uu.seUppsala University Publications
Change search
Refine search result
1 - 21 of 21
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.
    Bergman, Karolin
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Elmståhl, Helena
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Lövestam, Elin
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Nowicka, Paulina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Eli, Karin
    University of Oxford.
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Healthy eating as conceptualized in referral responses to Sweden’s updated dietary guidelines: excluding the complexity of everyday life2017Conference paper (Other academic)
    Abstract [en]

    National Dietary Guidelines have been published in many countries to support healthier food habits among the public. In Sweden, the guidelines are produced in a process involving experts and stakeholders under the responsibility of the National Food Agency. Stakeholder perspectives on the concept of state dietary advice was explored in this study, by analyzing 40 referral responses on updated guidelines in Sweden 2015. The study focused on ideas about how state dietary advice should be framed and what it should be based on. Thematic analysis was used and resulted in two main themes. 'Securing scientifically proven advice' represented a perspective of the guidelines as to be scientifically correct and verified, and built upon an underlying assumption to present an objective and optimal composition of foods and nutrients that will fit all. Arguments based on nutritional reductionism could be seen, which gave a delimited idea of what healthy food is. 'Getting the message across' represented a perspective of the guidelines to be easily understood by and inclusive to the end user. Clarity in advice was seen to be reached by explaining difficult words, defining amounts and exact mechanisms of why something is a good choice. Also this perspective added to excluding other values of food, especially qualitative ones. The construction of a healthy diet in these remittance responses builds upon a notion of an ideal diet composed on the basis of the best scientific proof and clearly presented so as to be easily understood and practiced. It was clearly based on an individualistic behavioral view making the individual responsible to make informed and good choices for a healthy diet. This approach may be questioned, as it is too simplified to include the complex reality of everyday life.

  • 2.
    Bergman, Karolin
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Eli, Karin
    University of Oxford, Oxford, UK.
    Lövestam, Elin
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Elmståhl, Helena
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Nowicka, Paulina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Stakeholder responses to governmental dietary guidelines: Challenging the status quo, or reinforcing it?2018In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 120, no 3, p. 613-624Article in journal (Refereed)
    Abstract [en]

    Purpose

    The purpose of this paper is to explore how stakeholders in the food and nutrition field construct and conceptualise “appropriate” national dietary advice.

    Design/methodology/approach

    In total, 40 voluntarily written stakeholder responses to updated official dietary guidelines in Sweden were analysed thematically. The analysis explored the logics and arguments employed by authorities, interest organisations, industry and private stakeholders in attempting to influence the formulation of dietary guidelines.

    Findings

    Two main themes were identified: the centrality of anchoring advice scientifically and modes of getting the message across to the public. Stakeholders expressed a view of effective health communication as that which is nutritionally and quantitatively oriented and which optimises individuals’ capacities to take action for their own health. Their responses did not offer alternative framings of how healthy eating could be practiced but rather conveyed an understanding of dietary guidelines as documents that provide simplified answers to complex questions.

    Practical implications

    Policymakers should be aware of industrial actors’ potential vested interests and actively seek out other stakeholders representing communities and citizen interests. The next step should be to question the extent to which it is ethical to publish dietary advice that represents a simplified way of conceptualising behavioural change, and thereby places responsibility for health on the individual.

    Originality/value

    This research provides a stakeholder perspective on the concept of dietary advice and is among the first to investigate referral responses to dietary guidelines.

  • 3. Eriksson, Mattias
    et al.
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Björkman, Jesper
    Hansson, Emma
    Malefors, Christopher
    Eriksson, Emelie
    Ghosh, Ranjan
    The tree structure: A general framework for food waste quantification in food services2018In: Resources, Conservation and Recycling, ISSN 0921-3449, E-ISSN 1879-0658, Vol. 130, p. 140-151Article in journal (Refereed)
    Abstract [en]

    Food waste in the food services industry has been identified as an important unsustainability hotspot, but standardised methods for food waste quantification are lacking. Existing studies on waste quantity assessments have several limitations, such as short and infrequent quantifications times, large methodological variations ranging from physical measurements to visual observations, and lack of comparability across catering unit types. Since lack of comparable waste figures can lead to error-prone analysis, a general framework is needed for waste quantification in food services. This paper presents one such framework that allows data comparisons when overlapping observations are included. The framework was tested in six case studies in professional (public and private) catering units in Sweden. Data were collected from different schools, elderly care homes and hotels and fitted into the framework. The results from these case studies indicate that the framework enables catering units to focus waste quantification on their individual problem areas. It also provides the possibility to extend waste quantification over time without any loss of generalisability. A graphical representation of the framework fits the traditional tree structure and was found to act as a suitable foundation for food waste quantification in food services by structuring collected data. In order to fully utilise the potential of the tree structure, it should be supplemented with precise definitions to create a catering food waste quantification standard.

