| 1. |
- Eiben, G, et al.
(författare)
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Secular trends in diet among elderly Swedes : cohort comparisons over three decades
- 2004
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Ingår i: Public Health Nutrition. - 1368-9800 .- 1475-2727. ; 7:5, s. 637-644
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Tidskriftsartikel (refereegranskat)abstract
- Objective: The purpose of this study was to compare dietary practices among different birth cohorts of 70-year-old Swedes, who were examined between 1971 and 2000.Setting: Göteborg, Sweden.Design: Four population-based samples of 1360 70-year-olds, born in 1901, 1911, 1922 and 1930, have undergone health examinations and dietary assessments over a period of almost three decades. One-hour diet history (DH) interviews were conducted in 1971, 1981, 1992 and 2000 with a total of 758 women and 602 women. The formats and contents of the dietary examinations were similar over the years. Statistical analysis of linear trends was conducted, using year of examination as the independent variable, to detect secular trends in food and nutrient intakes across cohorts.Results: At the 2000 examination, the majority of 70-year-olds consumed nutritionally adequate diets. Later-born cohorts consumed more yoghurt, breakfast cereals, fruit, vegetables, chicken, rice and pasta than earlier-born cohorts. Consumption of low-fat spread and milk also increased, along with that of wine, light beer and candy. In contrast, potatoes, cakes and sugar were consumed less in 2000 than in 1971. The ratio of reported energy intake to estimated basal metabolic rate did not show any systematic trend over time in women, but showed a significant upward trend in men.Conclusions: The diet history method has captured changes in food selections in the elderly without changing in general format over three decades. Dietary quality has improved in a number of ways, and these findings in the elderly are consistent with national food consumption trends in the general population.
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| 2. |
- 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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| 3. |
- 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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| 4. |
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| 5. |
- Jonsson, Ann-Sofie, et al.
(författare)
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Older patients' perspectives on mealtimes in hospitals : a scoping review of qualitative studies
- 2021
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Ingår i: Scandinavian Journal of Caring Sciences. - : John Wiley & Sons. - 0283-9318 .- 1471-6712. ; 35:2, s. 390-404
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Tidskriftsartikel (refereegranskat)abstract
- The increasing age of populations throughout the world means that healthcare services are faced with new challenges, not least regarding the provision of food during hospital stay. There is a lack of knowledge of how hospital mealtimes are experienced by older patients, and so the aim of this article was to review current knowledge regarding mealtimes in hospitals from the perspectives of older patients. A literature search was performed using seven databases: PubMed, Web of Science, Scopus, Sociological Abstracts, SweMed+, ASSIA and CINAHL with no limits regarding publication date. The inclusion criteria were peer-reviewed articles in English or Swedish that used qualitative methods to examine older patients' (>65 years) mealtime experiences. The Five Aspect Meal Model (FAMM) served as a framework for understanding the complexity behind a mealtime experience. Qualitative content analysis was used as a guide when analysing the material. The search produced 415 studies, 14 of which were included in the review. The findings generated three main themes for understanding how older patients experience mealtimes while in hospital: (1) the food and the food service, (2) mealtime assistance and commensality during mealtimes and (3) the importance of retaining one's independence. The review also clearly indicated a shortage of studies that solely focus on older patients' experiences of their mealtime. More research is therefore needed to be fully able to understand the complex task of providing meals in hospitals.
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| 6. |
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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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| 7. |
- Rothenberg, Elisabet, 1960-
(författare)
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To Feed and Move the Muscles are Crucial for Healthy Ageing
- 2015
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Ingår i: SM Journal of Food and Nutritional Disorders. - : SM Group. ; 1:1, s. 1004-
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Forskningsöversikt (refereegranskat)abstract
- Ageing is associated with reduced margins and impairments in several physiological systems including increase in body fat and a decline in lean mass called sarcopenia and limiting physical abilities. Disease Related Malnutrition (DRM) becomes prevalent due to increased risk to develop chronic disease by age. To prevent and reduce the loss of muscle mass and function physical activity and nutrition are of importance. The evidence for a combination effect is convincing. Except adequate energy intake protein and vitamin D are of specific importance to maintain muscle mass. Some amino acids seem of key importance. A major cause of sarcopenia is inactivity and anabolic resistance. Physical exercise, mainly resistance training has been shown to be of significant importance for muscle protein synthesis. Adequate muscular function is a prerequisite for independence and quality of life. It is urgent to learn more about how to prevent and treat loss of muscle mass and function in ageing.
