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  • 1.
    Abrahamsson Nordin, Jennifer
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Lundmark, Emma
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    En studie om högstadieelevers lunchvanor2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background: Intake of a balanced school lunch has been associated with healthier eating habits in general, for example better meal planning and healthier snacks.Objective: To investigate the lunch habits of pupils during school days, in one secondary school in Arjeplog and Arvidsjaur, respectively.Method: A survey was handed out to 110 pupils in 8th and 9th grade in Arjeplog and Arvidsjaur. The survey asked for the pupils’ lunch habits, intake of high sugary and fast food as well as fruit and vegetables.Results: Four out of five pupils ate school lunch daily (77 %, n=84). Less than every five of these pupils ate a balanced school lunch according to the Swedish food administration’s definition (17 %, n=14). More pupils ate a balanced school lunch in Arvidsjaur (p=0,009). The most chosen reason to eat school lunch was to satisfy ones hunger, and for not to eat that they didn’t like the food. Among non-school lunch eaters, it was most common to eat fast food instead. Of all the pupils, 62 % (n=67) thought that the school lunch was lacking main course options. Candy was eaten at least two days per week by 53 % (n=57) of the pupils. Among balanced school lunch eaters, fruit and vegetables where consumed more frequently than among those eating an unbalanced school lunch (p=0,023; p<0,001, respectively). Vegetables where eaten daily by 37 % (n=15) of the girls and 17 % (n=11) of the boys (p=0,025).Conclusion: The eating habits during lunchtime in Arjeplog and Arvidsjaur indicate less healthy dietary habits in general. There are tendencies of less healthy food habits in Arjeplog. When deciding whether to eat school lunch or not, taste and quality of the food is of major importance. Investment in school meals is an important investment in public health.

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  • 2.
    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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  • 3.
    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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  • 4.
    Agerhäll, Britta
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Söderqvist, Maja
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Energi- och näringsinnehåll i det faktiska intaget av skollunch: en jämförelse mellan pojkar och flickor i årskurs 52014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background Establishing good eating habits during childhood are important since these lay the foundation for the future. Having a balanced and healthy diet is associated with a better learning ability. Research shows differences in intake of energy and nutrients between boys and girls.

    Objective The purpose of this study was to investigate possible differences between boys and girls referring intake of school lunch and to compare them to Nordic Nutrition Recommendations (NNR) with a focus on content of energy and nutrients.

    Method This study was established through a partnership with ProMeal. Data was collected during five days through a weighed and photographed food record of school lunch among 29 children in the 5th grade. The participants’ portions of food were calculated concerning contents of energy and nutrients through the computer program DietistNet. Data was statistically analyzed in order to detect differences in intake of energy and nutrients between the sexes. A comparison between the participants’ energy and nutrient intake and the NNR was made.

    Results This research showed no statistical significant difference between boys’ and girls’ intake of energy (p=0,226). Regardless of sex the participants’ median intake of energy was lower than the estimated energy demand for the age group according to NNR. There was no statistical significant difference between boys and girls concerning the intake of energy from macronutrients. The share of energy from carbohydrates, protein and fat was relatively even distributed between the sexes. In comparison boys had a significantly higher intake of dietary fiber (p=0,008), iron (p=0,037) and vitamin C (p=0,034) than girls. 

    Conclusion Overall the participants had a noteworthy low intake of energy and micronutrients in relation to the estimated demands and recommendations of NNR. During five days there was no statistical significant difference between boys and girls concerning intake of energy. Further research is needed. 

