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Hörnell, Agneta, ProfessorORCID iD iconorcid.org/0000-0002-5464-5686
Publications (10 of 87) Show all publications
Hörnell, A. & Lagström, H. (2024). Infant feeding: a scoping review for Nordic Nutrition Recommendations 2023. Food & Nutrition Research, 68, Article ID 10456.
Open this publication in new window or tab >>Infant feeding: a scoping review for Nordic Nutrition Recommendations 2023
2024 (English)In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 68, article id 10456Article, review/survey (Refereed) Published
Abstract [en]

The 2012 edition of the Nordic Nutrition Recommendations (NNR) included recommendations on breastfeeding, based on the most recent guidelines and recommendations from major national food and health authorities and organizations, systematic reviews, and some original research. For NNR 2023, the scope has been expanded and also includes formula feeding and the introduction of solid food. The main focus in this scoping review is on infants aged 0-12 months but also considers parts both before and beyond the first year, as the concept of 'the first 1000 days' emphasizes the importance of factors during pregnancy and the first 2 years of life for immediate and later health: physical as well as emotional and mental health. Breastmilk is the natural and sustainable way to feed an infant during the first months of life. Numerous studies have indicated immediate as well as long-term beneficial effects of breastfeeding on health for both the infant and the breastfeeding mother, and from a public health perspective, it is therefore important to protect, support, and promote breastfeeding. For full-term, normal weight infants, breastmilk is sufficient as the only form of nutrition for the first 6 months, except for vitamin D that needs to be given as supplement. The World Health Organization (WHO) and several other authoritative bodies therefore recommend exclusive breastfeeding during the first 6 months. Starting solids at about 6 months is necessary for both nutritional and developmental reasons. According to the European Food Safety Authority (EFSA) and the European Society for Paediatric Gastroenterology, Hepatology, and Nutrition (ESPGHAN), solid foods are safe to give from 4 months although exclusive breastfeeding until 6 months is the desirable goal. Breastfeeding can continue together with complementary foods as long as it is mutually desired by the mother and child. If breastfeeding is not enough or for some reason discontinued before the infant is 4 months of age, the infant should be fed infant formula, and, when possible, breastfeeding should be continued alongside the formula feeding. If the infant is 4 months or older, starting with solids together with continued breastfeeding and/or formula feeding is an option. Infant formulas have been developed for infants who are not breastfed or do not get enough breastmilk. Home-made formula should not be given.

Place, publisher, year, edition, pages
Swedish Nutrition Foundation, 2024
Keywords
breastfeeding, breastfeeding statistics, breastmilk, health effects of infant feeding, infant formula, introduction of solid foods, Nordic and Baltic countries
National Category
Nutrition and Dietetics Pediatrics
Identifiers
urn:nbn:se:umu:diva-221790 (URN)10.29219/fnr.v68.10456 (DOI)2-s2.0-85185961684 (Scopus ID)
Available from: 2024-03-18 Created: 2024-03-18 Last updated: 2024-03-18Bibliographically approved
Bohm, I., Åbacka, G., Hörnell, A. & Bengs, C. (2023). "Can we add a little sugar?": The contradictory discourses around sweet foods in Swedish home economics. Pedagogy, Culture & Society
Open this publication in new window or tab >>"Can we add a little sugar?": The contradictory discourses around sweet foods in Swedish home economics
2023 (English)In: Pedagogy, Culture & Society, ISSN 1468-1366, E-ISSN 1747-5104Article in journal (Refereed) Epub ahead of print
Abstract [en]

Sweet foods occupy an ambiguous position in many people’s diets, perhaps especially for children and adolescents. The twin expectation that they both covet and limit their intake can create a dilemma not only in the home, but also in the school subject Home Economics (HE), which among other themes has a focus on food and health. In this study, we explored how Discourses on sweet foods were formed, reproduced, and challenged during 26 lessons in northern Sweden. Overall, sweet foods were constructed as desirable but also as unhealthy, disgusting, and unnecessary. They were used as a form of capital where ownership, distribution, and fairness were important, and students could mark friendships by sharing and gifting. Conversely, they could also use sweet foods to police, ridicule, question, or punish each other. Conflicts could arise around less-than-perfect results and students could withhold sweet foods from each other as a form of social rejection. Vague limits to intake placed responsibility for intake on the students themselves. We suggest that a contextualisation of the social, cultural, and health aspects of sweet foods in HE might help students acquire a more holistic Discourse of sweet foods and mitigate their social weaponisation.

