RESUMO
Objective: Sleeping disorders are common among Haemodialysis-HD patients. In addition to well-known factors, food consumption impact on sleep quality needs being discovered. Aim was to examine the nutrition-related factors that may influence sleep quality in HD patients
Methods: One hundred and three patients in three HD centres participated. Data were collected with Pittsburgh Sleep Quality Index-PSQI and Questionnaire Form about socio-demographic characteristics and appetite. Biochemical findings were obtained; food consumption for three consecutive days was recorded. Independent Samples t/Mann Whitney U tests for mean comparison; Logistic Regression Analysis for determining variables affecting sleep quality, were used
Results: Mean age was 59.19+/-14.57 years. 51.5% were women. 37.9% had good [PSQI<5] and 62.1% had poor [PSQI>/=5] sleep quality. Appetite had significant impact on sleep quality; poor sleeping risk was 4.194 fold higher in patients with bad appetite than those with good appetite [p=0.038]. Biochemical findings of poor and good sleepers were similar, except for potassium and creatinine. Vitamins B1, B6 and folate intake of good and poor sleepers were significantly different. Patients with good sleep quality consumed significantly higher amounts of above B vitamins [p=0.030, p=0.036, p=0.034, respectively]
Conclusions: Favourable effect of appetite and certain nutrients intake on sleep quality in HD patients was shown. Improving nutritional status of HD patients has potential to increase their sleep quality
RESUMO
School Nutrition Programs [SNPs] may have positive effects on children's food choices through high nutritional quality meals. This cross-sectional and descriptive study was conducted to determine nutritional quality of school lunch and to compare lunch consumption of students who participated in SNP and who did not, at the first governmental school serving school lunch in Kayseri, Turkey. Methods: One hundred and sixteen students aged 9-14 years were divided into two groups after being matched according to gender, age, grade; 58 participants [school lunch group; SL-G] and 58 nonparticipants [school canteen group; SC-G] were recruited. Energy-nutrient content of 5-day school lunch was determined by recipes. Socio-demographic data and lunch consumption on 5 consecutive weekdays with weighed left overs were obtained. Lunch energy-nutrient intakes and anthropometric measurements were compared. Results: School lunch was adequate for vitamins [E and C], fibre, iron, inadequate for energy, carbohydrate, folate, calcium. Contribution of fat [36.6 +/- 6.8%] and saturated fat [12.2 +/- 3.5%] to energy and sodium content was high [1001 mg] in school lunch. SL-G consumed significantly higher protein, vitamin C, thiamine, vitamin B[6], potassium, magnesium, iron, zinc [p < 0.001 for each] than SC-G. Energy [p < 0.001], carbohydrate [p < 0.001], fat [p < 0.05]", vitamin E [p < 0.001] intakes of SC-G were significantly higher than SL-G. Body weights, height, body mass index of groups were similar. Foodservice at school should be revised with collaboration of school management, catering firm, dietetic professionals. Policy should focus on reducing fat, saturated fat, sodium content and meeting energy-nutrient requirements of school aged children