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  • 51. 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]2009In: Läkartidningen, ISSN 0023-7205, E-ISSN 1652-7518, Vol. 106, no 40, p. 2538-2542Article in journal (Refereed)
    Abstract [en]

    It has previously been demonstrated that the use of clinical nutrition in Swedish hospitals did not fulfill European standards. In the present study, a questionnaire-based investigation was performed among nurses working with elderly people living in sheltered housing. Overall, 765 (54.6%) responded. Nearly 90% of the nurses considered themselves responsible for nutritional assessment, although only 36% routinely registered energy intake on patients at risk of undernutrition. More than 60% stated that education regarding clinical nutrition was insufficient. Thus, despite a heavy responsibility in the nutrition care process for nurses, a lack of sufficient knowledge and education was evident. Special efforts should be aimed at a clarified organization as well as education.

  • 52.
    Karlsson, Peter
    Kristianstad University College, School of Health and Society.
    Vetskap om Veggo-vetenskap: utformandet av en utbildningsserie i vegansk näringslära2009Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Som ett led i att främja hälsa och en sund livsstil har Studenthälsan på Malmö Högskola tidigare erbjudit sina studenter föreläsningar i allmän näringslära, men vill nu prova en ny inriktning mot vegansk näringslära. Genom ett processinriktat projekt, beståendes av flera delprocesser, planerades en utbildningsserie innehållandes en föreläsning och två praktiska matlagningstillfällen. Dessa genomfördes varefter de utvärderades av de 20 deltagarna som deltog i utbildningen, detta med en semikvalitativ enkät efter föreläsningen och genom en halvstrukturerad intervju efter det ena matlagningstillfället. Responsen på utbildningsseriens utformning var positiv, förslag på flera delar av både föreläsningar och matlagningstillfällen önskades med teman som träningslära, billigt, nyttigt, veganskt och vegetariskt. Materialet kan användas i utbildningssyfte i liknande sammanhang.

  • 53.
    Khalaf, Atika
    et al.
    Kristianstad University, School of Health and Society.
    Berggren, Vanja
    Kristianstad University, School of Health and Society.
    Bergström, Staffan
    Karolinska Institutet.
    Westergren, Albert
    Kristianstad University, School of Health and Society.
    Prevalence of low and high bodymass indes in a hospital in Saudi Arabia: comparisons with other countries and between men and women2010Conference paper (Refereed)
  • 54.
    Khalaf, Atika
    et al.
    Kristianstad University, School of Health and Society.
    Berggren, Vanja
    Kristianstad University, School of Health and Society.
    Westergren, Albert
    Kristianstad University, School of Health and Society.
    Caring for undernourished patients in an orthopaedic setting2010In: Annual Research Day in King Khalid University, 2010Conference paper (Refereed)
  • 55.
    Larsson, Ylva
    et al.
    Kristianstad University, School of Health and Society.
    Vestin, Marie
    Kristianstad University, School of Health and Society.
    Näringsproblematik på ett äldreboende: ur ett gastronomiskt perspektiv2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    När människan åldras medför det en förändrad fysiologi och metabolism vilket ökar risken att drabbas av undernäring. Mat är mer än bara näringsintag, det är även ett sätt att umgås, socialisera och njuta. Måltiderna på ett äldreboende styrs av många hygienregler, näringsrekommendationer och policydokument som bland annat berör måltidsmiljö, måltidsordning samt matens innehåll av näringsämnen och energi.  Ett syfte med studien var att identifiera och beskriva vad som gynnar och hindrar ätandet hos äldre på ett äldreboende, ett ytterligare syfte var att studera, analysera och värdera måltidssituationen utifrån ett gastronomiskt perspektiv. I denna studie har vi beräknat näringsintag med hjälp av vägd kostregistrering under fem dygn hos åtta brukare på en enhet vid ett äldreboende och jämfört näringsintaget mot Livsmedelsverkets rekommendationer. Dessutom har vi undersökt och värderat måltidssituationen utifrån deltagande observation. Resultatet visar att det är problematiskt att leva upp till många delar av rekommendationerna och policyn då både tid och kunskap hittills saknats. Dessutom är det problematiskt att tillfredställa alla brukares individuella behov och önskemål. Brukarnas näringsintag var lägre än Livsmedelsverkets rekommendationer för de flesta näringsämnena. Antalet måltider och innehållet i framförallt mellanmålen motsvarade inte heller rekommendationerna. Dessutom var nattfastan för lång för de flesta av brukarna.