Place, publisher, year, edition, pages
Taylor & Francis Group, 2023
Keywords
hem- och konsumentkunskap, diskursanalys, sötsaker
National Category
Sociology (excluding Social Work, Social Psychology and Social Anthropology)
Research subject
Food and Nutrition
Identifiers
urn:nbn:se:umu:diva-206582 (URN)10.1080/14681366.2023.2190754 (DOI)2-s2.0-85152450276 (Scopus ID)
Available from: 2023-04-12 Created: 2023-04-12 Last updated: 2023-04-26
Olsson, C., Hörnell, A. & Waling, M. (2023). High availability of vegetables and fruit through government-funded school lunch is not reflected in 4th grade pupils' intake. Food & Nutrition Research, 67, Article ID 9405.
Open this publication in new window or tab >>High availability of vegetables and fruit through government-funded school lunch is not reflected in 4th grade pupils' intake
2023 (English)In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 67, article id 9405Article in journal (Refereed) Published
Abstract [en]

Background: An increased intake of vegetable and fruit (VF) through school meals can contribute to the prevention of non-communicable diseases.

Objective: The purpose of this study was to investigate what types of VF 4th grade pupils (10–11 years old) choose, how much they eat when they are given the opportunity to serve themselves from the daily vegetable buffet available at lunch, and whether this varies with socioeconomic background and gender.

Design: A cross-sectional study design was used where pupils’ VF intake was measured during 5 days with a photographic method. In total, 196 pupils from nine public schools participated.

Results: The results show that pupils on average ate less than one type of VF per day from the vegetable buffet. Girls, pupils with a higher socio-economic status (SES) and those with a more frequent VF intake at home, ate more types of VF per day from the vegetable buffet than their counterparts. The median intake of VF from the vegetable buffet was generally low, 20.4 g/day. The intake was two thirds higher for pupils with higher SES in comparison with pupils with lower SES; 25 g/day versus14 g/day (P = 0.001). No gender differences in grams per day of VF were identified (P = 0.123).

Discussion: This study indicates that a well-stocked vegetable buffet as part of government-funded school lunch does not automatically contribute substantially to the recommended daily intake of VF among a sample of 4th grade pupils in a high-income country like Sweden.

Conclusions: The results of the study can be interpreted as a missed opportunity to increase the intentional consumption of VF among pupils in a way that would have implications for public health as well as attenuating differences between socioeconomic groups.

Place, publisher, year, edition, pages
Swedish Nutrition Foundation, 2023
Keywords
dietary intake, fruit, pupils, school lunch, vegetables
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:umu:diva-212709 (URN)10.29219/fnr.v67.9405 (DOI)37533447 (PubMedID)2-s2.0-85165984031 (Scopus ID)
Funder
NordForsk, 54761
Available from: 2023-08-15 Created: 2023-08-15 Last updated: 2023-08-15Bibliographically approved
Rapo, S., Mattson Sydner, Y., Kautto, E. & Hörnell, A. (2021). Exploring patient satisfaction with hospital foodservice: a Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Nutrition & Dietetics, 78(5), 487-495
Open this publication in new window or tab >>Exploring patient satisfaction with hospital foodservice: a Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire
2021 (English)In: Nutrition & Dietetics, ISSN 1446-6368, E-ISSN 1747-0080, Vol. 78, no 5, p. 487-495Article in journal (Refereed) Published
Abstract [en]

Aim: The aim of this study was to explore patient satisfaction with hospital foodservice in the Swedish setting, using a validated instrument, adding this context to the existing body of research.