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| 8. |
- Rothenberg, Elisabet, 1960-
(författare)
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Översikt [Nutrition]
- 2015
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Annan publikation (populärvet., debatt m.m.)abstract
- Översikt [Nutrition] Denna text utgår från "Näring för god vård och omsorg en vägledning för att förebygga och behandla undernäring" [1] från Socialstyrelsen samt "Nationell satsning för ökad patientsäkerhet. Undernäring åtgärder för att förebygga" [2] från Sveriges Kommuner och Landsting. Den senare kan ses som en kortversion av vägledningen. Ett gott näringstillstånd är en förutsättning för att undvika sjukdom och återvinna hälsa. Alla har rätt att få en adekvat, till individen och dennes (sjukdoms-) tillstånd anpassad näringstillförsel. Att få sitt energi- och näringsbehov tillgodosett är därmed en självklar mänsklig rättighet [1,2]. Sjukdom och där till kopplad medicinsk behandling kan dock försvåra eller omöjliggöra för den enskilde att täcka detta behov utan hjälp, samtidigt som sjukdomen i sig kan förändra behoven. Sociala, psykologiska och kulturella faktorer påverkar också förutsättningarna för ett optimalt energi- och näringsintag. Mat, måltid och ätande rymmer dessutom många andra dimensioner. Sjukdomsrelaterad undernäring utvecklas när förbrukningen av energi och/eller näringsämnen under en tillräckligt lång period överskrider intaget [2,3]. Den därpå följande utarmningen av kroppsfett och muskler tar sig olika uttryck beroende på om sjukdomsprocessen medför en inflammatorisk reaktion eller inte. Problemet är vanligt. I svenska studier har förekomsten uppskattats till 28 procent och bland kroniskt sjuka äldre är prevalensen ännu högre [1,2]. Tillståndet medför förluster i livskvalitet, lidande och en ökad risk för sjuklighet och död. Den sjuka individens nutrition måste därför betraktas på samma sätt som annan medicinsk behandling och underkastas samma krav på utredning, diagnos, behandlingsplanering och uppföljning/dokumentation [1,2]. Det krävs ett strukturerat nutritionsomhändertagande - nutritionvårdsprocessen - för effektiv och säker behandling, även en tydlig ansvarsfördelning mellan olika yrkesgrupper och ett standardiserat tvärprofessionellt språk för effektiv och säker kommunikation. Vision Alla patienter ska erbjudas en god och säker nutritionsvård.
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| 9. |
- Sandman, Lars, et al.
(författare)
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Ethical considerations of refusing nutrition after stroke
- 2008
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Ingår i: Nursing Ethics. - : Sage Publications Ltd.. - 0969-7330 .- 1477-0989. ; 15:2, s. 147-59
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this article is to analyse and discuss the ethically problematic conflict raised by patients with stroke who refuse nutritional treatment. In analysing this conflict, the focus is on four different aspects: (1) Is nutritional treatment biologically necessary? (2) If necessary, is the reason for refusal a functional disability, lack of appetite or motivation, misunderstanding of the situation or a genuine conflict of values? (3) If the latter, what values are involved in the conflict? (4) How should we deal with the different kinds of refusal of nutritional treatment? We argue that patients' autonomy should be respected as far as possible, while also considering that those who have suffered a stroke might re-evaluate their life as a result of a beneficial prognosis. However, if patients persist with their refusal, health care professionals should force nutritional treatment only when it is clear that the patients will re-evaluate their future life.
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| 10. |
- 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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| 11. |
- Bengtsson Tops, Anita, et al.
(författare)
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Landlords experiences of tenants sufferingfrom severe mental illness
- 2013
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Ingår i: Recovery-Oriented Mental Health Services. ; , s. 194-
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Background/ObjectivesPersons suffering from severe mental illness (SMI) live – and prefer to live – independently, in either private or public apartment blocks without on-site services. Living in own apartments increase feelings of safety and well-being and function as a robust social status marker. Landlords are important actors in gaining stability and sustainability and it has been found that landlords have a plethora of preconceptions, attitudes, emotions as well as well as ethical dilemmas in offering apartments to this group of persons. Today there is a lack systematic knowledge about the role landlords have come play in providing sustainable housing for these persons. The main aim of this qualitative study was to describe landlords’ experiences of having tenant suffering from SMIMethodsSixteen landlords in various parts of Sweden participated in open in-depth interviews three years after the government proclaimed a vision zero regarding homelessness among individuals with SMI. Data was subjected to thematic latent content analysis.ResultsLandlords experienced being confronted with difficult circumstances such as mismanagement of apartments, sensitivity and provocative behaviors in relation to both tenants with SMI and neighbors. In acute situations landlords tried to collaborate with the community based psychiatric service system but were neglected. As a result and without the knowledge of how to best help they started to provide support to tenants with SMI involving going beyond professional boarders.Discussion/ConclusionThe findings give reasons to conclude that community-based psychiatric services need to be more pro-active in their collaboration with landlords. Also education interventions with a focus on how to best help tenants with SMI need to be developed and implemented.
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| 12. |
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| 13. |
- 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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| 14. |
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| 15. |
- Brunosson, Albina, 1986-
(författare)
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Livsviktigt med hem- och konsumentkunskap
- 2013
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Ingår i: Skånes fria tidning. - 2001-2349. ; :14/9
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Tidskriftsartikel (populärvet., debatt m.m.)abstract
- Korvstoppning, ölbryggeri och ostmakeri. Matnörderiet har kanske aldrig varit så stort som i dag. Men betyder det att vi fått bättre kunskap om maten vi stoppar i oss och hur den blir till? Knappast, menar Albina Brunnosson, lärare vid Högskolan i Kristianstad och doktorand i kostvetenskap vid Uppsala universitet. I veckans debatt skriver hon att behovet av skolans minsta ämne är större än någonsin. Inte minst för jämställdheten.
