bluuebunny/crossref_metadata_2025_split huggingface dataset:
Formative evaluation of a workplace menu labelling scheme
Authors: Williams Carol , Poulter Jennifer 
Published: March 2008

A menu labelling scheme for workplace restaurants has been developed using a model of the expectations and requirements of the three main user‐groups; customers, caterers and health educators. The scheme (‘Star Struck’) is a positive marking scheme, labelling foods which are high in fibre and/or low in fat using point‐of‐sale nutrition information. The pilot version of the scheme was formatively evaluated in two staff restaurants; one in the NHS and the other in the private sector. Questionnaires and Rapid Assessment Procedures (RAPS) were used to assess the response of the user groups to the pilot scheme. The results of the study are encouraging and support the argument that there is a large customer demand for nutrition labelling in a workplace restaurant setting. The findings indicate the need for more refinement to the ‘Star Struck’ scheme to meet the operational and information needs of the user groups.These modifications are described and discussed and recommendations are made for the introduction of menu‐labelling schemes into workplaces in general. This study suggests that menu labelling can provide a simple basis for healthy menu‐planning and highlights the need for further work in this area.
The effects of guar gum, sugar beet fibre and wheat bran supplementation on serum lipoprotein levels in normocholesterolaemic volunteers
Authors: Tredger J. A. , Morgan L. M. , Travis J. , Marks V. 
Published: March 2008

The effect of dietary supplementation with guar gum, sugar beet fibre (SBF) and wheat bran on serum lipoprotein leveh was assessed in normocholesterolemic men. Each fibre preparation was incorporated into bread and subjects ate half a loaf a day which provided 20 g of the fibre preparation. Each bread was eaten for 14 days with a 21‐dey rest period between each stage of the study. Twelve subjects consumed each type of fibre‐supplemented bread.During fibre supplementation dietary non‐starch polysaccharide (NSP) intake increased significantly (P < 0.025) and the mean daily fat and energy intakes increased but not significantly. Serum total cholesterol levels were reduced by an average of 11.7% (s.e. 1.8) (P<0.01) during guar supplementation and 4.6% (s.e. 1.9) (P < 0.025) during SBF supplementation. Bran supplementation was without effect. Mean HDL cholesterol, serum triglycerides and plasma glucose and insulin levels were unaffected by supplementation with any of the fibres. Mean serum total bile acids were significantly reduced by guar (P < 0.01) and SBF (P < 0.025) but not bran supplementation. Mean apo B levels were only significantly reduced by guar (P < 0.05). Apo A1 levels were not affected by any of the fibres. There was a significant correlation between apo B and total cholesterol levels (P<0.01) and between apo A1 and HDL cholesterol levels (P < 0.01) throughout each stage of the trial.This study demonstrates that dietary supplementation with 20 g guar or sugar beet fibre has a favourable effect on both cholesterol and apoprotein levels.
Comparison of three oral sip‐feed supplements in patients with cancer
Authors: Bolton J. , Abbott R. , Kiely M. , Alleyne M. , Bell S. , Stubbs L. , Slevin M. 
Published: March 2008

This study set out to compare the long‐term palatability of three oral sip‐feed supplements. Sixty patients with various malignancies were randomized to receive one of three products—Build‐Up, Fortimel and Fortisip. Participants were encouraged to take as much of the supplements each day for as long as they could manage. At the initial tasting, palatability and acceptability of the products was recorded and this was repeated throughout the trial period. Patients' reasons for discontinuing the trial were noted.Build‐Up was found to be the best‐tolerated product of the three. It was taken for a significantly longer time than either Fortimel or Fortisip. There was an indication that Build‐Up was more acceptable at the initial tasting than Fortisip but not Fortimel. A smaller proportion of patients stopped taking Build‐Up due to flavour‐related reasons compared to Fortisip but there was no significant difference between Build‐Up and Fortimel. In all, 54% of the patients discontinued the trial for flavour‐related reasons. Thirty‐five per cent found that the sip‐feeds they had been allotted unpalatable at the initial tasting, while 19% stopped the trial due to ‘flavour fatigue’. Only 10% of the sample continued taking their allotted product for 90 days or more.
Nutritional support for the child with acute renal failure
Authors: Coleman Janet E. , Watson Alan R. 
Published: March 2008

Nutritional therapy plays a major role in the management of the child with acute renal failure. The dietitian should be involved a the t and should maintain a close liaison with the family and team members.It is an advantage to have adequate knowledge of the underlying condition and its clinical course. Close monitoring of the clinical and biochemical parameters will allow the dietitian to apply dietetic skills and anticipate changes in management. Most children require supplementary tube feeding to meet estimated nutritional requirements. The prognosis for recovery is generally good in children with acute renal failure.
The dietary habits of doctors and teachers
Authors: Chambers R. 
Published: March 2008