  • 4.
    Eriksson, Mattias
    et al.
    Swedish Univ Agr Sci, Dept Energy & Technol, Box 7070, S-75007 Uppsala, Sweden.; Mat Mattekn & Uppsala AB, Gimogatan 11 A, S-75220 Uppsala, Sweden..
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Malefors, Christopher
    Mat Mattekn & Uppsala AB, Gimogatan 11 A, S-75220 Uppsala, Sweden..
    Björkman, Jesper
    Mat Mattekn & Uppsala AB, Gimogatan 11 A, S-75220 Uppsala, Sweden..
    Eriksson, Emelie
    Sala Municipal, Catering Serv Unit, Tech Off, Box 304, S-73325 Sala, Sweden..
    Quantification of food waste in public catering services: A case study from a Swedish municipality2017In: Waste Management, ISSN 0956-053X, E-ISSN 1879-2456, Vol. 61, p. 415-422Article in journal (Refereed)
    Abstract [en]

    Food waste is a major problem that must be reduced in order to achieve a sustainable food supply chain. Since food waste valorisation measures, like energy recovery, have limited possibilities to fully recover the resources invested in food production, there is a need to prevent food waste. Prevention is most important at the end of the value chain, where the largest number of sub-processes have already taken place and occur in vain if the food is not used for its intended purpose, i.e. consumption. Catering facilities and households are at the very end of the food supply chain, and in Sweden the public catering sector serves a large number of meals through municipal organisations, including schools, preschools and elderly care homes. Since the first step in waste reduction is to establish a baseline measurement in order to identify problems, this study sought to quantify food waste in schools, preschools and elderly care homes in one municipality in Sweden. The quantification was conducted during three months, spread out over three semesters, and was performed in all 30 public kitchen units in the municipality of Sala. The kitchen staff used kitchen scales to quantify the mass of wasted and served food divided into serving waste (with sub-categories), plate waste and other food waste. The food waste level was quantified as 75 g of food waste per portion served, or 23% of the mass of food served. However, there was great variation between kitchens, with the waste level ranging from 33 g waste per portion served (13%) to 131 g waste per portion served (34%). Wasted food consisted of 64% serving waste, 33% plate waste and 3% other food waste. Preschools had a lower waste level than schools, possibly due to preschool carers eating together with the children. Kitchens that received warm food prepared in another kitchen (satellite kitchens) had a 42% higher waste level than kitchens preparing all food themselves (production units), possibly due to the latter having higher flexibility in cooking the right amount of food and being able to chill and save surplus food. The large variation between kitchens indicates that they have different causes of food waste, but also different opportunities to reduce it. Detailed waste quantification for each kitchen can therefore be the first step in the process of waste reduction.

  • 5.
    Neuman, Nicklas
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Mattsson Sydner, Ylva
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Swedish students' interpretations of food symbols and their perceptions of healthy eating: An exploratory study2014In: Appetite, ISSN 0195-6663, E-ISSN 1095-8304, Vol. 82, p. 29-35Article in journal (Refereed)
    Abstract [en]

    This study used focus group discussions to investigate how a group of Swedish University students (24 women and five men) interpret symbols with claims about health and/or symbols with information about nutrition. The participants mostly talked about farming methods and food processes when asked about health and nutrition symbols. The Swedish Keyhole was the most familiar symbol to the participants but they had scant knowledge of its meaning. Symbols that were judged to be the most useful in guiding food choices were, according to the participants, symbols showing information about number of calories and/or nutrients. However, the most striking finding is still that the food experts' medical discourse, i.e. the focus on physical health and nutritional effects on the individual body, seems to be inconsistent with the participants' perceptions of healthy eating and risk. The participants rather used what we call an “inauthenticity discourse” where health and risks are judged in relation to farming methods, industrial food production, additives and other aspects of the food that are unknown to the individual. Despite limitations considering the number of participations and their relative homogeneity, these findings contribute to a further understanding of the gap between experts and the public when it comes to perceptions of healthy eating and risks. If this is a broader phenomenon, then we argue that this must be acknowledged if information about health and risk is to be communicated successfully.