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| 16. |
- Cabrera, C., et al.
(författare)
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Socio-economic gradient in food selection and diet quality among 70-year olds
- 2007
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Ingår i: The Journal of Nutrition, Health & Aging. - 1279-7707 .- 1760-4788. ; 11:6, s. 466-473
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Tidskriftsartikel (refereegranskat)abstract
- Objective: The aim of this study was to assess social disparities in food choices and diet quality in a population of 70-year old Swedes.Design: Cross-sectional study among participants in the 2000 Gerontological and Geriatric Population Studies in Goteborg.Participants: A representative population of men (n=233) and women (n=321) from Goteborg, a city on the south western coast of Sweden.Methods: One hour diet history interviews were performed and 35 specific foods and food groups were identified; in addition a diet quality index (DQI) was calculated. Differences in food choices and diet quality scores were tested across educational and socio-economic index categories (SEI).Results: Men with higher education and SEI had higher diet quality scores than those with lower socio-economic status, while no differences in DQI were noted in women. Further analysis of women based on their husband's occupational group also yielded no differences in diet quality. When studying individual foods, socio-economic differences were observed in women and men.Conclusions: Selection of food varies by education and occupational status in both sexes although socio-economic disparities in diet quality were observed in men only.
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| 17. |
- 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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| 18. |
- 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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| 19. |
- 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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| 20. |
- Copland, Lotta, et al.
(författare)
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Effects of nutritional support long time after total gastrectomy
- 2007
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Ingår i: Clinical Nutrition. - 0261-5614 .- 1532-1983. ; 26:5, s. 605-613
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Tidskriftsartikel (refereegranskat)abstract
- Background & aimsLong-term effects of total gastrectomy on nutritional status are not well known, neither is the role of nutritional support. Dietary counselling is usually individualized, but generally not well defined. We aimed to evaluate effects of individualized oral nutritional support long time after total gastrectomy.MethodsDietary advice was given, aiming for an energy and protein rich diet, using ordinary food and liquid supplements tailored to individual needs and preferences. Counselling was repeated monthly. Body weight and a 4-day food record were obtained at baseline, and thereafter—at month 1, 3, 6 and 12. Body composition, resting and total energy expenditure were measured at baseline and at 12 months.ResultsThirteen of 15 included patients completed the study. Though a trend of weight gain was seen after 1 month, there was no significant weight change at 12 months as weight development was quite heterogeneous. Six patients who remained healthy during the study (all with BMI<25) gained weight (p<0.05), while five patients with intercurrent co-morbidity and two with initial BMI>25 lost weight or remained stable.ConclusionsNutritional intervention long time after total gastrectomy did not change body weight, body composition or energy metabolism. Intercurrent co-morbidity appeared to have a major impact on outcome, as the nutritional support was more effective in patients who remained healthy and had a BMI<25.
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| 21. |
- De Carvalho, Irene Stuart Torrié, et al.
(författare)
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From diets to foods : using linear programming to formulate a nutritious, minimum-cost porridge mix for children aged 1 to 2 years
- 2015
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Ingår i: Food and Nutrition Bulletin. - 0379-5721 .- 1564-8265. ; 36:1, s. 75-86
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Tidskriftsartikel (refereegranskat)abstract
- Background. Linear programming has been used extensively as a tool for nutritional recommendations. Extending the methodology to food formulation presents new challenges, since not all combinations of nutritious ingredients will produce an acceptable food. Furthermore, it would help in implementation and in ensuring the feasibility of the suggested recommendations.Objective. To extend the previously used linear programming methodology from diet optimization to food formulation using consistency constraints. In addition, to exemplify usability using the case of a porridge mix formulation for emergency situations in rural Mozambique.Methods. The linear programming method was extended with a consistency constraint based on previously published empirical studies on swelling of starch in soft porridges. The new method was exemplified using the formulation of a nutritious, minimum-cost porridge mix for children aged 1 to 2 years for use as a complete relief food, based primarily on local ingredients, in rural Mozambique.Results. A nutritious porridge fulfilling the consistency constraints was found; however, the minimum cost was unfeasible with local ingredients only. This illustrates the challenges in formulating nutritious yet economically feasible foods from local ingredients. The high cost was caused by the high cost of mineral-rich foods. A nutritious, low-cost porridge that fulfills the consistency constraints was obtained by including supplements of zinc and calcium salts as ingredients.Conclusions. The optimizations were successful in fulfilling all constraints and provided a feasible porridge, showing that the extended constrained linear programming methodology provides a systematic tool for designing nutritious foods.
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| 22. |
- Edfors, Ellinor, 1956-, et al.
