The Experts below are selected from a list of 222 Experts worldwide ranked by ideXlab platform

G. Frost - One of the best experts on this subject based on the ideXlab platform.

  • Comparison of energy and protein intakes of older people consuming a texture modified Diet with a normal Hospital Diet
    Journal of Human Nutrition and Dietetics, 2005
    Co-Authors: Lucy Wright, Dawn Cotter, Mary Hickson, G. Frost
    Abstract:

    BACKGROUND: There are very few studies looking at the energy and protein requirements of patients requiring texture modified Diets. Dysphagia is the main indication for people to be recommended texture-modified Diets. Older people post-stroke are the key group in the Hospital setting who consume this type of Diet. The Diets can be of several consistencies ranging from pureed to soft textures. OBJECTIVE: To compare the 24-hour Dietary intake of older people consuming a texture modified Diet in a clinical setting to older people consuming a normal Hospital Diet. METHOD: Weighed food intakes and food record charts were used to quantify the patients' intakes, which were compared to their individual requirements. RESULTS: The oral intake of 55 patients was measured. Twenty-five of the patients surveyed were eating a normal Diet and acted as controls for 30 patients who were prescribed a texture-modified Diet. The results showed that the texture-modified group had significantly lower intakes of energy (3877 versus 6115 kJ, P < 0.0001) and protein (40 versus 60 g, P < 0.003) compared to consumption of the normal Diet. The energy and protein deficit from estimated requirements was significantly greater in the texture-modified group (2549 versus 357 kJ, P < 0.0001; 6 versus 22 g, P = 0.013; respectively). CONCLUSION: These statistically significant results indicate that older people on texture-modified Diets have a lower intake of energy and protein than those consuming a normal Hospital Diet and it is likely that other nutrients will be inadequate. All patients on texture-modified Diets should be assessed by the Dietitian for nutritional support. Evidence based strategies for improving overall nutrient intake should be identified.

  • Comparison of energy and protein intakes of older people consuming a texture modified Diet with a normal Hospital Diet
    Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, 2005
    Co-Authors: Lucy Wright, Dawn Cotter, Mary Hickson, G. Frost
    Abstract:

    Background  There are very few studies looking at the energy and protein requirements of patients requiring texture modified Diets. Dysphagia is the main indication for people to be recommended texture-modified Diets. Older people post-stroke are the key group in the Hospital setting who consume this type of Diet. The Diets can be of several consistencies ranging from pureed to soft textures. Objective  To compare the 24-hour Dietary intake of older people consuming a texture modified Diet in a clinical setting to older people consuming a normal Hospital Diet. Method  Weighed food intakes and food record charts were used to quantify the patients’ intakes, which were compared to their individual requirements. Results  The oral intake of 55 patients was measured. Twenty-five of the patients surveyed were eating a normal Diet and acted as controls for 30 patients who were prescribed a texture-modified Diet. The results showed that the texture-modified group had significantly lower intakes of energy (3877 versus 6115 kJ, P 

Lucy Wright - One of the best experts on this subject based on the ideXlab platform.

  • Comparison of energy and protein intakes of older people consuming a texture modified Diet with a normal Hospital Diet
    Journal of Human Nutrition and Dietetics, 2005
    Co-Authors: Lucy Wright, Dawn Cotter, Mary Hickson, G. Frost
    Abstract:

    BACKGROUND: There are very few studies looking at the energy and protein requirements of patients requiring texture modified Diets. Dysphagia is the main indication for people to be recommended texture-modified Diets. Older people post-stroke are the key group in the Hospital setting who consume this type of Diet. The Diets can be of several consistencies ranging from pureed to soft textures. OBJECTIVE: To compare the 24-hour Dietary intake of older people consuming a texture modified Diet in a clinical setting to older people consuming a normal Hospital Diet. METHOD: Weighed food intakes and food record charts were used to quantify the patients' intakes, which were compared to their individual requirements. RESULTS: The oral intake of 55 patients was measured. Twenty-five of the patients surveyed were eating a normal Diet and acted as controls for 30 patients who were prescribed a texture-modified Diet. The results showed that the texture-modified group had significantly lower intakes of energy (3877 versus 6115 kJ, P < 0.0001) and protein (40 versus 60 g, P < 0.003) compared to consumption of the normal Diet. The energy and protein deficit from estimated requirements was significantly greater in the texture-modified group (2549 versus 357 kJ, P < 0.0001; 6 versus 22 g, P = 0.013; respectively). CONCLUSION: These statistically significant results indicate that older people on texture-modified Diets have a lower intake of energy and protein than those consuming a normal Hospital Diet and it is likely that other nutrients will be inadequate. All patients on texture-modified Diets should be assessed by the Dietitian for nutritional support. Evidence based strategies for improving overall nutrient intake should be identified.

