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  • 1.
    Ader, Adina
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Berlin, Mathilda
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Naturvin - Producenters föreställningar om en certifiering inom Europeiska unionen2023Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The following study is an inductive qualitative study based on semi-structured interviews. The purpose was to explore European natural wine producers' perceptions of a certification of natural wine regulated by the EU. The background of the study illuminates the complexity of the concept of natural wine, as well as certifications and their effects on the market. Additionally, the study's theoretical framework, Conscious Capitalism, is presented. Collected data was transcribed and analyzed using an inductive thematic analysis. The discussion utilizes the theoretical framework to contextualize the findings in relation to the market and certifications. Authenticity, freedom, and control are among the concepts that are reflected upon. The results reveal variations in the participants' perceptions of natural wine, which pose difficulties in reaching a consensus on a definition and certification. The possibility of an EU-regulated certification of natural wine is limited based on the producers' beliefs and motivations as a result of their varying opinions and working methods.

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  • 2.
    Adrianson, Elin
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Wall, Sofia
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Hur menyplaneringen utformas på lunchrestauranger - en kvalitativ intervjustudie2021Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background The Swedish Food Agency has recommendations for the population to follow, in order to prevent widespread diet and lifestyle related diseases and to keep a healthy life. Through the years the habit of having lunch out has increased and people have become more aware of the healthy choices, even though those options can vary. Studies showed that people tended to make better choices if the restaurants explicitly labelled the healthy options in their menus. 

    Objective The aim of this study was to find out how lunch restaurants plan their menus, what dietary recommendations and guidelines they rely on and how they make the choice of what dishes they will serve.  

    Method Qualitative interviews have been done with eleven different restaurant owners and that material then got transcribed, coded, categorized and analyzed. 

    Results The economy and the guests’ demands were in focus when the choice of dishes was made and the menu was planned. Firstly, the taste was more important than nutrition recommendations, and secondly, the variation, both on the plate and over time was prioritised. Another result was that the nutrition recommendations were not followed but concerning the origin, the fabrication and the quality of the products the restaurants followed the present dietary recommendations and guidelines. 

    Conclusion Guests demand, ingredients and its quality and price were central parts of the menu planning. The restaurant staff need more knowledge about the nutrition recommendations, since their opinions that taste and quality are reduced because of them are wrong. The responsibility of healthy choices lies in both the society and the restaurants.

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  • 3.
    Alessandra, Ingargiola
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Pua, Övergaard
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Elevers upplevelser av hur hälsoperspektiv kopplat till MAT tas upp i hem- och konsumentkunskap2023Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    SAMMANFATTNING 

    Bakgrund Hem- och konsumentkunskap (HKK) är ett viktigt skolämne som syftar till att ge elever nödvändiga verktyg för att bli medvetna konsumenter. Livsmedelsverkets nya kostråd innebär att äta mer mat från växtriket och mindre från djurriket, att äta lagom mycket och att röra på sig. Flera studier om hem- och konsumentkunskapsundervisning visar att majoriteten av eleverna prioriterar smak framför hälsa samt att ungdomar under tonåren är mycket lättpåverkade av sina kamrater, reklam och förändringar i samhället. Ungdomars ohälsosamma matvanor beskrivs utgöra en av de största riskfaktorerna för sjuklighet i Sverige idag. Skolan med dess hem- och konsumentkunskapsundervisning har således möjlighet att främja hälsosamma matvanor.

    Syfte Syftet med uppsatsen var att utforska elevers upplevelser av hälsoperspektivet kopplat till mat i undervisningen i hem- och konsumentkunskap.

    Metod I studien har en kvalitativ forskningsmetod använts. Elva semistrukturerade intervjuer av elever i årskurs 9 har genomförts. Intervjumaterialet transkriberades, bröts ner i meningsenheter och kodades. Sedan delades materialet i subkategorier och kategorier vilka användes i resultatanalysen.

    Resultat Analysen resulterade i fem kategorier som byggdes upp av elva subkategorier. Kategorierna handlade om hälsa och livsstil, hantering av livsmedel, hur maten påverkar kropp och hälsa, vad det innebär att göra hälsosamma val samt elevers önskan av variation och tydlighet i undervisningen.

    Slutsats Eleverna visade sig ha svårigheter med att omvandla hälsokunskap till handling i vardagslivet. De behöver praktiska och konkreta övningar för att göra hälsosamma val i vardagen så att inte smak, kompisinflytande och ohälsosamma matvanor prioriteras före reflektion av hälsosam livsstil. Rekommendationen blir att läraren behöver vara mer tydlig och hälsoperspektivet behöver genomsyra undervisningen genom att visa på vad som är hälsosamt och inte. Detta medför att HKK-läraren behöver ha goda kunskaper om ämnet hälsa för att kunna förmedla detta på ett intressant och varierande sätt för eleverna.

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  • 4.
    Al-Horaishawi, Marwa
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Wikman, Johan
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    En kvalitativ undersökning av ungdomstränarens tankar kring idrottande ungdomars kostintag2022Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund 

    En god nutrition ligger till grund för en god hälsa och hur vi kan prestatera, och för idrottade ungdomar kan ungdomstränare och deras kunskaper vara betydelsefulla.

    Syfte 

    Syftet med studien är att undersöka ungdomstränarens tankar och erfarenheter kring idrottande ungdomars kost och potentiella konsekvenser av bristande kostintag.

    Metod 

    Metoden gick ut på att fyra semistrukturerade intervjuer genomfördes. De idrotterna som representerades var Taekwondo, konståkning, gymnastik och Jujutsu. Intervjuerna genomfördes och spelades in med hjälp av Microsoft Teams, transkriberades och analyserades med kvalitativ innehållsanalys. 

    Resultat 

    I resultatet identifierades fyra kategorier. Alla informanter uttryckte att kost inte var någonting som de pratade så mycket med ungdomarna om. De upplevde kost som ett känsligt ämne där det var svårt att veta hur mycket som borde tas upp. Informanterna tyckte att kost var något som de egentligen borde prata mer om med ungdomarna, speciellt med tanke på det fokuset på kroppsvikt som finns inom idrotterna. Informanterna valde främst att informera ungdomarna om behovet av att äta innan och efter träning särskilt när de ibland kunde se ett tydligt samband mellan lågt intag av energi och utövarnas ork. Informanterna visste att det fanns risk för utveckling av diverse ätstörda beteenden som resultat av för mycket restriktioner gällande kosten.

    Slutsats 

    Intresset för kost var starkt hos alla informanter i studien. Viktigt för informanterna var att de idrottsaktiva ungdomarna förstod vikten av att äta tillräckligt med energi för att kunna prestera. Energi ifrån kolhydrater och protein för muskeluppbyggnad lyftes fram som väsentliga av informanterna. Som tränare ansåg informanterna att kunskapen om kost generellt är för låg bland ungdomstränare idag, vilket också ledde till en försvåring att fånga upp varningssignaler för ett ätstört beteende, vilket var något som informanterna visste kunde uppstå utifrån viktnormer inom idrotterna. 

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  • 5.
    Alm, Stina
    et al.
    Umeå University, Faculty of Medicine, Department of Clinical Sciences, Paediatrics.
    Stoltz Sjöström, Elisabeth
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Domellöf, Magnus
    Umeå University, Faculty of Medicine, Department of Clinical Sciences, Paediatrics.
    Prevalence and risk factors for post discharge feeding problems in children born extremely preterm2023In: Journal of Pediatric Gastroenterology and Nutrition - JPGN, ISSN 0277-2116, E-ISSN 1536-4801, Vol. 76, no 4, p. 498-504Article in journal (Refereed)
    Abstract [en]

    Objectives: Preterm infants have a high risk of post discharge feeding problems, but there is a lack of population-based studies in infants born extremely preterm and little is known about underlying mechanisms.The objectives were to assess the incidence of post discharge feeding problems and underweight in a population-based cohort of infants born extremely preterm in Sweden (EXPRESS) and identify perinatal risk factors.

    Methods: Perinatal health data and prenatal/postnatal growth data was prospectively collected in the cohort. Data on clinical diagnoses related to feeding problems were obtained from the Swedish Patient Register, population prevalence data was also obtained. The main outcome was a composite of post discharge feeding problem diagnosis and/or underweight at 2.5 years of age.

    Results: In total, 66 children (19%) had post discharge feeding problems diagnosed before 2 years and/or underweight at 2.5 years of age. The risk of feeding problems when compared to the general population was significantly higher, with an odds ratio (OR) of 193 (95% CI 137.6-270.9). The strongest risk factors for feeding problems were the number of days on mechanical ventilation during the first eight postnatal weeks, OR of 1.59 (CI 95% 1.29-1.98), and the Clinical Risk Index for Babies-score, OR of 1.14 (CI 95% 1.03-1.26).

    Conclusions: Post discharge feeding problems and underweight are common in children born extremely preterm. The strongest perinatal risk factor for later feeding problems was early treatment with mechanical ventilation. Identifying infants at risk of post discharge feeding problems might be useful for targeting of nutritional support.

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  • 6.
    Andersson, Linnea
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Devall Amundrud, Margareta
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Ämnesövergripande arbete med Hem- och konsumentkunskap: En kvalitativ intervjustudie om grundskolelärares upplevelser kring ämnesövergripande arbete2023Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Sammanfattning 

    Bakgrund Läroplanen för svensk grunskola säger att rektor har ansvar att skapa möjligheter för ämnesövergripande arbetsområden. Där står också att undervisningen ska samordnas så att eleverna kan uppfatta kunskaper som helhet. Forskning visar att ämnesövergripande undervisning kan bidra till en bättre förståelse och helhetssyn hos eleverna när det gäller att använda kunskapen i ett bredare sammanhang. Hem- och konsumentkusnkap är, på grund av flera beröringspunkter med många andra ämnen, mycket tillämpbart för ämnesövergripande undervisning. 

    Syfte Syftet med studien var att belysa och förstå hur lärare upplever arbetet med ämnesövergripande undervisning mellan hem- och konsumentkunskap och andra ämnen. 