Methods: The study was carried out at three hospitals employing cyclic menus and conventional cook-serve foodservice systems with centralised tray assemblies and hot-trolley distributions to the wards for service. Patient satisfaction was explored using a translated version of the validated Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Groups were compared with Mann-Whitney U-test and Kruskal Wallis test with a set significance level of P < .05.

Results: Questionnaires from 439 patients were included in the analysis. The majority (80%) reported an overall satisfaction of "good" or "very good." Questions related to Staff and Service received mostly the highest possible ratings, while questions related to Food Quality and Meal Size had slightly lower ratings and higher variation. Comparisons between groups showed that differences were small even when statistically significant. Low appetite and a long hospital stay had an adverse effect on overall satisfaction and food quality-related questions. Men and younger patients reported more often being hungry after and between meals.

Conclusions: Hospital foodservice faces the challenge of catering to multiple patient needs. Monitoring patient satisfaction is crucial to ensure that foodservice operations remain evidence based. The Acute Care Hospital Foodservice Patient Satisfaction Questionnaire provided a general overview that indicated foodservice areas with potential for improvement, although patient satisfaction overall was high. However, patient satisfaction is a complex measure and reflexivity is required when interpreting empirical results.

Place, publisher, year, edition, pages
Blackwell Publishing, 2021
Keywords
evidence-based practice, food services, patient satisfaction, quality management
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:umu:diva-181644 (URN)10.1111/1747-0080.12665 (DOI)000627111400001 ()33691342 (PubMedID)2-s2.0-85102248901 (Scopus ID)
Available from: 2021-06-09 Created: 2021-06-09 Last updated: 2023-03-24Bibliographically approved
Hörnell, A. (2021). Nutrition i yngre åldrar (7ed.). In: Christina Berg; Lars Ellegård; Christel Larsson (Ed.), Näringslära för högskolan: (pp. 418-435). Stockholm: Liber
Open this publication in new window or tab >>Nutrition i yngre åldrar
2021 (Swedish)In: Näringslära för högskolan / [ed] Christina Berg; Lars Ellegård; Christel Larsson, Stockholm: Liber, 2021, 7, p. 418-435Chapter in book (Other academic)
Place, publisher, year, edition, pages
Stockholm: Liber, 2021 Edition: 7
National Category
Nutrition and Dietetics
Research subject
Food and Nutrition
Identifiers
urn:nbn:se:umu:diva-189004 (URN)9789147131075 (ISBN)
Available from: 2021-10-31 Created: 2021-10-31 Last updated: 2021-11-02Bibliographically approved
Hörnell, A. (2021). Nutrition vid graviditet och amning (7ed.). In: Christina Berg; Lars Ellegård; Christel Larsson (Ed.), Näringslära för högskolan: (pp. 406-417). Stockholm: Liber
Open this publication in new window or tab >>Nutrition vid graviditet och amning
2021 (Swedish)In: Näringslära för högskolan / [ed] Christina Berg; Lars Ellegård; Christel Larsson, Stockholm: Liber, 2021, 7, p. 406-417Chapter in book (Other academic)
Place, publisher, year, edition, pages
Stockholm: Liber, 2021 Edition: 7
National Category
Nutrition and Dietetics
Research subject
Food and Nutrition
Identifiers
urn:nbn:se:umu:diva-189003 (URN)9789147131075 (ISBN)
Available from: 2021-10-31 Created: 2021-10-31 Last updated: 2021-11-02Bibliographically approved
Lindblom, C., Erixon Arreman, I., Olsson, C., Landfors, H., Waling, M. & Hörnell, A. (2020). Challenges to Interdisciplinary teaching for nutrition and health in Swedish compulsory schools. International Journal of Home Economics, 13(1), 15-29
Open this publication in new window or tab >>Challenges to Interdisciplinary teaching for nutrition and health in Swedish compulsory schools
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2020 (English)In: International Journal of Home Economics, E-ISSN 1999-561X, Vol. 13, no 1, p. 15-29Article in journal (Refereed) Published
Abstract [en]

