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Rothenberg, ElisabetORCID iD iconorcid.org/0000-0003-2738-9637
Publications (10 of 95) Show all publications
Rothenberg, E. (2017). Att åldras – igår, idag och i morgon: förändrade förutsättningar. Nutritionsfakta.se kunskapsportalen om mat och hälsa
Open this publication in new window or tab >>Att åldras – igår, idag och i morgon: förändrade förutsättningar
2017 (Swedish)Other (Other (popular science, discussion, etc.))
Abstract [sv]

Äldre idag är generellt friskare, längre och äter bättre än tidigare generationers äldre. Kommer utvecklingen att hålla i sig även i framtiden? Ja, under överskådlig framtid är det mycket som tyder på detta.

Den stora samhällsutmaningen är att motverka livsstilsrelaterade sjukdomar och ojämlikhet i hälsa. Men sjukdomsmönster förändras och ”nya” sjukdomar, som traditionellt inte förknippats med nutrition, exempelvis demenssjukdomar, kommer sannolikt i framtiden att bli av nutritionellt intresse. Ny kunskap och hälsosamma kostmönster i kombination med fysisk aktivitet kommer förmodligen att hålla äldre friska och vitala längre i framtiden.

Place, publisher, year, pages
Nutritionsfakta.se kunskapsportalen om mat och hälsa, 2017
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-16614 (URN)
Available from: 2017-03-28 Created: 2017-03-28 Last updated: 2017-03-28Bibliographically approved
Andersson, J., Hulander, E., Rothenberg, E. & Iversen, P. O. (2017). Effect on body weight, quality of life and appetite following individualized, nutritional counselling to home-living elderly after rehabilitation: an open randomized trial. The Journal of Nutrition, Health & Aging, 21(7), 811-818
Open this publication in new window or tab >>Effect on body weight, quality of life and appetite following individualized, nutritional counselling to home-living elderly after rehabilitation: an open randomized trial
2017 (English)In: The Journal of Nutrition, Health & Aging, ISSN 1279-7707, E-ISSN 1760-4788, Vol. 21, no 7, p. 811-818Article in journal (Refereed) Published
Abstract [en]

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).

Keywords
Appetite, disease-related malnutrition, nutritional counselling, quality of life, rehabilitation
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-16317 (URN)10.1007/s12603-016-0825-8 (DOI)000406048200008 ()28717811 (PubMedID)
Available from: 2016-12-13 Created: 2016-12-13 Last updated: 2017-08-08Bibliographically approved
Cederholm, T., Barazzoni, R., Austin, P., Ballmer, P., Biolo, G., Bischoff, S. C., . . . Singer, P. (2017). ESPEN guidelines on definitions and terminology of clinical nutrition. Clinical Nutrition, 36(1), 49-64
Open this publication in new window or tab >>ESPEN guidelines on definitions and terminology of clinical nutrition
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2017 (English)In: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 36, no 1, p. 49-64Article in journal (Refereed) Published
Abstract [en]

Background

A lack of agreement on definitions and terminology used for nutrition-related concepts and procedures limits the development of clinical nutrition practice and research.

Objective

This initiative aimed to reach a consensus for terminology for core nutritional concepts and procedures.

Methods

The 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.

Results

Five 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.

Conclusion

An 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.

Keywords
Terminology, Definition, Consensus, Malnutrition, Clinical nutrition, Medical nutrition
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-16668 (URN)10.1016/j.clnu.2016.09.004 (DOI)000397833800004 ()27642056 (PubMedID)
Available from: 2017-04-24 Created: 2017-04-24 Last updated: 2017-11-13Bibliographically approved
Höglund, E., Albinsson, B., Stuhr-Olsson, G., Signäs, M., Karlsson, C., Rothenberg, E. & Wendin, K. (2017). Protein and energy enriched muffins designed for nutritional needs of older adults. Nutrition & Food Sceince, 2(4), Article ID 555592.
Open this publication in new window or tab >>Protein and energy enriched muffins designed for nutritional needs of older adults
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2017 (Swedish)In: Nutrition & Food Sceince, ISSN 2474-767X, Vol. 2, no 4, article id 555592Article in journal (Refereed) Published
Abstract [en]

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.

