CAHIERS DE NUTRITION ET DE DIETETIQUE最新文献

{"title":"Quel modèle pour couvrir ses besoins dans le cadre d’une alimentation durable ? Focus sur les protéines et le calcium. Synthèse du workshop SFN en partenariat avec Bel donné en visioconférence le mercredi 21 juin 2023","authors":"Bernard Guy-Grand ,&nbsp;Véronique Coxam ,&nbsp;François Mariotti ,&nbsp;Jean-Louis Peyraud ,&nbsp;Aurélie Wilfart ,&nbsp;Béatrice Morio","doi":"10.1016/j.cnd.2024.01.001","DOIUrl":"10.1016/j.cnd.2024.01.001","url":null,"abstract":"<div><p>La société se trouve confrontée à de nouveaux enjeux planétaires rendant nécessaires des modifications de nos systèmes alimentaires. La SFN, avec le soutien financier de Bel, a organisé un webinaire sur les modèles de régimes alimentaires permettant de couvrir les besoins nutritionnels dans le cadre d’une alimentation durable, avec un <em>focus</em> sur les protéines et le calcium. Cette session s’est tenue en digital le 21 juin 2023. L’intégralité des conférences est disponible gratuitement sur le site de la SFN à l’adresse suivante : <span>https://sfnutrition.fr/workshop-de-la-sfn/</span><svg><path></path></svg>. Nous en présentons ici une synthèse.</p></div><div><p>Society is facing new global challenges that require changes to our food systems. The SFN, with the financial support of Bel, organised a webinar on models for optimising diets to meet nutritional requirements as part of a sustainable diet, with a focus on proteins and calcium. This session was held digitally on 21st June 2023. All the presentations are available free of charge on the SFN website at <span>https://sfnutrition.fr/workshop-de-la-sfn/</span><svg><path></path></svg>. We present a summary here.</p></div>","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":null,"pages":null},"PeriodicalIF":0.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0007996024000014/pdfft?md5=29fc10bd0e18a5507f42164bf415ddbd&pid=1-s2.0-S0007996024000014-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140467644","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Agenda","authors":"","doi":"10.1016/j.cnd.2024.03.004","DOIUrl":"https://doi.org/10.1016/j.cnd.2024.03.004","url":null,"abstract":"","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":null,"pages":null},"PeriodicalIF":0.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S000799602400049X/pdfft?md5=4dd60a5e70a7ad602d485e21104cc525&pid=1-s2.0-S000799602400049X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"140543744","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Le lactose, un sucre pas comme les autres","authors":"Mathilde Guerville,&nbsp;Amandine Ligneul","doi":"10.1016/j.cnd.2023.12.004","DOIUrl":"10.1016/j.cnd.2023.12.004","url":null,"abstract":"<div><p>Les recommandations nutritionnelles de nombreux pays soutiennent la consommation de lait et de produits laitiers dans le cadre d’un régime équilibré. Parmi les nombreux nutriments contenus dans le lait et les produits laitiers, le lactose est le principal glucide naturellement présent. Dans la littérature scientifique, le lactose est majoritairement étudié pour son métabolisme au sein du système digestif et l’intolérance qui en découle. Cependant, le lactose exerce de multiples effets bénéfiques sur la santé : il possède un faible index glycémique et a un faible pouvoir cariogène. Chez le nourrisson, le lactose est un nutriment clé puisqu’il aiderait à la colonisation du tube digestif par le microbiote intestinal, pouvant ainsi protéger le nouveau-né des infections. Enfin, le lactose qui n’est pas digéré dans l’intestin grêle pourrait être fermenté par les bactéries du microbiote intestinal et serait capable de le moduler bénéfiquement. C’est en raison des nombreux bénéfices santé du lactose que les récentes recommandations nutritionnelles des autorités sanitaires françaises, européennes, et mondiales excluent le lactose de la définition des sucres libres dont la réduction de consommation est recommandée pour lutter contre les maladies métaboliques.</p></div><div><p>Nutritional guidelines in many countries recommend the consumption of milk and dairy products as part of a balanced diet. Among the several nutrients contained in milk and dairy, lactose is the main naturally occurring carbohydrate. In the scientific literature, lactose is mainly studied for its digestive metabolism and intolerance. However, lactose also has many health benefits: it has a low glycemic index and the lowest cariogenic effect among sugars. In infant, lactose is a key nutrient since it helps to the colonization of the gut microbiota and protects against newborn infections. Finally, the undigested lactose in the small intestine can be fermented by the bacteria of the gut microbiota and is able to modulate it in a beneficial way. Because of these, many health benefits of lactose, recent French, European and world recommendations have excluded the lactose from definition of free sugars whose reduction is recommended against the development of metabolic diseases.</p></div>","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":null,"pages":null},"PeriodicalIF":0.