power supply
LARN/RDA: what is it all about?
Observation of the relationships between dietary deficiencies and imbalances and the occurrence of specific morbid conditions has led to the formulation of some directions to protect health. Certain criteria must be adopted to construct the food model: biological, epidemiological and ecological. The final product is the production of Healthy Eating Guidelines.
During World War II, the idea of codifying recommended energy and nutrient intakes came to the forefront; in fact, the first edition of the Recommended Dietary Allowances (RDA) was published in 1943 in the United States, with the aim of providing references for optimal nutrition.
The RDA in Italy became LARN i.e. Recommended Intake Levels of Energy and Nutrients, developed for the Italian population in 1996 by the Society of Human Nutrition. LARNs define recommended energy and nutrient intakes according to, given estimated relative needs at safe levels, keeping age, gender, etc., well in mind. Energy recommendations, on the other hand, are set differently, as needs change from individual to individual.
The recommended intake levels of energy and nutrients for the population are used especially for:
- Calculate nutrient needs,
- Planning diets for healthy subjects,
- Planning nutrition education programs.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Vegetables indicated for limiting carbohydrate consumption
If you are intent on keeping an eye on carbohydrate consumption if you have diabetes or want to lose weight, there is no need to eliminate them from your diet altogether.
Various vegetables, roots, or beans offer abundant nutrients with their carbohydrates
Nutritional Assessment (Mini Nutritional Assessment – MNA)
The MNA is a monitoring tool that aims to identify patients at risk of malnutrition. This tool is very useful in the hospital setting, as malnourished patients are subject to a longer hospital stay.
Usually the assessment is divided into:
- General Evaluation
- Lifestyle, physical activity, medication
- Dietary assessment
- Number of meals
- Subjective assessment by the patient
- Patient perception of health and nutrition status
- Anthropometric parameters
- Weight, BMI, body circumference, subcutaneous folds
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Food investigations
Assessment of an individual’s energy and nutrient intake plays a very important role in evaluating the state of nutrition. Taking food is considered a form of “behavior,” which can sometimes be affected by biological and environmental events. To get results, the method must be precise and accurate. Food consumption survey methods can be traced to two main categories: methods by recollection (24h recall, consumption frequency questionnaire, dietary history) and methods by registration (recording, weighed or estimated food intake). Depending on the objective, the most suitable method is chosen.
- Methods by recall: 24h recall
Yes uses to record the average consumption of a group of people but is not suitable for characterizing the individual diet.
- Methods by recollection: attendance questionnaire
Yes It is a questionnaire with a predetermined number of questions and foods to to which the consumption refers. Within it is reported the frequency with which different foods are consumed over a period of time.
- Methods by recollection: dietary history
The dietary history is based on the survey of habitual consumption and refers to usually to the last month, the last six months or the last year. The method original was proposed by Burke and consists of three types of surveys distincts. This is an interview on past nutrition that estimates intake food in detail with food characteristics and consumption habitual.
- Methods for recording: food diary
When the ultimate goal is to assess the individual’s current consumption, the method to be used is consumption recording, with food being weighed. With the food diary, everything consumed throughout the day is recorded.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
What is the food pyramid?
The food pyramid is a chart that invites people to follow certain dietary advice proposed by an organization qualified in the subject. The foods located at the top of the pyramid are those that should be consumed in smaller quantities, and the items located at the base those that you need to consume more frequently. The main objectives of such a pyramid are definitely nutritional, as it promotes adequate intakes of macro- and micro-nutrients, and practical, as it is a concrete and usable tool in daily food choice.
The recommendations of the food pyramid are aimed at the healthy population. It is also accompanied by additional information with the number of servings for each food group.
The key points are:
- Varieties
- Moderation
- Proportionality
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Guidelines for healthy eating
The guidelines aim to protect the health of the individual, so much so that they suggest how to behave when choosing foods, recovering or increasing consumption of some and limiting that of others. Of course, these guidelines are reviewed periodically.
The food groups are:
- Cereals and their derivatives
- Fruits and vegetables
- Milk and dairy products
- Meat, fish, eggs and dried legumes
- Seasoning fats
Guidelines and LARNs are the most effective tools of nutrition policy. The diet defines the quantities and quality of foods that should be consumed in order to ensure the energy requirements for human health.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Assessment of nutrition status
Both the medical history and the objective examination are essential for the assessment of nutrition status. It is very important to collect information on nonprescribed weight changes, adequacy of energy and protein intake, and use of medications that may interfere with absorption and metabolism.
