Fat and sodium in your nutrition

Fat and sodium that’s why! Good old grocery store food will be leaner every time (nobody said it would taste better!). You are going to need to get in the habit of precooking/preparing your meals! Here is where Mr. Coleman and his products come in handy. A hand held carry cooler will save you every time, provided it is packed with your low fat, home cooked meals. You are going to need to plan ahead of time (always) in order to have meals prepared to eat. Find low-fat foods that you can tolerate, and stick to them. You need to allow time to ease into your new way of eating.

 

Some may need only a couple of weeks others may need a few months, but your efforts must be consistent. Consistency in your meals and efforts are required for successful transition to living a low fat, high protein, frequent meal, and lifestyle. A drastic change in your eating habits is not something that you can just jump into. Challenge: Getting and maintaining a consistently low body fat is something that requires a certain amount of personal challenge and sacrifice. For many, this will require a lifestyle change. Let’s face it! There are not a lot of really lean folks out there, and with today’s fast pace society it can be difficult to eat frequently.

 

Eating a small meal every three to four hours can be done. It may require a bit more time, but if you learn to think and plan your grocery store visit and your meals, well ahead of time, you are certain to be successful. I recommend making a priority list. Make a List your priorities and remember that a serious diet needs to be way up there on your list! Your quest for a faster and more energy efficient metabolism needs to be your focus, as you make changes in your eating habits.

 

Effective Time Management: Many people fail in their quest to get lean because they do not utilize time better, and more efficiently. Allocating time to eat in frequent intervals and to religiously perform cardiovascular work combined with weight training is the core to lowering your body fat. It is simply a matter of giving up leisure time to prepare meals and workout! Certainly, a learner healthier body is worth a few hour of your leisure time. If you are going to get lean, you must plan your day thoroughly. Spontaneity will kill your lean and frequent eating habits every time. Plan out your day, everyday, and work your plan!

 

Multivitamin and protein supplement for athletes

Multivitamin/mineral and Protein supplements: As your diet may be lacking in the essential vitamins and minerals, it is a good idea to get a time-released multivitamin. Get something a little better than Centrum. Most gym and health food stores offer a variety of good and effective vitamin formulas. A power/shake mix is another useful aid in your quest for a faster, more efficient metabolism. It is an easy way to get in a quick meal replacement, but don’t make these the bulk of your diet.

 

Try to limit yourself to around two liquid meals daily with the other 2-4 meals being solid meals. The shakes contain high quality protein; some even contain carbohydrates, so pick one you like and use it in conjunction with your food. Supplement shakes are a quick alternative to eating a meal. A shake can be blended up on the run, quickly and efficiently. Meal Frequency: Meals need to be eaten more frequently and in smaller portions, three to four hours apart. Frequent meals are important in helping to speed up your metabolism.

 

Speeding up your metabolism is the only way to permanently lose body fat and obtain lean muscle mass. When you begin eating your meals more frequently your body will begin to burn energy at a faster rate. A faster metabolism will result in more calories being burned during the day, as well as giving you higher levels of energy. Eat 4-6 small meals each day!

 

The Cooler Plan: Avoid eating out at all cost! This may be extremely hard for some and easier for others. Restaurant food simply is not going to be low in fat. If a restaurant does serve some lean dishes, you are probably not going to be lucky enough to have ordered it. The bottom line is you don’t always know what you are getting. It is amazing how it always taste better at the restaurant.

 

Consulting a vetinery nutritionist

This was very interesting. Since my kitten was very ill when I got her, I’ve been reading everything I can on cat nutrition and pet foods. I was also interested in the mention of home cooked (for lack of a better term) foods for pets and the nutritional balance therein. I’m currently using real ground lamb and white rice, along with a kitten vitamin, and the results have been exceptional. Just out of curiosity, did you think that by putting all of your notes on the ng, you would impress people, or were you just trying to show them exactly how smart you think you are?

 

Personally, I think that this was a complete waste of time, energy and effort not only to read your post, but to reply to it, which is probably why I’m the only one who has thus far responded, though your post has been up 24 hrs. Maybe I’m pathetic for saying it’s a waste of time to reply and then doing it anyway, but I’m tired and typing is also a good way to keep up the circulation in my fingers. Enjoy the rest of your nutritional classes, though I’m not sure that they have any material left to cover since it seems that they covered it all in the first day. Are you sure that this was your first class and not your only class on the topic? I don’t agree with this.