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  • 5.
    Ahlgren, Roger
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Bergh, Kurt
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Hauer, Cecilia
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Jonsson, Mona
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Lindberg, Kerstin
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Nygren, Charlotte
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Reivell, Gun-Britt
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Rönnlund, Ulla
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Sandahl, Carla
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Dahlgren, Lars
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Kostvetenskaplig kompetens: belyst med kvalitativ metod1996Report (Other academic)
  • 6.
    Ahuja, Vishal
    et al.
    University Institute of Biotechnology, Chandigarh University, Mohali, India; University Centre for Research and Development, Chandigarh University, Mohali, India.
    Chauhan, Shikha
    University Institute of Biotechnology, Chandigarh University, Mohali, India.
    Purewal, Sukhvinder Singh
    University Institute of Biotechnology, Chandigarh University, Mohali, India; University Centre for Research and Development, Chandigarh University, Mohali, India.
    Mehariya, Sanjeet
    Umeå University, Faculty of Science and Technology, Department of Chemistry.
    Patel, Anil Kumar
    Institute of Aquatic Science and Technology, National Kaohsiung University of Science and Technology, Kaohsiung City, Taiwan.
    Kumar, Gopalakrishnan
    Institute of Chemistry, Bioscience and Environmental Engineering, Faculty of Science and Technology, University of Stavanger, Norway.
    Megharaj, Mallavarapu
    Global Centre for Environmental remediation, College of Engineering, Science and Environment, The University of Newcastle, Callaghan, Australia.
    Yang, Yung-Hun
    Institute for Ubiquitous Information Technology and Applications, Seoul, South Korea; Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, South Korea.
    Bhatia, Shashi Kant
    Institute for Ubiquitous Information Technology and Applications, Seoul, South Korea; Department of Biological Engineering, College of Engineering, Konkuk University, Seoul, South Korea.
    Microbial alchemy: upcycling of brewery spent grains into high-value products through fermentation2023In: Critical reviews in biotechnology, ISSN 0738-8551, E-ISSN 1549-7801Article, review/survey (Refereed)
    Abstract [en]

    Spent grains are one of the lignocellulosic biomasses available in abundance, discarded by breweries as waste. The brewing process generates around 25–30% of waste in different forms and spent grains alone account for 80–85% of that waste, resulting in a significant global waste volume. Despite containing essential nutrients, i.e., carbohydrates, fibers, proteins, fatty acids, lipids, minerals, and vitamins, efficient and economically viable valorization of these grains is lacking. Microbial fermentation enables the valorization of spent grain biomass into numerous commercially valuable products used in energy, food, healthcare, and biomaterials. However, the process still needs more investigation to overcome challenges, such as transportation, cost-effective pretreatment, and fermentation strategy. to lower the product cost and to achieve market feasibility and customer affordability. This review summarizes the potential of spent grains valorization via microbial fermentation and associated challenges.

  • 7.
    Ailert Andersson, Natalie
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Persson, Linn
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Föreställningar och attityder till mellanmål hos studenter vid Umeå universitet och Sveriges lantbruksuniversitet2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background In-between meals can include anything consumed between breakfast, lunch and dinner. There are no explicit recommendations about in-between meals in Sweden. Dietary habits are affected by social norms and peers. Usually dietary habits change during college or university. The eating habits created during this time is often kept for the future.

    Objective Examine students’ ideas about and attitudes towards in-between meals.

    Method Eight semi-structured individual interviews were held with students from Swedish University of Agricultural Sciences and Umeå University. The participants were recruited by the authors at both Universities. The interviews were recorded and transcribed word by word. The data collection was analyzed using a qualitative content analysis.

    Results The participants had different views about in-between meals. Some believed in-between meals was a good thing while others thought it was pointless. Lack of time and bad planning were the biggest reasons not to have in-between meals. The participants described that their friends and acquaintances affected their in-between meals. The participants believed that a person’s body shape and what they ate affected how they saw that person. Some of the female participants brought up social pressure about weight and how it restrained their food choices.

    Conclusion Individuals greatly differed in their opinions towards in-between meals and when it should be consumed. Assortment, social norms and peers was affecting student's thoughts and action towards in-between meals. More research is required to see if there is a need for general advice about in-between meals and how they should be mediated. More research is also required about social norms and in-between meals, but also about their health benefits.

