The findings suggest that post-bariatric anthropometric improvement doesn’t consistently correspond with adequate dietary quality within this limited cohort, and the integration of dietary quality monitoring with routine anthropometric assessment could enhance the care of post-bariatric patients.
Abstract
Objective: To systematically evaluate overall dietary quality and nutrient adequacy in post-bariatric surgery patients using the Healthy Eating Index-2015 (HEI-2015) and comparing daily intakes with Dietary Reference Values (DRVs).Material and Methods: This cross-sectional study evaluated 50 individuals who had undergone bariatric surgery, comprising 8 males and 42 females. The study included the measurement of current anthropometric data and the assessment of daily nutritional intake, determined through 3-day, 24-hour dietary recalls processed using BeBiS software. To assess dietary quality, the HEI-2015 scores were calculated, and the percentage of each nutrient intake meeting the DRVs was determined.Results: Despite significant anthropometric improvements, including a decrease in mean BMI from 41.8 ± 6.1 to 27.7 ± 4.5 kg/m², the mean HEI-2015 score was 55.6 ± 10.0, and 100% of the study population was classified as having a “poor” or “needs improvement” dietary status. Energy and protein intakes reached 28.7% and 43.4% of the recommended daily intake (DRV), respectively. The intake of critical micronutrients was extremely low particularly regarding the percentages of DRVs met for iron (32%), folate (30%), and calcium (23.6%). Macronutrient distribution revealed a high-fat preference (51.6% energy) and severe carbohydrate restriction (38.6 ± 18.3 g/day), inconsistent with recommended thresholds.Conclusion: These findings suggest that post-bariatric anthropometric improvement doesn’t consistently correspond with adequate dietary quality within this limited cohort. The integration of dietary quality monitoring with routine anthropometric assessment could enhance the care of post-bariatric patients.
BackgroundPoor diet quality and fatigue adversely affect daily functioning and quality of life.AimThe present study explored associations between dietary patterns, sleep quality, and fatigue, with a focus on potential associations with supplement use.MethodsA cross-sectional study recruited 400 adults (276 females). Data were collected via a face-to-face survey using validated Arabic questionnaires.Summary35.5% of participants were aged 18-24 years, and the overall mean BMI was 25.9 ± 4.54 kg/m2. The average daily energy intake was 2057.5±563.9 kcal. Mean Food Group Diversity Score (FGDS) and Global Dietary Recommendations (GDR) scores were 3.25 ± 2.60 and 9.86 ± 2.25, respectively. Only 22.5% of participants reported taking vitamins and minerals. Supplement users had higher mean GDR scores than non-users (10.53 ± 2.38 vs. 9.66 ± 2.17). Overall, 40.9% of participants reported fairly good subjective sleep quality. Females reported a higher fatigue score than males (26.29 ± 19.17 vs. 16.96 ± 20.10, P< 0.001). FGDS was negatively associated with fatigue (β = -0.121, P = 0.028) among participants and positively associated with sleep quality score (β = 0.200, P = 0.009) among males. Also, GRD was positively and significantly associated with quality of life (β = 0.092, P = 0.031). Finally, poor sleep quality and fatigue were significant predictors of lower quality of life (β= -0.267, P< 0.001 vs. β = -0.427, P< 0.001). In conclusion, poor sleep quality and fatigue are highly prevalent among Jordanian adults, particularly women. Higher diet quality was associated with better sleep quality and quality of life, highlighting the potential role of dietary patterns as a modifiable lifestyle factor.
Nour Batarseh, Anfal Al-Dalaeen, Fuad A Abdulla et al.· Nutrition and Health· 0 citations
BACKGROUND
Optimal nutritional support is paramount for athletic health and performance. This study aimed to evaluate the dietary intake of Slovenian athletes, specifically assessing whether they meet current clinical sports nutrition recommendations for energy, macronutrients, and micronutrients, and their adherence to sport-specific dietary strategies.
METHODS
A retrospective analysis of clinical and nutritional data from 150 Slovenian athletes (77 females, 73 males; aged 14 - 34 years) was conducted, including a 3-day weighed food diary and questionnaires.
RESULTS
The median energy intake fell below the lower bound of the recommended range (36.8 (15.9) kcal/kg of body mass (BM) vs. 50 - 70 kcal/kg BM), with only 15.3% of athletes meeting their energy needs. Protein intake was generally adequate (1.6 (0.7) g/kg BM vs. 1.5 - 2 g/kg BM), with 40.7% consuming below the recommended lower limit. Carbohydrate intake was below the recommended range (4.2 (2.5) g/kg BM vs. 6 - 12 g/kg BM), with only 27.3% meeting the lower threshold. Fat intake was also below recommendations in 72.0% of athletes (1.2 (0.6) g/kg BM vs. 1.5 - 2 g/kg). Adherence to appropriate pre-, during-, and post-exercise nutritional strategies was found to be suboptimal for a large proportion of athletes, particularly concerning carbohydrate timing and overall meal composition. Micronutrient deficiencies especially for calcium and iron in female athletes, were prevalent.
CONCLUSION
These findings highlight a critical gap between current sports nutrition recommendations and the actual dietary practices of Slovenian athletes, emphasizing the need for targeted nutritional education and intervention programs.
