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Introdução:Os rótulos fornecem informações para a orientação do consumidor sobre as escolhas alimentares mais adequadas às suas necessidades, sendo um importante canal de comunicação entre o consumidor e o produtor de alimentos. Para cumprir esse papel, é fundamental que essas estejam corretas e atendam aos parâmetros legais estabelecidos. Objetivo:Avaliar a conformidade dos rótulos das bebidas mistas industrializadas à base de frutas e vegetais que apresentavam a denominação suco detox, comercializadas em Belo Horizonte (MG), Brasil, entre os anos de 2017 e 2019. Método:Foram selecionadas inicialmente 23 bebidas mistas e, após a avaliação dos critérios de exclusão, sete amostras de diferentes marcas foram selecionadas para o estudo. A análise da rotulagem foi realizada conforme a regulamentação vigente para alimentos na legislação brasileira, utilizando um checklist com os seguintes itens obrigatórios: denominação do produto; lista de ingredientes; conteúdo líquido; identificação de origem; identificação de lote; prazo de validade; cuidados de conservação; uso de frases e imagens que podem causar erro ou engano ao consumidor; rotulagem nutricional; advertência sobre o glúten e o número do registro das bebidas no Ministério da Agricultura e Pecuária e Abastecimento (MAPA). Resultados:Em 100% (n = 7) das amostras foi observada a irregularidade do uso do termo detoxnos rótulos e ausência do registro junto ao MAPA. Setenta por cento (n = 5) apresentavam erros na lista de ingredientes e informação nutricional e em 57% (n = 4) não estava correta a informação do conteúdo líquido. Conclusões:Os resultados evidenciaram a presença de não conformidades em todos os produtos analisados. Destacaram-se as irregularidades em relação à denominação de venda e a ausência de registro. Diante disso, enfatiza-se a necessidade de adequação das empresas frente à regulação da rotulagem dos alimentos e a importância de se promover ações que permitam aos consumidores acesso a informações confiáveis sobre esses alimentos.

There are many different front-of-pack nutrition labels and there is not yet established a convergence. Governments and manufacturers try to provide more nutritional information on food labels. The analysis covered the period between 1980 and 2021. This study increases the attention of all stakeholders involved in the front-of-pack nutrition labelling debate. In this regard is relevant to present the advantages and disadvantages, the similarities and the differences of front-of-pack nutrition labelling, because each one is unique, so it is hard to compare them by using the same criteria. The paper brings into the spotlights different policies from different countries that aim to educate the consumers about the content of food, the case of front-of-pack food labeling, that represents a social responsibility issue, especially for health and obesity prevention, noncommunicable diseases, cardiovascular diseases, cancer, diabetes, due to the important role played. Our results show that there are key items, in terms of social responsibility, companies should take into account when planning their strategies and may help also the investors in food manufacturing companies with an increased interest in social information to request and understand the importance of the front-of-pack nutrition labelling of companies they want to invest in. Our research is important for the business to advance in disclosure on the pack of food of relevant information, as well for the academic community regarding the front-of-pack nutrition labelling, as a responsibility issue. Future research is needed since there is a variety of front-of-pack nutrition labelling and is changing constantly.

This study done on sample of working women in Al-Karj during 1441-1442. The result were as following, 57% of the sample age between 18-25, 29.2% were 26-33, 11.5% were 34-41, and 2% of them were 42-49. The study indicate that 89.3% have Batchelor degree, 75.9% of them have a business, while 24.1% are employees in the government. 40.7% of the sample monthly income ranged between 2000-5000RS compered to the 35.6% monthly income were 5000-10000RS. 61.3% of the women were living in a fella and 88.2% of them have the Saudi nationality. When the awareness level measured there were some differences between the women in their definition of food awareness that balanced food is 51.4% is free from any toxic materials, 48.2% noncontaminated, 47.8% food rich in supplements, 28.5% rich in vitamins, 26.5% rich of water. When the frequency of using meals for the working women measured, in first grade for the snacks 51%, 58.5%, 46.6%, and 41.9% for every day then coffee, tea, and sweats in this order, while the usage of fruit, vegetables, fibres, and playing sport are in decline. Also, when identifying the source of the nutritional information and nutritional awareness it showed that 34.3%, 23.3%, 13.4%, 9.4%, 4.5%, 1.2% from the internet, moms, experience, TV shows, radio, relatives, and neighbours in this order.

Background : As much as 73.4% of children aged ≥ 5 years in Indonesia have breakfast with the low nutritional quality of food consumption, as evidenced by the prevalence of 95.5% of children's less consumption of vegetables and fruits. Breakfast habits affect fiber and micronutrient levels. Communication and nutritional information can increase accuracy in breakfast behavior from childhood. Effective and efficient media are needed. So far, the media for children has prioritized illustrations without paying attention to the cultivation of moral values. Objectives : This study aimed to determine the effect of Islamic comic media on improving healthy breakfast attitudes among students. Materials and Methods : The research design was a quasi-experimental type. Subjects were taken by a simple random sampling method. Ninety-six students were divided into three groups. Group A was given nutrition education using Islamic comic media about health breakfast (n = 32). Group B was given nutrition education using Islamic comic strip media about health (n = 32). Group C was a control group (n = 32). The study used two types of nutrition promotion media: comics and comic strips, which are stories about healthy eating in Islam. The time for nutrition education intervention through comics and comic strips is 2x ± 35 minutes. The pretest was ± 25 minutes with ± 10 minutes explaining the instructions for filling out the questionnaire. The posttest was ± 25 minutes with a discussion for ± 10 minutes—nutritional attitudes related to health breakfast by answering a validated questionnaire. We used the Lickert scale to categorized nutritional attitudes. Statistical test was done by Wilcoxon and Mann Whitney test. Results : The distribution of nutrition attitudes of respondents increased after the provision of Islamic comics, both comics and comic strips about breakfast. The nutritional attitudes increased significantly in the Islamic comic media group (p = 0.000) and the Islamic comic strip media group (p = 0.000), from 78.75 to 92.96 and 78.61 to 92.88, respectively. Conclusions : There was a relationship between counseling and Islamic comic media regarding healthy breakfast towards the nutritional attitude of elementary school-age students.

Objective:Adequate and appropriate nutrition education is expected to contribute towards preventing risk of child stunting and maternal overweight/obesity. Understanding women’s information-seeking behaviours is an important key step for health professionals and departments of health in order to improve the development of optimal and targeted nutrition education during pregnancy. This study investigated the experience of Indonesian women in seeking and receiving nutritional information during pregnancy and its relationship to women’s socio-demographic and pregnancy characteristics.Design:An online cross-sectional study.Setting:Malang City, Indonesia.Participants:Women who had given birth within the past 2 years (n 335).Results:All women in this study sought or received food and nutrition information from multiple sources, including social and health professional contacts and media sources. The women frequently discussed nutrition issues with their family, particularly their husband (98·2 %) and mother or mother-in-law (91·6 %). This study identified four groups of sources based on women’s search habits. Women from high socio-economic strata were more likely to discuss food and nutrition issues or received nutrition information from obstetricians, their family or online sources (adjusted R2 = 26·3 %). Women from low socio-economic strata were more likely to receive nutrition information from midwives, health volunteers or Maternal and Child Health books (adjusted R2 = 14·5 %).Conclusions:A variety of nutrition information sources needs to be provided for women from different socio-economic strata. Involvement of family members in antenatal nutrition education may improve the communication and effectiveness of young mothers’ dietary and nutrition education.

Background Without the needed medical support, bariatric surgery can be associated with post-operative malnutrition and associated nutrient deficiencies. We aimed to evaluate the cost difference of perioperative infusion requirements and TPN between GBP and BPD-DS. Methods All patients undergoing GBP or BPD-DS procedures between August 2015 and June 2018 were included. Information was collected to standardize the nutritional information into two categories: (1) oral supplementation and standard intravenous infusions, as predicted costs forming part of preoperative quote and (2) infusions prescribed for malnutrition, based on blood biochemistry, caterized as unexpected costs. Results A total of 573 patients over 3 years (GBP 60%, BPD-DS 40%) were included in the analysis. The average predicted costs from oral supplementation for both surgery groups and prophylactic infusions for BPD-DS were GBP (46.90USD) vs. BPD-DS (154.13 USD) (p-value = NS). Unexpected costs for infusions to correct nutritional deficiencies were GBP (199.14 USD) vs. BPD-DS (127.29 USD) (p-value = NS). TPN incidence rate was GBP (2.1%) and BPD-DS (12.7%) (p-value < 0.001) and admission rate per patient was GBP (0.9) and BPD-DS (0.63) (p-value < 0.05). Costs for acquiring TPN were GBP (153.58 USD) vs. BPD-DS (268.76 USD). Total unexpected costs were GBP (352.72 USD) vs. BPD-DS (396.05 USD) (p-value = NS). Conclusion Nutrient deficiencies are known to occur within both GBP and BPD-DS surgeries, even up to 3 years. The admission rate/patient, requiring TPN, was higher in the GBP group, indicating that BPD-DS surgery can be efficient and cost-effective with holistic and multitherapeutic post-surgery care. BPD-DS procedures should be reserved for centers with a comprehensive and experienced multidisciplinary team enforcing stringent follow-up regimes.