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  • 8.
    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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  • 9.
    Alinaghi, Masoumeh
    et al.
    Umeå University. Functional Microbiology, Institute of Microbiology, Department of Pathobiology, University of Veterinary Medicine, Vienna, Austria.
    Nilsson, David
    Umeå University, Faculty of Science and Technology, Department of Chemistry.
    Singh, Nikita
    Umeå University, Faculty of Science and Technology, Department of Chemistry.
    Höjer, Annika
    Norrmejerier, Umeå, Sweden.
    Saedén, Karin Hallin
    Norrmejerier, Umeå, Sweden.
    Trygg, Johan
    Umeå University, Faculty of Science and Technology, Department of Chemistry. Sartorius Corporate Research, Sartorius, Sartorius Stedim Data Analytics, Umeå, Sweden.
    Near-infrared hyperspectral image analysis for monitoring the cheese-ripening process2023In: Journal of Dairy Science, ISSN 0022-0302, E-ISSN 1525-3198, Vol. 106, no 11, p. 7407-7418Article in journal (Refereed)
    Abstract [en]

    Ripening is the most crucial process step in cheese manufacturing and constitutes multiple biochemical alterations that describe the final cheese quality and its perceived sensory attributes. The assessment of the cheese-ripening process is challenging and requires the effective analysis of a multitude of biochemical changes occurring during the process. This study monitored the biochemical and sensory attribute changes of paraffin wax-covered long-ripening hard cheeses (n = 79) during ripening by collecting samples at different stages of ripening. Near-infrared hyperspectral (NIR-HS) imaging, together with free amino acid, chemical composition, and sensory attributes, was studied to monitor the biochemical changes during the ripening process. Orthogonal projection-based multivariate calibration methods were used to characterize ripening-related and orthogonal components as well as the distribution map of chemical components. The results approve the NIR-HS imaging as a rapid tool for monitoring cheese maturity during ripening. Moreover, the pixelwise evaluation of images shows the homogeneity of cheese maturation at different stages of ripening. Among the chemical compositions, fat content and moisture are the most important variables correlating to NIR-HS images during the ripening process.

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  • 10.
    Almroth, Emelie
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Holmgren, Margareta
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    ”...det är lite spela roll känsla när jag är ensam.” - En kvalitativ studie om förälderns upplevelser kring sin kosthållning med barn i växelvis boende.2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background: In Sweden 35% of children with separated parents live in equally shared care on an every-other-week basis. There is a lack of studies in research addressing equally shared care and dietary concerns. It is a family situation like no other: neither a single-parent household, nor a single-member household, nor cohabitation in the usual sense. Life changes affect dietary habits. The shift to shared custody can be considered such a change and is therefore worth investigating.

    Objective: The aim was to assess how parents living in shared-care situations experienced dietary concerns, and to examine what challenges foodwise such a family construct may evoke.

    Method: Four men and three women were interviewed using a semi-structural interview guide about their dietary concerns as parents with equally shared care of children. Collected data from the interview were analysed with a qualitative content analysis method.

    Result: There were some special qualities in this family situation that are not found in other household settings. Most significant was the duality in the household structure: there was the importance of continued cooperation with the other parent, time and food were more important with the children than without them, and there was a sense of lack when the children were not there. All informants, regardless of gender, expressed that they spent much more time and care preparing meals during weeks with the children.

    Conclusion: There was a duality in the way dietary concerns were valued between weeks with and without children. There exists an emotional as well as a practical difference between the weeks which affect diet and possibly health. Gender roles of the parents are seemingly being equalized. Equally shared care differs enough as a household setting to warrant more studying to understand how parents are affected by this way of living.

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  • 11.
    Alvlund, Marine
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Lindström, Maria
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Kostvanor hos personer med nedstämdhet alternativt depression2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background: Depression is common, and research shows that diet influences our well-being. Interest in the relationship between diet and depression has increased, but important information about dietary habits when depressed is still missing.

    Objective: The aim of this study was to identify dietary habits when feeling downhearted or depressed among individuals over age 15 and relate results to the Swedish Nutrition Recommendations, to see if these individuals are following the recommendations as well as indication of possible areas of improvement.

    Method: A quantitative method in the form of a questionnaire survey was chosen, focusing on six areas. The questionnaire was distributed through health care providers and was also available on the Internet. Collected data were analyzed using SPSS Statistics Desktop V22.

