The rowan (
L.) is a small tree in the Rosaceae family with characteristic orange-red fruits. The raw fruits can be used for making jams, juices and puree, while the dried fruits are used for teas. ...In folk medicine, they have been used to prevent scurvy and bleeding or as a diuretic and laxative. The aim of this study is to characterize the proximate chemical composition, antioxidant potential and macro- and trace elements of the rowan fruits for their potential use as a functional food.
The fruits were collected from 12 populations in the Alpine-Dinaric region of Croatia. After collection, the samples were transported to the laboratory, cut into small pieces, placed in plastic containers and stored at -20 °C until analysis. Proximate chemical composition, including ash, water, cellulose, crude fat and crude protein, was determined according to standard methods and total carbohydrates as non-structural carbohydrates. Total phenolic content (TPC) and antioxidant capacity (TAC) were also measured. For multielement analysis, fruits were cleaned from the dust, lyophilised, homogenised and acid-digested in a microwave system. Concentrations of elements were determined using the inductively coupled plasma mass spectrometry.
The basic constituents in the analysed fruits were (in %): water 76.53, total carbohydrates 17.45, crude proteins 2.98, crude fats 1.49, cellulose 1.07 and ash 1.29. On average, the TPC was 932 mg/100 g and the TAC was (60.1±14.5) % and (4.1±1.2) mmol/100 g, determined by DPPH and FRAP assay, respectively. Mass fractions of elements decreased as follows (in mg/kg): K 2485>Ca 459>P 206, Mg 193>Na 6.29>Fe 3.68>Mn 3.58>Zn 1.11>Cu 0.731>Mo 0.098>Co 0.003>Se 0.001. Compared to the literature, the phenolic and element content of the rowan fruits is similar to that of blueberry and raspberry. The obtained results suggest that rowan fruits have valuable nutritional properties and could be useful for fortification in the food industry.
The importance of the obtained results is reflected in filling in the gaps in the literature on the composition of elements, especially on the content of essential macro- and trace elements as well as the antioxidant potential of rowan fruits.
Chokeberries (
) are rarely used in diet in Croatia but they have high content of polyphenolic compounds and one of the highest
antioxidant activities among fruits. The aim of this study is to ...compare the quality, phenolic content and antioxidant capacity of different chokeberry products (juices, powders, fruit tea, capsules and dried berries). It can be expected that processing influences antioxidant activity and phenolic content of final products reaching consumers. Characterisation of phenolic compounds was carried out by using spectroscopic methods (Folin-Ciocalteu and pH differential methods). Antioxidant activity of chokeberry products was determined using 2,2-diphenyl-2-picrylhydrazyl (DPPH) and ferric reducing antioxidant power (FRAP) methods. The results show that the investigated products contain high amount of phenols (3002 to 6639 mg per L and 1494 to 5292 mg per 100 g of dry matter) and lower amount of total anthocyanins (150 to 1228 mg per L and 141 to 2468 mg per 100 g of dry matter). The examined juices and other chokeberry products possess high antioxidant capacity (12.09 to 40.19 mmol per L or 58.49 to 191.31 mmol per 100 g of dry matter, respectively) and reducing power (38.71 to 79.86 mmol per L or 13.50 to 68.60 mmol per 100 g of dry matter, respectively). On the basis of phenolic content and antioxidant activity, capsules and powders stand out among other products. The study indicates that there are significant differences (p<0.05) in the quality, phenolic content and antioxidant capacity among examined products.
