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Kautto, Ethel
Publications (10 of 14) Show all publications
Einarsson, S., Johansson, A., Kautto, E., Lindberg, V., Ljusbäck, A. M., Rydén, P., . . . Wiklund, M. (2023). Thinking and re-thinking: a qualitative study of university teachers' perspectives on the development process for a new online interprofessional education curriculum in a Swedish higher education institution. Nordic Studies in Education, 43(3), 225-240
Open this publication in new window or tab >>Thinking and re-thinking: a qualitative study of university teachers' perspectives on the development process for a new online interprofessional education curriculum in a Swedish higher education institution
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2023 (English)In: Nordic Studies in Education, ISSN 1891-5914, E-ISSN 1891-5949, Vol. 43, no 3, p. 225-240Article in journal (Refereed) Published
Abstract [en]

The objective was to reflect on the experience of working collaboratively across education programmes, departments, and faculties from the perspective of university teachers at a higher education institution. Nine teachers from five programmes working together to develop a new curriculum for interprofessional education (IPE) participated in a focus group discussion. Data were analysed using thematic analysis. Findings suggest that teacher experiences can be understood in terms of teamwork processes valued from both professional and IPE experiential variations within the group. Since findings illustrate pedagogical collaboration across department and faculty boundaries, they can inspire teachers who are planning a similar process.

Place, publisher, year, edition, pages
Cappelen Damm Akademisk, 2023
Keywords
teacher collaboration, teacher experience, higher education, curriculum development
National Category
Pedagogy
Identifiers
urn:nbn:se:umu:diva-214363 (URN)10.23865/nse.v43.4165 (DOI)2-s2.0-85173957819 (Scopus ID)
Funder
Umeå University
Available from: 2023-09-12 Created: 2023-09-12 Last updated: 2023-10-30Bibliographically approved
Lyon, P. & Kautto, E. (2022). A healthy diet: british newspaper narratives in the 1920s. History of Retailing and Consumption, 8(2), 107-129
Open this publication in new window or tab >>A healthy diet: british newspaper narratives in the 1920s
2022 (English)In: History of Retailing and Consumption, ISSN 2373-518X, E-ISSN 2373-5171, Vol. 8, no 2, p. 107-129Article in journal (Refereed) Published
Abstract [en]

The early years of twentieth-century Britain were a transitional period for the way that food was understood. Diet adequacy was now being increasingly thought of as not simply a matter of the quantity of food but the qualities that food needed to have to sustain optimum health. A number of ‘fad diet’ books were circulating and proposed what readers should eat or avoid, and even how to eat. Science, meanwhile, was making progress with the identification of vitamins and these were added to the discourse. Newspapers in the 1920s had an important communication role in the struggle to separate dietary fact from fiction and this study examines how they represented ideas to their readers. Rather than giving a voice to ‘fad diets’, press stories endorsed the ‘common sense’ of normal varied diets although these could be socially and economically variable. Using fad ridicule and other techniques, as well as the reported opinion from well-known medical figures, newspapers emerge as responsible intermediaries in the transition.

Place, publisher, year, edition, pages
Routledge, 2022
Keywords
1920s, British newspapers, fad diets, vitamins
National Category
History
Identifiers
urn:nbn:se:umu:diva-203112 (URN)10.1080/2373518X.2022.2129190 (DOI)2-s2.0-85139909542 (Scopus ID)
Available from: 2023-01-17 Created: 2023-01-17 Last updated: 2023-06-19Bibliographically approved
Rapo, S., Mattson Sydner, Y., Kautto, E. & Hörnell, A. (2021). Exploring patient satisfaction with hospital foodservice: a Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Nutrition & Dietetics, 78(5), 487-495
Open this publication in new window or tab >>Exploring patient satisfaction with hospital foodservice: a Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire
2021 (English)In: Nutrition & Dietetics, ISSN 1446-6368, E-ISSN 1747-0080, Vol. 78, no 5, p. 487-495Article in journal (Refereed) Published
Abstract [en]

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

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

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

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

Place, publisher, year, edition, pages
Blackwell Publishing, 2021
Keywords
evidence-based practice, food services, patient satisfaction, quality management
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:umu:diva-181644 (URN)10.1111/1747-0080.12665 (DOI)000627111400001 ()33691342 (PubMedID)2-s2.0-85102248901 (Scopus ID)
Available from: 2021-06-09 Created: 2021-06-09 Last updated: 2023-03-24Bibliographically approved
Lyon, P. & Kautto, E. (2021). Half the battle is fought in the kitchen: convalescence and cookery in 1920s and 1930s Britain. Food, Culture, and Society: an international journal of multidisciplinary research, 24(3), 345-367
Open this publication in new window or tab >>Half the battle is fought in the kitchen: convalescence and cookery in 1920s and 1930s Britain
2021 (English)In: Food, Culture, and Society: an international journal of multidisciplinary research, ISSN 1552-8014, E-ISSN 1751-7443, Vol. 24, no 3, p. 345-367Article in journal (Refereed) Published
Abstract [en]

