Probiotic Functions in Fermented Foods: Anti-Viral, Immunomodulatory, and Anti-Cancer Benefits.

Fermented foods can provide many benefits to our health. These foods are created by the action of microorganisms and help support our digestive health and immune system. Fermented foods include yogurt, kimchi, pickles, kefir, beer, wine, and more. Fermented foods contain probiotics, lactic acid bacteria (LAB), yeast, organic acids, ethanol, or antimicrobial compounds, which help balance the gut microbiome and improve digestive health. Fermented foods can also benefit your overall health by increasing the diversity of your gut microbiome and reducing inflammation. By routinely consuming fermented foods with these benefits, we can continue to improve our health. Probiotics from fermented foods are beneficial strains of bacteria that are safe for human health and constitute an important component of human health, even for children and the elderly. Probiotics can have a positive impact on your health, especially by helping to balance your gut microbiome and improve digestive health. Probiotics can also boost your immune system and reduce inflammation, which can benefit your overall health. Probiotics, which can be consumed in the diet or in supplement form, are found in many different types of foods and beverages. Research is continuing to investigate the health effects of probiotics and how they can be utilized. The potential mechanisms of probiotics include anti-cancer activity, preventing and treating immune system-related diseases, and slowing the development of Alzheimer's disease and Huntington's disease. This is due to the gut-brain axis of probiotics, which provides a range of health benefits beyond the digestive and gastrointestinal systems. Probiotics reduce tumor necrosis factor-α and interleukins through the nuclear factor-kappa B and mitogen-activated protein kinase pathways. They have been shown to protect against colon cancer and colitis by interfering with the adhesion of harmful bacteria in the gut. This article is based on clinical and review studies identified in the electronic databases PubMed, Web of Science, Embase, and Google Scholar, and a systematic review of clinical studies was performed.

Safflower cake as an ingredient for a composite flour development towards a circular economy: extrusion versus conventional mixing.

Food waste is responsible for the loss of 1.3 billion tons of food, some of which are related to by-products with great nutritional and energy potential that are still underexplored, such as safflower cake derived from the oil extraction industry. Therefore, the aim of this study was to evaluate the effects of incorporating safflower cake (Carthamus tinctorius) and the mixing method used to produce composite wheat-based flour in order to develop a new ingredient. The results were analyzed using ANOVA, and the Tukey test was applied at a significance level of 5 %. The composite flours obtained by the conventional mixing method showed, when compared to wheat flour, a higher concentration of proteins (+5g 100 g-1), minerals (+86 mg kg-1 of Fe, +30 mg kg-1 of Zn), phenolic compounds (15 mg GAE g-1), flavonoids (0.3 mg QE g-1), and lower oil absorption (-0.5 g oil g sample-1), making them suitable for hot flour-based sauces, salad dressings, frozen desserts, cookies and fried products. While extruded composite flours presented better homogenization, reduction of moisture (1 g 100 g-1), lipids (3 g 100 g-1), and mycotoxin concentrations, increased antioxidant activity (DPPH -0.07 IC50 mg/L and ORAC +9 µmol Trolox Eq/g), water absorption and solubility indexes, and oil absorption index, making it suitable for bakery products, meat, and dairy sausages. The developed composite flour proved to be a good nutritional ingredient; thus, its consumption can represent an important nutritional strategy with low production costs, as well as a sustainable solution, reducing food waste and, therefore, toward the concepts of the circular economy.

Effects of whole nutritional formula foods on nutritional improvement and intestinal flora in malnourished rats.

Food for special medical purposes (FSMP) has received increasing attention as an enteral nutritional supplement. To investigate the effects of whole nutritional formula (WNF) containing dietary fiber and regular formula on nutritional supplementation and improvement of intestinal microecology, a rat malnutrition model was established with the formulations of WNF, FOS, and SDF (10, 20 g/kg bw) administered by gavage for 30 days. The results showed that the three formulations effectively improved the nutritional status of the malnourished rats, significantly increasing the level of IgG, increasing the abundance of Bacteroidetes, and affecting the content of propionic acid (PRO). The nutritional status of rats is closely related to growth performance, nutritional indexes, and immunoglobulin index, which cause changes in the composition of the intestinal flora. The above results showed that WNF positively affected the nutritional improvement, immune level, and intestinal health of rats. The comprehensive evaluation also suggested that the formulation containing ginseng water-soluble dietary fiber (ginseng-SDF) had the most significant effect.