  • 6.
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Barn i Sverige får en tredjedel av sitt energi- och näringsintag från skollunchen2016In: Nordisk Nutrition, ISSN 1654-8337, no 1, p. 12-14Article in journal (Other (popular science, discussion, etc.))
  • 7.
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    "Dålig mat men ändå mat": Om diskursen kring skolmaten som institutionaliserad måltid2015In: Klagandets diskurs: Matforskare reflekterar, Uppsala: Uppsala universitet, 2015, p. 51-57Chapter in book (Other academic)
  • 8.
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Svenska skolbarns energi- och näringsintag från skollunchen2016In: Dietistaktuellt, Vol. XXV, no 1, p. 10-14Article in journal (Other (popular science, discussion, etc.))
  • 9.
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    The Swedish School Meal as a Public Meal: Collective Thinking, Actions and Meal Patterns2012Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The aim of this thesis is to study what role the Swedish school meal has as a public meal in Swedish culture. An additional aim is to study the meal patterns of children, including the school meal.

    An ethnological questionnaire with 192 informants was used to study people’s perceptions and memories of the school meal. The school meal was seen as part of the Swedish welfare state, but also as a second-class meal, which did not live up to the ideal, which was a meal with the same values as a meal served at home.

    Observations in school canteens (25 hours), interviews with the school meal staff (six informants) and focus group interviews with children in grade 4-5 (seven groups with a total of 52 children) were carried out at three schools in central Sweden. Firstly, the data was analysed as to how the teachers interacted with the children in relation to the pedagogic meal. The teachers took on three different roles:  “the sociable teacher role”, “the educating teacher role” and “the evasive teacher role”. Secondly, the children’s understanding of food and meals in the school meal context was analysed. The results showed that the children used ideas from the adult world among their peers in the school meal situation. This included the implementation of institutional commensality, the telling of stories about food and the classification of foods in dichotomies.

    A questionnaire covering the meal patterns of the children and intake of some snack foods was also distributed to the children attending grade 4-5 at the three schools and their parents. Matched pairs (n=147) were analysed for agreement. Most children had a regular meal pattern, and there was general agreement between child and parent reports, except for sweets and chocolate.

    The expectations on the school meal are high. At the same time, there appears to be a social construction depicting the school meal in a negative way. In order to come to terms with the negative public view of the school meal, the social construction of the school meal needs to be addressed.

    List of papers
    1. Perceptions and memories of the free school meal in Sweden
    Open this publication in new window or tab >>Perceptions and memories of the free school meal in Sweden
    2010 (English)In: Food, Culture and Society, ISSN 1528-9796, Vol. 13, no 4, p. 555-572Article in journal (Refereed) Published
    Abstract [en]

    The aim of the present article was to gain a deeper understanding of the free school meal as an embedded phenomenon in the Swedish culture. This was achieved by studying perceptions and memories of the Swedish school meal. One hundred and ninety-two informants took part in the study by responding to an ethnological questionnaire. The results showed that the school meal was seen as a second-class meal with regard to the staff, environment and to some extent the food. The school meal was also seen as part of the Swedish welfare state, as it represents universal and equal social benefits for everyone. One interpretation of this is that the informants liked the idea of having a free public school meal, but that the meal does not live up to their expectations, that is, a meal with the same values as one served at home.

    Keywords
    school meal, ethnological questionnaire, social constructionism
    National Category
    Other Social Sciences not elsewhere specified
    Research subject
    Food, Nutrition and Dietetics
    Identifiers
    urn:nbn:se:uu:diva-133228 (URN)10.2752/175174410X12777254289420 (DOI)000208391000006 ()
    Available from: 2010-11-03 Created: 2010-11-03 Last updated: 2017-12-12Bibliographically approved
    2. Teachers' interaction with children in the school meal situation: The example of pedagogic meals in Sweden
    Open this publication in new window or tab >>Teachers' interaction with children in the school meal situation: The example of pedagogic meals in Sweden
    2013 (English)In: Journal of nutrition education and behavior, ISSN 1499-4046, E-ISSN 1878-2620, Vol. 45, no 5, p. 420-427Article in journal (Refereed) Published
    Abstract [en]

    Objective: School meals are also a teaching occasion in which children learn about food and meals, which is referred to as "pedagogic meals" in Sweden. The aim of the present article was to study how the pedagogic meal is practiced in preschool and school settings, with focus on how teachers acted when interacting with the children. 

