Myfitnesspal is a free app that takes the guess work out of a diet. This app allows the user to scan foods, create exercise goals, and detail nutrient summaries. The RD can suggest this to their clients who want to lose weight. A great feature is that the app only allows the user to select to lose a maximum of 2 pounds per week. The client can easily send their food record to their RD through this app. The client can even add their own recipes to the app. The client can have support through friends. The app has a large database of exercises for the client to track. This app is available on the iTunes store, Google play store, Blackberry world, and the Windows store.
Submitted by Kelsey McGuire:
MyFitnessPal is a free app that helps you keep track of your daily caloric intake. There is a food database where you can search for foods or specific brands. It counts your calories, and categorizes them into breakfast, lunch, dinner, or snacks. The app also allows you to track your physical activity. It factors your workout into your daily calorie allowance. Those looking to incorporate social media or want a competitive edge might like the option to add friends on the app. You can track your progress, and set goals as well. for those that do not have a smartphone, can join online at myfitnesspal.com.
Seafood Watch - submitted by Kaitlan Beretich
Seafood Watch is an app created by the Monterey Bay Aquarium Seafood Watch program that helps consumers and businesses make choices for healthy oceans. This app features up-to-date recommendations with detailed seafood information. This app uses your GPS location to load the regional guide for your location. It allows you to search for seafood and can sort it by “Best Choice,” “Good Alternative,” or “Avoid” rankings. This app also provides a sushi guide and can sort it by rankings. The New Project FishMap feature allows people to add the names of restaurants and stores that have ocean-friendly seafood and sustainable seafood, and allows others to search for these businesses.
Gojee Food - submitted by Kaitlan Beretich
Gojee Food is a food and drink recipe app. The homepage of this app features pictures of different food and drink recipes and allows the user to swipe through all of them. The recipes are accessible by just tapping once on the photo. All of the ingredients are listed for each recipe and the new grocery list feature allows the ingredients in each recipe to be added to the grocery list just by tapping on it once. This app also features collections and lets the user search for recipes by category. Favorite recipes can be saved by tapping the heart icon on the top right of each recipe.
CookingPlanit - submitted by Kaitlan Beretich
CookingPlanIt is a personal kitchen assistant that helps home cooks prepare meals in a timely manner so all dishes are ready at the same time. This app includes a search bar so cooks can search for recipes. It also includes a tab for featured recipes, top meals, and top recipes. Tapping once on the recipe allows users to view the total time it takes to prepare the recipe or meal, and the ingredients and tools needed to prepare the meal. The app also lets users modify the meal depending on how many people are going to be served. The menus come with a synchronized shopping list for added convenience. CookingPlanIt also features voice and visual commands to help cooks prepare meals.
Fooducate Plus: $4.99
Get the Fooducate mobile application and use it to:
- Automatically scan a product barcode
- See product highlights (both good & bad)
- Compare products
- Select better alternatives
- Dig deeper and learn more about food and nutrition
- Created by dietitians and concerned parents
- Uses your mobile's camera to effortlessly scan UPC barcode
- Over 200,000 unique products and growing daily
- Simplified information helps you make better choices
- Works on iPhone, iPod touch, iPad and Android OS version 2.2 and up
Fooducate analyzes information found in each product's nutrition panel and ingredient list.
Just pick up a product from the shelf, scan it, and let Fooducate do the rest.
Fooducate is NOT funded or influenced by food manufacturers, supplement companies, diets, or any sort of magic pill.
Please visit www.fooducate.com for more information.
Diabetes- In Check App- Elizabeth Prendergast
What is it and how does it work?
- This is an application that can help patients better manage their diabetes through self monitoring. This application helps a diabetic keep track of essential information including:
-when blood glucose levels are taken.
-what meter is used to measure blood glucose.
-the glucosometer readings.
-most recent Hemoglobin A1C values.
-if and when you take medication.
-what type of medication is used. (Oral/ insulin).
- When the application first starts up, it will lead you through questions to answer the above questions to personalize the application for the individual using it. The application also has a daily log where blood glucose levels can be recorded.
- Since Diabetes is a disease that is extremely sensitive to overall personal well-being, the application also provides the opportunity to set a weight loss goal and exercise goal. The weight loss portion of the application includes:
-an opportunity to set a goal weight; this provides a range of weight that is considered “healthy” for the individual using the application. For example the weight range of a 5’ 7” female is 121 lbs to 153 lbs.
-a calorie budget for each day; this calorie range is different from most applications because it not only says how much weight the goal will help you lose per day but also helps to give a goal of how many carbohydrates to eat per meal and per snack to keep a balanced carbohydrate meal throughout the day.
-a daily food log; food can be tracked on a day to day basis which keeps track of both the calories and carbohydrates consumed.
-a stay active log; this allows you to record what your daily exercise goal is and a daily log to track when the exercise occurs.
- The application also offers diabetic friendly recipes and grades food using a scale of red, yellow and green. As a stoplight system works, green indicates foods that are good choices for a diabetic diet, yellow choices that indicate a food should be eaten in moderation and red indicates food choices that are not the best choices for an individual on a diabetic diet.
- This application offers you the opportunity to set a daily reminder to make sure that you have actually taken the steps to monitor you’re the diabetes.
- The application offers a progress section so that the individual can review their recorded history and see how their diabetes is reacting to their current lifestyle choices.
Where to find it?
- The iTunes apple store.
How much does it cost?
- The app is free!
Who would I recommend this app for?
- I would recommend this application for a patient who is new to Diabetes or who is interested in getting their diabetes better under control. This application would be used under the advisement of an RD so that the proper calorie needs and carbohydrates per meal could be set based on the individual being worked with. This application would be extremely beneficial for Endocrinologist’s to see how a patient is progressing and if certain patterns reoccur in a specific patient.
A gluten free diet was first developed for the treatment of celiac disease. This is because gluten causes inflammation in the small intestines of people with celiac disease. With this diet, long-term compliance is required for symptoms to be eliminated or reduced. The key items to avoid on this diet are wheat, barley, rye and sometimes oats. Oats are a subject of controversy because commercial oat products are often contaminated with wheat; however, they are fine by themselves in limited quantities. For those with celiac disease, this diet will improve villous atrophy, gastrointestinal symptoms, bone density, iron deficiency anemia, pregnancy outcomes, and quality of life. However, this diet can result in low consumption of iron, folate, niacin, B12, calcium, phosphorus, and zinc. So, it is recommended to take and multivitamin and mineral supplement avoid deficiencies. Once starting a client on this diet, it is important to monitor intake through a food journal, antibody levels, cross contamination exposure, and hidden sources of gluten in foods, medications, and supplements. All of these things are necessary to evaluate dietary compliance.
A vegetarian diet is when an individual does not eat any meat or fish. A lacto-ovo vegetarian drinks milk and eats eggs but does not consume animal meat or fish. A vegan does not consume any products that contain animal products; this includes milk, eggs, and cheese. Vegetarians have been found to weigh approximately 3-20% less than non-vegetarians. A major concern for vegetarians is protein intake. A vegetarian must adjust their diet to account for the low protein bioavailability from plant sources. A well-planned vegetarian diet can be healthy, nutritious, and prevent certain diseases. Even going vegetarian for two days a week can be beneficial to your health, the environment, and your wallet.
Paleo Diet- Healthy?
Provided by Michele Falin
The Paleo Diet emphasizes eating fish, meat, vegetables, fruit and nuts. It does not include dairy or grain products such as milk or bread. By decreasing or eliminating our intake of refined-carbs, high sugar foods and processed foods, Paleo Diet enthusiasts believe that the human body can reduce its risk for chronic diseases such as diabetes or obesity. The Paleo Diet is a sound plan due to its emphasis on increased fruit and vegetable intake, lean meat consumption and the removal of processed foods. However, eliminating all grains from your diet may significantly decrease the amount of calories you are consuming and may eliminate necessary nutrients in your diet. If you find that you are losing too much weight after the removal of grain from your diet, you may want to consider adding back healthy whole grains. Also, it is important to make sure that you are consuming enough calcium after the removal of dairy from the diet. If you are consuming enough leafy greens then you may not need to supplement but if your calcium levels are low, then a supplement may be an adequate solution.
