Logo: to the web site of Uppsala University

uu.sePublications from Uppsala University
Change search
Refine search result
12 1 - 50 of 56
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • 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
  • rtf
Rows per page
  • 5
  • 10
  • 20
  • 50
  • 100
  • 250
Sort
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
  • Standard (Relevance)
  • Author A-Ö
  • Author Ö-A
  • Title A-Ö
  • Title Ö-A
  • Publication type A-Ö
  • Publication type Ö-A
  • Issued (Oldest first)
  • Issued (Newest first)
  • Created (Oldest first)
  • Created (Newest first)
  • Last updated (Oldest first)
  • Last updated (Newest first)
  • Disputation date (earliest first)
  • Disputation date (latest first)
Select
The maximal number of hits you can export is 250. When you want to export more records please use the Create feeds function.
  • 1. Fredlund, K.
    et al.
    Asp, N.-G.
    Larsson, M.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Sandberg, A.-S.
    Phytate reduction in whole grains of wheat, rye, barley and oats after hydrothermal treatment1997In: Journal of Cereal Science, no 25, p. 83-91Article in journal (Refereed)
  • 2.
    Gould, Victoria J.
    et al.
    Cardiff Metropolitan University, Cardiff, Wales, Great Britain.
    Evans, Ellen W
    Cardiff Metropolitan University, Cardiff, Wales, Great Britain.
    Redmond, Elizabeth C
    Cardiff Metropolitan University, Cardiff, Wales, Great Britain.
    Marklinder, Ingela
    Uppsala University, Uppsala University Innovation (UU Innovation).
    Quinlan, Jennifer J
    Drexel University, Philadelphia, USA.
    Ilic, Sanja
    The Ohio State University, Columbus, USA.
    Exploring the Role of Dietitians in the delivery of Food safety Information2019In: Food Protection Trends, Vol. 39, no 3, p. 277-282Article in journal (Refereed)
  • 3. Jonsson, Lena
    et al.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Nylander, Annica
    Livsmedelskvalitet2014 (ed. 2:1)Book (Other academic)
  • 4.
    Jonsson, Lena
    et al.
    Institutionen för mat, hälsa och miljö, Göteborgs universitet.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Nylander, Annica
    Institutionen för kostvetenskap, Umeå universitet.
    Livsmedelsvetenskap2007 (ed. 1)Book (Other academic)
    Abstract [sv]

    En lärobok som tekniskt och kemiskt förklarar varför man ska tillaga på ett visst sätt. Råvaor belyses från sitt ursprung, via kemisk sammansättning till vad som händer under tillagning. Dessutom belyses närings- och miljöaspekter på respektive råvara.

  • 5.
    Kruszewska, Danuta
    et al.
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Medical Biochemistry and Microbiology. Teknisk-naturvetenskapliga vetenskapsområdet, Faculty of Science and Technology, Biology, Department of Cell and Molecular Biology, Microbiology. Department of Medical Microbiology, Dermatology and Infection, Lund University.
    Lan, Jinggang
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Medical Biochemistry and Microbiology. Teknisk-naturvetenskapliga vetenskapsområdet, Faculty of Science and Technology, Biology, Department of Cell and Molecular Biology, Microbiology. Department of Medical Microbiology, Dermatology and Infection, Lund University.
    Lorca, Graciela
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Medical Biochemistry and Microbiology. Teknisk-naturvetenskapliga vetenskapsområdet, Faculty of Science and Technology, Biology, Department of Cell and Molecular Biology, Microbiology. Department of Medical Microbiology, Dermatology and Infection, Lund University.
    Yanagisawa, Naoko
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Medical Biochemistry and Microbiology. Teknisk-naturvetenskapliga vetenskapsområdet, Faculty of Science and Technology, Biology, Department of Cell and Molecular Biology, Microbiology. Department of Medical Microbiology, Dermatology and Infection, Lund University.
    Marklinder, Ingela
    Humanistisk-samhällsvetenskapliga vetenskapsområdet, Faculty of Social Sciences, Department of Domestic Sciences. Teknisk-naturvetenskapliga vetenskapsområdet, Faculty of Science and Technology, Biology, Department of Cell and Molecular Biology, Microbiology.
    Ljungh, Åsa
    Uppsala University, Medicinska vetenskapsområdet, Faculty of Medicine, Department of Medical Biochemistry and Microbiology. Teknisk-naturvetenskapliga vetenskapsområdet, Faculty of Science and Technology, Biology, Department of Cell and Molecular Biology, Microbiology. Department of Medical Microbiology, Dermatology and Infection, Lund University.
    Selection of lactic acid bacteria as probiotic strains by in vitro tests2002In: Microecology and Therapy, ISSN 0720-0536, Vol. 29, p. 37-49Article in journal (Refereed)
    Abstract [en]

