Receiving a cancer diagnosis is an important moment in anyone's life. Consequently, many patients are prepared to change their everyday habits and begin to look for advice from a wide range of ...sources. Women with breast cancer are particularly motivated and committed to making changes to their lifestyle and diet. The purpose of this study was to elucidate the changes in nutritional and other lifestyle habits following breast cancer diagnosis in Slovenia. A further goal was to estimate the proportion of breast cancer patients using dietary supplements and alternative diets or ascertain their desire to attend a consultation with a dietician.
A link to an online questionnaire was sent to the email addresses of members of Europa Donna and posted on their website (www.europadonna-zdruzenje.si) and Facebook page.
A total of 102 patients were included in the study. We found that a majority of breast cancer patients changed their eating habits (68.6%) and/or physical activity level (53.9%) following diagnosis. On average, they increased their fruit and vegetable intake and reduced their intake of sugar, red meat and fat. Alternative diets were used by 29.4% of patients, with a high proportion of patients (75.5%) consuming dietary supplements. More than a half of the patients (69.6%) expressed a desire for a consultation with a dietician.
Nutritional support during cancer treatment is part of medical treatment and has an important role to play in secondary and tertiary cancer prevention activities. More dieticians should therefore be incorporated into the health system.
Introduction: The search for a standard body has become increasingly visible in society among young adults, mainly due to the easy access to the media where there is an intense dissemination of ...information. Consequently, they take measures, such as diets, supplements and physical exercises, to get what they want. When not supervised by trained professionals, it can become harmful to health. The practice of physical exercises combined with a healthy diet should aim at health and not just body image. Objective: To evaluate the profile of young adults, practitioners of physical exercises and regulars in gyms in the city of Sao Paulo. Materials and methods: Cross-sectional study, carried out in gyms in the city of Sao Paulo from August to November 2019. A questionnaire developed and applied by the researchers themselves was used, containing questions about the practice of exercise, main types of food consumed, diets, use of supplements, among others. Results: Most of them attend gyms between 3 and 5 times a week, with health and aesthetics being the main reasons. Almost 50% have already eaten some type of diet, mostly indicated by nutritionists. In addition, 60.9% do not use dietary supplements and most say they are aware of the effects they can cause on the human body. Among consumers, 48% say they consume on their own initiative. Conclusion: There is a search for balance between healthy eating and exercise by the participants, noting a good consumption of all food groups, except oilseeds and whole grains.
Introduzione: La ricerca di un organismo standard è diventata sempre più visibile nella società tra i giovani adulti, principalmente a causa del facile accesso ai media dove c'è un'intensa diffusione delle informazioni. Di conseguenza, adottano misure, come diete, integratori ed esercizio fisico, per ottenere ciò che desiderano. Se non controllati da professionisti qualificati, possono diventare dannosi per la salute. Praticare esercizio fisico abbinato ad una dieta sana dovrebbe mirare alla salute e non solo all’immagine corporea. Obiettivo: Valutare il profilo dei giovani adulti che praticano esercizio fisico e frequentano palestre nella città di San Paolo. Materiali e metodi: studio trasversale, condotto nelle palestre della città di San Paolo da agosto a novembre 2019. È stato utilizzato un questionario sviluppato e applicato dagli stessi ricercatori, contenente domande sull'esercizio fisico, principali tipi di alimenti consumati, diete, uso di integratori, tra gli altri. Risultati: la maggior parte frequenta le palestre tra le 3 e le 5 volte a settimana, principalmente per motivi di salute ed estetica. Quasi il 50% ha già seguito qualche tipo di dieta, per lo più consigliata dai nutrizionisti. Il 60,9%, inoltre, non utilizza integratori alimentari e la maggioranza si dichiara consapevole degli effetti che possono avere sull'organismo umano. Tra i consumatori, il 48% afferma di consumare di propria iniziativa. Conclusione: C'è una ricerca di equilibrio tra alimentazione sana ed esercizio fisico da parte dei partecipanti, rilevando un buon consumo di tutti i gruppi alimentari, ad eccezione di semi oleosi e cereali integrali.