In addition to clinical assessment of hydration status, assessment of muscle strength and body fat distribution is also useful. In addition, there are specific clinical signs of particular nutrient deficiency. These are becoming increasingly popular in relation to the increase in population groups at risk of Protein-Energy Malnutrition: the elderly, young people with eating disorders or poor dietary habits, patients with chronic diseases even with moderate catabolism.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Nutrition during pregnancy
During pregnancy , women must meet their own needs and those of their unborn child by following proper nutrition. The balanced diet will be able to ensure that the child has the nutrients useful for healthy development. The pregnant woman needs an increase in kcal based on her starting weight.
It is most important to consume foods such as fish, white and red meat, eggs, milk, legumes, pasta, bread and rice. In terms of vitamin and mineral intake, however, some requirements are increased during these months, especially those of calcium and iron. It is preferable to use extra virgin olive oil to season food, and as for water, it is recommended to drink at least one and a half liters a day. In addition, it is necessary to cook the eggs well, as they may transmit salmonella.
During pregnancy it is important to avoid: alcohol and hard liquor, nerve drinks, cold cuts and sausages, raw meat, shellfish and game, unpasteurized milk, sweeteners, and foods high in salt.
To reduce nausea upon waking, it is best to eat dry foods, such as crackers or rusks. Liquids such as water and milk are to be avoided and should be taken during the rest of the day.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
What to eat while breastfeeding
A woman breastfeeding her baby needs energy requirements corresponding to the milk produced. A weight loss of 0.5 kg per month in the six months following delivery is taken into account to calculate it. If milk production during full breastfeeding averages from 680 ml to 820 ml, the additional energy requirement corresponds to 450 kcal in the first month to 565 kcal in the first trimester.
During breastfeeding, the same recommendations for women are equivalent to pregnancy, so a healthy and balanced diet should be followed. During this period there is a need for additional nutrients such as legumes, vegetables and fruits in season. Among protein foods, prefer fish, white meat and dairy products.
Foods contraindicated during breastfeeding are: onion, artichokes, broccoli, cabbage, sparagus, shellfish, game, and dishes prepared with raw eggs. If the child suffers from gas colic, it is necessary to avoid all dairy products, legumes with husks and nuts. If, in addition, you are at risk for allergies, avoid: strawberries, citrus fruits, bananas, pineapple, raspberries, avocados, tomatoes, spinach, potato starch, walnuts, peanuts and hazelnuts, fava beans, peas, chickpeas, lentils, beans, egg whites, cheese, wine, beer, chocolate, sausages, shellfish, seafood, and preserved fish.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Here are the 8 worst salads to eat
All good if we talk about vegetables and seasonings, right? Not always. Let’s find out what ingredients can turn a salad from nutritious to insufficient food.
Obesity: dietary therapy
Obesity is defined as “malnutrition by excess, with marked increase in fat mass, of greater magnitude than overweight.” Based on excess body fat and using BMI as a reference, obesity is considered grade 1 for values between 30 and 34.9 kg/m², grade 2 if between 35 and 39.9, and grade 3 if values exceed 40 kg/m².
Excess body fat is influenced by certain factors such as familiarity for other chronic diseases, fat distribution, age, and the presence of complications and/or morbid associations.
Dietary advice
Dietary therapy for obesity is based on a balanced diet, which should ensure adequate intake of macronutrients and micronutrients, taking into account the individual’s excess body fat, energy expenditure, and body composition. Typically, low-calorie diets range from 1200 to 1500 kcal daily. Carbohydrates should be taken mainly as complex carbohydrates and account for 55 percent of Total Energy. Fats, on the other hand, should consist of monounsaturated fatty acids and account for 25-30% of Total Energy.
In addition, the diet should contain 5 servings of fresh fruits, vegetables and greens per day. It is necessary to limit consumption of energy-dense foods, such as those high in simple fats and sugars and alcoholic beverages.
