The primary objective of the national renal diet is to provide a consistent tool in the form of food lists and calculation figures for use with renal patients nationwide. Contains diet prescription ...guidelines for pre-end-stage renal disease, hemodialysis, and peritoneal dialysis patients. Provides discussion of modalities of treatment, specific objectives of nutrition care, nutrient requirements, and modifications for diabetes. Includes case studies illustrating the procedure for calculating various sample diets and meal plans
Malnutrition and low levels of education continue to be major problems in many developing countries, especially for female children.
In Pakistan, a large-scale school lunch program was implemented in ...29 of the poorest rural districts through a public-private partnership. The project provided freshly prepared meals in 4035 government primary girls' schools over a 2 year period. The primary strategy was empowerment of women in the community who volunteered to plan the meals, purchase the food, and cook and serve the meals. The project collected data from growth monitoring, attendance records, pre- and post-intervention community based surveys, focus group discussions, and the use of other ethnographic methods. A study on changes in the levels of malnutrition was based on an analytical sample of 203,116 girls who received at least two sets of body measurements at least 6 months apart.
Over the intervention period, wasting declined by almost half and school enrolment increased by 40%. Girls who entered the program early were found to have similar levels of malnutrition to girls who entered late, suggesting that factors external to the program were not associated with the decrease in malnutrition.
This study demonstrates the potential success and scalability of school feeding programs in Pakistan. Lessons learned include that synergies are found when working across sectors (health, education, and empowerment) and that there are challenges to intersectoral projects. Globalization may undermine this successful model as Pakistan considers expanded school feeding programs.
More than 21,000 practicing dietitians are working in the various fields of institutional foodservice settings in Korea. For the effective placement and practice of dietitians in their special areas, ...proper enactment and implementation of required legislations shall be imperative. Following legislations are few of those: regulations for dietitians enacted in 1963 in accordance with decree of the Ministry of Health and Social Affair; the School Meals Act in 1981; placement regulation for dietitians in childcare and nursery facilities with over 100 children under the enforcement of Infant Care Act of 1991; regulation for nutrition improvement program stated in the National Health Promotion Act of 1995; enforcement regulation for the placement of dietitians in public health centers under the Regional Public Health Act of 1997; amendment of School Meal Act and Primary and Secondary Education Act in 2003 stating that school shall have the nutrition education teacher who is dietitian qualified and passed national teacher qualifying examination; amendment of the Ministry of Health and Welfare Notification in 2003 enabled clinical dietitians at hospitals to bill a medical nutrition therapy service fee officially to patients with the following diseases: diabetes, hypertension, cardiac disease, and cancer; and amendment of the Justice Department and its Affiliates Notification in 2006 stating dietitians are placed at correction facilities. Newly introduced nutrition teachers who have tasks of nutrition education and meal service management were arranged at 4,134 schools of public or national primary and secondary as well as special schools for the handicapped in September, 2007.
To identify current challenges and to review the educational curriculum for improving menu planning ability of students, we analyzed 459 menus submitted as part of menu planning assignments for both ...“Food Service Management Practice I” (mid-July 2012) and “Food Service Management Practice II” (mid-January 2013) classes, by 157 female first-year students from a dietitian training course. The analysis focused on nutrient content and weight by food group. The mean caloric content was very close to the target nutrient content, almost exactly the adequate value, and 83.0% of the menus were within ±10% of the target nutrient content. The mean calcium content was higher than the target nutrient content, and 13.1% of the menus were 50% above the target nutrient content for calcium. The mean iron content was higher than the target nutrient content, and 27.7% of the menus were 50% above the target nutrient content for iron. The mean dietary fiber content was higher than the target nutrient content, and 11.1% of menus were 50% above the target nutrient content for dietary fiber. Thirty percent of menus were within ±10% of the target nutrient content for a sodium chloride equivalent, and 70% of menus were not tailored to meet the target nutrient content. Menus that were 50% above the target nutrient content for calcium, iron, and dietary fiber, exceeded the proper amount of food required to prepare one serving. Food items that elevated calcium content were “sesame seeds”, “dried hijiki algae” and “dried pre-cut wakame seaweed. Food items that elevated iron content were “dried hijiki algae”, “spinach” and “Japanese littleneck clam”. Food items that elevated dietary fiber were “dried hijiki algae”, “dried shiitake mushrooms” and “dried pre-cut wakame seaweed”. This study highlighted the need to raise awareness of the following issues in order to improve menu planning ability: i) an adequate serving size per person; ii) weight per food item; iii) different types of food items rich in calcium, iron and dietary fiber; iv) weight of dried and powdered food items; v) rehydration ratio of dried food; and vi) proper seasoning proportion for a dish.
Food manufacturers add phosphate salts to their products to act as a preservative to extend shelf life. However, this added phosphorus poses a problem for dialysis patients and their caregivers ...because it is difficult to quantify the amount of phosphorus in a patient's diet. This article discusses the difference between organic and inorganic phosphorus, how the added phosphorus affects previously safe food choices, and the need to update renal diet information so hemodialysis patients can more effectively track their intake.
Bowel cleansing regimens commonly require adherence to liquid diets for 24 to 48 hours before examination, which often leads to poor compliance, reduced cleansing, and ultimately inadequate ...examinations. The authors investigated the efficacy and tolerability of diet liberalization before bowel cleansing with sodium phosphates oral solution. Two hundred patients were randomized into two treatment groups. One group received the standard light breakfast followed by clear liquids the day before colonoscopy; the second had a normal breakfast followed by a low-residue lunch the day before colonoscopy. Both groups had the same bowel preparation with sodium phosphates oral solution (2 x 45-mL, 7 p.m./6 a.m.). There was no difference in clinical efficacy between the two diet regimens (excellent/good in 93% standard, 95% low-residue). Fewer patients receiving the low-residue diet reported hunger, and more patients receiving the low-residue regimen reported energy to perform usual activities. This study supports offering patients a regular breakfast and a low-residue lunch before bowel cleansing with sodium phosphates oral solution.
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