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Meal planning pdf4/19/2023 ![]() Relative to those who never endorsed LOCE, all groups who evidenced LOCE before and/or after surgery reported greater disinhibition those who developed LOCE reported less planned eating and those with maintained LOCE reported less satiety sensitivity and greater hedonic hunger. Results showed that 13 (21.3%) never endorsed LOCE prior to or after surgery, 12 (19.7%) developed LOCE after surgery, 7 (11.5%) evidenced remittance from LOCE after surgery, and 29 (47.5%) maintained LOCE prior to and after surgery. Exploratory analyses examined group differences in baseline demographic and psychosocial factors.Ī total of 61 adult bariatric surgery patients completed questionnaires and ecological momentary assessment at pre-surgery and 3-, 6-, and 12-month postoperative follow-ups. The present study aimed to characterize LOCE course in the year following surgery by identifying four groups: individuals with (1) postoperative de novo LOCE, (2) maintained LOCE (endorsed at pre- and post-surgery), (3) remitted LOCE (endorsed only at pre-surgery), and (4) those who never endorsed LOCE. However, little is known regarding LOCE course following surgery and preoperative factors that predict remittance, continuance, or development of LOCE. Postoperative loss of control eating (LOCE) has detrimental associations with weight outcomes and mental health following bariatric surgery. A comprehensive process and workflow can help sports dietitians or nutritionists to develop individualised meal plans that can improve athletes' nutritional status, adherence, health and sports performance. Conclusions: This study identified six general processes practiced by SNs in meal planning that comprised the NCP's interrelated steps, except nutrition diagnosis statement from the nutrition diagnosis step of the NCP. Results: The following processes were identified: (i) collecting pertinent data, (ii) analysing the collected data, (iii) determining nutrition prescriptions, (iv) formulating goals and determining actions, (v) implementing actions and recommendations and (vi) monitoring. Data were entered into ATLAS.ti 8 and analysed using thematic analysis. ![]() The interviews were audio-recorded and transcribed verbatim. Five SNs who managed different types of sports were recruited. Methods: In-depth interviews, using semi-structured interview questions, were conducted with SNs employed at the National Sports Institute of Malaysia. Therefore, this study aims to identify the process that sports nutritionists (SNs) practice in meal planning to plan meals for athletes and identify the application of NCP. However, little is known about the NCP being implemented in the sports nutrition setting to deliver nutrition care, especially in meal planning. Although no causality can be inferred from the reported associations, these data suggest that meal planning could potentially be relevant for obesity prevention.īackground: It is considered that the implementation of nutrition care process (NCP) leads to more efficient and effective care, as well as enhancing the roles of dietetics and nutrition professionals in the clinical setting. Meal planning was associated with a healthier diet and less obesity. In men, the association was significant for obesity only (OR = 0.81 ). In women, meal planning was associated with lower odds of being overweight (OR = 0.92 ) and obese (OR = 0.79 ). 1 = 1.13, 95% CI: ), higher overall food variety (OR quartile 4 vs. Meal planners were more likely to have a higher mPNNS-GS (OR quartile 4 vs. ResultsA total of 57% of the participants declared to plan meals at least occasionally. ![]() Association between meal planning and dietary intakes were assessed using ANCOVAs, while associations with quartiles of mPNNS-GS scores, quartiles of food variety score and weight status categories (overweight, obesity) were evaluated using logistic regression models. ![]() A food variety score was also calculated using Food Frequency Questionnaire. Dietary measurements included intakes of energy, nutrients, food groups, and adherence to the French nutritional guidelines (mPNNS-GS) estimated through repeated 24-h dietary records. planning ahead the foods that will be eaten for the next few days, was assessed in 40,554 participants of the web-based observational NutriNet-Santé study. The aim of our cross-sectional study was to investigate the association between meal planning and diet quality, including adherence to nutritional guidelines and food variety, as well as weight status. However, to date, meal planning has received little attention in the scientific literature. Meal planning could be a potential tool to offset time scarcity and therefore encourage home meal preparation, which has been linked with an improved diet quality. ![]()
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