    Lactobacillus strains isolated from the colonic mucosa of healthy individuals (355) and Lactic Acid Bacteria isolated from fermentation of ecologically cultured rye (180) were screened from binding of porcine mucin, expression of cell surface hydrophobicity and binding of collagen, fibronectin, fibrinogen, vitronectin and heparin. Seven strains (L. plantarum, L. paracasei ssp. paracasei, Leuconostoc mesenteroides and pediococcus pentosaceus) were then selected for further studies. These strains all tolerated exposure to 20 % bile for 1 hr and pH 2,5 for 2 hrs, i.e. they have properties enabling them to survive transport through the gastrointestinal (GI) tact to the colon. All strains could utilise inulin or amylopectin as a sole carbon source during in vitro culture. Three strains produced beta-galactosidase, which has been proposed to alleviate symptoms of lactose intolerance. They produced antimicrobial substance(s) with activity against the homologous strain and other gram-positive bacteria. Exposure of Lactoacillus strains to pH 5 for 1 hr induced de novo production of several proteins, five of which cross-reacted with strass proteins. This may protect other surface proteins and adhesins during transport through the GI-tract. Four LAB strains studied transcribed NF-kB to the nucleus of microphage U 937. This induced induction of pro-inflammatory cytokine (IL-8) and anti-inflammatory (IL-10) by L. paracasei ssp.paracasei F19, L. plantarum 2592 and Pediococcus pentosaceus 16:1(10 up to 7 cell, 24 hrs) produced antioxidants, equivalent to 100 ug vitamin C. Since the availability of antioxidants decreases rostrally in the GI-tract production of antioxidants by colonic bacteria provides a beneficial effect in scavenging free radicals. The selected seven strains have been shown to survive transport to the colonic mucosa, and to have properties which makes them attractive candidates for use as probiotics.

  • 6.
    Lange, Marie
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Göranzon, Helen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Fleig, Lena
    Free Univ Berlin, Dept Hlth Psychol, Berlin, Germany.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Adolescents' sources for food safety knowledge and trust2018In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 120, no 3, p. 549-562Article in journal (Refereed)
    Abstract [en]

    Purpose The purpose of this paper is to investigate where students in a Swedish compulsory school acquire their knowledge of food safety and how trustworthy they deem them to be. Design/methodology/approach A survey of students' self-reported sources of and trust in food safety knowledge was performed. A student response system was used for data collection, and the students were asked to answer questions presented on a PowerPoint presentation using a small wireless handheld device: a clicker. A questionnaire with 24 questions was used, and the responses were collected at 18 different schools with a total of 529 participants attending school Year 9. Findings Mothers were reported as being the most important source of food safety knowledge (38 per cent), especially among girls, and were also given high credibility (36 per cent). Boys reported trusting home and consumer studies (HCS), fathers and media to a higher extent. Girls reported cooking at home more often but, for all students, it was more common to rarely or never cook at home, which is why HCS teaching can be seen as valuable for many students. HCS teaching needs to be improved in order to raise its credibility. About half of the students (51 per cent) reported to have the highest trust for their source of knowledge. Research limitations/implications The students could only choose one source of knowledge and trust, although it is usual to learn from many different sources. Practical implications HCS teaching needs to get higher credibility among students as a counterweight against other sources. Social implications Educated consumers could influence their health. Originality/value Limited research has been performed on food safety knowledge among adolescents.

  • 7.
    Lange, Marie
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Göranzon, Helen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Self-reported food safety knowledge and behaviour among Home and Consumer Studies students2016In: Food Control, ISSN 0956-7135, E-ISSN 1873-7129, Vol. 67, p. 265-272Article in journal (Refereed)
    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.

  • 8.
    Lange, Marie
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Göranzon, Helen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    'Teaching Young Consumers': food safety in home and consumer studies from a teacher's perspective2014In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 38, no 4, p. 357-366Article in journal (Refereed)
    Abstract [en]

    In Swedish compulsory school, the subject home and consumer studies (HCS) is an opportunity to create conscious consumers for the future. In Sweden, it has been estimated that half a million cases of foodborne infections occur each year, which has an impact on public health. The numbers of foodborne infections are affected by actions connected to the four Cs in food safety: cooking, cleaning, chilling and cross-contamination. As foodborne infections in many cases are suspected to occur in private households, it is of research interest to study food safety teaching in HCS. The aim of this study was to investigate food safety as a part of HCS education and to provide insights regarding self-reported food safety attitude, knowledge and behaviour among HCS teachers in Swedish compulsory schools. A web-based questionnaire was distributed online in April 2012. A total of 335 teachers across the country participated, representing about one in five HCS teachers in Sweden. A majority of the responding teachers stated food safety as an important part of HCS education. The study indicates that food safety teaching can be done in different ways depending on factors such as working years, formal HCS education and daily routines in the classroom. The food safety routines relevant to a specific learning situation might determine the didactic choices, and thus some other important issues within the framework of the four Cs i.e. cold food storage, heating, storing leftovers, best before date, cooling and cross-contamination might be neglected. When it comes to teaching food safety, there is no guarantee that the four Cs in food safety will be covered. Issues connected to cleaning seemed to occur more frequently in HCS teaching rather than the broader aspects of food safety.

  • 9.
    Lange, Marie
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    Palojoki, Päivi
    University of Helsinki.
    Göranzon, Helen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    Food safety teaching influenced by frames, traditions and subjective selections2017In: International Journal of Home Economics, E-ISSN 1999-561X, Vol. 10, no 1, p. 79-88Article in journal (Refereed)
    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.

