ABSTRACT
Insects have recently received much attention as sustainable protein sources due to their nutritional value and eco-friendliness. Unlike conventional livestock, insects require minimal resources and produce fewer greenhouse gas emissions. Moreover, insects offer high-quality protein, essential amino acids, and various vitamins and minerals. This study in Spain, specifically in Castilla y León, investigated insect consumption acceptance across age groups, particularly among older individuals, shedding light on factors influencing adoption. The findings inform strategies to address global protein deficiencies and advocate sustainable food practices, with implications for broader European research amidst challenges like water scarcity. Methods: A survey-based research approach collected data on attitudes, preferences, and motivations regarding insect consumption. Statistical analyses were conducted to identify demographic trends and significant associations. Results: Elderly participants expressed reluctance towards insect consumption but showed openness in survival scenarios. Younger individuals exhibited greater willingness to try insects, influenced by factors such as education and previous experiences. Conclusion: Understanding demographic variations in attitudes towards entomophagy is vital for fostering its acceptance. This study demonstrated that older individuals exhibit greater resistance to incorporating insects into their diets compared with younger individuals. Recommended strategies include incorporating insects discreetly into familiar foods and highlighting their nutritional advantages. Collaboration between researchers and stakeholders is essential for harnessing the potential of insects as a sustainable protein source.
ABSTRACT
Anorexia nervosa (AN) is a multifactorial disorder. A possible role of the social network and the gut microbiota in pathogenesis has been added. Exogenous shocks such as the COVID19 pandemic have had a negative impact on patients with AN. The potential medical and nutritional impact of malnutrition and/or compensatory behaviors gives rise to a complex disease with a wide range of severity, the management of which requires a multidisciplinary team with a high level of subject matter expertise. Coordination between levels of care is necessary as well as understanding how to transition the patient from pediatric to adult care is essential. A proper clinical evaluation can detect possible complications, as well as establish the organic risk of the patient. This allows caregivers to tailor the medical-nutritional treatment for each patient. Reestablishing adequate nutritional behaviors is a fundamental pillar of treatment in AN. The design of a personalized nutritional treatment and education program is necessary for this purpose. Depending on the clinical severity, artificial nutrition may be necessary. Although the decision regarding the level of care necessary at diagnosis or during follow-up depends on a number of factors (awareness of the disease, medical stability, complications, suicidal risk, outpatient treatment failure, psychosocial context, etc.), outpatient treatment is the most frequent and most preferred choice. However, more intensive care (total or partial hospitalization) may be necessary in certain cases. In severely malnourished patients, the appearance of refeeding syndrome should be prevented during renourishment. The presence of AN in certain situations (pregnancy, vegetarianism, type 1 diabetes mellitus) requires specific care. Physical activity in these patients must also be addressed correctly.
ABSTRACT
La anorexia nerviosa (AN) es una enfermedad de origen multifactorial. Recientemente se ha sumado el papel de las redes sociales y la microbiota intestinal en la patogenia. La pandemia por COVID-19 ha tenido un impacto negativo en los pacientes con AN. La potencial afectación médica y nutricional derivada de la desnutrición o las conductas compensatorias dan lugar a una compleja enfermedad de gravedad variable, cuyo manejo precisa un equipo multidisciplinar con elevado nivel de conocimientos en la materia. Es fundamental la coordinación entre niveles asistenciales y en la transición de pediatría a adultos. Una adecuada valoración clínica permite detectar eventuales complicaciones, así como establecer el riesgo orgánico del paciente y, por tanto, adecuar el tratamiento médico-nutricional de forma individualizada. El restablecimiento de un apropiado estado nutricional es un pilar fundamental del tratamiento en la AN. Para ello es necesario diseñar una intervención de renutrición individualizada que incluya un programa de educación nutricional. Según el escenario clínico puede ser necesaria la nutrición artificial. Aunque la decisión de qué nivel de atención escoger al diagnóstico o durante el seguimiento depende de numerosas variables (conciencia de enfermedad, estabilidad médica, complicaciones, riesgo autolítico, fracaso del tratamiento ambulatorio o contexto psicosocial, entre otros), el tratamiento ambulatorio es de elección en la mayoría de las ocasiones. No obstante, puede ser necesario un escenario más intensivo (hospitalización total o parcial) en casos seleccionados. En pacientes gravemente desnutridos debe prevenirse la aparición de un síndrome de alimentación cuando se inicia la renutrición. La presencia de una AN en determinadas situaciones (gestación, vegetarianismo, diabetes mellitus de tipo 1, etc.) exige un manejo particular. En estos pacientes también debe abordarse de forma correcta el ejercicio físico.(AU)
