No abstract available.
Diet

No abstract available.
Diet*

The purpose of this study was to evaluate the effectiveness of Centers for Child-care Foodservice Management (CCFSM)'s support on menu management in child-care centers and kindergartens by comparing two perspectives of pre-support vs. post-support and established vs. non-established. To evaluate dietary variety, we used methods that considered both Dietary Diversity Score (DDS) and Dietary Variety Score (DVS). For surveying pre-support and post-support state by CCFSM, we collected and analyzed menus of June and September, 2012, targeting 7 CCFSM supported institutions. Meanwhile, for surveying state in CCFSM established and non-established areas, we collected and analyzed menus of June, 2012, which were implemented in institutions in CCFSM established (181 places) and non-established (106 places) areas. The results of evaluation on the dietary support by CCFSM showed that post-supporting state by CCFSM (95.3%) was significantly higher than pre-supporting state (77.2%) (p < 0.001) and established areas (87.4%) were significantly higher than non-established ones (77.2%) (p < 0.05) on 'Meeting the DRI for infant'. Evaluation of dietary variety between pre- and post-support state by CCFSM showed that post-support state (total 77.3 point) was higher than pre-support state (total 76.4 point). Evaluation of dietary variety between established and non-established areas showed that established areas (total 81.1 point) were significantly higher than non-established ones (total 77.1 point) (p < 0.001). Therefore, it is considered that dietary support service conducted by CCFSM contributes to improve variety level of diet provided by child-care centers and kindergartens.
Diet

No abstract available.
Diet*

No abstract available.
Diet* ; Korea*

No abstract available.
Ketogenic Diet*

No absract available.
Diet* ; Humans

This paper introduced the design of a rational nutritional regimen for Vietnamese with the level of physical exercise that was the same as rapid walking a hour a day or other equal activity. This nutritional regimen comprised lipid (15-20%, balance ratio of oil and animal fat), glucid (65-75%), equal meat, fish and soybean, more than 300g of fresh vegetables and less than 10g salt daily.
Nutrition ; Diet

The role of diabetes educators is very important because they help diabetic patients interested in nutrition and diet information related to diabetes practice proper diet. This study will review the information that is currently provided by the Korean Diabetes Association regarding 'Diabetes and Diet (Eating habits)'. It will also introduce useful websites that provide nutritional information for diabetes educators in order to provide accurate nutrition information regarding the best choice of foods in maintaining a balanced and appropriate calorie intake for diabetic patients.
Diet ; Humans

INTRODUCTION: Dietary intervention remains an important factor in the management of diabetes mellitus, and many patients have employed herbs and oils to help manage their chronic diseases. Extra virgin olive oil (EVOO) is widely known for its cardio-vascular benefits. However, its effect on the blood glucose of type 2 diabetes mellitus patients has not been extensively studied. In this study, we aimed to determine if the addition of EVOO to meals results in a lower postprandial blood glucose among type 2 diabetes mellitus patients. METHODS: Thirteen patients were included in this randomized controlled cross-over trial. They were randomized to receive a meal with or without EVOO followed by a one week washout period, where they were given the other intervention. The primary outcome is the trans-meal blood glucose, which was calculated as the percent change in two-hour postprandial blood glucose. RESULTS: In group A, there was a noted 88.55% increase in two-hour postprandial blood glucose in taking meals with EVOO, versus 72.11% change in meals without EVOO. The same was observed in Group B, with a 71.08% and 49.22% increase in two-hour postprandial blood glucose in meals with EVOO and without EVOO, respectively. The difference was significant with a p-value of 0.044. Free fatty acids inhibit glucose transport and insulin secretion, this effect may be more predominant in asian type 2 diabetes mellitus patients. CONCLUSION: This study found that adding extra virgin olive oil on top of meals provided no additional benefit in terms of post-prandial glucose excursion.
Diet, Diabetic