The Swedish National Agency for Education states that educational provision should involve pupil opportunities for interdisciplinary work and the experience of learning in different ways. In this context, the current study aimed to explore the actual operation of interdisciplinary teaching (IDT) in Swedish compulsory schools, i.e. from preschool (6 years) to grade 9 (16 years) regarding nutrition and health. To investigate this, two web-based nationwide questionnaires were sent out in 2014 to compulsory schools in Sweden. One questionnaire was aimed at teachers in five subjects: Home and Consumer Studies (HCS), Natural Science Subjects (NSS) (Biology, Chemistry, Physics), and Physical Education and Health (PEH). The second questionnaire was for school principals. A total of 388 teachers and 216 principals answered the respective questionnaire. The study showed that 40% of the teachers and 59% of the principals reported that their school worked in an interdisciplinary way regarding nutrition and health education. Practical scheduling problems and a lack of time for planning were seen as the main barriers by both teachers and principals, but to a much larger extent by teachers. A prerequisite for successful IDT is that teachers have a chance to meet and plan, and this study indicates that frame factors have a critical impact on what is possible regarding IDT in Swedish schools. It is crucial that principals appreciate their part in facilitating IDT. Increased interdisciplinary teaching for nutrition and health (IDT-NH) might increase school potential for the better integration of knowledge and understanding about the importance of lifestyle for health, the environment and society.

Place, publisher, year, edition, pages
Bonn: International Federation for Home Economics, 2020
Keywords
Home and Consumer Studies, Interdiciplinary Teaching, Nutrition and Health, Education, Compulsory schools
National Category
Educational Sciences
Research subject
Food and Nutrition
Identifiers
urn:nbn:se:umu:diva-175496 (URN)
Available from: 2020-09-30 Created: 2020-09-30 Last updated: 2024-03-13Bibliographically approved
Sundqvist, J., Walter, U. & Hörnell, A. (2020). Eat, sleep, fly, repeat: meal patterns among Swedish business travellers. Journal of Gastronomy and Tourism, 4(2), 55-66
Open this publication in new window or tab >>Eat, sleep, fly, repeat: meal patterns among Swedish business travellers
2020 (English)In: Journal of Gastronomy and Tourism, ISSN 2169-2971, E-ISSN 2169-298X, Vol. 4, no 2, p. 55-66Article in journal (Refereed) Published
Abstract [en]

Over half of the annual guests at Swedish hotels are supplied by the corporate sector. These guests are made up of individuals who travel for meetings, conferences, or presentations as a part of their job. Access to meals while travelling is essential and introduces added complexity to the business travellers’ everyday lives. These meals, and the pattern in which they are consumed, are part of the individual traveller’s personal and group identities. Therefore, the aim of this article is to study if business travellers deviate from their habitual meal patterns and if so - what changes they make. To further the understanding of this group’s meal patterns, a questionnaire was created and distributed. It was answered by 538 self-identified business travellers. These business travellers were made up of three groups – solo travellers, group travellers, and individuals who travelled both in groups as well as alone. Pearson’s chi-squared test was used to analyse differences in actions related to the meal pattern between groups. The analysis showed that changes in the meal pattern did occur in some instances. However, the majority of the business travellers adhered to their habitual meal pattern while adjusting their behaviour depending on the time of day. Managers of catering suppliers gaining insight into the meal habits of business travellers could help to ease an otherwise stressful situation by supplying meals, as a context, that fit with the business travellers’ habitual patterns and meal contexts.

