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  • 301.
    Klamfelt, Anna
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Wejdemar, Teréz
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    "Precis som vi behöver myrorna mat varje dag för att må bra": En undersökning av förskolepedagogers arbete med pedagogisk måltid2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund: De flesta barn i Sverige går i förskola och intar där flera måltider mat under dagen. Livsmedelsverket har därför tagit fram råd som stöd för hur måltiden ska gå till i förskolan. Bland annat skriver de om pedagogiska måltider som går ut på att förskolepedagogerna ska skapa en trevlig stund, vara en god förebild för matvanor samt lära barnen om bordsskick. Tidigare forskning har visat att för att främja barns matvanor på bästa sätt så bör den vuxna i måltidssituationen erbjuda barnet mat och vara en förebild som barnet kan imitera men det är barnet som bör bestämma vad och hur mycket hen ska äta.

    Syfte: Att undersöka förskolepedagogers uppfattning om och agerande vid pedagogisk måltid.

    Metod och Material: Data samlades in genom kvalitativa intervjuer och observationer av förskolepedagoger. För att tolka data användes tematisk analys. Insamlingen skedde på två förskolor i förortsområden till Stockholm. Totalt fyra förskolepedagoger medverkade.

    Resultat: I resultatet fanns det fyra teman: Delaktighet och gemenskap, Självständighet, Normer och regler och Lägga grund för matvanor. Resultatet visade att förskolepedagogerna hade en tydlig uppfattning om vad de ville uppnå och vad som förväntades av dem under en pedagogisk måltid. De fokuserade främst på att skapa en lugn och trevlig stund.

    Diskussion: Den del som inte stämde överens med pedagogisk måltid var att pedagogerna inte i full utsträckning åt samma mat som barnen vilket medförde att barnen inte kunde imitera pedagogernas matvanor.

    Slutsats: Förskolepedagogerna i uppsatsen agerade i linje med litteraturen om pedagogisk måltid.

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  • 302.
    Koochek, Afsaneh
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Mirmiran, Parvin
    Sundquist, Kristina
    Hosseini, Firoozeh
    Azizi, Tohid
    Moeini, Ali S.
    Johansson, Sven-Erik
    Karlström, Brita
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Azizi, Fereidoun
    Sundquist, Jan
    Dietary differences between elderly Iranians living in Sweden and Iran a cross-sectional comparative study2011In: BMC Public Health, ISSN 1471-2458, E-ISSN 1471-2458, Vol. 11, p. 411-Article in journal (Refereed)
    Abstract [en]

    Background: During the last decades, global migration has increased and many immigrant groups have a higher prevalence than the native born population of several cardiovascular disease risk factors, including poor dietary habits. However, it is uncertain if dietary habits in immigrant populations reflect dietary habits in their country of origin or if the current diet is a consequence of the migration and possible change of dietary habits. The aim of this study was to examine possible dietary differences between elderly Iranians living in Stockholm, Sweden with elderly Iranians living in Tehran, Iran, taking into account sex, age, marital status, and education. Methods: Dietary intakes were assessed by semi - quantitative food frequency questionnaire in a cross-sectional study of 121 Iranians living in Stockholm and 52 Iranians living in Tehran, aged 60-80. Differences in dietary habits between the two groups was analysed by bootstrapped regression analyses with 1000 replications. Results: Iranians living in Sweden had significantly higher intake of protein, total fat, fiber than Iranians living in Iran, but lower consumption of carbohydrates. The observed differences in intake of macronutrients were reflected in consumed amount of all food items, which were higher among Iranians living in Iran with the exception of bread and grain consumption which was lower. Conclusions: There are general differences in dietary habits between Iranians living in Iran and Iranians living in Sweden. Parts of observed differences in dietary habits may reflect a favourable adoption process to the Swedish dietary habits after migration. Meanwhile other differences are point of concern in light of the high prevalence of overweight, among Iranians living in Sweden and can have unfavourable impact in particular in the context of cardiovascular health.

  • 303.
    Kopparberg, Mirja
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Konsumenternas fokus på förpackningsinformation: Deras uppfattningar och kunskaper om livsmedelstillsatser2014Independent thesis Advanced level (degree of Master (One Year)), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Konsumenter har börjat uppmärksammat livsmedelstillsatser i livsmedel, främst i form av E-nummer i ingrediensförteckningen. För att göra sina produkter mer intressanta för konsumeten har livsmedelstillverkare minskat mängden livsmedelstillsatser och marknadsför sina produkter med att de inte innehåller livsmedelstillsatser.

    Syftet var att undersöka vad som uppmärksammas på livsmedelsförpackningar av konsumenter samt att undersöka deras uppfattning och kunskap om livsmedelstillsatser.

    En kvalitativ metod för undersökningen valdes. Bekvämlighetsurval tillämpades och fem personer intervjuades. I intervjuerna användes produktförpackningar på bröd, korv och godis som stimulusmaterial för att få igång en diskussion kring ämnet livsmedelstillsatser och för att undersöka deltagarnas uppfattningar och kunskaper om livsmedelstillsatser.

    Alla intervjupersoner uppmärksammade kötthalt och varifrån köttet kom ifrån på korvförpackningen. Märkningen av livsmedelstillsatser på förpackningen på godis var mer iögonfallande än märkningen på bröd. Marknadsföringen om "natural colors" och " naturliga färgämnen" på godisförpackningen uppmärksammades av alla intervjupersoner. Färgämnen var en livsmedelstillsats som oroade och väckte rädsla hos en deltagare. De andra deltagarna uttryckte ingen oro eller rädsla gentemot livsmedelstillsatser. Samma deltagare som uttryckte oro och rädsla kunde ögna igenom ingrediensförteckningen efter E-nummer för att undvika dem. Även Intervjuperson 4 och 5 uppmärksammade att företagen använde sig av olika sätt för att deklarera livsmedelstillsatser i ingrediensförteckningen. Alla deltagare hade någon form av kunskap om livsmedelstillsatser. Det som var gemensamt för alla deltagare var att ingen ansåg sig själv ha tillräckligt med kunskap om dem.

    Sammanfattningsvis påverkade livsmedelstillsatser inte inköp och konsumtion av livsmedel förutom godis med intensiva färgämnen.

