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Ab s t r ac t Aim: The aim of this study was to summarize different types of benefits that have been observed in the baby's development and the mother's psychological health during the postpartum period. Background(s): Breastfeeding is a natural process that plays a vital role in the physical as well as mental health of the mother and child. Breast milk is rich in contents such as proteins, fats, and vitamins, which are responsible for building the immune system of the baby. Lactation helps in decreasing the prevalence of infant mortality rate. It enhances the development of the physical health of the children. Breastfeeding protects the mother from many systemic conditions like endometrial cancer, ovarian cancer, breast cancer, etc. It has been observed that with an increase in healthy breastfeeding practices, there is a decline in the cases of maternal mental health issues reported mainly in the postpartum period. Review result: The authors have explained various types of advantages of breastfeeding on the child's and mother's health, their mechanism of action, effects on the baby, and mother-child relationship. Conclusion(s): The mother's mental health plays a crucial role in a healthy infant, and breastfeeding is key to it. The role of breastfeeding is therefore considered a boon for the mother because if there is a decrease in health issues in the child, the mother's mental condition improves automatically. Therefore, breastfeeding should be promoted at the national level. Clinical significance: Breastfeeding not only helps in reducing maternal stress and postpartum depression but also improves the physical health of the child and mother during the postpartum period. The clinicians should teach mothers about the importance and also the correct positions of breastfeeding. "Breastfeeding week" is celebrated every year from August 1 to August 7, as implemented by the Indian government.Copyright © The Author(s). 2023 Open Access.
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Global suffering from COVID-19 has necessitated augmenting the immunity systems of humans through consumption of macro-micro-nutrients and antioxidant-enriched fortified foods. In this article, fortifications of popular bakery products, viz. biscuits, cookies, have been reviewed, encompassing the novel fortifying ingredients and innovative methods employed with an emphasis on the overall enrichment in the final product quality. A few notable features concerning novel fortified biscuit and fortified cookie have been decisively summarized. Wheat flour blended with 40% sesame-cake flour resulted in a fortified biscuit possessing higher protein (16.6%), crude fat (16.95%), and dietary fiber (8.2%) with acceptable sensory characteristics. About 9% toting up of chicken-eggshell dried-powder could result in high Ca content in biscuits with customary changes in texture and sensory properties. A remarkable 5% addition of bee pollen to wheat flour appreciably improved the nutrient compositions (carbohydrate 65.18%, protein 7.32%, and total dietary-fiber 1.47%) along with high polyphenol and antioxidant potentials. Notably, mixing fish fillet protein concentrate with wheat flour could yield enhanced nutritional content (protein 14.63-19.52%, fat 16.2-16.5%), as well as augmented amino acids. Remarkably, wheat flour fortified with fermented jack bean flour resulted in an overall fortified biscuit with substantial carbohydrate, crude protein, fat, fiber, ash, and appreciable macro-micro mineral contents and sensory characteristics. Innovative fortified cookies were made by blending wheat flour or Brewer's spent grain flour with one or more ingredients, e.g. full fat soya, mushroom, cardamom powder, moringa leaves, coconut, sweet potato flour rendering amplified values of nutrients, superior physical properties, increased mineral and flavonoid contents and organoleptic qualities.Copyright © 2023 Bentham Science Publishers.
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Food insecurity and poor health is turning out to be one of the biggest global issues especially during the pandemic period. Food value chains of developing countries has drastically affected and linked with the problem of food insecurity and malnutrition during covid-19. Keeping in view the importance of this key issue, the present study aimed to investigate the impact of covid-19 on food and nutritional (macro and micro nutrition) status by using the calories and nutrition intake method in the rural and urban areas of district Faisalabad. Food security index was used to estimate the absolute food security status and Logistic Regression Model was employed to examine the effect of covid 19 on food security. Primary data set of almost 500 households were collected from the rural and urban areas. The results show that calories and macronutrient's security status was better in the urban areas while the situation of micro nutrients was better in rural areas. It was found that nearly 49 percent households in rural areas and 43 percent households in urban areas were food and nutrition secure during covid-19. The impact of covid-19 was evident in urban areas especially in low-income households and people who earn daily wages. The regression analysis showed that prevalence of disease, education, household income, family size, number daily intake meals, age of household head and land size have shown significant effects on the food and nutrition security status in both rural and urban areas.Copyright © 2022 Institute of Biotechnology and Genetic Engineering. All rights reserved.