 

Granted dogs have a hard time being totally herbivorous, but that doesn’t stop them from being omnivorous. They *can* and do process plant material and do gain nutrients from them, and therefore in my opinion, at least, are just as omnivorous as humans are. Granted there are many humans who choose to live a herbivorous lifestyle (total ‘vegan’ vegetarian; no animal products of any kind) but these people need to be careful to plan their diet in such a way as to combine the right proteins so that their body can use it, and to avoid vitamin deficiency. This seems pretty much like a dog, to me. I understand that cats don’t have this ability to live as herbivores no matter how carefully you plan their diets, but although they lean more on the carnivorous side of the fence than the herbivorous side, I suspect that many if not most cats eat an omnivorous diet.

 

I would assume that people are dismissive about home cooked diets (even veterinary nutritionists) because of lack of knowledge on the subject.A vet friend of mine feeds her three dogs and three cats primarily raw meat and vegetables along with the proper supplements. For individuals interested in home cooked, raw meat diets please refer to Richard Pitcairn’s outstanding book, “Dr. Pitcairn’s Complete Guide to Natural health for Dogs and Cats,” Second Edition, Rodale Press, Inc., 1995. Chapter 3 addresses natural diets and proper supplementation. Chapter 4 addresses “Easy-to Make-Recipes for Pet Food,” and Chapter 5 deals with “Special Diets for Special Pets”

 

Words of doctors on diet

Sir Robert McCarrison (1878 – 1960) MA, MD, DSc, LLD, FRCP qualified in Medicine at QueenUs College, Belfast in 1900. He joined the Indian Medical Service and was posted as Medical Officer to Indian troops guarding the mountainous Northern Frontiers. His research there on the cause of goiter won widespread recognition and in 1913 he was promoted to do research. In 1928 he became Director of Nutritional Research in India. His researches were extensive; they included work on the newly discovered vitamins and on the contrasting disease patterns in the Indian subcontinent.

 

He demonstrated how many common diseases, increasingly prevalent in industrial societies were caused, simply, by diets made defective by extensive processing, often with the use of chemical additives. He deplored the universal consumption in Britain and America of refined white flour, instead of wholewheat flour, and the substitution of canned, preserved and artificially sweetened products for fresh natural food. McCarrisonUs work was widely published in the medical press. He was honored for his discoveries, but completely ignored by government and the medical profession at a time when medical thought was absorbed in the study of disease rather than on prevention and the promotion of health.

 

Dr Laurence S Harbige BSc(Hons), PhD (Division of Immunology, Rayne Institute, Guy’s and St Thomas’s Medical and Dental School, London) started his career in the department of biochemistry and nutrition, Nuffield Laboratories of Comparative Medicine, Institute of Zoology, The Zoological Society of London, where between 1983 and 1991 he worked on the role of essential fatty acids and antioxidants in human and animal biology and where his interest in nutrition and immunology started. In 1992 he moved to the Department of Immunology, United Medical and Dental Schools of Guy’s and St Thomas’s Hospitals, London to work on experimental autoimmune- demyelination and multiple sclerosis and continue studies on essential fatty acids and the immune system.

 

He holds a BSc (Hons) degree in biological sciences and a PhD degree in biochemistry and immunology from Brunel University. Professor Bob Grimble has been very recently appointed to the Chair of Nutrition at the University of Southampton. He will be examining interactions between nutrition and the immune system. He has contributed to conferences on HIV infections in the past. His published papers include Nutritional antioxidants and the modulation of inflammation – theory and practice. New Horizons, vol 2, pp. 175-185. and Modulation of Immune Function by dietary fat, British Journal of Intensive Care. Dr Nani Cheung (Chiropractor and Nutritional Consultant) received her Bachelor of Arts degree from SUNY and Stony Brook in liberal arts and comparative literature.

 

She went on to pursue her Doctor of Chiropractic degree from New York Chiropractic College and graduated in 1983. She has been in private practice for 11 years. Dr Cheung has approached health care from a holistic view. She incorporates nutrition along with chiropractic into a total person well-being model of health. Her speciality has been working with immune system disorders. Pending completion of her thesis Weight Loss and Diarrhoea in HIV Patients she will receive her Master’s degree in Nutrition. Dr Cheung is health editor of NEW LIFE magazine. She is the author of numerous articles and has lectured on many topics, including AIDS, Nutrition and the Immune System. Dr Fiona Jamieson MBChB (Dundee) has been Consultant to the Lothian Community Drug Problem Service. She has a particular interest in Drug Dependence and Substance Misuse. She has previously worked as a Senior Registrar in the same field in Aberdeen and with the Tayside Alcohol Problems Service.Louise McCombie SRD, BSc works as a Specialist Dietitian in HIV and AIDS at Ruchill Hospital, Glasgow. She has a BSc in Nutrition and Dietetics. She has been working in the NHS for 9 years. Her work includes nutritional intervention with people who are HIV positive, and nutritional assessment studies and intervention of intravenous drug users.