"Invalid food" was still widely understood in the 1920s and 1930s as a special category of food for people with chronic conditions and those who were convalescing from illness or injury. In an era when there was still limited capacity to restore full health quickly with effective treatments, even for those who had access to the best medical attention, being an invalid was often protracted. Care at home was commonplace especially for the poor in a period of significant economic and social change. Generally, the impact of nutritional science on medical education was minimal and households often turned to mass market cookery books, newspapers, and the radio for practical advice about the preparation of meals to give some benefit to the patient, or to stimulate the appetite. By reference to period materials, this article explores the nature of that advice and the transition to more targeted publications offering a greater menu range and guidance for those preparing food.

Place, publisher, year, edition, pages
Routledge, 2021
Keywords
Food literature, invalid food, interwar, cookery, domestic care
National Category
History of Technology Food Science Nursing
Identifiers
urn:nbn:se:umu:diva-181493 (URN)10.1080/15528014.2021.1883919 (DOI)000628044000001 ()2-s2.0-85102592779 (Scopus ID)
Available from: 2021-03-15 Created: 2021-03-15 Last updated: 2021-12-30Bibliographically approved
Lyon, P. & Kautto, E. (2020). Care, Cookery and Commerce: Advertising Invalid Foods in 1920s-1930s Britain. In: : . Paper presented at Retailing and Distribution in the 20th Century, Virtual, September 8, 2020.
Open this publication in new window or tab >>Care, Cookery and Commerce: Advertising Invalid Foods in 1920s-1930s Britain
2020 (English)Conference paper, Oral presentation with published abstract (Other academic)
Abstract [en]

Serving special meals to invalids is long-established as a way to encourage better nutritional uptake and improve patient well-being. As recently as the 1920s and 1930s, the term ‘invalid food’ was still widely understood as a special category of food for people with chronic conditions, and those who were convalescing from illness or injury.

At a time when there was still limited capacity to restore full health with effective treatments, even for those who had access to the best medical attention, being an invalid was often protracted. Care at home, usually by family, was commonplace especially for poorer households in a period of substantial economic and social change. Generally, the impact of nutritional science on doctors was minimal and households often turned to mass market cookery books, newspapers and the newly-available radio for practical advice about the preparation of meals to stimulate the appetite, or to give some other benefit to the patient.

Alongside the special meals that might be prepared at home, several commercial products were advertised to improve health in some way. These classified or display advertisements were regularly seen in period newspapers and little regulation existed to ensure product safety or dietary effectiveness. However, considerable claims were made: ease of digestion and appetite stimulation were the usual selling points although sometimes the fear of inadequate domestic efforts was used to suggest the value of a consistent commercial product. For reassurance, professional endorsement suggested product usefulness for a broad range of feeding needs. This profitable invalid food market even attracted the attention of more prosaic branded goods that might be advertised also as beneficial to those with delicate appetites.

By reference to period materials, primarily cookery books and digital newspaper archives, this paper explores the problems confronted by invalid households and the role of commercial products at a time when nutritional science was developing but not widely embedded in medical education, and was even less well understood by the carers who needed to provide meals every day with little to guide them in the task.

National Category
Social Sciences
Research subject
Food and Nutrition
Identifiers
urn:nbn:se:umu:diva-175574 (URN)
Conference
Retailing and Distribution in the 20th Century, Virtual, September 8, 2020
Available from: 2020-10-04 Created: 2020-10-04 Last updated: 2020-10-05Bibliographically approved
Lyon, P. & Kautto, E. (2020). Fortnum’s for the Fickle Appetite: Lessons from a Sales Catalogue. Centre for the History of Retailing and Distribution (CHORD)
Open this publication in new window or tab >>Fortnum’s for the Fickle Appetite: Lessons from a Sales Catalogue
2020 (English)Other (Other academic)
Place, publisher, year, pages
Centre for the History of Retailing and Distribution (CHORD), 2020
National Category
Social Sciences
Research subject
Food and Nutrition
Identifiers
urn:nbn:se:umu:diva-175576 (URN)
Note

Published 2020-10-01

Available from: 2020-10-04 Created: 2020-10-04 Last updated: 2020-10-05Bibliographically approved
Kautto, E., Olsson, C., Ivarsson, A., Lyon, P., Hörnell, A. & Alex, L. (2017). Living with celiac disease: norms of femininity and the complications of everyday life. International Journal of Celiac Disease, 5(3), 115-124
Open this publication in new window or tab >>Living with celiac disease: norms of femininity and the complications of everyday life
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2017 (English)In: International Journal of Celiac Disease, ISSN 2334-3427, Vol. 5, no 3, p. 115-124Article in journal (Refereed) Published
Abstract [en]