Keywords
Malnutrition; Older adults; Sensory properties; Nutritional value; Whey protein
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-16716 (URN)10.19080/NFSIJ.2017.02.555592 (DOI)
Funder
VINNOVASwedish Research Council Formas
Available from: 2017-05-08 Created: 2017-05-08 Last updated: 2017-11-08Bibliographically approved
Rothenberg, E. (2016). Centrala begrepp (2ed.). In: Faxén Irving, G., Karlström, B., & Rothenberg, E. (Ed.), Geriatrisk nutrition: (pp. 15-21). Lund: Studentlitteratur AB
Open this publication in new window or tab >>Centrala begrepp
2016 (Swedish)In: Geriatrisk nutrition / [ed] Faxén Irving, G., Karlström, B., & Rothenberg, E., Lund: Studentlitteratur AB, 2016, 2, p. 15-21Chapter in book (Other academic)
Place, publisher, year, edition, pages
Lund: Studentlitteratur AB, 2016 Edition: 2
National Category
Nutrition and Dietetics Geriatrics
Identifiers
urn:nbn:se:hkr:diva-16321 (URN)9789144099965 (ISBN)
Available from: 2016-12-14 Created: 2016-12-14 Last updated: 2016-12-14Bibliographically approved
Rothenberg, E. (2016). Etik och nutrition (2ed.). In: Faxén Irving, G., Karlström, B., & Rothenberg, E. (Ed.), Geriatrisk nutrition: (pp. 347-352). Lund: Studentlitteratur
Open this publication in new window or tab >>Etik och nutrition
2016 (Swedish)In: Geriatrisk nutrition / [ed] Faxén Irving, G., Karlström, B., & Rothenberg, E., Lund: Studentlitteratur, 2016, 2, p. 347-352Chapter in book (Other academic)
Place, publisher, year, edition, pages
Lund: Studentlitteratur, 2016 Edition: 2
National Category
Geriatrics Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-16322 (URN)9789144099965 (ISBN)
Available from: 2016-12-14 Created: 2016-12-14 Last updated: 2016-12-14Bibliographically approved
Henric, W., Unosson, M., Rothenberg, E., Stene, C. & Bosaeus, I. (2016). Fortfarande klara brister i nutritionsbehandling på sjukhus: enkätstudie med jämförelse mellan åren 2004 och 2014. Läkartidningen, 113(16), 798-801
Open this publication in new window or tab >>Fortfarande klara brister i nutritionsbehandling på sjukhus: enkätstudie med jämförelse mellan åren 2004 och 2014
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2016 (Swedish)In: Läkartidningen, ISSN 0023-7205, E-ISSN 1652-7518, Vol. 113, no 16, p. 798-801Article in journal (Other academic) Published
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-16342 (URN)
Available from: 2016-12-19 Created: 2016-12-19 Last updated: 2017-11-29Bibliographically approved
Johannesson, J., Rothenberg, E., Dahlin Ivanoff, S. & Slinde, F. (2016). Gender differences in practice: knowledge and attitudes regarding food habits and meal patterns among community dwelling older adults. Journal of Aging Research & Clinical Practice, 5(4), 220-228
Open this publication in new window or tab >>Gender differences in practice: knowledge and attitudes regarding food habits and meal patterns among community dwelling older adults
2016 (English)In: Journal of Aging Research & Clinical Practice, ISSN 2273-421X, Vol. 5, no 4, p. 220-228Article in journal (Refereed) Published
Abstract [en]

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.

Keywords
Aged 80 and over, nutritional status, food habits, household responsibilities, lived experience
National Category
Geriatrics Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-16341 (URN)10.14283/jarcp.2016.117 (DOI)
Available from: 2016-12-19 Created: 2016-12-19 Last updated: 2017-10-23Bibliographically approved
Faxén Irving, G., Karlström, B. & Rothenberg, E. (2016). Geriatrisk nutrition (2ed.). Lund: Studentlitteratur
Open this publication in new window or tab >>Geriatrisk nutrition
2016 (Swedish)Book (Other academic)
Abstract [sv]

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.

Place, publisher, year, edition, pages
Lund: Studentlitteratur, 2016. p. 352 Edition: 2
Keywords
Geriatrik, nutrition, åldrande, mat
National Category
Geriatrics Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-16316 (URN)9789144099965 (ISBN)
Available from: 2016-12-13 Created: 2016-12-13 Last updated: 2017-01-17Bibliographically approved
Rothenberg, E. (2016). Konsistensanpassad kost (2ed.). In: Gerd Faxén Irving, Brita Karlström, Elisabet Rothenberg (Ed.), Geriatrisk nutrition: (pp. 161-167). Lund: Studentlitteratur
Open this publication in new window or tab >>Konsistensanpassad kost
2016 (Swedish)In: Geriatrisk nutrition / [ed] Gerd Faxén Irving, Brita Karlström, Elisabet Rothenberg, Lund: Studentlitteratur, 2016, 2, p. 161-167Chapter in book (Other academic)
Place, publisher, year, edition, pages
Lund: Studentlitteratur, 2016 Edition: 2
National Category
Geriatrics Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-16325 (URN)9789144099965 (ISBN)
Available from: 2016-12-15 Created: 2016-12-15 Last updated: 2016-12-15Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0003-2738-9637

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