Breastfeeding is a natural way of feeding a newborn as it provides all the essential nutrients necessary for appropriate growth and development. Also, it is a delicate period when the emotional and ...physical connection between mother and child is created, providing the child with a sense ofsecurity, relaxation, and tenderness. Under that, the devotion of institutions and various associations to raise social and health awareness and promote the importance of breastfeeding is constantly increasing. World Health Organization (WHO) recommends exclusive breastfeeding during the first six months of an infant’s life, which provides the child many short- and long-term benefits. When talking about benefits, the emphasis is put primarily on the wellbeing of the child, while the focus on the needs of a nursing mother should be of equal importance. The period of lactation and breastfeeding demands the mother’s greater energy intake than the period of the last three-semester of pregnancy to meet all micro- and macronutrient needs of mother and child. The volume and the composition of milk, respectively the quality of infant’s nutrition, partially depends on the quality of the mother’s nutrition, and partially on the mother’s physical supplies from which nutrients are being compensated in the case of a dietary deficit. To avoid the negative effects of lactation and breastfeeding on the nutritional and health status of the mother in upcoming periods of life, it is crucial to give special attention to various, balanced, and energy-satisfying nutrition. Although the primary goal is to achieve the recommended intake of all essential nutrients by food intake, in cases of unbalanced nutrition, health limitations, or practicing restrictive diets, the use of dietary supplementation is needed. Because of the biological needs and fortified deficits, in dietary supplements for pregnant women could often be found iron, calcium, zinc, iodine, folate, and vitamins B12, C and D.
Dojenje je prirodan način hranjenja novorođenčeta jer mu pruža sve neophodne hranjive tvari potrebne za odgovarajući rast i razvoj. Također,
dojenje je osjetljivo razdoblje kada se stvara emocionalna i tjelesna veza između majke i djeteta, pružajući djetetu osjećaj sigurnosti, opuštenosti
i nježnosti. U skladu s navedenim, posvećenost institucija i raznih udruga za podizanje društvene i zdravstvene svijesti te promicanje važnosti
dojenja neprestano rastu. Svjetska zdravstvena organizacija (SZO) preporučuje isključivo dojenje tijekom prvih šest mjeseci djetetovog života,
što djetetu pruža brojne kratkoročne i dugoročne koristi. Kada se govori o koristima dojenja, naglasak se stavlja prvenstveno na dobrobit djeteta,
dok bi potrebe dojilja trebale biti od jednake važnosti. Razdoblje laktacije i dojenja zahtijeva veći majčin energijski unos u usporedbi s razdobljem
posljednjeg tromjesečja trudnoće kako bi se zadovoljile sve potrebe majke i djeteta za mikro- i makronutrijentima. Količina i sastav mlijeka, odnosno
kvaliteta prehrane dojenčeta, dijelom ovisi o kvaliteti majčine prehrane, a dijelom o majčinim tjelesnim zalihama iz kojih se nadoknađuju hranjive
tvari u slučaju nedovoljnog prehrambenog unosa. Kako bi se izbjegli negativni učinci laktacije i dojenja na prehrambeni i zdravstveni status majke u
nadolazećim životnim razdobljima, presudno je posvetiti posebnu pozornost raznovrsnoj, uravnoteženoj i energijski zadovoljavajućoj prehrani. Iako
je primarni cilj postići preporučeni unos svih esencijalnih hranjivih sastojaka prehranom, u slučajevima neuravnotežene prehrane, zdravstvenih
problema ili prakticiranja restriktivne dijete, potrebna je primjena dodataka prehrani. Zbog povećanih bioloških potreba i utvrđenih deficita, u
dodacima prehrani za trudnice često se mogu naći željezo, kalcij, cink, jod, folat te vitamini B12, C i D.
For patients with gluten intolerance, the most common cause of treatment failure is an inadequate gluten-free diet (GFD), such as because of gluten contamination. Here we describe the design, ...implementation and validation of an HACCP protocol for preparing gluten-free meals in a children's hospital. Gluten content in prepared meals was analyzed using R5 sandwich ELISA, which indicated that gluten concentrations did not exceed 20 mg/kg. Total daily gluten intake of patients on the GFD was less than 10 mg.
•Gluten contamination of gluten-free food can easily occur.•We achieved gluten-free food using an HACCP protocol.•Daily intake of gluten on this protocol was verified to be < 10 mg.
