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  • 1.
    Andersson, J
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Gustafsson, K
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Fjellström, C
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Sidenvall, B
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Nydahl, M
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Meals and energy intake among elderly women - an analysis of qualitative and quantitative dietary assessment methods2001In: J Hum Nutr Diet, Vol. 14, p. 467-Article in journal (Refereed)
  • 2.
    Andersson, Jenny
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Gustafsson, Kerstin
    Sidenvall, Birgitta
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Subjective, qualitative and quantitative methods to evaluate elderly women's meals in relation to energy2000In: 4th Conference on Dietary Assessment Methods. Tucson, Arizona, USA. 17-20 September 2000, 2000Conference paper (Other academic)
    Abstract
  • 3.
    Andersson, Jenny
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Gustafsson, Kerstin
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Sidenvall, Birgitta
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Five-day food intake in elderly female outpatients with Parkinson's disease, rheumatoid arthritis or stroke2004In: The Journal of Nutrition, Health & Aging, ISSN 1279-7707, E-ISSN 1760-4788, Vol. 8, no 5, p. 414-421Article in journal (Refereed)
    Abstract [en]

    AIM:

    The aim of this study was to describe and analyse the intake of food, energy and selected nutrients in elderly outpatients, i.e. women with Parkinson's disease, rheumatoid arthritis or stroke.

    SUBJECTS AND METHODS:

    Sixty-three elderly women aged 64-88 years participated in the study. For assessing dietary intake, a repeated 24-h recall and an estimated food diary for three consecutive days were used.

    RESULTS:

    The mean age was 73.4 +/- 6.6 years. Mean reported daily energy intake was 6.4 +/- 1.7 MJ, i.e. lower than reference figures for all groups. However, looking at nutrient density, only intakes of vitamin E and folate were below recommended levels. The most frequently consumed food groups were bread, coffee, milk products, buns and cookies, and spreads.

    CONCLUSION:

    The reported energy intake among the elderly female outpatients was low. This might be explained by actual low intake and/or under-reporting. However, the intake of most vitamins and minerals, i.e. nutrient density, was adequate, with the exception of vitamin E and folate intake, which was below recommended levels. Food intake showed large variation and good diet composition, and there was a tendency towards high consumption of food items that are easily prepared and eaten.

  • 4.
    Andersson, Jenny
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences. avd för kost.
    Gustafsson, Kerstin
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Sidenvall, Birgitta
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Five-day food intake in elderly female outpatients with Parkinson´s disease, rheumatoid arthritis or stroke2004In: The Journal of Nutrition, Health and Aging, Vol. 8, no 5, p. 414-421Article in journal (Refereed)
  • 5.
    Andersson, Jenny
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Gustafsson, Kerstin
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Sidenvall, Birgitta
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Meals and snacks among elderly self-managing and disabled women2003In: Appetite, ISSN 0195-6663, E-ISSN 1095-8304, Vol. 41, no 2, p. 149-160Article in journal (Refereed)
    Abstract [en]

    Aim. The aim of this study was to describe the frequency and distribution of self-managing and disabled elderly women's eating events, as well as to investigate which definition/names the women had given their different eating events and to categorise these into meals and snacks. An additional aim was to study the composition of meals and snacks, and analyse the nutritional significance of these eating events in terms of energy and macronutrients.

    Subjects. Elderly women, both self-managing (n=139) and disabled (n=63; with Parkinson's disease, rheumatoid arthritis or stroke), aged 64–88 years, and living at home participated.

    Methods. A repeated 24 h recall and an estimated food diary for three consecutive days were used.

    Results. The eating events defined by the women that were categorised as meals contributed 74% of the total daily energy intake, while snacks contributed 22–23%. The meals that the women had defined as dinner, was the most energy dense meal. The frequency of eating events not defined by the women, was 30–34%, but contributed only 3–4% of the total daily energy intake. The disabled women had a significantly lower energy content in meals and most snacks, compared to the self-managing women.

    Conclusion. The main conclusion was that elderly women still living at home had their meals distributed during the day and that these meals were characterised by individuality and flexibility.