Common beans as a source of food ingredients: Techno-functional and biological potential.

Common beans are an inexpensive source of high-quality food ingredients. They are rich in proteins, slowly digestible starch, fiber, phenolic compounds, and other bioactive molecules that could be separated and processed to obtain value-added ingredients with techno-functional and biological potential. The use of common beans in the food industry is a promising alternative to add nutritional and functional ingredients with a low impact on overall consumer acceptance. Researchers are evaluating traditional and novel technologies to develop functionally enhanced common bean ingredients, such as flours, proteins, starch powders, and phenolic extracts that could be introduced as functional ingredient alternatives in the food industry. This review compiles recent information on processing, techno-functional properties, food applications, and the biological potential of common bean ingredients. The evidence shows that incorporating an adequate proportion of common bean ingredients into regular foods such as pasta, bread, or nutritional bars improves their fiber, protein, phenolic compounds, and glycemic index profile without considerably affecting their organoleptic properties. Additionally, common bean consumption has shown health benefits in the gut microbiome, weight control, and the reduction of the risk of developing noncommunicable diseases. However, food matrix interaction studies and comprehensive clinical trials are needed to develop common bean ingredient applications and validate the health benefits over time.

Improving the textural and nutritional properties in restructured meat loaf by adding fibers and papain designed for elderly.

This study aimed to evaluate the effects of dietary fibers (apple, oat, pea, and inulin) in meat loaves treated with papain enzyme. In the first step, dietary fibers were added to the products at the level of 6%. All dietary fibers decreased the cooking loss and improved the water retention capacity throughout the shelf life of the meat loaves. Besides, the dietary fibers increased the compression force of meat loaves treated with papain, mainly oat fiber. The dietary fibers decreased the pH, especially the treatment with apple fiber. In the same way, the color was changed mainly by the apple fiber addition, resulting in a darker color in both raw and cooked samples. TBARS index increased in meat loaves added with both pea and apple fibers, mostly for the last one. In the next step, the combination of inulin, oat, and pea fibers was evaluated in the meat loaves treated with papain, combining fibers up to 6% total content likewise decreased cooking and cooling loss and increased the texture of the papain-treated meat loaf. The addition of fibers improved the acceptability of the texture-related samples, except for the three-fiber mixture (inulin, oat, and pea), which was related to a dry, hard-to-swallow texture. The mix of pea and oat fibers conferred the best descriptive attributes, possibly related to improved texture and water retention in the meat loaf, and comparing the use of isolated oat and pea, the perception of negative sensory attributes was not mentioned, such as soy and other off-flavors. Considering these results, this study showed that dietary fibers combined with papain improved the yielding and functional properties with potential technological use and consistent nutritional claims for elderly.

Impact of lactic acid bacteria and their metabolites on the techno-functional properties and health benefits of fermented dairy products.

After conversion of lactose to lactic acid, several biochemical changes occur such as enhanced protein digestibility, fatty acids release, and production of bioactive compounds etc. during the fermentation process that brings nutritional and quality improvement in the fermented dairy products (FDP). A diverse range of lactic acid bacteria (LAB) is being utilized for the development of FDP with specific desirable techno-functional attributes. This review contributes to the knowledge of basic pathways and changes during fermentation process and the current research on techniques used for identification and quantification of metabolites. The focus of this article is mainly on the metabolites responsible for maintaining the desired attributes and health benefits of FDP as well as their characterization from raw milk. LAB genera including Lactobacillus, Streptococcus, Leuconostoc, Pediococcus and Lactococcus are involved in the fermentation of milk and milk products. LAB species accrue these benefits and desirable properties of FDP producing the bioactive compounds and metabolites using homo-fermentative and heterofermentative pathways. Generation of metabolites vary with incubation and other processing conditions and are analyzed and quantified using highly advanced and sophisticated instrumentation including nuclear magnetic resonance, mass-spectrometry based techniques. Health benefits of FDP are mainly possible due to the biological roles of such metabolites that also cause technological improvements desired by dairy manufacturers and consumers.

