Systematic Review of Nutritional Recommendation Systems

In recent years, the promotion of healthy habits, and especially diet-oriented habits, has been one of the priority interests of our society. There are many apps created to count calories based on what we eat, or to estimate calorie consumption according to the sport we do, or to recommend recipes, but very few are capable of giving personalized recommendations. This review tries to see what studies exist and what recommendation systems are used for this purpose, over the last 5 years in the main databases. Among the results obtained, it is observed that the existing works focus on the recommendation system (usually collaborative filtering), and not so much on the description of the data or the sample analyzed; the indices used for the calculation of calories or nutrients are not specified. Therefore, it is necessary to work with open data, or well-described data, which allows the experience to be reproduced by third parties, or at least to be comparable. In recent years, the promotion of healthy habits, and especially diet-oriented habits, has been one of the priority interests of our society.

Analysis of Available Nutrition Recommendations to Combat COVID-19: A Scoping Review

The current COVID-19 pandemic remains severe. There is no doubt that the COVID-19 pandemic is affecting every aspect of our lives. Currently, the spread of inaccurate information or fake news on the internet to the public is causing the community to panic. Thus, this study aims to obtain available information on food and nutrition related to the prevention and treatment of COVID-19 from various sources. A scoping review framework was used to chart the evidence on nutritional recommendations to prevent COVID-19 based on the preferred method in reporting systematic review and meta-analysis extension for scoping reviews (PRISMA-ScR). The articles were categorised into three main groups: i) general dietary recommendations; ii) supplementation with specific micronutrients and iii) their mixtures and supplementation with traditional herbs and miscellaneous foods. A total of 60 articles met the inclusion criteria and were used in the review. This scoping review demonstrates that there is no miracle cure, food or supplement that can cure or prevent COVID-19. Currently, there is no confirmed treatment or vaccine for the disease. Practicing healthy eating habits is the best nutritional recommendation during the pandemic. Hence, this review hopefully will provide evidence-based nutrition recommendations that are available for current COVID-19 treatment. We hope that the authorities can inform the public and media to stop the spread of nutrition pseudoscience in the wake of the COVID-19 pandemic.

Nutritional Education Is an Effective Tool in Improving Beverage Assortment in Nurseries in Poland

The aim of the study was to assess the impact of education on improving the assortment of beverages served in nurseries in Poland. This analysis focused on beverages served to children with meals and between meals. We examined: water, tea, juices, soft/fruit drinks, compote, milk, cocoa, and coffee substitute. The study involved 93 nurseries enrolled in the Eating Healthy, Growing Healthy project and was conducted from 2015 to 2017. Nutritional education was carried out by dieticians or nutritionists and included 24 h of lectures given to the staff of nurseries. Training was conducted in a form of workshops that were divided into 12 topics. Additionally, consultations regarding infants and young children nutrition were available to the staff. Typically, education training was completed within 1–2 months in each nursery. The effectiveness of education was verified based on data on beverage supply in 186 ten-day menus, 1860 daily inventory reports before (at baseline), and 3–6 months after staff training (post baseline). Data were analyzed in a total group, and separately for public and non-public nurseries. Statistical analyses for categorical variables were done with Chi2 Pearson test. The differences were considered significant at p < 0.05. After education, a significant increase in the supply of water as a beverage served with meals was observed in all nurseries (68% vs. 87%; p = 0.002), both in public (72% vs. 90%, p = 0.036) and non-public (62% vs. 84%, p = 0.017) ones. Moreover, a decrease in served tea was noted: in all nurseries (71% vs. 44%, p < 0.001) and in public nurseries (77% vs. 42%, p < 0.001). Water was available between meals in almost all nurseries. Nutritional education for staff is an important tool for improving adherence to the nutritional recommendation in the case of core beverage supply in Polish nurseries.

Nutritional Recommendation for COVID-19

It is the most unreliable truth that anybody can get infected by the COVID-19, and nobody can escape from the danger of getting tainted by the virus. Yet, the line of hope is that anyone and everyone can boost their resistance, thus avoid the risk of getting affected by the illness. The immunity of humans pulls down as they grow older. If their immune system is robust, them falling sick is feeble. If their resistance is weak, them getting ill is sound. Several factors affect the immune system and its ability, including its nourishment. A two-way connection between nutrition, infection and immunity presents. Changes in one part will affect the others part in our body that's the nature's rule. Well defined immune system quality which is present between each life phase may influence the type, generality and the degree of infections. At the same time, low nutrition to the body will decrease the immune function and expose the body to the danger of getting infected by infectious diseases. Different quantity of micronutrients is required for increasing the immunity power of our body. Generally the vitamins A,C,D,E,B2,B6,B12, iron, zinc and selenium.The deficiencies of micronutrients are acknowledged as a global health issue, and also low nutrition makes it prone to establishes the infections in the body.

Setting up a nurse-led nutrition service

Nutrition is a very important aspect of basic veterinary care. This is recognised by the WSAVA, as nutritional assessment is regarded as the 5th vital assessment. Veterinary nurses play a key role is nutritional assessment, nutritional recommendation, and follow up. This article will describe how to set up a nurse-led nutrition service, with Utrecht University Companion Animal Clinic as an example.

Implementasi Semantic Web Rule Language dalam Pemberian Rekomendasi Nutrisi Berbasis Ontologi

The recommendations or guidelines about nutrition are available from a various distinct source on the internet. On the other hand, nutritional information needed by each person is different according to physical condition or personal preferences of each individual. This becomes a bit complicated because every information provider on the internet has a different understanding in giving foodstuff references to certain nutrients. In this study, an ontology in nutrition domain knowledge was used. The ontology represents explicit specification of pregnancy nutrition domain knowledge. The ontology constructed consists of three basic concepts that is Person, Maternal Condition and PrenNutriFood. To support the provision of nutritional recommendation, three definitions were added to ontology that is determining energy estimates per day, determining the percentage of daily value (DV) of food ingredients and determining the claims of nutrient content in foodstuff. In this study, we implemented the Semantic Web Rule Language to formalize those definitions. Inference from each rule is generated through Pellet as an inference engine. Ontology has been successfully managed with rules and finally produce new knowledge containing the recommendations. The results of inference indicate the expansion of knowledge in ontology

Parâmetros de Qualidade da Nata de Produção Artesanal

An important dairy basin located in the region of Agreste of Pernambuco, maintains the tradition in the production of milk and derivatives, having in the cream a lipid food of great sensorial appreciation. However, its artisanal production can compromise the physical-chemical and hygienic-sanitary quality. Therefore, this study aimed to evaluate the microbiological parameters and the centesimal composition of the cream produced in the Agreste of Pernambuco. Total coliforms at the mean concentration of 4.0 x 102 CFU.g-1 and thermotolerant coliforms up to 20 CFU.g-1 were found, the latter in a concentration above the limit allowed by RDC No. 12 (BRASIL, 2001). the amount of up to 10 CFU.g-1, thus proving the presence of fecal material next to the product. The presence of coagulase positive Staphylococcus and Salmonella spp. The centesimal composition of the cream showed 531.07 kcal, 39.39% humidity, 0.26 g ash, 0.92 g of carbohydrate, 1.7 g of protein, and 57.73 g of lipids. Considering the microbiological results and the centesimal composition, it is observed that the cream studied should be consumed with moderation, since besides presenting a high percentage of lipids, above the nutritional recommendation, that is up to 30%, it is unsafe as to its consumption, due to the presence of thermotolerant coliforms above the limit allowed by current sanitary legislation.