  • 6.
    Becker, Wulf
    et al.
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Lennernäs, Maria
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Gustafsson, Inga-Britt
    Haraldsdottir, Johanna
    Nydahl, Margareta
    Vessby, Bengt
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Ytterfors, A
    Precoded or weighed food records for measuring dietary habits in a population of Swedish adults. I Food intake.1996Report (Other academic)
  • 7.
    Fielding, R. A.
    et al.
    Tufts Univ, Nutr Exercise Physiol & Sarcopenia Lab, Jean Mayer USDA Human Nutr Res Ctr Aging, 711 Washington St, Boston, MA 02111 USA..
    Travison, T. G.
    Hebrew SeniorLife, Inst Aging Res, Boston, MA USA.;Harvard Med Sch, Boston, MA USA..
    Kirn, D. R.
    Tufts Univ, Nutr Exercise Physiol & Sarcopenia Lab, Jean Mayer USDA Human Nutr Res Ctr Aging, 711 Washington St, Boston, MA 02111 USA..
    Koochek, A.
    Uppsala Univ, Dept Publ Hlth & Caring Sci, Clin Nutr & Metab, Uppsala, Sweden..
    Reid, K. F.
    Tufts Univ, Nutr Exercise Physiol & Sarcopenia Lab, Jean Mayer USDA Human Nutr Res Ctr Aging, 711 Washington St, Boston, MA 02111 USA..
    von Berens, Åsa
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism.
    Zhu, H.
    Hebrew SeniorLife, Inst Aging Res, Boston, MA USA..
    Folta, S. C.
    Tufts Univ, Friedman Sch Nutr Sci & Policy, 711 Washington St, Boston, MA 02111 USA..
    Sacheck, J. M.
    Tufts Univ, Friedman Sch Nutr Sci & Policy, 711 Washington St, Boston, MA 02111 USA..
    Nelson, M. E.
    Tufts Univ, Friedman Sch Nutr Sci & Policy, 711 Washington St, Boston, MA 02111 USA.;Univ New Hampshire, Sustainabil Inst, Durham, NH 03824 USA..
    Liu, C. K.
    Tufts Univ, Nutr Exercise Physiol & Sarcopenia Lab, Jean Mayer USDA Human Nutr Res Ctr Aging, 711 Washington St, Boston, MA 02111 USA.;Boston Univ, Sch Med, Sect Geriatr, Boston, MA 02118 USA..
    Åberg, Anna Cristina
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Geriatrics. School of Education, Health and Society, Dalarna University, Sweden.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Geriatrics. School of Education, Health and Society, Dalarna University, Sweden.
    Lilja, M.
    Karolinska Inst, Dept Lab Med, Stockholm, Sweden..
    Gustafsson, T.
    Karolinska Inst, Dept Lab Med, Stockholm, Sweden..
    Cederholm, Tommy E.
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism.
    Effect of structured physical activity and nutritional supplementation on physical function in mobility-limited older adults: Results from the VIVE2 randomized trial2017In: The Journal of Nutrition, Health & Aging, ISSN 1279-7707, E-ISSN 1760-4788, Vol. 21, no 9, p. 936-942Article in journal (Refereed)
    Abstract [en]

    The interactions between nutritional supplementation and physical activity on changes in physical function among older adults remain unclear. The primary objective of this study was to examine the impact of nutritional supplementation plus structured physical activity on 400M walk capacity in mobility-limited older adults across two sites (Boston, USA and Stockholm, Sweden). All subjects participated in a physical activity program (3x/week for 24 weeks), involving walking, strength, balance, and flexibility exercises. Subjects were randomized to a daily nutritional supplement (150kcal, 20g whey protein, 800 IU vitamin D) or placebo (30kcal, non-nutritive). Participants were recruited from urban communities at 2 field centers in Boston MA USA and Stockholm SWE. Mobility-limited (Short Physical Performance Battery (SPPB) ae<currency>9) and vitamin D insufficient (serum 25(OH) D 9 - 24 ng/ml) older adults were recruited for this study. Primary outcome was gait speed assessed by the 400M walk. Results: 149 subjects were randomized into the study (mean age=77.5 +/- 5.4; female=46.3%; mean SPPB= 7.9 +/- 1.2; mean 25(OH)D=18.7 +/- 6.4 ng/ml). Adherence across supplement and placebo groups was similar (86% and 88%, respectively), and was also similar across groups for the physical activity intervention (75% and 72%, respectively). Both groups demonstrated an improvement in gait speed with no significant difference between those who received the nutritional supplement compared to the placebo (0.071 and 0.108 m/s, respectively (p=0.06)). Similar effects in physical function were observed using the SPPB. Serum 25(OH)D increased in supplemented group compared to placebo 7.4 ng/ml versus 1.3 ng/ml respectively. Results suggest improved gait speed following physical activity program with no further improvement with added nutritional supplementation.

  • 8.
    Gustafsson, Kerstin
    et al.
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Andersson, Jenny
    Andersson, Ingegerd
    Nydahl, Margaretha
    Sjödén, Per-Olow
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Sidenvall, Birgitta
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Associations between perceived cooking ability, dietary intake and meal patterns among older women2002In: Scandinavian Journal of Nutrition, Vol. 46, no 1, p. 31-Article in journal (Refereed)
  • 9. Holt, Christina
    et al.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Salt2014In: Livsmedelsvetenskap / [ed] Annica Nylander, Lena Jonsson, Ingela Marklinder och Margaretha Nydahl, Lund: Studentlitteratur AB, 2014, 2:1, , p. 345-350p. 345-350Chapter in book (Other academic)
  • 10. 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)
  • 11.
    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.

