Nutrition
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Tertiary education institutions have been linked with excessive weight in young adults. However, few data are available on the effect of foods from the university food environment on the diet quality of young adults. The aim of this study was to describe the association of a number of foods and beverages consumed at university food outlets with the diet quality of young adults. ⋯ Efforts to improve the diet quality of young adults attending university may benefit from approaches to improve the campus food environment.
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Observational Study
Optimizing protein and energy intake in hospitals by improving individualized meal serving, hosting and the eating environment.
Optimizing protein and energy intake by food in nutritional risk patients is difficult. The aim of this study was to improve the ≥75% of energy and protein requirements. We would like to see nurses take on the role of hosting the nutritional-risk patients, including focusing on bringing nutrition to the forefront in the collaboration between nurses and patients. ⋯ Only insignificant improvements to overall energy intake were seen in two of the three departments and in the overall group, and no statistical or clinically significant improvements to protein intake were observed. The relative risk of meeting 75% of energy requirements was improved in the overall group and in patients in the Department of Heart-Lung Surgery. This did not include the meeting of protein requirements. Improvements were welcomed by patients and staff. Focus on individualized nutrition from the nursing staff also improved.
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The aim of this study was to determine the changes in serum vitamin D distribution at an institute in India over the past 6 y and compare it with global trends. ⋯ There is a global secular trend of increases in 25-OHD over years. There is a disturbing trend of increased hypervitaminosis D at an Indian institute. Empiric, unmonitored, prolonged vitamin D supplementation, using non-recommended supraphysiological doses, especially when administered intramuscularly, should be discouraged.
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Review
Converting citrus wastes into value-added products: Economic and environmently friendly approaches.
Citrus fruits, including oranges, grapefruits, lemons, limes, tangerines, and mandarins, are among the most widely cultivated fruits around the globe. Its production is increasing every year due to rising consumer demand. Citrus-processing industries generate huge amounts of wastes every year, and citrus peel waste alone accounts for almost 50% of the wet fruit mass. ⋯ Citrus waste also contains high levels of sugars suitable for fermentation for bioethanol production. However, compounds such as D-limonene must be removed for efficient bioethanol production. The aim of the present article was to review the latest advances in various popular methods of extraction for obtaining value-added products from citrus waste/byproducts and their potential utility as a source of various functional compounds.
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Physical health has a direct relationship with digestive function. Any abnormalities in the link may cause malnutrition, endocrine disorders, and the decline of organ functions. Obestatin, a biologically active peptide, is encoded by the ghrelin gene. ⋯ These characteristics suggest that obestatin may represent an efficient way to prevent the occurrence and development of some digestive diseases. However, the functions of obestatin are not clear, and even appear to be contradictory. The aim of this review was to discuss the close relationship between obestatin and the digestive system, and to provide a unique perspective for the future development of obestatin relative to digestive diseases.