Using Dietary Macronutrient Patterns to Predict Sarcopenic Obesity in Older Adults: A Representative Korean Nationwide Population-Based Study

Older adults with sarcopenic obesity (SO) are at increased risk of adverse health outcomes. It has not been identified which pattern of macronutrient intake is appropriate in relation to SO. We aimed to compare the patterns of macronutrient intake for predicting SO in older adults. Data from a total of 3828 older adults who participated in the 2008–2011 Korea National Health and Nutrition Examination Survey were analyzed. The one-day 24 h dietary recall method was used to assess macronutrient intake. SO was defined by a combination of body mass index (BMI) ≥ 25 kg/m2 and BMI adjusted-appendicular skeletal muscle mass <0.789 for men and <0.512 for women. Weighted logistic regression analysis revealed the odds ratio (95% confidence interval) for SO of total calorie intake per 100 increments and carbohydrate (CHO) intake (g/kg/day) per 1 increment to be 0.95 (0.91–0.99) and 0.83 (0.74–0.94), respectively, after adjusting for confounding variables in women. The predictive power for SO of CHO intake (g/kg/day) was higher compared with the other patterns of macronutrient intake both in men and women. In conclusion, total calorie intake and CHO intake (g/kg/day) are inversely related to SO in women. CHO intake (g/kg/day) could be the best index for determining SO.

Chemical, physical and hedonic characteristics of green tea powder fortified oatmeal cookies

Fortification of oatmeal cookies with ingredients that are physically more attractive and functional is an interesting breakthrough for improving oatmeal cookies to be a favourite healthy food. Green tea was considered to be a food fortification because of its phytochemical content, which is beneficial to health. This study was aimed at getting more insight into the effect of green tea powder (GTP) fortification on physical (texture and colour), chemical (moisture, fat, ash, protein, carbohydrates, crude fibre content, and calories) and hedonic characteristics of oatmeal cookies. The treatments in this study were 5 levels of GTP fortification (each repeated 4 times) i.e., 0, 2, 4, 6, and 8% into the cookie’s dough. There was a significant effect (p≤0.05) of GTP fortification on the texture, colour, ash, fat, crude fibre, and total calorie products. The 2% GTP fortification in oatmeal cookies was the most preferred by the panellists, because the higher percentages of GTP affected the more bitter taste and harder texture. Fortification of oatmeal cookies with 6% GTP produces the final product, namely green tea oatmeal cookies (GTOC), which are low in fat and carbohydrates but high in fibre and protein content. GTP fortification can improve the oatmeal cookie's functional properties

Follow-up Investigation on the Causes and Complications of Gestational Diabetes Mellitus

Background: Gestational diabetes mellitus (GDM) increases the risk of various complications in both the mother and infant. Results: By comparing mothers with GDM and non-diabetic pregnant women, we analyzed the possible causes of GDM and the impact on the mother and newborn. Through research and tracking, we found that a sweet tooth and a high total calorie diet are the main factors leading to gestational diabetes. GDM can cause many complications in the parturient and unhealthy babies. A very important result is that our follow-up survey results show that almost all pregnant women with gestational diabetes instructed themselves to have gestational diabetes through a physical examination at a certain time before delivery, but they still suffered from diabetes when they were in the hospital. The harm caused by diabetes has nothing to do with the time of knowing about having diabetes, which shows that pregnant women and their families have not paid enough attention to and make effective treatment of gestational diabetes. Conclusion: Our results clarify the hazards of gestational diabetes, analyze possible causes, and emphasize the necessity of clinical intervention to control gestational diabetes.

Nutrition transition and chronic diseases in China (1990-2019): industrially processed and animal calories rather than nutrients and total calories as potential determinants of the health impact

Objective: To extend analyses of nutrition transition in developed countries to China within the framework of the 3Vs rule considering degree of processing starting with industrially processed foods (IPFs, Rule 1), plant/animal calorie ratio (Rule 2), and food diversity through nutrient intakes (Rule 3). Design: Total and main food group (n = 13) calorie intakes, percentages of animal and IPF calories, adequacy of the Dietary Reference Intake (DRI) and prevalence of chronic diseases were retrieved from scientific literature and international databases. Setting: China, 1990-2019 Participants: Overall population Results: The total calorie intake decreased by 9% over thirty years while the prevalence of chronic diseases substantially increased. Percentages of IPFs (Rule 1) and animal (Rule 2) calorie intake shifted from 9 to 30% and 2 to 30%, respectively. Meanwhile, the overall DRI adequacy (Rule 3) did not improve, with calcium and retinol deficiencies in 2019, and, although remaining above DRI, iron, copper, magnesium, and vitamins E, C and B1-B9 intakes regularly decreased. Notably, the prevalence of obesity increased five-fold, paralleling the exponential increase in IPF calorie intake. Both sources of calories were highly correlated with prevalence of main chronic diseases. Conclusions: Despite a slight decreased of total calorie consumption and rather good compliance with DRI, the farther the Chinese population moved away from the 3Vs rule during the 1990-2019 period, the more the prevalence of chronic diseases increased. Further analyses on foods’ transitions will be better assessed when advocating sources/quality of calories (Rules 1/2), rather than only nutrient composition (Rule 3).

