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Mattsson Sydner, Ylva
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Publications (10 of 51) Show all publications
Skinnars Josefsson, M., Nydahl, M., Persson, I. & Mattsson Sydner, Y. (2018). Reforming Foodservice in Elderly Care: National Actions and Local Outcomes. Nutrition & Dietetics, 75(1), 79-86
Open this publication in new window or tab >>Reforming Foodservice in Elderly Care: National Actions and Local Outcomes
2018 (English)In: Nutrition & Dietetics, ISSN 1446-6368, E-ISSN 1747-0080, Vol. 75, no 1, p. 79-86Article in journal (Refereed) Published
Abstract [en]

Aim: The aim was to explore the outcome, on a local level, of steering, organisation and practices of elderly care foodservice by Swedish municipalities, and changes relative to national actions.

Methods: A survey using a web-based questionnaire about elderly care foodservice targeting all Swedish municipalities (n=290) was conducted in 2006 and 2013/14. The questionnaire included the topics: organisation of foodservice, its practice in elderly care, and steering devices such as guidelines and policies. Based on the share of a rural population, municipalities were divided into groups: rural (≥50%), urban (<50%) and city (≤20%).

Results: The response rate from municipalities was 80% in 2006 and 56% in 2013/14; 45% participated in both surveys. The results showed increased use of local food policies (P=0.03) and meal choice (P<0.001), while access to clinical/community dietitians declined (P=0.01) between the surveys. In home-help services, daily delivered cook-serve meals declined (P<0.001) and chilled meals delivered three times a week increased (P=0.002) between the surveys. City municipalities used private foodservice organisations the most, (P<0.001) and reported reduced use of cook-serve systems in favour of chilled. In rural municipalities, the use of public providers (98%) and a cook-serve system (94%) were firmly established. Urban municipalities were placed between the other groups.

Conclusions: National actions such as soft governance and benchmarking appear largely to determine local level outcomes. However, conditions for adapting these measures vary between municipality groups. While efficiency enhancing trends were prominent, questions remain whether national actions should be expanded beyond performance to also examine their consequences.

Place, publisher, year, edition, pages
John Wiley & Sons, 2018
Keyword
dietitians, food policy, food services, health services for the elderly, surveys and questionnaires
National Category
Health Care Service and Management, Health Policy and Services and Health Economy Nutrition and Dietetics
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-330116 (URN)10.1111/1747-0080.12388 (DOI)000424386500013 ()29105254 (PubMedID)
Available from: 2017-09-26 Created: 2017-09-26 Last updated: 2018-04-13Bibliographically approved
Oljans, E., Elmståhl, H., Mattsson Sydner, Y. & Hjälmeskog, K. (2017). From nutrients to wellbeing identifying discourses of food in relation to health in syllabi. Pedagogy, Culture & Society
Open this publication in new window or tab >>From nutrients to wellbeing identifying discourses of food in relation to health in syllabi
2017 (English)In: Pedagogy, Culture & Society, ISSN 1468-1366, E-ISSN 1747-5104Article in journal (Refereed) Published
Abstract [en]

Food and health have long had dominant position within the subject of Home Economics (HE) in Sweden. However, what constitutes a proper diet, and how it is associated with a healthy lifestyle changes over time. In this article, a discourse analytic approach combined with a didactic perspective are used as the theoretical frame. The aim is to explore how food in relation to health has been constructed within the syllabus of HE. Six HE syllabi from 1962 to 2011 were analysed. From the results three different discourses were identified and named after their main areas of focus: (i) the medical discourse, (ii) the consumer discourse and (iii) the human ecological discourse. Each discourse represents a different way of constructing food in relation to health, and different representations have dominated over the past fifty years. The construction of food in relation to health is thereby seen in its historical and cultural context according to what this knowledge content includes or excludes.

