Background
There is a global increase in populations aged over 65 years. Physiological changes that occur during ageing may increase the nutritional risk for older adults. To avoid malnutrition and ...address some of the barriers to obtain an adequate food supply, home‐delivered meals services provide meals in the home or in congregate settings for older adults who require nutritional support.
Methods
This systematic literature review explored whether nutritional intake is improved in community‐living older adults when receiving meal services compared to when meal services are not received. Four electronic databases were searched up to 31 January 2019. In total, 13 original studies were included in this analysis with the components: intervention of home‐delivered meal or congregate meal services to older adults; comparison with groups not receiving meal services or days not receiving the meal service; and nutritional intake as an outcome measured by food history, dietary recall and/or food frequency questionnaire.
Results
The results supported a beneficial effect of home‐delivered meals on dietary intake of energy, protein and/or certain micronutrients in older adults.
Conclusions
The increased total energy intake is a positive influence on malnutrition risk in frail older adults and the increased protein intake supports good health, promotes recovery from illness and assists in maintaining functionality in older adults. Additionally, there was a particular increase in calcium intake, which is relevant in ageing, especially for bone health.
This experiment examined and compared the effects of a highly purified immune modulating
β-1,3/1,6-glucan product (BG) and of a putative receptor blocking, mannan oligosaccharide rich product (MOS) ...in Atlantic salmon fed extruded diets containing extracted soybean meal (SBM) or a combination of SBM and extracted sunflower meal (SFM). The BG and MOS products were derived from the cell walls of baker's yeast. A control diet was based on LT-fish meal (FM) and contained no plant protein. Two basic experimental diets were formulated with 32% SBM (FM
+
S) or with 14% SBM
+
14% SFM (FM
+
SS). Following extrusion, four FM
+
S batches were supplemented with 500 or 1000
mg BG or 1000 or 2000
mg
MOS
kg
−
1
, while two FM
+
SS batches were supplemented with 1000
mg BG or 2000
mg
MOS
kg
−
1
. Each diet was fed to three groups of 150 salmon kept in sea pens, and effects on feed intake, growth, nutrient utilisation, gut health, sea lice infestation, and overall performance of the fish were recorded over a period of 70
days. The initial weight of the fish was 0.68
kg, and the different feed groups grew to final weights ranging from 1.33 to 1.72
kg. Compared to the control group, fish fed the diet with 32% SBM ate 18% less, grew 30% slower, had 24% poorer feed efficiency ratio (FER), and also suffered from serious SBM-induced enteritis, diarrhoea, and reduced capacity to digest lipid. Adding BG or MOS to this diet had no detectable effects. Fish fed the diet with 14% SBM
+
14% SFM ate as much as the control group, but still grew 5% slower, had 7% poorer FER, and suffered from a diarrhoea-like condition and moderate enteritis. Noteworthy, 27% fewer of these fish were infested with salmon lice when compared to the other groups. Adding BG to this diet further reduced the number of lice-infested fish by 28%. Adding MOS to this diet did not affect appetite or lice infestation, but resulted 10% better FER, 8% faster growth (similar to the control group), 11% higher protein retention, less diarrhoea, and most noteworthy: elimination of the SBM-induced enteritis. This clearly demonstrates that gut health is an important production parameter for Atlantic salmon.