The pandemic crisis of COVID-19 has brought significant attention towards increasing natural defense mechanism i.e. immunity in order to fight emerging new species of micro-organism. Natural ways to improve immunity include two major components, regular exercise and nutrient diet. The former is physical process and also demand the later and hence healthy nutritional diet can be claimed as basis for improving natural immunity. There are numerous plants and vegetables which can be used in diet however, few vegetables are most common around the globe. These immunomodulator dietary vegetables used as foods can be a promising preventive tool against infectious diseases such as COVID-19. Present work was undertaken in view of a review to present the commonly utilizable 17 vegetables and their nutritional information. The study was done based on gist of selected previous works and established nutritional facts related to selected dietary vegetables, their nutrition profile and its relation with immunity. The 17 vegetables are rich source of Calories, Carbohydrate, Protein, Vitamins such as A, D, B12, C, and B6; micronutrients such as Calcium, Sodium, Potassium, Iron, and Magnesium. All these vegetables have very less fat and no Cholesterol, which insures their health stimulating effect. Based on availability, use of these vegetables in alternate way can help to ensure supplementation of essential nutrients to boost natural immunity.

espanolObjetivo. Evaluar el uso y la comprension subjetiva y ob-jetiva del etiquetado frontal Guias Diarias de Alimentacion (GDA) para ayudar a la poblacion a tomar decisiones salu-dables respecto a los productos que consume. Material y metodos. Se evaluo el uso de la informacion nutrimental disponible en el empaque (GDA, tabla de informacion nu-trimental y lista de ingredientes), asi como la comprension subjetiva y objetiva del GDA, en personas mayores de 20 anos. Resultados. Se entrevisto a 43 157 personas. La tabla nutrimental fue la etiqueta mas utilizada (11.1%). Apenas 24.6% (IC95%: 23.9-25.3) y 41.2% (IC95%: 40.4-42.1) clasifico correctamente el producto como nada saludable o alto en sodio, respectivamente. Estas proporciones fueron menores en adultos mayores, personas con menor nivel educativo, nivel socioeconomico bajo y area rural. Conclusiones. Los resultados muestran que el etiquetado GDA no es util para apoyar a la poblacion vulnerable a realizar elecciones saludables. EnglishObjective. Evaluate the use, subjective and objective under-standing of the GDA frontal labeling to assist the population towards making healthy decisions regarding the products they consume. Materials and methods. The use of nu-tritional information contained in products packages (GDA, nutritional information table, and list of ingredients), as well as the subjective and objective comprehension of the GDA labeling, were assessed among people older than 20 years old. Results. A total of 43 157 people were interviewed. Amid the labels, the nutritional table was read more frequently (11.1%). 24.6% (IC95%: 23.9-25.3) and 41.2% (IC95%: 40.4-42.1) of the interviewees classified products correctly as not healthy and high in sodium, respectively. These outcomes were smaller between the elderly, lower socioeconomic levels, lower educational levels, and rural areas. Conclusions. The results show that the GDA labeling is not useful to support the vulnerable population to make healthy decisions.

In recent days, there is rapid shift in consumer’s life-style due to change in standard of living, work culture, hectic work schedule, and free-thinking and global perspective, as a consequence, fast foods impact our dietary pattern and routine food consumption. As fast food is generally considered rich in calorie, fat, sugar, salt and poor in other nutrients, it has contributed to rise of many non- communicable diseases, metabolic diseases such as obesity and over-weight, diabetes mellitus, hypertension and cardiovascular diseases among more common. The present study was conducted to find the factors affecting the choice of fast food (Indian Fast Food, IFF; Western Fast Food, WFF) among teenagers using questionnaire-cum-structured interview schedule. In response to the influence of nutritional information about fast foods on the teenager’s choice of fast food, in case of IFF, the response was rarely (girls, 30%, boys, 19.6%), sometimes (girls, 40.4%, boys, 45.6%), most of time (girls, 20%, boys, 20.8%), and always (girls, 9.6%, boys, 6.4%), while in case of WFF, the response was rarely (girls, 20%, boys, 19.2%), sometimes (girls, 45.2%, boys, 42.4%), most of time (girls, 17.2%, boys, 20.8%), and always (girls, 15.2%, boys, 6.4%). In response to query on awareness for chemicals and preservatives present in fast food, respondents considered fast food as a healthy food in case of IFF response was yes (girls, 61.2%, boys, 53.6%), and no (girls, 37.2%, boys, 49.2%); while in case of WFF Always (girls, 57.6%, boys, 46.4%) and no (girls, 37.2%, boys, 49.2%). Regarding having prior knowledge of nutritive value of fast foods, in case of IFF, the response was as follows, “Yes, it has high nutritive value” (girls, 40.4%, boys, 44.4%), and “Yes, it has low nutritive value” (girls, 22%, boys, 19.6%), “no I don’t know” (girls, 35.2%, boys, 26.8%); while in case of WFF, “Yes it is high in calorie” (girls, 17.6%, boys, 17.2%), “Yes it has low calorie” (girls, 35.6%, boys, 31.2%), and “ no I don’t know” (girls, 43.2%, boys, 45.6%). This valuable information would be useful for preparing strategies related to fast food consumption among teenagers and their social, health and economical issues.

Fast foods are foods which are easily prepared, processed food served in snack bars and restaurants. Industrial foods such as canned foods or snacks may also be considered as fast foods. The aim of the study was to show the impact of fast food consumption and awareness on developing cardiovascular diseases especially in adolescents. Several other researchers had given an overall picture about the impact of fast food; this study focuses only on the adolescent population. To check the awareness level among the adolescents population a questionnaire containing 15 questions was prepared. This survey was carried between the months of June 2019 to March 2020 among the adolescent population living in Chennai. This survey was carried under an online platform where the participants responded to their answers. The result showed almost 88% participants are aware that over consumption of fast food can cause adverse effects in the cardiovascular system like cardiac arrest and remaining 12% participants are not aware about the impact caused by fast food- developing cardiovascular disease. So considering the growing interest in out-of-home meals and high prevalence of fast food consumption, food policies with an emphasis on providing healthy foods, and making nutritional information at fast-food restaurants may help consumers to order more healthful or lower-calorie foods.

Objective:To assess the presence of nutrition declarations and nutritional quality in pre-packaged food products sold in Guatemala.Design:We photographed nutrition labels of pre-packaged foods. We extracted information about declaration of energy, total/saturated/trans-fats, total/added sugars and Na content (critical nutrients). We classified all products according to their degree of processing (NOVA classification) and nutritional quality (PAHO and WHO-Europe nutrient profile models).Setting:Pre-packaged foods for sale in seven supermarkets in Guatemala City.Participants:This study did not involve human subjects.Results:We assessed 3459 pre-packaged foods, including 80 % ultra-processed, 7 % processed and 13 % unprocessed/minimally processed foods or culinary ingredients. Nutritional information was available in 3021 products (87·3 %). Energy content was declared in 87·0 %; total fats in 86·1 %; saturated fats in 81·5 %; trans-fats in 48·9 %; total sugars in 70·3 %; added sugars in 0·5 % and Na/salt in 85·5 % of products. Insufficient nutrient information made impossible to assess nutritional quality in 36·6 and 17·1 % of products with the PAHO and WHO-Europe models, respectively. Using PAHO and WHO nutrient profiles, we found that 66·2 and 50 % of food products did not meet the model’s nutritional criteria.Conclusions:A high proportion of pre-packaged foods with nutritional information available in Guatemalan supermarkets do not meet the nutritional criteria recommended by WHO and PAHO. Furthermore, a high proportion of products did not declare critical nutrients and many did not even provide any nutritional information. National regulations should consider making critical nutrient declarations (including trans-fats and sugars) mandatory for all products.

The propensity to overeat may, in part, be a function of the satisfaction derived from eating. If levels of satisfaction derived from food differ among normal-weight, overweight, and obese adults, the quantification of satisfaction from food may help explain why some people eat more than others.To quantify the satisfaction obtained from eating one specific food, chocolate, by measuring taste perception as normal-weight, overweight, and obese participants consumed additional pieces of chocolate. To measure the effect of nutritional information on chocolate consumption.Randomized, controlled trial.We analyzed data on 290 adults; 161 had a body mass index (BMI) that was considered normal (25), 78 had a BMI considered overweight (≥25 and30), and 51 had a BMI considered obese (≥30).Participants were given samples of chocolate, one at a time, until they chose to stop eating. With each sample, participants were given a questionnaire. Half of the study participants were randomly selected to receive nutritional information (n=150).Perceived taste for each sample.We used time-series-regression to model perceived taste changes while controlling for participant characteristics.Study participants consumed between 2 and 51 pieces of chocolate with a mean of 12.1 pieces. Average taste perception decreased with each piece. We found no significant difference in taste perceptions between normal- and overweight participants. However, obese participants had higher levels of initial taste perception than normal- and overweight participants (P=0.02). Also, obese participants reported taste perceptions that declined at a more gradual rate than normal- and overweight participants (P0.01). Self-reported hunger, prior to the study, affected taste perception, but providing nutritional information did not.Obese participants started with higher levels of perceived taste and also experienced slower rates of decline than did normal-weight and overweight individuals.

