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Marklinder, Ingela
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Publications (10 of 41) Show all publications
Lange, M., Göranzon, H. & Marklinder, I. (2016). Self-reported food safety knowledge and behaviour among Home and Consumer Studies students. Food Control, 67, 265-272.
Open this publication in new window or tab >>Self-reported food safety knowledge and behaviour among Home and Consumer Studies students
2016 (English)In: Food Control, ISSN 0956-7135, E-ISSN 1873-7129, Vol. 67, 265-272 p.Article in journal (Refereed) Published
Abstract [en]

Home and Consumer Studies (HCS) should be a suitable place for food safety education as it includes plenty of practical cooking and is compulsory for all students in the Swedish school system. A study among HCS teachers however reveals shortcomings in food safety teaching. A survey regarding food safety knowledge and behaviour among HCS students in school Year 9 was performed at different schools with a new system to collect questionnaire data. A Student Response System was used at the participating schools. The students were to answer the questions by using a small handheld wireless control, a clicker, in the response program Turning Point 2008. The questionnaire included a total of 26 questions and all questions were shown at PowerPoint slides and read out loud to the students. Some trivial questions were asked at the beginning to ensure the method. A total of 529 students from 18 different schools in different parts of Sweden participated in the survey conducted between September 2013 and January 2014. The survey results were evaluated and analysed using SPSS by performing cross-tabulation and chi-square tests. This study reveals that the students' self-reported food safety knowledge and behaviour are inadequate. Important risk areas need to be highlighted in HCS teaching. Boys reported to be significantly more at risk in terms of food safety regarding the handling of risk foods, reheating and cleaning. Especially for boys who reported seldom cook at home HCS would be extra valuable. This study also indicates the importance of reflection in relation to the hygiene routines which are common in the HCS context. The outcome of this study is that students might leave school without even basic food safety knowledge.

Keyword
food safety, students, home and consumer studies, behvaiour, risk, knowledge
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-283122 (URN)10.1016/j.foodcont.2016.03.014 (DOI)000375163800034 ()
Projects
Nationella Forskarskolan i Hem och Konsumentkunskap (NFHK)
Available from: 2016-04-11 Created: 2016-04-11 Last updated: 2017-11-30Bibliographically approved
Marklinder, I. & Eriksson, M. (2015). Best-before date: food storage temperatures recorded by Swedish students. British Food Journal, 117(6), 1764-1776.
Open this publication in new window or tab >>Best-before date: food storage temperatures recorded by Swedish students
2015 (English)In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 117, no 6, 1764-1776 p.Article in journal (Refereed) Published
Abstract [en]

Purpose - The purpose of this paper is to investigate the food storage temperature in Swedish household refrigerators, to determine whether students use the best-before-date label to determine food edibility, and to examine if the study increased the students' interest and knowledge regarding these issues.

Design/methodology/approach - In total, 1,812 students, enrolled at 72 Swedish schools, analysed the temperature on different shelves in their family refrigerator using thermometers (Moller-Therm (+0.5/-0.1 degrees C) and instructions provided by their teachers. A questionnaire dealing with the issues of date labelling, food safety, refrigerator storage and food wastage was completed by the teachers.

Findings - The temperature at the back of middle shelves was coldest (average 4.8 degrees C; SD 3.1). A relatively high proportion of food items were stored at higher temperatures than recommended. The use-by date had been exceeded for 30 per cent of products, but the students did not rate these as inedible. According to the teachers, the investigation increased interest and knowledge among their students of date labelling, food hygiene, refrigerator storage and food waste.

Research limitations/implications - Thermometers were used to measure air temperature on different shelves in the family refrigerator. Data collection was not controllable, as the students measured without supervision.

Practical implications - The teachers reported that the study increased interest and knowledge among their students regarding cold food storage.

Social implications - This way of teaching food safety would meet the aim of generally increasing food safety knowledge in society, which might have a positive impact on public health.

Originality/value - The use of school-children as data collectors to determine refrigerator temperatures in private homes is a novel approach, which was an efficient way of teaching relevant facts as well as collecting large amounts of data.

