Health Literacy in the Mathematics Classroom: The Iowa Core Curriculum As An Opportunity to Deepen Students’ Understanding of Mathematics

By 2012, all high schools in Iowa will be required to incorporate the new Iowa Core Curriculum, followed by elementary and middle schools in 2014 (Iowa Department of Education, 2009). The Iowa Core Curriculum addresses the question: How is Iowa\u27s educational system preparing our youth for successful lives in the 21st-century global environment? (Davidson, 2009). It consists of core content standards, and identifies essential concepts and skills for content areas. The Iowa Core Curriculum also includes the ―21st Century Skills‖ of ―health, financial, technology, and civic literacy, and employability skills. These skills are to be infused into existing subject matter rather than taught as separate stand-alone subjects

Dietary flavonoid intake and cognitive performance in older adults with Alzheimer\u27s type dementia

Background: Dietary flavonoid intake and intake of flavonoid subclasses has been associated with improved cognitive performance. However, the association between flavonoid intake and cognitive performance in older adults with Alzheimer\u27s type dementia has not been investigated. Objectives: To estimate dietary total flavonoid intake and intake of flavonoid subclasses in older adults with Alzheimer\u27s type dementia and assess the relationship of flavonoid intake with measures of cognition. Design: Cross sectional analysis. Setting: Community dwelling older adults in NSW, Australia. Participants: Older adults (+65y) with mild to moderate dementia (n=49). Measurements: A 24h diet recall was collected with help from a carer and used to estimate flavonoid intake. A battery of cognitive tasks assessed cognitive performance of several cognitive domains. Results: Pearson and spearman correlation coefficients identified an association between flavonoid intake and executive function (r=0.319, p=0.025). After controlling for depression, the relationship was reduced. Conclusion: The identified association between cognitive functioning, depression and flavonoid intake in older adults with Alzheimer\u27s type dementia warrants further research in a larger sample

Development and application of flavonoid intake assessment methods and the impact of flavonoids on cognitive and physical outcomes

A growing body of evidence suggests that a diet rich in flavonoids, naturally occurring plant-based compounds, is associated with improved health outcomes. However, current knowledge relating to the measurement of dietary flavonoid intake is limited and studies assessing the association of flavonoid-rich food supplementation with cognitive and physical health outcomes are scarce. This doctoral thesis outlines six studies that were developed to address two main research questions. Firstly, what methods should be employed to measure flavonoid intake? Secondly, how does the consumption of dietary flavonoid impact cognitive and physical outcomes

F as in Fat: How Obesity Policies Are Failing in America, 2004

Examines national and state obesity rates and government policies. Focuses on setting a baseline of current policies and programs, and offers a comprehensive look at their range and quality

