The Effect of Standardized Nutritional Care Combined with Exercise Intervention in Patients with Gestational Diabetes Mellitus and Its Effect on FPG,2hPG,and HbA1c Levels

Objective:To study the application effect of standardized nutritional care combined with exercise intervention in patients with gestational diabetes mellitus and the effect on fasting blood glucose(FPG),2-hour postprandial blood glucose(2hPG),and glycated hemoglobin(HbA1c)levels.Methods:Ninety cases of gestational diabetes mellitus diagnosed between June 2022 and June 2023 were selected and randomly divided into two groups of 45 cases each.The control group received conventional intervention,while the observation group received combined standardized nutritional care and exercise intervention.Blood glucose levels,adverse pregnancy outcomes,and adverse neonatal outcomes were compared.Results:On the day before delivery,the FPG,2hPG,and HbA1c levels of patients in the observation group were lower than those of patients in the control group(P<0.05).The incidence of adverse pregnancy outcomes(4.44%)and adverse neonatal outcomes(2.22%)in the observation group was lower than in the control group(P<0.05).Conclusion:The blood glucose levels of gestational diabetes mellitus patients can be controlled through standardized nutritional care and exercise interventions,leading to improved pregnancy and neonatal outcomes.

Importance of Standards Underlined in State Council's National Nutrition Plan

The General Office of the State Council released National Nutrition Plan （2017-2030） （Plan for short） to improve national health and nutrition on July 13. The plan sets a goal to make substantial improvements by 2030 in reducing student obesity, ane- mia, and stunted development afflicting children younger than 5, as well as raising residents＇ nutritional awareness.

大米强化营养素及其生物效能研究进展

大米是我国三分之二以上人口的主食,具有低致敏率和高消化率等优点。但大米加工过程中微量营养素流失严重,通过外加法生产的营养强化大米,其食用方式与普通大米相似,且营养价值有所提高。该文对大米营养强化的必要性、国内外营养强化米的研究现状、营养强化米相关标准、强化营养素种类及其生物学效能进行综述,同时对营养强化米的发展前景进行展望。

基于海参肽的肿瘤全营养配方食品的工艺及质量标准研究

目的:开发一种含海参肽的肿瘤全营养配方食品。方法:利用LINGO软件设计配方,比较不同制备工艺的成品状态,参照国家标准分析成品质量,制定海参肽配方食品的质量标准。结果:基础配方中蛋白质>32 g/100 g,脂肪>22 g/100 g,碳水化合物<46 g/100 g,选择性添加核苷酸(0.55 g/100 g);维生素和矿物质以复配形式加入,添加量为0.51 g/100 g、6.56 g/100 g;阿斯巴甜作甜味剂(43.75 mg/100 g),黄原胶作稳定剂(0.08 g/100 g),剂型为粉剂,预混料法为制备工艺。结论:成品感官评价较高,各组分均一稳定;参照《食品安全国家标准特殊医学用途配方食品通则》(GB 29922—2013)、《食品安全国家标准乳粉》(GB 19644—2010)制定了本配方技术要求方面的质量标准。