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  • 1.
    Akner, Gunnar
    et al.
    Örebro universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Multisjuka och bräckliga äldre2015Ingår i: Mat och hälsa: en klinisk handbok, Lund: Studentlitteratur AB, 2015, s. 105-108-Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 2.
    Andersson, J.
    et al.
    Norge.
    Hulander, E.
    Norge.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Iversen, P. Ole
    Norge.
    Effect on body weight, quality of life and appetite following individualized, nutritional counselling to home-living elderly after rehabilitation: an open randomized trial2017Ingår i: The Journal of Nutrition, Health & Aging, ISSN 1279-7707, E-ISSN 1760-4788, Vol. 21, nr 7, s. 811-818Artikel i tidskrift (Refereegranskat)
    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).

  • 3. Berkius, P.
    et al.
    Rehnby, B.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Undernäring en fråga om patientsäkerhet2015Ingår i: Dagens medicin, ISSN 1402-1943Artikel i tidskrift (Övrig (populärvetenskap, debatt, mm))
  • 4. Blankenau, I.
    et al.
    Dahlin-Ivanoff, S.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    A comparison of body height estimated by different proxy measures in Swedish older adults2012Konferensbidrag (Refereegranskat)
    Abstract [en]

    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.

  • 5.
    Bosaeus, Ingvar
    et al.
    Sahlgrenska University Hospital, Gothenburg.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Nutrition and physical activity for the prevention and treatment of age-related sarcopenia2016Ingår i: Proceedings of the Nutrition Society, ISSN 0029-6651, E-ISSN 1475-2719, Vol. 75, nr 2, s. 174-180Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    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.

  • 6.
    Bosaeus, Ingvar
    et al.
    Sahlgrenska University Hospital, Gothenburg.
    Wilcox, Gisela
    Monash University, Clayton, Victoria, Australia.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Strauss, Boyd
    Monash University, Clayton, Victoria, Australia.
    Reply to Thibault & Genton2014Ingår i: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 33, nr 6, s. 1158-1159Artikel i tidskrift (Övrigt vetenskapligt)
  • 7.
    Bosaeus, Ingvar
    et al.
    Sahlgrenska University Hospital.
    Wilcox, Gisela
    Monash University.
    Rothenberg, Elisabet
    Sahlgrenska University Hospital.
    Strauss, Boyd J
    Monash University.
    Skeletal muscle mass in hospitalized elderly patients: comparison of measurements by single-frequency BIA and DXA2014Ingår i: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 33, nr 3, s. 426-431Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    BACKGROUND & AIMS: There is increasing interest in estimating skeletal muscle mass (SMM) in clinical practice. We aimed to validate a bioelectrical impedance analysis (BIA) prediction equation for SMM, developed in a different healthy elderly population, in a population of hospital patients aged 70 and over, by comparison with dual-energy X-ray absorptiometry (DXA) SMM estimates. Comparison was also made with two other previously published BIA muscle prediction equations.

    METHODS: Muscle measurements by BIA and DXA were compared in 117 patients with a range of clinical conditions (45 female, 72 male, mean age 75 years).

    RESULTS: The BIA equation used yielded an accurate estimate of DXA-derived SMM. Mean (SD) difference was 0.26(1.79) kg (ns). The two other BIA equations over-estimated SMM compared to DXA (both p < 0.001), but all equations were highly correlated.

    CONCLUSIONS: The BIA equation used, developed in a different healthy elderly population, gave an accurate estimate of DXA-derived SMM in a population with various clinical disorders. BIA appears potentially capable to estimate SMM in clinical disorders, but the optimal approach to its use for this purpose requires further investigation.

  • 8. Cabrera, C.
    et al.
    Rothenberg, Elisabet
    Sahlgrenska University Hospital, Gothenburg.
    Eriksson, B. G.
    Wedel, H.
    Eiben, G.
    Steen, B.
    Lissner, L.
    Socio-economic gradient in food selection and diet quality among 70-year olds2007Ingår i: The Journal of Nutrition, Health & Aging, ISSN 1279-7707, E-ISSN 1760-4788, Vol. 11, nr 6, s. 466-473Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    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.

  • 9.
    Cederholm, Tommy
    et al.
    Uppsala universitet.
    Barazzoni, R.
    Italien.
    Austin, Peter
    Storbritannien.
    Ballmer, Peter
    Schweiz.
    Biolo, G.
    Italien .
    Bischoff, Stephan C.
    Tyskland.
    Compher, C.
    USA.
    Correia, Isabel
    Brasilien.
    Higashiguchi, T.
    Japan.
    Hoist, Mette
    Danmark.
    Jensen, Gordon L.
    USA.
    Malone, Ainsley
    USA.
    Muscaritoli, Maurizio
    Italien.
    Nyulasi, I.
    Australien.
    Pirlich, Matthias
    Tyskland.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Schindler, Karin
    Österrike.
    Schneider, Stephane M.
    Frankrike.
    de van der Schueren, M. A. E.
    Nederländerna.
    Sieber, Cornel
    Tyskland.
    Valentini, L.
    Tyskland.
    Yu, J. C.
    Kina.
    Van Gossum, André
    Belgien.
    Singer, Pierre
    Israel.
    ESPEN guidelines on definitions and terminology of clinical nutrition2017Ingår i: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 36, nr 1, s. 49-64Artikel i tidskrift (Refereegranskat)
    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.

  • 10.
    Cederholm, Tommy
    et al.
    Uppsala universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Kost, nutrition och hälsa - en introduktion2015Ingår i: Mat och hälsa: en klinisk handbok / [ed] Cederholm, Tommy; Rothenberg, Elisabeth, Lund: Studentlitteratur AB, 2015, s. 23-26Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 11.
    Cederholm, Tommy
    et al.
    Uppsala Universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Krypskytte mot vetenskapen äventyrar folkhälsosatsningar2016Ingår i: Läkartidningen, ISSN 0023-7205, E-ISSN 1652-7518, Vol. 113Artikel i tidskrift (Övrig (populärvetenskap, debatt, mm))
  • 12.
    Cederholm, Tommy
    et al.
    Uppsala universitet.
    Rothenberg, ElisabetHögskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Mat och hälsa: en klinisk handbok2015Samlingsverk (redaktörskap) (Övrigt vetenskapligt)
    Abstract [sv]

    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.

