Sökning: onr:"swepub:oai:DiVA.org:liu-26869" > Meal patterns and m...
Fältnamn | Indikatorer | Metadata |
---|---|---|
000 | 04464naa a2200517 4500 | |
001 | oai:DiVA.org:liu-26869 | |
003 | SwePub | |
008 | 091008s2000 | |||||||||||000 ||eng| | |
009 | oai:DiVA.org:ltu-12732 | |
009 | oai:DiVA.org:hig-26338 | |
024 | 7 | a https://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-268692 URI |
024 | 7 | a https://doi.org/10.1046/j.1365-277X.2000.00207.x2 DOI |
024 | 7 | a https://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-127322 URI |
024 | 7 | a https://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-263382 URI |
040 | a (SwePub)liud (SwePub)ltud (SwePub)hig | |
041 | a engb eng | |
042 | 9 SwePub | |
072 | 7 | a ref2 swepub-contenttype |
072 | 7 | a art2 swepub-publicationtype |
100 | 1 | a Wissing, Ulla,d 1945-u Linköpings universitet,Omvårdnad,Hälsouniversitetet,Linköping University, Campus Norrköping, Faculty of Health Sciences,Department of Medicine and Care, Division of Nursing Science, Faculty of Health Sciences, Linköping University, Linköping, Sweden4 aut0 (Swepub:liu)ullwi32 |
245 | 1 0 | a Meal patterns and meal quality in patients with leg ulcers |
264 | 1 | c 2000 |
338 | a print2 rdacarrier | |
500 | a Upprättat; 2000; 20160127 (andbra) | |
520 | a 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. | |
650 | 7 | a MEDICIN OCH HÄLSOVETENSKAPx Hälsovetenskapx Annan hälsovetenskap0 (SwePub)303992 hsv//swe |
650 | 7 | a MEDICAL AND HEALTH SCIENCESx Health Sciencesx Other Health Sciences0 (SwePub)303992 hsv//eng |
653 | a elderly | |
653 | a out-patients | |
653 | a leg ulcer | |
653 | a meal patterns | |
653 | a meal quality | |
653 | a nutrition | |
653 | a MEDICINE | |
653 | a MEDICIN | |
653 | a Health Science | |
700 | 1 | a Lennernäs, Maria A.-C.d 1956-u Department of Medical Sciences, Nutrition Unit, Uppsala University, Sweden4 aut0 (Swepub:hig)maales |
700 | 1 | a Ek, Anna-Christina,d 1942-u Linköpings universitet,Omvårdnad,Hälsouniversitetet,Linköping University, Campus Norrköping, Faculty of Health Sciences,Department of Medicine and Care, Division of Nursing Science, Faculty of Health Sciences, Linköping University, Linköping, Sweden4 aut0 (Swepub:liu)annek27 |
700 | 1 | a Unosson, Mitra,d 1945-u Linköpings universitet,Omvårdnad,Hälsouniversitetet,Linköping University, Campus Norrköping, Faculty of Health Sciences,Department of Medicine and Care, Division of Nursing Science, Faculty of Health Sciences, Linköping University, Linköping, Sweden4 aut0 (Swepub:liu)mitun30 |
700 | 1 | a Wiklund, Maria Lennernäsu Linköping University, Campus Norrköping, Faculty of Health Sciences4 aut0 (Swepub:ltu)lenmar |
710 | 2 | a Linköpings universitetb Omvårdnad4 org |
773 | 0 | t Journal of human nutrition and dietetics (Print)g 13:1, s. 3-12q 13:1<3-12x 0952-3871x 1365-277X |
856 | 4 8 | u https://urn.kb.se/resolve?urn=urn:nbn:se:liu:diva-26869 |
856 | 4 8 | u https://doi.org/10.1046/j.1365-277X.2000.00207.x |
856 | 4 8 | u https://urn.kb.se/resolve?urn=urn:nbn:se:ltu:diva-12732 |
856 | 4 8 | u https://urn.kb.se/resolve?urn=urn:nbn:se:hig:diva-26338 |
Kungliga biblioteket hanterar dina personuppgifter i enlighet med EU:s dataskyddsförordning (2018), GDPR. Läs mer om hur det funkar här.
Så här hanterar KB dina uppgifter vid användning av denna tjänst.
Kopiera och spara länken för att återkomma till aktuell vy