Conference Diary
(Source: Nutrition Bulletin)
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Tags: Conference Diary Source Type: research
Moving up! Mapping careers in nutrition
Abstract
Good nutrition is fundamental to maintaining a healthy body and mind, enabling each of us to live longer, healthier lives. For those interested in taking steps to progress a career in nutrition and dietetics, an increasing number of opportunities are available. Yet knowing where to start and how to navigate the diversity of options available can be complex. In November 2014, the Association for Nutrition (AfN) and Nutritionists in Industry (NII) group held a career seminar for mid‐career nutritionists at the Food Matters Live conference, London. Established nutrition and dietetic professionals spoke to attendees...
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Authors: V. McConkey Tags: Conference Report Source Type: research
New perspectives of first foods, complementary feeding and obesity
(Source: Nutrition Bulletin)
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Authors: H. Gibson‐Moore Tags: Conference Report Source Type: research
Understanding the impact of European Regulation on the substantiation and use of claims on food and drinks: Design of the REDICLAIM project and initial results
This article establishes the issues surrounding the common framework of health legislation and sets out the work programme for REDICLAIM. (Source: Nutrition Bulletin)
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Authors: M. M. Raats, R. N. Malcolm, L. Lähteenmäki, I. Pravst, H. Gage, A. Cleary, M. Klopčič, Tags: News from EU Research Source Type: research
Rethinking paradigms for studying mechanisms of action of plant bioactives
Abstract
Many foods in our diets such as berries, tea, chocolate and wine contain flavonoids, which are natural components of plants. A substantial body of evidence supports the role of flavonoids in providing protection against cardio‐metabolic diseases and disorders. Despite the nearly exponential growth in flavonoid research in the past 20 years, limited progress has been made in understanding how these dietary components work. Research initially focused on their antioxidant activity without taking into account their metabolism, which now appears extensive. This has provided a new research impetus to understand the b...
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Authors: C. D. Kay Tags: News and Views Source Type: research
Eating disorders in South Asia: Should we be concerned?
This article provides recommendations for prevention of eating disorders specifically in the South Asian context. (Source: Nutrition Bulletin)
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Authors: Z. Hoodbhoy, N. Zahid, R. Iqbal Tags: News and Views Source Type: research
The Hugh Sinclair Unit of Human Nutrition – 20 years of research 1995–2015
Abstract
The Hugh Sinclair Unit of Human Nutrition (HSUHN) at the University of Reading was founded in October 1995 with the appointment of Christine Williams OBE as the first Hugh Sinclair Chair in Human Nutrition. This was made possible by the competitively won funds from the estate and legacy of the late Professor Hugh Macdonald Sinclair (1910–1990). The vision for the newly established HSUHN was to ‘strengthen the evidence base for dietary recommendations for prevention of degenerative chronic diseases’. This has remained the research focus of the HSUHN under the leadership of Professors Christine Williams (1995...
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Authors: J. A. Lovegrove, D. M. Commane, K. G. Jackson, V. Karani, O. B. Kennedy, G. G. Kuhnle, J. P. E. Spencer, C. Wagstaff, P. Yaqoob Tags: News and Views Source Type: research
Should foods or nutrients be the focus of guidelines to promote healthful eating?
Abstract
A variety of different dietary patterns can achieve the nutrient goals for a given population and therefore be considered as healthful. This means that guidelines for a healthy diet can be tailored to suit different cultures and food preferences. Although food‐based dietary guidelines are used worldwide, there is also authoritative dietary advice in relation to single nutrients, especially those of public health relevance. This includes recommendations to eat less salt, free sugars and ‘saturates’ as well as more fibre. However, it can be difficult for consumers to make simultaneous reductions in salt, sugar...
