Patrón de consumo alimentario y su relación con el estado de nutrición en lactantes de la región del Istmo de Tehuantepec / Pattern of food consumption and its relation to the nutritional status of infants in the Isthmus of Tehuantepec region

FUNDAMENTOS: En la etapa lactante los patrones de consumo alimentario (PCA) adecuados pueden mantener el correcto estado nutricional. La presente investigación buscó asociar el PCA durante la alimentación complementaria con el estado nutricional en lactantes. MÉTODOS:Se realizó un estudio transversal analítico (mayo-julio de 2017) con población lactante (n=35, femeninos 60% y masculinos 40%) de 4 a 12 meses de edad del municipio de Santo Domingo, Oaxaca. Se evaluó el estado nutricional con indicadores (Peso/Edad, Peso/Longitud y Longitud/Edad), así como se realizó valoración dietética aplicada a las madres o cuidadoras. RESULTADOS: El 68,57% de los lactantes presentaron un estado de nutrición normal. Se encontró una asociación significativa entre el adecuado estado de nutrición y el consumo de verduras, cereales sin grasa, alimentos de origen animal, leche, aceites sin proteína y con proteína. La asociación del estado de nutrición con el PCA no fue significativa (p=0,501). CONCLUSIONES: Se encontró una asociación significativa entre el adecuado estado de nutrición y el consumo de ciertos alimentos. El balance energético positivo de los lactantes es un factor que conduce a un sesgo de información, ya que el PCA inadecuado en esta etapa y la ingesta elevada de calorías incrementa el peso corporal

BACKGROUND: In the lactating stage, adequate dietary consumption patterns (PCA) can maintain the correct nutritional status. The present investigation seeks to associate the PCA during complementary feeding with the nutritional status in infants. METHODS: An analytical cross-sectional study was included (May-July 2017) with a lactating population (n=35, 60% female and 40% male) from 4 to 12 months of age born from the Santo Domingo, Oaxaca. The nutritional status was evaluated with indicators (Weight/Age, Weight/Length and Length/Age), as well as dietary assessment applied to mothers or caregivers. RESULTS: 68.57% of infants had a normal nutritional status. A significant association was found between the proper state of nutrition and the consumptionof vegetables, non-fat cereals, foods of animal origin, milk, oils without protein and with protein. The association of the nutritional status with the PCA was not significant (p = 0.501). CONCLUSIONS: A significant association was found between the proper state of nutrition and the consumption of certain foods. The positive energy balance of infants is a factor that leads to information bias, since inadequate PCA at this stage and high calorie intake increases body weight

Child and adult snack food intake in response to manipulated pre-packaged snack item quantity/variety and snack box size: a population-based randomized trial.

OBJECTIVES: Snacks contribute to overconsumption of energy-dense foods and thence obesity. Previous studies in this area are limited by self-reported data and small samples. In a large population-based cohort of parent-child dyads, we investigated how modification of pre-packaged snack food, i.e. (a) item quantity and variety, and (b) dishware (boxed container) size affected intake. METHODS: Design: Randomized trial nested within the cross-sectional Child Health CheckPoint of the Longitudinal Study of Australian Children, clustered by day of visit. SAMPLE: 1299 11-12 year olds, 1274 parents. EXPOSURE: 2 × 2 manipulation of snack box container size and item quantity/variety: (1) small box, few items, (2) large box, few items, (3) small box, more items, (4) large box, more items. PROCEDURE: Participants received a snack box during a 15 min break within their 3.5 h visit; any snacks remaining were weighed. OUTCOMES: Consumed quantity (grams) and energy intake (kilojoules). ANALYSES: Unadjusted linear regression. RESULTS: Children who were offered a greater quantity and variety of snack items consumed considerably more energy and a slightly higher food mass (main effect for energy intake: 349 kJ, 95% CI 282-416, standardized mean difference (effect size) 0.66; main effect for mass: 10 g, 95% CI 3-17, effect size 0.17). In contrast, manipulating box size had little effect on child consumption, and neither box size nor quantity/variety of items consistently affected adults' consumption. CONCLUSION: In children, reducing the number and variety of snack food items available may be a more fruitful intervention than focusing on container or dishware size. Effects observed among adults were small, although we could not exclude social desirability bias in adults aware of observation.

