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  • 101.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Briefing Paper on the Role of the Dietitian in the Prevention and Management of Nutrition-related Disease in Older Adults2013Report (Other academic)
    Abstract [en]

    Dietitians, as members of integrated interdisciplinary and multi-disciplinary teams, play a key role in the prevention and management of nutrition-related disease in older adults.They are uniquely qualified to apply scientific evidence to the promotion of healthy eating, individualised nutritional therapy and counselling to individuals and groups.

  • 102.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Centrala begrepp2016In: Geriatrisk nutrition / [ed] Faxén Irving, G., Karlström, B., & Rothenberg, E., Lund: Studentlitteratur AB, 2016, 2, p. 15-21Chapter in book (Other academic)
  • 103.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Diagnosis and treatment of starvation, cachexia and sarcopenia2015Conference paper (Refereed)
    Abstract [en]

    Starvation, cachexia and sarcopenia are three interrelated medical conditions frequently seen in medical settings (1). They have nutrition as a common component both as an underlying cause but also as part of treatment. However, the aetiology and thereby adequate therapy differ between these three conditions. Starvation means lack of food leading to deficiency of energy and nutrients. During pure starvation (without disease) the body reacts by decreased basal metabolic rate and loss of energy stores (body weight) mainly fat mass. Therapy aims to provide the body with adequate amounts of energy and nutrients to restore the losses. Cachexia (disease related malnutrition) is a condition caused by underlying disease and generally mediated by inflammation. The body responds by increased basal metabolic rate, loss of body weight mainly muscle mass and appetite. Adequate energy and nutrition, especially protein, supply is an important part of therapy but pharmacological actions are also needed treat the inflammation and other mediating factors. Sarcopenia means loss of muscle mass, function and strength (2). It is caused by a combination of several factors associated with normal ageing e.g. decreased level of anabolic hormones and changed body composition leading to impaired anabolic response to above all protein intake, decreased physical activity and impaired motor neuron function. Loss of body weight might be a part of the problem, but not necessarily (3). Sarcopenic obesity means a high proportion of body fat but low proportion of muscle mass combined by loss of muscle function and strength. Adequate energy and nutrition, especially protein, supply is an important part of therapy but also physical exercise, especially resistance training, is important for optimal effect (3, 4). It is important for dietitians to have knowledge of and be able to distinguish between these three nutrition related conditions to provide patients with optimal nutrition treatment. References 1. Cederholm T, Bosaeus I, Barazzoni R, Bauer J, Van Gossum A, Klek S, et al. Diagnostic criteria for malnutrition - An ESPEN Consensus Statement. Clinical nutrition (Edinburgh, Scotland). 2015;34(3):335-40. Epub 2015/03/24. 2. Cruz-Jentoft AJ, Baeyens JP, Bauer JM, Boirie Y, Cederholm T, Landi F, et al. Sarcopenia: European consensus on definition and diagnosis: Report of the European Working Group on Sarcopenia in Older People. Age and ageing. 2010;39(4):412-23. Epub 2010/04/16. 3. Deutz NE, Bauer JM, Barazzoni R, Biolo G, Boirie Y, Bosy-Westphal A, et al. Protein intake and exercise for optimal muscle function with aging: recommendations from the ESPEN Expert Group. Clinical nutrition (Edinburgh, Scotland). 2014;33(6):929-36. Epub 2014/05/13. 4. Bauer J, Biolo G, Cederholm T, Cesari M, Cruz-Jentoft AJ, Morley JE, et al. Evidence-based recommendations for optimal dietary protein intake in older people: a position paper from the PROT-AGE Study Group. J Am Med Dir Assoc. 2013;14(8):542-59. Epub 2013/07/23.

  • 104.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Etik och nutrition2016In: Geriatrisk nutrition / [ed] Faxén Irving, G., Karlström, B., & Rothenberg, E., Lund: Studentlitteratur, 2016, 2, p. 347-352Chapter in book (Other academic)
  • 105.
    Rothenberg, Elisabet
    Sahlgrenska University Hospital, Gothenburg.
    Experience of dietary assessment and validation from three Swedish studies in the elderly2009In: European Journal of Clinical Nutrition, ISSN 0954-3007, E-ISSN 1476-5640, Vol. 63 Suppl 1, p. S64-S68Article in journal (Refereed)
    Abstract [en]

    BACKGROUND/OBJECTIVES: The elderly are a growing part of the population. The objectives have been to describe the dietary assessment methods undertaken, and to evaluate the different validation methods and their performance in free-living elderly populations.

    SUBJECTS/METHODS: Participants were from three studies, the Johanneberg, H70 and Nordic Research on Ageing (NORA) studies undertaken in Sweden. The mean age across these studies ranged from 70 to 80 years, and cohort size ranged from n=173 to a total of 1360 in the four cohorts of the H70 geriatric population study. A food frequency questionnaire (FFQ) was used in Johanneberg and a diet history (DH) in H70 and NORA. Validation was undertaken using a 4-day food record (FR), four 24-h urinary nitrogen (UN) collections and energy intake/basal metabolic rate (EI/BMR) cutoffs in Johanneberg, EI/BMR cutoffs, total energy expenditure (TEE) estimated by heart rate monitoring, activity diary and doubly labelled water in H70, and EI/BMR cutoffs in NORA.

    RESULTS: The FFQ provided higher intakes of EI and nutrients vs FR, confirmed by UN for protein. Compared with EI/BMR cutoffs, overestimation of EI was moderate. DH showed that slight underestimation vs heart rate was in accordance with activity diary, but compared with doubly labelled water, DH underestimated EI by 12%. In NORA, EI/BMR was high compared with EI/BMR cutoffs. Validation methods detected under- and over-reporting. EI and nutrient intake were in accordance with recommendations.

    CONCLUSIONS: Elderly up to their 80s can perform well in dietary studies. However, people over the age of 80 years may tend to report food habits from earlier in life.

  • 106.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Knowledge and Practice Among Dietitians in Four Western European Countries Regarding Malnutrition, Starvation, Cachexia and Sarcopenia2015In: Abstracts of the 37th ESPEN Congress, Lisbon, Portugal, 5-8 September 2015, 2015, Vol. 34, p. S97-Conference paper (Other academic)
  • 107.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Konsistensanpassad kost2016In: Geriatrisk nutrition / [ed] Gerd Faxén Irving, Brita Karlström, Elisabet Rothenberg, Lund: Studentlitteratur, 2016, 2, p. 161-167Chapter in book (Other academic)
  • 108.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Kvalitet och organisation2016In: Geriatrisk nutrition / [ed] Gerd Faxén Irving, Brita Karlström, Elisabet Rothenberg, Lund: Studentlitteratur, 2016, 2, p. 312-333Chapter in book (Other academic)
  • 109.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Nutrition and physical function2014Conference paper (Refereed)
    Abstract [en]

    Muscle function is of importance for physical function, autonomy and quality of life. Adequate nutrition with focus on protein, vitamin D and resistance training is prerequisite for of muscle mass and function. Sarcopenia is defined as loss of muscle mass and strength, associated with aging and linked to functional impairment with increased risk of falls. Sarcopenic subjects are vulnerable to metabolic stress since muscle protein is mobilized to provide amino acids for the metabolism. Sarcopenia is an essential component of physical frailty a geriatric syndrome of decreased reserve capacity and resistance to stressors, resulting from declines across multiple physiologic systems, causing vulnerability to adverse health outcomes.

