| 1. |
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| 2. |
- 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. - 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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| 3. |
- Sidenvall, Birgitta, et al.
(författare)
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Elderly patients' meal patterns : A retrospective study
- 1996
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Ingår i: Journal of human nutrition and dietetics (Print). - 0952-3871 .- 1365-277X. ; 9:4, s. 263-272
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to examine possible causes of malnutrition in geriatric patients on admission to hospital by evaluation and comparison of their meal pattern between periods of working, retirement and hospitalization, respectively. Forty-five consecutive patients aged 60 years or older participated. By use of modified dietary history interviews, a retrospective assessment of food intake was carried out. A qualitative system for meal classification was then applied. In the retirement period there was a strong reduction in daily eating frequency when compared to working and hospital periods. Thus, the daily intake and also distribution of energy and nutrients seem to be reduced during retirement, which might lead to nutritional deficiency.
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| 4. |
- Wallin, Gisela van der Ster, et al.
(författare)
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Comparisons between recalled and observed dietary intake in anorectics and bulimics : A validation study
- 1995
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Ingår i: Journal of human nutrition and dietetics (Print). - 0952-3871 .- 1365-277X. ; 8:3, s. 201-208
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Tidskriftsartikel (refereegranskat)abstract
- A validation study was performed in order to compare the observed versus the self-reported food consumption in anorectics (n = 9), anorectic bulimics (n = 6) and bulimics (n = 10). The observed meals (breakfast, lunch and/or dinner) were served in a hospital setting. Foods on plates were unobtrusively weighed before and after serving to each subject, and the foods consumed were compared with data from a 24-hour recall the subsequent day. Data analyses via a nutrient database comprised amounts of food items from seven food groups as well as energy, macro nutrients, vitamin C, calcium and iron. Analyses of recalled intakes showed consistently high correlations with observed intakes, suggesting that the 24-hour recall gives valid results, and could thus be suitable for this category of patients. This notion contrasts with previous statements, although no validation studies have been undertaken in order to support this view
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| 5. |
- 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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| 6. |
- Wissing, Ulla, et al.
(författare)
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Monitoring of dietary quality in outpatients by qualitative meal classification method
- 1998
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Ingår i: Journal of human nutrition and dietetics (Print). - 0952-3871 .- 1365-277X. ; 11:2, s. 125-133
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Tidskriftsartikel (refereegranskat)abstract
- Background: The aim of this study was to evaluate whether qualitative meal-classification used as a dietary evaluation tool reflects eating frequency and key nutrients in the diet, and whether it could be used to monitor the dietary quality in elderly outpatients. The qualitative meal-classification tool used was based on eight food categories combined into four types of meals: Complete, Incomplete, Less Balanced and Vegetarian Meals, and three types of snacks: High-, Mixed- and Low-Quality Snacks.Methods: Dietary intake was assessed during 7 consecutive days by use of an estimated food record in nine elderly women with leg ulcers. Mean 7-day dietary intakes of energy, macronutrients, beta-carotene, retinol, vitamin E, ascorbic acid, calcium, iron, zinc and dietary fibre were calculated. Each eating event was classified in accordance with the food-based classification method. The frequency of the four types of meals and three types of snacks, their energy content and nutrients, and their contribution to total intake were subsequently analysed.Results: Meals were associated with a higher energy, vitamin and mineral content than were snacks. Complete Meals were the major source for beta-carotene and ascorbic acid. Intakes from Low-Quality Snacks were relatively high in energy, fat and sucrose.Conclusion: The qualitative meal-classification tool was found to be simple to use and useful for reflecting meal order and the nutritional roles of different types of meals and snacks in the diet. This method is recommended for dietary monitoring.
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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. |
- Dahl Lassen, Anne, et al.