Changes in Serving Size, Calories, and Sodium Content in Processed Foods From 2009 to 2015.

INTRODUCTION: Approximately 60% of the American diet comes from processed foods, which makes improving their nutritional quality important for Americans' health. The objective of this study was to measure changes in serving sizes, calories, and sodium in top-selling processed foods that were on the market in 2009 and 2015. METHODS: We analyzed products in the top 80% of sales in the 54 processed food categories with consistent serving sizes and sales metrics that were on the market in both 2009 and 2015. Mean serving size, calories (per serving and density), sodium (per serving and density), and sales were calculated for 2,979 branded processed food products. For each stratification of calorie density and sodium density (decreased, increased, or did not change), we calculated the mean serving size, calorie density, sodium density, and sales for each year. RESULTS: From 2009 to 2015, we found decreases in serving size (-2.3%, P < .001), calories per serving (-2.0%, P < .001), calorie density (-1.1%, P < .001), sodium per serving (-7.6%, P < .001), and sodium density (-6.0%, P < .001). A decrease in calorie density did not correspond to an increase in sodium density or vice versa. A decline in sales was observed regardless of whether calorie density or sodium density decreased, increased, or did not change. CONCLUSION: Reductions in calorie and sodium density occurred in tandem, suggesting that manufacturers reformulated for more than one health goal at the same time. Instead of unintended negative consequences of encouraging companies to reformulate for one nutrient, an overall net nutritional benefit occurred.

Consumo alimentario en el desayuno de escolares de Perú. Comparación entre zona rural y urbana / No disponible

Fundamentos: El desayuno es una comida importante de la alimentación diaria. El objetivo fue evaluar el consume alimentario del desayuno de los escolares peruanos de dos zonas: una en pobreza extrema con programa alimentario y otra urbana en transición nutricional. Métodos: Estudio descriptivo transversal. 451 escolares. Se valoró: consumo alimentario del desayuno y diario: medidas antropométricas. Resultados: El desayuno de la zona rural (24% de energía diaria) fue rico en leche (361,7 g/día), cereales, tubérculos y legumbres (75 g/día), sin apenas alimentos superfluos. En la zona urbana (35% de energia diaria) fue pobre en leche (48 g/dia) y cereales (30 g/día) con pequeñas porciones de queso o huevos y importante cantidad de alimentos superfluos (79 g/día). El patrón alimentario del desayuno coincide con el patrón alimentario diario de su zona. Delgadez (23.3%) y sobrepeso (19.4%) fueron mayores en la zona urbana que en la rural (4,7%. 8,8%). Conclusiones: Los escolares de ambas zonas comen muy pocas frutas en el desayuno. En la zona rural tienen un patrón de desayuno más saludable. debido a la ayuda alimentaria estatal: mientras que el desayuno en la zona en transición nutricional tiene un elevado contenido en grasas saturadas y azúcares. posiblemente relacionado con la prevalencia elevada de sobrepeso (AU)

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Depicted serving size: cereal packaging pictures exaggerate serving sizes and promote overserving.