Place, publisher, year, edition, pages
Cognizant Communication Corporation, 2020
Keywords
meal behaviour, meal practice, business tourism, hospitality management
National Category
Other Social Sciences not elsewhere specified
Identifiers
urn:nbn:se:umu:diva-165528 (URN)10.3727/216929719X15736343324841 (DOI)
Available from: 2019-11-26 Created: 2019-11-26 Last updated: 2020-08-19Bibliographically approved
Walter, U., Marshall, M., Hörnell, A., Kristensen, N. & Hed, H. (2020). Gastronomi som en länk mellan den svenska livsmedelsproduktionen och -konsumtionen: hur kan gastronomisk forskning bidra till utveckling av den svenska livsmedelskedjan?. Umeå: Restauranghögskolan, Umeå universitet
Open this publication in new window or tab >>Gastronomi som en länk mellan den svenska livsmedelsproduktionen och -konsumtionen: hur kan gastronomisk forskning bidra till utveckling av den svenska livsmedelskedjan?
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2020 (Swedish)Report (Other academic)
Abstract [sv]

Inom projektet Gastronomi som en länk mellan den svenska livsmedelsproduktionen och -konsumtionen. Om betydelsen av gastronomisk forskning för utvecklingen av livsmedelssektorn har en systematisk litteraturöversikt genomförts för att undersöka hur gastronomisk forskning studerat olika delar av livsmedelskedjan. Syftet med projektet har varit att identifiera hur gastronomiska forskningsmetoder, kompetenser och färdigheter kan bidra till utvecklingen av den svenska livsmedelssektorn och därmed även bidra till en hållbar utveckling av sektorn.

En systematisk litteraturgenomgång har utförts utifrån Statens beredning för medicinsk och social utvärderings (SBU) riktlinjer. Ett första steg i arbetet var att ringa in en definition för gastronomi, gastronomisk forskning och att bestämma avgränsningar för genomförandet av denna studie. Den systematiska litteratursökningen har utförts i abstract- och citeringsdatabaserna Scopus och Web of Science med hjälp av utvalda sökord, som kombinerats med sökfraser och booleska operatorer enligt de båda bibliografiska databasernas sökregler. Sökningarna har sedan förfinats genom sökkategorier, ämnesord och specifika sökord. Sökningen resulterade i 1313 abstrakt som efter den systematiska litteraturgenomgången slutligen landade i 82 artiklar uppdelad i tre kvalitetsgrupper, C (45), B (33) och A (4). Slutligen genomfördes en dataextrahering av de 82 studierna som utgör grunden för beskrivningen av den gastronomiska forskningen med relevans för livsmedelskedjan.

Resultaten visar ett brett publiceringsmönster i 42 olika tidskrifter. Några tidskrifter förekommer oftare och majoriteten har ett tydligt fokus på mat, värdskap eller turism. En tredjedel av de 82 artiklarna är samförfattade av två personer, vilket är den vanligast förekommande författarsammansättningen. Drygt hälften har tre eller fler författare. Författarna representerar universitet, forskningsinstitut, företag och/eller myndigheter. I 70 % av artiklarna representerar författarna, via sin institutionstillhörighet samma land. De främst förekommande länderna är USA, UK, Australien, Norge och Danmark. Sverige representerades i tre artiklar. Vanligast representerar författarna ett eller två lärosäten. Artiklarna från den svenska forskningsdisciplinen måltidskunskap var underrepresenterade i resultaten, vilket diskuteras i rapporten.

Fler än hälften av studierna har använt sig av en kvantitativ metod med enkätstudier som den vanligast förekommande metoden. Detta överensstämmer med tidigare studiers resultat. Enkäter förekommer även i samband med exempelvis sensorisk analys, fokusgrupper och observationer. Drygt 90 % av studierna är baserade på empiriskt material som är samtida med studiens genomförande, endast fåtalet nyttjar historiskt material. Konsumenter utgör den största gruppen av studiedeltagare följt av aktörer inom restaurang och måltidssektorn. Aktörer från primärproduktionen och livsmedelshandeln är underrepresenterade. Professionella från den gastronomiska branschen, t.ex. kockar och vinproducenter, involverades som studiedeltagare i drygt en tredjedel av studierna. I några fall involveras de även i planerandet och genomförandet av studier som experter eller för sitt praktiska hantverkskunnande.