An 8-week growth trial was conducted to evaluate the effects of the quality of fish meal and of replacing prime steam dried fish meal (PFM) with an animal protein blend (APB with 40% poultry ...by-product meal, 35% meat and bone meal, 20% spray-dried blood meal and 5% hydrolyzed feather meal) on the growth performance, flesh quality and liver histology of Japanese seabass, Lateolabrax japonicus (initial body weight, 76.3±0.2g). Six isoproteic (44% crude protein) and isoenergetic (19MJkg−1 gross energy) diets were formulated. A control diet containing 40% PFM was designed, and 20%, 40%, 60% or 80% of the PFM was replaced by APB, in which lysine, methionine and threonine were balanced as in the control diet with crystallized amino acids; the diets were named PFM, APB20, APB40, APB60 and APB80, respectively. An additional diet with 50% standard steam dried fish meal (SFM) that completely replaced the PFM was formulated with the same profile as the control diet to compare the effect of fishmeal quality. Compared to that of fish fed the PFM diet, feed intake was significantly reduced in the SFM group and accordingly induced a lower specific growth rate (SGR, P<0.05), but this did not significantly affect the feed efficiency rate. Fish fed the diets APB20 and APB40 had comparable growth with those fed the diet PFM (control diet). Fish fed the diet with 24% or higher APB had significantly lower SGR than those fed the diet PFM (P<0.05). The reduced growth was linearly correlated to the graded lower dietary n−3 highly unsaturated fatty acids (HUFA) levels when PFM was replaced by APB. Broken-line analysis on the basis of SGR showed that the optimal level of fish meal replacement with APB was only 18.9%. Fish fed the diet with 24% or higher APB had significantly lower whole-body lipids but higher liver lipids than the PFM group (P<0.05). Polyunsaturated fatty acids (PUFA), n−3 fatty acids, n−3 HUFA and the n−3/n−6 ratio in muscle were significantly reduced at higher substitution levels of PFM by APB (P<0.05). The 18:1n-9, EPA, DHA, PUFA, n−3, n−3 HUFA and n−3/n−6 in fish muscle were significantly correlated with the corresponding dietary contents. There were no significant differences in texture parameters for the raw fillets groups, while some differences were found in the cooked fillets groups. Except for the values of “favorite”, the sensory evaluation of the muscle did not reveal significant differences among the PFM, SFM, APB60 and APB80 groups. Fish fed the PFM and SFM diets exhibited normal liver histological structure. However, high levels of substitution of PFM by APB might induce hepatic steatosis for this species. However, the adverse effects cannot be ignored when the total PFM is replaced by SFM.
► Fish meal quality affected feed intake, growth and flesh quality of Japanese seabass. ► APB can replace 18.9% of PFM without negative effects. ► The fatty acid profile but not the EAA profile induced different growth performance. ► High terrestrial animal protein inclusion might induce hepatic steatosis.
Experimental diets were formulated to evaluate a “pure” poultry meat meal (PMM) source in diets formulated for juvenile gilthead sea bream (Sparus aurata L.). The digestible protein contribution of ...fish meal in a control diet was substituted by 25%, 50% and 75% of a processed poultry meat meal (PMM) on a digestible crude protein (DCP) basis and by 5% and 10% for an enzyme‐treated feather meal (EFM) and also a spray‐dried haemaglobin meal (SDHM), respectively. In a consecutive trial, diets were designed to assess the value of a “pure” (defatted) poultry protein substituting the fish meal (FM) protein content. Experimental diets included: a control diet, two test diets where 75% of FM was replaced by a full‐fat PMM (PMM75) or a defatted grade of PMM (dPMM75) and two test diets where 50% of FM was substituted for defatted PMM (dPMM50) or a 50:50 blend of soya bean meal and defatted PMM (SBM/dPMM) to produce a composite product. This soya bean/dPMM blend was tested to enhance the nutritional value of this key plant ingredient commonly employed in sea bream diets that can be deficient in specific amino acids and minerals. In the first trial, gilthead sea bream grew effectively on diets containing up to the 75% replacement of FM attaining a mean weight of 63.6 g compared to 67.8 g for the FM control fed group. For the consecutive trial, the fishmeal‐based control diet yielded the highest SGR followed by dPMM50 and SBM/dPMM blend inclusion but was not significant. Carcass FA profiles of gilthead sea bream conformed to the expected changes in relation to the dietary FA patterns, with the 18:1n‐9 representative of the poultry lipid signature becoming more apparent with PMM inclusion. The ratio of n‐3/n‐6 fatty acids was greatly affected in sea bream fed the full‐fat PMM at 75% inclusion due to fish oil exclusion. Defatted dPMM, however, allowed more of the fish oil to be used in the diet and reducing this latter effect in sea bream carcass, hence restoring the higher total omega‐3 HUFA fatty acids namely EPA and DHA and n‐3/n‐6 ratio. It is concluded that poultry meat meal can be modestly incorporated into formulated diets for sea bream and can be used in conjunction with soya bean meal without any fundamental changes in performance and feed efficiency.
Meal pattern analysis can be complex because of the large variability in meal consumption. The use of aggregated, generic meal data may address some of these issues.
The objective was to develop a ...meal coding system and use it to explore meal patterns.
Dietary data were used from the National Adult Nutrition Survey (2008-2010), which collected 4-d food diary information from 1500 healthy adults. Self-recorded meal types were listed for each food item. Common food group combinations were identified to generate a number of generic meals for each meal type: breakfast, light meals, main meals, snacks, and beverages. Mean nutritional compositions of the generic meals were determined and substituted into the data set to produce a generic meal data set. Statistical comparisons were performed against the original National Adult Nutrition Survey data. Principal component analysis was carried out by using these generic meals to identify meal patterns.