(författare)
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Home-living elderly people’s views on food and meals
- 2012
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Ingår i: Journal of Aging Research. - 2090-2204. ; , s. 761291-
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Tidskriftsartikel (refereegranskat)abstract
- Background.The aim of the study was to describe home-living elderly people’s views on the importance of food andmeals. Methods. Semistructured interviews with twelve elderly people. The interviews were analysed using qualitative content analysis.Results.Respondents described how their past influenced their present experiences and views on food and meals. Increased reliance on and need of support with food and meals frequently arose in connection with major changes in their life situations. Sudden events meant a breaking point with a transition from independence to dependence and a need for assistance from relatives and/or the community. With the perspective from the past and in the context of dependency, respondents described meals during the day, quality of food, buying, transporting, cooking, and eating food.Conclusions.Meeting the need for optimal nutritional status for older people living at home requires knowledge of individual preferences and habits, from both their earlier and current lives. It is important to pay attention to risk factors that could compromise an individual’s ability to independently manage their diet, such as major life events and hospitalisation. Individual needs for self-determination and involvement should be considered in planning and development efforts for elderly people related to food and meals.
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| 23. |
- Edfors, Ellinor, 1956-, et al.
(författare)
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"Om man ska ha mat, ska det vara god mat" : äldre personers upplevelser av mat och måltider i ordinärt boende
- 2010
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Rapport (övrigt vetenskapligt/konstnärligt)abstract
- The aim of the study was to capture the older persons' experiences in relation to foodand meals in ordinary housing.Method:Semi-structured interviews, with twelve older persons, on the basis of the instrument"Seniors in the community: Risk Evaluation for Eating and Nutrition, Version II" (SCREEN II). The interviews were analyzed with manifest and latent content analysis.Results:Respondents described how past life largely influenced their current experiences and views on food and meals. Increased reliance and need for support arose frequently in connection with a major change in the life situation. The results showed that the SCREEN II is useful for measuring the risk of malnutrition under Swedish conditions.Conclusions: Older people's knowledge about good and nutritious food as well as individual needs for self-determination and feeling involved should be considered in planning and development efforts related to food and meals in ordinary housing. SCREEN II can be considered as an appropriate instrument to use in the context of preventive home visits, in order to identify risk factors that can cause malnutrition. Further research in larger samples is needed.
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| 24. |
- Edfors, Ellinor, 1956-, et al.
(författare)
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"Om man ska ha mat, ska det vara god mat" : äldres upplevelser av mat och måltid i ordinärt boende
- 2010
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Konferensbidrag (refereegranskat)abstract
- Bakgrund: Malnutrition, vilket inkluderar både undernäring och övervikt/fetma, är ett vanligt problem bland äldre personer, som kan leda till fysiska och psykiska funktionsnedsättningar. Flertal äldre personer i ordinärt boende som lever ensamma har svårigheter med att införskaffa, tillaga och äta sin mat. Genom förebyggande åtgärder kan uppkomst och försämring av malnutrition, ökat beroende, behov av institutionell vård och försämrad livskvalitet förebyggas. Syfte: Syfte med studien var att utifrån äldre personers upplevelser och erfarenheter undersöka och kartlägga mat och måltider i ordinärt boende. Metod: Semistrukturerade intervjuer, med tolv äldre personer, utifrån instrumentet ”Seniors in the community: Risk evaluation for eating and nutrition, version II” (SCREEN II). Intervjuerna analyserades med manifest och latent innehållsanalys. Resultat: Analysen av intervjuerna visade att respondenternas tidigare liv i hög grad påverkade nuvarande upplevelser av och syn på mat och måltider. Ökat beroende och behov av stöd uppkom inte sällan i samband med en större förändring i livssituationen. Resultatet visar att SCREEN II är ett användbart instrument för att mäta risk för malnutrition under svenska förhållanden. Slutsats: Äldre personers kunskaper kring god och näringsriktig mat samt individuella behov av självbestämmande och delaktighet bör beaktas i planering och utveckling av insatser kopplade till mat och måltider i ordinärt boende. För att uppmärksamma riskfaktorer som kan leda till malnutrition kan SCREEN II vara ett lämpligt instrument att använda i samband med förebyggande hembesök. Det finns ett behov av mer omfattande forskning inom området.
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| 25. |
- Ejlertsson, Göran, 1948-
(författare)
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Gott liv tarvar god mat
- 2009
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Ingår i: Livskvalitet öster om leden. - Tomelilla : ÖsterlenAkademien. - 9789197782906 ; , s. 55-64
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Bokkapitel (populärvet., debatt m.m.)
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| 26. |
- Elhassan, Mohammed, et al.
(författare)
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Quality aspects of insects as food : nutritional, sensory, and related concepts
- 2019
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Ingår i: Foods. - 2304-8158. ; 8:3
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Tidskriftsartikel (refereegranskat)abstract
- n the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. Most previous reviews have dealt with insects as a group, making it difficult to evaluate each individual insect species as food because of the generalized data. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% of larval dry weight. Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, and texture of mealworm products during storage have not been studied, but must be determined before mealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms, such as their packaging and storage, should be identified and considered with respect to the feasibility of using mealworms on a commercial scale.