(författare)
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Food at Work around the Clock – The Nordic Model : report from a Nordic Workshop, November 4, 2016, Copenhagen, Denmark
- 2017
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Bok (övrigt vetenskapligt/konstnärligt)abstract
- This report brings together 12 invited presentations and outcomes of a workshop on food and meals for employees working irregular hours “around the clock”. The workshop, “Food at work around the clock – The Nordic Model”, was hosted by the National Food Institute at the Technical University of Denmark on November 4, 2016, in Lyngby, near Copenhagen, Denmark. This was a culmination of the collaboration started in 2015 between researchers from the hosts institute, Gävle University and Kristianstad University in Sweden, and the School of Applied Educational Sciences and Teacher Education in Finland. The workshop was funded by the Nordic Council of Ministers.
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| 9. |
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| 10. |
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| 11. |
- Nyberg, Maria, et al.
(författare)
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Impossible meals? : the food and meal situation of flight attendants in Scandinavia – a qualitative interview study
- 2017
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Ingår i: Appetite. - : Elsevier BV. - 0195-6663 .- 1095-8304. ; 113:1, s. 162-171
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Tidskriftsartikel (refereegranskat)abstract
- The working conditions of flight attendants (FAs) often involve extended and irregular working hours, short rest periods, difficulties in planning for breaks and high demands of service provision. Moreover, work schedules including early check-in, shifts during circadian low and time-zone transitions imply constant exposure to alterations in circadian systems and related health risks. The aim of this explorative study was to investigate how the organisation of work, time and place influence the food and meal situation of FAs when at work, focusing on patterns, form and social context of meals. The research questions posed were how food and meals at work were characterised and perceived among the FAs, and what strategies were adopted to manage the food and meal situation. Qualitative, semi-structured interviews were conducted with fourteen FAs working in Scandinavia. The results indicated that the organisation of work, time and place have a major influence on the meal situation at work, and how food and meals are perceived and managed by FAs. The work was defined as fragmented and inconsistent regarding time and place resulting in scattered meals and a more snack-based form of eating. The meal situation was characterised by irregularity as well as unpredictability. Eating took place when food was available and when there was enough time to eat, rather than being guided by hunger or social context. Various strategies such as eating in prevention, using emergency food, avoiding certain food and drinks or eating little or nothing at all were used to manage the unpredictability of the meal situation as well as the gap between organisational and individual times. The findings demonstrated the individual responsibility to solve the meal at work, e.g. to solve organisational times.
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| 12. |
- Nyberg, Maria, et al.
(författare)
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Impossible meals? : the food and meal situation of flight attendants in Scandinavia: a qualitative interview study
- 2017
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Ingår i: Appetite. - 0195-6663 .- 1095-8304. ; 113, s. 162-171
-
Tidskriftsartikel (refereegranskat)abstract
- The working conditions of flight attendants (FAs) often involve extended and irregular working hours, short rest periods, difficulties in planning for breaks and high demands of service provision. Moreover, work schedules including early check-in, shifts during circadian low and time-zone transitions imply constant exposure to alterations in circadian systems and related health risks. The aim of this explorative study was to investigate how the organisation of work, time and place influence the food and meal situation of FAs when at work, focusing on patterns, form and social context of meals. The research questions posed were how food and meals at work were characterised and perceived among the FAs, and what strategies were adopted to manage the food and meal situation. Qualitative, semi-structured interviews were conducted with fourteen FAs working in Scandinavia. The results indicated that the organisation of work, time and place have a major influence on the meal situation at work, and how food and meals are perceived and managed by FAs. The work was defined as fragmented and inconsistent regarding time and place resulting in scattered meals and a more snack-based form of eating. The meal situation was characterised by irregularity as well as unpredictability. Eating took place when food was available and when there was enough time to eat, rather than being guided by hunger or social context. Various strategies such as eating in prevention, using emergency food, avoiding certain food and drinks or eating little or nothing at all were used to manage the unpredictability of the meal situation as well as the gap between organisational and individual times. The findings demonstrated the individual responsibility to solve the meal at work, e.g. to solve organisational times.
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| 13. |
- 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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| 14. |
- Becker, Wulf, et al.