Anorexia nervosa (AN) is a multifactorial disorder. A possible role of the social network and the gut microbiota in pathogenesis has been added.Exogenous shocks such as the COVID19 pandemic have had a negative impact on patients with AN.The potential medical and nutritional impact of malnutrition and/or compensatory behaviors gives rise to a complex disease with a wide range ofseverity, the management of which requires a multidisciplinary team with a high level of subject matter expertise. Coordination between levelsof care is necessary as well as understanding how to transition the patient from pediatric to adult care is essential. A proper clinical evaluationcan detect possible complications, as well as establish the organic risk of the patient. This allows caregivers to tailor the medical-nutritionaltreatment for each patient.Reestablishing adequate nutritional behaviors is a fundamental pillar of treatment in AN. The design of a personalized nutritional treatment andeducation program is necessary for this purpose. Depending on the clinical severity, artificial nutrition may be necessary. Although the decisionregarding the level of care necessary at diagnosis or during follow-up depends on a number of factors (awareness of the disease, medical stability,complications, suicidal risk, outpatient treatment failure, psychosocial context, etc.), outpatient treatment is the most frequent and most preferredchoice. However, more intensive care (total or partial hospitalization) may be necessary in certain cases. In severely malnourished patients, theappearance of refeeding syndrome should be prevented during renourishment.The presence of AN in certain situations (pregnancy, vegetarianism, type 1 diabetes mellitus) requires specific care. Physical activity in thesepatients must also be addressed correctly.(AU)
Subject(s)
Humans , Male , Female , Anorexia Nervosa , Nutrition Therapy , Food and Nutrition Education , Malnutrition , Refeeding Syndrome , Feeding BehaviorABSTRACT
Introduction: Anorexia nervosa (AN) is a multifactorial disorder. A possible role of the social network and the gut microbiota in pathogenesis has been added. Exogenous shocks such as the COVID19 pandemic have had a negative impact on patients with AN. The potential medical and nutritional impact of malnutrition and/or compensatory behaviors gives rise to a complex disease with a wide range of severity, the management of which requires a multidisciplinary team with a high level of subject matter expertise. Coordination between levels of care is necessary as well as understanding how to transition the patient from pediatric to adult care is essential. A proper clinical evaluation can detect possible complications, as well as establish the organic risk of the patient. This allows caregivers to tailor the medical-nutritional treatment for each patient. Reestablishing adequate nutritional behaviors is a fundamental pillar of treatment in AN. The design of a personalized nutritional treatment and education program is necessary for this purpose. Depending on the clinical severity, artificial nutrition may be necessary. Although the decision regarding the level of care necessary at diagnosis or during follow-up depends on a number of factors (awareness of the disease, medical stability, complications, suicidal risk, outpatient treatment failure, psychosocial context, etc.), outpatient treatment is the most frequent and most preferred choice. However, more intensive care (total or partial hospitalization) may be necessary in certain cases. In severely malnourished patients, the appearance of refeeding syndrome should be prevented during renourishment. The presence of AN in certain situations (pregnancy, vegetarianism, type 1 diabetes mellitus) requires specific care. Physical activity in these patients must also be addressed correctly.
Introducción: La anorexia nerviosa (AN) es una enfermedad de origen multifactorial. Recientemente se ha sumado el papel de las redes sociales y la microbiota intestinal en la patogenia. La pandemia por COVID-19 ha tenido un impacto negativo en los pacientes con AN. La potencial afectación médica y nutricional derivada de la desnutrición o las conductas compensatorias dan lugar a una compleja enfermedad de gravedad variable, cuyo manejo precisa un equipo multidisciplinar con elevado nivel de conocimientos en la materia. Es fundamental la coordinación entre niveles asistenciales y en la transición de pediatría a adultos. Una adecuada valoración clínica permite detectar eventuales complicaciones, así como establecer el riesgo orgánico del paciente y, por tanto, adecuar el tratamiento médico-nutricional de forma individualizada. El restablecimiento de un apropiado estado nutricional es un pilar fundamental del tratamiento en la AN. Para ello es necesario diseñar una intervención de renutrición individualizada que incluya un programa de educación nutricional. Según el escenario clínico puede ser necesaria la nutrición artificial. Aunque la decisión de qué nivel de atención escoger al diagnóstico o durante el seguimiento depende de numerosas variables (conciencia de enfermedad, estabilidad médica, complicaciones, riesgo autolítico, fracaso del tratamiento ambulatorio o contexto psicosocial, entre otros), el tratamiento ambulatorio es de elección en la mayoría de las ocasiones. No obstante, puede ser necesario un escenario más intensivo (hospitalización total o parcial) en casos seleccionados. En pacientes gravemente desnutridos debe prevenirse la aparición de un síndrome de alimentación cuando se inicia la renutrición. La presencia de una AN en determinadas situaciones (gestación, vegetarianismo, diabetes mellitus de tipo 1, etc.) exige un manejo particular. En estos pacientes también debe abordarse de forma correcta el ejercicio físico.
Subject(s)
Anorexia Nervosa , Feeding and Eating Disorders , Malnutrition , Transition to Adult Care , Adult , Humans , Child , Anorexia Nervosa/complications , Anorexia Nervosa/therapy , Anorexia Nervosa/psychology , Consensus , Malnutrition/therapyABSTRACT
The depletion of freshwater resources, as well as climate change and population growth, are threatening the livelihoods of thousands of people around the world. The introduction of underutilized crops such as quinoa may be important in countries with limited productivity and/or limited access to water due to its resistance to different abiotic stresses and its high nutritional value. The aim of this review is to assess whether techniques such as germination, malting and fermentation would improve the nutritional and bioactive profile of quinoa. The use of nitrogen oxide-donating, oxygen-reactive and calcium-source substances increases germination. The ecotype used, temperature, humidity and germination time are determining factors in germination. The presence of lactic acid bacteria of the rust-type phenotype can improve the volume and texture during baking of the doughs, increase the fiber content and act as a prebiotic. These techniques produce a significant increase in the content of proteins, amino acids and bioactive compounds, as well as a decrease in anti-nutritional compounds. Further studies are needed to determine which conditions are the most suitable to achieve the best nutritional, functional, technological, and organoleptic quinoa properties.