  • 13.
    Cederholm, Tommy
    et al.
    Lunds universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Osteoporos2015Ingår i: Mat och hälsa: en klinisk handbok / [ed] Cederholm, Tommy; Rothenberg, Elisabet, Lund: Studentlitteratur AB, 2015, s. 101-104Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 14.
    Cederholm, Tommy
    et al.
    Uppsala universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Ödlund Olin, Ann
    Karolinska universitetssjukhuset.
    Behandling av nutritionsproblem2015Ingår i: Mat och hälsa: en klinisk handbok / [ed] Cederholm, Tommy; Rothenberg, Elisabet, Studentlitteratur AB, 2015, s. 143-150Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 15.
    Cederholm, Tommy
    et al.
    Uppsala universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Ödlund Olin, Ann
    Karolinska universitetssjukhuset.
    Utredning av nutritionsproblem (undernäring och fetma)2015Ingår i: Mat och hälsa: en klinisk handbok / [ed] Cederholm, Tommy; Rothenberg, Elisabet, Lund: Studentlitteratur AB, 2015, s. 135-142Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 16. Copland, Lotta
    et al.
    Liedman, Bengt
    Rothenberg, Elisabet
    Sahlgrenska University Hospital, Gothenburg.
    Bosaeus, Ingvar
    Effects of nutritional support long time after total gastrectomy2007Ingår i: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 26, nr 5, s. 605-613Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background & aims

    Long-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.

    Methods

    Dietary 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.

    Results

    Thirteen 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.

    Conclusions

    Nutritional 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.

  • 17. Copland, Lotta
    et al.
    Liedman, Bengt
    Rothenberg, Elisabet
    Sahlgrenska University Hospital, Gothenburg.
    Ellegård, Lars
    Hustvedt, Bo-Egil
    Bosaeus, Ingvar
    Validity of the ActiReg system and a physical activity interview in assessing total energy expenditure in long-term survivors after total gastrectomy2008Ingår i: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 27, nr 6, s. 842-848Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    BACKGROUND & AIMS: Malnutrition is common after total gastrectomy. There is a need for clinically useful methods to assess energy requirements. We aimed to validate measurements of energy expenditure by an activity monitor (ActiReg) and a physical activity interview (HPAQ(modified)), in long-term survivors after gastrectomy for gastric carcinoma, using doubly labelled water as reference method.

    METHODS: Total energy expenditure (TEE) was estimated by DLW (14 days), ActiReg (3 days) and HPAQ(modified) (7 days) in 15 patients. Measurements were repeated after 12 months. Basal metabolic rate was measured with indirect calorimetry.

    RESULTS: ActiReg and HPAQ(modified) both underestimated TEE by 180 (+/-254 SD) and 130 (+/-326 SD)kcalday(-1), i.e. 14% vs. 12%, respectively. However, this was evident only at higher levels of physical activity (PAL(DLW)> or =1.65), whereas at lower levels (PAL<1.65) no difference was found. There were no changes in TEE over time independent of the method used. DLW and ActiReg had approximately the same width of the 95% confidence interval of this estimate, while it was 2.4 times larger by HPAQ(modified).

    CONCLUSION: Both simple methods underestimated total energy expenditure at higher, but not at lower physical activity levels. The ActiReg method appears useful to estimate changes in TEE over time.

  • 18.
    Copland, Lotta
    et al.
    Sahlgrenska University Hospital, Gothenburg.
    Rothenberg, Elisabet
    Sahlgrenska University Hospital, Gothenburg.
    Ellegård, Lars
    Sahlgrenska University Hospital, Gothenburg.
    Hyltander, Anders
    Sahlgrenska University Hospital, Gothenburg.
    Bosaeus, Ingvar
    Sahlgrenska University Hospital, Gothenburg.
    Muscle mass and exercise capacity in cancer patients after major upper gastrointestinal surgery2010Ingår i: e - SPEN: the European e-journal of clinical nutrition and metabolism, ISSN 1751-4991, Vol. 5, nr 6, s. e265-e271Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background & aims

    Nutritional therapy has traditionally been evaluated by changes in weight and in food intake, while body composition and function may be of greater clinical significance. We investigated relationships between total body skeletal muscle mass (TBSMM), energy balance and exercise capacity in 41 patients before, 6 and 12 months after curatively intended major upper gastrointestinal surgery.

    Methods

    TBSMM and body energy content were assessed by DXA. Exercise capacity was measured on a treadmill. Energy balance was defined as the difference in body energy content at two points in time.

    Results

    During the first postoperative year average weight loss was 7% although 1 our of 3 patients remained weight stable (WS). Average TBSMM decreased significantly at 6 months (0.9 kg, p < 0.01), but was regained at 12 months, as was exercise capacity. 72% of weight losing patients (WL) lost TBSMM compared to 17% of WS patients, p < 0.01. Both TBSMM and changes in TBSMM, but not changes in energy content, were correlated to exercise capacity, r2 = 0.49, p < 0.001 and r2 = 0.15, p < 0.05 respectively.

    Conclusions

    TBSMM and exercise capacity were clearly related in cancer patients after major upper gastrointestinal surgery, as were changes in TBSMM and exercise capacity. Energy balance was not directly correlated to exercise capacity, but more WS than WL patients increased their TBSMM indicating a possible influence by energy balance.

  • 19. Eiben, G
    et al.
    Andersson, C S
    Rothenberg, Elisabet
    Göteborgs universitet.
    Sundh, V
    Steen, B
    Lissner, L
    Secular trends in diet among elderly Swedes: cohort comparisons over three decades2004Ingår i: Public Health Nutrition, ISSN 1368-9800, E-ISSN 1475-2727, Vol. 7, nr 5, s. 637-644Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    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.

  • 20. Eiben, G
    et al.
    Dey, D K
    Rothenberg, Elisabet
    Göteborgs universitet.
    Steen, B
    Bjorkelund, C
    Bengtsson, C
    Lissner, L
    Obesity in 70-year-old Swedes: Secular changes over 30 years2005Ingår i: International Journal of Obesity, ISSN 0307-0565, E-ISSN 1476-5497, Vol. 29, nr 7, s. 810-817Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    OBJECTIVE:

    Secular increases in obesity have been widely reported in middle-aged adults, but less is known about such trends among the elderly. The primary purpose of this paper is to document the most recent wave of the obesity epidemic in population-based samples of 70-y-old men and women from Göteborg. Additionally, we will investigate the influences of physical activity, smoking and education on these secular trends.

