A simple screening method for molds producing the intracellular mycotoxins brevianamide A, citreoviridin, cyclopiazonic acid, luteoskyrin, penitrem A, roquefortine C, sterigmatocystin, verruculogen, viomellein, and xanthomegnin was developed. After removing an agar plug from the mold culture, the mycelium on the plug is wetted with a drop of methanol-chloroform (1:2). By this treatment the intracellular mycotoxins are extracted within seconds and transferred directly to a thin-layer chromatography plate by immediately placing the plug on the plate while the mycelium is still wet. After removal of the plug, known thin-layer chromatographic procedures are carried out. The substrate (Czapek yeast autolysate agar) and growth conditions (25 degrees C for 7 days) used by Penicillium taxonomists proved suitable for the production of the mycotoxins investigated when 60 known toxigenic isolates and 865 cultures isolated from foods and feedstuffs were tested with this screening method.

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Background: During hospitalization, many older patients are at nutritional risk or malnourished, and their nutritional condition is often further impaired during hospitalization. After discharge, a "nutrition gap" often occurs in which the patient does not receive enough nutrition to ensure an optimal recovery. Methods: The study is a randomized controlled study ongoing over 112 days. At discharge, the intervention group receives guidance from a clinical dietitian, and an individualized nutrition plan is made. The dietitian will perform telephone follow-up after 4 and 30 days. It will also be possible for the participant, the participant's relatives, or the participant's municipality to contact the dietitian if nutritional questions arise. At the time of discharge, the intervention group will receive a package containing foods and drinks that will cover their nutritional needs on the first day after discharge. They will also receive a goodie bag containing samples of protein-rich, milk-based drinks. Data are collected on quality of life, appetite, physical function, dietary intake, weight, height, energy and protein needs, and experience of discharge and cooperation with the municipality. Information about nutrition status will be sent to the municipality so that the municipality can take over nutritional treatment. The control group receives a standard treatment. Discussion: This study is the first to combine previously successful single nutritional interventions into a multimodal intervention whose aim is to obtain an effect on patient-related outcomes. We hope that the results will prove beneficial and help to ensure the cross-sector quality of nutritional support to older patients.

Nursing home residents and patients discharged from hospital are at high risk of malnutrition. Their nutritional status could possibly be improved by identifying and serving meals according to their preferences. The aim of the present study was therefore to test the sensory acceptance of a culinary improved meals‐on‐wheels menu developed for nursing home residents in two other settings with different participants. The participants (52 in a nursing home setting, 527 in an outpatient setting and 25 in a home setting) evaluated liking of appearance, flavor, and texture on a five‐point liking scale. A value of 3.5 was selected to evaluate if a certain hedonic aspect was accepted. The results showed that all meals in the culinary improved menu were well‐liked. Still, we did see that some of the meals were rated below 3.5, probably because of age‐related differences and/or the context of the study settings. Hence, for future studies, different levels of culinary adjustments of these meals could be investigated to find the optimal level, still making the meal a stimulating experience. Practical application This study demonstrated how small, fortified and familiar meals might successfully be applied to improve the nutritional status of a broad group of older adults. When creating a menu for older adults, you need to consider the portion size, the energy and protein content as well as the preferences of older adults. Meal tasting sessions with older adults can be used to gain insight into meal preferences and target product development to improve food intake.