Margit Dall Aaslyng
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View article: Mapping the Food Environment in Nursing Homes. A Foodscape Approach to Explore the Question “ <i>Why Do Nursing Home Residents Eat What They Do?</i> ”
Mapping the Food Environment in Nursing Homes. A Foodscape Approach to Explore the Question “ <i>Why Do Nursing Home Residents Eat What They Do?</i> ” Open
Despite the significant risk of nutritional problems among older adults in nursing homes, the impact of environmental and situational factors is understudied. This study explores the interaction between residents, food, and the nursing hom…
View article: Developing and assessing the effectiveness of a participatory, nutritional, and physical activity intervention on muscle function and quality of life among older adults with overnutrition in nursing homes: The IFEBO cluster randomized control trial
Developing and assessing the effectiveness of a participatory, nutritional, and physical activity intervention on muscle function and quality of life among older adults with overnutrition in nursing homes: The IFEBO cluster randomized control trial Open
Participatorily developed nutrition and physical activity interventions can improve all NH residents' physical function and well-being.
View article: Understanding Adolescents and Teachers at Vocational Schools From a Health Promotion Perspective
Understanding Adolescents and Teachers at Vocational Schools From a Health Promotion Perspective Open
Students at vocational schools in Denmark have, on average, a lower health status than that of comparable young people in high schools for several parameters. Against this background, several health-promoting activities have been initiated…
View article: Overweight and obesity combined with low physical function and non-communicable diseases among older adults in nursing homes represent a group with nutritional risk, malnutrition, and sarcopenia – A cross-sectional pilot study
Overweight and obesity combined with low physical function and non-communicable diseases among older adults in nursing homes represent a group with nutritional risk, malnutrition, and sarcopenia – A cross-sectional pilot study Open
Background & Aims: Older adults with overweight and obesity (overnutrition) may be overlooked in terms of nutritional risk. The aim of the present study was to characterise older adults in community care with overnutrition according to a p…
View article: Metabolome of different cultivars of peas, lentils, faba beans and lupins – An 1H NMR spectroscopic exploration of their sensory attributes and potential biofunctionality
Metabolome of different cultivars of peas, lentils, faba beans and lupins – An 1H NMR spectroscopic exploration of their sensory attributes and potential biofunctionality Open
View article: Unplanned Weight Loss and Sarcopenia Across Body Mass Index Categories in Nursing Homes—A Cross-Sectional Study
Unplanned Weight Loss and Sarcopenia Across Body Mass Index Categories in Nursing Homes—A Cross-Sectional Study Open
Background: Nutritional risks in older adults, such as malnutrition and sarcopenia, are often underdiagnosed. Screening practices frequently rely on Unplanned Weight Loss (UPWL), potentially overlooking at-risk individuals. This study aims…
View article: Implementing Tempeh in Danish Food Culture: What Can We Learn from Existing Tempeh Users?
Implementing Tempeh in Danish Food Culture: What Can We Learn from Existing Tempeh Users? Open
View article: The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú “Bolognaise” Meal: A Randomized Cross-Over Study
The Satiating Effect of Extruded Plant Protein Compared with Native Plant and Meat Protein in a Ragú “Bolognaise” Meal: A Randomized Cross-Over Study Open
Protein increases satiety by, among other things, increasing the content of certain amino acids in the blood. Plant proteins generally have a lower digestibility than meat proteins. The digestibility increases after extrusion; thereby, ext…
View article: Understanding the meal pattern among vegans opens possibilities on how to optimize energy and protein intake in the diet
Understanding the meal pattern among vegans opens possibilities on how to optimize energy and protein intake in the diet Open
View article: Correction: Protein content and amino acid composition in the diet of Danish vegans: a cross-sectional study
Correction: Protein content and amino acid composition in the diet of Danish vegans: a cross-sectional study Open
View article: Metabolome of Different Cultivars of Peas, Lentils, Faba Beans and Lupins – an 1h Nmr Spectroscopic Exploration of Their Potential Biofunctionality
Metabolome of Different Cultivars of Peas, Lentils, Faba Beans and Lupins – an 1h Nmr Spectroscopic Exploration of Their Potential Biofunctionality Open
View article: Protein content and amino acid composition in the diet of Danish vegans: a cross-sectional study
Protein content and amino acid composition in the diet of Danish vegans: a cross-sectional study Open
Background A growing proportion of the population are replacing their dietary animal protein with plant protein. A particular example of this trend is the vegan diet, which excludes all food items of animal origin. However, the DIAAS score…
View article: 11- to 13-Year-Old Children’s Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness
11- to 13-Year-Old Children’s Rejection and Acceptance of Unfamiliar Food: The Role of Food Play and Animalness Open
Promoting children’s healthy food behavior is important in reducing the risk of developing obesity; it is therefore relevant to investigate methods to promote healthy food choices. This study’s aim was to investigate differences in rejecti…
View article: Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads?
