| 1. |
- Bosaeus, Ingvar, et al.
(författare)
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Nutrition and physical activity for the prevention and treatment of age-related sarcopenia
- 2016
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Ingår i: Proceedings of the Nutrition Society. - 0029-6651 .- 1475-2719. ; 75:2, s. 174-180
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Tidskriftsartikel (refereegranskat)abstract
- Sarcopenia, defined as loss of skeletal muscle mass and function, is associated with adverse outcomes such as physical disability, impaired quality of life and increased mortality. Several mechanisms are involved in the development of sarcopenia. Potentially modifiable factors include nutrition and physical activity. Protein metabolism is central to the nutritional issues, along with other potentially modifying nutritional factors as energy balance and vitamin D status. An increasing but still incomplete knowledge base has generated recent recommendations on an increased protein intake in the elderly. Several factors beyond the total amount of protein consumed emerge as potentially important in this context. A recent summit examined three hypotheses: (1) A meal threshold; habitually consuming 25-30 g protein at breakfast, lunch and dinner provides sufficient protein to effectively stimulate muscle protein anabolism; (2) Protein quality; including high-quality protein at each meal improves postprandial muscle protein synthesis; and (3) performing physical activity in close temporal proximity to a high-quality protein meal enhances muscle anabolism. Optimising the potential for muscle protein anabolism by consuming an adequate amount of high-quality protein at each meal, in combination with physical activity, appears as a promising strategy to prevent or delay the onset of sarcopenia. However, results of interventions are inconsistent, and well-designed, standardised studies evaluating exercise or nutrition interventions are needed before guidelines can be developed for the prevention and treatment of age-related sarcopenia.
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| 2. |
- Nordén, J., et al.
(författare)
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Nutrition impact symptoms and body composition in patients with COPD
- 2015
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Ingår i: European Journal of Clinical Nutrition. - : Nature Publishing Group. - 0954-3007 .- 1476-5640. ; 69:2, s. 256-261
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Tidskriftsartikel (refereegranskat)abstract
- Background/Objectives:Anorexia or lack of appetite is common in chronic obstructive pulmonary disease (COPD) and may be caused or augmented by several symptoms affecting appetite and eating. We aimed to investigate and quantify the extent of nutrition impact symptoms (NIS) in patients with COPD and to explore relationships between NIS and fat-free mass depletion.Subjects/Methods:The results in this cross-sectional study are based on 169 COPD patients (62% female subjects). Body composition was assessed using bioelectrical impedance spectroscopy and the patients reported NIS by two newly developed questionnaires: the Eating Symptoms Questionnaire (ESQ) and the Disease-Related Appetite Questionnaire (DRAQ).Results:Symptoms with the highest prevalence were dry mouth (71%), stomach ache (39%), pain or aches affecting appetite (36%) and constipation (35%). Problems with diarrhoea and feeling affected by smells were more severe among women compared with men (P<0.05). Thirty-six percent of the patients were depleted (fat-free mass index (FFMI) <15 kg/m(2) for women and FFMI<16 kg/m(2) for men). Depleted patients had more NIS (P<0.05) and also rated appetite and taste of food as worse compared with non-depleted patients (P<0.05).Conclusions:NIS are common in patients with COPD, and depleted patients have more severe symptoms. To investigate how these symptoms are best prevented and/or managed and whether NIS prevention/treatment can affect development of malnutrition in patients with COPD is a challenge for the future.
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| 3. |
- Samuelsson, Jessica, et al.
(författare)
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A Western-style dietary pattern is associated with cerebrospinal fluid biomarker levels for preclinical Alzheimer's disease -A population-based cross-sectional study among 70-year-olds
- 2021
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Ingår i: Alzheimer's & dementia (New York, N. Y.). - 2352-8737. ; 7:1, s. 1-11
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Tidskriftsartikel (refereegranskat)abstract
- Background: Diet may be a modifiable factor for reducing the risk of Alzheimer's disease (AD). Western-style dietary patterns are considered to increase the risk, whereas Mediterranean-style dietary patterns are considered to reduce the risk. An association between diet and AD-related biomarkers have been suggested, but studies are limited.Aim: To investigate potential relations between dietary patterns and cerebrospinal fluid (CSF) biomarkers for AD among dementia-free older adults.Methods: Data were derived from the population-based Gothenburg H70 Birth Cohort Studies, Sweden. A total of 269 dementia-free 70-year-olds with dietary and cerebrospinal fluid (CSF) amyloid beta (Aβ42 and Aβ40), total tau (t-tau), and phosphorylated tau (p-tau) data were investigated. Dietary intake was determined by the diet history method, and four dietary patterns were derived by principal component analysis. A Western dietary pattern, a Mediterranean/prudent dietary pattern, a high-protein and alcohol pattern, and a high-total and saturated fat pattern. Logistic regression models, with CSF biomarker pathology (yes/no) as dependent variables, and linear regression models with continuous CSF biomarker levels as dependent variables were performed. The analyses were adjusted for sex, energy intake, body mass index (BMI), educational level, and physical activity level.Results: The odds ratio for having total tau pathology (odds ratio [OR] 1.43; 95% confidence interval [CI] 1.02 to 2.01) and preclinical AD (Aβ42 and tau pathology; OR 1.79; 95% CI 1.03 to 3.10) was higher among those with a higher adherence to a Western dietary pattern. There were no other associations between the dietary patterns and CSF biomarkers that remained significant in both unadjusted and adjusted models.Discussion: Our findings suggest that higher adherence to a Western dietary pattern may be associated with pathological levels of AD biomarkers in the preclinical phase of AD. These findings can be added to the increasing amount of evidence linking diet with AD and may be useful for future intervention studies investigating dietary intake in relation to AD.
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| 4. |
- Cederholm, Tommy, et al.