Nutritional labeling of foods allows the purchaser to make an informed decision about the nutritional value of the product, and to promote healthy diets. Most food manufacturing countries have legislation covering labeling requirements. Nutritional labels can be compiled using nutritional information from numerous databases of food composition. However, chemical testing is still required to determine values of nutrients in new processed food products or for compliance verification. Standard analytical methods (e.g., Association of Official Agricultural Chemists) ensure that appropriate sampling, preparation, analysis, and statistical evaluation of results are performed to give confidence about the certainty of the nutritional values reported on the nutritional label.

As the growth of the Internet has become very rapid, telemedicine can be performed efficiently. One important issue of telemedicine is nutrition recommendations for patients who live in long-distance areas far away from hospitals. Diet imbalance of people has become a very serious issue that the occurrences of obesity, metabolic syndrome, diabetes, and even cancer have raised. However, according to the data of the Health and Welfare Department, there are only 1663 dietitians in all hospitals in Taiwan in 2015. Undoubtedly it is a significant loading burden for these few dietitians. Therefore, this proposal aims to design and develop a virtual nutritionist and provide effective diet. Our data has established a complete database based on the recommendations of nutritionists. The database contains most of the food types. The data is trained using the model framework we have established based on the past analysis results of nutritionists, and the items and quantities that users must eat in each time period are accurately recommended and it include breakfast, lunch, and dinner. In the final stage, the training process can clearly show that the model is accurately trained, and the generated menu can be compared with the nutritionist to have good results. Based on the results of the nutritional assessment, the virtual nutritionists will provide each patient with good dietary advice and dietary guardians. The goal is to (1) assist nutritionists in nutritional screening, thereby saving time and energy; (2) inquiring unlimited nutritional information; (3) allowing people to experience advanced medical services and quality.

Introduction: HIV-AIDS is an infectious disease that damages the immune system, putting you at risk of serious infections and certain types of cancer. Micronutrient deficiency varies widely, depending on the population and stage of the disease. It can contribute to the weakening of the immune state and the worsening of the physical condition. Objective: To identify through the collection of nutritional information the consequences produced by the lack of micronutrients in patients with HIV-AIDS. Methodology: It was carried out through bibliographic reviews, scientific articles in order to find true and proven information on the effect that micronutrient deficiency has on people with HIV/AIDS. Results: It is shown that clinical deficiencies of some nutrients occur rapidly in response to dietary deficiencies, malabsorption, or altered metabolism, while those nutrients that have reserves in the body take longer to deplete. Discussion: The acquired immunodeficiency virus that causes AIDS; is associated with weight loss due to malnutrition. There are foods that can counteract many of the symptoms of the patient with HIV/AIDS, hence the importance of their knowledge. Conclusion: Micronutrient deficiency influences the immune system, accentuating the immunodeficiency that leads to AIDS. People living with this disease should have a balanced diet with Vitamins A, B, zinc and iron to strengthen the immune system, these offer a safe and economical treatment to slow the progression of the infection. Keywords: micronutrients, HIV, AIDS. RESUMEN Introducción: El VIH-SIDA es una enfermedad infecciosa que daña el sistema inmunitario lo que pone en riesgo de contraer infecciones graves y ciertos tipos de cáncer. La deficiencia de micronutrientes varía ampliamente, según la población y el estadio de la enfermedad; puede contribuir al debilitamiento del estado inmune y al empeoramiento de la condición física. Objetivo: Identificar mediante la recopilación de información nutricional las consecuencias que produce la falta de micronutrientes en pacientes con VIH-SIDA. Metodología: Se realizó a través de revisiones bibliográficas, artículos científicos con el fin de encontrar información verídica y comprobada del efecto que tiene la deficiencia de micronutrientes en personas con VIH/SIDA. Resultados: Se demuestra que las deficiencias clínicas de algunos nutrientes ocurren rápidamente en respuesta a deficiencias dietéticas, malabsorción, o metabolismo alterado, mientras que aquellos nutrientes que tienen reservas en el cuerpo tardan más en agotarse. Discusión: El virus de la inmunodeficiencia adquirida causante del SIDA; está asociada con la pérdida de peso por malnutrición. Hay muchos alimentos del grupo de los micronutrientes que minimizan manifestaciones clínicas en los enfermos el síndrome de inmunodeficiencia adquirida, siendo necesario saber cuáles son. Conclusiones: La deficiencia de micronutrientes influye en el sistema inmune, acentuando la inmunodeficiencia que lleva al SIDA. Las personas que viven con esta enfermedad deben tener una dieta balanceada con Vitaminas A, B, zinc y hierro para fortalecer el sistema inmunológico, estas ofrecen un tratamiento seguro y económico para retardar la progresión de la infección. Palabras claves: micronutrientes, VHI, SIDA.

OBJECTIVES The objectives of this article are to list the most commonly prescribed Oral Nutritional Supplements in the UK and Ireland and their sugar content; and to raise awareness among the dental profession regarding their uses and potential dental risks involved. BACKGROUND Many older patients benefit from Oral Nutritional Supplements. Prescribers may not consider dental implications of these. Patients may not think to disclose these medications to their dentist. MATERIALS AND METHODS A list of commonly prescribed Oral Nutritional Supplements in the UK and Ireland was compiled. Nutritional information was obtained from the manufacturers' website and arranged in order of decreasing sugar content. Potential dental implications are discussed and recommendations made for dental practitioners. RESULTS Pre-formed Oral Nutritional Supplements can contain between 6.6 and 27.2 g of sugar per serving. Powdered Oral Nutritional Supplements, which are to be mixed with 200 ml whole milk, contain between 16.4 and 35.0 g sugar per serving. The "shot"-type Oral Nutritional Supplements contain less sugar, ranging from 0.0 to 4.0 g per serving. CONCLUSIONS The sugar content of frequently prescribed Oral Nutritional Supplements can be high. While they are beneficial in assisting the patient to maintain a healthy BMI, they may increase the risk of dental caries. Dental professionals should enquire specifically about Oral Nutritional Supplements during history taking, particularly in groups who are likely to be prescribed such supplements. Consideration should also be given to increasing caries-preventive measures for patients who take these supplements.

Background: Fast food generally refers to food that people intend to consume quickly either on- or off-site. Junk foods are foods that contain little or no proteins, vitamins, or minerals but are rich in salt, sugar, and fats and are high in energy (calories). Excess consumption of fast food has been linked with a variety of health problems including obesity and type II diabetes. Fast foods tend to contain high trans-fat levels which tend to raise amounts of low-density lipoprotein in the human body leading to ill effects on health. Aim: The aim of this study was to know the knowledge, attitude, and practice of medical, paramedical, and dental students toward consumption of fast foods. Materials and Methods: This study is carried out at Konaseema Institute of Medical Sciences and Research Foundation for 2 months among 658 students from medical, dental, and paramedical courses. Students were asked to fill a self-administered questionnaire, and acquisition of data from those filled questionnaires was done. Data entry and assessment were done in MS Excel and depicted as required. Results: Six hundred and fifty-eight students of medical, dental, Bachelor of Physiotherapy (BPT), and nursing courses participated in this study, out of which 421 (64%) are MBBS, 165 (25%) are BDS, 39 (6%) are BPT, and 33 (5%) are nursing students. Conclusion: Hygienic practices should be maintained at fast-food outlets and restaurants. A law postulating to label nutritional information for unpacked foods before serving should be implemented.

Aim: Restrictive diets are commonly prescribed to cardiac patients for therapeutic and preventative reasons. However, these are often contraindicated for malnourished, older patients. The present study aimed to explore dietary behaviours of malnourished older cardiac inpatients and identify sources of nutritional information. Methods: A cross-sectional study was conducted over 4 months in a cardiology ward. Data on inpatients' habitual dietary behaviour, duration and reasons for dietary practices, and sources of nutrition advice were obtained during a dietetic assessment. From the reported reasons for dietary practices, diets were categorised by the treating dietitian into ‘clinically indicated’ (CI) or ‘not clinically indicated’ (NCI) diets. Results: Sixty-seven malnourished patients were included, with mean age 76.6 ± 8.3 years and BMI 19.5 ± 6.2 kg/m2. Twenty-six (38.8%) reported at least one dietary restriction, 14 (20.9%) were on a high energy-high protein diet prior to hospitalisation and 27 (40.3%) were on nonrestrictive diets. Five (19.2%) restrictive diets were assessed as CI at the time of admission, while 21 (80.8%) were NCI diets. CI diets were mostly recommended by dietitians (n = 15, 78.9%). Recommendations for NCI restrictive diets came mainly from ‘Other’ sources (n = 10, 55.6%) including the internet, friends and family. Conclusions: Restrictive diets are common among malnourished cardiac inpatients with the majority no longer clinically indicated. It is important for dietitians to explore current dietary practices of malnourished older inpatients on admission. Inpatients following NCI diets may require additional time for education around nutritional priorities.