Artiklarna genererade totalt 342 unika nyckelord, varav de vanligast förekommande var food, foodservice, culinary, culinary tourism och restaurants. Per artikel är det 4,4 unika nyckelord, vilket visar att nyckelorden och därmed ämnet har en stor bredd. Artiklarnas kvalitetsnivå visar att det finns en stor mängd artiklar med låg kvalitetsnivå, dessa saknade ofta en transparent och kritiskt reflexiv redogörelse av eller diskussion kring metodologi, dataanalys och/eller etik. Det finns ett samband mellan kvalitet och publikationsår. Studien inkluderade publikationer från år 1990, med en markant ökning av antalet publikationer från 2010. Publikationerna har kvalitetsgranskats utifrån systematiska svagheter i publikationer, och delats in i A (hög), B (mellan) till C (lägre). Perioden 2010–14 innefattar 22 studier på C-nivå och 9 studier på B-nivå, motsvarande siffror för perioden 2015-juni 2018 är 14 respektive 21. Samtliga studier på A-nivå är publicerade 2015–18. Detta tyder på en kvalitetshöjning inom fältet under senare tid. Artiklarna med bedömd A-nivå har fokus på ätande och hosptiality samt inkluderar såväl kvalitativa och kvantitativa metoder. Den vanligast förekommande metoden i studier med B-nivå är enkätstudier. De kvalitativa studierna hamnar till största delen i studier med C-nivå. Ett antal framträdande riktningar inom gastronomisk forskning har visat sig i materialet och diskuteras i studien, t.ex. nätverk och relationer inom den gastronomiska sektorn, turism, värdskap samt mat- och måltidskultur.

Utgångspunkten för den systematiska litteraturgenomgången var att kartlägga befintlig gastronomisk forskning relaterad till livsmedelskedjan. Forskningsfältet är ännu ungt och dess mångdisciplinära karaktär gör det delvis svrfångat samtidigt som det speglar gastronomins mångsidiga karaktär. Studierna fokuserar oftast på en eller två länkar i livsmedelskedjan, men inte någon studie undersöker kulinariska aspekter av en måltid från produktion till konsumtion, där även hållbarhet ingår. De mest dominanta områdena i denna studie är turismforskning, sensorisk forskning, forskning om rural/lokal utveckling samt produktutveckling. Även om befintlig gastronomisk forskning har relevans för livsmedelssektorn, både sektorn som helhet och för dess enskilda aktörer, behövs en mer genomtänkt forskningsdesign med ett helhetsperspektiv.

Denna studie visar att gastronomisk forskning har en mångfacetterad metodansats, vilket visar att denna forskning i samarbete med andra discipliner och olika aktörer kan bidra till utveckling av en hållbar livsmedelskedja. Här måste även en tydligare koppling mellan forskning och det gastronomiska praktiska och estetiska hantverket beaktas, då det är där innovationspotential föreligger. Detta är viktigt, i synnerhet som den praktiska och estetiska dimensionen av gastronomisk forskning (på det sätt den är kopplad till ätandesituationen) i stort sett inte förekommer i de granskade studierna. På så sätt kan djupare och mer systematisk kunskap om utmaningar och möjligheter för den moderna gastronomiska livsmedelskedjan utvecklas.

Gastronomisk forskning kan, genom att den tillåter även erfarna professionella aktörer såsom matlagare, kockar, livsmedelsproducenter vara en del av forskningen, bidra till att länka ihop olika delar av livsmedelskedjan. Det som utmärker just gastronomisk forskning i Sverige är att praktisk och estetisk hantverkskunskap och dess metoder anses vara en viktig del av forskningen, i samspel med de metoder som är vanliga för vetenskapligt arbete. Då denna typ av projekt är få idag finns det en stor potential till utveckling. Vidare ser gastronomisk forskning på problem ur ett helhetsperspektiv och att korsa disciplingränser är vardag för gastronomiska forskare. Gastronomi, som först kan te sig som ett eklektiskt forskningsfält som spretar åt olika håll, framträder efterhand som ett ämne som tar ett holistiskt grepp om mat och måltider. Eftersom mat och måltider i vardagsliv och samhälle förekommer i många olika sammanhang och går över disciplingränser, behöver även forskningen kunna förflytta sig över samma områden. Forskningsämnets flexibilitet och mångsidighet påverkas således av var gastronomin förekommer i samhället.