Interdisciplinaran pristup koji uključuje suradnju između liječnika i nutricionista ključan je u liječenju bolesti i stanja povezanih s prehranom. Taj holistički pristup omogućuje cjelovitu brigu o ...pacijentima, uzimajući u obzir njihove prehrambene potrebe i ciljeve. Cilj ovog rada bio je procijeniti opće znanje o prehrani među liječnicima, specijalistima gastroenterologije, endokrinologije, medicine rada, opće prakse te nutricionistima. Podaci o znanju prikupljeni su pomoću validiranog upitnika modificiranog za potrebe istraživanja kako bi se procijenili različiti aspekti znanja o prehrani. Rezultati su pokazali značajne razlike u odgovorima s obzirom na liječničku specijalizaciju, pri čemu su endokrinolozi postigli najbolje rezultate (71,5 ± 3,54). Nutricionisti su postigli općenito bolje rezultate (71,31 ± 3,59) u usporedbi s liječnicima (63,23 ± 6,23), što ukazuje na važnost njihove uključenosti u područje prehrambene skrbi. Dobiveni rezultati naglašavaju važnost multidisciplinarnog pristupa i uspostavljanja suradnje između liječnika i nutricionista kako bi se osigurala optimalna prehrambena skrb za pacijente.
In the treatment of nutrition-related diseases and conditions, an interdisciplinary approach involving collaboration between physicians and nutritionists is essential. This holistic approach enables comprehensive patient care, considering their nutritional needs and goals. The aim of this work was to assess general knowledge about nutrition among specialists in gastroenterology, endocrinology, occupational medicine, general practice and nutritionists. Data were collected using a modified questionnaire “General Nutrition Questionnaire”, which was designed to cover different aspects of nutritional knowledge. The results showed significant differences in responses between specialties, with endocrinologists achieving the best results (71.5 ± 3.54). Nutritionists (71.31 ± 3.59) showed generally better results compared to physicians (63.23 ± 6.23) which indicates their focus in the field of nutritional care. These results emphasize the importance of a multidisciplinary approach and the establishment of collaboration between physicians and nutritionists to ensure optimal nutritional care for patients.
Malnutrition in vulnerable patient populations must be rapidly detected using techniques that are easy to incorporate into everyday clinical practice.
The new recommendations defined the 7-point ...Subjective Global Assessment (SGA) as optimal for nutritional assessment in chronic kidney disease
(CKD), while Geriatric Nutrition Risk Index (GNRI) demands additional examination in elderly. This study aimed to determine the accuracy of
several concise tools used in the clinical practice and the correlation of this tools with functional method hand grip strength (HGS) in elderly patients
with CKD. In this cross-sectional study, anthropometric and functional data for 50 elderly hemodialysis patients were analyzed using numerous
survey-based tools for screening nutritional status (Malnutrition Screening Tool – MST, Nutritional Risk Screening 2002 - NRS2002, Malnutrition
Universal Screening Tool - MUST, Mini Nutritional Assessment - MNA, GNRI), which we compared to the standard 7-point SGA nutritional
assessment tool. The sensitivity, specificity, and accuracy of these tools for detecting malnutrition were compared with the standard by using receiver
operating characteristic (ROC) curve analysis. 7-point SGA classified 36.6% of participants as well nourished, and 63.4% as mildly to moderately
malnourished, while the simplest alternative methods showed lower accuracy, classifying much higher proportions of participants as well nourished
(MST, 92.0%; NRS2002, 80.4%). MNA had the highest accuracy based on receiver operating characteristic curves. HGS correlated moderately with
7-point SGA (r = 0.331), MNA (r = 0.410), and GNRI (r = 0.320). Our small study suggests that MNA is the best tool for malnutrition risk screening
in elderly with CKD. Combining HGS with concise tools, such as GNRI, may provide better results and unburden healthcare professionals.