    Design: Observations, interviews, and focus group interviews. 

    Setting: School canteens. 

    Participants: Three schools. 

    Phenomenon of Interest: Teaching in the school meal situation. 

    Analysis: Social constructionism, new social studies of childhood. 

    Results: The teachers took on 3 different roles. The sociable teacher role entailed turning the school lunch into a social occasion, the educating teacher role involved educating the children, and the evasive teacher role was not associated with the definition of a pedagogic meal. The teacher roles, which ranged from adult-oriented to child-oriented, and which varied in the level of interaction with the children, were summarized in a framework named the Adult-to Child-oriented Teacher Role Framework for School Meals (ACTS). 

    Conclusions and Implications: To realize the potential of pedagogic meals, teachers must be educated and become aware of the effects of their behaviors. In this situation, the ACTS framework can constitute a useful tool.

    National Category
    Other Social Sciences not elsewhere specified Social Sciences
    Research subject
    Food, Nutrition and Dietetics
    Identifiers
    urn:nbn:se:uu:diva-176896 (URN)10.1016/j.jneb.2013.02.008 (DOI)000324751400007 ()
    Available from: 2012-06-27 Created: 2012-06-27 Last updated: 2017-12-07Bibliographically approved
    3. Children's understanding of food and meals in the foodscape at school
    Open this publication in new window or tab >>Children's understanding of food and meals in the foodscape at school
    2012 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 36, no 1, p. 54-60Article in journal (Refereed) Published
    Abstract [en]

    Children come into contact with food in different places and contexts, i.e. ‘foodscapes’. The aim of the paper was to study what knowledge children construct regarding food and meals in the foodscape at school and how they do so, focusing on the school meal context. Observations, interviews and focus group interviews were used. The children appropriated ideas and understandings from the adult world and society as a whole and used it among their peers in the school meal situation. This included the adoption of institutional commensality, the telling of stories about food, and the classification of foods in dichotomies.

    National Category
    Social Sciences
    Research subject
    Food, Nutrition and Dietetics
    Identifiers
    urn:nbn:se:uu:diva-163029 (URN)10.1111/j.1470-6431.2011.01003.x (DOI)000298875300009 ()
    Available from: 2011-12-07 Created: 2011-12-07 Last updated: 2017-12-08Bibliographically approved
    4. Agreement between child and parent reports of 10- to 12-year-old children’s meal pattern and intake of snack foods
    Open this publication in new window or tab >>Agreement between child and parent reports of 10- to 12-year-old children’s meal pattern and intake of snack foods
    2012 (English)In: Journal of human nutrition and dietetics (Print), ISSN 0952-3871, E-ISSN 1365-277X, Vol. 25, no 1, p. 50-58Article in journal (Refereed) Published
    Abstract [en]

    Background:  Dietary assessment in children is associated with misreporting, which is a problem with both child and parent reports. Therefore, it is of interest to study how children and parents report children's eating, respectively, although comparative studies are rare. The aim of the present article was to study the meal patterns and intake of certain snack foods of 10- to 12-year-old children as reported by the children and their parents, respectively, and to determine whether there was agreement between the child and parent reports. An additional aim was to study what factors might influence rater agreement.

    Methods:  School children aged 10-12 years and their parents were given parallel questionnaires regarding the children's meal pattern. Matched pairs (n = 147) were analysed for agreement. Descriptive statistics were used to study all variables. Rater agreement and whether agreement depends on the age and the sex of the child, the sex of the parent and household type were analysed using ordinal regression models. Correlations between the child and parent assessments were estimated as polychoric correlations.

    Results:  There was a general agreement between child and parent reports, except with respect to sweets and chocolate, where children reported less frequent consumption than the parents did (P = 0.0001). The sex of the child was a significant factor regarding consumption of in-between meals (P = 0.0001) and soft drinks (P = 0.01). Most children had breakfast, school lunch and dinner every day, whereas it was less common to report daily consumption of in-between meals.