(författare)
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ESPEN guidelines on definitions and terminology of clinical nutrition
- 2017
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Ingår i: Clinical Nutrition. - 0261-5614 .- 1532-1983. ; 36:1, s. 49-64
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Tidskriftsartikel (refereegranskat)abstract
- BackgroundA lack of agreement on definitions and terminology used for nutrition-related concepts and procedures limits the development of clinical nutrition practice and research.ObjectiveThis initiative aimed to reach a consensus for terminology for core nutritional concepts and procedures.MethodsThe European Society of Clinical Nutrition and Metabolism (ESPEN) appointed a consensus group of clinical scientists to perform a modified Delphi process that encompassed e-mail communication, face-to-face meetings, in-group ballots and an electronic ESPEN membership Delphi round.ResultsFive key areas related to clinical nutrition were identified: concepts; procedures; organisation; delivery; and products. One core concept of clinical nutrition is malnutrition/undernutrition, which includes disease-related malnutrition (DRM) with (eq. cachexia) and without inflammation, and malnutrition/undernutrition without disease, e.g. hunger-related malnutrition. Over-nutrition (overweight and obesity) is another core concept. Sarcopenia and frailty were agreed to be separate conditions often associated with malnutrition. Examples of nutritional procedures identified include screening for subjects at nutritional risk followed by a complete nutritional assessment. Hospital and care facility catering are the basic organizational forms for providing nutrition. Oral nutritional supplementation is the preferred way of nutrition therapy but if inadequate then other forms of medical nutrition therapy, i.e. enteral tube feeding and parenteral (intravenous) nutrition, becomes the major way of nutrient delivery.ConclusionAn agreement of basic nutritional terminology to be used in clinical practice, research, and the ESPEN guideline developments has been established. This terminology consensus may help to support future global consensus efforts and updates of classification systems such as the International Classification of Disease (ICD). The continuous growth of knowledge in all areas addressed in this statement will provide the foundation for future revisions.
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| 5. |
- Akner, Gunnar, et al.
(författare)
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Multisjuka och bräckliga äldre
- 2015
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Ingår i: Mat och hälsa. - Lund : Studentlitteratur AB. - 9789144083575 ; , s. 105-108-
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 6. |
- Andersson, J., et al.
(författare)
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Effect on body weight, quality of life and appetite following individualized, nutritional counselling to home-living elderly after rehabilitation : an open randomized trial
- 2017
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Ingår i: The Journal of Nutrition, Health & Aging. - 1279-7707 .- 1760-4788. ; 21:7, s. 811-818
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Tidskriftsartikel (refereegranskat)abstract
- Objectives: We examined if individually-adapted nutritional counselling could prevent > 5% weight loss among elderly patients 3 months after discharge from a rehabilitation institution. In addition we assessed quality of life (QoL) and appetite. Design: An open, randomized trial. Setting: Godthaab Health and Rehabilitation Institution in Bærum, Norway. Participants: Patients identified as being undernourished or at risk of disease-related malnutrition using the Nutritional Risk Screening tool NRS-2002. Intervention: Shortly before discharge, patients in the intervention group received an individually-tailored nutrition plan. During the subsequent 3 months these patients were contacted 3 times via telephone calls and they received one visit at their homes, for nutrition counselling. Focus on this counselling was on optimizing meal environment, improving appetite, increasing food intake, advice on food preparation, and motivation and support. Measurements: In addition to weight, QoL and appetite were assessed using the EQ-5D questionnaire and a modified version of the Disease-Related Appetite Questionnaire, respectively. Results: Among 115 considered eligible for the study, 100 were enrolled (72 women and 28 men), with a mean age of 75 years and a mean body mass index of 20 kg/m2. Two in the intervention group (n = 52) and 5 in the control group (n = 48) lost > 5% of their body weight, giving an odds ratio of 0.34 (95% CI: 0.064 – 1.86; p = 0.22). We did not detect any significant differences in the QoL- or appetite scores between the two study groups after three months. Conclusion: An individually-adapted nutritional counselling did not improve body mass among elderly patients 3 months after discharge from a rehabilitation institution. Neither quality of life nor appetite measures were improved. Possibly, nutritional counselling should be accompanied with nutritional supplementation to be effective in this vulnerable group of elderly. The trial is registered in Clinical Trials (ID: NCT01632072).
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| 7. |
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| 8. |
- Biörklund Helgesson, Maria, et al.
(författare)
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Verksamhetsberättelse Mat- och Måltidsvetenskap 2018
- 2019
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Rapport (populärvet., debatt m.m.)abstract
- Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.
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| 9. |
- Biörklund Helgesson, Maria, et al.
(författare)
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Verksamhetsberättelse Mat- och Måltidsvetenskap 2019
- 2020
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Rapport (populärvet., debatt m.m.)abstract
- Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av Mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2019. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
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| 10. |
- Blankenau, I., et al.
(författare)
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A comparison of body height estimated by different proxy measures in Swedish older adults
- 2012
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Konferensbidrag (refereegranskat)abstract
- Approximately 40 per cent of older adults living at home are at risk of malnutrition. To detect this condition, body mass index is often used as a tool. The standard way of measuring body height is in a standing position. Height decreases with age and further, many older adults are not physically capable to undergo standing height measures. As height is one of the components in BMI it can be affected by body height decrease which in turn will affect the estimated prevalence of malnutrition risk. There are many different ways to estimate height by proxy measures. The aim of this study was to investigate whether proxy measurements could prove to be useful when estimating height in Swedish community-dwelling older adults. Home visits were made to 51 men and 51 women, who had participated in the randomized, single-blinded health-promoting intervention study, Elderly in the Risk Zone, living in the urban district Örgryte-Härlanda in Gothenburg, Sweden. Body weight, standing height, recumbent height, knee-height and demi-span was measured. An interview was also conducted, retrieving information regarding e.g. height around 20 years of age. T-test and Wilcoxon rank tests were performed and to further examine the results regression analyses and Bland & Altman-plots were conducted. The result showed that between 20 years of age to present age the men had decreased, in body height, on average 3,8 cm and the women 4,9 cm. In both the regression analysis and in the Bland & Altman plots, recumbent height and youth height seem to best conform to standing measured height. In the men, a negative correlation was found between the difference standing and knee-height measure of body height compared to mean values of the two measures in the Bland & Altman plots, though it was the only measurement that did not show any group mean statistical significant difference from standing height by t-test. No negative or positive correlation was seen in the women by the Bland & Altman plots. Demi-span gave an underestimation of body height in both genders. The present results show that body height seems to decrease with age and that besides standing, the best proxy measure is recumbent height otherwise that right knee-height could be used. Different height measurements could affect the BMI classification. Though we need to learn more about what affects the height decrease with age and what proxy measures are reliable. It would be desirable that a larger study would be conducted.
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| 11. |
- Cederholm, Tommy, et al.
(författare)
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Behandling av nutritionsproblem
- 2015
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Ingår i: Mat och hälsa. - : Studentlitteratur AB. - 9789144083575 ; , s. 143-150
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 12. |
- Cederholm, Tommy, et al.
(författare)
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Kost, nutrition och hälsa - en introduktion
- 2015
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Ingår i: Mat och hälsa. - Lund : Studentlitteratur AB. - 9789144083575 ; , s. 23-26
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 13. |
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| 14. |
- Cederholm, Tommy, et al.