Women with celiac disease are often described as being exposed to negative emotions and experiences related to the treatment of celiac disease, the gluten-free diet. To explore the daily consequences of diagnosis and their daily experiences of living with celiac disease, interviews were conducted with seven Swedish young women who had been diagnosed with celiac disease by screening in early adolescence. The semi-structured interview transcripts were content analysed using a gender perspective. The analysis showed that these young women`s daily experiences were coloured by the conjunction of their dietary treatment, their social relationships, and social norms. This means that recurrent food situations often clash with the normative constructions of femininity and social norms of eating with an adverse effect on dietary compliance.

Place, publisher, year, edition, pages
Science and Education Publishing, 2017
Keywords
adherence/compliance, gluten-free diet, gender, young adults
National Category
Gastroenterology and Hepatology Gender Studies
Identifiers
urn:nbn:se:umu:diva-138488 (URN)10.12691/ijcd-5-3-4 (DOI)2-s2.0-85027192348 (Scopus ID)
Available from: 2017-08-24 Created: 2017-08-24 Last updated: 2021-05-11Bibliographically approved
Kautto, E., Olsson, C., Ivarsson, A., Lyon, P., Hörnell, A. & Alex, L. (2016). Seeking a new normality: masculinity, interaction and a gluten free diet. International Journal of Celiac Disease, 4(4), 138-145
Open this publication in new window or tab >>Seeking a new normality: masculinity, interaction and a gluten free diet
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2016 (English)In: International Journal of Celiac Disease, ISSN 2334-3486, Vol. 4, no 4, p. 138-145Article in journal (Refereed) Published
Abstract [en]

From earlier studies, men diagnosed with celiac disease are known to be less troubled by their experiences of living with the disease than are diagnosed women. Previous studies, concentrating on men with celiac disease have been mostly quantitative, and have a bio-medical emphasis. The aim of this study was to explore the social experience of young men with screening-detected celiac disease and to highlight daily life situations five years after diagnosis. Seven young men, diagnosed with celiac disease when they were 13 years-olds through a large Swedish school-based celiac screening-study, were interviewed. The semi-structured interviews were analyzed from a gender perspective which resulted in three themes; being subjected to changes, striving for normality and emphasizing commitment. These were underpinned by several sub-themes. The young men dissociated themselves from being seen as a person with a life-long chronic disease. The analysis also showed that the young men’s daily experiences of living with celiac disease largely depended on their use of characteristics known to be associated with masculinity: such as being self-assured, demanding, and behaving authoritatively. In food situations, where the young men had the ability to make use of such characteristics in their informal group, they experienced fewer negative aspects of the disease. If the young men did not hold a strong position in their informal group, their situation was insecure and vulnerable and this could lead to avoidance of contacts and social meal situations.

Keywords
celiac disease, young males, gender, masculinity, social norms
National Category
Public Health, Global Health, Social Medicine and Epidemiology Gender Studies Other Social Sciences not elsewhere specified
Research subject
Food and Nutrition
Identifiers
urn:nbn:se:umu:diva-129442 (URN)10.12691/ijcd-4-4-7 (DOI)2-s2.0-85010382769 (Scopus ID)
Available from: 2016-12-28 Created: 2016-12-28 Last updated: 2024-07-02Bibliographically approved
Kautto, E. (2014). Is it the gluten-free diet that matters the most?: Food, gender and celiac disease. (Doctoral dissertation). Umeå: Umeå University
Open this publication in new window or tab >>Is it the gluten-free diet that matters the most?: Food, gender and celiac disease
2014 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

Background: The only treatment for celiac disease consists of excluding gluten. Gluten is a protein complex found in wheat, rye, and barley, which are cereals commonly used in bread, pasta, pizza, etc. The overall aims of this thesis were to study; what happens with food choices and nutrient intakes when individuals are prescribed a gluten-free diet and what consequences this has on the everyday lives of young women and young men dealing with this disease.

Methods: A food frequency questionnaire (FFQ) was used to study nutrient intake and how food choices were affected after a change to a gluten-free diet. The FFQ was sent to 12-13 years-old adolescents who took part in a large Swedish celiac screening study. The following three groups were studied: previously diagnosed with celiac disease, screening-diagnosed and non-celiac controls. The first FFQ was sent out before the screening-diagnosed adolescents had been told they had celiac disease, and the second was sent 12-18 months after they had been prescribed the gluten-free treatment. Semi-structured interviews were performed five years later in order to study how everyday life was affected by celiac disease in seven young women and seven young men. The interviews were analyzed by content analysis.