  • 110.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Nutrition vid osteoporos2016In: Geriatrisk nutrition / [ed] Gerd Faxén Irving, Brita Karlström, Elisabet Rothenberg, Lund: Studentlitteratur, 2016, 2, p. 317-318Chapter in book (Other academic)
  • 111.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    To Feed and Move the Muscles are Crucial for Healthy Ageing2015In: SM Journal of Food and Nutritional Disorders, Vol. 1, no 1, p. 1004-Article, review/survey (Refereed)
    Abstract [en]

    Ageing is associated with reduced margins and impairments in several physiological systems including increase in body fat and a decline in lean mass called sarcopenia and limiting physical abilities. Disease Related Malnutrition (DRM) becomes prevalent due to increased risk to develop chronic disease by age. To prevent and reduce the loss of muscle mass and function physical activity and nutrition are of importance. The evidence for a combination effect is convincing. Except adequate energy intake protein and vitamin D are of specific importance to maintain muscle mass. Some amino acids seem of key importance. A major cause of sarcopenia is inactivity and anabolic resistance. Physical exercise, mainly resistance training has been shown to be of significant importance for muscle protein synthesis. Adequate muscular function is a prerequisite for independence and quality of life. It is urgent to learn more about how to prevent and treat loss of muscle mass and function in ageing.

  • 112.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Vitamin D2015In: Mat och hälsa: en klinisk handbok / [ed] Cederholm, Tommy; Rothenberg, Elisabet, Lund: Studentlitteratur AB, 2015, p. 185-190Chapter in book (Other academic)
  • 113.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Vitamin D - hur mycket och varför?2014In: Hälsan i centrum, ISSN 0348-5455, Vol. 14, no 1, p. 12-17Article in journal (Other academic)
    Abstract [sv]

    D-vitamin, kalciferol, har på senare år tilldragit sig allt större intresse i takt med att allt fler fysiologiska funktioner för detta vitamin blivit kända. Risken för fall och frakturer påverkas t.ex från två håll: dels genom påverkan på bentätheten men också på muskelfunktion.

  • 114.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Äldre och åldrande2016In: Geriatrisk nutrition / [ed] Gerd Faxén Irving, Brita Karlström, Elisabet Rothenberg, Lund: Studentlitteratur, 2016, 2, p. 27-42Chapter in book (Other academic)
  • 115.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Äldres näringsbehov2016In: Geriatrisk nutrition / [ed] Gerd Faxén Irving, Brita Karlström, Elisabet Rothenberg, Lund: Studentlitteratur, 2016, 2, p. 43-65Chapter in book (Other academic)
  • 116.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Översikt [Nutrition]2015Other (Other (popular science, discussion, etc.))
    Abstract [sv]

    Översikt [Nutrition] Denna text utgår från "Näring för god vård och omsorg en vägledning för att förebygga och behandla undernäring" [1] från Socialstyrelsen samt "Nationell satsning för ökad patientsäkerhet. Undernäring åtgärder för att förebygga" [2] från Sveriges Kommuner och Landsting. Den senare kan ses som en kortversion av vägledningen. Ett gott näringstillstånd är en förutsättning för att undvika sjukdom och återvinna hälsa. Alla har rätt att få en adekvat, till individen och dennes (sjukdoms-) tillstånd anpassad näringstillförsel. Att få sitt energi- och näringsbehov tillgodosett är därmed en självklar mänsklig rättighet [1,2]. Sjukdom och där till kopplad medicinsk behandling kan dock försvåra eller omöjliggöra för den enskilde att täcka detta behov utan hjälp, samtidigt som sjukdomen i sig kan förändra behoven. Sociala, psykologiska och kulturella faktorer påverkar också förutsättningarna för ett optimalt energi- och näringsintag. Mat, måltid och ätande rymmer dessutom många andra dimensioner. Sjukdomsrelaterad undernäring utvecklas när förbrukningen av energi och/eller näringsämnen under en tillräckligt lång period överskrider intaget [2,3]. Den därpå följande utarmningen av kroppsfett och muskler tar sig olika uttryck beroende på om sjukdomsprocessen medför en inflammatorisk reaktion eller inte. Problemet är vanligt. I svenska studier har förekomsten uppskattats till 28 procent och bland kroniskt sjuka äldre är prevalensen ännu högre [1,2]. Tillståndet medför förluster i livskvalitet, lidande och en ökad risk för sjuklighet och död. Den sjuka individens nutrition måste därför betraktas på samma sätt som annan medicinsk behandling och underkastas samma krav på utredning, diagnos, behandlingsplanering och uppföljning/dokumentation [1,2]. Det krävs ett strukturerat nutritionsomhändertagande - nutritionvårdsprocessen - för effektiv och säker behandling, även en tydlig ansvarsfördelning mellan olika yrkesgrupper och ett standardiserat tvärprofessionellt språk för effektiv och säker kommunikation. Vision Alla patienter ska erbjudas en god och säker nutritionsvård. 

  • 117.
    Rothenberg, Elisabet
    et al.
    Department of Clinical Nutrition, Sahlgrenska University Hospital, Göteborg, Sweden.
    Ekman, Susanne
    SIK, The Swedish Institute for Food and Biotechnology, Göteborg, Sweden.
    Bülow, Margareta
    Diagnostic Centre of Imaging and Functional Medicine, Malmö University Hospital, Lund University, Malmö, Sweden.
    Möller, Katarina
    Findus Sverige AB, Bjuv, Sweden.
    Svantesson, Julie
    Department of Clinical Nutrition, Sahlgrenska University Hospital, Göteborg, Sweden.
    Wendin, Karin
    SIK Swedish Inst. Food & Biotechnol, Gothenburg, Sweden.
    Texture-modified meat and carrot products for elderly people with dysphagia: preference in relation to health and oral status2007In: Scandinavian Journal of Food and Nutrition, ISSN 1748-2976, E-ISSN 1748-2984, Vol. 51, no 4, p. 141-147Article in journal (Refereed)
    Abstract [en]

    Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective: To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design: Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmö (SH-M) and Göteborg (SH-G) participated. Results: 19% had a body mass index 522, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meatproducts easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate. Conclusions: There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions.