The Paleo Diet is a diet plan that mimics the eating habits of our pre-agricultural, hunter-gather ancestors, while still using modern foods. There are seven fundamental characteristics of the Paleo Diet. These characteristics are as follows:
- Higher protein intake—from fish, meats and nuts
- Lower carbohydrate intake and lower glycemic index—removal of grain from the diet
- Higher fiber intake—increased fruit and vegetable intake
- Moderate to higher fat intake of monounsaturated fat and polyunsaturated fats with balanced Omega-3s and Omega-6s.
- Higher potassium and lower sodium intake—high fruit and vegetable intake while eliminating processed foods
- Net dietary alkaline load that balances dietary acid
- Higher intake of vitamins, minerals, antioxidants, and plant phytochemicals
The Paleo Diet emphasizes the reduction of sugar intake, the reduction of refined-carbohydrate and the removal of processed foods from the diet. The Paleo Diet can be healthy when followed correctly. It is important to emphasize with patients that the removal of grain products can significantly decrease their caloric intake and may need to be modified. It is also important to remind patients that removing dairy from the diet can significantly decrease the amount of calcium they are consuming. As a Registered Dietitian, you could recommend that they can acquire their recommended calcium needs by consuming leafy, dark greens or a supplement. It is important to always suggest consuming nutrients from food sources first before recommending a supplement.
The bottom line: The Paleo Diet can be healthy as long as your nutrition needs are met. You should always consult with your Registered Dietitian (or doctor) about your nutrition needs and whether the Paleo Diet is appropriate for you!
7 Day Color Diet
Provided by Brittany Smith
The “7 Day Color Diet” is a fad diet where you eat a different color each day of the week and on the last day you get to “eat the rainbow” which is any color you want. The diet is supposed to be a way to help people eat more of their fruits and vegetables. Day one is “white” and you can only have white foods. Foods listed to eat are foods such as cauliflower, bananas, garlic, onions, and mushrooms. Day two is “red” and the foods listed are tomatoes, red peppers, cherries, strawberries, and watermelon. Day three is “green” and the foods examples that are given is broccoli, asparagus, kale, green beans, cucumbers, and peas. Day four is “orange” and the food examples given are sweet potatoes apricots, squash, carrots, oranges, mango, and grapefruit. Day five is “purple” and food examples given are eggplant, blackberries, blueberries, plums, and raisins. Day six is “yellow” and examples given are pineapple, corn, lemons, and yellow apples. Day seven is “eat the rainbow” where you can eat any colors you want.
The principle behind this diet is to help people eat more colors and increase fruit and vegetable intake. Although eating a different color each day is a good way of learning how to incorporate different colors into your diet, this could be viewed differently by the public. People may think that just because a food is a certain color that it is healthy or good for you. Just because grape soda is purple, does not make it a healthy choice on day five.
Also if people or eating only one color per day, they are not getting a variety to nutrients and antioxidants. People need a variety of colors on their plate to get the variety of nutrients they need to stay healthy.
The public could also perceive this diet as in they can only eat colorful fruits and vegetables. Although colorful fruits and vegetables are healthy foods, we also need proteins and healthy fats to be healthy, which fruits and vegetables are normally not good sources of.
Overall, I think that the concept to increase colorful fruits and vegetables is good, but I think that the chance of people misunderstanding the concept is high. Instead of trying the 7 Day Color Diet, people should just try to incorporate different color fruits and vegetables in their diet on a daily basis.
The Paleo Diet
Provided by Haley Kormos
The Paleo diet focuses on eating like our Paleolithic ancestors. There is heavy emphasis placed on saturated fats, non-starchy vegetables, seeds, meats, and some fruits, like berries. Generally, the diet is high in fat, moderate in animal protein, and low in carbohydrates. This diet typically excludes processed foods, grains (ex. wheat, oats, rice, barley, corn, rye, etc.) legumes, dairy, sugar, and most vegetable oils.
Eating Paleo is supposedly the way humans were designed to eat, in the hunter-gatherer lifestyle. Advocates of the Paleo diet claim that if we ate more like our prehistoric ancestors, we would be less likely to become obese, or develop diseases such as diabetes, cancer, and heart disease.
With a few changes, this diet could be very healthy. Avoiding processed foods while consuming a large amount of fruits and vegetables is a good principle to incorporate into any diet. However, eating large amounts of animal protein and saturated fats are not good for the heart. Also, any time several food groups are completely avoided, it can be cause for concern. There is a lot of evidence to support the health benefits of legumes, whole-grains, dairy, and healthy vegetable oils. By avoiding these groups, you risk missing out on key nutrients.
The bottom line: Instead of the Paleo diet, it would be best to adopt a clean eating diet that limits processed food, and is high in fruits, vegetables, whole-grains, lean meats, low-fat dairy, and unsaturated oils.
Juicing has become popular over the past couple of years, and for good reason. Don’t be too confident that juicing is the answer to your long-term dislike of fruit and vegetables, though. Check out this list of pros and cons:
- If you don’t eat enough fruits and vegetables (about 5-a-day: 2 whole fruits, 3-4 vegetables), juicing is a great way to get some of the important vitamins and minerals that fruits and vegetables contain.
- Juicing at home allows you to control what you’re drinking; you don’t have to be concerned about added sugars and preservatives.
- Your digestive system gets a ‘rest’ as it takes less energy to drink your fruits and vegetables than it does to eat them.
- During the juicing process, fruits and vegetables are often rid of their vitamin- and mineral-rich skins as well as the pulp, which contains fiber.
- Note: You can add fiber-rich pulp back to juice or save and add to other recipes such as muffins, soups, or pasta dishes.
- Juicing machines can be very expensive. The price typically ranges from $50 - $400 and up.
- Note: If you buy bottled juices, watch out for added sugars or high levels of fruit concentrates. This increases the overall sugar content and can increase blood glucose levels.
Juicing is not “bad” for you by any means, especially if you struggle with incorporating fruits and vegetables into your diet another way.
Set a goal to gradually aim for about 2 whole fruits and 3-4 vegetables everyday so you don’t miss out on a good source of fiber and important vitamins and minerals.
Submitted by Kelsey McGuire
The 5:2 diet limits caloric intake for two nonconsecutive days of the week, and the other five days are spent eating normally. The days of fasting require women to take in no more than 500 calories, and 600 for men. This diet is also known as intermittent fasting. The general claims are quick weight loss, and improvements in cholesterol and blood glucose levels. A long-term benefit this diet claims is promoting the IGF-1 hormone to repair, instead of grow. The potential benefits are weight loss, depending on how many calories are taken in during the other five days of the week. The deficiencies could be related to vitamin and minerals because the diet is focused on caloric intake, not quality of food items. Also, weight gain could occur if someone overate on the other five days of the diet.
FOD MAP Diet
Submitted by Elizabeth Prendergast
The FOD MAP diet is currently a “fad” among the nutrition world as a Medical Nutrition Therapy for patients who suffer from Irritable Bowel Syndrome(IBS). IBS is diagnosed when a “person has had abdominal pain or discomfort at least 3 times for the last 3 months without other disease to explain the pain” according to the National Institute of Diabetes and Digestive and Kidney Diseases. Since IBS is not a clear cut disease where all individuals experience the same symptoms, it can be difficult to control symptoms. FOD MAP stands for Fermentable Oligo- Di- and Mono-Saccharides And Polyols. This category includes foods from lactose, fructose, fructans, polyols and gallactans, in layman terms these make up natural sugars or fibers . While the FODMAP carbohydrates come in different forms they have similarities as well. FODMAP’s can have a hard time being absorbed in the small intestine, they are often the favored foods to be consumed by bacteria- resulting in large amounts of gas and FODMAPs can absorb excess fluid in the large intestine and interfere with how fluid is handled in the intestine. This combination can lead to the bloating , diarrhea, and constipation an individual with IBS may often see.