(författare)
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Precoded food records compared with weighed food records for measuring dietary habits in a population of Swedish adults
- 1998
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Ingår i: Scandinavian Journal of Nutrition/Næringsforskning. - : Informa UK Limited. - 1102-6480 .- 1651-2359. ; 42:1, s. 145-149
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Tidskriftsartikel (refereegranskat)abstract
- In a cross-over design, 82 women and men recorded their food intake by a precoded 7-day record book (PR) including both standard portions in household measures and photographs, and a weighed 7-day record (WR), respectively. Single 24-h urine samples, for determination of nitrogen excretion, were collected for 39 subjects during the WR period. Comparing the PR to the WR method, the mean intake of some foods, as cheese, was higher, and bread and vegetables lower. For energy and nutrients, the fat energy percent (E%) was higher, and protein E%, dietary fibre, iron, thiamin, folate, carotene and α-tocopherol were all lower. Protein intake registered by the PR method was 20% lower compared to 24-h urine samples, and 11% lower for the WR method. The results indicate that some of the standard portion sizes, used by the PR method, contributed to the observed differences in food and nutrient intakes. The subjects found it easier and less time-consuming to record their food intake with the PR than with the WR method. The time spent on processing data was reduced by 50% when using the PR method. The results of the study will be used for improvements in the design of the PR for use in large-scale dietary surveys for monitoring dietary habits.
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| 15. |
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| 16. |
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| 17. |
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| 18. |
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| 19. |
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| 20. |
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| 21. |
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| 22. |
- 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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| 23. |
- 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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| 24. |
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| 25. |
- 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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| 26. |
- Lennernäs Wiklund, Maria, 1956-, et al.
(författare)
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Hann du äta? : En enkät och intervjustudie av arbetsmåltidens förutsättningar och betydelse för hälsa och välbefinnande vid skift- och schemalagt arbete med nattarbete
- 2018
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Ingår i: FALF KONFERENS 2018 Arbetet – problem eller potential för en hållbar livsmiljö? 10-12 juni 2018 Gävle. - Gävle : Gävle University Press. - 9789188145284 ; , s. 129-
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Konferensbidrag (refereegranskat)abstract
- BakgrundOhälsosamma matvanor och stress bidrar till sjukskrivningar och nedsatt arbetsförmåga genom övervikt, hjärtkärlsjukdom, diabetes typ 2 och psykisk ohälsa. Slimmade organisationer och flexibla arbetstider begränsar möjligheten att äta hälsosamt i samband med arbete. Särskilt utsatt är personal med skift- och schemalagt arbete. Att inte kunna på-verka när man äter under arbetspasset kan öka stress och irritation, med risk för sänkt prestations- och koncentrationsförmåga. Arbetsmiljöverkets föreskrifter om organisatorisk och social arbetsmiljö (AFS 2015:4) syftar till att främja en god arbetsmiljö och förebygga ohälsa på grund av organisatoriska och sociala förhållanden i arbetsmiljön. Det finns ingen lagstiftning angående matrastens längd eller utformningen av matrum. Arbetsgivaren har rätt att byta ut raster mot måltidsuppehåll, det senare innebär måltid om arbetssituationen medger det. Personal med ständig larmberedskap kan arbeta en hel natt utan möjlighet att äta. Detta är tveksamt med hänsyn till hälsa, säkerhet och arbetsförmåga.SyfteStudiens syfte är 1) att få en bättre förståelse av de faktorer som påverkar möjligheten och formerna för att äta i samband med natt- och skiftarbete och de val anställda gör utifrån de förutsättningar som finns 2) att öka förståelsen av hur arbetsmåltiden påverkas av organisatoriska och psykosociala förhållanden, och måltidens betydelse för återhämtning, välbefinnande och hälsa.Frågeställningar Hur gestaltas arbetsmåltider för personal med skift- och schemalagt arbete? Vilka strat-egier och handlingsutrymmen har personalen för att planera sina arbetsmåltider? Vi kommer särskilt att uppmärksamma vad personalen äter, under vilka omständigheter de äter samt vilken betydelse måltiden har för välbefinnande och gemenskap.Urval och metodEnkät riktas till anställda med dag-, skift- och schemalagt arbete inom industri och hemtjänst. Intervjuer genomförs med chefer inom dessa verksamheter.ResultatStudien startar våren 2018 med inledande intervjuer och test av enkät till målgrupper efter arbetsplatsbesök. Under konferensen kommer vi att kortfattat sammanfatta den forskning som finns inom ramen för våra frågeställningar samt att redovisa resultat från några intervjuer med chefer.Genom vårt deltagande vill vi bidra till att sätta arbetsmåltiden på agendan inom arbetsmiljöforskning och diskutera med andra forskare hur de ser på arbetsmåltiden ur ett arbetsmiljöperspektiv.