  • 118.
    Rothenberg, Elisabet
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Eriksson, Ulrika
    Univ Gothenburg.
    Samuelsson, Jessica
    Univ Gothenburg.
    Cross-sectional comparison of diet and anthropometry in 70-year-olds over 45 years and 5 birth cohorts2018In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 72, no 1, p. 68-69Article in journal (Other academic)
  • 119.
    Rothenberg, Elisabet
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Grönberg, AnneMarie
    Sahlgrenska akademin.
    Nutrition vid kronisk obstruktiv lungsjukdom (KOL)2016In: Geriatrisk nutrition / [ed] Gerd Faxén Irving, Brita Karlström, Elisabet Rothenberg, Lund: Studentlitteratur, 2016, 2, p. 221-232Chapter in book (Other academic)
  • 120.
    Rothenberg, Elisabet
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Karlström, Brita
    Uppsala universitet.
    Måltiden2016In: Geriatrisk nutrition / [ed] Gerd Faxén Irving, Brita Karlström, Elisabet Rothenberg, Lund: Studentlitteratur, 2016, 2, p. 131-147Chapter in book (Other academic)
  • 121.
    Rothenberg, Elisabet
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Tognon, G
    Sahlgrenska Academy.
    Lissner, L
    Sahlgrenska Academy.
    Petrolo, M
    Sahlgrenska Academy.
    Sundh, V
    Sahlgrenska Academy.
    SUN-P049: Nordic Healthy Diet and Mortality in a Cohort of 70 Year-Old Swedes: What is the Contribution of Dairy Intake?2017In: Clinical Nutrition, ISSN 0261-5614, Vol. 36, p. S71-Article in journal (Other academic)
    Abstract [en]

    Rationale: Several definitions of the Nordic Healthy Diet havebeen proposed, but there is no consensus on the role of dairy products. We aim to study the impact of the Nordic diet on all- cause mortality in a population of 70 year-olds, exploring different versions of a Nordic Healthy Diet Score (NHDS) with focus on the specific role of key dairy products.

    Methods: Cox proportional hazard models, adjusted for potential confounders, were used to assess the prediction of all-cause mortality using two NHDS definitions (calculated either including low-fat or without dairy products). In separate Cox models, cheese intake and the combined intakes of milk, soured milk and unsweetened yoghurt were tested as well as intake of fat from these two sources.

    Results: Neither of the standard versions of NHDS was associated with mortality. However, cheese intake was pro- tective of total mortality, whereas milk products (including soured milk and unsweetened yoghurt) predicted increased risk of mortality. Cheese fat intake was also inversely associated with mortality, whereas fat from the other dairy products positively predicted the outcome only when the model was adjusted by energy intake.

    Conclusion: The NHDS, as previously defined, was not associated with all-cause mortality in this population of elderly[GT1] Swedes. Intake of milk, soured milk and/or unsweetened yoghurt was positively associated with all-cause mortality whereas cheese intake was inversely associated with this outcome.

  • 122.
    Rothenberg, Elisabet
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). SP Technical Research Institute of Sweden, Borås.
    Texture modification of food for elderly people2015In: Modifying food texture, volume 2: sensory analysis, consumer requirements and preferences / [ed] Jianshe Chen and Andrew Rosenthal, Cambridge: Woodhead Publishing (Elsevier) , 2015, p. 163-185Chapter in book (Refereed)
  • 123.
    Rothenberg, Elisabet
    et al.
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    The ageing palate2015In: Food Science and Technology (London), ISSN 0015-6639, E-ISSN 2304-8158, Vol. 29, no 4, p. 2-5Article in journal (Other academic)
  • 124.
    Sandman, Lars
    et al.
    University College of Borås.
    Agren Bolmsjö, Ingrid
    Lund University.
    Westergren, Albert
    Kristianstad University College, School of Health and Society.
    Ethical considerations of refusing nutrition after stroke2008In: Nursing Ethics, ISSN 0969-7330, E-ISSN 1477-0989, Vol. 15, no 2, p. 147-59Article in journal (Refereed)
    Abstract [en]

    The aim of this article is to analyse and discuss the ethically problematic conflict raised by patients with stroke who refuse nutritional treatment. In analysing this conflict, the focus is on four different aspects: (1) Is nutritional treatment biologically necessary? (2) If necessary, is the reason for refusal a functional disability, lack of appetite or motivation, misunderstanding of the situation or a genuine conflict of values? (3) If the latter, what values are involved in the conflict? (4) How should we deal with the different kinds of refusal of nutritional treatment? We argue that patients' autonomy should be respected as far as possible, while also considering that those who have suffered a stroke might re-evaluate their life as a result of a beneficial prognosis. However, if patients persist with their refusal, health care professionals should force nutritional treatment only when it is clear that the patients will re-evaluate their future life.

  • 125. Schober, M
    et al.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Essential amino acids supplementation and its effects on age related loss of muscle mass and function: a systematic review2015Conference paper (Refereed)
  • 126.
    Sepp, Hanna
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Medvetna måltider leder till lärande2017In: Förskoletidningen, ISSN 0348-0364, no 3Article in journal (Other (popular science, discussion, etc.))
  • 127.
    Sepp, Hanna
    Institutionen för hushållsvetenskap, Uppsala universitet.
    Pre-school children's food habits and meal situation: factors influencing the dietary intake at pre-school in a Swedish municipality2002Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    A pre-school-based dietary survey, using seven-day records, focus group interviews and semi-structured interviews, was carried out in a suburban area of Stockholm. The overall objective was to investigate the individual food and nutrient intake of pre-school children at all meals during the day, as well as factors that might influence children’s intake. The average energy and nutrient intake per day for the whole week was satisfactory for the 109 pre-school children, but the temporal distribution throughout the day was skewed. The energy and nutrient intakes of food at the pre-school were lower than recommended. This was, however, compensated for by meals eaten at home. The children had a more varied food intake during weekdays than weekend days. This study has not provided any evidence to support the selection of water versus milk as a preferable lunch beverage in terms of pre-school children's total milk consumption and general dietary quality. However, the dietary analyses showed that there could be a reason to limit pre-school children’s daily milk and fermented milk intake to half a litre, according to the existing guidelines. The children associated food and eating with rules and norms. They did not categorise food as good or bad, as adults often do, but as "food" and "non-food"; for example, sweets were not food. The method used in this study, the focus group interview, was judged to be a useful tool for exploring how children think about and jointly reflect upon food. The role of the teacher had changed over the past years and they had not yet found a solid ground for integrating food and meals into their everyday work.