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Circadian rhythms, also known as circadian clocks, are cyclic endogenous biological patterns of an approximately 24-hour cycle which regulate the timing of physiology, metabolism, and behavior. Recent research in the field of circadian science has suggested that the timing of food intake may also play a role in markers of health, in addition to food choice and food quantity. There is emerging evidence suggesting that the timing of dietary intake, so-called chrono-nutrition, may be influenced by an individual<apos;>s chronotype. For example, the evening type has been linked to unhealthy diet, which could indicate a higher possibility of obesity. On the other hand, the continuum of chronotype diversity is largely mediated by genes. The presence of single nucleotide polymorphisms (SNP) of clock genes have been associated with obesity, chronotype, metabolic disturbances, and dietary habits (e.g., breakfast skipping, meal timing, energy/macronutrient intake). In this review, we outline the current knowledge of the interactions between clock genes, chronotype, dietary intake and chrono-nutrition.Additionally, it is emphasized that the COVID-19 pandemichas had a significant impact on the circadian system, dietary choices and meal timing. For this reason, the current review aims to focus on how chronotype/sleep and chrono-nutrition are affected during the COVID-19 pandemic.Copyright © 2022 Informa UK Limited, trading as Taylor & Francis Group.
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This review focused on compiling, summarizing, updating the information available on the colostrum and its health benefits. Colostrum is the first milk secreted by the mammary gland of female mammals immediately after birth during the first few days, and its composition differs from the mature milk. It ensures immune support for newborns in the early stages of life. It is a divine immune gift from the Creator. Mammalian colostrum contains unique components rich in nutritional macronutrients (proteins, fat, carbohydrates) and micronutrients (vitamins, minerals, antioxidants) and many bioactive substances like antimicrobial factors (Igs, LF, LP, LZ, cytokines) and growth factors (EGF, TGFalpha and beta, IGF-1 and 2, FGF, PDGF, GH), which are necessary to stimulate the immune systems that newborns need for health and survival life. Physicochemical composition changes dramatically in the first few days that distinguish it from mature milk. This reverses an essential difference in their biological function as fractional sources or for health-promotion. So it is considered one of the best natural food supplements consumed within various life stages. Colostrum is used to treat cancer, AIDS, polio, heart disease, and rheumatoid arthritis. Hyper-immune colostrum or milk collected from cows immunized by SARS-CoV-2, it can grant protection short-term from infection in humans and can be used as an alternative way to produce specific antibodies against CoVID-19 until effective excess vaccines against new mutations can be available. Likewise, colostrum and its components contribute as a non-drug alternative to the clinical management of CoVID-19. Also, lactoferrin and its supplements are effective in preventing and treating people with coronavirus infection. Therefore, due to these previous multiple functions, colostrum is considered as a natural food, called miracle immune milk, and used as a medicine.Copyright © 2022 The Author
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This study examined changes in body mass and body mass index (BMI), physical activity, and dietary intake in Canadian university students during the first year of the COVID-19 pandemic. Two self-reported recall surveys were conducted: after the first lockdown in September 2020 (T1) and following the second lockdown in March 2021 (T2). Eligible participants were full-time undergraduate students attending a Canadian university and residing in Canada during the first year of the pandemic. At T1, 510 students (99 male, 411 female) completed the survey, and of those, 135 (32 males, 103 females) completed the survey at T2 (73% attrition). At both T1 and T2, most participants were 18-24 years of age (93% and 90%, respectively), Caucasian (73% and 78%, respectively), and resided in the province of Ontario (79% and 80%, respectively). Body mass increased from T1 to T2 (+0.91 ± 3.89 kg t(132) = -2.7, p = 0.008). BMI also increased from T1 to T2 (+0.30 ± 1.33 kg/m2 [t(130) = -2.5, p = 0.012), with a greater number of participants within the overweight range (19.8% versus 24.4%, respectively). At T1, 38% of the participants reported a decrease in physical activity, while the number of students reporting a decrease in activity increased to 56% at T2. Dietary energy intake decreased from 1678 ± 958 kcal/day at T1 to 1565 ± 842 kcal/day at T2 [c2(1) = 7.2, p = 0.007]. Diet quality also decreased, with participants not meeting the recommended daily allowance for essential macro and micronutrients. A decrease was observed in daily servings of fruits (-27%, p < 0.001), vegetables (-72%, p < 0.001), and grains (-68%, p < 0.001). In conclusion, despite a small decrease in dietary energy intake, a modest weight gain occurred during the first year of the COVID-19 pandemic in this cohort of Canadian university students, which was potentially related to decreased physical activity and diet quality.