Protein Ingredients in Bread: Technological, Textural and Health Implications.

The current lifestyle and trend for healthier foods has generated a growing consumer interest in acquiring bread products with a better nutritional composition, primarily products with high protein and fiber and low fat. Incorporating different protein sources as functional ingredients has improved the nutritional profile but may also affect the dough properties and final characteristics of bread. This review focuses on the incorporation of different animal, vegetable, and mixed protein sources, and the percentage of protein addition, analyzing nutritional changes and their impact on dough properties and different texture parameters, appearances, and their impact on bread flavor and health-related effects. Alternative processing technologies such as germination and sourdough-based technologies are discussed. Using fermented doughs can improve the nutritional composition and properties of the dough, impacting positively the texture, appearance, flavor, and aroma of bread. It is essential to innovate alternative protein sources in combination with technological strategies that allow better incorporation of these ingredients, not only to improve the nutritional profile but also to maintain the texture and enhance the sensory properties of the bread and consequently, increase the effects on consumer health.

Genome Editing for Improving Crop Nutrition.

Genome editing technologies, including CRISPR/Cas9 and TALEN, are excellent genetic modification techniques and are being proven to be powerful tools not only in the field of basic science but also in the field of crop breeding. Recently, two genome-edited crops targeted for nutritional improvement, high GABA tomatoes and high oleic acid soybeans, have been released to the market. Nutritional improvement in cultivated crops has been a major target of conventional genetic modification technologies as well as classical breeding methods. Mutations created by genome editing are considered to be almost identical to spontaneous genetic mutations because the mutation inducer, the transformed foreign gene, can be completely eliminated from the final genome-edited hosts after causing the mutation. Therefore, genome-edited crops are expected to be relatively easy to supply to the market, unlike GMO crops. On the other hand, due to their technical feature, the main goal of current genome-edited crop creation is often the total or partial disruption of genes rather than gene delivery. Therefore, to obtain the desired trait using genome editing technology, in some cases, a different approach from that of genetic recombination technology may be required. In this mini-review, we will review several nutritional traits in crops that have been considered suitable targets for genome editing, including the two examples mentioned above, and discuss how genome editing technology can be an effective breeding technology for improving nutritional traits in crops.

A novel panel of yeast assays for the assessment of thiamin and its biosynthetic intermediates in plant tissues.

Thiamin (or thiamine), known as vitamin B1, represents an indispensable component of human diets, being pivotal in energy metabolism. Thiamin research depends on adequate vitamin quantification in plant tissues. A recently developed quantitative liquid chromatography-tandem mass spectrometry (LC-MS/MS) method is able to assess the level of thiamin, its phosphorylated entities and its biosynthetic intermediates in the model plant Arabidopsis thaliana, as well as in rice. However, their implementation requires expensive equipment and substantial technical expertise. Microbiological assays can be useful in deter-mining metabolite levels in plant material and provide an affordable alternative to MS-based analysis. Here, we evaluate, by comparison to the LC-MS/MS reference method, the potential of a carefully chosen panel of yeast assays to estimate levels of total vitamin B1, as well as its biosynthetic intermediates pyrimidine and thiazole in Arabidopsis samples. The examined panel of Saccharomyces cerevisiae mutants was, when implemented in microbiological assays, capable of correctly assigning a series of wild-type and thiamin biofortified Arabidopsis plant samples. The assays provide a readily applicable method allowing rapid screening of vitamin B1 (and its biosynthetic intermediates) content in plant material, which is particularly useful in metabolic engineering approaches and in germplasm screening across or within species.

