Nutrition interventions have traditionally been used to support patients with malnutrition secondary to cancer and cancer treatments and more recently have been utilized in the primary and secondary prevention of comm...Nutrition interventions have traditionally been used to support patients with malnutrition secondary to cancer and cancer treatments and more recently have been utilized in the primary and secondary prevention of common forms of cancer. A fundamental understanding of the nutrient metabolism of patients with cancer is essential for providing optimal nutrition to best support the patients while suppressing cancer growth and enhancing the body’s response to treatment. In this article, the metabolism abnormality of patients with cancer is reviewed together with nutritional assessment, dietary intervention, and nutritional therapy for cancer patients.展开更多
This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three dai...This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned in random order to eat broccoli, cauliflower, or spinach with or without added spices. Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies in greater numbers of subjects are needed.展开更多
COLOUR is the key to good nutrition. Yet what colour is an increasing number of people’s diet? Beige.As a physician who has studied nutrition and cancer prevention for more than 20 years, I believe that bland diets a...COLOUR is the key to good nutrition. Yet what colour is an increasing number of people’s diet? Beige.As a physician who has studied nutrition and cancer prevention for more than 20 years, I believe that bland diets actually account for the most common diseases, including heart disease, cancer and what I call diabesity-a booming epidemic of obesity and diabetes.展开更多
文摘Nutrition interventions have traditionally been used to support patients with malnutrition secondary to cancer and cancer treatments and more recently have been utilized in the primary and secondary prevention of common forms of cancer. A fundamental understanding of the nutrient metabolism of patients with cancer is essential for providing optimal nutrition to best support the patients while suppressing cancer growth and enhancing the body’s response to treatment. In this article, the metabolism abnormality of patients with cancer is reviewed together with nutritional assessment, dietary intervention, and nutritional therapy for cancer patients.
文摘This pilot study was conducted to evaluate the impact of spices added to broccoli, cauliflower, and spinach on amount and rate of vegetable consumption. Twenty overweight subjects who routinely ate less than three daily servings of vegetables were recruited. On six occasions, subjects were assigned in random order to eat broccoli, cauliflower, or spinach with or without added spices. Dishes were placed on a modified Universal Eating Monitor (UEM) that recorded rate of eating (g/sec), duration of eating (min) and total amount consumed (g). Total intake and duration of eating were increased significantly for broccoli with spices compared to plain broccoli, but there was no significant difference for cauliflower or spinach. No significant differences were noted in any of the visual analog scale (VAS) responses. This study suggests that adding spices may increase vegetable intake, but more studies in greater numbers of subjects are needed.
文摘COLOUR is the key to good nutrition. Yet what colour is an increasing number of people’s diet? Beige.As a physician who has studied nutrition and cancer prevention for more than 20 years, I believe that bland diets actually account for the most common diseases, including heart disease, cancer and what I call diabesity-a booming epidemic of obesity and diabetes.