    Metod Studien baseras på kvalitativa, semistrukturerade intervjuer med åtta grundskollärare med erfarenhet av ämnesövergripande arbete med hem- och konsumentkunskap. Intervjuerna genomfördes digitalt med deltagare från mellersta Norrland till södra Sverige. Materialet analyserades enligt kvalitativ innehållsanalys. 

    Slutsats Studien visade att lärare upplevde ämnesövergripande undervisning som positivt på grund av att elevernas kunskaper fördjupades, ämnesområden sammanvävs och ökad gemenskap mellan kollegorna, men arbetet försvårades av tidsbrist, bristande engagemang från kollegor och rektor samt icke existerande utbildning om undervisningsmodellen. En konsekvens av detta är att planering och genomförande blir svårare än det behöver bli, men genom att erbjuda öronmärkt planeringstid och en gemensam syn på vad ämnesövergripande undervisning innebär kanske vi kan uppnå ökad ämnesintegrering och förbättra elevernas utbildning.

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  • 7.
    Andersson, Lisa
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Sockerskatt på dryck?: En undersökning om attityder till en skatt på sockersötade drycker i Sverige.2024Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Världshälsoorganisationen uppmanar länder att införa skatt på drycker som innehåller tillsatt socker. Detta eftersom studier visar på att högt intag av sockersötade drycker kan ha negativa effekter på hälsan. Flera länder har infört en skatt på sockersötade drycker. I dagsläget finns ingen sådan skatt i Sverige.

    Syfte Att undersöka människors attityder till en eventuell skatt på sockersötade drycker i Sverige och undersöka om det finns skillnader i attityd beroende på kön och ålder.

    Metod En webbaserad enkät användes för att samla in data. Det insamlade materialet analyserades sedan deskriptivt och med hjälp av det statistiska testet Mann-Whitney U test i dataprogrammet Statistical Package for the Social Sciences (SPSS).

    Resultat Totalt deltog 113 personer. 65,5 % av deltagarna identifierade sig som kvinnor och 34,5 % identifierade sig som män. Flera deltagare var positiva till införandet av en skatt på sockersötade drycker i Sverige. Det fanns inga attitydskillnader mellan kvinnor och män. En attitydskillnad mellan yngre (18–33 år) och äldre (34–79 år) deltagare identifierades, där äldre i högre utsträckning ansåg att människor i Sverige behöver minska sin konsumtion av sockersötade drycker.

    Slutsats Flera deltagare var positiva till en skatt på sockersötade drycker, vilket kan bero på hög acceptans gentemot skattemedel i Sverige. Studien visade även att fler äldre ansåg att konsumtionen av sockersötade drycker bör minska i Sverige, vilket kan tänkas bero på att äldre är mer hälsomedvetna än yngre, samt att äldre, på grund av lång arbetslivserfarenhet och utbildningsnivå, kan ha bättre ekonomiska förutsättningar att betala en skatt på sockersötade drycker. 

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  • 8.
    Andmyr, Jonny
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    ”THE ART OF THE EYES, THE HEART AND THE MIND”: En analys av hur whisky gestaltas i film och hur detta påverkar oss.2021Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Popular culture affects us in different ways. What we see on TV can influence what we buy, where we travel or what we drink. This study examines how whisky consumption is portrayed in movies. Thereafter follows a discussion regarding the impact this might have in reality. The study is based on scenes from seven movies, from two movie genres; agent and drama. The scenes were coded and analyzed with thematic analysis, after which three themes emerged; masculinity, power and hospitality. These are presented with associated sub-themes in text and are demonstrated with examples and quotes from the films. The results show both similarities and differences between the two genres. Furthermore, the whiskey's relationship to masculinity and advertising is discussed. In the discussion, it is argued that the associated masculinity contributes to the exclusion of women. The discussion also emphasizes how movies and whisky commercials communicate similar messages. The study concludes that whisky becomes more than a drink, it becomes a symbol of something larger.

  • 9.
    Anna, Nortunen
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Sjuksköterskans perspektiv på nutritionsfrågor inom äldreomsorden2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    SAMMANFATTNING

    Bakgrund: Äldre personer tillhör riskgruppen för malnutrition på grund av ålder, kroniskasjukdomar och multipla läkemedel. Sjuksköterskan har en viktig roll i nutritionsbehandlingeninom äldreomsorgen. Studier har visat att sjuksköterskorna ofta har begränsad kunskap omnutrition och relaterade risker som förekommer vid malnutrition. Brist på tid, personal ochkunskap har visat sig kunna öka risken för brukarnas viktnedgång.

    Syfte: Att belysa sjuksköterskornas upplevelser och erfarenheter kring nutritionsbehandlingsamt att synliggöra hur sjuksköterskorna upplever ansvarsfördelningen inutritionsbehandlingen.

    Metod: Semistrukturerade kvalitativa intervjuer genomfördes med sex sjuksköterskor frånfyra olika kommunala vård-och omsorgsboenden i en kommun i norra Sverige. Intervjuernaanalyserades med hjälp av kvalitativ innehållsanalys.

    Resultat: Sjuksköterskorna var eniga om att de bär det yttersta ansvaret förnutritionsbehandlingen. Nutritionen ansågs att vara viktigt inom äldreomsorgen men till vissmån är det naturligt att äldre får en sämre aptit och går ned i vikt. Tids- och kunskapsbristenhos både sjuksköterskor och omvårdnadspersonalen ansågs vara största anledningen tillibland bristande nutritionsbehandling. Andra hinder var bristande kommunikation ochomsättningen av omvårdnadspersonalen. Sjuksköterskorna uttryckte att de skulle behöva merkunskap kring nutrition och såg kostutbildningar som en möjlighet att öka kunskapsnivånbland vårdpersonalen. Mer tid att genomföra nutritionsåtgärder och stöd av dietisten somkunde vara med i verksamheten ansågs kunna öka kvalitén på nutritionsbehandlingen.

    Slutsats: Sjuksköterskorna upplevde att de har ansvaret för nutritionsbehandlingen samtidigtsom de kände att de inte alltid har tillräckligt med kunskap för att utföra nutritionsåtgärder.Bristande kunskap inom nutrition hos både sjuksköterskor och omvårdnadspersonalen bidrartill brister i nutritionsbehandlingen och kan leda till försämring av vårdkvalitén. Utbildning, tid och stöd från dietist ansågs som möjliga förbättringsförslag för att utveckla vården och omsorgen av äldre.

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  • 10.
    Annefors, Frida
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Göransson, Catthariya
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Föräldrars val av livsmedel till barn 1-5 år2021Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund. Barns matvanor grundläggs tidigt. Kostmönster, ätbeteende och smakpreferenser är exempel på sådant som följer individen genom uppväxten. Under den första tiden i livet är därför föräldrarnas roll för barnets kost viktig, då det är dem som serverar maten. Genom att undersöka föräldrars uppfattning kring kost för yngre barn kan det bidra med insyn i vad barnen äter och hur kosten eventuellt kan förbättras.

    Syfte. Syftet med studien var att undersöka föräldrars val av livsmedel till barn 1–5 år, för att diskutera dessa utifrån rådande näringsrekommendationer. Även föräldrarnas inställning till vegetarisk kost för yngre barn ämnades undersökas, samt om det förelåg en önskan mer kostinformation bland föräldrarna.

    Metod. Undersökningen utformades som en webbaserad enkät och spreds i föräldragrupper på Facebook under september 2020. Data bearbetades i IBM SPSS Statistics 27.0. Analyser gjordes med Chi-två test, Mann-Whitney u test och Fisher’s exact test.

    Resultat. Totalt 405 personer deltog i studien, majoriteten var kvinnor och högre utbildade. De med högre utbildning hade mer kännedom om näringsrekommendationer jämfört med de med lägre utbildning. Föräldrarnas utbildningsnivån var också väsentlig för hur ofta barnen serverades frukt och bär. Fler kvinnor än män serverade dagligen sina barn grönsaker och rotfrukter. Åsikterna kring det näringsmässiga innehållet i vegetarisk mat för yngre barn var splittrade. Det fanns en önskan om mer kostinformation för hela gruppen, men förstagångsföräldrar önskade mer kostinformation jämfört med andra respondenter som deltog i studien. 

    Slutsats. Många av de inrapporterade svaren vittnar om fördelaktigt livsmedelsval för de flesta av barnen utifrån rekommendationerna. Samtidigt krävs fler insatser för att ännu fler ska följa näringsrekommendationerna, framförallt med avseende föräldrars utbildningsnivå och kön. Vården behöver förmedla mer kostinformation till föräldrar, vilket stödjs av en specifikt uttryckt efterfrågan från föräldrarna. 

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  • 11.
    Annell, Matilda
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Wiklund, Linda
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Elevers perspektiv på livsmedelsförvaring: -En enkätstudie bland elever i årskurs 8-92023Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Abstract: 

    Background: Proper food storage is crucial for maintaining food quality and preventing food spoilage, which can have negative effects on our health. Correct food storage also contributes to reducing food waste and promoting sustainable development. 

    Objective: The aim of this study was to investigate the knowledge of food storage about students in grades 8-9. 

    Method: A quantitative approach was employed in this study. A survey was conducted during the spring of 2023. The survey was created using Forms 365 and distributed to five different schools. It consisted of 15 questions of various nature. The survey responses were collected in Excel and coded using numbers or text. 

    Results: A total of 104 respondents participated in the survey. Many of the respondents were aware of the effects of storing food at either too high or too low temperatures, both in refrigerators and freezers. The refrigerator was the most common storage method for most types of food, while the freezer was commonly chosen for storing meat Conclusion: The study indicates that many students are knowledgeable about the consequences of improper food storage, although some uncertainties remain regarding the storage of specific food items. There is a need for further education on the subject among students of this age group.  