(författare)
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Osteoporos
- 2015
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Ingår i: Mat och hälsa. - Lund : Studentlitteratur AB. - 9789144083575 ; , s. 101-104
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 15. |
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| 16. |
- Faxén-Irivning, G, et al.
(författare)
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Nutrition
- 2012
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Ingår i: Stroke - Patienters, närståendes och vårdares perspektiv. - Lund : Studentlitteratur AB. ; , s. 23-38
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 17. |
- Faxén Irving, Gerd, et al.
(författare)
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Geriatrisk nutrition
- 2016. - 2
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Bok (övrigt vetenskapligt/konstnärligt)abstract
- Geriatrisk nutrition utkom första gången 2010. Denna bok är en reviderad upplaga, som har förändrats på flera sätt både avseendeinnehåll, struktur och lay-out. Boken riktar sig både till studenter inom olika vårdutbildningar och till yrkesverksamma inomvård och omsorg av äldre. Den har ambitionen att ge en förståelse för hur åldrandet påverkar kroppens funktioner och hälsan.Fokus i boken ligger på mat, näring och nutrition och de specifika nutritionsproblem som följer med åldrandet. Boken vill ävenge en medicinsk bakgrund till olika sjukdomar som är vanliga hos äldre, vilket är förutsättningen för att förstå sjukdomsspecifiknutritionsbehandling. Boken tar också upp regelverk, organisation och kvalitet samt etiska och kulturella aspekter på nutritionsomhändertagandeav äldre. Helt nytt är ett kapitel om centrala begrepp och termer samt ett separat kapitel om kulturella aspekteroch ett utökat avsnitt som behandlar D vitamin. Boken är faktagranskad av personer med specifika kompetenser inom olikaområden som boken tar upp.
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| 18. |
- Faxén Irving, Gerd, et al.
(författare)
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Lukt, smak och aptit
- 2016. - 2
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Ingår i: Geratrisk nutrition. - Lund : Studentlitteratur AB. - 9789144099965 ; , s. 67-78
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 19. |
- Giacalone, Davide, et al.
(författare)
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Health and quality of life in an aging population : food and beyond
- 2014
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- In Europe, as in much of the Western world, the number of citizens aged 65 and over has grown at an unprecedented rate and is expected to account for over 30% of the total population by 2060. Coupled with a steady increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, and their food perception and preferences is increasingly recognized as key areas for future research.Food perception change at a later age as a result of the psychophysiological changes that occur with aging, such as decreased appetite and chemosensory acuity. The latter generally decrease food intake and the pleasure that the elderly derive from their meals, making the identification of possible compensation strategies (e.g., flavor enhancement, textural changes, etc.) essential to food producers interested in developing products for this increasingly important segment. Promoting food satisfaction among the elderly is also paramount to ensuring adequate nutritional intake. This aspect has major public health implications, such as preventing malnutrition and sarcopenia, which are leading causes of decreased independence and lower quality of life. Additionally, the importance of social and psychological factors is increasingly recognized. Many conditions related to aging (e.g., tiredness, loneliness) may prevent elderly people from preparing and enjoying meals, calling for alternative vehicles – such as tailor-made distribution channels, social food preparation and eating situations – for promoting healthy eating.In this workshop, a range of international speakers with relevant professional experience will present their latest work. More generally, it is our intention with this workshop to raise awareness of how sensory and consumer research can contribute to promote well-being among the elderly, and ultimately to expand the number of healthy life years as we age.
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| 20. |
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| 21. |
- Höglund, Evelina, et al.
(författare)
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Appetizing muffins designed for nutritional needs of older adults
- 2016
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: Due to good living conditions, the population of older adults is growing. Increased age increases prevalence of diseases and thereby also the risk of disease related malnutrition (DRM) increases. Appetizing and nutritious food products are needed to counteract DRM. One possible way to enable increased nutritional intake for older people with poor appetite is to offer energy/protein rich snacks between meals. In Sweden, afternoon coffee is an appreciated part of the day. It has also been shown that different varieties of muffins are a popular choice to eat with the coffee among older adults. Developing muffins to suit older adults’ nutritional needs along with their sensory cravings may contribute to decreased DRM. The aim of this study was to investigate added nutritional content along with the sensorial effects of increased fat/protein content in muffins.Methods: Design of four different muffins were developed and produced according to a processing scheme where fat and proteins were added. Sensory evaluation and nutritional calculations were performed. Further moisture content, water activity, weight loss and size of the muffins were measured.Results: The fat and protein additions affected the sensory properties and nutritional value of the muffins:Muffin typeContent (g/100g muffin)Sensory propertiesfatproteinReference274,9soft, smoothWith added fat423,8flat, moist, fatty mouthWith added protein (whey)2312,4feel hard, compact, pointy, lowflavorsWith added fat and protein3710,2a bit hard, compact, fatty mouth feel effects of protein are dominantDiscussion: It can be concluded that muffins with added nutrients and sensorialy designed for older adults’ is promising. However, further recipe/process development in order to increase appetizing sensory properties may be achieved.
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| 22. |
- Höglund, Evevlina, et al.
(författare)
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Protein and energy enriched muffins designed for nutritional needs of older adults
- 2017
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Ingår i: Nutrition & Food Sceince. - 2474-767X. ; 2:4
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Tidskriftsartikel (refereegranskat)abstract
- Disease related malnutrition is a common problem among older adults which results in human suffering and high health care costs. One way to counteract this condition is to offer appetizing and nutritious food products adapted to the needs of older adults. However, macronutrient enrichment of food products is not straight forward as it affects flavour and texture properties. In this study, muffins were fortified with rape seed oil and whey powder to reach increased fat and/or protein content and the nutritional value, sensory properties and physical parameters were investigated. The results showed that ingredients could be added to significantly increase the energy and protein density, but enrichment affected on appearance and other sensory properties. Extra fat made the muffins flat and moist with a smooth and fatty mouth feel, while whey powder addition resulted in high/pointy muffins with shiny appearance, hard texture and altered flavours. For co-addition of fat and protein the effects of added protein dominated. The specific role of muffin/cake batter compounds, and their transformation during the baking process, needs to be further investigated. Hence, more research is needed in order to offer older adult appealing foods with high energy and nutrient density.
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| 23. |
- Höijer, Karin, Universitetslektor i mat- och måltidskunskap, 1971-, et al.
(författare)
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Health and sustainability in public meals : an explorative review
- 2020
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Ingår i: International Journal of Environmental Research and Public Health. - 1661-7827 .- 1660-4601. ; 17:2
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Tidskriftsartikel (refereegranskat)abstract
- The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing
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| 24. |
- Johannesson, J., et al.