 

The effects of nutrition on immune system

In the aftermath of the Concorde study, which showed that zidovudine does not prevent the onset of AIDS when administered to healthy HIV-positive people, it is appropriate for the McCarrison Society to look at the scientific background to effects of nutrition on the immune system, paying particular attention to HIV and AIDS infections. Many medical practitioners tend to have too narrow a focus with regard to nutrition. This stems from the fact that little or no knowledge about the nutritional principles involved.

 

This conference will attempt to spell out these principles. A major aim of the conference is to develop and enhance understanding and support for work and projects in the interwoven areas of nutrition and HIV/AIDS. The conference will bring together academic workers who have been doing research on AIDS and nutrition. The conference will also include groups with expertise in the support of HIV and AIDS patients, to encourage an exchange of information designed to keep people alive and well. Markedly different patterns of disease exist worldwide. This will be reflected in the choice of speakers. The role of drug abuse in relation to nutritional status will be examined.The outcome of the conference should be a scientific and responsible view of the role of nutrition in HIV/AIDS infections.

 

The McCarrison Society is convinced that nutrition has an important part to play in this field. The McCarrison Society for Nutrition and Health was formed in 1966 by a group of doctors, dentists and a veterinarian, all members of the Soil Association, who were convinced of the supreme importance of nutrition in the promotion of health and the prevention of disease. They decided to name their new Society to honour Sir Robert McCarrison, a pioneer researcher in the field of nutrition.

 

The Society publishes a scientific journal, Nutrition and Health.The Scottish Group of the McCarrison Society was formed in 1981. It organizes lectures and conferences and a thrice yearly newsletter. Recent titles have included Feeding Children, Nutrition for Health in Old Age, Nutritional and Environmental links with Psychiatric Disease, Nutrition Matters for Mothers and Infants, Minerals – the Key to Health and most recently ScotlandUs Food and ScotlandUs Health.

 

 

Nutrition – Iron supplementation

Worldwide, iron deficiency is the most common cause of anemia. In both developed and developing countries, iron deficiency afflicts more women than men. Women in the developing world, living on cereal-based diets, suffer more than their counterparts in the developed nations while pregnant women are the most vulnerable in any place. One out of every two pregnant women in developing countries is anemic. Anemic women suffer more pregnancy-related complications and death.

 

Besides, they are more likely to produce low birth weight babies. Currently, supplementation with iron tablets is the most feasible means of improving iron status of pregnant women in developing countries including Myanmar. So, health workers should explain to pregnant women about the dangers of iron deficiency and the benefits of taking iron tablets. Pregnant women should not fail to take the iron tablets distributed at the health centres. The tablets do not look very attractive but are really efficacious in preventing anaemia and improving iron status.

 

To ensure regular intake of iron from the diet, women should take meat, liver and animal products as much as they can afford and plenty of dark green leafy vegetables. Iodized salt Iodine deficiency, previously well known as the cause of endemic goiter, is the single most common cause of preventable brain damage in children. Approximately 1500 million people all over the world are living in the iodine-deficient environment. It has been proved in many countries that consumption of iodized salt by all people (Universal Salt Iodization-USI) is the most effective and sustainable strategy for elimination of iodine deficiency disorders.

 

Myanmar started its USI program during the last decade. Due to strong political commitment, systematic long-term planning, effective multi-sectoral cooperation, and community involvement, iodization of salt has become a successful food fortification program in Myanmar. Around 80% of households are now consuming iodized salt. Consequently, goiter rate is falling significantly. Multiple causes of malnutrition Causes of malnutrition are multiple and complex. Prevalence of malnutrition, both under-nutrition and over-nutrition, in a society is mainly based upon the social and economic situations of that society. Nutritional status of children is largely determined by the education standard and nutrition knowledge of mothers, child feeding practices, environmental sanitation and occurrence of diseases in the community.

 

Green tea helps prevent rheumatoid arthritis

Rheumatoid arthritis is a distinct form of arthritis that has an immune component, but we don’t yet know what triggers it. Most arthritis is of the osteoarthritis form, generally referred to as “wear and tear.” This study had a total of 18 mice in each group. If you like green tea, enjoy it but don’t buy it because it will cure your aches and pains. I’m writing to invite everyone at alt.support.Eating-disord to take a free subscription to Nutrition News Focus.