Ferro – posizioni tossicologiche e nutritive nell’organismo

Sažetak Željezo je najzastupljeniji prijelazni metal na Zemlji bitan za mnoge oblike života. S druge strane željezo i spojevi prisutni kao onečišćivaći u atmosferi mogu uzrokovati štetne učinke u ljudi i životinja te na materijale. Živi organizmi su prisiljeni usvojiti djelotvoran način transporta željeza i njegov mehanizam skladištenja da bi održali ravnotežu između štetnih i korisnih učinaka željeza. Raspored željeza u ljudskom tijelu reguliran je kompleksnim mehanizmom kojim se održava homeostaza. Tijekom djetinjstva, trudnoće ili gubitka krvi povečava se potreba za željezom, a ujedno i adsorpcija. Željezo se apsorbira u cijelom probavnom sustavu te se najbolje asimilira iz hema (80 % topivog željeza u mesu) i fiziološki veže za specifične proteine stvarajući reverzibilne, spojeve željeza i proteina odnosno proteinske komplekse. Željezo sudjeluje u raznim metabolitičkim procesima u organizmu, uključujući prijenos kisika, sintezu DNA i prijenos elektrona. Poremećaji metabolizma željeza spadaju u najčešća oboljenja kod ljudi te obuhvaćaju široki spektar bolesti s različitim kliničkim manifestacijama od anemije do neurodegenerativnih bolesti. Akutno trovanje željezom uglavnom uvijek je posljedica ingestije lijekova obogaćenih željezom i dešava se najčešće kod djece. Kronično trovanje željezom je česti problem kod odraslih. Željezo je katalizator u reakciji nastajanja hidroksilnih radikala iz vodikovog peroksida te povećava oksidacijski stres koji u konačnici povećava koncentraciju slobodnog željeza. Ovaj proces može dovesti do oštećenja lipidnih membrana i u konačnici do oštećenja organa jetre, bubrega i slezene. Nedovoljna prisutnost željeza u hrani povećava mehanizam crijevne apsorpcije željeza iz tjelesnih skladišta te se zalihe brže troše nego što se željezo apsorbira iz hrane, što može dovesti do njegova nedostatka u organizmu. Nedostatak željeza je još uvijek endemski prisutan u nekim područjima Zemlje. Suvremeni postupci oplemenjivanja ili pojačavanja prehrane željezom danas razmatraju i potencijalni rizik interakcije između mikronutrienata koji može utjecati na apsorpciju i biodostupnost željeza.Iron is the most common transitional metal on Earth and it is essential for many life forms. On the other hand, iron and its compounds are present as atmospheric pollution, which can cause harmful effects in humans, animals and materials. Living organisms have been forced to adopt an efficient system for iron transport and a mechanism for its storage in order to maintain the balance between the harmful and beneficial effects of iron. The distribution of iron in the human body is regulated by a complex mechanism that maintains homeostasis. During childhood, pregnancy or blood loss, the need for iron increases, as does its adsorption. Iron is absorbed throughout the entire digestive system and is best assimilated from heme (80% soluble iron in meat) and physiologically binds with specific proteins, forming reversible compounds of iron and protein, i.e. protein complexes. Iron participates in various metabolic processes in the body, including oxygen transport, DNA synthesis and electron transport. Iron metabolic disorders are among the most common illnesses in people, and include a broad spectrum of diseases with various clinical manifestations, from anaemia to neurodegenerative diseases. Acute iron poisoning is almost always the result of ingestion of iron enriched medicines, and occurs most commonly in children. Chronic iron poisoning is a more frequent problem among adults. Iron is a catalyser in the reaction that creates hydroxyl radicals from hydrogen peroxide and increases oxidation stress, which ultimately increases the concentration of free iron. This process can lead to damage to the lipid membranes and ultimately to the liver, kidney and spleen. Iron deficiency in the diet increases the mechanism of intestinal iron absorption from the body’s stores, and reserves are spent faster than iron is absorbed from food, which can lead to its deficiency in the body. Iron deficiency is still an endemic issue in certain areas around the world. Contemporary procedures to enrich food with iron today also consider the potential risk of interaction between micronutrients that can influence the absorption and bioavailability of iron.Zusammenfassung Eisen ist das meist vertretene Übergangsmetall auf der Erde, grundlegend für viele Lebensformen. Andererseits kann das Eisen und dessen Zusammensetzungen als Verschmutzer der Atmosphäre verschiedene Schaden an Menschen, Tieren und Materialen verursachen. Lebende Organismen sind gezwungen, sich eine wirkungsvolle Transportweise