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| 27. |
- Lowden, Arne, et al.
(författare)
-
Eating and shift work : effects on habits, metabolism and performance
- 2010
-
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
-
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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| 28. |
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| 29. |
- Löwden, Arne, et al.
(författare)
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Time of day type of food--relation to mood and hunger during 24 hours of constant conditions
- 2001
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Ingår i: Journal of Human Ergology. - 0300-8134 .- 1884-3964. ; 30:1-2, s. 381-386
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Tidskriftsartikel (refereegranskat)abstract
- A six-day high-carbohydrate meal (HC; 65 E% (energy percent) carbohydrates, 20 E% fat and 15 E% protein) and a six-day high-fat meal (HF; 40 E% carbohydrates, 45 E% fat and 15 E% protein) were given to seven healthy subjects in a crossover design. On the last day subjects were kept awake for 24 hours in a metabolic laboratory while substrate utilisation and energy expenditure were measured by indirect calorimetry. The subjects were given isocaloric meals every four hours. Results showed that hunger decreased at night (F = 4.2, p < 0.05) and linearly increased after meal intake. Macronutrient composition (fat/carbohydrates) seemed to be of less importance for hunger. Hunger and thirst were found to be strongly associated with gastrointestinal substances, for hunger the strongest being a negative correlation with triacylglycerol (partial correlation = -0.39). It is suggested that it might not be necessary for shift workers to eat full portions at night but that satiation will occur with less food. Possibly lack of adjustment of nocturnal food intake might be one reason why overweight is common in shift work populations.
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| 30. |
- Neely, Gregory, et al.
(författare)
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Missing a Meal : Effects on Alertness during Sedentary Work
- 2004
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Ingår i: Nutrition and Health. - : SAGE Publications. - 0260-1060 .- 2047-945X. ; 18:1, s. 37-47
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Tidskriftsartikel (refereegranskat)abstract
- The purpose of this investigation was to evaluate the acute effects of missing a meal on alertness. The participants were ten university students between 20–29 years old, five females and five males. Participants were chosen on the basis of their good sleep and eating practices. Measurements were collected during an eight hour period starting at 8.00 AM on four separate days. During the test period, participants carried out their normal study activities while on separate days receiving either just breakfast, just lunch, both lunch and breakfast, or no meal at all. During the test period, EEG was monitored continuously while subjective ratings of performance and tiredness were collected every half-hour. The results showed that while there were neither physiological nor subjective indications of tiredness which could be attributed to meal consumption, subjective feelings of lack of energy and motivation was significantly more pronounced at the end of the workday when missing a meal or two.
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| 31. |
- Sepp, Hanna, et al.
(författare)
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Preschool children's meal patterns analysed using the Food-Based Classification of Eating Episodes model
- 2006
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Ingår i: Scandinavian Journal of Food and Nutrition. - : Informa UK Limited. - 1748-2976 .- 1748-2984. ; 50:3, s. 131-138
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Tidskriftsartikel (refereegranskat)abstract
- Background: Because of changing food habits that may influence nutritional status it is important, especially in children, reproducibly to describe and analyse the timing and frequency of eating and the composition of different types of eating episodes. Objective: To describe eating patterns of 3-5-year-old Swedish preschool children by analysing 7 day food records using the Food-Based Classification of Eating Episodes (FBCE) model. Design: Food intakes were categorized into four types of "meals" and four types of "snacks", according to their food profile. Complete 7 day weighed and estimated food records for 109 children were processed and analysed. Results: On weekdays the children ate significantly more frequently than on weekend days, having 5.6 and 5.2 eating episodes per day, respectively. More eating episodes were classified as "meals" on weekdays than on weekend days: 72% and 60%, respectively. On average for the whole week, 43% of the daily energy intake was derived from "complete meals" (CM) and 34% from "incomplete meals" (IM). CM contributed significantly more energy and more nutrients, except for calcium, than did IM. In low-quality snacks (LS), sucrose contributed with about one-third of the energy content and the nutrient density was low. Conclusions: The qualitative FBCE model verified nutritional characteristics of the children's diet previously found in the same cohort by the traditional dietary assessment methods. Processing of the dietary data by the model to show the prevalence and temporal distribution of eating episodes appears to be an applicable tool for nutritional screening of children's eating patterns
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| 32. |
- van der Ster Wallin, Gisela, et al.
