Diet & Nutrition

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    JHH NS (Johns Hopkins Hospital Nutrition Score), a nutrition risk score, can improve outcomes after heart surgery by helping doctors identify people at risk for malnutrition when undergoing heart surgery. With the JHH NS, people who are at risk for malnutrition when undergoing heart surgery can be more quickly and easily identified, leading to intervention and potentially better surgical outcomes, according to a study published in The Annals of Thoracic Surgery.

    JHH NS may heighten doctors' sensitivity to people who are most at risk for needing nutritional support, allowing them to receive intervention sooner than might have been done in the past.

    A JHH NS is generated by seven variables, such as prior cardiac interventions, white blood cell count, and urgent/emergent operation status, that independently predicted the need for nutritional support. Each variable is given a number if it was abnormal, with higher total scores demonstrating increased need for nutritional support.

    The JHH risk score can be used as a screening tool to divide cardiac surgery admissions into low or high risk for needing nutrition support. By adding up the total point score, doctors can determine how at risk people are for being unable to eat during the initial intensive care unit (ICU) period. If people are at high risk, and doctors know that, they can start nutrition sooner.
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    Some American adults get too little vitamin D, vitamin E, magnesium, calcium, vitamin A and vitamin C. More than 40% of adults have dietary intakes of vitamin A, C, D and E, calcium and magnesium below the average requirement for their age and gender. Inadequate intake of vitamins and minerals is most common among 14-to-18-year-old teenagers.

    Adolescent girls have lower nutrient intake than boys. But nutrient deficiencies are rare among younger American children; the exceptions are dietary vitamin D and E, for which intake is low for all Americans, and calcium. Approximately one-fifth of two-to-eight-year-old children don’t get enough calcium in their diets, compared to a half of adults and four-fifths of 14-to-18-year-old girls.
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    A Cardiology (Cardiovascular Disease), answered on behalf of
    An article in the Journal of the American Medical Association (JAMA) last year showed that among 17 risk factors, nutrition was the number one risk factor responsible for death and disability in the United States, with impacts greater than all of the other terrible habits upon which we need to work -- such as smoking, physical inactivity, diabetes, etc. Many would argue that nutrition should be our number one target for improving wellness. The 2013 American Heart Association/American College of Cardiology Guidelines on Lifestyle Management to Reduce Cardiovascular Risk advises us to consume a dietary pattern that emphasizes intake of vegetables, fruits and whole grains; includes low-fat dairy products, poultry, fish, legumes, non-tropical vegetable oils and nuts; and limits intake of sodium, sweets, sugar-sweetened beverages and red meats. Many advocate the “Mediterranean-style” diet because it is heavy on the vegetables and fruit, whole grains, encourages more fish and less red meat and conveys cooking oil should be predominantly olive oil. Conclusion: Be mindful of what you eat, every day.
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    A answered
    Greek yogurt has been strained to remove whey, which then gives it a creamier and thicker texture than traditional yogurt. Whey is the liquid remaining after milk has been curdled and strained. The straining process also removes some of the lactose and creates a product lower in sugar and total carbohydrates. Many enjoy the thicker texture of Greek yogurt, while others may not. Greek yogurt is higher in protein than traditional yogurt, but due to the removal of whey the calcium content may be lower. Many companies are adding calcium back to their products to make the content closer to traditional yogurt. Close examination and comparison of labels is important.
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    A , Psychology, answered
    How can my child overcome deficits resulting from malnutrition?
    Malnutrition when a child is in utero, an infant or a toddler can cause lifelong health problems, says Karyn Purvis, Phd, founder and director of the TCU Institute of Child Development. Watch her tips on how to overcome it.
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    A Internal Medicine, answered on behalf of
    Getting everyone on board about eating healthy is best done through a family meeting where you can discuss why eating healthy is important, and determine what (as a family) you want to do and how to do it.

    Afterwards, try clearing the house of foods that are a problem -- it is harder to stray when you’d have to leave the house late at night to get something that was not on your healthy family grocery list.

    When you make healthy eating a shared family endeavor, you’ll be more likely to succeed. The family that shares good habits will thrive together.
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    A Interventional Cardiology, answered on behalf of
    You don't need to stop eating grains in order to be more healthy, but try to switch more toward whole grains. Whole grains have not been milled. That means the bran is still intact. The bran is a great source of fiber, trace minerals and B vitamins. It adds a great deal of depth to the grains.

    Trinity Health is a Catholic health care organization that acts in accordance with the Catholic tradition and does not condone or support all practices covered in this site.  In case of emergency call 911. This site is educational and not a substitute for professional medical advice, always seek the advice of a qualified healthcare provider.
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    A , Family Medicine, answered
    Your brain is wired to eat food when the body triggers certain hormones. That makes it very hard to control eating with willpower. However, if you focus on what you eat, you don’t have to worry about what you eat because your body will naturally reset that wiring. However, you do have to eat the right fats.

    For example, when you eat sugar or carbs, it turns on your fat storage system. It makes you store fat in your belly. It makes you hungry, and it makes your metabolism slow down. That prevents fat from being burned or freed from fat cells.

    When you eat fat, the opposite happens. You don’t simulate insulin, which is the fat storage hormone that gets triggered by sugar and carbs.

    If you eat fat without all the refined sugars and carbs, it actually makes you less hungry, speeds up your metabolism, and triggers more fat burning. So, you free more fat and lose weight without being hungry. You feel good from eating delicious foods that are creamy, luscious and savory as opposed to starving yourself with low-fat cardboard.
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    The best type of diet is one that includes a variety of nutrient-dense foods and beverages within the basic food groups. The foods you choose should limit your intake of saturated fat and trans fat, cholesterol, added sugars, salt, and alcohol. The Weight Watchers program encourages this type of balanced eating pattern.
     
    To maintain body weight in a healthy range, it's also important to balance calories from foods and beverages with calories expended.

    Weight Watchers offers a comprehensive approach to weight loss that can help you reach your goals.
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    A , Nutrition & Dietetics, answered

    Unfortunately a slower metabolism comes with the aging process. The best way to approach this is to try and avoid as best you can, the loss of lean muscle mass. The more muscle you have, the more efficient your body is at burning calories. Making sure you consume adequate protein from fish, chicken and lean meat, as well as beans and low-fat dairy can help maintain lean muscle mass. In addition, protein has a higher Thermic Effect of Food (TEF). This means that the body uses more calories to digest, absorb and metabolize protein than it does carbohydrates and fat. These things will help keep your metabolism at peak efficiency.

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