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| 27. |
- Eriksson, Eva, et al.
(författare)
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Undernäring dubbelt så kostsam som fetma
- 2018
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Ingår i: Dagens samhälle. ; , s. 9-
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Tidskriftsartikel (populärvet., debatt m.m.)abstract
- Undernäring är en dold epidemi. Trots att det är ett stort folkhälsoproblem talar nästan ingen om den. Men det finns i hemmen, på sjukhus och på äldreboenden. En ny rapport, som har kartlagt dess omfattning, visar att uppskattningsvis 400 000 svenskar befinner sig i riskzonen.
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| 28. |
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| 29. |
- 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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| 30. |
- 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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| 31. |
- 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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| 32. |
- Hall, Gunnar, et al.
(författare)
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Sensory design of foods for the elderly
- 2008
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Ingår i: Annals of Nutrition and Metabolism. - 0250-6807 .- 1421-9697. ; 52, s. 25-28
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Tidskriftsartikel (refereegranskat)abstract
- Background/Aims: Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of texture-modified model foods. Methods: Meat- and carrot-based, texture-modified model foods were produced. The following parameters were varied: particle size, fat content, starch and egg composition. The samples were studied using sensory analyses, focus group discussions and consumer studies. Results: The design parameters mainly had an impact on sensory texture attributes. The experts in the focus groups selected three products of each type which were regarded as being optimal for older persons. All the products contained a high proportion of egg yolk and a low amount of starch. Older consumers considered all the selected products to be easy to chew and swallow. The differences between older persons in nursing homes compared to those living in their own homes could be linked to health. Conclusions: Optimization of factors influencing food quality through the use of experimental designs in combination with sensory and consumer studies is required in order to meet the needs and demands of older people.
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| 33. |
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| 34. |
- Holmer, A, et al.
(författare)
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Acceptance of Nordic snack bars in children aged 8-11 years
- 2012
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Ingår i: Food & Nutrition Research. - 1654-6628 .- 1654-661X. ; 56:10484
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Tidskriftsartikel (refereegranskat)abstract
- Background: A health promoting diet is suggested to be tailored to regional circumstances to preserve the cultural diversity in eating habits, as well as contribute to more environmentally friendly eating. It may influence consumer acceptance, however, if the components of the diet differs considerably from their habitual food. Objective: This study aimed to investigate whether snack bars composed of Nordic ingredients were accepted by 8-11 year-old Danish (n=134) and Swedish (n=109) children. Design: A seven-point hedonic scale was used to measure the children’s acceptance of five snack bars that varied in their composition of whole grains, berries and nuts. A preference rank ordering of the five bars was also performed. Results: The results showed that samples that were rated highest in liking and were most preferred in both countries were a kamut/pumpkin bar and an oat/cranberry bar. The sample with the lowest rating that was also least preferred was a pumpernickel/sea buckthorn bar. Flavour was the most important determinant of overall liking followed by texture, odour and appearance. Conclusions: Children’s acceptances and preferences were highly influenced by the sensory characteristics of the bars, mainly flavour. In agreement with earlier studies, the novel food ingredients seemed to influence children’s preferences. The Nordic snack bars may have a potential to be a snack option for Danish and Swedish school children, but repeated exposures to the products are recommended to increase children’s acceptance.
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| 35. |
- Hommel, Ami, et al.
(författare)
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Nutritional status among patients with hip fracture in relation to pressure ulcers
- 2007
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Ingår i: Clinical Nutrition. - : Elsevier. - 0261-5614 .- 1532-1983. ; 26:5, s. 589-596
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Tidskriftsartikel (refereegranskat)abstract
- Background & aims Patients with a hip fracture often have a poor nutritional status that is associated with increased risk of complications, morbidity and mortality. The aim of this study was to investigate the effects of an improved care intervention in relation to nutritional status and pressure ulcers. An intervention of best practices for patients with hip fracture was introduced, using the available resources effectively and efficiently with a not too complicated or expensive intervention. Methods A quasi-experimental study of 478 patients consecutively included between April 1, 2003 and March 31, 2004. A new evidence-based clinical pathway was introduced on October 1, 2003. The results from the first 210 patients in the control group and the last 210 patients in the intervention group are presented in this article. Results The total number of patients with a hospital-acquired pressure ulcer was in the intervention group, 19 patients, and in the control group, 39 patients (p=0.007). No patient younger than 65 years developed a pressure ulcer. There were no statistical significant differences between the groups with respect to blood biochemical variables at inclusion. Patients in the control group had higher arm muscle circumference (AMC) (p=0.05), calf circumference (CC) (p=0.038) and body mass index (BMI) (p=0.043) values. Abnormal anthropometrical tests of BMI, triceps skin fold (TSF) <10th percentile and AMC <10th percentile were found in 12 patients in the control group and in 4 patients in the intervention group. None of the 4 patients in the intervention group developed pressure ulcers. However, 2 of the 12 patients in the control group were affected. Conclusions It is possible to reduce the development of hospital-acquired pressure ulcers among elderly patients with a hip fracture even though they have poor prefracture nutritional status. Results in this study indicate the value of the new clinical pathway, as number of patients who have developed pressure ulcers during their stay in hospital has been reduced by 50%.