Eva Peklaj, Nina Reščič, B. Seljak et al.· Clinical Nutrition ESPEN· 0 citations
Background and aim Adequate nutritional intake is fundamental for optimizing athletic performance and maintaining health. The aim of the present study was to investigate the dietary habits of a group of non-professional athletes, assessing their capacity to cover energy, macronutrient, and micronutrient requirements, as well as their adherence to the Mediterranean dietary pattern. Methods Sixty-seven participants completed a 7-day food diary to assess nutrient intake and food group consumption. Anthropometric measurements were performed to estimate body composition and Energy Availability (EA). To ensure data accuracy, misreporting was assessed, and only 45 participants classified as “adequate energy reporters” were included in the final analysis. Results The mean EA was 33.3 ± 7.0 kcal/kg fat-free mass (FFM), which, while above the threshold for physiological disruption, remains below the optimal level of 45 kcal/kg FFM. In terms of macronutrients, carbohydrate intake (4.7 ± 0.9 g/kg body weight) showed a tendency to not meet the recommended threshold for moderate physical activity (5–8 g/kg). Regarding adherence to the Mediterranean dietary pattern, the mean adherence score was 9.7 ± 2.5, suggesting a generally good adherence; however, food groups consumption analysis revealed a lower than recommended intake of fruits, vegetables, and extra virgin olive oil, while of the consumption of red meat and bakery products such as bread substitutes and sweet baked products, frequently exceeded amounts suggested in the guidelines. This suboptimal diet quality was coupled with insufficient intake of key micronutrients such as vitamin E, folate, magnesium, and potassium. Discussion These findings highlight a gap between actual nutritional intake and national dietary reference values in non-professional athletes. The results emphasize the need for targeted nutritional education to address misconceptions about energy and carbohydrate consumption and to prevent potential health risks associated with low energy availability and inadequate diet quality.
Ellis Bianchi, M. Tucci, S. Perna et al.· Frontiers in Nutrition· 0 citations
Assessing dietary intake and nutritional status requires contemporary data. This paper describes the design of the Nutrimetry survey, a new continuous monitoring system in France, its participation rate, and the quality of its dietary data.
A representative sample of adults (18–79 years) and children (3–17 years) was selected using a non-probability quota sampling design. Quotas included age, sex, region, urban unit size, and socio-professional category, weighted against 2021 census data.
Food consumption was collected via a 3-day online dietary record. Information on physical activity, sedentary behaviour, and sociodemographic was gathered by questionnaires. Complex foods were disaggregated into raw ingredients using a standardized recipe optimization process.
In total, 3,201 individuals (2,193 adults and 1,008 children) were included in 2024 results.
The final sample represented 7% of adult starters and 45.2% of eligible children. Mean energy intake was 1,852 kcal/d in adults and 1,693 kcal/d in children. The prevalence of energy under-reporting was 33.8% for adults and 22.6% for children. Under-reporting was significantly associated with higher BMI and younger age groups.
The Nutrimetry survey provides a robust, scalable framework for continuous national dietary surveillance in France. Despite challenges with online recruitment attrition, it generates timely data for public health policy and nutritional risk assessment.
E. Sauvage, Jean-Michel Lecerf, Victoria Dupuis et al.· Frontiers in Nutrition· 0 citations
AIMS
This study aimed to evaluate dietary total antioxidant capacity (DTAC), diet quality, nutrient intake, and quality of life in adults aged 45 years and older with and without dementia.
MATERIALS AND METHODS
In this cross-sectional study, 102 adults, including 51 individuals with dementia and 51 cognitively healthy controls, were assessed. Dietary intake was evaluated using a food frequency questionnaire. DTAC was calculated using ferric reducing antioxidant power (FRAP) values. Diet quality was assessed using the Healthy Eating Index-2020 (HEI-2020), and quality of life was measured using the Short Form-12 (SF-12).
RESULTS
Individuals with dementia had lower DTAC, lower intake of many macro- and micronutrients, and lower physical and mental quality-of-life scores than controls. HEI-2020 component scores differed significantly only for total fruit and whole fruit intake. No significant association was observed between DTAC and quality-of-life scores in either group.
CONCLUSION
Nutritional inadequacy and lower quality of life were evident among adults with dementia. Comprehensive nutritional assessment and support may be important components of dementia care.
The global increase in obesity highlights the need to examine diet quality and the eating behaviors that shape it. This study aimed to evaluate the eating behavior patterns and diet quality of adult obese.
This study was conducted 375 healthy adults with obesity or not. Eating Behavior Patterns Questionnaire was applied. 24-hour retrospective food records were collected, and Healthy Eating Index-2020 (HEI-2020) scores were calculated.
Of all the participants, 59.5% had inadequate diet quality, while 40.5% had moderate diet quality. The rate of moderate diet quality in females (46.2%) was higher than in males (34.3%) (p = 0.019). The rate of inadequate diet quality in obese participants (65.4%) was higher than in normal participants (53.7%) (p = 0.021). Consuming snacks score (p = 0.012), emotional eating score (p = 0.015), being planned score (p < 0.001) was higher in obese participants than that of normal participants, no significant differences were found in terms of other sub-dimensions adjusted for age. Obese participants have a lower HEI-2020 score than normal body mass index participants (p < 0.001, adjusted for age). Participants’ eating out, cultural/lifestyle behavior and HEI-2020 scores showed significant differences according to gender (p < 0.05). According to multiple regression analysis consuming snacks, emotional eating, being planned and HEI-2020 of participants differed by aged groups (p < 0.05).
The finding of this study showed that sub-factors of eating behavior patterns and diet quality differ according to gender, age, smoking status and body mass index. Obese people’s increased tendency for emotional eating emphasizes the need for nutritional interventions with psychosocial support for this population.
Cansu Karaçolak, Sümeyye Kemaneci· Nutrition & Food Science· 0 citations