Diet should always be combined with regular muscle exercise, mainly aerobic exercise.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Nutrition in developmental age
During the first few years of life, the pediatrician is responsible for monitoring the child‘s nutrition . For 6- to 12-year-olds, proper nutrition is very important to ensure normal growth. It is necessary, therefore, to educate children from an early age to eat properly, making sure they get the right amounts of protein, vitamins and minerals. Unfortunately, nowadays children’s eating habits are almost always incorrect, bringing not a few health concerns. Parents and educators are responsible for ensuring that their children avoid eating mistakes and get used to eating properly. It is also necessary for young people not to limit themselves in monotonous choices, but to get used to eating everything.
Here’s how to deal with it:
- Consume breakfast regularly preferring milk and yogurt
- Consuming a fruit-based snack
- For main meals, prefer pasta or rice in association with legumes and vegetables
- Provide for both lunch and dinner a vegetable or vegetable-based side dish and a serving of seasonal fruit
- Devote at least one hour a day to the activity physics.
It is useful to refer to these indications for the following years as well, always taking into account the indications of the general practitioner or pediatrician and the needs related to individual age groups.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Nutrition in old age
In Italy, about 20 percent of the population is over 65 years old. To reconcile the increase in average life span with a good quality of life, it is necessary to follow proper nutrition. There are many factors that can worsen nutrition and consequently nutrition status: loneliness, monotonous diet, chewing problems, disability, chronic illness, depression, and inadequate food.
In both sexes, changes in body composition require an adjustment in food intake proportional to the reduction in energy requirements. It is increasingly common to detect inadequate calcium intake in people over the age of 70. In the healthy elderly, there are no indications that particular foods should be eliminated, but it is advisable to reduce the usual portions, adjusting them to the personal situation. If there is no motor activity, the daily calorie intake is around 1900-2250 calories for men in the 60-74 age group and around 1700- 1950 calories for men in the over 75 age group. The most recommended protein foods are milk, cheese, legumes, eggs, fish and meat. It is, in addition, recommended to consume complex carbohydrates such as those contributed by cereals, whole grain breads, and legumes. Alcohol consumption should be kept under control, also so as not to damage the liver.
Useful tips:
- Avoid cold and pre-cooked dishes
- Choosing oily fish
- Choose white meat, alternating it with seasonal cheeses
- Eating eggs
- Consume semi-skimmed milk and yogurt lean every day
- Reduce fat
- Use olive oil in the right amount
- Reduce simple sugars
- Frequently consume legumes
- Avoiding foods rich in salt
- Drink before you’re thirsty
- Consume fruits and vegetables every day
Finally, it is important to engage in physical activity with aerobic and resistance exercises, as it promotes physical and mental well-being.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Diabetes mellitus: what is it?
Depending on the pathogenesis, two types of diabetes are distinguished: Type 1 diabetes from total or near-total insulin deficiency, and Type 2 diabetes, characterized by variable insulin resistance. Both types of diabetes are preceded by a phase of impaired glucose homeostasis. Diabetes type 1 usually occurs before the age of 30, but today it is possible for it to occur later in life. Diabetes mellitus can also result from diseases of the exocrine pancreas, genetic defects, and some endocrine disorders, which induce excessive production of hormones. Diabetes treatment is both pharmacological and nonpharmacological, as it is necessary to keep in mind the type of diabetes and the state of nutrition.
Tips dietary
Dietary therapy aims to ensure good glycemic compensation and to achieve and/or maintain ideal body weight. Diabetes complications lead to significant socioeconomic impact, as they greatly reduce patients’ life expectancy and quality of life. Screening programs and treatment of these conditions reduce mortality and morbidity in diabetic patients.
Requirement energy
If the person with diabetes is underweight , dietary therapy should provide sufficient energy and nutrients to restore muscle/lean mass. If, on the other hand, the subject is overweight , diet therapy should limit caloric intake to promote weight reduction.
Diabetic patients need to consume 55 percent carbohydrates to total calories. As for fiber, however, it is a particular category and a daily intake of 20 g/1000 Kcal is recommended. The lipid share should not siperate 25-30% of total daily calories and cholesterol should not exceed 300 mg/day. If hypertriglyceridemia is not present, the use of alcoholic beverages in the amount of one glass with meals is allowed.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Dyslipidemia: dietary advice
Dyslipidemias have been classified according to the type of excess lipoprotein particles in the blood. We can distinguish hyperlipidemia with high cholesterol in LDL and normal triglyceridemia. Treatment of dyslipidemia can be pharmacological and nonpharmacological. The latter involves regular diet and muscle exercise, which should also be practiced at all times to improve the effectiveness of the drugs administered.