  • 128.
    Sepp, Hanna
    et al.
    Department of Domestic Sciences, Uppsala University.
    Abrahamsson, Lillemor
    Department of Domestic Sciences, Uppsala University.
    Lennernäs Junberger, Maria
    Swedish Dairy Association AB, Stockholm.
    Risvik, Einar
    Department of Domestic Sciences, Uppsala University.
    The contribution of food groups to the nutrient intake and food pattern among pre-school children2002In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 13, no 2, p. 107-116Article in journal (Refereed)
    Abstract [en]

    A pre-school-based dietary survey, using 7-day records, was carried out in Sweden in the Stockholm area at 12 pre-schools; the survey included 109 of 131 participating children. The present study was designed to describe weekday and weekend food patterns, i.e. the frequency of consumption of food items and the contribution of energy and nutrient intake from different food groups, and to explore how foods are related in pre-school children's diet. At pre-school, all children except one ate vegetables and fruits about once a day, and all children consumed, on average, milk and cheese, meat products, bread and breakfast cereals and fats more than once a day. Milk and cheese products, bread and breakfast cereals and meat products were the primary source of energy and protein. The main source of dietary fibre was bread and breakfast cereals, potatoes and fruits. The “low-nutrient foods”, e.g. confectionery, buns, and soft drinks, contributed 20% of the energy during the weekdays and 33% during the weekend days. When all food groups (g/MJ) were analysed simultaneously in a Principal Components Analysis (PCA), 52% of the variation was explained. The food consumption data were described using four food clusters: milk and cheese products; bread and breakfast cereals; meat, potatoes and cooked cereals; confectionery, buns and soft drinks. In conclusion, the PCA seems to be a useful visual tool for elucidating how foods are related in the diet.

  • 129.
    Sepp, Hanna
    et al.
    Department of Domestic Sciences, Uppsala University.
    Hofvander, Yngve
    Intemational Child Health, Uppsala University.
    Abrahamsson, Lillemor
    Department of Domestic Sciences, Uppsala University.
    The role of milk in Swedish pre-school children's diet2001In: Scandinavian Journal of Nutrition/Næringsforskning, ISSN 1102-6480, E-ISSN 1651-2359, Vol. 45, p. 131-136Article in journal (Refereed)
    Abstract [en]

    Objective: A pre-school-based dietary survey, was carried out in Sweden in the Stockholm area. The aim was to study the role of milk in pre-school children's diet, especially the effect of milk versus water as lunch beverage at pre-school. Design: Food and nutrient intake were quantified using seven day-records in order to compare two serving systems at pre-schools, one offering milk as lunch beverage, the other water and to analyse the quality of the diet of low and high consumers of milk. Results: No significant differences between the children's food, nutrient or energy intake were attributable to the serving system at the pre-school. The low milk consumers had a more even distribution of energy intake from different food groups than did the high milk consumers. Conclusions: This comparative study has provided no evidence to support the selection of water versus milk as a preferable lunch beverage in terms of pre-school children's total milk consumption and general dietary quality. The dietary analyses showed that there might be a reason to limit pre-school children's daily milk and fermented milk intake to half a litre if the refined sugar level is limited.

  • 130.
    Sepp, Hanna
    et al.
    Kristianstad University, Department of Behavioural Sciences.
    Lennernäs, Maria
    Uppsala University.
    Abrahamsson, Lillemor
    Uppsala University.
    Preschool children’s meal patterns analysed using the Food-Based Classification of Eating Episodes model2006In: Scandinavian Journal of Food and Nutrition, ISSN 1748-2976, E-ISSN 1748-2984, Vol. 50, no 3, p. 131-138Article in journal (Refereed)
    Abstract [en]

    Background : Because of changing food habits that may influence nutritional status it is important, especiallyin children, reproducibly to describe and analyse the timing and frequency of eating and the composition of different types of eating episodes.

    Objective : To describe eating patterns of 3 -5-year-old Swedish preschool children by analysing 7 day food records using the Food-Based Classification of Eating Episodes (FBCE) model.

    Design : Food intakes were categorized into four types of ‘‘meals’’ and four types of ‘‘snacks’’, according to their food profile. Complete 7 day weighed and estimated food records for 109 children were processed and analysed.

    Results : On weekdays the children ate significantly more frequently than on weekend days, having 5.6 and 5.2 eating episodes per day, respectively. More eating episodes were classified as ‘‘meals’’ on weekdays than on weekend days: 72% and 60%, respectively. On average for the whole week, 43% of the daily energy intake was derived from ‘‘complete meals’’ (CM) and 34% from ‘‘incomplete meals’’ (IM). CM contributed significantly more energy and more nutrients, except for calcium, than did IM. In low-quality snacks (LS), sucrose contributed with about one-third of the energy content and the nutrient density was low.

    Conclusions : The qualitative FBCE model verified nutritional characteristics of the children’s diet previously found in the same cohort by the traditional dietary assessment methods. Processing of the dietary data by the model to show the prevalence and temporal distribution of eating episodes appears to be an applicable toolfor nutritional screening of children’s eating patterns.

  • 131.
    Sepp, Hanna
    et al.
    Department of Domestic Sciences Information Sciences, Uppsala University.
    Lennernäs, Maria
    Swedish Dairy Association AB, Stockholm.
    Pettersson, Roland
    Department of Information Sciences, Uppsala University.
    Abrahamsson, Lillemor
    Department of Information Sciences Uppsala University.
    Children's nutrient intake at preschool and at home2001In: Acta Paediatrica, ISSN 0803-5253, E-ISSN 1651-2227, Vol. 90, no 5, p. 483-491Article in journal (Refereed)
    Abstract [en]

    A preschool-based dietary survey, using 7-d records, was carried out in a suburb of Stockholm. The aim was to assess the intake of food and the quality of the diet of preschool children aged 3-5 y at preschool and at home, and to compare the dietary intake with the Swedish dietary recommendations for preschool children. The respective mean intakes of protein, fat, carbohydrates and sucrose, expressed as a percentage of total energy intake were 14, 38, 50 and 9 at preschool, and at home 14, 36, 52 and 12 on weekdays, 14, 34, 55 and 16 on weekend days. The mean intakes of seven vitamins and minerals were low only for selenium as compared with the recommended level. No differences were found in nutrient density between diet at preschool and diet at home, with the exception of dietary fibre (higher at preschool). On weekdays there was a significantly higher nutrient density for calcium, zinc, selenium, vitamin A, riboflavin, vitamin C and dietary fibre compared with weekend days. CONCLUSION: The average intakes of energy and nutrients per meal at preschool compared with the recommended levels for children aged 4-6 y were low for all meals (breakfast, lunch and afternoon snack). This, however, was compensated for by home meals.

