The addition of lupin into other foods can enhance their nutritional value and may be an acceptable approach to introducing lupin into the food supply, particularly as an ingredient. Lupin could be used in many food products (bakery products, pasta, beverages, meat products and dairy products) to improve their protein content and possible nutraceutical effects. The main aim of this study is to summarise the recent formulation trends with lupin as an ingredient of new food products based on consumer perception and acceptability. The present systematic literature review was conducted through the Preferred Reporting Items for Systematic Reviews and Meta-Analyses guidelines. The eligibility criteria for the articles to be considered were: (a) the manufacturing of a food product with lupin as a formulation ingredient; (b) the food product developed was tested by a sensorial panel. A total of 33 studies filled the inclusion criteria and were incorporated into the qualitative synthesis. The sensory analysis of each product was notoriously different based on the jury evaluators and measurement scales used but revealed high acceptability rates for possible future consumers. The high protein and fibre contents of lupin were the most cited reason associated with the importance of nutrient-rich food products for consumers. More research on foods with high nutrition profiles and well-established sustainability parameters is crucial to promote healthier food environments.

Background: Skinfold callipers are often used in clinical practice to estimate subcutaneous adipose tissue thickness. Recently, LipoTool emerged as a potential digital system to measure skinfolds, however comparisons with competing equipment are lacking. Aim: The aim of this study was to test the agreement between two competing skinfold callipers (digital and mechanical). Methods: The sample included 22 healthy male adult participants. A certified observer measured eight skinfolds twice using different skinfold callipers (digital and mechanical). Differences between equipment were tested using Wilcoxon signed rank test The distribution of error was examined using the normality test Results: Differences between skinfold callipers were significantly in five skinfolds: triceps (Z  =  -3.546; P < 0.001), subscapular (Z  =  -3.984; P < 0.001), suprailiac (Z  =  3.024; P  =  0.002), supraspinale (Z  =  3.885; P < 0.001), abdominal (Z z = −2.937; P  =  0.003), thigh (Z  =  -2.224; P  =  0.026) and calf (Z  =  -2.052; P  =  0.040). Differences between callipers were constant. Conclusions: Mechanical and digital callipers tended to record different values of skinfold thickness. Clinical examination should consider equipment-related variation in fat mass estimation.

The Oncology Care Model (OCM) is a US Centers for Medicare &amp; Medicaid Services (CMS) specialty model implemented in 2016, to provide higher quality, more highly coordinated oncology care at the same or lower costs. Under the OCM, oncology clinics enter into payment arrangements that include financial and performance accountability for patients receiving chemotherapy treatment. In addition, OCM clinics commit to providing enhanced services to Medicare beneficiaries, including care coordination, navigation, and following national treatment guidelines. Nutrition is a component of best-practice cancer care, yet it may not be addressed by OCM providers even though up to 80% of patients with cancer develop malnutrition and poor nutrition has a profound impact on cancer treatment and survivorship. Only about half of US ambulatory oncology settings screen for malnutrition, registered dietitian nutritionists (RDNs) are not routinely employed by oncology clinics, and the medical nutrition therapy they provide is often not reimbursed. Thus, adequate nutrition care in US oncology clinics remains a gap area. Some oncology clinics are addressing this gap through implementation of nutrition-focused quality improvement programs (QIPs) but many are not. What is needed is a change of perspective. This paper outlines how and why quality nutrition care is integral to the OCM and can benefit patient health and provider outcomes.

Introduction: To compare the values obtained of the most used practical methods in clinical practice, by bioelectrical impedance and by anthropometry of the body composition of university athletes. Methods: Observational analytical study whose sample included 26 athletes of a Portuguese university football team. The assessment of individuals’ body composition was executed through bioelectrical impedance and anthropometry by an ISAK level one anthropometrist accredited completing the inherent protocol. For the data analysis was considered a critical significance level of 5% for a confidence level of 95% to test the hypotheses between the variables under study and their correlations, Pearson's parametric test of linear correlation coefficient was applied. Results: The variability of body composition assessed in the sample is highlighted. Significant correlations were found for fat mass and skinfolds sum (r=0,782; p=<0,001) as well as for individual skinfolds. Respectively through the elaboration of the scatter diagram, the following linear r2= 0.612 was obtained, representing the correlation between the variables. Similar correlations were found in the context of fat free mass and circumferences. However, in the case of the waist-to-hip ratio assessed by electrical bioimpedance and the waist-to-hip ratio assessed by anthropometry, there were lower correlations compared to the other parameters evaluated (r=0,441; p=0,036). Conclusion: It is intended to make it easier for interested sports professionals to select practical methods for assessing the body composition of their athletes, while eliminating the risk of selecting inappropriate methods. It is noted the possibility of replacing or complementing the bioelectrical impedance analysis with an accessible and viable anthropometric method such as the skinfolds sum, especially in teams with lower budgets like the university teams.

The concept of the personalized portion is associated with the amount of food adapted to each person and their needs, the proposal is based on the integration of work environment of companies that collaborate with the contract catering sector. The key points to act and implement in the companies are: the implementation of the nutrition appointments; the development of the database with the information of each employee; the translation of this information for the distribution in macronutrients and grams that, finally, are converted from the image of the employee’s "dish" of simple and fast interpretation.