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  • 1
    Online Resource
    Online Resource
    Ovid Technologies (Wolters Kluwer Health) ; 2019
    In:  Medicine & Science in Sports & Exercise Vol. 51, No. 10 ( 2019-10), p. 2135-2146
    In: Medicine & Science in Sports & Exercise, Ovid Technologies (Wolters Kluwer Health), Vol. 51, No. 10 ( 2019-10), p. 2135-2146
    Abstract: We investigated the effect of a 31-d ketogenic diet (KD) on submaximal exercise capacity and efficiency. Methods A randomized, repeated-measures, crossover study was conducted in eight trained male endurance athletes (V˙O 2max , 59.4 ± 5.2 mL⋅kg −1 ⋅min −1 ). Participants ingested their habitual diet (HD) (13.1 MJ, 43% [4.6 g⋅kg −1 ⋅d −1 ] carbohydrate and 38% [1.8 g⋅kg −1 ⋅d −1 ] fat) or an isoenergetic KD (13.7 MJ, 4% [0.5 g·kg −1 ⋅d −1 ] carbohydrate and 78% [4 g⋅kg −1 ⋅d −1 ] fat) from days 0 to 31 ( P 〈 0.001). Participants performed a fasted metabolic test on days −2 and 29 (~25 min) and a run-to-exhaustion trial at 70% V˙O 2max on days 0 and 31 following the ingestion of a high-carbohydrate meal (2 g⋅kg −1 ) or an isoenergetic low-carbohydrate, high-fat meal ( 〈 10 g CHO), with carbohydrate (~55 g⋅h −1 ) or isoenergetic fat (0 g CHO⋅h −1 ) supplementation during exercise. Results Training loads were similar between trials and V˙O 2max was unchanged (all, P 〉 0.05). The KD impaired exercise efficiency, particularly at 〉 70% V˙O 2max , as evidenced by increased energy expenditure and oxygen uptake that could not be explained by shifts in respiratory exchange ratio (RER) (all, P 〈 0.05). However, exercise efficiency was maintained on a KD when exercising at 〈 60% V˙O 2max (all, P 〉 0.05). Time-to-exhaustion (TTE) was similar for each dietary adaptation (pre-HD, 237 ± 44 vs post-HD, 231 ± 35 min; P = 0.44 and pre-KD, 239 ± 27 vs post-KD, 219 ± 53 min; P = 0.36). Following keto-adaptation, RER 〉 1.0 vs 〈 1.0 at V˙O 2max coincided with the preservation and reduction in TTE, respectively. Conclusion A 31-d KD preserved mean submaximal exercise capacity in trained endurance athletes without necessitating acute carbohydrate fuelling strategies. However, there was a greater risk of an endurance decrement at an individual level.
    Type of Medium: Online Resource
    ISSN: 1530-0315 , 0195-9131
    RVK:
    Language: English
    Publisher: Ovid Technologies (Wolters Kluwer Health)
    Publication Date: 2019
    detail.hit.zdb_id: 2031167-9
    SSG: 31
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  • 2
    Online Resource
    Online Resource
    Ovid Technologies (Wolters Kluwer Health) ; 2010
    In:  Medicine & Science in Sports & Exercise Vol. 42, No. 5 ( 2010-05), p. 790-
    In: Medicine & Science in Sports & Exercise, Ovid Technologies (Wolters Kluwer Health), Vol. 42, No. 5 ( 2010-05), p. 790-
    Type of Medium: Online Resource
    ISSN: 0195-9131
    RVK:
    Language: English
    Publisher: Ovid Technologies (Wolters Kluwer Health)
    Publication Date: 2010
    detail.hit.zdb_id: 2031167-9
    SSG: 31
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  • 3
    Online Resource
    Online Resource
    Ovid Technologies (Wolters Kluwer Health) ; 2023
    In:  Current Opinion in Otolaryngology & Head & Neck Surgery
    In: Current Opinion in Otolaryngology & Head & Neck Surgery, Ovid Technologies (Wolters Kluwer Health)
    Abstract: This review aims to deliver expert insights on the current advances and challenges in managing malnutrition in aged care settings, with a specific emphasis on the interaction between dysphagia and diet. Recent findings Several reviews identify the high prevalence of dysphagia in aged care facilities and highlight the correlation between dysphagia and malnutrition. Recent studies underscore the importance of nutrition and cancer screening and assessment, yet highlight the lack of consensus on the definitive tools to be used. There is a growth in employing innovative implementations for enhancing swallowing function and optimizing texture-modified foods. Summary Early identification and strategic interventions are vital for managing malnutrition and dysphagia in aged care facilities, as these conditions are widespread and lead to a higher risk of complications. Although nutritional strategies have shown potential in enhancing oral intake for residents requiring texture-modified foods, lack of investigation on functional outcomes and long-term impact have been highlighted, emphasizing the need for continued research and development of effective assessment tools and targeted interventions to optimize the care for this at-risk group.