  • 304. Kozlowska, K.
    et al.
    Szczecinka, A.
    Roszkowski,, W.
    Brzozowska, A.
    Alfonso, C.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Morais, C.
    Nielsen, N.A.
    Pfau, C.
    Saba, A.
    Sidenvall, Birgitta
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Turrini, A.
    Raats, M.
    Lumbers, M.
    Patterns of healthy lifestyle and positive health attitudes in older Europeans2008In: The Journal of Nutrition, Health & Aging, ISSN 1279-7707, E-ISSN 1760-4788, Vol. 12, no 10, p. 728-733Article in journal (Refereed)
    Abstract [en]

    Objectives: To determine (i) the extent to which recommended lifestyle healthy behaviors are adopted and the existence of positive attitudes to health; (ii) the relative influence of socio-demographic variables on multiple healthy lifestyle behaviors and positive attitudes to health; (iii) the association between healthy lifestyle behaviors and positive attitudes to health. Design: two distinct healthy behavioral measures were developed: (i) healthy lifestyles based on physical activity, no cigarette smoking, no/moderate alcohol drinking, maintaining a "healthy" weight and having no sleeping problems and (ii) positive health attitudes based on having positive emotional attitudes, such as: self-perceived good health status, being calm, peaceful and happy for most of the time, not expecting health to get worse and regular health check-ups. A composite healthy lifestyle index, ranging from 0 (none of behaviors met) to 5 (all behaviors met) was calculated by summing up the individual's scores for the five healthy lifestyle items. Afterwards, each individual's index was collapsed into three levels: 0-2 equivalent to 'level 1' (subjectively regarded as 'too low'), a score of 3 equivalent to 'level 2' ('fair') and 4-5 as 'level 3' satisfactory 'healthy lifestyle' practices. The same procedure was applied to the positive health attitudes index. Multinomial logistic regression analyses by a forward selection procedure were used to calculate the adjusted odds ratio (OR) with 95% confidence interval (95% CI). Participants: a multi-national sample consisting of 638 older Europeans from 8 countries, aged 65-74 and 75+, living alone or with others. Results and conclusions: maintaining a "healthy" weight was the most frequently cited factor in the healthy lifestyles index and therefore assumed to be the most important to the older Europeans in the study; positive attitudes to health were relatively low; participants achieved a 'satisfactory' level for healthy lifestyles index (level 3) more frequently than a satisfactory level for positive attitudes to health; having a satisfactory 'healthy lifestyle' was directly related to having a satisfactory level of positive attitudes to health based on the positive health attitudes index; income and geographical location in Europe appeared to be key predictors for meeting both the recommended healthy lifestyle factors in the index and having positive health attitudes however, the composition and nature of the study sample should be taken into consideration when considering the impact of the location on healthy lifestyles and attitudes to health across Europe.

  • 305.
    Kundu, Krystyna
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    En undersökning av en förkortad SAPERE-metods påverkan på elevers smakkänslighet, produktacceptans och verbala förmåga.2006Independent thesis Advanced level (degree of Master (One Year)), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Sammanfattning:

    Den industriella livsmedelsproduktionens enformighet och nya livsstilar tenderar att begränsa konsumenternas sensoriska erfarenheter. För att uppfostra barn till medvetna konsumenter, kvalitetsmedvetna matkännare med breda referensramar tillämpas SAPERE-metoden i skolor under en längre tid till exempel två terminer (7). Syftet med föreliggande studie var att undersöka vilken effekt en förkortad SAPERE-metod har på barnens känslighet för grundsmakerna sött och syrlig, deras acceptans för äppeljuice samt deras verbala förmåga. I undersökningen användes ett kvantitativt, explanativt angreppssätt. I projektet deltog 14 elever, 10-11 år gamla, från Uppsala Enskilda Skola indelade i en kontrollgrupp och en SAPERE-grupp. Resultatet visade att en förkortad SAPERE-utbildning förbättrade elevernas känslighet för grundsmakerna sött och syrlig samt den verbala uttrycksförmågan. SAPERE- utbildning hade dock ingen effekt på acceptansen av äppeljuice.

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    Kundu Krystyna
  • 306.
    Kuronen, Sami
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Reijs Richards, Hannah
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Correlates of eating patterns in preschool children after obesity treatment: Secondary findings from a randomized controlled trial2019Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background: Diet modifications is key in child obesity treatment. Multiple factors in both child and parents influence children’s diet. Children’s food habits and correlates of these are rarely assessed after obesity treatment.

    Methods: Based on secondary analysis of data from the More and Less study, this study aimed to examine correlates of healthy and less healthy eating patterns in pre-schoolers (n=99, mean age 5.2 years, 52% girls) at the 12-month follow-up of obesity treatment. Children’s food intake was reported by parents with an FFQ, eating behaviours with the CEBQ, feeding practices with the CFQ and obesity related problem behaviours with the LBC. Principal component analysis identified a healthy (HD) and a less healthy (LHD) dietary pattern. Multiple linear regression was used to explore correlates between the dietary patterns and subscales of the behaviour related questionnaires. The results were adjusted for child and parental background factors.

    Results: Food fussiness was inversely associated to the HD (b= -0.39, 95% CI -0.63 to -0.14, p<0.05) and positively associated to the LHD (b= 0.41, 95% CI 0.15 to 0.66, p<0.05). Enjoyment of Food was positively associated, and Satiety Responsiveness inversely associated, to the HD. These associations were largely unaffected when adjusting for background factors.

    Conclusions: Children’s eating behaviours have a larger impact on dietary patterns than parents’ feeding practices and perceptions of obesity related problem behaviours. Assessing eating behaviours can help tailor dietary advice for families in obesity treatment. Reducing food fussiness has the greatest potential to lead to positive changes in dietary patterns.

  • 307.
    Landin, Sandra
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Wetterwik, Therese
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Att identifiera och behandla undernäring bland inneliggande patienter på sjukhus: En enkätundersökning bland sjuksköterskor och läkare avseende riktlinjer för screening, bedömning och åtgärdande2016Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    SAMMANFATTNING

    Bakgrund: Undernäring är vanligt bland inneliggande patienter på sjukhus. Att det inte alltid upptäcks och behandlas kan bero på bristande rutiner för screening, bedömning och åtgärdande. Tidigare studier har visat att brist på riktlinjer och otydlig ansvarsfördelning kan utgöra barriärer för nutritionsbehandling.

    Syfte: Att undersöka, ur läkare och sjuksköterskors perspektiv, om och hur nationella riktlinjer för screening och bedömning av undernäring efterlevs på sjukhus. Även att undersöka vilka professioner som oftast utför vilka åtgärder vid undernäring bland inneliggande patienter.

    Metod och material: En enkät skickades ut till läkare och sjuksköterskor på fem sjukhus i Mälardalen. 17 avdelningar valde att delta. 153 enkäter analyserades. Utöver deskriptiv statistik utfördes Mann Whitney U-test för att beräkna statistiska skillnader mellan de med mer respektive mindre yrkeserfarenhet samt mellan läkare och sjuksköterskor.

    Resultat: Screening, vägning och bedömning av nutritionsstatus vid inläggning var rutin bland de flesta, betydligt färre angav att det var rutin under vårdtiden. Fettfri massa mättes ytterst sällan. En tredjedel angav att något av de validerade screeningsverktygen användes. Respondenternas åsikter tenderade att skilja sig åt avseende vem som åtgärdar vad. Det fanns en signifikant skillnad mellan läkare och sjuksköterskor där sjuksköterskor i större utsträckning tog hänsyn till ätsvårigheter vid riskbedömning och mellan de med mer respektive mindre yrkeserfarenhet i upplevelse av hur stort hinder brist på riktlinjer utgör, där de med mindre erfarenhet skattade det som ett större hinder.

