Fatty liver in protein-calorie malnutrition

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Dietary patterns in urbanised blacks

A survey of dietary patterns was made in Guguletu, an urban Black township near Cape Town. The subjects comprised Black children and adults eating adult-type food. They were divided into 5 groups-3 groups of families according to income (well-to-do, medium and poor), one group of bachelors and one group recently removed from the coastal district of Simonstown. Dietary patterns were studied quantitatively and qualitatively. A computerised food table was compiled for obtaining data on the intake of 28 nutrients by families and individuals, per week and per day. Qualitative data were provided by respondents interviewed in their homes and bachelor quarters. Interviews included questions on taboos, cooking methods and meal patterns, as well as daily food intake and weekly purchasing.Transition from rural to urban living brings about a taste for sophisticated 'town foods' but the basic anthropological predilection for c'arbohydrate remains unchanged, and meat was found to be the most valued food. Fat consumption increases in an urban community. Total food consumption was inversely related to family size, the highest calorie intake being noted among the bachelors. Riboflavin intake fell short of the National Research Council's recommended daily allowances as did niacin, tryptophan and calcium. The dietary pattern developing in an urban Black township clearly needs modification to ensure adequate nutrient intake and to prevent destruction of nutrients by faulty cooking methods.S. Afr. Med. J., 48, 485 (1974)

Serum lipoproteins and phospholipids in relation to fatty liver in kwashiorkor

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The erythrocyte sedimentation rate in typhoid

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Nutrition guidance by family doctors in a changing world: Problems, opportunities and future possibilities

During the Third Heelsum International Workshop, Nutrition Guidance of Family Doctors Towards Best Practice, December 10-12, 2001, Heelsum, the Netherlands, 17 papers were presented. Each paper was discussed by all the participants at the workshop. These discussions were tape-recorded, transcribed, rearranged into topics, and summarized here. There are situations that call for nutrition advice to be given by general practitioners (GPs). GPs are trusted, they are not selling any particular food, and patients accept that their GPs may talk to them about diet. Compared with dietitians, GPs have much less time to advise about diet, so they must condense information. It is easier for a GP to give dietary advice if the patient is registered on the practice's list and if the GP can be paid for preventive work. Six topics seemed to be particularly new and challenging in our changing world: (1) Use of dietary supplements, herbal preparations, and functional foods; (2) patients as partners; (3) computers in practices; (4) evidence-based medicine; (5) the Internet; and (6) the obesity epidemic. These topics were reported as problems and then discussed as opportunities. The aim of the Heelsum Collaboration on General Practice Nutrition was to facilitate the nutrition work of GPs in their practices by researching the problems and barriers and by testing solutions. In line with this aim, some suggestions for research are provided