Comparing the web-based and traditional self-reported 24-hour dietary recall data in the PakNutriStudy.

BACKGROUND: The flaws in dietary assessment methods can generate misleading information and thus may impact on the interventions planned based on that information. Context specific digitalization of dietary assessment tools is a potential way forward to reduce biases and resources involved in data handling. METHODS: Two versions of Twenty-Four Hour Recall (24HR) (traditional [24HR Ver-01] and digital [24HR Ver-02]) were tested for data agreement and feasibility by gathering cross sectional paired data on both the versions from 102 participants (18-25 years age). The web based 24HR was setup using the system of Intake24 (New Castle University) with incorporation of South Asian food data base for beverages. RESULTS: The data sets obtained from 24HR Ver-01 and 24HR Ver-02 on beverage consumption (food items as well as portion sizes) were compared for agreement. The highest percentage of agreement of food item reporting between 24HR Ver-01 and 24HR Ver-01 was during the lunch time. The average kappa value (κ =0.375833) for all the meals indicated a fair agreement betweenVer-01 and 24HR Ver-02 The correlation of portion sizes reported using 24HR Ver-01 and 24 HR Ver-02 was statisticallysignificant for morning snack, lunch and dinner (r = 0.465; r = 0.324; r = 0.407 respectively). According to Bland Altman plot, least agreement between the two versions was found in the portion sizes reported for morning snacks. Data collectors found 24 HR Ver-02 easier in terms of data processing but it was regarded time taking and less convenient by the participants. CONCLUSION: The Intake 24 (digital version of 24HR) can be a preferred tool of data collection as the data collected through it may reach fairly good levels of accuracy. Future directions for research like conducting a follow up study with cross over design, expanding the study using food items other than beverages, and testing the digital dietary assessment tool against an objective gold standard of dietary intake can be helpful in reaching more conclusive evidence.

Association of maternal nutritional status with neonatal anthropometry: A cross-sectional study.

OBJECTIVE: To identify the association of maternal nutritional status with neonatal anthropometry. METHODS: The multi-centre, cross-sectional survey was conducted at two government and 5 private hospitals in Lahore, Pakistan, from July 2016 to August 2017, and comprised mothers and their neonates. A semi-structured self-administered questionnaire was used along with data from patient files. Maternal nutritional status was assessed through biochemical profile. Standard procedures and safety measures were employed during data collection of neonatal anthropometric measurements. Data was analysed using SPSS 22. RESULTS: Of the 800 subjects, 407(50.9%) were from government hospitals and 393(49.1%) from private hospitals. The mean maternal age was 27.72+14.42 years. Among the neonates, 365(45.6%) were girls and 435(54.4%) were boys. Significantly lower anthropometric measurements were noted in mothers with poor haemoglobin, haematocrit, red blood cell, fasting glucose levels as well as those with higher uric acid, and lower serum albumin, total protein, and in those with blood in urine (p<0.05). CONCLUSIONS: Maternal biochemical markers were found to be critical in evaluating mothers at risk of delivering neonates with low anthropometric measurements.

Postoperative nutritional support of the patient with gut gangrene-a case report.

BACKGROUND: Bowel necrosis is a commonly observed condition in elderly patients with longstanding diabetes. In such condition, intestinal resection is usually performed for the removal of the gangrenous part. Post-surgical dietary management after bowel resection poses several challenges for the health care team. CASE PRESENTATION: The case presented in this study is that of an elderly diabetic male who developed acute renal failure as a result of neglect in post-surgical feeding after intestinal resection. After the intervention by a trained dietitian, a transitional diet was planned and successfully executed, resulting in reversal of acute renal failure, dehydration, and post-surgical stress. Several complications including hepatic dysfunction and mouth ulcers were resolved through well-planned transitional diet. The patient was finally discharged in a stable health condition and was regularly followed up for any nutritional or medical issues. CONCLUSION: Neglects in nutritional care of patients can have severe implications including development of medical complications, resulting in increased length of hospital stay, augmenting the disease stress of the patient and family, and finally the preventable drainage of several human and monetary resources. Therefore, recognition of nutritional intervention as an important part of in-hospital health care may have social as well as economic impacts.