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| 36. |
- Håkansson, Andreas, 1983-
(författare)
-
Are food advertisements promoting more unhealthy foods and beverages over time? : evidence from three Swedish food magazines, 1995-2014
- 2017
-
Ingår i: Ecology of Food and Nutrition. - 0367-0244 .- 1543-5237. ; 56:1, s. 45-61
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Tidskriftsartikel (refereegranskat)abstract
- Unhealthy food in advertising has been suggested as a mediator for the increase in diet-related illness. This study quantitatively investigates changes in food advertising between 1995 and 2014 in terms of food categories promoted, macronutrient content, and percentage of foods classified as heathy or unhealthy from a sample of 7,199 ads from three Swedish food magazines. With the exception of increased alcoholic beverage and decreased carbohydrate-rich-food promotion, no monotonic trends of increasingly unhealthy food advertisement are found. From these findings, it is argued that food magazine advertising is not a mediator of the adverse dietary trend.
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| 37. |
- Håkansson, Andreas, et al.
(författare)
-
Diet inequality prevails among consumers interested andknowledgeable in nutrition
- 2015
-
Ingår i: Food & Nutrition Research.
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Tidskriftsartikel (refereegranskat)abstract
- BACKGROUND:Previous studies have demonstrated a correlation between diet cost and adherence to nutritional recommendations among consumers in general. This has adverse effects on diet and health inequality. It could be hypothesized that consumers knowledgeable in nutrition escape this correlation.OBJECTIVE:Investigate whether the previously observed relationship between diet cost and nutritional quality prevails among consumers with an above-average interest in and knowledge of nutrition.DESIGN:Full open diet registrations of 330 students taking a basic university-level course in nutrition over a total of 780 days.RESULTS:The consumers with the highest daily average diet cost differ from the lowest cost quartile: The diets had higher micronutrient density, more fruits and vegetables, and lower energy density. The highest cost daily diet quartile had a significantly higher energy adjusted intake of the micronutrients that were on average consumed below the recommendation (vitamin D, folate, and iron for women). On the other hand, alcohol intake was significantly higher among the high diet cost group. The highest diet cost respondents consumed more fish, meat, coffee, and spreads, whereas the lowest diet cost respondents had a higher consumption of cereals, bread, jam, sausage, and milk.CONCLUSIONS:Dietary differences prevail even in the above-average interested and knowledgeable group. The respondents did not use their higher level of knowledge to break this commonly observed relationship. This suggests that an increased minimum level of knowledge in nutrition may not by itself eliminate dietary inequality.
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| 38. |
- Håkansson, Andreas
(författare)
-
Has it become increasingly expensive to follow a nutritious diet? : Insights from a new price index for nutritious diets in Sweden 1980-2012
- 2015
-
Ingår i: Food & Nutrition Research. - 1654-6628 .- 1654-661X. ; 59
-
Tidskriftsartikel (refereegranskat)abstract
- BACKGROUND: Health-related illnesses such as obesity and diabetes continue to increase, particularly in groups of low socioeconomic status. The increasing cost of nutritious food has been suggested as an explanation.OBJECTIVE: To construct a price index describing the cost of a diet adhering to nutritional recommendations for a rational and knowledgeable consumer and, furthermore, to investigate which nutrients have become more expensive to obtain over time.METHODS: Linear programming and goal programming were used to calculate two optimal and nutritious diets for each year in the interval under different assumptions. The first model describes the rational choice of a cost-minimizing consumer; the second, the choice of a consumer trying to deviate as little as possible from average consumption. Shadow price analysis was used to investigate how nutrients contribute to the diet cost.RESULTS: The cost of a diet adhering to nutritional recommendations has not increased more than general food prices in Sweden between 1980 and 2012. However, following nutrient recommendations increases the diet cost even for a rational consumer, particularly for vitamin D, iron, and selenium. The cost of adhering to the vitamin D recommendation has increased faster than the general food prices.CONCLUSIONS: Not adhering to recommendations (especially those for vitamin D) offers an opportunity for consumers to lower the diet cost. However, the cost of nutritious diets has not increased more than the cost of food in general between 1980 and 2012 in Sweden.
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| 39. |
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| 40. |
- Höglund, Evelina, et al.
