/mL)(P < 0.001). The addition of BBH significantly reduced starch digestion in bread during the oral, gastric phases and at 20 and 60 min of intestinal digestion (P < 0.005).Broad bean hull is a good source of non-soluble fibre with potential for increasing fibre contents in foods by up to 15g/100 g. Compared to similar material it is a richer source of polyphenols and antioxidants, retards both α-amylase and α-glucosidase activity and shows potential for reducing the glycaemic potential of foods.The work was funded by the Rural and Environment Science and Analytical Services Division of the Scottish government (RESAS).
Assessment of eating behaviors in adolescents participating in regular physical activities
Authors: Argyropoulou Dionysia , Papadopetraki Argyrw , Maridaki Maria 
Published: June 2020

AbstractIntroductionThe combination of healthy food and fluid consumption is indicative for the nutritional habits of any individual. A balanced eating behavior is crucial during the growth phases, especially when they participate in regular physical activities in order to meet energy balance and nutritional quality.PurposeThis study investigated the eating behaviors and fluid consumption in adolescents who participate regularly in various physical activities.MethodsIn this study, 218 adolescents, 110 males and 108 females, (age: 12.9 ± 1.8 yrs, height: 158 ± 12.4 cm, weight: 49.0 ± 12.2 kg, BMI: 19.4 ± 2.8 kg/m2) were recruited from Greece, participating in regular activities. Football, tennis, basket, swimming, track & field, rhythmic gymnastics, tae kwon do and Greek traditional dance are the activities selected for intensive energy expenditure. A validated questionnaire was used for the identification of the nutritional attitudes and routine, while non-parametric statistics was utilized.ResultsThe majority of participants (69.2%) eat breakfast almost every day while the rest (30.8%) doesn't eat at a regular basis. As it concerns the dairy products, 82.6% of the participants eat less than 2 portions per day. Furthermore, 43.1% of the participants seems to eat red meat at most 1 time per week while similarly, the 86.7% of them choose to consume fish only once. Ιn terms of snack consumption, 81.6% of the adolescents, eat 1–2 fruits per day, while in contrast, 53.6% of them are used to consume unhealthy sweets more than 3 times per week. Lastly, 54.5% of the participants drink less than 5 glasses water per day, whereas the 47.3% doesn't drink water at a regular basis during the training.ConclusionOur findings revealed that Greek adolescents’ diet doesn't come to an agreement with the Healthy Lifestyle Pyramid. As far as it concerns the dairy products, which are important during the growth phases, subjects consume less than 2 portions per day rather than 4 which is the recommended. Also, they eat only once a week fish or red meat, while they prefer to consume unhealthy snacks frequently. Moreover, their fluid consumption habits don't meet their hydration needs even though they participate systematically in physical activities. Interestingly, although their eating behavior is not the appropriate, the BMI is within normal range, probably because of the adherence to regular exercise. However, the beneficial effect of exercise is not enough to stay healthy towards adulthood and they still need manipulation of their daily nutrition.
Effect of ageing on technological properties of goose meat
Authors: Żmijewski Tomasz , Pomianowski Janusz Fryderyk , Tkacz Katarzyna 
Published: June 2020

AbstractAmong the poultry species, goose meat is relatively hard and cohesive and characterised by the highest chewiness and gumminess. Therefore, it can be assumed that goose meat ageing can improve its quality(1,2).The aim of the study was to determine the effect of ageing time of goose breast muscle on selected technological properties.The study material consisted musclus pectoralis of Polish White Kołuda oat geese, slaughtered at 15–17 weeks of age, weighing 6–7 kg. After slaughter, carcasses were cooled and breast muscles were cut out, vacuum packed and stored at 4°C ± 1°C. Analyses were performed 1, 7, 14, 21 days post mortem on eight breast muscles on each of the days (n = 8).The following parameters were determined: pH, muscle surface and cross-section colour, natural drip, free water, water absorption, thermal drip and shear force. A one-factor variance analysis method with Duncan's test (P ≤ 0.05) was used to evaluate the variation of mean values.It was demonstrated that muscle pH increases with an increase in the cool storage period. This parameter considerably increased from day 14 of ageing. Muscle colour changes were observed only on its surface between day 1 and 21. The ageing period had an effect on the meat hydration properties. Natural drip volume increased with an increase in the storage period and corresponded with the free water volume. A significantly greater volume of natural drip (1.77%) and a lower volume of free water (8.98%) were observed on day 21. Water absorption significantly increased on day 7 of ageing and remained constant until the end of the ageing time. A similar relationship was found while evaluating the shear force. A rapid drop in shear force was observed, which reflected an increase in meat tenderness by almost 5N between day 1 and 7 of the experiment. Based on the results, it can be concluded that the analysed raw material featured the most favourable technological properties on day 7 of ageing and that an extension of the ageing process was unjustified.