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0007996023001700/pdfft?md5=dc1e3ec9d7efd8323b55f44c0abc2904&pid=1-s2.0-S0007996023001700-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139635477","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Introduction des aliments de différentes textures lors de la diversification alimentaire : enjeux, connaissances et recommandations françaises","authors":"Carole Tournier ,&nbsp;Sophie Nicklaus","doi":"10.1016/j.cnd.2023.12.007","DOIUrl":"10.1016/j.cnd.2023.12.007","url":null,"abstract":"<div><p>Apprendre à bien mâcher participe au développement d’un comportement alimentaire sain. La diversification alimentaire est un période clé de développements de la mastication et de l’acceptabilité des aliments solides. Ces développements résultent d’évolutions physiologiques et du type d’alimentation reçue. Exposer les enfants à une alimentation variée en textures, particulièrement à partir de 8 mois, est une étape indispensable pour le développement d’un comportement alimentaire adapté. Cependant, des observations françaises ont suggéré une introduction tardive des morceaux dans l’alimentation des enfants, d’où la nécessité de communiquer sur le sujet. Depuis 2005, les recommandations nationales abordaient peu ce sujet, alors qu’émergeait la diversification menée par l’enfant (DME), une approche alternative à la conduite de la diversification « classique » (introduction de purées), dont les bénéfices sur le développement des capacités masticatoires n’avaient pas été beaucoup étudiés. En 2021, Santé publique France a mis à jour les recommandations françaises, en intégrant notamment la texture. Quel que soit le mode de diversification choisi, les parents devraient introduire les textures idéalement entre 6 et 8 mois pour aider leur enfant à développer ses capacités masticatoires.</p></div><div><p>Learning to chew properly in early childhood is crucial to establishing healthy eating habits. The period of complementary feeding is key to the developments of chewing function and the acceptability of textured food. These developments are linked to both physiological evolutions and the type of food received. Current scientific data show that exposing children to a varied diet in terms of textures, particularly from 8 months onwards, is an essential stage in the development of adapted eating behavior. However, French observations have suggested a late introduction of chunks in children's food, hence the need to communicate on the subject. Since 2005, national recommendations have paid little attention to this subject, while baby-led weaning (BLW) has emerged as an alternative approach to “classic” complementary feeding (introduction of purees), the benefits of which on the development of chewing skills had not been much studied. In 2021, Santé publique France updated the French recommendations, incorporating texture in particular. Regardless of the diversification method chosen, parents should ideally introduce textures between 6 and 8 months of age to help their child develop his or her chewing skills.</p></div>","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":null,"pages":null},"PeriodicalIF":0.3,"publicationDate":"2024-04-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139638796","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Informations","authors":"","doi":"10.1016/j.cnd.2023.12.005","DOIUrl":"https://doi.org/10.1016/j.cnd.2023.12.005","url":null,"abstract":"","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":null,"pages":null},"PeriodicalIF":0.3,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139935781","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Comment la néophobie alimentaire affecte-t-elle l’alimentation de l’enfant ? Origine, développement et conséquences pratiques pour les parents et les éducateurs","authors":"Sophie Nicklaus,&nbsp;Sandrine Monnery-Patris","doi":"10.1016/j.cnd.2023.12.003","DOIUrl":"10.1016/j.cnd.2023.12.003","url":null,"abstract":"<div><p>Cet article vise à évoquer la néophobie alimentaire chez les enfants jusqu’à la fin de l’âge scolaire, à l’exclusion des adolescents. Premièrement, nous définissons la néophobie alimentaire chez les enfants, ainsi que son recouvrement partiel avec le caractère difficile à nourrir ; puis nous analysons les associations entre la néophobie alimentaire et la qualité du régime alimentaire et le poids des enfants. La deuxième partie décrit les influences individuelles sur la néophobie alimentaire, notamment le développement de la néophobie alimentaire en fonction du développement affectif et cognitif, ainsi que du tempérament. La troisième partie aborde les influences psychosociales sur la néophobie alimentaire, en examinant l’influence des parents et des pairs, en se concentrant sur la façon dont elles peuvent modifier le développement typique de la néophobie. La quatrième partie évoque les implications pratiques de ces connaissances, pour les parents ou les éducateurs.</p></div><div><p>The aim of this article is to discuss food neophobia in children up to the end of school age, excluding adolescents. First, we define food neophobia in children, as well as its partial overlap with pickiness; then we analyze associations between food neophobia and children's diet quality and weight. The second part describes individual influences on food neophobia, including the development of food neophobia as a function of affective and cognitive development, as well as temperament. The third part discusses psychosocial influences on food neophobia, examining the influence of parents and peers, focusing on how they can modify the typical development of neophobia. The fourth section discusses the practical implications of this knowledge for parents and educators.