(författare)
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Gender differences in practice : knowledge and attitudes regarding food habits and meal patterns among community dwelling older adults
- 2016
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Ingår i: Journal of Aging Research & Clinical Practice. - 2273-421X. ; 5:4, s. 220-228
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Tidskriftsartikel (refereegranskat)abstract
- Objective: To study gender differences in older adults according to practice, knowledge and attitudes regarding food habits and meal patterns. Design: Cross-sectional study. Setting: Two urban districts of Gothenburg, Sweden. Participants: A total of 297 individuals were included, 102 men and 195 women. They were 80 years or older and living in ordinary housing without being dependent upon the municipal home help services or help from another person in Activities of Daily Life, and cognitively intact, defined as having a score of 25 or higher in the Mini Mental State Examination. Measurements: Telephone interviews regarding food habits and meal patterns were conducted. Results: Almost all participants (99%) ate their main meal at home and men preferred company at meals more often (p<0.001). Women had the sole responsibility to shop for food more often (p<0.000), and generally regarded cooking as a routine or something they just had to do. Among men, few (13%) took a great interest in cooking and 36 % of the men stated that cooking was something they were not capable of performing (p<0.000). Men had company at meals every day more often (71% vs 40%). Respondents stated that loneliness took away the enjoyment of cooking and changed their habits when becoming a widow or widower. Conclusion: Women take greater responsibility for the household than men, regardless of marital status. A large proportion of the men thought cooking was something they were not able to do. The findings in this study may indicate a possible gender difference in the need for societal support.
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| 25. |
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| 26. |
- Lindblad, A, et al.
(författare)
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Body composition and physical function in healthy community-dwelling older adults in Sweden, a cross-sectional study
- 2014
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Ingår i: The Journal of Frailty & Aging. - 2260-1341. ; 3:1, s. 65-65
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Tidskriftsartikel (refereegranskat)abstract
- Background: Limited data are available on body composition (BC) and physical function in healthy adults >80 y, potentially hampering development of reference values. We aimed to study 1) BC and physical function and 2) changes in hand-grip strength over a 4-year period in a community dwelling elderly Swedish population.Methods: Apparently healthy, community-dwelling men (n=51) and women (n=51) aged >83y were measured by Sit to Stand-test, hand grip strength, body height, body weight and BC using a Bioimpedance Spectroscopy (Impedimed). The study was approved by the Regional Ethical Review Board in Gothenburg as an addition to Elderly Persons in the Risk Zone (T176-12).Results: Mean age 86.5 y, no age difference between sexes. Men and women performed equally well at the Sit to Stand-test. Men were significantly stronger with a mean HGS of 34.1 kg compared to women of 19.5 kg. 15 % had a BMI below 22 kg/m2. According to skeletal muscle index (SMI) 64 % were assessed as having severe sarcopenia (Cruz-Jentoft et al 2010).Conclusion: In this healthy elderly population BC and physical function was well preserved compared to previous studies, although many were classified as sarcopenic according to current cut-offs. Results from this study can be used as reference values for healthy community-dwelling elderly in high age.
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| 27. |
- Lindblad, A., et al.
(författare)
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Body Composition in Relation to Physical Function in Healthy Community-Dwelling Older Adults in Sweden : A Cross-Sectional Study
- 2012
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Background: The expression older adult refers to a person who is 65 years and older. This part of the population has increased over the past decades, and is expected to increase further, by almost 70 % over the next 90 years. Muscle mass decreases with increasing age which affects physical function and nutritional status. Age also result in increased risk of diseases that can affect the muscle mass negatively. Measurement of body composition provides information of nutritional status and indications of physical function. Reference values from healthy older adults are required as a comparison when assessing body composition, nutritional status & physical function in different groups of older adults. Objective: To study physical function in relation to body composition in an apparently healthy elderly Swedish population. Methods: One hundred community-dwelling men and women were visited. The study population was part of the project Elderly in the Risk Zone, conducted in Gothenburg with people 80 years and older within the city district Örgryte-Härlanda. Inclusion criteria in this study were those remaining after two years of follow-up, still living within the area in their own home. Exclusion criteria were pacemaker, fractures, amputation, paralysis, dementia and recent or ongoing influenza or calici. The participants answered a few questions and preformed a series of tests to determine physical function and autonomy. Height and weight were measured, as well as body composition using a bioelectrical impedance spectroscopy (BIS). The main study Elderly in the Risk Zone was approved by the Regional Ethical Review Board in Gothenburg (Dnr 650-07). This study was approved as an addition to Elderly Persons in the Risk Zone (T176-12). Results: Mean age was 86.5 years. Men and women performed equally well at the Standing-up-test and there were no difference in BMI between sexes. Men were significantly heavier, taller, stronger, and had more TBW, ECW, ICW and FFM than women. Out of the whole population, nineteen percent had low FFMI, no one with concurrent low FMI, although three men had low FFMI with high FMI. Fifteen percent were underweight according to BMI. Conclusion: The older adults in Örgryte-Härlanda show adequate physical function indicated by FFM and better hand grip strength in comparison to previous studies. Physical function appears to be more associated with body composition than chronological age. Combined measurements of body composition and hand grip strength seem to be efficient methods for assessing physical function in community-dwelling older adults.
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| 28. |
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| 29. |
- Lindblad, Amanda, et al.
(författare)
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Preferences, needs and attitudes regarding food habits and meal patterns among community-dwelling older adults : a cross-sectional survey
- 2017
-
Ingår i: Exploring Future Foodscapes. - : AAU Captive Food Studies Group. - 9788797046203
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Konferensbidrag (refereegranskat)abstract
- The aim of this study is to explore preferences, needs and attitudes regarding food habits and meal patterns among community-dwelling older adults. 164 community-dwelling, 87-100-years old, 73 % women. Cross-sectional questionnaires based survey distributed by postal service. Approved by the Regional Ethical Review board in Gothenburg T231-14, addition to Dnr ref nr: 650-07. Results were, meanage 90.6 ± 2.84 yrs, mean BMI 23.7 ± 3.70 kg/m2, ♀71, ♂31 had no medical difficulties. More women than men lived alone, ♀102 ♂21 (p<0.01). ♀75 ♂28 would not consider home delivered convenience meals and ♀101 ♂23 cooked alone. Top three important practicalities when buying or receiving convenience meals were easy-open package (♀64 ♂23), easy to get food out (♀34 ♂13) and easily read (♀31 ♂16). This very old population shows good health evident by nutritional status and meal patterns. Subject characteristics indicated better condition than average Swedish nonagenarian, a minority reporting medical difficulties. Very few would consider convenience meals home delivered and would never use the computer. The conclusion is that an majority of both sexes preferred and managed planning, acquiring and cooking food independently although gender differences were apparent with women taking a greater responsibility. A great proportion was interested in testing new flavors. An urgent need concerned accessible containers with readable labels showing the importance for industry to acknowledge needs of older adults and accordingly adapt packaging for this age group.