  • 56.
    Lennernäs, Maria
    Kristianstad University, School of Health and Society.
    Dygnsrytm2008In: Elevhälsa, ISSN 1102-3112, no 2, p. 5-11Article in journal (Other academic)
  • 57.
    Lennernäs, Maria
    Kristianstad University College, School of Health and Society.
    Ifrågasätt budskapet om det farliga mättade fettet2008In: Näringsvärt, ISSN 1653-8137, no 1, p. 21-Article in journal (Other academic)
  • 58.
    Lennernäs, Maria
    Kristianstad University College, School of Health and Society.
    Inre miljö lika viktig som yttre2008In: Näringsvärt, ISSN 1653-8137, no 2, p. 29-Article in journal (Other academic)
  • 59.
    Lennernäs, Maria
    Kristianstad University College, School of Health and Society.
    Med måltider och kärlek skall folkhälsan byggas2008In: Näringsvärt, ISSN 1653-8137, no 3Article in journal (Other academic)
  • 60.
    Lennernäs, Maria
    Kristianstad University College, School of Health and Society.
    Metoder för aptitreglering2008In: Näringsvärt, ISSN 1653-8137, no 4, p. 29-Article in journal (Other academic)
  • 61.
    Lennernäs, Maria
    Kristianstad University, School of Health and Society.
    Störd dygnsrytm vilseleder aptiten och kroppen2008In: Elevhälsa, ISSN 1102-3112, no 2, p. 23-27Article in journal (Other academic)
  • 62.
    Lennernäs, Maria
    Kristianstad University College, School of Health and Society.
    Sömn och fysisk aktivitet påverkar aptiten: Nordiska nutritionskonferensen2008In: Nordisk nutrition, ISSN 1654-8337, no 3, p. 14-15Article in journal (Other (popular science, discussion, etc.))
  • 63. Lindblad, A.
    et al.
    Dahlin-Ivanoff, S.
    Bosaeus, I.
    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.
    Body Composition and Physical Function in Healthy Community-dwelling Older Adults in Sweden: A Cross-sectional Study2013In: 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, p. 89-Conference paper (Refereed)
  • 64. Lindblad, A.
    et al.
    Dahlin-Ivanoff, S.
    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.
    Body Composition in Relation to Physical Function in Healthy Community-Dwelling Older Adults in Sweden: A Cross-Sectional Study2012Conference paper (Other academic)
    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.

  • 65.
    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
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    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.
    Preferences and attitudes regarding food choices and meal patterns among older adults: a cross-sectional study2016Conference paper (Other academic)
  • 66.
    Lindskov, Susanne
    et al.
    Kristianstad University, Forskningsplattformen Hälsa i samverkan. Censtralsjukhuset, Kristianstad.
    Hagell, Peter
    Lunds universitet.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap. Kristianstad University, Research Environment PRO-CARE.
    Viktförändring - ett problem vid Parkinsons sjukdom2010In: I vården, ISSN 2000-4141, Vol. 1, no 4, p. 24-26Article in journal (Other academic)
  • 67.
    Lund, Karolina
    Kristianstad University, Faculty of Natural Science.
    Nutritional quality of children’s diet and associations with parental cooking skills and nutritional awareness2017Independent thesis Advanced level (degree of Master (Two Years)), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background: Child overweight and obesity are increasing public health problems and food habitsamong children are concerning. Healthy family food habits and basic parental nutrition and cooking skills are important for ensuring children receive an adequate diet.

    Objective: To explore the nutritional quality of 5-10-year-old Swedish children’s diets and associations with parental self-perceived cooking skills, awareness of nutrition guidelines, family cooking practices and demographic variables.

    Methods: A cross sectional online survey was responded by 72 parents. Nutritional quality was measured using The National Board of Health and Wellness’ Dietary Index. The survey also measured parental self-perceived cooking skills, awareness of nutrition guidelines, family cooking practices and demographic variables. Associations were tested with independent t-tests and Spearman rank correlations.