    Slutsats: Det verkar fortfarande finnas brister avseende screening, bedömning och åtgärdande av undernäring i relation till riktlinjerna vilket skulle kunna bero på otydlig ansvarsfördelning.

  • 308.
    Lange, Marie
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Food Safety Learning in Home and Consumer Studies: Teachers' and Students' Perspectives2017Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The aim of this thesis was to explore food safety as part of Home and consumer studies (HCS) education in Swedish compulsory school.

    Firstly, a nationwide web-based questionnaire was performed among HCS teachers to obtain an overall picture of their knowledge, behaviour and attitudes regarding food safety.  The second study was a questionnaire among school Year 9 students, where the data were collected using a student response system. The questions were related to the students’ food safety knowledge and behaviour, as well as cooking habits and sources of food safety knowledge and trust. Finally, qualitative interviews were performed among HCS teachers regarding their didactic choices of teaching content.

    The results indicated a routine behaviour connected to cleaning practices and teaching regarding different perishable food to differ between teachers. The students’ food safety knowledge and behaviour were reported to be inadequate, especially among boys, and that students might leave school without having learnt even basic food safety principles. Mothers and thereby the home were reported to be an important as well as a trusted source of food safety knowledge, especially among the girls. Boys reported HCS to also be an important as well as trusted source, especially students that rarely or never reported to cook at home. For those students HCS must be seen as particularly valuable. To increase the students’ learning, the teaching needs to be related to the students’ everyday practices and to be more reflective in order for it to be practiced outside the HCS classroom. The teachers’ didactic choices could imply consequences for the students’ food safety learning and a need for more education and updated information for the teachers was noticed.

    In summary, the results indicate that risk areas related to all the Four Cs in Food safety (Cooking, Cleaning, Chilling and avoidance of Cross-contamination) need to be highlighted in HCS teaching and for food safety to become a conscious didactic choice for the teachers.  As teaching regarding food safety in HCS seem to differ it needs to be highlighted in HCS policy documents to ensure equivalent food safety learning for all students in compulsory school.

    List of papers
    1. 'Teaching Young Consumers': food safety in home and consumer studies from a teacher's perspective
    Open this publication in new window or tab >>'Teaching Young Consumers': food safety in home and consumer studies from a teacher's perspective
    2014 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 38, no 4, p. 357-366Article in journal (Refereed) Published
    Abstract [en]

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

    Keywords
    Education, home economics, food safety, home and consumer studies, risk, Sweden
    National Category
    Economics and Business
    Identifiers
    urn:nbn:se:uu:diva-231309 (URN)10.1111/ijcs.12108 (DOI)000340240200006 ()
    Available from: 2014-09-08 Created: 2014-09-07 Last updated: 2017-12-05Bibliographically approved
    2. Self-reported food safety knowledge and behaviour among Home and Consumer Studies students
    Open this publication in new window or tab >>Self-reported food safety knowledge and behaviour among Home and Consumer Studies students
    2016 (English)In: Food Control, ISSN 0956-7135, E-ISSN 1873-7129, Vol. 67, p. 265-272Article in journal (Refereed) Published
    Abstract [en]

    Home and Consumer Studies (HCS) should be a suitable place for food safety education as it includes plenty of practical cooking and is compulsory for all students in the Swedish school system. A study among HCS teachers however reveals shortcomings in food safety teaching. A survey regarding food safety knowledge and behaviour among HCS students in school Year 9 was performed at different schools with a new system to collect questionnaire data. A Student Response System was used at the participating schools. The students were to answer the questions by using a small handheld wireless control, a clicker, in the response program Turning Point 2008. The questionnaire included a total of 26 questions and all questions were shown at PowerPoint slides and read out loud to the students. Some trivial questions were asked at the beginning to ensure the method. A total of 529 students from 18 different schools in different parts of Sweden participated in the survey conducted between September 2013 and January 2014. The survey results were evaluated and analysed using SPSS by performing cross-tabulation and chi-square tests. This study reveals that the students' self-reported food safety knowledge and behaviour are inadequate. Important risk areas need to be highlighted in HCS teaching. Boys reported to be significantly more at risk in terms of food safety regarding the handling of risk foods, reheating and cleaning. Especially for boys who reported seldom cook at home HCS would be extra valuable. This study also indicates the importance of reflection in relation to the hygiene routines which are common in the HCS context. The outcome of this study is that students might leave school without even basic food safety knowledge.

    Keywords
    food safety, students, home and consumer studies, behvaiour, risk, knowledge
    National Category
    Social Sciences
    Research subject
    Food, Nutrition and Dietetics
    Identifiers
    urn:nbn:se:uu:diva-283122 (URN)10.1016/j.foodcont.2016.03.014 (DOI)000375163800034 ()
    Projects
    Nationella Forskarskolan i Hem och Konsumentkunskap (NFHK)
    Available from: 2016-04-11 Created: 2016-04-11 Last updated: 2017-11-30Bibliographically approved
    3. Adolescents' sources for food safety knowledge and trust
    Open this publication in new window or tab >>Adolescents' sources for food safety knowledge and trust
    2018 (English)In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 120, no 3, p. 549-562Article in journal (Refereed) Published
    Abstract [en]

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

    Place, publisher, year, edition, pages
    Emerald Group Publishing Limited, 2018
    Keywords
    Adolescents, Food safety, Trust, Knowledge, Home and consumer studies
    National Category
    Food Science Learning
    Identifiers
    urn:nbn:se:uu:diva-317267 (URN)10.1108/BFJ-03-2017-0159 (DOI)000427495600003 ()
    Available from: 2017-03-12 Created: 2017-03-12 Last updated: 2019-06-27Bibliographically approved
    4. Food safety teaching influenced by frames, traditions and subjective selections
    Open this publication in new window or tab >>Food safety teaching influenced by frames, traditions and subjective selections
    2017 (English)In: International Journal of Home Economics, ISSN 1999-561X, E-ISSN 1999-561X, Vol. 10, no 1, p. 79-88Article in journal (Refereed) Published
    Abstract [en]

    In Sweden, Home and consumer studies (HCS) are mandatory for all students in compulsory school. This means that schools have the possibility to educate all future consumers in Sweden. Qualitative interviews were performed with ten HCS teachers. A thematic content analysis was performed on the transcribed interviews. Three themes were found, which all had the potential to influence the teachers' didactic choices. Frame control includes different frames within the school, for example, budget, lesson time, syllabus, which could imply limitations on the teaching. HCS teaching was characterised by many similarities and routines, which were often performed without reflection, and these were included in the theme Traditional HCS learning environment. The third theme Subjective selections were characterised by the teachers' individual experiences, knowledge and risk perception. The result indicates that important food safety risk areas risked being neglected or minimalised in the HCS teaching due to limiting frames, non-reflective HCS teaching traditions, or the teachers' lack of knowledge and risk awareness. This could have consequences for what is transferred to the students and thereby influence the student's learning process in relation to food safety.