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| 30. |
- Martin, Lena, et al.
(författare)
-
Stark inför kirurgi – stark för livet
- 2018
-
Annan publikation (övrigt vetenskapligt/konstnärligt)abstract
- Hälsosamma matvanor och god nutrition har stor betydelse för patientens autonomi, vårdbehov och rehabilitering och är grundläggande för övrig behandling. Att säkerställa att patienten har bästa möjliga nutritionsstatus inför planerad kirurgi, i det akuta efterförloppet och under sin rehabilitering har stor betydelse i omvårdnads- och läkningsprocessen. Rätt mat och näring är en viktig patientsäkerhetsfråga.Undernäring leder till sämre resultat av medicinsk och kirurgisk behandling, förlängd vårdtid och ökad risk för komplikationer, lidande och död. Säker vård avseende nutrition baseras på̊ bedömning av undernäring eller risk för undernäring, utredning av orsak samt adekvat näringsbehandling.God och säker vård är personcentrerad och evidensbaserad. Den bedrivs i team och bygger på kommunikation mellan alla inblandade. Ett strukturerat arbete med ohälsosamma matvanor och nutritionsbehandling inför kirurgi bygger på att olika professioner arbetar tillsammans med patienten i centrum. Dietisten kan erbjuda nutritionsbehandling på̊ individnivå̊.Vi hoppas att denna broschyr kan bidra till ett strukturerat nutritionsarbete inför planerad kirurgi och göra vården kring mat och näring i samband med kirurgi bättre och säkrare för alla som den berör.
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| 31. |
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Mat och hälsa : en klinisk handbok
- 2015
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Samlingsverk (redaktörskap) (övrigt vetenskapligt/konstnärligt)abstract
- Kunskaper och vetenskapligt förankrade insikter kring matens betydelse för människans hälsa tilltar samtidigt som intresset för kost och hälsa ökar hos både patienter och allmänhet. Personal inom vård och omsorg upplever därför ofta svårigheter att orientera sig i flödet av hälsobudskap där buden dessutom kan vara motstridiga. Läkare, sjuksköterskor och annan vårdpersonal har ett kontinuerligt behov av att uppdatera sina kunskaper om mat, nutrition och hälsa.
Bokens första del ger råd om nutritionshandläggning vid speciella sjukdomar, t.ex. hjärt–kärlsjukdomar, diabetes och fetma.Dessutom fokuseras nutritionens betydelse vid vanliga kroniska sjukdomar såsom mag-tarm-, njur- och demenssjukdom.Åldrandet, mat och nutrition diskuteras i flera kapitel.Vårdprocessen vid utredning och behandling belyses. Bokens andra del ger kliniskt relevant kunskap om näringslära och kostrekommendationer. T.ex. avhandlas hälsoeffekter och behov av fett, kolhydrater och protein, omega-3-fettsyror och vitamin D,hälsoeffekter av traditionell medelhavskost, och dess nordiska motsvarighet, liksom olika typer av populära koster.
I den här boken samlas kunskapen hos tjugosex av Sveriges främsta forskare inom nutritionsområdet på ett lättillgängligt sätt för att ge evidensbaserade svar på många av de frågor som möter sjukvårdspersonal.
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| 32. |
- Nordén, Johanna, et al.
(författare)
-
Nutrition impact symptoms and body composition in patients with COPD
- 2014
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Konferensbidrag (refereegranskat)abstract
- RATIONALE: Anorexia or lack of appetite is common in chronic obstructive pulmonary disease (COPD) and may be caused or augmented by several symptoms affecting appetite and eating. We aimed to investigate and quantify the extent of nutrition impact symptoms (NIS) in patients with COPD and to explore relationships between NIS and fat free mass depletion.METHODS: The results in this cross-sectional study are based on 169 COPD patients (62 % females). Body composition was assessed using bioelectrical impedance spectroscopy and the patients reported NIS by two newly developed questionnaires; Eating Symptoms Questionnaire (ESQ) and Disease Related Appetite Questionnaire (DRAQ).RESULTS: Symptoms with the highest prevalence were dry mouth (71%), stomach ache (39%), pain or aches affecting appetite (36%) and constipation (35%). Problems with diarrhoea and feeling affected by smells were more severe among women compared to men (p<0.05). Thirty-six percent of the patients were depleted (FFMI < 15 kg/m² for women and FFMI < 16 kg/m² for men). Depleted patients had more NIS (p<0.05), and also rated appetite and taste of food as worse compared to non-depleted (p < 0.05).CONCLUSION: Nutrition impact symptoms are common in patients with COPD and depleted patients have more severe symptoms. To investigate how these symptoms are best prevented and/or managed and if NIS prevention/treatment can affect development of malnutrition in patients with COPD is a challenge for the future.
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| 33. |
- Nyberg, Maria, 1977-, et al.
(författare)
-
Exploring the meal concept : an interdisciplinary literature overview
- 2015
-
Konferensbidrag (refereegranskat)abstract
- The meal concept is used in varying contexts, and within several scientific fields, however often without a clear definition of what it includes. The meal has been identified as a subject in multiple research areas such as nutrition, medicine, sensory science, history, design product development, food service, biology, physiology, anthropology, sociology, psychology, marketing and so forth 1. A meal may be defined and identified by the time of the day, by its energy content and how the food is combined as well as by its social interactions, implying that it may be understood in relation to the food itself as well as to the social and cultural context 2. The meal has also been discussed in relation to the concept of “snacks”, where a meal has been defined as a “structured food event”, while “snacks” represent “unstructured food events”3 . Some attempts have been made in order to define the meal and also to present a more holistic model of what it includes. One way of defining the meal is by using certain cues related to food as well as the environment 4. Another example is the Five Aspects Meal Model (FAMM) which was developed as a model in the early 2000s 5, with the ambition to capture an entirety of the meal by including the room, the meeting, the product, the logistics and the atmosphere in defining and understanding a meal. Although there have been many attempts trying to find a general and precise definition, the complexity makes it difficult, and maybe impossible, to capture the meal concept in a single definition 6. Different disciplines focus on various aspects, which may complicate a common understanding 7,8,9.It has been stated that meals are only one form of eating 10, and that the meal alone does not capture the diversity of todays’ eating. Still, it is recurrently used as a point of reference and as a norm for discussions concerning food and eating. The meal concept is however in constant change and must be understood in relation to societal patterns and norms, how we organize our eating and what role food plays as a social and cultural glue 2, but also in relation to our perception of health, sustainability, convenience and so forth. Other concepts, such as “eating episodes” 11,12, “eating occasions” see f ex. 13 and “eating events” 14 have also been used as attempts to illuminate the complexity of food habits. Nonetheless, the meal is still universally used and recurrent in various research works, and therefore it is of importance to investigate how the concept is actually used and understood in the different areas related to food- and meal science, an interdisciplinary field studying food and meals within Food science, Nutrition and health, and Food culture and communication.
