| 1. |
- Andersson, Ingalena, et al.
(författare)
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Meal pattern and risk factor evaluation in one-year completers of a weight reduction program for obese men : The 'Gustaf' study
- 2000
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Ingår i: Journal of Internal Medicine. - : Wiley. - 0954-6820 .- 1365-2796. ; 247, s. 30-
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Tidskriftsartikel (refereegranskat)abstract
- Objectives: To evaluate changes in meal patterns and in obesity related risk factors after 1 year of treatment in obese men. Design: Data from two 24-h dietary recalls, performed at base-line and after 1 year of treatment, were related to changes in medical risk factors. Setting: Academic obesity unit. Subjects: Sixty-three men, aged 44 (eight) years (mean [SD]) and Base- line Body Mass Index (BMI) 37.4 (4.6) kg m-2, who had completed 1 year of treatment. The men were subdivided by tertiles according to weight change: tertile I (n = 21), mean +0.3 kg, tertile II (n = 21), mean -5.8 kg and tertile III (n = 21), mean -14.2 kg. Main outcome measures: Weight loss, changes in meal patterns and in obesity related medical risk factors. Results: The reported mean energy intake decreased after treatment in tertiles II and III by 700 (1300) kcal (P < 0.05) and 700 (900) kcal (P = 0.001), respectively. In tertile III the energy-% from fat decreased (P < 0.05) with a reciprocal increase in energy-% from protein (P < 0.05). The frequency of snacks of a low nutritional quality decreased (P < 0.01) in tertile III together with an increase in energy-% from 'hot meals of good quality' (P < 0.05). Obesity related risk factors (anthropometry, blood pressure, serum lipid concentrations, blood glucose and plasma insulin) improved in a beneficial way only in tertile III. Conclusions: The weight loss in the successful tertile III men was to a great extent explained by fewer low quality snacks but more energy from high quality meals. These changes reflected the behaviour modification strategy recommended.
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| 2. |
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| 3. |
- Holmbäck, Ulf, et al.
(författare)
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The Human Body May Buffer Small Differences in Meal Size and Timing during a 24-h Wake Period Provided Energy Balance Is Maintained
- 2003
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Ingår i: Journal of Nutrition. - : Elsevier BV. - 0022-3166 .- 1541-6100. ; 133:9, s. 2748-55
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Tidskriftsartikel (refereegranskat)abstract
- Because approximately 20% of the work force in the industrialized world have irregular working hours, it is pertinent to study the consequences of eating at irregular, especially nighttime hours. We studied the postprandial responses during nocturnal fasting vs. eating throughout a 24-h wake period. Seven healthy males were studied twice in a crossover design. After a 6-d diet adjustment period [high fat diet, 45 energy percent (en%) fat, 40 en% carbohydrates)] with sleep from 2300 to 0700 h, the men were kept awake for 24 h at the metabolic ward and given either 6 isoenergetic meals, i.e., every 4 h (N-eat) or 4 isoenergetic meals from 0800 to 2000 h followed by a nocturnal fast (N-fast), with the same 24-h energy intake. Energy expenditure, substrate utilization, activity, heat release, body temperature and blood variables were measured over 24 h. Energy expenditure and blood glucose, triacylglycerol, insulin and glucagon concentrations were lower and nonesterified fatty acids concentrations were higher during the nocturnal fast than during nocturnal eating (P < 0.05); however, no 24-h differences between the protocols were apparent. Nocturnal fasting slightly altered the secretory patterns of the thyroid hormones and cortisol (P < 0.05). We found no clear indication that it would be more favorable to ingest few larger daytime meals than smaller meals throughout the 24-h period. The body seems to be able to buffer small differences in meal size and timing provided energy balance is maintained.
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| 4. |
- Lowden, Arne, et al.
(författare)
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Eating and shift work : effects on habits, metabolism and performance
- 2010
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Ingår i: Scandinavian Journal of Work, Environment and Health. - : Scandinavian Journal of Work, Environment and Health. - 0355-3140 .- 1795-990X. ; 36:2, s. 150-162
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Tidskriftsartikel (refereegranskat)abstract
- Compared to individuals who work during the day, shift workers are at higher risk of a range of metabolic disorders and diseases (eg, obesity, cardiovascular disease, peptic ulcers, gastrointestinal problems, failure to control blood sugar levels, and metabolic syndrome). At least some of these complaints may be linked to the quality of the diet and irregular timing of eating, however other factors that affect metabolism are likely to play a part, including psychosocial stress, disrupted circadian rhythms, sleep debt, physical inactivity, and insufficient time for rest and revitalization. In this overview, we examine studies on food and nutrition among shift workers [ie, dietary assessment (designs, methods, variables) and the factors that might influence eating habits and metabolic parameters]. The discussion focuses on the quality of existing dietary assessment data, nutritional status parameters (particularly in obesity), the effect of circadian disruptions, and the possible implications for performance at work. We conclude with some dietary guidelines as a basis for managing the nutrition of shift workers.