Dietary supplement users tend to have a better diet quality and overall prudent lifestyle. The main goals of this research were to report the prevalence and type of dietary supplements among Croatian ...adolescents and to examine the differences in the diet quality among dietary supplement users vs. non-users at the beginning (15/16 y) and at the end of high school education (18/19 y). This research is based on results of the longitudinal CRO-PALS study in which 607 adolescents participated, who had complete dietary, anthropometric, and physical activity data at the beginning (15/16 y) and at the end of their high school education (18/19 y). The dietary assessment method used was a single multi-pass 24 h recall. Dietary supplement users were divided into two groups for the purposes of statistical analysis-users of vitamin and multivitamin preparations (VMV) and users of mineral and multivitamin preparations (MMV). As they aged, there was an increase in the consumption of dietary supplements, and the most frequently used preparation in both age groups was vitamin C (23.7% of users). Dietary supplement users had a higher intake of non-carbonated sweetened drinks and a lower intake of fruits and vegetables in both genders and both age groups. Fast food intake was higher among dietary supplement girl users and boys who were not dietary supplements users in both age groups. Dietary supplement users had a higher achieved average intake of most micronutrients (values obtained only from food) in both genders and both age groups (with exceptions for certain vitamins and minerals). By observing other parameters for assessing the diet quality in this research, we can conclude that girls who do not use dietary supplements have a better diet quality in both age groups.
To analyze how different thermal processing methods affect the protein, calcium, and phosphorus content of hospital food served to dialysis patients and to generate recommendations for preparing ...menus that optimize nutritional content while minimizing the risk of hyperphosphatemia.
Standard Official Methods of Analysis (AOAC) methods were used to determine dry matter, protein, calcium, and phosphorus content in potatoes, fresh and frozen carrots, frozen green beans, chicken, beef and pork, frozen hake, pasta, and rice. These levels were determined both before and after boiling in water, steaming, stewing in oil or water, or roasting.
Most of the thermal processing methods did not significantly reduce protein content. Boiling increased calcium content in all foodstuffs because of calcium absorption from the hard water. In contrast, stewing in oil containing a small amount of water decreased the calcium content of vegetables by 8% to 35% and of chicken meat by 12% to 40% on a dry weight basis. Some types of thermal processing significantly reduced the phosphorus content of the various foodstuffs, with levels decreasing by 27% to 43% for fresh and frozen vegetables, 10% to 49% for meat, 7% for pasta, and 22.8% for rice on a dry weight basis. On the basis of these results, we modified the thermal processing methods used to prepare a standard hospital menu for dialysis patients. Foodstuffs prepared according to the optimized menu were similar in protein content, higher in calcium, and significantly lower in phosphorus than foodstuffs prepared according to the standard menu.
Boiling in water and stewing in oil containing some water significantly reduced phosphorus content without affecting protein content. Soaking meat in cold water for 1 h before thermal processing reduced phosphorus content even more. These results may help optimize the design of menus for dialysis patients.
Introduction: Control of serum phosphate is important for patients on hemodialysis. The aim of the study was to determine if education based on phosphorus‐reducing techniques in food preparation and ...thermal processing, and accordingly prepared and applied diets, will lead to better outcomes than a standard education program to improve phosphate control in patients on hemodialysis.
Methods: Forty‐seven patients on hemodialysis were divided between an intervention and a control group. All subjects received training about nutrition for hemodialysis patients by trained dietitian. In addition, subjects in the intervention group received additional training in phosphorus‐reducing techniques in food preparation and received two hospital meals prepared using suggested cooking methods to reduce the phosphate content of food during dialysis treatment. Serum phosphate, serum albumin, and anthropometric parameters were measured, while nPCR was calculated, at the baseline and during the 1‐year study.
Findings: No differences in serum phosphate levels were observed between intervention (1.68 mmol/L 1.48–2.03) and control group (1.88 mmol/L 1.57–2.2) at baseline (P = 0.130). Although not statistically significant between groups the mean reduction was more apparent in the intervention group (−0.3 mmol/L (−0.4 to 0.1) vs. −0.2 (−0.5 to 0.1)), and lead to significantly reduction of phosphate binder therapy. During the study, the nPCR and anthropometric status of the patients did not change significantly.
Discussion: Providing additional education to hemodialysis patients on the specific cooking methods and accordingly prepared meals may decrease serum phosphate levels without significantly affecting nutritional status which may be useful in helping to prevent and treat hyperphosphatemia.
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