Beata Całyniuk

Dietary education among patients following coronary artery bypass surgery - a necessity or an unnecessary luxury?

Introduction Despite rapid progress in cardiology and cardiac surgery, cardiovascular disease still present a serious epidemiological problem in industrialized countries, including Poland. Great interest in risk factors of these diseases is associated with an improper lifestyle, including diet. Aim of the study We aimed to assess the dietary intake among patients with a history of coronary artery bypass (CABG) surgery and to determine whether a regular dietary education among this population of patients is necessary. Material and methods 212 patients with a history of CABG surgery were enrolled in the study. A questionnaire concerning the diet within 24 hours prior to the visit was used to obtain the necessary data. Results 43% of patients ate 4 to 5 servings per day. Milk was consumed most often several times per week or once every day. Meat consumption several times per week was reported by 41% of patients. 54% of patients reported eating fish several times per month. Half of the patients ate several servings of vegetables per day. 84% of patients used salt and other spices to season their meals. The energy value and the intake of protein, fats, carbohydrates and fiber was lower, while sodium intake was higher, than recommended for this group of patients. Conclusions Patients with a history of CABG have an unhealthy diet, and do not follow the dietary guidelines. It is necessary to carry out systematic nutrition education among this group.

Consumption of milk and milk products in the population of the Upper Silesian agglomeration inhabitants

Background Providing the appropriate amount of nutrients at every stage of life is a key element determining the proper development and functioning of the body. Objective Because of the nutritional value and resulting position of milk and milk products in the daily diet, this study was undertaken to assess the consumption of milk and milk products among the inhabitants of the Upper Silesian agglomeration. Design The survey covered 600 people, including 339 women (56.5%) and 261 men (43.5%) aged 18–78 years. To assess the consumption of milk and milk products, as a research tool an original survey with the closed-ended and open-ended questions was used. The questions concerned the characteristics of the surveyed group and various aspects of the consumption of milk and milk products. The results obtained were subjected to statistical analysis using the Statistica 10.0 program with a chi-square test for quality features. Results The level of consumption of milk and milk products among the Upper Silesian agglomeration inhabitants is insufficient in relation to nutrition recommendations. However, despite many controversies surrounding milk, the respondents also claimed that it played an important role in their daily diet. Conclusions The most frequently consumed type of milk in the surveyed group is ultra heat treated (UHT) milk with average fat content.

The frequency of consumption of selected food products by students from Opole Voivodship, Lower Silesia and Silesian universities

Wprowadzenie. Sposób żywienia, obok aktywności fizycznej, jest jednym z dominujących czynników decydujących o utrzymaniu i doskonaleniu potencjału zdrowotnego człowieka. Racjonalna dieta pokrywająca zapotrzebowanie organizmu na wszystkie niezbędne składniki odżywcze nie tylko umożliwia zachowanie zdrowia i odpowiedni rozwój psychofizyczny jednostki, ale także zmniejsza ryzyko wystąpienia nadwagi i otyłości oraz innych przewlekłych chorób niezakaźnych, między innymi układu krążenia, cukrzycy typu 2 i osteoporozy.

Nutrition and Food in AIDS Patients

Monitoring the nutritional status of HIV-positive patients is, in addition to assessment of immunological status, a significant element of prognosis concerning progression of the infection and risk of death. Nutrition plays a significant role in multidisciplinary care of HIV-positive patients; as a type of supportive management, it improves the general condition and contributes to a better quality of life. The diet for AIDS patients should be planned individually by taking into account the phase of the disease, concomitant symptoms, and nutritional status. Implementation of antiretroviral treatment with the use of new medicines is more and more effective but is still insufficient. The dietitian should therefore be a member of the therapeutic team. Properly designed nutritional recommendations may have a beneficial effect on health, the course of HIV infection, food interactions with antiretroviral agents, and the quality of life of patients.