ABSTRACT
Introducción: los trastornos de la conducta alimentaria (TCA) suponen un reto terapéutico. Objetivo: describir la asistencia a los TCA desde la perspectiva de las unidades de nutrición clínica y dietética (UNCyD) en relación con los recursos humanos y asistenciales, las actividades realizadas y la satisfacción con la atención en España; recoger demandas de los profesionales para mejorar la asistencia. Métodos: estudio transversal y observacional a partir de un cuestionario remitido online a socios de la Sociedad Española de Nutrición Clínica y Metabolismo (SENPE) y al Área de Nutrición de la Sociedad Española de Endocrinología y Nutrición (SEEN). Los datos se analizaron según las camas de los hospitales encuestados (< 500/≥ 500). Resultados: 23 respuestas de 8 comunidades autónomas. En el 87 % de las UNCyD se prestaba atención a los TCA; el 65,2 % contaban con un proceso específico; el 91,3 % colaboraban con Psiquiatría; el 34,8 % tenían área propia de hospitalización; el 56,5 % disponían de hospital de día pero participaban en él el 21,7 %; el 39,1 % tenían consulta monográfica; se realizaba educación nutricional en el 87 %, sobre todo por enfermería; se prescribían frecuentemente dietas individualizadas y suplementos orales en el 39,1 y el 56,5 %, respectivamente; solo los hospitales más grandes participaban en investigación sobre TCA (62,5 %); y el 21,7 % colaboraban con asociaciones de pacientes. Los hospitales con ≥ 500 camas disponían de más recursos y estaban más satisfechos. Los profesionales demandaban recursos y procesos consensuados con psiquiatría. Conclusiones: los recursos y las prácticas asistenciales son dispares en las UNCyD encuestadas, así como la colaboración multidisciplinar. La evidencia recogida permite diseñar estrategias de mejora en este ámbito. (AU)
Introduction: eating disorders (EDs) entail a therapeutic challenge. Objective: to describe ED care from the perspective of Nutrition Units (NU) in relation to human and care resources, the activities carried out, and satisfaction with care in Spain; to collect demands from professionals to improve assistance. Methods: a cross-sectional, observational study based on a questionnaire sent online to members of the Spanish Society of Clinical Nutrition and Metabolism (SENPE) and to the Nutrition Area of the Spanish Society of Endocrinology and Nutrition (SEEN). The data were analyzed according to number of beds of the hospitals surveyed (< 500/≥ 500). Results: 23 responses from 8 autonomous communities. In 87 % of NUs care was given to eating disorders; 65.2 % had a specific process; 91.3 % collaborated with Psychiatry; 34.8 % had their own hospitalization area; 56.5 % had a day hospital, but 21.7 % participated in it; 39.1 % had a monographic consultation office; nutritional education was carried out in 87 %, especially by nursing; individualized diets and oral supplements were frequently prescribed in 39.1 % and 56.5 %, respectively; only the largest hospitals participated in research on EDs (62.5 %), and 21.7 % collaborated with patient associations. Hospitals with ≥ 500 beds had more resources and were more satisfied. Professionals demanded resources and processes agreed with Psychiatry. Conclusions: resources and care practices are uneven in the NUs surveyed, as well as multidisciplinary collaboration. The collected evidence allows us to design improvement strategies in this area. (AU)
Subject(s)
Humans , Feeding and Eating Disorders/diet therapy , Feeding and Eating Disorders/therapy , Medical Assistance , Cross-Sectional Studies , Spain , Food Service, Hospital , Societies, Scientific , Surveys and QuestionnairesABSTRACT
Introduction: Introduction: eating disorders (EDs) entail a therapeutic challenge. Objective: to describe ED care from the perspective of Nutrition Units (NU) in relation to human and care resources, the activities carried out, and satisfaction with care in Spain; to collect demands from professionals to improve assistance. Methods: a cross-sectional, observational study based on a questionnaire sent online to members of the Spanish Society of Clinical Nutrition and Metabolism (SENPE) and to the Nutrition Area of the Spanish Society of Endocrinology and Nutrition (SEEN). The data were analyzed according to number of beds of the hospitals surveyed (< 500/≥ 500). Results: 23 responses from 8 autonomous communities. In 87 % of NUs care was given to eating disorders; 65.2 % had a specific process; 91.3 % collaborated with Psychiatry; 34.8 % had their own hospitalization area; 56.5 % had a day hospital, but 21.7 % participated in it; 39.1 % had a monographic consultation office; nutritional education was carried out in 87 %, especially by nursing; individualized diets and oral supplements were frequently prescribed in 39.1 % and 56.5 %, respectively; only the largest hospitals participated in research on EDs (62.5 %), and 21.7 % collaborated with patient associations. Hospitals with ≥ 500 beds had more resources and were more satisfied. Professionals demanded resources and processes agreed with Psychiatry. Conclusions: resources and care practices are uneven in the NUs surveyed, as well as multidisciplinary collaboration. The collected evidence allows us to design improvement strategies in this area.
Introducción: Introducción: los trastornos de la conducta alimentaria (TCA) suponen un reto terapéutico. Objetivo: describir la asistencia a los TCA desde la perspectiva de las unidades de nutrición clínica y dietética (UNCyD) en relación con los recursos humanos y asistenciales, las actividades realizadas y la satisfacción con la atención en España; recoger demandas de los profesionales para mejorar la asistencia. Métodos: estudio transversal y observacional a partir de un cuestionario remitido online a socios de la Sociedad Española de Nutrición Clínica y Metabolismo (SENPE) y al Área de Nutrición de la Sociedad Española de Endocrinología y Nutrición (SEEN). Los datos se analizaron según las camas de los hospitales encuestados (< 500/≥ 500). Resultados: 23 respuestas de 8 comunidades autónomas. En el 87 % de las UNCyD se prestaba atención a los TCA; el 65,2 % contaban con un proceso específico; el 91,3 % colaboraban con Psiquiatría; el 34,8 % tenían área propia de hospitalización; el 56,5 % disponían de hospital de día pero participaban en él el 21,7 %; el 39,1 % tenían consulta monográfica; se realizaba educación nutricional en el 87 %, sobre todo por enfermería; se prescribían frecuentemente dietas individualizadas y suplementos orales en el 39,1 y el 56,5 %, respectivamente; solo los hospitales más grandes participaban en investigación sobre TCA (62,5 %); y el 21,7 % colaboraban con asociaciones de pacientes. Los hospitales con ≥ 500 camas disponían de más recursos y estaban más satisfechos. Los profesionales demandaban recursos y procesos consensuados con psiquiatría. Conclusiones: los recursos y las prácticas asistenciales son dispares en las UNCyD encuestadas, así como la colaboración multidisciplinar. La evidencia recogida permite diseñar estrategias de mejora en este ámbito.
