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Marklinder, Ingela
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Publications (10 of 45) Show all publications
Sandvik, P., Nydahl, M., Kihlberg, I. & Marklinder, I. (2018). Consumers' health-related perceptions of bread - Implications for labeling and health communication.. Appetite, 121, 285-293
Open this publication in new window or tab >>Consumers' health-related perceptions of bread - Implications for labeling and health communication.
2018 (English)In: Appetite, ISSN 0195-6663, E-ISSN 1095-8304, Vol. 121, p. 285-293Article in journal (Refereed) Published
Abstract [en]

There is a wide variety of commercial bread types and the present study identifies potential pitfalls in consumer evaluations of bread from a health perspective. The aim is to describe consumers' health-related perceptions of bread by exploring which health-related quality attributes consumers associate with bread and whether there are differences with regard to age, gender and education level. A postal and web-based sequential mixed-mode survey (n = 1134, 62% responded online and 38% by paper) with open-ended questions and an elicitation task with pictures of commercial breads were used. Responses were content analyzed and inductively categorized. Three fourths (n = 844) knew of breads they considered healthy; these were most commonly described using terms such as "coarse," "whole grain," "fiber rich," "sourdough," "crisp," "less sugar," "dark," "rye," "seeds," "a commercial brand," "homemade" and "kernels." The breads were perceived as healthy mainly because they "contain fiber," are "good for the stomach," have good "satiation" and beneficial "glycemic properties." The frequency of several elicited attributes and health effects differed as a function of age group (18-44 vs. 45-80 years), gender and education level group (up to secondary education vs. university). Difficulties identifying healthy bread were perceived as a barrier for consumption especially among consumers with a lower education level. Several of the health effects important to consumers cannot be communicated on food packages and consumers must therefore use their own cues to identify these properties. This may lead to consumers being misled especially if a bread is labeled e.g., as a sourdough bread or a rye bread, despite a low content.

Keywords
Age, Bread, Cues, Education, Quality perception, Whole grain
National Category
Other Social Sciences not elsewhere specified
Identifiers
urn:nbn:se:uu:diva-335440 (URN)10.1016/j.appet.2017.11.092 (DOI)000424180700033 ()29154885 (PubMedID)
Available from: 2017-12-05 Created: 2017-12-05 Last updated: 2018-03-28Bibliographically approved
Sandvik, P., Nydahl, M., Marklinder, I., Næs, T. & Kihlberg, I. (2017). Different liking but similar healthiness perceptions of rye bread among younger and older consumers in Sweden. Food Quality and Preference, 61, 26-37
Open this publication in new window or tab >>Different liking but similar healthiness perceptions of rye bread among younger and older consumers in Sweden
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2017 (English)In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 61, p. 26-37Article in journal (Refereed) Published
Abstract [en]

Rye breads, especially those with a chewy texture and sour flavor, have shown several health benefits but their consumption is lower among younger consumers than older. This study explores liking of commercial rye bread in younger and older consumers in relation to socio-demographics, childhood bread-eating habits and food choice motives. Further, sensory attributes are explored in relation to the consumers’ concepts of a rye bread and healthiness in bread.

Nine commercial rye breads, previously profiled by descriptive sensory analysis were tasted by 225 younger (18–44 years) and 173 older (45–80 years) consumers. Internal preference mappings by principal component regression for each age group showed low liking for rye bread with a chewy texture and sour flavor in the younger consumer group. Based on the preference mappings, the age groups were separately clustered. Associations between clusters and background variables were studied using discriminant partial least squares regression. Liking of rye bread with a chewy texture and sour flavor in the younger consumer group was associated with e.g., more education, females, childhood bread consumption and the food choice motive health. In the older consumer group, it was related to e.g., more education and childhood bread consumption. Partial least squares regression 1 showed that the combination of sensory attributes such as a light color and soft texture led to the perception of bread being less healthy and not a rye bread, and a dark brown color, chewy texture, sour and bitter flavor to the perception of a healthier bread and rye bread.

Place, publisher, year, edition, pages
Uppsala: , 2017
Keywords
Food choice questionnaire, Childhood bread consumption, Preference mapping, Healthiness mapping, Consumer test
National Category
Other Social Sciences not elsewhere specified Food Science
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-335446 (URN)10.1016/j.foodqual.2017.04.016 (DOI)000405052900004 ()
Funder
Swedish Research Council FormasVINNOVASwedish Research Council
Available from: 2017-12-05 Created: 2017-12-05 Last updated: 2018-02-06Bibliographically approved
Lange, M., Palojoki, P., Göranzon, H. & Marklinder, I. (2017). Food safety teaching influenced by frames, traditions and subjective selections. International Journal of Home Economics, 10(1), 79-88
Open this publication in new window or tab >>Food safety teaching influenced by frames, traditions and subjective selections
2017 (English)In: International Journal of Home Economics, ISSN 1999-561X, E-ISSN 1999-561X, Vol. 10, no 1, p. 79-88Article in journal (Refereed) Published
Abstract [en]

In Sweden, Home and consumer studies (HCS) are mandatory for all students in compulsory school. This means that schools have the possibility to educate all future consumers in Sweden. Qualitative interviews were performed with ten HCS teachers. A thematic content analysis was performed on the transcribed interviews. Three themes were found, which all had the potential to influence the teachers' didactic choices. Frame control includes different frames within the school, for example, budget, lesson time, syllabus, which could imply limitations on the teaching. HCS teaching was characterised by many similarities and routines, which were often performed without reflection, and these were included in the theme Traditional HCS learning environment. The third theme Subjective selections were characterised by the teachers' individual experiences, knowledge and risk perception. The result indicates that important food safety risk areas risked being neglected or minimalised in the HCS teaching due to limiting frames, non-reflective HCS teaching traditions, or the teachers' lack of knowledge and risk awareness. This could have consequences for what is transferred to the students and thereby influence the student's learning process in relation to food safety.

Keywords
food safety, learning, teaching, home and consumer studies, didactic
National Category
Social Sciences
Identifiers
urn:nbn:se:uu:diva-317269 (URN)
Available from: 2017-03-12 Created: 2017-03-12 Last updated: 2018-03-22Bibliographically approved
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, p. 265-272Article 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.

Keywords
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, p. 1764-1776Article 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.

Keywords
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, p. 163-171Chapter 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, p. 351-375Chapter 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, p. 139-150Chapter 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
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2014 (English)In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 58, p. 24024-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.

Keywords
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: 2018-09-10Bibliographically 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, p. 67-96Chapter 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
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