  • 132.
    ter Beek, Lies
    et al.
    Nederländerna.
    Vanhauwaert, Erika
    Belgien.
    Slinde, Frode
    University of Gothenburg.
    Orrevall, Ylva
    Karolinska University Hospital.
    Henriksen, Christine
    Norge.
    Johansson, Madelene
    University of Gothenburg.
    Vereecken, Carine
    Berlgien.
    Rothenberg, Elisabet
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Jager-Wittenaar, Harriët
    Nederländerna.
    Unsatisfactory knowledge and use of terminology regarding malnutrition, starvation, cachexia and sarcopenia among dietitians2016In: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 35, no 6, p. 1450-1456Article in journal (Refereed)
    Abstract [en]

    Background & Aims

    Clinical signs of malnutrition, starvation, cachexia and sarcopenia overlap, as they all imply muscle wasting to a various extent. However, the underlying mechanisms differ fundamentally and therefore distinction between these phenomena has therapeutic and prognostic implications. We aimed to determine whether dietitians in selected European countries have 'sufficient knowledge' regarding malnutrition, starvation, cachexia and sarcopenia, and use these terms in their daily clinical work.

    Methods

    An anonymous online survey was performed among dietitians in Belgium, the Netherlands, Norway and Sweden. 'Sufficient knowledge' was defined as having mentioned at least two of the three common domains of malnutrition according to ESPEN definition of malnutrition (2011): 'nutritional balance', 'body composition' and 'functionality and clinical outcome', and a correct answer to three cases on starvation, cachexia and sarcopenia. Chi-square test was used to analyse differences in experience, work place and number of malnourished patients treated between dietitians with 'sufficient knowledge' vs. 'less sufficient knowledge'.

    Results

    712/7186 responded to the questionnaire, of which data of 369 dietitians were included in the analysis (5%). The term 'malnutrition' is being used in clinical practice by 88% of the respondents. Starvation, cachexia and sarcopenia is being used by 3%, 30% and 12% respectively. The cases on starvation, cachexia and sarcopenia were correctly identified by 58%, 43% and 74% respectively. 13% of the respondents had 'sufficient knowledge'. 31% of the respondents identified all cases correctly. The proportion of respondents with 'sufficient knowledge' was significantly higher in those working in a hospital or in municipality (16%, P<0.041), as compared to those working in other settings (7%).

    Conclusions

    The results of our survey among dietitians in four European countries show that the percentage of dietitians with 'sufficient knowledge' regarding malnutrition, starvation, cachexia and sarcopenia is unsatisfactory (13%). The terms starvation, cachexia and sarcopenia are not often used by dietitians in daily clinical work. As only one-third (31%) of dietitians identified all cases correctly, the results of this study seem to indicate that nutrition-related disorders are suboptimally recognized in clinical practice, which might have a negative impact on nutritional treatment. The results of our study require confirmation in a larger sample of dietitians.

  • 133. Thoresen, Lene
    et al.
    Rothenberg, Elisabet
    Göteborgs universitet.
    Beck, A M
    Irtun, Ø
    Doctors and nurses on wards with greater access to clinical dietitians have better focus on clinical nutrition.2008In: Journal of human nutrition and dietetics (Print), ISSN 0952-3871, E-ISSN 1365-277X, Vol. 21, no 3, p. 239-247Article in journal (Refereed)
    Abstract [en]

    BACKGROUND: According to the Council of Europe, clinical dietitians should assume a more central role in nutritional support. The aim of this study was to assess the opinions among doctors, nurses and clinical dietitians regarding the use of clinical dietitians' expertise in the hospital units and, further, to assess whether the presence of clinical dietitians in hospital departments influenced doctors and nurses focus on clinical nutrition.

    METHODS: A questionnaire about the use of clinical nutrition was mailed to 6000 doctors and 6000 nurses working in hospital units where undernutrition is documented to be common, as well as to 678 clinical dietitians working in Scandinavian hospitals.

    RESULTS: The response rate of clinical dietitians, nurses and doctors were 53%, 46% and 29%, respectively. Nurses and doctors who saw clinical dietitians often found it less difficult to identify undernourished patients and found that insight into the importance of adequate nutrition was better than those who saw clinical dietitians seldom. Clinical nutrition had a higher priority in units with frequent visits by clinical dietitians.

    CONCLUSIONS: The present study shows that doctors and nurses on wards with greater access to clinical dietitians had better focus on clinical nutrition.

  • 134.
    Thulin, Susanne
    Kristianstad University, Research environment Learning in Science and Mathematics (LISMA). Kristianstad University, School of Education and Environment, Avdelningen för Pedagogik. Kristianstad University, Forskningsmiljön Barndom, Lärande och Utbildning (BALU).
    Förskolan och naturvetenskapen2016In: Naturvetenskap i ett förskoleperspektiv: kreativa lärandeprocesser / [ed] Susanne Thulin, Malmö: Gleerups Utbildning AB, 2016, p. 15-29Chapter in book (Other academic)
  • 135. Ting, Wang
    et al.
    Hong, Jiang
    Junqiao, Wang
    Liang, Wang
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE.
    脑卒中患者进食困难研究进展 [A review of eating difficulties after stroke]2014In: Journal of Nursing Science (护理学杂志), Vol. 29, no 23, p. 83-86Article in journal (Refereed)
    Abstract [zh]

    从国内外进食困难概述、导致脑卒中患者进食困难的主要因素、进食困难对脑卒中患者的影响、脑卒中患者进食困难的主要评估工具及其护理干预措施等方面进行综述。吞咽障碍并不是脑卒中患者进食方面存在的唯一问题,脑卒中进食困难应有更为广泛的内涵;导致患者进食困难的主要因素包括摄食障碍、咀嚼、吞咽障碍、言语沟通障碍等;进食困难会对患者的生理、心理及日常生活产生影响;进食困难的主要评估工具包括进食障碍评估量表(EDAS)和微型进食观察表(MEOF);可通过他人协助进食、改变体位及改变食物的性状等措施改善患者的进食困难状况。提出应开展探讨我国脑卒中患者进食困难的相关研究。

  • 136. Tognon, Gianluca
    et al.
    Rothenberg, Elisabet
    Sahlgrenska University Hospital, Gothenburg.
    Eiben, Gabriele
    Sundh, Valter
    Winkvist, Anna
    Lissner, Lauren
    Does the Mediterranean diet predict longevity in the elderly?: A Swedish perspective2011In: Age (Omaha), ISSN 0161-9152, E-ISSN 1574-4647, Vol. 33, no 3, p. 439-450Article in journal (Refereed)
    Abstract [en]