    Conclusions:  There was a general agreement between children's and parents' reports, and most children were reported to have a regular meal pattern.

    National Category
    Other Social Sciences not elsewhere specified
    Research subject
    Food, Nutrition and Dietetics
    Identifiers
    urn:nbn:se:uu:diva-160637 (URN)10.1111/j.1365-277X.2011.01169.x (DOI)000299203600007 ()21615554 (PubMedID)
    Available from: 2011-10-27 Created: 2011-10-27 Last updated: 2017-12-08Bibliographically approved
  • 10.
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    What people do with food: A study of the Swedish school meal2009Conference paper (Other academic)
  • 11.
    Persson Osowski, Christine
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Becker, Wulf
    Natl Food Agcy, Uppsala, Sweden.
    Enghardt Barbieri, Heléne
    Natl Food Agcy, Uppsala, Sweden.
    Lindroos, Anna Karin
    Natl Food Agcy, Uppsala, Sweden.
    Energy and nutrient intakes of Swedish children in relation to consumption of and habits associated with school lunch2017In: Scandinavian Journal of Public Health, ISSN 1403-4948, E-ISSN 1651-1905, Vol. 45, no 1, p. 3-9Article in journal (Refereed)
    Abstract [en]

    Aims: School lunches are provided free in Sweden, although some children choose not to eat school lunch. The aim of this study was to analyse Swedish children's total energy and nutrient intakes on weekdays by the frequency of school lunch consumption and to analyse energy and nutrient intakes from school lunches by sex. Factors associated with children's school lunch habits were also studied. Methods: Children in grades 2 and 5 (n=1905) completed a food diary (school lunch data available for 1840 children) and the mean energy and nutrient intakes per day and per school lunch were calculated. The children also completed questions on the frequency of school lunch consumption and school lunch habits. Logistic regression was used to assess factors associated with school lunch habits. Results: Children who reported eating school lunch every day had significantly higher energy and absolute nutrient intakes than children reporting eating school lunch less than five times a week, but not standardized for energy. Boys had significantly higher energy and absolute nutrient intakes from school lunches than girls, but not standardized for energy. Younger children and children who liked school lunches had higher odds of eating school lunch every day. Children in grade 5, those with a foreign background and those disliking school lunches had higher odds of omitting the main lunch component. Conclusions: Regular school lunch consumption was associated with a higher total intake for most nutrients, but not a better nutrient density. School lunch habits were associated with age, ethnic background and liking school lunches.

  • 12.
    Persson Osowski, Christine
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Fjellström, Christina
    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.
    Child and parent reports on children's meal pattern2009Conference paper (Refereed)
  • 13.
    Persson Osowski, Christine
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Olsson, Ulf
    Sveriges lantbruksuniversitet, Institutionen för ekonomi.
    Göranzon, Helen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Agreement between child and parent reports of 10- to 12-year-old children’s meal pattern and intake of snack foods2012In: Journal of human nutrition and dietetics (Print), ISSN 0952-3871, E-ISSN 1365-277X, Vol. 25, no 1, p. 50-58Article in journal (Refereed)
    Abstract [en]

    Background:  Dietary assessment in children is associated with misreporting, which is a problem with both child and parent reports. Therefore, it is of interest to study how children and parents report children's eating, respectively, although comparative studies are rare. The aim of the present article was to study the meal patterns and intake of certain snack foods of 10- to 12-year-old children as reported by the children and their parents, respectively, and to determine whether there was agreement between the child and parent reports. An additional aim was to study what factors might influence rater agreement.

    Methods:  School children aged 10-12 years and their parents were given parallel questionnaires regarding the children's meal pattern. Matched pairs (n = 147) were analysed for agreement. Descriptive statistics were used to study all variables. Rater agreement and whether agreement depends on the age and the sex of the child, the sex of the parent and household type were analysed using ordinal regression models. Correlations between the child and parent assessments were estimated as polychoric correlations.

    Results:  There was a general agreement between child and parent reports, except with respect to sweets and chocolate, where children reported less frequent consumption than the parents did (P = 0.0001). The sex of the child was a significant factor regarding consumption of in-between meals (P = 0.0001) and soft drinks (P = 0.01). Most children had breakfast, school lunch and dinner every day, whereas it was less common to report daily consumption of in-between meals.

