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Nydahl, Margaretha
Alternative names
Publications (10 of 33) Show all publications
Hedman, S., Nydahl, M. & Faxén-Irving, G. (2016). Individually prescribed diet is fundamental to optimize nutritional treatment in geriatric patients. Clinical Nutrition, 35(3), 692-698.
Open this publication in new window or tab >>Individually prescribed diet is fundamental to optimize nutritional treatment in geriatric patients
2016 (English)In: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 35, no 3, 692-698 p.Article in journal (Refereed) Published
Abstract [en]

Background & aims

Malnutrition is a well-recognized problem in geriatric patients. Individually prescribed diet is fundamental to optimize nutritional treatment in geriatric patients. The objective of this study was to investigate routines regarding dietary prescriptions and monitoring of food intake in geriatric patients and to see how well the prescribed diet conforms to the patients' nutritional status and ability to eat. A further aim was to identify the most common reasons and factors interacting with patients not finishing a complete meal.

Methods

This study combines two methods using both qualitative and quantitative analysis. Patients (n = 43; 82.5 ± 7.5 yrs; 60% females) at four geriatric wards performed a two-day dietary record, assisted by a dietician. Nurses and assistant nurses at each ward participated in a semi-structured interview regarding prescription of diets and portion size for the patients.

Results

The prescribed diet differed significantly (P < 0.01) from a diet based upon the patient's nutritional status and ability to eat. Only 30% of the patients were prescribed an energy-enriched diet in contrast to 60% that was in need of it. The most common reason for not finishing the meal was lack of appetite. Diet prescription for the patient was based upon information about eating difficulties identified in the Mini Nutritional Assessment-Short Form (MNA-SF) at admission and the type of diet that was prescribed on a previous ward. Monitoring of the patients' food intake was described as a continuous process discussed daily between the staff.

Conclusion

Patients' nutritional status and to what extent they were able to eat a complete meal was not routinely considered when prescribing food and monitoring food intake in this study. By making use of this information the diet could be tailored to the patients' needs, thereby improving their nutritional treatment.

Keyword
geriatric patients, appropriate diet, portion size, Mini Nutritional Assessment, food prescription
National Category
Geriatrics Nutrition and Dietetics
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-253026 (URN)10.1016/j.clnu.2015.04.018 (DOI)000376814700019 ()25998583 (PubMedID)
Available from: 2015-05-19 Created: 2015-05-19 Last updated: 2017-10-30Bibliographically approved
von Berens, Å., Cederholm, T., Fielding, R. A., Gustafsson, T., Kirn, D., Laussen, J., . . . Koochek, A. (2016). Physical performance and serum 25(OH)vitamin D status in community dwelling old mobility limited adults: A cross-sectional study. The Journal of Nutrition, Health & Aging, 1-7.
Open this publication in new window or tab >>Physical performance and serum 25(OH)vitamin D status in community dwelling old mobility limited adults: A cross-sectional study
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2016 (English)In: The Journal of Nutrition, Health & Aging, ISSN 1279-7707, E-ISSN 1760-4788, 1-7 p.Article in journal (Refereed) Epub ahead of print
Abstract [en]

Objectives: To examine the potential association between serum 25(OH) vitamin D and theperformance on the Short Physical Performance Battery (SPPB) including the sub-components; five repeatedchair stands test, 4 meters walk test and balance in older mobility-limited community-dwelling men and women.

Design: A cross sectional study was performed in American and Swedish subjects who were examined forpotential participation in a combined exercise and nutrition intervention trial. Logistic regression analysis andlinear regression analyses were performed to evaluate the association for 25(OH)D with the overall score onthe SBBP, chair stand, gait speed and balance.

Participants: Community-dwelling (mean age 77.6 ± 5.3 years)mobility limited American (n=494) and Swedish (n=116) females (59%) and males.