(författare)
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Food selection in anorectics and bulimics : Food items, nutrient content and nutrient density
- 1995
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Ingår i: Journal of the American College of Nutrition (Print). - : Informa UK Limited. - 0731-5724 .- 1541-1087. ; 14:3, s. 271-277
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Tidskriftsartikel (refereegranskat)abstract
- The food selection and nutrient intake were investigated in women with anorexia nervosa, bulimia nervosa and controls. Methods Dietary data was obtained by 24-hour recall, and 7-day recording among eating disordered patients, and by 3-day registration among controls. Results: The intake of energy and nutrients differed from controls, as expected, while there were no differences between anorectics and bulimics in this respect, except for iron. There were only minor differences among the three groups studied with respect to nutrient density. Energy percentages of protein, fat, and carbohydrates, were similar in all groups, but a subdivision of the macronutrients into respective sources showed that bulimics had a lower relative and absolute intake of carbohydrates from bread and cereals than anorectics and controls. Conclusion: Eating disorder patients, despite their marginal food intake, still met the minimum requirement for most nutrients according to the Nordic Nutrient recommendations. Abbreviations: AN = anorexia nervosa, AN/BN = anorectic bulimics, BMI = body mass index, BN = bulimia nervosa, DSM-III-R = Diagnostic and Statistical Manual of Mental Disorders, ED = eating disorder, NNR = Nordic Nutrient Recommendation
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| 33. |
- Wiklund, Maria Lennernäs, et al.
(författare)
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A new approach for evaluation of meal quality and meal patterns
- 1993
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Ingår i: Journal of human nutrition and dietetics (Print). - 0952-3871 .- 1365-277X. ; 6:3, s. 261-273
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Tidskriftsartikel (refereegranskat)abstract
- An objective, nutritionally orientated classification system is necessary to evaluate the frequency, nutritional quality and temporal distribution of eating events in dietary surveys. In this paper a system to classify eating events qualitatively with regard to the types of food items consumed is described and demonstrated. It comprises eight food categories and criteria for their combination into four types of meals and three types of snacks of various nutrient composition. The food categories represent food items of animal and plant origin, and also food products containing sucrose and beverages containing alcohol or lacking energy and nutrients. Classification requires individual data collected by established food-record or recall methods. Data on consumed amounts is not required to classify qualitatively the eating events per se, but is required for quantitative calculations of their content, composition and relative contribution to total intakes. The application of the system to dietary data (80 repeated 24-h recalls, 517 eating events) of 16 male three-shift workers showed that classification of eating events was easy and largely unequivocal compared to traditional methods. Subsequent calculations showed expected differences between eating types with regard to content and relative quality. The meal-classification system might be used as a cost-effective method to evaluate the nutritional profile of meal patterns in surveys.