von Eisen und dessen Lagerung anzueignen, um das Gleichgewicht zwischen den schädlichen und nützlichen Wirkungen von Eisen zu erzielen. Die Verteilung von Eisen im Menschenkörper ist durch einen komplexen Mechanismus reguliert, wodurch die Homeostase aufrecht erhalten wird. Während der Kindheit, der Schwangerschaft oder des Blutverlustes wird der Bedarf an Eisen größer, gleichzeitig auch die Adsorption. Das Eisen wird im gesamten Verdauungssystem absorbiert. Es wird am besten aus „hem“ (heme iron) (80 % auflösbares Eisen im Fleisch) absorbiert, physiologisch an spezifische Proteine gebunden, dabei reversibile Verbindungen von Eisen und Proteinen, bzw. Proteinkomplexe bildend. Das Eisen nimmt an verschiedenen metabolischen Prozessen im Organismus teil, einschließend die Übertragung von Sauerstoff, DNA Synthese und die Übertragung von Elektronen. Die Störungen des Eisenmetabolismus gehören zu den häufigsten Erkrankungen bei Menschen, sie umfassen ein breites Spektrum von Krankheiten mit verschiedenen klinischen Manifestationen, von Anämie bis zu den neurodegenerativen Krankheiten. Akute Eisenvergiftungen sind immer die Folgen der Ingestion von Arzeneien angereichert mit Eisen, besonders häufig bei Kindern. Die chronische Eisenvergiftung ist ein häufiges Problem bei Erwachsenen. Das Eisen ist der Katalysator bei Reaktion der Entstehung von Hydroxilradikalen aus Wasserstoffperoxid, vergrößert der Oxidationsstress, der endlich die Konzentration von freiem Eisen vergrößert. Dieser Prozess kann zur Beschädigung der Lipidomembranen führen, dann endlich zur Beschädigung der Organe: Leber, Nieren und Milz. Die ungenügende Anwesenheit von Eisen in Nahrung vergrößert den Mechanismus der Darmabsorbtion von Eisen aus körperlicher Lagerung, so werden die Reserven schneller verbraucht, als das Eisen aus der Nahrung absorbiert wird, was zu Mangel von Eisen im ganzen Organismus führen kann. Mangel an Eisen ist immer noch in einigen Erdgebieten endemisch anwesend. Zeitgenössische Verfahren der Anreicherung und Verstärkung der Nahrung mit Eisen stellen heutzutage das potentielle Risiko der Interaktion zwischen Mikronutrienten dar, was die Absorption und Biozugänglichkeit von Eisen beeinflussen kann.Sommario Il ferro è il più abbondante metallo all’interno della Terra, ed è mportante per molte forme di vita. Dall’altra parte, il ferro e i suoi composti sono presenti come contaminanti nell’atmosfera e possono causare gli effetti dannosi sull’uomo, gli animali e gli materiali in generale. Gli organismi viventi sono costretti di addottare il modo efficace di trasporto del ferro e il suo meccanismo di immagazinamento per mantenere l’equilibrio tra gli effetti utili e quelli dannosi del ferro. La distribuzione del ferro nel corpo umano è regolata dal meccanismo complessivo con il quale si mantiene l’omeostasi. Durante l’infanzia, gravidanza o perdita del sangue cresce la necessità del ferro, e al contempo il suo assorbimento. Il ferro viene assorbito per tutto il sistema metabolico e si assimila ottimamente dall’emo (l’80% del ferro solubile nella carne) e si connette fisiologicamente con le proteine specifiche creando quelle reversibili, i composti di ferro e e proteine, cioè i complessi proteici. Il ferro fa parte di vari processi metabolici nell’organismo, trasporto di ossigeno, sintesi del DNA e trasporto di elettroni inclusi. Le disordini metabolici del ferro appartengono alle più frequenti malattie umane e fanno una vasta gamma di malattie con varie manifestazioni cliniche, dall’anemia alle malattie neurodegenerative. L’intossicazione acuta col ferro di solito è la conseguenza d’ingestione di farmaci e succede spesso ai bambini. L’intossicazione cronica col ferro è un problema che succede spesso agli adulti. Il ferro è catalizzatore nella reazione di formazione di radicali idrossili dal perossido di idrogeno e fa aumentare lo stress ossidativo che alla fin fine fa aumentare la concentrazione del ferro libero. Questo processo può danneggiare le membrane lipidiche e nella fase successiva fare un danno serio sugli organi seguenti: fegato, reni e milza. La carenza del ferro negli alimentari fa crescere il meccanismo di assorbimento intestinale del ferro dagli depositi del corpo e questi depositi si consumano più velocemente che il ferro viene assorbito dagli alimenti, e perciò è possibile la sua mancanza nell’organismo. La mancanza del ferro nell’organismo è ancora presente nel modo endemicamente presente in alcune parti della Terra. I procedimenti moderni che aggiungono l’alimentazione col ferro oggi osservano il probabile rischio di interazione tra i micronutrienti stessi che può avere influsso sull’assorbimento e la biodisponibilità del ferro