  • 12.
    Kirn, Dylan R.
    et al.
    Tufts Univ, Nutr Exercise Physiol & Sarcopenia Lab, Jean Mayer USDA Human Nutr Res Ctr Aging, Boston, MA 02111 USA..
    Koochek, Afsaneh
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism.
    Reid, Kieran F.
    Tufts Univ, Nutr Exercise Physiol & Sarcopenia Lab, Jean Mayer USDA Human Nutr Res Ctr Aging, Boston, MA 02111 USA..
    von Berens, Asa
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism.
    Travison, Thomas G.
    Hebrew SeniorLife, Inst Aging Res, Boston, MA USA.;Harvard Univ, Sch Med, Boston, MA USA.;Beth Israel Deaconess Med Ctr, Div Gerontol, Boston, MA 02215 USA..
    Folta, Sara
    Tufts Univ, Friedman Sch Nutr Sci & Policy, Boston, MA 02111 USA..
    Sacheck, Jennifer
    Tufts Univ, Friedman Sch Nutr Sci & Policy, Boston, MA 02111 USA..
    Nelson, Miriam
    Tufts Univ, Friedman Sch Nutr Sci & Policy, Boston, MA 02111 USA.;Tufts Univ, Jonathan M Tisch Coll Citizenship & Publ Serv, Medford, MA 02155 USA..
    Liu, Christine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics. Tufts Univ, Nutr Exercise Physiol & Sarcopenia Lab, Jean Mayer USDA Human Nutr Res Ctr Aging, Boston, MA 02111 USA..
    Phillips, Edward
    Tufts Univ, Nutr Exercise Physiol & Sarcopenia Lab, Jean Mayer USDA Human Nutr Res Ctr Aging, Boston, MA 02111 USA.;Harvard Univ, Sch Med, Boston, MA USA.;Spaulding Rehabil Hosp, Boston, MA USA..
    Åberg, Anna Cristina
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Geriatrics.
    Nydahl, Margaretha
    Boston Univ, Sch Med, Sect Geriatr, Boston, MA 02118 USA..
    Gustafsson, Thomas
    Karolinska Inst, Dept Lab Med, Stockholm, Sweden..
    Cederholm, Tommy
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism.
    Fielding, Roger A.
    Tufts Univ, Nutr Exercise Physiol & Sarcopenia Lab, Jean Mayer USDA Human Nutr Res Ctr Aging, Boston, MA 02111 USA..
    The Vitality, Independence, and Vigor in the Elderly 2 Study (VIVE2): Design and methods2015In: Contemporary Clinical Trials, ISSN 1551-7144, E-ISSN 1559-2030, Vol. 43, p. 164-171Article in journal (Refereed)
    Abstract [en]

    Background: Nutritional supplementation may potentiate the increase in skeletal muscle protein synthesis following exercise in healthy older individuals. Whether exercise and nutrition act synergistically to produce sustained changes in physical functioning and body composition has not been well studied, particularly in mobility-limited older adults. Methods: The VIVE2 study was a multi-center, randomized controlled trial, conducted in the United States and Sweden. This study was designed to compare the effects of a 6-month intervention with a once daily, experimental, 4 fl. oz. liquid nutritional supplement providing 150 kcal, whey protein (20 g), and vitamin D (800 IU) (Nestle Health Science, Vevey, Switzerland), to a low calorie placebo drink (30 kcal, non-nutritive; identical format) when combined with group-based exercise in 150 community-dwelling, mobility-limited older adults. All participants participated in a structured exercise program (3 sessions/week for 6 months), which included aerobic, strength, flexibility, and balance exercises. Results: The primary outcome was 6-month change in 400 m walk performance (m/s) between supplement and placebo groups. Secondary outcomes included 6 month change in: body composition, muscle cross-sectional area, leg strength, grip strength, stair climb time, quality of life, physical performance, mood/depressive symptoms and nutritional status. These outcomes were selected based on their applicability to the health and wellbeing of older adults. Conclusions: The results of this study will further define the role of nutritional supplementation on physical functioning and restoration of skeletal muscle mass in older adults. Additionally, these results will help refine the current physical activity and nutritional recommendations for mobility-limited older adults.

  • 13.
    Liljeberg, Evelina
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics. Function Area Clinical Nutrition, Karolinska University Hospital, Stockholm, Sweden.
    Andersson, Agneta
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Malmberg, Karin Blom
    Department of Clinical Nutrition, Uppsala University Hospital, Uppsala, Sweden.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    High adherence to oral nutrition supplements prescribed by dietitians:: A cross‐sectional study on hospital outpatients2019In: Nutrition in clinical practice, ISSN 0884-5336Article in journal (Refereed)
    Abstract [en]

    Background: This study aimed to assess adherence to oral nutrition supplements (ONS) among hospital outpatients and to assess patient characteristics, experiences of ONS, and the characteristics of ONS prescriptions in clinical practice.

    Methods: Hospital outpatients aged 18 years and prescribed ONS by a dietitian at a Swedish hospital were referred to the study from September 2016 to February 2017. Data were collected from structured telephone interviews, medical records, and a register of ONS delivered. Adherence to ONS was measured by dividing self-reported intake of ONS (frequency question and 24-hour recall question) by the amount prescribed and using the medication possession ratio (MPR).

    Results: Of the 96 patients included (mean age 67±13 years), 52% were male. The 2 most frequent medical diagnoses were malignancy and digestive system disease. Mean adherence to ONS was 93% measured by the frequency question, 87% measured by the 24-hour recall question, and 76% according to MPR. The majority of the patients (83%) were prescribed 1–3 bottles of ONS/day. The average number of flavors of ONS delivered was 4.2. Before prescription, 69% of the patients had been allowed to taste the ONS and 92% had chosen the flavors to be prescribed. Over 75% liked the taste of the ONS and considered them to be good for their health.

    Conclusions: Adherence to ONS was high in this population, which might be explained by the individual tailoring of ONS prescriptions by a dietitian, positive experiences of ONS, and the relatively young mean age of the participants.