    Results: Mean Dietary Index score was 8.11, which indicates an unsatisfactory adherence to Nutrition Guidelines. Children’s food habits in this sample were better than in the national survey Riksmaten barn 2003, but intake levels of fruit, vegetables and fish was still below recommendations. Associations were found between children’s Dietary Index scores and parental cooking skills, nutritional awareness and frequency of child participating in cooking. No associations with demographic variables were found.

    Conclusions: Children’s diets are not in line with recommendations for 46 % of the participants, but appears to have improved since the latest national survey. Parental cooking skills, nutritional awareness and children participating in cooking more often was associated with better nutritional quality in children.The small sample size, participant heterogeneity and the recruitment method limits the generalizability of the results. 

  • 68.
    Martinsson, Paul
    Kristianstad University, School of Education and Environment.
    Mat-och måltidssituationen hos äldre: smakupplevelse och näringstäthet2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background

    Food and meal situation in residential care facilities is an area that is often discussed. It is important to learn about older people's nutritional intake, experience of eating habits and opinions about the taste of food in order to better meet their needs and implement improvements in this area.

    Aim

    The aim of the study was to examine food and meal at residential care facility. The focus was on older people's taste, mealtime situation and nutrition.

    Method

    First, a qualitative study in which semi-structured interviews were used as data collection method and was analyzed using qualitative content analysis, and a quantitative study in which quantitative analysis was performed using Dietist XP and photo documentation.

    Results

    The experiences could be interpreted as a comprehensive conception of the food and the experience of the meal environment. Nutrition screening showed that adjustment had been made for those who had eating problems. Nutrient intake showed that the elderly, with some exclusion, achieved the recommended intake for meals.

    Conclusion

    By thinking about how the food is served the appetite is affected, which in turn may cause the elderly to receive good nutrition. It is also important to be sensitive to what the elderly think about the food served in residential care facilities in order to give the elderly meals creativity

     

  • 69.
    Moberg, Kajsa
    Kristianstad University, School of Education and Environment.
    The use and non-use of sports supplements: A mixed methods study among people exercising at gyms2017Independent thesis Advanced level (degree of Master (One Year)), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Sports supplements include nutritional supplements and ergogenic aids and are widely used in the gym culture. Previous research has examined predictors for supplement use, but lacks an insight into why these patterns appear. The objective was to examine predictors for sports supplement use among people exercising at gyms and explore how sports supplements are used, perceived and viewed upon among a group of regular gym users. A mixed methods explanatory sequential design was used. In phase 1, an online cross-sectional survey was conducted. Phase 2 consisted of six semi-structured interviews exploring why sports supplements are used and not used, as well as expectations and beliefs regarding sports supplements among training individuals. 85 individuals participated in the survey. 68 percent used sports supplements regularly, but no predictors from previous research could be confirmed. The interviews showed that supplements were used for convenience and to ensure a sufficient nutrition intake, while non-users expressed a lack of knowledge and believed supplements to be inefficient and unnecessary. No predictors for use of sports supplements were confirmed, but both users and non-users highly value health responsibility in their decision of supplement use. To users, sports supplements are efficient and convenient dietary complements and replacements. Non-supplement users regard sports supplements to be unnecessary, inefficient and less enjoyable than food. Due to the small sample size, more studies are needed within the field in order to fully understand the role of sports supplements in the target group.

  • 70. Moberg, Kajsa
    et al.
    Lindskog, Emma
    Ungdomar, mat och träning: En studie om ungdomars medvetenhet, kunskap och syn på kost och näring2016Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Idrott är en populär aktivitet bland Sveriges ungdomar. Eftersom det under tonåren krävs extra mycket energi och näring har många ungdomar svårt att få i sig tillräckliga mängder, och en orsak är okunskap bland de tränande individerna. Syftet var att undersöka idrottande ungdomars syn på mat och måltider, medvetenheten om kostens betydelse för prestationen och vilka informationskällor ungdomarna använder samt kunskapsnivån i grundläggande kost- och näringslära. Studien genomfördes genom en webbenkät. Rekrytering av respondenter skedde via idrottsgymnasier, e-postutskick och sociala medier. 33 personer deltog i studien. Majoriteten äter många mål om dagen och märker skillnad på träningsprestationen beroende på vad de ätit, men känner inte till något samband mellan matvanor och skaderisk. Endast en mindre andel har fått information om kost och näring från sin idrottsklubb eller tränare, och de mest använda informationskällorna för kost och näring är istället internetbaserade. Kunskapsnivån var generellt sett god med undantag för några enstaka områden men inga samband hittades mellan kunskapsnivå och ålder eller kön. Slutsatserna är att mat och ätande verkar vara viktigt för idrottande ungdomar, och familjen har stor påverkan på deras matvanor. Information om kost och näring tycks inte prioriteras av idrottsklubbar, utan istället söks information upp på egen hand via internet. Kunskapsnivån var generellt sett god, men fler studier behövs för att ge ett säkrare resultat.