    Conclusions:  There was a general agreement between children's and parents' reports, and most children were reported to have a regular meal pattern.

  • 14.
    Persson Osowski, Christine
    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.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Children's understanding of food and meals in the foodscape at school2012In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 36, no 1, p. 54-60Article in journal (Refereed)
    Abstract [en]

    Children come into contact with food in different places and contexts, i.e. ‘foodscapes’. The aim of the paper was to study what knowledge children construct regarding food and meals in the foodscape at school and how they do so, focusing on the school meal context. Observations, interviews and focus group interviews were used. The children appropriated ideas and understandings from the adult world and society as a whole and used it among their peers in the school meal situation. This included the adoption of institutional commensality, the telling of stories about food, and the classification of foods in dichotomies.

  • 15.
    Persson Osowski, Christine
    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.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Perceptions and memories of the free school meal in Sweden2010In: Food, Culture and Society, ISSN 1528-9796, Vol. 13, no 4, p. 555-572Article in journal (Refereed)
    Abstract [en]

    The aim of the present article was to gain a deeper understanding of the free school meal as an embedded phenomenon in the Swedish culture. This was achieved by studying perceptions and memories of the Swedish school meal. One hundred and ninety-two informants took part in the study by responding to an ethnological questionnaire. The results showed that the school meal was seen as a second-class meal with regard to the staff, environment and to some extent the food. The school meal was also seen as part of the Swedish welfare state, as it represents universal and equal social benefits for everyone. One interpretation of this is that the informants liked the idea of having a free public school meal, but that the meal does not live up to their expectations, that is, a meal with the same values as one served at home.

  • 16.
    Persson Osowski, Christine
    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.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Teachers' interaction with children in the school meal situation: The example of pedagogic meals in Sweden2013In: Journal of nutrition education and behavior, ISSN 1499-4046, E-ISSN 1878-2620, Vol. 45, no 5, p. 420-427Article in journal (Refereed)
    Abstract [en]

    Objective: School meals are also a teaching occasion in which children learn about food and meals, which is referred to as "pedagogic meals" in Sweden. The aim of the present article was to study how the pedagogic meal is practiced in preschool and school settings, with focus on how teachers acted when interacting with the children. 

    Design: Observations, interviews, and focus group interviews. 

    Setting: School canteens. 

    Participants: Three schools. 

    Phenomenon of Interest: Teaching in the school meal situation. 

    Analysis: Social constructionism, new social studies of childhood. 

    Results: The teachers took on 3 different roles. The sociable teacher role entailed turning the school lunch into a social occasion, the educating teacher role involved educating the children, and the evasive teacher role was not associated with the definition of a pedagogic meal. The teacher roles, which ranged from adult-oriented to child-oriented, and which varied in the level of interaction with the children, were summarized in a framework named the Adult-to Child-oriented Teacher Role Framework for School Meals (ACTS). 

    Conclusions and Implications: To realize the potential of pedagogic meals, teachers must be educated and become aware of the effects of their behaviors. In this situation, the ACTS framework can constitute a useful tool.

  • 17.
    Persson Osowski, Christine
    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.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Teaching about healthy eating in the school meal situation: the example of pedagogic meals in Sweden2010In: Public Health Nutrition / [ed] Maria Daniel Vaz de Almeida, Javier Aranceta, Lluís Serra Majem, Noel Solomons, Ibrahim Elmadfa, 2010, p. 47-Conference paper (Refereed)
  • 18.
    Persson Osowski, Christine
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Lindroos, Anna Karin
    Enghardt Barbieri, Heléne
    Becker, Wulf
    Swedish children's school lunch habits and contribution to energy and nutrient intake2016Conference paper (Refereed)
  • 19.
    Persson Osowski, Christine
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Lindroos, Anna Karin
    Enghardt Barbieri, Heléne
    Becker, Wulf
    The contribution of school meals to energy and nutrient intake of Swedish children in relation to dietary guidelines2015In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 59, article id 27563Article in journal (Refereed)
    Abstract [en]

    Background: In Sweden, school meals are served free of charge and Swedish law states that school meals must be nutritious. Nevertheless, data on children's energy and nutrient intake from school meals are scarce.