    Keywords
    food safety, learning, teaching, home and consumer studies, didactic
    National Category
    Social Sciences
    Identifiers
    urn:nbn:se:uu:diva-317269 (URN)
    Available from: 2017-03-12 Created: 2017-03-12 Last updated: 2018-03-22Bibliographically approved
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  • 309.
    Lange, Marie
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Eriksson, Lolita
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Educational Sciences, Department of Education.
    The national graduate School in Home and Consumer Studies: Nationella Forskarskolan i Hem och Konsumentkunskap (NFHK)2015Conference paper (Other academic)
  • 310.
    Lange, Marie
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Göranzon, Helen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Fleig, Lena
    Free Univ Berlin, Dept Hlth Psychol, Berlin, Germany.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Adolescents' sources for food safety knowledge and trust2018In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 120, no 3, p. 549-562Article in journal (Refereed)
    Abstract [en]

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

  • 311.
    Lange, Marie
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Göranzon, Helen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Food Safety communication among teachers' in Home and Consumer Studies2015Conference paper (Other academic)
    Abstract [en]

    Introduction: Home- and Consumer Studies in the Swedish Compulsory School is an opportunity to educate students about Food safety. Based on previous studies in this ongoing project teaching has been indicated to be influenced by the teachers’ working years and Formal education. Issues related to one of the four C:s in Food safety; Cleaning was routinely taught well. However other risk areas related to the other C:s; Cooking (e.g. handling raw minced meat), Chilling (e.g. cold food storage) and Cross- contamination (e.g. handling of dishcloths) are all areas that needs further highlighting. Boys are indicated to be at a higher risk regarding Cross-contamination and hand washing actions.

    Purpose: To gain a deeper understanding of what, how and why Food Safety issues related to the four C:s are a part of Home- and Consumer Studies teaching

    Method: Qualitative interviews with focus on Food Safety issues are performed individually with 10 teachers in Home- and Consumer studies. A mind- map with four themes was used and one of them focused on the process of communicating risk. A convenience selection was used and all interviews were recorded and transcribed verbatim.

    Result: Food Safety issues related to risk areas as Cooking, Chilling and Cross-contamination often become a smaller part of teaching and then in form of theoretical education. The use of curriculum among the teachers can be seen at different levels as the Written Curriculum (Policy document), Taught Curriculum (In classroom practice) and Experienced Curriculum (Individual level). Food Safety teaching is affected by frame factors and especially the lack of time is a common cause for teachers’ to skip food handling processes.

    Significance: Preliminary results indicate that Food Safety teaching needs to be strengthened to include all four C:s in the teaching and frame factors to have an  impact on the food safety education.

     

  • 312.
    Lange, Marie
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Göranzon, Helen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Food Safety education in Home and Consumer Studies2014Conference paper (Other academic)
    Abstract [en]

    Introduction

    In Swedish compulsory school, the mandatory school subject Home- and Consumer Studies (HCS) is an opportunity to educate students about Food Safety. It is defined in the Curriculum-2011 as “Hygiene and cleaning in handling, cooking and storage of food”. By having Food Safety knowledge, the students might influence their future health. In Sweden it has been estimated that approximately five percent of the population get Food-borne infected each year, which has an impact on public health.

    Purpose

    To investigate Food Safety as a part of HCS education by providing insights regarding perception and behavior connected to Food Safety among students in the 9:th grade in Swedish Compulsory School.

    Methods

    A national questionnaire survey was conducted in autumn 2013 among 529 students in the     9:th grade, at 18 schools in different parts of Sweden by using a Student Response System. The content of the questionnaire focused on Curriculum 2011 and the hygiene Hot Spots summarized in the four C’s: Cooking, Cleaning, Cooling and Cross-contamination.

    Results

    The results indicates positive behavior regarding hand washing, cooking and best before date, while there were uncertainties associated with reheating, cross-contamination, minced meat and dishcloths. Mother was considered the largest source of knowledge and trust, while HCS education was an important source for those who do not get the opportunity to cook at home, which was more common among boys. The students were uncertain regarding what can be considered as an appropriate refrigerator temperature.

    Significance

    Even if mother is suggested to be the most important source of knowledge related to Food Safety this study indicates that HCS education fulfills an important function, especially for boys who seemed to more rarely get their knowledge from home. Present data indicates that some issues e.g. to avoid Cross-contamination and Cooling need to be more highlighted in HCS education, especially from a health perspective.

     

     

  • 313.
    Lange, Marie
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Göranzon, Helen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Self-reported food safety knowledge and behaviour among Home and Consumer Studies students2016In: Food Control, ISSN 0956-7135, E-ISSN 1873-7129, Vol. 67, p. 265-272Article in journal (Refereed)
    Abstract [en]

    Home and Consumer Studies (HCS) should be a suitable place for food safety education as it includes plenty of practical cooking and is compulsory for all students in the Swedish school system. A study among HCS teachers however reveals shortcomings in food safety teaching. A survey regarding food safety knowledge and behaviour among HCS students in school Year 9 was performed at different schools with a new system to collect questionnaire data. A Student Response System was used at the participating schools. The students were to answer the questions by using a small handheld wireless control, a clicker, in the response program Turning Point 2008. The questionnaire included a total of 26 questions and all questions were shown at PowerPoint slides and read out loud to the students. Some trivial questions were asked at the beginning to ensure the method. A total of 529 students from 18 different schools in different parts of Sweden participated in the survey conducted between September 2013 and January 2014. The survey results were evaluated and analysed using SPSS by performing cross-tabulation and chi-square tests. This study reveals that the students' self-reported food safety knowledge and behaviour are inadequate. Important risk areas need to be highlighted in HCS teaching. Boys reported to be significantly more at risk in terms of food safety regarding the handling of risk foods, reheating and cleaning. Especially for boys who reported seldom cook at home HCS would be extra valuable. This study also indicates the importance of reflection in relation to the hygiene routines which are common in the HCS context. The outcome of this study is that students might leave school without even basic food safety knowledge.

  • 314.
    Lange, Marie
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Göranzon, Helen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    'Teaching Young Consumers': food safety in home and consumer studies from a teacher's perspective2014In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 38, no 4, p. 357-366Article in journal (Refereed)
    Abstract [en]

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

  • 315.
    Lange, Marie
    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.
    Göranzon, Helen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Hygiene and learning in Home and Consumer Studies2013Conference paper (Other academic)
    Abstract [en]

    Background

    In Sweden previous studies have shown that approximately 500 000 people experience food-borne infections every year. A food-borne infection can lead to consequences for personal health but also to significant societal costs. International studies have shown knowledge gaps regarding food safety. According to the Swedish National Agency for Education it is important to teach students about food hygiene from a health perspective as studies show that the numbers of factors causing food-borne infections is increasing. Swedish compulsory schools have the opportunity to develop food safety knowledge among students attending HCS. In the new Swedish Curriculum 2011 the concept of Hygiene returns in the core content of the subject.

    Objectives

    To investigate food hygiene as a part of HCS education and provide insights regarding food safety knowledge, attitude and behavior among HCS teachers in Swedish Compulsory schools.