  • 10.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences.
    Bakning2014In: Livsmedelsvetenskap / [ed] Annica Nylander, Lena Jonsson, Ingela Marklinder, Margaretha Nydahl, Lund: Studentlitteratur AB, 2014, 2:1, p. 351-375Chapter in book (Other academic)
  • 11.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences.
    Baljväxter2014In: Livsmedelsvetenskap / [ed] Annica Nylander, Lena Jonsson, Ingela Marklinder, Margaretha Nydahl, Lund: Studentlitteratur AB, 2014, 2:1, p. 139-150Chapter in book (Other academic)
  • 12.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    cerealier2014In: Livsmedelsvetenskap / [ed] Nylander, A., Jonsson, L., Marklinder, M. och Nydahl, M., LUND: Studentlitteratur AB, 2014, 2:1, p. 67-96Chapter in book (Other academic)
  • 13.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Dags att lägga in årets skörd1996In: Tidskrift För Hälsa, no 9, p. 52-59p. 52-59Article in journal (Other academic)
  • 14.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences.
    De små mikroorganismernas storhet en hälsorisk - att förebygga klagomål om matförgiftningar.2015In: Klagandets diskurs: - matforskare reflekterar / [ed] Christina Fjellström, Uppsala universitet , 2015, 1, p. 163-171Chapter in book (Other (popular science, discussion, etc.))
  • 15.
    Marklinder, Ingela.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Fermented oatmeal soup qualifies as functional foods.1996In: In Proceedings from the 6:e Nordic Congress in nutrition, Göteborg, Sweden., 1996Conference paper (Other academic)
  • 16.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Gott med råg och surdeg1997Other (Other academic)
  • 17.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    "HOT SPOTS"-hygieniskt kritiska punkter i privata hem: En pilotstudie2000Report (Other academic)
    Abstract [en]

    Antalet matförgiftningar i Sverige uppskattas vara ca 500.000 per år och man tror att ungefär hälften orsakas i hemmen. Privata hem sorteras in under "enskilda hushåll" och därför gäller inte livsmedelslagen för dessa. Mycket är höljt i dunkel när det gä

  • 18.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences.
    Lactic acid-fermented oats and barley for human dietary use: with special reference to Lactobacillus spp. and to nutritional and sensory properties1996Doctoral thesis, comprehensive summary (Other academic)
  • 19.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences.
    Nötter och frön2014 (ed. 2:1)Book (Other academic)
  • 20.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Rågsurdegsbröd i Japan - som att äta "Natto" i Sverige!1997Other (Other academic)
  • 21.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Surdegsmackan i surdegsmecka1996Other (Other academic)
  • 22.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    The importance of Teaching Food safety to Dietetian Students and Visions for an International Network of Dietetic Food safety Ediucators2018In: IAFP European Symposium of food safety, 25-27 April 2018, Stockholm, Sweden., 2018, p. 38-Conference paper (Other academic)
  • 23.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Ahlgren, Roger
    Umea Univ, Dept Food Nutr & Culinary Sci, SE-90187 Umea, Sweden..
    Blucher, Anna
    Linnaeus Univ, Fac Hlth & Life Sci, S-39182 Kalmar, Sweden..
    Borjesson, Stina-Mina Ehn
    Kristianstad Univ, Fac Nat Sci, S-29188 Kristianstad, Sweden..
    Hellkvist, Frida
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Moazzami, Madeleine
    Swedish Univ Agr Sci, Dept Biomed & Vet Publ Hlth, Div Food Safety, S-75007 Uppsala, Sweden..
    Schelin, Jenny
    Lund Univ, Dept Chem, Div Appl Microbiol, SE-22100 Lund, Sweden..
    Zetterström, Elin
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Eskhult, Gustaf
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Statistics.
    Danielsson-Tham, Marie-Louise
    Orebro Univ, Sch Hospitality Culinary Arts & Meal Sci, POB 1, S-71202 Grythyttan, Sweden..
    Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden2020In: Food Control, ISSN 0956-7135, E-ISSN 1873-7129, Vol. 113, article id 107130Article in journal (Refereed)
    Abstract [en]

    International studies have noted shortcomings in food safety knowledge and behaviour among university students. In general students do not constitute a pronounced risk group but there are wider implications. In a foreseeable future some of them will become pregnant and a majority will be responsible for vulnerable groups in their near environment. A crucial question exists, therefore, about their food safety knowledge and safe food handling practices. The aim of this study is to investigate food safety knowledge, sources thereof and self-reported food safety behavior among university students in Sweden. A quantitative study design using a web-based questionnaire was chosen as the data collection method. The questionnaire was distributed through social media and e-mail. Among the 606 respondents from 24 Swedish universities 80% were 18-30 years and 78% were women. The average number of correct answers on the knowledge questions was 7.61 out of 12 (63.4%). The foremost source of food safety knowledge was "Family and friends" (45%). Just 21.1% reported Food safety education as a source, although 35.6% had experience of a course in food hygiene/safety and/or microbiology. Respondents who reported "Family and friends" to be the foremost food safety source of knowledge also got a significantly lower rate of correct answers. Students who estimated their food safety knowledge to be good also had more correct answers. Experience of food safety education at secondary school/university/working place/polytechnic school significantly correlated with more correct answers on the knowledge questions and indicated a safer self-reported behaviour. Those with fewer correct answers also reported more unfavourable behaviours. The present study indicates that education promotes more optimal behaviors. The authors would suggest a more systematic food safety education at younger ages.