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| 34. |
- Olsson, Viktoria, Universitetslektor, 1973-, et al.
(författare)
-
How are health and sustainability adressed in studies of public meals?
- 2021
-
Ingår i: Sustainable development goals in food systems - challenges and opportunities for the future. - Wien : ISEKI-Food Association. - 9789899023529 ; , s. 199-199
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- The world is facing a number of challenges related to food consumption. Food conduces to far-reaching health effects as well as environmental impact. System changes are needed tomeet a sustainable, healthy food production and consumption. Public and institutional mealsplay a vital role in promoting health and sustainability. In many countries public meals, in this study defined as meals taking place in institutional settings, constitutes a substantial part offood consumption, and may exert a a normative influence on peoples’ food habits. The aimof this study was to exploratively review how, and if, health and sustainability are addressedin the European scientific literature dealing with public meals. Of >3000 papers, 20 werefound to satisfy the criteria and included in the review. The results showed that schools andhospitals are the most dominant arenas where both health and sustainability have beenaddressed. Three different approaches in combining health and sustainability. In the first“Health as embracing sustainability” health is the point of departure and sustainability isincluded as part of health. This is emphasized in relation to health promotion initiatives andhow these could also be more sustainable, claiming that health should embrace both aspects.In the second, “Sustainability as embracing health” sustainability is in focus and health is seenas part of sustainability. This was for example illustrated when focusing on sustainable foodprocurement which is then also motivated by better nutrition in terms of knowing where thefood comes from and how it is produced. Last, for “Health and sustainability as separateconcepts” the link between heath and sustainability was unspecified or undefined. This couldbe exemplified by the stated, but not inter linked or combined, role of the school meal totackle societal challenges related to health and sustainability. In general, a clear motivationfor addressing both health and sustainability is most often missing. This indicates a need formore research within all public meal arenas regarding issues of health and sustainability, forexample in order to provide a more comprehensive foundation for decision-making.
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| 35. |
- Rosenhall, Ulf, et al.
(författare)
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Dietary habits and hearing
- 2014
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- The infl uence on the hearing of micronutrients has been studied in both humans and research animals. Vitamin intake and diets with supplementation of one or more micronutrient have been studied. In a Swedish epidemiological investigation (the Gerontological and Geriatric Population Study in Gothenburg) nutrient and food intake of 70-year old persons from three age cohorts was studied. The results of a comparison between a dietary enquiry and pure tone audiometry will be presented and discussed.
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| 36. |
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| 37. |
- Rothenberg, Elisabet, 1960-
(författare)
-
Ageing
- 2013
-
Ingår i: Non-Communicable Diseases The Response to Health 2020 by Dietitians. ; , s. 26-
-
Konferensbidrag (refereegranskat)abstract
- In specific focus becoming a specialist within geriatric nutrition denotes profound knowledge of gerontological theories, how age affect physiological and psychological processes and nutritional needs of the aging body. Knowledge about age related disease, Geriatrics, and how it affects’ the human body. Knowledge about how treat age related nutritional problems. This workshop will focus on the aim of the specialist group within geriatric nutrition and how it could support EFAD members and EC within the specialist filed. Within the scope of the aim we will decided what to deliver 2013 –14 as a contribution to health, well beeing and quality of life for older adults in Europe.
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| 38. |
- Rothenberg, Elisabet, 1960-
(författare)
-
Ageing
- 2012
-
Konferensbidrag (refereegranskat)abstract
- Advanced practice results from expanded and specialized knowledge, skills, competencies, and experience. Advanced level practice is characterized by the integration of a broad range of unique theoretical, research-based, and practical knowledge that occurs as a part of training and experience beyond entry level and is shaped by the context in which the dietitian practices (ADA). In specific focus becoming a specialist within geriatric nutrition denotes profound knowledge of gerontological theories, how age affect physiological and psychological processes and nutritional needs of the aging body. Knowledge about age related disease, Geriatrics, and how it affects’ the human body. Knowledge about how treat age related nutritional problems. “Life Long Learning for a secure nutrition future” - what competences for second cycle special interest are required, and the need for LLL resources in the specialist area. What should be included in a specific curriculum for specialist dietitians in geriatric nutrition. Participants will be able to share experience, resources, expertise and motivation to support the new Network and suggest ways of involvement to lead to its success.
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| 39. |
- Rothenberg, Elisabet, 1960-
(författare)
-
Akutvården fel plats för kostförändringar
- 2015
-
Ingår i: Läkartidningen. - 1652-7518 : Läkartidningen förlag. - 0023-7205 .- 1652-7518.
-
Tidskriftsartikel (populärvet., debatt m.m.)
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| 40. |
- Rothenberg, Elisabet, 1960-, et al.
(författare)
-
Alcohol and dietary intake among 70-year-olds : Results from the Gothenburg H70 birth cohort studies
- 2018
-
Ingår i: Abstracts of the 40th ESPEN Congress, Madrid, Spain, 1-4 September 2018. - Madrid.