Keyword
Sustainable development, Consumer Food Safety, Refrigeration, Education, Domestic safety
National Category
Other Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-253504 (URN)10.1108/BFJ-07-2014-0236 (DOI)000356433100010 ()
Available from: 2015-05-29 Created: 2015-05-29 Last updated: 2017-12-04Bibliographically approved
Marklinder, I. (2015). De små mikroorganismernas storhet en hälsorisk - att förebygga klagomål om matförgiftningar. (1ed.). In: Christina Fjellström (Ed.), Klagandets diskurs: - matforskare reflekterar (pp. 163-171). Uppsala universitet.
Open this publication in new window or tab >>De små mikroorganismernas storhet en hälsorisk - att förebygga klagomål om matförgiftningar.
2015 (Swedish)In: Klagandets diskurs: - matforskare reflekterar / [ed] Christina Fjellström, Uppsala universitet , 2015, 1, 163-171 p.Chapter in book (Other (popular science, discussion, etc.))
Place, publisher, year, edition, pages
Uppsala universitet, 2015 Edition: 1
Series
Acta Universitatis Upsaliensis, ISSN 0346-5462
Series
Studia cibi nutritionisque Upsaliensia 1
National Category
Social Sciences
Identifiers
urn:nbn:se:uu:diva-253508 (URN)978-91-554-9176-5 (ISBN)
Available from: 2015-05-29 Created: 2015-05-29 Last updated: 2015-05-29
Marklinder, I. (2014). Bakning (2:1ed.). In: Annica Nylander, Lena Jonsson, Ingela Marklinder, Margaretha Nydahl (Ed.), Livsmedelsvetenskap: (pp. 351-375). Lund: Studentlitteratur AB.
Open this publication in new window or tab >>Bakning
2014 (Swedish)In: Livsmedelsvetenskap / [ed] Annica Nylander, Lena Jonsson, Ingela Marklinder, Margaretha Nydahl, Lund: Studentlitteratur AB, 2014, 2:1, 351-375 p.Chapter in book (Other academic)
Place, publisher, year, edition, pages
Lund: Studentlitteratur AB, 2014 Edition: 2:1
National Category
Social Sciences Natural Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-237617 (URN)978-91-44-09567-7 (ISBN)
Available from: 2014-12-03 Created: 2014-12-03 Last updated: 2014-12-18
Marklinder, I. (2014). Baljväxter (2:1ed.). In: Annica Nylander, Lena Jonsson, Ingela Marklinder, Margaretha Nydahl (Ed.), Livsmedelsvetenskap: (pp. 139-150). Lund: Studentlitteratur AB.
Open this publication in new window or tab >>Baljväxter
2014 (Swedish)In: Livsmedelsvetenskap / [ed] Annica Nylander, Lena Jonsson, Ingela Marklinder, Margaretha Nydahl, Lund: Studentlitteratur AB, 2014, 2:1, 139-150 p.Chapter in book (Other academic)
Place, publisher, year, edition, pages
Lund: Studentlitteratur AB, 2014 Edition: 2:1
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-237615 (URN)978-91-44-09567-7 (ISBN)
Available from: 2014-12-03 Created: 2014-12-03 Last updated: 2014-12-18
Sandvik, P., Kihlberg, I., Lindroos, A. K., Marklinder, I. & Nydahl, M. (2014). Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread. Food & Nutrition Research, 58, 24024.
Open this publication in new window or tab >>Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread
Show others...
2014 (English)In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 58, 24024- p.Article in journal (Refereed) Published
Abstract [en]

Background: Bread types with high contents of whole grains and rye are associated with beneficial health effects. Consumer characteristics of different bread consumption patterns are however not well known.

Objective: To compare bread consumption patterns among Swedish adults in relation to selected socio-demographic, geographic, and lifestyle-related factors. For selected consumer groups, the further aim is to investigate the intake of whole grains and the context of bread consumption, that is, where and when it is consumed.

Design: Secondary analysis was performed on bread consumption data from a national dietary survey (n=1,435). Respondents were segmented into consumer groups according to the type and amount of bread consumed. Multiple logistic regressions were performed to study how selected socio-demographic, geographic, and lifestyle-related factors were associated with the consumer groups. Selected consumption groups were compared in terms of whole-grain intake and consumption context. Consumption in different age groups was analysed more in detail.

Results: One-third of the respondents consumed mainly white bread. Socio-demographic, geographic, and healthy-lifestyle-related factors were associated with the bread type consumed. White bread consumption was associated with younger age groups, less education, children in the family, eating less fruit and vegetables, and more candy and snacks; the opposite was seen for mainly whole-grain bread consumers. Older age groups more often reported eating dry crisp bread, whole-grain bread, and whole-grain rye bread with sourdough whereas younger respondents reported eating bread outside the home, something that also mainly white bread eaters did. Low consumers of bread also consumed less whole grain in total.