National Category
Other Social Sciences not elsewhere specified
Identifiers
urn:nbn:se:uu:diva-330552 (URN)10.1080/14681366.2017.1345974 (DOI)
Available from: 2017-10-02 Created: 2017-10-02 Last updated: 2017-10-04Bibliographically approved
Granberg, A., Brante, G., Olsson, V. & Mattsson Sydner, Y. (2017). Knowing how to use and understand recipes: What Arithmetical Understanding Is Needed When Students With Mild Intellectual Disabilities Use Recipes In Practical Cooking Lessons In Home Economics?. International Journal of Consumer Studies, 41(5), 494-500
Open this publication in new window or tab >>Knowing how to use and understand recipes: What Arithmetical Understanding Is Needed When Students With Mild Intellectual Disabilities Use Recipes In Practical Cooking Lessons In Home Economics?
2017 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 41, no 5, p. 494-500Article in journal (Refereed) Published
Abstract [en]

The aim of this study was to explore what arithmetical understanding is needed when students with mild intellectual disabilities use recipes during practical cooking lessons in Home Economics. The settings were compulsory schools in Sweden attended by students with intellectual disabilities. Sixteen lessons in Home Economics during which cooking took place were observed. In total, 37 students and three teachers participated. All students had a mild intellectual disability. Their ages varied, but most were between 13 and 14 years old. The sociocultural perspective on learning, combined with a literacy framework, was used as a theoretical foundation for the study. Main findings are that students need an arithmetical understanding of (i) how to interpret numbers, (ii) how to interpret and use units, and (iii) how to compute when using recipes. The knowledge and skills needed to be able to use a recipe are featured in the concept recipe literacy, capturing both theoretical, declarative knowledge and the more practical, procedural knowledge. Recipe literacy can be used to theorize the use of recipes when learning to cook, as in Home Economics.

Place, publisher, year, edition, pages
John Wiley & Sons, 2017
National Category
Social Sciences
Identifiers
urn:nbn:se:uu:diva-318552 (URN)10.1111/ijcs.12357 (DOI)000409879600006 ()
Available from: 2017-03-25 Created: 2017-03-25 Last updated: 2017-12-14Bibliographically approved
Skinnars Josefsson, M., Nydahl, M., Persson, I. & Mattsson Sydner, Y. (2017). Quality indicators of nutritional care practice in elderly care. The Journal of Nutrition, Health & Aging, 21(9), 1057-1064
Open this publication in new window or tab >>Quality indicators of nutritional care practice in elderly care
2017 (English)In: The Journal of Nutrition, Health & Aging, ISSN 1279-7707, E-ISSN 1760-4788, Vol. 21, no 9, p. 1057-1064Article in journal (Refereed) Published
Abstract [en]

Objectives: The aim is to explore the effects of antecedent, structural and process quality indicators of nutritional care practice on meal satisfaction and screened nutritional status among older adults in residential care homes. Design: Data for this Swedish cross-sectional study regarding older adults living in residential care homes were collected by i) a national questionnaire, ii) records from the quality registry Senior Alert, iii) data from an Open Comparison survey of elderly care in 2013/2014. The data represented 1154 individuals in 117 of 290 Swedish municipalities. Measurements: Meal satisfaction (%) and adequate nutritional status, screened by the Mini Nutritional Assessment Short Form (MNA-SF), were the two outcome variables assessed through their association with population density of municipalities and residents’ age, together with 12 quality indicators pertaining to structure and process domains in the Donabedian model of care. Results: Meal satisfaction was associated with rural and urban municipalities, with the structure quality indicators: local food policies, private meal providers, on-site cooking, availability of clinical/community dietitians, foodservice dietitians, and with the process quality indicators: meal choice, satisfaction surveys, and ‘meal councils’. Adequate nutritional status was positively associated with availability of clinical/community dietitians, and energy and nutrient calculated menus, and negatively associated with chilled food production systems. Conclusion: Municipality characteristics and structure quality indicators had the strongest associations with meal satisfaction, and quality indicators with local characteristics emerge as important for meal satisfaction. Nutritional competence appears vital for residents to be well-nourished.