    Method

    An online survey was distributed to HCS teachers in spring 2012. The content of the questionnaire focused on Curriculum 2011 and the hygiene hot spots summarized in the four C’s: Cooking, Cleaning, Cooling and Cross-contamination. The survey was responded to by 335 HCS teachers, which is approximately 20 % of active HCS teachers in Sweden.

    Findings and Conclusion

    The teaching of food hygiene in HCS is based on certain recurring routines, such as hand washing, dishcloths, washing up and cleaning of work surfaces, which naturally occur in almost all HCS lessons. Other issues that can be connected with an increased risk for food poisoning like cooling, cross-contamination and cooking do not have the same frequency in the teaching and according to this study may not have the same natural place in the common HCS lessons. Teachers with no formal HCS education proved to have a more optimal way of storage food, especially regarding cold food storage. One reason for this might be that some of these had a background in the restaurant business where food control is a natural part of the framework for food legislation, which is not the case in HCS.

     

  • 316.
    Lange, Marie
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Palojoki, Päivi
    University of Helsinki.
    Göranzon, Helen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Marklinder, Ingela
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Food safety teaching influenced by frames, traditions and subjective selections2017In: International Journal of Home Economics, ISSN 1999-561X, E-ISSN 1999-561X, Vol. 10, no 1, p. 79-88Article in journal (Refereed)
    Abstract [en]

    In Sweden, Home and consumer studies (HCS) are mandatory for all students in compulsory school. This means that schools have the possibility to educate all future consumers in Sweden. Qualitative interviews were performed with ten HCS teachers. A thematic content analysis was performed on the transcribed interviews. Three themes were found, which all had the potential to influence the teachers' didactic choices. Frame control includes different frames within the school, for example, budget, lesson time, syllabus, which could imply limitations on the teaching. HCS teaching was characterised by many similarities and routines, which were often performed without reflection, and these were included in the theme Traditional HCS learning environment. The third theme Subjective selections were characterised by the teachers' individual experiences, knowledge and risk perception. The result indicates that important food safety risk areas risked being neglected or minimalised in the HCS teaching due to limiting frames, non-reflective HCS teaching traditions, or the teachers' lack of knowledge and risk awareness. This could have consequences for what is transferred to the students and thereby influence the student's learning process in relation to food safety.

  • 317.
    Larhammar, Malin
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Nitz, Cecilia
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Kostvanor, dumpingsymtom och upplevelse av dietistkontakt hos personer som genomgått gastric bypass: en kvantitativ tvärsnittsundersökning2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund: De senaste decennierna har förekomsten av fetma ökat drastiskt i Sverige och världen. Genom detta har behovet av olika behandlingsformer ökat, däribland fetmakirurgi. Den vanligaste operationsmetoden är gastric bypass vilken för många patienter kräver livslånga förändringar gällande kostvanor. Vanligt förekommande komplikationer efter gastric bypass är dumpingsymtom, vilka delvis kan begränsas utifrån ätbeteende. Etablerade nationella riktlinjer för kostråd före och efter fetmaoperationer saknas i dagsläget.

    Syfte: Syftet med examensarbetet var att undersöka kostvanor och måltidsmönster, dumpingsymtom samt upplevelser av dietistkontakt i samband med operation hos personer som genomgått gastric bypass.

    Metod: En webbaserad enkätundersökning om kostvanor riktad till gastric bypass-opererade personer i Sverige genomfördes via bekvämlighetsurval. Antalet respondenter uppgick efter internt bortfall till 169 stycken.

    Resultat: Överlag överensstämde respondenternas kostvanor och måltidsmönster med internationella rekommendationer. Dock intog endast 30 procent av respondenterna proteinrika livsmedel tillräckligt ofta för att säkerställa ett adekvat proteinintag och 19 procent supplementerade inte med vitamin- och mineraltillskott dagligen. Ett statistiskt signifikant samband mellan intag av söta livsmedel och frekvensen av dumpingsymtom påvisades (p < 0,05). Gällande upplevelsen av dietistkontakten var majoriteten av respondenterna nöjda.

    Slutsats: Majoriteten av respondenterna åt i enighet med internationella kostråd och var nöjda med dietistkontakten. Fastställda nationella riktlinjer kan vara av betydelse för att minska risken för malnutrition samt förekomst av dumpingsymtom hos personer som genomgått gastric bypass-operation.

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  • 318.
    Larsson, Amanda
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Segerström, Terese
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Varför vegetarian?: En kvalitativ studie om hur intresset för en växtbaserad kost kan väckas2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Hållbar utveckling är ett ämne som diskuteras världen över på olika nivåer. Det råder enighet om att hållbar utveckling bör vara ett övergripande mål inom samhällsutvecklingen. Livsmedelsindustrin är ett av de områden som diskuteras. Köttproduktionen är den livsmedelsindustri som står för störst miljöpåverkan. Köttkonsumtionen är högre än vad som rekommenderas enligt de nya näringsrekommendationerna, samtidigt som frukt- och grönsakskonsumtionen är låg. Intresset för vegetarisk kost ökar och fler inkluderar vegetariska rätter i sin vardagliga kost. Hur vi väljer vad vi äter beror på flera faktorer.

    Studiens syfte är att få förståelse för hur intresset för vegetarisk kost väcks. Detta för att se var processen skulle kunna starta för att få fler individer att i större utsträckning äta en klimatsmart kost i enlighet med NNRs näringsrekommendationer. Studien utförs genom en kvalitativ textanalys av 12 texter författade av självdefinierade vegetarianer. I resultatet lyfts fem teman: etik, hälsa, identitet, omgivning och miljö. Intresset för vegetarisk kost och en mer växtbaserad kost där kött väljs med omsorg kan väckas på olika sätt. Ökade kunskaper kring djurhanteringen inom köttindustrin och hälsomässiga aspekter samt ökade matlagningskunskaper och inspiration från omgivningen är de främsta områdena. Ett ökat intresse hos allmänheten skulle därmed kunna uppnås genom förhöjda kunskaper om djuretiska och klimatsmarta val samt vegetarisk matlagning och matlagningsinspiration.

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  • 319.
    Larsson, Elin
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Styrning av måltidsorganisationer i förskola, grundskola och äldreomsorg: En jämförelse mellan olika kommuntyper i Sverige2019Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
    Abstract [sv]

    Introduktion: Offentliga måltider är ett tvärprofessionellt område och lokal autonomi, varierande behov samt förhållanden inom och mellan kommuner resulterar i skillnader gällande organisation och styrning av måltidsorganisationer. För att underlätta jämförelser och analyser mellan och inom olika kommuner kan dessa fördelas i kommuntyper baserade på antal invånare i den största tätorten. Dessa är storstäder och storstadsnära kommuner (kommuntyp A), större städer och kommuner nära större stad (kommuntyp B) samt mindre städer och landsbygdskommuner (kommuntyp C).

    Syfte: Syftet med uppsatsen var att studera hur olika kommuntypers måltidsorganisationer är organiserade och styrda.