  • 24.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics. Uppsala University, Disciplinary Domain of Science and Technology, Biology, Department of Cell and Molecular Biology, Microbiology.
    Ahlgren, Roger
    Umeå University.
    Blücher, Anna
    Linnaeus University.
    Moazzami, Madeleine
    Swedish Agricultural University.
    Schelin, Jenni
    Lund University.
    Ehn-Börjesson, Stina-Mina
    Kristianstad University.
    Hellkvist, Frida
    Uppsala University.
    Zetterström, Elin
    Uppsala University.
    Danielsson-Tham, Marie-Louise
    Örebro University.
    Food safety education makes a difference2018In: Food safety education makes a difference, 2018, p. 80-Conference paper (Other academic)
  • 25.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics. Uppsala universitet.
    Eriksson, Mattias
    Swedish University of Agriculture Science, Uppsala.
    Best-before date: food storage temperatures recorded by Swedish students2015In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 117, no 6, p. 1764-1776Article in journal (Refereed)
    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.

  • 26.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Eskhult, Gustav
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Statistics.
    Ahlgren, Roger
    Department of Food, Nutrition and Culinary Science, Umeå University, 901 87 Umeå, Sweden.
    Blücher, Anna
    Faculty of Health and Life Sciences, Linnaeus University, 430 38 Kalmar, Sweden.
    Börjesson, Stina-Mina Ehn
    Faculty of Natural Science, Kristianstad University, 291 88 Kristianstad, Sweden.
    Moazzami, Madeleine
    Department of Biomedical Sciences and Veterinary Public Health, Swedish University of Agricultural Sciences, 750 07 Uppsala, Sweden.
    Schelin, Jenny
    Division of Applied Microbiology, Department of Chemistry, Lund University, 221 00 Lund, Sweden.
    Danielsson-Tham, Marie-Louise
    Department of Meal Science and Culinary Arts, Örebro University, 701 82 Örebro, Sweden.
    A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students2022In: Foods, E-ISSN 2304-8158, Vol. 11, no 11, article id 1595Article in journal (Refereed)
    Abstract [en]

    Traditionally, food safety knowledge has been seen as a factor in improving food safety behaviour.  However, the relationship between knowledge and behaviour is complex. The aim of the present study was to investigate self-reported data from 408 university students regarding food safety background, knowledge, attitudes, and behaviour using Structural Equation Model (SEM) to examine the influence of different factors on food safety behaviour. The SEM was applied to four factors derived from the data: Background, Knowledge, Attitude and Behaviour. The novelty of this current investigation is the inclusion of the background factor (genus; experience of cooking and handling different food items; experience of food safety education course; the foremost sources of food safety knowledge). The factors were constructed from variables with sufficient factor loadings and set up in a predetermined structure confirmed to be valid in previous studies. The results, demonstrated as regression coefficients between factors, confirm that the Background factor strongly influenced Knowledge (0.842). The Knowledge factor, in turn, strongly affected Attitude (0.605), while it did not directly affect Behaviour (0.301) in the same way as Attitude. Attitude had a stronger influence on Behaviour (0.438) than Knowledge. Thus, the Attitude factor seemed to play a mediating role between Knowledge and Behaviour. This indicates that students´attitudes towards the importance of food safety may have an impact on their food safety behaviour, which should have implications for the development of food safety education. This warrants further investigation and practical development.

    Download full text (pdf)
    fulltext
  • 27.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Haglund, Åsa
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Johansson, Lisbeth
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Influences of lactic acid bacteria on technological, mutritional and sensory properties of barley sour dough bread1996In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 7, no 3-4, p. 285-292Article in journal (Refereed)
  • 28.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Johansson, Lisbeth
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Sour dough fermentation of barley flours with varied content of mixed-linked (1->3), (1->4) ß-D-glucans1995In: Food microbiology (Print), ISSN 0740-0020, E-ISSN 1095-9998, Vol. 12, p. 363-71Article in journal (Refereed)
  • 29.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Johansson, Lisbeth
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Haglund, Åsa
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    NagelHeld, B
    Seibel, W
    Effects of flour from different barley varieties on barley sour dough bread1996In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 7, no 3-4, p. 275-284Article in journal (Refereed)
    Abstract [en]

    Twenty flours from 16 different barley varieties cultivated in 1990 and 1992, and a Swedish reference flour, were fermented by Lactobacillus plantarum Al to sour doughs. Barley breads (40% barley/60% wheat flour) from each flour type were baked with and without an admixture of barley sour dough in order to investigate how the sour dough admixture would affect the baking properties. A trained panel carried out sensory evaluation by conventional profiling on breads made from three of the barley varieties and the Swedish reference flour, made with and without sour dough admixture. The barley varieties influenced both the sour dough properties and the properties of the barley bread. The PH of bread with sour dough ranged from 4.6 to 4.8 as compared to 5.4 to 5.6 in. bread without sour dough. The acidity of the breads with sour dough ranged from 4.1 to 5.0 mi NaOH/10 g bread crumb as compared to 2.4 to 3.6 in breads without sour dough. In 14 of the twenty bread types an addition of sour dough lowered the bread volume. Breads with a sour dough admixture scored higher for total taste and acidulous taste than breads without sour dough. The beta-glucan content of the flours had no significant influence on the sour dough or the sensory characteristics of the bread, except for the breadcrumb colour. Copyright (C) 1996 Elsevier Science Ltd

