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Mediterranean diet-food guide pyramid
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Non-communicable diseases are known as the epidemic of the 21st century. In Romania, these are responsible for almost 91% of all the deaths. A balanced diet and regular physical activity (at least 30 minutes throughout the day) are the keys to a healthy and long living life. Mediterranean diet is shown to be the optimal diet for preventing non-comm...
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Objective
The aim of the present study was to clarify the global relationship between Mediterranean diet score (MDS) and the incidence of IHD by country using international statistics.
Design
The incidence of IHD by country was derived from the Global Burden of Disease (GBD) database. Average supplies of food (g/d per capita) and energy (kcal/d pe...
Table olives are one of the most popular plant-derived fermented products. Their enhanced nutritional value due to the presence of phenolic compounds and monounsaturated fatty acids makes olives an important food commodity of the Mediterranean diet. However, despite its economic significance, table olive fermentation is mainly craft-based and empir...
There are numerous dietary recommendations during pregnancy. However, there are limited recommendations during the lactation period, a nutritionally vulnerable period for women. The Mediterranean Diet and adherence to the Healthy Food Pyramid (HFP) is considered as the standard for healthy eating. In this study, we investigated the differences in a...
This study aimed to explore the effect of Mediterranean diet on gum bleeding, pocketing and periodontitis among diabetic patients in Lahore. Sample was comprised of 150 patients which were randomly allocated in two groups, one was control group and other was experimental group comprised of 75patients of diabetes mellitus each. Significant differenc...
This study aimed to determine the prevalence of the risk of orthorexia nervosa (ON) in dietetics students in Greece, and its relationship with diet, risk of eating disorder (ED), body mass index (BMI), body image flexibility, and parental attachment. The participants were 132 dietetics students, with a mean age of 22.94 ± 3.5 years, who completed a...
Citations
... A 38% prevalence of hypertension was reported in 2016 in the Dikgale rural area, which is situated in the Limpopo province of SA. 9 Consumption of fruits and vegetables is linked to lowering the risk of NCDs such as CVD, diabetes and some cancers, and has further been shown as one of the critical health behaviours that can help prevent mortality related to NCDs. 3,10 An increased consumption of fruits and vegetables has been linked to reduced risk of coronary artery diseases (CAD), stroke and hypertension, and has a beneficial effect on blood lipid metabolism. 11 Low or no consumption of fruits and vegetables results in avoidable expenses to the health system. ...
Introduction: Non-communicable diseases (NCDs) account for more than 63% of all deaths globally. Intake of fruits and vegetables is linked to a lower risk of NCDs. Objectives: (a) to describe the socio-demographic, psychosocial, environmental and socio-economic profile of adults aged 18–64 years (study participants) in Alfred Duma Local Municipality (ADLM), (b) to assess the level of consumption of fruits and vegetables, and (c) to investigate association between socio-demographic, psychosocial, socio-economic factors and consumption of fruits and vegetables. Methodology: An observational, analytical, cross-sectional study involving 164 households from six selected municipal wards in ADLM was conducted. A structured questionnaire using a combination of 24-hour recall method and food frequency was used to collect data (Appendix). Multivariate analysis was used to identify factors associated with consumption of 2–3 or more servings of vegetables daily and 2 or more servings of fruit daily. Binary logistic regression was used to measure the strength of the associations between daily consumption and other variables. Results: Only 0.6% (n = 1) participants were found to be consuming an adequate amount of fruits and vegetables daily. Employment was associated with consumption of 2–3 daily servings of vegetables and two of fruits (OR 2.37; p-value 0.01 and OR 5.22; p-value