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Purpose>Coronavirus disease-2019 (COVID-19) is becoming a crucial health problem worldwide. Continued and high-speed mutations of this virus result in the appearance of new manifestations, making the control of this disease difficult. It has been shown that well-nourished patients have strong immune systems who mostly have short-term hospitalization compared to others. The purpose of this study is to review the major nutrients involved in the immune system reinforcement and to explain nutritional aspects during the recovery of COVID-19.Design/methodology/approach>In this review paper, the mechanistic role of nutrients in boosting the immune system and the nutritional aspects during the recovery of COVID-19 patients were discussed. Papers indexed in scientific databases were searched using antioxidants, COVID-19, inflammation, immune system, macronutrient, micronutrient and probiotic as keywords from 2000 to 2022.Findings>Because of the adverse effects of drugs like thrombosis, pulmonary embolism and hypercholesterolemia, a balanced diet with enough concentrations of energy and macronutrients could increase the patient's durability. The inflammatory cytokines in a vicious cycle delay patients' rehabilitation. The main mechanistic roles of micronutrients are attributed to the downregulation of virus replication and are involved in energy homeostasis. Dysbiosis is defined as another disturbance among COVID-19 patients, and supplementation with beneficial strains of probiotics helps to exert anti-inflammatory effects in this regard. Being on a well-planned diet with anti-inflammatory properties could reverse cytokine storms as the major feature of COVID-19. Future studies are needed to determine the safe and effective dose of dietary factors to control the COVID-19 patients.Originality/value>Being on a well-planned diet with anti-inflammatory properties could reverse cytokine storms as the major feature of COVID-19. Future studies are needed to determine the safe and effective dose of dietary factors to control the COVID-19 patients.
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It has been a hugely challenging task proving nutritional support in adult intensive care units during the COVID-19 pandemic. We therefore reviewed the nutritional parameters of patients admitted to intensive care during both surges of the virus to provide detailed information and to ensure we are fully informed to provide the best service in future surges. Retrospective data was collected from 168 patients using dietetic electronic handovers from 04.10.20 to 04.04.21 and compared to the data collected for 122 patients in surge one, (data collected 20.03.20 to 8.5.20). This was analysed using an excel spreadsheet. The results are outlined in table one below: [Formula presented] The critical care ventilation plan for these patients had been reviewed1 and this impacted the route of feeding as follows: Nasogastric feeding on admission: 50.6% (96%), oral nutritional support: 35% (4%), oral nutritional support with subsequent NG feeding: 11% (3%), parenteral nutrition: 1.8% (0), PEG: 0.62% (0). Using data collected from surge one, we were able to prepare training for the dietetic team with regards to the demographics of the patient and the impact on nutritional care. This is particularly important with regards to the challenge of meeting energy and protein requirements of obese patients2. We reviewed the difficulties gathering accurate weights from the first wave and purchased new patient transfer scales®. This allowed us to gain weights that we would not have been able to. More patient heights were available as dietitians were present on the unit in surge two (remote working in surge one) and were able to do bedside measures of ulna length where a height was unavailable. Using surge one data we were prepared for high numbers of patients requiring enteral feeding on admission. However there was a different picture in surge two with more patients awake, using high flow oxygen therapy or on a CPAP hood. This brought different challenges with meeting macro and micronutrients orally. Patients with breathing difficulties were not keen to consent to an NGT and when they did, the NGT insertion procedure was tricky in those patients with high Fi02. We reviewed our range of macronutrient supplements and started using an oral protein supplement containing 30 mls, 10 g protein and 100 kcal to help with this. We attended MDT meetings to discuss feeding route and for further surges we plan to implement a standard operating procedure for enteral feeding patients on CPAP. 1. Intensive Care Society (2021) Clinical Guideline for the management and care of critically ill adults with COVID-19 during the coronavirus pandemic. Faculty of Intensive care Medicine. 2. Singer et al (2019) ESPEN guideline on clinical nutrition in the intensive care unit: Clinical Nutrition 38:48-79