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| 34. |
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| 35. |
- Wiklund, Maria Lennernäs
(författare)
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Att äta är en fråga om tajmning
- 2010
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Ingår i: Läkartidningen. - 0023-7205 .- 1652-7518. ; 107:36, s. 2084-2089
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Tidskriftsartikel (refereegranskat)
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| 36. |
- Wiklund, Maria Lennernäs
(författare)
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Dietary assessment and validity : To measure what is meant to measure
- 1998
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Ingår i: Scandinavian Journal of Nutrition/Næringsforskning. - : Informa UK Limited. - 1102-6480 .- 1651-2359. ; 42:1, s. 63-65
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Tidskriftsartikel (refereegranskat)abstract
- Nutritional assessment is the interpretation of information obtained from dietary, biochemical, anthropometric and clinical studies. In individuals, qualitative or quantitative food consumption data may be collected by food frequency questionnaires or interviews (retrospective methods), by use of food records (prospective methods); weighed food record, estimated food record or menu record, or by observations. Nutrient values derived from food composition data or direct chemical analysis represent the maximum available to the body and not the amount actually absorbed and utilized. The design of the study is crucial and the methods for carrying it out are aimed at minimizing bias to improve internal and external validity. This paper will focus on factors of importance to improve the internal validity of dietary assessment studies; selection of method; data collection, assessment of nutrient intakes from food consumption data and evaluation of data.
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| 37. |
- Wiklund, Maria Lennernäs
(författare)
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Dygnsrytm, matlust och udda matvanor
- 2000
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Ingår i: Scandinavian Journal of Nutrition/Næringsforskning. - 1102-6480 .- 1651-2359. ; 44:3, s. 118-120
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Tidskriftsartikel (refereegranskat)abstract
- Not only what we eat, but also when we eat seems to be of importance for well-being, nutritional status, and health. The regulation of food intake (amounts) operates through feed backs from the periphery reporting to the central nervous system about the energy content of the body. Timing of eating is controlled by circadian rhythms in activity and sleep, internal rhythms being entrained by the external light-dark rhythm. Disturbed behavioural rhythms, e.g. shift work and travelling across time zones, interact strongly with internal physiology. Life-style in the 24-hour society makes people stay awake, eat and sleep at the wrong times with respect to human circadian rhythms in metabolism and performance.
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| 38. |
- Wiklund, Maria Lennernäs
(författare)
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En hungrig elev är en rastlös elev
- 2002
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Ingår i: Vaar Foeda. - 0042-2657. ; 54:2, s. 33-
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Tidskriftsartikel (populärvet., debatt m.m.)
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| 39. |
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| 40. |
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| 41. |
- Wiklund, Maria Lennernäs
(författare)
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Goda matvanor
- 1998
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Ingår i: Barn och ungdom med övervikt. - Stockholm : Gothia Förlag AB. ; , s. 15-27
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Bokkapitel (populärvet., debatt m.m.)
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| 42. |
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| 43. |
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| 44. |
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| 45. |
- Wiklund, Maria Lennernäs, et al.
(författare)
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Nocturnal eating and serum cholesterol of three-shift workers
- 1994
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Ingår i: Scandinavian Journal of Work, Environment and Health. - : Scandinavian Journal of Work, Environment and Health. - 0355-3140 .- 1795-990X. ; 20:6, s. 401-406
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Tidskriftsartikel (refereegranskat)abstract
- OBJECTIVES - The goal of this study was to examine the effect of rotating three-shift work on the circadian distribution of dietary intake and to investigate the relationships between displaced eating and nutritional status variables [blood lipids, blood glucose, body mass index (BMI)]. METHODS - Dietary data were collected by 147 replicate 24-h dietary recalls from 22 male industrial workers in rotating three-shift work. The intakes of energy and nutrients were estimated by the use of a nutrient data base. The BMI was calculated, and blood glucose, serum triglycerides, high-density lipoprotein (HDL) cholesterol and low-density lipoprotein (LDL) cholesterol were measured once. RESULTS - The dietary intakes of energy, protein, total fat, saturated fat, total carbohydrates, sucrose, and dietary fibre did not differ between 24-h periods but did differ between work shifts and were lowest during the night. Correlation analyses between dietary intakes and nutritional status parameters showed that those who redistributed their eating most to the night shift had higher levels of serum total cholesterol and LDL and a higher LDL:HDL ratio; 63% of the LDL cholesterol level was explained by carbohydrate intake during night shifts. In contrast, the total intake for whole 24-h periods or across entire shift cycles was not related to serum variables or BMI. CONCLUSIONS - Dietary intake is lower during night shifts (34-37% of 24-h intake of various nutrients) than during morning shifts (43-47%) and afternoon shifts (47-59%). The redistribution of food intake to the night may be associated with metabolic disturbances in lipid metabolism.