A questionnaire was completed by 408 general practitioners and 385 secondary school teachers about their own dietary intake with response rates of 48% and 45% respectively. Over half of each group were of ideal weight and only 3% of the total were obese.The group of general practitioners, reported that they ate significantly less fats and salt and significantly more fibre and polyunsaturated fats in their diet than the teachers. Teachers were significantly more likely to avoid food additives in their diet, 70% made an effort to avoid them compared to 47% of doctors.
Comparison of estimated nutrient intake by two methods: validation of a food frequency questionnaire
Authors: Gelissen Ingrid C. , Roberts David C. K. 
Published: March 2008

The validity of a quantitative self‐administered food frequency questionnaire (FFQ) was tested by comparison with 7‐d weighed food records (7DWR). Subjects for the study were 24 females between 20 and 43 years of age (mean = 24 years). The main aim of the FFQ was to classify subjects according to their total fat intake.The mean nutrient intakes estimated by the FFQ were consistently and significantly higher than the estimates by the 7DWR. Rank correlations showed that the FFQ was able to rank subjects similarly for total energy intake, fat, alcohol and fibre intake as well as for the percentage contribution of macronutrients to energy intake. Intra‐class correlations showed that the two methods did not agree at the individual level for energy and macronutrient intake except alcohol. These results suggest that the FFQ was suitable for ranking the subjects according to their total fat intake but was not suitable for estimating the individual nutrient intake or average nutrient intake of this relatively small group.
Food consumption patterns analysed as food portions rather than nutrients in east coast Kenya: a cluster sample survey
Authors: Salfield J. R. , Oppenheimer S. J. , Fulford A. J. , Powers H. J. , Harrison C. , Mugambe M. 
Published: March 2008

Food consumption patterns in the Kilifi District of Kenya are described. Data were collected by 24‐h dietary recalls from 414 individuals, as part of a wider health survey.There was a very strong reliance on one staple, maize; the main supplementary foods being coconut milk, cowpeas, green leafy vegetables and fresh and dried sea fish.Breast feeding was almost universal, with virtually no use of artificial baby milks.The data were recorded as the number of portions of each food eaten daily: the foods were grouped together into ten food groups. Malnourished and well nourished children showed no significant difference in their frequency of intake of individual food groups.A composite figure was devised to reflect the overall adequacy of the diet; this was defined as the proportion of total food portions eaten that were staples. A highly significant correlation was found between this proportion and distance from the coast (r=0.55: P<0.001). This variable also showed a significant negative correlation with stunting (per cent height for age of the National Center for Health Statistics (NCHS) median) (r=0.17; P<0.01) and a positive correlation with wasting (per cent weight for height of the NCHS median) (r‐0.22; P<0.001). After controlling for the confounding factors of age, distance from the coast and malaria endemicity, significant correlations were still seen.The proportion of food portions that were staples was negatively correlated with red‐cell folate levels (r=0.24; P<0.001). For individual food groups, the frequency of intake of beans and fat‐rich foods were positively correlated with red‐cell folate levels and negatively correlated with serum iron levels.Twenty‐four‐h dietary recalls in conjunction with analysis of food portions rather than nutrient values, produced significant correlations with anthropometric and biochemical indices of nutritional status. These results provide some degree of validation for this rapid and relatively cheap method of dietary investigation which would be useful for the assessment of food consumption patterns of groups of people in a community‐based health survey.
Review of some computer software packages for dietary analysis
Authors: Seaman C. 
Published: March 2008

The increasing use of computers in dietetics has been matched by an increase in the number and types of software packages available. The functions which ‘dietetic’ software can carry out vary widely, and certain information is essential for the dietitian looking for a package for clinical or research work.Where dietary analyses are carried out, the number of foods listed in the database and the accuracy with which cooking method, for example, can be specified are vital.This mini‐series of reviews examines several packages on the market. They carry out a variety of tasks, including dietary analyses and menu planning.Demonstration disks can usually be obtained, allowing interested dietitians to examine the package in greater detail.
Nutrient intake and growth in preschool children. I, Comparison of energy intake and sources of energy with growth
Authors: Payne J. A. , Belton N. R. 
Published: March 2008

This is the first UK study for 20 years to relate nutrient intake to growth in pre‐school children. Between May 1988 and April 1990, 153 healthy children aged 2–5 years from Edinburgh were studied. A subset of 54 children were assessed twice, 12 months apart. Nutrient intake was determined by the 7‐d weighed inventory method. Anthropometric measurements included height, weight and skinfold thickness. Data were grouped by age and gender.Despite low group mean energy intakes of 80–85% of the current UK Estimated Average Requirement of energy (DoH, 1991), the children were apparently growing normally. Anthropometric measurements were within the normal range for age and no significant relationship was found between energy intake and rate of growth, suggesting that energy intake was adequate.Considerable variation was found in the composition of diets. A highly significant negative correlation was found between the % energy from fat and the % energy from sugars and a significant positive correlation between total energy intake and fibre intake. However, as no relationship was found between energy intake and % energy from fat, sugars and starch, the composition of the diet did not apparently influence total energy intake.
Dietary sources of energy, protein, unavailable carbohydrate and fat in 11–12‐year‐old English children in 1990 compared with results in 1980
Authors: Adamson A. J. , Rugg‐Gum A. J. , Appleton D. R. , Butler T. J. , Hackett A. F. 
Published: March 2008