     

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  • 12.
    Apelman, Linnea
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Hur beskrivs sensoriska egenskaper inom deskriptiv analys?: En kvantitativ tvärsnittstudie av artiklar publicerade 1974-20192021Independent thesis Advanced level (degree of Master (One Year)), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background Descriptive sensory analysis (DSA) aims to describe the sensory attributes

    of food products. A panel of assessors analyze a sample of the product to identify and

    name a set of attributes and estimate their intensity.

    Objective The aim of the study was to research how attributes are identified, described

    and presented in the scientific use of DSA.

    Method By using descriptive statistics, 74 articles published in scientific journals between

    1974 and 2019 were analyzed quantitatively. Data collection was conducted using 17

    variables. Correlations between variables and differences between groups were analyzed

    using statistical tests.

    Results Of the articles 96 % were published in non-sensory-specific journals. Generic

    descriptive analysis (GDA) was used in two thirds of the articles. In more than half of the

    articles the number of assessors, or the time spent on assessor training, differed from what

    is recommended. An avarage of 1.4 descriptive words were used to name each attribute. In

    half of the articles no definitions of the attributes were given. In two thirds of the articles

    no reference products were presented to illustrate the attributes or different points of the

    scale. In three quarters of the articles the attributes were presentet in the section of method

    description, and not the results. The avarage share of nouns was 68.2 % and 31 %

    adjectives. A moderate negative correlation between the share of nouns and the time spent

    on panel training was significant.

    Conclusion Sometimes DSA is used without panel recommendations being followed.

    There are scientific articles where the sensory attributes are presented vaguely enough to

    question the usability of the results. To interperet naming of the sensory attributes as a

    qualitative results could motivate a more defined presentation, which would benefit the

    quantitative result (intensity assesment) by explaining what is meassured.

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  • 13. Aschemann-Witzel, Jessica
    et al.
    Mulders, Maartje D.G.H.
    Janssen, Meike
    Perez-Cueto, Federico J. A.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Tipping the next customer on the shoulder?: A segmentation study and discussion of targeted marketing to further plant-rich dietary transition2023In: Cleaner and Responsible Consumption, E-ISSN 2666-7843, Vol. 11, article id 100154Article in journal (Refereed)
    Abstract [en]

    The agricultural sector is responsible for a large share of natural resource use and climate impact. A sustainable food system transition requires amongst others that a majority of consumers begins to eat more plant based. However, so far, only a niche or minority of consumers eats primarily plant based. With a conceptual background in positive tipping points in sustainability transitions and social network theory, this paper uses a segmentation analysis of representative consumer survey data in Denmark to characterize segments that differ in psychographic drivers or barriers of meat reduction. From the eight segments found, three are already part of the niche, three emerge as opposed to plant-based, but two are potential next consumers. We discuss how to trigger behaviour change towards eating more plant-rich in ways that match the segments potential motivations and barriers and contribute to literature and work on sustainable food systems transitions.

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  • 14.
    Azzarri Klingström, Gerd
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Berg, Ingrid
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Förekomst av vegetariska måltider på förskolan: En enkätundersökning bland svenska förskolor2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Abstract

    Background Children have an open mind to learn what to eat and the preschool has unique opportunities to influence food habits and attitudes in a positive direction, in a fun and natural way that promotes a healthy lifestyle with good eating habits. There are nutritional benefits to a well-planned vegetarian diet that can lead to lifelong positive habits and health effects if you start eating at a young age. Objective The purpose of the study is to investigate the occurrences of vegetarian meals at preschools to see if it differs depending on whether the preschool has cooking kitchen or reception kitchens and where the preschools is geographically located. Method A quantitative study using a web-based survey. The inclusion criterion was that you worked within the preschool. The material was analyzed by percentage comparison and chi-two tests. Significant level was set at p value <0.05. Results A total of 104 people participated. The largest proportion was represented by preschool teachers (n=71), preschool chefs (n=18), principals (n=5) and other staff (n=10). The majority (62 %) of the respondents stated that the preschool had cooking kitchens, 38 % stated they had reception kitchens. Most common was that vegetarian food was served to those who had ordered, but at least once a week, vegetarian meals were served to everyone, but more often at preschools that had cooking kitchens. Conclusion The majority of preschools in the survey served vegetarian food regularly. Geographically, there was no difference, but preschools with cooking kitchens more often offered vegetarian than reception kitchens. We look forward to introducing cooking kitchens at all preschools, but more studies are needed, preferably with only preschool chefs.

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  • 15.
    Backman, Cecilia
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Möjligheter och utmaningar med att arbeta språk- och kunskapsutvecklande i hem- och konsumentunskap med elever som läser svenska som andraspråk.2023Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Sammanfattning

    Bakgrund

    Elever som läser svenska som andraspråk behöver individanpassad, språk- och kunskapsutvecklande undervisning för att inte hamna efter i ämneskunskaperna. Stort fokus och stort egenansvar läggs på eleverna att lära sig svenska och mindre på att det ämnesspecifika språket ska utvecklas. Elevernas tidigare kunskaper kartläggs inte i tillräckligt stor utsträckning och undervisningen kan således inte heller individanpassas. Samarbeten och överlämningar i skolan sker inte i tillräckligt stor omfattning, enligt Skolinspektionen.

    Syfte                                                                                     

    Syftet med studien var att undersöka i vilken utsträckning lärare i hem- och konsumentkunskap arbetar språk- och kunskapsutvecklande med elever som läser svenska som andraspråk, samt i vilken omfattning de undervisande lärarna i hem-och konsumentkunskap upplever att överlämnanden av elever och samarbeten med kollegor sker, med en rapport från Skolinspektionen som utgångspunkt.

    Metod

    Data samlades in genom en kvantitativ undersökning i form av en strukturerad och standardiserad enkät.

    Resultat

    Denna enkätstudie riktades till lärare i hem- och konsumentkunskap vilka undervisat elever som samtidigt läser svenska som andraspråk. Enkäten erhöll svar från 73 respondenter och studien visar tendenser till att lärare i hem- och konsumentkunskap behöver mer utbildning i språk- och kunskapsutvecklande undervisning, mer förhandsinformation om elevers individuella kunskaper och behov av anpassningar samt att de önskar tydligare och strukturerade överlämnanden för att kunna förbereda sin undervisning till de elever som läser svenska som andraspråk. Skolor tenderar att inte arbeta strukturerat med frågorna i tillräckligt stor utsträckning och de kollegiala samarbeten som krävs för att arbeta med en språk- och kunskapsutvecklande didaktik kommer inte till stånd, vilket även en rapport från Skolverket och andra studier till viss del visar.

    Slutsats

    För att elever som läser svenska som andraspråk ska få rätt förutsättningar i hem- och konsumentkunskap krävs förarbete i form av kartläggningar av språk- såväl som ämneskunskaper och tid för överlämnanden, vilket denna studie tenderar att se brister i. Undervisningen som följer på överlämnandena behöver vara planerad utifrån språk- och kunskapsutvecklande strategier och innehålla möjligheter till stöttning, tillgång till språk och samarbeten mellan kollegor, vilket denna studie finner vissa brister i.

     

     

     

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  • 16.
    Baird, Tim
    et al.
    Lincoln University, Christchurch, New Zealand.
    Hall, C. Michael
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science. Department of Management, Marketing and Entrepreneurship, University of Canterbury, Christchurch, New Zealand; University of Oulu, Finland; Linnaeus University, Kalmar, Sweden.
    Castka, Pavel
    UC Business School, University of Canterbury, New Zealand.
    Ramkissoon, Haywantee
    University of Derby, United Kingdom.
    Innovation, wine tourism, and sustainable winegrowing in cool climate regions: a longitudinal international comparative analysis2022In: Handbook of innovation for sustainable tourism / [ed] Irma Booyens; Patrick Brouder, Edward Elgar Publishing, 2022, p. 167-191Chapter in book (Refereed)
    Abstract [en]

    This study examined wineries' perceptions towards innovation within the context of sustainable winegrowing practices and wine tourism in New Zealand. In order to investigate the current situation in New Zealand, the National Wineries' Survey was extended to provide a longitudinal time series of data from the New Zealand wine industry. This data was also utilised to provide a comparison of the New Zealand perceptions of innovation with that of the Australian cool climate regions of Tasmania and Western Australia. The findings indicated that substantial concerns existed regarding the value of innovation within both wine tourism and sustainable winegrowing practices.

  • 17.
    Bengs, Carita
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Sundqvist, Joachim
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Det är inne att äta ute - naturmåltider på Instagram2021In: Måltiden som konstart: Gastronomisk kalender 2022 / [ed] Charlotte Birnbaum; Martin Lind; Christina Möller; Niklas Rådström; Stephan Rössner; Karsten Thurfjell, Stockholm: Carlssons , 2021, p. 81-102Chapter in book (Other academic)
  • 18.
    Bengts, Sanna
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Blomster Eriksson, Felicia
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    MÅLSMANS UPPFATTNING AV BARNS INTAG AV FRUKT & GRÖNSAKER I RELATION TILL REKOMMENDATIONERNA2022Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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  • 19.
    Bengtsson, Chatarina
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    De Carlo, Viola
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    FÖRUTSÄTTNINGAR FÖR UNDERVISNING I HEM- OCH KONSUMENTKUNSKAP: UNDERVISNINGSSALENS UTFORMNING OCH UTRUSTNING: En enkätstudie bland verksamma lärare i Sverige2023Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Lärmiljön påverkar undervisning och lärande. Enligt Skollagen ska det i skolan finnas de lokaler och den utrustning som behövs för att nå utbildningens syfte. Hem- och konsumentkunskap (HKK) har specifika lokal- och utrustningsbehov för att kunna nå lärandemålen. Förutsättningar för HKK-undervisning gällande lärmiljön varierar mycket mellan olika skolor.

    Syfte Syftet var att undersöka vilka förutsättningar det finns för att undervisa i HKK utifrån salens utformning och utrustning. 

    Metod En webbenkätundersökning genomfördes under höstterminen 2022 bland HKK-lärare i Sverige. Chi-två test genomfördes för att undersöka skillnader mellan olika skolors storlek, med signifikansnivå p <0,05. 