    Dietary pattern analysis represents a useful improvement in the investigation of diet and health relationships. Particularly, the Mediterranean diet pattern has been associated with reduced mortality risk in several studies involving both younger and elderly population groups. In this research, relationships between dietary macronutrient composition, as well as the Mediterranean diet, and total mortality were assessed in 1,037 seventy-year-old subjects (540 females) information. Diet macronutrient composition was not associated with mortality, while a refined version of the modified Mediterranean diet index showed a significant inverse association (HR=0.93, 95% CI: 0.89; 0.98). As expected, inactive subjects, smokers and those with a higher waist circumference had a higher mortality, while a reduced risk characterized married and more educated people. Sensitivity analyses (which confirmed our results) consisted of: exclusion of one food group at a time in the Mediterranean diet index, exclusion of early deaths, censoring at fixed follow-up time, adjusting for activities of daily living and main cardiovascular risk factors including weight/waist circumference changes at follow up. In conclusion, we can reasonably state that a higher adherence to a Mediterranean diet pattern, especially by consuming wholegrain cereals, foods rich in polyunsaturated fatty acids, and a limited amount of alcohol, predicts increased longevity in the elderly.

  • 137.
    Tognon, Gianluca
    et al.
    University of Gothenburg.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Petrolo, Martina
    University of Gothenburg.
    Sundh, Valter
    University of Gothenburg.
    Lissner, Lauren
    University of Gothenburg.
    Dairy product intake and mortality in a cohort of 70-year-old Swedes: a contribution to the Nordic diet discussion2017In: European Journal of Nutrition, ISSN 1436-6207, E-ISSN 1436-6215Article in journal (Refereed)
    Abstract [en]

    INTRODUCTION: Conflicting results in the literature exist on the role of dairy products in the context of a Nordic Healthy Diet (NHD). Two recent Swedish studies indicate both negative and positive associations with total mortality when comparing key dairy products. There is no consensus about how to include these foods into the NHD.

    PURPOSE: To study consumption of cheese and milk products (milk, sour milk and unsweetened yoghurt) by 70-year-old Swedes in relation to all-cause mortality.

    METHODS: Cox proportional hazard models, adjusted for potential confounders and stratified by follow-up duration, were used to assess the prediction of all-cause mortality by the above foods. The associations of fat from cheese and milk products with mortality were tested in separate models.

    RESULTS: Cheese intake inversely predicted total mortality, particularly at high protein intakes, and this association decreased in strength with increasing follow-up time. Milk products predicted increased mortality with stable HRs over follow-up. The association between milk products and mortality was strongly influenced by the group with the highest consumption. Fat from cheese mirrored the protective association of cheese intake with mortality, whereas fat from milk products predicted excess mortality, but only in an energy-adjusted model.

    CONCLUSION: Based on our results, it may be argued that the role of dairy products in the context of a Nordic healthy diet should be more clearly defined by disaggregating cheese and milk products and not necessarily focusing on dairy fat content. Future epidemiological research should consider dairy products as disaggregated food items due to their great diversity in health properties.

  • 138.
    Ulander, Kerstin
    et al.
    Kristianstad University, Department of Health Sciences.
    Torfadóttir, Òlina
    Axelsson, Carolina
    Kristianstad University, Department of Health Sciences.
    Westergren, Albert
    Kristianstad University, Department of Health Sciences.
    Lindholm, Christina
    Kristianstad University, Department of Health Sciences.
    Eating and nutrition2007Report (Other academic)
  • 139. Undeland, I
    et al.
    Hall, G
    Wendin, Karin
    SIK, Swedish Inst. Food & Biotechnol. Flavour & Sensory, Gothenburg.
    Gangby, I
    Rutgersson, A
    Preventing lipid oxidation during recovery of functional proteins from herring (Clupea harengus) fillets by an acid solubilization process2005In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 53, no 14, p. 5625-5634Article in journal (Refereed)
    Abstract [en]

    It has previously been found that a process based on solubilization at pH 2.7 gives high yields of herring muscle proteins with good functionality. In this study, the development of lipid oxidation during acid processing of herring mince was studied. It was tested how modifications of the process conditions and/or additions of antioxidants could prevent lipid oxidation during the actual process and then during ice storage of the protein isolates. Processing parameters evaluated were prewash of the mince, exposure time to pH 2.7, inclusion or exclusion of a high-speed centrifugation, and addition of antioxidants. Antioxidants tested were erythorbate (0.2%, 9.3 mM), sodium tripolyphosphate (STPP; 0.2%, 5.4 mM), ethylenediaminetetraacetic acid (EDTA; 0.044%, 1.5 mM), and milk proteins (4%). The first three antioxidants were added in the prewash or during the homogenization step, whereas milk proteins were added to the final precipitate. At time 0, all isolates were analyzed for pH, moisture content, and thiobarbituric reactive substances (TBARS). Selected isolates were also analyzed for lipid and protein content. Stability during ice storage was followed in terms of odor, TBARS, and color (a*/b* values). Extensive lipid oxidation took place using the "control" process without high-speed centrifugation. This was not significantly (p <= 0.05) affected by a prewash or varied exposure time to pH 2.7. Including high-speed centrifugation (20 min, 10000g) significantly (p <= 0.05) reduced TBARS values, total lipids, a* values and b* values. Erythorbate alone, or in combination with STPP/EDTA, significantly (p <= 0.05) reduced lipid oxidation during processing if added in the prewash or homogenization step. During ice storage, better stability was gained when antioxidants were added in both of these steps and when EDTA was used instead of STPP.

  • 140. Vallén, Christina
    et al.
    Westergren, Albert
    Kristianstad University, School of Health and Society.
    Validity and reliability of minimal eating observation form (MEONF)2010Conference paper (Refereed)
  • 141.
    Wendin, Karin
    et al.
    Uppsala University, Department of Domestic Sciences.
    Aaby, K
    Edris, A
    Ellekjaer, M R
    Albin, R
    Bergenstahl, B
    Johansson, L
    Willers, E P
    Solheim, R
    Low-fat mayonnaise: Influences of fat content, aroma compounds and thickeners1997In: Food Hydrocolloids, ISSN 0268-005X, E-ISSN 1873-7137, Vol. 11, no 1, p. 87-99Article in journal (Refereed)
    Abstract [en]

    The effects of fat content and thickeners, propylene glycol alginate (PGA; 1.40%) and guar gum (1.55%), on sensory and instrumental quality descriptors on reduced fat mayonnaises (15 and 30% fat) with and without added aroma compounds, citral (semi-polar) and pyroligneous acid (polar), were investigated. One mayonnaise, 82% fat, without added thickener or aroma compounds was used as reference. Sensory evaluation (quantitative descriptive analysis; QDA), rheological analysis (yield stress, maximum viscosity, G' and G''), measurements of particle size and headspace CC-MS analyses were carried out. Correlations between the results were developed Perceived and instrumental texture, and perceived smell and flavour, changed differently in magnitude and direction due to fat content and type of thickener.

