Nutrition weight control

Adapted from Jane Brody Jana Brody s Nutrition Book A Lifetime Guide to Good Eating for Better Health ami Weight Control by the Personal Health Columnist for the NewYorklimes. Norton, New York, 1981. 

In addition to medical and surgical management, non-pharmacologic interventions that reduce risk factors for developing osteomyelitis should be communicated to the patient. Examples include smoking cessation, weight-control, exercise, and good nutrition.2 Additionally, a diabetic patient... 

Glanz K, Basil M, Maibach E, Goldberg J, Snyder D. Why Americans eat what they do taste, nutrition, cost, convenience and weight control concerns as influences on food consumption. J Am Diet Assoc 1998 98 1118-1126. 

Statistical analysis of the data suggests significant changes in cecum, liver, and kidney weights between browned and nutritionally equivalent control diets in the 12-mo rats (Table IX). Serum GOT, alkaline phosphatase, and serum glucose levels are all significantly different for these twoadverse effects become more and more pronounced. This pattern indicates that there is a cumulative effect and that it resembles, in many instances, the effect expected of a toxic compound. 

The personalized nutrition lesson from this smdy is that while wdght control is important for mediating insulin sensitivity and redndng CVD risk, weight control may be particularly important for male carriers of the APOE4 allele to prevent increased fasting insuhn and glucose (both risk factors for diabetes). 

A grouping of similar foods by serving sizes which provide essentially equivalent nutritive value in terms of calories, carbohydrates, fats, and proteins. This type of system is designed so that people on modified diets might select foods which fit their dietary prescriptions. The most commonly used exchange lists are those for diabetics, because they are also useful for weight control. 

Among snacks, popcorn is one of the best snack foods nutritionally because it is rich in starch and dietary fiber, and contains important amounts of vitamins present in the whole kernel. In fact, the American Diabetes Association and the American Dietetic Association allow popcorn as a bread exchange in weight-control diets. Oil-popped popcorn contains more than 25% oil, and provides approximately 500 kcal/100 g serving (Table 17.15). In contrast, air-popped popcorn only contains the intrinsic oil mainly associated with the germ (4%) and 380 kcal. Air-popped popcorn also contains the highest amount of dietary fiber and protein. One 100-g serving supplies about 15 g dietary fiber and 12 g protein. 

Saris WHM (2003) Sugars, energy metabolism, and body weight control. American Journal of Clinical Nutrition 78(supple-ment) 850S-857S. 

The mean dietary intake of soy isoflavones in Asian populations consuming soy-based diets ranges from 20-40 mg isoflavones/day, with upper percentile consumer intakes of 70 mg/day (corresponding to around 1 mg/kg body weight). In the six month intervention studies in Western postmenopausal women, the effective dose for improved BMD was around 80-90 mg/day, while in the one year, randomized, double-blind, placebo controlled clinical trial, the effective dose was 54 mg/day. Overall, the dietary recommendation is to consume 50 mg isoflavones/day in combination with standard nutritional requirements for calcium and vitamin D. 

Diets are isocaloric. The composition of the test and control (reference protein) diet (calculated on a dry weight basis) is 10% protein (1.6% nitrogen), 1 % AIN vitamin mix 76,3.5% AIN mineral mixture 76 (Nutritional Biochemicals), 0.2% choline bitartrate, 5% cellulose (only if test food is <5% total dietary fiber), corn oil to 10% total fat, and corn starch to total 100%. To account for differences in the protein content of the test diet, the level of corn starch can be adjusted (Joint FAO/WHO Expert Consultation, 1991). The chemical composition (proximate analysis) of the test protein must be measured before test diets are formulated. The proximate analysis of the test and control diets are to be measured after the diets are formulated, but before they are fed, to ensure that the protein content is the same for all diets, and that the diets are isocaloric. 

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