    Resultat Av 154 deltagare hade 96 % en HKK-sal med minst fyra köksenheter där elever jobbade främst i par och 97 % hade tillgång till tavla/whiteboard och projektor. Mindre än hälften kunde använda dessa samtidigt. Teoriundervisning genomfördes främst vid matplatsen. Deltagare från mindre skolor uttryckte oftare renoveringsbehov och missnöje gällande HKK-salen än övriga. 

    Slutsats Studien påvisar variation gällande förutsättningar för undervisning utifrån HKK-salens utformning och utrustning. Detta påverkar undervisningens likvärdighet och kan bero på skolans decentralisering. Förutsättningarna var ofta bättre för praktisk undervisning än för teoriundervisning, vilket indikerar att HKK-salar inte har förändrats utifrån lärandemål i nya läroplaner. Möbleringen för teoriundervisningen behöver förändras då den inte ger rätt premisser varken för lärare eller elever. 

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  • 20.
    Bergfeldt, Kjell
    et al.
    Uppsala, Sweden.
    Einarsson, Sandra
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Ekstedt, Mirjam
    Växjö, Sweden.
    Pálsdóttir, Anna María
    Alnarp, Sweden.
    Wengström, Yvonne
    Stockholm, Sweden.
    ”Livet efter cancer är inte en angelägenhet bara för vården”2024In: Dagens medicin, ISSN 1104-7488, no 2024-03-12Article in journal (Other (popular science, discussion, etc.))
    Abstract [sv]

    Fem debattörer från Cancerrehabfondens vetenskapliga råd ställer sig frågan: förstår riksdag och regering fullt ut betydelsen av civilsamhällets roll för den svenska välfärden?

  • 21.
    Berggren, Linda
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    “It’s not really about the food, it’s about everything else”: pupil, teacher and head teacher experiences of school lunch in Sweden2021Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The school lunch is often associated with food, nutrition and health while the social, physical, pedagogical and cultural dimensions of the school lunch situation have not been given as much attention. Sweden is one of few countries in the world where tax-funded school meals are served to all pupils in compulsory school. This thesis highlights the school lunch situation from the perspectives of pupils, teachers and head teachers in Sweden. The overall aim is to contribute a deeper understanding of how these school actors perceive and experience the school lunch situation.

    The thesis is compiled from four papers. Paper 1 examine Nordic pupil’s perspectives on the healthiness of the meals in the context of school lunches. The remaining papers have been carried out in a Swedish context. Paper 2 examines pupil’s lived experiences of school lunch and how they relate to the social and physical dimensions of school lunch. Paper 3 examines teachers’ perceptions of the school lunch in terms of intentions and daily practice. Paper 4 examines head teachers’ (also called principals and school leaders) perceptions and experiences of school lunch. The main theoretical base is based on Henri Lefebvre’s theoretical framework of social production of space, applied mostly in Papers 2-4, together with an overarching conceptual framework of social constructivism, applied mostly in Paper 1. The thesis is based on a qualitative descriptive research design where the empirical part of the study is based on focus group discussions, empathy-based stories, a qualitative analysis of open comments from a questionnaire and in the fourth paper, individual interviews.

    Through the four papers performed within this thesis it is clear that the normative, social, emotional, physical and organizational dimensions are central to the way that school lunch is experienced and perceived. The results show that pupils, teachers and head teachers share the perception of school lunch as a space for socializing and eating. The results further show that the perceptions and experiences of school lunch are negatively affected by the way the school lunch is framed and organized at both school and municipality level, and that favorable conditions for the school lunch situation do not always exist. The main concerns are centered on the meal environment, time-restrictions, the logistics and the different structures that pupils, teachers and head teachers have to adapt to. These challenges may affect the possibility of influencing practices and adherence to policies. The physical and organizational dimensions of school lunch need to be acknowledged: specifically, time management and the extent to which school restaurants are purposively designed and built. This is something that should be also taken in consideration when designing and building new school restaurants.

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  • 22.
    Berggren, Linda
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Olsson, Cecilia
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Rönnlund, Maria
    Umeå University, Faculty of Social Sciences, Department of applied educational science.
    Waling, Maria
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Between good intentions and practical constraints: Swedish teachers' perceptions of school lunch2021In: Cambridge Journal of Education, ISSN 0305-764X, E-ISSN 1469-3577, Vol. 51, no 2, p. 247-261Article in journal (Refereed)
    Abstract [en]

    In Sweden, pupils eat tax-funded school lunches, often in the company of teachers. This article focuses on Swedish compulsory school grade (ages 7-15) teachers' (n = 823) perceptions of the school lunch in terms of intentions and daily practice. Analysis was based on written answers for an open-ended question that was part of a questionnaire focusing on teachers' attitudes towards school lunch as a pedagogical activity. It was found that participating teachers saw the potential of the school lunch, placing emphasis on the social interaction that takes place in the school restaurant and the possibility of meeting pupils in a more informal setting. However, a key outcome was teachers' depictions of the struggle between ideals and reality with the effect that teachers were not always provided with favourable conditions for school lunch interactions. It is important to address this in order to improve meal-time practices and the experience of school lunch.

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  • 23.
    Berggren, Linda
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Olsson, Cecilia
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Waling, Maria
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Förutsättningar för en trivsam skollunch2023In: Læring gennem mad og måltider i grundskolen: teori og praksis fra Danmark, Sverige og Norge / [ed] Dorte Ruge; Frøydis Nordgård Vik; Johanna Björklund; Sara Frödén, Cappelen Damm AS, 2023, p. 131-146Chapter in book (Refereed)
    Abstract [en]

    This chapter highlights conditions for a pleasant school lunch based on experiences and perceptions from pupils, teachers, and head teachers. The empirical part of the study is based on a qualitative design using empathy-based stories, individual interviews, and a qualitative analysis of open comments from a questionnaire. Henri Lefebvre's theory of social production of space constitutes the theoretical framework, placing emphasis on how school lunch is experienced, perceived and conceived. The results show that these pupils, teachers and head teachers share the perception of school lunch as a space for socializing. Additionally, they show that conditions for a pleasant school lunch experience, chief among them the environment and time available, are not always favorable. The results presented in this chapter indicate that physical and organizational dimensions of school lunch need to be given more attention.

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  • 24.
    Berggren, Linda
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Waling, Maria
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Olsson, Cecilia
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Head teacher perspectives on school lunch: at variance with national policy2024In: Health Education Journal, ISSN 0017-8969, E-ISSN 1748-8176, Vol. 83, no 1, p. 29-39Article in journal (Refereed)
    Abstract [en]

    Objective: Previous research indicates that head teachers in Sweden frequently fail to see school lunch as part of the educational activities of a school. This study contributes to an understanding of how head teachers in Sweden perceive and experience current national policy intentions related to school lunch.

    Design: Qualitative inquiry.

    Setting: Ten municipal state schools in Sweden.

    Method: Individual semi-structured interviews were conducted with 10 head teachers responsible for the compulsory education of 6- to 15-year-olds in state schools. Data from digitally recorded and transcribed interviews were thematically analysed.

    Results: Head teachers primarily saw school lunch as a means to ensure pupils were fed and energised. Their focus tended to be on what followed after school lunch in the form of academic performance and mood, rather than the stated intentions of national school meal policy. Head teachers stressed the value of a free and nutritious school lunch for social equality, and the importance of good collaboration with food service managers and school meal personnel, despite the difficulty of achieving this.

    Conclusion: This paper highlights a gap between head teachers' perspectives with respect to school lunch and official intentions stated in Swedish national school meals policy. The meanings head teachers saw as connected to school lunch were those of social equality and ensuring pupils were fed, rather than the wider potential envisioned by the authorities. This paper identifies factors that affect the possibility of realising national policy intentions for school lunch in Sweden.

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  • 25.
    Berggren, Linda
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Waling, Maria
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Rönnlund, Maria
    Umeå University, Faculty of Social Sciences, Department of applied educational science.
    Olsson, Cecilia
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    School lunch – not an integrated part of the educational work at school: - Head teachers’ perceptions and experiences of school lunch in SwedenManuscript (preprint) (Other academic)
  • 26.
    Bergner, Camilla
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Genlund, Sara
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Lärarens förutsättningar för att undervisa elever med födoämnesallergi: En kvalitativstudie med lärare i hem- och konsumentkunskap2024Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    According to science, food allergy is a growing health problem. In home- and consumer studies (HCS), food and meals are central parts. According to the Education Act, teachers must be given professional development to create a safe environment for students.

     

    The purpose of this study was to examine how teachers in home economics and consumer studies experienced the conditions for teaching students with food allergies. The focus was on the classroom, routines, allocated budget, and professional development.

     

    Qualitative method was used. Nine qualified home economics teachers were interviewed based on a semi-structured question guide. The interviews were transcribed and analyzed with a qualitative content analysis.

     

    The results showed that the classroom and the economic conditions limited the teaching. The teachers felt confident in their current knowledge but were positive about continuing education. Routine improvements regarding information management and action plan are desired.  

     

    The study showed that the classroom was important for the teaching and that the few students with food allergies did not affect the budget in general. Routines around these students should be reconsidered. Basic education needs to be strengthened and teachers need to be given the opportunity for further training. 

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  • 27.
    Bergsten, Michaela
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Larsson, Amanda
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Måltidsrutiner och matintag hos nattarbetande vårdpersonal: En jämförelse mellan arbetsdygn och lediga dygn2022Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background

    Previous studies that have been made on shift and night workers has shown an increased risk for developing several public health diseases. The causes can be different, for example many metabolic functions are in disorder which affects food intake. There are a few studies that has been made in Sweden regarding night workers food intake.

    Objective

    The aim of this study is to investigate eating habits and food intake among healthcare staff that are working night shift, during working days and free days, also to investigate how these relates to the Nordic nutrition recommendations.

    Method

    A multi-method research has been used with the focus in a qualitative method that consist of a semi-structured interview guide. A quantitative part that consists of a diet registration has been used to strengthen the interviews, and also to contribute with material to be able to calculate energy distribution and energy intake. In total 6 women in the age 45 to 66 years were interviewed, and 3 diet registrations was received.