Measurements: The SPPB(0-12 points) includes chair stand (s), gait speed (m/s) and a balance test. Mobility limitation i.e., SPPB score ≤9 was an inclusion criterion. A blood sample was obtained to measure serum 25(OH)vitamin D concentrations.

Results: No clear association of 25(OH)D with SPPB scores was detected either when 25(OH)D was assessedas a continuous variable or when categorized according to serum concentrations of <50, 50-75 or <75 nmol/L.However, when analyzing the relationship between 25(OH)D and seconds to perform the chair stands, asignificant quadratic relationship was observed. Thus, at serum levels of 25(OH)D above 74 nmol/L, higherconcentrations appeared to be advantageous for the chair stand test, whereas for serum levels below 74 nmol/Lthis association was not observed.

Conclusion: This cross- sectional study lacked clear association betweenserum 25(OH)D and physical performance in mobility limited adults. A potentially interesting observation wasthat at higher serum levels of 25(OH)D a better performance on the chair stand test was indicated.

Keyword
older adults, physical function, serum 25(OH)D, community- dwelling, SPPB
National Category
Nutrition and Dietetics
Research subject
Nutrition
Identifiers
urn:nbn:se:uu:diva-317333 (URN)10.1007/s12603-016-0849-0 (DOI)
Available from: 2017-03-13 Created: 2017-03-13 Last updated: 2017-11-29Bibliographically approved
Sandvik, P., Kihlberg, I., Lindroos, A. K., Marklinder, I. & Nydahl, M. (2014). Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread. Food & Nutrition Research, 58, 24024.
Open this publication in new window or tab >>Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread
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2014 (English)In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 58, 24024- p.Article in journal (Refereed) Published
Abstract [en]

Background: Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known.

Objective: To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that is, where and when it is consumed.

Design: Secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435). Respondents were segmented into consumer groups according to the type and amount of bread consumed. Multiple logistic regressions were performed to study how selected socio-demographic, geographic, and lifestyle-related factors were associated with the consumer groups. Selected consumption groups were compared in terms of whole-grain intake and consumption context. Consumption in different age groups was analysed more in detail.

Results: One-third of the respondents consumed mainly white bread. Socio-demographic, geographic, and healthy-lifestyle-related factors were associated with the bread type consumed. White bread consumption was associated with younger age groups, less education, children in the family, eating less fruit and vegetables, and more candy and snacks; the opposite was seen for mainly whole-grain bread consumers. Older age groups more often reported eating dry crisp bread, whole-grain bread, and whole-grain rye bread with sourdough whereas younger respondents reported eating bread outside the home, something that also mainly white bread eaters did. Low consumers of bread also consumed less whole grain in total.

Conclusions: Traditional bread consumption structures were observed, as was a transition among young consumers who more often consumed fast food bread and bread outside the home, as well as less rye and whole-grain bread. Target groups for communication strategies and product development of more sensorily attractive rye or whole-grain-rich bread should be younger age groups (18–30 years), families with children, and groups with lower educational levels.

Keyword
public health, whole-grain bread, consumption context
National Category
Other Social Sciences not elsewhere specified
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-231967 (URN)10.3402/fnr.v58.24024 (DOI)000342086600001 ()25278822 (PubMedID)
Available from: 2014-09-12 Created: 2014-09-12 Last updated: 2017-12-05Bibliographically approved
Sandvik, P., Kihlberg, I., Nydahl, M. & Marklinder, I. (2014). Consumers’ perception of bread from a health perspective- an exploratory study among a Swedish population. In: : . Paper presented at 28th Conference of the European Health Psychology Society (EHPS 2014), Innsbruck, Austria. .
Open this publication in new window or tab >>Consumers’ perception of bread from a health perspective- an exploratory study among a Swedish population
2014 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