Genom att utveckla svagheterna i forskningens kvalitet, kommunikationssättet av artiklar genom keywords och samverkan med näringslivet kan gastronomisk forskning utvecklas till ett forskningsfält som ur ett helhetsperspektiv bidrar till utveckling av en innovativ och hållbar livsmedelskedja.

Place, publisher, year, edition, pages
Umeå: Restauranghögskolan, Umeå universitet, 2020. p. 41
National Category
Social Sciences Interdisciplinary Food Science
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:umu:diva-214461 (URN)
Projects
Gastronomi som en länk mellan den svenska livsmedelsproduktionen och –konsumtionen
Funder
Swedish Research Council Formas, 2017-02015
Available from: 2020-09-18 Created: 2023-09-15 Last updated: 2023-09-18Bibliographically approved
Sundqvist, J., Walter, U. & Hörnell, A. (2020). Meal identity as practice: Towards an understanding of business travellers' meal practices. International Journal of Gastronomy and Food Science, 22, Article ID 100237.
Open this publication in new window or tab >>Meal identity as practice: Towards an understanding of business travellers' meal practices
2020 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 22, article id 100237Article in journal (Refereed) Published
Abstract [en]

Business travellers make up a large part of the customer base for the Swedish hospitality industry, accounting for 54% of the occupancy rate of Swedish hotels in 2018. Yet, very little is known about their meal habits while being at the destination of a business trip. This, even though the handling of meals in an environment that is less known to the traveller could add to the complexity of everyday life. Therefore, this study is aimed to explore actions performed by business travellers at the destination of travel as part of their meal practice with the purpose of elucidating the meal habits of this group. The research is theoretically framed within the context of social identity theory and social practice theory. A questionnaire was filled out by 538 Swedish business travellers recruited by means of self-sampling; 77% of the respondents were men, and 77% were above 45 years of age. The majority of the respondents, 67%, travelled over 50 days per annum, and 59% were located in the highest income quartile. The analysis of the data generated a general overview of the actions performed in relation to the meal, while also showing differences in actions taken based on income and gender. Women were significantly more price conscious than men and to a larger extent used technical assistance to find somewhere to eat. When travelling alone they also reported eating faster than at home and bringing back food and eat at the hotel room more often than men did. Men, in contrast, exhibited an inclination towards seeking social contexts to insert themselves in during dinners when travelling alone, as to be able to eat together with other people. The, relatively, lower income group showed more price consciousness as well as used the help of technical assistance to find somewhere to eat.

Place, publisher, year, edition, pages
Elsevier, 2020
Keywords
Business Travel, Meal Science, Sociology of food, Meal habits
National Category
Other Social Sciences not elsewhere specified
Identifiers
urn:nbn:se:umu:diva-173865 (URN)10.1016/j.ijgfs.2020.100237 (DOI)000601297900009 ()32834884 (PubMedID)2-s2.0-85089465426 (Scopus ID)
Funder
The R&D Fund of the Swedish Tourism & Hospitality Industry (BFUF)
Available from: 2020-08-05 Created: 2020-08-05 Last updated: 2021-09-09Bibliographically approved
Projects
Gender differences in how stroke and myocardial infarction are related to fish consumption, methylmercury, fish fatty acids, and selenium [2007-2024_Formas]; Umeå UniversitySenior research fellow, PhD Sanna Talvia, Turku Institute for Child and Youth Research, University of Turku, Finland visits Umeå University to promote Nordic school meal research [2015-01354_Forte]; Umeå University
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0002-5464-5686

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