BACKGROUND: Extensive work has focused on the effects of nutrition label information on consumer behavior on the one hand, and on the effects of packaging graphics on the other hand. However, little work has examined how serving suggestion depictions - graphics relating to serving size - influence the quantity consumers serve themselves. The current work examines the prevalence of exaggerated serving size depictions on product packaging (study 1) and its effects on food serving in the context of cereal (study 2). METHODS: Study 1 was an observational field survey of cereal packaging. Study 2 was a mixed experimental cross-sectional design conducted at a U.S. university, with 51 student participants. Study 1 coded 158 US breakfast cereals and compared the serving sizes depicted on the front of the box with the suggested serving size stated on the nutrition facts panel. Study 2 measured the amount of cereal poured from exaggerated or accurate serving size depictions. Study 1 compared average servings via t-tests. Study 2 used a mixed model with cereal type as the repeated measure and a compound symmetry covariance matrix. RESULTS: Study 1 demonstrated that portion size depictions on the front of 158 cereal boxes were 65.84% larger (221 vs. 134 calories) than the recommended portions on nutrition facts panels of those cereals. Study 2 showed that boxes that depicted exaggerated serving sizes led people to pour 20% more cereal compared to pouring from modified boxes that depicted a single-size portion of cereal matching suggested serving size. This was 45% over the suggested serving size. CONCLUSIONS: Biases in depicted serving size depicted on cereal packaging are prevalent in the marketplace. Such biases may lead to overserving, which may consequently lead to overeating. Companies should depict the recommended serving sizes, or otherwise indicate that the depicted portion represents an exaggerated serving size.

Does the incorporation of portion-control strategies in a behavioral program improve weight loss in a 1-year randomized controlled trial?

BACKGROUND/OBJECTIVES: Controlling food portion sizes can help reduce energy intake, but the effect of different portion-control methods on weight management is not known. In a 1-year randomized trial, we tested whether the efficacy of a behavioral weight-loss program was improved by incorporating either of the two portion-control strategies instead of standard advice about eating less. SUBJECTS/METHODS: The Portion-Control Strategies Trial included 186 women with obesity (81%) or overweight (19%). Participants were randomly assigned to one of three equally intensive behavioral programs, consisting of 19 individual sessions over 12 months. The Standard Advice Group was instructed to eat less food while making healthy choices, the Portion Selection Group was instructed to choose portions based on the energy density using tools such as food scales and the Pre-portioned Foods Group was instructed to structure meals around pre-portioned foods such as single-serving main dishes, for which some vouchers were provided. In an intention-to-treat analysis, a mixed-effects model compared weight loss trajectories across 23 measurements; at month 12, weight was measured for 151 participants (81%). RESULTS: The trajectories showed that the Pre-portioned Foods Group initially lost weight at a greater rate than the other two groups (P=0.021), but subsequently regained weight at a greater rate (P=0.0005). As a result, weight loss did not differ significantly across groups at month 6 (mean±s.e. 5.2±0.4 kg) or month 12 (4.5±0.5 kg). After 1 year, measured weight loss averaged 6% of baseline weight. The frequency of using portion-control strategies initially differed across groups, then declined over time and converged at months 6 and 12. CONCLUSIONS: Incorporating instruction on portion-control strategies within a 1-year behavioral program did not lead to a greater weight loss than standard advice. Using pre-portioned foods enhanced early weight loss, but this was not sustained over time. Long-term maintenance of behavioral strategies to manage portions remains a challenge.

Análisis de la energía y nutrientes de las raciones individuales de combate y su adecuación a una dieta saludable / Analysis of energy and nutrients of individual portions in combat and their appropriateness to a healthy diet

INTRODUCCIÓN Y OBJETIVOS: Se realizó este estudio para valorar si las raciones individuales de combate cumplen con el valor energético y contenido en macronutrientes exigidos en el pliego de prescripciones técnicas de su contrato y para conocer si una dieta elaborada exclusivamente con ellas cubre las necesidades nutricionales del personal militar durante un día de trabajo intenso. MATERIAL Y MÉTODOS: se analizó, por duplicado, el contenido en macronutrientes y sodio de los cinco módulos diferentes de desayuno, comida A y comida B, los módulos A1 y B1 preparados para musulmanes y el pan-galleta. Se calculó su valor energético y para su evaluación se asumió que el soldado ingiere todos los alimentos incluidos en cada módulo. RESULTADOS: los cinco tipos de menú estándar y el musulmán cubren de manera adecuada las necesidades energéticas del personal militar. Se han encontrado diferencias significativas en algunos módulos entre el valor real de proteínas y lípidos y las cantidades establecidas en el pliego de prescripciones técnicas. El contenido de sodio es muy elevado, llegando a triplicar la ingesta diaria recomendada. DISCUSIÓN Y CONCLUSIONES: las raciones individuales de combate cubren satisfactoriamente las necesidades energéticas del personal militar español en misiones y maniobras, habiendo considerado el escenario más exigente, con un reparto razonable de la ingesta energética a lo largo del día. No obstante, existe margen de mejora mediante la reducción del contenido de lípidos, la disminución de la cantidad de sal añadida y el incremento del contenido de hidratos de carbono complejos

