AIM Evaluate feasibility and outcomes of a multimodal prehabiliation program in patients with stage I-III colorectal cancer (CRC) awaiting surgery. METHODS Patients scheduled for elective CRC resection at Concord Repatriation General Hospital were recruited from pre-admission clinic between January and November 2018. Participants received a 2-4 week prehabilitation program consisting of supervised exercise sessions, nurse-led phone support, and written nutritional information. Participants were assessed at baseline, pre-surgery, and 4 weeks post-surgery. RESULTS Twenty-two patients participated in the program: 55% male; median age 73 (56-86) years. Six (28%) required an interpreter. At baseline, 19 of 22 (86%) had at least one comorbidity. Median intervention length was 11.5 days (range 7-29). Participants attended 79% of scheduled exercise sessions (range 33-100%, mean 3.5 sessions) and 66% of nurse support calls (range 0-100%, mean 2.6 sessions). Between baseline and pre-surgery, participants reported increasing mean unsupervised moderate-intensity aerobic exercise from 17 (range 0-210) to 73 minutes/week (range 0-276) and mean vigorous-intensity aerobic exercise from 0 to 24 minutes/week (range 0-300). Resistance exercise sessions increased from 0.6 to 2.6 times/week. Mean 6-minute walk test distance increased by 48 meters (435-483 m) and 30-second "sit to stand" by 1.6 repetitions. Small improvements were seen in global quality of life and fatigue. Nutritional status and body composition remained unchanged. All participants were satisfied/strongly satisfied with the program and would recommend it to others. CONCLUSION Our multimodal prehabilitation program was feasible in CRC patients inclusive of those from non-English speaking backgrounds, with improvement in functional capacity before CRC surgery.

Short-term multimodal prehabilitation improves functional capacity for colorectal cancer patients prior to surgery.

In Rupea area, in central Romania, Romanians, Saxons, Magyars and Roma people live. Their traditional ethnic cuisines represent intangible cultural heritage resources. In a qualitative research based on semi-structured interviews with respondents from all four ethnicities, we identified the dishes, spices and tastes considered representative by them through thematic analysis. We compared ethnic gastronomic characteristics using doublets of gustemes, based on Claude Lévi-Strauss’ model, and highlighted the touristic potential of serving the soups of all ethnic groups as a common touristic package. The comparison highlighted similarities due to the dependence of all locals on indigenous food resources, but also differences due to the different propensity to capitalize on spontaneous flora or to adopt Austro-Hungarian influences. The soups, with their similarities and differences, are gastronomic reflections of the historical status and the long coexistence of the ethnic groups in Transylvania. The touristic capitalization of soups as an intangible cultural heritage resource can become a source of income for local people, contributing to the strengthening of local identity and the sustainable development of the area. It is supported by social entrepreneurship tourism and the consolidation of local networks of producers. In addition, ethnic soups can also be used as a quick and effective lunch option for assisted elderly people, students or busy employees.

/pdf/ethnic-soups-from-rupea-area-romania-as-resources-for-11qntcbg.pdf

Ethnic Soups from Rupea Area (Romania) as Resources for Sustainable Local Development

ISSUE ADDRESSED
Little is known about the executional techniques that are most likely to make healthy eating messages memorable over the longer term. The aim of this exploratory study was to identify factors contributing to the ongoing salience of the Go for 2&5 social marketing campaign among older audience members.


METHODS
Interviews were conducted with 75 Western Australians aged 60+ years. A peer-interviewing method was used whereby eight older people recruited and interviewed members of their extended peer groups. The interview guide included questions about interviewees' recollections of healthy eating messages across their lifespans.


RESULTS
Around one in five interviewees discussed the Go for 2&5 campaign that was on air in Western Australia between 2002 and 2011. These discussions focused on either specific advertisement features that were considered to be especially memorable (in particular, humour and the use of anthropomorphised depictions of produce) and/or their recollection of the number of daily servings of fruits and vegetables recommended in the campaign. Few were able to recall other healthy eating campaigns, and in some cases it was assumed that advertisements for specific food stores or products constituted health advice.


CONCLUSIONS
Different campaign attributes may influence shorter-term attitudinal and behavioural responses versus longer-term recall. The characteristics of the Go for 2&5 campaign appear to have enabled it to achieve relatively high levels of recall among older people. SO WHAT?: The study results suggest that some advertising approaches that activate the peripheral route to persuasion may achieve recall over a longer period of time.

The lasting impact of the Go for 2&5 campaign.

Issue addressed Evidence indicates adolescents do not comply with the Australian Guide to Healthy Eating (AGHE)-recommended daily serves (RDS). Little research has identified their level of knowledge regarding the guidelines and associations with food intake. Methods Survey methodology was used to measure knowledge of the Healthy Living Pyramid (HLP) and the AGHE-RDS. Food group intake was measured using a modified food frequency questionnaire. A generalised linear model (GLM) investigated the associations between the HLP, RDS knowledge and daily equivalent frequencies (DEFs) for each food group. Results The study comprised 190 students aged 14-15 years. The majority reported accurate knowledge of the HLP. Only fruit and vegetable RDS was correctly identified. Participants did not meet DEFs for any food group. For both DEF grains (P = 0.004) and vegetables (P = 0.023) participants with correct knowledge reported a DEF closer to the RDS. For DEF-baked goods and snacks (P = 0.012), participants reporting correct knowledge also reported DEF closer to the RDS. No associations were identified for the other food groups. SO WHAT?: Knowledge of the HLP was more accurate than the AGHE-RDS. Knowledge of fruit and vegetable RDS was better than the other food groups. The positive associations between knowledge and compliance with the RDS suggest knowledge can influence food choice. However, the lack of associations between knowledge and consumption for most food groups suggests clear "do" messages, similar to Go for 2&5, about the RDS for all food groups should be developed for adolescents.

Food for thought: Exploring associations between knowledge of the Healthy Living Pyramid, the Australian Guide to Healthy Eating and food group intake among Western Australian adolescents.

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Food for thought: Exploring associations between knowledge of the Healthy Living Pyramid, the Australian Guide to Healthy Eating and food group intake among Western Australian adolescents.