 

I hope I am not offending anyone by posting to an eating-disorder discussion group, and will explain my rationale for posting here at the bottom of my note. In any case I think you’ll find our information quite relevant to the effort to cope with disease. As many of you know, Nutrition News Focus is a free daily email newsletter that teaches you how to make sense of the often confusing nutrition news that we’re all bombarded with every day. When the big nutrition stories are breaking, we often publish our analysis the very next day. Many people are exasperated by the contradictions they get in the nutrition news as reported by the popular press. Nutrition news is important. Don’t turn off to it just because it’s presented poorly. We’ll show you how to use it to your benefit. The newsletter is written by the Chairman of the Department of Nutrition & Food Science at Wayne State University in Detroit, MI. He’s also the Editor in Chief of the Journal of the American College of Nutrition. The articles are short and to the point, and you will learn from them. (NNF is not connected with either the University, nor with JACN. Nor are we affiliated with any company marketing supplements or food.)

 

You can subscribe to Nutrition News Focus at the website, or by sending a blank email to Subscr…@NutritionNewsFocus.com Your subscription will always be free. There are no questionaires to fill out, and we’ll never give your address out to anyone. Unsubscribing is easy, but we’ll bet you won’t want to. Now, why am I posting to a group that is not directly related to nutrition? 1- Through a sharp examination of nutrition news in the mainstream media, Nutrition News Focus teaches its readers to parse all health-related news for degree of legitimacy. I suspect that at least some of the participants of this group have heard news related to eating disorders whose legitimacy is hard to gauge, or which enthusiastically reports progress without being especially clear about the basis for its claims. Nutrition News Focus teaches you how to read health news with a sharper eye.

 

Nutrition News Focus sharpens your BS detector. None of us needs help seeing obvious scams, but there’s this gray area, where you read a health-related story about something that SOUNDS too good to be true, but also sounds like it might be legitimate. Some, not all, but some of our articles will show you how to spot certain brands of wishful thinking and its worse relatives. 3- Many of our articles are directly about good nutrition. The cutting edge, what-is-currently-known kind of information. (Our writer is the Chairman and Professor of the Department of Nutrition and Food Science at Wayne State University, and he knows his stuff.) At the risk of offending some of you (with great hopes that I do not), when I chose your group to contact, I asked myself if people in this group would or would not benefit from the best nutrition information.

 

Doctors on nutrition

It is a very common misconception that medical school creates a doctor. It is irrelevant if med students get nutrition courses or not because most will never deal with a patients nutritional needs. Why would a med student going into radiation oncology, rahab med, psych, radiology, etc.. need nutrition courses? That is why there are various residencies and the training is very specific. I cannot speak for any specialty except general surgery in which nutrition is mandatory. In both the written and oral general surgery boards (exams after completion of a 5-7 year general surgery residency) there are many questions on nutrition in the critical care questions.

 

In the hospital setting nutritionists are consulted for patient assessment when needed. Lets face it, a nutritionist will always know the most about nutrition because that is what they do exclusively. While this is a widely made statement I think it is very misleading, to the point of being false. Medical students learn about each vitamin both in the context of biochemistry and pharmacology, and learn about nutritional diseases, actually commonly managing both mild and severe nutritional diseases while in medical school. Every medical student spends a lot of time learning about and seeing patients with several major nutritional diseases and states, including alcoholism, diabetes, nutritional anemias, pregnancy, being overweight and underweight, hypertension, being elderly and simply growing up. The average medical student learns about the realtionship between nutrition and both health and illness, and learns how to provide nutrition to hospitalized and non – hospitalized people.

 

The average medical student spends many hours integrating the knowledge of nutrition with the knowledge of other aspects of health and disease, because after all, the physician is in his or her best role as an integrator of knowledge and insight. I think it would be wonderful if many physicians knew more about nutrition than they as individuals do, but it would also be wonderful of the general public knew more about what physicians do know about nutrition, and followed sound advice. Do you have any idea how often sound nutritional advice ny physicians is ignored? We stand to gain more by working together than by throwing stones. Note that in the popular literature there is a common thread of attack on physicians for a number of reasons, nutrition being one, but also note the lack of physicians attacking their attackers.