Keyword
nutritional care practice, meal satisfaction, nutritional status, older adults, residential care homes
National Category
Nutrition and Dietetics Social Work
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-330114 (URN)10.1007/s12603-017-0970-8 (DOI)000414338800017 ()29083448 (PubMedID)
Available from: 2017-09-26 Created: 2017-09-26 Last updated: 2018-04-13Bibliographically approved
Fjellström, C. & Mattsson Sydner, Y. (2017). Social Significance of Older Peoples Meals: Balancing Adaptive Strategies Between Ideals and Structure (2ed.). In: Monique M. Raats, Lisette C.P.G.M. de Groot & Dieneke van Asselt (Ed.), Food for the Aging Population: (pp. 83-98). Oxford: Woodhead Publishing Limited
Open this publication in new window or tab >>Social Significance of Older Peoples Meals: Balancing Adaptive Strategies Between Ideals and Structure
2017 (English)In: Food for the Aging Population / [ed] Monique M. Raats, Lisette C.P.G.M. de Groot & Dieneke van Asselt, Oxford: Woodhead Publishing Limited, 2017, 2, p. 83-98Chapter in book (Other academic)
Abstract [en]

Meals in everyday life, including selection of food, commensality, and culinary rules are important for people’s identity. The complexity of meals is multifaceted and includes several dimensions. Growing old and being dependent may alter an individual’s food habits, which could affect the social significance of meals in everyday life. To manage food provision in old age and the well-known problems related to this scope of organization policymaking is a common approach. However, applying policies in reality is difficult and can cause dilemmas in everyday life, which is referred to as the policy–practice gap. Adaptive strategies must be used to manage this gap and thereby to reach food security, which is a human right.

Place, publisher, year, edition, pages
Oxford: Woodhead Publishing Limited, 2017 Edition: 2
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-309614 (URN)978-0-08-100348-0 (ISBN)
Available from: 2016-12-06 Created: 2016-12-06 Last updated: 2016-12-14
Granberg, A., Olsson, V. & Mattsson Sydner, Y. (2017). Teaching and learning cooking skills in Home Economics: What do teachers for students with mild intellectual disabilities consider important to learn?. British Food Journal, 119(5), 1067-1078
Open this publication in new window or tab >>Teaching and learning cooking skills in Home Economics: What do teachers for students with mild intellectual disabilities consider important to learn?
2017 (English)In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 119, no 5, p. 1067-1078Article in journal (Refereed) Published
Abstract [en]

Purpose - The purpose of this paper is to explore which elements of cooking skills Home Economics (HE) teachers in schools for students withmild intellectual disability (ID) consider important for their students to learn.

Design/methodology/approach - In total, 22 qualitative interviews with HE teachers of students with mild ID were conducted. The transcripts were analyzed thematically using the sociocultural approach on learning and knowledge as a theoretical framework.

Findings - The elements of cooking skills that were emphasized included mastering the language of cooking, measuring, following recipes, representing an instrumental and task-centered - knowledge on cooking.

Practical implications - The results of this study provide an insight into cooking lessons in HE in schools, not only regarding the focus that teachers give to cooking skills, but also to how cooking skills can be understood on a theoretical level. This has implications for both regular schools and schools for students with mild IDs since the elements that teachers consider important then guide what the students are given to learn. Teachers should be conscious that the planning of lessons should also be based on the students' specific circumstances and context.

Originality/value - To the authors' knowledge, this is the first study that provides knowledge about how HE teachers reason regarding which cooking skills they consider important for students to learn. HE is taught to both children and adolescents, and it is important to investigate teachers' perceptions about the subject and how the teaching is organized, including cooking skills.

