Time series observation on microstructure development of mandibular bone under different occlusal force in rats / 实用口腔医学杂志

Objective: To study the microstructure development of mandibular bone in rats on timing sequence and under different occlusal force. Methods: 63 male SD rats aged 23 days were randomly divided into three groups (n = 7): Baseline group, soft-diet (SD) group and hard-diet (HD) group. 7 rats were killed at week 0, 2, 4, 6 and 8 respectively after feeding the food with different hardness.Micro-CT was used to reconstruct and analysis microstructure of the region of interest in mandible of the rats. Results: Compared with HD group, bone volume/total volume (BV/TV) and trabecular thickness (Tb. Th) decreased significantly after 4 th week (P ＜ 0. 05), the bone surface/bone volume (BS/BV) and trabecular separation (Tb. Sp) increased significantly during the 4 th to the 6 th week (P ＜0. 05) . Conclusion: In the process of mandibular development in rats, reduction of occlusal force may lead to reduction of bone mass, and the changes of microstructure are closely related to the time of intervention.

Nutrition Status of Elderly Female Patients in Long-term Care Hospital according to Meal Types and Eating Ability / 대한지역사회영양학회지

OBJECTIVES: This study was carried out to determine nutritional status of elderly patients in a long-term care hospital according to meal type and eating ability. METHODS: Subjects were 47 female patients aged over 65 (79.3 +/- 7.1 years) who resided in a long-term care hospital in Seoul. Thirty seven patients who ate diet orally were grouped according to meal type (27 general diet and 10 soft diet) and eating ability (26 eating by oneself and 11 eaten with help) and 10 were on tube feeding. Nutritional status was determined by food consumption and mid-arm circumference. RESULTS: The mean adequacy ratios (MARs) of 12 nutrients (protein, calcium, phosphorus, zinc, vitamin A, vitamin B1, vitamin B2, vitamin B6, niacin, folic acid, vitamin C) were 0.687 for general diet, 0.565 for soft diet, 0.680 for eating by oneself and 0.677 for eaten with help, which were significantly lower than 0.982 for tube feeding (p < 0.05 or p < 0.01). The patients on tube feeding had significantly lower % arm circumference compared to those who ate general diet (84.0% vs. 95.4%, respectively, p < 0.05). Nutrients intakes, nutrient adequacy ratio (NAR) and index of nutritional quality (INQ) were not different between meal types as well as eating ability. The most insufficiently consumed nutrients by the patients on diet were folic acid, vitamin B2, and calcium (NAR 0.334~0.453, 0.515~0.539, and 0.516~0.533, respectively). CONCLUSIONS: The results suggested that regardless of meal type or eating ability, the subjects who were on diets in this study might have inadequate intake of folic acid as well as vitamin B2, and calcium, which need to be reflected on menu planning. The measurement of mid-arm circumference presented more risk of malnutrition of patients on tube feeding than those on diets, despite apparently better nutrient consumption.

Análise da densidade energética de preparações servidas em uma Unidade de Nutrição e Dietética / Analysis of the energy density of preparations served in a Nutrition and Dietetics Unit

Given the special energy and nutrient needs and the malnourishment commonly seen in hospitalized patients, the energy density of a soft diet, low potassium diet, low sodium diet and bedtime fruit shakes and porridges offered to patients of a Nutrition and Dietetics Unit of Brasília, DF, was assessed. Data were collected by direct observation and technical cards regarding the preparation of foods and dishes were done to calculate the energy density (ED) of the preparations according to the "Food and energy-containing beverages method." The ED values were classified according to the CDC, 2005. Roughly 16.7% of the soft diets had an ED of 0.7 to 1.5kcal/g (low ED), 58.3% had an ED below 0.6kcal/g (very low ED) and 25% had an ED between 1.5 and 4.0kcal/g (average ED). The analysis of low-sodium and low-potassium diets showed that 20% had a low ED, 30% had a very low ED and 50% had an average ED. All fruit shakes and porridges had a low ED. The results show that the patients who receive the analyzed preparations are at risk of ingesting an amount of energy that is below their needs. The need for standardization, menu planning and attention to individual dietary requirements is evident within the studied nutrition and Dietetic Unit.

En función de las necesidades especiales de energía, nutrientes y de la mal nutrición que a menudo constatamos en pacientes internados, fue analizada la densidad energética de las preparaciones de la dieta pastosa, de las preparaciones de la dieta hipocalémica e hiposódica, de la leche batida con frutas y papillas servidas a los pacientes de una Unidad de Nutrición y Dietética de Brasilia (DF). Los datos se recolectaron por medio de observación directa y se elaboraron fichas técnicas de 12 preparaciones de dieta pastosa, nueve de la hipocalémica e hiposódica, cinco de leche con frutas y cuatro papillas en 3 días de la semana, para el cálculo de la densidad energética (DE) de acuerdo con el "Food and energy-containing beverages method". Las DE se clasificaron de acuerdo con el CDC de 2005. Se observó que un 16,7% de las preparaciones de la dieta pastosa presentaron DE entre 0,7 y 1,5kcal/g (DE baja), un 58,3% DE menor que 0,6kcal/g (DE muybaja) y un 25% DE entre 1,5 y 4,0 /g (DE media). El análisis de la dieta hiposódica y hipocalémica mostró que 20% presentaban DE baja, 30% DE muy baja y 50% DE media. Todas las leches con frutas y papillas presentaron DE baja. Los resultados indican que los pacientes que reciben las preparaciones analizadas corren el riesgo de ingerir una cantidad de energía inferior a sus necesidades energéticas, evidenciando la necesidad de una estandarización, planificación de menús y atención a los métodos dietéticos individualizados en la Unidad de Nutrición y Dietética estudiada.

