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Volume 70 (2012)
- Issue 6 Pages 325-
- Issue 5 Pages 275-
- Issue 4 Pages 219-
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- Issue 2 Pages 83-
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Volume 70, Issue 6
Displaying 1-5 of 5 articles from this issue
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Brief Reports
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Mutsuko Takemasa, Kazuko Ichikawa2012 Volume 70 Issue 6 Pages 325-330
Published: 2012
Released on J-STAGE: January 08, 2013
JOURNAL FREE ACCESSObjective: Nutritional deficiency has long been an issue among hemodialysis (HD) patients. Low levels of serum selenium in particular, which are frequently observed in HD patients, are a risk factor for cardiovascular complications and infections, and are also associated with a high mortality rate. Here, we assessed the association between selenium intake and serum selenium levels in HD patients.
Method: Ten HD patients (4 men, 6 women) aged 62.7 ± 5.9 years were enrolled for this study. The mean duration of dialysis treatment was 190 ± 157 months. The patients' dietary selenium intake over 4 days, serum biochemistry profile, and physical conditions were assessed.
Results: Mean dietary selenium intake and serum selenium levels were 51.1 ± 14.3 (31.6~70.8) μg/day and 12.7 ± 2.4 (9.0~17.3) μg/dl, respectively. Serum selenium levels showed a significant positive correlation with serum urea nitrogen levels (r = 0.770), and protein (r = 0.697) and selenium (r = 0.673) intake. On the other hand, selenium intake showed a significant positive correlation with energy (r = 0.721), protein (r = 0.733), phosphorous (r = 0.662), and potassium (r = 0.669) intake. The correlation between serum selenium levels (μg/dl, Y) and protein intake per ideal body weight (g/kgIBW/day, X1), selenium intake (μg/day, X2), and potassium intake (mg/day, X3) produced a regression line as follows: Y = 10.633X1 + 0.142X2 – 0.004X3 + 3.509 (r = 0.962, p = 0.001).
Conclusion: These results indicate that reducing protein intake may lower selenium intake, leading to reduced levels of serum selenium.View full abstractDownload PDF (856K) -
Nana Nakashima, Yu Takano, Hideo Fukushima, Naoko Kitano, Masahiro Mor ...2012 Volume 70 Issue 6 Pages 331-336
Published: 2012
Released on J-STAGE: January 08, 2013
JOURNAL FREE ACCESSObjective: Maguey syrup has one of the lowest glycemic index (GI) values of all sweeteners. We studied the post-consumption effect of Maguey syrup on blood sugar levels.
Methods: Our GI evaluation was based on that of Wolever et al. The subjects were 7 healthy, non-diabetic, young women.
White rice acted as a reference food, and we prepared 4 pairs of test foods. These comprised a roll-cake, ice-cream, jam, and diabetic diet (bread, jam, salad, dressing, yoghurt) made with Maguey syrup, and the same 4 foods made with granulated sugar. Thus, there were a total of 8 foods; each contained the same amount of carbohydrates as the reference food.
The subjects fasted for half a day and their blood sugar levels were measured before eating the test foods. The subjects then consumed the test foods, and blood sugar levels were continuously monitored. We calculated subjects' areas under the curve (AUC) and GI. For all the 4 foods, we compared both AUC and GI among the reference group, the granulated sugar group, and the Maguey syrup group.
Results: For the roll-cake, ice-cream, and jam, eating foods prepared with Maguey syrup resulted in significant decreases in both AUC and GI (p < 0.05) compared with eating foods prepared with granulated sugar.
Conclusions: For the 3 types of food used in this study, replacing granulated sugar with appropriate quantities of Maguey syrup improved post-consumption blood sugar levels.View full abstractDownload PDF (862K)
Practical Solutions
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Tomomi Ainuki, Rie Akamatsu2012 Volume 70 Issue 6 Pages 337-345
Published: 2012
Released on J-STAGE: January 08, 2013
JOURNAL FREE ACCESSObjective: This paper describes the practice of program based on a social cognitive theory about picky eating in preschool children, targeted at parents and children.
Methods: We conducted a program for parents and preschoolers from 1 kindergarten and 1 child center in Tokyo from May to July 2011. The program included a panel theatre for parents and children, and the distribution of newsletters. The parents answered the self-reported questionnaire to evaluate the program. We analyzed data from 62 parents of children attending the kindergarten and 29 parents of children attending the child center who answered the pre- and post- questionnaires.