    POPULATIONS AND METHODS:

    Five population-based samples of 3702 70-y-olds (1669 men and 2033 women) in Göteborg, Sweden, born between 1901 and 1930, were examined in the Gerontological and Geriatric Population Studies (H70) between 1971 and 2000. Cohort differences in anthropometric measures were the main outcomes studied. Physical activity, smoking habits and education were assessed by comparable methods in all cohorts. Subsamples of the women in the latest two cohorts (birth years 1922 and 1930) were also part of the Prospective Population Study of Women in Göteborg. In these women, it was possible to examine body mass index (BMI) and waist-to-hip circumference ratio (WHR) longitudinally since 1968.

    RESULTS AND CONCLUSIONS:

    Significant upward trends were found for height, weight, BMI, waist circumference (WC), WHR, prevalence of overweight (BMI25 kg/m2) and obesity (BMI30 kg/m2) across cohorts in both sexes. In 2000, 20% of the 70-y-old men born in 1930 were obese, and the largest increment (almost doubling) had occurred between the early 1980s and the early 1990s. In 70-y-old women the prevalence of obesity was 24% in 2000, a 50% increase compared to the cohort born 8 y earlier. BMI increased over time in all physical activity, smoking and education groups, with the exception of never-smoking men. Although 70-y-old women in 2000 were heavier than cohorts examined 8 y previously, data from the women studied longitudinally revealed that these differences were already present in earlier adulthood. In conclusion, the elderly population is very much part of the obesity epidemic, although secular trends in BMI were detected slightly earlier in men than in women. The health implications of these secular trends should be focused on in future gerontological research

  • 21. Eyre, Sintra
    et al.
    Rothenberg, Elisabet
    Sahlgrenska University Hospital, Gothenburg.
    Behandling med proteinreducerad kost vid njursvikt: Majoritet av svenska njurmedicinska enheter tillämpar metoden, visar enkät. [Treatment with protein-restricted diet in renal failure. The majority of Swedish renal units practice the method according to a questionnaire]2008Ingår i: Läkartidningen, ISSN 0023-7205, E-ISSN 1652-7518, Vol. 105, nr 30-31, s. 2089-2093Artikel i tidskrift (Refereegranskat)
    Abstract [sv]

    Olika synsätt präglar den svenska njursjukvården vad gäller det nutritionella omhändertagandet av patienter med njursvikt utan dialys. En majoritet av Sveriges njurmedicinska kliniker använder proteinreducerad kost vid njursviktsbehandling före dialys. Den lägsta proteinnivån vid proteinreducerad kost (0,3 g/kg kroppsvikt/dag) är inte längre i bruk. Den proteinreducerade kosten har »moderniserats« under de senaste 10 åren. Ordination av fasta proteinnivåer har minskat, medan individuellt beräknade proteinnivåer har ökat, vilket överensstämmer med riktlinjerna från Svensk njurmedicinsk förening. Njursvikt leder ofta till malnutrition. Oberoende av synen på proteinreducerad kost bör njursviktspatienter erbjudas kontakt med legitimerad dietist för optimering av näringsintaget i syfte att förebygga malnutrition.

  • 22.
    Faxén Irving, Gerd
    et al.
    Karolinska Institutet.
    Karlström, Brita
    Uppsala Universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Geriatrisk nutrition2016 (uppl. 2)Bok (Övrigt vetenskapligt)
    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.

  • 23.
    Faxén Irving, Gerd
    et al.
    Karolinska Institutet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Lukt, smak och aptit2016Ingår i: Geratrisk nutrition / [ed] Faxén Irving, G., Karlström, B., & Rothenberg, E., Lund: Studentlitteratur AB, 2016, 2, s. 67-78Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 24. Faxén-Irivning, G
    et al.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Nutrition2012Ingår i: Stroke - Patienters, närståendes och vårdares perspektiv, Lund: Studentlitteratur AB, 2012, s. 23-38Kapitel i bok, del av antologi (Övrigt vetenskapligt)
  • 25.
    Giacalone, Davide
    et al.
    University of Copenhagen.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Bom Fröst, Michael
    University of Copenhagen.
    Bredie, Wender
    University of Copenhagen.
    Kremer, Stephanie
    WUR.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Otto, Marie
    University of Copenhagen.
    Skjoldborg, Signe
    University of Copenhagen.
    Lindberg, Ulla
    SP.
    Risvik, Einar
    Nofima.
    Health and quality of life in an aging population: food and beyond2014Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    In Europe, as in much of the Western world, the number of citizens aged 65 and over has grown at an unprecedented rate and is expected to account for over 30% of the total population by 2060. Coupled with a steady increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, and their food perception and preferences is increasingly recognized as key areas for future research.

    Food perception change at a later age as a result of the psychophysiological changes that occur with aging, such as decreased appetite and chemosensory acuity. The latter generally decrease food intake and the pleasure that the elderly derive from their meals, making the identification of possible compensation strategies (e.g., flavor enhancement, textural changes, etc.) essential to food producers interested in developing products for this increasingly important segment. Promoting food satisfaction among the elderly is also paramount to ensuring adequate nutritional intake. This aspect has major public health implications, such as preventing malnutrition and sarcopenia, which are leading causes of decreased independence and lower quality of life. Additionally, the importance of social and psychological factors is increasingly recognized. Many conditions related to aging (e.g., tiredness, loneliness) may prevent elderly people from preparing and enjoying meals, calling for alternative vehicles – such as tailor-made distribution channels, social food preparation and eating situations – for promoting healthy eating.

    In this workshop, a range of international speakers with relevant professional experience will present their latest work. More generally, it is our intention with this workshop to raise awareness of how sensory and consumer research can contribute to promote well-being among the elderly, and ultimately to expand the number of healthy life years as we age.

     

  • 26. Gustafson, D
    et al.
    Rothenberg, Elisabet
    Göteborgs universitet.
    Blennow, K
    Steen, B
    Skoog, I
    An 18-year follow-up of overweight and risk of Alzheimer disease2003Ingår i: Archives of Internal Medicine, ISSN 0003-9926, E-ISSN 1538-3679, Vol. 163, nr 13, s. 1524-1528Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background  Overweight and obesity are epidemic in Western societies and constitute a major public health problem because of adverse effects on vascular health. Vascular factors may play a role in the development of a rapidly growing disease of late life, Alzheimer disease (AD). Using body mass index (BMI, calculated as weight in kilograms divided by the square of height in meters), we examined whether overweight is a risk factor for dementia and AD.