    Metod: Studien är baserad på utvalda måltidsorganisatoriska frågor från den enkät som nyttjades i Livsmedelsverkets kommunundersökning vilken genomfördes år 2018. Databearbetning utfördes i SPSS.

    Resultat: 236 av landets 290 kommuner deltog. Signifikanta skillnader fanns mellan kommuntyper för om måltidschef fanns i kommunen eller ej (p<0.001) samt ifall organisationen var samlad eller decentraliserad (p=0.001). Gällande antal måltidschefer/måltidsorganisation, hens ansvarsområden och om måltidsorganisationen var samlad/uppdelad fanns störst skillnader mellan kommuntyp AxC. För variabeln om måltidschefs ansvar för kökspersonal fanns signifikanta skillnader för grundskola (p<0.001) mellan kommuntyp AxB (p<0.01) samt AxC (p<0.01). Gällande förskola fanns skillnader ifall måltidschef var chef för kökspersonalen (p=0.001) mellan kommuntyp AxB (p=0.01) samt AxC (p<0.001), andel kökspersonal med anpassad utbildning (p=0.01) mellan kommuntyp AxC (p=0.008) samt ifall tillagningskök fanns i anslutning till verksamheten (p<0.001) mellan kommuntyp BxC (p=0.01) samt CxA (p<0.001). Ingen signifikant skillnad framkom gällande äldreomsorgen.

    Slutsats: Skillnader finns gällande den måltidsorganisatoriska styrningen mellan olika kommuntyper. Det finns en kunskapslucka inom området och vidare forskning krävs.

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  • 320.
    Larsson, Emma
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Skarp, Josefin
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Får barn vara med i köket?: En kvantitativ studie om kommunala livsmedelsinspektörers syn på barns deltagande i kök på förskolor och skolor2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 321.
    Laureati, M.
    et al.
    University of Milan.
    Sandvik, Pernilla
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    L. Almli, V.
    NOFIMA.
    Sandell, M.
    Turku university.
    Zeinstra, G. G.
    Wageningen Food & Biobased Research.
    Methven, L.
    University of Reading.
    Wallner, M.
    University of Applied Sciences JOANNEUM.
    Jilani, H.
    Leibniz-Institute for Prevention Research and Epidemiology – BIPS.
    Alfaro, B.
    AZTI, Spain.
    Proserpio, C.
    University of Milan.
    Individual differences in texture preferences among European children: Development and validation of the Child Food Texture Preference Questionnaire (CFTPQ)2020In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 80, article id 103828Article in journal (Refereed)
    Abstract [en]

    Texture has an important role in children’s acceptance and rejection of food. However, little is known about individual differences in texture preference. The aim of this study was to develop and validate a child-friendly tool to explore individual differences in texture preferences in school-aged children from six European countries (Austria, Finland, Italy, Spain, Sweden and United Kingdom). Six hundred and ten children aged 9–12 years and their parents participated in a cross-sectional study. Children completed the Child Food Texture Preference Questionnaire (CFTPQ) and a Food Neophobia Scale (FNS). The CFTPQ consisted in asking children to choose the preferred item within 17 pairs of pictures of food varying in texture (hard vs. soft or smooth vs. lumpy). Children also evaluated all food items for familiarity. Parents completed the CFTPQ regarding their preferred items, a food frequency questionnaire for their child, and provided background information. For a subset of children, a re-test was done for the CFTPQ and FNS to assess reliability. The results showed that the tool was child-friendly, had high test-retest reliability, and identified country-related differences as well as segments of children with different texture preferences (hard- vs. soft-likers). These segments differed in consumption frequency of healthy foods, and in food neophobia.

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  • 322.
    Laureati, Monica
    et al.
    University of Milan, Italien.
    Proserpio, Cristina
    University of Milan, Italien.
    Alfaro, Begona
    ATZI, Spanien.
    Almli, Valérie
    Nofima, Norge.
    Jilani, Hannah
    University of Bremen, Tyskland.
    Methven, Lisa
    University of Reading, UK.
    Sandell, Mari
    University of Turku, Finland.
    Sandvik, Pernilla
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Wallner, Marlies
    University of Applied Sciences, Graz, Österrike.
    Zeinstra, Gertrude
    Wageningen Food & Biobased Research, Nederländerna.
    Cross-national differences in children food neophobia: a comparison of six European countries2019In: 13th Pangborn Sensory Science Symposium, Edinburgh, 28 July - 1 August 2019, 2019Conference paper (Refereed)
    Abstract [en]

    Food neophobia(FN)has been extensively explored, especiallyin children. However, very few studies have compared this food behavior in children from different countries. Considering the clear differences between European countries in feeding practices and food consumption, it is important to deepen the understanding of cross-national differences in children FN.The aim of this study was to validate the Italian version of the Child Food Neophobia Questionnaire (Laureati et al., 2015) and compare FN in six European countries (Austria, Finland, Italy, Spain, Sweden andUK). Five hundred and seventy children (53.2% girls)aged 9-11 years were recruited from local schools and asked to complete the FN questionnaire, which was translated in every language. Parents(n=357) completed a food consumption frequency questionnaire for their child, and provided background information. Reliability of the tool was assessed through internal consistency, temporal stability and external validity. Total internal consistency was 0.72 (n=570). When calculated by country, internal consistency was satisfactory (Cronbach’s alpha≥0.70) for all countries except Austria, where the cohort also had low temporal stability .FN was negatively associated to fruit and vegetables consumption and to liking of hard and lumpy food texture. There were significant cross-national differences (Austria omitted) in FN with UK children being the most neophobic and significantly different from Italian children, who were the most neophilic. Results indicate that this version of the Child Food Neophobia Questionnaire can be successfully used in all the tested countries but it needs adaptation for Austrian children. The tool can be useful to target interventions aiming at changing food behaviors (reducingFN) among children. This cross-national study was conducted by members of the European Sensory Science Society (E3S) Children working group.

  • 323.
    Lehtinen, Lii
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Söderström, Sara
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Svenska gymnasieungdomars uppfattningar om kost i allmänhet och LCHF-dieten i synnerhet.2013Independent thesis Basic level (university diploma), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    I dagens mediesamhälle finns information tillgänglig dygnet runt, och olika trenddieter ges därigenom utrymme att påverka ungdomar, en av de grupper som är mest mottagliga förförändring. Övervikt och fetma bland barn och ungdomar har ökat stadigt sedan 80- talet. I samband med befolkningens ökade kroppsvikt uppkommer även olika dieter för viktminskning. En av dessa är dieten LCHF, som har blivit framträdande i hälsodiskussioner de senaste åren.

    Syftet med denna studie var därför att belysa svenska gymnasieelevers inställning till kost i allmänhet och dieten LCHF i synnerhet. Utöver detta avsåg studien även att skapa en översiktlig uppfattning om gymnasieelevernas träningsvanor och kostvanor.

    En enkät skapades inom det aktuella området, och den besvarades av 215 gymnasieelever i tre större svenska städer.