    Results: Half of the respondents felt that they had an unhealthy diet. Less than half followed the Swedish Nutrition Recommendations of three larger meals per day. The majority ate breakfast and consumed larger meals regularly. The median consumption of fish and fatty fish was 0.75 times per week. The Vitamin-D rich products consumed most frequently were milk and sour milk/yogurt, however, the enriched option wasn’t always chosen. Difficulty in reaching recommendations on 500g of fruit and vegetables per day could be indicated, since only four respondents had a consumption frequency of five times a day or more. Consumption frequency of unsaturated fat sources such as fish, avocado, nuts and seeds and requested fats as margarine, oil and butter were low.

    Conclusion: The study shows a low consumptions frequency of fruit and vegetables, vitamin D-rich products and the studied fat sources fish, avocado, nuts and seeds, margarine, oil and butter in comparison with the Swedish Nutrition Recommendations. This shows areas of improvement, but the results are not generalizable to the target audience. It is desirable to have more studies to draw conclusions about the diets with downheartedness or depression.

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  • 12.
    Andersson, Johan
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Det smarta vinvalet: Ekologiska viner ur konsumentens synpunkt2008Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 13.
    Andersson, Johanna
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Vindelälvens naturbeteskött: Framdelar har sina fördelar2010Student paper other, 5 credits / 7,5 HE creditsStudent thesis
  • 14.
    Andersson, Johanna
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Ernstsson, Sanna
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    "Jag ville ge mitt barn de bästa förutsättningarna": En kvalitativ intervjustudie om tankar kring matvanor under graviditet hos nyblivna förstagångsmammor2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Den blivande mammans matvanor under graviditeten är viktiga eftersom hon har ett ökat näringsbehov och försörjer en annan individ. En del av grunden för barnets framtida hälsa och matvanor ges redan i mammans mage. Trots det har studier visat att mammans matintag är otillräckligt jämfört med rekommendationerna samt att intaget av godis och fikabröd ofta ökar under graviditeten.

    Syfte Syftet med studien var att utforska inställningen till hälsosam och ohälsosam mat, samt hur denna inställning upplevdes påverka matintaget, hos nyblivna förstagångsmammor under graviditeten.

    Metod Åtta intervjuer genomfördes med nyblivna förstagångsmammor. Intervjuerna genomfördes med en semistrukturerad intervjuguide och spelades in med hjälp av en inspelningsapp. Data som samlades in transkriberades och analyserades sedan med kvalitativ innehållsanalys.

    Resultat Deltagarna berättade att de ändrade inställningen till sina matvanor då de blev gravida. Det blev allt viktigare att äta en varierad kost innehållande mycket grönsaker och frukt (hälsosam mat), och intaget av snabbmat och produkter innehållande mycket socker minskade (ohälsosam mat). Denna inställning följdes inte under hela graviditeten, och intaget av snabbmat och sockerrika livsmedel ökade under den senare delen. Kostråden från vårdpersonal upplevdes som bristfälliga på grund av att de gavs för få råd, och att mycket information själv fick hämtas från framförallt Livsmedelsverket.

    Slutsats Deltagarna följde inte sin initiala inställning till upplevd hälsosam och ohälsosam mat under hela graviditeten. Deltagarna efterfrågade även mer information om mat under graviditet från vårdpersonal. Mer stöd och information från vården kan ge den gravida kvinnan bättre förutsättningar till att hålla en hälsosam kost under hela graviditeten.

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  • 15.
    Andersson, Johanna
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Rosendahl, Amanda
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Treåringars matvanor, fysiska aktivitet, samt Body Mass Index i Västerbotten: I relation till amningsduration och familjekonstellation2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Forskning har visat att hur länge barn ammats, har betydelse för deras hälsa senare i livet. Även barnens sociala miljö har visat sig ha effekt på hälsan och barnens matvanor. Salut är en satsning av Västerbottens läns landsting med målet att förbättra länsbornas hälsa fram till 2030.