-
Konferensbidrag (refereegranskat)abstract
- ESPEN 2018 Abstract Submission Topic: Nutritional epidemiology Abstract Submission Identifier: ESPEN18-ABS-1511 ALCOHOL AND DIETARY INTAKE AMONG 70-YEAR-OLDS – RESULTS FROM THE GOTHENBURG H70 BIRTH COHORT STUDIES J. Samuelsson*, 1, A. Zettergren 1, E. Rothenberg 2, F. Ahlner 1, I. Skoog 1 1Neuropsychiatric Epidemiology Unit, Department of Psychiatry and Neurochemistry, Institute of Neuroscience and Physiology, Sahlgrenska Academy, Centre for Ageing and Health (AGECAP) at the University of Gothenburg, Gothenburg, 2Food and Meal Science, Kristianstad University, Kristianstad, Sweden Rationale: A higher intake of alcohol has been associated with a lower quality of diet. There are indications that alcohol consumption is increasing in older adults, but studies examining the relation between alcohol and dietary patterns in older adults are limited. We aim to investigate the relation between diet quality and alcohol intake in two samples of 70-year-olds examined 2000-02 and 2014-16. Methods: Data was derived from the Gothenburg H70 Birth Cohort Studies and the Population Study of Women in Gothenburg, Sweden. A total of 1415 individuals participated in the dietary examinations (56% women). Alcohol and dietary intake was determined by the diet history method, estimating total food intake during the preceding three months. Determinants of a high quality diet and values of high and low alcohol intake were based on the Nordic Nutrition Recommendations 2012. Relations between alcohol consumption and dietary intake were investigated, within each birth cohort stratified by sex, using linear regressions adjusted for energy and BMI. Results: Alcohol intake has increased (p=< 0, 05), 15% of the women and 21% of the men had a higher alcohol intake in the 2000-02 examination and 33% of the women and 32% of the men had a higher intake in the 2014- 16 examination. There were less dietary intake differences in women within both birth cohorts, but the results indicate that men and women with a higher intake of alcohol had a higher intake of energy and fish/shellfish, but a lower intake of carbohydrates, fibre, fruits and vegetables, sweets and snacks (p=<0,05). Conclusions: Preliminary results support the notion that alcohol intake in older adults has increased, but results do not indicate that dietary intake overall is of lower quality in those with a higher intake of alcohol. Further analyses will be conducted and longitudinal data will be added. Disclosure of Interest: None Declared Keywords: alcohol, dietary pattern
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| 41. |
- Rothenberg, Elisabet, 1960-
(författare)
-
Ansvarsfördelning [Nutrition]
- 2015
-
Annan publikation (populärvet., debatt m.m.)abstract
- Ansvarsfördelning [Nutrition] Nutritionsomhändertagande bygger på tvärprofessionell samverkan, där olika professioner bidrar med kunskap utifrån respektive yrkesperspektiv. De tre dominerande perspektiven är det medicinska, omvårdnads- respektive nutritionsperspektivet (Figur 1), men också andra yrkeskompetenser kan vara av stor betydelse. Figur 1: Perspektiv på nutrition Ansvar Hälso- och sjukvården ska ledas så att den tillgodoser hög patientsäkerhet och god kvalitet i vården samt främjar kostnadseffektivitet. Var och en inom hälso- och sjukvården har ett eget självständigt ansvar för sitt handlande i yrkesutövningen. Enligt HSL ska vården bedrivas så att den uppfyller kraven på god vård. Den sjuka individens nutritionsvård måste betraktas på samma sätt som annan hälso- och sjukvård. Därför behöver också nutritionsvården följa samma krav på utredning, diagnos, behandlingsplanering och uppföljning. Verksamhetschef inom hälso- och sjukvården ska det enligt 29 § HSL ansvarar för verksamheten, och för att det medicinska omhändertagandet av patienten tillgodoser kraven på säker och god vård. Det är viktigt att ledningsfunktionen är tydlig. Det är verksamhetschefen som ska ta fram rutiner med en tydlig ansvarsfördelning för hur vårdgivarna ska samarbeta och planera vården av enskilda patienter, och hur de ska samverka i vårdprocesserna. [1] Läkaren har det övergripande medicinska ansvaret och tar inom ramen för detta ställning till om ofrivillig viktförlust orsakas av medicinska faktorer som behöver utredas eller kan motverkas genom specifik medicinsk behandling. Läkaren bär också det yttersta ansvaret för enteral och parenteral nutrition. Sjuksköterskan har omvårdnadsansvar vilket inkluderar att identifiera och bedöma risk för undernäring eller andra svårigheter att inta föda, samt för dokumentation och uppföljning av nutritionstillstånd i omvårdnadsjournalen. Sjuksköterskan ordinerar ätstödjande åtgärder och ansvarar för nutritionsbehandlingens genomförande och uppföljning. Sjuksköterskan ordinerar kost, mellanmål och kosttillägg när det inte föreligger behov av utredning för vidare ställningstagande till individuell nutritionsordination. Vid undernäring och behov av nutritionsstöd ska sjuksköterskan kontakta dietisten. Tillsammans med övrig personal ansvarar sjuksköterskan också för att maten serveras på ett sätt som är aptitligt och främjar ätandet, och att nutritionsinsatser genomförs enligt ordination. Dietisten har nutritionsansvar och ansvarar inom ramen för detta för utredning av nutritionsproblem samt ordination, uppföljning och utvärdering. När ordination av enteral och parenteral nutrition är aktuell sker detta i samverkan med läkare och även med sjuksköterska. Arbetsterapeuten är en viktig resurs i vården av patienter i behov av ätstödjande åtgärder. Logopeden är en viktig resurs i vården av patienter med dysfagiproblem (sväljsvårigheter). Tandläkare och tandhygienst är en viktig resurs i vården av patienter i behov av munvårdsåtgärder. Tillsammans bär alla vårdprofessioner ansvar för att relevanta uppgifter avseende patientens näringsproblem dokumenteras och vidarebefordras till nästa vårdgivare. Kostchefen ansvarar för matsedel, kostproduktion, för att kosten motsvarar de nationella kvalitetskraven avseende näringsinnehåll samt att avdelningarna får det de beställt [2]. Vidare krävs en organisation för nutritionsfrågor vid varje sjukhus; ett nutritionsråd, vars uppgift är ett övergripande ansvar för utveckling och revision av nutritionsrutiner och samt för planering av kompetensutveckling inom området. Tvärprofessionella team bör finnas på varje vårdenhet med uppgift att utarbeta lokalt anpassade riktlinjer och standardiserade vårdplaner för nutritionsbehandling vid specifika sjukdomstillstånd samt för lokal kompetensutveckling inom området. Det bör också finnas en nutritionsansvarig sjuksköterska och ett kostombud på vårdenheten med tydligt definierat ansvar. Medicinskt ansvariga sjuksköterska (MAS) har det övergripande ansvaret för medicinsk kvalitet och säkerhet inom den kommunala hälso- och sjukvården. När det gäller rutiner, ansvars- och kvalitetssystem för nutritionsomhändertagande bör detta ske i samverkan med kommundietist. Kommundietisten kan också ansvara för kompetensutveckling inom området samt nutritionsbehandling av enskilda vårdtagare.
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| 42. |
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| 43. |
- Rothenberg, Elisabet, 1960-, et al.
