Dietary recommendations for general health promotion General recommendations

Dietary recommendations for general health promotion
General recommendations
General guidelines for energy and nutrient intake are given in the Nordic recommendations from 1989, and in recommendations specific for each Scandinavian country. They give age- and sex-specific recommendations for daily energy and nutrient intake as well as minimal daily required amounts for healthy individuals older than 3 years. It is recommended that energy intake be at a level that does not cause obesity and that there be five or six daily intakes of food at even intervals throughout the day. Recent studies indicate that a more frequent eating schedule would offer
physiologic benefits, for example, a decrease in total serum cholesterol concentration. 
However, other aspects of such recommendations must be considered before they are generally adopted. 
The daily recommended energy intake originates mainly from carbohydrates (55% to 60% of the total energy). Fat should provide a minimum of 20% and a maximum of 30% of the energy. A fat intake below 20% to 25% of total energy may lead to deficiency of essential fatty acids. Protein provides the remaining 10% to 15% of daily energy. Specific recommendations are also given for fiber, salt, alcohol, and micronutrients.
To fulfill these recommendations, the average diet in all Scandinavian countries would need modifications described in Box 5. These recommendations are useful guidelines for medical as well as dental practice and can also be applied to reduce caries risk. The dietary recommendations for diabetics are also in general agreement with these guidelines. 
Individual recommendations
After assessment of the dietary information, the advised plan for the individual is formulated. A useful tool may be “sugar clocks,” demonstrating the high caries risk associated with frequent eating (Fig 74).
In some patients, carious activity may be attributable to a single habit, eg, frequent consumption of sugar-containing lozenges or snacking or drinking soft drinks at night. 
Such habits are readily identified and usually easily rectified. In other patients, eating
habits may be more complex, comprising snacks only and no main meals. In such
cases, a change in basic behavior is required.
This process is complicated by the fact that humans dislike change. Therefore,
enforced dietary changes will not succeed unless the benefit accrues rapidly and is of
demonstrable advantage. This can be seen in some weight-reducing programs or, for
example, when uremic patients adopt a protein-reduced diet. Otherwise, a successful
change in dietary behavior requires a program of repeated, small steps. This applies to
the introduction of new food items and habits in small children as well as in adults.
It is also important that the advice be compatible with possible disease conditions or
medication in the individual patient and that the proposed changes be acceptable to
the patient. Of further importance is that dietary counseling take into account the
patient’s social situation. The basis for designing advice sheets on proper energy and
nutrient intake is beyond the scope of this book. For further information the reader is
referred to textbooks on nutrition.
The objective of dietary evaluations and recommendations related to dental caries
should be to reduce the total sugar clearance time per day. However, because root
caries can develop at a pH as high as 6, the intake of sticky, starch-containing
products must also be regarded as a powerful modifying risk factor in elderly people
with exposed root surfaces and impaired salivary function. High salivary levels of
lactobacilli indicate a high sugar intake and low intraoral pH. The Lactobacillus test is
therefore a valuable objective supplement to the dietary questionnaire.
For caries prevention and control, compliance with the following dietary
recommendations is essential (Box 6).
Views: 898 | Comments: 10 Send reply
You can always tell an exerpt! Thanks for contributing.

qplVJt rtznxwmkwwwl

The following suistgegons do not meet with universal approval among medical practitioners.Low purine diet :To lower uric acid:cherries have been shown to reduce uric acidstrawberries or blueberries (and other dark red/blue berries) are also reputed to be beneficialcelery extracts (celery or celery seed either in capsule form or as a tea) is believed by many to reduce uric acid levels (although these are also diuretics).limit food high in protein such as meat, fish, poultry, or tofu to 8 ounces a day. Avoid entirely during a flare up.Food to avoid:foods high in purinessweetbreads, kidneys, liver, brains, or other offal meatssardinesanchoviesscallops, prawns, and crabsalcohol. Some claim that this applies especially to beer, on the basis that brewer’s yeasts are very rich in purine. In view of the fact that most beer contains no yeast, this claim requires substantiation. Others claim that red wine is particularly bad for gout, though again it is difficult to find an explanation. Alcohol may also reduce the rate of uric acid excretion.meat extracts, consommc3a9s, and graviesdiet sodas (these act as diuretics in many people, causing uric acid to concentrate in the blood which can then easily precipitate)To avoid dehydration:Drink plenty of liquids, especially water, to dilute and assist excretion of urates;Use sparingly diuretic foods or medicines like aspirin, vitamin C, tea and alcohol.Folklore has it that Joe-Pye weed flushes uric acid quickly, but continued use can damage the liver or kidneysAnother folk remedy is the use of oenomel, a drink with honey and unfermented grape juice.Moderate intake of purine-rich vegetables is not associated with increased gout (Choi et al 2004)References :

Thanks guys, I just about lost it lonokig for this.