    Results

    There is a difference in food intake between workdays and free days. During workdays a night meal is eaten which during free days is replaced by lunch. Several meals a day can be simple, that are often associated with decreased appetite, hunger and fatigue.

    Conclusion

    The constant change between working nightshift and having days off work affects food intake and the wellbeing. More research is needed to define and spread dietary recommendations that are most suitable for people who are working nightshifts.

  • 28.
    Bergwaahl, Julia
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Gottfridsson, Louise
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Blivande föräldrapars tankar och attityder kring amning och amningslängd: En kvalitativ intervjustudie2022Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Intervjuer med mammor har visat olika anledningar till att amma. Exempelvis nämndes hälsofördelar för barnet, att ge barnet tröst eller att amning ansågs vara biologiskt normalt. I intervjuer med pappor framhävs amning som både positivt och negativt. När blivande föräldrapar intervjuats om attityder kring amning har önskan om partnerns delaktighet lyfts fram som ett nytt bidrag till tidigare forskning. 

    Syfte Syftet med studien var att undersöka blivande föräldrapars tankar och attityder kring amning och amningslängd. 

    Metod Sex blivande föräldrapar intervjuades med hjälp av en semistrukturerad intervjuguide. Intervjuerna spelades in för att sedan ordagrant transkriberas och analyseras med kvalitativ innehållsanalys.  

    Resultat De blivande föräldraparen kunde se att det fanns både positiva och negativa aspekter kring att amma, och de uttryckte en öppenhet gentemot andra alternativ så som modersmjölksersättning. Paren upplevde att man kunde amma för länge och det framkom olika faktorer som för paren skulle kunna påverka deras val av amningslängd. De uttryckte en kluven inställning till längre amning och funderade på om det fanns något syfte med att amma ett äldre barn. I intervjuerna framkom att det var viktigt för både den gravida och partnern att partnern skulle vara delaktig i matningen av barnet.  

    Slutsats Trots att paren planerat att amma var det inget måste att fullfölja planen, och paren uttryckte generellt en avslappnad inställning gentemot amning. Mer information under graviditeten skulle kunna minska osäkerheten kring hur länge amningen kan ske samt vilket syfte amningen kan ha när barnet börjar äta annan mat. Det var viktigt att partnern skulle involveras i kommande amning och paren berättade att ett sätt att uppnå detta kunde vara genom användandet av nappflaska. Om detta skulle visa sig ha en negativ påverkan på amningsfrekvensen kan det vara viktigt att ge information kring hur partnern kan vara delaktig och nära på ett sätt som inte konkurrerar ut amning. 

     

     

     

     

     

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  • 29.
    Björklund, Malin
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Simu, Malin
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Vikten av vikt i kraftsporten: - En kvalitativ intervjustudie ur coachers perspektiv2022Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background Previous research has found weight-class athletes to be at risk of developing disordered eating, something that could be induced by the demands of the sport. Powerlifting and weightlifting are examples of weight-class sports where weight loss strategies are utilized for increased competitiveness. Coaches have a key role in recognizing and counteract disordered eating behaviors in their athletes, but an in-depth perspective on how they address the impact of weight loss strategies in female athletes is lacking.

    Objective The aim of the study is to explore coaches’ experiences of and approaches to established weight loss regimes and weight control within weightlifting and powerlifting. The focus is on coaches’ experiences of having trained female athletes in the historically male-dominated sports of weightlifting and powerlifting. 

    Method Semi-structured interviews were conducted with nine coaches. The interviews were recorded, transcribed verbatim and analyzed using qualitative content analysis. 

    Results The analysis resulted in five categories: - Weight loss culture as a normalized phenomenon within the sports, - The conditions of the sports require the use of weight loss methods, - Risk of developing, disguising and/or escape questioning of disordered eating, - Athletic development is held back by identity and society’s body ideals and - Coaches lacking support and guidelines – left alone in the matter of responsibility. The focus on weight and weight loss was considered widely accepted in the sports, which meant that disordered eating could be disguised and overlooked. Competitiveness was described as the basis for the weight loss strategies, justified both within the sport and in society, where society’s body-ideals also interfered with athletic development. The coaches requested interventions for increased knowledge on the subject and action plans for when an athlete needs professional support. 

    Conclusion Athletes in powerlifting and weightlifting exist within an environment that increases the risk of dysfunctional eating and weight control behaviors and is deemed dangerous for individuals with susceptibility to develop disordered eating behaviors and eating disorders. To avoid a setting where eating disorders flourish freely, interventions will be needed within the sports. 

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  • 30.
    Björkman, Marie
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Stärling, Carolin
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Kostvanor och fysisk aktivitet: En kvantitativ jämförelse mellan demografiska grupper i Västerbottens län2020Independent thesis Basic level (degree of Bachelor), 180 HE creditsStudent thesis
    Abstract [en]

    AbstractBackground Dietary habits and physical activity have great significance for people's health and previous studies have been large and time consuming to analyze. Our contribute was a smaller study that gave a snapshot of the situation in Västerbotten.

    Objective To investigate if dietary habits and physical activity differed between demographic groups in Västerbotten County during September 2020.

    Method A web survey for respondents >18 years in Västerbotten County. The link to the web survey was spread in Facebook groups connected to different parts of the county and contained overall questions about dietary habits, sleep, stress and physical activity. Analyzes were performed with SPSS (version 27) and the tests Mann-Whitney, Kruskal Wallis, ANOVA (post hoc Bonferroni) or Student t-test. Correlations was analyzed with Pearson’s correlation or Spearman’s rank-order correlation.

    Results A total of 321 respondents 18- 89 years participated, with representatives from all municipalities in Västerbotten. A predominant part of the respondents were women, 31- 50 years. Women and residents in coastal municipalities had healthier dietary habits than men and residents in inland municipalities  . No differences emerged within the groups of age, level of education, employment or family situation. Nearly a third of the respondents spent less than <30 minutes a week to physical activity and more than 60% of the respondents ate unhealthy snacks four times a week or more. Nearly two thirds of the respondents ate less fruit, vegetables and fish than the recommendations.

    Conclusion Women and residents in coastal municipalities had healthier dietary habits than men and residents in inland municipalities. A majority of the respondents had a high intake of unhealthy snacks and were at the same time physically inactive, two behaviors that affect the health negatively. Public health work should be directed to the younger population to help create healthy habits and question influencing norms.

  • 31.
    Björn, Rasmus
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Gustafsson, Harald
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Småskaliga vinimportörer under kris: En studie om Systembolagets betydelse för småskaliga vinimportörers hantering av coronapandemin2021Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The purpose of this study was to investigate the importance of Systembolaget for five small-scale wine importers in Sweden during the corona pandemic. The study also wanted to examine how the corona pandemic has affected the wine importers sales and their learnings from the corona pandemic. 

    The study was conducted using a qualitative method in the form of semi-structured interviews with five small-scale wine importers in Sweden. The purpose of the interviews was to highlight the small-scale wine importer’s stories of how they handled the corona pandemic. The empirical data was analyzed through thematic analysis and resulted in two themes – The wine importers perception of Systembolaget and the passion of wine importers. 

    The results show that Systembolaget had great importance in the small-scale wine importers’ handling of the corona pandemic. The importers who actively shifted their sales from restaurants to Systembolaget had been able to save their companies’ financial results despite a reduction in restaurant sales. The wine importers learnings from the pandemic were an increased crisis awareness, the value of quickly adjusting their business model and spreading the risks in their business. By having knowledge of the process of wine sales to Systembolaget and an ability to quickly adjust their sales from restaurants to Systembolaget, the study’s authors suggest that small-scale wine importers can be better prepared for future pandemics.

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  • 32.
    Blomberg, Anna
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Wagner, Sara
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Konsumtion av energidryck bland ungdomar i åk 9: En kvantitativ enkätstudie2024Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Abstract

    Background: Energy drinks have become a part of today's consumer culture and have gone from being a simple soft drink to containing stimulants such as caffeine, taurine, B vitamins, guarana, and ginseng. The popularity of energy drinks spans different age groups and contexts. This beverage category has raised concerns from both scientists and society, especially with regard to its impact on health and its similarities to pharmaceuticals. Energy drinks have developed into a controversial product category, combining health perspectives, marketing issues and regulations, which has prompted the need for research and debate in the field. 

    Aim: To investigate the extent and motives behind young people in grade 9 drinking energy drinks.

    Method: The study was conducted with a web survey via Forms with students in grade 9. The data was processed in Excel and reported descriptively. 

    Results: The participants in the study were 229 adolescents in grade 9. Of these, 82% (n=188) stated that they had tasted energy drinks. The average age at which young people first tasted energy drinks was 12.0 (±2.2) years. 45% (n=83) drank less energy drinks than one day a week and 38% (n=71) drank energy drinks 1-4 days/week. Regarding the amount the adolescents drank, 70% (n=129) drank one can/occasion. The main motives for the consumption of energy drinks were taste, to get alert and to get extra energy. The adolescents drank energy drinks mostly at home or at friends' houses. The brand and price were the most common reasons for purchasing energy drinks. 82% (n=151) of the adolescents' parents knew about their consumption of energy drinks, although 29% (n=51) did not like it. 

    Conclusion: This study shows that a significant majority of adolescents have tried energy drinks at an average age of 12 years, despite the fact that there is a recommended age limit of 15 years when purchasing energy drinks. Most of the adolescents consumed energy drinks less often and in smaller amounts, but there was also a significant proportion who consumed them regularly and in larger quantities. The extensive digital marketing of energy drinks aimed at young people may be an important influencing factor that needs to be regulated. The study also identifies gender differences in consumption (not statistically tested) where boys tended to drink energy drinks slightly more often and in larger amounts than girls. Parents' awareness and acceptance of adolescent consumption indicates the need for increased understanding among adults about the impact of energy drinks on adolescent well-being.