Subject(s)
Feeding and Eating Disorders , Humans , Spain/epidemiology , Cross-Sectional Studies , Surveys and Questionnaires , Feeding and Eating Disorders/epidemiology , Feeding and Eating Disorders/therapy , Referral and ConsultationABSTRACT
Anxiety disorders are a very common psychiatric pathology among young university students, and the strategies for its mitigation are limited to the consumption of anxiolytic substances. Adequate hydration is essential for staying healthy, as water is the main component of the human body and of several physiological processes. A state of dehydration, in addition to a negative water balance, has serious consequences on health status. We aimed to determine the association between the degree of anxiety and the level of hydration in Spanish university students. A cross-sectional, observational research study with a sample of 65 female university students was conducted. Over 90% of the study population shows anxiety levels above the 95th percentile. The individuals with anxiety above the 95th percentile showed a negative water balance. The consumption of coffee and herbal teas shows correlations with state anxiety and trait anxiety.
Subject(s)
Anxiety Disorders , Anxiety , Female , Humans , Anxiety/epidemiology , Cross-Sectional Studies , Students , Universities , WaterABSTRACT
Atmospheric cold plasma (ACP) is a non-thermal technology whose ability to inactivate pathogenic microorganisms gives it great potential for use in the food industry as an alternative to traditional thermal methods. Multiple investigations have been reviewed in which the cold plasma is generated through a dielectric barrier discharge (DBD) type reactor, using the atmosphere of the food packaging as the working gas. The results are grouped into meats, fruits and vegetables, dairy and lastly cereals. Microbial decontamination is due to the action of the reactive species generated, which diffuse into the treated food. In some cases, the treatment has a negative impact on the quality. Before industrializing its use, alterations in colour, flavour and lipid oxidation, among others, must be reduced. Furthermore, scaling discharges up to larger regions without compromising the plasma homogeneity is still a significant difficulty. The combination of DBD with other non-thermal technologies (ultrasound, chemical compounds, magnetic field) improved both the safety and the quality of food products. DBD efficacy depends on both technological parameters (input power, gas composition and treatment time) and food intrinsic properties (surface roughness, moisture content and chemistry).
Subject(s)
Plasma Gases , Plasma Gases/chemistry , Food Packaging/methods , Meat , Edible GrainABSTRACT
Introduction: Obesity is a public health problem due to its high prevalence, high morbidity, and high mortality. The relationship between eating disorders (ED) and obesity is widely established. A healthcare professional that cares for people with obesity must take into account a series of best practices to minimize the risk of developing an ED in the course of treatment for weight loss. Bariatric surgery (BS) is an effective, long-term treatment in selected patients with severe obesity. During the preoperative period, it is essential to detect any ED due to its high prevalence in this group. After surgery, the presence of a post-op ED and its possible relationship in terms of poorer outcomes make screening during follow-up after surgery essential. From a preventive perspective, cognitive-behavioral therapy before BS could positively influence postoperative results, and its use after BS could improve weight loss efficacy and reduce binge eating and grazing. From a more holistic preventive perspective, many believe in an integrative approach to both obesity and ED. In order to be successful, it is essential to identify any relevant risk and protective factors for both disorders.
Introducción: La obesidad constituye un problema de salud pública por su alta prevalencia y elevada morbimortalidad. La relación entre los trastornos de la conducta alimentaria (TCA) y la obesidad está ampliamente establecida. Es importante que el profesional que atiende a personas con obesidad tenga en cuenta una serie de premisas que minimicen el riesgo de aparición de un trastorno alimentario en el transcurso del tratamiento para perder peso. La cirugía bariátrica (CB) constituye un tratamiento efectivo a largo plazo en los pacientes adecuadamente seleccionados con obesidad grave. Por un lado, la elevada prevalencia de los TCA en este colectivo hace imprescindible la detección de estos trastornos en el preoperatorio. Por otro lado, la presencia de los TCA después de la cirugía y su posible relación en cuanto a peores resultados hace fundamental el cribado durante el seguimiento tras la intervención. Desde el punto de vista preventivo, la realización de una terapia cognitivo-conductual antes de la CB podría influir positivamente en los resultados posoperatorios y su empleo después podría mejorar la eficacia en cuanto a pérdida de peso y disminuir los atracones y el "grazing". Desde una perspectiva más global en relación a la prevención, son muchos quienes apuestan por un enfoque integrador para la obesidad y los TCA. Para ello es fundamental identificar los factores de riesgo y los protectores que tengan relevancia en ambos trastornos.