A total of 21,948 individual meals were reduced to 63 generic meals. Good agreement was seen for nutritional comparisons (original compared with generic data sets mean ± SD), such as fat (75.7 ± 29.4 and 71.7 ± 12.9 g, respectively, P = 0.243) and protein (83.3 ± 26.9 and 80.1 ± 13.4 g, respectively, P = 0.525). Similarly, Bland-Altman plots demonstrated good agreement (<5% outside limits of agreement) for many nutrients, including protein, saturated fat, and polyunsaturated fat. Twelve meal types were identified from the principal component analysis ranging in meal-type inclusion/exclusion, varying in energy-dense meals, and differing in the constituents of the meals.
A novel meal coding system was developed; dietary intake data were recoded by using generic meal consumption data. Analysis revealed that the generic meal coding system may be appropriate when examining nutrient intakes in the population. Furthermore, such a coding system was shown to be suitable for use in determining meal-based dietary patterns.
A reversed-phase HPLC method with fluorescence detection for the determination of the aflatoxins B1, B2, G1 and G2 in 42 animal feeds, comprising corn (16), soya bean meal (8), mixed meal (13), ...sunflower, wheat, canola, palm kernel, copra meals (1 each) was carried out. The samples were first extracted using acetonitrile:water (9:1), and was further cleaned-up using a multifunctional column. Optimum conditions for the extraction and chromatographic separation were investigated. By adopting an isocratic chromatographic system using a mobile phase comprising acetonitrile:methanol:water (8:27:65, v/v/v), the separation of the four aflatoxins was possible within 30
min. Recoveries for aflatoxins B1, B2, G1 and G2 were 98
±
0.7%, 95
±
1.0%, 94
±
3.6% and 97
±
4.3%, respectively. The results show that eight samples (19%) were contaminated with aflatoxins, ranging from 6.5 to 101.9
ng
g
−1. Total aflatoxin levels in three samples exceed the legal limits of many countries of 20
ng
g
−1.
An emerging field of research has revealed a bidirectional relationship between sleep and diet, highlighting the potential role of a healthy diet in improving sleep. However, the impact of ...chrono-nutrition on sleep remains less explored. Here we conducted a systematic scoping review, considering the multiple dimensions of chrono-nutrition, to describe the extent, range, and nature of the existing literature in this area (PROSPERO: CRD42021274637). There has been a significant increase in the literature exploring this topic over the past six years (almost 67 % of the evolving literature). A breakdown of the included studies was performed according to three major chrono-nutritional dimensions: meal timing n = 35, irregular eating patterns n = 84, and frequency of eating occasions n = 3. Meal timing included three sub-dimensions: breakfast skipping n = 13, late eating n = 16, and earlier vs later meals schedules n = 6. Irregular meal patterns included three sub-dimensions: diurnal fasting n = 65, intermittent fasting n = 16, and daily meal patterns n = 3. Frequency was the least studied dimension (n = 3). We provided a synthetic and illustrative framework underlining important preliminary evidence linking the temporal characteristics of eating patterns to various facets of sleep health. Nonetheless, much work remains to be done to provide chrono-nutrition guidelines to improve sleep health in the general population.
Convenience and cost impact on people's meal decisions. Takeaway and pre-prepared foods save preparation time but may contribute to poorer-quality diets. Analysing the impact of time on relative cost ...differences between meals of varying convenience contributes to understanding the barrier of time to selecting healthy meals.
Six popular New Zealand takeaway meals were identified from two large national surveys and compared with similar, but healthier, home-made and home-assembled meals that met nutrition targets consistent with New Zealand Eating and Activity Guidelines. The cost of each complete meal, cost per kilogram, and confidence intervals of the cost of each meal type were calculated. The time-inclusive cost was calculated by adding waiting or preparation time cost at the minimum wage.
A large urban area in New Zealand.
For five of six popular meals, the mean cost of the home-made and home-assembled meals was cheaper than the takeaway meals. When the cost of time was added, all home-assembled meal options were the cheapest and half of the home-made meals were at least as expensive as the takeaway meals. The home-prepared meals were designed to provide less saturated fat and Na and more vegetables than their takeaway counterparts; however, the home-assembled meals provided more Na than the home-made meals.
Healthier home-made and home-assembled meals were, except one, cheaper options than takeaways. When the cost of time was added, either the home-made or the takeaway meal was the most expensive. This research questions whether takeaways are better value than home-prepared meals.
