Nutrition
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Pressure ulcer (PU) is a frequent complication of hip fracture. Studies were carried out to identify the risk factors of PU development after hip fractures. The objective of the study was to determine the role of anthropometric measurements and handgrip strength as predictors of PUs in patients with hip fractures during their hospital stay and 30 d after discharge, which has not yet been established. ⋯ Handgrip strength was found to predict PU development in patients with hip fractures during their hospital stay and 30 d after discharge.
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To determine temporal changes in hypercholesterolemia prevalence and associated factors in Kuwaiti adults. ⋯ Continued monitoring of serum cholesterol is needed to see if the negative trend observed in 2008-2009 endures and further research of contributing factors is required for the development of targeted intervention strategies.
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Randomized Controlled Trial
A moderate-sodium DASH-type diet improves mood in postmenopausal women.
We compared the effect on mood of a moderate sodium Dietary Approaches to Stop Hypertension-type diet, which included lean red meat (vitality diet [VD]), with a healthy diet (HD; decreased fat and increased wholegrain breads and cereal). ⋯ In addition to the health benefits of a moderate-sodium Dietary Approaches to Stop Hypertension diet on blood pressure and bone health, this diet had a positive effect on improving mood in postmenopausal women.
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Human immunodeficiency virus type 1 (HIV)-associated lipodystrophy syndrome compromises body composition and produces metabolic alterations, such as dyslipidemia and insulin resistance. This study aims to determine whether energy expenditure and substrate oxidation are altered due to human HIV-associated lipodystrophy syndrome. ⋯ Hypermetabolism and alteration in substrate oxidation were observed in the HIV+LIPO+ group.
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Evaluating food menus from daycare centers in Guatemala City: descriptive and analytical approaches.
This objective of this study was a methodological analysis of the variety and diversity of dietary items and their different origins offered in institutional menus across four daycare centers serving low-income families in Guatemala City. ⋯ These daycare centers contributed to variety and diversity while serving mainly traditional, plant-based foods. Our analysis went beyond the simple existence (mention) of a food as consumed to weight in grams or calories to provide potentially new and useful perspectives for understanding how guidelines for healthful eating patterns can be promoted and assessed, not only in children or in institutions but across all age groups, and settings.