Subject(s)
Bariatric Surgery , Feeding and Eating Disorders , Obesity, Morbid , Bariatric Surgery/adverse effects , Feeding and Eating Disorders/etiology , Feeding and Eating Disorders/prevention & control , Humans , Obesity/complications , Obesity/prevention & control , Obesity, Morbid/surgery , Weight LossABSTRACT
Introduction: Eating disorders (ED) are a complex pathology in which numerous etiopathogenic factors intervene, and their approach requires an interdisciplinary approach, which is why nutritional education (NE) should be part of both prevention and treatment programs, since NE aims to modify eating behavior to achieve healthier patterns and, for this, the development of nutritional teaching programs is required, directed to the patients and their environment, focusing on the different factors that condition food choices and attitudes towards feeding. NE in these patients is a fundamental therapeutic tool to achieve normalization of eating behavior, since it will allow to contribute knowledge that facilitates the adoption of healthy behaviors, abandon erroneous ideas, and reduce the irrational fear of certain foods, as well as minimize nutritional risk and normalize eating behavior. The prevalence of eating disorders has been increasing over the years and the concern is such that the different autonomous communities, hospitals, and government entities have developed guidelines and protocols that include NE for the prevention and management of the disease. Scientific evidence and organizations such as the American Society of Parenteral and Enteral Nutrition (ASPEN), the American Dietetic Association (ADA), and the Spanish Society of Clinical Nutrition and Metabolism (SENPE) recognize the importance of NE in the treatment of ED and the participation of nutrition professionals in this area. Therefore, the approach to the prevention of ED must be broad, so that it encompasses vulnerable groups and their environment; in the same way, action protocols for treatment must include NE as one of their pillars, through implementation of nutritional education programs to achieve changes in eating behavior, which can be carried out in the different phases or treatment modalities (hospitalization, day hospital, outpatient clinics, etc.) even though each one has different objectives and addresses different theme areas, and they must be developed in a multidisciplinary way with a delegation of clear functions for each professional, in favor of the recovery and stability of the patient and his sociofamilial environment.
Introducción: Los trastornos de la conducta alimentaria (TCA) son una patología compleja en la que intervienen numerosos factores etiopatogénicos y su abordaje requiere un enfoque interdisciplinar, por lo que la educación nutricional (EN) debe formar parte tanto de los programas de prevención como del tratamiento, ya que la EN tiene como finalidad modificar la conducta alimentaria para alcanzar patrones más saludables y para ello se requiere el desarrollo de programas de enseñanza nutricional dirigidos al paciente y su entorno, incidiendo en los diferentes factores que condicionan las elecciones alimentarias y las actitudes hacia la alimentación. La EN en estos pacientes es una herramienta terapéutica fundamental para conseguir normalizar la conducta alimentaria, ya que va a permitir aportar conocimientos que faciliten la adopción de conductas saludables, abandonar ideas erróneas y disminuir el temor irracional hacia determinados alimentos, así como minimizar el riesgo nutricional y normalizar la conducta alimentaria. La prevalencia de los TCA ha ido en incremento a lo largo de los años y es tal la preocupación, que las diferentes comunidades autónomas, hospitales y entidades gubernamentales han elaborado guías y protocolos donde incluyen la EN para la prevención y el abordaje de la enfermedad. La evidencia científica y organismos como la Sociedad Americana de Nutrición Parenteral y Enteral (ASPEN), la Asociación Americana de Dietética (ADA) y la Sociedad Española de Nutrición Clínica y Metabolismo (SENPE) reconocen la importancia de la EN en el tratamiento de los TCA y la participación de los profesionales de la nutrición en esta área. Por tanto, el enfoque de la prevención de los TCA debe ser amplio, de manera que abarque los grupos vulnerables y su entorno; de la misma forma, los protocolos de actuación para el tratamiento deben incluir como uno de sus pilares la EN mediante la implementación de programas de educación nutricional para conseguir cambios de la conducta alimentaria, programas que pueden llevarse a cabo en las distintas fases o modalidades del tratamiento (hospitalización, hospital de día, consultas externas, etc.) aunque cada uno tenga distintos objetivos y aborde diferentes áreas temáticas. Deberán desarrollarse de forma multidisciplinar con una delegación de funciones clara para cada profesional en pro de la recuperación y estabilidad del paciente y su entorno sociofamiliar.
Subject(s)
Feeding and Eating Disorders , Enteral Nutrition , Feeding Behavior , Feeding and Eating Disorders/therapy , Food , Health Education , Humans , United StatesABSTRACT
Introduction: There are many clinical situations and pathologies typically treated in secondary care that are closely related to eating disorders (EDs). In fact,secondary care is often the first (and sometimes only) contact patients with EDs have with a healthcare professional. In these situations, EDs can go unnoticed by healthcare professionals treating the patient if they do not have proper training. In this article we will discuss diseases and clinical situations typically managed in secondary care that may be associated with or attributed to EDs. We will discuss how to collect evidence regarding their role in the development or perpetuation of ED, and the preventive measurements that can be taken.
Introducción: Existen numerosas situaciones clínicas y patologías cuyo manejo se realiza de forma habitual en la atención especializada y que están estrechamente relacionadas con los trastornos de la conducta alimentaria (TCA). De hecho, la atención especializada es a menudo el primer (y a veces único) contacto con el profesional sanitario en un paciente con TCA. En este contexto, los trastornos de la conducta alimentaria pueden pasar inadvertidos para el profesional que trata al paciente si no tiene una adecuada formación. En este artículo se desarrollan aquellas enfermedades y situaciones clínicas propias de la atención especializada en las que existe una posible asociación con los TCA, intentando recoger la evidencia en cuanto a su papel en el desarrollo o mantenimiento de estos trastornos y los aspectos preventivos.
