Promoting Good Nutrition

Guidance and resources to support the use of 'MUST' across all care settings

Promoting Good Nutrition (PDF 2MB)

Guidance and resources to support the use of 'MUST' across all care settings

Aspects of gastrointestinal immunology and nutrition in human immunodeficiency virus-1 infection in Brazil

Mucosal surfaces have a fundamental participation in many aspects of the human immunodeficiency virus (HIV) infection pathogenesis. In Brazilian HIV-1 infected subjects, loss of weight and appetite are among the most debilitating symptoms. In this review we describe a defined mucosal immunogen that has profound but transient effects on HIV viral load, and we suggest that gut associated lymphoid tissue under constant immunostimulation is likely to provide a major contribution to the total levels of HIV. We also show that hypermetabolism appears to play a role in the wasting process in Brazilian patients coinfected with HIV and tuberculosis.

Metabolic effects of parenteral nutrition enriched with n-3 polyunsaturated fatty acids in critically ill patients

BACKGROUND & AIMS: n-3 fatty acids are expected to downregulate the inflammatory responses, and hence may decrease insulin resistance. On the other hand, n-3 fatty acid supplementation has been reported to increase glycemia in type 2 diabetes. We therefore assessed the effect of n-3 fatty acids delivered with parenteral nutrition on glucose metabolism in surgical intensive care patients. METHODS: Twenty-four surgical intensive care patients were randomized to receive parenteral nutrition providing 1.25 times their fasting energy expenditure, with 0.25 g of either an n-3 fatty acid enriched-or a soy bean-lipid emulsion. Energy metabolism, glucose production, gluconeogenesis and hepatic de novo lipogenesis were evaluated after 4 days. RESULTS: Total energy expenditure was significantly lower in patients receiving n-3 fatty acids (0.015+/-0.001 vs. 0.019+/-0.001 kcal/kg/min with soy bean lipids (P<0.05)). Glucose oxidation, lipid oxidation, glucose production, gluconeogenesis, hepatic de novo lipogenesis, plasma glucose, insulin and glucagon concentrations did not differ (all P>0.05) in the 2 groups. CONCLUSIONS: n-3 fatty acids were well tolerated in this group of severely ill patients. They decreased total energy expenditure without adverse metabolic effects.

Food and Nutrition Guidelines for Primary Schools

Food & Nutrition Guidelines for Primary Schools The Government has identified school children as one group to be given priority during the planning and delivery of programmes and initiatives for good health throughout life. In the Governmentâ?Ts National Health Promotion Strategy 2000/2005, the two major objectives for children are: Click here to download PDF 458kb

Food & Nutrition Guidelines for Primary Schools

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Food and Nutrition Guidelines for Pre-School Services

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2006 Healthy Ageing Conference Proceedings: Nutrition and Older People in Residential and Community Care Settings

2006 Healthy Ageing Conference Proceedings: Nutrition and Older People in Residential and Community Care Settings The conference attracted over 230 delegates from the statutory, voluntary and private sectors, and provided the opportunity for delegates to focus on issues facing particular vulnerable groups of older people. Click here to download PDF 928kb

SLÃÅN 2007 Survey of Lifestyle, Attitudes and Nutrition in Ireland

This is the third national Survey of Lifestyle, Attitudes and Nutrition (SLÃÂÅN) in Ireland, conducted in 2007 using face-to-face interviews with adults aged 18 years or over, interviewed at home addresses. SLÃÂÅN 2007 follows on from two previous surveys using postal questionnaires in 1998, involving 6,539 respondents with a 62% response rate, and in 2002, involving 5,992 respondents with a 53% response rate. Click here to download PDF 875kb

SLÃÅN 2007 Survey of Lifestyle, Attitudes and Nutrition in Ireland. One Island - One Lifestyle

SLÃÅN 2007 Survey of Lifestyle, Attitudes and Nutrition in Ireland. One Island - One Lifestyle

Food and Nutritional Care in Hospitals. Guidelines for Preventing Under-Nutrition in Acute Hospitals

Food and Nutritional Care in Hospitals. Guidelines for Preventing Under-Nutrition in Acute Hospitals Click here to download PDF 1.3mb

Cook it! An evaluation of a community nutrition education programme in Northern Ireland

Cook it! was originally introduced to Northern Ireland in 1995 by the Health Promotion Agency for Northern Ireland (HPA) in a collaborative project with the Eastern Health and Social Services Board, the Northern Health and Social Services Board and the North and West Belfast Health and Social Services Trust. Having run for five years, this initial phase of the programme was evaluated in 2000. Cook it! was found to be a valuable approach to community based nutrition education. However, a number of recommendations were made as to how it could be improved. In conjunction with a number of community dietitians the HPA therefore revised and updated the programme, which included a redesigned resource manual with improved session outlines and recipe sheets. The Public Health Agency was established in 2009 under a major reform ofhealth structuresin Northern Ireland. The four key functions of the PHA are: health and social wellbeing improvement; health protection; public health support to commissioning and policy development; HSC research and development.