You co’ndlut pay me to ignore these posts! [url=]hedqsnra[/url] [link=]eohvqwm[/link]

Sorry to hear about the gout.For lifestyle and dretaiy management, I would consult a Registered Dietician and also ask your physician for dretaiy recommendations. Alternatively, check out “gout” related websites for diet recommendations.One key thing to know is that you are *really* going to have to cut down on your protein intake and decrease your daily stress level’ to manage your gout effectively.Good luck! References : I have my MSc in Human Health and Nutrition.

NSangoma wrote: “One person’s: I have found absolutely no evidence … does not mean it did not happen.”Ah. But to declare that it happened — publicly, loudly, repeatedly — requires ev.nenceiAdd you can point to none.

Sir ,A person has withdrawn PF accumulations before completion of 5 years of continuous service. Tax was deducted on that total amount. Can you please clarify me the following:1) Can that amount of tax be setoff against current year taxes2) Is there any way of getting back that tax amount either by way of depositing back to the pf of the previous employer or new employer.Shall be highly grateful if the above are clndafier.Thiaks & RegardsRama Rao [url=]syjrzegtj[/url] [link=]lwmeiqlsvj[/link]

I just hope wheevor writes these keeps writing more!

Thanks for helping me to see things in a dinffreet light. [url=]ntntpkrd[/url] [link=]erenjoo[/link]

Send reply


Pleas enter the code on picture:
Enter this code 

Articles for theme “caries”:
Evaluation of dietary factorsThe human longitudinal studies described earlier showed that, in individuals with little or no plaque control and no use of fluoride, frequent intake of sugar-containing products is a significant risk factor or prognostic risk factor for dental caries. In addition, in vivo plaque pH measurements have shown that the drop in pH and sugar clearance time in undisturbed plaque (more than 2 days old) is related to the sugar concentration and consistency of the food item being evaluated (see Figs 63, 64, 65, 66, 67, 68, and 69).
Influence of hydrogen ion concentration (pH) of plaque  It is generally accepted that enamel caries is the result of a disturbance in the equilibrium between enamel hydroxyapatite and the calcium and phosphate ion concentrations of the dental plaque covering the enamel surface. At neutral pH, plaque seems to be supersaturated with these ions. A fall in pH, however, caused by intraplaque bacterial fermentation of carbohydrates, leads to a shift in the equilibrium of concentrations and to dissolution of enamel.
Evidence from human longitudinal, interventional, and experimental studies There are many reasons why there are so few planned interventional human studies of diet and dental caries¾for example, the problem of persuading groups of people to maintain rigid dietary regimens for long periods of time. Although most of such studies involved providing daily sugar supplements to subjects¾a practice that would be considered unethical today¾these studies made an important contribution to dental knowledge.
Evidence from cross-sectional studiesNumerous cross-sectional observational studies in children have used dietary  interview and questionnaire methods to study the relationship between caries prevalence and consumption of sugar and sweets. The results are somewhat conflicting (Rugg-Gunn, 1989): A significant, but not very strong, correlation between caries and the total quantity of sugar consumed has been found in some studies but not in others. A closer relationship has been demonstrated between caries and the quantities of sweets and confectionery consumed, probably because these products are consumed in ways that enhance cariogenicity¾between meals and over long periods¾whereas consumption of even large quantities of sugar at meals seems to do little harm.
Evidence from epidemiologic studiesNumerous worldwide epidemiologic studies during the 20th century have shown thatcaries prevalence is low in developing countries or populations living on a local,carbohydrate-rich diet, based on starch instead of sucrose. Figure 51 shows sugarconsumption in 1977 in a number of countries worldwide. Consumption is extremelylow in China, and caries prevalence among 12 year olds is very low. On the otherhand, sugar consumption in Japan is only about half that of other industrializedcountries, but caries prevalence is moderate to high.