Background This study evaluated the Health Works (HWs) nutritional counselling skills and information shared with caregivers. This was a cross-sectional study in which an observation checklist was used to examine Growth Monitoring and Promotion (GMP) activities and educational/counselling activities undertaken by health workers (HWs) to communicate nutrition information to caregivers, depending on the ages of the children. Methods A total number of 528 counselling interactions between health workers and caregivers in 16 Child welfare Clinics (CWCs) in two rural districts in Ghana were observed. Frequencies were presented for the information that was obtained from each caregiver and those that were provided by the HWs during the nutritional counselling sessions. Results About 95.1 and 61.8% of the caregiver-HW interactions involved mothers of children who were less than 6 months of age and those above 6 months respectively. HWs counselled the caregivers on appropriate nutrition for the child. Health talk messages that were shared with caregivers focused mainly on the importance of attending CWCs and vaccination of children and rarely included any teaching materials. In most of the interactions, HWs made of child’s feeding practices the past 1 month; and also did not provide advice on specific issues of IYCF. Nutritional counselling information given for non-breastfeeding children was inadequate and in some cases absent. Little attention was given to the feeding of children with animal products during counselling. Conclusion Generally nutritional information given to caregivers who had children above 6 months was inadequate.

Amaç: Hemodiyaliz hastalarındaki beslenme bozuklukları mortalite ve morbitidenin enönemli belirleyicilerindendir. Hemodiyaliz hastalarının diyetlerine uyumunusağlamanın ve onları beslenme bozukluğundan korumanın en etkili yollarından birisininhastaların beslenme hakkında ki bilgi düzeylerinin arttırılması olduğu bilinmektedir.Araştırmamızda beslenme bilgi düzeyinin hemodiyaliz hastalarında ki beslenmebozukluğu durumuna etkisinin araştırılması amaçlanmıştır.Gereç ve Yöntem: Kesitsel tipteki ki araştırmamızın evrenini bir üniversitehastanesinin hemodiyaliz ünitesinde takip edilen hastalar oluşturmuştur.Araştırmamızda ki veriler Mini nutrisyonel değerlendirme anketi, beslenme bilgi düzeyianketi ve sosyodemografik anket formu ile elde edilmiştir. Kategorik verilerinistatistiksel analizinde Ki-kare testi kullanılmıştır. Normal dağılım gösteren süreklideğişkenlerin analizinde Student-t testi kullanılmıştır. Verilerin değerlendirilmesi %95güven aralığında ve p

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

Purpose: Malnutrition is a condition which is highly prevalent, especially in older persons. Physicians play an important role in multidisciplinary nutritional management, but often feel inadequately prepared to provide nutritional information/therapy to their patients. The aim of this study was to gather information on curricular content on malnutrition in older persons in basic study programs for medical doctors. Methods: We selected a cross-sectional study design and used a Web-based online survey. We emailed the Web link to those persons responsible for curriculum development at 310 medical schools in 31 European countries. Results: A total of 26 (8.4%) medical schools in 12 European countries completed the questionnaire. The topic of malnutrition in older adults was included as part of the medical students’ curricula at 50.0% (13 out of 26) of the participating institutions. Most commonly topics taught in the institutions were causes of malnutrition (13, 50%), assessment of malnutrition (13, 50%) and consequences of malnutrition (12, 46.2%). The topic of malnutrition screening was addressed in nine (35%) of the institutions. Conclusions: Based on our results, we strongly recommend including the topic of malnutrition in older adults in the undergraduate curricula of medical students in Europe. A special focus should be placed on multidisciplinary cooperation. Integrative teaching that targets all professional groups could be one option. Initiatives need to be carried out to create a higher level of awareness and promote improvements in nutrition education for medical doctors.

In daily clinical practice, the smooth, timely and comprehensive transfer of information between care settings is important and reflects a cornerstone of high-quality patient care. The integration of nutritional information in the medical information transfer is currently not included in an evidence-based approach. It was, therefore, the aim of this study to develop a nutritional documentation tool (NDoc) on the basis of evidence and test it for its usability in daily clinical practice. Based on the results of a literature review, the authors collected core content using a modified Delphi survey from experts across Europe and included the information collected in a structured, NDoc. The subsequently developed tool included thirty items and was tested for its usability on a daily basis among primary care physicians and clinical physicians. The new NDoc can be introduced for use in any computer-based hospital information system regionally and adapted for worldwide use.

A baixa qualidade da alimentacao e o sedentarismo representam riscos para o acumulo de gordura corporal e desenvolvimento de doencas ja na juventude. O objetivo do estudo foi investigar o consumo alimentar e o estado nutricional de alunos do curso de Enfermagem por meio de atividade pratica em uma disciplina curricular relacionada a nutricao. Trata-se de um estudo transversal feito com as informacoes obtidas durante o desenvolvimento de uma atividade da disciplina denominada “Aspectos nutricionais na assistencia de enfermagem”, na qual participaram 76 estudantes maiores de 18 anos. As informacoes nutricionais foram obtidas por meio de entrevista em pares, registro de um padrao alimentar e aplicacao de um Questionario de Frequencia Alimentar. Os integrantes do estudo eram na maioria mulheres (80,3%) e a idade media da amostra foi de 25,3 ± 7,3 anos. Muitos individuos apresentaram ingestao hidrica insuficiente, a qual se correlacionou negativamente com o consumo de refrigerante (r= -0,254 p=0,029). 48,8% da amostra estava acima do peso corporal e 75% eram sedentarios. O fracionamento alimentar foi considerado satisfatorio, mas o consumo de frutas e hortalicas foi abaixo das recomendacoes (0,6±0,9; 1,7±1,2 porcoes). Houve alto consumo de acucar e gordura, identificado por itens, como o refrigerante e alimentos fritos. Acredita-se que a disciplina relacionada a nutricao, presente na grade curricular do curso, possa servir como uma importante ferramenta de estimulo a melhores habitos de vida, partindo de praticas alimentares mais adequadas. Palavras-chave : Consumo alimentar. Estado nutricional. Estudantes. EVALUATION OF FOOD CONSUMPTION AND NUTRITIONAL STATUS OF UNDERGRADUATE NURSING STUDENTS ABSTRACT: The poor quality of diet and the sedentary lifestyle increase the risk of body fat accumulation and the development of diseases as early as the youth. The objective of the study was to investigate the food consumption and the nutritional status of students of the Nursing course through practical activity in a curricular discipline related to nutrition. This is a cross-sectional study carried out with the information obtained during the development of an activity of the discipline called "Nutritional Aspects in Nursing Care", in which 76 students older than 18 years participated. The nutritional information was obtained by a paired interview, recording a food pattern and applying a Food Frequency Questionnaire. The study participants were mostly female (80.3%) and the mean age of the sample was 25.3 ± 7.3 years. Many subjects presented insufficient water intake, which correlated negatively with the soda consumption (r = -0.254 p = 0.029). 48.8% of the sample was overweight and 75% were sedentary. The number of meals was considered satisfactory, but consumption of fruits and vegetables was below the recommendations (0.6 ± 0.9, 1.7 ± 1.2 portions). There was high consumption of sugar and fat, identified by items such as soda and fried foods. It is believed that the discipline related to nutrition, present in the curriculum of the course, can serve as an important tool to stimulate better life habits, starting from more appropriate eating practices. Keywords: Food consumption. Nutritional status. Students.

The research aimed to Identify the practices of rural women in preserving and storing food in a village in Beheira Governorate, Identify the level of application of the respondents to good practices in preserving and storing food, Identify the most important sources from which the respondents obtain their nutritional information on food preservation and storage, and Identify the most important factors affecting the application of Respondents practice related to food preservation and storage. The research was based on the social survey method in the sample by selecting a random sample of (164) respondents at a rate of 7% of the total (2333) Families in Al-Naqidi village in Kom Hamada district in Beheira Governorate, data were collected through a personal interview using a questionnaire form during May and June 2020, frequencies, percentages, Pearson's simple correlation coefficient and Step-Wise multiple regression analysis method were used to analyze the research data. The results indicated that about (48.8%) of the total respondents had a high level of negative practices, (43.9%) of the total respondents, their level of application is medium, while about (7.3%) of the total respondents their application of these negative practices is low the majority of respondents depend on traditional sources (television, mother and relatives and neighbors) to obtain their nutritional information for food preservation and storage. The results indicated that the most important variables responsible for the application of the research for preserving and storing food, which affected by (38.7%), are: the age of the respondent, membership of social organizations, exposure to cooking programs through various media, and contact with the agricultural guide.