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  • 33.
    Bohm, Ingela
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Cultural sustainability: a hidden curriculum in Swedish home economics?2023In: Food, Culture, and Society: an international journal of multidisciplinary research, ISSN 1552-8014, E-ISSN 1751-7443, Vol. 26, no 3, p. 742-758Article in journal (Refereed)
    Abstract [en]

    The school subject home economics (HE) provides education on food, meals, and sustainability. Drawing on observations and interviews with eight Swedish HE teachers during 2018, this paper conceptualizes HE as an ambiguous perceived space between the conceived space of state-controlled learning goals and the lived space of a traditional Swedish, feminine, middle-class home. The subject’s focus on cooking and housework lowered its status and marginalized it from the rest of the school. It seemed in constant threat of neglect and dissipation, which together with the chaotic nature of student cooking gave rise to a need for order and control. This extended to norms surrounding food, cooking, and eating that blurred the line between knowledge content and value judgments. Based on these findings, I suggest that HE is permeated not only by the social, ecological, and economic sustainability perspectives of the syllabus but also a fourth–cultural sustainability–which is not explicitly defined but rather underpins the subject in the form of a hidden curriculum.

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  • 34.
    Bohm, Ingela
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Matkultur och psykosocial hälsa2019In: Didaktik för hem- och konsumentkunskap / [ed] Karin Hjälmeskog, Karin Höijer, Malmö: Gleerups Utbildning AB, 2019, p. 105-115Chapter in book (Other (popular science, discussion, etc.))
  • 35.
    Bohm, Ingela
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    “We can never close the book and say, ‘We’ll continue next week’”: the rhythms of cooking and learning to cook in Swedish Home economics2022In: Food, Culture, and Society: an international journal of multidisciplinary research, ISSN 1552-8014, E-ISSN 1751-7443, Vol. 5, no 3, p. 604-619Article in journal (Refereed)
    Abstract [en]

    The Swedish school subject Home Economics (HE) covers complex content to do with cooking and sustainable development, but is allocated relatively few hours. I draw on observations of HE lessons and interviews with teachers to show how experiences of time poverty can be conceptualized as arrhythmia in relation to the requirements of the curriculum, scheduling, cultural expectations, and the unpredictable nature of student cooking. By viewing cooking and learning to cook as sets of rhythms, I illuminate the disjoint between the mathematical rhythms of scheduling and recipes on the one hand and the visceral rhythms of students and food on the other. As teachers struggle to translate the vague knowledge goals and linear progression of the syllabus into the cyclical rhythms of meal-centered lessons where cooking is organized as a group activity, they prioritize time-consuming recipes and cleaning over reasoning around sustainability, which may contribute to a feeling of not keeping up with the contents of the syllabus.

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  • 36.
    Bohm, Ingela
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Bengs, Carita
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Balance, self-efficacy and collective individualism: young people's ideal eater types2023In: Health Education Journal, ISSN 0017-8969, E-ISSN 1748-8176, Vol. 82, no 7, p. 752-765Article in journal (Refereed)
    Abstract [en]

    Background: In health education, there is a risk of giving overly prescriptive recommendations, potentially activating conflicting in-group norms that reduce message receptiveness. For example, the notion of ‘unhealthy youth’ is a stereotype which suggests that young people are expected to make unhealthy choices. If such in-group norms are activated as part of health education, the will to emulate healthy out-group behaviour may decrease.

    Objective: The objective of this study was to explore how young people construct different types of eaters in relation to health recommendations.

    Method: Group interviews were conducted with 31 students aged 10–16 years (from school grades 5 and 8) in northern Sweden and data were analysed using reflexive thematic analysis.

    Results: The analysis yielded eight ideal eater types: healthy-but-not-too-healthy; obsessively healthy; devil-may-care; destabilised; contextual; powerless; intuitive; and discontented eaters. Participants’ preferred types did not overly regulate their eating, bute intuitively ate what they liked and/or needed in a balanced way. They were also receptive to social and contextual cues without being completely guided by them.

    Conclusion: Even in the current era of individualism, food retains its social meanings, and young people’s views of healthy eating are shaped by valued social groups. We therefore recommend the promotion of shared individualism as part of health education, where the expression of individual taste is encouraged alongside adherence to group norms. It is also crucial to highlight how healthy and unhealthy foods can coexist as part of a balanced diet.

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  • 37.
    Bohm, Ingela
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Åbacka, Gun
    Vasa Övningsskola, Åbo Akademi University, Vasa, Finland.
    Hörnell, Agneta
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Bengs, Carita
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    "Can we add a little sugar?": The contradictory discourses around sweet foods in Swedish home economics2023In: Pedagogy, Culture & Society, ISSN 1468-1366, E-ISSN 1747-5104Article in journal (Refereed)
    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.

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  • 38.
    Brolin Johansson, Emelie
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Azzarri Klingström, Gerd
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Matlagning i Hem- och konsumentkunskap: En kvalitativ intervjustudie om integreringen av teori och praktik i undervisningen2022Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background The teaching of Home Economics combines theory and practice. Most knowledge requirements are theoretical, but the subject includes practical cooking. The food is prepared with a purpose, which makes the food an educational tool. The student should be able to make healthy choices and gain knowledge to manage different everyday situations. Learning by doing summarizes pragmatism's view of the integration of theory and practice. In Home Economics, it means knowledge in action. With cooking techniques, students can proactively plan their cooking, read recipes, and solve unexpected challenges to develop their skills by training in authentic situations.Objective The purpose of the study was to investigate how teachers used cooking in Home Economics.Method Qualitative interviews were conducted with eight qualified, active teachers who teach Home Economics years 7–9. These were conducted using a semi-structured question guide. The interviews were recorded, transcribed, and analyzed with qualitative content analysis.Results Three main categories and eight subcategories were identified. The teacher started from knowledge requirements by prioritizing method cooking, using all food groups and starting from central content of the subject when the teaching was planned. The teacher also started from practical conditions such as time, budget, and the room design. The basic idea of intertwining theory and practice was difficult to achieve due to students' expectations and taste, which meant that teachers' sense of care for students affected the content. The cooking was adapted to students and to give practical students the opportunity to feel good in an otherwise theoretical environment.Conclusion The teaching and cooking opportunity had an educational purpose. However, teachers' ambitions were hampered by practical circumstances, such as time, location, and budget. They also considered student concerns that the food should be tasty.

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  • 39.
    Brolin Johansson, Emelie
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Erlandsson Tordsjänta, Marie
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Måltidssituationen i Hem-och konsumentkunskap: Lärarens upplevelser och erfarenheter om måltidssituationen2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund: Måltiden har en betydande del i människors liv. Den påverkas av aspekter såsom miljön där måltiden äts, tiden för måltiden och sällskapet runt bordet. I det centrala innehållet för hem- och konsumentkunskap nämns det om måltidens betydelse för gemenskap och vikten att kunna arrangera måltider.  Syfte: Syftet med studien var att med semistrukturerade intervjuer utforska lärarens uppfattning, upplevelser och erfarenheter om måltidssituationen i hem- och konsumentkunskap.  Metod: Vi har använt oss av kvalitativa semistrukturerade intervjuer. Våra respondenter bestod av sex verksamma lärare i hem- och konsumentkunskap för åk 7–9. Intervjuerna har genomförts via telefon. En innehållsanalys har utförts av det inhämtade och transkriberade materialet för att kunna urskilja det väsentliga.  Resultat: Två tydliga kategorier framträdde; eleven i fokus samt ramfaktorer. Utifrån de två kategorierna fann vi sedan tre subgrupper till varje kategori som vi presenterat i resultatet. Det visade sig att måltidens syfte enligt lärarens upplevelser var att låta elevens fokus vara det centrala med måltiden. Att måltiden är elevens stund för gemenskap och samtal. Det framkommer också att på grund av tidsbrist optimerar läraren lektionen med teori under måltiden men också att det saknas rätt förutsättningar för att få till en måltid med lugn och ro i en trivsam miljö.  Slutsats: Läraren saknar förutsättningar för en bra och trevlig måltidssituation. Måltidssituationen betraktades inte som en lika viktig del i undervisningen i hem- och konsumentkunskap och inte heller som underlag för bedömning. För att möjliggöra måltidssituationen behöver läraren och eleverna mer tid för måltidssituationen för att kunna nyttja måltiden till en del i undervisningen. Läraren behöver också bättre förutsättningar till måltidsmiljön.

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  • 40.
    Brännmark, Elin
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Rönnlund, Josefin
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Förskolepersonals upplevelse av trygghet, stöd och kunskap i relation till födoämnesöverkänslighet hos barn: En enkätstudie2022Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Födoämnesöverkänslighet är vanligt hos barn i skolåldern, omkring 6–8 % av yngre barn i Sverige har en bekräftad födoämnesallergi. Den mat som serveras på förskolor och skolor ska vara säker för födoämnesöverkänsliga barn att inta vilket ställer höga krav på skol- och förskolepersonal. Med anledning av hur vanligt det idag är att barn är allergiska eller överkänsliga samt de allvarliga konsekvenserna bristen på kunskap kan medföra är detta ett ämne som bör undersökas vidare.

    Syfte Syftet med studien är att undersöka förskolepersonals upplevelse av trygghet, stöd och kunskap om födoämnesöverkänslighet hos barn, samt att undersöka den upplevda kunskapen i relation till yrkestitel, arbetslivserfarenhet och ålder.

    Metod Studien pågick under hösten 2021 och genomfördes via en webbenkät. Enkäten skickades till kommunala förskolor i Sverige samt publicerades på Facebook. Den insamlade datan från enkätundersökningen analyserades i IBM SPSS Statistics 27.0. Pearson’s chi-två- test och Independent samples t-test användes som statistiska analysmetoder.