  • 14.
    Liljeberg, Evelina
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Andersson, Agneta
    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.
    Adherence to oral nutritional supplements among hospital outpatients2018Conference paper (Refereed)
    Abstract
  • 15.
    Liljeberg, Evelina
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Andersson, Agneta
    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.
    Factors associated with adherence to oral nutritional supplements among free-living hospital outpatients2019In: ASPEN 2019 Nutrition Science and Practice Conference: Phoenix, Arizona 23-26 March, 2019: Vars Candidates, Trainee Awards, Best of ASPEN (Topic Awards), International Awards, Abstracts of Distinction, Posters of Distinction and Other Abstracts / [ed] Journal of Parenteral and Enteral Nutrition, 2019, Vol. 43, p. 445-445, article id 10.1002/jpen.1511Conference paper (Other academic)
  • 16.
    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)
  • 17.
    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)
  • 18.
    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.

  • 19.
    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)
  • 20.
    Mattsson Sydner, Ylva
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Andersson, Jenny
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Gustafsson, Kerstin
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Sidenvall, Birgitta
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Quality of Life management of Living Resource (SENIOR FOOD-QOL). Determining the role of meals in later life2004In: The 8th Nordic Nutrition Conference, Tönsberg, Norway 20-23 June 2004., 2004Conference paper (Refereed)
  • 21.
    Nydahl, M
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Andersson, J.
    Sidenvall, B.
    Gustafsson, K.
    Fjellström, C.
    Food and nutrient intake in a group of self-managing elderly Swedish women.2003In: International Academy Nutrition and Aging. Newsletter.Article, book review (Other (popular science, discussion, etc.))
  • 22.
    Nydahl, M
    et al.
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Gustafsson, IB
    Ohrvall, M
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Vessby, B
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Similar effects of rapeseed oil (canola oil) and olive oil in alipid-lowering diet for patients with hyperlipoproteinemia.1995In: J Am Coll Nutr, Vol. 14, p. 643-Article in journal (Refereed)
  • 23.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Dietary lipids and their effects in hyperlipidaemic and healthy persons1995Book (Other academic)
  • 24.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Grönsaker2014In: Livsmedelsvetenskap / [ed] Annica Nylander, Lena jonsson, Ingela Marklinder och Margaretha Nydahl, Lund: Studentlitteratur AB, 2014, 2:1, , p. 97-120p. 97-120Chapter in book (Other academic)
  • 25.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Matfetter2014In: Livsmedelsvetenskap / [ed] Annica Nylander, Lena Jonsson, Ingela Marklinder, Margaretha Nydahl, Lund: Studentlitteratur AB, 2014, 2:1, , p. 163-193p. 163-193Chapter in book (Other academic)
  • 26.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Socker2014In: Livsmedelsvetenskap / [ed] Annica Nylander, Lena Jonsson, Ingela Marklinder och Margaretha Nydahl, Lund: Studentlitteratur AB, 2014, 2:1, , p. 323-335p. 323-335Chapter in book (Other academic)
  • 27.
    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)
  • 28.
    Nydahl, Margaretha
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Andersson, Jenny
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Gustafsson, Kerstin
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Mattsson Sydner, Ylva
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Sidenvall, Birgitta
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Quality of Life and Management of Living Resources: Choosing foods, eating meals: sustaining independence and quality of life in old age-an EU funded project2004In: The 8th Nordic Nutrition Conference, 2004Conference paper (Refereed)
  • 29.
    Nydahl, Margaretha
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Andersson, Jenny
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Sidenvall, Birgitta
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Gustafsson, Kerstin
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    Food and nutrient intake in a group of self-managing elderly Swedish women2003In: The Journal of Nutrition, Health & Aging, ISSN 1279-7707, E-ISSN 1760-4788, Vol. 7, no 2, p. 67-74Article in journal (Refereed)
    Abstract [en]

    BACKGROUND: With the increasing numbers of elderly women living at home, there is an interest to investigate the dietary intake of this group.

    OBJECTIVE: To investigate the food and nutrient intake in a group of self-managing elderly women in Sweden.

    DESIGN: A 3-day self-reported food diary and a repeated 24-h dietary recall were used. The study comprised 135 single-living or married/cohabiting women (mean age 79.5 8.0 years).

    RESULTS: Mean energy intake for the whole group was 6.8 1.9 MJ, and low energy figures were obtained in all age groups indicating some possible under-reporting with a calculated EIrep/BMRest of 1.24 0.36 for the whole group. Overall, energy and nutrient intake was similar in the different age groups (64-68 yrs, 74-78 yrs and 84-88 yrs). Reported intakes of vitamin D (4.8 2.7 mg), tocopherol (5.9 2.2 mg), iron (8.5 2.9 mg), folate (200 8.7 mg) and selenium (29 11 mg) were low compared to recommended intakes. Only minor differences between women in different household types were found. The women reported a variety of food items in their diet.

    CONCLUSIONS: Overall, the results from this study indicate that self-managing elderly women report low energy figures, but have a sufficient intake of most nutrients. However, there is a tendency that the oldest women, i.e. 84-88 yrs have lower intakes.

  • 30.
    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.

  • 31.
    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.

  • 32.
    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.
    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.
    Quality perception of bread among Swedish consumers in the light of the carbohydrate debate2012Conference paper (Refereed)
    Abstract [en]

    The current carbohydrate debate causes difficulties for the consumer to make the right choices in terms of carbohydrate quality, which can lead to the exclusion of bread from the diet. Media has been a major arena for these debates, promoting low carbohydrate diets.