Subject(s)
Feeding and Eating Disorders , Feeding and Eating Disorders/prevention & control , Health Personnel , HumansABSTRACT
The Zamorano-Leonese donkey is the local breed of the Castilla y León region of Spain and is a protected endangered species. The best way to preserve it is to explore viable alternatives such as milk production. Unlike other donkey breeds, this one has not been previously characterised. The aim of this work is the complete nutritional characterisation of its milk for human consumption, either directly or as an ingredient, to meet the new consumer expectations of sustainability and health concerns. This breed did not differ from others in terms of amino acid and protein profile. Its low concentration of ß-lactoglobulin may be correlated to a low allergenicity. The presence of lactozyme and lactoferrin, which are potent antimicrobials, stand out among the proteins. This milk presented a higher content of unsaturated fatty acids, being oleic fatty acid the main one. Zamorano-Leonese donkey milk did have a higher content of vitamin C, riboflavin, folic acid and vitamin E than the other donkey breeds. It also had a high concentration of vitamin D despite its low-fat content. However, its mineral concentration was lower than other donkey breeds in line with its lower ash content. In terms of micronutrients, it had a high amount of zinc and selenium. Based on these results we can conclude that donkey milk is a food and/or ingredient with beneficial effects on cardiovascular health and the proper functioning of the immune system, as well as being a good source of protein. Therefore, donkey milk from this local species from Spain is a food and/or ingredient with beneficial nutritional properties and sustainable from an environmental point of view.
ABSTRACT
Los trastornos de la conducta alimentaria (TCA) son una patología compleja en la que intervienen numerosos factores etiopatogénicos y su abordaje requiere un enfoque interdisciplinar, por lo que la educación nutricional (EN) debe formar parte tanto de los programas de prevención como del tratamiento, ya que la EN tiene como finalidad modificar la conducta alimentaria para alcanzar patrones más saludables y para ello se requiere el desarrollo de programas de enseñanza nutricional dirigidos al paciente y su entorno, incidiendo en los diferentes factores que condicionan las elecciones alimentarias y las actitudes hacia la alimentación. La EN en estos pacientes es una herramienta terapéutica fundamental para conseguir normalizar la conducta alimentaria, ya que va a permitir aportar conocimientos que faciliten la adopción de conductas saludables, abandonar ideas erróneas y disminuir el temor irracional hacia determinados alimentos, así como minimizar el riesgo nutricional y normalizar la conducta alimentaria. La prevalencia de los TCA ha ido en incremento a lo largo de los años y es tal la preocupación, que las diferentes comunidades autónomas, hospitales y entidades gubernamentales han elaborado guías y protocolos donde incluyen la EN para la prevención y el abordaje de la enfermedad. La evidencia científica y organismos como la Sociedad Americana de Nutrición Parenteral y Enteral (ASPEN), la Asociación Americana de Dietética (ADA) y la Sociedad Española de Nutrición Clínica y Metabolismo (SENPE) reconocen la importancia de la EN en el tratamiento de los TCA y la participación de los profesionales de la nutrición en esta área. Por tanto, el enfoque de la prevención de los TCA debe ser amplio, de manera que abarque los grupos vulnerables y su entorno; de la misma forma, los protocolos de actuación para el tratamiento deben incluir como uno de sus pilares (AU)
Eating disorders (ED) are a complex pathology in which numerous etiopathogenic factors intervene, and their approach requires an interdisciplinary approach, which is why nutritional education (NE) should be part of both prevention and treatment programs, since NE aims to modify eating behavior to achieve healthier patterns and, for this, the development of nutritional teaching programs is required, directed to the patients and their environment, focusing on the different factors that condition food choices and attitudes towards feeding. NE in these patients is a fundamental therapeutic tool to achieve normalization of eating behavior, since it will allow to contribute knowledge that facilitates the adoption of healthy behaviors, abandon erroneous ideas, and reduce the irrational fear of certain foods, as well as minimize nutritional risk and normalize eating behavior. The prevalence of eating disorders has been increasing over the years and the concern is such that the different autonomous communities, hospitals, and government entities have developed guidelines and protocols that include NE for the prevention and management of the disease. Scientific evidence and organizations such as the American Society of Parenteral and Enteral Nutrition (ASPEN), the American Dietetic Association (ADA), and the Spanish Society of Clinical Nutrition and Metabolism (SENPE) recognize the importance of NE in the treatment of ED and the participation of nutrition professionals in this area. Therefore, the approach to the prevention of ED must be broad, so that it encompasses vulnerable groups and their environment; in the same way, action protocols for treatment must include NE as one of their pillars, through implementation of nutritional education programs to achieve changes in eating behavior, which can be carried out in the different phases or treatment modalities (hospitalization, day hospital, outpatient clinics, etc.) (AU)
Subject(s)
Humans , Feeding and Eating Disorders/prevention & control , Food and Nutrition Education , Primary PreventionABSTRACT
La obesidad constituye un problema de salud pública por su alta prevalencia y elevada morbimortalidad. La relación entre los trastornos de la conducta alimentaria (TCA) y la obesidad está ampliamente establecida. Es importante que el profesional que atiende a personas con obesidad tenga en cuenta una serie de premisas que minimicen el riesgo de aparición de un trastorno alimentario en el transcurso del tratamiento para perder peso. La cirugía bariátrica (CB) constituye un tratamiento efectivo a largo plazo en los pacientes adecuadamente seleccionados con obesidad grave. Por un lado, la elevada prevalencia de los TCA en este colectivo hace imprescindible la detección de estos trastornos en el preoperatorio. Por otro lado, la presencia de los TCA después de la cirugía y su posible relación en cuanto a peores resultados hace fundamental el cribado durante el seguimiento tras la intervención. Desde el punto de vista preventivo, la realización de una terapia cognitivo-conductual antes de la CB podría influir positivamente en los resultados posoperatorios y su empleo después podría mejorar la eficacia en cuanto a pérdida de peso y disminuir los atracones y el grazing.Desde una perspectiva más global en relación a la prevención, son muchos quienes apuestan por un enfoque integrador para la obesidad y los TCA. Para ello es fundamental identificar los factores de riesgo y los protectores que tengan relevancia en ambos trastornos (AU)
