摘要:

Dietary data from 481 French high‐school students aged 15–19 years were used to provide quantitative information regarding the contribution of 26 food groups to the whole sample intake of the following macronutrients: energy, protein, simple and complex carbohydrates, total fat. Each subject recorded his/her dietary intake using a one‐day record in household measures with interview. The percentage of total nutrient intake which each food group provided is presented as well as the proportion of students consuming them.Foods sometimes overlooked, such as sweet pastries, were found in some instances to be quantitatively important as a principal source of all macronutrients in the adolescent diet. These data should be useful to epidemiologists in the development of dietary assessment instruments and also for the nutritionists, health professionals and nutrition educators who work with adoles

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1991.tb00083.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

The relation between the intake of added sugars and other nutrients was examined by analysing the diet of 405 English children aged 11–14 years. For each sex, the nutrient intake of the 30 subjects with the highest intake of added sugars in proportion to energy intake (g/MJ) was compared with the nutrient intake of the 30 subjects with the lowest intake of added sugars in proportion to energy intake. Those eating the highest amount of added sugars consumed less protein and vitamin D compared with those who ate the lowest amounts of added sugars.Some differences in the nutrient intakes of the high and low added sugar groups were observed for girls only, and non‐significant trends were observed in both sexes, tending to suggest that those consuming diets containing low levels of added sugars in proportion to energy (a low preference for sugar) ate a more nutrient‐dense diet and, to some extent, supported the concept of ‘empty calories’. However, when sugars intake was expressed as g weight (and not in proportion to energy), energy intake and consumption of most nutrients were considerably higher in those eating high levels of added sugars, probably because of their higher intake of foods i

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1991.tb00084.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

To extend previous findings that patients with eating disorders show high levels of obsessive‐compulsive traits and guilt, we compared 84 dieters with 81 non‐dieters. Dieters reported more obsessive‐compulsive characteristics (both food‐ and non‐food‐related), more indecisiveness, and tended to have a lower desire for control. Under‐weight dieters were more extreme in these traits than over‐weight dieters. Guilt was not related to perceptions of overweight, rather guilt (both food‐ and non‐food) was significantly higher in those who diet more frequently. Perhaps if food cannot be used as an anxiolytic, any anxiety may be reduced by repetitive behaviour or rei

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1991.tb00085.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Patients attending a lipid clinic demonstrated a fall in blood cholesterol level averaging 17% and a weight reduction averaging 3.2 kg (7.13 lbs) in the first 3 months after intensive dietary advice. The cost of maintaining a patient on diet and drugs was calculated to be approximately £601 year, compared with only £35 on diet alone. Of the £35, only £5.20 relates to dietetic costs which makes dietary therapy the most cost‐effective part of the management of hypercholesterol

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1991.tb00086.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

A survey has been carried out on nutrition teaching in European dental schools. Whilst The Netherlands and some Scandinavian countries report high levels of teaching with 40 or more hours on average devoted to the subject, others report little or none. With the exception of the former, the extent of teaching of this subject is very varied and in the majority of cases, inadequate.Only 5 schools reported separate courses in nutrition; elsewhere the hours refer to information related to nutrition included in other courses in the curriculum. Whilst current curriculum revision in some countries may improve the situation, in the absence of either European or national guidelines, amelioration will continue to depend on enthusiasm within individual dental schools and medical faculties.

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1991.tb00087.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1991.tb00088.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1991.tb00089.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

摘要:

Book reviewed in this article:Diabetes in Elderly People by B. M. Kesson and P. V. KnightLiving with risk by The British Medical AssociationResponsibilityforNutrition Diagnosis Royal Australasian College of Physicians working party. Chairman: M. Vahlqvist, 1989Rank DepartmentofHuman Nutrition, StBartholomew's HospitalMedical College

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1991.tb00090.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1991.tb00091.x

出版商:Blackwell Publishing Ltd    

年代:1991

数据来源: WILEY