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This is a positive finding with reliability and validity, in the situation of a compliant population already following a low-cholesterol dietary portfolio. The results of the self-report aspect, i.e. The scaling comparison between the oat bran bread group and the strawberry group indicate that, among this compliant group those who added strawberries were more satisfied and therefore more willing to eat the added anti-oxidant food, as a result of its increased palatability.
Though I agree with the results and application of this study to control for diet, and make sure that dietary variations did not play an extreme role in results, it would be interesting to study this comparative model in a situation where participants were not compliant to another cholesterol-lowering dietary portfolio, utilizing the same blood and urine standards, i.e. To see if the results of physiological reduction and palatability survey ranking would be similar with just this dietary change, which is much more representative of the whole of the hyperlipidemia consort in the general population. As compliance seems to be the most significant challenge in the clinical...
The article is extremely interesting, especially noting the very limited level of change than needed to be done to increase the effectiveness of the dietary model and is a very good example of the development of discrete research protocol using a large multi-variant set of data. If I were to do the study I would likely seek out hyperlipidemia participants, again prior to the development of other risk factors for heart disease but before compliance had been established through a broader means and then add compliance as a factor for the analysis of results.
Resources
Jenkins, D.J.A. Nguyen, T.H. Kendall, C.W.C. Faulkner, D.A. Bashyam, B. Kim, I.J. Ireland, C. Patel, D. Vidgen, E. Josse, a.R. Sessof, H.D. Burton-Freeman, B. Josse, R.G. Leiter, L.A. Singer, W. (2008) "The Effects of Strawberries on a Cholesterol-Lowering Dietary Portfolio" Metabolism Clinical and Experimental 57, 1636-1644. Accessed on December 1, 2008. www.sciencedirect.com
Resources
Jenkins, D.J.A. Nguyen, T.H. Kendall, C.W.C. Faulkner, D.A. Bashyam, B. Kim, I.J. Ireland, C. Patel, D. Vidgen, E. Josse, a.R. Sessof, H.D. Burton-Freeman, B. Josse, R.G. Leiter, L.A. Singer, W. (2008) "The Effects of Strawberries on a Cholesterol-Lowering Dietary Portfolio" Metabolism Clinical and Experimental 57, 1636-1644. Accessed on December 1, 2008. www.sciencedirect.com
In short, I am eating too much of what is not beneficial, and not enough of what is. In order to address this problem, which could develop into a full-blown health crisis in a few years if I do nothing, I must make drastic changes to the way I eat. For example, one of my first goals must be to increase the amount of fruits and vegetables that I
Food Menu and Nutrition Food Menu Overview The objective of this study is to create two food menus as follows: (1) one healthy food menu; and (2) one unhealthy food menu, from a local fast food restaurant. Following the creation of these menus, this work will write a nutritional analysis of the meal created, discuss the reaction of the writer to this information and describe how this will affect the food choices
Chocolate: Behind Its Bad Rap In today's society, chocolate is everywhere. It seems that people have developed a love-hate relationship with chocolate. According to the U.S. Department of Commerce, in 1997, the average American ate 11.7 pounds of chocolate. American adults ranked chocolate as the most-craved food and as their favorite flavor by a three-to-one margin. (Mustad, 2001) Throughout the world, exists a society of chocolate lovers. While Americans consume, on average,
This increases the risk of heart disease in adulthood. Those ingesting the highest added sugars had lower levels of good cholesterol and higher levels of bad cholesterol. High-density lipoprotein levels are the good cholesterol, while the low-density lipoproteins are the bad cholesterol. There was a 9% difference between those who consumed sugar at the highest levels at 54 mg/dL of HDL levels and those with the lowest levels at
Diet Analysis Project Day Food Record Having a diet does not necessarily mean a balanced diet where proteins, carbohydrate and vitamin-rich food are spread out in the individual's daily eating habits. The first day's diet for 28th January 2013 is therefore highlighted below. Breakfast (7.00am): egg tbsp. canola oil margarine 1/2 apple sliced piece whole-grain bread cups green tea Lunch (12.30pm): tuna sandwich on whole-grain bread w/lettuce and tomato and 1 tbsp. low-fat mayonnaise 1/2 cup baked chips glass juice Snack (3.00pm): whole orange
Health Promotion Program for Alzheimer's Patients The objective of this study is to construct a health promotion program for Alzheimer's Patients. Alzheimer's disease (AD) is "a form of dementia that interferes with a person's intellectual and social functioning." (NCPAD, 2012) One of the primary concerns for the individual with Alzheimer's is weight loss "due to eating problems such as poor-fitting dentures, problems in swallowing, and loss of appetite. Weight loss or