    Resultaten visade att eleverna hade en god förståelse för kostens påverkan på hälsan. Många elever hade provat någon form av diet, men majoriteten av dem var negativt inställda till LCHF, och flickor tänkte mer på kroppsvikt, hälsa och nyttiga matvanor än pojkar. Den mest populära fysiska aktiviteten bland pojkarna var styrketräning medan promenader var mest uppskattade bland flickorna. Eftersom så många ungdomar ärmissnöjda med sin kroppsvikt och provar olika dieter krävs god utbildning i näringslära för attde ska förstå konsekvenserna av sina matval. De resultat som framkom om de mest populära aktiviteterna kan bidra till effektivare insatser för att öka ungdomars fysiska aktivitetsnivåer.

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    Lehtinen-Söderström
  • 324.
    Lejonstad, Aravella
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Tagesson, Josefine
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Syns man så finns man: En intervjustudie om allmänläkares föreställningar kring dietistyrket2011Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesis
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    Intervjustudie om allmänläkares föreställningar kring dietistyrket
  • 325.
    Lignell, Kristin
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Shamei, Josefin
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Maten som en insats för Sveriges äldre: En kvantitativ studie om hur matdistributionen ser ut i Sveriges kommuner2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Den här studiens syfte är att undersöka hur Sveriges kommuner organiserar hemtjänstens matdistribution för äldre i ordinärt boende med biståndsbeslut. Syftet är även att undersöka om någon skillnad finns i hur man valt att organisera hemtjänstens matdistribution mellan Norrland, Svealand och Götaland. Studien utformades efter en kvantitativ metod där data samlades in genom strukturerade telefonintervjuer med personer som ansågs ansvariga för hemtjänstens matdistribution. Intervjun bestod av sex frågor som sammanställdes och analyserades i IBM SPSS Statistics 20. Antal kommuner som deltog i studien var 152 stycken. I Norrland, 31, Svealand, 50, och Götaland 71.

    Majoriteten av kommunerna, 77 procent angav att det inte använde sig av lagen om valfrihet (LOV) inom hemtjänstens matdistribution. En större andel kommuner, 74 procent angav att de distribuerar mat till de äldre från kök i kommunens regi, 39 procent levererar sin mat varm och 49 procent kyld. Majoritet av kommunerna angav att de valde att leverera en maträtt och att de flesta gör uppföljningar angående hemtjänstens matdistribution minst en gång om året. I framtiden vill kommunerna satsa mer på valmöjligheter för de äldre, samt förbättra de äldres sociala situation. Många kommuner har fortfarande leverans enbart från kök i egen regi, men det finns studier som lyfter att matlagning hemma hos de äldre möter individuella behov bättre än färdiglagade maträtter. I studien framkommer att de faktorer som hindrar utvecklingen i hemtjänstens matdistribution är bristen på individanpassning inom kommunerna.

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  • 326.
    Liljeberg, Evelina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    ASPEN 2019 Nutrition Science & Practice Conference: Konferensrapport2019In: Dietistaktuellt, Vol. 28, no 5, p. 34-37Article in journal (Other (popular science, discussion, etc.))
  • 327.
    Liljeberg, Evelina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Följsamhet till nutritionsbehandling med kosttillägg - ett doktorandprojekt halvvägs i doktorandutbildningen2017In: Dietistaktuellt, Vol. 26, no 5, p. 18-20Article in journal (Other academic)
  • 328.
    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, Norrbacka S1:03, SE-17176 Stockholm, Sweden.
    Andersson, Agneta
    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.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Incomplete descriptions of oral nutritional supplement interventions in reports of randomised controlled trials2018In: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 37, no 1, p. 61-71Article in journal (Refereed)
    Abstract [en]

    Background & aims

    The effects of oral nutritional supplements (ONS) have been evaluated in several clinical trials and more studies have been requested. To facilitate replication, support accurate evaluations of research results and avoid research waste, high quality reporting of interventions in clinical trials is needed. The aim of this study is to assess the quality of reporting of interventions in publications describing randomised controlled trials of ONS in populations with malnutrition or at nutritional risk.

    Methods

    The PubMed database was searched for articles describing ONS trials published between January 2002 and December 2015. The quality of intervention descriptions was evaluated using the Template for Intervention Description and Replication (TIDieR) checklist and guide, which contains twelve items. Articles published before and after 2011 were compared.

    Results

    Of 76 articles identified, only 3% reported all TIDieR items in sufficient detail. The most frequently missing elements were descriptions of the intervention procedures (e.g. how the ONS were to be taken and if participants were given a choice of flavours), which were adequately presented in only 26% of the articles. Less than half of the articles included a description of the intervention provider and sufficient information about the location(s) for the intervention. Information about adherence and mode of delivery was reported in 60–65% of the articles. Most frequently reported, in >70% of the articles, were items regarding the brief name of the intervention, the rationale for the intervention and the materials used (i.e. information about the specific ONS product(s) administered). The reporting quality for two of the items (materials and provider) was higher in articles published after 2011.

    Conclusions

    The quality of reporting of ONS interventions was found to be poor. The descriptions mostly lacked information about intervention procedures, provider and location(s). A moderately higher reporting quality was observed in articles published after 2011. These findings imply that an improvement in the descriptions of ONS interventions is required in future clinical trials of malnutrition treatment.

  • 329.
    Liljeberg, Evelina
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, 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 studies, 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 studies, nutrition and dietetics.
    High adherence to oral nutrition supplements prescribed by dietitians:: A cross‐sectional study on hospital outpatients2019In: Nutrition in clinical practice, ISSN 0884-5336, Vol. 34, no 6, p. 887-898Article 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.

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  • 330.
    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
  • 331.
    Liljeberg, Evelina
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Andersson, Agneta
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    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)
  • 332.
    Liljeberg, Evelina
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Andersson, Agneta
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics. Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Public Health and Caring Sciences, Clinical Nutrition and Metabolism. Uppsala University, Disciplinary Domain of Medicine and Pharmacy, Faculty of Medicine, Department of Medical Sciences.
    Nydahl, Margaretha
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of food studies, nutrition and dietetics.
    Följsamhet till kosttilläggsförskrivning associerat till patientens behandlingsduration och ålder2020Conference paper (Other academic)
  • 333.
    Lindell, Kristina
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Nilsson, Lovisa
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Måltidsmönster och livsmedelsval i södra Indien: En fallstudie med fem deltagande familjer2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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    Lindell_Nilsson
  • 334.
    Linder, Johan
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Strangnefjord, Mikael
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Intag av hemjärn och icke-hemjärn: Baserat på resultat från undersökningen Riksmaten 2010-112015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Järnbrist är en av de vanligaste och mest utbredda näringsbristsjukdomarna i världen. Järn indelas i formerna hemjärn och icke-hemjärn, vilket har betydelse för graden av absorption från livsmedel. Det saknas en kartläggning av intaget av hemjärn och icke-hemjärn hos den svenska befolkningen.