  • 142.
    Wendin, Karin
    et al.
    Department of Food Science, Faculty of Life Sciences, University of Copenhagen.
    Allesen-Holm, Bodil H.
    Bredie, Wender L. P.
    Do facial reactions add new dimensions to measuring sensory responses to basic tastes?2011In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 22, no 4, p. 346-354Article in journal (Refereed)
    Abstract [en]

    Basic taste solutions induce sensory perceptions via taste receptors and give rise to specific facial reactions. Many of these have been shown to be innate. The aim of this study was to explore relationships between the sensory perception of basic taste solutions at different concentrations and facial reactions. Basic taste solutions each at three levels plus water were served to a panel. The assessors individually identified quality, intensity and pleasantness. They were recorded during tasting and their facial reactions (based on FACS) were coded and analysed. Facial reactions indicated both quality and concentration of the stimuli. The intensity of most facial reactions increased with increasing stimulus concentration, most pronounced for sourness (lips) and bitterness (eyes and forehead). Pleasantness ratings decreased with increasing concentrations of all basic tastes. Water and the lowest sucrose concentration were perceived as the most pleasant samples and gave rise to the lowest intensity of facial reactions. The study showed that a combination of sensory analyses and facial expressions was successful in adding further insight to the knowledge of perception of basic tastes.

  • 143.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Blucher, AnnaLinnéuniversitetet.
    Mat och måltidsteknik för ett hälsosamt och oberoende åldrande2018Collection (editor) (Other academic)
    Abstract [sv]

    Att äta är något som för många är en självklar och till stora delar oreflekterad aktivitet. Mat är inte sällan en källa till glädje och samvaro, till gemenskapoch samhörighet. För andra är ätandet en daglig kamp, en kamp som inte bara innebär att få maten och drycken i munnen, att tugga och svälja, utan som också innebär en ständig strävan att försöka uppträda på ett sätt som överensstämmer med de kulturella och normativa aspekterna kring måltiden. En måltid handlar inte bara om maten på tallriken, utan också om matens sociala,fysiska och tidsmässiga inramning.

  • 144.
    Wendin, Karin
    et al.
    SIK Swedish Inst. Food & Biotechnol, Gothenburg, Sweden.
    Ekman, Susanne
    Bülow, Margareta
    Ekberg, Olle
    Johansson, Daniel
    Rothenberg, Elisabet
    Department of Clinical Nutrition, Sahlgrenska University Hospital, Go ¨ teborg, Sweden.
    Stading, Mats
    Objective and quantitative definitions of modified food textures based on sensory and rheological methodology.2010In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 54Article in journal (Refereed)
    Abstract [en]

    INTRODUCTION: Patients who suffer from chewing and swallowing disorders, i.e. dysphagia, may have difficulties ingesting normal food and liquids. In these patients a texture modified diet may enable that the patient maintain adequate nutrition. However, there is no generally accepted definition of 'texture' that includes measurements describing different food textures.

    OBJECTIVE: Objectively define and quantify categories of texture-modified food by conducting rheological measurements and sensory analyses. A further objective was to facilitate the communication and recommendations of appropriate food textures for patients with dysphagia.

    DESIGN: About 15 food samples varying in texture qualities were characterized by descriptive sensory and rheological measurements.

    RESULTS: Soups were perceived as homogenous; thickened soups were perceived as being easier to swallow, more melting and creamy compared with soups without thickener. Viscosity differed between the two types of soups. Texture descriptors for pâtés were characterized by high chewing resistance, firmness, and having larger particles compared with timbales and jellied products. Jellied products were perceived as wobbly, creamy, and easier to swallow. Concerning the rheological measurements, all solid products were more elastic than viscous (G'>G''), belonging to different G' intervals: jellied products (low G') and timbales together with pâtés (higher G').

    CONCLUSION: By combining sensory and rheological measurements, a system of objective, quantitative, and well-defined food textures was developed that characterizes the different texture categories.

  • 145.
    Wendin, Karin
    et al.
    Uppsala University, Dept of Domestic Sciences.
    Ellekjaer, M R
    Solheim, R
    Fat content and homogenization effects on flavour and texture of mayonnaise with added aroma1999In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 32, no 6, p. 377-383Article in journal (Refereed)
    Abstract [en]

    The influence of fat content (700 and 820 g/kg) and homogenization on the texture and flavour of mayonnaise with added citral (semi-polar) or pyroligneous acid (polar) was investigated. The quality of mayonnaise was described by sensory descriptive profiling. Mayonnaise containing 820 g fat/kg had the highest intensity of sour smell, sour taste, thickness and fattiness. Increased fat content, from 700 to 820 g/kg, did not significantly affect the perception of smoke flavour due to pyroligneous acid, or lemon flavour due to citral. Homogenization increased sweetness and whiteness, and depressed thickness and fattiness in mayonnaises with added pyroligneous acid.

  • 146.
    Wendin, Karin
    et al.
    SIK, The Swedish Institute for Food and Biotechnology AB.
    Hall, G
    Influences of fat, thickener and emulsifier contents on salad dressing: Static and dynamic sensory and rheological analyses2001In: Lebensmittel-Wissenschaft + Technologie, ISSN 0023-6438, E-ISSN 1096-1127, Vol. 34, no 4, p. 222-233Article in journal (Refereed)
    Abstract [en]

    The effects of contents of fat, thickener and emulsifier in salad dressing were investigated. Twelve types of dressings were produced according to a full factorial design, whereby the fat content was set at three levels, the thickener and the emulsifier contents at vivo levels. The dressings were analysed by a sensory panel, using both quantitative descriptive profiling and time-intensity (TI) evaluation, and by instrumental/rheological measurements. The two sensory methods were related to each other and the instrumental results were related to tire sensory results. All design parameters had a significant influence on the properties of salad dressing, mainly on texture and mouthfeel. Fat content was the most influencing parameter. Inter-action effects were found and it can he concluded that the content of the emulsifier was less critical when the fat and thickener contents increased Dynamic and descriptive sensory analyses,ere mainly related to each other in the fattiness attribute. There were strong relations between instrumental and sensory analysis according to rheological and texture attributes, /r/ greater than or equal to 0.7 (Pearson correlation coefficient)for most texture attributes.