A systematic review of enteral feeding by nasogastric tube in young people with eating disorders

Background Adolescents with severe restrictive eating disorders often require enteral feeding to provide lifesaving treatment. Nasogastric feeding (NG) is a method of enteral nutrition often used in inpatient settings to treat medical instability, to supplement poor oral intake or to increase nutritional intake. This systematic review sets out to describe current practice of NG in young people with eating disorders. Methods A systematic review following PRISMA guidelines was conducted by searching AMED, EMBASE and MEDLINE databases from 2000 to 2020. Inclusion terms were: enteral feeding by nasogastric tube, under 18 years, eating disorders, and primary research. Exclusion terms: psychiatric disorders other than eating disorders; non-primary research; no outcomes specific to NG feeding and participants over 18 years. Titles and abstracts were screened by all authors before reviewing full length articles. Quality assessment, including risk of bias, was conducted by all authors. Results Twenty-nine studies met the full criteria. 86% of studies were deemed high or medium risk of bias due to the type of study: 34.4% retrospective cohort and 10.3% RCT; 17.2% were qualitative. Studies identified 1) a wide range of refeeding regimes depending on country, settings, and the reason for initiation; 2) standard practice is to introduce Nasogastric feeds (NG) if medically unstable or oral intake alone is inadequate; 3) NG may enable greater initial weight gain due to increased caloric intake; 4) there are 3 main types of feeding regime: continuous, nocturnal and bolus; 5) complications included nasal irritation, epistaxis, electrolyte disturbance, distress and tube removal; 6) where NG is routinely implemented to increase total calorie intake, length of stay in hospital may be reduced; however where NG is implemented in correlation to severity of symptoms, it may be increased; 7) both medical and psychiatric wards most commonly report using NG in addition to oral intake. Conclusions NG feeding is a safe and efficacious method of increasing total calorie intake by either supplementing oral intake or continuously. There are currently no direct comparisons between continuous, nocturnal or bolus regimes, which may be used to direct future treatment for YP with ED.

Effects of Calorie Labelling, Motivation and Habits on Coffee Shop Menu Choices

Objective: To examine effects of calorie labelling, motivation and habits on the calorie content of items selected from a coffee-shop menuboard. Methods: In one exploratory (n = 70) and one pre-registered (n = 300) laboratory study, participants viewed a hypothetical calorie-labelled or non calorie-labelled menuboard and selected their preferred item(s). Coffee shop drinking habits were measured using the Self-Report Habit Index, and motivation was assessed with three items asking about eating healthily, watching weight and reading calorie labels. Participants also estimated calories contained in various drinks.Results: Labelling did not significantly affect the total calorie content of items selected. However, as predicted, in the pre-registered study there was a trend toward moderation by motivation (p = .056) with less motivated participants showing relatively greater calorie selection when exposed to labelling. Participants with weaker habits took longer to select items (p =.002) but, contrary to predictions, were not more influenced by labelling. Higher motivation was associated with selecting fewer calories (p = .002), correctly recalling the presence/absence of labelling (p = .016) and better estimating calorie content (p &lt; .001). Overall, participants significantly underestimated calories in higher calorie drinks but overestimated calories in lower calorie drinks. Conclusions: The results highlight the importance of underlying habits and motivation for obesity interventions and are relevant for the UK’s recent introduction of selective mandatory calorie labelling. In some instances, labelling may actually increase intake among those less motivated by health and weight concerns, but further research is needed to substantiate this concern.

