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- Bosaeus, Ingvar, et al.
(författare)
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Nutrition and physical activity for the prevention and treatment of age-related sarcopenia
- 2016
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Ingår i: Proceedings of the Nutrition Society. - 0029-6651 .- 1475-2719. ; 75:2, s. 174-180
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Tidskriftsartikel (refereegranskat)abstract
- Sarcopenia, defined as loss of skeletal muscle mass and function, is associated with adverse outcomes such as physical disability, impaired quality of life and increased mortality. Several mechanisms are involved in the development of sarcopenia. Potentially modifiable factors include nutrition and physical activity. Protein metabolism is central to the nutritional issues, along with other potentially modifying nutritional factors as energy balance and vitamin D status. An increasing but still incomplete knowledge base has generated recent recommendations on an increased protein intake in the elderly. Several factors beyond the total amount of protein consumed emerge as potentially important in this context. A recent summit examined three hypotheses: (1) A meal threshold; habitually consuming 25-30 g protein at breakfast, lunch and dinner provides sufficient protein to effectively stimulate muscle protein anabolism; (2) Protein quality; including high-quality protein at each meal improves postprandial muscle protein synthesis; and (3) performing physical activity in close temporal proximity to a high-quality protein meal enhances muscle anabolism. Optimising the potential for muscle protein anabolism by consuming an adequate amount of high-quality protein at each meal, in combination with physical activity, appears as a promising strategy to prevent or delay the onset of sarcopenia. However, results of interventions are inconsistent, and well-designed, standardised studies evaluating exercise or nutrition interventions are needed before guidelines can be developed for the prevention and treatment of age-related sarcopenia.
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| 2. |
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| 3. |
- 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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| 4. |
- 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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| 5. |
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| 6. |
- Höglund, Evelina, et al.
(författare)
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Appetizing muffins designed for nutritional needs of older adults
- 2016
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: Due to good living conditions, the population of older adults is growing. Increased age increases prevalence of diseases and thereby also the risk of disease related malnutrition (DRM) increases. Appetizing and nutritious food products are needed to counteract DRM. One possible way to enable increased nutritional intake for older people with poor appetite is to offer energy/protein rich snacks between meals. In Sweden, afternoon coffee is an appreciated part of the day. It has also been shown that different varieties of muffins are a popular choice to eat with the coffee among older adults. Developing muffins to suit older adults’ nutritional needs along with their sensory cravings may contribute to decreased DRM. The aim of this study was to investigate added nutritional content along with the sensorial effects of increased fat/protein content in muffins.Methods: Design of four different muffins were developed and produced according to a processing scheme where fat and proteins were added. Sensory evaluation and nutritional calculations were performed. Further moisture content, water activity, weight loss and size of the muffins were measured.Results: The fat and protein additions affected the sensory properties and nutritional value of the muffins:Muffin typeContent (g/100g muffin)Sensory propertiesfatproteinReference274,9soft, smoothWith added fat423,8flat, moist, fatty mouthWith added protein (whey)2312,4feel hard, compact, pointy, lowflavorsWith added fat and protein3710,2a bit hard, compact, fatty mouth feel effects of protein are dominantDiscussion: It can be concluded that muffins with added nutrients and sensorialy designed for older adults’ is promising. However, further recipe/process development in order to increase appetizing sensory properties may be achieved.
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| 7. |
- Johannesson, J., et al.
(författare)
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Gender differences in practice : knowledge and attitudes regarding food habits and meal patterns among community dwelling older adults
- 2016
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Ingår i: Journal of Aging Research & Clinical Practice. - 2273-421X. ; 5:4, s. 220-228
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Tidskriftsartikel (refereegranskat)abstract
- Objective: To study gender differences in older adults according to practice, knowledge and attitudes regarding food habits and meal patterns. Design: Cross-sectional study. Setting: Two urban districts of Gothenburg, Sweden. Participants: A total of 297 individuals were included, 102 men and 195 women. They were 80 years or older and living in ordinary housing without being dependent upon the municipal home help services or help from another person in Activities of Daily Life, and cognitively intact, defined as having a score of 25 or higher in the Mini Mental State Examination. Measurements: Telephone interviews regarding food habits and meal patterns were conducted. Results: Almost all participants (99%) ate their main meal at home and men preferred company at meals more often (p<0.001). Women had the sole responsibility to shop for food more often (p<0.000), and generally regarded cooking as a routine or something they just had to do. Among men, few (13%) took a great interest in cooking and 36 % of the men stated that cooking was something they were not capable of performing (p<0.000). Men had company at meals every day more often (71% vs 40%). Respondents stated that loneliness took away the enjoyment of cooking and changed their habits when becoming a widow or widower. Conclusion: Women take greater responsibility for the household than men, regardless of marital status. A large proportion of the men thought cooking was something they were not able to do. The findings in this study may indicate a possible gender difference in the need for societal support.
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| 9. |
- Rothenberg, Elisabet, 1960-
(författare)
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Centrala begrepp
- 2016. - 2
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Ingår i: Geriatrisk nutrition. - Lund : Studentlitteratur AB. - 9789144099965 ; , s. 15-21
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 10. |
- Rothenberg, Elisabet, 1960-
(författare)
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Etik och nutrition
- 2016. - 2
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Ingår i: Geriatrisk nutrition. - Lund : Studentlitteratur. - 9789144099965 ; , s. 347-352
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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