Catering for patients at nutritional risk using in-between meals

an evidence-based multidisciplinary menu planning approach

Research output: Contribution to book/anthology/report/conference proceedingArticle in proceedingResearchpeer-review

Original languageEnglish
Title of host publicationProceedings from 10th International Conference on Culinary Arts and Sciences : July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes
EditorsB. E. Mikkelsen, K. T. Ofei, T. D. O. Tvedebrink, A. Q. Romani, F. Sudzina
Number of pages9
PublisherCaptive Food Studies, AAU
Publication date2017
Pages221-
Publication statusPublished - 2017
Event10th International Conference on Culinary Arts and Sciences 2017: Exploring Future Foodscapes - Aalborg University, Copenhagen, Denmark
Duration: 5 Jul 20177 Jul 2017
Conference number: 10
http://www.capfoods.aau.dk/iccas17/

Conference

Conference10th International Conference on Culinary Arts and Sciences 2017
Number10
LocationAalborg University
CountryDenmark
CityCopenhagen
Period05/07/201707/07/2017
Internet address

Cite this

Mortensen, M. N., Larsen, A. K., Holst, M., Rasmussen, H. H., Skadhauge, L. B., Beermann, T., ... Mikkelsen, B. E. (2017). Catering for patients at nutritional risk using in-between meals: an evidence-based multidisciplinary menu planning approach. In B. E. Mikkelsen, K. T. Ofei, T. D. O. Tvedebrink, A. Q. Romani, & F. Sudzina (Eds.), Proceedings from 10th International Conference on Culinary Arts and Sciences: July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes (pp. 221-). Captive Food Studies, AAU.
Mortensen, Marie Nerup ; Larsen, Anne Kathrine ; Holst, Mette ; Rasmussen, Henrik Højgaard ; Skadhauge, Lotte Boa ; Beermann, Tina ; Høgsted, Rikke Houbak ; Mikkelsen, Bent Egberg. / Catering for patients at nutritional risk using in-between meals : an evidence-based multidisciplinary menu planning approach. Proceedings from 10th International Conference on Culinary Arts and Sciences: July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes. editor / B. E. Mikkelsen ; K. T. Ofei ; T. D. O. Tvedebrink ; A. Q. Romani ; F. Sudzina. Captive Food Studies, AAU, 2017. pp. 221-
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year = "2017",
language = "English",
pages = "221--",
editor = "Mikkelsen, {B. E. } and Ofei, {K. T. } and Tvedebrink, {T. D. O. } and Romani, {A. Q. } and F. Sudzina",
booktitle = "Proceedings from 10th International Conference on Culinary Arts and Sciences",
publisher = "Captive Food Studies, AAU",

}

Mortensen, MN, Larsen, AK, Holst, M, Rasmussen, HH, Skadhauge, LB, Beermann, T, Høgsted, RH & Mikkelsen, BE 2017, Catering for patients at nutritional risk using in-between meals: an evidence-based multidisciplinary menu planning approach. in BE Mikkelsen, KT Ofei, TDO Tvedebrink, AQ Romani & F Sudzina (eds), Proceedings from 10th International Conference on Culinary Arts and Sciences: July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes. Captive Food Studies, AAU, pp. 221-, Copenhagen, Denmark, 05/07/2017.

Catering for patients at nutritional risk using in-between meals : an evidence-based multidisciplinary menu planning approach. / Mortensen, Marie Nerup; Larsen, Anne Kathrine; Holst, Mette; Rasmussen, Henrik Højgaard; Skadhauge, Lotte Boa; Beermann, Tina; Høgsted, Rikke Houbak; Mikkelsen, Bent Egberg.

Proceedings from 10th International Conference on Culinary Arts and Sciences: July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes. ed. / B. E. Mikkelsen; K. T. Ofei; T. D. O. Tvedebrink; A. Q. Romani; F. Sudzina. Captive Food Studies, AAU, 2017. p. 221-.

Research output: Contribution to book/anthology/report/conference proceedingArticle in proceedingResearchpeer-review

TY - GEN

T1 - Catering for patients at nutritional risk using in-between meals

T2 - an evidence-based multidisciplinary menu planning approach

AU - Mortensen, Marie Nerup

AU - Larsen, Anne Kathrine

AU - Holst, Mette

AU - Rasmussen, Henrik Højgaard

AU - Skadhauge, Lotte Boa

AU - Beermann, Tina

AU - Høgsted, Rikke Houbak

AU - Mikkelsen, Bent Egberg

PY - 2017

Y1 - 2017

M3 - Article in proceeding

SP - 221-

BT - Proceedings from 10th International Conference on Culinary Arts and Sciences

A2 - Mikkelsen, B. E.

A2 - Ofei, K. T.

A2 - Tvedebrink, T. D. O.

A2 - Romani, A. Q.

A2 - Sudzina, F.

PB - Captive Food Studies, AAU

ER -

Mortensen MN, Larsen AK, Holst M, Rasmussen HH, Skadhauge LB, Beermann T et al. Catering for patients at nutritional risk using in-between meals: an evidence-based multidisciplinary menu planning approach. In Mikkelsen BE, Ofei KT, Tvedebrink TDO, Romani AQ, Sudzina F, editors, Proceedings from 10th International Conference on Culinary Arts and Sciences: July 5‐7th 2017 Aalborg University Copenhagen ‐ Exploring Future Foodscapes. Captive Food Studies, AAU. 2017. p. 221-