| 1. |
- Eiben, G, et al.
(författare)
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Secular trends in diet among elderly Swedes : cohort comparisons over three decades
- 2004
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Ingår i: Public Health Nutrition. - 1368-9800 .- 1475-2727. ; 7:5, s. 637-644
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Tidskriftsartikel (refereegranskat)abstract
- Objective: The purpose of this study was to compare dietary practices among different birth cohorts of 70-year-old Swedes, who were examined between 1971 and 2000.Setting: Göteborg, Sweden.Design: Four population-based samples of 1360 70-year-olds, born in 1901, 1911, 1922 and 1930, have undergone health examinations and dietary assessments over a period of almost three decades. One-hour diet history (DH) interviews were conducted in 1971, 1981, 1992 and 2000 with a total of 758 women and 602 women. The formats and contents of the dietary examinations were similar over the years. Statistical analysis of linear trends was conducted, using year of examination as the independent variable, to detect secular trends in food and nutrient intakes across cohorts.Results: At the 2000 examination, the majority of 70-year-olds consumed nutritionally adequate diets. Later-born cohorts consumed more yoghurt, breakfast cereals, fruit, vegetables, chicken, rice and pasta than earlier-born cohorts. Consumption of low-fat spread and milk also increased, along with that of wine, light beer and candy. In contrast, potatoes, cakes and sugar were consumed less in 2000 than in 1971. The ratio of reported energy intake to estimated basal metabolic rate did not show any systematic trend over time in women, but showed a significant upward trend in men.Conclusions: The diet history method has captured changes in food selections in the elderly without changing in general format over three decades. Dietary quality has improved in a number of ways, and these findings in the elderly are consistent with national food consumption trends in the general population.
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| 2. |
- Sandman, Lars, et al.
(författare)
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Ethical considerations of refusing nutrition after stroke
- 2008
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Ingår i: Nursing Ethics. - : Sage Publications Ltd.. - 0969-7330 .- 1477-0989. ; 15:2, s. 147-59
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this article is to analyse and discuss the ethically problematic conflict raised by patients with stroke who refuse nutritional treatment. In analysing this conflict, the focus is on four different aspects: (1) Is nutritional treatment biologically necessary? (2) If necessary, is the reason for refusal a functional disability, lack of appetite or motivation, misunderstanding of the situation or a genuine conflict of values? (3) If the latter, what values are involved in the conflict? (4) How should we deal with the different kinds of refusal of nutritional treatment? We argue that patients' autonomy should be respected as far as possible, while also considering that those who have suffered a stroke might re-evaluate their life as a result of a beneficial prognosis. However, if patients persist with their refusal, health care professionals should force nutritional treatment only when it is clear that the patients will re-evaluate their future life.
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| 3. |
- Cabrera, C., et al.
(författare)
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Socio-economic gradient in food selection and diet quality among 70-year olds
- 2007
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Ingår i: The Journal of Nutrition, Health & Aging. - 1279-7707 .- 1760-4788. ; 11:6, s. 466-473
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Tidskriftsartikel (refereegranskat)abstract
- Objective: The aim of this study was to assess social disparities in food choices and diet quality in a population of 70-year old Swedes.Design: Cross-sectional study among participants in the 2000 Gerontological and Geriatric Population Studies in Goteborg.Participants: A representative population of men (n=233) and women (n=321) from Goteborg, a city on the south western coast of Sweden.Methods: One hour diet history interviews were performed and 35 specific foods and food groups were identified; in addition a diet quality index (DQI) was calculated. Differences in food choices and diet quality scores were tested across educational and socio-economic index categories (SEI).Results: Men with higher education and SEI had higher diet quality scores than those with lower socio-economic status, while no differences in DQI were noted in women. Further analysis of women based on their husband's occupational group also yielded no differences in diet quality. When studying individual foods, socio-economic differences were observed in women and men.Conclusions: Selection of food varies by education and occupational status in both sexes although socio-economic disparities in diet quality were observed in men only.
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| 4. |
- Copland, Lotta, et al.
(författare)
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Effects of nutritional support long time after total gastrectomy
- 2007
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Ingår i: Clinical Nutrition. - 0261-5614 .- 1532-1983. ; 26:5, s. 605-613
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Tidskriftsartikel (refereegranskat)abstract
- Background & aimsLong-term effects of total gastrectomy on nutritional status are not well known, neither is the role of nutritional support. Dietary counselling is usually individualized, but generally not well defined. We aimed to evaluate effects of individualized oral nutritional support long time after total gastrectomy.MethodsDietary advice was given, aiming for an energy and protein rich diet, using ordinary food and liquid supplements tailored to individual needs and preferences. Counselling was repeated monthly. Body weight and a 4-day food record were obtained at baseline, and thereafter—at month 1, 3, 6 and 12. Body composition, resting and total energy expenditure were measured at baseline and at 12 months.ResultsThirteen of 15 included patients completed the study. Though a trend of weight gain was seen after 1 month, there was no significant weight change at 12 months as weight development was quite heterogeneous. Six patients who remained healthy during the study (all with BMI<25) gained weight (p<0.05), while five patients with intercurrent co-morbidity and two with initial BMI>25 lost weight or remained stable.ConclusionsNutritional intervention long time after total gastrectomy did not change body weight, body composition or energy metabolism. Intercurrent co-morbidity appeared to have a major impact on outcome, as the nutritional support was more effective in patients who remained healthy and had a BMI<25.