    Methods  The relationship between BMI and dementia risk was investigated in a representative cohort of 392 nondemented Swedish adults who were followed up from age 70 to 88 years, with the use of neuropsychiatric, anthropometric, and other measurements. Multivariate Cox proportional hazards regression analyses included BMI, blood pressure, cardiovascular disease, cigarette smoking, socioeconomic status, and treatment for hypertension.

    Results:  During the 18-year follow-up (4184.8 risk-years), 93 participants were diagnosed as having dementia. Women who developed dementia between ages 79 and 88 years were overweight, with a higher average BMI at age 70 years (27.7 vs 25.7; P = .007), 75 years (27.9 vs 25.0; P<.001), and 79 years (26.9 vs 25.1; P = .02) compared with nondemented women. A higher degree of overweight was observed in women who developed AD at 70 years (29.3; P = .009), 75 years (29.6; P<.001), and 79 years (28.2; P = .003) compared with nondemented women. For every 1.0 increase in BMI at age 70 years, AD risk increased by 36%. These associations were not found in men.

    Conclusions  Overweight is epidemic in Western societies. Our data suggest that overweight at high ages is a risk factor for dementia, particularly AD, in women. This may have profound implications for dementia prevention.

  • 27. Gustafsson, Susanne
    et al.
    Wilhelmson, Katarina
    Eklund, Kajsa
    Gosman-Hedström, Gunilla
    Zidén, Lena
    Kronlöf, Greta H
    Højgaard, Betina
    Slinde, Frode
    Rothenberg, Elisabet
    Sahlgrenska University Hospital, Gothenburg.
    Landahl, Sten
    Dahlin-Ivanoff, Synneve
    Health-promoting interventions for persons aged 80 and older are successful in the short term: results from the randomized and three-armed Elderly Persons in the Risk Zone study2012Ingår i: Journal of The American Geriatrics Society, ISSN 0002-8614, E-ISSN 1532-5415, Vol. 60, nr 3, s. 447-454Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    OBJECTIVES: To examine the outcomes of the Elderly Persons in the Risk Zone study, which was designed to evaluate whether it is possible to delay deterioration if a health-promoting intervention is made when an older adult (≥80) is at risk of becoming frail and whether a multiprofessional group intervention is more effective in delaying deterioration than a single preventive home visit with regard to frailty, self-rated health, and activities of daily living (ADLs) at 3-month follow-up.

    DESIGN: Randomized, three-armed, single-blind, controlled trial performed between November 2007 and May 2011.

    SETTING: Two urban districts of Gothenburg, Sweden.

    PARTICIPANTS: Four hundred fifty-nine community-living adults aged 80 and older not dependent on the municipal home help service.

    INTERVENTION: A preventive home visit or four weekly multiprofessional senior group meetings with one follow-up home visit.

    MEASUREMENTS: Change in frailty, self-rated health, and ADLs between baseline and 3-month follow-up.

    RESULTS: Both interventions delayed deterioration of self-rated health (odds ratio (OR) = 1.99, 95% confidence interval (CI) = 1.12-3.54). Senior meetings were the most beneficial intervention for postponing dependence in ADLs (OR = 1.95, 95% CI = 1.14-3.33). No effect on frailty could be demonstrated.

    CONCLUSION: Health-promoting interventions made when older adults are at risk of becoming frail can delay deterioration in self-rated health and ADLs in the short term. A multiprofessional group intervention such as the senior meetings described seems to have a greater effect on delaying deterioration in ADLs than a single preventive home visit. Further research is needed to examine the outcome in the long term and in different contexts.

  • 28.
    Henric, Wichmann
    et al.
    Sahlgrenska universitetssjukhuset.
    Unosson, Mitra
    Linköpings universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Stene, Christina
    Sånevård Sund.
    Bosaeus, Ingvar
    Sahlgrenska universitetssjukhuset.
    Fortfarande klara brister i nutritionsbehandling på sjukhus: enkätstudie med jämförelse mellan åren 2004 och 20142016Ingår i: Läkartidningen, ISSN 0023-7205, E-ISSN 1652-7518, Vol. 113, nr 16, s. 798-801Artikel i tidskrift (Övrigt vetenskapligt)
  • 29.
    Höglund, Evelina
    et al.
    SP Technical Research Institute of Sweden.
    Albinsson, Berit
    SP Technical Research Institute of Sweden.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Appetizing muffins designed for nutritional needs of older adults2016Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    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 type

    Content (g/100g   muffin)

    Sensory properties

    fat

    protein

    Reference

    27

    4,9

    soft, smooth

    With added fat

    42

    3,8

    flat, moist, fatty mouth

    With added protein (whey)

    23

    12,4

    feel hard, compact, pointy, low

    flavors

    With added fat and protein

    37

    10,2

    a bit hard, compact, fatty mouth feel   effects of protein are dominant

    Discussion: 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.

  • 30.
    Höglund, Evelina
    et al.
    RISE.
    Ekman, Susanne
    Swedish Match.
    Stuhr-Olsson, Gunnel
    Findus Special Foods.
    Lundgren, Christina
    Findus Special Foods.
    Albinsson, Berit
    RISE.
    Signäs, Michael
    Medirest.
    Karlsson, Christina
    ICA.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    A meal concept designed for older adults: small enriched meals including dessert2018Ingår i: Food and Nutrition Research, nr 62Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    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.

  • 31.
    Höglund, Evevlina
    et al.
    RISE Research Institutes of Sweden.
    Albinsson, Berit
    RISE Research Institutes of Sweden.
    Stuhr-Olsson, Gunnel
    Findus Special Foods.
    Signäs, Michael
    Medirest Compass AB.
    Karlsson, Christina
    ICA Sverige.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Protein and energy enriched muffins designed for nutritional needs of older adults2017Ingår i: Nutrition & Food Sceince, ISSN 2474-767X, Vol. 2, nr 4, artikel-id 555592Artikel i tidskrift (Refereegranskat)
    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.

  • 32.
    Johannesson, J.
    et al.
    University of Gothenburg.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. University of Gothenburg.
    Dahlin Ivanoff, S.
    Slinde, F.
    University of Gothenburg.
    Gender differences in practice: knowledge and attitudes regarding food habits and meal patterns among community dwelling older adults2016Ingår i: Journal of Aging Research & Clinical Practice, ISSN 2273-421X, Vol. 5, nr 4, s. 220-228Artikel i tidskrift (Refereegranskat)
    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.

