摘要:

The large scale use of cows' milk for infant feeding is a comparatively recent development. The trends in artificial formula and breast‐feeding practices are reviewed by comparing the recommendations in infant feeding practices from the 1974, 1980 and 1988 DHSS Present Day Practices in Infant Feeding Report

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1990.tb00221.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

Current advice on mixed feeding for the infant is reviewed, with reference to recent reports in the UK. Changes in practice are illustrated and the relevance to the infant of current advice for a prudent diet in adulthood is discussed. It is suggested that future reports on infant feeding may need to be more fully extended to the pre‐school chil

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1990.tb00222.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

Twenty‐eight insulin dependent diabetics followed a simple diet, which involved avoiding concentrated highly refined carbohydrate foods and eating regular meals, for three months. For a further three months, they followed a diet which used a conventional carbohydrate exchange system. Mean HbA1 was 12.4% at the start of the study and fell to 11.5% after three months on a simple diet. No further significant improvement occurred after a further three months on the exchange diet (mean HbA1 11.3%). Seven‐day food records showed consistency of carbohydrate intake to be no greater on the carbohydrate exchange diet than on the simple diet. There was no significant difference between simple or exchange diets with respect to energy, carbohydrate, or dietary fibre intakes, or percentage energy from carbohydrate. The possibility of improving diabetic control by teaching a simple diet in conjunction with interpreting blood tests and insulin adjustment is discus

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1990.tb00223.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

Food habits of 36 men were recorded by means of a 7‐d weighed inventory. Those recording higher energy intakes tended to consume a greater number of portions of some food items, but portion weights were not related to the energy intake. Those with higher energy intakes consumed a greater number of large meals; the relationship between energy intake and frequency of meals depended on the definition of a meal. There was no correlation between energy intake and variety of food consume

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1990.tb00224.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

A survey of the diets of a random sample of 81 women in one of the South Wales' valleys was conducted in 1966. The results are compared with a similar survey conducted in 1983. Total energy intake was 16% lower in 1983 than in 1966, the proportion of this obtained from fat hardly differed (42 and 41% in 1966 and 1983, respectively). The average consumption of meat was greater by approximately 20% in 1983 and of potatoes and bread lower by 50% and 20%, respectively, than in 1966. Estimates of alcohol intake showed a very marked increase between the two surveys though this was largely a reflection of a fall in the proportion of women who consumed no alcohol during the week of the survey.

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1990.tb00225.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

Nine healthy women aged 21–57 years, ranging in weight from lean to obese, took part in a 12‐d metabolic study on energy metabolism. They were provided with two different dietary regimes: a ‘Standard’ diet with 40% energy from fat and 45% energy from carbohydrate and a ‘NACNE’ diet with 30% energy from fat and 55% energy from carbohydrate. During both dietary periods they received a 3‐d rotating menu. For 3 of the 6 days on each diet, all food and drink consumed was recorded by the women in units based on household measures. This record was used to estimate energy intake based on food composition tables and the subjects' assessment of the portion sizes in served meals. Estimated energy intake by the group averaged 97% of actual intake (range 83% to 112%) on the Standard diet, and 97% (range 67% to 115%) on the NACNE diet. There was a tendency to overestimate carbohydrate intake and underestimate fat intake on both diets. Protein was overestimated on the NACNE diet. There was little evidence of a relationship between body mass index (BMI) of subjects and the accuracy of estimation of total

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1990.tb00226.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

Data from four separate surveys have been re‐analysed to investigate the portion weights of spreading fats that were associated with bread in different types of meal. The weight of margarine spread was lower than butter, and was least for wholemeal bread. Weights of both bread and spreads were highest at lunch but the weight of spread per 100 g bread did not differ greatly with meal type. Eighteen pharmacy students participated in a controlled study of the spreadability of the different products and the portions were weighed. The inter‐individual variabilities of the weights of spread were 4–9 times greater than the intra‐individual variabilities for different types of product. Portions of butter were generally heaviest and polyunsaturated margarine lightest. Males spread more of the products than females, people spread more on thick than thin bread, and on toast compared to bread, but there was no difference between the weight of spread on hot or cold toast. Prior knowledge of the type of spread had no general effect on the

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1990.tb00227.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

摘要:

In 1986 and 1987 work was carried out to investigate the quality and extent of evaluation processes associated with implementation of local food health policies (LFHP). The responses from two national postal questionnaires suggest the following trends:1Most Health Authorities and Health Boards (HA&HBs) with a formally approved LFHP recognize the need for evaluation.2Some confusion probably exists between the processes of collecting baseline data, monitoring {checking on the progress by repeatedly collecting data using similar methods), evaluation (determining effectiveness of an action or series of actions), and review (deciding to continue, stop or modify action).3Most evaluation of LFHP activity appears to have taken place within the NHS.4Questionnaires appear to be the most frequently used (71%) research tool.5Most research aims to assess levels of nutritional knowledge or dietary behaviour, with little attention being paid to investigations of food availability. Recommendations for the future development of evaluative processes for LFHPs are made.

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1990.tb00228.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1990.tb00229.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY

ISSN:0952-3871    

DOI:10.1111/j.1365-277X.1990.tb00230.x

出版商:Blackwell Publishing Ltd    

年代:1990

数据来源: WILEY