</p></div>","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":null,"pages":null},"PeriodicalIF":0.3,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139540463","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Agenda","authors":"","doi":"10.1016/j.cnd.2024.01.003","DOIUrl":"https://doi.org/10.1016/j.cnd.2024.01.003","url":null,"abstract":"","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":null,"pages":null},"PeriodicalIF":0.3,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S0007996024000038/pdfft?md5=d8e6e73a980728944b78ba9e5da094f7&pid=1-s2.0-S0007996024000038-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139935782","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Contrôle de la prise alimentaire : EBM versus CIM et activité physique","authors":"Bernard Guy-Grand","doi":"10.1016/j.cnd.2024.01.002","DOIUrl":"https://doi.org/10.1016/j.cnd.2024.01.002","url":null,"abstract":"","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":null,"pages":null},"PeriodicalIF":0.3,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139935780","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Impact de la COVID-19 sur la nutrition de la population générale et dans les sous-populations obèses ou atteintes de troubles du comportement alimentaire","authors":"Léonie Dayraut ,&nbsp;Delphine Sanchez ,&nbsp;Catherine Féart-Couret ,&nbsp;Marie-Christine Beauvieux","doi":"10.1016/j.cnd.2023.11.002","DOIUrl":"10.1016/j.cnd.2023.11.002","url":null,"abstract":"<div><p>La pandémie de COVID-19 a bouleversé les habitudes de vie au niveau mondial, pouvant susciter des modifications du comportement alimentaire à court terme. L’alimentation est un des facteurs de risque du développement de maladies chroniques, toute perturbation de celle-ci peut avoir un impact, défavorable ou bénéfique, immédiat et à long terme, sur la santé. L’objectif est de faire une revue de la littérature des effets de la crise sanitaire sur la nutrition (sans insistance sur l’activité physique) de la population générale ainsi que sur les personnes obèses et souffrant de troubles du comportement alimentaire (TCA). La crise sanitaire a provoqué une hausse de l’insécurité alimentaire mondiale, induisant des carences en micronutriments ou favorisant la prise de poids. À l’opposé, certaines personnes ont profité des périodes de confinement pour améliorer leurs habitudes alimentaires. Le microbiote intestinal, impliqué dans la fonction immunitaire, est directement impacté par la sous- et la malnutrition : il a pu être affecté par cette crise. La pandémie pourrait accroître l’épidémie d’obésité et avoir des répercussions significatives sur les personnes à risque ou souffrant de TCA. Les conséquences de la crise sanitaire sont hétérogènes et dépendent de la sous-population concernée.</p></div><div><p>The COVID-19 pandemic has disrupted the lifestyles of the world's population, leading to changes in eating habits in the short term. Diet is one of the risk factors for the development of chronic diseases, and any disruption to it can have an immediate or long-term impact on health, whether unfavourable or beneficial. The aim is to review the literature on the effects of the health crisis on nutrition (with no emphasis on physical activity) in the general population, as well as on obese people and those suffering from eating disorders. The health crisis has led to an increase in food insecurity around the world, which may lead to micronutrient deficiencies or encourage weight gain. On the other hand, some people have taken advantage of periods of confinement to improve their eating habits. The intestinal microbiota, which is involved in immune function, is directly impacted by underweight and malnutrition, and may therefore have been affected by the health crisis. Finally, the pandemic could increase the obesity epidemic and have significant repercussions on people at risk or suffering from eating disorders. The consequences of the health crisis are heterogeneous and depend on the sub-population concerned.</p></div>","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":null,"pages":null},"PeriodicalIF":0.3,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139631710","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

{"title":"Représentations et attitudes des Français face aux goûts sucrés – première étude de l’Observatoire des comportements et goûts sucrés. Synthèse du workshop SFN en partenariat avec Cultures Sucre donné en visioconférence le mardi 28 mars 2023","authors":"Laurent Aron ,&nbsp;Aymery Constant ,&nbsp;Pascale Hébel ,&nbsp;Emmanuelle Lefranc ,&nbsp;Anahita Mohtadji ,&nbsp;Nathalie Politzer ,&nbsp;Béatrice Morio","doi":"10.1016/j.cnd.2023.12.009","DOIUrl":"10.1016/j.cnd.2023.12.009","url":null,"abstract":"","PeriodicalId":43722,"journal":{"name":"CAHIERS DE NUTRITION ET DE DIETETIQUE","volume":null,"pages":null},"PeriodicalIF":0.3,"publicationDate":"2024-02-01","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"https://www.sciencedirect.com/science/article/pii/S000799602300175X/pdfft?md5=465269d2ee170e67f3c0265441db2cf6&pid=1-s2.0-S000799602300175X-main.pdf","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"139631878","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":0,"RegionCategory":"","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"OA","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}