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Veröffentlichungen der HSWT

Die chronologische Liste zeigt aktuelle Veröffentlichungen aus dem Forschungsbetrieb der Hochschule Weihenstephan-Triesdorf. Zuständig ist das Zentrum für Forschung und Wissenstransfer (ZFW).

8 Ergebnisse

  • Dipl.-Biol. Daniel Hauck, Johannes Potthoff, Dr. Sabine von Tucher, Prof. Dr. Elke Meinken, Prof. Dr. Urs Schmidhalter

    Plant availability of secondary phosphates from current recovering technologies (2019) Poster auf dem 9. International Phosphorus Workshop, 8.-12.7.2019, Zürich .

  • Dipl.-Biol. Daniel Hauck, Prof. Dr. Elke Meinken, Prof. Dr. Urs Schmidhalter

    Plant availability of secondary phosphates depending on pH in a peat based growing medium (2019) Poster auf dem III. International Symposium on Growing Media, Composting and Substrate Analysis, 24.-28.6.2019, Mailand .

  • Angela Ott, Melanie Senger, Prof. Dr. Thomas Lötzbeyer, Olaf Gefeller, Sieber Cornel, Prof. Dr. Dorothee Volkert

    • Berechtigungen:  Peer Reviewed

    Effects of a Texture-Modified, Enriched, and Reshaped Diet on Dietary Intake and Body Weight of Nursing Home Residents with Chewing and/or Swallowing Problems: An Enable Study (2019) Journal of Nutrition in Gerontology and Geriatrics 38 (4), S. 361-376. DOI: 10.1080/21551197.2019.1628158

    This proof-of-concept study investigated the effects of an innovative nutrition concept, comprising texture modification, enrichment, and reshaping, on dietary intake and nutritional status of 16 nursing home residents with chewing and/or swallowing problems (mean age 86.5 ± 7.4 years) in a pre-test post-test design. During 6 weeks with usual texture-modified diet (P1) energy and protein intake were constant. After the implementation of the innovative diet, daily energy intake increased by 204.2 (median) [interquartile range 95.8–444.4] kcal (P = 0.011), and protein intake by 18.3 [9.9–26.3] g (P < 0.001) and remained constant during the following 6 weeks (P2). Body weight decreased during P1 (–0.5 [–1.4 to 0.2] kg), and increased during P2 (+1.1 [0.0 to 1.7] kg, P = 0.004). The present nutrition concept turned out to be a promising strategy for nutritional management of chewing and/or swallowing problems, however, the effects need to be confirmed in larger studies.

  • Text Medienbeitrag

    Neuer Food-Start-up-Inkubator der Hochschule Weihenstephan-Triesdorf (2019) StartupValley.news vom 14.06.2019, unter: https://www.startupvalley.news/de/food-start-up-inkubator-der-hochschule-weihenstephan-triesdorf/ 2019 .

  • Text Medienbeitrag

    Neuer Inkubator für Food-Startups (2019) Gruenderszene.de, Die aktuellen Nachrichten vom 14. Juni 2019, unter: https://www.gruenderszene.de/news/ticker-2019-06-14#7 2019 .

  • Text Medienbeitrag

    Neuer Inkubator für Food-Start-ups (2019) Plattform "bioökonomie.de" des Bundesministeriums für Bildung und Forschung am 04.06.2019, unter: https://biooekonomie.de/nachrichten/neuer-inkubator-fuer-food-start-ups?utm_source=hootsuite 2019 .

Betreuung der Publikationsseiten

Zentrum für Forschung und Wissenstransfer - Lageplan in Weihenstephan an der HSWT

Kontakt

Hochschule Weihenstephan-Triesdorf
Zentrum für Forschung und Wissenstransfer
Gebäude H21
Am Staudengarten 9
85354 Freising

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