Background For strategies to increase the consumption of healthier bread one aspect to explore is consumers’ quality perceptions of bread from a health perspective. Method Survey, response rate 38 % n=1134. Open-ended questions regarding perceptions of healthy bread were content analyzed. Statistics: Correspondence analysis, Mann-Whitney U test and Chi-square. Findings 1/3 had decreased their intake of bread, mainly to maintain/improve health. 1/5 did not know any bread that they considered healthy. Among respondents who did know healthy bread, 1/3 found it hard to identify. Most frequent descriptions of healthy bread were coarse, fiber, wholegrain, sourdough, dark. Most listed health effects were: good for stomach, fiber content, bowel health and satiating. Discussion Increasing consumers’ awareness of different types of breads contribution to a healthy diet is a challenge. The general health perception of bread was in line with recommendations but cues used may be misleading. Health is a credence quality attribute, but health effects that to some extent can be evaluated by the consumer after consumption are more relevant forming health related quality expectation of bread.

 

National Category
Other Social Sciences not elsewhere specified
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-231969 (URN)
Conference
28th Conference of the European Health Psychology Society (EHPS 2014), Innsbruck, Austria
Available from: 2014-09-12 Created: 2014-09-12 Last updated: 2014-12-03Bibliographically approved
Marklinder, I., Persson, I., Thelin, E., Wiström, A. & Nydahl, M. (2014). Low fruit & vegetable consumption and risky food safety behaviour - older people should be included in helth communication. In: : . Paper presented at 28th Conference of the European health psychology society, Innsbruck, Austria 26-30 August 2014.. .
Open this publication in new window or tab >>Low fruit & vegetable consumption and risky food safety behaviour - older people should be included in helth communication
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2014 (English)Conference paper, Poster (with or without abstract) (Other academic)
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-239134 (URN)
Conference
28th Conference of the European health psychology society, Innsbruck, Austria 26-30 August 2014.
Available from: 2014-12-18 Created: 2014-12-18 Last updated: 2014-12-18
Sandvik, P., Marklinder, I., Nydahl, M. & Kihlberg, I. (2014). Sensory and health related characteristics of rye bread in Sweden. In: : . Paper presented at EuroSense 2014: A Sense of Life,6th European Conference on Sensory and Consumer Research, 7-10 Sept 2014, Copenhagen, Denmark. .
Open this publication in new window or tab >>Sensory and health related characteristics of rye bread in Sweden
2014 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

An important factor for healthy eating is the availability of healthy as well as sensory acceptable food. An increased consumption of rye bread would be beneficial from a health promoting perspective. Previous studies in the present project showed that rye, sourdough and whole grain were perceived as very healthy by consumers. The intake of bread, rich in rye was however low, especially among younger consumers who also had a negative expectation towards the taste. The characteristics of rye bread in Sweden are however not well investigated.

The aim of the present study was to describe sensory and health related characteristics of rye bread in relation product labels.

Twenty-four rye bread samples were chosen to represent a wide variety of rye bread on the Swedish market. Sensory descriptive analysis was performed with a trained panel (n=11). Total titratable acidity and pH were measured in all samples as well as fluidity index as an indication of glycemic response on a subset of samples (white wheat bread as reference). Principal Component Analysis (PCA) was used to analyze the sensory space of the products. Front-of-package (FoP) labelling was compared to the characteristics of the products.

The bread samples sensory characteristics were described for appearance, smell, texture and flavor. According to the PCA, six main groups of rye bread were identified. The rye content of bread with a FoP rye labelling varied from 20 to 100 %. The pH in bread with a FoP sourdough labelling varied from 4,25-5,3. The fluidity index of a subsample of five bread types varied from 51-97 with white wheat bread as a reference (100).

According these results, the next step is to investigate the consumers’ drivers of rye bread liking.