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Malnutrition, both severe and acute in covid 19 patients are particularly serious problems, may depress the immune system further indicating a poor outcome in terms of morbidity, quality of life and mortality1. Thus, dietary intake may play a major role in determining nutritional status of patients with pneumonia due to COVID 19. Aim was to screen and evaluate the intake of macro-nutrients in subjects who could tolerate oral intake with mild to moderate pneumonia due to Covid 19 assessed for nutritional status, fat free mass index (FFMI) and basic lung function. A cross sectional study was carried out on 71 patients admitted to an ICU in an urban multispecialty hospital from August 2020 to January 2021. Nutritional status, lung function, body composition was assessed using Patient generated Subjective global assessment (PGSGA), Spirometry and Fat Free Mass Index (FFMI) respectively. Dietary intakes were assessed using Food record charts (FRCs). The results show that higher proportion of subjects were unable to meet the RDI for energy (56%), protein (90%) and fat (66%);carbohydrate intake was above RDI (41%) despite of providing oral nutritional supplements in an attempt to meet the required dietary allowance and nutritional needs in these subjects. 24 (73%) subjects out of 33 under stage B & C reported lack of appetite with early satiety. Mean age of the patients was 62± 8.8 yrs. and mean BMI on admission was 21.1± 4.2 kg/m2. [Formula presented] In conclusion subjects included in this study with better nutritional status and nutrient intakes had better lung function. Hence, early identification of malnutrition by screening, assessment with timely nutrition intervention in COVID 19 subjects by fueling of deficits in nutrient intake may preserve lean body mass, improve nutritional status, avoid deterioration of lung function due to malnutrition thus leading to a probable positive prognosis of the disease. References 1. Damayanthi HDWT, Prabani KIP. Nutritional determinants and COVID-19 outcomes of older patients with COVID-19: A systematic review. Arch Gerontol Geriatr. 2021 Jul-Aug;95:104411.
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Purpose: Coronavirus disease-2019 (COVID-19) is becoming a crucial health problem worldwide. Continued and high-speed mutations of this virus result in the appearance of new manifestations, making the control of this disease difficult. It has been shown that well-nourished patients have strong immune systems who mostly have short-term hospitalization compared to others. The purpose of this study is to review the major nutrients involved in the immune system reinforcement and to explain nutritional aspects during the recovery of COVID-19. Design/methodology/approach: In this review paper, the mechanistic role of nutrients in boosting the immune system and the nutritional aspects during the recovery of COVID-19 patients were discussed. Papers indexed in scientific databases were searched using antioxidants, COVID-19, inflammation, immune system, macronutrient, micronutrient and probiotic as keywords from 2000 to 2022. Findings: Because of the adverse effects of drugs like thrombosis, pulmonary embolism and hypercholesterolemia, a balanced diet with enough concentrations of energy and macronutrients could increase the patient's durability. The inflammatory cytokines in a vicious cycle delay patients’ rehabilitation. The main mechanistic roles of micronutrients are attributed to the downregulation of virus replication and are involved in energy homeostasis. Dysbiosis is defined as another disturbance among COVID-19 patients, and supplementation with beneficial strains of probiotics helps to exert anti-inflammatory effects in this regard. Being on a well-planned diet with anti-inflammatory properties could reverse cytokine storms as the major feature of COVID-19. Future studies are needed to determine the safe and effective dose of dietary factors to control the COVID-19 patients. Originality/value: Being on a well-planned diet with anti-inflammatory properties could reverse cytokine storms as the major feature of COVID-19. Future studies are needed to determine the safe and effective dose of dietary factors to control the COVID-19 patients. © 2022, Emerald Publishing Limited.