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| 46. |
- Wiklund, Maria Lennernäs, et al.
(författare)
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Nutrient intake in day workers and shift workers
- 1994
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Ingår i: Work & Stress. - : Informa UK Limited. - 0267-8373 .- 1464-5335. ; 8:4, s. 332-342
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Tidskriftsartikel (refereegranskat)abstract
- The 24-h dietary intake, nutritional status parameters and psychosomatic factors of two-shift, three-shift and day workers were compared. Estimations of the dietary intake (across a work cycle) were made by use of a nutrient database. No significant differences were found between the groups for a large number of nutritional variables: intake of energy; intake and percentage of energy from protein, fat, total carbohydrates and sucrose; intake of coffee; and intake and density of vitamins and minerals. Only minor differences were found between the groups with regard to the quantitative intake of alcohol and calcium, and with regard to the quality of the diet (percentage of energy from alcohol, density of calcium). The groups differed significantly with respect to attitude towards work hours (three-shift workers being most negative in their attitude) and sleep disturbances (shift workers being most negative). The three-shift workers were more evening-oriented and they had higher concentrations of glucose in their blood. It was concluded that work hours not related to nutritional intake-at least not when total amounts across time are considered. It was also concluded that work hours were not related to Body Mass Index or blood lipids: triglycerides, total cholesterol, LDL (low-density lipoprotein) cholesterol and HDL (high-density lipoprotein) cholesterol
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| 47. |
- Wiklund, Maria Lennernäs, et al.
(författare)
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Nutrition and 3-shift work : the 24-hour intake of energy and nutrients
- 1994
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Ingår i: Ecology of Food and Nutrition. - : Informa UK Limited. - 0367-0244 .- 1543-5237. ; 32:3-4, s. 157-165
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Tidskriftsartikel (refereegranskat)abstract
- Food consumption was studied (repeated 24-hour recalls) during five days (four different work shifts and days off) in 16 healthy Swedish male papermill workers (rotating 3-shift). A comparison (energy, fourteen nutrients) between 24-hr periods showed a higher intake of energy and five nutrients during the 12 h work shift day compared to days off. The mean 24-hr energy-intake varied between 16,7 MJ (12 h work shift) and 13,3 MJ (days off). When only work hours were considered, the intake of energy and six nutrients were significantly higher during the morning-shift compared to the night-shift. There were no differences in the quality of the diet or the coffee consumption between 24-hr days or between 8-hr shifts. It was concluded that shift work affects 24 h nutrient intake to a very limited extent, although the distribution within 24 hours may vary.
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| 48. |
- Wiklund, Maria Lennernäs, et al.
(författare)
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Nutrition and shiftwork : The use of meal classification as a new tool for qualitative/quantitative evaluation of dietary intake in shiftworkers
- 1993
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Ingår i: Ergonomics. - : Informa UK Limited. - 0014-0139 .- 1366-5847. ; 36:1-3, s. 247-254
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Tidskriftsartikel (refereegranskat)abstract
- Established nutritional science methods and a new concept for meal–classification were applied to shiftworker (rotating 3-shift) data. The frequency of meals and snacks of different nutritional quality as a function of work schedule was evaluated, as well as the content of selected nutrients (energy, fat, sucrose, dietary fibres, ascorbic acid) in these meals and snacks. The results do not indicate that rotating 3-shift work affects the nutritional quality of the diet or the frequency of different types of meals and snacks. A qualitative classification of meals and snacks might be a cost–effective strategy for data–evaluation in field studies of shift workers' eating habits when quantitative estimations of the dietary intake are to be complicated
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| 49. |
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| 50. |
- Wiklund, Maria Lennernäs
(författare)
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När på dygnet ska vi äta?
- 1996
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Ingår i: Vaar Foeda. - 0042-2657. ; 48:1, s. 3-7
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Tidskriftsartikel (populärvet., debatt m.m.)
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