Place, publisher, year, edition, pages
EMERALD GROUP PUBLISHING LTD, 2017
Keyword
Teaching, Cooking skills, Home Economics, Sociocultural theory on learning
National Category
Pedagogy
Identifiers
urn:nbn:se:uu:diva-328289 (URN)10.1108/BFJ-09-2016-0435 (DOI)000402881100009 ()
Funder
Swedish Research Council
Available from: 2017-08-21 Created: 2017-08-21 Last updated: 2017-08-21Bibliographically approved
Mattsson Sydner, Y. (2015). Den viktiga maten och den sociala måltiden. Äldre i centrum (1), 33-35
Open this publication in new window or tab >>Den viktiga maten och den sociala måltiden
2015 (Swedish)In: Äldre i centrum, ISSN 1653-3585, no 1, p. 33-35Article in journal (Other (popular science, discussion, etc.)) Published
Place, publisher, year, edition, pages
Stiftelsen Stockholms läns Äldrecentrum, 2015
Keyword
äldreomsorg mat måltid
National Category
Other Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-248587 (URN)
Available from: 2015-04-01 Created: 2015-04-01 Last updated: 2015-05-12Bibliographically approved
Mattsson Sydner, Y. (2015). Dimensioner och diskurser: klagomål om mat och måltider inom äldreomsorgen. In: Chritina Fjellström (Ed.), Klagandets diskurs: matforskare reflekterar. Uppsala: Acta Universitatis Upsaliensis
Open this publication in new window or tab >>Dimensioner och diskurser: klagomål om mat och måltider inom äldreomsorgen
2015 (Swedish)In: Klagandets diskurs: matforskare reflekterar / [ed] Chritina Fjellström, Uppsala: Acta Universitatis Upsaliensis, 2015Chapter in book (Other academic)
Place, publisher, year, edition, pages
Uppsala: Acta Universitatis Upsaliensis, 2015
Series
Studia cibi nutritionisque Upsaliensia, ISSN 978-91-554-9176-5 ; 1
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-252832 (URN)
Available from: 2015-05-12 Created: 2015-05-12 Last updated: 2015-05-12
Fjellström, C., Mattsson Sydner, Y., Sidenvall, B., Raats, M. & Lumbers, M. (2015). Organization, responsibility and practice of food provision in home-help service: an exploratory study among professionals. British Food Journal, 117(7), 1921-1932
Open this publication in new window or tab >>Organization, responsibility and practice of food provision in home-help service: an exploratory study among professionals
Show others...
2015 (English)In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 117, no 7, p. 1921-1932Article in journal (Refereed) Published
Abstract [en]

Purpose - In the home help service, food provision is one common welfare service that involves different professionals at different levels within a social organisation. The purpose of this paper is to examine how different professionals involved in this sector view and describe their work and responsibilities.

Design/methodology/approach - A qualitative study was designed based on interviews with 17 professionals representing different positions in the organisation, and an inductive thematic analysis was carried out.

Findings - The various professionals' views of food provision mainly focus on the meal box and other meals seem to receive much less attention. The professionals also illuminated their respective roles within the food provision organisation by means of boundaries and split responsibilities, and expressed a view of food provision as an issue for outsourcing. The restricted manner in which food provision was viewed and described illuminates a risk of food insecurity for dependent people in home help service situations.

Originality/value - The restriction of how food provision was viewed and described illuminates a risk of food insecurity for dependent people in home help service.

National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-252023 (URN)10.1108/BFJ-08-2014-0278 (DOI)000357387100008 ()
Available from: 2015-04-28 Created: 2015-04-28 Last updated: 2017-12-04Bibliographically approved
Skinnars Josefsson, M., Mattsson Sydner, Y. & Nydahl, M. (2014). Access to competence and policy- food provision in Swedish eldercare. In: : . Paper presented at DIETS-EFAD.
Open this publication in new window or tab >>Access to competence and policy- food provision in Swedish eldercare
2014 (English)Conference paper, Oral presentation with published abstract (Refereed)
Abstract [en]

Introduction: To provide food and meals in elderly care is a growing concern in the welfare state.  Objective:  Investigate and compare nutritional competence and its relation to different kind of food policies within elderly care in Swedish municipalities, in 2006 and 2013-14. Methodology: Web based questionnaires were distributed to all Swedish municipalities (N= 290) twice. Results:  Access to clinical- and administrative dietitians differ between analyzed years and between sizes of municipalities. Nutritional competences correlated with local policies in 2006 and the national guideline (introduced in 2011) 2013-14. Conclusion: Municipal size and nutritional competence are central in strategic food provision work.

National Category
Other Social Sciences
Identifiers
urn:nbn:se:uu:diva-247879 (URN)
Conference
DIETS-EFAD
Available from: 2015-03-24 Created: 2015-03-24 Last updated: 2015-03-24
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