Beneficios nutricionales y sanitarios de los cereales de grano completo / Nutritional and health benefits of whole grains cereals

Por su composición los cereales de grano entero permiten alcanzar las ingestas recomendadas de numerosos nutrientes que habitualmente se ingieren en cantidades insuficientes, según diversos estudios. Por otro lado, la evidencia científica señala que el consumo de cereales de grano entero se asocia a efectos positivos para la salud frente al padecimiento de algunas enfermedades crónicas no transmisibles como la obesidad, la enfermedad cardiovascular, la diabetes o el cáncer. Estos efectos pueden deberse al elevado contenido en vitaminas, minerales, fibra y compuestos bioactivos que contienen.El consumo de cereales de grano entero es escaso, lo que podría deberse al desconocimiento de sus efectos beneficiosos por parte de la población. El consumo de 3 o más raciones al día de cereales de grano entero contribuye a conseguir una mejor situación nutricional y sanitaria de los individuos desde edades tempranas. (AU)

Due to their composition, whole grain cereals allow to achieve the recommended intakes of numerous nutrients that are usually ingested in insufficient amounts according to various studies. On the other hand, scientific evidence indicates that the consumption of whole grain cereals is associated with positive effects on health against the suffering of some chronic non-communicable diseases such as obesity, cardiovascular disease, diabetes or cancer. These effects may be due to their high content of vitamins, minerals, fiber and bioactive compounds.The consumption of whole grain cereals is low, which could be due to the lack of knowledge of its beneficial effects by the population. The consumption of 3 or more servings a day of whole grain cereals contributes to achieve a better nutritional and health status of individuals from early ages. (AU)

Correlation between nutritional status and children's activity with food allergy: A cross-sectional study.

BACKGROUND: Food allergy in children affects nutritional status that limits their daily activities to prevent eating various foods to avoid allergic reactions. OBJECTIVE: Analyzing the relationship between nutritional status and daily activities in children with food allergies. METHODS: This study used a cross-sectional design that was carried out on children diagnosed with food allergies who underwent outpatient management of food allergies. The data were collected from January to May 2021 that included participant characteristics, nutritional status, and daily activities. Data analysis used Chi-Square and spearman rho test with p < 0.05. RESULTS: There was a significant relationship between age and FAIS (CI 1.83-4.24; p = 0.025). In addition, there was no significant relationship between the affected organs and FAIS (OR = 0.174; p = 0.052). Meanwhile, the relationship between nutritional status and FAIS was significant (OR = 0.161; p = 0.007). There was no significant relationship between parental education and FAIS (OR = 0.817; p = 0.776) as well as sex of the child and FAIS (OR = 0.982; p = 0.977). CONCLUSION: Daily activities of children with food allergies are influenced by the nutritional status of children and children's age in choosing food.

Defective mitochondrial function by mutation in THICK ALEURONE 1 encoding a mitochondrion-targeted single-stranded DNA-binding protein leads to increased aleurone cell layers and improved nutrition in rice.

Cereal endosperm comprises an outer aleurone and an inner starchy endosperm. Although these two tissues have the same developmental origin, they differ in morphology, cell fate, and storage product accumulation, with the mechanism largely unknown. Here, we report the identification and characterization of rice thick aleurone 1 (ta1) mutant that shows an increased number of aleurone cell layers and increased contents of nutritional factors including proteins, lipids, vitamins, dietary fibers, and micronutrients. We identified that the TA1 gene, which is expressed in embryo, aleurone, and subaleurone in caryopses, encodes a mitochondrion-targeted protein with single-stranded DNA-binding activity named OsmtSSB1. Cytological analyses revealed that the increased aleurone cell layers in ta1 originate from a developmental switch of subaleurone toward aleurone instead of starchy endosperm in the wild type. We found that TA1/OsmtSSB1 interacts with mitochondrial DNA recombinase RECA3 and DNA helicase TWINKLE, and downregulation of RECA3 or TWINKLE also leads to ta1-like phenotypes. We further showed that mutation in TA1/OsmtSSB1 causes elevated illegitimate recombinations in the mitochondrial genome, altered mitochondrial morphology, and compromised energy supply, suggesting that the OsmtSSB1-mediated mitochondrial function plays a critical role in subaleurone cell-fate determination in rice.

Genome-Wide SNP Identification and Association Mapping for Seed Mineral Concentration in Mung Bean (Vigna radiata L.).

