Parmeet Kaur

Abstract

Our planet earth has been getting warmer in recent years. Asia accounts for nearly half of global green house gas emissions (GHGEs). It is predicted that by 2050, a large number of regions in Asia will be exposed to deadly levels of GHGEs. It is now time that we recognize the environmental impacts of type and amount of food we eat considering the planet and our health. It is crucial to address these issues because a growing body of scientific evidence suggests that our dietary habits are putting a lot of strain on the environment. Encountering the recent trends of overconsumption of discretionary foods (foods and beverages not required to provide nutrients the body needs) is key to aligning human and planetary health. Although the undesirable health effects of discretionary foods are an increased risk of obesity and chronic diseases, the environmental and broader sustainability impacts of these food products requires more attention, especially since their dietary consumption has been increasing greatly in recent decades, particularly amongst low income groups.Therefore, transition to more sustainable food choices, dietary patterns, and sustainable diets is required to strengthen global efforts to save and decarbonise our planet earth. Adapting to dietary change would require a combination of factors together with nutritional assistance and expertise of the dietetic professionals and lowering the cost price of climate friendly foods through policies with government and local authorities to enable their affordability and accessibility to the people.   Keywords: Sustainable diets, Health, Environment, Discretionary foods.

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Background and Objectives: Corona virus disease (COVID-19) is a recent global disease. During hospital quarantine of non-critical COVID-19 patients, specific attention is given on their general management and little is known regarding the nutritional approach. The present study was therefore conducted to assess their dietary predilections during hospital quarantine. Methods: A prospective observational study was conducted in non-critical COVID -19 patients admitted in isolation wards of All India Institute of Medical Sciences (AIIMS), New Delhi from 1 November 2020 to mid of January 2021. A dietician administered a pre validated questionnaire telephonically to obtain data regarding demographic, anthropometric and dietary characteristics. The results were expressed as mean, standard deviation and median. Chi square tests were used to compare category variables. Statistical analysis was performed using SPSS 9 version 20.0.SPSS, Inc., Chicago IL). Results: 132 patients volunteered to enrol in the study. The mean age of patients was 34.6 +13.5years. Portion size of foods served and number of food groups in breakfast, lunch and dinner as per standard diet scale for balanced hospital diet, did not differentiate by BMI categories (Pearson’s x>0.05). The mean body mass Index (BMI) was 23.75+4.15. Being overweight and obese correlated with taste issues (Pearson’s x< 0> Conclusions: Owing to the recent growing COVID-19 situation, the findings of the present study may be utilized in developing the most favourable nutritional strategies within the inpatient hospital menu for providing enhanced nutritional care. Keywords: COVID-19, Hospital quarantine, Nutritional trends

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Objective: To assess anthropometric status and compare the nutritional intake of hospitalized diabetic eye disease (DED) patients with their recommended daily dietary requirements. Design: A Cross sectional study. Setting: The study was conducted, in the Ophthalmic sciences Centre of All India Institute of Medical Sciences (AIIMS), New Delhi. Subjects: 62 adult patients hospitalized with type 1 or 2 diabetes > 20 years of age, on diabetes medication and/or basic insulin regimens were enrolled in the study. Interventions: Anthropometric measurements were done by standardized methods. Nutritional needs were determined by applying Mifflin St Joer predictive equations, multiplying by a combined stress and activity factor of 1.3. Results: DED patients were found to be obese. Analysis of dietary data indicate a significant difference (p < 0> Conclusions: Findings of the present study will be useful in planning nutritional care process (NCP) and ultimately providing safe and quality medical nutrition therapy (MNT) for improving clinical outcome of hospitalized DED patients. Keywords: Diabetic eye disease, Anthropometry, Nutritional intake.

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Objective: To study the effect of anti-oxidative compounds on progression and management of Parkinson’s disease (PD). Design: An open randomized controlled trial. Setting: The study was conducted in the neurology clinic of All India Institute of Medical Sciences, New Delhi, India. Subjects: A total of 125 subjects were randomly selected out of which 35 patients either declined or dropped out. Interventions: 90 PD patients were assigned randomly either to the case or control group. Coenzyme Q10-90mg, Vitamin C-250mg & E-200 I.U./day were administered to the case group for six months duration and anthropometry, dietary intake, and neurological status were assessed at the beginning and end of the six months in both the groups. Results: Difference in the total carbohydrate, protein and fat intake at the end of sixth month was found to be extremely statistically significant at p > 0.001. Unified Parkinson’s disease rating scale (UPDRS) total scores of PD patients in the case group depicted slight decrease in total UPDRS scores from 29.17 + 14. 01 at baseline to 24.58 + 14.32 but the scores were not found to be statistically significant (p > 0.05). Conclusions: It is reasonable to expect that diet and multiple antioxidant supplementation in PD patients should be able to prevent disease progression. However, large-scale clinical trails are required to confirm these trends and determine the exact dosages that are likely to be effective. Keywords: Parkinson’s disease, Supplementation, Antioxidants, Nutritional status

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