Obesity is a public health problem due to its high prevalence, high morbidity, and high mortality. The relationship between eating disorders (ED) and obesity is widely established. A healthcare professional that cares for people with obesity must take into account a series of best practices to minimize the risk of developing an ED in the course of treatment for weight loss. Bariatric surgery (BS) is an effective, long-term treatment in selected patients with severe obesity. During the preoperative period, it is essential to detect any ED due to its high prevalence in this group. After surgery, the presence of a post-op ED and its possible relationship in terms of poorer outcomes make screening during follow-up after surgery essential. From a preventive perspective, cognitive-behavioral therapy before BS could positively influence postoperative results, and its use after BS could improve weight loss efficacy and reduce binge eating and grazing. From a more holistic preventive perspective, many believe in an integrative approach to both obesity and ED. In order to be successful, it is essential to identify any relevant risk and protective factors for both disorders (AU)
Subject(s)
Humans , Feeding and Eating Disorders/prevention & control , Obesity/psychology , Obesity/surgery , Bariatric SurgeryABSTRACT
Existen numerosas situaciones clínicas y patologías cuyo manejo se realiza de forma habitual en la atención especializada y que están estrechamente relacionadas con los trastornos de la conducta alimentaria (TCA). De hecho, la atención especializada es a menudo el primer (y a veces único) contacto con el profesional sanitario en un paciente con TCA. En este contexto, los trastornos de la conducta alimentaria pueden pasar inadvertidos para el profesional que trata al paciente si no tiene una adecuada formación. En este artículo se desarrollan aquellas enfermedades y situaciones clínicas propias de la atención especializada en las que existe una posible asociación con los TCA, intentando recoger la evidencia en cuanto a su papel en el desarrollo o mantenimiento de estos trastornos y los aspectos preventivos (AU)
There are many clinical situations and pathologies typically treated in secondary care that are closely related to eating disorders (EDs). In fact, secondary care is often the first (and sometimes only) contact patients with EDs have with a healthcare professional. In these situations, EDs can go unnoticed by healthcare professionals treating the patient if they do not have proper training. In this article we will discuss diseases and clinical situations typically managed in secondary care that may be associated with or attributed to EDs. We will discuss how to collect evidence regarding their role in the development or perpetuation of ED, and the preventive measurements that can be taken (AU)
Subject(s)
Humans , Feeding and Eating Disorders/prevention & control , Feeding and Eating Disorders/etiology , Inflammatory Bowel Diseases/complications , Diabetes Mellitus, Type 1/complications , Celiac Disease , Cystic Fibrosis/complications , Secondary Care , Risk FactorsABSTRACT
La educación nutricional (EN), dentro del tratamiento de los trastornos de la conducta alimentaria (TCA), juega un papel fundamental ya que contribuye a que el paciente modifique sus actitudes y rutinas en relación con la comida, pierda miedos y restablezca un patrón de alimentación saludable, favoreciendo de este modo su recuperación nutricional. Sin embargo, existe falta de consenso y estandarización acerca de los procedimientos para llevarla a cabo. El objetivo de este trabajo es elaborar un protocolo consensuado de EN en el contexto del tratamiento de los TCA que permita ayudar a la toma de decisiones sobre: los pacientes candidatos a recibirla, los agentes (familia, comunidad escolar) y profesionales implicados, los ámbitos de implementación de la intervención, la información sobre los pacientes que es necesario conocer, los temas, objetivos y contenidos a trabajar, y la necesidad de evaluación de la progresión del paciente y los programas desarrollados. (AU)
Nutrition education (NE), as part of the treatment of eating disorders (EDs), plays a crucial role in helping patients to change their food attitudes and routines, lose fears, and recover a healthy eating pattern. All these changes may contribute to improving their nutritional status. However, there is a lack of consensus and standardization concerning the procedures to teach it. This work's objective was to elaborate a consensual protocol for NE implementation in the treatment of EDs to help in decision-making regarding which patients are appropriate candidates to receive NE, the agents (family, school community) and professionals involved, and the areas in the healthcare system that are best suited for implementation. Moreover, it would help in selecting the the topics to be imparted, and in following up treatment progression. (AU)
Subject(s)
Humans , Feeding Behavior/psychology , Feeding and Eating Disorders/therapy , Nutritionists/education , Nutritionists/trends , Feeding and Eating Disorders/psychology , Guidelines as Topic , Nutrition Therapy/methodsABSTRACT
INTRODUCTION: Background: icons or shapes represent the development and approval of dietary guidelines including recommendations of food consumption and nutrient intakes according to the behavioral models of countries worldwide. The Food and Agriculture Organization (FAO) collected and recognized them. Methods: food-based dietary guidelines from 94 countries included in the FAO website. Websites of the different Spanish scientific societies that have elaborated and developed them, including the Mediterranean Diet Foundation. Results: in all, 94 countries are collected in the FAO food guidelines website, with predominant models of 33 diet plates and 51 food pyramids, emerging 11 as new graphics systems, that reflect, in addition to food: 52, physical activity; 63, water or hydration; 20, social and emotional values; and 13, reduction or elimination of alcoholic beverages. Conclusions: the models with icons or shapes so far are consistent with the modes of distribution of food at meals and adapting to new criteria that include behavioral guidelines. New designs are incorporated that include food safety guidelines in generic graphic structures that do not represent any of the classic models: food plates or food pyramids.