 

National Category
Other Social Sciences not elsewhere specified
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-231970 (URN)
Conference
EuroSense 2014: A Sense of Life,6th European Conference on Sensory and Consumer Research, 7-10 Sept 2014, Copenhagen, Denmark
Available from: 2014-09-12 Created: 2014-09-12 Last updated: 2014-12-03Bibliographically approved
Frid, H., Thors Adolfsson, E., Rosenblad, A. & Nydahl, M. (2013). Agreement between different methods of measuring height in elderly patients. Journal of human nutrition and dietetics (Print), 26(5), 504-511.
Open this publication in new window or tab >>Agreement between different methods of measuring height in elderly patients
2013 (English)In: Journal of human nutrition and dietetics (Print), ISSN 0952-3871, E-ISSN 1365-277X, Vol. 26, no 5, 504-511 p.Article in journal (Refereed) Published
Abstract [en]

Background

The present study aimed to examine the agreement between measurements of standing height and self-reported height, height measured with a sliding caliper, and height estimated from either demispan or knee height in elderly patients.

Methods

Fifty-five patients (mean age 79 years) at a Swedish hospital were included in this observational study. The participants' heights were evaluated as the standing height, self-reported height, height measured in a recumbent position with a sliding caliper, and height estimated from the demispan or knee height.

Results

The measurements made with a sliding caliper in the recumbent position agreed most closely with the standing height. Ninety-five percent of the individuals' differences from standing height were within an interval of +1.1 to −4.8 cm (limits of agreement). Self-reported height and height estimated from knee height differed relatively strongly from standing height. The limits of agreement were +5.2 to −9.8 cm and +9.4 to −6.2 cm, respectively. The widest distribution of differences was found in the height estimated from the demispan, with limits of agreements from +11.2 to −9.3 cm.

Conclusions

When measuring the height of patients who find it difficult to stand upright, a sliding caliper should be the method of choice, and the second choice should be self-reported height or the height estimated from knee height. Estimating height from the demispan should be the method of last resort.

Keyword
anthropometry, elderly, height, nutritional assessment, sliding caliper
National Category
Medical and Health Sciences
Research subject
Medical Science; Nutrition
Identifiers
urn:nbn:se:uu:diva-189446 (URN)10.1111/jhn.12031 (DOI)000324324400012 ()
Available from: 2013-01-02 Created: 2013-01-02 Last updated: 2017-12-06Bibliographically approved
Marklinder, I., Magnusson, M. & Nydahl, M. (2013). CHANCE: a healthy lifestyle in terms of food handling and hygiene. British Food Journal, 115(2-3), 223-234.
Open this publication in new window or tab >>CHANCE: a healthy lifestyle in terms of food handling and hygiene
2013 (English)In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 115, no 2-3, 223-234 p.Article in journal (Refereed) Published
Abstract [en]

The purpose of this paper is to identify knowledge gaps in terms of food handling and hygiene among a population in a selected city district. This study is a part of the project Community Health management to Enhance Behaviour (CHANCE), Life Long Learning programme of European Union 2007-2009). A certain vulnerable group, i.e. older people , were addressed. the study population was recruited by convenience sample. A questionnaire was used to collect data among citizens in a selected city district (n=251). The elderly (71-80+; n=123) were interviewed face to face, while the younger (21-70 years; n= 128) filled in their data on their own.

One third of the respondents usually measure the temperature in their trefrigerator. However, one third revealed knowledge gaps relating to storage temperature for certain food items. Thirty nine per cent changes dishcloths onece a week. Twenty percent of the elderly usually put raw minced meat into their mouth without reflecting on pathogenic bacteria. There was no significant relation between the fear of food poisioning and tasting minced meat, changing the dishcloth often, or cooling down food properly. These results can be interpreted as a sign of knowledge gaps, indicating a need for imporved health communication.

The study population consisted of consumers in a selected city district in Uppsala municipality. Therefore the results should not be generalized for Swedes in general. The collected data and the information of knowledge gaps have been used to perform a local health intervention. The results would reveal relevance for a larger nationwide survey that aims to identify knowledge gaps in terms of food handling and and hygiene among Swedish citizens. Data from the present study would be useful in the attempt to implement simple tools at the local level, in order to promote healthy habits among consumers. An innovative principle in the EU project CHANCE is to work from inside out. Studies of consumers´food handling in private homes are lacking in Sweden. the present study is rather unique as it explores private households in terms of food handling and hygiene.

