BACKGROUND Food processing alters food from its natural state for safety, convenience, taste or palatability. Previous research suggests that industrially processed foods, and diets high in these products, tend to be less healthful. However, most previous work is based on household, rather than individual-level, data. Little has been reported on the relationship between processed food consumpti...

In developed countries the prevalence of protein-energy malnutrition increases with age and multi-morbidities increase nutritional risk in aged care residents in particular. This paper presents a narrative review of the current literature on the identification, prevalence, associated risk factors, consequences, and management of malnutrition in the residential aged care (RAC) setting. We perfor...

In recent decades, biotechnologists have striven to improve the quantity and quality of food supply. Producing genetically modified (GM) foods is one of the main goals and many countries all over the world have approved the distribution and consumption of the labeled GM foods in their own regions. However, there are still few groups having concerns about allergenicity of GM foods. This review h...

OBJECTIVES This paper describes the development of an online questionnaire for testing nutrition professionals' perceptions of the 'healthiness' of individual foods and the results of administering that questionnaire. The questionnaire was designed to produce a standard ranking of foods that can be used as a tool for testing nutrient profile models. DESIGN The questionnaire asked respondents ...

conclusions this study shows that an adequate nutritional support, in patients with severe burn injury, can improve sofa score. it is also more cost-effective, resulting in a shorter los in hospital. background severe burned patients developed metabolic imbalances and systemic inflammatory response syndrome (sirs), which can lead to malnutrition, impaired immunologic response, multiple organ fa...

Malnutrition in institutionalised elderly increases morbidity and care costs. Meat and dairy foods are high-quality protein sources so adequate intakes may reduce malnutrition risk. We aimed to determine whether inadequate intakes of meat and dairy foods contribute to malnutrition in institutionalised elderly. This cross-sectional study involved 215 elderly residents (70·2 % females, mean age 8...

Given the significant increase in consumer interest in organic food products, there is a need to determine to what extent there is a scientific basis for claims made for organic produce. Studies comparing foods derived from organic and conventional growing systems were assessed for three key areas: nutritional value, sensory quality, and food safety. It is evident from this assessment that ther...

Nutritional status is a dynamic entity that changes because of interactions between nutrient intake and absorption and requirements and disease. Clinically relevant nutritional assessment should determine whether the patient's nutritional status will decline in the absence of nutritional support. In addition, such assessment should predict complications in the absence of nutritional interventio...

Cardiovascular disease is the leading cause of death for Native Americans. For several decades, the American population has fallen victim to poor nutritional habits, where healthy, natural foods have been replaced with unwholesome foods prepared with too much sugar, saturated fat and artificial additives. American Indian and Alaska Native populations have fared no better. Being forced onto rese...

We propose a multivariate statistical model for individual consumption of multiple food types, to provide a more objective basis for exposure assessment from chronic consumption. Intake of each type of food is modelled by a latent Gaussian variable, where intake is zero if the latent variable is below a threshold, and otherwise is a monotonically increasing function of the latent variable. Furt...