  • 33.
    Johannesson, Julie
    et al.
    University of Gothenburg.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Gustafsson, Susanne
    University of Gothenburg.
    Slinde, Frode
    University of Gothenburg.
    Meal frequency and vegetable intake does not predict the development of frailty in older adults2018Ingår i: Nutrition and health, ISSN 0260-1060, artikel-id 260106018815224Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    BACKGROUND:: Frailty is considered highly prevalent among the aging population. Fruit and vegetable intake is associated with positive health outcomes across the life-span; however, the relationship with health benefits among older adults has received little attention.

    AIM:: The aim was to examine if a relationship exists between meal frequency or frequency of vegetable intake and the development of frailty in a population of older adults.

    METHODS:: A total of 371 individuals, 80 years or older, from the study 'Elderly Persons in the Risk Zone' were included. Data was collected in the participants' home by face-to-face interviews up to 24 months after the intervention. Baseline data were calculated using Chi2-test; statistical significance was accepted at the 5% level. Binary logistic regression was used for the relationship between meal frequency or vegetable intake and frailty.

    RESULTS:: Mean meal frequency was 4.2 ± 0.9 meals per day; women seem to have a somewhat higher meal frequency than men (p=0.02); 57% of the participants had vegetables with at least one meal per day. No significant relationship was found between meal frequency or vegetable intake and frailty at 12 or 24 months follow-ups.

    CONCLUSIONS:: Among this group of older adults (80+), meal frequency was slightly higher among women than men, and just over half of the participants had vegetables with at least one meal a day. The risk of developing frailty was not associated with meal frequency or vegetable intake. The questions in this study were meant as indicators for healthy food habits.

  • 34. Johansson, Ulla
    et al.
    Larsson, Jörgen
    Rothenberg, Elisabet
    Sahlgrenska universitetssjukhuset.
    Stene, Christina
    Unosson, Mitra
    Bosaeus, Ingvar
    Nutritionsbehandling inom slutenvården: Svenska sjukhus klarar inte Europarådets riktlinjer2006Ingår i: Läkartidningen, ISSN 0023-7205, E-ISSN 1652-7518, Vol. 103, nr 21-22, s. 1718-1724Artikel i tidskrift (Refereegranskat)
    Abstract [sv]

    Sjukdomsrelaterad undernäring har beskrivits i Europa sedan ett tiotal år. Problemet har föranlett Europarådet att 2003 anta en resolution med rekommendationer till medlemsländerna om nutritionsbehandling på sjukhus.

    I en enkätstudie genomförd bland svenska läkare, sjuksköterskor och dietister undersöktes attityder till och rutiner för nutritionsbehandling inom slutenvården – i relation till Europarådets rekommendationer.

    Totalt 1 656 personer (38 procent) svarade på enkäten. Av dessa ansåg 88 procent att nutritionsstatus ska screenas vid inläggning, medan endast 22 procent beskrev att så verkligen sker. Nästan hälften ansåg att utbildningen i klinisk nutrition för vårdpersonal var otillräcklig. En otydlighet i ansvarsfördelningen beskrevs av majoriteten av dem som svarat.

    Undersökningen visar att svensk slutenvård inte lever upp till Europarådets rekommendationer om nutritionsbehandling. Brister har också definierats vad gäller riktlinjer och organisation.

    För framtiden efterlyses en nationell handlingsplan för att implementera Europarådets resolution i svensk hälso- och sjukvård.

  • 35. Johansson, Ulla M
    et al.
    Bosaeus, Ingvar
    Larsson, Jörgen
    Rothenberg, Elisabet
    Sahlgrenska University Hospital, Gothenburg.
    Stene, Christina
    Unosson, Mitra
    Nutritionsbehandling i äldrevård - ett bortglömt perspektiv: Enkätstudie visar tydliga brister i omhändertagandet av äldre. [Nutritional therapy in elderly care--a forgotten perspective. A questionnaire study shows clear shortages in the care of the elderly]2009Ingår i: Läkartidningen, ISSN 0023-7205, E-ISSN 1652-7518, Vol. 106, nr 40, s. 2538-2542Artikel i tidskrift (Refereegranskat)
    Abstract [sv]

    Sjukdomsrelaterad under­näring har beskrivits i Europa under flera decennier.Europarådet antog år 2003 en resolution med rekommendationer till medlemsländerna kring nutritionsbehandling på sjukhus.En tidigare studie visar att rekommendationerna inte efterlevs inom svensk slutenvård, där flertalet patienter är äldre.Den aktuella enkätstudien, riktad till sjuksköterskor inom särskilda boenden, påvisar sjuksköterskornas ansvar för nutritionsprocessen men även brister i både kunskap och utbildning.Brister har även beskrivits i ansvarsfördelning mellan yrkesgrupper, riktlinjer för nutritionsbehandling och övergripande organisation.En förändrad struktur efter­lyses inom hälso -och sjukvårdsorganisationen. Såväl läkare, dietister, sjuksköterskor som undersköterskor bör vara aktiva i nutritionsprocessen vid särskilda boenden.

  • 36. Lindblad, A.
    et al.
    Dahlin-Ivanoff, S.
    Bosaeus, I.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Body Composition and Physical Function in Healthy Community-dwelling Older Adults in Sweden: A Cross-sectional Study2013Ingår i: Non-Communicable Diseases The Response to Health 2020 by Dietitians: Proceedings of the 7th DIETS/EFAD Conference Lake Garda, Italy, 8/9 November 2013, 2013, s. 89-Konferensbidrag (Refereegranskat)
  • 37.
    Lindblad, A
    et al.
    Gothenburg University.
    Dahlin-Ivanoff, S.
    Gothenburg University.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Gothenburg University.
    Body composition and physical function in healthy community-dwelling older adults in Sweden, a cross-sectional study2014Ingår i: The Journal of Frailty & Aging, ISSN 2260-1341, Vol. 3, nr 1, s. 65-65Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background: Limited data are available on body composition (BC) and physical function in healthy adults >80 y, potentially hampering development of reference values. We aimed to study 1) BC and physical function and 2) changes in hand-grip strength over a 4-year period in a community dwelling elderly Swedish population.

    Methods: Apparently healthy, community-dwelling men (n=51) and women (n=51) aged >83y were measured by Sit to Stand-test, hand grip strength, body height, body weight and BC using a Bioimpedance Spectroscopy (Impedimed). The study was approved by the Regional Ethical Review Board in Gothenburg as an addition to Elderly Persons in the Risk Zone (T176-12).