    Type of Medium: Online Resource
    ISSN: 1068-9508 , 1531-6998
    Language: English
    Publisher: Ovid Technologies (Wolters Kluwer Health)
    Publication Date: 2023
    detail.hit.zdb_id: 2026964-X
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  • 4
    Online Resource
    Online Resource
    Springer Science and Business Media LLC ; 2016
    In:  Dysphagia Vol. 31, No. 3 ( 2016-6), p. 407-415
    In: Dysphagia, Springer Science and Business Media LLC, Vol. 31, No. 3 ( 2016-6), p. 407-415
    Type of Medium: Online Resource
    ISSN: 0179-051X , 1432-0460
    Language: English
    Publisher: Springer Science and Business Media LLC
    Publication Date: 2016
    detail.hit.zdb_id: 1459017-7
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  • 5
    In: Journal of the Academy of Nutrition and Dietetics, Elsevier BV, Vol. 121, No. 3 ( 2021-03), p. 553-581.e3
    Type of Medium: Online Resource
    ISSN: 2212-2672
    Language: English
    Publisher: Elsevier BV
    Publication Date: 2021
    detail.hit.zdb_id: 2646137-7
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  • 6
    Online Resource
    Online Resource
    Human Kinetics ; 2003
    In:  International Journal of Sport Nutrition and Exercise Metabolism Vol. 13, No. 2 ( 2003-06), p. 152-165
    In: International Journal of Sport Nutrition and Exercise Metabolism, Human Kinetics, Vol. 13, No. 2 ( 2003-06), p. 152-165
    Abstract: A routine activity for a sports dietitian is to estimate energy and nutrient intake from an athlete’s self-reported food intake. Decisions made by the dietitian when coding a food record are a source of variability in the data. The aim of the present study was to determine the variability in estimation of the daily energy and key nutrient intakes of elite athletes, when experienced coders analyzed the same food record using the same database and software package. Seven-day food records from a dietary survey of athletes in the 1996 Australian Olympic team were randomly selected to provide 13 sets of records, each set representing the self-reported food intake of an endurance, team, weight restricted, and sprint/power athlete. Each set was coded by 3–5 members of Sports Dietitians Australia, making a total of 52 athletes, 53 dietitians, and 1456 athlete-days of data. We estimated within- and between- athlete and dietitian variances for each dietary nutrient using mixed modeling, and we combined the variances to express variability as a coefficient of variation (typical variation as a percent of the mean). Variability in the mean of 7-day estimates of a nutrient was 2- to 3-fold less than that of a single day. The variability contributed by the coder was less than the true athlete variability for a 1-day record but was of similar magnitude for a 7-day record. The most variable nutrients (e.g., vitamin C, vitamin A, cholesterol) had ~3-fold more variability than least variable nutrients (e.g., energy, carbohydrate, magnesium). These athlete and coder variabilities need to be taken into account in dietary assessment of athletes for counseling and research.