  • 30.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Johansson, Lisbeth
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Haglund, Åsa
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Nagel-Held, Berd
    Seibel, Wilfried
    Influences of barley sour doughs on baking and sensory properties of bread made from different barley varieties1995In: In Proceedings from "Livsmedel 95", in Göteborg, Sweden., 1995Conference paper (Other academic)
  • 31.
    Marklinder, Ingela
    et al.
    PROBI AB, IDEON, Lund, Sweden.
    Larsson, M
    Fredlund, K
    Sandberg, A S
    Degradation of phytate by using varied sources of phytases in an oat-based nutrient solution fermented by Lactobacillus plantarum strain 299 V1995In: Food microbiology (Print), ISSN 0740-0020, E-ISSN 1095-9998, Vol. 12, no 6, p. 487-495Article in journal (Refereed)
    Abstract [en]

    A formula has previously been developed for an oat-based nutrient solution, fermented by Lactobacillus plantarum strain 299 V, to be used as a probiotica for people with a damaged intestinal microflora. Oats are nutritious and rich in minerals, but also contain large amounts of phytate (myoinositol hexaphosphate), which is one of the main inhibitors of absorption of iron and zinc in humans. The effects of phytases of varied sources (malted barley flour, malted oat flour, rye sour dough and of wheat phytase and phytase from Asperigillus niger), on the phytate degradation, acidity, bacterial counts and aroma of the oat-based nutrient solution were studied. The degradation of phytate varied between 100% and 72% of the initial value, depending on the source of phytase added. Malted barley flour and malted oat flour had the same capacity for degrading phytate in oats. The rate of pH decrease, final pH values, acidity, and viable counts of lactic acid bacteria varied in the solutions depending on the source of phytase. The most efficient phytate degradation was achieved by adding phytase from A. niger to the oat-based nutrient solution. However, by using the enzyme, the nutrient solution became bitter tasting and had low counts of lactic acid bacteria. (C) 1995 Academic Press Limited

  • 32.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Laser Reuterswärd, Anita
    Livsmedelsverket.
    Hälsopåstående om ämnen i livsmedel2013In: Näringslära för högskolan: Från grundläggande till avancerad nutrition / [ed] Karin Sjögren Marklund, Stockholm: Liber, 2013, 6, p. 279-288Chapter in book (Other (popular science, discussion, etc.))
  • 33.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Lindblad, M
    Eriksson, LM
    Finnson, AM
    Lindqvist, R
    Home storage temperatures and consumers handling of refrigerated foods in Sweden2004In: Journal of Food Protection, ISSN 0362-028X, E-ISSN 1944-9097, Vol. 67, no 11, p. 2570-2577Article in journal (Refereed)
  • 34.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Lindblad, Mats
    Livsmedelsverket.
    Gidlund, Ann
    Livsmedelsverket.
    Olsen, Monica
    Livsmedelsverket.
    Consumers´ability to discriminate aflatoxin-contaminated Brazil nuts2005In: Food Additives and Contaminants, Vol. 22, no 1, p. 56-64Article in journal (Refereed)
    Abstract [en]

    The objectives of the study were to investigate the extent to which consumers can separate nuts with a high content of aflatoxin from sound nuts, and whether sorting results can be improved by information or whether they are affected by certain factors. A test panel consisting of 100 subjects were asked to crack 300 g Brazil nuts and to sort the nuts into those they considered edible and inedible. the test showed that consumers can, on current bahaviour, discriminate aflatoxin-contaminated Brazil nuts to a signifikant extent. None of the tested factors (such as sex, age, level level of education, ethnic background or knowledge of mycotoxins) had any effects on the probability of exceeding either of the two aflatoxin thresholds.

  • 35.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    Lundmark, Linda
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    Cold Food Storage - the 70+ need for Information2008In: IAFP´s Fourth European Symposium on Food Safety, Lisbon, Portugal 19-21 November 2008, 2008, p. 8-8Conference paper (Other academic)
    Abstract [en]

    Older people (70 years plus) represent a risk category concerning complications with food-borne infections. As part of the project CHANCE, taking place in Austria, Germany, Latvia, Romania, Sweden and United Kingdom (Lifelong Learning Programme of European Union 2007-2009) a pilot study was performed in the urban area of Eriksberg, Uppsala municipality, Sweden. The aim was to understand this target group’s need for information about cold food storage and food handling within the context of understanding and perception of health related messages.

    Methods: Nine individuals aged 72 -93 years were individually asked to purchase certain food items (soft cheese; vacuum-packed, smoked salmon; vacuum-packed, sliced ham) and store them in their own refrigerator using their normal food practices. Subsequently, qualitative interviews were performed. The temperature was then measured in these food items after storage for one night.   Data were qualitatively processed.

    Results: The study group were neither aware of the temperature in their refrigerator nor did they know about temperature differences on different shelves, although they did consider themselves to have a sound knowledge of how to handle and store foods.  They expressed confidence in the grocery store and as such did not see the need for information. None of the informants were afraid of food-borne infections and yet a common habit was to taste raw minced meat, thus indicating a risk related optimism. The recorded temperatures of the various foodstuffs also suggested need for extra information.