    Resultat Totalt svarade 251 personer på webbenkäten, det slutgiltiga urvalet blev dock 237 respondenter då 14 personer inte uppfyllde inklusionskriterierna. Majoriteten av respondenterna arbetade som förskollärare och arbetslivserfarenheten varierade från 0 till 41 år. Mer än hälften av respondenterna upplevde sig ha mycket kunskap om matallergier och födoämnesöverkänslighet och lite mindre än hälften upplevde sig ha mindre kunskap. Upplevd kunskap var högre bland de mer erfarna och äldre respondenterna. Det fanns ingen skillnad i upplevd kunskap mellan förskollärare och barnskötare.

    Slutsats Det finns en brist i förskolepersonals kunskap och utbildning om födoämnesöverkänslighet hos barn. För att öka tryggheten hos både barn och personal bör mer utbildning om födoämnesöverkänslighet erbjudas till förskolepersonal. Samtidigt är detta ett område som bör studeras vidare.

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  • 41.
    Burén, Jonas
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science. Umeå University, Faculty of Medicine, Department of Public Health and Clinical Medicine, Section of Medicine.
    Ericsson, Madelene
    Umeå University, Faculty of Medicine, Umeå Centre for Molecular Medicine (UCMM). Umeå University, Faculty of Medicine, Department of Medical Biosciences, Physiological chemistry.
    Damasceno, Nágila Raquel Teixeira
    Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil.
    Sjödin, Anna
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    A ketogenic low‐carbohydrate high‐fat diet increases ldl cholesterol in healthy, young, normal‐weight women: A randomized controlled feeding trial2021In: Nutrients, E-ISSN 2072-6643, Vol. 13, no 3, p. 1-12, article id 814Article in journal (Refereed)
    Abstract [en]

    Ketogenic low‐carbohydrate high‐fat (LCHF) diets are popular among young, healthy, normal‐weight individuals for various reasons. We aimed to investigate the effect of a ketogenic LCHF diet on low‐density lipoprotein (LDL) cholesterol (primary outcome), LDL cholesterol sub-fractions and conventional cardiovascular risk factors in the blood of healthy, young, and nor-mal‐weight women. The study was a randomized, controlled, feeding trial with crossover design. Twenty‐four women were assigned to a 4 week ketogenic LCHF diet (4% carbohydrates; 77% fat; 19% protein) followed by a 4 week National Food Agency recommended control diet (44% carbo-hydrates; 33% fat; 19% protein), or the reverse sequence due to the crossover design. Treatment periods were separated by a 15 week washout period. Seventeen women completed the study and treatment effects were evaluated using mixed models. The LCHF diet increased LDL cholesterol in every woman with a treatment effect of 1.82 mM (p < 0.001). In addition, Apolipoprotein B‐100 (ApoB), small, dense LDL cholesterol as well as large, buoyant LDL cholesterol increased (p < 0.001, p < 0.01, and p < 0.001, respectively). The data suggest that feeding healthy, young, normal‐weight women a ketogenic LCHF diet induces a deleterious blood lipid profile. The elevated LDL cholesterol should be a cause for concern in young, healthy, normal‐weight women following this kind of LCHF diet.

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  • 42.
    Burén, Jonas
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science. Umeå University, Faculty of Medicine, Department of Public Health and Clinical Medicine, Section of Medicine.
    Ericsson, Madelene
    Umeå University, Faculty of Medicine, Umeå Centre for Molecular Medicine (UCMM).
    Damasceno, Nágila Raquel Teixeira
    Department of Nutrition, School of Public Health, University of Sao Paulo, Sao Paulo, Brazil.
    Sjödin, Anna
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Reply to Ravnskov, U. Is High Cholesterol Deleterious? An Alternative Point of View. Comment on “Burén et al. A Ketogenic Low-Carbohydrate High-Fat Diet Increases LDL Cholesterol in Healthy, Young, Normal-Weight Women: A Randomized Controlled Feeding Trial. Nutrients 2021, 13, 814”2021In: Nutrients, E-ISSN 2072-6643, Vol. 13, no 7, article id 2127Article in journal (Refereed)
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  • 43.
    Byström Titusson, Matilda
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Kan filmundervisning ersätta dietistkontakt vid nydiagnostiserad graviditetsdiabetes?: En utvärdering av ett nytt arbetssätt inom Region Jönköpings län2022Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
    Abstract [en]

    Background Gestational diabetes (GDM) is characterized by glucose intolerance that occurs during pregnancy, where elevated blood glucose levels is associated with adverse maternal and newborn outcomes. In 2019, Jönköping County joined the National Board of Health and Welfare's lowered criteria, which resulted in an increased number of patients. Swedish-speaking women were referred to watch five films about recommended diets in GDM instead of contact with a dietitian.

    Objective To evaluate whether nutritional film education can replace a contact with a dietitian for women with GDM and evaluate the consequences of this working method for the patients and the involved healthcare professionals. 

    Methods A mixed method was used where a digital questionnaire was sent to women diagnosed with GDM who were referred to the films during January – July 2022. Interviews were conducted with midwives and diabetes nurses who worked with the patient group.

    Results A total of 379 questionnaires were sent out and 67 women answered. The majority of those women (86%) had seen at least one film. Equally many (86%) felt that the information in the films was easy or fairly easy to understand. The films met more than half (65%) of the women's expectations and almost all women (95%) would recommend them to someone else. Most of the women (92%) changed their diet in a positive direction after GDM diagnosis but for one fourth (26%) the changes were not enough to lower their blood glucose levels to normal levels. Six interviews were conducted and according to the informants, the films were a resource-saving tool that functioned as dietary treatment for many women, but not all. Motivation was a decisive factor, while low health literacy could make compliance more difficult. The responsibility for the dietary treatment was perceived to have increased for the midwives and diabetes nurses despite perceived insufficient knowledge since the dietitian was not perceived to be as involved in the dietary treatment as before.

    Conclusion For those women where the films are not sufficient dietary advice, there should be greater accessibility with a dietician. The films need to be updated with more information about physical activity and should be adjusted to other cultures and/or translated into other languages.

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  • 44.
    Carrillo Ocampo, Julia Cristina
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Strävan efter en hållbar gastronomisk dryckesupplevelse – en utmaning för matsalpersonalen?2021In: Måltiden som konstart: Gastronomisk kalender 2022 / [ed] Charlotte Birnbaum; Martin Lind; Christina Möller; Niklas Rådström; Stephan Rössner; Karsten Thurfjell, Stockholm: Carlssons , 2021, p. 142-150Chapter in book (Other (popular science, discussion, etc.))
    Abstract [sv]

    Genom djupintervjuer och observationer, som har analyserat tematiskt, har jag undersökt de olika kulturella aspekter som framträder i sommelierers och matsalspersonals föreställningar kring viners kvalitet och hållbarhetsfrågor. Detta för att förstå hur dessa aspekter upprätthåller ett dryckesideal som avses som en gastronomisk upplevelse. Tolv intervjuer om vinkvalitet, hållbarhet och mat- och dryckeskombinationer genomfördes med anställda på sju olika verksamheter där vin är i fokus eller som erbjuder olika slags vinservering (glas, flaska och/eller på fat). För att få bred bild av sommelierer och matpersonalens föreställningar studerades olika typer av verksamheter: ett café, två bistroer, en restaurang relaterad till en kulturell verksamhet, två hotellrestauranger och en vinbar med vinförvaringsservice. De deltagande krogarna lokaliseras i olika delar av Sverige: en på landsbygden, två i mindre städer och de resterande i huvudstaden. Under analysen framkom två centrala teman som jag kommer att fördjupa mig nedan. Det första temat rör gastronomisk hållbarhet och beskriver föreställningar kring vinkvalitet och vinhållbarhetsfrågor. Den andra temat beskriver hur normer och förväntningar kring en gastronomisk hållbar dryckesupplevelse skapas. I båda temana har förpackningen en särskilt viktig roll tillsammans med föreställningar om exklusivitet och traditioner.

  • 45.
    Carrillo Ocampo, Julia Cristina
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Marshall, Matilda
    Umeå University, Faculty of Arts, Department of culture and media studies.
    Bengs, Carita
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Restaurant professionals as curators of wine spaces: Norms and practices guiding wine quality and sustainability2024In: Journal of Wine Research, ISSN 0957-1264, E-ISSN 1469-9672, Vol. 35, p. 50-67Article in journal (Refereed)
    Abstract [en]

    Little is known about restaurant professionals’ views on wine sustainability and how these beliefs are embedded in cultural norms of wine quality. Using wine spaces as an entry point, this ethnographic study sought to explore the norms and practices that guide restaurant professionals in their assessment of wine quality and sustainability. The article depicts wine spaces as emblems mediating a particular wine culture with its own norms which guide such assessment. These spaces provide professionals with a setting to accumulate culinary capital as curators, and so wine spaces can be understood as the realm of experts. The results show that incorporating sustainability in wine assessment is challenging for restaurant professionals. First, there are inherent conflicts between environmental and sociocultural sustainability. Second, some norms and practices ingrained in heritage and tradition act as barriers to the adoption of, for example, more sustainable packaging. Third, the perceived sensory attributes of more sustainable wines are sometimes considered detrimental to wine quality. However, we argue that in their role as curators and intermediaries, restaurant professionals can use their expert status to challenge norms and give sustainability the same importance as other parameters such as acidity, tannins, and overall balance.

