Dietary influences on health

Occupation and Lifestyle: Implications for Mental Health Practice

Occupation is central to the concept of occupational therapy. However, the definition and use of the term occupation have been through many stages. This paper considers some of these stages. It then discusses the role of lifestyle and the emergence of what has become known as lifestyle medicine. Lifestyle is an important area for occupational therapy to explore because it influences both the individual's perception and his or her experience of health. The suggestion is made that lifestyle provides both occupational form and occupational performance. Occupational synthesis can be achieved through the use of a therapeutic intervention promoting lifestyle change.

Research evidence is presented relating to two specific lifestyle factors, caffeine and general fluid intake, examining their potential effect on mental health. Case studies demonstrate how a lifestyle approach can provide a beneficial early intervention strategy. The discussion resulting from the case studies illustrates how the approach can be used in a number of different ways to influence the outcome of therapeutic interventions positively.

Assessment of pro-oxidant activity of foods by kinetic analysis of crocin bleaching

The pro-oxidant activity of potent oxidants and foods was determined using the kinetic analysis of crocin bleaching. In its reduced form, crocin has an absorption band at 443 nm, which disappears upon oxidation by a generic radical species. Hydroxyl radicals generated by hydrogen peroxide, peroxyl radicals from ABAP, and the stable free radical DPPH(*) were allowed to react with crocin in an aqueous solution at 40 degrees C. Pro-oxidant activity was taken as the ratio between the decrease in crocin absorbance at 5 min and the relevant oxidant concentration. The test proposed was used to evaluate the pro-oxidant activity of widely consumed foods such as pasteurized skim milk and bread. They both exerted significant pro-oxidant activities, which were attributed to the early nonenzymatic browning products formed upon heat treatment.