Results: Concern about the child's picky eating, frequency of offering the food the child disliked, and frequency of picky eating did not significantly differ after intervention. However, a significantly higher number of parents of kindergarteners had experiences of mastery after intervention (χ2 = 9.60, p = 0.01). The parents commented that the information provided in the newsletters was already known to them, and that they hence expected the newsletters to provide the most up-to-date information on child's diet. In addition, others commented that their anxious about their child's picky eating decreased after the program.
Conclusion: The results show that parental anxiety about their children's picky eating decreased as a result of the intervention, but that the participants also demanded that the contents of the newsletters be improved. In the future, this intervention needs to be improved, and its effectiveness should be examined in more detail.View full abstractDownload PDF (897K)
Research & Field Notes
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Kikuko Hata, Nobuyo Tsunoda, Takayo Inayama2012 Volume 70 Issue 6 Pages 346-361
Published: 2012
Released on J-STAGE: January 08, 2013
JOURNAL FREE ACCESSObjective: This study assesses the overall dietary lifestyle of community-dwelling persons with spinal cord injuries (SCIs) by using a questionnaire based on a theoretical framework.
Methods: In September 2011, we posted a questionnaire survey to 2,731 registered members of the organization Spinal Injuries Japan. The questionnaire covered 8 constructs: quality of life, health and nutrition status, food intake, behavior, stage of change, preparation factors, attributes, and dietary environment. We received responses from 1,000 people, but excluded those responses in which crucial data such as sex, age, injured body part, and type of disability were missing. Eventually, responses from 886 persons were subjected to analysis.
Results: We found that 66% of the subjects gave positive responses to questions about subjective health. The mean (SD) scores for the frequency of food intake were 16.1 (5.2) and 17.6 (4.8) in male and female subjects, respectively. Many responses, particularly those from female and elderly subjects, were positive with respect to the stage of behavior change, dietary attitude, and dietary skill. However, the responses for utilization of public care services, ease of defecation, food-purchasing behavior, and the ability to prepare a meal differed across injury levels.
Conclusions: The dietary lifestyle of community-dwelling persons with SCIs is similar to that of the general population, as also indicated by the National Health and Nutrition Survey.View full abstractDownload PDF (1126K) -
Masako Yamada, Yasue Hosoyamada, Nozomi Fuse, Yoshie Seto, Takako Sawa ...2012 Volume 70 Issue 6 Pages 362-372
Published: 2012
Released on J-STAGE: January 08, 2013
JOURNAL FREE ACCESSObjective: The purpose of this study was to investigate the current status of clinical nutritional guidance and related services imparted by healthcare providers in hospitals, and to utilize those results to establish a model core curriculum in healthcare facilities for the education and proper training of registered dietitians.
Methods: A total of 1,000 different hospitals were surveyed with the help of questionnaires. Valid responses were received from 410 hospitals, yielding a 43% response rate. The questionnaire covered the various types of situations where group guidance was required and gave a current estimate of the usage of food exchange lists, the consideration of carbohydrate counting when planning a patient's diet, the degree of explanation of the relationship between nutrition and health, the type and number of conferences attended by registered dieticians, and the extent to which nutritional guidance was provided as part of the treatment regimen.
Results: Seminars (a group guidance session) for diabetic patients were conducted by 92.2% of the hospitals. A food exchange list for diabetes was used by 28.3% of the surveyed hospitals in individual guidance sessions and by 49.0% in group guidance sessions. Food exchange lists were most commonly used for diabetes, kidney disease, or diabetic nephropathy patients. Among the surveyed hospitals, 81.9% adequately explained the relationship between nutrition and health. Among the hospitals that employed a full-time registered dietitian as part of their medical care team, over 10% had 6 different types of medical care teams, the most prevalent being the nutritional support and pressure ulcer teams (both of which were found in 72% of the hospitals). The registered dieticians spent at least 10% of their time attending conferences. Eight different types of conferences were attended, and diabetes-related conferences were the most common (47.7%).
Conclusion: It was observed that group guidance sessions were most commonly carried out for diabetes patients; moreover, the registered dietitians attended diabetes-related conferences most often. This implied the importance of incorporating diabetes education in the curriculum for training registered dietitians. Registered dieticians were also part of various medical teams and attended several conferences, suggesting the need to educate them about collaboration with other healthcare providers. A model core curriculum that takes into consideration hospital duties needs to be established to provide adequate clinical nutritional education and training to registered dietitians.View full abstractDownload PDF (933K)
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