Introdução: A busca por um corpo padrão tem se tornado cada vez mais visível na sociedade entre os adultos jovens, principalmente em razão do fácil acesso à mídia onde há uma intensa divulgação de informações. Consequentemente, tomam medidas, como dietas, suplementos e exercícios físicos, para conseguirem o que desejam. Quando não supervisionadas por profissionais capacitados, podem se tornar prejudiciais à saúde. A prática de exercícios físicos combinada com uma alimentação saudável deve visar a saúde e não somente a imagem corporal. Objetivo: Avaliar o perfil de adultos jovens, praticantes de exercícios físicos e frequentadores de academias de ginástica da Cidade de São Paulo. Materiais e métodos: Estudo transversal, realizado em academias de ginástica da cidade de São Paulo no período de agosto a novembro de 2019. Utilizou-se questionário desenvolvido e aplicado pelos próprios pesquisadores, contendo questões sobre prática de exercícios, principais tipos de alimentos consumidos, dietas, uso de suplementos, entre outros. Resultados: A maior parte frequenta academias entre 3 e 5 vezes por semana, sendo a saúde e a estética os principais motivos. Quase 50% já realizou algum tipo de dieta, indicadas, em sua maioria, por nutricionistas. Além disso, 60,9% não usa suplementos alimentares e grande parte diz ter conhecimento sobre os efeitos que podem causar no organismo humano. Dentre os consumidores, 48% dizem consumir por iniciativa própria. Conclusão: Há uma busca por equilíbrio entre alimentação saudável e a prática de exercícios pelos participantes, notando um bom consumo de todos os grupos de alimentos, exceto o de oleaginosas e cereais integrais.
Introducción: La búsqueda de un organismo estándar se ha vuelto cada vez más visible en la sociedad entre los adultos jóvenes, debido principalmente al fácil acceso a los medios de comunicación donde existe una intensa difusión de información. En consecuencia, toman medidas, como dietas, suplementos y ejercicio, para conseguir lo que quieren. Cuando no están supervisados por profesionales capacitados, pueden resultar perjudiciales para la salud. La práctica de ejercicio físico combinado con una dieta saludable debe tener como objetivo la salud y no sólo la imagen corporal. Objetivo: Evaluar el perfil de los adultos jóvenes que practican ejercicio físico y asisten a gimnasios en la ciudad de São Paulo. Materiales y métodos: Estudio transversal, realizado en gimnasios de la ciudad de São Paulo de agosto a noviembre de 2019. Se utilizó un cuestionario elaborado y aplicado por los propios investigadores, que contenía preguntas sobre ejercicio, principales tipos de alimentos consumidos, dietas, uso de suplementos, entre otros. Resultados: La mayoría asiste a gimnasios entre 3 y 5 veces por semana, siendo la salud y la estética los principales motivos. Casi el 50% ya ha seguido algún tipo de dieta, en su mayoría recomendada por nutricionistas. Además, el 60,9% no utiliza complementos dietéticos y la mayoría dice ser consciente de los efectos que pueden tener en el cuerpo humano. Entre los consumidores, el 48% dice consumir por iniciativa propia. Conclusión: Existe una búsqueda de equilibrio entre alimentación saludable y ejercicio por parte de los participantes, observándose un buen consumo de todos los grupos de alimentos, excepto oleaginosas y cereales integrales.