INTRODUCTION AND OBJECTIVES: This study was conducted to assess whether the individual combat rations meet the energy and macronutrient content required in the technical specifications of the contract and to know whether a diet made exclusively from combat rations covers the nutritional needs of military personnel during a day of intense work. MATERIAL AND METHODS: we analyzed, twice, macronutrient and sodium content of five different modules of breakfast, lunch and dinner, items prepared for Muslims and bread-biscuit. Energy value was calculated and it was assumed that soldiers eat all foods included in each module. RESULTS: the five types of standard menu and the Muslim adequately cover the energy needs of military personnel. We found significant differences in some modules between the real value of proteins and lipids and amounts specified in the technical specifications. The sodium content is very high; almost three times the recommended daily intake. DISCUSSION AND CONCLUSIONS: individual combat rations satisfactorily cover the energy needs of the Spanish soldiers in missions and maneuvers, having considered the most demanding case, with a reasonable distribution of energy intake throughout the day. However, there is room for improvement by reducing the lipid content, reducing the amount of added salt and increasing the content of complex carbohydrates

Variations in serving sizes of Australian snack foods and confectionery.

This study examined the serving size and energy content per serving of Australian packaged snack foods and confectionery products. Nutrition Information Panel data for 23 sub-categories of packaged snack foods (n = 3481) were extracted from The George Institute for Global Health's 2013 branded food composition database. Variations in serving size and energy content per serving were examined. Energy contents per serving were compared to recommendations in the Australian Dietary Guidelines. Serving sizes varied within and between snack food categories. Mean energy content per serving varied from 320 kJ to 899 kJ. More energy per serving than the recommended 600 kJ was displayed by 22% (n = 539) of snack foods classified in the Australian Dietary Guidelines as discretionary foods. The recommendation for energy content per serving was exceeded in 60% (n = 635) of snack foods from the Five Food Groups. Only 37% (n = 377) of confectionery products displayed the industry-agreed serving size of 25 g. Energy content per serving of many packaged snack foods do not align with the Australian Dietary Guidelines and the industry agreed serving size has not been taken up widely within the confectionery category. Given the inconsistencies in serving sizes, featuring serving size in front-of-pack information may hinder the objective of a clear and simple nutrition message. Messaging to help consumers make healthier choices should consider the variation in serving sizes on packaged snack foods.

Hábitos alimentarios y volumen de entrenamiento en atletas paralímpicos chilenos / Food habits and volume of training in chilean paralympic athletes

Introducción: Es importante que los atletas presenten buenos hábitos alimentarios y adecuadas cargas de entrenamiento que garanticen una adecuada preparación para enfrentar las competencias. Objetivo: Determinar los patrones de consumo de alimentos y el volumen de entrenamiento de atletas paralímpicos chilenos. Métodos: Se evaluaron 27 atletas paralímpicos chilenos (29,6% mujeres), quienes practicaban natación (n=8), tenis de mesa (n=6), futbol 5 (n=1), powerlifting (n=8) y tenis silla (n=4). La recolección de datos se obtuvo por medio de dos encuestas: una sobre hábitos alimentarios y otra relativa al volumen de entrenamiento deportivo. Resultados: Un 50% de los hombres cumple con las porciones recomendadas para el consumo de frutas y comida casera; un 100% de las mujeres consume desayuno, pero con baja ingesta de frutas, pescado, leguminosas y alimentos integrales. Además, la ingesta de bebidas azucaradas es elevada, especialmente en mujeres, y sal en hombres. Tanto hombres como mujeres, dedican más sesiones semanales al entrenamiento técnico-táctico (hombres 4,17 ± 3,03; mujeres 4 ± 3,67) respecto a la preparación física (hombres 3,22 ± 3,13; mujeres 1,63 ± 0,52); siendo la velocidad el componente menos abordado por semana (hombres: 0,92 ± 1,29; mujeres: 2 ± 2,12) y la flexibilidad la más considerada (hombres: 4 ± 4,59; mujeres: 6 ± 5,89), aunque con menos horas de entrenamiento ( hombres 1,9 ± 1,91 h.; mujeres 2 ± 2 h.). Conclusión: Los atletas paralímpicos chilenos presentan malos hábitos alimentarios, mientras que la distribución del volumen de entrenamiento se aprecia con mayor precisión al observar la variable horas de trabajo (AU)