Tips dietary
Dietary treatment of hyperlipidemia is very important, as it can normalize the lipidemic picture or improve pharmacological efficacy. The diet includes a total fat intake of no more than 30 percent of total calories. In particular, saturated fatty acids such as butter, lard, cream, lard, cheese, fatty meats and sausages should not exceed 8-10% of total calories. Monounsaturated fatty acids, particularly extra virgin olive oil, should be preferred as they reduce LDL cholesterol. As for, however, the Ac. Polyunsaturated fats, Omega 6 reduces serum cholesterol concentrations, while Omega 3 has a good hypotriglyceridemic effect. Cholestrerol-rich foods, such as eggs and shellfish, should be reduced. A diet rich in plant fiber is helpful in these cases.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
The diet for longevity
Certain foods can provide the bulk of the nutrients the body needs as it ages. Here are some of the best resources.
Hypertension
Increased blood pressure is a widespread condition in industrialized countries, and its prevalence in people of all age groups and sexes also depends on the current lifestyle, which is characterized by sedentarism, body fat, and high mental and physical stress. Such environmental factors may interact with a particularly sensitive genotype. There seems to be evidence that genes encoding various components of the renin-angiotensin-aldosterone system and angiotensin-converting enzyme may be related to the sodium-sensitivity of some forms of essential hypertension. Lifestyle changes positively influence the biological activity of insulin, intake of calcium-rich but low-calorie-dense foods rich in potassium and magnesium such as plant products.
Dietary advice
Proper nutrition plays a very important role in the prevention or treatment of high blood pressure. The following are some useful tips:
- Avoid adding salt to the table
- Always read nutrition labels
- Prefer oligomineral waters
- Prefer a diet rich in vegetables
- Controlling body weight
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Metabolic syndrome
Metabolic syndrome is a set of abnormalities that can increase the risk of cardiovascular disease and beyond. It is characterized through the presence of at least three of these factors: increased waist circumference, hypertriglyceridemia, reduced HDL cholesterol, increased blood pressure, and hyperglycemia. The most important pathogenetic hypothesis explaining metabolic syndrome is the0insurgence of insulin resistance related to increased circulating free fatty acids. An increase in pro-inflammatory cytokines has also been found in patients with metabolic syndrome. The increase of metabolic syndrome in the population is definitely related to obesity, sedentarism and the general aging of the population itself.
Dietary advice
Diet therapy for patients with Metabolic Syndrome aims to correct the metabolic changes present, thus obesity, insulin resistance, impaired carbohydrate tolerance, dyslipidemia, and hypertension. The diet to be followed should be low in calories and consist mainly of complex carbohydrates and low in simple sugars. Regarding fat intake, reduction of saturated fatty acids, trans fatty acids and cholesterol is necessary. Fats to be preferred include monounsaturated fats so olive oil. To improve blood pressure values, the diet must also include reducing sodium intake, keeping in mind that many of the high-fat foods are also high in sodium.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Nutrition and effects on the gut microbiome
The microbial structure in the intestine is greatly influenced by the type of power type, and it of its own goes on to influence a number of metabolic, hormonal and neurological processes, based on a study of available work performed by scholars at George Washington University (GW) and the National Institute of Standards and Technology (NIST). The article was later published in Nutrition Reviews. The human microbiome has until recently been an under-examined topic to seek new strategies for disease diagnosis and treatment. At present, the number of those diseases that can result in disruption of the gut microbiome seems to be increasing and prevailing, and the scientific community is not aligned on a consensus of what can define a microbiome as a “healthy gut.” The GW and NIST review systematically made assessments of current thinking on existing interactions between nutrition and the gut microbiome in healthy adults. Leigh A. Frame, PhD, MHS, director of the integrative medicine program at the GW School of Medicine and Health Sciences said “As we learn more about the gut microbiome and nutrition, we also learn how influential they are on each other and what role they both play in disease prevention and treatment, a topic very central to public health“.