Mung bean (Vigna radiata L.) quality is dependent on seed chemical composition, which in turn determines the benefits of its consumption for human health and nutrition. While mung bean is rich in a range of nutritional components, such as protein, carbohydrates and vitamins, it remains less well studied than other legume crops in terms of micronutrients. In addition, mung bean genomics and genetic resources are relatively sparse. The objectives of this research were three-fold, namely: to develop a genome-wide marker system for mung bean based on genotyping by sequencing (GBS), to evaluate diversity of mung beans available to breeders in the United States and finally, to perform a genome-wide association study (GWAS) for nutrient concentrations based on a seven mineral analysis using inductively coupled plasma (ICP) spectroscopy. All parts of our research were performed with 95 cultivated mung bean genotypes chosen from the USDA core collection representing accessions from 13 countries. Overall, we identified a total of 6,486 high quality single nucleotide polymorphisms (SNPs) from the GBS dataset and found 43 marker × trait associations (MTAs) with calcium, iron, potassium, manganese, phosphorous, sulfur or zinc concentrations in mung bean grain produced in either of two consecutive years' field experiments. The MTAs were scattered across 35 genomic regions explaining on average 22% of the variation for each seed nutrient in each year. Most of the gene regions provided valuable candidate loci to use in future breeding of new varieties of mung bean and further the understanding of genetic control of nutritional properties in the crop. Other SNPs identified in this study will serve as important resources to enable marker-assisted selection (MAS) for nutritional improvement in mung bean and to analyze cultivars of mung bean.

Nutritional improvement is associated with better functional outcome in stroke rehabilitation: A cross-sectional study using controlling nutritional status.

OBJECTIVE: To investigate the relationship between changes in nutritional status and the functional outcome of adult post-stroke patients hospitalized for rehabilitation. DESIGN: A cross-sectional study. SUBJECTS: Post-stroke patients (n = 134) who were admitted to a convalescent rehabilitation ward. METHODS: On admission and discharge, the nutritional status of each subject was assessed using the "controlling nutritional status" system. Activities of daily living were assessed using the Functional Independence Measure (FIM). Patients were divided into 2 categories: (i) those whose nutritional status improved or remained normal during the rehabilitation; and (ii) all others. RESULTS: The median age of patients was 65.5 years. Although there were no significant differences between the 2 categories in most characteristics, the FIM efficiency was significantly higher (0.230 in the improved category and 0.133 in the other; p < 0.001). Multiple linear regression analysis showed that the improved category as a variable was independently associated with greater FIM efficiency (p < 0.001). CONCLUSION: Improvement or maintenance of nutritional status was associated with better functional recovery in post-stroke rehabilitation in adult patients of all ages.

The potential of using biotechnology to improve cassava: a review.

The importance of cassava as the fourth largest source of calories in the world requires that contributions of biotechnology to improving this crop, advances and current challenges, be periodically reviewed. Plant biotechnology offers a wide range of opportunities that can help cassava become a better crop for a constantly changing world. We therefore review the state of knowledge on the current use of biotechnology applied to cassava cultivars and its implications for breeding the crop into the future. The history of the development of the first transgenic cassava plant serves as the basis to explore molecular aspects of somatic embryogenesis and friable embryogenic callus production. We analyze complex plant-pathogen interactions to profit from such knowledge to help cassava fight bacterial diseases and look at candidate genes possibly involved in resistance to viruses and whiteflies-the two most important traits of cassava. The review also covers the analyses of main achievements in transgenic-mediated nutritional improvement and mass production of healthy plants by tissue culture and synthetic seeds. Finally, the perspectives of using genome editing and the challenges associated to climate change for further improving the crop are discussed. During the last 30 yr, great advances have been made in cassava using biotechnology, but they need to scale out of the proof of concept to the fields of cassava growers.

Nutritional Improvement Correlates with Recovery of Activities of Daily Living among Malnourished Elderly Stroke Patients in the Convalescent Stage: A Cross-Sectional Study.

