Dietary Heterogeneity among Western Industrialized Countries Reflected in the Stable Isotope Ratios of Human Hair

Although the globalization of food production is often assumed to result in a homogenization of consumption patterns with a convergence towards a Western style diet, the resources used to make global food products may still be locally produced (glocalization). Stable isotope ratios of human hair can quantify the extent to which residents of industrialized nations have converged on a standardized diet or whether there is persistent heterogeneity and glocalization among countries as a result of different dietary patterns and the use of local food products. Here we report isotopic differences among carbon, nitrogen and sulfur isotope ratios of human hair collected in thirteen Western European countries and in the USA. European hair samples had significantly lower δ13C values (−22.7 to −18.3‰), and significantly higher δ15N (7.8 to 10.3‰) and δ34S (4.8 to 8.3‰) values than samples from the USA (δ13C: −21.9 to −15.0‰, δ15N: 6.7 to 9.9‰, δ34S: −1.2 to 9.9‰). Within Europe, we detected differences in hair δ13C and δ34S values among countries and covariation of isotope ratios with latitude and longitude. This geographic structuring of isotopic data suggests heterogeneity in the food resources used by citizens of industrialized nations and supports the presence of different dietary patterns within Western Europe despite globalization trends. Here we showed the potential of stable isotope analysis as a population-wide tool for dietary screening, particularly as a complement of dietary surveys, that can provide additional information on assimilated macronutrients and independent verification of data obtained by those self-reporting instruments

Nutritional status and malnutrition associated factors in 1550 French nursing home residents.

International audienc

Aceitação de dietas em ambiente hospitalar Acceptance of hospital food

OBJETIVO: O objetivo do estudo foi avaliar a aceitação de dietas de pacientes internados em um hospital público do município de Florianópolis, Santa Catarina. MÉTODOS: Realizou-se análise dos restos alimentares de pacientes internados em unidades de internação médica durante 15 dias, por meio do índice resto-ingestão. O índice foi determinado por tipos de dieta, classificadas em normal, especial com sal e especial sem sal. Enquetes de satisfação com pacientes avaliaram os fatores que influenciam a aceitação das refeições. RESULTADOS: O peso total distribuído correspondente a 1.877 refeições foi de 868kg e o peso dos restos totalizou 313kg. Foi encontrado um índice resto-ingestão de 36,09% e um retorno de 53,68%, 33,99% e 33,84% de dietas especiais com sal, normais e especiais sem sal respectivamente. A variedade, a quantidade e a apresentação das refeições foram avaliadas de forma positiva. A temperatura e o uso de temperos foram os aspectos de menor satisfação, representando 43,00% e 34,30%, respectivamente, para os critérios de regular a ruim. O índice resto-ingestão encontrado (36,09%) estava acima do aceitável para uma população enferma (20,00%), demonstrando uma perda considerável de alimentos. CONCLUSÃO: A partir dos resultados, observou-se a necessidade de avaliar os processos envolvidos na produção dessas refeições e de elaborar estratégias que estimulem a ingestão alimentar do paciente.<br>OBJECTIVE: This study assessed patients' acceptance of hospital foods in a public hospital located in Florianópolis, Santa Catarina, Brazil. METHODS: The leftover-ingestion index was used to analyze the volume of leftovers of hospitalized patients during 15 days. The index was determined by diet type: normal, special with salt and special without salt. Satisfaction questionnaires were administered to the patients and the factors that influence food acceptance were assessed. RESULTS: The total weight of 1,877 meals was 868kg and the weight of the leftovers was 313kg, thus a leftover-ingestion index of 36.09%. The percentage of leftovers of the special diets with salt, normal diets and special diets without salt were 53.68%, 33.99% and 33.84%, respectively. The patients were satisfied with the variety, amount and presentation of the meals but complained about the temperature and seasonings, with ratings of 43.00% and 34.30%, respectively. The leftover-ingestion index (36.09%) was above the acceptable index (20.00%) for a diseased population, indicating a considerable waste of food. CONCLUSION: The results show that it is necessary to assess the meal production processes and develop strategies that encourage the patients to eat