The FODMAP diet happens in two phases the elimination phase and the challenge phase. The elimination phase starts off by cutting out the fermentable carbohydrates (FODMAPs) that may cause an individual with IBS to present with symptoms. Some of the common foods and food add in’s that are cut out during this period includes: apples, wheat, honey, yogurt, high fructose corn syrup, garlic, onion, etc. This period lasts 1-2 months depending on the program you are participating in. In the challenge phase the individual should slowly introduce the FODMAP foods back into the diet. The individual should continue to eat all foods allowed on the elimination diet and focus on challenging one type of FOD MAP in at a time. By focusing on one FODMAP at a time and tracking symptoms of each challenge, you will better be able to identify which carbohydrate group is creating the problem.
Limitations of the FOD MAP diet:
- The FOD MAP diet has many lists out on the web and certain lists contradict one and other, also programs vary in how long the elimination period should last.
- The research is still very new meaning that strong evidence is not yet available to provide direct results.
- The diet is very restrictive and may require a specific clientele that is more educated about different foods and the ingredients that can make up the foods . Target ingredients are some times hidden in foods, making label reading crucial for the elimination diet to be successful.
Submitted by Kaitlan Beretich
The Master Cleanse is a liquid-only diet consisting of a lemonade-like beverage, salt-water drink, and herbal laxative tea. The lemonade-like beverage consists of lemon juice, cayenne pepper, and maple syrup. Many celebrities have been known to follow this diet including Beyoncé. The Master Cleanse claims that if you give it 10 days you will drop pounds, detox your digestive system, and feel energetic, vital, happy, and healthy in addition to curbing cravings for unhealthy food. This diet provides so few calories making weight loss likely. Most of this weight loss is due to a loss of water and lean muscle mass. However, after the 10 day diet is over, you are likely to gain the weight back because you will not be restricting your calories like the Master Cleanse does. There is no research that suggests this diet can detoxify your body. The Master Cleanse is not a balanced diet. This diet lacks adequate amounts of fruits, vegetables, dairy, carbohydrates, and protein. From a nutritional standpoint, the Master Cleanse is not recommended.
Abstracts on Emerging Research
Article: Simple nutritional intervention in patients with advanced cancers of the gastrointestinal tract, non-small cell lung cancers or mesothelioma and weight loss receiving chemotherapy: a randomized controlled trial
Citation: Baldwin, C., Spiro, A., McGough, C., Norman, A. R., Gillbanks, A., Thomas, K., Cunningham, D., O’Brien, M., Andreyev, H. (2013) Simple nutritional intervention in patients with advanced cancers of the gastrointestinal tract, non-small cell lung cancers or mesothelioma and weight loss receiving chemotherapy: a randomized controlled trial. J of Hum Nutr and Dietetics, 431-440.
Background: Weight loss in patients with cancer is common and associated with a poorer survival and quality of life. Benefits from nutritional interventions are unclear. The present study assessed the effect of dietary advice and/or nutrition supplements on survival, nutrition endpoints and quality of life in patients with weight loss receiving palliative chemotherapy for gastrointestinal and non-small cell lung cancers or mesothelioma.
Methods: Participants were randomly assigned to receive no intervention, dietary advice, a nutritional supplement or dietary advice plus supplement before the start of chemotherapy. Patients were followed for one year. Survival, nutritional status and quality of life were assessed.
Results: In total, 256 men and 102 women (median age, 66 years; range 24-88 years) with gastrointestinal and lung cancers were recruited. Median follow-up was 6 months. One-year survival, was 38.6%. No differences in survival, weight or quality of life between groups were seen. Patients surviving beyond 26 weeks experienced significant weight gain from baseline to 12 weeks, although this was independent of nutritional intervention.
Conclusions: Simple nutritional interventions did not improve clinical or nutritional outcomes or quality of life. Weight gain predicted a longer survival but occurred independently of nutritional intervention.
Article: Effects of early prebiotic and probiotic supplementation on development of gut microbiota and fussing and crying in preterm infants: A randomized, double-blind, placebo-controlled trial
Citation: Partty, A., Luoto, Raakel., Kalliomake, M., Salminen, S., Isolauri, E. (2013) Effects of early prebiotic and probiotic supplementation on development of gut microbiota and fussing and crying in preterm infants: A randomized, double-blind, placebo-controlled trial. The Journal of Pediatrics, 1272-1277.
Objective: To evaluate the impact of early prebiotic and probiotic intervention on preterm infants’ well-being, crying, growth, and microbiological programming.
Study design: Ninety-four preterm infants (gestational age 32-36 weeks and birth weight >1500g) randomized to receive prebiotics (mixture of galacto-oligosaccharide and polydextrose 1:1), probiotics, (Lactobacillus rhamnosus GG), or placebo during the first 2 months of life were followed up for 1 year. Infants were catergorized based on the extent of crying and irritability during the first 2 months of life, and their gut microbiota was investigated by fluorescence in situ hybridization (n=66) and quantitative polymerase chain reaction (n=63).
Results: A total of 27 of 94 (29%) infants were classified as extensive criers, significantly less frequently in the prebiotic and probiotic groups than in the placebo group (19% vs 19% vs $&%, respectively; P=.02). The placebo group had a higher percentage of Clostridium histolyticum in their stools than did the probiotic group (13.9% vs 8.9%, respectively; P=.05). There were no adverse events related to either supplementation.
Conclusions: Early prebiotic and probiotic supplementation may alleviate symptoms associated with crying and fussing in preterm infants. This original finding may offer new therapeutic and preventative measures for this common disturbance in early life.
Wang, M., Chen, L., Clark, G. O., Lee, Y., Stevens, R. D. Ilkayeva, O. R., Wenner, B. R., Bain, J. R. Charron, M. J. Newgard, C. B., & Unger, R. H. (2010) Leptin therapy in insulin-deficient type I diabetes. Proceeding of the National Academy of Science, 107, 4813-4819.
This article explores the possibility of treating type I diabetics with leptin supplementation. The usual treatment of type I diabetes is monotherapy of insulin. Injected insulin cannot meet needs of the alpha cells while not exceeding the insulin requirements of the skeletal muscles. Longer term insulin use may contribute to lipotoxic cardiomyopathy through fatty acid-mediated insulin resistance. The high incidences of coronary artery disease may be attributed to the hyperinsulinemia that monotherapy produces. Leptin therapy would suppress lipogenesis where insulin therapy increases lipogenesis and cholesterologenesis. This research found that leptin treatment reduced food intake and weight loss was from fat mass not lean body mass. They found that hyperleptinemia therapy corrected rodents’ insulin deficiency. They did not find a mechanism for this action, and therefore do not know if this benefit would translate to human. Leptin therapy may help type I diabetics control their disease.
Ferrie, S. , Herkes, R. , Forrest P. (2013). Nutrition support during extracorporeal membrane oxygenation (ECMO) in adults: a retrospective audit of 86 patients. Intensive Care Medicine, 39, 1989-1994.
Extracorporeal membrane oxygenation (ECMO) is a modified heart-lung machine used for patients with severe cardiac or respiratory failure. There are two types of ECMO, venoarterial (VA) and venovenous (VV). VA ECMO can decrease pulsatile flow to the microcirculation and reduces gut perfusion. But gut dysfunction can happen in both VV and VA ECMO. This study looked at barriers to successful nutrition delivery and to investigate whether there is a difference between patients on VA and VV ECMO with regard to feeding tolerance. They found that enteral nutrition was started on average 13.1 hours after ICU admission. There was no difference between ECMO modes in incidence of feeding intolerance. On average, 80% of nutritional goals were being met each day in the first 2 weeks on ECMO. Most ECMO patients are heavily sedated. Propofol is the most used sedation and provides 1.1 kcal per ml. This can cause a problem for nutrition support. Most of the patient’s calorie needs could be met by propofol, but not their protein needs. Also ECMO patients are often fluid restricted. Propofol and fluid restriction can cause a problem with nutrition support. The patient would need a high calorie, high protein low-volume formula. Most low-volume formulas are also low protein. This means that a patient’s caloric needs are usually being met but they need protein supplementation. New products are needed that provide higher amounts of protein and micronutrients in a low-volume formula. This study found that enteral feeding can be tolerated by ECMO patients, no matter the mode.