Health versus environmental benefits: Does additional information influence consumer acceptance of pulse‐based spreads? Open
Despite the known health benefits and the potential for substituting less environmentally sustainable consumed foods such as meat, the current intake of pulses in developed countries remains less than recommended. Barriers are related to s…
View article: Health versus environmental benefits: Does additional information influence consumer acceptance of pulse-based spreads?
Health versus environmental benefits: Does additional information influence consumer acceptance of pulse-based spreads? Open
Despite the known health benefits and the potential for substituting less environmentally sustainable consumed foods such as meat, the current intake of pulses in developed countries remains less than recommended. Barriers are related to s…
View article: Health versus environmental benefits: Does additional information influence consumer acceptance of pulse-based spreads?
Health versus environmental benefits: Does additional information influence consumer acceptance of pulse-based spreads? Open
Despite the known health benefits and the potential for substituting less environmentally sustainable consumed foods such as meat, the current intake of pulses in developed countries remains less than recommended. Barriers are related to s…
View article: Protein blends and extrusion processing to improve the nutritional quality of plant proteins
Protein blends and extrusion processing to improve the nutritional quality of plant proteins Open
Utilizing protein blends improved the amino acid profile of the ingredients, and extrusion processing effectively reduced trypsin inhibitors in all extrudates but only enhanced the in vitro protein digestibility of the pulse-rich extrudate…
View article: Development of an approach for identifying overnutrition among older adults in community health care settings: - an opinion paper
Development of an approach for identifying overnutrition among older adults in community health care settings: - an opinion paper Open
Summary: Background: Along with demographic changes, a larger number of older adults may encounter health risks related to overweight and obesity. According to the obesity paradox, it is still uncertain whether nutritional interventions ai…
View article: Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns
Texturized Vegetable Protein as a Source of Protein Fortification of Wheat Buns Open
Increasing interest in plant-based proteins is particularly relevant in the food service sector. For specific groups, e.g., older adults, it may be challenging to ensure the consumption of protein of sufficient quality. One way of doing th…
View article: Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market
Introducing Tempeh as a New Plant-Based Protein Food Item on the Danish Market Open
Decreasing meat consumption has resulted in a need for new high-quality protein sources. Tempeh is relatively unknown in Denmark and might be capable of meeting this need. The aim of the study was to describe the success criteria for intro…
View article: Significant variation in the management of cull sows before transport for slaughter: results from a survey of Danish pig farmers
Significant variation in the management of cull sows before transport for slaughter: results from a survey of Danish pig farmers Open
Background Approximately 50% of sows are slaughtered each year, but management of cull sows is not well described. Methods We aimed to describe how cull sows are sent to slaughter using a questionnaire survey emailed to 885 Danish pig farm…
View article: Slaughtering of entire male pigs seen from the slaughterhouse perspective
Slaughtering of entire male pigs seen from the slaughterhouse perspective Open
Several challenges need to be taken into account before a full transition to slaughtering entire male pigs. To optimize welfare, entire male pigs should spend as short a time as possible in the pick-up facilities at the farm. At the slaugh…
View article: Consumer acceptance of minced meat patties from boars in four European countries
Consumer acceptance of minced meat patties from boars in four European countries Open
View article: The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study
The Satiating Properties of Pork are not Affected by Cooking Methods, Sousvide Holding Time or Mincing in Healthy Men—A Randomized Cross-Over Meal Test Study Open
Low temperature long time (LTLT) sous-vide cooking may modify meat proteins in a way that could promote satiety. We investigated the effects of (1) cooking method (LTLT 58 °C vs. oven 160 °C), (2) LTLT holding time (17 h vs. 72 min), and (…
View article: Addition of Rye Bran and Pea Fiber to Pork Meatballs Enhances Subjective Satiety in Healthy Men, but Does Not Change Glycemic or Hormonal Responses: A Randomized Crossover Meal Test Study
Addition of Rye Bran and Pea Fiber to Pork Meatballs Enhances Subjective Satiety in Healthy Men, but Does Not Change Glycemic or Hormonal Responses: A Randomized Crossover Meal Test Study Open
View article: Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants
Inhibition of Heterocyclic Aromatic Amines in Pork Chops Using Complex Marinades with Natural Antioxidants Open
Five marinades were developed using natural antioxidants. Based on a consumer test of the appearance, three marinades were chosen for further investigation: an oregano, an acerola and a Dijon marinade, the Dijon marinade containing acerola…