AIM Evaluate feasibility and outcomes of a multimodal prehabiliation program in patients with stage I-III colorectal cancer (CRC) awaiting surgery. METHODS Patients scheduled for elective CRC resection at Concord Repatriation General Hospital were recruited from pre-admission clinic between January and November 2018. Participants received a 2-4 week prehabilitation program consisting of supervised exercise sessions, nurse-led phone support, and written nutritional information. Participants were assessed at baseline, pre-surgery, and 4 weeks post-surgery. RESULTS Twenty-two patients participated in the program: 55% male; median age 73 (56-86) years. Six (28%) required an interpreter. At baseline, 19 of 22 (86%) had at least one comorbidity. Median intervention length was 11.5 days (range 7-29). Participants attended 79% of scheduled exercise sessions (range 33-100%, mean 3.5 sessions) and 66% of nurse support calls (range 0-100%, mean 2.6 sessions). Between baseline and pre-surgery, participants reported increasing mean unsupervised moderate-intensity aerobic exercise from 17 (range 0-210) to 73 minutes/week (range 0-276) and mean vigorous-intensity aerobic exercise from 0 to 24 minutes/week (range 0-300). Resistance exercise sessions increased from 0.6 to 2.6 times/week. Mean 6-minute walk test distance increased by 48 meters (435-483 m) and 30-second "sit to stand" by 1.6 repetitions. Small improvements were seen in global quality of life and fatigue. Nutritional status and body composition remained unchanged. All participants were satisfied/strongly satisfied with the program and would recommend it to others. CONCLUSION Our multimodal prehabilitation program was feasible in CRC patients inclusive of those from non-English speaking backgrounds, with improvement in functional capacity before CRC surgery.

espanolIntroduccion: actualmente existe una gran preocupacion relacionada con el contenido de azucares de los alimentos y bebidas ya que un consumo excesivo se asocia con una mayor prevalencia de enfermedades cronicas no transmisibles. Ademas, hay una gran confusion tanto en los datos cientificos publicados como en las informaciones que aparecen en los medios de comunicacion sobre diversos conceptos tales como azucares libres, azucares intrinsecos o endogenos y azucares anadidos a los alimentos, asi como sobre el tipo de monosacaridos y disacaridos que forman parte de ellos. El termino azucares libres se refiere a aspectos de salud publica mientras que el de azucares anadidos se relaciona con la informacion nutricional incluida en el etiquetado regulado en el Reglamento 1169/2011, aplicable a la informacion alimentaria facilitada al consumidor. Material y metodos: analisis de la legislacion vigente en la Union Europea y en Espana, asi como en Estados Unidos y Mexico, junto con los posicionamientos de la Organizacion Mundial de la Salud (OMS), la European Food Safety Authority (EFSA) y la Agencia Espanola de Seguridad Alimentaria y Nutricion (AESAN), asi como de sus comites cientificos sobre la definicion y declaracion de azucares totales, azucares libres y azucares anadidos. Resultados: los azucares anadidos se declaran en el etiquetado en paises como en Estados Unidos y Mexico. En el caso de Estados Unidos hay una propuesta de modificacion del porcentaje que deben contribuir a la dieta, pasando del 10 % al 6 %. En el caso de la Union Europea solo esta establecida la ingesta de referencia para los hidratos de carbono: 45-65 %, al igual que ya lo ha hecho el Comite Cientifico de la AESAN. Solo en el caso del estudio ANIBES hay un dato aproximado del consumo de azucares anadidos para la poblacion espanola: un 7,3 %. Conclusiones: se deben establecer ingestas de referencia para los azucares anadidos y hacer que se declaren en la informacion del etiquetado de los productos alimenticios, para poder trabajar con datos fidedignos en las tablas de composicion de alimentos y poder conocer la ingesta real por parte de la poblacion espanola, y asi implementar medidas de salud publica que permitan reducir la ingesta de los mismos en todos los productos alimenticios que los contengan. EnglishIntroduction: there is currently great concern about the sugar content of food and beverages as excessive consumption is associated with a higher prevalence of chronic non-communicable diseases. In addition, there is a great deal of confusion both in published scientific data and in media reports about various concepts such as free sugars, intrinsic or endogenous sugars, and sugars added to food, as well as the type of monosaccharides and disaccharides that are part of them. The term “free sugars” refers to public health aspects whereas the term “added sugars” relates to the nutritional information included in the labelling covered by Regulation 1169/2011 as applicable to food information provided to the consumer. Material and methods: an analysis of the legislation in force in the European Union and Spain, as well as in the United States and Mexico, together with the position statements of the World Health Organization (WHO), the European Food Safety Authority (EFSA), and the Spanish Agency for Food Safety and Nutrition (AESAN), as well as their Scientific Committees on the definition and declaration of total sugars, free sugars, and added sugars. Results: added sugars are declared on the label in countries such as the United States and Mexico. In the case of the United States, there is a proposal to modify the percentage they should contribute to the diet from 10 % to 6 %. In the case of the European Union, only the reference intake for carbohydrates is established: 45-65 %, as has already been done by the Scientific Committee of AESAN. Only in the case of the ANIBES study is there an approximate figure for the consumption of added sugars by the Spanish population: 7.3 %. Conclusions: reference intakes for added sugars should be established and declared in the information provided on food product labels in order to work with reliable data in the food composition tables, and to assess their real intake by the Spanish population, and thus implement public health measures to reduce their intake in all food products containing them.

We live in a world where most foods and beverages are unhealthy due to their high content of sugars, sodium, fat, among others [1]. Although many of these foods, especially packaged foods (snacks) for children have nutritional information, this is not very clear, and its interpretation is not easy for a normal person. For this reason, HealthCAM is developed. HealthCAM is a mobile application that uses augmented reality and machine learning techniques to detect the type of snack and indicate to the user through a visual warning on the phone's camera in real time the degree of sugar, sodium and fat that the snack has.

Objetivo: Analisar as informacoes nutricionais nos rotulos de alimentos industrializados destinados ao publico infantil em relacao as necessidades nutricionais de pre-escolares. Metodos: Estudo analitico, transversal, descritivo realizado a partir de rotulos de alimentos destinados ao publico infantil, expostos a venda em supermercados. Os percentuais de valores diarios (%VD) para uma porcao do produto foram avaliados de acordo com as necessidades nutricionais de pre-escolares. Resultados: %VD de calorias e macronutrientes, vitaminas E, A, C e B12 de alimentos industrializados destinados ao publico infantil estavam em media 61,73%; 43,87%; 49,53%; 79,62% e 97,10%, respectivamente, acima dos %VD descritos nos rotulos para adultos. O %VD para fibras foi identico para criancas e adultos. Observou-se deficit de 1,47% para calcio, enriquecimento de 39,13%; 39,17%; 100,42%, respectivamente para ferro, zinco e sodio. Conclusao: As informacoes contidas nos rotulos nao devem ser utilizadas como referencia para a faixa etaria pre-escolar, sendo necessaria adequacao dos mesmos com a elaboracao de legislacao especifica.

The molecular foundation of chronic inflammatory diseases (CIDs) can differ markedly between individuals. As our understanding of the biochemical mechanisms underlying individual disease manifestations and progressions expands, new strategies to adjust treatments to the patient’s characteristics will continue to profoundly transform clinical practice. Nutrition has long been recognized as an important determinant of inflammatory disease phenotypes and treatment response. Yet empirical work demonstrating the therapeutic effectiveness of patient-tailored nutrition remains scarce. This is mainly due to the challenges presented by long-term effects of nutrition, variations in inter-individual gastrointestinal microbiota, the multiplicity of human metabolic pathways potentially affected by food ingredients, nutrition behavior, and the complexity of food composition. Historically, these challenges have been addressed in both human studies and experimental model laboratory studies primarily by using individual nutrition data collection in tandem with large-scale biomolecular data acquisition (e.g. genomics, metabolomics, etc.). This review highlights recent findings in the field of precision nutrition and their potential implications for the development of personalized treatment strategies for CIDs. It emphasizes the importance of computational approaches to integrate nutritional information into multi-omics data analysis and to predict which molecular mechanisms may explain how nutrients intersect with disease pathways. We conclude that recent findings point towards the unexhausted potential of nutrition as part of personalized medicine in chronic inflammation.