BACKGROUND: Whether nutritional improvement correlates with functional recovery in convalescent stroke patients is unclear. OBJECTIVE: This study was conducted to examine the relationship between nutritional improvement and recovery of activities of daily living among malnourished elderly stroke patients in the convalescent stage. DESIGN: This study used a cross-sectional study design. PARTICIPANTS/SETTING: One hundred seventy-eight malnourished stroke patients aged 65 years and older from convalescent rehabilitation wards in Japan between April 2012 and December 2014 were included in the analyses. MAIN OUTCOME MEASURES: The participants were classified into three groups according to the Mini Nutritional Assessment Short-Form (MNA-SF) score at discharge (0 to 7 as no improvement, 8 to 11 as lesser improvement, and 12 to 14 as greater improvement). The primary outcome was functional independence measure (FIM) efficiency (FIM gain/length of hospital stay). The secondary outcomes were FIM gain and discharge outcome. STATISTICAL ANALYSIS: One-way analysis of variance, χ(2) test, and Kruskal-Wallis test were performed for univariate analysis. Linear regression analysis was used to adjust for covariates such as age, sex, length of hospital stay, FIM (motor and cognitive) on admission, and lower-order items of MNA-SF. Binomial logistic analysis for discharge outcome (home/others) was performed to adjust for covariates such as age, sex, and FIM. RESULTS: Study participants included 85 men and 93 women with a mean age of 77 years. Based on MNA-SF, 16 were classified as no improvement, 113 as lesser improvement, and 49 as greater improvement. The median FIM efficiency and length of hospital stay were 0.27 points/day and 151.5 days, respectively. The greater improvement group had significantly higher FIM efficiency than the other groups (P<0.001). Home discharge rate was also higher in the GI group (P=0.014). Linear regression analysis for FIM efficiency indicated that mobility, neuropsychological problems, and weight loss, which were lower-order items of MNA-SF at discharge, were independent explanatory variables (R(2)=0.373; P<0.001). CONCLUSIONS: These findings suggest that nutritional improvement such as maintenance of body weight is associated with the efficient recovery of activities of daily living among malnourished elderly convalescent stroke patients.

Health Problems Due to Agricultural Decline in Cambodia- The Effects by the Superfluous Shift to a Cash Crop - / 国際保健医療

<B>Introduction</B><br> Currently Cambodia depends on imported foods from Viet Nam and Thailand. To address this situation, the Asian Sustainable Village Network OKAYAMA that the author belongs to, has been cooperating with Cambodian Federal Farmers Organization, a local NGO to undertake a farming project. The importance of agricultural promotion mainly in vegetable farming sector was examined and it is hoped that this project will reduce malnutrition in Cambodia, particularly among the rural poor who suffer with malnutrition, disease and disorder related conditions and will make Cambodia a sustainable society.<br><B>Method</B><br> In order to determine agricultural conditions, we investigated market places in Phnom Penh and examined utilizing farmland in Kampong Cham. In addition, we visited market places in rural districts and farmers' homes to gain more information about eating habits of the population. To find out farming production we referred to statistical data from Cambodian Ministry of Agriculture. A PubMed review was undertaken to determine aspects of malnutrition.<br><B>Results</B><br> Phnom Penh is a very busy place for the daily sale of perishable vegetables which are predominantly transported from Viet Nam. Cambodia, despite of its little irrigation system, and another technical problems is sufficient in its production due to its large farming area. Recently, cassava cultivation has increased in Cambodia in order to meet increasing demands in bio-fuel. We came to know that Cambodians do not have a favorable opinion about vegetables imported from Viet Nam. One of the dissatisfaction voted by the people in Cambodia is that the vegetables from Viet Nam have excessive chemical contamination and they lack in freshness. Restaurants and supermarkets in Phnom Penh preferred local products if they were available. In farming areas the production and consumption of vegetables are limited. For many, vegetables are a luxury. Meals predominantly consist of rice, small dried salted fish and some herbs. This situation is considered a leading factor of malnutrition. <br><B>Conclusion</B><br> As a result of the limited production and supply of vegetables in Cambodia, vegetable consumption is limited and viewed as a luxury. This situation has led to a mal-balanced diet and requires considerable effort to uplift vegetable production in Cambodia to reverse the imbalance of nutritional intake. Thus it can be very well said that agricultural promotion in Cambodia, particularly in vegetable sector is deemed extremely important for the future development of Cambodia.