There is little information on the food intake of adolescents or on how the intake of adolescents has changed. Yet this information is essential to assess the effect of dietary health education and is valuable in formulating future advice. This paper reports the dietary sources of energy, protein, unavailable carbohydrate and fat in the diet of 379 11– and 12‐year‐old schoolchildren in 1990, and compares these data with similar information collected in 1980. Each child completed two 3‐day dietary records between January and July, and was interviewed by one dietitian to verify and enlarge upon the information recorded to obtain a quantitative measure of food intake. The children attended the same seven middle schools in south Northumberland as 375 children of the same age who recorded their diet using the same method 10 years previously (Hackett et al., 1983). Food tables were used to calculate nutrient intake.Although the total intakes of energy, protein, unavailable carbohydrate and fat changed little over the 10‐year period, there were changes in the importance of food groups as contributors to total intakes. Notably, an increase in the role played by confectionery which became the second largest contributor to total energy intake and an increase in the importance of meat and its products as a source of energy, protein and fat. The proportion of energy, protein and fat being derived from milk decreased. Chips remained the largest single source of unavailable carbohydrate, and an important energy and fat source, while the role played by ‘wholemeal’ breads in unavailable carbohydrate intake had increased.
Review of current practice in ‘clean’ diets in the UK
Authors: Pattison Amanda J. 
Published: March 2008

A survey of current practice in the provision of ‘clean’ diets at UK bone‐marrow transplant (BMT) centres was carried out as a basis for updating the information given to patients at Sheffield Children's Hospital (SCH). ‘Clean’ diets are used to minimize the risk of infection from food in immuno‐suppressed patients.Information received varied greatly from sterile diets to modified ward diets. It was found difficult to collate the results for this reason. In addition, there has been little documented evidence on the use and effectiveness of these diets.In general, there appears to be a move away from a stringent sterile diet towards a more relaxed diet, giving patients a greater choice of foods. Following this survey, the information given to BMT patients at SCH was modified to allow greater freedom of choice, whilst maintaining sensible food hygiene guidelines.
Food and health at work–a review. The costs and benefits of a policy approach
Authors: Poulter Jennifer , Torrance Ian 
Published: March 2008

The workplace is an important setting for health promotion and provides an ideal opportunity for shaping healthy eating patterns in occupational groups for whom inequalities have been identified (DHSS, 1980). Workplace food/health policies provide an intermediate and pragmatic step towards achieving the dietary targets set out in the Government's white paper Health of the Nation and the most recent COMA report (DoH, 1991,1992).Food/health policies have been widely adopted in the NHS (Gibson & Kallevik, 1990) and preliminary research suggests that they are an effective means of intervention (Wallis & Poulter, 1988; Frost et al., 1991). Industry has been slower to link food and health promotion to a policy making process. Surveys imply that action on healthy eating in companies often originates in the occupational health department and is based on individualistic approaches with little energy being put into preventive activities which would originate in the canteen (Mclnerney & Cooper, 1989; Poulter, 1990).Policies provide a means of balancing the environmental and educational paradigms of health promotion. If food/health policies are to grow in the private sector then industry has to be convinced that the benefits Justify the costs. Some philanthropic employers are motivated by interests other than financial gain, but others are commercially led. There is little hard evidence to demonstrate that any type of employer‐sponsored healthy eating initiative provides a favourable return for investment. It has been ‘guesstimates’ and extrapolation from other situations which have provided the justification for UK companies to allocate any resources towards addressing food/health issues.In April 1990 the National Grid Company adopted a comprehensive food/health policy. This paper draws on the experiences in developing and implementing the policy document to discuss the issues around evaluative activity in a commercial setting. Views are expressed on the feasibility of measurement and the value of the informaton collected. One aim of the future should be to research this under‐examined area to establish a solid body of information. This would raise the level of debate from one which is currently based on anecdotal evidence to a sounder scientific footing and, therefore, ensure the future growth of such policies in the corporate sector.
Proximate composition of some ready‐meal foods–total fat, fatty acids and tocopherols
Authors: Leighfield M. , Ghebremeskel K. , Doyle W. , Crawford M. A. 
Published: March 2008