    Results: Mean age 86.5 y, no age difference between sexes. Men and women performed equally well at the Sit to Stand-test. Men were significantly stronger with a mean HGS of 34.1 kg compared to women of 19.5 kg. 15 % had a BMI below 22 kg/m2. According to skeletal muscle index (SMI) 64 % were assessed as having severe sarcopenia (Cruz-Jentoft et al 2010).

    Conclusion: In this healthy elderly population BC and physical function was well preserved compared to previous studies, although many were classified as sarcopenic according to current cut-offs. Results from this study can be used as reference values for healthy community-dwelling elderly in high age.

  • 38. Lindblad, A.
    et al.
    Dahlin-Ivanoff, S.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Body Composition in Relation to Physical Function in Healthy Community-Dwelling Older Adults in Sweden: A Cross-Sectional Study2012Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    Background: The expression older adult refers to a person who is 65 years and older. This part of the population has increased over the past decades, and is expected to increase further, by almost 70 % over the next 90 years. Muscle mass decreases with increasing age which affects physical function and nutritional status. Age also result in increased risk of diseases that can affect the muscle mass negatively. Measurement of body composition provides information of nutritional status and indications of physical function. Reference values from healthy older adults are required as a comparison when assessing body composition, nutritional status & physical function in different groups of older adults. Objective: To study physical function in relation to body composition in an apparently healthy elderly Swedish population. Methods: One hundred community-dwelling men and women were visited. The study population was part of the project Elderly in the Risk Zone, conducted in Gothenburg with people 80 years and older within the city district Örgryte-Härlanda. Inclusion criteria in this study were those remaining after two years of follow-up, still living within the area in their own home. Exclusion criteria were pacemaker, fractures, amputation, paralysis, dementia and recent or ongoing influenza or calici. The participants answered a few questions and preformed a series of tests to determine physical function and autonomy. Height and weight were measured, as well as body composition using a bioelectrical impedance spectroscopy (BIS). The main study Elderly in the Risk Zone was approved by the Regional Ethical Review Board in Gothenburg (Dnr 650-07). This study was approved as an addition to Elderly Persons in the Risk Zone (T176-12). Results: Mean age was 86.5 years. Men and women performed equally well at the Standing-up-test and there were no difference in BMI between sexes. Men were significantly heavier, taller, stronger, and had more TBW, ECW, ICW and FFM than women. Out of the whole population, nineteen percent had low FFMI, no one with concurrent low FMI, although three men had low FFMI with high FMI. Fifteen percent were underweight according to BMI. Conclusion: The older adults in Örgryte-Härlanda show adequate physical function indicated by FFM and better hand grip strength in comparison to previous studies. Physical function appears to be more associated with body composition than chronological age. Combined measurements of body composition and hand grip strength seem to be efficient methods for assessing physical function in community-dwelling older adults.

  • 39.
    Lindblad, Amanda
    et al.
    Gothenburg Univeristy.
    Johannesson, Julie
    Gothenburg Univeristy.
    Dahlin-Ivanhoff, Synnove
    Gothenburg Univeristy.
    Höglund, Evelina
    SP Technical Research Institute of Sweden.
    Ekman, Susanne
    SP Technical Research Institute of Sweden.
    Stuhr Olsson, Gunnel
    Findus.
    Karlsson, Christina
    ICA.
    Signäs, Michael
    Medirest, Compass Group.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Preferences and attitudes regarding food choices and meal patterns among older adults: a cross-sectional study2016Konferensbidrag (Övrigt vetenskapligt)
  • 40. Mowe, Morten
    et al.
    Bosaeus, Ingvar
    Rasmussen, Henrik Højgaard
    Kondrup, Jens
    Unosson, Mitra
    Rothenberg, Elisabet
    Sahlgrenska University Hospital, Gothenburg.
    Irtun, Øivind
    Insufficient nutritional knowledge among health care workers?2008Ingår i: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 27, nr 2, s. 196-202Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    BACKGROUND & AIMS: Though a great interest and willingness to nutrition therapy, there is an insufficient practice compared to the proposed ESPEN guidelines for nutrition therapy. The aim of this questionnaire was to study doctors and nurses' self-reported knowledge in nutritional practice, with focus on ESPEN's guidelines in nutritional screening, assessment and treatment.

    METHODS: A questionnaire about different aspects of nutritional practice was answered by 4512 doctors and nurses in Denmark, Sweden and Norway.

    RESULTS: The most common cause for insufficient nutritional practice was lack of nutritional knowledge. Twenty-five percent found it difficult to identify patient in need of nutritional therapy, 39% lacked techniques for identifying malnourished patients, and 53% found it difficult to calculate the patients' energy requirement and 66% lacked national guidelines for clinical nutrition. Twenty-eight percent answered that insufficient nutrition practice could lead to complications and prolonged hospital stay. Those that answered that their nutritional knowledge was good had also a better nutritional practice.

    CONCLUSION: The self-reported nutritional knowledge was inadequate among Scandinavian doctors and nurses. Increased nutritional knowledge seems to improve the nutritional practice. A combination of an integrated nutrition curriculum during the education, together with post-graduated education for both physicians and nurses should be established.

  • 41.
    Nordén, J.
    et al.
    Sahlgrenska Academy at University of Gothenburg.
    Grönberg, A. M.
    Sahlgrenska Academy at University of Gothenburg.
    Bosaeus, I.
    Sahlgrenska Academy at University of Gothenburg.
    Bertéus Forslund, H.
    Sahlgrenska Academy at University of Gothenburg.
    Hulthén, L.
    Sahlgrenska Academy at University of Gothenburg.
    Rothenberg, Elisabet
    Sahlgrenska Academy at University of Gothenburg.
    Karlsson, J.
    Örebro University Hospital.
    Wallengren, O.
    Sahlgrenska Academy at University of Gothenburg.
    Slinde, F.
    Sahlgrenska Academy at University of Gothenburg.
    Nutrition impact symptoms and body composition in patients with COPD2015Ingår i: European Journal of Clinical Nutrition, ISSN 0954-3007, E-ISSN 1476-5640, Vol. 69, nr 2, s. 256-261Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Background/Objectives:

    Anorexia or lack of appetite is common in chronic obstructive pulmonary disease (COPD) and may be caused or augmented by several symptoms affecting appetite and eating. We aimed to investigate and quantify the extent of nutrition impact symptoms (NIS) in patients with COPD and to explore relationships between NIS and fat-free mass depletion.