 

When you look at the plethora of nutritional products out there, and examine how rapidly they are replaced with yet one more “new and improved” version, it leads a skeptic to wonder if perhaps there is less “knowledge” out there and more hope and striving, or giving the best benefit of the doubt, that the human organism seems to be able to absorb what it needs even if challenged with the most creative swill we can present it. I do not mean to cast any stones at the products you mention. I am simply pointing out that your premise regarding physicians is in question. Furthermore, even if true it is really irrelevant to the question whether you have a good product. Your next statement to the effect that a person should know what they eat is entirely reasonable, and widely recommended by physicians as well as many others. My point is that the two sentences are unrelated to each other.

 

Nutrition therapy in major clinical conditions

Decisions regarding the appropriate use of nutrition support in inflammatory bowel disease require an integrated assessment of nutritional status, disease severity, function of the gastrointestinal tract, and need for surgery. Crohn’s disease is a chronic inflammatory disorder of unknown etiology that may affect any level of the gastrointestinal tract. Because many Crohn’s disease patients are significantly at risk for protein-calorie malnutrition, nutrition support can be an important adjunct to medical therapy.

 

While the mechanism is uncertain, nutrition support also has a primary role in inducing remission in patients with acute flares of Crohn’s disease.[2] This review examines the role of nutrition support in 4 major clinical presentations of Crohn’s disease: (1) acute exacerbation; (2) intestinal obstruction; (3) perianal disease; and (4) fistulizing disease. In addition, the role of specialized nutrients and exclusion diets as well as the incidence of micronutrient deficiencies are addressed.

 

Malnutrition and Crohn’s Disease Malnutrition is very common in Crohn’s disease, with an incidence ranging from 25%-80%.[1] While several factors, including malabsorption[1] and increased resting energy expenditure in septic or underweight patients, may contribute to malnutrition,[3,4] decreased oral intake is the primary cause.[5] Based on its ability to improve body composition and promote weight gain even in patients with active Crohn’s disease, enteral nutrition is the treatment of choice in this setting.[6] In the outpatient management of Crohn’s disease, the use of nutritional supplements should be instituted in nutritionally-at-risk patients.

 

However, the timing of specific nutritional intervention and the effect of nutritional support on clinically based outcomes such as infectious complications and functional status have not been well defined in this disease setting. The VA cooperative study on the use of preoperative total parenteral nutrition (TPN) therapy provides a valuable database for identifying biomarkers of clinically significant and severe malnutrition.[7] The severely malnourished, as defined by a score of < 83.5 on the nutrition risk index (NRI; 1.519 × serum albumin [g/L] + 0.417 × [current weight/usual weight] × 100) had a decrease in noninfectious complications when supported preoperatively with TPN.

 

Patients who have a serum albumin <30 g/L and a 10 % loss of usual body weight would fall into this category, as would the individual with severe hypoalbuminemia (< 27.5 g/L) or severe weight loss (25%) alone. The significance of weight loss on functional status has been demonstrated in other studies as well.[8,9] Hydration status must be considered in the evaluation of weight loss. Based on this index, a highly select group of at-risk patients who are appropriate candidates for nutritional support can be identified using the criteria defined above. In all cases, if the gastrointestinal tract is functional, enteral feeding would be the nutritional therapy of choice.

 

Role of nutrition support in chronic diseases

Crohn’s disease is frequently complicated by protein calorie malnutrition. Nutrition support is important in maintaining functional status and preventing loss of lean tissue. Determinants of lean tissue loss include severity of underlying injury, baseline nutritional status, and duration of inadequate nutrition. One of the clinically useful measures of nutritional status is the nutritional risk index (NRI), which is defined on the basis of the serum albumin and weight loss.

 

Nutritional support is important in severely malnourished patients. Enteral nutrition is the treatment of choice provided there are no contraindications to using the gastrointestinal tract. In acute exacerbations of Crohn’s disease, enteral nutrition also has a role in the primary management of disease, although it is not as effective as corticosteroids in inducing remission. The mechanism of action is poorly understood, and the most effective enteral formulation needs to be determined.

 

Total parenteral nutrition is justified in severely malnourished Crohn’s disease patients who are unable to tolerate enteral feeding or in whom enteral feeding is contraindicated. There is some preliminary evidence that omega 3 fatty acids may be effective in preventing disease relapse. There is no clinical evidence to support the routine use of glutamine supplementation, and exclusion diets are of limited use in maintaining remission. Micronutrient deficiencies are common in patients with Crohn’s disease; therefore, patients with this disorder should receive a multivitamin supplement. More clinical studies are needed to assess the role of malnutrition in Crohn’s disease, the effects of nutritional management on functional status, and the timing of nutritional intervention.