Total fat, fatty acids and tocopherols of 21 ready‐meal foods were determined. Of these, only two met the recommendations for the overall level of these nutrients. Sixteen of the foods were high both in total and saturated fats. Essential fatty acids were below the recommended lower limit in six of the meals and above the upper range in four. Most were virtually devoid of arachidonic and docosahexaenoic acids. Twelve of the samples had marginal to inadequate levels of a‐tocopherol and this may be particularly significant because lipid hydroperoxides and other reactive free radicals may be generated during storage and reheating.Ready‐meal foods are often highly processed and important nutrients are lost and it is possible that harmful products are produced during preparation, storage, cooking and reheating. Consumers should therefore be encouraged to eat other foods along with these meals to offset possible nutrient imbalances and/or deficits. Nuts, seeds or grains would help to balance the relative insufficiency of a‐tocopherol and complex carbohydrates such as rice and potatoes can provide bulk and reduce the proportions of energy from fat and saturates. Due to changes in life‐style and purchasing patterns, ready meals are increasing in popularity and some are purported to promote health. Consequently, there is a need for comprehensive nutrient information.
Evaluation of a nutrition education programme for people with multiple sclerosis
Authors: Doidge Mary J. 
Published: March 2008

A nutrition education programme was designed specifically to meet the needs of people with multiple sclerosis (MS) and implemented in five self‐help groups. The programme was evaluated by means of two 7‐day weighed food and drink records carried out before and after the programme, by an attitude questionnaire and subjectively by the dietitians and participants.Although the diets of the 48 participants were good before the programme, there were significant improvements in the mean intakes of added sugar, saturated fatty acids, N‐3 PUFA, P/S ratio and energy from N‐3 PUFA in both males and females. RNls for all mean intakes of vitamins and minerals were met by males and females both before and after the programme and intakes were generally better than mean values for the British adult population.Seventy‐five per cent of the group took food supplements before the programme and 65% after. The diets of those people who took supplements before the programme were better, compared with those who did not, in terms of fibre, vitamin C, saturated fatty acids, N‐3 and N‐6 PUFAs. The supplemented group also made more significant changes in their diets compared with the unsupplemented group.Attitudes towards diet were found to be positive both before and after the programme. Dietitians and participants subjectively evaluated the programme and their suggested alterations were incorporated into the programme.
Are practice nurses an effective means of delivering dietary advice as part of health promotion in primary health care? Evaluation of practice nurse training in Somerset
Authors: Kyle Alison 
Published: March 2008

The introduction of the GP contract in April 1990 has given the primary health care team greater incentive to carry out health promotion activities. One area of health promotion which many practice nurses (PNs) have undertaken is the provision of dietary advice to patients in both preventive and disease management roles.The present study looks at nutrition training of PNs within Somerset FHSA. The aim was to evaluate the efficacy of the dietary training provided and also the quality of information being imparted to clients in terms of accuracy, the ability to tailor advice to suit individuals and that the information is positive.Four different methods were used.

Basic questionnaire to assess how useful PNs found the nutrition training and how applicable it was in their role as health educators (n –83).From these 83 PNs, three smaller groups were randomly selected to take part in further investigations.
A case study questionnaire to assess nutritional knowledge (n –10).
Tape‐recorded dietary interviews (n–10).
Observation interviews by a community dietitian (CD) (n –10).

There was a 78% response rate to the initial questionnaire. Of the PNs 74% rated their previous nutritional knowledge as ‘average’, whereas after training 72% perceived their knowledge to be ‘good’. When discussing dietary issues with patients, after training, 33% of PNs described their confidence to be ‘average’, 64%‘good’ and 3%‘excellent’. Only one PN felt the information in the training was too detailed. Of the PNs 31% requested input on additional topics and also the opportunity to sit in with a clinical dietitian.Six case study questionnaires were returned. In questions requiring a specific answer on healthy eating issues, 50% of PNs gave the correct response and in most cases this was greater than 80%. However when asked what advice they would give a hypothetical patient there was still a tendency to offer ‘blanket’ healthy eating advice rather than tailoring it to the patient.Tape‐recorded interviews proved to be unpopular and so these nurses agreed to observation interviews. Fourteen PNs were visited who saw a total of 17 patients and three groups. Using an assessment checklist each PN was given a score of 0–5 where O–‘of very little value to understanding’ and 5 –‘very comprehensive advice’. Scores obtained by the PNs were 2 (n–2), 3 (n–12), 4 (n – 3) and 5 (n – 3).Results obtained from this small study would suggest that given adequate training, practice nurses can increase their knowledge and skills to enable them to deliver basic healthy eating advice. It was highlighted by the PNs however that this initial training should be followed up by regular study days to ensure PNs are kept up to date and have access to expert nutrition advice when needed. This will ensure that nutrition information is based on sound scientific and dietetic principles. In conclusion PNs can be a resource to help promote healthy eating.