Resumen Antecedentes: el etiquetado nutricional frontal es una herramienta para orientar la elección del con sumidor hacia una dieta equilibrada y sana. Objetivo: conocer el modelo de etiquetado nutricional frontal que más influye en la identificación de calorías y nutrientes críticos de productos industria lizados en adultos de Lima, Perú. Materiales y métodos: estudio cuasiexperimental-transversal en el que participaron 384 adultos de ambos sexos distribuidos en cuatro grupos equitativos: sin modelo de etiquetado nutricional, Guía Diaria de Alimentación, etiquetado de advertencia octogonal y Guía Diaria de Alimentación-semáforo. A cada participante se le aplicó un cuestionario con 10 figuras de empaques con el modelo de etiquetado, según el grupo al que correspondían, y 10 preguntas, con un puntaje total de 0 al 20, según el número de respuestas positivas en la identificación de calorías y nutrientes críticos. Resultados: los mayores puntajes totales fueron para los grupos Guía Diaria de Alimentación-semáforo (12,1±3,9) y Guía Diaria de Alimentación (12,1±3,7), con diferencias significativas respecto a los otros dos grupos. También se presentaron diferencias en los puntajes de la identificación de calorías, grasas saturadas y grasa total; los valores más altos fueron para los dos grupos señalados (p

Aims/Objectives Establish if diet and nutritional history taken by Clinicians at the initial consultation is in line with ADHD NICE guidelines and explore dietary and nutritional difficulties in children and young people on ADHD medication with the aim of providing evidence based quality dietary/nutritional information for patients/carers. Methodology A retrospective and prospective audit of 85 case notes was conducted over a 4 month period on record of growth measurements, outcomes following concerns in CYP with appetite suppression/weight/growth issues on ADHD medication and quality of diet and nutritional history when the CYP was first seen in clinic as per NICE Guidelines. A survey was also carried in carers seen in clinics over the same period to explore eating habits in CYP on ADHD medication. Results were analysed with the help of the clinical audit department. Results There was poor evidence of recording of importance of balanced diets/good nutrition(7%), physical exercise (3%) and exploration of diets (3%) causing hyperactivity in history taken at the initial consultation as per ADHD NICE guidelines recommendations ( 2008, 2016). Growth charts were present in notes (90%) with evidence of record of height/weight (99%) and height/weight centiles (98%). BMI was recorded in only 14% of cases if there were concerns about weight. Carer survey in clinic showed that 60% were never given information on diet and nutrition in ADHD at the first appointment, 34% of carers stated that their child had appetite suppression on medication and sleep was affected by appetite suppression in 8%. 22% of carers said their child never had breaks off medication and 21% wanted more information on diet and nutrition in ADHD. Conclusion Following the audit/survey we have updated our ADHD clinic assessment forms with key questions to remind Clinicians discuss eating/diet/nutrition issues as recommended by the ADHD NICE guidelines and record BMI if there are concerns regarding weight issues. We have also worked in partnership with our paediatric dieticians to develop evidence based diet/nutritional information for CYP on ADHD medication.

Background Data on nutritional information and digital gameplay are limited among young adults in Germany. Objective This survey aimed to gather data on nutritional information sources and digital games for nutritional education (preferences, motives, and behaviors) among young adults at both Munich universities in Germany. Methods An online survey was developed by an multidisciplinary research group using EvaSys, an in-house survey software. The questionnaire (47 items) covered questions about baseline characteristics (eg, housing situation and weight), nutrition (eg, nutritional information sources), and digital (nutritional) gameplay (eg, preferences, motives, and behaviors). A feedback field was also provided. This publication is based on a selection of 20 questions (7 baseline characteristics, 2 nutrition, 11 gameplay). Young adults, primarily Munich university students aged from 18 to 24 years, were invited to participate by digital and nondigital communication channels between 2016 and 2017. Statistical analyses were performed using Excel 2013 (Microsoft Corp) and R version 3.1.3 (R Foundation for Statistical Computing). Results In total, 468 young adults (342/468, 73.1% women; 379/468, 81.0% university students) participated. Most of the participants (269/468, 57.5%) were aged 18 to 24 years with a BMI in the normal weight range (346/447, 77.4%). Mean body weight was 65.5 [SD 14.0] kg. Most participants reported getting nutritional information from the internet (372/467, 79.7%) and printed media (298/467, 63.8%), less than 1.0% (2/467, 0.4%) named digital games. Apps (100/461, 21.7%) and university/workplace (146/461, 31.7%) were the most desired sources for additional information about nutrition, while 10.0% (46/461, 10.0%) of participants stated wanting digital games. Almost two-thirds (293/468, 62.6%) of participants played digital games, while one-fifth (97/456, 21.3%) played digital games daily using smartphones or tablets. Finally, most respondents (343/468, 73.3%), mainly women, expressed interest in obtaining nutritional information during digital gameplay. However, significant gender differences were shown for nutritional acquisition behaviors and digital gameplay preferences, motives, and behaviors. Conclusions Our survey population reported playing digital games (especially men) and wanting nutritional information during digital gameplay (especially women). Furthermore, university or workplace are named as preferred settings for nutritional information. Therefore, a digital game app might have the potential to be a tool for nutritional education among young adults within the university or workplace environment.

The importance of diet during pregnancy is critically important for the short‐ and long‐term health of both mother and child. The number of apps targeting pregnant women is rapidly increasing, yet the nutritional content of these tools remains largely unexplored. This review aimed to evaluate the coverage and content of nutrition information in smartphone apps available to U.K. pregnant women. Keyword searches were conducted in iTunes and Google Play stores in November 2018. Candidate apps were included if they targeted pregnant women, provided pregnancy‐specific nutritional information, had a user rating of at least 4+ based on at least 20 ratings, and were available in English. Nutritional content was assessed for accuracy against U.K. recommendations. Behaviour change techniques (BCTs) were also evaluated. Twenty‐nine apps were included, seven of which originated in the United Kingdom. There was a large variability in the quality of smartphone app nutritional information. The accuracy of nutrition information varied, and several apps conveyed inappropriate information for pregnancy. On average, 10 BCTs were identified per app (range 2–15). Overall, smartphone apps do not consistently provide accurate and useful nutritional information to pregnant women. This study highlights the need for the integration of evidence‐based nutritional information during app development and for increased regulatory oversight. App developers should also make it clear that nutritional content is intended for a specific geographical region or population or modify for the intended audience. These are important considerations for the design of future apps, which are increasingly used to complement existing maternity services.

IntroductionDue to frequent treatment side effects and weight loss, colorectal cancer patients require oncologic care and nutritional counseling both during and after hospitalization. The current study evaluated differences in discharge and side effects management and nutritional behavior between colorectal cancer patients of a control group without systematic counseling and of an intervention group with access to structured in- and outpatient oncology nurse and nutritional counseling.MethodsThe presented explorative, quantitative, single-center, interventional pilot study is a health services research project with a quasi-experimental design. Using a self-designed standardized questionnaire, data were collected from the control group (n = 75) before and from the intervention group (n = 114) after the introduction of in- and outpatient oncology nurse and structured systematic nutritional counseling. The in- and outpatient counseling services were developed and evaluated in the form of a structured nurse-led counseling concept.ResultsIntervention group patients profited significantly from inpatient oncology nurse counseling in seven different areas of discharge management. No differences were observed concerning patient-reported general and gastrointestinal side effects except for xerostomia and dysphagia, but of the patients participating in both in- and outpatient oncology nurse counseling, 90.0% were better able to cope with general side effects of treatment. Patients with in- and outpatient structured systematic nutritional counseling more frequently received nutritional information (p = 0.001), were better at gauging food intolerances (p = 0.023), and followed the dietician's advice in cases of gastrointestinal side effects significantly more often (p = 0.003) than control patients. Counselor-reported outcomes concerning gastrointestinal side effects showed improvement in most of the patients taking part in systematic in- and outpatient nutritional counseling, except for weight loss in 4 patients.ConclusionIn- and outpatient counseling in discharge and side effects management and nutrition improve the outcomes of colorectal cancer patients. Outpatient counseling should be further developed and evaluated in future studies.

Verbal and numerical formats (e.g., verbal: “low fat,” or numerical: “20% fat”) are used interchangeably to communicate nutritional information. However, prior research implies that verbal quantifiers are processed more intuitively than numerical ones. We tested this hypothesis in two pre-registered experiments measuring four indicators of processing style: (a) response time, (b) decision performance, (c) reliance on irrelevant contextual information, which we inferred from participants’ decision patterns, and (d) the level of interference from a concurrent memory task. Participants imagined they had consumed a given amount of a nutrient (represented in a pie chart) and decided whether a new quantity (either verbal or numerical) could be eaten within their guideline daily amount (GDA). The experiments used a mixed design varying format (verbal or numerical), concurrent memory load (no load, easy, and hard load in Experiment 1; no load and hard load in Experiment 2), nutrient (fat and minerals), quantity (low, medium, and high in Experiment 1; low and high in Experiment 2), and the assigned correct response for a trial (within and exceeding limits). Participants were faster and made fewer correct decisions with verbal quantifiers, and they relied more on contextual information (i.e., the identity of the nutrient involved). However, memory load did not impair decisions with verbal or numerical quantifiers. Altogether, these results suggest that verbal quantifiers are processed intuitively, slightly more so than numerical quantifiers, but that numerical quantifiers do not require much analytical processing to reach simple decisions.