(författare)
-
A meal concept designed for older adults : small enriched meals including dessert
- 2018
-
Ingår i: Food and Nutrition Research. ; :62
-
Tidskriftsartikel (refereegranskat)abstract
- Background: The population of older adults is growing and many are at risk of disease-related malnutrition.This is a serious condition which increases the risk for other diseases and distress, human suffering and puts ahigh load on health care costs. Meal concepts tailored to suit the needs of older adults are required to decreasethe incidence of disease-related malnutrition.Objective: To evaluate sensory perception regarding a concept of small, protein and energy-enriched multicomponentmeals designed according to the nutritional needs of older adults.Design: A meal concept of small main courses with complementary desserts and protein and energy-enrichedproducts was evaluated using triangle tests, hedonic evaluation and focus group discussion. Enriched saucesand meals were compared to corresponding commercial products regarding appearance, taste, consistency andoverall acceptance.Results: The concept of a small main course with a complementary dessert was generally perceived as positiveby the target group. The acceptance scores for the enriched meals were generally lower than for the commercialmeals, mainly owing to the packaging of the enriched meals which required covering the food in sauce.Enriched sauces contained approximately 90% more protein than the commercial sauces. However, proteinenrichment affected the sensory properties of the sauces and they were perceived as thicker, creamier and lessflavour-intensive.Conclusions: A concept based on small, protein and energy-enriched meals supplemented with a dessert wasconsidered suitable for increasing the energy and protein intakes of older adults provided that the method ofenrichment ensures attractive sensorial properties.
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| 41. |
- Höglund, Evevlina, et al.
(författare)
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Protein and energy enriched muffins designed for nutritional needs of older adults
- 2017
-
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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| 42. |
- Jacobsson, A, et al.
(författare)
-
Influence of packaging material and storage condition on the sensory quality of broccoli
- 2004
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 15:4, s. 301-310
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Tidskriftsartikel (refereegranskat)abstract
- The sensory quality of broccoli stored in modified atmosphere packages was studied. Oriented polypropylene (OPP), polyvinyl chloride (PVC) and low-density polyethylene (LDPE) were used as packaging materials. The LDPE contained an ethylene-absorbing sachet. The samples were stored for I week, either at a constant temperature of 10 degreesC or for 3 days at 4 degreesC, followed by 4 days at 10 degreesC. The atmospheres that were developed inside the different packaging materials during storage differed significantly. After storage, the broccoli was evaluated both raw and cooked using a triangle test and a quantitative descriptive analysis. The triangle test showed significant differences in the smell of broccoli stored in different packaging materials after cooking. No differences were detected in the raw broccoli. The quantitative descriptive analysis showed significant differences in the fresh smell and flavour, the chewing resistance, and the crispness, between samples after cooking. Overall, including all the sensory properties studied, broccoli packaged in LDPE (5% O-2 7% CO2) that contained an ethylene absorber was perceived to be the sample most similar to fresh broccoli. There were no differences in weight loss between broccoli stored in the different packaging materials.
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| 43. |
- Jacobsson, A, et al.
(författare)
-
The effect of packaging material on the sensory properties of broccoli
- 2003
-
Ingår i: Proceedings of the international conference Postharvest Unlimited. - 9066059060 ; , s. 91-95
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Konferensbidrag (refereegranskat)abstract
- Three different commercially available polymeric films were studied to determine their effect on the sensory properties of fresh broccoli (Brassica oleracea L. var. Italica cv. 'Marathon'). The polymer materials investigated were oriented polypropylene (OPP), polyvinyl chloride (PVC) and one low density polyethylene (LDPE) which contained an ethylene absorber. The fresh broccoli was packaged and stored for one week at 10degreesC or 3 days at 4degreesC followed by 4 days at 10degreesC. The oxygen and carbon dioxide concentrations inside the packages were monitored during storage. After storage the broccoli was evaluated according to sensory analyses, i.e. triangle test and quantitative descriptive analysis, by an analytical panel. The panel judged the broccoli according to smell, taste, texture and appearance. The triangle test showed significant differences between the smell of the broccoli samples, stored in the different packaging materials, when cooked. However, no differences between the raw broccoli, stored in the different packaging materials could be detected. The quantitative descriptive analysis showed that the following attributes; fresh smell and taste, chewing resistance, and crispness, differed significantly between the packaged broccoli when cooked. The appearance was shown to be the sensory property of broccoli most affected by the storage conditions, i.e. packaging material used and storage temperature. The results indicated the importance of the packaging material for maintaining the broccoli quality. However, one packaging material that was able to maintain all the studied sensory properties could not be identified.
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| 44. |
- Jager-Wittenaa, Harriët, et al.