Provided by Brittany Smith:
Sugar-sweetened Carbonated Beverage Consumption Correlates with BMI, Waist Circumference, and Poor Dietary Choices in School Children
Collison, K. S., Zaidi, M. Z., Subhani, S. N., Ali-Rubeaan, K., Shoukri, M., & Al-Monhanna, F. A. (2010). Sugar-sweetened carbonated beverage consumption correlates with BMI, waist circumference, and poor dietary choices in school children. BioMedical Central Public Health, 10, 234-247.
A study conducted in Saudi Arabia to test the correlation between sugar-sweetened beverage consumption (SSB) and BMI, waist circumference, poor dietary choices in school age children between ages 10-19. This study used 5033 boys and 4400 girls that were randomly selected from middle and high schools in different regions. To assess the children’s diet they used a 7 day food frequency questionnaire. Height, weight, and waist circumference was measured.
The results of this study showed that there was a correlation between SSB intake and BMI is males but not females. SSB intake had a direct correlation with poor dietary choices in males and females. Poor dietary choices were determined by frequency of certain foods eaten such as fast food, savory snacks, iced desserts, and total sugar consumption. SSB intake and fast food had a high correlation in both genders. Foods such as fish, eggs, fruits, and vegetables were reported eating less by the older children, and the consumption of hot SSB was higher among the older children. This article’s results show that decreasing SSB intake could have a good impact on a person’s health.
Provided by Brittany Smith:
Effects of Breastfeeding and Low Sugar-sweetened Beverage Intake on Obesity Prevalence in Hispanic Toddlers
Davis, J. N., Whaley, S. E., & Goran, M. I. (2012). Effects of breastfeeding and low sugar-sweetened beverage intake on obesity prevalence in Hispanic toddlers. American Society for Nutrition, 95, 3-8.
This study was conducted to determine the effects that breastfeeding and sugar-sweetened beverage (SSB) intake had on obesity in children. 1483 Hispanic children from the Los Angeles area in the WIC program were used in this study. The ages of the children ranged from 2-4 years. Diets were assessed through phone surveys with the parents of the children. Heights and weights were taken by trained WIC staff. The children were placed in categories depending on the length of time breastfed and the amount of SSB consumed. The study used chi-squared test to compare breastfed categories to SSB categories.
The results showed that children who were breastfed had a lower rate of obesity than the children who were not breastfed. Also children who had a low SSB intake had a lower rate of obesity than children who had consumed a high amount of SSBs. Children who were breastfed for at least a year with a low amount of SSB consumption had a lower rate of obesity compared to children who were not breastfed with a high amount of SSB consumption. In conclusion, the result shows that breastfeeding and a lower intake of SSBs could decrease risk of obesity in Hispanic toddlers.
Provided By Haley Kormos:
Effect of short-term administration of cinnamon on blood pressure in patients with prediabetes and type 2 diabetes
Akilen, R., Pimlott, Z., Tsiami, A., Robinson, N. (2013). Effect of short-term administration
of cinnamon on blood pressure in patients with prediabetes and type 2 diabetes. Nutrition Journal, 29, 1192-1196.
Objective: The aim of this study was to systematically review and evaluate the effect of short-term administration of cinnamon on blood pressure regulation in patients with prediabetes and type 2 diabetes by performing a meta-analysis of randomized, placebo-controlled clinical trials.
Methods: Medical literature for randomized controlled trials (RCTs) of the effect of cinnamon on blood pressure was systematically searched; three original articles published between January 2000 and September 2012 were identified from the MEDLINE database and a hand search of the reference lists of the articles obtained through MEDLINE. The search terms included cinnamon or blood pressure or systolic blood pressure (SBP) or diastolic blood pressure (DBP) or diabetes. A random effects model was used to calculate weighted mean difference and 95% confidence intervals (CI).
Results: The pooled estimate of the effect of cinnamon intake on SBP and DBP demonstrated that the use of cinnamon significantly decreased SBP and DBP by 5.39 mm Hg (95% CI, –6.89 to –3.89) and 2.6 mm Hg (95% CI, –4.53 to –0.66) respectively.
Conclusion: Consumption of cinnamon (short term) is associated with a notable reduction in
SBP and DBP. Although cinnamon shows hopeful effects on BP-lowering potential, it would be premature to recommend cinnamon for BP control because of the limited number of studies available. Thus, undoubtedly a long-term, adequately powered RCT involving a larger number of patients is needed to appraise the clinical potential of cinnamon on BP control among patients with type 2 diabetes mellitus.
Provided By Haley Kormos:
ESPEN endorsed recommendations: Nutritional therapy in major burns
Rousseau, A., F., Losser, M., R., Ichai, C., Berger, M., M. (2013). ESPEN endorsed
recommendations: Nutritional therapy in major burns. Clinical Nutrition, 32, 497-502.
Background & aims: Nutrition therapy is a cornerstone of burn care from the early resuscitation phase until the end of rehabilitation. While several aspects of nutrition therapy are similar in major burns and other critical care conditions, the patho-physiology of burn injury with its major endocrine, inflammatory, metabolic and immune alterations requires some specific nutritional interventions. The present text developed by the French speaking societies, is updated to provide evidenced-based recommendations for clinical practice.
Methods: A group of burn specialists used the GRADE methodology (Grade of Recommendation, Assessment, Development and Evaluation) to evaluate human burn clinical trials between 1979 and 2011. The resulting recommendations, strong suggestions or suggestions were then rated by the non-burn specialized experts according to their agreement (strong, moderate or weak).
Results: Eight major recommendations were made. Strong recommendations were made regarding, 1) early enteral feeding, 2) the elevated protein requirements (1.5e2 g/kg in adults, 3 g/kg in children), 3) the limitation of glucose delivery to a maximum of 55% of energy and 5 mg/kg/h associated with moderate blood glucose (target _ 8 mmol/l) control by means of continuous infusion, 4) to associated trace element and vitamin substitution early on, and 5) to use non-nutritional strategies to attenuate hypermetabolism by pharmacological (propranolol, oxandrolone) and physical tools (early surgery and thermo-neutral room) during the first weeks after injury. Suggestion were made in absence of indirect
calorimetry, to use of the Toronto equation (Schoffield in children) for energy requirement determination (risk of overfeeding), and to maintain fat administration _ 30% of total energy delivery.
Conclusion: The nutritional therapy in major burns has evidence-based specificities that contribute to improve clinical outcome.
Provided by Christie Clark
Lacroix, E., Charest, A., Cyr, A., Baril-Gravel, L., Lebeuf, Y., Paquin, P., Chouinard, P. Y., Couture, P., & Lamarche, B. (2012). Randomized controlled study of the effect of a butter naturally enriched in trans fatty acids on blood lipids in healthy women. American Journal of Clinical Nutrition, 95, 318-325.