    Subjects/Methods:

    The results in this cross-sectional study are based on 169 COPD patients (62% female subjects). Body composition was assessed using bioelectrical impedance spectroscopy and the patients reported NIS by two newly developed questionnaires: the Eating Symptoms Questionnaire (ESQ) and the Disease-Related Appetite Questionnaire (DRAQ).

    Results:

    Symptoms with the highest prevalence were dry mouth (71%), stomach ache (39%), pain or aches affecting appetite (36%) and constipation (35%). Problems with diarrhoea and feeling affected by smells were more severe among women compared with men (P<0.05). Thirty-six percent of the patients were depleted (fat-free mass index (FFMI) <15 kg/m(2) for women and FFMI<16 kg/m(2) for men). Depleted patients had more NIS (P<0.05) and also rated appetite and taste of food as worse compared with non-depleted patients (P<0.05).

    Conclusions:

    NIS are common in patients with COPD, and depleted patients have more severe symptoms. To investigate how these symptoms are best prevented and/or managed and whether NIS prevention/treatment can affect development of malnutrition in patients with COPD is a challenge for the future.

  • 42. Nordén, Johanna
    et al.
    Grönberg, AnneMarie
    Bosaeus, Ingvar
    Bertéus Forslund, Heléne
    Hulthén, Lena
    Rothenberg, Elisabet
    Sahlgrenska Academy, University of Gothenburg.
    Karlsson, Jan
    Wallengren, Ola
    Slinde, Frode
    Nutrition impact symptoms and body composition in patients with COPD2014Konferensbidrag (Refereegranskat)
    Abstract [en]

    RATIONALE: Anorexia or lack of appetite is common in chronic obstructive pulmonary disease (COPD) and may be caused or augmented by several symptoms affecting appetite and eating. We aimed to investigate and quantify the extent of nutrition impact symptoms (NIS) in patients with COPD and to explore relationships between NIS and fat free mass depletion.

    METHODS: The results in this cross-sectional study are based on 169 COPD patients (62 % females). Body composition was assessed using bioelectrical impedance spectroscopy and the patients reported NIS by two newly developed questionnaires; Eating Symptoms Questionnaire (ESQ) and Disease Related Appetite Questionnaire (DRAQ).

    RESULTS: Symptoms with the highest prevalence were dry mouth (71%), stomach ache (39%), pain or aches affecting appetite (36%) and constipation (35%). Problems with diarrhoea and feeling affected by smells were more severe among women compared to men (p<0.05). Thirty-six percent of the patients were depleted (FFMI < 15 kg/m² for women and FFMI < 16 kg/m² for men). Depleted patients had more NIS (p<0.05), and also rated appetite and taste of food as worse compared to non-depleted (p < 0.05).

    CONCLUSION: Nutrition impact symptoms are common in patients with COPD and depleted patients have more severe symptoms. To investigate how these symptoms are best prevented and/or managed and if NIS prevention/treatment can affect development of malnutrition in patients with COPD is a challenge for the future.

  • 43.
    Nyberg, Maria
    et al.
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Bryntorp, Anna
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Sepp, Hanna
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Exploring the meal concept: an interdisciplinary literature overview2015Konferensbidrag (Refereegranskat)
    Abstract [en]

    The meal concept is used in varying contexts, and within several scientific fields, however often without a clear definition of what it includes. The meal has been identified as a subject in multiple research areas such as nutrition, medicine, sensory science, history, design product development, food service, biology, physiology, anthropology, sociology, psychology, marketing and so forth 1. A meal may be defined and identified by the time of the day, by its energy content and how the food is combined as well as by its social interactions, implying that it may be understood in relation to the food itself as well as to the social and cultural context 2. The meal has also been discussed in relation to the concept of “snacks”, where a meal has been defined as a “structured food event”, while “snacks” represent “unstructured food events”3 . Some attempts have been made in order to define the meal and also to present a more holistic model of what it includes. One way of defining the meal is by using certain cues related to food as well as the environment 4. Another example is the Five Aspects Meal Model (FAMM) which was developed as a model in the early 2000s 5, with the ambition to capture an entirety of the meal by including the room, the meeting, the product, the logistics and the atmosphere in defining and understanding a meal. Although there have been many attempts trying to find a general and precise definition, the complexity makes it difficult, and maybe impossible, to capture the meal concept in a single definition 6. Different disciplines focus on various aspects, which may complicate a common understanding 7,8,9.

    It has been stated that meals are only one form of eating 10, and that the meal alone does not capture the diversity of todays’ eating. Still, it is recurrently used as a point of reference and as a norm for discussions concerning food and eating. The meal concept is however in constant change and must be understood in relation to societal patterns and norms, how we organize our eating and what role food plays as a social and cultural glue 2, but also in relation to our perception of health, sustainability, convenience and so forth. Other concepts, such as “eating episodes” 11,12, “eating occasions” see f ex. 13 and “eating events” 14 have also been used as attempts to illuminate the complexity of food habits. Nonetheless, the meal is still universally used and recurrent in various research works, and therefore it is of importance to investigate how the concept is actually used and understood in the different areas related to food- and meal science, an interdisciplinary field studying food and meals within Food scienceNutrition and health, and Food culture and communication.

  • 44.
    Nyberg, Maria
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Rothenberg, Elisabet
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Aktivt åldrande - individuellt anpassade måltidslösningar för äldres hälsa och livskvalitet: en kunskapssammanställning2014Rapport (Övrigt vetenskapligt)
    Abstract [sv]

    Allt fler uppnår allt högre åldrar. Idag utgör de 80 år och äldre ca en halv miljon, och i slutet av 2040-talet över 1 miljon. Andelen friska och aktiva äldre, oavsett ålder, är högre än någonsin. Emellertid ökar risken för funktionsned- sättningar och sjukdom, och ett stort antal i hög ålder (över 80 år) har bety- dande behov av stöd och hjälp.

    En betydelsefull aspekt av äldres levnadsvanor är de vanor som kan kopplas till maten och måltiden, det kan handla om exempelvis livsmedelsval, måltids- mönster eller utformningen den dagliga måltidssituationen. Goda matvanor är bra för hälsan och välbefinnandet och är en förutsättning för att bibehålla hälsa . Att kunna påverka sitt eget val av mat utgör en central del i känslan av valfrihet och kontroll över tillvaron och för att bibehålla identiteten, trots hög ålder och "frailty". Kännedom om den enskildes preferenser och vanor rörande mat och dryck samt möjligheten för den äldre att efter egen förmåga vara delaktig och aktiv i beslut kring detta är därmed en förutsättning för god omvårdnad.