    Syfte Syftet med studien var att undersöka treåringars matvanor, Body Mass Index (BMI) och fysiska aktivitet i relation till amningsduration och familjekonstellation.

    Metod Studien genomfördes genom ett samarbete med Salut som utformade och delade ut en enkät via barnavårdscentraler till samtliga föräldrar vid treårskontrollen. Enkäten innehöll frågor om barnens fysiska och psykiska hälsa, samt livsstil och levnadsvanor och totalt beabetades 210 av enkäterna i denna studie, där 16 frågor valdes ut. Dessa analyserades sedan statistiskt i IBM SPSS 21.0 Statistics. Signifikansnivån sattes till p<0,05.

    Resultat De flesta av barnen åt enligt rekommendationerna för livsmedelsintag, med undantag för rekommendationerna om fisk samt sötsaker. De flesta barnen nådde även upp till rekommendationerna om fysisk aktivitet. De flesta mödrar ammade inte sina barn efter rekommendationerna. Det utlästes en signifikant skillnad mellan hur länge barnen ammats totalt och hur ofta de åt sötsaker som visade att barn som ammats under sex månader hade ett högre intag än de som ammats längre. (p=0,033)

    Slutsats Barnen åt enligt rekommendationerna för de flesta livsmedel, utom fisk, som barnen åt mer sällan än vad som rekommenderas, samt sötsaker, som intogs oftare. Den information som framkommit i denna studie kan förtydliga vikten av att börja ett hälsofrämjande arbete i tidig ålder för att grundlägga goda vanor som sedan följer med barnen genom livet.

     

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  • 16.
    andersson, Kajsa
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Henriksson B-D, Sabrina
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Attityder och Kunskap om kost hos kvinnliga fotbollsspelare2018Independent thesis Advanced level (professional degree), 10 credits / 15 HE creditsStudent thesis
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  • 17.
    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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  • 18.
    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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  • 19.
    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.

  • 20.
    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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  • 21.
    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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  • 22.
    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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  • 23.
    Apell, Amandine
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Energi- och näringsintag hos elitinnebandyspelare på idrottsgymnasium.2018Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund En del unga idrottstalanger väljer att kombinera sina studier med en specialidrott på idrottsgymnasier, vilket kan innebära avflyttning från familjen och förändrat kostintag. Kosthållningen påverkar i sin tur idrottarens prestationsförmåga, risk för skador, sjukdomar samt tillväxt för yngre idrottare.

    Syfte Att undersöka energi- och näringsintag i relation till uppskattat energibehov och näringsrekommendationer hos elitinnebandyspelare på idrottsgymnasium.

    Metod En kvantitativ studie gjordes utifrån fyra dagars vägd kostregistrering genomförd av 18 deltagare och 12 av dessa utförde samtidigt en aktivitetsregistrering. Energi – och makronutrienter jämfördes med rekommendationer för gruppen enligt Nordiska näringsrekommendationer och Svenska olympiska kommittén. Mikronutrienterna kalcium, vitamin D och järn jämfördes med uppskattat genomsnittsbehov (AR) och analyserades med icke parametriska test.

    Resultat Sett till energiprocent låg majoriteten av deltagarna inom eller över rekommendationen för makronutrienter. Detsamma gällande proteinintaget uttryckt i g/kg kroppsvikt. Majoriteten av deltagarna kom ej upp i rekommenderad mängd kolhydrater uttryckt i g/kg kroppsvikt. AR för kalcium tillgodosågs av samtliga deltagare. AR för järn täcktes i större utsträckning av män. Samtliga deltagare hade utifrån kost- och aktivitetsregistreringen ett rapporterat energiintag som låg under uppskattat energibehov.

    Slutsats Resultatet indikerar att deltagarna inte hade att adekvat intag av kolhydrater, järn och vitamin D i jämförelse med rekommendationer. Rapporterat energiintag tyder på dock på underrapportering av energiintag, vilket gör att intaget av makro- och mikronutrienter bör tolkas med försiktighet. Underrapportering och ett lågt antal deltagare har gjort det svårt att dra slutsatser utifrån denna studie. Ytterligare studier bör utföras för att se hur unga idrottares energi- och näringsintag kan optimeras.