Introduction: It is important that athletes present good eating habits and adequate training loads to ensure adequate preparation to face the competition. Objective: To determine food consumption patterns and volume of training of Chilean Paralympians. Methods: were evaluated 27 Paralympians Chileans (29.6% women), who practiced swimming (n = 8), table tennis (n = 6), soccer 5 (n = 1), powerlifting (n = 8) and wheelchair tennis (n = 4). Data collection was obtained by two surveys: one on eating habits and another on the volume of sports training. Results: 50% of men meet the recommended intake of fruits and homemade food portions; 100% of women consume breakfast, but with low intake of fruits, fish, legumes and whole grain foods. In addition, the intake of sugary drinks is high, especially in women, and salt in men. Both men and women spend more weekly sessions to technical and tactical training (men 4,17 ± 3,03; Women 4 ± 3.67) compared to physical preparation (men 3,22 ± 3,13; 1,63 women ± 0.52); the velocity component addressed less per week (men: 0.92 ± 1.29, women: 2 ± 2.12) and flexibility the most considerate (men: 4 ± 4.59; women: 6 ± 5.89 ), although with fewer hours of training (men 1.9 ± 1.91 h.; women 2 ± 2 h.). Conclusion: Chilean Paralympians have poor eating habits and distribution of training volume that has more precision when considering working hours (AU)

La ración individual de campaña (RIC) en las operaciones del Ejército de Tierra Español / Individual food rations of campaign, in the operations of spanish army

Introducción: Uno de los principales problemas logísticos al que se han enfrentado los ejércitos de todos los tiempos, ha sido su manutención, agravado cuando entraban en campaña, ya que a la precariedad habitual de medios, se sumaba la falta de recursos de los territorios devastados por los combates, mientras que en las guerras modernas el problema se ha visto incrementado por el alargamiento de las líneas de aprovisionamiento, como puede ser el caso de Afganistán. Objetivos: Presentar estudios comparativos de la calidad de la alimentación del ejército español en campaña, anterior y posterior a la aparición del Manual Técnico. Alimentación en el Ejército de Tierra (2001). Discusión: La alimentación del Ejército de Tierra se rige en este momento según lo referido por el mencionado Manual, ya que «el problema práctico de establecer una dieta equilibrada para la colectividad militar reside en determinar cualitativa y cuantitativamente los alimentos que han de componer la ración diaria del soldado, de acuerdo con las normas nutricionales establecidas y teniendo en cuenta para ello los siguientes factores: necesidades energéticas individuales, valor nutritivo de los alimentos y sistema de aprovisionamiento». Conclusiones: La aparición de las cocinas de campaña, así como los sistemas de conservación de las raciones individuales y colectivas, junto a la aplicación obligatoria de las normas generales en higiene y seguridad alimentaria, han hecho que las dietas de los soldados españoles sean equilibradas en macro y micronutrientes, con el aporte calórico adecuado a las circunstancias de las actividades de campaña y combate; y que dentro de los ejércitos de la OTAN sean de las mejor valoradas (AU)

