Adequate nutrition is necessary for recovery from illness. 30-40% of hospitalised patients may be malnourished. The critically ill are at higher risk because of increased energy requirements yet often receive less than 50% of required nutritional intake. Adequate nutrition therapy is associated with improved patient outcomes, such as reduced mortality and reduced infectious complications. Robust strategies to implement of evidence-based recommendations for nutrition therapy are required.
Best Evidence To Best Practice: Implementing An Innovative Model Of Care For Nutritional Management Of Patients With Head And Neck Cancer
Funder
National Health and Medical Research Council
Funding Amount
$276,250.00
Summary
This project aims to implement and evaluate an innovative best-practice dietetic model of care (MOC) based on published Evidence Based Guidelines for Nutritional Management of Patients with Head and Neck Cancer. Through integration with the multidisciplinary team, the MOC will take a patient-centred approach to delivery of nutritional care to minimise the detrimental sequelae of malnutrition and improve outcomes in this complex patient group.
Discovery Early Career Researcher Award - Grant ID: DE230101025
Funder
Australian Research Council
Funding Amount
$456,106.00
Summary
Food for thought: identifying dietary influences on decision making. Cues that signal food are abundant in the surrounding environment, yet their ability to stimulate food consumption remains poorly understood. This project seeks to identify how food cues influence decision-making processes in the presence of food cues. It will also test how dietary habits alter responding to food cues, and explore the underlying neural mechanisms of these effects. Sophisticated behavioural neuroscience techniqu ....Food for thought: identifying dietary influences on decision making. Cues that signal food are abundant in the surrounding environment, yet their ability to stimulate food consumption remains poorly understood. This project seeks to identify how food cues influence decision-making processes in the presence of food cues. It will also test how dietary habits alter responding to food cues, and explore the underlying neural mechanisms of these effects. Sophisticated behavioural neuroscience techniques will be employed in a validated rodent model of the modern diet. Expected outcomes include new interdisciplinary knowledge identifying how nutritional choices influence cognition and the brain. The project should inform how the modern environment shapes dietary habits.Read moreRead less
How do nutrient-regulated changes in mitochondrial protein acetylation and sirtuin activity affect mitochondrial function and insulin action? Lysine acetylation affects the function of many proteins. This project will examine how excess nutrient availability and altered sirtuin activity affects the acetylation state and function of mitochondrial proteins. This information may identify therapeutic targets to treat diseases associated with mitochondrial dysfunction.
Industrial Transformation Training Centres - Grant ID: IC140100027
Funder
Australian Research Council
Funding Amount
$2,150,000.00
Summary
ARC Training Centre for Functional Grains. ARC Training Centre for Functional Grains. The Training Centre aims to improve the profitability of the Australian grains industry. It plans to achieve this by adding value to rice, canola and pulses through: the development of a better understanding of market opportunities; improving storage technologies; the development of products which improve returns to the industry and result in better health outcomes for consumers; and improving processing method ....ARC Training Centre for Functional Grains. ARC Training Centre for Functional Grains. The Training Centre aims to improve the profitability of the Australian grains industry. It plans to achieve this by adding value to rice, canola and pulses through: the development of a better understanding of market opportunities; improving storage technologies; the development of products which improve returns to the industry and result in better health outcomes for consumers; and improving processing methods to generate these products.Read moreRead less