Obesity is an epidemic disease affecting both genders, regardless of age or social class worldwide. The displacements of migrant populations make it necessary to evaluate the prevalence of obesity ...also in the foreign populations, in order to work out efficient preventive strategies. Up to now, little research studies have taken into consideration foreign children and adolescents. Childhood obesity is the principal factor for developing obesity during adulthood. It is advisable to adopt early prevention programs starting from childhood. Correct dietary habits should be part of a correct lifestyle, also including regular practice of exercise in all its forms. The results of the most important studies of nutritional epidemiology have pointed out that the Mediterranean diet fulfils the principal nutritional needs for the prevention of obesity and of a number of degenerative diseases. The Mediterranean alimentary model, though keeping the same nutritional qualities, is processed in a great number of dishes having different symbolic, social and cultural valence, depending on the Country of origin. The present work, developed by the University La Sapienza and San Gallicano Institute in Rome (Italy) and addressed to the nursery schools of the Municipality of Rome, aimed at promoting the Mediterranean diet, laying the basis for a sound lifestyle in adulthood and contributing to the knowledge of the alimentary cultures of the various Mediterranean Countries. The project was set out in a scientific-educational booklet on the nutritional aspects of the Mediterranean diet and a teaching game, called The Interactive Food Pyramid, and included a cycle of seminars for the teachers
L'obesità è una malattia epidemica che colpisce, in tutti i paesi del mondo, i due sessi di ogni fascia di età e ceto sociale. I movimenti migratori pongono la necessità di valutare la prevalenza di obesità anche nelle popolazioni straniere, allo scopo di mettere a punto strategie preventive efficaci. Pochi sono gli studi che hanno posto l'attenzione su bambini e adolescenti stranieri. L'obesità infantile è il principale fattore di rischio per lo sviluppo dell'obesità in età adulta. E' bene, quindi, adottare adeguati programmi di prevenzione già in giovane età. Corrette abitudini alimentari devono far parte di uno stile di vita che contempli anche l'abitudine a praticare regolarmente l'attività fisica in tutti i suoi ambiti. I risultati dei più importanti studi di epidemiologia nutrizionale hanno evidenziato come la dieta mediterranea rispecchi le principali indicazioni nutrizionali per la prevenzione dell'obesità e di molte malattie degenerative. Il modello alimentare mediterraneo, pur mantenendo le stesse proprietà nutrizionali, viene elaborato in tante preparazioni con valenze simboliche, sociali e culturali diverse, secondo il Paese di origine. Il presente lavoro, svolto dall'Università di Roma La Sapienza e dall'Istituto San Gallicano di Roma, destinato alle scuole dell'infanzia del Comune di Roma, aveva lo scopo di promuovere la dieta mediterranea, ponendo le basi per preparare a un sano stile di vita, dando anche un contributo alla conoscenza della cultura alimentare dei vari Paesi del Mediterraneo. Il progetto era articolato in un opuscolo didattico-scientifico sugli aspetti nutrizionali dell'alimentazione mediterranea e un gioco didattico, la piramide alimentare interattiva, e ha previsto un ciclo di seminari rivolto agli insegnanti
The aim of the experiment was to investigate the ability of the heavy pig to utilize diets rich in fibre. Eight Landrace x Large White fattening barrows were fed 3 high fibre (HF) diets (on average ...17.8% NDF on DM) and a traditional (C) diet (13.5% NDF) in a Latin Square design. Feeding was restricted. Each of the 4 periods included 21 days adaptation and 7 days digestibility/calorimetry. The HF diets included wheat bran (coarse or milled) or beet pulp. In periods 1, 2, 3 and 4 the eight pigs weighed, on average, 105, 124, 140 and 158 kg. Fibre digestibility (%) of HF diets increased from period 1 to period 4: 56.2, 56.6, 58.8, 62.2 for NDF and 46.0, 47.1, 49.0, 53.4 for ADF. A similar trend was registered for the digestibility of DM, OM, CP, EE and energy. Comparing the digestibility of diet C with HF diets, independently of the periods, diet C always had significantly higher digestibility (e.g. DM=87.5 vs 84.9%) except for fibre which gave similar coefficients. Methane energy losses increased significantly from period 1 to period 4 for HF diets (0.40 vs 0.59% of the intake energy, IE, P<0.05), while heat production and retained energy (% of IE), did not differ significantly between periods. Retained energy of diet C (37.1% IE) and of HF diets (35.3%) considered as the average of the four periods, were similar, confirming that the heavy pig can utilize fibre to a good extent. Considering the N balance of treatment HF, passing from period 1 to period 4 concomitantly with a lower faecal excretion a significantly greater urinary excretion was recorded: 35.7 and 51.9% of intake N in periods 1 and 4, respectively (P<0.05). Total N excretion was similar in the four periods (on average 0.98 g/BW
0.75
). However, expressing the data as % of the intake N, total N excretion increased from period 1 (54.6%) to period 4 (68.2%) (P<0.05). As a consequence, protein deposition (N*6.25) decreased from 155 to 126 g/d from period 1 to period 4 (P<0.05). On the contrary, fat deposition increased, as expected, in the four periods: 315, 359, 374 and 394 g/d.