Research has assessed the diets of young children that follow a diet that excludes cow's milk. However, there is insufficient information about why parents decide to exclude cow's milk, where they obtain nutritional information, and their child's eating behaviours. This is important as the prevalence of cow's milk allergy is increasingly common in children, alongside a growing preference for plant-based diets. The purpose of this research was firstly to explore why parents exclude cow's milk from their child's diets and if this is due to recommendations from a health care professional. Secondly, to understand where parents source information to enable them to provide a healthy diet for their child. Finally, to explore parent's opinions of their child's eating behaviours.Thirty parents of children aged 1–3 years who exclude cow's milk and 20 parents of children who did not follow a restricted diet completed an online questionnaire. The questionnaire comprised of three blocks of questions. The first asked about the parents, the second pertained to the child. If they excluded cow's milk they were asked why they made this decision and who advised them. Parents were also asked where they source nutrition information for their child. The final block of questions consisted of the Child Eating Behaviour Questionnaire.Parents reported excluding cow's milk due to cow's milk allergy (60%), lactose or milk intolerance (10%), suspected allergy or intolerance (27%) or personal choice (3%). When asked “Who advised you to remove cow's milk from your child's diet?” the majority responded that it was their own decision (35%), followed by GP advice (24%). The most common sources of nutrition information for parents of children that exclude cow's milk came from parenting webpages (21%), and social media (19%), whilst those on an unrestricted diet obtained information from health visitors (24%) and parenting webpages (19%). There were no differences in eating behaviours between children that excluded cow's milk and children that did not except for satiety responsiveness (p = 0.014), which was greater in the cow's milk exclusion group.This preliminary data indicates that many parents exclude cow's milk from their child's diets based on their own advice. Where parents of children on an unrestricted diet sourced nutrition information from their health visitor, few parents of children who exclude cow's milk used this source of support (7%).

PurposeTo investigate CRC survivors’ beliefs on nutrition and cancer and the association with nutritional information provision by (kind and number) of health professionals and to inquire about foods that CRC survivors believed either had a positive or negative influence on their cancer.MethodsA total of 326 CRC survivors of an ongoing prospective cohort study filled out questionnaires 1 month after surgery on whether they had received nutritional information from health professionals. Also, their beliefs that nutrition influences (1) feelings of well-being, (2) complaints after treatment, (3) recovery and (4) cancer recurrence were investigated. Prevalence ratios were calculated (using Cox proportional hazard regression analysis) to study associations between information provision and the four beliefs adjusted for age, gender and cancer stage.ResultsSixty-two percent of respondents received information about nutrition from one or more health professionals. Most respondents who received information strongly believe nutrition influences feelings of well-being (59%) and recovery after cancer (62%). Compared with those who did not receive information, respondents who received information from three professionals showed the strongest beliefs on the influence of nutrition on complaints after treatment (PR 3.4; 95% CI 1.6–7.4), recovery after treatment (PR 2.0; 95% CI 1.2–3.3) and recurrence (PR 2.8; 95% CI 1.3–6.2).ConclusionNutritional information provision by health professionals positively influences the beliefs of CRC survivors on the influence of nutrition on cancer outcomes: stronger beliefs occur when respondents received information from three health professionals.

Objective To describe the food environment of a public university located in the city of Rio de Janeiro, Brazil, and to review the changes that occurred between the years 2011 and 2016. Methods Time trend study (through repeated cross-sectional studies) of the sale of food, culinary preparations and beverages in the University Campus establishments in 2011, 2012 and 2016. Variables regarding the description of the establishments and the offer, price and advertising of food, beverages and culinary preparations were assessed through a checklist. Comparisons between establishments in each year and the analysis of such comparison changes during the period were performed by assessing the difference between absolute and relative values observed in each year. Results Increased number of establishments available, good convenience and financial accessibility were observed. There was a relative disadvantage in the availability of fresh or minimally processed foods and culinary preparations; a predominance of advertising of ultra-processed foods; and lack of nutritional information of culinary preparations. The predominance of establishments selling snacks and candies increased over the years. Conclusion In the period studied, the university food environment did not favor healthy food choices. RESUMO Objetivo Descrever o ambiente alimentar de uma universidade pública localizada na cidade do Rio de Janeiro e analisar as mudanças nele ocorridas no período de 2011 a 2016. Métodos Estudo de tendência temporal (por meio de estudos transversais repetidos) da comercialização de alimentos, preparações e bebidas nos estabelecimentos existentes dentro do campus em 2011, 2012 e 2016. Foram examinadas, por meio de checklist, variáveis referentes à descrição dos estabelecimentos e a oferta, preço e propaganda de alimentos, bebidas e preparações. A comparação entre os estabelecimentos e a análise das variações verificadas no período foi realizada com base no exame das diferenças entre valores absolutos e relativos observadas em cada ano. Resultados Foram observados aumento da disponibilidade de estabelecimentos, boa comodidade e acessibilidade financeira. Verificou-se desvantagem relativa da disponibilidade de alimentos in natura ou minimamente processados e de preparações, predominância de propaganda de alimentos ultraprocessados e ausência de informações nutricionais das preparações. A predominância de estabelecimentos que comercializavam lanches e guloseimas se acentuou no período. Conclusão No período estudado, o ambiente alimentar universitário não favoreceu escolhas alimentares saudáveis.

Purpose One way to increase the availability and to add more value to exotic Brazilian fruits is to develop new products. However, prior to product development, there is a need to know consumer’s preferences and target audience. The purpose of this paper is to investigate the influence of different characteristics of Cerrado fruit preserves on the intention to purchase using conjoint analysis. Design/methodology/approach Conjoint analysis evaluated three factors with three levels each, defined by focus group technique. The attributes and levels evaluated were: flavor (marolo, marolo and soursoup, marolo, soursoup and sweet passion fruit), nutritional information (light, diet and absent) and health claims (aids reduction of cardiovascular disease risk; aids reduction of blood cholesterol; aids activation and regulation of the gastrointestinal system). Findings The results of conjoint analysis led to three consumers’ groups. Group 1 (majority) were more influenced by flavor (IR=26.5 percent) and nutritional information (IR=59.3 percent). Groups 2 and 3 were greatly influenced by flavor and nutritional information, respectively. Health claims influenced weakly on the intention to purchase regardless the groups. Thus, the concept of Cerrado fruit preserves for each group was different. Originality/value This research contributes to future studies, supporting the development of products based on Cerrado fruits and the variety of products on the market. There are few research works using conjoint analysis to evaluate consumer preferences in the early stages of new product development, which makes this paper even more relevant.

Background and objective Traditional nutrition evaluations not only require the use of numerous tables and lists to provide sufficient recommendations for patients’ diets but are also very time-consuming due to cross-referencing and calculations. Methods To personalize patient assessments, this study implemented a Clinical Nutritional Information System (CNIS) to help hospital dietitians perform their daily work more effectively in terms of time management and paper work. The CNIS mainly targets in-patients who require cancer-nutrition counselling. The development of the CNIS occurred in three phases. Phase 1 included system design and implementation based on the Nutrition Care Process and Model (NCPM) and the Patient Nutrition Care Process. Phase 2 involved a survey to characterize the efficiency, quality and accuracy of the CNIS. In Phase 3, a second survey was conducted to determine how well dietitians had adapted to the system and the extent of improvement in efficiency after the CNIS had been available online for three years. Results The work time requirements decreased by approximately 58% with the assistance of the CNIS. Of the dietitians who used the CNIS, 95% reported satisfaction, with 91.66% indicating that the CNIS was really helpful in their work. However, some shortcomings were also evident according to the results. Conclusions Dietitians favoured the standardization of nutritional intervention and monitoring. The CNIS meets the needs of dietitians by increasing the quality of nutritional interventions by providing accurate calculations and cross-referencing for information regarding patients’ conditions, with the benefit of decreasing the processing time, such as handwritten documentation. In addition, the CNIS also helps dietitians statistically analyse each patient's personal nutritional needs to achieve nutritional improvement.

One popularized technique to promote healthy dietary choice involves posting calorie or other nutritional information at the time individuals make a consumption decision. While the evidence on the effectiveness of such interventions is mixed, relatively little work has focused on the underlying mechanisms of how such labels alter behavior. In the research reported here, we asked 87 hungry laboratory subjects to make bids over foods with or without nutrition labels present. We found that the presence of a nutrition label reduced bids by an average of 25 cents. Furthermore, we found this reduction was driven by differences in perceptions and the importance individuals placed on health features of the foods, but also by differences in the importance individuals placed on more visceral taste features. These results help explain the various methods in which nutritional information postings or other policy tools can nudge individuals to consume healthier options.