Diante das necessidades especiais de energia, nutrientes e à má nutrição frequentemente observada em pacientes hospitalizados, foi analisada a densidade energética de preparações da dieta pastosa, das preparações da dieta hipocálica e hipossódica, e das vitaminas e mingaus servidos para todas as dietas aos pacientes de uma unidade de Nutrição e Dietética de Brasília - DF. Foram coletados dados por meio de observação direta e elaboradas fichas técnicas de 12 preparações da dieta pastosa, nove da hipocálica e hipossódica e cinco vitaminas e quatro mingaus em 3 dias da semana, para o cálculo da densidade energética (DE) de acordo com o "Food and energy-containing beverages method". As DE foram classificadas de acordo com o CDC, 2005. Observou-se que 16,7% das preparações da dieta pastosa apresentaram DE entre 0,7 e 1,5kcal/g (DE baixa), 58,3% DE menor que 0,6kcal/g (DE muito baixa) e 25% DE entre 1,5 e 4,0/g (DE média). A análise da dieta hipossódica e hipocálica mostrou que 20% apresentaram DE baixa, 30% DE muito baixa e 50% DE média. Todas as vitaminas e mingaus apresentaram DE baixa. Os resultados indicam que os pacientes que recebem as preparações analisadas correm o risco de ingerir uma quantidade de energia inferior às suas necessidades energéticas, ficando evidente a necessidade de padronização, planejamento de cardápios e atenção aos esquemas dietéticos individualizados dentro da Unidade de Nutrição e Dietética estudada.

Assessment of Factors Affecting Plate Waste and Its Effects in Normal & Soft Diets Provided from Hospital Foodservice / 대한지역사회영양학회지

The purposes of this study were to : (a) analyze the portion size & plate waste of normal & soft diets provided by dietetic departments in hospital, (b) investigate the factors affecting plate waste, and (c) determine the nutritional & monetary value of plate waste. A questionnaire for food preference and sensory evaluation was developed and a survey was carried out for the 46 normal diet and 56 soft diet patients in Sanggye Paik hospital in Seoul. Serving size and plate waste were weighed by the electric scale, and CAN-Pro program was used to evaluate the nutrition value. The data were analyzed using the SAS package program for descriptive analysis, t-test, ANOVA, and Pearson correlation. The average plate waste rate for normal diet and soft diet were 30.3% and 49.6%. More plate waste amount occurred on female patients' diet than male patients' diets regardless of the kind of diet. The plate waste percentage of male patients were higher than those of female on normal diet. On soft diet, patients who hospitalized in surgery or pediatrics department were higher than in other wards. Plate waste of normal diet and amount were correlated positively, but wastage and preference were correlated negatively Negative correlation was between taste and plate waste, and between temperature and plate waste, too. On the other hand, plate waste caused the deficiency of some nutrients such as Ca, Fe, Vit. B2 and a great monetary loss.

Effect of loss of incisal function on the growth activities and ultrastructure of the condylar cartilage in the rat / 대한치과교정학회지

The purpose of this study is to investigate the effect of loss of incisal function on the thickness, growth activities, ultrastructure of the condylar cartilage and on the muscle fibers of masseter superficialis, anterior belly of digastric muscle in the growing rats. 37 day-old-rats of which incisors had been trimmed every day received soft diet from weaning and were studied by the autoradiography, electron microscopy and muscle histochemistry. The results obtained were as follows: The thickness of the fibrous, proliferative layer in superior, posterosuperior portion of the condylar cartilage was significantly(p<0.01) reduced in experimental groups and the decrease rate of fibrous layer thickness was greater in posterosuperior portion than in superior portion of cartilage and was greater than in proliferative layer. In normal group, more cells of posterosuperior portion moved more rapidly towards the medullary cavity. In experimental group, the labelling index of posterosuperior portion was decreased in proliferative layer at 2 hours, in transitional layer at 1, 2 days, in hypertrophic layer at 4 days after injection relative to posterosuperior portion of control group. But labelling index of superior portion was not different from that of control group at all time course after injection. From the muscle histochemistry, the diameter of type IIB fibers in masseter superficialis muscle, type IIA, type IIB fibers in anterior belly of digastric muscle decreased significantly(p<0.01) relative to controls in experimental group. From electron microscopic study, in the fibrous layer of the posterosuperior portion of condylar cartilage in normal group, many fibroblast like cells near the joint cavity showed extensive remodelling activities in ultrastructure. There was no morphological changes between experimental and control group in all cartilage cell layers of superior portion but cells near the joint cavity in fibrous layer of posterosuperior portion of experimental group showed morphologically inactive state relative to control group.