(författare)
-
Malnutrition and dietary treatment in older adults : a conference report
- 2019
-
Konferensbidrag (refereegranskat)abstract
- Aims: With an ageing population worldwide,pressure on health and social care systems grows. Strategies to preventage-related conditions as malnutrition, sarcopenia, and frailtyare therefore of ultimate importance, to enable older adults remainingphysically and mentally active and independent as long aspossible. Good nutrition plays a significant role in maintainingand improving functioning. The aim of the conference session wasto 1) elucidate and discuss nutritional challenges faced and strategiesto improve nutritional intake and nutritional status amongolder adults, and 2) to share knowledge and best practices gainedfrom both national and international (research) projects on nutritionand ageing conducted in Europe.Methods: In this conference session, three presentations about different aspects of malnutrition in older persons were given. Firstly,an overview of current practices in different European Countriesto prevent malnutrition in older adults were presented anddiscussed. Data were collected via the European Specialist Dietetic Network for Older Adults who reported on the most recent statistics,guidelines and practice for screening, prevalence and interventions for identifying, preventing and treating malnutrition. Secondly, the relationship between dietary intake, physical performance(gait speed and hand grip strength) and body composition(dual energy x-ray absorptiometry) in two cohorts from the GothenburgH70 Birth Cohort Studies, i.e., one Swedish cohort at age70 (born in 1944) and one Swedish cohort at age 85 (born in 1930)[1] were discussed. Thirdly, a range of strategies to support adequate nutrition in older adults were discussed.Results: Information was provided by representatives fromSpain, The Netherlands, United Kingdom, Switzerland, Greece,Turkey, and Portugal, which identified commonalities in practiceas well as variations that were specific for each country. Mandatory nutritional risk screening is not in place for every country andfor some countries, even when malnutrition screening is mandatorythe rate of screening uptake remained low. Many countriesreported staffing/dietetic capacity as a limitation, and the need fordietitians to raise awareness of the importance of nutrition amongstother medical and allied health professionals was raised. There isconsensus that dietitians should be regarded as integral membersof the multidisciplinary team and whilst there were some examplesof good practice, there is still room for improvement in this area. A variety of screening tools are used and reported malnutritionprevalence varied between countries, however with the latest GLIM consensus on the diagnosis criteria for malnutrition, thismay encourage consistency in criteria in the future.Data from the Gothenburg H70 Birth Cohort Studies [1]showed good dietary intake in relation to recommendations [2 although intake for some nutrients were somewhat lower in the 85-year olds compared to the 70-year olds. In both cohorts vitaminD was the nutrient with highest proportion of low intakes. Amongthe 70-year olds, alcohol intake had increased significantly indicatingchanges in lifestyle over time. Significant differences werefound in prevalence of low muscle mass, slow self-selected walkingspeed, and hand grip strength, with a higher proportion havingsarcopenia among the 85-year olds compared to the 70-year old(3% vs. 55% respectively) [3]. Differences were also found in mealpatterns among 85 year-olds in risk of malnutrition compared tothose without with lower meal frequency and less snack meals/dayamong those in risk of malnutrition.Strategies to support adequate nutrition range from strategiesto identify those in need of nutritional support to strategies regardingthe provision of nutrition [4]. As an important prerequisite, allolder persons should be routinely screened for malnutrition in regularintervals in order to identify an existing risk early. Various validated screening tools specifically for older persons are availablefor different healthcare settings [5]. Potential risk factors or causesof malnutrition, e.g. chewing or swallowing problems, medicationside effects or depression, need to be identified and eliminated asfar as possible [4]. Direct dietary strategies to support adequateintake include the recommendation or provision of energy andnutrient dense food and enriched meals in an appealing and appetizingway. Particular attention should be paid to sensory characteristics,adequate texture and food variety, always consideringindividual likes and dislikes. Dietary restrictions should generallybe avoided since they may limit food choice and eating pleasureand thus bear the risk of limiting dietary intake [4].Besides regular main meals, snacks should be available as needed.Furthermore, older persons should be encouraged to sharetheir mealtimes with others and eat in a pleasant, relaxed atmosphere. In case of dementia, finger food may help to maintain independenteating and allow for eating while walking for personswho are constantly pacing. Depending on individual resources andneed of assistance for shopping, preparing meals and eating, adequatesupport should be arranged. If oral nutrition is insufficientor impossible despite all these efforts, e.g., in case of dysphagia,enteral and parenteral nutrition should be taken into consideration[4].As often several persons – relatives as well as different healthcare professionals – are involved in nutritional care, communicationand close cooperation of these persons is important to ensureconsistent approaches and avoid double effort.Conclusions: Older adults are at increased risk of malnutrition,which in turn is related to poor health outcomes. Nutritional interventionsaim to maintain autonomy through physical independence,preventing disability, and to ensure quality of life among older adults. Nutritional care and support of older adults at risk or affected by malnutrition is thus an important public health concern, but adequate structures and strategies to prevent and treat malnutrition are not implemented everywhere. Future efforts should aim to put adequate nutritional care into practice as an integral part of geriatric healthcare in all settings in all countries.
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| 45. |
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| 46. |
- Janestad, H, et al.
(författare)
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Modelling of dynamic flavour properties with ordinary differential equations
- 2000
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Ingår i: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 11:4, s. 323-329
-
Tidskriftsartikel (refereegranskat)abstract
- The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model.
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| 47. |
- Johannesson, J., et al.
(författare)
-
Gender differences in practice : knowledge and attitudes regarding food habits and meal patterns among community dwelling older adults
- 2016
-
Ingår i: Journal of Aging Research & Clinical Practice. - 2273-421X. ; 5:4, s. 220-228
-
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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| 48. |
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| 49. |
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| 50. |
- Lennernäs, Maria, 1956-
(författare)
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Dygnsrytm
- 2008
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Ingår i: Elevhälsa. - 1102-3112. ; :2, s. 5-11
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
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