Introduction: In recent years, there has been a growing concern about the lack of adequate nutrition Knowledge among nurses. Nutrition training in the medical curriculum and for healthcare professionals is contradictory, inadequate, and weak. Nurses are one of the most reliable sources of nutritional information for patients; and yet, little research has been done so far on nurses’ information regarding their important role in nutritional care. Our study is designed to assess the current level of Knowledge, attitudes, and practices of nurses in intensive care units (ICUs). Methods: A four-part questionnaire was used in this study. This descriptive cross-sectional study was conducted from July 2019 to July 2020. The sample size consisted of 110 nurses based on the statistical data obtained from the nursing offices of two hospitals of Tabriz University of medical science including all the nurses working in the ICUs. Thereafter, all questionnaires were re-collected and data were finally analyzed. Results: Results showed that from 110 nurses which were included in this study, 73.6% had high Knowledge, 45.5% had moderate practices, and 58.2% had a positive attitude about nutritional support. Age and level of education had a significant correlation with their knowledge (P=0.005 and P=0.001, respectively). Nursing attitude had a significant correlation with age and the level of education (P=0.03 and P=0.003). And also, nursing practice had a significant relationship with age, work experience in the ICU, and the level of education (P=0.001, P=0.001 and P=0.004, P

Introdução: A importância do conhecimento e a clareza das informações na rotulagem de alimentos para indivíduos alérgicos. A finalidade deste estudo é contribuir para explicar os mecanismos fisiológicos que desencadeiam a AA e prevenir os alérgicos sobre informações de rotulagem na aquisição de alimentos, garantindo segurança alimentar e gerando conhecimentos a respeito das inadequações e riscos à saúde acerca da rotulagem de alimentos para alérgicos, muitas vezes causadas pela dificuldade de interpretar informações nutricionais contidas nos rótulos. O objetivo do estudo foi analisar o conhecimento e a clareza das informações na rotulagem de alimentos para a portadores de AA. Metodologia: Trata-se de uma revisão de literatura do tipo integrativa, no qual foram incluídos estudos observacionais, coortes, realizado com pessoas de ambos os sexos e etnia, artigos publicados no período de 2016-2021. Cujos idiomas estavam na língua portuguesa ou inglesa com acesso ao texto completo. A busca ocorreu nas bases de dados PubMed, Science Direct e LILACS, no mês de maio a junho de 2021 com as combinações dos seguintes descritores: Alergia, Rotulagem de alimentos e Alimentos. Resultados: Foram identificados no site de busca da PubMed (182) artigos, no Science Direct (226) e no LILACS (3) artigos. Dos artigos encontrados apenas 17, relacionados a importância e o conhecimento na clareza de informações nas rotulagens de alimentos para alérgicos. Conclusão: Os resultados desta revisão integrativa verificam que há diversas falhas nas declarações para alérgicos ao mesmo tempo uma precaução na rotulagem de alergênicos e rótulos que não atendem a resolução.

Background. Although nutrition education for the prevention and management of hypertension is the responsibility of registered dieticians and nutritionist, nurses also play this role particularly because there are few registered dieticians. This study was conducted to assess final-year nursing students’ level of knowledge regarding the nutritional prevention and management of hypertension. Methods. A cross-sectional study was conducted to assess their knowledge regarding the dietary management of hypertension. A total of 220 students completed a 21-item nutritional prevention and management of hypertension knowledge test. Results. Students’ knowledge about potential modifiable risk factors of hypertension such as excessive salt and alcohol intake was good. Less than half (44.5%) indicated that they will recommend an increased intake of potassium food sources to hypertensive patients. However, 70.5% incorrectly indicated that they will advise hypertensive patients to always read nutritional information on food items in order to avoid excessive intake of potassium in their diet. Conclusion. The results of this study indicate that there are some deficits in nursing students’ nutritional knowledge for managing hypertension. The findings suggest an urgent need to revise the nursing training curriculum in order to include practical information that can be applied by nursing students, after graduation.

Aim Packaged foods dominate Australia’s food supply and are important contributors to nutrition-related disease. To help address this problem, the Food and Health Dialogue (FHD) was launched in 2009, setting voluntary sodium reduction targets for various categories of packaged foods. The aim of this study was to examine the food industry’s progress and compliance with the FHD sodium reduction targets for soup products. Methods Nutritional information was collected from product labels of all soup products available from four major Australian supermarkets annually between 2011 and 2014. Products were assigned to categories in line with those in the FHD. The proportion of soup products meeting sodium reduction targets was examined by (i) soup category; (ii) FHD participant status; and (iii) manufacturer. Results A 6% reduction in sodium levels in soups overall was found from 2011 to 2014 (P = 0.002). Significant reductions were observed for FHD participants (P

Purpose The number of researches that evaluate how behavioural and personality issues affect consumers’ acceptance and perception of food is increasing. Thus, this study aimed to evaluate the effect of nutritional information and health claims related to soya and cashew nut beverages over consumers’ acceptance and perception regarding nutritional value and healthiness and to verify whether behavioural and personality issues affect such evaluation. Design/methodology/approach The samples were evaluated in two phases, with (blind phase) and without information (informed phase) about their composition, nutritional characteristics and functional claims related to some of their ingredients. The sensory evaluation data were analysed by means of the analysis of variance for repeated measures, applying 2 (information) × 2 (beverage) and generalised linear model to evaluate the effect of information over the acceptance averages, as well as over the perception of healthy food and nutritional value. Findings Information on composition, nutritional characteristics and functional claims related to the cashew nut and soya beverages did not influence flavour acceptance (p-value = 0.250) and overall impression (p-value = 0.316), but had a positive impact on consumers’ perception regarding healthiness (p-value < 0.001) and nutritious value (p-value < 0.001) of both beverages, the cashew nut beverage being perceived as more nutritious and healthier than the soya beverage. Consumers’ different characteristics with respect to their interest in healthy eating (high and low) and food neophobia (neophiliacs and neophobics) did not have any influence on the beverages’ acceptance, as well as on the perception of healthy food and nutritious value. Originality/value This work compares consumers’ acceptance and perception regarding nutritional value and healthiness with relation a totally unique product in the Brazilian market, and in the world, a new functional beverage made from cashew nuts, with a soya-milk beverage. Until this moment, there are no studies comparing consumer acceptance and perception of products based on hydrosoluble extract-base added with fruit juice which evaluate the influence of behavioural and personality characteristics of consumers in their perception and acceptance towards these products.

Introduction: For decades dairy products have been a major source of iodine. The purpose of this study was to determine the iodine nutritional status and its relationship with dairy consumption in pre-schooler children between 2 and 5 years old in a rural area with 27847 inhabitants. Patients and methods: It was planned to study 200 participants, selected by random sampling, proportional to the size of the municipality, age, and sex. Parents provided urine samples to analyse urinary iodine, as well as the nutritional information through an interview. A glass of milk or a slice of cheese was considered as a ration, and a portion of other milk derivatives were considered as half rations. The nutritional status of iodine was interpreted with the median (P[percentile]50) of the urinary iodine levels, and iodine intake was estimated using the mean of ration/day of milk and dairy products, fish, and eggs. Results: Of the total of 198 subjects that took part, 193 provided urine specimens for the determination of iodine levels. The mean dairy ration/day was 3.8 (SD:1.4). More than two-thirds (69.9%) drank ≥2 glasses of milk/day, and 88.1% consumed a dairy ration of another dairy product. The median urinary iodine level was 184 μg/L, but was dependent on glasses of milk/day (282.5 μg/L ≥ 4 glasses) and/or the type of milk (233.0 μg/L in semi-skimmed). An intake of 117.4 μg/day to 178.6 μg/day of iodine was estimated, and that milk was the food which provided more iodine (89.9 μg/day). Conclusions: Iodine intake was adequate, although higher than necessary when four or more glasses of milk were consumed, and/or when the milk was skimmed. The consumption of dairy products should be monitored to prevent both excessive and deficient intake of iodine. Resumen: Introducción: Hace décadas que los lácteos son una fuente principal de yodo. El fin del estudio fue conocer la situación nutricional de yodo y su relación con el consumo de lácteos, en preescolares de 2–5 años de una zona rural con 27847 habitantes. Pacientes y métodos: Se planificó estudiar a 200, seleccionados por muestreo aleatorio proporcional al tamaño del municipio, edad y sexo. Los progenitores aportaron muestras de orina para analizar yoduria e información nutricional a través de entrevista. Equivalencia de un vaso de leche y una porción de queso a una ración, y la unidad de otros derivados a media ración. El estado nutricional del yodo se interpretó con la mediana (P[percentil]50) de las yodurias y se estimó la ingesta de yodo con la media de raciones/día de leche y derivados, pescado y huevos. Resultados: Participaron 198. De 193 se analizaron yodurias. Media ± desviación estándar de raciones de lácteos/día de 3,8 ± 1,4. El 69,9% tomaba ≥ 2 vasos de leche/día y el 88,1% una ración de otros lácteos. Mediana de yodurias de 184 μg/L, dependiente de los vasos de leche/día (282,5 μg/L en ≥ 4 vasos) y/o del tipo de leche (233,0 μg/l en semidesnatada). Se estimó una ingesta de 117,4–178,6 μg/día de yodo, y la leche el alimento que más yodo proporcionaría (89,9 μg/día). Conclusiones: La ingesta de yodo resultó adecuada, aunque superior a la necesaria cuando bebían 4 o más vasos de leche y/o cuando la leche era semidesnatada. Se debe vigilar el consumo de lácteos para prevenir tanto excesos como déficits en la ingesta de yodo.