This study was conducted to determine if consuming butter naturally enriched with ruminant sources of trans fatty acids (rTFAs) in large but attainable amounts would affect plasma lipid concentrations in healthy women. A total of 61 Quebec women who had a mean age of 38.3 ± 17.1 years, a body mass index (BMI) of 23.6 ± 2.9 kg/m^2, and a low-density lipoprotein (LDL) concentration of 51.82 ± 13.86 mmol/L participated in this study. Participants were free of previous cardiovascular disease (CVD) type 2 diabetes, dyslipidemia, and endocrine disorders and not taking medications for hyperlipidemia or hypertension. Every meal was provided to participants over the 8-week study. Two separate diets were assigned to each participant, the rTFA diet and the control diet, and each lasted four weeks. The rTFA diet had a total of 3.7g of rTFAs/day and supplied 1.5% of total energy. The control diet had a total of 0.9g of rTFAs/day and supplied 0.3% of total energy. The diets differed only in the total amount of rTFAs; the caloric and macronutrient distributions remained constant. The enriched butter provided the difference in rTFAs as other sources were not included in the diets. Statistical analyses were preformed on plasma lipid concentrations and the level of statistical significance was 5%. Covariates included menopausal status, weight, baseline lab values, and treatment order but none were statistically significant. Researchers found no significant changes in total cholesterol, LDL, apo A-1, apo B, cholesteryl ester transfer protein (CETP), hepatic lipase, endothelial lipase, or triglyceride concentrations after the rTFA diet in comparison to the control diet. Women with a BMI ≥ 25 (n=18) had a significant reduction of HDL cholesterol while women with a BMI < 25 had no significant reduction. The rTFA diet did increase total:HDL and LDL:HDL cholesterol ratios, but not significantly. The authors concluded that LDL was not affected by integrating rTFAs into the diet, but HDL was lowered, predominately in overweight women. This shows that adiposity may affect the way the body responds to dietary changes.
Provided by Christie Clark
Djousse, L., Lee, I. M., Buring, J. E., & Gaziano, J. M. (2009). Alcohol consumption and risk of cardiovascular disease and death in women: Potential mediating mechanisms. Circulation, 120, 237-244.
This prospective study was performed in order to investigate the association between alcohol consumption, cardiovascular disease (CVD), and death and to establish which mediating factors reduced the risk of these events. A total of 26,399 women with an average age of 54.7 ± 7.1 years and body mass index (BMI) of 26.8 ± 5.5 participated in this 12.2-year study. At the start, researchers obtained blood samples in order to assess hemoglobin A1c, C-reactive protein, fibrinogen, intercellular adhesion molecule-1, triglycerides, and total, low-density lipoprotein (LDL), and high-density lipoprotein (HDL) cholesterol. Blood pressure, smoking status, physical activity level, menopausal status, and diet and medical history were also obtained at this time. Participants’ alcohol intake was determined by questionnaire and was classified into categories of 0.1-4.9, 5.0-14.9, 15-29.9, and ≥30 grams per day. Using the Cox proportional hazards model, researchers computed multivariable hazard ratios (HRs) with a 95% confidence interval, controlling for age, BMI, smoking status, physical activity level, fruit and vegetable intake, menopausal status, and family history of premature myocardial infarction. This was referred to as the basic model. After estimating the HR, researchers compared moderate drinkers (5.0-14.9 grams/day) with non-drinkers and added sets of intermediate factors, one at a time, including blood pressure, inflammatory/hemostatic factors, and lipid factors. The change in HR in moderate drinkers and abstainers was then compared. Over the 12.2-year course of the study, a total of 1039 new CVD cases, 785 total deaths, and 153 cardiovascular deaths occurred. Researchers found J-shaped associations among alcohol consumption and risk of CVD and CVD death, with the lowest risk found, in both cases, with moderate drinkers. The following intermediate factors were associated with lower risk of CVD: lipids (28.7%), diabetes/hemoglobin A1c (25.3%), inflammatory/hemostatic factors (5.0%), and blood pressure (4.6%). A total of 86.3% of moderate drinkers’ decreased risk of CVD was attributed to the aforementioned intermediate factors.
Provided by Kelsey McGuire
Kramer, C. K., Zinman, B., Retnakaran, R. (2013). Are metabolically healthy overweight and obesity benign conditions? A systematic review and meta-analysis. Annals of Internal Medicine.159(11),758-769.
Background: Recent interest has focused on a unique subgroup of overweight and obese individuals who have normal metabolic features despite increased adiposity. Normal-weight individuals with adverse metabolic status have also been described. However, it remains unclear whether metabolic phenotype modifies the morbidity and mortality associated with higher body mass index (BMI).
Purpose: To determine the effect of metabolic status on all-cause mortality and cardiovascular events in normal-weight, overweight, and obese persons.
Data Sources: Studies were identified from electronic databases.
Study Selection: Included studies evaluated all-cause mortality or cardiovascular events (or both) and clinical characteristics of 6 patient groups defined by BMI category (normal weight/overweight/obesity) and metabolic status (healthy/unhealthy), as defined by the presence or absence of components of the metabolic syndrome by Adult Treatment Panel III or International Diabetes Federation criteria.
Data Extraction: Two independent reviewers extracted the data. Metabolically healthy people of normal weight made up the reference group.
Data Synthesis: Eight studies (n = 61 386; 3988 events) evaluated participants for all-cause mortality and/or cardiovascular events. Metabolically healthy obese individuals (relative risk [RR], 1.24; 95% CI, 1.02 to 1.55) had increased risk for events compared with metabolically healthy normal-weight individuals when only studies with 10 or more years of follow-up were considered. All metabolically unhealthy groups had a similarly elevated risk: normal weight (RR, 3.14; CI, 2.36 to 3.93), overweight (RR, 2.70; CI, 2.08 to 3.30), and obese (RR, 2.65; CI, 2.18 to 3.12).
Limitation: Duration of exposure to the metabolic–BMI phenotypes was not described in the studies and could partially affect the estimates.
Conclusion: Compared with metabolically healthy normal-weight individuals, obese persons are at increased risk for adverse long-term outcomes even in the absence of metabolic abnormalities, suggesting that there is no healthy pattern of increased weight.
Primary Funding Source: Intramural funds from the Leadership Sinai Centre for Diabetes.
Provided by Kelsey McGuire
Henry R., Chilton, R., & Garvey, T. (2013). New options for the treatment of obesity and type 2 diabetes mellitus. Journal of Diabetes and Its Complications, 27. 508-518.
Moderate weight loss (>5%), which has been associated with improvements in glycemic parameters in patients with dysglycemia, also reduces the presence of other comorbidities, including dyslipidemia and hypertension, culminating in a reduced risk of cardiovascular disease. Lifestyle changes are the recommended preliminary approach to weight loss, with an initial weight-loss goal of 10% of body weight achieved over 6 months at a rate of 1–2 pounds per week selected as an appropriate target to decrease the severity of obesity- related risk factors. Implementing and maintaining the lifestyle changes associated with weight loss can, however, be challenging for many patients. Therefore, additional interventions sometimes may be necessary. Bariatric surgery can also be a highly effective option for weight loss and comorbidity reduction, but surgery carries considerable risks and is still applicable only to selected patients with type 2 diabetes. Thus, attention is turning to the use of weight-loss medications, including 2 recently approved compounds: twice-daily lorcaserin and a once-daily combination of phentermine and topiramate extended-release, both shown to be safe and effective therapies in the management of obesity in patients with type 2 diabetes.
Provided by Elizabeth Prendergast
Rani, P., Raman, R., Rachepalli, S., Pal, S., Kulothungan, V., Lakshmipathy, P., et al.. (2010). Anemia and Diabetic Retinopathy in Type 2 Diabetes Mellitus. Journal of the Association of India, 58, 91-94.
This study was done to look into the prevalence of anemia in patients with type 2 diabetes, as well as how anemia may play a role in diabetic retinopathy’s presence and severity among this diabetic population. This study included 5999 subjects, greater or equal to 40 years of age, from the Sankara Nethralaya Diabetic Retinopathy Epidemiology And Molecular- genetics Study. Of the 5999 subjects, 1414 fit the established WHO criteria for Diabetes. The diabetic participants then had a comprehensive eye examination completed and a stereoscopic digital fundus photograph was used to evaluate the retinopathy level present. These subjects then had blood tested to determine if they were considered to be anemic. Anemia was present if Hb was <12 g/dL in women and <13g/dL in men. Statistical analyses were done using SPSS to provide both univariate and multivariate analysis. The significance level was set as less than or equal to 0.05 at the multivariate level. The total prevalence of anemia was 12.3%, with 11.6% of the men and 13.1 % of the women fitting the anemic criteria. Between the ages of 40-49, women had a 26.4% of prevalence for anemia and men had a 10.3% prevalence of anemia. The multivariate analysis identified different predictors for anemia, which included: an age over 69 years, having a duration of diabetes lasting over 5 years and presence of diabetic retinopathy. Anemia affects about 10% of the Diabetic population, according to this study. Anemia can interfere with how nutrients are transported throughout the blood- therefore increasing the retinopathy risk for these Diabetic patients.