  • 71. 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?2008In: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 27, no 2, p. 196-202Article in journal (Refereed)
    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.

  • 72. Muharemovic, Kanita
    et al.
    Taboul, Nicole
    Håkansson, Andreas
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Home cooking trends and dietary illness: nutritional compliance ofrecipes in a Swedish food magazine 1970–20102016In: Scandinavian Journal of Public Health, ISSN 1403-4948, E-ISSN 1651-1905, Vol. 44, no 2, p. 195-201Article in journal (Refereed)
    Abstract [en]

    Aims: To investigate the trends in nutritional compliance of recipes from a Swedish food magazine to offer a perspective on the effects of home cooking on public health. Methods: The nutritional content of 654 recipes from magazine issues published in 1970, 1980, 2000, and 2010 were collected. The recipes were analyzed for macronutrient energy contribution, sodium content, and composition. Results: The recipes were in poor agreement with nutritional recommendations (excessive fat, protein, and sodium and insufficient carbohydrate and fiber content). Significant changes between 1970 and 2010 were the increased calorific contribution of fat (from 38 to 46%) and the reduced contribution of proteins (from 27 to 21%). The calorific contribution from spreads, cheese, bread, and fruit and vegetables have increased significantly, whereas the contribution from meat has decreased significantly. Conclusions: The poor nutritional compliance identified in this work indicates that consumers using the recipes as norms for home cooking risk following an unhealthy diet. This might have adverse effects on public health. However, the recipes have not become less compliant over time and therefore the data do not show an adverse trend in these norms.

  • 73.
    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 COPD2015In: European Journal of Clinical Nutrition, ISSN 0954-3007, E-ISSN 1476-5640, Vol. 69, no 2, p. 256-261Article in journal (Refereed)
    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.

  • 74.
    Nyberg, Maria
    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.
    Bryntorp, Anna
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Håkansson, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    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.
    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.
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Exploring the meal concept: an interdisciplinary literature overview2015Conference paper (Refereed)
    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.

  • 75.
    Nyberg, Maria
    et al.
    Kristianstad University, School of Health and Society.
    Doktor Jensen, Tenna
    Department of Architecture and Design, Aalborg University.
    Meals at work: integrating social and architectural aspects2010In: International Journal of Workplace Health Management, ISSN 1753-8351, E-ISSN 1753-836X, Vol. 3, no 3, p. 222-232Article in journal (Refereed)
    Abstract [en]

    Purpose – The purpose of this paper is to discuss how eating, the built environment and social relations are related through the concept of a meal, in the hope that workplaces managers will consider more than nutrition and exercise in their future health strategies.

    Design/methodology/approach – The paper is based on the findings of a sociological empirical study on workplace eating habits and an architectural theoretical study on the impact of built environment on meal experiences in general.

    Findings – Together, the findings of the two studies imply that management considerations on healthy workplace eating should be supplemented with more conscious architectural and social considerations on how built environment stages certain meal behaviors and facilitate bonding among employees.

    Research limitations/implications – More research needs to be done in order to better understand the relationship between intentional staging of the meal and health aspects in workplaces. This must include both developments within research methods, a larger sample of workplaces, as well as the possibility to make interventions within this particular area.

    Practical implications – The paper argues that contemporary workplaces have lost their ability to fully stage meals, and proposes that a research strategy should be developed, broadening the healthy workplace meal approach with that of social science and architectural design.