(författare)
-
Associations of dietary intake, anthropometric measurements and depression among three birth cohorts of 70-year-olds examined 1992-2016
- 2018
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Associations of dietary intake, anthropometric measurements and depression among three birth cohorts of 70-year-olds examined 1992-2016 Authors: Jessica Samuelsson¹, Ingmar Skoog¹, Anna Zettergren¹, Elisabet Rothenberg², 1Neuropsychiatric Epidemiology Unit, Department of Psychiatry and Neurochemistry, Institute of Neuroscience and Physiology, Sahlgrenska Academy, Centre for Ageing and Health (AGECAP) at the University of Gothenburg, Sweden. ² Food and Meal Science, Kristianstad University, Kristianstad, Sweden Abstract Objectives: To examine associations between dietary intakes, anthropometric measurements and depression among three samples of 70-year-olds examined 1992-93 (birth cohort 1922), 2000-02 (birth cohort 1930) and 2014-16 (birth cohort 1944). Methods: Data was derived from the Longitudinal Gerontological and Geriatric Population Study in Gothenburg, Sweden and the Population Study of Women in Gothenburg. A total of 1524 individuals participated in both the psychiatric and the dietary examination (60% women and 40 % men). Major depression was diagnosed according to the Diagnostic and Statistical Manual of Mental Disorders (DSM-5). Minor depression was diagnosed according to DSM-IV-TR research criteria. Dietary intake was determined by the diet history method, estimating food intake during the preceding three months. Height, body weight and BMI were also determined. Linear regressions were calculated and analyses were adjusted for gender. Results: In the 1992-93 examination (including only women) 19% were diagnosed with either major or minor depression, 13% (9% of the men and 15% of the women) in the 2000-02 examination were diagnosed with either major or minor depression and 8% (6 % of the men and 9% of the women) were diagnosed with either major or minor depression in the 2014-16 examination. There were no significant associations between depression and energy- and nutrient intake, height, weight and BMI among women examined 1992-93. There were significant associations between depression and higher energy-, carbohydrate- and iron intakes in the 2000-02 examination (≤p=0.05). There were a significant associations between depression and higher energy-, fat-, and calcium intakes in the 2014-16 examination (p=≤0,05). Conclusions: Preliminary results indicate that there could be an association between dietary intake and depression among older adults. Further analyses will be conducted examining the association between depression and dietary patterns, waist circumference, energy expenditure and physical activity. Analyses of longitudinal data will also be conducted on 85 year-olds examined 2016 (birth cohort 1930).
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| 44. |
- Rothenberg, Elisabet, 1960-
(författare)
-
Att åldras – igår, idag och i morgon : förändrade förutsättningar
- 2017
-
Annan publikation (populärvet., debatt m.m.)abstract
- Äldre idag är generellt friskare, längre och äter bättre än tidigare generationers äldre. Kommer utvecklingen att hålla i sig även i framtiden? Ja, under överskådlig framtid är det mycket som tyder på detta.Den stora samhällsutmaningen är att motverka livsstilsrelaterade sjukdomar och ojämlikhet i hälsa. Men sjukdomsmönster förändras och ”nya” sjukdomar, som traditionellt inte förknippats med nutrition, exempelvis demenssjukdomar, kommer sannolikt i framtiden att bli av nutritionellt intresse. Ny kunskap och hälsosamma kostmönster i kombination med fysisk aktivitet kommer förmodligen att hålla äldre friska och vitala längre i framtiden.
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| 45. |
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| 46. |
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| 47. |
- Rothenberg, Elisabet, 1960-, et al.
(författare)
-
Body composition and hand grip strength in healthy community-dwelling older adults in sweden
- 2015
-
Ingår i: Journal of Aging Research & Clinical Practice. - 2273-421X. ; 4:1, s. 54-58
-
Tidskriftsartikel (refereegranskat)abstract
- Background: Longevity increases worldwide but there are few studies on body composition and hand grip strength inpopulations over 80 years. Given high prevalence of chronic disease and functional disability in octogenarians, it may be difficult todistinguish effects of ageing from those imposed by disease. The European Consensus definition of sarcopenia recommends usingboth low muscle mass and function for diagnosis.Objectives: Examine body composition and hand grip strength in a selected groupof community-dwelling older adults with high level of functional independence. In addition, longitudinal changes in handgripstrength were examined using previously collected data.Design: Cross-sectional body composition and hand grip strength witha four year retrospective analysis on previously assessed hand grip strength.Setting: Measurements were conducted by homevisits.Participants: 102 community-dwelling 83-96 year-olds, 50 % women.Measurements: Hand grip strength was registered bya dynamometer and body composition analysis using bioimpedance spectroscopy.Results: According to European Consensusdefinition, only 6/102 had normal muscle mass - no men, although 78 % of men and 40 % of women had normal muscle strength.Since previously collected data four years earlier, men had lost strength (p<0.001), while women had not (p=0.202).Conclusions: Subject characteristics and health status support well-preserved body energy, protein stores and muscle strength. Low musclemass was much more prevalent than low muscle strength. Results may give an indication of what constitutes a healthy bodycomposition in oldest old and could serve as a starting point for reference values on healthy body composition in octogenarians.
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| 48. |
- Rothenberg, Elisabet, 1960-
(författare)
-
Body composition and physical function in healthy community-dwelling older adults in Sweden : a cross-sectional study
- 2014
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Background: Limited data are available on body composition (BC) and physical function in healthy adults >80 y, potentially hampering development of reference values. We aimed to study 1) BC and physical function and 2) changes in hand-grip strength over a 4-year period in a community dwelling elderly Swedish population.Methods: Apparently healthy, community-dwelling men (n=51) and women (n=51) aged >83y were measured by Sit to Stand-test, hand grip strength, body height, body weight and BC using a Bioimpedance Spectroscopy (Impedimed). The study was approved by the Regional Ethical Review Board in Gothenburg as an addition to Elderly Persons in the Risk Zone (T176-12).Results: Mean age 86.5 y, no age difference between sexes. Men and women performed equally well at the Sit to Stand-test. Men were significantly stronger with a mean HGS of 34.1 kg compared to women of 19.5 kg. 15 % had a BMI below 22 kg/m2. According to skeletal muscle index (SMI) 64 % were assessed as having severe sarcopenia (Cruz-Jentoft et al 2010).Conclusion: In this healthy elderly population BC and physical function was well preserved compared to previous studies, although many were classified as sarcopenic according to current cut-offs. Results from this study can be used as reference values for healthy community-dwelling elderly in high age.
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| 49. |
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| 50. |
- Rothenberg, Elisabet, 1960-
(författare)
-
Centrala begrepp
- 2016. - 2
-
Ingår i: Geriatrisk nutrition. - Lund : Studentlitteratur AB. - 9789144099965 ; , s. 15-21
-
Bokkapitel (övrigt vetenskapligt/konstnärligt)
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