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Municipal differences decisive for provision of food and meals in Swedish eldercare
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.ORCID iD: 0000-0002-5423-4262
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Statistics.
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
2016 (English)Conference paper, Poster (Refereed)
Abstract [en]

Introduction: In Sweden, provision of food and meals to older people is a welfare service within eldercare, grounded on national frame laws but in practice affected by high local autonomy. The aim of this study was to explore municipality-based steering, organization and practice of the provision of food and meals within Swedish eldercare in terms of trends and local uniformity or differences. To our knowledge, no prior studies have investigated this.

Material and methods: A national study on Swedish municipalities (n=290) based on a repeated questionnaire conducted in 2006 and 2013/14. Municipalities were divided into groups based on population density: rural, urban, and city. The response rate was 80% in 2006 and 56% in 2013/14.

Results: Overall, provision of food and meals in Swedish eldercare is dominated by a traditional organization still relying on the public food service organization as the main provider. Conventional food technology is still practiced, but with increased use of private food service organizations and changing practice of food technology led by city municipalities. Large discrepancies in modes of provision were found between rural and city municipalities. City municipalities had progressed further in terms of private food service organization (p<0.001), reduced use of cook-serve (p=0.039) in favour for chilled food technology systems (p=0.022), and extensive practice of menu choices (p<0.001).

Conclusion: Different conditions in municipalities seem to be decisive for the provision of food and meals, with benchmarking devices and New Public Management as incentives for steering and efficiency appearing to be more achievable for city municipalities.

Place, publisher, year, edition, pages
2016.
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:uu:diva-312225OAI: oai:DiVA.org:uu-312225DiVA: diva2:1062717
Conference
17th International Congress of Dietetics
Available from: 2017-01-08 Created: 2017-01-08 Last updated: 2017-01-08

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CiteExportLink to record
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Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
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