Nutrition

Question

This piglix contains articles or sub-piglix about Nutrition

Answer 1

Intradialytic parenteral nutrition

Intradialytic parenteral nutrition (IDPN) is a nutritional support therapy (medical nutrition therapy) for people on hemodialysis who have a difficult time maintaining adequate nutrition. It is administered directly into the bloodstream of patients suffering from chronic kidney disease (CKD) in an effort to decrease the associated morbidity and mortality experienced in patients with renal failure. IDPN contains protein (amino acids), carbohydrates (dextrose), and fats (lipids) in an attempt to meet a patient's weekly nutritional needs. Solutions can be individualized for each patient based on weight, needs, medical history and enteral intake.

Prior to 1990, traditional therapies for dialysis patients such as liberalized diet and oral supplements, led to protein malnutrition and/or calorie malnutrition.

Efforts to supplement nutritional intake by providing nutrients during the dialysis procedure were attempted. As a result, IDPN became an established therapy to replete malnourished CKD-5 dialysis patients in the early 1990s. Generally the patients received a set formulation containing standard amounts of dextrose, amino acids and lipids regardless of the patient's weight, dialysis time and complicating co-morbid conditions.

To address specific nutritional needs of individual patients, several providers of IDPN therapy developed formulations that take clinical variables into account in order to best fit the patient’s individual needs and condition. Specific formulations address distinct differences between nutritional needs of those patients who exhibit protein malnutrition and those patients who exhibit calorie malnutrition.

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Answer 2

Isotel

An isotel is a substance having the same purpose or function as another (Greek ίσο = same, τέλος = purpose).

The term was coined by the biochemist Roger J. Williams.

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Answer 3

Jenny Is a Good Thing

Jenny Is a Good Thing is a 1969 American short documentary film about children and poverty, directed by Joan Horvath. Produced for Project Head Start, it shows the importance of good nutrition for underprivileged nursery school children. The film was nominated for an Academy Award for Best Documentary Short.

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Answer 4

Lactose content of foods

This is a list of lactose content of some common food items.Dairy products contain varying amounts of lactose, depending on processing methods. Milk consumed with other products (such as chocolate, cereal) may greatly improve tolerability. The amount of lactose leading to symptoms varies between individuals.

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Answer 5

Lauric acid

Lauric acid

Lauric acid or systematically, dodecanoic acid, is a saturated fatty acid with a 12-carbon atom chain, thus falling into the medium chain fatty acids, is a white, powdery solid with a faint odor of baby oil or soap. The salts and esters of lauric acid are known as laurates.

Lauric acid, as a component of triglycerides, comprises about half of the fatty acid content in coconut milk, coconut oil, laurel oil, and palm kernel oil (not to be confused with palm oil), Otherwise, it is relatively uncommon. It is also found in human breast milk (6.2% of total fat), cow's milk (2.9%), and goat's milk (3.1%).

Like many other fatty acids, lauric acid is inexpensive, has a long shelf-life, is non-toxic and is safe to handle. It is used mainly for the production of soaps and cosmetics. For these purposes, lauric acid is reacted with sodium hydroxide to give sodium laurate, which is a soap. Most commonly, sodium laurate is obtained by saponification of various oils, such as coconut oil. These precursors give mixtures of sodium laurate and other soaps.

In the laboratory, lauric acid may be used to investigate the molar mass of an unknown substance via the freezing-point depression. The choice of lauric acid is convenient because the melting point of the pure compound is relatively high (43.8 °C). Its cryoscopic constant is 3.9 °C·kg/mol. By melting lauric acid with the unknown substance, allowing it to cool, and recording the temperature at which the mixture freezes, the molar mass of the unknown compound may be determined.

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Answer 6

Leaf protein concentrate

Leaf protein concentrate (LPC) is a concentrated form of the proteins found in the leaves of plants. It has been examined as a human or animal food source, because it is potentially the cheapest, most abundant source of available protein. Although humans can derive some protein from the direct consumption of leaves as leaf vegetables, the human digestive system would not be able to deal with the enormous bulk of leaves needed to meet dietary protein requirements with leaf vegetables alone.

LPC was first suggested as a human food in the 1960s, but it has not achieved much success, despite early promise. Norman Pirie (1971,1975), the Copley Medal winner from UK, reviewed and emphasized the importance of its benefits which brought the subject forward. The increasing reliance on feedlot based animal rearing to satisfy human appetites for meat has increased demand for cheaper vegetable protein sources. This has recently led to renewed interest in LPC to reduce the use of human-edible vegetable protein sources in animal feed.

Leaf protein is a good source of amino acids, with methionine being a limiting factor. Leaf proteins can also be rich in polyphenols. The challenges that have to be overcome before LPC from Lucerne and Cassava, two high density mono-culture crops, becomes a viable protein source for humans include the high fiber content and other antinutritional factors, such as phytate, cyanide, and tannins. Leaf for Life, a nonprofit organization dedicated to fighting malnutrition through encouraging increased consumption of vegetables and leaf crops, has extensive information on small scale LPC production using numerous plant species that both do not contain substantial concentrations of the anti-nutrients found in Cassava leaves or Lucerne and from which fiber can be removed through low tech processes.

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Answer 7

List of foods by protein content

Below is a list of protein content in foods, organised by food group and given in measurements of grams of protein per 100 grams of food portion. Most natural foods are composed largely of water. Reduction of water content has the greatest effect of increasing protein. It is to be noted that not all protein is equally digestible. Protein Digestibility Corrected Amino Acid Score (PDCAAS) is a method of evaluating the protein quality based on the amino acid requirements of humans.

Protein content range: 7.0 to 40.8

10.62 to 13.63 (cooked)

Natural protein concentrates (often used in bodybuilding or as sports dietary supplements):

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Answer 8

List of non-starchy vegetables

Non-Starchy Vegetables are vegetables that contain a lower amount of carbohydrates and calories compared to their starchy counterparts. Thus, for the same calories, one can eat a larger quantity of non-starchy vegetables compared to smaller servings of starchy vegetables.

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Answer 9

List of nutrition guides

This is a list of nutrition guides. A nutrition guide is a reference that provides nutrition advice for general health, typically by dividing foods into food groups and recommending servings of each group. Nutrition guides can be presented in written or visual form, and are commonly published by government agencies, health associations and university health departments.

Most countries also have nutrition facts labels which are not listed here; many of those reference specific target amounts for various nutrients.

The Hippocratic Corpus of Ancient Greece contains one of the earliest known nutrition guides. It recommends a seasonal diet. For winter, it advises eating a heavy diet of bread and roasted meat and fish, while avoiding vegetables and restricting liquids to, if anything, strong wine. It then recommends a lighter summer diet of soft barley cake, vegetables, boiled meat, and large quantities of diluted wine. Gradual transitions between these two diets are advised in the intervening months.

During the Tang Dynasty, Chinese physician Sun Simiao is believed to have written the first nutrition guide in traditional Chinese medicine. In his book, Precious Prescriptions for Emergencies (Chinese: ; pinyin: Beiji qianjin yaofang), the chapter "Dietary Treatment" (Chinese: ; pinyin: Shiji) contains sections describing the effects of eating fruits, vegetables, grains and animals.

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Answer 10

Malnutrition–inflammation complex

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