Provided by Elizabeth Prendergast
Heyman, H., Van De Looverbosch, D., Meijer, E. & Schols, J. (2008). Benefits of an oral nutritional supplement on pressure ulcer healing in long-term care residents. Journal of Wound Care, 17, 476-480.
This study was done to further explore how a Oral Nutrition Supplement in addition to a appropriate diet and standardized pressure ulcer care could effect the healing process of a pressure ulcer. This study took place over period of nine weeks in Belgium and Luxembourg. The sample studied included 245 patients with an average age of 82.2±10.1 years, with stage II-stage IV pressure ulcers and no exclusion criteria to gain the best insight into a long-term care facility population. The oral nutrition supplement administered to the patients over the nine weeks study period, was compromised of 250 kilocalories, 20 grams of protein, 3 grams of arginine, 250 milligrams of vitamin C, 38 milligrams of vitamin E and 9 mg of zinc. The suggested consumption of the oral nutrition supplement was three times a day in addition to the patients normal diet or enteral feeds, the actual consumption for the study participants average about 2.3±.56 servings per day as measured by a medical practitioner through patient questionnaires’. To measure the supplementations’ effect on the pressure ulcer, the area in millimeters of the pressure ulcer was measured. Measurements were taken at the start of the study, three weeks into the study and at the conclusion of the study, at nine weeks. When compared to the initial data of the study, there was a 53% reduction in average size from 1580±3743 mm3 to 743±1809 mm3, therefore creating a p value of <0.0001- this p value indicates that this change was significant from the beginning of the study to the end of the study. These results led to a conclusion that by following an oral supplement regimen with a supplement, such as the oral supplement used in the study, better outcomes of pressure ulcer severity may be seen by pressure ulcer patients.
Provided by Kaitlan Beretich
Importance of Early Nutritional Screening in Patients with Gastric Cancer. Gavazzi, C., Colatruglio, S., Sironi, A., Mazzaferro, V., & Miceli, R. (2011). Importance of early nutritional screening in patients with gastric cancer. British Journal of Nutrition, 106(12), 1773-1778.
In the present study, we evaluated the relationship between nutritional status, disease stage and quality of life (QoL) in 100 patients recently diagnosed with gastric carcinoma. The patients' nutritional status was investigated with anthropometric, biochemical, inflammatory and functional variables; and we also evaluated the nutritional risk with the Nutritional Risk Screening 2002. Oncological staging was standard. QoL was evaluated using the Functional Assessment of Anorexia/Cachexia Therapy questionnaire. The statistical correlation between nutritional risk score (NRS) and oncological characteristics or QoL was evaluated using both univariable and multivariable analyses. Weight loss and reduction of food intake were the most frequent pathological nutritional indicators, while biochemical, inflammatory and functional variables were in the normal range. According to NRS, thirty-six patients were malnourished or at risk for malnutrition. Patients with NRS ≥ 3 presented a significantly greater percentage of stage IV gastric cancer and pathological values of C-reactive protein, while no correlation was found with the site of tumor. NRS was negatively associated with QoL (P < 0·001) and this relation was independent from oncological and inflammatory variables as confirmed by multivariable analysis. In the present study, we found that in patients with gastric cancer malnutrition is frequent at diagnosis and this is likely due to reduction in food intake. Moreover, NRS is directly correlated with tumor stage and inversely correlated with QoL, which makes it a useful tool to identify patients in need of an early nutritional intervention during oncological treatments.
Provided by Kaitlan Beretich
Carbohydrate Diet Links to Higher Risk of Significant Coronary Artery Disease in Young Indonesian Patients: Cardiometabolic Investigation Study. Sugiri, Noventi, S., Hisatome, I., & Bahrudin, U. (2012). Carbohydrate diet links to higher risk of significant coronary artery disease in young Indonesian patients: Cardiometabolic Investigation study. Biomedical Research, 23(2), 159-165.
Coronary artery disease (CAD) remains the leading cause of cardiovascular death. The CAD risk factors dyslipidemia, hypertriglyceridemia, and diabetes are related to dietary intake and their metabolism. However, the association between carbohydrate, lipid, and protein components of dietary intake and the significant CAD remains elusive; and it never been reported among Asian population. The purpose of this study was to identify the risk factor profile of significant CAD of young Indonesian patients and to compare those components of dietary intake in those patients with and without significant CAD. Within the framework of this Cardiometabolic Investigation study, a case / control group was established comprising 22 patients with significant CAD (case group) and 14 patients without or non-significant CAD (control group) aged ≤50 years all of whom were admitted to the Dr. Kariadi Hospital. The multivariate analysis of the risk factors for significant CAD were energy intake >1750 kcal/day (OR=14.4; p=0.005) and smoking habit (OR=7.7; p=0.036). The energy intake of the patients with significant CAD was significantly higher than that of the control (2005.25±85.91 vs. 1695.56±128.19 kcal/day; p=0.003). While the lipid and protein component of the energy intake did not vary significantly between those two groups, the carbohydrate intake in the significant CAD group was significantly higher than that of the control group (1142.99±38.11 vs. 950.00±75.88 kcal/day; p=0.018). Conclusion: In addition to the smoking habit, a high carbohydrate intake could pose a risk factor for the significant CAD in young Indonesian patients.
Reponse to Consumer Questions
What is gluten and how can it be bad for you?
Gluten is a protein found in wheat, barley, rye, and triticale. Gluten helps foods to maintain their shape acting as a glue that holds foods together. Many processed foods also contain gluten, so it is important to read all ingredient labels. Gluten is only harmful to those with celiac disease. Celiac disease is a hereditary disease that develops when gluten is ingested. When people with celiac disease eat gluten, their body’s immune system responds by creating antibodies that attack the small intestine. These antibodies damage the microvilli on the small intestine, and this hinders nutrient absorption into the body. If celiac disease is left untreated, it can lead to the development of autoimmune disorders like Type 1 Diabetes Mellitus, multiple sclerosis, dermatitis herpetiformis, anemia, osteoporosis, infertility, epilepsy, short stature, and some cancers. For those without celiac disease, gluten is fine to consume.
New research is investing a newer phenomena called, “Non-celiac gluten sensitivity.” Little is known on this topic, and until it is defined, it cannot be diagnosed. For the mean time, it is advised for those who do not have celiac disease or a wheat allergy but experience symptom improvement on a gluten free diet, they may be considered to have non-celiac gluten sensitivity.
How would you explain nutrition? And do you think it is important?
Nutrition is the nourishment of cells in order for an organism to stay alive. With proper nutrition, many health problems and chronic diseases can be delayed or prevented. Nutrition can be further broken down into categories as different diets such as those used in a hospital or clinical setting, or subcategories such as infant nutrition, sports nutrition, geriatric nutrition, etc.
I feel that nutrition is important because it is a means of survival. Without it, we would not be here. So many scientific advances have been made so that now people and animals can be properly nourished intravenously or directly through the gut.
Are eggs bad for you?
Eggs are not bad for you. One whole egg has about 7 grams of protein and 5 grams of fat. A whole egg is high in cholesterol, with about 210 mg of cholesterol. Whole eggs can be incorporated into a heart healthy diet by limiting other sources of cholesterol from animal sources. Just an egg white has about 0.1 grams of fat, 3.5 grams of protein, and no cholesterol. Whole eggs and egg whites can be a great source of lean protein.
Which is better: peanut butter or a banana for a source of protein?