    Rye has many interesting health promoting components such as bioactive components and fibers and has shown to be beneficial on insulinemic response, satiety, and bowel health. An increased consumption of rye bread might promote public health and therefore it is important to elucidate the difference between different kinds of carbohydrates. 

    A positive quality perception is a presumption for consumption. Knowledge about consumer quality perception is important for product development and from a public health perspective, to influence the consumer to make healthy choices. Sensory, and health related factors have shown to be important for the quality perception of bread, and consumers’ use different cues to evaluate the quality before consumption.

    The aim is to study Swedish consumers’ quality perception of bread with focus on soft bread, in the light of the carbohydrate debate. A questionnaire with three sections was developed and piloted. The first section contained questions of consumption behavior for bread and other carbohydrate rich foods. In the second section product cues for choice, health, taste and satiation was elicited by comparison of pictures showing six commercially available soft breads with and without packaging. The third section contained knowledge questions of carbohydrates and the carbohydrate debate. A postal invitation to participate in a web-based questionnaire was sent out to a national simple random sample of 3000 respondents, 18-80 years old. An interesting issue to investigate is if the carbohydrate debate has had an impact on bread consumption. Preliminary results will be presented during the congress. 

  • 33.
    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.
    Nydahl, Margaretha
    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.
    Consumers’ perception of bread from a health perspective- an exploratory study among a Swedish population2014Conference paper (Other academic)
    Abstract [en]

    Background For strategies to increase the consumption of healthier bread one aspect to explore is consumers’ quality perceptions of bread from a health perspective. Method Survey, response rate 38 % n=1134. Open-ended questions regarding perceptions of healthy bread were content analyzed. Statistics: Correspondence analysis, Mann-Whitney U test and Chi-square. Findings 1/3 had decreased their intake of bread, mainly to maintain/improve health. 1/5 did not know any bread that they considered healthy. Among respondents who did know healthy bread, 1/3 found it hard to identify. Most frequent descriptions of healthy bread were coarse, fiber, wholegrain, sourdough, dark. Most listed health effects were: good for stomach, fiber content, bowel health and satiating. Discussion Increasing consumers’ awareness of different types of breads contribution to a healthy diet is a challenge. The general health perception of bread was in line with recommendations but cues used may be misleading. Health is a credence quality attribute, but health effects that to some extent can be evaluated by the consumer after consumption are more relevant forming health related quality expectation of bread.

     

  • 34.
    Sandvik, Pernilla
    et al.
    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.
    Nydahl, Margaretha
    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.
    Healthiness mapping The sensory quality of healthy bread according to consumers2015Conference paper (Refereed)
    Abstract [en]

    Healthiness is a central credence consumer quality dimension that needs to be communicated, but the use of health claims is highly controlled. The present study explores how sensory attributes influence consumer perceptions of bread healthiness.  

    Sensory and health-related properties of rye bread (n=24) on the Swedish market were described and a representative subset of 9 samples (varying in whole-grain, rye flour, added sugar and sourdough content) were included in a consumer test. Consumers (n=401) tasted the samples blindly in random order and rated their perceived healthiness by indicating degree of agreement with the statement “This bread seems healthy” on a 9-point scale. Background questions regarding socio-demographics and bread consumption habits were also included.

    Overall, the consumers classified the breads into four groups with significantly different perceived healthiness. This classification corresponded well with the objective health-related measurements of the samples. Healthiness mapping was performed using Principal Component Regression. Perceived healthiness were positively correlated to brown colour, sourness, rye flavour and texture, such as heterogeneity and chewiness while negatively correlated to sweetness, deformability and plasticity.  

    Hierarchical cluster analysis followed by K-means clustering identified three consumer clusters, with different healthiness perceptions. Internal healthiness mapping by Principal component analysis showed that cluster 1 (36%, n=156) clearly and correctly differentiated between the samples while cluster 2 (37%, n=167) discriminated less between the samples and mainly used colour as a cue, cluster 3 (20%, n=78) rated healthiness lower for all samples. Cluster 2 displayed a lower educational level, ate mainly white bread and was more interested in general information about a breads health effects. This study can help facilitate identification of healthy bread in different consumer segments. Based on only intrinsic sensory information 36% discriminated well between the samples while in other segments, the discrimination could be improved by comprehensible extrinsic health-related cues.

  • 35.
    Sandvik, Pernilla
    et al.
    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.
    Nydahl, Margaretha
    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.
    Sensory and health related characteristics of rye bread in Sweden2014Conference paper (Other academic)
    Abstract [en]

    An important factor for healthy eating is the availability of healthy as well as sensory acceptable food. An increased consumption of rye bread would be beneficial from a health promoting perspective. Previous studies in the present project showed that rye, sourdough and whole grain were perceived as very healthy by consumers. The intake of bread, rich in rye was however low, especially among younger consumers who also had a negative expectation towards the taste. The characteristics of rye bread in Sweden are however not well investigated.

    The aim of the present study was to describe sensory and health related characteristics of rye bread in relation product labels.