Introduction: One of the biggest logistical problems that have faced the armies through time, has been its support, compounded when entering campaign because the usual precarious means, lack of resources of the territories devastated is added by fighting, while in modern warfare the problem has been increased by lengthening supply lines, such as the case of Afghanistan. Objectives: Submit comparative studies of diet quality of Spanish army in the field, before and after the onset of the Technical Manual. Food in the Army Discussion: Feeding the Army is governed at this time as referenced in the above mentioned Manual as «the practical problem of establishing a balanced diet for the military community resides in qualitative and quantitatively determine the foods to make up the daily ration soldier, according to established nutritional standards and considering to do the following: individual energy needs, nutritional value of food and provisioning system (ration in kind, cash or mixed)». Conclusions: The emergence of field kitchens and conservation systems for individual and collective rations, along with the mandatory application of the general rules on hygiene and food safety, have made diets Spanish soldiers are balanced in macro and micronutrients, with adequate caloric intake to the circumstances of campaign activities and combat; and within NATO armies, ones of the best rated (AU)

Unidades de medida utilizadas en los tratamientos para reducir el peso y la obesidad: Revisión sistemática / Measurement units used in treatments to reduce weight and obesity. Systematic review

Existen diferentes tratamientos para reducir el sobrepeso y la obesidad; no obstante, los resultados de los tratamientos sobre la pérdida de peso tienen una expresión muy heterogénea. Objetivo: Determinar las unidades de medida más utilizadas en los tratamientos de pérdida de peso, mediante la revisión de artículos científicos. Método: Se ha realizado una revisión sistemática de los últimos 5 años en CINHAL, Proquest y Scopus. Se han seleccionado los artículos publicados en inglés, francés y español. Los criterios de inclusión han sido: artículos de tratamiento únicamente dietético del sobrepeso en humanos. Los criterios de exclusión: tratamientos no dietéticos, enfermedades metabólicas, menos de 50 pacientes y menos de 8 semanas de tratamiento. La revisión ha sido realizada por dos investigadores independientes. Resultados y discusión: De 854 artículos, sólo 61 cumplían con los criterios establecidos. Estos se agruparon en 5 subgrupos, según expresaban la pérdida, en kilos o en porcentajes. Los resultados muestran falta de homogeneidad en la expresión de dicha pérdida. Conclusiones: Existe una gran heterogeneidad en la expresión de los resultados de los tratamientos de pérdida de peso; la dieta es una de las herramientas menos usadas; el análisis de los ensayos clínicos de intervención refleja una alta calidad en los sujetos mayores de 18 años, destacando la carencia de este tipo de líneas de investigación en los menores de esa edad. Por ello, se deberían estandarizar las magnitudes de expresión del éxito de dichos tratamientos y aumentar las líneas de investigación sobre este tema (AU)

There are different parameters to express the loss of weight in the treatment of overweight and obesity: absolute loss, percentage of loss, decrease in BMI, etc. Objective: To determine the magnitudes more used in the bibliography in order to establish criteria for uniformity in the expression of those results. Methods: a systematic review of the last five years has made at Proquest, CINHAL, Scopus, with descriptors «body fat distribution» and «diet» and «diet, reducing» and «weight loss». Articles published in English, French and Spanish were selected. Inclusion criteria were used: articles only dietary treatment of overweight in humans, and exclusion criteria: not dietary treatments, metabolic diseases, less than 50 patients and less than 8 weeks of treatment. Title, summary, methodology, results and discussion have been analysed by two researchers independently. Results and discussion: 854 items found, only 61 met the criteria. These were grouped into 5 subgroups, as they expressed the weight loss (weight or fat loss in kg; weight and fat loss in kg; weight or fat loss in %; weight loss in % and fat loss in kg or vice versa; weight and far loss in%). The results show a lack of homogeneity in the loss, being the percentage the most used expression. Conclusions: There is great heterogeneity in the expression of results of the treatments for weight loss; the diet is one of the least used tools; the analysis of clinical trials of intervention reflects a high quality in subjects older than 18 years, highlighting the lack of this type of research lines in children under 18 years. Therefore, it should standardize the magnitudes of expression of the success of these treatments and increase the lines of research on this topic (AU)