Objectives: To evaluate selected European printed dietary guidelines for pregnant women and parents of infants and toddlers using the suitability assessment of materials (SAM) method.
Methods: A descriptive study to determine the suitability of 14 printed dietary guidelines from 7 European countries based on deductive quantitative analyses.
Results: Materials varied greatly in format and content: 35.7% of materials were rated superior and 64.3% were rated adequate according to the overall SAM score for patient education material. None of the materials were scored not suitable. Among the categories, the highest average scores were for layout and typography and the lowest average scores were for cultural appropriateness and learning stimulation and motivation. Interrater reliability ranged from Cohen's kappa of 0.37 to 0.62 (mean, 0.41), indicating fair to moderate agreement among the 3 investigators.
Conclusions And Implications: Overall, the suitability of the assessed printed dietary guidelines was adequate. Based on the SAM methodology, printed dietary guidelines may increase in suitability by emphasizing aspects related to health literacy and accommodating the needs of different food cultures within a population.
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http://dx.doi.org/10.1016/j.jneb.2015.10.004 | DOI Listing |
Front Bioeng Biotechnol
January 2025
Department of Neurological Surgery, The Ohio State University, Columbus, OH, United States.
Background: Diabetic peripheral neuropathy (DPN) is a common complication of diabetes. Proactive treatment options remain limited, which is exacerbated by a lack of sensitive and convenient diagnostics, especially early in disease progression or specifically to assess small fiber neuropathy (SFN), the loss of distal small diameter axons that innervate tissues and organs.
Methods: We designed, fabricated, tested, and validated a first-of-its-kind medical diagnostic device for the functional assessment of transdermal small fiber nerve activity.
Compr Rev Food Sci Food Saf
January 2025
State Key Laboratory of Marine Food Processing & Safety Control, College of Food Science and Engineering, Ocean University of China, Qingdao, China.
Most nutraceuticals have low stability and solubility, making it difficult to achieve ideal bioavailability by directly incorporating into food. Therefore, constructing delivery systems to protect nutraceuticals is an essential strategy. Proteins and polysaccharides have become ideal materials for encapsulating nutraceuticals due to their superior nutritional value, edible safety, and physicochemical properties.
View Article and Find Full Text PDFFood Chem X
January 2025
School of Food Science and Engineering, Shaanxi University of Science and Technology, Xi'an 710021, China.
3D printing offers a promising solution for the increasing demand for visually appealing dysphagia diets. Xanthan gum (XG) is a critical component in various thickeners specialized for dysphagia diets, in which pyruvate group is important, but relative study remains scarce. This study tried to create 3D printed dysphagia diet using composite gels of pea protein (PPI) and XG with various pyruvate content (XG: 5.
View Article and Find Full Text PDFJ Med Internet Res
January 2025
Department of Health Promotion and Health Education, College of Education, National Taiwan Normal University, Taipei, Taiwan.
Background: Chronic kidney disease (CKD) imposes a significant global health and economic burden, impacting millions globally. Despite its high prevalence, public awareness and understanding of CKD remain limited, leading to delayed diagnosis and suboptimal management. Traditional patient education methods, such as 1-on-1 verbal instruction or printed brochures, are often insufficient, especially considering the shortage of nursing staff.
View Article and Find Full Text PDFFoods
December 2024
Department of Mechanical and Aerospace Engineering, School of Engineering and Digital Sciences, Nazarbayev University, Astana 010000, Kazakhstan.
Buckwheat () is a gluten-free crop valued for its protein, fiber, and essential minerals. This study investigates the rheological properties of buckwheat (BW) dough, both with and without the addition of gums (no gum, guar (GG), xanthan (XG)), at varying barrel temperatures (25, 55, and 85 °C) of the rheometer and at different water content levels (45, 50, and 55% /) to optimize dough formulations for 3D food printing. Using high shear stress capillary tests, the consistency coefficient (K) and flow behavior index (n) were measured.
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