    Twenty-four rye bread samples were chosen to represent a wide variety of rye bread on the Swedish market. Sensory descriptive analysis was performed with a trained panel (n=11). Total titratable acidity and pH were measured in all samples as well as fluidity index as an indication of glycemic response on a subset of samples (white wheat bread as reference). Principal Component Analysis (PCA) was used to analyze the sensory space of the products. Front-of-package (FoP) labelling was compared to the characteristics of the products.

    The bread samples sensory characteristics were described for appearance, smell, texture and flavor. According to the PCA, six main groups of rye bread were identified. The rye content of bread with a FoP rye labelling varied from 20 to 100 %. The pH in bread with a FoP sourdough labelling varied from 4,25-5,3. The fluidity index of a subsample of five bread types varied from 51-97 with white wheat bread as a reference (100).

    According these results, the next step is to investigate the consumers’ drivers of rye bread liking.

     

  • 36.
    Sandvik, Pernilla
    et al.
    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.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Naes, Tormod
    Nofima Food, Raw Mat & Proc Optimizat, As, Norway.; Univ Copenhagen, Dept Food Sci, Rolighedsvej 30, DK-1958 Fredriksberg Copenhagen, Denmark.
    Kihlberg, Iwona
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Characterization of Commercial Rye Bread Based on Sensory Properties, Fluidity Index and Chemical Acidity2016In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, Vol. 31, no 4, p. 283-295Article in journal (Refereed)
    Abstract [en]

    Rye bread is often considered healthy, especially regarding its potential beneficial effect on blood glucose and insulin regulation, but the characteristics of Swedish rye bread have not previously been described. The aim was to characterize commercial rye bread (n = 24) using sensory descriptive analysis (11 panelists, 15 attributes, 2 replicates), fluidity index (FI; an in vitromeasurement to predict glycemic properties), chemical acidity and selected package information. The associations between sensory and chemical measurements were explored to identify the opportunities and challenges of increased consumption of rye bread with potential health benefits.

    Six categories of rye bread were identified on the basis of their sensory profiles. The FI indicated that bread from three of the categories possessed beneficial glycemic properties (FI 50–75). These categories contained 31–100% rye, displaying pH 4.3–4.8. Sensory attributes, foremost textural (e.g., chewiness), but also flavor (e.g., sourness), were highly correlated with FI values, thereby revealing their potential to aid consumers, in that they can serve as quality indicators of the glycemic properties of commercial rye bread. However, this also highlights potential sensory barriers to consumption. Front-of-package rye and sourdough labels on some samples could potentially mislead consumers given the low content of rye/sourdough, despite the labels.

  • 37.
    Sandvik, Pernilla
    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.
    Kihlberg, Iwona
    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.
    Consumers' health-related perceptions of bread - Implications for labeling and health communication2018In: Appetite, Vol. 121, p. 285-293Article in journal (Refereed)
    Abstract [en]

    Purpose: From a health perspective, there is a wide variety of commercial bread types. The aim is to describe consumers’ health-related perceptions of bread by exploring which health-related quality attributes consumers associate with bread and whether there are differences with regard to age and education level.

    Methodology: A postal and web-based sequential mixed-mode survey (n=1134, 63% responded online and 37% by paper). Open-ended questions and an elicitation task with pictures of commercial breads were used. Responses were analyzed for their content and inductively categorized.

    Findings: Three fourths (n=844) knew of breads they considered healthy; these were most commonly described using terms such as “coarse,” “whole-grain,” “fiber rich,” “sourdough,” “crisp,” “less sugar,” “dark,” “rye,” “seeds,” “a commercial brand,” “homemade” and “kernels.” The attributes were perceived as healthy mainly because they “contain fiber” and are “good for the stomach,” or have good “satiation” and beneficial “glycemic properties.” The frequency of several elicited attributes and health effects differed as a function of age group (18-44 vs. 45-80 years) and education level group (up to secondary education vs. university). Difficulties identifying healthy bread were perceived as a barrier for consumption especially among consumers with a lower education level (38%) compared to a higher (28%) (p=.004).

    Originality/value: The present study identifies potential pitfalls in consumer evaluations of bread from a health perspective, particularly in relation to labels and packing. The findings are relevant to health professionals working in dietary counseling as well as to industry when designing packaging and to authorities when drawing up regulations.

  • 38.
    Sidenvall, B
    et al.
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Fjellstrom, C
    Nydahl, M
    Meals, habits and culture among retired women living at home.1997In: The International Conference on Systems Sciences in Health-Social Services for the Elderly and the Dissability. Chicago, May 20-23Article, book review (Other academic)
  • 39.
    Sidenvall, B
    et al.
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Fjellström, C
    Andersson, J
    Gustafsson, K
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Nygren, U
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Nydahl, M
    Reasons among older Swedish women of not participating in a food survey2002In: European Journal of Clinical Nutrition, Vol. 56, p. 561-Article in journal (Refereed)
  • 40.
    Sidenvall, Birgitta
    et al.
    Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences.
    Nydahl, Margareta
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Domestic Sciences.
    The meal as a gift: the meaning of cooking among retired women2000In: Journal of Applied Gerontology, ISSN 0733-4648, E-ISSN 1552-4523, Vol. 19, no 4, p. 405-423Article in journal (Refereed)
  • 41.
    Simunaniemi, Anna-Mari
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Andersson, Agneta
    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.
    Fruit and vegetable consumption close to recommendations: A partly web-based nationwide dietary survey in Swedish adults2009In: Food and Nutrition Research, ISSN 1654-661X, Vol. 53Article in journal (Refereed)
    Abstract [en]

     Background

    Fruit and vegetables (F&V) are strongly associated with health. The latest Swedish national dietary survey from a decade ago showed that consumption of F&V was below recommended levels. However, current consumption in different subgroups is not well known. 

