Sodium ingestion in regular diet exceeds individuals’ physiological needs, and it is etiologically related to various diseases. Studies estimate that the worldwide average individual intake of sodium reaches almost d...Sodium ingestion in regular diet exceeds individuals’ physiological needs, and it is etiologically related to various diseases. Studies estimate that the worldwide average individual intake of sodium reaches almost double the maximum limit of ingestion for the day only in the main meals: lunch and dinner. Culturally, sodium is highly used in meals to enhance the flavor of preparations. Then, the purposes of this research are to evaluate sodium use in meals prepared in Popular Brazilian Restaurants and to suggest the distribution of sodium for each kind of preparation of major meals. This is an exploratory cross-sectional research based on direct documentation subdivided in six steps: determination of samples of foodservices and menus;development of the technical preparation files offered in the menus;determination of the weight of average portions offered;determination of the average amount of sodium in the portions offered;estimation of sodium distribution regarding two parameters;and determination of the sodium distribution among preparations of major meals by the two proposed parameters. For results’ analysis, portions were calculated as well as the mean contribution of the preparation in the plate weight in percentage and the mean sodium contribution. Standard deviation is also presented. We verified through the study the possibility of using the distribution of sodium by two parameters: the first one considers the ratio of components’ weight in the menu in relation to the total weight of the meal;the second one considers the distribution of sodium in preparations in relation to the total amount of sodium in the meal. We expect the results of this research to improve menu planning in restaurants as to fulfill the actual clients’ needs in order to prevent diseases.展开更多
Postprandial glucose responses provide vital information on an individual’s risk of major diet-related chronic diseases.This study features digital health technology,namely Continuous Glucose Monitoring(CGM)sensors,a...Postprandial glucose responses provide vital information on an individual’s risk of major diet-related chronic diseases.This study features digital health technology,namely Continuous Glucose Monitoring(CGM)sensors,along with mobile devices(iPhones running an app)used to collect data from individuals and their environment,specifically nutritional informa-tion on what they eat and drink.The paper presents a retrospective analysis of data collected during an investigation into the use of a functional drink taken as a supplement with a standardized meal to reduce postprandial responses to that meal.Given that there are consequential differences between individuals in their postprandial glucose responses,these real-world data are analyzed at the level of the individual.The aim of the study was to assess the feasibility of collecting real-world data on supplements and postprandial glucose responses outside of a controlled laboratory environment,synthesizing the data from the different sources,and producing individualized results.Of the 40 individuals invited to conduct 6 tests,3 with and 3 without the supplement,19 provided from 1 to 6 valid tests,producing 0 to 6 comparisons each.Four individuals contributed at least 5 comparisons each,the minimum number required for the exact 1-sided Wilcoxon signed-rank test.The conclusion is that a real-world study of supplements and postprandial glucose responses is feasible,with an increase in the number of tests requested of each individual,a simplification of the testing protocol,and steps taken to reduce the number of invalid tests.展开更多
文摘Sodium ingestion in regular diet exceeds individuals’ physiological needs, and it is etiologically related to various diseases. Studies estimate that the worldwide average individual intake of sodium reaches almost double the maximum limit of ingestion for the day only in the main meals: lunch and dinner. Culturally, sodium is highly used in meals to enhance the flavor of preparations. Then, the purposes of this research are to evaluate sodium use in meals prepared in Popular Brazilian Restaurants and to suggest the distribution of sodium for each kind of preparation of major meals. This is an exploratory cross-sectional research based on direct documentation subdivided in six steps: determination of samples of foodservices and menus;development of the technical preparation files offered in the menus;determination of the weight of average portions offered;determination of the average amount of sodium in the portions offered;estimation of sodium distribution regarding two parameters;and determination of the sodium distribution among preparations of major meals by the two proposed parameters. For results’ analysis, portions were calculated as well as the mean contribution of the preparation in the plate weight in percentage and the mean sodium contribution. Standard deviation is also presented. We verified through the study the possibility of using the distribution of sodium by two parameters: the first one considers the ratio of components’ weight in the menu in relation to the total weight of the meal;the second one considers the distribution of sodium in preparations in relation to the total amount of sodium in the meal. We expect the results of this research to improve menu planning in restaurants as to fulfill the actual clients’ needs in order to prevent diseases.
文摘Postprandial glucose responses provide vital information on an individual’s risk of major diet-related chronic diseases.This study features digital health technology,namely Continuous Glucose Monitoring(CGM)sensors,along with mobile devices(iPhones running an app)used to collect data from individuals and their environment,specifically nutritional informa-tion on what they eat and drink.The paper presents a retrospective analysis of data collected during an investigation into the use of a functional drink taken as a supplement with a standardized meal to reduce postprandial responses to that meal.Given that there are consequential differences between individuals in their postprandial glucose responses,these real-world data are analyzed at the level of the individual.The aim of the study was to assess the feasibility of collecting real-world data on supplements and postprandial glucose responses outside of a controlled laboratory environment,synthesizing the data from the different sources,and producing individualized results.Of the 40 individuals invited to conduct 6 tests,3 with and 3 without the supplement,19 provided from 1 to 6 valid tests,producing 0 to 6 comparisons each.Four individuals contributed at least 5 comparisons each,the minimum number required for the exact 1-sided Wilcoxon signed-rank test.The conclusion is that a real-world study of supplements and postprandial glucose responses is feasible,with an increase in the number of tests requested of each individual,a simplification of the testing protocol,and steps taken to reduce the number of invalid tests.
