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M Möhr

Publications and source records attributed to M Möhr.

At least 19 recordsLinked to original sources
PubMed1992

[Selected results of attitudes regarding nutrition behavior in the former East Germany].

In studying the causes of individual nutritional behaviour not only the economic, social, demographic, cultural and other determinants are of importance but also psychological processes of decision and evaluation. For recording the attitudes, value-orientations and action goals a questionnaire was developed (72 items, 13 social and nutrition-related features). It was completed by 867 subjects aged between 18 and 65 years. The statistical analysis shows that the action-determining goals investigated can be classified in 5 empirically developed, factorially validated scales (expenditure, health, enjoyment, matter of minor importance, stimulus). Besides, significant relationships were revealed between the scales and the social characteristics as e.g. sex, age, education, occupation, household size, cooking, mass catering, and self-assessment of body weight.

Adult↗
PubMed1989

[The nutritional behavior of school children. An epidemiologic interval study].

With regard to nutritional information and education school children are an important target group. Aspects of nutritional behaviour were explored in 500 11- to 13 year old school-children from different areas, and these examinations were repeated when the probands were 15 to 17 years old. There is a great interest in questions of nutritional as related to age and sex. Family, mass media, and school are the main factors involved in nutritional information and education. The knowledge on nutrition increases with increasing age. About 80% of the pupils have an average of 4 meals per day, with some variation due to age and sex. On week days most of the pupils have lunch at school. Meals together with the family are more frequent at the week-end than on weekdays. Meals are usually prepared by the parents. With regard to preferences or aversions to food image and prestige are important. Sweets and dainties usually come from the grand-parents. The own body weight is frequently considered as too high. A strategy for nutritional information and education is proposed.

Adolescent↗
PubMed1984

[The informativeness of 2-month surveys of food consumption in private households].

All-year surveys of the food consumption in private households are very laborious. They may be simplified by shortening the period of time covered by the survey. 712 surveys taken in 1974 led to the conclusion that surveys covering only two months (April and August) permit to make statements the validity of which is but slightly inferior to that of an all-year survey. Of the 45 food groups considered, only 5 (potatoes, fresh vegetables, fresh fruit, tropical and subtropical fruit, and sugar) play an important role as to the selection of suitable months for such a survey.

Carbohydrates↗
PubMed1984

[Nutrient density as a quality criterion for dietetic regimens].

Nutrient density is a very informative criterion for the evaluation of a diet from the viewpoint of nutritional physiology. One means by nutrient density the physiologically necessary nutrient proportion in an energetic unit (e. g., 4200 kJ = 1000 kcal). The lower the energy requirement, the higher is in general the nutrient density for different nutrients. Dietetic regimens make special demands on nutrient density. As compared to the normal diet for adults, the nutrient density of a dietetic regimen is in part considerably higher, e. g., for protein, calcium, iron, vitamin B1 and vitamin C. The specific demands on energy and nutrient requirements must be met by a food selection and diet composition keyed to nutrient density.

Adolescent↗
PubMed1984

[The formation of eating behavior].

Food behaviour involves the totality of the actions of man which aim at satisfying his nutritional need. It is based on psychical reflection, decision and assessment processes. Food behaviour has social and historical determinants and forms accordingly to the dialectic relation of biological, social and economic conditions. Hunger, thirst and appetite are perceived as nutritional need which results from the requirements of energy, nutrients and liquid, and is satisfied by the food behaviour in conformity with the actual material potential, situational influences, subjective ideas, interests, attitudes and knowledge as well as other psychical properties. Consequently, food behaviour is rich in variations with dynamic and conservative features. Motives as well as will components are essential constituent conditions of food behaviour. For this reason, empirical studies arteo provide psychological cognition concerning the subjective reflection of the nutritional requirements, the requirement-standard integration, the sensation of stimulation and the decision-making in food behaviour, the ultimate goal being to deduce measures for food behaviour guidance.

Appetite↗
PubMed1979

[Dietary interview. I. Comparison between dietary history versus repeated daily recalls].

