Limon-Miro Ana Teresa, Lopez-Teros Veronica, Astiazaran-Garcia Humberto
Department of Nutrition, Centro de Investigacion en Alimentacion y Desarrollo A.C. (CIAD), Carretera Gustavo Enrique Astiazaran Rosas 46, Hermosillo 83304, Sonora, Mexico.
Department of Chemical and Biological Sciences, Universidad de Sonora, Hermosillo 83000, Sonora, Mexico.
Methods Protoc. 2019 Sep 5;2(3):78. doi: 10.3390/mps2030078.
Nutrition interventions should reflect the state of the art in science and dietetics to meet each patient's requirements. Incorporating new knowledge into individualized food-based nutrition interventions is a major challenge, and health care professionals constantly search for novel approaches through specific and standardized methods. The dynamic macronutrient meal-equivalent menu method involves individuals making informed food choices that match their requirements, schedule, and food availability and affinity, helping them maintain a sense of control and motivation to adhere to a nutrition intervention program. This protocol includes the steps required to prepare a nutrition plan containing equivalent meal options consistent with the patient's needs and preferences. Standard food servings are planned according to population specific dietary guidelines and individual characteristics. Servings are distributed at required mealtimes, and are all equivalent in energy and macronutrient content, providing every patient with interchangeable choices within each mealtime. This empowers individuals to select foods in a guided format whilst adhering to a dietary plan. Acceptable variations for calculated energy and macronutrient content are as follows: protein ±1 g/day, fat ±1 g/day, carbohydrate ±2 g/day, and energy ±15 kcal/day. Following this method, health care professionals can develop individualized nutrition intervention programs that may improve patients' adherence, nutritional status, and health.
营养干预应反映科学和营养学的最新水平，以满足每位患者的需求。将新知识纳入基于个性化食物的营养干预是一项重大挑战，医疗保健专业人员不断通过特定和标准化方法寻找新方法。动态宏量营养素等效餐单方法让个人能够做出明智的食物选择，这些选择符合他们的需求、日程安排以及食物可得性和喜好，帮助他们保持控制感和坚持营养干预计划的动力。本方案包括制定营养计划所需的步骤，该计划包含与患者需求和偏好相符的等效餐食选项。标准食物份量根据特定人群的饮食指南和个人特征进行规划。份量在规定用餐时间分配，且能量和宏量营养素含量均相等，为每位患者在每一餐提供可互换的选择。这使个人能够在遵循饮食计划的同时，以指导的方式选择食物。计算得出的能量和宏量营养素含量的可接受变化如下：蛋白质±1克/天、脂肪±1克/天、碳水化合物±2克/天、能量±15千卡/天。采用这种方法，医疗保健专业人员可以制定个性化的营养干预计划，这可能会提高患者的依从性、营养状况和健康水平。
