The nutritional impact of fortified ready-to-eat cereals on the diets of school age children

Includes bibliographical references

Nutrition, Education and Development: The Case of Vitamin D Milk

Micronutrient deficiencies that reduce the health of children risk impeding human capital investments critical for economic development. While the developed world has largely eliminated the most pernicious of these deficiencies, they remain widespread in poorer countries. This study looks at the effects of the introduction of fortified milk, which contributed to the decline of one such micronutrient deficiency in the United States: vitamin D. At the time of vitamin D milk’s introduction in the early 1930s, vitamin D deficiency, manifested most prominently in the form of rickets, affected large numbers of children. Using previously unexamined historical sources, I compile and introduce an original dataset describing the rollout of vitamin D fortified milk across the United States throughout the decade. I then use this dataset to examine the impact of fortified milk on schooling. The gradual expansion of vitamin D milk, along with natural variation in susceptibility to vitamin D deficiency due to geographic and racial factors, permits the identification of fortification’s impact from other regional and temporal trends. Using a difference-in-difference-in-difference (DDD) estimator, I find that the availability of vitamin D milk increased schooling for the group at highest risk for vitamin D deficiency: African-American children from cities with low sunlight. A variety of sensitivity tests supports the validity of the results. They indicate that large scale food fortification initiatives merit further consideration from economists and policy makers concerned with achieving development outcomes.Food Consumption/Nutrition/Food Safety,

Doctors & Diets: The Return of Nutrition to American Medical Education

The purpose of this honors graduation thesis is to analyze the role of nutrition in the prevention, management, and treatment of chronic diseases and to argue that clinical nutrition should be reintegrated into American medical education as a high priority subject. The thesis begins with a historical review of clinical nutrition beginning in the fifth century B.C. with Hippocrates in Classical Greece and ending in 21st century America. Following the historical review, five of some of the most prevalent chronic diseases in America are examined through a nutritional lens. This thesis concludes with a discussion of the outlook of American medical education as it relates to Culinary and Lifestyle Medicine programs

Nutrition in Rehabilitation

Diet has been implicated as a risk factor in atherosclerotic cardiovascular diseases, cancer, diabetes, osteoporosis, obesity, high blood pressure and chronic liver and kidney diseases. These diseases include almost all of the most common non-traumatic causes of death in the United States. It has been suggested that many physicians do not have the opportunity for specific training in nutrition while in medical school. Many studies have shown that patients admitted to a hospital are at risk of malnutrition and that this risk will increase as length of hospital stay increases. Other studies suggested nutritional deficiencies may result in delayed wound healing, major and minor complications, and increased mortality. These complications increase length of stay and hospital costs. A physical therapist, as part of a team, has the chance to impart basic nutritional information to patients. This information may be in addition to information provided to the patient by a physician, nurse, dietician or other health care worker. Patients with improved nutrition benefit from disease prevention through elimination of this risk factor. Patients with improved nutrition also benefit directly from increased energy to participate in physical therapy. This paper will be a review of the literature on the topics of prevalence of malnutrition in hospitals, physician education in nutrition, and nutrition in wound healing to summarize recent findings. From these findings, conclusions concerning nutrition in rehabilitation and recommendations for physical therapists will be provided

Prevention of Coronary Artery Disease through Diet

Our understanding of the potential role of diet in the prevention and risk reduction of coronary artery disease (CAD) has evolved in the past 100 years. Data on trends in food consumption and ecological studies are the early evidences that showed associations between prevalence and fat intake across and within countries. The last 50 years of epidemiology and clinical trials have focused on the efficiency of nutritional interventions in the prevention of CAD

Comparison of phenol red and polyethyleneglycol as nonabsorbable markers for the study of intestinal absorption in humans

When phenol red and polyethyleneglycol were used simultaneously as nonabsorbable markers in perfusion studies of the absorptive capacity of high jejunum in humans, apparent absorption was the same when calculated from either marker. This similar indication of dilution and of absorption by the two markers was found in normal subjects and in patients with nontropical sprue, whether aqueous or saline solutions of dextrose were infused. The similarity strengthens the evidence that either phenol red or polyethyleneglycol is a satisfactory “nonabsorbable” marker compound to indicate dilution in perfusion studies of dextrose and electrolyte absorption in limited segments of human intestine.Peer Reviewedhttp://deepblue.lib.umich.edu/bitstream/2027.42/44368/1/10620_2005_Article_BF02233070.pd