  • Comparison of energy and protein intakes of older people consuming a texture modified Diet with a normal Hospital Diet
    Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, 2005
    Co-Authors: Lucy Wright, Dawn Cotter, Mary Hickson, G. Frost
    Abstract:

    Background  There are very few studies looking at the energy and protein requirements of patients requiring texture modified Diets. Dysphagia is the main indication for people to be recommended texture-modified Diets. Older people post-stroke are the key group in the Hospital setting who consume this type of Diet. The Diets can be of several consistencies ranging from pureed to soft textures. Objective  To compare the 24-hour Dietary intake of older people consuming a texture modified Diet in a clinical setting to older people consuming a normal Hospital Diet. Method  Weighed food intakes and food record charts were used to quantify the patients’ intakes, which were compared to their individual requirements. Results  The oral intake of 55 patients was measured. Twenty-five of the patients surveyed were eating a normal Diet and acted as controls for 30 patients who were prescribed a texture-modified Diet. The results showed that the texture-modified group had significantly lower intakes of energy (3877 versus 6115 kJ, P 

Mary Hickson - One of the best experts on this subject based on the ideXlab platform.

  • Comparison of energy and protein intakes of older people consuming a texture modified Diet with a normal Hospital Diet
    Journal of Human Nutrition and Dietetics, 2005
    Co-Authors: Lucy Wright, Dawn Cotter, Mary Hickson, G. Frost
    Abstract:

    BACKGROUND: There are very few studies looking at the energy and protein requirements of patients requiring texture modified Diets. Dysphagia is the main indication for people to be recommended texture-modified Diets. Older people post-stroke are the key group in the Hospital setting who consume this type of Diet. The Diets can be of several consistencies ranging from pureed to soft textures. OBJECTIVE: To compare the 24-hour Dietary intake of older people consuming a texture modified Diet in a clinical setting to older people consuming a normal Hospital Diet. METHOD: Weighed food intakes and food record charts were used to quantify the patients' intakes, which were compared to their individual requirements. RESULTS: The oral intake of 55 patients was measured. Twenty-five of the patients surveyed were eating a normal Diet and acted as controls for 30 patients who were prescribed a texture-modified Diet. The results showed that the texture-modified group had significantly lower intakes of energy (3877 versus 6115 kJ, P < 0.0001) and protein (40 versus 60 g, P < 0.003) compared to consumption of the normal Diet. The energy and protein deficit from estimated requirements was significantly greater in the texture-modified group (2549 versus 357 kJ, P < 0.0001; 6 versus 22 g, P = 0.013; respectively). CONCLUSION: These statistically significant results indicate that older people on texture-modified Diets have a lower intake of energy and protein than those consuming a normal Hospital Diet and it is likely that other nutrients will be inadequate. All patients on texture-modified Diets should be assessed by the Dietitian for nutritional support. Evidence based strategies for improving overall nutrient intake should be identified.

  • Comparison of energy and protein intakes of older people consuming a texture modified Diet with a normal Hospital Diet
    Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, 2005
    Co-Authors: Lucy Wright, Dawn Cotter, Mary Hickson, G. Frost
    Abstract:

    Background  There are very few studies looking at the energy and protein requirements of patients requiring texture modified Diets. Dysphagia is the main indication for people to be recommended texture-modified Diets. Older people post-stroke are the key group in the Hospital setting who consume this type of Diet. The Diets can be of several consistencies ranging from pureed to soft textures. Objective  To compare the 24-hour Dietary intake of older people consuming a texture modified Diet in a clinical setting to older people consuming a normal Hospital Diet. Method  Weighed food intakes and food record charts were used to quantify the patients’ intakes, which were compared to their individual requirements. Results  The oral intake of 55 patients was measured. Twenty-five of the patients surveyed were eating a normal Diet and acted as controls for 30 patients who were prescribed a texture-modified Diet. The results showed that the texture-modified group had significantly lower intakes of energy (3877 versus 6115 kJ, P 

Dawn Cotter - One of the best experts on this subject based on the ideXlab platform.

  • Comparison of energy and protein intakes of older people consuming a texture modified Diet with a normal Hospital Diet
    Journal of Human Nutrition and Dietetics, 2005
    Co-Authors: Lucy Wright, Dawn Cotter, Mary Hickson, G. Frost
    Abstract:

