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Nutritional Medicine and Diet CareISSN: 2572-3278

Archive

 Open Access DOI:10.23937/2572-3278.1510019

A Protocol for Human Serum Fucoxanthinol Quantitation using LC-MS/MS System

Nana Mikami, Masashi Hosokawa, Masayuki Abe, Kazuo Miyashita, Hitoshi Sohma and Yasuo Kokai

Article Type: Original Article | First Published: September 30, 2016

ucoxanthin, a marine carotenoid widely distributed in brown algae, is known to possess various health promoting activities including anti-obesity effects in humans, but little is known about its kinetics partly because of its low bioavailability. We have developed a simple and reproducible protocol for quantifying system of human serum fucoxanthinol, a fucoxanthin metabolite, used LC-MS/MS multiple reaction monitoring (MRM), and have applied for clinical trial to study fucoxanthin absorption....

 Open Access DOI:10.23937/2572-3278.1510018

A Brief Overview of Nutrient Anti-Inflammatory Molecules and their in Vitro and in Vivo Activity

Elaine Wei Ting Lim, Steven T Leach, Daniel A Lemberg and Andrew S Day

Article Type: Review Article | First Published: September 21, 2016

Anti-inflammatory nutrients are components of normal dietary intake with reported anti-inflammatory properties. In comparison to traditional pharmacological anti-inflammatory drugs, anti-inflammatory nutrients may have lower side effects. However, one limitation of anti-inflammatory nutrients is their inefficiency compared to current pharmacological anti-inflammatory drugs, as higher nutrient concentrations may be required to provide similar pharmacological effect....

 Open Access DOI:10.23937/2572-3278.1510017

A New Whey Cheese Analogue Made from Whey Protein Concentrate and Vegetable Fat with 15% Olive Oil

Evangelia Zoidou, Ioanna Andreadaki, Theophilos Massouras and Stelios Kaminarides

Article Type: Research Article | First Published: August 27, 2016

Imitation cheeses or cheese analogues are cheese-like products in which milk fat, milk protein or both are partially or wholly replaced by non milk-based components to produce a specific cheese variety. They are manufactured by blending various edible fats/oils, proteins, other ingredients and water into a smooth homogenous blend with the aid of heat, mechanical shear and emulsifiers....

 Open Access DOI:10.23937/2572-3278.1510016

Enteral Nutrition in Intensive Care Units: Factors that Hinder Adequate Delivery

Mohamed Ezz El-Regal, Mohamed Abo Saba Abdelgawad, Nadia Taha Mohamed, Hayam Ibrahim Asfour and Nawal El Sayed Abd El-Rehim

Article Type: Research Article | First Published: July 26, 2016

Enteral nutrition (EN) is the most efficient nutritional support (NS) method in the intensive care units (ICUs). It has gained popularity over other methods in terms of promoting patient's immunity and enhancing better clinical outcomes in addition to its cost effectiveness. However, delivery of EN remains inadequate due to interruptions for various reasons, some of which are avoidable. Frequent interruptions may impact provision of nutrients and therefore, patient's clinical outcome. The aim of...

 Open Access DOI:10.23937/2572-3278.1510015

Dietitian Experience with Exclusive Enteral Nutrition for the Treatment of Crohn Disease

Catherine Wall, Andrew Day and Richard Gearry

Article Type: Original Research Article | First Published: June 01, 2016

An electronic survey of Dietitians New Zealand members was undertaken. A link to the survey was disseminated through their weekly electronic newsletter. Survey responses were analyzed using descriptive statistics and responses from pediatric and adult dietitians were compared using Fisher's exact test and Chi-squared test. Open ended questions were summarized using thematic analysis. The responses of New Zealand dietitians were compared to dietitian practice internationally and current inflammat...

Volume 2
Issue 2