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Authors: H. Green Tags: News and Views Source Type: research
Fibre – Need to increase intake according to new recommendations
This article discusses the challenges associated with communicating these new recommendations, in the context of current labelling legislation. (Source: Nutrition Bulletin)
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Authors: J. L. Buttriss Tags: News and Views Source Type: research
Update on the role of maternal diet in pregnancy and the programming of infant body composition
This article provides an update on the role of maternal diet in the programming of infant body composition. Current challenges and implications for research and practice are also discussed. (Source: Nutrition Bulletin)
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Authors: M. L. Blumfield Tags: News and Views Source Type: research
Vitamin D: Sunshine vs. diet vs. pills
Abstract
One in five people in the UK is known to have a low serum vitamin D level (25‐hydroxy vitamin D below 25 nmol/l) according to the National Diet and Nutrition Survey. The Summer of 2015 saw publication of a draft report from the government's Scientific Advisory Committee on Nutrition (SACN), which proposes introduction of dietary reference values (DRVs) for all age groups (not just those considered as vulnerable).
The health outcome identified as the basis for setting DRVs for vitamin D was musculoskeletal health (based on rickets, osteomalacia, falls, risk of falling and muscle strength). The data were not suff...
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Authors: J. L. Buttriss Tags: Facts Behind the Headlines Source Type: research
Fluoride content of retail tea bags and estimates of daily fluoride consumption from typical tea drinking in UK adults and children
In conclusion, typical tea consumption in the UK delivers F‐ within UL for most age groups not taking into account other sources of F‐, but greater dental health benefits might be achieved if average adult consumption were to rise to 4–5 servings per day. (Source: Nutrition Bulletin)
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Authors: C. H. S. Ruxton, T. J. Bond Tags: Original Article Source Type: research
A review of the strategies used to reduce the prevalence of iron deficiency and iron deficiency anaemia in infants aged 6–36 months
Abstract
Iron deficiency (ID) and iron deficiency anaemia (IDA) are global public health concerns that impact on infants worldwide in low and middle income populations. There is indication that ID affects long‐term neurodevelopment and that these effects could be irreversible. The present study reviews the strategies available to reduce the prevalence of ID and IDA in 6‐12 month‐old infants.
A comprehensive review was carried out to identify all relevant studies. Four databases were searched: The Cochrane Library, PubMed/MEDLINE, Leeds Metropolitan Discover and Google Scholar up to 1 November 2014. Randomised control...
Source: Nutrition Bulletin - November 18, 2015 Category: Nutrition Authors: O. Pratt Tags: Review Source Type: research
Development of a methodology to assess the nutrient profile of popular UK meals
Abstract
In order to characterise the nutrient profile of popular meals and to identify ways to improve this, a methodology was developed to assess the profile of meals by developing meal‐based nutritional criteria for macronutrients, fibre, salt and selected food groups and comparing this with recipe analysis of both homemade and partly pre‐made dishes (those using products such as cook‐in sauces and frozen meal components). Meals were compared with the criteria per portion and with front‐of‐pack labelling guidelines per 100 g. The results indicate that many popular UK meals, both homemade and partly pre‐mad...
Source: Nutrition Bulletin - September 28, 2015 Category: Nutrition Authors: B. Benelam, S. Stanner Tags: News and Views Source Type: research
Using the Nutrition Compass model for building healthy meals
Abstract
Mars Food UK commissioned the British Nutrition Foundation (BNF) to develop the Nutrition Compass, and have applied this to building healthy recipes and meals. The research conducted by BNF, comparing popular meals in the UK against a set of nutritional criteria based on UK nutrient and food‐based recommendations, culminated in this tool, which can be applied to evaluate the ‘healthiness’ of a recipe based on the criteria developed. Key outcomes showed that meals made from partly pre‐prepared ingredients compare well with meals cooked from scratch provided they are used in a meal occasion that includes a...
Source: Nutrition Bulletin - September 1, 2015 Category: Nutrition Authors: F. Samuels, J. Hare, W. De Man Tags: News and Views Source Type: research