    Originality/value – This exploratory effort to combine sociological perspectives in the study of the meal at work with theories from architectural design has been fruitful in comprehending the full complexity of providing opportunities for healthier meals at work. The paper is of value to workplace managers, suggesting they consider more than nutrition and exercise in their future health strategies.

  • 76.
    Olsson, Tora
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    How about a vegan dessert?: men and women's attitudes towards vegan desserts, and how the appearance of vegan desserts affects the experience2018Independent thesis Advanced level (degree of Master (Two Years)), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background: Women prefer to eat plant-based food more frequently than men. Previous studies show that there is a difference in what we eat depending on which gender we belong to. The experience of food can be influenced by various aspects such as colour, shape, serving, and food information.

    Objectives: The purpose of the study was to investigate if there were any differences between men and women's attitudes towards vegan desserts. Moreover, four vegan desserts were developed using creative design and molecular gastronomy, to investigate how the colour and shape of vegan desserts affects the experience of taste, flavour and texture.

    Material and methods: To answer the research question, two focus group interviews were conducted. Moreover, a creative design containing an online cross-sectional survey was performed to develop four vegan desserts using molecular gastronomy. The desserts had the same ingredients in equal quantities, but they differed in colour and shape.These desserts were subsequently tested in a sensory evaluation.

    Results: The results show that there is a difference between men and women regarding attitudes towards a vegan dessert. Women are more positive and curious, while men are more sceptical whether a vegan dessert tastesgood. There was sometimes a significant difference in taste, but never in flavour and texture.

    Conclusions: There are differences in men and women's attitudes towards vegan desserts, where women are more positive than men. Shape may affect the experience of taste, but not of flavour and texture in this study.

  • 77.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Agerhem, Halina
    Ipsos, Sweden.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Örtman, Gerd
    Linnaeus University.
    Pajalic, Zada
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap II. Kristianstad University, Research Environment PRO-CARE.
    Svensson, Therése
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Blücher, Anna
    Linnaeus University.
    Andersson, Håkan S.
    Linnaeus University.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Improved everyday food for home living elderly – perception of protein and energy enrichment2015Conference paper (Other academic)
    Abstract [en]

    Protein-energy malnutrition can be a problem among elderly. A way to increase protein intake may be to enrich home-cooked foods. In this, special attention should be given to that the food is conveniently prepared and well accepted by the target group.

  • 78.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Pajalic, Zada
    Linnaeus University.
    Örtman, Gerd
    Linnaeus University.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE. Kristianstad University, Research Platform for Collaboration for Health.
    Blücher, Anna
    Linnaeus University.
    Andersson, Håkan
    Linnaeus University.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Designing meals for elderly with eating difficulties: a cooperative approach2015Conference paper (Other academic)
    Abstract [en]

    Remaining independent in respect to eating is highly valued among elderly. By integrating various dimensions of the meal, including nutritional and sensory aspects, in the development of functional eating aids, the possibility of a healthy and independent living among elderly increases.

  • 79.
    Olsson, Viktoria
    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.
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    En fungerande måltid – innovation mot undernäring: inventering av kvalitetsindex gällande äldres mat- och måltidssituation2017Report (Other academic)
  • 80.
    Pajalic, Zada
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap II. Kristianstad University, Research Environment PRO-CARE.
    När maten kommer hem2015In: Äldre i centrum : tidskrift för aktuell äldreforskning, ISSN 1653-3585, no 1, p. 40-41Article in journal (Other (popular science, discussion, etc.))
  • 81.
    Pajalic, Zada
    et al.
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap. Kristianstad University, Research Environment PRO-CARE. Linnaeus University Sweden and Oslo and Akershus University Norway.
    Palmquist, Eva-Lott
    Kristianstads kommun.
    Norberg, Erika
    Region Skåne CSK Kristianstad.
    Andersson, Kristina
    Kristianstads kommun.
    Skog, Therese
    Region Skåne Hässleholm.
    Till dig som har matdistribution: mellanmål för dig2011Other (Other (popular science, discussion, etc.))
  • 82.
    Pajalic, Zada
    et al.
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap. Kristianstad University, Research Environment PRO-CARE. Kristianstad University, Forskningsplattformen Hälsa i samverkan.
    Persson, Lena
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap. Kristianstad University, Research Environment PRO-CARE.
    Berggren, Vanja
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap.
    Skovdahl, Kirsti
    School of Medical and Health Sciences, Örebro University.
    The experiences of elderly people living at home related to their receiving meals distributed by a municipality in Sweden2012In: Journal of Food Research, ISSN 1927-0887, Vol. 1, no 1, p. 68-78Article in journal (Refereed)
    Abstract [en]