    Type of Medium: Online Resource
    ISSN: 1526-484X , 1543-2742
    Language: Unknown
    Publisher: Human Kinetics
    Publication Date: 2003
    SSG: 31
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  • 7
    Online Resource
    Online Resource
    Human Kinetics ; 2019
    In:  International Journal of Sport Nutrition and Exercise Metabolism Vol. 29, No. 5 ( 2019-09-1), p. 466-473
    In: International Journal of Sport Nutrition and Exercise Metabolism, Human Kinetics, Vol. 29, No. 5 ( 2019-09-1), p. 466-473
    Abstract: This study investigated the effect of the racemic β-hydroxybutyrate (βHB) precursor, R,S-1,3-butanediol (BD), on time-trial (TT) performance and tolerability. A repeated-measures, randomized, crossover study was conducted in nine trained male cyclists (age, 26.7 ± 5.2 years; body mass, 69.6 ± 8.4 kg; height, 1.82 ± 0.09 m; body mass index, 21.2 ± 1.5 kg/m 2 ; VO 2 peak,63.9 ± 2.5 ml·kg −1 ·min −1 ; W max , 389.3 ± 50.4 W). Participants ingested 0.35 g/kg of BD or placebo 30 min before and 60 min during 85 min of steady-state exercise, which preceded a ∼25- to 35-min TT (i.e., 7 kJ/kg). The ingestion of BD increased blood D-βHB concentration throughout exercise (0.44–0.79 mmol/L) compared with placebo (0.11–0.16 mmol/L; all p   〈  .001), which peaked 1 hr following the TT (1.38 ± 0.35 vs. 0.34 ± 0.24 mmol/L; p   〈  .001). Serum glucose and blood lactate concentrations were not different between trials (all p   〉  .05). BD ingestion increased oxygen consumption and carbon dioxide production after 20 min of steady-state exercise ( p  = .002 and p  = .032, respectively); however, no further effects on cardiorespiratory parameters were observed. Within the BD trial, moderate to severe gastrointestinal symptoms were reported in five participants, and low levels of dizziness, nausea, and euphoria were reported in two participants. However, this had no effect on TT duration (placebo, 28.5 ± 3.6 min; BD, 28.7 ± 3.2 min; p  = .62) and average power output (placebo, 290.1 ± 53.7 W; BD, 286.4 ± 45.9 W; p  = .50). These results suggest that BD has no benefit for endurance performance.
    Type of Medium: Online Resource
    ISSN: 1526-484X , 1543-2742
    Language: Unknown
    Publisher: Human Kinetics
    Publication Date: 2019
    SSG: 31
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  • 8
    Online Resource
    Online Resource
    Frontiers Media SA ; 2023
    In:  Frontiers in Nutrition Vol. 10 ( 2023-6-14)
    In: Frontiers in Nutrition, Frontiers Media SA, Vol. 10 ( 2023-6-14)
    Abstract: Flexitarian, vegetarian and exclusively plant-based diets are increasingly popular, particularly amongst young adults. This is the first randomised dietary intervention to investigate the health, wellbeing, and behavioural implications of consuming a basal vegetarian diet that additionally includes low-to-moderate amounts of red meat (flexitarian) compared to one containing plant-based meat alternatives (PBMAs, vegetarian) in young adults ( ClinicalTrials.gov NCT04869163). The objective for the current analysis is to measure adherence to the intervention, nutrition behaviours, and participants’ experience with their allocated dietary group. Methods Eighty healthy young adults participated in this 10-week dietary intervention as household pairs. Household pairs were randomised to receive either approximately three serves of red meat (average of 390 g cooked weight per individual, flexitarian group) or PBMAs (350–400 g per individual, vegetarian group) per week on top of a basal vegetarian diet. Participants were supported to adopt healthy eating behaviours, and this intervention was developed and implemented using a behaviour change framework. Adherence (eating allocated red meat or PBMA, abstaining from animal-based foods not provided by researchers) was continuously monitored, with total scores calculated at the end of the 10-week intervention period. Eating experiences were measured by the Positive Eating Scale and a purpose-designed exit survey, and a food frequency questionnaire measured dietary intake. Analyses used mixed effects modeling taking household clustering into account. Results The total average adherence score was 91.5 (SD = 9.0) out of a possible 100, with participants in the flexitarian group scoring higher (96.1, SD = 4.6, compared to 86.7, SD = 10.0; p   & lt; 0.001). Those receiving red meat were generally more satisfied with this allocation compared to those receiving the PBMAs, even though a leading motivation for participants joining the study was an opportunity to try plant-based eating (35% expressed that their interest in taking part was related to trying plant-based eating). Participants in both intervention groups had increased vegetable intake ( p   & lt; 0.001), and reported more positive eating experiences ( p  = 0.020) and satisfaction with eating ( p  = 0.021) at the end of the 10-week intervention relative to baseline values. Conclusion Methods to encourage engagement with the trial were successful, as participants demonstrated excellent adherence to the intervention. Observed differences in participants’ adherence and experiences between flexitarian and vegetarian groups holds implications for the adoption of healthy, sustainable dietary patterns beyond this study alone.