  • 24.
    Apell, Amandine
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Burman, Viktoria
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Hur upplevs och hanteras familjens vardag av mödrar till barn med celiaki?: en kvalitativ intervjustudie2016Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    ABSTRACT                         

    Background: Celiac disease (CD) is an autoimmune disorder with a prevalence of 2/100 in Sweden. The only treatment is a diet free from gluten. Gluten occurs in grains of wheat, rye, barley and being diagnosed with CD often means that a change in eating habits is necessary. Living together with someone with CD has been shown to be problematic. Family life may be negatively affected and parents of children with CD experience worry and anxiety for their child.

    Objective: The aim of the study was to examine how mothers of children with CD experienced and handled everyday life in relation to their child's gluten-free diet (GFD).

    Method: A targeted selection was used and qualitative, semi-structured interviews were conducted with nine mothers of children with CD. The interviews were recorded and transcribed verbatim and then analyzed with qualitative content analysis.

    Results: All participants felt that everyday life had been adapted to the child with CD and there were different ways to deal with the GFD. Some chose to have the home as a gluten-free zone to avoid the stress of risking to give the child wrong food. Others chose to have both gluten-containing and gluten-free foods at home because of economic aspects and preferences from other family members. The level of knowledge about CD in the community was considered low, which was perceived to complicate everyday life for mothers of a child with CD. The majority of participants expressed that best support was found through Internet and social media.

    Conclusion: According to mothers of children with CD, the disease involved some dilemmas and daily life was at times perceived as worrisome, which can affect quality of life. Internet and social media were considered as good support in everyday life. Increased knowledge in society and greater understanding from the environment could improve families everyday life.

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  • 25.
    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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  • 26. Appleton, Katherine Marie
    et al.
    Bray, Jeff
    Price, Sarah
    Liebchen, Gernot
    Jiang, Nan
    Mavridis, Ioannis
    Saulais, Laure
    Giboreau, Agnès
    Perez-Cueto, Federico J. A.
    Department of Food Science, University of Copenhagen, Copenhagen, Denmark.
    Coolen, Rebecca
    Ronge, Manfred
    Hartwell, Heather
    A mobile phone app for the provision of personalized food-based information in an eating-out situation: development and initial evaluation2019In: JMIR Formative Research, E-ISSN 2561-326X, Vol. 3, no 4, article id e12966Article in journal (Refereed)
    Abstract [en]

    Background: Increasing pressure from governments, public health bodies, and consumers is driving a need for increased food-based information provision in eating-out situations. Meals eaten outside the home are known to be less healthy than meals eaten at home, and consumers can complain of poor information on the health impact and allergen content of meals eaten out.

    Objective: This paper aimed to describe the development and early assessment of a mobile phone app that allows the provision of accurate personalized food-based information while considering individual characteristics (allergies, diet type, and preferences) to enable informed consumer choice when eating out.

    Methods: An app was designed and developed to address these requirements using an agile approach. The developed app was then evaluated at 8 public engagement events using the System Usability Scale (SUS) questionnaire and qualitative feedback.

    Results: Consideration of the literature and consultation with consumers revealed a need for information provision for consumers in the eating-out situation, including the ability to limit the information provided to that which was personally relevant or interesting. The app was designed to provide information to consumers on the dishes available in a workplace canteen and to allow consumers the freedom to personalize the app and choose the information that they received. Evaluation using the SUS questionnaire revealed positive responses to the app from a range of potential users, and qualitative comments demonstrated broad interest in its use.

    Conclusions: This paper details the successful development and early assessment of a novel mobile phone app designed to provide food-based information in an eating-out situation in a personalized manner.

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  • 27.
    Arnesson, Ida
    et al.
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Karlsson, Sandra
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Husmanskost och vin: En studie av husmanskostens form, funktion och förändring och dess kombination med vin2006Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 28.
    Arogén, Johanna
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Information om viktminskning på internet: En intervjustudie med fokus på tillförlitlighet, ideal och viktminskningsmetoder2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Dagens samhälle är präglat av en medvetenhet kring övervikt, vilket kan ha lett till de ideal som råder när det gäller kropp och hälsa. Media påverkar samhällets ideal kring utseende och har en viktig roll vid spridning av kostinformation gällande viktnedgång.

