Publication Date 01/07/2014         Volume. 6 No. 6   
Information to Pharmacists

Editorial

From the desk of the editor

Welcome to the July 2014 homepage edition of i2P (Information to Pharmacists) E-Magazine.
At the commencement of 2014 i2P focused on the need for the entire profession of pharmacy and its associated industry supports to undergo a renewal and regeneration.
We are now half-way through this year and it is quite apparent that pharmacy leaders do not yet have a cohesive and clear sense of direction.
Maybe the new initiative by Woolworths to deliver clinical service through young pharmacists and nurses may sharpen their focus.
If not, community pharmacy can look forward to losing a substantial and profitable market share of the clinical services market.
Who would you blame when that happens?
But I have to admit there is some effort, even though the results are but meagre.
In this edition of i2P we focus on the need for research about community pharmacy, the lack of activity from practicing pharmacists and when some research is delivered, a disconnect appears in its interpretation and implementation.

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Home-cooked meals add to life expectancy

Staff Writer

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Editing and Researching news and stories about global and local Pharmacy Issues

Tucking into a home-cooked meal up to five times a week could add years to your life, according to new research.
The study, recently published in Public Health Nutrition by researchers from Monash University, the National Defense Medical Centre, Taiwan and the National Health Research Institutes, Taiwan, found that people who cooked at home at least five times a week were 47 per cent more likely to still be alive after 10 years.

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The ten-year study looked at the cooking habits of Taiwanese living independently aged over 65 years. Of the participants, 31 per cent reportedly prepared meals at home at least five times per week, 17 per cent cooked no more than twice a week, 9 per cent cooked at home three to five times per week, while the remainder (43 per cent) reported that they never cooked at home.

When researchers followed up ten years later, they found of the surviving participants that frequent cooking was a significant factor in their health and long life.

Lead author, Emeritus Professor Mark Wahlqvist from Monash University’s Asia Pacific Health and Nutrition Centre at the Monash Asia Institute, said those who cooked more often had a better diet.

“We found those that cooked more frequently had a better sense of nutritional knowledge than those who didn’t,” Emeritus Professor Wahlqvist said.

“Cooking is an activity that requires both good mental and physical health. Besides the health benefits the actual cooked meal provides, there are other physiological benefits obtained from its production, purchase, preparation and eating, especially with others.”

The researchers found that dietary diversity was also associated with greater survival rates amongst the participants.

“We found that those who cooked more frequently had a better diet and more favourable nutrient densities,” Emeritus Professor Wahlqvist said. "It is therefore possible that cooking is related to longevity through food choice and quality.”

Nutrient density is the ratio of nutrient content (in grams) to the total energy content (in kilocalories or joules).

The results also indicated women lived longer than men when there was a need to cook for a spouse, suggesting that women are more likely to find physiological health benefits from the pleasure in cooking for others.

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