    Significance: This group seemed to overestimate their own skills concerning cold food storage. Education about food handling was taught in childhood but arguably a need for information about how to handle food today exists. The trust given to their grocery store might contribute to a decrease in their own responsibility, which might be an obstacle concerning accessing further information.

     

  • 36.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    Magnusson, Maria
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    CHANCE: a healthy lifestyle in terms of food handling and hygiene2013In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 115, no 2-3, p. 223-234Article in journal (Refereed)
    Abstract [en]

    The purpose of this paper is to identify knowledge gaps in terms of food handling and hygiene among a population in a selected city district. This study is a part of the project Community Health management to Enhance Behaviour (CHANCE), Life Long Learning programme of European Union 2007-2009). A certain vulnerable group, i.e. older people , were addressed. the study population was recruited by convenience sample. A questionnaire was used to collect data among citizens in a selected city district (n=251). The elderly (71-80+; n=123) were interviewed face to face, while the younger (21-70 years; n= 128) filled in their data on their own.

    One third of the respondents usually measure the temperature in their trefrigerator. However, one third revealed knowledge gaps relating to storage temperature for certain food items. Thirty nine per cent changes dishcloths onece a week. Twenty percent of the elderly usually put raw minced meat into their mouth without reflecting on pathogenic bacteria. There was no significant relation between the fear of food poisioning and tasting minced meat, changing the dishcloth often, or cooling down food properly. These results can be interpreted as a sign of knowledge gaps, indicating a need for imporved health communication.

    The study population consisted of consumers in a selected city district in Uppsala municipality. Therefore the results should not be generalized for Swedes in general. The collected data and the information of knowledge gaps have been used to perform a local health intervention. The results would reveal relevance for a larger nationwide survey that aims to identify knowledge gaps in terms of food handling and and hygiene among Swedish citizens. Data from the present study would be useful in the attempt to implement simple tools at the local level, in order to promote healthy habits among consumers. An innovative principle in the EU project CHANCE is to work from inside out. Studies of consumers´food handling in private homes are lacking in Sweden. the present study is rather unique as it explores private households in terms of food handling and hygiene.

  • 37.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    A Proposed Theoretical Model for Sustainable and Safe Commensality among Older Adults2021In: International Journal of Environmental Research and Public Health, ISSN 1661-7827, E-ISSN 1660-4601, Vol. 18, no 3, article id 1172Article in journal (Refereed)
    Abstract [en]

    Eating together at the same table, i.e., commensality, is an old phenomenon among humans. Today, there is a relatively high number of people living in single households eating most meals on their own. Among adults aged 65+ years, both malnutrition and non-communicable diseases are common. These circumstances, as well as foodborne illnesses, cause health problems for the individual, as well as high societal costs. In older adults, several external factors might impact on commensality, such as living arrangements, health status, and cooking competence. Improved knowledge regarding healthy eating and food handling may improve attitudes and behaviors in relation to food safety and dietary intake. Further, commensality has been shown to influence dietary intake in multiple ways. Community-organized activities, e.g., Food Classes for Older Adults (FCOA), may lead to sustainable commensality. Participating in health-promoting activities can contribute to improved health outcomes and improved social interaction among older adults. The objective of this study was to propose a theoretical model to inspire and create networks for sustainable commensality among older adults. The model could serve as a conceptual framework when implementing FCOA in communities and research. Outcomes could be measured by investigating the frequency of commensality, health effects, and well-being.

    Download full text (pdf)
    fulltext
  • 38.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Sweden Community of Eriksberg2009Conference paper (Other academic)
  • 39.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Freytag-Leyer, Barbara
    Fulda university of Applied Sciences.
    Elmfada, Ibrahim
    Universität Vienna.
    Rust, Petra
    Universität Vienna.
    Dangschat, Jens
    Technical University of Vienna.
    Hertzsch, Wencke
    Technical University of Vienna.
    Klotter, Christoph
    Fulda university of Applied Sciences.
    Alisch, Monika
    Fulda university of Applied Sciences.
    Hampshire, Jörg
    Fulda university of Applied Sciences.
    Eglite, Aija
    Agriculture University of Jelgava.
    Pilvere, Irina
    Agriculture University of Jelgava.
    Vintila, Mona
    west University of Timisoara.
    Hackett, Allan
    Liverpool John Moores University.
    Meadows, Mark
    Liverpool John Moores University.
    Richards, Jackie
    Liverpool John Moores University.
    Lybert, Pauline
    Liverpool John Moores University.
    Stevenson, Leo
    Liverpool John Moores University.
    Project CHANCE Community Health Management to Enhance Behaviour: CHANCE2009Report (Other academic)
  • 40.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Lundmark, Linda
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Cold food storage - the 70+ Need for Information.2008In: Proceedings at the IAFP´s Fourth Symposium on Food safety 19-21 Nov. 2008, Advancements in Food Safety Lisbon, Portugal, 2008Conference paper (Refereed)
    Abstract [en]

    Older people (70 years plus) represent a risk category concerning complications with foodborne infections. As part of the project CHANCE, taking place in Austria, Germany, Latvia, Romania, Sweden and United Kingdom (Lifelong Learning Programme of European Union 2007–2009) a pilot study was performed in the urban area Eriksberg, Uppsala municipality, Sweden. The aim was to understand this target group’s need for information about cold food storage and food handling within the context of understanding and perception of health related messages.