    The purpose of the study was to describe the experiences of elderly people, living at home who receive hot meals that are distributed by their municipality. Qualitative content analysis was used to analyse the (n=13) interviews. The results showed that feelings of dependency, loneliness and gratitude were expressed by the participants in the study related to their meals being delivered home. Dependency was expressed as not having influence over the food products the meals were made from. Loneliness was expressed as being isolated and being confined at home alone due to difficulties getting out of the house, which was associated with the costs of taxis transportation. Gratitude was expressed by the sincere thanks for the possibility of receiving traditional meals delivered daily.

    The major conclusion of the study was the indication that greater attention should be paid to meet both the practical and psychological needs of elderly people.

  • 83.
    Pajalic, Zada
    et al.
    Kristianstad University, School of Health and Society.
    Skog, Therese
    Region Skåne Hässleholm.
    Norberg, Erika
    Region Skåne CSK Kristianstad.
    Andersson, Kristina
    Kristianstads kommun.
    Palmquist, Eva-Lott
    Kristianstads kommun.
    Till dig som har Matdistribution: smak och andra sinnen har betydelse2011Other (Other (popular science, discussion, etc.))
  • 84.
    Pajalic, Zada
    et al.
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap. Kristianstad University, Research Environment PRO-CARE. Linnaeus University Sweden and Oslo and Akershus University Norway.
    Therese, Skog
    Region Skåne Hässleholm.
    Norberg, Erika
    Region Skåne CSK Kristianstad.
    Palmquist, Eva-Lott
    Kristianstads kommun.
    Andersson, Kristina
    Omsorgsförvaltningen, kostenheten, Bånken, Kristianstads kommun.
    Till dig som har matdistribution: matens betydelse för dig2011Other (Other (popular science, discussion, etc.))
  • 85.
    Pajalic, Zada
    et al.
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap II. Kristianstad University, Research Environment PRO-CARE.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE.
    A Network for Eating and Nutrition as a platform for cooperation over the organisational borders between healthcare sectors in Sweden2014In: Journal of Health Sciences, ISSN 2232-7576, Vol. 4, no 3, p. 1-7Article in journal (Refereed)
    Abstract [en]

    Introduction: Requirements to implement scientific knowledge in practice within the Swedish health and social care sectors have increased during the last decades. One of these networks was the Network for Eating and Nutrition that began in 2003. The aim of this study was to retrospectively evaluate how the Network for Eating and Nutrition has functioned during a period of ten years and in what way it has affected work practice.

    Methods: This is a descriptive qualitative study. Data sources for this study were meeting records collected over 10 years and two evaluation surveys (at five and 10 years).  Participants were members of the Network for Eating and Nutrition (n=12 at five years and n=10 at 10 years). The manifest qualitative content analysis was used.

    Results: The Network for Eating and Nutrition was seen as offering support for personal and organisational knowledge development. Further aspects of support from the workplaces of the members and the significance for the work places were described. Further the Network for Eating and Nutrition reached out to care receivers by using specifically tailored education programmes and material. The Network for Eating and Nutrition results and recommendations were described as important references for the development of nutrition routines.

    Conclusion: Networks between organisations with different professional backgrounds can form a basis for knowledge exchange both for focus on the specific topic but also on how to work with quality improvement, i.e. evidence based practice.

  • 86.
    Rosander, Ulla
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Naturvetenskap.
    Hansson, Charlotte
    Landskrona stad.
    Bengtsdotter, Ditte
    Landskrona stad.
    Är maten näringsriktig i Landskronas skolor?2013Report (Other academic)
    Abstract [sv]

    Bakgrund: Den nya skollagen som trädde i kraft 2011 kräver att skolelevernas mat ska vara näringsriktig och att den ska vara näringsberäknad. Samtidigt är det nationella målet för offentliga måltider att maten ska innehålla minst 25% ekologisk mat. För att undersöka överensstämmelse mellan näringsinnehåll i skolluncher med de svenska rekommendationerna för skolluncher i tre Landskrona skolor och två stockholmsskolor med högre och lägre andel ekologiska ingredienser.

