Inadequate nutrition care in patients at risk of pressure ulcers

Nutrition care-related practices and factors affecting nutritional intakes in hospital patients at risk of pressure ulcersRoberts et al., JHND Early ViewBackgroundMalnutrition is common in hospitals and is a risk factor for pressure ulcers. Nutrition care practices relating to the identification and treatment of malnutrition have not been assessed in patients at risk of pressure ulcers. The … Continue reading Inadequate nutrition care in patients at risk of pressure ulcers

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Inborn errors of protein metabolism and CVD risk

Cardiovascular disease biomarkers in patients with inborn errors of protein metabolism: a pilot studyKaram et al., JHND Early ViewBackgroundLimited data exist so far on cardiovascular disease biomarkers in patients maintained on a protein-restricted diet for inborn errors of protein metabolism. The present study aimed to analyse plasma cholesterol, lipoproteins, triglycerides and total homocysteine in patients with … Continue reading Inborn errors of protein metabolism and CVD risk

RCP guidelines for prevention of stroke

Royal College of Physicians Intercollegiate Stroke Working Party evidence-based guidelines for the secondary prevention of stroke through nutritional or dietary modificationHookway et al., JHND Early ViewBackgroundEach year, 15 million people worldwide and 110 000 people in England have a stroke. Having a stroke increases the risk of having another. There are a number of additional known risk … Continue reading RCP guidelines for prevention of stroke

Variation in beverage consumption across age groups

Fluid intake from beverages across age groups: a systematic reviewOzen et al., 2014 JHND Early ViewBackgroundFluid intake, especially water, is essential for human life and also necessary for physical and mental function. The present study aimed to assess beverage consumption across age groups.MethodsA systematic review was conducted. Original research in English language publications and available studies … Continue reading Variation in beverage consumption across age groups

Sensory properties of vegetables influence cooking methods

Consumer behaviour towards vegetables: a study on domestic processing of broccoli and carrots by Dutch householdsBongoni et al., JHND Early ViewBackgroundPreferences for sensory properties (e.g. taste and texture) are assumed to control cooking behaviour with respect to vegetables. Conditions such as the cooking method, amount of water used and the time-temperature profile determine the nutritional quality (e.g. … Continue reading Sensory properties of vegetables influence cooking methods

Wheat germ may aid in glucose homeostasis

The effects of a diet rich in inulin or wheat fibre on markers of cardiovascular disease in overweight male subjectsTripkovic et al., JHND Early View BackgroundPrevious studies suggest that the beneficial health effects of a diet rich in whole grains could be a result of the individual fibres found in the grain. The present study aimed to … Continue reading Wheat germ may aid in glucose homeostasis