  • 147.
    Wendin, Karin
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Höjier, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Sepp, Hanna
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Barns smakpreferenser och matvanor2014In: Nordisk Nutrition, ISSN 1654-8337, no 3, p. 19-22Article in journal (Other academic)
  • 148.
    Wendin, Karin
    et al.
    SIK, The Swedish Institute for Food and Biotechnology AB.
    Janestad, H
    Hall, G
    Modelling and analysis of dynamic sensory data2003In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 14, no 8, p. 663-671Article in journal (Refereed)
    Abstract [en]

    Time intensity (TI) data from earlier reported studies on cream cheese and salad dressing were used to develop models based on both polynomials and ordinary differential equations (ODE) that can be used to describe and interpret TI-data. Polynomials were thus fitted to experimental data. By taking the first and second derivatives of the polynomials one gets new polynomials that express how the perceived intensity changes with time. By integrating the original polynomial one gets a new polynomial that expresses how the classical TI-parameter "Area Under the Curve" is accumulated with time. Graphical display of all these types of polynomials gives an immediate and easily interpretable impression of the influence of different experimental factors on the time dependent perception. In the ODE models experimental factors, both formula and process conditions, were taken into account. Thus it was possible to develop equations that can be used for prediction of TI-curves for intermediate experimental settings.

  • 149.
    Wendin, Karin
    et al.
    SIK, The Swedish Institute for Food and Biotechnology AB.
    Langton, M
    Caous, L
    Hall, C
    Dynamic analyses of sensory and microstructural properties of cream cheese2000In: Food Chemistry, ISSN 0308-8146, E-ISSN 1873-7072, Vol. 71, no 3, p. 363-378Article in journal (Refereed)
    Abstract [en]

    Flavour and texture in cream cheese depend on the microstructure. The objective of this work was to study the influence of fat content, salt content and homogenisation pressure on the microstructure and sensory properties of cream cheese. Twelve types of cream cheese were produced according to a full-factorial design, whereby the fat content was set at three levels, the salt content at two levels and the homogenisation pressure at two levels. The cheeses were analysed by a sensory panel, using both quantitative descriptive profiling and time intensity (T1) evaluation, and by using a confocal laser scanning microscope, CLSM, whereby the microstructure of the cheeses was analysed. All the design parameters had a significant influence on the flavour and texture, although fat had the largest effect. Interaction effects between the design parameters were also found to influence the character of cream cheese. The results showed that it is possible to create a cream cheese with lower fat content and with sensory attributes similar to the attributes in cream cheese with high fat content, by modification of production parameters.

  • 150.
    Wendin, Karin
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olshov, Anders
    Äter vi ihjäl oss?: mattrender på tvärs mot hälsa och hållbarhet2018Report (Other academic)
    Abstract [sv]

    Idag äter vi så mycket att fler dör av fetma och övervikt än av undernäring. Konsekvenserna av människans växande aptit är enorma, inte bara för de individer som drabbas av fetma och dess följdsjukdomar som typ 2-diabetes och hjärt-kärlsjukdomar, utan också för växter, djur och klimat. Vi får i oss för mycket energi, vilket gör oss feta, och vi äter mer kött och fisk, vilket tär på jordens resurser. I Sverige har andelen överviktiga och feta ökat från 46 till 51 procent i åldersgruppen 16-84 år under tioårsperioden 2006-2016. De direkta och indirekta samhällskostnaderna för fetma och övervikt beräknas till 70 miljarder kronor av Folkhälsomyndigheten. Fortsätter fetman att öka i samma takt som under det senaste decenniet når kostnaderna 95 miljarder kronor om tio år, enligt myndigheten. Det skulle motsvara statens utgifter för rättsväsendet, försvar och samhällets krisberedskap. De globala årliga utgifterna relaterat till fetmaepidemin ligger på 18 000 miljarder kronor, runt 2,8 procent av hela världens samlade bruttonationalprodukt. Omkring fem procent av alla dödsfall globalt kan relateras till fetma. Fetma är även den enskilt största riskfaktorn för diabetes. Görs inget kan 1,4 miljarder vuxna (22 procent av alla vuxna) leva med fetma 2045 och 736 miljoner med diabetes (12 procent). Diabetesrelaterade hälsoutgifter skulle då stiga till över 8 000 miljarder kronor och orsaka stort individuellt lidande. I Sverige har köttkonsumtionen fördubblats sedan 1990 från 27 till 53 kilo per person och år och den totala konsumtionen från 230 till 527 miljoner kilo. Det följer en internationell trend där ekonomisk tillväxt och ökade disponibelinkomster ökar efterfrågan på kött och mejeriprodukter. Som följd tas allt större landarealer i anspråk och skövlas skog på andra håll i världen, minskar biodiversiteten och ökar utsläppen i form av växthusgaser från djur. Globalt ger utsläppen från matdjuren (kor, får, getter, grisar och kyckling) 6 miljarder ton växthusgaser per år, vilket motsvarar knappt en femtedel av det totala utsläppet av växthusgaser. Nästan hälften av all skog som en gång täckte jordens yta är borta. Grundvattenkällorna minskar då jordbruken använder stora vattenmängder. Cirka en tredjedel av fiskbestånden är överfiskade. Då jordens befolkning förväntas öka från dagens 7,6 miljarder till knappt 10 miljarder invånare år 2050 och livsmedels- och köttkonsumtionen samtidigt ökar skulle livsmedelsproduktionen, enligt FAO, behöva öka med 70 procent om maten ska räcka till alla. Det är svårt eftersom de areella resurserna och vattenresurserna är begränsade. Det är inte heller hållbart mot bakgrund av den globala uppvärmningen och andra hållbarhetsmål. Åtgärder för att skapa en hållbar livsmedelskonsumtion brådskar. Sänkningarna av matmomsen 1992 och 1996, EU-medlemskapet och den globala konkurrensen inom livsmedel har gjort mat billigare relativt andra varor. I kombination med ökade inkomster gör det att konsumenter lägger en allt mindre andel av hushållsbudgeten på matinköp och att de har råd att äta skadligt mycket. Höjd matmoms samt införande av kött-, fett- och sockerskatter är ekonomiska styrmedel som kan användas för att minska matkonsumtionen och valet av mat samtidigt som skatteintäkterna kan används till riktade satsningar för bättre skolmat, bättre måltider inom äldreomsorgen och till ekonomiskt svaga grupper.För att få till stånd en strukturell beteendeförändring måste samhället även på andra sätt ge medborgare och verksamheter incitament att agera i mer hälsosamma och miljövänliga riktningar. Det kan röra sig om informations- och utbildninginsatser, allmänna folkhälsoundersökningar, mer vegetariskt och mindre kött  i skolorna, införandet av ett licenssystem för att att få bort godis och läskförsäljningen från livsmedelsbutikerna, åtgärder för att minska matsvinnet och främjande av cykling och idrott. En rimlig ambition är att Sverige verkar för att bli en internationell förebild med världens friskaste folk.  

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