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Development of a Dynamic Meal‐Equivalent Menu Method for Personalized Nutrition Intervention Programs in Obese Population
Author(s) -
LimonMiro Ana T,
LopezTeros Veronica,
AstiazaranGarcia Humberto
Publication year - 2017
Publication title -
the faseb journal
Language(s) - English
Resource type - Journals
SCImago Journal Rank - 1.709
H-Index - 277
eISSN - 1530-6860
pISSN - 0892-6638
DOI - 10.1096/fasebj.31.1_supplement.963.2
Subject(s) - meal , intervention (counseling) , medicine , psychological intervention , population , obesity , health professionals , environmental health , health care , nursing , economics , economic growth
Obesity prevalence is critical worldwide, and nutritional interventions offer an alternative to improve body weight and thus personal health. Obese patients present a low level of adherence in long‐term nutrition intervention programs. Therefore developing accurate strategies that adapt to the individuals' characteristics and nutritional needs, may improve the patients' compliance in programs targeting their nutritional and health status. The aim of this study was to develop a method to enable health professionals in the design of personalized dietary plans, based on the patients' characteristics, availability and access to foods, generating different meal‐equivalent options in energy and macronutrient content for each patient. To implement the method, a nutritional assessment is required to estimate the patient's total energy expenditure and macronutrients requirements, and then set the food equivalent servings (FES) to be included. Furthermore, total calculated FES must be distributed between every meal per day, and each food combination will provide the same macronutrient distribution range for each meal option. We encourage the patients to visit their health professional or registered dietitian every two weeks, this way, individuals can receive a personalized 7‐option meal‐equivalent menu more often and improve their adherence to the nutritional intervention. Variations in protein (±1 g/d), total fat (± 2g/d), carbohydrates (± 1 g/d) and energy (± 10 kcal/d) in the menu will be accepted based on the individual's estimated requirements. We expect to provide health professionals with a tool to help them personalize nutrition intervention programs, reduce dietary planning time, and enable participants to adhere at long‐ and short‐ term including their personal and socioeconomic characteristics.