Through their review of the papers, the authors inferred that the relationship in the two directions between nutrition and the intestinal microbiome is emerging , while more research is being conducted on the process by which the microbiota utilizes and produces both macro- and micronutrients. The authors found that the research focused primarily on the benefits of dietary fiber, which serves as fuel for the gut microbiota, and also observing that protein promotes the metabolism of “microbial proteins” and potentially harmful byproducts that can remain in the gut, causing an increased risk of adverse health outcomes.”This observation reveals that the current measurement tools we possess are ineffective in identifying microbial and molecular hallmarks that can serve as valid indicators of health and disease” said Scott Jackson, adjunct assistant professor of clinical research and leadership at SMHS and leader of SMHS, NIST’s Complex Microbial Systems Group.
The authors suggest that future research should consider individual responses to different diets and how the gut microbiome responds to them, but also the emphasized function of the microbiome.
Source: International Research
Gout: dietary advice
Gout is a metabolic disease that mainly affects adult men, but also women in the post-menopausal period. It is due to excess uric acid, which precipitates as monosodium urate crystals in the joints. The most commonly felt symptom is acute arthritis, but it is very important to make the differential diagnosis with other forms of acute arthritis such as psoriatic arthritis, septic arthritis, etc. The treatment of gout is a chronic therapy which uses specific drugs, although there is nondrug therapy aimed at controlling weight and limiting intake of purine-rich foods.
Tips dietary
The patients who present with gout are given drug therapy for reduce uricemia, but it is advisable to avoid the consumption of foods with high purine content. It is absolutely necessary to avoid anchovies, sweetbreads, herring, brains, liver, shellfish, kidney, sardines and game.Is then important to limit consumption of eel, asparagus, beef, lamb, pork, cauliflower, wheat, mushrooms, legumes, bread and whole grains, fish, poultry and spinach. Foods to be used are coffee, tea, milk, cheese, fruits, seasoning fats, nuts, white flour breads and cereals, eggs, sugar and sweets.
Patients with overweight problems need to lose weight gradually. It is also helpful to ensure good diuresis by trying to avoid alcoholic beverages.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Osteoporosis: what diet to follow?
Osteoporosis mainly affects women in the post-menopausal period and is characterized by fragility of bone tissue, with high risk of fractures.
Osteoporosis is the consequence of a physiological process represented by “bone remodeling,” which affects both the cortical and trabecular components of bone. During growth, the bones increase in size, peaking during puberty. However, there are also other factors, such as physical activity, diet, smoking and alcohol consumption, that affect bone density. Amenorrhea, early menopause, and disabling conditions should also be added. A proper lifestyle appears to be essential to ensure good calcium and vitamin D intake, but also proper hormonal balance. Calcium intake is essential from the earliest years of life, especially during adolescence.
Tips dietary
Patients with osteoporosis should eat a balanced diet. Milk and its derivatives are very important for bones, as is TOFU. Vegetables account for a share of calcium intake, especially green leafy vegetables. As for grains, the calcium content depends on the milling and refining processes they undergo. Meat and fish, however, account for a smaller proportion of daily calcium intake. Water can be a fair source of calcium, considering its average daily consumption.
Vitamin D is required to promote optimal bone mineralization, which is mainly provided by the sun. Only a few foods , all of animal origin, contain significant amounts of vitamin D.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Cirrhosis of the liver: dietary advice
Liver cirrhosis is a severe liver disease, characterized mainly by fibrosis of varying severity to parenchymal nodule formation and concomitant reduction of liver-functioning parenchyma. There are several forms of cirrhosis of the liver, the main ones recognizing alcoholic cirrhosis, post-hepatitis B and/or C, cardiac cirrhosis, and biliary cirrhosis. It is possible to intervene with different treatment protocols, and some of them make use of specific attention to diet.
Tips dietary
The intervention Nutrition aims to:
- Prevent or correct malnutrition by ensuring adequate caloric intake. The latter should be distributed among the three meals, and 2-3 snacks per day can be added to promote nitrogen balance.
- Preventing and correcting hepatic encephalopathy. It is a complication of hepatopathy and is usually associated with behavioral changes.
- Preventing and correcting water retention.
Source: Handbook of Dietetics and Clinical Nutrition by Franco Contaldo et al.
Some easy ways to take in more fiber
Fiber helps you feel full longer, prevents constipation and offers a host of other health benefits. But we don’t consume enough of it. Here’s how to put some fiber into your daily diet.