Foods provide nutrients and other compounds that may have beneficial effects on health. If are consumed with moderation and in appropriate portion size, all foods can fit into a healthful diet. ...Eating practices are influenced by taste and food preferences, physiology, lifestyle, environment and food product safety. To facilitate the healthy food choices the foods are classified in nutritionally homogenous groups. The basic food group are: milk, yoghurt and cheese; meat, fish, eggs and legumes; cereals and potatoes; fruits and vegetables; oils and fats. To create an healthy eating pattern is necessary also give information about the right quantity far each food. The portion size in each food group depends on specific nutritional goals. The portion size is a standardized amount of a food, such as a cup or a slice, used in providing dietary guidance or in making comparisons among similar foods. The suggested amounts of food to consume from the basic food groups to meet recommended nutrient intakes are presented at 3 different energy allowance levels
Gli alimenti forniscono nutrienti e altri composti che possono avere effetti benefici sulla salute. Se consumati con moderazione e in porzioni appropriate, tutti gli alimenti possono essere inseriti in una dieta salutare. Le scelte alimentari sono influenzate dal sapore, dal gusto e dalle preferenze individuali, dalla fisiologia, dallo stile di vita, dall'ambiente e dalla sicurezza alimentare. Per facilitare scelte salutari gli alimenti sono stati classificati in gruppi nutrizionalmente omogenei, che sono: yogurt e formaggi; carne, pesce, uova e legumi; cereali e patate; frutta e vegetali; oli e grassi. Per preparare una dieta adeguata e varia è importante dare indicazioni sulla quantità di alimenti da assumere per ogni gruppo di alimento e ciò dipende da specifici obiettivi e fabbisogni nutrizionali. La grandezza della porzione è una quantità standardizzata di cibo, come tazza, fetta o unità, usata sia nelle linee guida alimentari, sia nel confronto tra alimenti similari. Nel presente lavoro sono state proposte le porzioni di alimenti da consumare per ogni gruppo di alimenti per soddisfare l'assunzione di nutrienti in relazione a tre differenti livelli di fabbisogno energetico
Twenty-six multiparous Italian Holstein cows were used to compare two feeding strategies for the prepartum period. Cows were allocated to two dietary treatments on the basis of their parity (3.1 ± ...1.1) and mature equivalent production (11473 ± 1449 kg). From 20 ± 7 d precalving to the calving day, one group of 13 cows (parity = 3.1 ± 1.0; mature equivalent production = 11473 ± 1606 kg) was fed a Control diet made by mixing a 50:50 as fed combination of the far off dry ration and the lactation diet fed postpartum. The remaining cows (parity = 3.1 ± 1.1; mature equivalent production = 11473 ± 1338 kg) were fed a prepartum diet (Anionic) obtained by supplementing the far off dry ration with energy and protein sources plus calcium chloride. This diet had a lower dietary cation-anion difference than the Control diet (7.35 vs 26.66 meq/100 g DM; P<0.05) and it induced a significant decrease in the cows' urine pH (7.58 vs 7.95; P<0.01). Cows fed the Anionic diet had the lowest DM intake during the prepartum (12.0 vs 13.4 kg/d; P<0.01), but at parturition they showed a limited drop in plasma Ca reducing the incidence of subclinical hypocalcaemia in comparison with the Control group (8 vs 62%; P<0.01). No differences due to the prepartum diet were observed for the plasma levels of several indicators of hepatic function (aspartate-amino transferase, ϒ-glutamil transferase, creatin-kinase and bilirubine). After calving, all the cows were co-mingled and fed the same lactation ration and those that had received the Anionic diet during the prepartum showed a significant increase in milk yield with no changes in milk quality. Average production at the peak of lactation was 43.8 kg/d for Control cows while it raised up to 47.8 kg/d (P<0.05) for the animals fed the Anionic diet during the prepartum. This positive result was obtained with a lower loss in cows' body condition score measured at 30 and 60 days in milk and without any effect on the uterine involution process. The use of the Anionic diet has proven to be an effective alternative to the common practice of feeding close-up diets made by a partial replacement of the far off dry ration with the diet fed to the lactating cows. This strategy should be particularly recommended for dairy herds in which there is a great incidence of metabolic and health problems related to clinical or subclinical hypocalcaemia in the early postpartum.