    Tre lärare och forskare från Högskolan Kristianstad har i denna skrift samman- fattat det rådande kunskapsläget på området äldres mat- och måltidssitua- tion på ett lättillgängligt sätt. Kunskapssammanställningen utgör en del av projektet Aktivt Åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hos äldre finansierat VINNOVA i utlysningen "En hållbar innovativ livsmedelskedja som möter framtidens behov".

  • 45.
    Persson, Christina E
    et al.
    University of Gothenburg.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Hansson, Per-Olof
    University of Gothenburg.
    Welin, Catharina
    University of Gothenburg.
    Strandhagen, Elisabeth
    University of Gothenburg.
    Cardiovascular risk factors in relation to dietary patterns in 50-year-old men and women: a feasibility study of a short FFQ2018Ingår i: Public Health Nutrition, ISSN 1368-9800, E-ISSN 1475-2727, s. 1-9Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    OBJECTIVE: We aimed to assess the feasibility of a simple new fifteen-item FFQ as a tool for screening risk of poor dietary patterns in a healthy middle-aged population and to investigate how the results of the FFQ correlated with cardiovascular risk factors and socio-economic factors.

    DESIGN: A randomized population-based cross-sectional study. Metabolic measurements for cardiovascular risk factors and information about lifestyle were collected. A fifteen-item FFQ was created to obtain information about dietary patterns. From the FFQ, a healthy eating index was created with three dietary groups: good, average and poor. Multivariate logistic regression was used to assess relationships between dietary patterns and cardiovascular risk factors.

    SETTING: Sweden.

    SUBJECTS: Men and women aged 50 years and living in Gothenburg, Sweden.

    RESULTS: In total, 521 middle-aged adults (257 men, 264 women) were examined. With good dietary pattern as the reference, there was a gradient association of having obesity, hypertension and high serum TAG in those with average and poor dietary patterns. After adjustment for education and lifestyle factors, individuals with a poor dietary pattern still had significantly higher risk (OR; 95 % CI) of obesity (2·33; 1·10, 4·94), hypertension (2·73; 1·44, 5·20) and high serum TAG (2·62; 1·33, 5·14) compared with those with a good dietary pattern.

    CONCLUSIONS: Baseline data collected by a short FFQ can predict cardiovascular risk factors in middle-aged Swedish men and women. The FFQ could be a useful tool in health-care settings, when screening for risk of poor dietary patterns.

  • 46. Rosenhall, Ulf
    et al.
    Hederstierna, Christina
    Idrizbegovic, Esma
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Dietary habits and hearing2014Konferensbidrag (Övrigt vetenskapligt)
    Abstract [en]

    The infl uence on the hearing of micronutrients has been studied in both humans and research animals. Vitamin intake and diets with supplementation of one or more micronutrient have been studied. In a Swedish epidemiological investigation (the Gerontological and Geriatric Population Study in Gothenburg) nutrient and food intake of 70-year old persons from three age cohorts was studied. The results of a comparison between a dietary enquiry and pure tone audiometry will be presented and discussed.

  • 47.
    Rosenhall, Ulf
    et al.
    Karolinska University Hospital.
    Idrizbegovic, Esma
    Karolinska University Hospital.
    Hederstierna, Christina
    Karolinska University Hospital.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Dietary habits and hearing2015Ingår i: International Journal of Audiology, ISSN 1499-2027, E-ISSN 1708-8186, Vol. 54, nr Suppl. 1, s. S53-S56Artikel i tidskrift (Refereegranskat)
    Abstract [en]

    Objective: Study groups from three age cohorts of 70-75 year-olds were investigated to search for possible correlations between dietary habits and auditory function.

    Design: A cross-sectional, epidemiological study.

    Study sample: A total number of 524 people (275 women, 249 men) were recruited from three age cohorts. The study sample was representative of the general population. All participants answered a diet history and were tested with pure-tone audiometry. Eleven categories of food consumption were related to pure-tone averages of low-mid frequency hearing, and high frequency hearing.

    Results: Two consistent correlations between diet and hearing were observed. One was a correlation between good hearing and a high consumption of fish in the male group. The other was a correlation between poor high frequency hearing and a high consumption of food rich in low molecular carbohydrates in both genders; a larger effect size was seen in females.

    Conclusions: The study indicates that diet is important for aural health in aging. According to this study fish is beneficial to hearing, whereas consumption of "junk food", rich in low molecular carbohydrates, is detrimental. Other correlations, e.g. between high consumption of antioxidants, were not demonstrated here, but cannot be excluded.

  • 48.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Administrationsvägar, skötselråd och omvårdnad [Nutrition, enteral]2013Övrigt (Övrigt vetenskapligt)
  • 49.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Ageing2013Ingår i: Non-Communicable Diseases The Response to Health 2020 by Dietitians: Proceedings of the 7th DIETS/EFAD Conference Lake Garda, Italy, 8/9 November 2013 / [ed] Ursula Lukas, 2013, s. 26-Konferensbidrag (Refereegranskat)
    Abstract [en]

    In specific focus becoming a specialist within geriatric nutrition denotes profound knowledge of gerontological theories, how age affect physiological and psychological processes and nutritional needs of the aging body. Knowledge about age related disease, Geriatrics, and how it affects’ the human body. Knowledge about how treat age related nutritional problems. This workshop will focus on the aim of the specialist group within geriatric nutrition and how it could support EFAD members and EC within the specialist filed. Within the scope of the aim we will decided what to deliver 2013 –14 as a contribution to health, well beeing and quality of life for older adults in Europe.

  • 50.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Ageing2012Konferensbidrag (Refereegranskat)
    Abstract [en]

    Advanced practice results from expanded and specialized knowledge, skills, competencies, and experience. Advanced level practice is characterized by the integration of a broad range of unique theoretical, research-based, and practical knowledge that occurs as a part of training and experience beyond entry level and is shaped by the context in which the dietitian practices (ADA). In specific focus becoming a specialist within geriatric nutrition denotes profound knowledge of gerontological theories, how age affect physiological and psychological processes and nutritional needs of the aging body. Knowledge about age related disease, Geriatrics, and how it affects’ the human body. Knowledge about how treat age related nutritional problems. “Life Long Learning for a secure nutrition future” - what competences for second cycle special interest are required, and the need for LLL resources in the specialist area. What should be included in a specific curriculum for specialist dietitians in geriatric nutrition. Participants will be able to share experience, resources, expertise and motivation to support the new Network and suggest ways of involvement to lead to its success.

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