    Methods 

    Nine individuals 72–93 years were individually asked to purchase certain food items(soft cheese; vacuum-packed, smoked salmon; vacuum-packed, sliced ham) and store them in their own refrigerator using their normal food practices. Subsequently, qualitative interviews were performed. The temperature was then measured in these food items after storage for one night. Data were qualitatively processed.

    Results

    The study group were neither aware of the temperature in their refrigerator nor did they know about temperature differences on different shelves, although they did consider themselves to have a sound knowledge of how to handle and store foods. They expressed confidence in the grocery store and as such did not see the need for information. None of the informants were afraid of food-borne infections and yet a common habit was to taste raw minced meat, thus indicating a risk related optimism. The recorded temperatures of the various foodstuffs also suggested need for extra information.

    Significance

    This group seemed to overestimate their own skills concerning cold food storage. Education about food handling was taught in childhood but arguably a need for information about how to handle food today exists. The trust given to their grocery store might contribute to a decrease in their own responsibility, which might be an obstacle concerning accessing further information.

  • 41.
    Marklinder, Ingela
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences.
    Persson, Inger
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences.
    Thelin, Erika
    Wiström, Anna
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences.
    Low fruit & vegetable consumption and risky food safety behaviour - older people should be included in helth communication2014Conference paper (Other academic)
  • 42.
    Nydahl, Margaretha
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Amneus, Sandra
    Johansson, Malin
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Health communication in relation to healthy eating among elderly2013In: Psychology and Health, ISSN 0887-0446, E-ISSN 1476-8321, Vol. 28, no SI, p. 281-282Article in journal (Other academic)
  • 43.
    Nydahl, Margaretha
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Jacobsson, Fanny
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Lindblom, Marielle
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    A simplified health information model increased the level of knowledge regarding "five a day" and food safety in a city district2012In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 114, no 7, p. 910-925Article in journal (Refereed)
    Abstract [en]

    Purpose – The aim of this paper was to analyze the effect according to knowledge and behavior, respectively, through a simplified health information model launched in a selected city district.

    Design/methodology/approach – The intervention in this study encompasses information meetings where two educational computer programs highlighting the “five a day” concept, and food hygiene were showcased in conjunction with a group discussion. In total, 92 people living or working in a selected city district participated. The effect of the intervention was determined by means of inquiries (multiple-choice) that were carried out prior to, immediately following, and three weeks after the intervention.

    Findings – A statistically significant improvement in knowledge of the concepts “five a day”, cross-contamination, and recommended storage temperature (for smoked salmon and raw mince meat) was observed, however, no major change in behavior was reported.

    Practical implications – The knowledge improvement suggests that the education programs, in conjunction with discussions, are a useful information model for raising awareness about the notion of “five a day” and food safety. The results of the study make it clear that there are difficulties in getting people to change their behavior, let alone getting them to participate in health education offered locally.

    Originality/value – Intervention projects are a communication tool that may be used in order to increase knowledge and produce behavioral change. The project is working from the inside out, i.e. it examines the needs first and then develops solutions for them.

  • 44. Pirkola, Laura
    et al.
    Bereczky Veress, Rebeka
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    Schweitz, Erika
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    To understand whole grain consumption among young adults in Sweden. HAPA construct study.2023In: Book of Abstract: 37th Annual Conference of the European Health Psychology  Society, 2023, p. 163-Conference paper (Other academic)
  • 45. Pirkola, Laura
    et al.
    Dicksved, Johan
    Loponen, Jussi
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food Studies, Nutrition and Dietetics.
    Andersson, Roger
    Fecal microbiota composition affects in vitro fermentation of rye, oat, and wheat bread2023In: Scientific Reports, E-ISSN 2045-2322, Vol. 13, no 1, article id 99Article in journal (Refereed)
    Abstract [en]

    Fermentation of dietary fiber by gut microbes produces short-chain fatty acids (SCFA), but fermentation outcomes are affected by dietary fiber source and microbiota composition. The aim of this study was to investigate the effect of two different fecal microbial compositions on in vitro fermentation of a standardized amount of oat, rye, and wheat breads. Two human fecal donors with different microbial community composition were recruited. Bread samples were digested enzymatically. An in vitro fermentation model was used to study SCFA production, dietary fiber degradation, pH, and changes in microbiota. Feces from donor I had high relative abundance of Bacteroides and Escherichia/Shigella, whereas feces from donor II were high in Prevotella and Subdoligranulum. Shifts in microbiota composition were observed during fermentation. SCFA levels were low in the samples with fecal microbiota from donor I after 8 h of fermentation, but after 24 h acetate and propionate levels were similar in the samples from the different donors. Butyrate levels were higher in the fermentation samples from donor II, especially with rye substrate, where high abundance of Subdoligranulum was observed. Dietary fiber degradation was also higher in the fermentation samples from donor II. In conclusion, fermentation capacity and substrate utilization differed between the two different microbiota compositions.