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  • 46.
    Chorell, Elin
    et al.
    Umeå University, Faculty of Medicine, Department of Public Health and Clinical Medicine, Section of Medicine.
    Otten, Julia
    Umeå University, Faculty of Medicine, Department of Public Health and Clinical Medicine, Section of Medicine.
    Stomby, Andreas
    Umeå University, Faculty of Medicine, Department of Public Health and Clinical Medicine, Section of Medicine.
    Ryberg, Mats
    Umeå University, Faculty of Medicine, Department of Public Health and Clinical Medicine, Section of Medicine.
    Waling, Maria
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Hauksson, Jon
    Umeå University, Faculty of Medicine, Department of Radiation Sciences, Radiation Physics.
    Svensson, Michael B.
    Umeå University, Faculty of Medicine, Department of Community Medicine and Rehabilitation, Section of Sports Medicine.
    Olsson, Tommy
    Umeå University, Faculty of Medicine, Department of Public Health and Clinical Medicine, Section of Medicine.
    Improved peripheral and hepatic insulin sensitivity after lifestyle interventions in type 2 diabetes is associated with specific metabolomic and lipidomic signatures in skeletal muscle and plasma2021In: Metabolites, ISSN 2218-1989, E-ISSN 2218-1989, Vol. 11, no 12, article id 834Article in journal (Refereed)
    Abstract [en]

    Lifestyle interventions with weight loss can improve insulin sensitivity in type 2 diabetes (T2D), but mechanisms are unclear. We explored circulating and skeletal muscle metabolite signatures of altered peripheral (pIS) and hepatic insulin sensitivity (hIS) in overweight and obese T2D individuals that were randomly assigned a 12-week Paleolithic-type diet with (diet-ex, n = 13) or without (diet, n = 13) supervised exercise. Baseline and post-intervention measures included: mass spectrometry-based metabolomics and lipidomics of skeletal muscle and plasma; pIS and hIS; ectopic lipid deposits in the liver and skeletal muscle; and skeletal muscle fat oxidation rate. Both groups lowered BMI and total % fat mass and increased their pIS. Only the diet-group improved hIS and reduced ectopic lipids in the liver and muscle. The combined improvement in pIS and hIS in the diet-group were associated with decreases in muscle and circulating branched-chain amino acid (BCAA) metabolites, specifically valine. Improved pIS with diet-ex was instead linked to increased diacylglycerol (34:2) and triacylglycerol (56:0) and decreased phosphatidylcholine (34:3) in muscle coupled with improved muscle fat oxidation rate. This suggests a tissue crosstalk involving BCAA-metabolites after diet intervention with improved pIS and hIS, reflecting reduced lipid influx. Increased skeletal muscle lipid utilization with exercise may prevent specific lipid accumulation at sites that perturb insulin signaling.

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  • 47.
    Christenson, Elsa
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Berg, Frida
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Fiskkonsumtion under och efter graviditet: En kvantitativ enkätstudie2023Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    SAMMANFATTNING

    Bakgrund Graviditeten är en period då många kvinnor lägger till, undviker eller begränsar vissa livsmedel. Fiskkonsumtion under graviditet har många hälsofördelar både för fostret och för mamman. Trots detta tenderar kvinnor att minska sin fiskkonsumtion under graviditeten. Om fiskkonsumtionen minskar eller utesluts under graviditet och därefter inte återinförs efter att barnet fötts skulle det kunna påverka näringsintaget både hos kvinnan och barnet. 

    Syfte Syftet med studien var att undersöka fiskkonsumtionen hos kvinnor under och efter graviditet i förhållande till Livsmedelsverkets rekommendationer.

    Metod Studien pågick under hösten 2022 och genomfördes via en webbenkät. Enkäten publicerades på Facebook för att nå ut till kvinnor som fött barn de senaste två åren. Insamlade data analyserades i statistikprogrammet IBM SPSS Statistics, version 28.0. Chi-två test användes som statistisk analysmetod.

    Resultat Totalt svarade 82 respondenter på enkäten. Flest respondenter hade en månadsvis fiskkonsumtion under graviditeten. Av de som åt fisk varje vecka var det en respondent som åt fisk fler än två gånger i veckan. Efter graviditeten svarade 57 respondenter att fiskkonsumtionen såg likadan ut som under graviditeten. Även för familjen svarade de flesta att fiskkonsumtionen såg likadan ut. Det var 49 respondenter som mottagit kostråd gällande fiskkonsumtion från sjukvården medan 25 respondenter inte mottagit kostråd. Nöjdheten kring de kostråd respondenterna mottagit var förhållandevis hög.

    Slutsats I förhållande till Livsmedelsverkets rekommendationer om en fiskkonsumtion på 2–3 gånger i veckan var konsumtionen bland kvinnorna i denna studie, både under och efter graviditet, låg. Svårigheter med att öka fiskkonsumtionen innebär att större fokus bör riktas mot alternativa källor till omega-3 och andra näringsämnen.

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  • 48.
    Copin, Anne-Sophie
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    “A kick-start… but a long-term effort.” Patient care practices alongside intragastric balloon procedures: -a qualitative study on clinical dietitians’ perspectives-2023Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background: There are treatments available to manage overweight and obesity (O&O). Intragastric balloons (IGB) are one option; they fill the stomach, increasing the sensation of satiety, limiting the amount of food to be ingested, and thus leading to weight loss. However, data suggest that patients regain weight long-term after an IGB treatment. As IGB is a relatively recent procedure for O&O, there is limited information about patient care practices alongside treatment, and whether could explain success or failure to maintain weight loss long-term. 

    Objective: The aim of the study was to explore clinical dietitians’ perspectives on patient care practices alongside IGB procedures.

    Method: Six semi-structured qualitative interviews were recorded, transcribed, and explored using qualitative content analysis method, which resulted in three categories.

    Results: The results showed that the clinical dietitians had many practices in place to condition patients before treatment. Screening the patient, balloon role information, and setting realistic expectations were considered essential practices. The involvement of a multi-disciplinary team was viewed as a critical factor to ensure engagement and follow-up with patients. The findings showed a high level of variability of frequency and contact during treatment and after balloon removal. Developing patients’ self-efficacy through practices like motivational coaching, dietary education, and behavioural therapy were also common practices. 

    Conclusion: Although similar practice patterns were identified, the findings highlighted a high level of variability in practices between respondents’ workplaces. This study was a first attempt to explore dietitians’ perceptions on patient care practices in relation to IGB-treatments, and it is too early to determine whether differences in practices have any impact on long-term weight loss maintenance. These could be the focus of new studies. 

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  • 49.
    Dahl, Evelina
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Spindeln i nätet: En kvalitativ studie om sjuksköterskors erfarenheter av nutritionsomhändertagande inom specialiserad palliativ hemsjukvård2021Independent thesis Advanced level (degree of Master (One Year)), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Palliativ vård syftar till att stödja patienter och dess anhöriga i samtliga skeden av kronisk och/eller svår sjukdom. Nutritionsproblem är vanligt förekommande hos palliativa patienter och synen på nutrition inom palliativ vård skiljer sig ofta åt mellan patienter, anhöriga och vårdpersonal. Inom palliativ vård har sjuksköterskan en viktig roll att bedöma vilka insatser patienten behöver, samt att stödja patienten och dess anhöriga. Syfte Att utforska sjuksköterskors upplevelser och erfarenheter av nutritionsomhändertagande inom specialiserad palliativ hemsjukvård.Metod En kvalitativ metod valdes och fyra semistrukturerade intervjuer genomfördes med sjuksköterskor inom specialiserad palliativ hemsjukvård. Materialet analyserades med hjälp av kvalitativ innehållsanalys. Resultat En viktig funktion som informanterna har inom nutritionsarbetet är att inhämta information från patienten, utreda källor till besvär och förmedla det vidare. Nutrition beskrevs som något som diskuteras om det är något särskilt, alternativt om patienten eller en teammedlem tagit upp det. Informanterna framhöll vikten av individanpassad nutrition utifrån sjukdomsfas och behövde i sitt arbete förhålla sig till patientens och anhörigas känslor och önskemål i relation till nutritionen. Inte sällan uppstod etiska dilemman när patientens eller den anhöriges uppfattning om nutrition skiljde sig åt från det som ansågs bäst lämpat för patienten.Slutsats I denna studie framkom att sjuksköterskor är viktiga för att identifiera och lindra nutritionsrelaterade besvär. Individanpassad nutrition är viktigt i relation till den sjukdomsfas patienten befinner sig i. Etiska dilemman kan uppstå när åsikter om nutritionen skiljer sig åt mellan patienten, anhöriga eller teamet. Nutrition vid palliativ sjukdom är komplext och kan ibland komma i andra hand. Identifiering av riskpatienter, etablering av nutritionsrutiner och samarbete i multiprofessionella team skapar förutsättningar för ett individanpassat nutritionsomhändertagande. 

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  • 50.
    Darth, Malin
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Rehult, Karin
    Umeå University, Faculty of Social Sciences, Department of Food, Nutrition and Culinary Science.
    Förskolepersonals perspektiv på neofobi och ätovilja på kommunala förskolor: en enkätstudie2021Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Barn behöver stor andel näring i förhållande till sin kroppsvikt för att inte tillväxten ska påverkas negativt. Förekomsten av neofobi varierar mellan 40-60% och 50% av tvååringar uppges vara petiga. Eftersom barn spenderar mycket tid på förskolan och äter de flesta av sina måltider där så har förskolepersonalen och måltiden en viktig roll i omsorgen.

    Syfte Syftet med studien var att undersöka hur förskolepersonal uppfattar förekomsten av neofobi och ätovilja hos barn på kommunala förskolor, samt hur de bemöter denna.

    Metod Studien utfördes via en internetenkät som först skickades till kommunala förskolor i Sverige och som sedan även publicerades i två slutna Facebookgrupper under hösten 2020. Skillnader mellan grupper analyserades med icke-parametriska tester med en signifikansnivå på p<0,05.

    Resultat Totalt deltog 102 personer i enkätstudien. Av 101 deltagare var det 30 (29,7%) som kände till begreppet neofobi, gruppen förskollärare kände till begreppet i större utsträckning än barnskötare. Det fanns ingen skillnad mellan hur många barn och förskolepersonal som närvarade vid måltid och deltagarnas uppfattning av måltidsmiljön. Det gick inte att påvisa någon skillnad mellan hur länge deltagarna varit yrkesverksamma och deras uppfattning om sin kunskapsnivå  gällande måltidsmiljöns påverkan på barnens ätande. 

    Slutsats Tveksamhet mot ny mat på kommunala förskolor i Sverige stämmer överens med tidigare studier om barn i förskoleåldern. Genom att förskolepersonalen får kunskap om neofobi och hur det skiljer sig från petighet kan de bemöta dessa situationer på ett mer effektivt sätt och på så sätt undvika att barnets kost blir allt för ensidig. 

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