A serving size for peanut butter is 2 tablespoons. This provides 190 calories, 16 grams of fat, and 7 grams of protein. A serving size for a banana is about 7 inches long. This provides 105 calories, 0.4 grams of fat, and 1.3 grams of protein. Peanut butter is a better source for protein.
What curbs the body’s hunger longer, fruits or meats? – Brittany Smith
Meats curb the body’s hunger longer than fruits since meats take a longer time to be digested by the body than fruits, they keep us fuller longer. Meats are high in proteins which take the body a longer to digest than fruits, which are made up of mostly water. The best way to curb hunger is through eating a balanced meal consisting of proteins, carbohydrates, healthy fats, and fiber in combination with healthy snacks in-between meals.
What is the best way to lose weight healthily? – Brittany Smith
The best way to lose weight healthily is through healthy eating habits accompanied by healthy exercise patterns. The action of losing weight is simply burning more calories than you take in. One pound is equal to about 3500 calories, so you would have to have a calorie deficit of 3500 calories to lose one pound. Intake should consist of balanced healthy meals accompanied by healthy snacks. Exercise of 90 minutes or more per day, 3-4 days a week is recommended for weight loss. A healthy weight loss goal is no more than 2 pounds per week. If weight loss is more than 2 pounds per week, there is an increased risk of regaining the weight that was loss.
How do you read a nutrition facts label on a box or bag of food items? – Michele Falin
- Start by looking at the serving size.
- The serving size is the portion size of the food. The number of servings you eat determines the amount of calories and nutrients you eat.
- Next look at the calories.
- Calories provide a measure of how much energy a food serving contains.
- Remember that the serving size you eat will determine how many calories you actually consume.
- Next look at the fat, cholesterol and sodium content on the label.
- When looking at a food label, it is important to select food items that have less fat, cholesterol and sodium.
- Eating too much fat, cholesterol and sodium has been proven to increase your risk for certain chronic diseases such as CVD and diabetes.
- Food items that have less than 5% of a nutrient are considered low and food items that have 20% or more of a nutrient are considered high
- FDA requires food items that are labeled “Low-Fat” must have fewer than 3 grams of fat per servings. “Reduced-Fat” must contain at least 25% less fat than the original food item.
- Next, look at the dietary fiber, Vitamin A & C, calcium and iron
- Selecting food items that are high in these nutrients can improve your health and reduce your risk for disease.
- The Footnote
- The footnote is required to be on all food labels.
- This label explains what the food label is based on a 2,000 calories a day diet.
- This label provides the daily value recommendations for different nutrients.
- Percent Daily Value
- The percent daily value is based on 2,000 calorie diet
- This determines whether a nutrient is high or low
- Use the %DV to compare foods and choose what is best for you.
What is the most well rounded food a person can consume? - Haley Kormos
While all foods eaten in moderation can fit into a healthy diet, there are several types of foods that could be considered well-rounded options. Every individual requires an ample amount of fruits, vegetables, and unrefined whole-grains in his or her diet. These three food groups provide many of the vitamins and minerals our bodies need to function. Since the foods available in these groups provide many necessary nutrients, they could easily be referred to as “well-rounded” foods.
Where should a person who is obese start in their attempt to get into shape? - Haley Kormos
It is important for an obese person to realize that even small changes count. Many studies indicate that slow weight loss is best when compared to extreme, rapid weight loss. I would recommend that the obese person begin by trying to make some substitutions in his or her diet, (ex. switching from regular soda to diet, choosing 2% milk over whole, etc.), and begin doing some sort of activity at least 1 day a week. It is important that the person begins to become active, even if it is only for 5 minutes at a time. After the person becomes comfortable with small changes, he or she can slowly progress to larger changes over time. This will allow the individual to make a true lifestyle change, while also losing weight.
What are the best food options for a type 1 diabetic? – Christie Clark
Individuals with type 1 diabetes have the same nutrition needs as anyone else. Depending on your diet plan (carbohydrate counting, exchange lists, set meal plan) and whether you take multiple daily insulin injections or have an insulin pump effects when and what you should eat. Carbohydrates have the biggest effect on blood glucose. Therefore, foods containing carbohydrates should be closely monitored. These foods include grains (breads, pastas, rice, cereals, crackers, pretzels), milk and milk-based products, beans and peas, starchy vegetables, fruits, sweets, and desserts. All individuals, especially those with type 1 diabetes, should choose fiber-containing carbohydrates, as fiber helps with digestion and lowers cholesterol levels. Try to cut back on high-fat, high-calorie foods such as chips, cookies, cakes, and ice cream, and instead choose whole-grain products, fruits, vegetables, and protein-containing foods.
Listed below is the American Diabetes Association’s list of diabetes superfoods, which contain fiber, essential vitamins, and minerals.
- Dark green leafy vegetables
- Citrus fruits
- Sweet potatoes
- Fish high in omega-3 fatty acids (salmon, mackerel, trout, tuna, oysters, muscles, anchovies, sardines)
- Whole grains
- Fat-free milk and yogurt
As a type 1 diabetic since age 5, I feel I have a more than basic understanding of nutrition but one thing has always made me curious, Sugar Alcohols are typically present in sugar free candy, yet from my understanding behave much like sugars. How and why is that so? How are those sugars absorbed, and is that any different than glucose? – Christie Clark
Sugar alcohols are a type of reduced-calorie sweetener often used in products labeled “no sugar added” or “sugar-free”. Commonly used sugar alcohols include isomalt, lactitol, mannitol, maltitol, sorbitol, xylitol, and hydrogenated starch hydrolysates (HSH). Sugar alcohols provide 1.5-3.0 calories per gram, while sugar provides 4.0 calories per gram. Compared to regular sugar, sugar alcohols are converted to glucose in the bloodstream more slowly and require a smaller amount of insulin to be metabolized. Sugar alcohols alone do not typically cause a large increase in blood glucose unless eaten in excessive amounts. Sugar alcohols can have a laxative effect, causing gas and bloating. Be sure to check the nutrition facts label before eating a food containing sugar alcohols because these foods can be high in calories and often contain more carbohydrates than you may expect.
How many calories does a person need per day? – Kelsey McGuire
It varies from person to person, depending on various factors including physical activity level, age, gender, weight, and height. To calculate how many calories you need in a day without any activity use Mifflin St. Jeor. For males: (9.99x weight in kg) + (6.25x height in cm) - (4.92x age in years) + 5. For females: (9.99x weight in kg) + (6.25x height in cm) - (4.92x age in years) - 161. The factor method is a simple way to estimate calorie needs based on activity level: sedentary (25-30 calories per kg weight), moderate (35 calories per kg weight), very active (40 calories per kg weight).
Can you lose/maintain weight without completely cutting out carbs? – Kelsey McGuire
Yes, losing and maintaining weight is dependent on energy intake vs. energy output. To lose weight, take in less calories than you expend in a day. To maintain weight your calorie intake needs to equal your energy output. Carbohydrates are part of a balanced diet, and the AMDR for carbohydrates is 45-65% of calories.
Is ice cream horrible for you? – Lisa Prendergast
As with most foods, ice cream should be eaten in moderation. In a ½ cup of vanilla ice cream there are about 145 calories, 7.9 grams of fat, 4.9 grams of saturated fat, 32 mg of Cholesterol, 58 mg Sodium, 17 grams of Carbohydrates, 0.5 grams of fiber and 2.5 grams of Protein. The calcium in the 1 serving of ice cream meets 9% of the daily value for calcium, meaning it meets 9% of the amount of calcium that should be eaten in a day for a person on a 2000 calorie diet. Besides calcium, ice cream is also low in sodium. What makes ice cream a food to eat more on an occasional basis is that it is high in saturated fat and high in sugar.