    Metod: Dubbelportionsmetoden användes för att samla in en identisk portion som den planerade under en vecka för varje av de ingående fem skolorna. För varje skola utgjorde en veckas insamlad lunch, ett prov (Composite sample), som analyserades på ett ackrediterat laboratorium för energi och näringsinnehåll. Proven analyserades tre gånger. Resultaten beräknades till ett dagsmedelvärde för varje skola.

    Resultat: Energiinnehållet var i stort sett i linje med rekommendationerna, men undantag av skola S4 där innehållet var högre. Innehåll av vitaminer och mineraler var högre i skola S4 som hade högst andel av ekologiska ingredienser. Luncherna från S4 innehöll samtidigt en högre andel grönsaker, större andel ekologisk/kravmärkt mat och lagade samtidigt all mat på plats, men studiens design (litet antal skolor/undersökningsveckor) innebär att det inte är möjligt att statistiskt analysera skillnader. Saltinnehållet i de analyserade luncherna var över rekommendationen i samtliga skolor.

    Slutsats: Resultatet visar den att näringsmässiga kvaliteten på skollunchen kan påverkas av andel ekologiska livsmedel, andel vegetabiliska livsmedel, förekomst av fullkorn och graden av halvfabrikatanvändning. Resultaten tyder på att 200 ml mjölk behövs för att uppfylla kraven för riboflavin-, kalcium- och troligen även för magnesium-rekommendationerna.Det krävs fler och större studier för att kunna statistiskt säkerställa eventuella skillnader mellan skolorna och rekommendationerna och mellan de olika skolorna.Resultatet indikerar att det är möjligt att äta en näringsriktig lunch, förutsatt att andelen grönsaker är tillräcklig, att saltinnehållet minskas och att ett glas mjölk, eller en näringsmässigt motsvarande produkt, ingår i måltiden.

  • 87.
    Rosander, Ulla
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Naturvetenskap.
    Rumpunen, Kimmo
    Department of Plant Breeding at the Swedish University of Agricultural Sciences, Balsgård.
    Lindmark-Månsson, Helena
    LRF Dairy.
    Paulsson, Marie
    Department of Food Technology, Engineering and Nutrition, Lund University.
    Gullberg, Bo
    Department of Clinical Sciences, Lund University.
    Holm, Ingvar
    Kristianstad University, School of Education and Environment, Avdelningen för Naturvetenskap.
    Nutrient content of consumed elementary school lunches: a pilot study from Sweden2013In: Journal of Child Nutrition & Management, ISSN 1559-5676, Vol. 37, no 2Article in journal (Refereed)
    Abstract [en]

    Purpose/ObjectivesPurpose was to investigate the nutrient content of Swedish school meals consumed by students in the context of national recommendations regarding food composition and intake.

    Methods Composite samples of lunch meals consumed by six students during a five-day period were collected using the double portion method and analyzed for total energy, macronutrients, and micronutrients.

    ResultsThe consumed meals contained lower than recommended levels of energy, protein, omega-3 fatty acids, carbohydrates, vitamin C, folate, and vitamin E, whereas the amount of sodium consumed was too high.

    Applications to Child Nutrition ProfessionalsThe low protein content of students’ diets indicates that more food should be consumed. Students also specifically need to increase their consumption of food rich in omega-3 fatty acids and carbohydrates, while higher intake of vitamin C and vitamin E can be achieved via increased vegetable consumption. Dairy products should be included in the meal or as a supplement in order to ensure sufficient intake of riboflavin, calcium and magnesium. Levels of sodium should be reduced.