INTRODUCCIÓN: Fundamentos: el desarrollo y la aprobación de guías alimentarias, con recomendación de consumo de alimentos y de ingestas de nutrientes según los distintos modelos comportamentales de los países a nivel mundial, culmina con la creación de iconos o grafismos que las representan. Estos, además, son recogidos y reconocidos por la Organización para la Alimentación y la Agricultura (FAO). Métodos: guías alimentarias de 94 países incluidas en la web de la FAO y de las diferentes sociedades científicas españolas que las tienen elaboradas y desarrolladas, así como la de la Fundación Dieta Mediterránea. Resultados: en la web de la FAO se recogen 94 países con modelos predominantes de 33 platos y 51 pirámides, surgiendo 11 casos de sistema nuevo que plasman, además de alimentos: 52, actividad física; 63, agua o hidratación; 20, aspectos sociales y emocionales, y 13, reducción o eliminación de bebidas alcohólicas. Conclusiones: los modelos de iconos o grafismos hasta ahora son parejos con los modos de distribución de alimentos en las comidas, adaptándose a los nuevos criterios que incluyen pautas comportamentales. Se incorporan nuevos diseños que incluyen pautas de seguridad alimentaria en estructuras gráficas genéricas que no representan ninguno de los modelos clásicos (platos o pirámides alimentarios).
Subject(s)
Computer Graphics/standards , Diet, Healthy/psychology , Nutrition Policy/trends , Computer Graphics/instrumentation , HumansABSTRACT
INTRODUCTION: Nutrition education (NE), as part of the treatment of eating disorders (EDs), plays a crucial role in helping patients to change their food attitudes and routines, lose fears, and recover a healthy eating pattern. All these changes may contribute to improving their nutritional status. However, there is a lack of consensus and standardization concerning the procedures to teach it. This work's objective was to elaborate a consensual protocol for NE implementation in the treatment of EDs to help in decision-making regarding which patients are appropriate candidates to receive NE, the agents (family, school community) and professionals involved, and the areas in the healthcare system that are best suited for implementation. Moreover, it would help in selecting the the topics to be imparted, and in following up treatment progression.
INTRODUCCIÓN: La educación nutricional (EN), dentro del tratamiento de los trastornos de la conducta alimentaria (TCA), juega un papel fundamental ya que contribuye a que el paciente modifique sus actitudes y rutinas en relación con la comida, pierda miedos y restablezca un patrón de alimentación saludable, favoreciendo de este modo su recuperación nutricional. Sin embargo, existe falta de consenso y estandarización acerca de los procedimientos para llevarla a cabo. El objetivo de este trabajo es elaborar un protocolo consensuado de EN en el contexto del tratamiento de los TCA que permita ayudar a la toma de decisiones sobre: los pacientes candidatos a recibirla, los agentes (familia, comunidad escolar) y profesionales implicados, los ámbitos de implementación de la intervención, la información sobre los pacientes que es necesario conocer, los temas, objetivos y contenidos a trabajar, y la necesidad de evaluación de la progresión del paciente y los programas desarrollados.
Subject(s)
Feeding and Eating Disorders/therapy , Guidelines as Topic , Nutritionists/education , Feeding Behavior/psychology , Feeding and Eating Disorders/psychology , Humans , Nutrition Therapy/methods , Nutritionists/trendsABSTRACT
Fundamentos: el desarrollo y la aprobación de guías alimentarias, con recomendación de consumo de alimentos y de ingestas de nutrientes según los distintos modelos comportamentales de los países a nivel mundial, culmina con la creación de iconos o grafismos que las representan. Estos, además, son recogidos y reconocidos por la Organización para la Alimentación y la Agricultura (FAO). Métodos: guías alimentarias de 94 países incluidas en la web de la FAO y de las diferentes sociedades científicas españolas que las tienen elaboradas y desarrolladas, así como la de la Fundación Dieta Mediterránea. Resultados: en la web de la FAO se recogen 94 países con modelos predominantes de 33 platos y 51 pirámides, surgiendo 11 casos de sistema nuevo que plasman, además de alimentos: 52, actividad física; 63, agua o hidratación; 20, aspectos sociales y emocionales, y 13, reducción o eliminación de bebidas alcohólicas. Conclusiones: los modelos de iconos o grafismos hasta ahora son parejos con los modos de distribución de alimentos en las comidas, adaptándose a los nuevos criterios que incluyen pautas comportamentales. Se incorporan nuevos diseños que incluyen pautas de seguridad alimentaria en estructuras gráficas genéricas que no representan ninguno de los modelos clásicos (platos o pirámides alimentarios). (AU)
Background: icons or shapes represent the development and approval of dietary guidelines including recommendations of food consumption and nutrient intakes according to the behavioral models of countries worldwide. The Food and Agriculture Organization (FAO) collected and recognized them. Methods: food-based dietary guidelines from 94 countries included in the FAO website. Websites of the different Spanish scientific societies that have elaborated and developed them, including the Mediterranean Diet Foundation. Results: in all, 94 countries are collected in the FAO food guidelines website, with predominant models of 33 diet plates and 51 food pyramids, emerging 11 as new graphics systems, that reflect, in addition to food: 52, physical activity; 63, water or hydration; 20, social and emotional values; and 13, reduction or elimination of alcoholic beverages. Conclusions: the models with icons or shapes so far are consistent with the modes of distribution of food at meals and adapting to new criteria that include behavioral guidelines. New designs are incorporated that include food safety guidelines in generic graphic structures that do not represent any of the classic models: food plates or food pyramids. (AU