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Dietetics, Nutrition and Biological Sciences

Permanent URI for this collectionhttps://eresearch.qmu.ac.uk/handle/20.500.12289/23

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Author: search.filters.author.Bannerman, ElaineHas files: No

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    Coeliac disease and the gluten-free diet: a review of the burdens; factors associated with adherence and impact on health-related quality of life, with specific focus on adolescence
    (Wiley, 2016-05-23) White, Lois; Bannerman, Elaine; Gillett, P. M.
    Adherence and non-adherence to a gluten-free diet (GFD) may impact negatively on health-related quality of life (HRQoL). Understanding the factors that influence compliance could help inform management and also guide support. With a particular focus on adolescence, this narrative review critiques current literature on the burdens associated with following a GFD and the factors associated with adherence. Studies highlight a variety of burdens faced by individuals with coeliac disease, including the cost, access and availability of gluten-free (GF) foods, as well as the dilemmas experienced when eating out, travelling and socialising with friends. A number of studies report that adolescents face stigmatisation and feel isolated in social situations and at school. Additional burdens that are highlighted are a lack of knowledge regarding CD and GFD difficulties in interpreting food labels, as well as dissatisfaction with the organoleptic properties of GF foods. Factors associated with poor adherence in adolescence include older age, an absence of immediate symptoms, difficulties eating out and poor palatability of GF foods. Conversely, better emotional support and stronger organisation skills have been associated with superior adherence. Significant associations have been reported between HRQoL measures and adherence, although the findings are inconsistent. Limitations in research methodologies exist and data are restricted to just a few countries. Further research specific to adolescence is required to identify independent predictors of adherence. Journal of Human Nutrition and Dietetics 2016 The British Dietetic Association Ltd.
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    Altered subjective appetite parameters in Crohn's disease patients.
    (2001) Bannerman, Elaine; Davidson, Isobel; Conway, C.; Culley, D.; Aldhous, M. C.; Ghosh, S.
    Altered appetite and early satiety may promote anorexia associated with Crohn's disease. The aim of this study was to assess the impact of disease activity on subjective appetite parameters in Crohn's disease patients.
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    Evaluation of the relative validity of food record charts (FRCs) used within the hospital setting to estimate energy and protein intakes.
    (2015) Bartkowiack, L.; Jones, Jacklyn; Bannerman, Elaine
    Objectives: To determine the relative validity of two semi-quantitative food record charts (FRCs) to estimate patients' energy and protein intakes. Design, setting & participants: A pilot service evaluation of twenty seven patients in adult acute care wards in an NHS hospital, Scotland UK. Measurements: Weighed plate-wastage was undertaken to measure dietary intakes of patients being monitored using FRCs on two adult acute wards. Both FRCs listed food items typically served at each meal along-with an indication of portion size on a Likert scale. All items consumed over 12 hours (three meals and two snacks) were weighed prior to provision and all left-over items were weighed once eating had terminated to determine amounts consumed. Estimated energy and protein intakes from both methods were determined and compared using 95% limits of agreement. Results: FRCs on both wards underestimated energy and protein intakes (mean bias (95% CI): Ward A, n=12; -219 (-1170, 732) kcal; -five (-50, 40) gram and Ward B, n=15; -437 (-1403, 529) kcal, -18 (-57, 21) gram). All 12 FRCs on ward A and 13 out of 15 records on ward B were incomplete due to omissions of whole meals or omissions of particular foods and drinks throughout the day. Details of 'portion eaten' were frequently omitted from the completed FRCs on both wards. Discrepancies existed between food items documented on FRCs to those observed and weighed. Conclusions: Further development of FRCs and training of staff is needed to ensure appropriate completion and thus accurate estimation of patients' intakes to better inform nutritional care.
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    An investigation of food provision and consumption in a care home setting
    (Mark Allen Healthcare, 2011-05-04) Cunneen, S.; Jones, Jacklyn; Davidson, Isobel; Bannerman, Elaine
    Background: Malnutrition and dehydration are life-threatening conditions affecting a large proportion of the elderly community in care homes. Despite the provision of guidelines aimed at ensuring the nutritional requirements of individuals are met, the prevalence of malnutrition remains particularly high in institutionalized older adults. This article describes a study carried out in one Scottish care home to assess food and fluid provision and consumption among care home residents and also identify the contribution different eating occasions make to food intakes. Participants: Participants for the study were recruited from a private long-term care home facility in the Edinburgh locality. Individuals receiving palliative treatment were excluded from this study. Participants needed to reside full time at the nursing home for inclusion to the study. Study Design: Cross-sectional observational study (case study) to determine food provision and also food consumption of care home residents. Dietary intake of each participant was recorded and analyzed for a 24 hour period using plate-wastage methodology. All foods and fluids throughout the day were weighed using calibrated scales (1.0 g) both before foods were served to residents and any leftovers were weighed following consumption. Foods were recorded as per each eating occasion, namely breakfast, lunch, evening meal and also any snacks or drinks. Estimated energy, fluid and macronutrient content of the food provided and consumed was estimated using Windiets dietary analysis software (2005) and then compared to FSA Guidelines (FSA 2007) using one sample t-tests (P < 0.05 indicated statistical significance). Results: Food provision and consumption for a total of 25 residents was measured (n = 3 males: n = 22 females); mean (SD) age 86(8) years. There was no significant difference between energy provided (mean SEM) 2001 59 kcal compared with recommended provision 1955 kcal (FSA, 2007). However, significantly less energy than recommended (mean SEM) (163472 kcal) was consumed (P < 0.01). More than 95% of snacks provided were consumed, as a result these contributed an equivalent proportion to overall energy intake as breakfast and lunch, but these were not rich in protein. Conclusion: Provision of food and fluids within the care home meets FSA guidance, but residents tended to consume significantly less than what was provided thus nutritional deficiencies may exist. Further investigation into snack provision is warranted