    Download full text (pdf)
    fulltext
  • 46.
    Poutanen, Kaisa S
    et al.
    VTT Technical Research Centre of Finland, Espoo, Finland.
    Kårlund, Anna O
    Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland.
    Gómez-Gallego, Carlos
    Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland.
    Johansson, Daniel P
    Department of Molecular Sciences, Swedish University of Agricultural Sciences, Uppsala, Sweden.
    Scheers, Nathalie M
    Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Eriksen, Anne K
    Unit of Diet, Genes and Environment, Danish Cancer Society Research Center, Copenhagen, Denmark.
    Silventoinen, Pia C
    VTT Technical Research Centre of Finland, Espoo, Finland.
    Nordlund, Emilia
    VTT Technical Research Centre of Finland, Espoo, Finland.
    Sozer, Nesli
    VTT Technical Research Centre of Finland, Espoo, Finland.
    Hanhineva, Kati J
    Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland;Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden;Food Chemistry and Food Development Unit, Department of Biochemistry, University of Turku, Turku, Finland.
    Kolehmainen, Marjukka
    Faculty of Health Sciences, Institute of Public Health and Clinical Nutrition, University of Eastern Finland, Kuopio, Finland.
    Landberg, Rikard
    Division of Food and Nutrition Science, Department of Biology and Biological Engineering, Chalmers University of Technology, Gothenburg, Sweden.
    Grains: a major source of sustainable protein for health2022In: Nutrition reviews, ISSN 0029-6643, E-ISSN 1753-4887, Vol. 80, no 6, p. 1648-1663Article in journal (Refereed)
    Abstract [en]

    Cereal grains are the main dietary source of energy, carbohydrates, and plant proteins world-wide. Currently, only 41% of grains are used for human consumption, and up to 35% are used for animal feed. Cereals have been overlooked as a source of environmentally sustainable and healthy plant proteins and could play a major role in transitioning towards a more sustainable food system for healthy diets. Cereal plant proteins are of good nutritional quality, but lysine is often the limiting amino acid. When consumed as whole grains, cereals provide health-protecting components such as dietary fiber and phytochemicals. Shifting grain use from feed to traditional foods and conceptually new foods and ingredients could improve protein security and alleviate climate change. Rapid development of new grain-based food ingredients and use of grains in new food contexts, such as dietary replacements and meat analogues, could accelerate the transistion. This review discusses recent developments and outline future perspectives for cereal grain use.

    Download full text (pdf)
    fulltext
  • 47.
    Radulovic, Ana
    et al.
    Univ Belgrade, Dept Anim Source Food Technol, Fac Agr, Belgrade, Serbia..
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Mirkovic, Milica
    Univ Belgrade, Fac Agr, Belgrade, Serbia..
    Miocinovic, Jelena
    Univ Belgrade, Dept Anim Source Food Technol, Fac Agr, Belgrade, Serbia..
    Soja, Svjetlana Jankovic
    Univ Belgrade, Fac Agr, Belgrade, Serbia..
    Food safety at home: Serbian students2021In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 123, no 11, p. 3689-3703Article in journal (Refereed)
    Abstract [en]

    Purpose Strengthening awareness and education to address food safety problem is of importance. The purpose of this study is to investigate food safety knowledge and opinion among Serbian students and the efficiency of education on their self-reported behaviour as consumers. Design/methodology/approach A questionnaire on the attitudes and self-reported behaviour of students was completed by 414 students at the Faculty of Agriculture, University of Belgrade, Serbia. The questions covered hand hygiene; cross-contamination; conditions of food cooling; and knowledge of risky food. Students were divided into two groups: students in their first and second year of study (1-2 YoS) who had not attended any subjects related to food safety during their education; students in the third and fourth years of the Food Technology Program (3-4 YoS) who had completed one or more courses concerning food safety during their education. Findings Overall, there were significant differences in the opinions of 1-2 YoS students and 3-4 YoS students on most issues. It was noted that male students are at higher risk when it comes to food handling. Considering the significant impact of education as evidenced by the opinions of 3-4 YoS students, it can be concluded that education is effective in raising awareness and changing behaviour among young people. Originality/value The study identified how education affects students' opinion and food handling. Moreover, it highlighted the areas of deficiency in students' food safety behaviour, knowledge and attitudes. Limited research has been conducted on food safety knowledge among students.

  • 48.
    Reivell, Gun-Britt
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences.
    Mjölk och mjölkprodukter2014In: Livsmedelsvetenskap / [ed] Annica Nylander, Lena jonsson, Ingela Marklinder och Margaretha Nydahl, Lund: Studentlitteratur AB, 2014, 2:1, p. 277-306Chapter in book (Other academic)
  • 49.
    Saldeen, Tom
    et al.
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Surgical Sciences, Forensic Medicine.
    Wallin, Rolf
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Surgical Sciences, Forensic Medicine.
    Marklinder, Ingela
    Effects of a small dose of stable fish oil substituted for margarine in bread on plasma phospholipid fatty acids and serum triglycerides1998In: Nutrition Research, ISSN 0271-5317, E-ISSN 1879-0739, Vol. 18, no 9, p. 1483-1492Article in journal (Refereed)
  • 50.
    Sandvik, Pernilla
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Kihlberg, Iwona
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Lindroos, Anna Karin
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Bread consumption patterns in a Swedish national dietary survey focusing particularly on whole-grain and rye bread2014In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 58, p. 24024-Article in journal (Refereed)
    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.

12 1 - 50 of 56
CiteExportLink to result list
Permanent link
Cite
Citation style
  • apa
  • 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
  • rtf