Comparative efficiency of different methods of gluten extraction in indigenous varieties of wheat / Eficacia comparativa de diferentes métodos de extracción de gluten en variedades autóctonas de trigo

The present study investigated six varieties of locally grown wheat (Lasani, Sehar, Miraj-08, Chakwal-50, Faisalabad-08 and Inqlab) procured from Punjab Seed Corporation, Lahore, Pakistan for their proximate contents. On the basis of protein content and ready availability, Faisalabad-08 (FD-08) was selected to be used for the assessment of comparative efficiency of various methods used for gluten extraction. Three methods, mechanical, chemical and microbiological were used for the extraction of gluten from FD-08. Each method was carried out under ambient conditions using a drying temperature of 55°C. Mechanical method utilized four different processes viz:- dough process, dough batter process, batter process and ethanol washing process using standard 150 mesh. The starch thus obtained was analyzed for its proximate contents. Dough batter process proved to be the most efficient mechanical method and was further investigated using 200 and 300 mesh. Gluten content was determined using sandwich ω-gliadin enzyme-linked immunosorbent assay (ELISA).The results of dough batter process using 200 mesh indicated a starch product with gluten content of 678 ppm. Chemical method indicated high gluten content of more than 5000 ppm and the microbiological method reduced the gluten content from 2500 ppm to 398 ppm. From the results it was observed that no gluten extraction method is viable to produce starch which can fulfill the criteria of a gluten free product (20ppm).

El presente roduc seis variedades de trigo cultivado localmente (Lasani, Sehar, Miraj-08, Chakwal-50, Faisalabad-08 e Inqlab) obtenidos por sus contenidos proximales en Punjab Seed Corporation, Lahore, Pakistán. Sobre la base del contenido de roduct y su fácil disponibilidad, Faisalabad-08 (Fd-08) fue seleccionado para ser utilizado para la evaluación de la eficacia comparadativa de los diferentes métodos utilizados para la extracción de gluten. Tres métodos fueron utilizados para la extracción de gluten; mecánico, químico y microbiológico realizados en condiciones ambientales utilizando una roduct e de secado de 55°C. El método mecánico roduct cuatro procesos diferentes, a saber: proceso de masa, proceso de rebozado de masa, proceso de pasta y proceso de lavado en etanol empleando malla estándar de 150 mesh. El almidón obtenido se analizó por sus contenidos proximales. El contenido de gluten se roduct usando roduct ω-gliadina, ensayo de inmunoabsorción ligado a enzimas (ELISA). El proceso de rebozado de masa fue el método roduct más eficiente y se investigó adicionalmente usando malla 200 y 300 mesh. El proceso de rebozado de masa usando malla 200 generó un almidón con contenido de gluten de 678 ppm. El método químico produjo un contenido de gluten de más de 5.000 ppm, y el método microbiológico redujo el contenido de gluten de 2500 ppm a 398 ppm. A partir de estos resultados se roduct que ningún de estos métodos de extracción de gluten fue es viable para roduct almidón que pueda cumplir los criterios de un roduct libre de gluten (20 ppm).

Comparative efficiency of different methods of gluten extraction in indigenous varieties of wheat.

The present study investigated six varieties of locally grown wheat (Lasani, Sehar, Miraj-08, Chakwal-50, Faisalabad-08 and Inqlab) procured from Punjab Seed Corporation, Lahore, Pakistan for their proximate contents. On the basis of protein content and ready availability, Faisalabad-08 (FD-08) was selected to be used for the assessment of comparative efficiency of various methods used for gluten extraction. Three methods, mechanical, chemical and microbiological were used for the extraction of gluten from FD-08. Each method was carried out under ambient conditions using a drying temperature of 55 degrees C. Mechanical method utilized four different processes viz:- dough process, dough batter process, batter process and ethanol washing process using standard 150 mesh. The starch thus obtained was analyzed for its proximate contents. Dough batter process proved to be the most efficient mechanical method and was further investigated using 200 and 300 mesh. Gluten content was determined using sandwich omega-gliadin enzyme-linked immunosorbent assay (ELISA).The results of dough batter process using 200 mesh indicated a starch product with gluten content of 678 ppm. Chemical method indicated high gluten content of more than 5000 ppm and the microbiological method reduced the gluten content from 2500 ppm to 398 ppm. From the results it was observed that no gluten extraction method is viable to produce starch which can fulfill the criteria of a gluten free product (20 ppm).