    Objective: The aim was to describe the contribution of school meals to Swedish children's nutrient and energy intake during weekdays and compare this to the reference values based on the Nordic Nutrition Recommendations (NNR), which have been adopted as the official Swedish recommendations.

    Design: A cross-sectional food consumption survey was performed on 1,840 Swedish children attending Grade 2 (mean age 8.6) and Grade 5 (mean age 11.7). The children's nutrient and energy intake was compared to the reference values based on the NNR.

    Results: The mean intake from school meals of energy, carbohydrates, dietary fiber, polyunsaturated fatty acids (PUFA), and vitamins D and E did not reach the reference values and the intake of saturated fatty acids (SFA) and sodium exceeded the reference values in both age groups (significant differences, all p <= 0.001). Additionally, the pupils in Grade 5 did not reach the reference values for folate, potassium, calcium, magnesium, iron, selenium, and zinc (significant differences, all p <= 0.001). Standardized for energy, dietary fiber, PUFA, and vitamins D and E did not reach the reference values, whereas the reference values for SFA and sodium were exceeded in both age groups (significant differences, all p <= 0.001).

    Conclusions: The study pointed to some central nutrients in need of improvement as regards school meals in Sweden, namely the quality of fat, dietary fiber, sodium, vitamin D, and iron. Some of these results may be attributed to the children not reporting eating the recommended number of calories, the children omitting some components of the meal, or underreporting, as a consequence of which the reference values for several nutrients were not met.

  • 20.
    Somaraki, Maria
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Eli, Karin
    Sorjonen, Kimmo
    Flodmark, Carl-Erik
    Marcus, Claude
    Faith, Myles
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Ek, Anna
    Nowicka, Paulina
    Perceived child eating behaviours and maternal migrant background2017In: European Journal of Public Health, ISSN 1101-1262, E-ISSN 1464-360X, Vol. 27, no suppl. 3, p. 158-159Article in journal (Other academic)
  • 21.
    Somaraki, Maria
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Eli, Karin
    University of Oxford.
    Sorjonen, Kimmo
    Karolinska Institute.
    Flodmark, Carl-Erik
    Skåne University Hospital.
    Marcus, Claude
    Karolinska Institute.
    Faith, Myles S.
    University of Buffalo.
    Persson Osowski, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Ek, Anna
    Karolinska Institute.
    Nowicka, Paulina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Perceived child eating behaviours and maternal migrant background2018In: Appetite, ISSN 0195-6663, E-ISSN 1095-8304Article in journal (Refereed)
    Abstract [en]

    The Child Eating Behaviour Questionnaire (CEBQ) is a well-established instrument in the study of obesity-relatedeating behaviours among children. However, research using the CEBQ in multicultural samples is limited. This studyaims to identify and examine differences in child eating behaviours as reported by Swedish-born and non-Swedishbornmothers living in Sweden. Mothers (n=1310, 74 countries of origin, mean age 36.5 years, 63.6% with highereducation, 29.2% with overweight or obesity) of five-year-olds (mean age 4.8 years, 18.1% with overweight or obesity)completed the CEBQ. Responses were analysed using CEBQ subscales Food Responsiveness, EmotionalOvereating, Enjoyment of Food, and Desire to Drink, clustering into Food Approach, and subscales SatietyResponsiveness, Slowness in Eating, Emotional Undereating, and Food Fussiness, clustering into Food Avoidance.Data were compared across seven regional groups, divided by maternal place of birth: (1) Sweden (n=941), (2) Nordicand Western Europe (n=68), (3) Eastern and Southern Europe (n=97), (4) the Middle East and North Africa (n=110),(5) East, South and Southeast Asia (n=52), (6) Sub-Saharan Africa (n=16), and (7) Central and South America (n=26).Crude, partly and fully adjusted linear regression models controlled for child’s and mother’s weight status, age,mother’s education, and concern about child weight. The moderation effect of maternal concern about child weightwas examined through interaction analyses. Results showed that while Food Approach and Food Avoidancebehaviours were associated with maternal migrant background, associations for Food Fussiness were limited. Notably,mothers born in the Middle East and North Africa reported higher frequencies of both Food Approach (except forEnjoyment of Food) and Food Avoidance. The study highlights the importance of examining how regionally-specificmaternal migrant background affects mothers’ perceptions of child eating behaviours.

1 - 21 of 21
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