The nutritional status of nurses working shifts: A pilot study in Turkey

Objective This study was carried out to determine the nutritional status of shift-working female nurses at a university hospital in Ankara, Turkey. Methods A total of 110 volunteer female nurses (n=56 control group, n=54 study group) were included in the study. A questionnaire with a three day food record collected the study data. Results The mean daily energy intake of the study group was higher than that of the control group (1756 +/- 659 kcal versus 1694 +/- 431 kcal, p>0.05). While the carbohydrate intake (196.3 +/- 85.5 g versus 185.9 +/- 54.7 g) and fat intake (79.5 +/- 29.5 g versus 77.1 +/- 22.6 g) were higher in the study group, the protein intake was higher in the control group (59.4 +/- 17.6 g versus 57.6 +/- 21.6 g). The mean iron intake was statistically higher in the control group (10.6 +/- 2.9 mgversus 10.0 +/- 4.0 mg, p<0.05). Conclusion To improve night shift workers' performance and nutritional status it is important to provide accessible, healthy, and quality food services

COMPARISON OF NUTRITIONAL STATUS IN THE ELDERLY ACCORDING TO LIVING SITUATIONS

WOS: 000394347000004PubMed ID: 27999846Aim: This study aimed to evaluate the nutritional status of elderly individuals living alone and with their families. Participants and Method: The sample of the study included 872 elderly individuals who agreed to participate in the study, were aged 65 or over, and lived in Ankara. The data were gathered from a survey, using face-to-face interviews. The Mini Nutritional Assessment (MNA) was used in evaluating each individual's nutrition. Results: The rate of malnutrition in the study population was 5% while the malnutrition risk was 67%. The rate of malnutrition in the individuals living alone was found to be higher than that of those living with their families. The rates of malnutrition in individuals living alone and with their families were, respectively, 7% and 4%, and the rates of malnutrition risk in individuals living alone and with their families were, respectively, 73% and 66% (p<0.05). In both groups, there were significant relationships between individuals' ages, BMI values, mid-upper arm circumference (MUAC), and calf circumference measurements and their MNA scores. While there was a negative and significant relationship between age and MNA scores, the relationships between other parameters and MNA scores were positive and significant (p<0.01). Conclusion: In this study, it was revealed that the nutrition of elderly individuals living alone differs from the nutrition of elderly individuals living with their families. Malnutrition rates were higher in individuals living alone. Raising the awareness of elderly people and their families regarding the need to improve and maintain nutrition would be beneficial

Sustainable Crops for Food Security: Quinoa (Chenopodium quinoa Willd.)

The pseudocereal quinoa (Chenopodium quinoa Willd.) is a crop that has endured the harsh climate conditions of the Andean region in South America since ancient times. Because of its stress-tolerant characteristics (the plant is cold, salt and drought tolerant) and of the high seed nutritional value and biological properties, quinoa has been described as one of the grains of the 21st century; and FAO launched the International Year of Quinoa in 2013. Quinoa seeds, and to some extent its leaves, are traditionally used for human and livestock consumption in the Andean region. Nowadays, quinoa cultivation has crossed continental boundaries to reach Europe. It is cultivated in France, England, Sweden, Spain, Denmark, Finland, Holland and Italy. It is grown in the United States and Canada, as well as in Kenya, in the Himalayas and India. Quinoa seeds are an exceptionally nutritious food source, owing to their high protein content rich in all essential amino acids, absence of gluten, high level of important minerals, such as calcium and iron, and health-promoting compounds such as flavonoids. Thus, quinoa provides a promising crop towards ensuring sustainable and safe food, e.g. gluten-free foods and nutritionally balanced products at affordable costs and a low impact on the environment