Eating Disorders in Adolescents: Review of Treatment Studies That Include Psychodynamically Informed Therapy.
Eating Disorders in Adolescents: Review of Treatment Studies that Include Psychodynamically Informed Therapy.
Filed under: Eating Disorders
Child Adolesc Psychiatr Clin N Am. 2013 Jan; 22(1): 97-117
Dancyger I, Krakower S, Fornari V
In clinical practice, psychodynamic approaches represent an important component of the treatment for young people with eating disorders (EDs), even though the research literature remains modest regarding the most effective treatment for children, adolescents, or adults with an ED. Although there are very few clinical research studies of individual or family psychodynamic treatments of EDs, there is some evidence for efficacy from clinical trials. This article reviews studies of psychodynamically informed therapies for the treatment of EDs and discusses how the findings, although limited, suggest that further research into psychodynamic treatments of EDs in youth is warranted.
HubMed – eating
The development and evaluation of the Australian child and adolescent recommended food score: a cross-sectional study.
Filed under: Eating Disorders
Nutr J. 2012 Nov 19; 11(1): 96
Marshall S, Watson J, Burrows T, Guest M, Collins CE
ABSTRACT: BACKGROUND: Diet quality tools have been developed to assess the adequacy of dietary patterns for predicting future morbidity and mortality. This study describes the development and evaluation of a brief food-based diet quality index for use with children at the individual or population level. The Australian Child and Adolescent Recommended Food Score (ACARFS) was developed to reflect adherence to the Dietary Guidelines for Children and Adolescents in Australia and modelled on the approach of the US Recommended Food Score. METHODS: The ACARFS has eight sub-scales and is scored from zero to 73. The diet quality score was evaluated by assessing correlation (Spearman’s correlations) and agreement (weighted kappa statistics) between ACARFS scores and nutrient intakes, derived from a food frequency questionnaire in 691 children (mean age 11.0, SD 1.1) in New South Wales, Australia. Nutrient intakes for ACARFS quartiles were compared with the relevant Australian nutrient reference values. RESULTS: ACARFS showed slight to substantial agreement (kappa 0.13-0.64) with nutrient intakes, with statistically significant moderate to strong positive correlations with all vitamins, minerals and energy intake (r = 0.42-0.70). ACARFS was not related to BMI.Participants who scored less than the median ACARFS were more likely to have sub-optimal intakes of fibre, folic acid and calcium. CONCLUSION: ACARFS demonstrated sufficient accuracy for use in future studies evaluating diet quality. Future research on its utility in targeting improvements in the nutritional quality of usual eating habits of children and adolescents is warranted.
HubMed – eating
Choice architecture as a means to change eating behaviour in self-service settings: a systematic review.
Filed under: Eating Disorders
Obes Rev. 2012 Nov 20;
Skov LR, Lourenço S, Hansen GL, Mikkelsen BE, Schofield C
The primary objective of this review was to investigate the current evidence base for the use of choice architecture as a means to change eating behaviour in self-service eating settings, hence potentially reduce calorie intake. Twelve databases were searched systematically for experimental studies with predefined choice architecture interventions in the period of June 2011-March 2012. The 12 included studies were grouped according to type of interventions and underwent a narrative synthesis. The evidence indicates that (i) health labelling at point of purchase is associated with healthier food choice, while (ii) manipulating the plate and cutlery size has an inconclusive effect on consumption volume. Finally, (iii) assortment manipulation and (iv) payment option manipulation was associated with healthier food choices. The majority of studies were of very weak quality and future research should emphasize a real-life setting and compare their results with the effect of other more well-established interventions on food behaviour in self-service eating settings.
HubMed – eating
Specific Dietary Preferences Are Linked to Differing Gut Microbial Metabolic Activity in Response to Dark Chocolate Intake.
Filed under: Eating Disorders
J Proteome Res. 2012 Nov 19;
Martin FP, Montoliu I, Nagy K, Moco S, Collino S, Guy P, Redeuil K, Scherer M, Rezzi S, Kochhar S
Systems biology approaches are providing novel insights into the role of nutrition for the management of health and disease. In the present study, we investigated if dietary preference for dark chocolate in healthy subjects may lead to different metabolic response to daily chocolate consumption. Using NMR- and MS-based metabolic profiling of blood plasma and urine, we monitored the metabolic response of 10 participants stratified as chocolate desiring and eating regularly dark chocolate (CD) and 10 participants stratified as chocolate indifferent and eating rarely dark chocolate (CI) to a daily consumption of 50 g of dark chocolate as part of a standardized diet over a one week period. We demonstrated that preference for chocolate leads to different metabolic response to chocolate consumption. Daily intake of dark chocolate significantly increased HDL cholesterol by 6% and decreased polyunsaturated acyl ether phospholipids. Dark chocolate intake could also induce an improvement in the metabolism of long chain fatty acid, as noted by a compositional change in plasma fatty acyl carnitines. Moreover, a relationship between regular long-term dietary exposure to a small amount of dark chocolate, gut microbiota, and phenolics was highlighted, providing novel insights into biological processes associated with cocoa bioactives.
HubMed – eating
Recognizing new perspectives in eating difficulties following stroke: a concept analysis.
Filed under: Eating Disorders
Disabil Rehabil. 2012 Nov 19;
Klinke ME, Wilson ME, Hafsteinsdóttir TB, Jónsdóttir H
Purpose: To describe and identify various perspectives on eating difficulties following stroke to enable theory development and facilitate advancement of interventions. Methods: Concept analysis in line with Morse’s principles of exploring pragmatic utility was used throughout the data collection and analysis. Peer-reviewed research on eating difficulties was systematically and critically appraised. Literature included the bibliographic databases, Medline, Cumulative Index to Nursing and Allied Health Literature (CINAHL), Scopus and PsycInfo, published up until November 2011. A total of 33 key articles were included in the final analysis. Results: A conceptual model of eating difficulties is presented showing the multiple affecting factors, namely meaning-related, functional and contextual factors and the consequences of non-intervention, feeling of loss, social isolation, negative sensations and depression – all of which potentially increase the impact of disease severity, functional outcome and quality of life. Based upon the dimensions identified, the definition of eating difficulties was synthesized as “any activity and emotional requirement and relations, which alone or in combination interfere with the process of preparing food, transferring food into the mouth, chewing and swallowing”. Conclusion: Eating difficulties have profound effects on people. The conceptual model serves to guide health care professionals to assess and help stroke patients in facing a life with eating difficulties. [Box: see text].
HubMed – eating
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