In the course of 12 months, 43 men and 53 women aged 30-40 years were subjected to 14 24-hours recalls and one dietary history concerned with their individual dietary habits. The mean values yielded by the first and the second method for energy, 4 nutrient groups and 8 food groups were statistically evaluated and compared with each other, from which the following conclusions can be drawn as to the reliability and the precision of the dietary history: 1. The dietary history permits the quantitative estimate of the energy and nutrient intake in groups of about 50 subjects with an error of less than 10%. Underestimation of the actual food intake is more likely than overestimation. 2. The same holds true for the quantitative estimate of the consumption of foods from great food groups. The method is considerably less precise in case of single food or irregularly consumed foods. The differences between the results from the two methods ranged from 0 to 25%. 3. The precision of the individual results obtained for energy and nutrient intake from the dietary history was +/- 20% with a probability of 80-90%. In 75% of the cases, the differences in the consumption of food groups as determined by the two methods were smaller than 20%. As to single foods, however, individual misestimations ranging from 30 to 50% are to be expected.

Adult↗
PubMed1979

[Dietary interview. 2. Comparison of the results obtained with different numbers of daily recalls].

From energy, nutrient and food intake data obtained with 14 24-hours recalls from 43 male and 53 female employees, aged from 30 to 40 years, the authors calculated and compared the single and group means for 1, 3, 5, 7, 10 and 14 days, respectively. It is tried to deduce from them the lowest number of interviews necessary for reliable statements. As the intra-individual variances were greater than the variances within the groups, the diet of such a group cannot be characterized on the basis of a single interview. Statements regarding the mean intakes of energy, nutrients and high-aggregated food groups could be made for groups of subjects on the basis of 3-5 interviews, with a tolerance of +/- 5%. The stable estimation of the consumption of single foods (with a tolerance of +/- 10%) required at least 7 interviews. 10 interviews were necessary for estimating (with a tolerance of +/- 10%) the mean intakes of energy, nutrients and great food groups of single persons. These results will hold true only when the workdays and weekends are in due proportion.

Adult↗
PubMed1979

[Methodological bases of the nutritional-physiological assessment of the per capita consumption of foods. I. Recording and characterization of the per capita consumption].

Per capita consumption indices are reference points essential to the provision of foods and the planning of food consumption. From them global statements regarding the energy and nutrient supply can be deduced. But this requires the exact definition of the per capita consumption indices with regard to the recording level, subitems and average losses. The mode of calculation and the assortment of each of the presented food groups are characterized in detail and estimate values for the occurring losses are indicated which are needed for the nutritional-physiological balancing of the per capita consumption indices.

Diet↗
PubMed1979

[Methodological bases of the nutritional-physiological assessment of the per capita consumption of foods. 2. Nutritional-physiological assessment of the per capita consumption].

The different items of the per caput consumption (cf. Part I) are evaluated from the viewpoint of nutritional physiology, and the average energy and nutrient supply of the total population is calculated and compared with the recommended dietary allowances. The nutritional status of the population is globally assessed. A reduction in calorie and fat consumption seems desirable, which will be promoted by a better supply of calorie-reduced products. Further food modifications, e.g., in the form of protein, vitamin and mineral fortifications, are not necessary for the average population.

Diet↗
PubMed1979

[Nutrition of pregnant women (author's transl)].

The increase of energy supply during pregnancy by about 300 kcal (= 1.3 MJ) applies only to the last three months. During lactation an additional energy supply of about 800 kcal (= 3,3 MJ) is required. At the beginning of pregnancy the individual body weight is recommended to be within the standard limits of optimal weight depending on body height, body structure and body composition. On this base the individual energy supply should be estimated. Data, basing on physiological values refer to the daily intake of protein, fat and carbohydrates. Furthermore, reliable recommendations are given as to the intake of calcium, phosphorus, iron, zinc, magnesium, iodine, sodium, potassium and chloride for pregnant as well as lactating women. Approximate values are supplied for other essential minerals. The vitamin supply during gravidity and lactation is studied in detail, especially as to the vitamins A, D, E, B1, B2, niacin, B6, folic acid, B12 and ascorbinic acid. Unsystematic substitutions of vitamins and minerals during gravidity are not indicated. Finally common basic principles for nutrition of pregnant women are laid down.

Dietary Carbohydrates↗