    Objective

    To investigate the consumption of various F&V types in Swedish adults grouped according to sociodemographic factors and self-reported physical activity (PA).

    Design

    A cross-sectional survey using a quantitative pen-and-paper or web-based questionnaire in a population-based random sample of adults 18–84 years (final n=1,304; 51%). A self-administered 24-h recall and a food frequency questionnaire (FFQ) were used to measure F&V consumption. Data on gender, age, education level, country of birth, and PA (hours/week) were included as grouping variables. Besides descriptive data, two-sample t-tests and non-parametric tests were performed. A P-value <0.01 was regarded as significant.

    Results

    Mean F&V consumption based on the self-administered 24-h recall was close to the recommended five portions/day: 5.4 (99% CI 5.1–5.6) portions/day among women and 4.7 (4.4–5.0) portions/day among men (P<0.001). Also the FFQ showed that women generally consumed more F&V than men did. Consumption was lowest among respondents with ≤ 0.5 h self-reported PA/week (P≤0.001), as well as among men born in Sweden (P=0.006). F&V were consumed in almost equal amounts, and fresh F&V were most popular. Intake of berries and cooked F&V was relatively low.

    Conclusion

    The present study shows a relatively high F&V consumption close to the recommended five portions per day. Gender differences still exist. Also PA and country of birth were significantly associated with F&V consumption.

  • 42.
    Simunaniemi, Anna-Mari
    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.
    Andersson, Agneta
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Cluster analysis based on individual perceptions on fruit and vegetables: A new approach to identify consumer subgroups2010Conference paper (Other academic)
  • 43.
    Simunaniemi, Anna-Mari
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Sandberg, Helena
    Lund universitet.
    Andersson, Agneta
    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.
    Blogging about fruit and vegetables: a qualitative study on bloggers' motives and blogger ideal types2010Conference paper (Other academic)
    Abstract [en]

    Background: The internet is an increasing channel for nutritional health communication among both health professionals and lay public. However, knowledge about how fruit and vegetables (F&V) are presented on lay-public weblogs is lacking. Understanding this may help to develop strategies for promoting F&V consumption and to use online media to communicate with different groups.

    Aim: To examine a sample of non-commercial Swedish weblogs with F&V related content in order to understand the nature of the weblog. Further, the aim was to gain more knowledge on the producers (the bloggers) behind them, as well as to understand their purposes for blogging on this topic.

    Method: A sample of weblogs (n=50) were selected from the Google searches according to predetermined inclusion criteria. A qualitative content analysis with an abductive approach was performed.

    Results: The majority of the bloggers presented themselves as women, and about one third assigned their age (range 17- >50yrs). Two dimensions appeared in the F&V related blog texts: source of experience (lived or mediated experience) and level of influential purposes (active or passive). Based on these two dimensions, four F&V blogger ideal types were identified: the Persuader, the Authority, the Exhibitionist, and the Mediator. Writing about personal F&V related experiences with one’s personal life in focus (the Exhibitionist ideal type) was most typical for female bloggers, whereas the men were more spread over different ideal types.  As a conclusion, F&V are presented in weblogs both for self-expressing and dietary influential purposes. Women seem to be more active F&V bloggers and they blog about lived experiences close to personal and household level. These findings are in line with earlier studies among bloggers in general. These results show that modern health communication is a part of online media. This may indicate that media could also be used in professional health communication.

  • 44.
    Simunaniemi, Anna-Mari
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Sandberg, Helena
    Media and Communication Studies, Lund universitet.
    Andersson, Agneta
    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.
    Laypeople blog about fruit and vegetables for self-expression and dietary influence2011In: Health Communication, ISSN 1041-0236, E-ISSN 1532-7027, Vol. 26, no 7, p. 621-630Article in journal (Refereed)
    Abstract [en]

    Private health information websites run by laypeople are more often visited than websites of official agencies. Understanding the role of weblogs in dietetic communication-i.e., sharing personal perceptions on healthy eating-is still lacking. This study aims to describe the nature of noncommercial Swedish blogs with fruits and vegetables (F&V)-related content and to identify different blogger types. A qualitative content analysis with abduction was performed on 50 weblogs. Most bloggers presented themselves as women. Only one-third reported their age (range 17 to over 50 years). The bloggers had either an active or passive influential purpose, and they approached F&V through either lived or mediated experiences. From these two dimensions, four F&V blogger ideal types were identified: the Persuader, the Authority, the Exhibitionist, and the Mediator. Particularly women wrote about their lived experiences close to the personal level, whereas men were more equally distributed across the different ideal types. Self-expression (typical for the Exhibitionist) and purpose to influence others' diets (typical for the Persuader and the Authority) were frequently expressed in these weblogs. The current findings on blogging purposes, approaches, and F&V blogger types may help to improve online dietetic communication, which sets new challenges for media strategies of health and nutritional professionals.