A study was undertaken to determine the effect of a high energy diet with two different protein levels on growth, feed efficiency and whole body composition of sharpsnout sea bream (Diplodus ...puntazzo). Two isoenergetic diets (24.1-24.7 MJ KgE-1 dry weight) with two different protein levels (46.7 and 52.5% dry weight) were fed to satiety to duplicate groups of 300 fish (initial body weight 27.7 +- 0.2 g) for 94 days. At the end of the experiment, the fish fed 52.5% protein showed a statistically higher (P0.05) daily intake rate (DIR) of feed. Feed conversion rate (FCR) was similar among groups. Whole body composition was similar among treatments, while the high energy level of the diets significantly modified lipid and moisture content in comparison with fish at the beginning of the experiment. Protein efficiency ratio (PER) and gross protein efficiency (GPE) of fish fed 46.7% protein diet were statistically higher than those for the other diet. It may be concluded that the diet with lower protein level has given a better protein utilization and a protein sparing effect, but tended to result in reduced weight gain and feed intake, when compared with diet containing higher protein levels
La presente ricerca è stata condotta per determinare l'effetto che diete con due differenti livelli proteici e un alto contenuto energetico esercitano sulla crescita, l'efficienza alimentare e la composizione corporea del sarago pizzuto (Diplodus puntazzo). Gli animali, divisi in vasche contenti 300 pesci ciascuna (peso corporeo iniziale di 27,7 +- 0,2 g), sono stati alimentati a sazietà per 94 giorni con due diete isoenergetiche (24,1-24,7 MJ KgE-1 peso secco) e due livelli proteici pari al 46,7 e al 52,5% del peso secco. Alla fine dell'esperimento, la dieta contenente il 52,5% di proteina ha mostrato un consumo alimentare giornaliero statisticamente più alto (P0,05). L'indice di conversione alimentare è stato simile fra i gruppi. La composizione centesimale della carcassa si è mostrata simile fra i gruppi, mentre l'alto livello lipidico delle diete ha modificato significativamente il contenuto di lipidi e di umidità rispetto ai pesci all'inizio dell'esperimento. Il grado di efficienza proteica e l'efficienza proteica totale dei pesci alimentati con la dieta contente il 46,7% di proteina sono stati statisticamente più elevati di quelli ottenuti nel gruppo alimentato con la dieta contente il 52,5% di proteina. E' possibile concludere che la dieta con un più basso livello proteico ha dato una migliore utilizzazione proteica, ma tende a ridurre l'incremento di peso e l'assunzione alimentare, se paragonata a diete con livelli proteici più elevati
Kevin Diete tallied the only extra base hit for the Stars (9-5) with a double in the seventh. Diete then came around to score as Kyle Cherney singled with two outs.
Energy and protein requirements of sea bass for maximum growth and fasting energy requirements were determined by using three diets containing increasing DE levels and two fish weights.
Five hundred ...and sixteen sea bass were divided in two body weight (BW) classes (A: 67.7 ± 0.85g and B: 128.6 ± 0.88g, mean ± SD live weight) and randomly distributed among 24 tanks. They were fed for 12 weeks on three isoproteic diets characterized by different levels of digestible energy (DE): low energy (LE), 18.6; medium energy (ME), 19.7; and high energy (HE), 22.6 MJ kg-
1
dry matter (DM). The entire trial lasted 113 d and was divided into two periods: a feeding trial of 83 d and a fasting trial of 30 d. Specific growth rates decreased in fish fed on the HE diet (P < 0.05), but only in fish weighing 68 g. Voluntary feed intakes and feed conversion ratios were inversely related to dietary energy contents in both weight classes. During the starvation trial, body depletion increased (P<0.05) in fish fed on high-energy diets during the feeding experiment. The gross energy requirements (per day) for maximum growth were 320 and 221 kJ kg-
1
BW for fish weighing 68 g and 128 g, respectively. Fasting metabolisms were 60.6 and 54.1 kJ kg
-0.83
BW per day for fish weighing 68g and 128g, respectively.
It is concluded that growth performance of sea bass appear to be dependent on digestible dietary energy. Gross energy intake, net energy (production) and maintenance requirements of fish were not influenced by dietary treatments.