Conclusions: Traditional bread consumption structures were observed, as was a transition among young consumers who more often consumed fast food bread and bread outside the home, as well as less rye and whole-grain bread. Target groups for communication strategies and product development of more sensorily attractive rye or whole-grain-rich bread should be younger age groups (18–30 years), families with children, and groups with lower educational levels.

Keyword
public health, whole-grain bread, consumption context
National Category
Other Social Sciences not elsewhere specified
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-231967 (URN)10.3402/fnr.v58.24024 (DOI)000342086600001 ()25278822 (PubMedID)
Available from: 2014-09-12 Created: 2014-09-12 Last updated: 2017-12-05Bibliographically approved
Marklinder, I. (2014). cerealier (2:1ed.). In: Nylander, A., Jonsson, L., Marklinder, M. och Nydahl, M. (Ed.), Livsmedelsvetenskap: (pp. 67-96). LUND: Studentlitteratur AB.
Open this publication in new window or tab >>cerealier
2014 (Swedish)In: Livsmedelsvetenskap / [ed] Nylander, A., Jonsson, L., Marklinder, M. och Nydahl, M., LUND: Studentlitteratur AB, 2014, 2:1, 67-96 p.Chapter in book (Other academic)
Place, publisher, year, edition, pages
LUND: Studentlitteratur AB, 2014 Edition: 2:1
National Category
Natural Sciences
Identifiers
urn:nbn:se:uu:diva-232826 (URN)978-91-44-09567-7 (ISBN)
Available from: 2014-09-25 Created: 2014-09-25 Last updated: 2014-12-18
Sandvik, P., Kihlberg, I., Nydahl, M. & Marklinder, I. (2014). Consumers’ perception of bread from a health perspective- an exploratory study among a Swedish population. In: : . Paper presented at 28th Conference of the European Health Psychology Society (EHPS 2014), Innsbruck, Austria. .
Open this publication in new window or tab >>Consumers’ perception of bread from a health perspective- an exploratory study among a Swedish population
2014 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

Background For strategies to increase the consumption of healthier bread one aspect to explore is consumers’ quality perceptions of bread from a health perspective. Method Survey, response rate 38 % n=1134. Open-ended questions regarding perceptions of healthy bread were content analyzed. Statistics: Correspondence analysis, Mann-Whitney U test and Chi-square. Findings 1/3 had decreased their intake of bread, mainly to maintain/improve health. 1/5 did not know any bread that they considered healthy. Among respondents who did know healthy bread, 1/3 found it hard to identify. Most frequent descriptions of healthy bread were coarse, fiber, wholegrain, sourdough, dark. Most listed health effects were: good for stomach, fiber content, bowel health and satiating. Discussion Increasing consumers’ awareness of different types of breads contribution to a healthy diet is a challenge. The general health perception of bread was in line with recommendations but cues used may be misleading. Health is a credence quality attribute, but health effects that to some extent can be evaluated by the consumer after consumption are more relevant forming health related quality expectation of bread.

 

National Category
Other Social Sciences not elsewhere specified
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-231969 (URN)
Conference
28th Conference of the European Health Psychology Society (EHPS 2014), Innsbruck, Austria
Available from: 2014-09-12 Created: 2014-09-12 Last updated: 2014-12-03Bibliographically approved
Jonsson, L., Marklinder, I., Nydahl, M. & Nylander, A. (2014). Livsmedelskvalitet (2:1ed.). Lund: Studentlitteratur AB.
Open this publication in new window or tab >>Livsmedelskvalitet
2014 (Swedish)Book (Other academic)
Place, publisher, year, edition, pages
Lund: Studentlitteratur AB, 2014. 17-43 p. Edition: 2:1
National Category
Natural Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-239071 (URN)978-91-44-09567-7 (ISBN)
Available from: 2014-12-18 Created: 2014-12-18 Last updated: 2014-12-18
Marklinder, I., Persson, I., Thelin, E., Wiström, A. & Nydahl, M. (2014). Low fruit & vegetable consumption and risky food safety behaviour - older people should be included in helth communication. In: : . Paper presented at 28th Conference of the European health psychology society, Innsbruck, Austria 26-30 August 2014.. .
Open this publication in new window or tab >>Low fruit & vegetable consumption and risky food safety behaviour - older people should be included in helth communication
Show others...
2014 (English)Conference paper, Poster (with or without abstract) (Other academic)
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-239134 (URN)
Conference
28th Conference of the European health psychology society, Innsbruck, Austria 26-30 August 2014.
Available from: 2014-12-18 Created: 2014-12-18 Last updated: 2014-12-18
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