  • 88.
    Rosander, Ulla
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Naturvetenskap.
    Rumpunen, Kimmo
    Swedish University of Agricultural Sciences.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Åström, Mikael
    StatCons.
    Rosander, Pia
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Forskningsmiljön ForFame.
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Technical Research Institute of Sweden.
    Methodological considerations in a pilot study on the effects of a berry enriched smoothie on children's performance in school2016In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 60, no 1, article id Poster presentation no. P307Article in journal (Other academic)
    Abstract [en]

    Background and aims: In many countries, the consumption of fruit, berries, and vegetables is about half the recommended. Berries contain bioactive compounds that may affect cognitive functions. School children are often hungry and thirsty during the lectures before lunch and this affects performance. Could a berry-smoothie decrease thirst and hunger, and thereby affect school performance? The aim was to investigate if a cross-over design can be used to study the effects of a smoothie on performance in a school setting.

    Methods: Methodological challenges included developing an appetizing berry-smoothie and choosing a suitable experimental design that could be adapted to school conditions.

    In the pilot study, 236 Swedish children aged 10–12 years participated in a cross-over design and were administered either a berry-smoothie or a fruit-based placebo after the midmorning break. Both beverages provided 5% of the daily energy intake. Performance was assessed using the d2 Test of Attention measuring attention span and concentration. Statistical analyses were performed using the Wilcoxon signed rank test in StatXact v 10.3.

    Results: The consumption of both the smoothie and the placebo increased the attention span and concentration significantly.

    Conclusion: The children's performance in the d2 Test of Attention was positively affected by beverage consumption. The effect was attributed to the supplementation of water and energy. In this design, the study did not permit any conclusive results regarding the effect of bioactive compounds on performance. In a coming study, a third group, receiving no beverage, should be included aiming to identify the cause of the effect.

  • 89. Rosenhall, Ulf
    et al.
    Hederstierna, Christina
    Idrizbegovic, Esma
    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.
    Dietary habits and hearing2014Conference paper (Other academic)
    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.

  • 90.
    Rosenhall, Ulf
    et al.
    Karolinska University Hospital.
    Idrizbegovic, Esma
    Karolinska University Hospital.
    Hederstierna, Christina
    Karolinska University Hospital.
    Rothenberg, Elisabet
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Dietary habits and hearing2015In: International Journal of Audiology, ISSN 1499-2027, E-ISSN 1708-8186, Vol. 54, no Suppl. 1, p. S53-S56Article in journal (Refereed)
    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.

  • 91.
    Roth, Louise
    et al.
    Kristianstad University, School of Education and Environment.
    Åquist, Monica
    Kristianstad University, School of Education and Environment.
    Måltidsupplevelsen på restaurangutifrån barns perspektiv: en kvalitativ studie av familjens restaurangbesök2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Children between 4-9 years old have clear wishes about how they want their restaurant visits will be. In collaboration with “Barnens Bästa Bord” this qualitative study, focuses on the child’s wishes when visiting a restaurant. The aim is to take the entire meal experience regarding food, environment, customer service and menu into consideration. Methods used were a drawing exercise in which, children drew their favorite dish, focus group interviews with children and finally a questionnaire directed towards parents.Results show that community within the family is important for the children at restaurant visits. The children are aware that when eating they are expected to behave peacefully and quiet, although sedentary is a problem for the children and they are asking for silent activities at the table but also physical activities. It is important for many children that food is not mixed on the plate and they request a fun menu with color, pictures and distinct fonts. The parents request a bigger variation of the children’s menu and that the food can be adjusted according to age and needs. Fruits and vegetables are important and natural parts of the meal for both child and parent. Parents wish to give the children a pleasant meal experience.

  • 92.
    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.
    Ageing2013In: 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, p. 26-Conference paper (Refereed)
    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.

  • 93.
    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.
    Ageing2012Conference paper (Refereed)
    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.

  • 94.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Akutvården fel plats för kostförändringar2015In: Läkartidningen, ISSN 0023-7205, E-ISSN 1652-7518Article in journal (Other (popular science, discussion, etc.))
  • 95.
    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.
    Att åldras – igår, idag och i morgon: förändrade förutsättningar2017Other (Other (popular science, discussion, etc.))
    Abstract [sv]

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

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

  • 96.
    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.
    Behandling av sjukdomsrelaterad undernäring2013Conference paper (Refereed)
  • 97.
    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.

  • 98.
    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)
  • 99.
    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.

  • 100.
    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)
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