Risks of anemia in infants according to dietary iron density and weight gain rate

Background. the objective of the study was to identify risk factors of infant anemia and to assess a new indirect method to identify the risks of anemia using a probability curve based on dietary iron density and weight gain rate.Methods. A cross-sectional study was conducted on 110 term infants in a public health unit in Goiania, Brazil. A socioeconomic, demographic, anthropometric survey and dietary assessment were performed. Hemoglobin, red blood cell distribution width (RDW), ferritin, and C-reactive protein were determined.Results. the risk factors identified by final adjusted logistic regression were male infants (OR = 2.38), infants whose mothers were housewives (OR = 5.01), and households with more than three members (OR = 3.08). Another risk factor was the introduction of meat after 6 months (OR = 3.3). There was a positive dose-response effect between milk consumption and prevalence of anemia adjusted for sex and age (Effect = 0.120; 95% CI: 0.015, 0.225). Dietary iron density (from 6 to 9 months) and weight gain rate (from 9 to 12 months) significantly affected the probability of the infant having anemia.Conclusions. the probability curve for anemia obtained from dietary iron density and weight gain rate can be used to identify the risks of anemia, and together with the risk factors identified are important for anemia prevention programs. (C) 2004 the Institute for Cancer Prevention and Elsevier Inc. All rights reserved.Fed Univ Goias, Fac Nutr, BR-74605080 Goiania, Go, BrazilUniversidade Federal de São Paulo, Ecola Paulista Med, Grad Courses Nutr, BR-04020060 São Paulo, BrazilUniversidade Federal de São Paulo, Ecola Paulista Med, Coordinat Grad Courses Nutr, BR-04020060 São Paulo, BrazilUniversidade Federal de São Paulo, Ecola Paulista Med, Grad Courses Nutr, BR-04020060 São Paulo, BrazilUniversidade Federal de São Paulo, Ecola Paulista Med, Coordinat Grad Courses Nutr, BR-04020060 São Paulo, BrazilWeb of Scienc

Multidimensional assessment of technology and innovation programs: the impact evaluation of INCAGRO-Peru

This article presents a methodological proposal and an empirical validation for the assessment of ST&I programs, particularly for choosing indicators and metrics from a multidimensional perspective. Its key feature is the construction of indicators designed to apprehend the wide array of characteristics displayed by the many different types of innovation program. Thus it combines deductive procedures (decomposition of goals) and inductive procedures (discussion with the players involved) with evaluation results and impacts in specific dimensions linked to the nature of a given program. We illustrate the approach using a World Bank Program called INCAGRO. The proposed method is a contribution to systematizing the definition of indicators and metrics for the assessment of ST&I programs. It helps define 'what should be evaluated' in a given program. Many different (unforeseen) results and impacts can emerge simultaneously with the main subject of the program. Thus multidimensional issues and multiple actors should be considered in the impact evaluation process.19536137

Comparison of proximate, mineral and vitamin composition of common Brazilian and US foods

Because food analysis is costly and laborious, analytical data are frequently borrowed from tables of developed countries and incorporated in tables of developing countries. Taking advantage of the new Brazilian table of food composition, which is based on representative national sampling and actual analyses, an attempt is made to gain an insight into the adequacy of this practice by comparing data from the Brazilian and US tables in terms of the proximate, mineral and vitamin composition of 19 selected foods, common to both countries. For proximate composition, data agreement is excellent for dry whole milk; good for condensed milk, dry nonfat instant milk and canned peas; and fairly good for black beans, milk chocolate, lentils, oats, long-grain white rice and wheat flour. Greater variation is seen with minerals and vitamins. In terms of minerals, agreement is very good only for dry whole milk, good for black beans and canned peas; fairly good with milk chocolate, lentils, wheat flour and natural yogurt. For vitamins, agreement can be considered good only for wheat crackers and yogurt and fairly good for condensed milk and dry whole milk. The comparison indicates that data may be borrowed for proximate composition provided the foods are equivalent. However, caution must be taken in borrowing data for micronutrients. (C) 2007 Elsevier Inc. All rights reserved.20873373

Sampling plan for the Brazilian TACO project

The TACO project (Brazilian Table of Food Composition), sponsored by the Brazilian Ministry of Health and executed by NEPA-UNICAMP (Center for Studies and Research on Foods-State University of Campinas), is generating new data on the most consumed foods in Brazil, based on a national sampling plan and analyses carried out by laboratories with demonstrated laboratory capability in nutrient analysis. Key foods have been chosen according to a national multicentric survey of food consumption, starting with 200 food items. The sampling plan covers nine cities in the five official Brazilian geopolitical regions (North, Northeast, South, Southeast and Centralwest), corresponding to approximately 16.8 million inhabitants out of a total Brazilian population of about 170 million. Samples of principal brands (maximum of five for each food) are collected from supermarkets/hypermarkets where 84-85% of total food purchases are made by the Brazilian population. Two units of each principal brand of each product are taken at each sampling site. The total units for each food from all regions are mixed and packed in cans, and three final composites of 100-200g for each food are sent for analyses in approved laboratories. (C) 2002 Elsevier Science Ltd. All rights reserved.15449950

Basal energy expenditure and diet-induced modifications to thermogenesis in short bowel syndrome

Background & aim: the influence of food intake on diet-induced thermogenesis, in the absence of parenteral nutrition, has not been assessed in short bowel syndrome (SBS) patients. We studied basal energy expenditure (BEE) and diet-induced thermogenesis in SBS patients (n = 8) and paired healthy adult volunteer controls (n = 8).Methods: Energy expenditure was measured by indirect calorimetry (IC) before and after control diet intake. All study participants received oral control diet randomly given in 3 doses (A = 1.0, B = 1.5 and C = 2.0) x 1/6 of BEE calories. Bioelectric impedance was assessed. Pairing criteria for controls were: age, sex, body mass index.Results: No significant differences were found between SBS and paired healthy control groups in relation to absolute BEE (P = 0.146) and when it was adjusted for body mass index, lean and fat body mass (P = 0.861, 0.208 and 0.574, respectively). All diets promoted thermogenesis in both groups. the interaction between the control diet (A, B and C) and SBS and healthy control groups for diet induced thermogenesis presented a significant difference (P = 0.026). When comparing groups (SBS vs healthy controls) in relation to the control diet (B and C) we observed: P = 0.030 and 0.004, respectively.Conclusion: in patients with SBS it was observed that: (1) BEE measured by IC in absolute values or adjusted by lean body mass is similar to healthy control group; (2) Diet-induced thermogenesis was lower than the healthy control group for higher caloric diets (B and C). (C) 2004 Elsevier B.V. All rights reserved.Univ São Paulo, Fac Med, Dept Gastroenterol, Metanutri Lab LIM 35, BR-01323001 São Paulo, BrazilFed Univ Parana, Hosp Clin, Nutr & Diet Serv, Curitiba, Parana, BrazilUniv São Paulo, Fac Med, Hosp Clin, Nutr & Diet Serv, São Paulo, BrazilUniversidade Federal de São Paulo, Escola Paulista Med, Dept Pediat, Nutr & Metab Sector, São Paulo, BrazilUniv São Paulo, Fac Med, Dept Endocrinol, São Paulo, BrazilUniversidade Federal de São Paulo, Escola Paulista Med, Dept Pediat, Nutr & Metab Sector, São Paulo, BrazilWeb of Scienc