    BACKGROUND: There are very few studies looking at the energy and protein requirements of patients requiring texture modified Diets. Dysphagia is the main indication for people to be recommended texture-modified Diets. Older people post-stroke are the key group in the Hospital setting who consume this type of Diet. The Diets can be of several consistencies ranging from pureed to soft textures. OBJECTIVE: To compare the 24-hour Dietary intake of older people consuming a texture modified Diet in a clinical setting to older people consuming a normal Hospital Diet. METHOD: Weighed food intakes and food record charts were used to quantify the patients' intakes, which were compared to their individual requirements. RESULTS: The oral intake of 55 patients was measured. Twenty-five of the patients surveyed were eating a normal Diet and acted as controls for 30 patients who were prescribed a texture-modified Diet. The results showed that the texture-modified group had significantly lower intakes of energy (3877 versus 6115 kJ, P < 0.0001) and protein (40 versus 60 g, P < 0.003) compared to consumption of the normal Diet. The energy and protein deficit from estimated requirements was significantly greater in the texture-modified group (2549 versus 357 kJ, P < 0.0001; 6 versus 22 g, P = 0.013; respectively). CONCLUSION: These statistically significant results indicate that older people on texture-modified Diets have a lower intake of energy and protein than those consuming a normal Hospital Diet and it is likely that other nutrients will be inadequate. All patients on texture-modified Diets should be assessed by the Dietitian for nutritional support. Evidence based strategies for improving overall nutrient intake should be identified.

  • Comparison of energy and protein intakes of older people consuming a texture modified Diet with a normal Hospital Diet
    Journal of human nutrition and dietetics : the official journal of the British Dietetic Association, 2005
    Co-Authors: Lucy Wright, Dawn Cotter, Mary Hickson, G. Frost
    Abstract:

    Background  There are very few studies looking at the energy and protein requirements of patients requiring texture modified Diets. Dysphagia is the main indication for people to be recommended texture-modified Diets. Older people post-stroke are the key group in the Hospital setting who consume this type of Diet. The Diets can be of several consistencies ranging from pureed to soft textures. Objective  To compare the 24-hour Dietary intake of older people consuming a texture modified Diet in a clinical setting to older people consuming a normal Hospital Diet. Method  Weighed food intakes and food record charts were used to quantify the patients’ intakes, which were compared to their individual requirements. Results  The oral intake of 55 patients was measured. Twenty-five of the patients surveyed were eating a normal Diet and acted as controls for 30 patients who were prescribed a texture-modified Diet. The results showed that the texture-modified group had significantly lower intakes of energy (3877 versus 6115 kJ, P 

Luis Beckdasilva - One of the best experts on this subject based on the ideXlab platform.

  • aggressive fluid and sodium restriction in acute decompensated heart failure a randomized clinical trial
    JAMA Internal Medicine, 2013
    Co-Authors: Graziella Badin Aliti, Eneida Rejane Rabelo, Nadine Oliveira Clausell, Andreia Biolo, Luis Eduardo Paim Rohde, Luis Beckdasilva
    Abstract:

    Importance The benefits of fluid and sodium restriction in patients Hospitalized with acute decompensated heart failure (ADHF) are unclear. Objective To compare the effects of a fluid-restricted (maximum fluid intake, 800 mL/d) and sodium-restricted (maximum Dietary intake, 800 mg/d) Diet (intervention group [IG]) vs a Diet with no such restrictions (control group [CG]) on weight loss and clinical stability during a 3-day period in patients Hospitalized with ADHF. Design Randomized, parallel-group clinical trial with blinded outcome assessments. Setting Emergency room, wards, and intensive care unit. Participants Adult inpatients with ADHF, systolic dysfunction, and a length of stay of 36 hours or less. Intervention Fluid restriction (maximum fluid intake, 800 mL/d) and additional sodium restriction (maximum Dietary intake, 800 mg/d) were carried out until the seventh Hospital day or, in patients whose length of stay was less than 7 days, until discharge. The CG received a standard Hospital Diet, with liberal fluid and sodium intake. Main Outcomes and Measures Weight loss and clinical stability at 3-day assessment, daily perception of thirst, and readmissions within 30 days. Results Seventy-five patients were enrolled (IG, 38; CG, 37). Most were male; ischemic heart disease was the predominant cause of heart failure (17 patients [23%]), and the mean (SD) left ventricular ejection fraction was 26% (8.7%). The groups were homogeneous in terms of baseline characteristics. Weight loss was similar in both groups (between-group difference in variation of 0.25 kg [95% CI, −1.95 to 2.45]; P = .82) as well as change in clinical congestion score (between-group difference in variation of 0.59 points [95% CI, −2.21 to 1.03]; P = .47) at 3 days. Thirst was significantly worse in the IG (5.1 [2.9]) than the CG (3.44 [2.0]) at the end of the study period (between-group difference, 1.66 points; time × group interaction; P = .01). There were no significant between-group differences in the readmission rate at 30 days (IG, 11 patients [29%]; CG, 7 patients [19%]; P = .41). Conclusions and Relevance Aggressive fluid and sodium restriction has no effect on weight loss or clinical stability at 3 days and is associated with a significant increase in perceived thirst. We conclude that sodium and water restriction in patients admitted for ADHF are unnecessary. Trial Registration clinicaltrials.gov Identifier: NCT01133236