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The COVID-19 pandemic brought with it many challenges for the NHS;for our neonatal unit, staffing and resource concerns necessitated a review of PN provision to our dual site neonatal managed clinical service. Our service comprises of two sites (and includes neonatal surgical cots) and has a combined capacity of 90 cots. Prior to the pandemic the usual PN requirement was between 12 and 20 patients per day, approximately 75% of the PN was individualised (bespoke) and manufactured on site in our unlicensed aseptics units. To support the nursing teams in adult critical care areas, pharmacy aseptics unit were asked to manufacture ready to use infusions;the requirement to make new products along with staff shortages challenged our capacity. Patient individualised parenteral nutrition is highly complex, requiring specific prescriber training of those involved in requesting or ordering, and those involved in ensuring clinical suitability of the prescription. In addition, bespoke compounding or manufacturing is an intricate process requiring appropriately trained staff and specialised equipment. An MDT approach was adopted to review and improve the resilience of our PN service and reduce the need for aseptics manufacture. An options appraisal of the following factors was carried out: availability of sufficient product, license status of the products, nutritional content of regimens, lipid and protein sources, time taken to prescribe, time taken to clinically validate, time taken to prepare, storage requirements, stability/ shelf life of chosen product, time taken to set up, provision of vitamins and trace elements, total fluid volume required for nutrition, supplementation of electrolytes, composition of the PN (2 phase system vs 1 phase system), pump and equipment provision. For our neonatal population Baxter Numeta G13E and G16E bags were selected as the most appropriate option. Moving away from prescribing and administering individualised PN products to using Numeta we were challenged to: design an appropriate prescription chart and regimens, ensure that we were able to prescribe and administer supplementary electrolytes and fluids, review the use of filters for fungi, bacteria and endotoxins on lines used for the administration of PN, ensure that we had sufficient stock of IV lines to enable more frequent line changes, review PN - drug IV compatibility and provide training to prescribers, nurses and pharmacists. Standard bag PN allows greater flexibility to manage unstable patients and has increased our PN capacity. For the proportion of infants for whom Numeta is not appropriate we prescribe either 'start up potassium and sodium free PN' or individualised PN for infants who require long term PN with specific micro or macronutrient requirements. Audit is required to evaluate hypercalcaemia seen in a proportion of infants less than 2kg in weight. Numeta bags do not provide 100% of normal fluid volume for most patient's, the additional fluid requirement significantly increases the number of infusion pumps required to administer PN. After 15 months, Numeta continues to be used as the primary PN product in approximately 90% of our neonatal population.
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Background: The aim of this study was to investigate possible associations between food consumption and eating habits and food choice determinants in women during COVID-19 pandemic. Methods: This is a cross-sectional survey conducted in Brazil between June and September, 2020, during which time social distancing measures were in place. Results: Participants (n = 629) were aged 34.0 years and mostly within normal weight according to BMI (60.4%). "Snacking" and "liking" associated with increased energy (ß = 164.27 and ß = 110.24) and carbohydrate intake (ß = 1.97 and ß = 1.80), and with reduced protein intake (ß = -1.54 and ß = -1.18). In contrast, "dieting" and "weight control" associated with reduced energy (ß = -162.57 and ß = -111.49) and carbohydrate intake (ß = -2.78 and ß = -2.07), and with increased protein intake (ß = 3.78 and ß = 1.65). "Dieting" (ß = 7.27), "need and hunger" (ß = 3.34), and "health" (ß = 4.94) associated with an increased consumption of unprocessed and minimally processed foods, whereas "replacing main meals with snacks" (ß = -8.98), "snacking" (ß = -6.92) and binge eating symptoms (ß = -0.34) associated with reduced consumption of foods within this processing level. In contrast, "use of delivery services" (ß = 3.39), "replacing main meals with snacks" (ß = 5.49), "visual appeal" (ß = 2.17), "social norms" (ß = 2.19) and "affect regulation" (ß = 2.01) associated with increased ultraprocessed food consumption. Overall, associations were more frequent and pronounced when analyzing food consumption by processing level rather than by macronutrient intake. Conclusion: Some eating habits and food choice determinants ("snacking," "replacing meals with snacks," "use of delivery services") observed during the COVID-19 pandemic were associated with an unhealthy diet (high energy and carbohydrate consumption, increased ultraprocessed food consumption and reduced unprocessed/minimally processed foods consumption) in Brazilian women.