Results: The previously diagnosed celiac disease group reported a nutrient intake in line with the non-celiac control group. Most of the participants reported nutrient intakes above the estimated average requirements. A diagnosis of celiac disease altered the intake of some foods, and this was shown by comparing the results from the baseline FFQ before the diagnosis and the follow-up FFQ after. The young women and young men reported similar experiences of the gluten-free food, but the perceived consequences of living with celiac disease differed between genders.

Conclusion: This thesis shows that after a diagnosis of celiac disease food changes are necessary in order to be compliant with the gluten-free diet. One common effect is that food options will be reduced. However, as long the food intake is gluten-free, varied, and in sufficient quantity there is no reason to worry more about the nutritional intake of adolescents diagnosed with celiac disease than there is for their non-celiac peers. The findings in this thesis also show that society’s gender order has a great impact on how young women and young men experience their everyday lives, with celiac disease, and with the gluten-free diet.

Place, publisher, year, edition, pages
Umeå: Umeå University, 2014. p. 76
Keywords
celiac disease, gluten-free diet, gender, dietary assessment, adolescents, qualitative interviews
National Category
Other Social Sciences not elsewhere specified Nutrition and Dietetics
Research subject
Food and Nutrition
Identifiers
urn:nbn:se:umu:diva-85866 (URN)978-91-7601-014-3 (ISBN)
Public defence
2014-03-21, Hörsal D, Samhällsvetarhuset, Umeå universitet, Umeå, 13:00 (Swedish)
Opponent
Supervisors
Available from: 2014-02-28 Created: 2014-02-12 Last updated: 2018-06-08Bibliographically approved
Kautto, E., Ivarsson, A., Norström, F., Högberg, L., Carlsson, A. & Hörnell, A. (2014). Nutrient intake in adolescent girls and boys diagnosed with coeliac disease at an early age is mostly comparable to their non-coeliac contemporaries. Journal of human nutrition and dietetics, 27(1), 41-53
Open this publication in new window or tab >>Nutrient intake in adolescent girls and boys diagnosed with coeliac disease at an early age is mostly comparable to their non-coeliac contemporaries
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2014 (English)In: Journal of human nutrition and dietetics, ISSN 0952-3871, E-ISSN 1365-277X, Vol. 27, no 1, p. 41-53Article in journal (Refereed) Published
Abstract [en]

BACKGROUND: Food habits, nutrient needs and intakes differ between males and females, although few nutritional studies on patients with coeliac disease (CD) have reported results stratified by gender.

OBJECTIVES: To compare energy and nutrient intakes among 13-year olds diagnosed with CD in early childhood with those of a non-coeliac (NC) age- and gender-matched control group, and also with estimated average requirements (EAR).

METHODS: A case-control study was conducted in Sweden 2006-2007 within the coeliac screening study ETICS (Exploring The Iceberg of Coeliacs in Sweden). Dietary intake was assessed among 37 adolescents (23 girls) diagnosed with CD at median age 1.7 years (CD group) and 805 (430 girls) NC controls (NC group) using a food-frequency questionnaire covering 4 weeks. Reported energy intake was validated by comparison with the calculated physical activity level (PAL).

RESULTS: Regardless of CD status, most adolescents reported an intake above EAR for most nutrients. However, both groups had a low intake of vitamin C, with 13% in the CD-group and 25% in the NC-group below EAR, and 21% of boys in the CD-group below EAR for thiamine. The intake of fatty acids was unbalanced, with a high intake of saturated and a low intake of unsaturated fats. Girls and boys in the CD-group had an overall lower nutrient density in reported food intake compared to girls and boys in the NC-group.

CONCLUSIONS: Nutrient intake of adolescent girls and boys with CD was mostly comparable to intakes of NC controls. Dietitians should take the opportunity to reinforce a generally healthy diet when providing information about the gluten-free diet.

Place, publisher, year, edition, pages
John Wiley & Sons, 2014
Keywords
adolescents, dietary assessment, coeliac disease, gluten-free diet
National Category
Nutrition and Dietetics Gender Studies
Research subject
Food and Nutrition
Identifiers
urn:nbn:se:umu:diva-71406 (URN)10.1111/jhn.12125 (DOI)000331176600004 ()23701396 (PubMedID)2-s2.0-84893683278 (Scopus ID)
Funder
Forte, Swedish Research Council for Health, Working Life and Welfare, 2005-0802Swedish Research Council Formas, 222-2004-1918Swedish Research Council Formas, 222-2007-1394Swedish Research Council, 521-2007-2953Swedish Research Council, 521-2004-7093EU, European Research Council, FP6-2005-FOOD-4B-36383–PREVENTCD
Available from: 2013-05-28 Created: 2013-05-28 Last updated: 2021-05-25Bibliographically approved
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