Inspirationsmaterialer
En guide til Proteinberigelse til offentlige køkkener - opdateret 2024
Energi- og proteindrikke, som du selv kan lave
Idekatalog – skab gode måltidsoplevelser for patienten
Drejebog for fremtidens børnehospital - Sanse Patientologi
Mellemmåltidsplakat 1 "Tag for dig i køleskabet"
Mellemmåltidsplakat 2 "Hent mellemmåltider i køkkenet"
Udvikling af CO2e tracking metode til fødevareforbrug
Skrevne artikler
Diætisten, september 2019 - Kulinarium sætter ny dagsorden for kampen mod underernæring
Øvrig presse/cases
Den store klimadatabase fra Concito, Cases - More2eat goes green
Abstract og poster udgivelser
Eating desire and experiences of thirst, hunger, nausea and pain in tracheostomized ICU patients, an explorative study
Larsen, A. K., Fjerbæk, A., Kaasby, K., Mortensen, M. N., Andreasen, J. (2021) ESPEN CONGRESS. Abstract
PhD afhandlinger
Menu Planning based on the MRC-Gudiance to Increase Energy and Protein Intake in Nutritional Risk Patients by Development and Test of the Kulina-Model
Mortensen, M. N. (2019) Aalborg Universitetsforlag. Download afhandling.
Videnskabelige artikler
Taste alterations and oral discomfort in patients recieving chemotherapy
Larsen, A. K., Thomsen, C., Sanden, M., Skadhauge, L. B., Anker, C. B., Mortensen, M. N., Wender, B. (2021) Supportive Care in Cancer. Abstract
Novel Savory Umami Tasting Snacks Designed as a Strategy to Increase Protein Intake among Hospitalized Patients at Nutritional Risk
Thomsen, C., Anker, C. C. B., Holst, M., Mortensen, M. N., Sanden, M., Skadhauge, L. B., Tøstesen, M., Larsen, A. K. (2020) Arch Food Sci Technol. 1(1):1004.
An Investigation Exploring Patients Eating Patterns, Food, Drinking and Texture Preferences, and Appetite for inbetween Meals during Hospitalization
Mortensen, M. N., Larsen, A. K., Skadhauge, L. B., Høgsted, R.H., Kolding J., Beermann, T., Rasmussen, H. H., Mikkelsen, B. E., Holst, M. (2019) Arch Food Sci Technol., 1(1):1002.
Protein and energy intake improved by in-between meals: A intervention study in hospitalized patients
Mortensen, M. N., Larsen, A. K., Skadhauge, L. B., Høgsted, R.H., Kolding J., Beermann, T., Rasmussen, H. H., Mikkelsen, B. E., Holst, M (2019) Clinical Nutrition ESPEN, 30, e113-e118.
Optimizing protein and energy intake in hospitals by improving individualized meal serving, hosting and the eating environment
Holst, M., Beermann, T., Mortensen, M. N., Skadhauge, L. B., Køhler, M., Lindorff-Larsen, K., & Rasmussen, H. H. (2017). Nutrition, 34, 14–20.
Catering for patients at nutritional risk using in-between meals – An evidence-based multidisciplinary menu planning approach
Mortensen, M. N., Larsen, A. K., Holst, M., Rasmussen, H. H., Skadhauge, L. B., Beermann, T., Mikkelsen, B. E. (2017). Conference paper at Proceedings From 10th International Conference on Culinary Arts and Sciences.
Protein and energy intake improved by breakfast intervention in hospital
Beermann, T., Mortensen, M. N., Skadhauge, L. B., Høgsted, R. H., Rasmussen, H. H., Holst, M., Laursen, B. S. (2016). Clinical Nutrition ESPEN, 13, e23–e27.
Multi-modal intervention improved oral intake in hospitalized patients. A one year follow-up study
Holst, M., Beermann, T., Mortensen, M. N., Skadhauge, L. B., Lindorff-Larsen, K., & Rasmussen, H. H. (2015). Clinical Nutrition, 34(2), 315–322.
Efficacy of serving bedside in-between meals – An intervention study in three medical departments
Holst, M., Mortensen, M. N., Jacobsen, B. A., & Rasmussen, H. H. (2010). ESPEN, the European E-Journal of Clinical Nutrition and Metabolism, 5(1), e30–e36.
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