    Syfte Att ta fram värden för innehåll av hemjärn och icke hemjärn i livsmedel, samt beräkna intaget av dessa, hos den svenska vuxna befolkningens kost.

    Metod Värden för hemjärn och icke-hemjärn för livsmedel har valts från den Nederländska livsmedelsdatabasen, NEVO. När värden saknats för vissa livsmedel har ett genomsnittsvärde beräknats från samma livsmedelsgrupp. Riksmaten 2010-11 har använts som underlag för att kartlägga intaget av hemjärn och icke-hemjärn hos den svenska befolkningen.

    Resultat Resultatet visar att medianintaget av hemjärn hos den svenska befolkningen var 1,04 mg/dag, för icke-hemjärn var medianintaget 8,54 mg/dag. För de som åt enligt den nuvarande rekommendationen från Livsmedelsverket om maximalt 500 g rött kött/chark i veckan var medianintaget av hemjärn 42 % och medianintaget av järn 82 % i jämförelse med de som hade ett intag som översteg rekommendationen.

    Slutsats Kvinnor har ett lägre medianintag av hemjärn än män och andelen hemjärn av totalt järnintag är lägre hos kvinnor än män. Följsamhet till den nuvarande rekommendationen om maximalt 500 g rött kött/chark kan innebära ett lägre intag av järn och hemjärn. Den största andelen som åt enligt denna rekommendation var kvinnor.

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  • 335.
    Lindfeldt, Emelie
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Löfgren-Idh, Ellen
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Miljöns betydelse gällande intag av frukt och grönsaker samt sötsaker, snacks och söt dryck: En kartläggning av skolungdomars matintag i årskurs 92012Independent thesis Basic level (university diploma), 10 credits / 15 HE creditsStudent thesis
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    Lindfeldt-Löfgren
  • 336.
    Lindqvist, Sophia
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Svanfeldt, Signe
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Kostråd från sjuksköterska till patient: En kvantitativ studie om sjuksköterskors kännedom om och förmedling av Livsmedelsverkets kostråd till patienter2018Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund: Det finns idag vetenskapligt bevisade samband mellan en rad sjukdomar och ohälsosamma levnadsvanor. Svenskarnas relativt stora förtroende för sjukvården gör den till en betydelsefull plattform för sjukdomsförebyggande arbete. Samtidigt vittnar sjukvårdspersonal om hur området för kost är ett där kompetens saknas. Livsmedelsverket formulerade år 2005 fem stycken generella vetenskapligt baserade kostråd som sammanfattar det viktigaste för en hälsosam kosthållning. År 2015 reviderades dessa med målet att se till helheten, det vill säga matvanorna i stort. Den nya rapporten, "Hitta ditt sätt", ser inte endast till enskilda livsmedelsgrupper eller näringsämnen.

    Syfte: Syftet med denna studie var att undersöka kännedomen om Livsmedelsverkets fem kostråd bland svenska sjuksköterskor och huruvida dessa förmedlades till patienter och orsaker till varför de inte gjorde det.

    Metod: Studien är en tvärsnittsstudie där en webbaserad enkät utformades och delades ut till svenska sjuksköterskor på Facebook. Totalt deltog 198 individer och resultatet redovisas med hjälp av deskriptiv statistik.

    Resultat: De kostråd som flest hade kännedom om var "Välj i första hand fullkorn när du äter bröd, flingor, gryn, pasta och ris" och "Ät fisk 2-3 gånger i veckan" där 87 % av sjuksköterskorna hade kännedom om respektive råd. Det kostråd som deltagarna hade sämst kännedom om var "Ät mycket frukt och grönt, gärna 500 gram om dagen". Den främsta anledningen till varför kostråden inte förmedlades var brist på tillräcklig kunskap om råden.

    Slutsats: Kännedomen om samtliga fem kostråd hos sjuksköterskorna var överlag god men andelen som förmedlade kostråden till patienter var låg. Det kostråd som deltagarna hade sämst kännedom om var dock det råd som i störst utsträckning förmedlades till patienter. De två främsta orsakerna till varför de inte förmedlas är på grund av att kunskapen om kostråden upplevs otillräcklig och att förmedling av kostråden ansågs ligga utanför respondentens ansvarsområde.

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  • 337.
    Lindström, Erika
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Reuterberg, Anna
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Kostråd om fett och kolhydrater i samhället: En återspegling av debatten bland tränande individer på ett gym2011Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesis
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    Kostråd om fett och kolhydrater
  • 338. Lingström, Peter
    et al.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Ruokailutottumukset vaikuttavat  suunterveyteen2008In: Suomen Hammaslääkärilehti: Finlands tandläkartidning, ISSN 0355-4090, Vol. 15, no 3, p. 32-40Article in journal (Refereed)
  • 339. Lingström, Peter
    et al.
    Fjellström, Christina
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Så påverkar kostvanor den orala hälsan: Ändrede mat og konsumtionsvanor ur ett nordiskt perspektiv2008In: Tandlaegebladet: Danish dental journal, Vol. 112, no 1, p. 20-29Article in journal (Refereed)
  • 340.
    Linnér, Christian
    et al.
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Zuber, Axel
    Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Social Sciences, Department of Food, Nutrition and Dietetics.
    Den Glutenfria Dieten: En studie om att undvika gluten utan diagnosticerad celiaki2016Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund: Den glutenfria dieten har ökat i popularitet under de senaste åren och verkar ha väckt ett stort intresse för ämnet. Dock verkar det ibland råda oenighet mellan vad vetenskapen har visat och hur allmänheten uppfattar hälsoeffekter av en glutenfri diet.

    Syfte: Att undersöka varför konsumenter utan diagnosen celiaki väljer att undvika/utesluta gluten. Utöver detta är syftet även att undersöka kunskap kring och uppfattning om gluten i kosten.

    Metod och Material: En kvantitativ studie med en webbaserad enkät som verktyg för datainsamling. Resultaten presenteras med beskrivande statistik. Chi 2 -test genomfördes som hypotesprövning för att kunna säkerställa statistiska resultat. 476 deltog i enkäten, varav 454 inkluderades.

    Resultat: Av de respondenter som undviker/utesluter gluten gör mer än två tredjedelar detta då de upplever att de mår bättre av det, trots att celiaki inte föreligger. Drygt en tredjedel av det totala antalet respondenter uppfattar gluten som mycket dåligt för hälsan respektive dåligt för hälsan. Respondenter som av författarna definierats som hälsomedvetna undviker/utes luter gluten i signifikant större utsträckning än icke hälsomedvetna (p = 0,023).

    Slutsats: Resultaten pekar på att de flesta respondenter som undviker/utesluter gluten gör detta för att de upplever ett faktiskt förbättrat välmående. Kännedomen om gluten hos de svarande varierar men ungefär hälften visste inte vad gluten är. Nästan hälften av respondenterna svarade rätt på samtliga frågor om förekomst av gluten i livsmedel. Majoriteten av deltagarna ansåg att gluten är dåligt för hälsan.

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  • 341.
    Ljung, Camilla