Food consumption patterns, nutrient adequacy, and the food systems in Nigeria

Previous studies in Nigeria examined food and nutrition security mainly using anthropometric indicators, total calorie intake, or the household dietary diversity score (HDDS). However, recent evidence on nutrient and dietary gaps, especially from nationally representative surveys, is weak. This study contributes by examining factors influencing household mean nutrient adequacy and HDDS with focus on components of food systems in Nigeria. Based on the 2015/16 Nigeria General Household Survey, we found that fruits and animal source foods were the least consumed food groups. Yet, these food groups seem to be the main sources of difference in HDDS and were strongly associated with the mean probability of nutrient adequacy, given covariates. Among 11 nutrients under study, large shortfalls were observed in consumption of iron, vitamin B12, and riboflavin with probability of adequacy being 0.2 or below, followed by niacin, vitamin C, and zinc with corresponding probability of adequacy ranged between 0.48 and 0.58. Further, results suggested that mobile phone ownership by the household head, household’s access to electricity, improved sources of water for household consumption, and percent of the community with improved sanitation were strongly associated with HDDS. Heterogeneities in food groups and nutrient consumption and food system drivers are discussed.

309 Food consumption and meal timing in hospital nurses with shift work: A preliminary study

Introduction One of the important nonphotic zeitgebers is food consumption. The timing of food consumption in relation to melatonin onset has been reported to be associated with fat proportion and BMI. Irregular meal timing along with irregular sleep schedules due to shift work would increase the metabolism problem as well as influencing sleep problems. The aim of the study is to evaluate the meal timing and food consumption in shift workers. Methods The nurses with 3-rapid rotating shifts were enrolled to keep food diaries for two weeks including all three shift schedules. They filled out a morningness-eveningness questionnaire. They wore actigraphy to monitor sleep-wake patterns with a daily sleep diary. The timing and the frequencies of meal/snack and caffeine consumption during each shift and day-off were reviewed. The calorie from each food was calculated depending on the nutritional information on the internet. Results 13 female nurses were screened and 6 finished the study. The mean age is 29.4±7.69 years and the mean body mass index was 20.2±1.1kg/m2. Average frequencies of meals are 2.59±0.49, 1.66±0.75, 1.93±0.41, 2.09±0.96 times per day, and average frequencies of snack consumption are 1.37±0.9, 1.07±0.74, 0.75±0.82, 0.96±0.79 times per day for the morning, evening, night, and the day off, respectively. Total calorie consumed are 1662.5±564.8, 1380.8 ± 940.3, 1596.8±838.1, 1505.8±706.9 kcals in the same order. Caffeine consumption was 0.29±0.46, 0.4±0.48, 0.72±0.65, 0.46±0.54 cups per day in the same order. One subject with morning type showed a relatively regular meal schedule throughout the shifts. The timing for main calorie consumption seemed to show delayed on evening and night shifts than morning shift although total calorie consumption was similar between each shift. Conclusion Although this is a preliminary study with a small number of subjects, it showed shift worker nurses have an inconsistent number of meals and calorie intake depending on their shifts. Caffeine consumption is very lower than expected. The subject with morning chronotype seemed to keep relatively regular meal timing throughout the shifts, suggesting chronotype influences meal timing in shift workers. Support (if any) This study was supported by the National Research Foundation of Korea (NRF) grant funded by the Korea government (MSIT) (No.2019R1A2C1090643).

Actual nutrition of school students during distance education in connection with COVID-19

Introduction. A healthy diet has a multi-component protective effect on the state of health, ensures the optimal functioning of all processes in the child's body, especially during a pandemic. Objective of the study: to study the actual nutrition of middle-level schoolchildren during the period of quarantine restrictive measures for COVID-19, studying remotely. Material and methods. A sample study was conducted to assess the actual nutrition of middle school students in grades 5–7 at the age of 12–13, living in different single-industry towns of the Kemerovo region, whose parents agreed. Actual food intake was studied by 24-hour nutrition reproduction (n = 40). The comparison of qualitative and quantitative characteristics of the composition of the food diet was carried out on the basis of the current norms of sanitary legislation and the newly issued methodological recommendations of the Federal State Budgetary Institution «Federal Research Center for Nutrition, Biotechnology and Food Safety». Results. In the nutrition of children there is a shortage of consumption of fish and seafood, eggs, milk and dairy products, vegetables, fruits, juices. In daily diets in excess bakery and pasta products, sausages and confectionery products, sugar. The energy value of the diets of school students exceeds the norms of physiological need recommended during the quarantine period. Nutrition is unbalanced in terms of the content of macronutrients: against the background of the sufficient contribution of proteins and carbohydrates to the total calorie content of the diet, an excess of fats and a lack of a quota of vegetable fats were revealed. The diet model of school students formed at home led to a shortage of intake with a diet of micronutrients: vitamins В1, В2, PP, A, as well as an imbalance in the consumption of phosphorus, calcium, magnesium and sodium. Conclusion. Studies have revealed that the diet of school students during their stay at home in quarantine does not meet the principles of a healthy diet, is unsustainable in terms of food set.