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RISS 인기검색어
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- 저자 : Eri Ninomiya (검색결과 2 건)
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Nutritional status of calcium and other bone-related nutrients in Japanese type 2 diabetes patients
Eisuke Tomastu,Eri Ninomiya,Mizuho Ando,Izumi Hiratsuka,Yasumasa Yoshino,Sahoko Sekiguchi-Ueda,Megumi Shibata,Akemi Ito 대한골다공증학회 2016 Osteoporosis and Sarcopenia Vol.2 No.2
Objective: Traditional Japanese food appears to be healthy but contains a small amount of milk products. Type 2 diabetes (T2DM) patients commonly reduce their energy intake to control their blood glucose levels. However, nutritional guidance for diabetes does not emphasize calcium (Ca) consumption. The aim of this study is to estimate the nutritional status of Ca and other nutrients, which affect bone and Ca metabolism, in T2DM patients. Methods: This observational study was conducted with Japanese T2DM patients (n ¼ 96; M/F ¼ 50/46; age: 61.6 ± 10.1 years). We estimated nutrient intake using a simple food frequency questionnaire. Results: Median total energy intake was 1750 kcal/day (1440e1970). Their median daily intake of Ca, vitamin D, and vitamin K was 451 mg (336e560), 10.2 mg (8.5e12), and 206 mg (84e261), respectively. Only 17.7% of the study subjects were found to take more than 600 mg/day of Ca. Protein and salt intake was 78 (64e90) and 10.6 (9.3e12.2) g/day, respectively. Male subjects had more salt, less Ca and vitamin K than female. Daily Ca intake was positively associated with total energy, protein, and lipid intake but not with carbohydrates. Vitamin D intake correlated only with protein intake. Conclusion: The daily Ca intake of Japanese T2DM patients appears to be insufficient and could depend on protein and lipid intake. Additionally, these patients should have specific recommendations to ensure sufficient intake of Ca with protein and lipid during energy restriction. © 2016 The Korean Society of Osteoporosis. Publishing services by Elsevier B.V. This is an open access article under the CC BY-NC-ND license (http://creativecommons.org/licenses/by-nc-nd/4.0/).
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Sarcopenic Dysphagia and Simplified Rehabilitation Nutrition Care Process: An Update
Kakehi Shingo,Isono Eri,Wakabayashi Hidetaka,Shioya Moeka,Ninomiya Junki,Aoyama Yohei,Murai Ryoko,Sato Yuka,Takemura Ryohei,Mori Amami,Masumura Kei,Suzuki Bunta 대한재활의학회 2023 Annals of Rehabilitation Medicine Vol.47 No.5
Sarcopenic dysphagia is characterized by weakness of swallowing-related muscles associated with whole-body sarcopenia. As the number of patients with sarcopenia increases with the aging of the world, the number of patients with sarcopenic dysphagia is also increasing. The prevalence of sarcopenic dysphagia is high in the institutionalized older people and in patients hospitalized for pneumonia with dysphagia in acute care hospitals. Prevention, early detection and intervention of sarcopenic dysphagia with rehabilitation nutrition are essential. The diagnosis of sarcopenic dysphagia is based on skeletal and swallowing muscle strength and muscle mass. A reliable and validated diagnostic algorithm for sarcopenic dysphagia is used. Sarcopenic dysphagia is associated with malnutrition, which leads to mortality and Activities of Daily Living (ADL) decline. The rehabilitation nutrition approach improves swallowing function, nutrition status, and ADL. A combination of aggressive nutrition therapy to improve nutrition status, dysphagia rehabilitation, physical therapy, and other interventions can be effective for sarcopenic dysphagia. The rehabilitation nutrition care process is used to assess and problem solve the patient’s pathology, sarcopenia, and nutrition status. The simplified rehabilitation nutrition care process consists of a nutrition cycle and a rehabilitation cycle, each with five steps: assessment, diagnosis, goal setting, intervention, and monitoring. Nutrition professionals and teams implement the nutrition cycle. Rehabilitation professionals and teams implement the rehabilitation cycle. Both cycles should be done simultaneously. The nutrition diagnosis of undernutrition, overnutrition/obesity, sarcopenia, and goal setting of rehabilitation and body weight are implemented collaboratively.
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