Book Review: Krause's food, nutrition and diet therapy, 10th edn

Mahan, L. Kathleen; Escott-Stump, Sylvia

doi:10.1054/clnu.2000.0105

Cited by 450 publications

(789 citation statements)

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“…In general, foods with a low degree of starch gelatinization or with a higher level of soluble fiber have slower rates of digestion and absorption and therefore lower GI values [11]. Some factor information (acidity, particle size, amylose:amylopectin ratio) was obtained through food science references [25][26][27][28]. Our study's foods that were not matched directly to foods in the International Table and University of Sydney online database were matched to the available foods listed there with similar characteristics, as described above, to achieve estimates of GI value.…”

Section: Estimation Of Gi and Glmentioning

confidence: 99%

Methodology for adding glycemic index and glycemic load values to 24-hour dietary recall database

Olendzki

Culver³

et al. 2006

Nutrition

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Objectives-We describe a method of adding the glycemic index (GI) and glycemic load (GL) values to the nutrient database of the 24-hour dietary recall interview (24HR), a widely used dietary assessment. We also calculated daily GI and GL values from the 24HR.Methods-Subjects were 641 healthy adults from central Massachusetts who completed 9067 24HRs. The 24HR-derived food data were matched to the International Table of Glycemic Index and Glycemic Load Values. The GI values for specific foods not in the table were estimated against similar foods according to physical and chemical factors that determine GI. Mixed foods were disaggregated into individual ingredients.Results-Of 1261 carbohydrate-containing foods in the database, GI values of 602 foods were obtained from a direct match (47.7%), accounting for 22.36% of dietary carbohydrate. GI values from 656 foods (52.1%) were estimated, contributing to 77.64% of dietary carbohydrate. The GI values from three unknown foods (0.2%) could not be assigned. The average daily GI was 84 (SD 5.1, white bread as referent) and the average GL was 196 (SD 63).Conclusion-Using this methodology for adding GI and GL values to nutrient databases, it is possible to assess associations between GI and/or GL and body weight and chronic disease outcomes (diabetes, cancer, heart disease). This method can be used in clinical and survey research settings where 24HRs are a practical means for assessing diet. The implications for using this methodology compel a broader evaluation of diet with disease outcomes.

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Section: Estimation Of Gi and Glmentioning

confidence: 99%

Methodology for adding glycemic index and glycemic load values to 24-hour dietary recall database

Olendzki

Culver³

et al. 2006

Nutrition

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“…The aggregate food group was chosen to match the Dietary Guidelines, which explicitly combine vegetable and fruit consumption, as well as indexing bene®cial components of these foods, such as ®ber. Special attention was given to carotene-rich vegetables, since greater carotene intakes are recommended to reduce vitamin A de®ciency, improve overall health and possibly protect against cancer and atherogenesis (Mahan & Escott-Stump, 1996;Thomas, 1991;NRC, 1989).…”

Section: Relative Weights and Score Values For The Dqi Componentsmentioning

confidence: 99%

Measuring diet quality in China: the INFH-UNC-CH Diet Quality Index

Stookey

Wang

Ge³

et al. 2000

Eur J Clin Nutr

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Objective: This paper describes the development and ef®cacy of a diet quality index (DQI) for China. Design: The Dietary Guidelines for Chinese Residents motivated the selection of 10 DQI components. These components were weighted and assigned cut-offs and point schemes based on the Chinese Food Guide Pagoda, Chinese andaor international dietary reference values. The ef®cacy of resulting DQI scores was assessed relative to a priori expectations. Subjects: The Chinese DQI was evaluated using cross-sectional 3 day diet record and anthropometric data on 7450 adults from the 1991 China Health and Nutrition Survey. Methods: For each individual, a DQI total score was calculated as the sum of components, and DQI pattern scores calculated to re¯ect the underlying composition of diet quality problems. The DQI scores were compared with component scores, food and nutrient intake, weight status and sociodemographic variables. Results: The total DQI score simultaneously represented all component aspects of diet quality as well as micronutrients not explicitly built into the index. The total DQI score was signi®cantly correlated with food and nutrient intakes, BMI, urban residence and income. The DQI pattern scores correlated with DQI components and weight status as expected. Conclusions: The China DQI captures variation along several components of diet quality, appears sensitive to under-and overnutrition, as well as sociodemographic variables. The China DQI may prove useful for monitoring the nutrition transition and epidemiologic trends in China. Sponsorship: National Institutes of Health (HD 38700 and R01-HD30880) and the Chinese Academy of Preventive Medicine. Descriptors: China; dietary intake; diet quality

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“…Nutritivna procjena se koristi za prevenciju i poboljšanje gubitka mentalne ili tjelesne funkcije, smanjenje broja komplikacija vezanih uz bolest ili liječenje, skraćeno vrijeme liječenja i oporavka, te smanjenje troškova. Proces nutritivne njege je kontinuiran, a preporuka jeste da se procjena nutritivnog statusa obavlja prilikom primanja u bolnicu, te tokom boravka u ustanovama [32].…”

Section: Procjena Stanja Uhranjenosti Kod Starih Osobaunclassified

Nutritivni status kod starih osoba

Pavlović

Joković

Hadživuković

et al. 2017

Biomedicinska istraž.

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Kratak sadržajStarenje stanovništva, a samim tim i povećanje očekivanog trajanja života su danas globalni fenomeni. U okviru poremećaja stanja uhranjenosti kod starih posebno treba obratiti pažnju na pothranjenost, odnosno proteinsko-energetski deficit, nutritivnu anemiju i gojaznost. Nutritivnа anemija kod starih najčešće je posljedica nedostatka gvožđa, folata i vitamina B12, a često je udružena sa infekcijom ili je posljedica nekog hroničnog oboljenja. Prеvаlеncа gојаznоsti imа stаlаn porаst i prеdstаvljа znаčајаn zdrаvstvеni prоblеm u vеćini industriјаlizоvаnih zеmаljа. Proces nutritivne njege mora da bude kontinuiran, a procjena nutritivnog statusa, otkrivanje faktora rizika za malnutriciju i pravovremena primjena odgovarajućeg liječenja doprinose smanjenju morbiditeta, mortaliteta, troškova liječenja i poboljšanju kvaliteta života starih osoba.

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Book Review: Krause's food, nutrition and diet therapy, 10th edn

Cited by 450 publications

References 0 publications

Methodology for adding glycemic index and glycemic load values to 24-hour dietary recall database

Methodology for adding glycemic index and glycemic load values to 24-hour dietary recall database

Measuring diet quality in China: the INFH-UNC-CH Diet Quality Index

Nutritivni status kod starih osoba

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