Moreover, there are many types of ice cream brands and flavors out there, these different options offer “healthier” versions that can be lower in fat and use alternative sweeteners- such as splenda. When looking at ice cream nutrition labels compare the differences in fat, calories, saturated fat and sugar, to make your final decision. If you are an individual that eats ice cream on a rare occasion then it is okay to treat yourself and go for the regular version, however if you are someone that likes ice cream on a daily basis, it might be a better choice to go for the lighter version to help cut down on some of the fat and calories you are consuming on a daily basis. Frozen yogurt is also a great option that will naturally be lower in fat, calories and sugar to get in your fixing for a cold sweet treat!
What role does sodium intake play in weight loss and weight gain? – Lisa Prendergast
Salt does not have any calories so technically it does not cause your body to gain weight. Too much salt in a diet can lead to a temporary gain in weight because it causes the body to retain water. The sodium in salt is an electrolyte that our body uses to make certain functions happen, such as allow our muscles to work. When we have too much sodium in the body, our body uses thirst to even out the balance so the body can continue to work properly. When an individual’s diet is too low in sodium, weight is lost. The weight that is lost is the body ridding itself of the extra water, to again create the neutral balance.
Are there any true superfoods? - Kaitlan Beretich
Although there is no official definition of superfoods, they do exist. Foods that are considered superfoods are extremely high in nutrients and antioxidants and/or provide nutrients that promote good health in a variety of ways. For instance, foods high in antioxidants play a role in fighting cancer and inflammation. Common examples of superfoods include salmon, blueberries, cherries, broccoli, spinach, and green tea.
I’ve heard negative and positive things about cheese. Is it good for you? - Kaitlan Beretich
Cheese is an excellent source of protein and calcium. Protein helps to curb hunger and aids in satiety, while calcium helps keep bones and teeth strong and helps to prevent osteoporosis. Cheese also contains zinc and biotin. Zinc aids in tissue growth and repair, prevents and treats macular degeneration, protects hair, and keeps nails strong. Biotin is also important for hair health. However, cheese is often high in saturated fat which can increase the risk of cardiovascular disease and high cholesterol. Some cheese is high in sodium which can lead to the development of high blood pressure. Cheese can also contribute to weight gain since full-fat cheese is higher in calories compared to fat-free and low-fat cheeses. It is okay to eat cheese in moderation! Pay close attention to the serving size and try to choose cheeses lower in fat, saturated fat, and sodium. These cheeses are generally less in calories, also.
Human Ecology Featured Alumni
Merchandising and Consumer Studies 2008
I work in many different areas. Monday morning I may be working on an Art Installation, and on Thursday I could be in Miami planning a last minute party for a client. My work life consists of helping my clients with interior and exterior design, event planning and everything in between. I am a certified Master Gardener with LSU Ag Center, I am a Louisiana licensed florist and I am a chronic Volunteer. I have served on Strauss Theatre Board of Directors, Twin City Art Foundation board of Trustees, Northeast Louisiana Arts Council as Executive Vice President, and worked with the National Endowment for the Arts, Big Read, "Triumph to Tragedy" national project.
My degree in Merchandising and Consumer Studies has given me a tremendous amount of confidence to continually build my client list and work with ethics and standards to pursue all my endeavors.
Junior League of Monroe, Inc.: Cooking in High Cotton: the Cotton Country Collection (cookbook)©2008—Interior decorator and stylist for cookbook photographs
Eaves: Retirement party for Captain John Eaves, Fort Lauderdale Police Fort Lauderdale, FL—Event designer and planner.
Taco Bandito Restaurant: Building project for Monroe and West Monroe location—Interior design and decoration.
Trio’s Restaurant: Renovation—Project manager and interior designer.
Wiesemann Residence : Furnishing and decoration of condominium in Chicago, IL—Interior decorator.
Holley Residence: Furnishing and decoration of condominium in Philadelphia, PA and second home in Quebec City, Canada —Interior decorator.
Bancroft Residence: Renovations and redecorations for homes in Monroe, LA; Baton Rouge, LA; and Ferriday, LA—Project manager and interior decorator.
Giles Island - Renovations and decoration Interior design and event planner.
Jay Morris for State Representative (2010-2011): Fundraising, meet-and-greets, public appearances, and private parties—Event planner.
Morris Residences : Renovations and decorations for homes in Monroe, LA; Baton Rouge, LA; New Orleans, LA; and Lake Bruin, LA, Pensacola, FL—Interior decorator.
Your Team Realty, LLC (Alivia Roberts): Residential home staging—Interior decorator.
Twin City Art Foundation/Masur Museum of Art, Board of Trustees, 2008—Present
Strauss Theatre, Board of Directors, 2009—Present
Northeast Louisiana Arts Council, Executive Committee, 2009—Present
Northeast Louisiana Arts Council, Board of Directors, 2007—Present
The Big Read/Triumph Over Tragedy: a commemoration of the 80th anniversary of the Great Depression in North Louisiana, Management Team Member, 2009-2010
Nominated for Louisiana Partnership for the Arts for 2011-2013 term.
Family and Child Studies – Child Life
I discovered my true passion and professional interest in child life while I was a student at Louisiana Tech University, where I received both a Bachelor of Science Degree in Family and Child Studies and a Master of Science Degree in Family and Consumer Sciences. During my freshman year of college, my sister was diagnosed with sarcoma cancer. It was during this time that I wanted to give back the love and support that helped my family through the most difficult time of our lives and to honor my sister in a way that would make her proud….always!
While pursing my master’s degree, I completed a child life internship at St. Jude Children’s Research Hospital in Memphis, TN. My internship comprised of two, six-week rotations where I experienced the Intensive Care Unit and inpatient/outpatient Neuro-Oncology and Solid Tumor teen and young adult population. After completing my child life internship, I was offered a position as the Solid Tumor Child Life Specialist working with patients’ zero-ten years of age and their families in both the inpatient and outpatient setting. As a vital member of the multidisciplinary team, I worked closely with the palliative care team to help communicate patients and family’s end of life fears, hopes, and wishes. I also assisted patients and families with facilitating difficult conversations regarding end of life and provided opportunities for legacy building. I was at St. Jude Children’s Research Hospital for four years before I made the transition to where I am now, Children’s Mercy Hospital in Kansas City, MO. Currently, I work on the inpatient team in a variety of areas including; NICU, Rehab floor, Surgical/Trauma unit and Ortho floor. I also help cover evening referrals, which covers the whole hospital.
I am extremely blessed and proud to tell people that I graduated from Louisiana Tech University. I was fortunate that my professors believed in me and fueled the passion that I have always had in my heart. I wouldn’t be where I am today without their guidance and support.
Lisa Phillips MS, RD, LD
Degrees from LATECH:
Master’s in Nutrition July 2010 to Nov. 2013
Dietetic Internship July 2010 to May 2011
B.S. in Kinesiology and Health Promotion Aug. 2006 to May 2010
B.S. Nutrition & Dietetics Aug. 2006 to May 2010
My plans when I started college were to be some sort of trainer or therapist (hence the B.S. in Kinesiology). It was while working on this degree I had to a take a sports nutrition class that changed my world and I found my true purpose....nutrition. It wasn’t long before I was signed up working towards my nutrition degree and headed down the road to becoming a dietitian. At LATECH, I received a strong foundation in nutrition sciences that has been an invaluable career building block for me. Not only were my teachers amazing at helping me to learn the information I needed to be successful, but also caring and supportive with my goals. After my undergrad, I completed my Dietetic internship at LATECH as well. During the internship I was exposed to numerous specialties in the dietetic field to include: food service management, clinical, renal, diabetes, community, sports, and more. Being exposed to so many things allowed me to see what I personally like and don’t like. It also has given me the confidence and knowledge to pursue my dream career as a Contract Travel Dietitian. As a traveling dietitian I have worked in Alabama, Louisiana, Texas, Montana, Nevada, and Hawaii. Specialties I have worked in include: acute care, long-term acute care, long term care, behavioral health, veteran’s services, teaching, and diabetes. In my eyes, I get paid to vacation for a career! Without the knowledge I received from my LATECH education experience and the exposure I received in different specialties during my LATECH internship, I would not have the confidence to pursue this unique career path.
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