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| 5. |
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| 6. |
- Landström, Ulf, et al.
(författare)
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Onset of drowsiness and satiation after meals with different energy contents
- 2001
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Ingår i: Nutrition and Health. - : SAGE Publications. - 0260-1060 .- 2047-945X. ; 15, s. 87-
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Tidskriftsartikel (refereegranskat)abstract
- The investigation consisted of a laboratory study with 10 healthy subjects who were both sleep and food deprived prior to each experimental condition. The aim of the study was to investigate the importance of energy content and the bulk of food on wakefulness and satiation. Each subject was tested in four conditions, each with equal food composition but different energy amounts: 100, 500 and 1000 kcal and 100 kcal with low bulk content. Recordings and ratings of wakefulness and satiations were carried out throughout the investigation, starting 30 minutes before and continuing until 90 minutes after intake of the food alternatives. No differences in wakefulness could be observed after the four food alternatives. However, subjects rated themselves as more satiated after the food alternatives with higher energy content and higher bulk
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| 7. |
- Wissing, Ulla, et al.
(författare)
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Nutritional intake and physical activity in leg ulcer patients
- 1997
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Ingår i: Journal of Advanced Nursing. - : Wiley. - 0309-2402 .- 1365-2648. ; 25:3, s. 571-578
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Tidskriftsartikel (refereegranskat)abstract
- The aim of the study was to describe the nutritional intake, meal patterns, physical activity and need for help in nine women living in their own homes and being treated for venous leg ulcers. Food habits were identified by use of interviews and food diaries completed by the women during a period of seven days. The intake of energy and nutrients from 304 eating events during seven days was calculated and meal patterns were evaluated using a qualitative system for meal classification. Physical activity and the degree of need were identified with the help of interviews. The intakes of energy and key nutrients for wound healing, such as protein, vitamin C and zinc, were not optimal according to the Swedish nutrition recommendations, although food habits were well organized. Most of the women had hardly any physical activities and the need of help and support varied, from daily visits to visits every second week.
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| 8. |
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| 9. |
- Landström, Ulf, et al.
(författare)
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Field studies on the effects of food content on wakefulness
- 2000
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Ingår i: Nutrition and Health. - : SAGE Publications. - 0260-1060 .- 2047-945X. ; 14:4, s. 195-204
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Tidskriftsartikel (refereegranskat)abstract
- The investigation included six drivers engaged in day driving and six drivers engaged in night driving. Changes in wakefulness were analysed by means of a questionnaire where the drivers were asked to rate their wakefulness on a 100 mm rating scale. Changes in wakefulness were analysed during intake of food with higher and lower contents of fat. The day-drivers had their intakes as breakfast and lunch, the night-drivers as dinner and between meals. No significant difference was observed between the two types of intake, meaning that the balance between fat, protein and carbohydrate does not effect the development of drowsiness.
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| 10. |
- Wissing, Ulla, 1945-, et al.
(författare)
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Meal patterns and meal quality in patients with leg ulcers
- 2000
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Ingår i: Journal of human nutrition and dietetics (Print). - 0952-3871 .- 1365-277X. ; 13:1, s. 3-12
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Tidskriftsartikel (refereegranskat)abstract
- Background Wound healing is a complex process, which requires adequate energy sources, proteins, and specific minerals and vitamins. If an individual is unable to get or to eat the nutrients required, the wound healing process might be disrupted. The aim of this study was to investigate food-related factors, meal patterns and meal quality in relation to nutritional status in elderly out-patients with leg ulcers.Methods Nutritional status was assessed by use of the Mini Nutritional Assessment in 70 patients living in their own homes. Fifty-six of the patients recorded actual meals and snacks over four consecutive days. Meal patterns and meal quality were evaluated with the help of a qualitative classification system, the Food Based Concept for Classification of Eating Episodes.Results Thirty-six patients were classified as well-nourished, 32 were at risk of malnutrition and two were malnourished. More patients in the risk group for malnutrition did not buy their own food, and usually ate alone. Incomplete Meals and Low Quality Snacks were the most common eating types. The patients at risk of malnutrition had significantly fewer prepared Complete Meals than the well-nourished patients.Conclusion The results show a diet and meal quality which hardly meets the requirements for nutrients that are important in wound healing, especially for those patients assessed at risk of malnutrition.
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