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Articles 1 - 2 of 2
Full-Text Articles in Diseases
A Mediterranean Diet To Improve Cardiovascular And Cognitive Health: Protocol For A Randomised Controlled Intervention Study, Alexandra T. Wade, Courtney R. Davis, Kathryn A. Dyer, Jonathan M. Hodgson, Richard J. Woodman, Hannah A.D. Keage, Karen J. Murphy
A Mediterranean Diet To Improve Cardiovascular And Cognitive Health: Protocol For A Randomised Controlled Intervention Study, Alexandra T. Wade, Courtney R. Davis, Kathryn A. Dyer, Jonathan M. Hodgson, Richard J. Woodman, Hannah A.D. Keage, Karen J. Murphy
Research outputs 2014 to 2021
The Mediterranean diet has demonstrated efficacy for improving cardiovascular and cognitive health. However, a traditional Mediterranean diet delivers fewer serves of dairy and less dietary calcium than is currently recommended in Australia, which may limit long-term sustainability. The present study aims to evaluate whether a Mediterranean diet with adequate dairy and calcium can improve cardiovascular and cognitive function in an at-risk population, and thereby reduce risk of cardiovascular disease (CVD) and cognitive decline. A randomised, controlled, parallel, crossover design trial will compare a Mediterranean diet supplemented with dairy foods against a low-fat control diet. Forty participants with systolic blood pressure …
Evaluation Of A Mobile Phone Image-Based Dietary Assessment Method In Adults With Type 2 Diabetes, Megan E. Rollo, Susan Ash, Philipa Lyons-Wall, Anthony W. Russell
Evaluation Of A Mobile Phone Image-Based Dietary Assessment Method In Adults With Type 2 Diabetes, Megan E. Rollo, Susan Ash, Philipa Lyons-Wall, Anthony W. Russell
Research outputs 2014 to 2021
Image-based dietary records have limited evidence evaluating their performance and use among adults with a chronic disease. This study evaluated the performance of a 3-day mobile phone image-based dietary record, the Nutricam Dietary Assessment Method (NuDAM), in adults with type 2 diabetes mellitus (T2DM). Criterion validity was determined by comparing energy intake (EI) with total energy expenditure (TEE) measured by the doubly-labelled water technique. Relative validity was established by comparison to a weighed food record (WFR). Inter-rater reliability was assessed by comparing estimates of intake from three dietitians. Ten adults (6 males, age: 61.2 ± 6.9 years old, BMI: 31.0 …