View clinical trials related to Nutrition.
Filter by:The aim of this clinical trial is to investigate the longitudinal effects of hydrolyzed collagen ingestion combined with resistance training on muscle-tendon unit structure and function in middle-aged males and females. The main research questions this clinical trial aims to answer are: 1. Does resistance training with hydrolyzed collagen ingestion lead to greater changes in tendon properties than resistance training alone in middle-aged health men and women? 2. Does resistance training with hydrolyzed collagen ingestion lead to greater changes in muscle size than resistance training alone? 3. Does resistance training with hydrolyzed collagen lead to greater increases in strength and power compared to resistance training alone in middle-aged, healthy men and women? Participants will be randomly assigned to collagen or placebo groups. Participants will perform 24 sessions of high intensity resistance training across 12-weeks. Alongside each training session, participants will consume a beverage containing hydrolyzed collagen or maltodextrin, with both beverages containing vitamin C. Researchers will compare the collagen and placebo groups to see if there would be beneficial effects on changes in muscle and tendon that are greater than resistance training alone. To achieve this, an dynamometry will be used to assess lower limb strength and ultrasound will be used to measure the morphological, mechanical, and material properties of the patellar tendon, as well the size and architecture of the vastus lateralis muscle.
The goal of this clinical trial is to investigate the effects of resistance training with hydrolyzed collagen ingestion on changes in muscle and tendon adaptation in healthy young men and women. The main questions it aims to answer are: - Does resistance training with hydrolyzed collagen ingestion lead to greater changes in tendon properties than resistance training alone? - Does resistance training with hydrolyzed collagen ingestion lead to greater changes in muscle size than resistance training alone? Participants will be randomly assigned to collagen or placebo groups. Participants will perform resistance training three times per week for 10 weeks and hydrolyzed collagen or maltodextrin will be given to collagen or placebo group respectively immediately before each resistance training session. Also, vitamin C will be given to both groups. Researchers will compare collagen and placebo groups to see if hydrolyzed collagen ingestion with resistance exercise would have beneficial effects on changes in muscle and tendon more than resistance training alone. Therefore, using isokinetic dynamometer and ultrasonography, maximal leg strength, morphological, mechanical, and material properties of the patellar tendon and vastus lateralis muscle size and architecture will be assessed.
This study aimed to investigate the effect of different doses of hydrolyzed collagen (HC) with resistance exercise (RE) on whole body collagen synthesis in middle-aged males and females.
The study is a pilot study (phase 2) that includes a usability study (phase 1). The aim of the study is to investigate the feasibility and usability of the healthy nutrition application and the effects on adherence to Modified Mediterranean diet, self-efficacy and nutrition knowledge among patients with cardiovascular disease in a cardiac rehabilitation setting. Furthermore, it studies the overall user experience when using the healthy nutrition application.
Using small monetary rewards to reinforce healthy behaviors, such as the consumption of fruits and vegetables (F&V), the investigators tested fixed and variable reinforcement schedules in three middle schools. The investigators measured carotenoid levels, as a biomarker of F&V intake, and F&V waste over the intervention time frame. The investigators also tracked the school lunch participation rates over time.
A physically active life with adequate and balanced nutrition is essential for a healthy life. Unhealthy diet and being physically inactive are among the common risk factors that need to be corrected in order to maintain and improve health. The Mediterranean diet, first described by Angel Keys, is rich in plant foods such as grains, fruits, vegetables, legumes, oilseeds and olives; The main source of added oils is olive oil; moderate-high consumption of fish and seafood, moderate-level consumption of eggs, poultry and dairy products, and low-level red meat; It is a nutrition model with moderate intake of wine / fermented beverages (such as turnip, grape juice). Preferring vegetable oils instead of animal fats, preferring fish instead of red meat consumption, preferring low-fat / fat-free milk and dairy products, limiting the intake of simple sugar and refined carbohydrates, fruit rich in fiber and antioxidants in the Mediterranean diet, which is shown as an example of healthy nutrition today. It is thought that this type of nutrition can prevent the formation of chronic diseases due to features such as increasing vegetable consumption. Determining the nutritional status and physical activity levels of individuals and their associated health outcomes; It is very important in terms of determining the current situation and determining the priority problems that need to be solved.
we use the tools of SGA and NRS2002 to understand the nutritional status of Chinese Han inpatients during hospitalization and discharge, and to dynamically analyze the changes in the process of internal medicine and surgery in many general hospitals across Zhejiang Province.
A randomized controlled trial to test the effects of culturally appropriate nutrition communication delivered via different modalities for Mexican American women.
Investigators will in a crossover study test the health effects of eating a dairy-based protein-rich breakfast, isocaloric carbohydrate-rich breakfast or no breakfast in young overweight women. Determination of satiety and hunger using visual analog scores (VAS), collection of blood samples and 2x 24 hours food logs will be collected.
This study is being done to determine typical breakfast consumption habits in various populations of exercisers. Participants will be asked a series of questions pertaining to their participation in regular exercise, their current breakfast consumption, food preferences, meal timing, and general knowledge of sports nutrition and pre-exercise breakfast consumption.