The development of cost-effective and growth-promoting diets for Florida pompano (Trachinotus carolinus L.) is necessary for a feasible pompano aquaculture industry in the United States. However, ...research efforts to reduce the utilization of marine ingredients in aquatic feeds are needed to accomplish such a goal. Three independent growth trials were conducted to evaluate the replacement of fishmeal in the diet of Florida pompano. The basal diets were formulated to contain 40% crude protein and 10% lipid using solvent extracted soybean meal and corn gluten as the primary and fixed protein sources. In Trial I (10weeks) the basal diet containing 15% fishmeal (FM15) was modified by the isonitrogenous replacement of fishmeal with poultry by-product meal resulting in diets containing 10% (FM10), 5% (FM5) and 0% (FM0) fishmeal. In Trial II (12weeks), the FM0 diet was supplemented with methionine (M), lysine (L), and taurine (T), serving as the basal diet (MLT) for the evaluation of potential limitations in these amino acids. By deleting individual amino acids, test diets without methionine (LT), lysine (MT) or taurine (ML) supplements were formulated. In Trial III (8weeks), the FM0 diet from Trial I served as the basal diet (0% Tau) for the evaluation of potential limitations in taurine. Fish in replicate tanks (n=3) were fed one of the randomly assigned test diets two times daily. The total replacement of fishmeal in Trial I resulted in depression of fish performance while the performance of fish offered test diets with 5–15% fishmeal did not differ significantly. Reductions in weight gain (from 338.1 to 260.4%), feed efficiency (from 0.53 to 0.40), protein and energy retention (from 19.6 to 12.4% and from 20.4 to14.2%, respectively) were observed in fish fed the FM15 and FM0 diets, respectively (P<0.05). In Trial II, growth performance of pompano did not change (P>0.05) by the removal of supplemental methionine, lysine or taurine from the FM0 diet albeit, numerically the removal of taurine produced the smallest fish. In Trial III, the supplementation of taurine to the FM0 diet at 0.75g/100 (0.75% Tau) improved the weight gain (from 587.7 to 773.3%), feed efficiency (from 0.50 to 0.64), and protein retention (from 20.5 to 24.3%) of pompano (P<0.05). Based on these results, we concluded that poultry by-product meal is a good alternative ingredient for fishmeal in the diet of Florida pompano and that this species appears to have a minimum dietary requirement for taurine.
► Poultry by-product meal based, fishmeal-free diets for Florida pompano. ► Fishmeal is isonitrogenously replaced with poultry by-product meal in 40% CP diets. ► Methionine and lysine are not causative factors of reduced growth performance. ► Taurine supplementation (0.75g/100g) enhances growth performance of pompano. ► Taurine appears to be conditionally essential in the diet of Florida pompano.
Background: Scientific evidence for the optimal number, timing, and size of meals is lacking. Objective: We investigated the relation between meal frequency and timing and changes in body mass index ...(BMI) in the Adventist Health Study 2 (AHS-2), a relatively healthy North American cohort. Methods: The analysis used data from 50,660 adult members aged ≥30 y of Seventh-day Adventist churches in the United States and Canada (mean ± SD follow-up: 7.42 ± 1.23 y). The number of meals per day, length of overnight fast, consumption of breakfast, and timing of the largest meal were exposure variables. The primary outcome was change in BMI per year. Linear regression analyses (stratified on baseline BMI) were adjusted for important demographic and lifestyle factors. Results: Subjects who ate 1 or 2 meals/d had a reduction in BMI per year (in kg · m−2 · y−1) (−0.035; 95% CI: −0.065, −0.004 and −0.029; 95% CI: −0.041, −0.017, respectively) compared with those who ate 3 meals/d. On the other hand, eating >3 meals/d (snacking) was associated with a relative increase in BMI (P < 0.001). Correspondingly, the BMI of subjects who had a long overnight fast (≥18 h) decreased compared with those who had a medium overnight fast (12-17 h) (P < 0.001). Breakfast eaters (−0.029; 95% CI: −0.047, −0.012; P < 0.001) experienced a decreased BMI compared with breakfast skippers. Relative to subjects who ate their largest meal at dinner, those who consumed breakfast as the largest meal experienced a significant decrease in BMI (−0.038; 95% CI: −0.048, −0.028), and those who consumed a big lunch experienced a smaller but still significant decrease in BMI than did those who ate their largest meal at dinner. Conclusions: Our results suggest that in relatively healthy adults, eating less frequently, no snacking, consuming breakfast, and eating the largest meal in the morning may be effective methods for preventing long-term weight gain. Eating breakfast and lunch 5-6 h apart and making the overnight fast last 18-19 h may be a useful practical strategy.
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