Keyword
Hygiene, Food safety, health promotion, consumer behaviour, refrigeration
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-201350 (URN)10.1108/00070701311302203 (DOI)000316521900003 ()
Projects
CHANCE
Available from: 2013-06-10 Created: 2013-06-10 Last updated: 2017-12-06Bibliographically approved
Simunaniemi, A.-M., Nydahl, M. & Andersson, A. (2013). Cluster Analysis of Fruit and Vegetable Related Perceptions: An Alternative Approach of Consumer Segmentation. Journal of human nutrition and dietetics (Print), 26(1), 38-47.
Open this publication in new window or tab >>Cluster Analysis of Fruit and Vegetable Related Perceptions: An Alternative Approach of Consumer Segmentation
2013 (English)In: Journal of human nutrition and dietetics (Print), ISSN 0952-3871, E-ISSN 1365-277X, Vol. 26, no 1, 38-47 p.Article in journal (Refereed) Published
Abstract [en]

Background:  Audience segmentation optimises health communication aimed to promote healthy dietary habits, such as fruit and vegetable (F&V) consumption. The present study aimed to segment respondents into clusters based on F&V-related perceptions, and to describe these clusters with respect to F&V consumption and sex.

Methods:  The cross-sectional study was conducted using a semi-structured questionnaire. The respondents were randomly selected among Swedish adults (n = 1304; response rate 51%; 56% women). A two-step cluster analysis was conducted followed by a binary logistic regression with cluster membership as a dependent variable. The clusters were compared using t-tests and chi-squared tests. P < 0.05 (two-sided) was considered statistically significant. The respondents’ open-ended answers of determinants of F&V consumption were used as a descriptive support for the conducted multivariate analysis.

Results:  Of the two identified clusters, the Positive cluster (n = 476) was older and consumed more vegetables (both sexes) and fruit (women only), whereas men in the Indifferent cluster (n = 715) consumed more juice. Indifferent cluster reported more F&V consumption preventing factors, such as storage and preparation difficulties and low satisfaction with F&V selection and price. Not liking or not having a habit of F&V consumption, laziness, forgetting and a lack of time were mentioned as main barriers to F&V consumption.

Conclusions:  The Indifferent cluster reports more practical and life-style related difficulties. The Positive cluster consumes more vegetables, perceives fewer F&V-related difficulties, and looks for more dietary information. The findings confirm that cluster analysis is an appropriate way of identifying consumer subgroups for targeted health and nutrition communication.

Keyword
cluster analysis, consumer segmentation, fruit and vegetables, health communication
National Category
Medical and Health Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-156982 (URN)10.1111/j.1365-277X.2012.01272.x (DOI)000313899800006 ()
Available from: 2011-08-12 Created: 2011-08-12 Last updated: 2017-12-08Bibliographically approved
Nydahl, M., Amneus, S., Johansson, M. & Marklinder, I. (2013). Health communication in relation to healthy eating among elderly. Paper presented at “Well-being, Quality of Life and Caregiving” : 27th Conference of the European Health Psychology Society, Bordeaux, France, 16th – 20th July 2013. Psychology and Health, 28(SI), 281-282.
Open this publication in new window or tab >>Health communication in relation to healthy eating among elderly
2013 (English)In: Psychology and Health, ISSN 0887-0446, E-ISSN 1476-8321, Vol. 28, no SI, 281-282 p.Article in journal, Meeting abstract (Other academic) Published
National Category
Social Sciences
Identifiers
urn:nbn:se:uu:diva-206781 (URN)000322613800685 ()
Conference
“Well-being, Quality of Life and Caregiving” : 27th Conference of the European Health Psychology Society, Bordeaux, France, 16th – 20th July 2013
Available from: 2013-09-04 Created: 2013-09-04 Last updated: 2017-12-06Bibliographically approved
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