The Effect of Nutrition Plus Program among 0~5 Year Children in the Yeojoo Area: The Improvement in Nutritional Status of Children after Nutrition Supplement of Children and Nutrition Education in Parents/Guardians / 대한지역사회영양학회지

This study evaluated the effect of nutritional improvement of 0~5 year children of financially poor families after nutrition supplement of children and nutrition education in parents/guardians. The subject selected among applicants for lowincome family financing of the government included 198 children (0~12 months:92, 1~5 years:106), and the average ages were 5.3 months and 2.4 years respectively. Food that includes each nutrient factor was provided to the subject for six months. Nutrition education was performed in two ways, through class and private education, once a month for both. Nutritional improvement was evaluated by body measurement and anemia prevalence rate. As to the survey on breastfeeding, complete breast-feeding accounted for 58.7%, weaning food 27.3%, and combined feeding 14.1% respectively, which shows that breast-feeding accounted for the largest percentage. The education program improved knowledge and attitude of the parents/guardians, which brings in positive effects on growth of children as well. The nutrition knowledge score was improved after nutrition education in 0~12 month children (8.5 +/- 1.75 to 8.9 +/- 1.69) and 1~5 year children (7.3 +/- 1.39 to 7.8 +/- 1.30). The nutrition attitude score was significantly improved in 0~12month children (52.0 +/- 6.99 to 53.5 +/- 5.21, p < 0.001) and 1~5year children (45.1 +/- 7.30 to 49.0 +/- 5.96, p < 0.001). In evaluation on nutritional improvement based on body measurements, it turned out that the wasting was reduced as for children in consideration of the height and weight according to the subject's age. The concentration of hemoglobin after the nutrient treatment for six months was significantly improved, and the anemia prevalence rate as well was reduced from 40.6% to 13.5%, which indicates the significant improvement. Based on the findings above, it turned out that providing quality food to children and nutrition education to the parents/guardians poorly fed in low-income families improved knowledge and attitude of the guardians and prevents anemia and improves growth, which brings in positive effects on growth of children. In the results regarding attitude and knowledge on nutrient/dietary life; however, the improvement level was relatively low when the extent before the education was too small, which indicates the need to revise and complement the contents and methods. In addition, as shown in the result of body measurement, long-term and consistent investigation is necessary since it is difficult to judge the effect on growth only based on short-term nutrient supplement.

A study of Nutritional Improvement in the Patients with Neurologic Disorders by Changing Enteral Feeding Methods

Protein-calories malnutrition is common among patients in the hospital. In particular, elderly patients with neurologic disorders has more risk of nutritional deficiency due to swallowing difficulty. Enteral tube feeding is more economical, physiological and immunological than parenteral nutrition for patients who have adequate gastrointestinal function. This study was conducted patients with neurologic disorders who received enteral nutrition at Asan Medical Center from February 1 to October 10, 2002. The control group (48 patients) were given traditional feeding methods 4 times a day while the treatment group (45 patients) were given improved feeding methods 3 times a day. We assessed nutritional status of patients and compared to both groups. We investigated body weight, serum albumin, hemoglobin, total lymphocyte count by means of nutrition markers. The objectives of this study is to reduce the time needed for nutritional requirement of patients without an increase in gastrointestinal intolerances. The results of this study are as follows: 1. Nutritional status of many patients in both groups were either malnourished or at risk for malnutrition. 2. The time to arrive to the nutritional requirements were 6.21 +/- 0.35 days for the control group and 4.24 +/- 0.52 days for the treatment group. The treatment group showed a significantly shorter amount of time. 3. The changes of the nutritional marker in the control group showed a significant drop in body weight, serum albumin and serum hemoglobin while the treatment group experienced a significant increase in body weight, serum albumin and total lymphocyte count. 4. Feeding intolerane such as diarrhea, high residual volume, ileus, nausea and vomiting were investigated. Diarrhea found in 25.1% (12 patients) of the control group and 22.2% (10 patients) of the treatment group and these findings are not significant.