Nutritional value of selected wild edible indigenous fruits of Southern Africa and their commercial potential

Abstract : Food and nutrition security is a complex issue which influences the livelihoods of communities and impacts the economy of nations. Southern Africa harbours a diverse range of wild edible indigenous fruits, which have provided populations with food for years. However, there is a lack of comprehensive data regarding the nutrient content of these indigenous plants, but most are anticipated to have potentially good nutritional value. The purpose of this study was to compile a comprehensive list of wild edible indigenous fruits consumed in southern Africa, as well as available data on their nutritional qualities, in order to identify existing knowledge gaps with regards to their nutritional qualities. Selected plants were further evaluated for their proximate composition mineral, vitamin, and amino acid content, as well as the total energy value (caloric value). A total of 60 species, distributed in 35 families was captured. The families Cucurbitaceae and Anacardiaceae had the most species (7 spp.) and more coverage in terms of minerals and proximate value than other families. Interestingly, the study showed that the mineral elements potassium and calcium were present in substantial amounts in most fruits ranging from 521.946 to 14289.451 mg/kg. Even though most fruits were high in only one mineral element, Cordyla africana had the highest content of six minerals (i.e. Al, Fe, Mn, Pb, Se and Zn). The following fruits had the highest proximate values (shown in brackets): Carissa macrocarpa (ash at 20.42 mg/100g), Syzygium guineense (fat at 7.75 mg/100g), Phoenix reclinata (fibre at 29.89 mg/100g), Halleria lucida (protein at 6.98 mg/100g) and (carbohydrates at 36.98 mg/100g). The high protein content in Halleria lucida was exhibited by the highest amino acid content for histidine. Most fruits showed the presence of vitamin C but not vitamin A. Only Dovyalis longispina (902.88 mg/100g), Manilkara mochisia (25.307 mg/100g), Garcinia livingstonei (11.197 mg/100g) and Syzygium guineense (1.742 mg/100g) displayed significant amounts of vitamin A. Overall, the study showed that most wild edible fruits have good nutritional value, however, these fruits require more scientific scrutiny in order to thrive in the commercial markets.M.Sc. (Botany

Beyond Insulin to Carb Ratio- The Impact of Dietary Fat and Protein on Postprandial Glycemia and Implications for Mealtime Dosing in Patients with Type 1 Diabetes

Despite a growing understanding of the impact of fat and protein on post-prandial blood glucose levels, current medical nutrition therapy for treatment of type 1 diabetes continues to focus primarily on carbohydrate counting for mealtime bolus calculation. Standards of care practice guidelines suggest increasing mealtime dose for meals high in fat and/or protein, but do not provide specific guidelines on adjustment of insulin dose and timing for high fat and/or protein meals. There is no recommended macronutrient breakdown for patients with type 1 diabetes, who may follow a variety of diets and dietary patterns. Both low carbohydrate diets and higher carbohydrate plant-based diets have increased in popularity over recent years, revealing variability in individual response to diet composition and the role of various dietary components beyond solely carbohydrate content on glycemic control. Variability in response to various dietary components suggests the need for individually tailored dietary education to develop effective mealtime dosing strategies that improve glycemic control within the context of each individual’s dietary preferences and responses. Therefore, this review examines recent research on the impact of dietary fat and protein on post-prandial blood glucose, discusses the current evidence for different mealtime dosing strategies that account for dietary fat and protein, and suggests critical areas for future work with the goal of improving postprandial blood glucose in patients with type 1 diabetes.Master of Public Healt

Diseño de investigación para el desarrollo a nivel artesanal de dos productos alimenticios a partir de la utilización de la planta del rábano (raphanus sativus)

Plantea desarrollar a nivel artesanal dos productos alimenticios a partir de la utilización de la raíz y las hojas del rábano (raphanus sativus)