    Type of Medium: Online Resource
    ISSN: 2296-861X
    Language: Unknown
    Publisher: Frontiers Media SA
    Publication Date: 2023
    detail.hit.zdb_id: 2776676-7
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  • 9
    Online Resource
    Online Resource
    Springer Science and Business Media LLC ; 2022
    In:  BMC Geriatrics Vol. 22, No. 1 ( 2022-11-25)
    In: BMC Geriatrics, Springer Science and Business Media LLC, Vol. 22, No. 1 ( 2022-11-25)
    Abstract: As a result of the high prevalence of dysphagia in aged care facilities, demand for pureed diets is increasing. One of the biggest challenges for pureed diets is the reduced nutritional density due to the cooking process, such as when blending or softening with liquid. This study aimed to investigate the impact of innovative energy and protein-enriched meat puree on the nutrition intake and nutritional status of aged care residents requiring pureed diets. Methods This is a single-blinded randomised controlled trial conducted in two aged care facilities using a crossover design. Twenty-two residents aged 83.2 ± 7.3 years participated in a 12-week study. Participants were blocked randomised into two groups and received a 6-week of either control (unaltered freshly made pureed diets by facilities) or intervention diet, followed by a 2-week washout and then 6-week of alternative treatment. During the intervention, freshly made meat pureed portions were swapped to hydrolysed meat, which contained 144 -392 kcal and 5.6–6.8 g more energy and protein per 100 g. Nutrition intake was collected using a validated visual estimation method over 24 h on two non-consecutive days during the control and intervention phases. A two-tailed t-test was used to compare the significance. Results The intervention diet significantly increased energy (147 ± 285 kcal, p  = .02), protein (4 ± 7 g, p  = .04), and fat (3 ± 8 g, p  = .07) intake in comparison to the control diet. Nutritional status was improved by the end of the intervention as evidenced by a higher nutritional assessment score using Mini-Nutritional Assessment – Short Form (9.1 ± 1.8) and a weight gain of 1.3 ± 1.7 g, p  = .04. No significant differences were found in body composition using bioelectrical impedance analysis, calf circumference and mid-upper arm circumference. Though handgrip strength did not differ at the end of control and intervention, significance was found between the changes in control and intervention period. Plasma branched-chain amino acid increased significantly with hydrolysed meat consumption. Conclusions As a dietary enrichment, hydrolysed meat is a promising intervention for pureed diet consumers in aged care facilities, improving residents’ dietary intake and reducing malnutrition risk. Future larger multicentre studies with longer intervention periods are required to confirm the effectiveness and residents’ acceptance. Trial registration Australian New Zealand Clinical Trials Registry (ACTRN12622000888763).
    Type of Medium: Online Resource
    ISSN: 1471-2318
    Language: English
    Publisher: Springer Science and Business Media LLC
    Publication Date: 2022
    detail.hit.zdb_id: 2059865-8
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  • 10
    Online Resource
    Online Resource
    Wiley ; 2019
    In:  Clinical & Experimental Ophthalmology Vol. 47, No. 1 ( 2019-01), p. 106-127
    In: Clinical & Experimental Ophthalmology, Wiley, Vol. 47, No. 1 ( 2019-01), p. 106-127
    Abstract: A systematic literature review was conducted to evaluate the role of diet and food intake in age‐related macular degeneration (AMD). Eighteen high‐quality studies were identified. Adherence to a Mediterranean diet had decreased risk of AMD progression. An Oriental diet pattern had decreased association with AMD prevalence, whereas a Western diet pattern had increased association with AMD prevalence. High consumption of vegetables rich in carotenoids and fatty fish containing omega‐3 fatty acids was beneficial for those at risk of AMD. Vegetable oils and animal fats containing omega‐6 fatty acids, and red/processed meat should be consumed minimally to reduce the risk of AMD progression. High glycaemic index diets and alcohol consumption of greater than two drinks a day had increased association with AMD. As the quality of diet and food intake had a vital role in AMD, the provision of appropriate nutritional advice to those at risk of AMD is recommended.
    Type of Medium: Online Resource
    ISSN: 1442-6404 , 1442-9071
    URL: Issue
    Language: English
    Publisher: Wiley
    Publication Date: 2019
    detail.hit.zdb_id: 2094910-8
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