When summer gets too hot

Photo credit: IT IS TOO HOT by Meighan (used with permission). Taken on July 29th, 2009, a day of record-setting temperatures in my home city.

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At work this morning staff received an email with helpful tips on how to recognize, prevent & treat heat exhaustion & heat stroke. This prompted me to search for similar online resources.  Here are a few I bookmarked:

• Heat Cramps, Heat Exhaustion, Heat Stroke - from the Merck Manual Online; information oriented to health care professionals.

• Heat Exhaustion & Heat Stroke Treatment (from WebMD) - first-aid for these conditions.

• Heat Exhaustion & Heat Stress - concise one-page resource based on sports nutrition guides; has specific recommendations on fluid and salt intakes.

More than a tweet but less than a post

Photo credit: Good morning neighbour!!! by lepiaf.geo.

I'd like to create a format & schedule to quickly and regularly share helpful links with you in a way that's as direct & concise as Twitter but has more detail, organization and retrievability.  For now, the best I can offer is this alphabetical, annotated list of resources I recently found while looking for answers to clinical practice questions. (My practice is diverse.)

A systematic review and meta-analysis: probiotics in the treatment of irritable bowel syndrome

"Probiotics may have a role in alleviating some of the symptoms of IBS, a condition for which currently evidence of efficacy of drug therapies is weak. Longer term trials are recommended as IBS is a condition that is chronic and usually intermittent. However, further research should focus on the type, optimal dose of probiotics and the subgroups of patients who are likely to benefit the most."

Atlas of Diseases of the Kidney

Five-volume e-book in PDF format. Comprehensive.

Biochemistry Online

A complete e-book covering lipid, protein and carbohydrate structure & other biochemistry topics

Insights into Energy Requirements in Disease

"Assessing the energy requirements of patients with acute and chronic diseases is more complex than for those in good health. These requirements not only depend on the aggressiveness of the disease and level of inactivity it causes, but also on the treatment, and the presence of prior malnutrition....This paper is almost exclusively restricted to studies that have measured total energy expenditure (TEE) using tracer techniques in both hospital and the community (mostly doubly labelled water and to a lesser extent bicarbonate-urea), and continuous 24-hour indirect calorimetry in artificially ventilated patients in hospital."

Nutrition and Bone Health

This Google book preview includes the complete chapter on nutrition in fracture healing (pages 85 - 103)

Nutrition for Healthy Bones for Adults (PDF document)

A patient/client education handout developed by BC Women's Hospital & Health Centre. Up-to-date and very well-written. Does not contain advice for vegans.

The Role of the Registered Dietitian in Primary Health Care: A National Perspective

"This updated role paper, based on an earlier (2001) version defines primary health care and outlines its key features. It illustrates how Registered Dietitians contribute to health promotion, disease prevention, treatment and rehabilitative/supportive strategies. It provides supporting evidence for the cost-effectiveness of registered dietitians’ services in PHC, draws attention to the critical workforce concerns to meet health care needs and outlines other issues to be addressed for the optimal integration of dietitians into primary health care."

Weight Loss After Stroke

"Weight loss >3 kg after stroke indicates the need for closer observation regarding nutritional status. Monitoring of body weight may be useful, particularly among patients with severe stroke, eating difficulties, low prealbumin values, and impaired glucose metabolism.

A creamy, cool, refreshing dip for al fresco dining

This dip is so cool, smooth and creamy I couldn't resist scooping it into a sundae dish. Though not quite a substitute for ice cream or your favourite frozen treat on a hot summer day, I think you'll find it refreshing -- plus you can dip your veggies in it.

Parsley, Cottage Cheese & Yogurt Dip
Source: adapted from a recipe (page 18) in The Lighthearted Cookbook by Anne Lindsay.

1 cup (250 mL) low-fat cottage cheese
1 tablespoon (15 mL) fresh lemon juice
1 cup (250 mL) fresh Italian parsley, stems removed
1/2 cup (125 mL) low-fat plain yogurt or light sour cream
freshly ground pepper to taste

Notes: (1) I don't measure the parsley that carefully & rely on my eye to judge the correct amount. As a variation you can replace some of the parsley with fresh dill; e.g., use 1/4 cup chopped fresh parsley & 1/3 cup chopped fresh dill. (2) I like a chunky dip so I use a light touch with the food processor.

In food processor, lightly process cottage cheese & lemon juice until just blended.
Add parsley leaves, yogurt or sour cream & a dash of pepper. Process just until mixed & parsley leaves are coarsely chopped.
Cover & refrigerate dip for at least 4 hours to chill & blend flavours.
Serve with a rainbow of fresh vegetables. {Local & organic -- yes, please; fresh from the garden -- even better; eaten al fresco at a potluck picnic -- perfection.}

(The detailed nutrient analysis is on my computer at work and I will update this post with this information later today this weekend -- I'm off to visit a country garden today.)

Nutritional analysis:

Dip (PDF)
Assorted fresh vegetables (PDF)