  • 45.
    Simunaniemi, Anna-Mari
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Sandberg, Helena
    Lunds universitet, Lund University.
    Andersson, Agneta
    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.
    Normative, Authentic and Altruistic Fruit and Vegetable Consumption as Weblog Discourses2013In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 37, no 1, p. 66-72Article in journal (Refereed)
    Abstract [en]

    The Internet is a growing information and communication channel for health- and diet-related issues. Keeping updated on the fruit- and vegetable-related (F&V) discourses among laypeople is important for health communicators in order to promote F&V consumption through tailored health messages. The aim of the present study was to identify F&V-related discourses in weblogs that were maintained, obviously, to influence diet. A theoretically chosen sample of weblogs were analysed applying critical discourse analysis. The analysis showed three partly overlapping F&V-related discourses: (1) normative consumption with a focus on single nutrients and physiological mechanisms; (2) authentic consumption with a desire for naturalness; and (3) altruistic consumption where ethical responsibilities are enhanced. Bloggers have clear perceptions on ideal F&V consumption, but it is a challenge for the reader to make a synthesis of the discourses presented. Filtering contradictory instructions requires health literacy, which may need more support from dietetic professionals.

  • 46.
    Simunaniemi, Anna-Mari
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Sandberg, Helena
    Lund universitet.
    Andersson, Agneta
    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.
    Self-expression and dietary influence motives for lay-people blogging about fruit and vegetables2011In: A. Oral Presentations, Psychology & Health, 26: suppl 2, 6-72, Routledge , 2011, p. 59-Conference paper (Other academic)
  • 47.
    Skinnars Josefsson, Malin
    et al.
    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.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Access to competence and policy- food provision in Swedish eldercare2014Conference paper (Refereed)
    Abstract [en]

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

  • 48.
    Skinnars Josefsson, Malin
    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.
    Mattsson Sydner, Ylva
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    National survey in elderly care on the process of adopting a new regulation aiming to prevent and treat malnutrition in Sweden2018In: Health & Social Care in the Community, ISSN 0966-0410, E-ISSN 1365-2524, Vol. 26, no 6, p. 960-969Article in journal (Refereed)
    Abstract [en]

    Guided by the i-PARIHS framework, this study investigates perceived facilitators in the process of adopting a new regulation launched in 2015 which aims to prevent and treat malnutrition. In May 2016, a national web-based questionnaire was emailed to chief medical nurses in elderly care in all Swedish municipalities (n = 290). The response rate in this cross-sectional study was 75% (n = 217). Fifty per cent of the municipalities had adopted new routines, 42% had started and 8% had not. One third of the respondents considered malnutrition to be a major problem in elderly care and about half considered the new national regulation to have strengthened local work. A logistic regression showed that the odds for having adopted new routines were higher for CMNs with long experience in elderly care and who had previously worked to prevent malnutrition, and for those who considered the new national regulation helpful. To extract underlying factors in the adoption process, two principal component analyses were performed for key actors and support. For key actors, the analysis yielded four factors, explaining 67% of the total variance; (a) first line team, (b) expert team, (c) management team and (d) surrounding resources. For support, the analysis yielded three factors, which explained 65% of the total variance; (a) agile teamwork, (b) management and leadership and (c) acceptance. The slow adoption rate of the regulation raises questions about its impact; this might be an effect of the general trend of decentralisation in the Swedish welfare sector, and in elderly care in particular, making it hard to attain change that is steered centrally. However, malnutrition is a pronounced problem in elderly care and the mandatory nature of the new regulation therefore warrants further investigation of whether its launch has contributed to a reduction of malnutrition by investigating outcomes and preventive actions carried out in practice.

  • 49.
    Skinnars Josefsson, Malin
    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.
    Persson, Inger
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Statistics.
    Mattsson Sydner, Ylva
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Adherence to a regulation that aims to prevent and treat malnutrition: the case of Swedish elderly care2019In: Health Policy, ISSN 0168-8510, E-ISSN 1872-6054, Vol. 123, no 7, p. 688-694Article in journal (Refereed)
    Abstract [en]

    Malnutrition constitutes a serious and challenging problem in elderly care. In 2015, a Swedish regulation that aims to prevent and treat malnutrition came into effect. This study set out to explore associations between level of adoption of the regulation reported as: no, started, yes, in a previous survey, and registrations in a national quality registry. Registry data on screening and actions extracted from the first trimester in 2014 (n=18967), 2016 (n=20318) and 2017 (n= 25669) represented 209, 197 and 199 of 290 Swedish municipalities respectively. A repeated measures ANOVA showed that there was no effect on screened nutritional status, Pearson's chi-square that there were minor differences in types of actions, and regression analysis that the number of actions increased on average by 0.3 due to a higher level of adoption of the regulation. Over the years studied, five actions were prominent regardless of level of adoption or screened nutritional status. Hence, to date, no firm conclusions regarding effects of the regulation can be drawn. Despite the regulatory nature, it appear as if the regulation and the level of adoption reported so far is routine in theory, although not yet leveraged to an implemented practice visible in the quality registry but instead decoupled from practice.

  • 50.
    Skinnars Josefsson, Malin
    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.
    Persson, Inger
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Statistics.
    Mattsson Sydner, Ylva
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Municipal differences decisive for provision of food and meals in Swedish eldercare2016Conference paper (Refereed)
    Abstract [en]

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

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

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

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

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