Eating Disorders: Self-Reported Rate of Eating and Risk of Overweight in Japanese Children: Ryukyus Child Health Study.
Self-reported rate of eating and risk of overweight in Japanese children: ryukyus child health study.
Filed under: Eating Disorders
J Nutr Sci Vitaminol (Tokyo). 2012; 58(4): 247-52
Murakami K, Miyake Y, Sasaki S, Tanaka K, Arakawa M
The possible role of eating rate in promoting obesity has long been of interest. We examined the association between rate of eating and overweight status in Japanese children and adolescents. This Japanese cross-sectional study included 15,974 children (6-11 y; 7,956 boys and 8,018 girls) and 8,202 adolescents (12-15 y; 3,944 boys and 4,258 girls). Rate of eating was self-reported according to five categories. Body mass index (BMI) was calculated from self-reported body weight and height. Overweight was defined according to the International Obesity Task Force age- and sex-specific BMI cutoffs. The overall prevalence of overweight was 13.2%. Rate of eating was positively associated with the risk of overweight, independent of protein, fat, and dietary fiber intakes. Multivariate odds ratios (95% confidence intervals) for overweight in the very slow, relatively slow, medium, relatively fast, and very fast categories were 0.31 (0.20, 0.49), 0.49 (0.40, 0.60), 1 (reference), 2.81 (2.42, 3.26), and 4.49 (3.47, 5.81) in male children; 0.42 (0.31, 0.58), 0.49 (0.41, 0.59), 1 (reference), 2.74 (2.27, 3.31), and 5.69 (3.75, 8.63) in female children; 0.13 (0.03, 0.54), 0.43 (0.28, 0.65), 1 (reference), 2.31 (1.88, 2.84), and 3.84 (2.77, 5.31) in male adolescents; and 0.55 (0.30, 1.01), 0.46 (0.33, 0.65), 1 (reference), 1.30 (0.99, 1.71), and 1.49 (0.84, 2.65) in female adolescents, respectively (all p for trend<0.0001). In conclusion, this large cross-sectional study in Japan showed that a higher rate of eating was independently positively associated with an increasing risk of overweight in children and adolescents. HubMed – eating
Bioarchaeological research development in georgia: steps, peculiarities, directions.
Filed under: Eating Disorders
Georgian Med News. 2012 Oct; 75-81
Shengelia R, Bitadze L, Laliashvili Sh
In Georgia, Bioarcheology in its broad sense started developing with the research in Paleoanthropology and Paleopathology. Paleoanthropology initially developed in line with Archaeology. The study of biomaterial through the angle of paleopathology started in 1956. Later works were devoted to Ethnogenesis, comparative Anthropology, spreading physiological stresses and other issues. In recent years newly discovered rich archeological materials and introduction of the modern methods of research has outlined new prospects, and our decision is to put them in to action. From our point of view the research methods and aims of Bioarchaeology include: 1. morphological study of biomaterial on the macroscopic level. 2. The research through chemical methods which gives us an opportunity to outline many parameters of life such as eating habits, the aspects of interrelation with the environment and metabolic processes through the spectrum analysis of main ingredients of material. The important part of this direction is the researching of stable isotopes which gives us additional and strong arguments. 3. Genetic research answers the following important questions: biomaterial’s variety; racial and ethnic origin; time and place of migration processes traced on ethnogenesis; hereditary disease history (dating, the origin of the diseases, epidemics and other); human and animal genome evolution and mutational changes; the role of environment (food, ecosystems) in genome changes. The results of the above mentioned research allow answering a lot of important historical and biomedical issues. From these, we have started the comparative analyses of the Genographic data of Georgia, taking notes of the genetic changes which, in our opinion, are caused by the radical and stable changes of eating habits produced about 450-500 years ago, which probably resulted proportional imbalance of the diseases that appeared in the same period.
HubMed – eating
Video-assisted swallowing therapy for patients with Parkinson’s disease.
Filed under: Eating Disorders
Parkinsonism Relat Disord. 2012 Nov 3;
Manor Y, Mootanah R, Freud D, Giladi N, Cohen JT
BACKGROUND: Conventional swallowing therapy for patients with Parkinson’s disease (PD) and swallowing difficulties has poor carryover to everyday life. Herein, we test the effectiveness of visual information while treating swallowing disturbances in patients with PD. METHODS: Forty two non-demented PD patients with swallowing disturbances were randomly divided into two groups. An experimental group received video-assisted swallowing therapy (VAST) and a control group (n = 21) was given conventional therapy. Both groups were given 6 interventional sessions by the same speech and swallowing therapist. Patients in the VAST group were exposed to video of the swallowing process in general as well as of their own, as part of all therapy sessions. Swallowing function was assessed before and post-intervention by fiberoptic endoscopic evaluation of swallowing (FEES). Quality of life, quality of care and the degree of pleasure from eating were also assessed by questioners pre and post-intervention. RESULTS: There was a significant improvement in swallowing functions following both interventions. The FEESs demonstrated a significantly greater reduction in food residues in the pharynx in the VAST group compared to the conventional treatment group. There were significant group improvement in some parameters of the quality of life, quality of care and pleasure of eating scales. CONCLUSION: In cognitively intact patients with PD with swallowing disturbances VAST was associated with improved swallowing related QOL and less food residues in the pharynx.
HubMed – eating
Life Dissatisfaction and Eating Behaviors among Older African Americans: The Protective Role of Social Support.
Filed under: Eating Disorders
J Nutr Health Aging. 2012; 16(9): 749-53
Wickrama KA, Ralston PA, O’Neal CW, Ilich JZ, Harris CM, Coccia C, Young-Clark I, Lemacks J
Objectives: To examine (a) the influences of life dissatisfaction and dietary social support on eating behaviors (a high-fat diet and fruit/vegetable consumption) of older African Americans and (b) the moderating role of perceived dietary social support on the association between their life dissatisfaction and unhealthy eating behaviors. Design: Baseline data from a larger intervention study of mid-life and older African Americans. The study incorporated a quasi-experimental design with random selection of participants, stratifying for age and gender. Setting: Six churches in North Florida. Participants: One hundred and seventy-eight (132 females and 46 males with a median age of 60) older African Americans. Measurements: A structured questionnaire elicited personal data as well as information on eating behaviors, life dissatisfaction, and perceived dietary social support. Results: Older African Americans with more cumulative life adversity, as reflected by high life dissatisfaction, had significantly poorer eating behaviors including the consumption of a high-fat diet and low intake of fruits and vegetables. Older African Americans’ dietary choices were also associated with their perceived social support. More importantly, perceived social support acted as a buffer to mitigate the influence of life dissatisfaction on older African Americans’ eating behaviors. Conclusion: Life dissatisfaction places older African Americans at risk for unhealthy eating behaviors. However, high levels of dietary social support can protect older African Americans from the influence of life dissatisfaction on unhealthy eating behaviors. There are practical implications of this research for health interventions and programming.
HubMed – eating
Self-Injury/Eating Disorders/Drepression (Manic) – **MAY TRIGGER WARNING FOR SELF-INJURERS AND PEOPLE WITH EATING DISORDERS** I’m sorry for the audio. Ulead didn’t seem to like me very much. 2:37, Thirteen, Sharing The Secret, Girl, Interrupted, Pro
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