When a patient needs parenteral or enteral nutrition, be it in a transitory way or as a permanent form, and hospitalization is not strictly required, this treatment should take place in the home of the patient whenever possible. The support with artificial nutrition can be equally efficient, improving the life expectancy ad the quality of life of patients who would otherwise be faced with a much prolonged hospital stay. The Ambulatory and Home Artificial Nutrition group (NADYA) is a multidisciplinary team of health care professionals, from different areas of the national territory, who are dedicated to Clinical Nutrition. With the objective of promoting health and well-being of patients undergoing treatment, and to ease the therapeutic activity of the implicated professionals, this group has developed a series of suggestions for the practice of enteral or parenteral nutrition in the home of the patient. These suggestions include specifications about the technical team, criteria for selection and training of the patients, routes of access, formulas and material needed, follow up characteristics, and associated complications, and the represent a consensus of the regulations necessary for the guarantee of an adequate level of security and efficiency of the at home care of patients who require artificial nutrition support.
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J Diabetes Sci Technol
January 2025
Department of Biomedical Informatics, Graduate School of Medicine, The University of Tokyo, Tokyo, Japan.
Background: Diet interventions often have poor adherence due to burdensome food logging. Approaches using photographs assessed by artificial intelligence (AI) may make food logging easier, if they are adequately accurate.
Method: We used OpenAI's GPT-4o model with one-shot prompts and no fine-tuning to assess energy, fat, protein, carbohydrate, fiber, and salt through photographs of 22 meals, comparing assessments to weighed food records for each meal and to assessments of dieticians.
Compr Rev Food Sci Food Saf
January 2025
Department of Food Science & Technology, School of Agriculture & Biology, Shanghai Jiao Tong University, Shanghai, China.
The food flavor science, traditionally reliant on experimental methods, is now entering a promising era with the help of artificial intelligence (AI). By integrating existing technologies with AI, researchers can explore and develop new flavor substances in a digital environment, saving time and resources. More and more research will use AI and big data to enhance product flavor, improve product quality, meet consumer needs, and drive the industry toward a smarter and more sustainable future.
View Article and Find Full Text PDFZhonghua Wei Zhong Bing Ji Jiu Yi Xue
December 2024
Department of Nursing, Guizhou Provincial People's Hospital, Guiyang 550004, Guizhou, China. Corresponding author: Yao Huan, Email:
Objective: To investigate the current status and influencing factors of feeding intolerance (FI) during enteral nutrition (EN) in intensive care unit (ICU) patients.
Methods: A retrospective case-control study was conducted, including patients from two ICU wards of a tertiary hospital in Guizhou Province from July 2019 to December 2022. Clinical data were collected using a self-designed data collection form, including general information [age, gender, acute physiology and chronic health evaluation II (APACHE II)], clinical treatment (mechanical ventilation, mild hypothermia therapy), medication use (vasoactive drugs, glucocorticoids, analgesics, sedatives), EN implementation (types of EN fluids, EN methods, tube feeding rate), EN tolerance, and blood glucose status.
Food Res Int
January 2025
Department of Food Science, Université Laval, Québec G1V 0A6, Canada; Laboratoire de Transformation Alimentaire et Procédés ÉlectroMembranaires (LTAPEM, Laboratory of Food Processing and ElectroMembrane Processes), Université Laval, Québec G1V 0A6, Canada; Institute of Nutrition and Functional Foods (INAF), Université Laval, Québec G1V 0A6, Canada. Electronic address:
Industrial wastewaters are significant global concerns due to their environmental impact. Yet, protein-rich wastewaters can be valorized by enzymatic hydrolysis to release bioactive peptides. However, achieving selective molecular differentiation and eventually enhancing peptide bioactivities require costly cascades of membranes.
View Article and Find Full Text PDFFood Res Int
January 2025
Department of Food Engineering, Faculty of Chemical and Metallurgical Engineering, Istanbul Technical University, Maslak, 34469 Istanbul, Türkiye. Electronic address:
Lipid and protein oxidation have significant effects on the shelf-life and nutritional value of meat and meat products. While lipid oxidation has been extensively studied, it has been recognized that proteins are also susceptible to oxidation. However, the precise mechanisms of oxygen-induced amino acid and protein modifications in the food matrix remain unclear.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!