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| 5. |
- Ejlertsson, Göran, 1948-
(författare)
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Gott liv tarvar god mat
- 2009
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Ingår i: Livskvalitet öster om leden. - Tomelilla : ÖsterlenAkademien. - 9789197782906 ; , s. 55-64
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Bokkapitel (populärvet., debatt m.m.)
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| 6. |
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| 7. |
- Hall, Gunnar, et al.
(författare)
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Sensory design of foods for the elderly
- 2008
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Ingår i: Annals of Nutrition and Metabolism. - 0250-6807 .- 1421-9697. ; 52, s. 25-28
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Tidskriftsartikel (refereegranskat)abstract
- Background/Aims: Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of texture-modified model foods. Methods: Meat- and carrot-based, texture-modified model foods were produced. The following parameters were varied: particle size, fat content, starch and egg composition. The samples were studied using sensory analyses, focus group discussions and consumer studies. Results: The design parameters mainly had an impact on sensory texture attributes. The experts in the focus groups selected three products of each type which were regarded as being optimal for older persons. All the products contained a high proportion of egg yolk and a low amount of starch. Older consumers considered all the selected products to be easy to chew and swallow. The differences between older persons in nursing homes compared to those living in their own homes could be linked to health. Conclusions: Optimization of factors influencing food quality through the use of experimental designs in combination with sensory and consumer studies is required in order to meet the needs and demands of older people.
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| 8. |
- Hommel, Ami, et al.
(författare)
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Nutritional status among patients with hip fracture in relation to pressure ulcers
- 2007
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Ingår i: Clinical Nutrition. - : Elsevier. - 0261-5614 .- 1532-1983. ; 26:5, s. 589-596
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Tidskriftsartikel (refereegranskat)abstract
- Background & aims Patients with a hip fracture often have a poor nutritional status that is associated with increased risk of complications, morbidity and mortality. The aim of this study was to investigate the effects of an improved care intervention in relation to nutritional status and pressure ulcers. An intervention of best practices for patients with hip fracture was introduced, using the available resources effectively and efficiently with a not too complicated or expensive intervention. Methods A quasi-experimental study of 478 patients consecutively included between April 1, 2003 and March 31, 2004. A new evidence-based clinical pathway was introduced on October 1, 2003. The results from the first 210 patients in the control group and the last 210 patients in the intervention group are presented in this article. Results The total number of patients with a hospital-acquired pressure ulcer was in the intervention group, 19 patients, and in the control group, 39 patients (p=0.007). No patient younger than 65 years developed a pressure ulcer. There were no statistical significant differences between the groups with respect to blood biochemical variables at inclusion. Patients in the control group had higher arm muscle circumference (AMC) (p=0.05), calf circumference (CC) (p=0.038) and body mass index (BMI) (p=0.043) values. Abnormal anthropometrical tests of BMI, triceps skin fold (TSF) <10th percentile and AMC <10th percentile were found in 12 patients in the control group and in 4 patients in the intervention group. None of the 4 patients in the intervention group developed pressure ulcers. However, 2 of the 12 patients in the control group were affected. Conclusions It is possible to reduce the development of hospital-acquired pressure ulcers among elderly patients with a hip fracture even though they have poor prefracture nutritional status. Results in this study indicate the value of the new clinical pathway, as number of patients who have developed pressure ulcers during their stay in hospital has been reduced by 50%.
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| 9. |
- Jacobsson, A, et al.
(författare)
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Influence of packaging material and storage condition on the sensory quality of broccoli
- 2004
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 15:4, s. 301-310
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Tidskriftsartikel (refereegranskat)abstract
- The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials.
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| 10. |
- Jacobsson, A, et al.
(författare)
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The effect of packaging material on the sensory properties of broccoli
- 2003
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Ingår i: Proceedings of the international conference Postharvest Unlimited. - 9066059060 ; , s. 91-95
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Konferensbidrag (refereegranskat)abstract
- Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. 'Marathon'). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyethylene (LDPE) which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10degreesC or 3 days at 4degreesC followed by 4 days at 10degreesC. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified.
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