    Syfte Syftet är att utforska synen på webbpublicerad kostinformation gällande viktnedgång.

    Metod Fyra kvalitativa intervjuer genomfördes och urvalet baserades på att deltagarna skulle ha en vilja att minska i vikt samt regelbundet läste kostinformation gällande viktnedgång på internet.

    Resultat Deltagarna trodde inte att informationen som ges i kvällstidningarnas webbupplaga är tillförlitlig och att enda syftet är att tjäna pengar. Man upplevde förvirring kring nya rön och metoder gällande viktminskning och ansåg att omgivningen lätt tar till sig den information som finns på internet. Idealen i samhället och som visas på internet ansågs vara förvridna och ohälsosamma. Idealet tycktes vara en smal och vältränad kropp vilket informanterna inte själva upplevde sig kunde nå upp till och kände ett misslyckande över och gjorde att de även kände sig än mer uppgivna inför en viktminskning. Man menade också att begrepp som hälsa och sundhet förvridits till att mest handla om smalhet och att forma kroppen. Vidare uppfattade informanterna att de så kallade fettdieterna florerar mycket på webben och kändes svåra att särskilja. Samtidigt lockade snabba metoder i allmänhet och man betraktade snabba reslutat som önskvärt.

    Slutsats Denna studie har indikerat att idealen som upplevs råda i samhället vad gäller utseende kan leda till obehagskänslor hos de som inte kan nå upp till dem. Vad som är tillförlitligt är inte helt självklart och en viss förvirring uppfattas råda bland människor vad gäller råd om viktnedgång. 

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  • 29.
    Artberg, Johan
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Dyra kalorier i frukt och grönsaker: En studie om prisutveckling och kostnader för livsmedel i relation till energitäthet2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Livsmedel med låg energitäthet är förknippat med bättre hälsa och lägre risk att drabbas av fetma. Studier visar att livsmedel med låg energitäthet inte bara är dyrare per kilokalori utan också har ökat mer i pris än energitäta livsmedel. Därför var det intressant att undersöka om priset och prisutvecklingen på livsmedel i Sverige skiljer sig åt beroende på energitäthet.

    Syfte Syftet med studien var att undersöka huruvida det fanns ett samband mellan energitäthet och prisutveckling för livsmedel under åren 1991-2010. Vidare var syftet att undersöka ifall priset för livsmedel skiljer sig åt beroende på energitäthet.

    Metod Utifrån en kostfrekvensenkät från Västerbottens hälsoundersökning och statistiska centralbyråns prisdatalistor valdes 122 livsmedel ut. Energitäthet räknades ut och livsmedlen räknades om till pris per ätlig del och pris per kilokalori. Prisförändringar och energikostnader för livsmedel indelade i sextiler utifrån energitäthet och procentuell prisförändring analyserades med hjälp av statistiska tester.

    Resultat De livsmedel som hade ökat mest i pris mellan 1991 och 2005/2010 samt 2005 och 2010 hade ingen signifikant lägre energitäthet än de livsmedel som ökat minst. Skillnaden mellan livsmedel med låg energitäthet och energitäta livsmedel gällande pris per 1000 kilokalorier var betydande. För den gruppen med lägst energiinnehåll var det genomsnittliga priset 91,3 kr och för energitätaste gruppen var genomsnittspriset på 14,5 kr (p<0,001).

    Slutsats Det fanns inget samband mellan energitäthet och prisförändringar mellan åren 1991, 2005 och 2010. Livsmedel med låg energitäthet var dyrare per kilokalori. Detta kan vara en orsak till att personer med begränsad ekonomi väljer att köpa billigare energitäta livsmedel. Att införa en skatt på ohälsosamma livsmedel skulle vara ett alternativ för att få personer att äta mer hälsosamt.

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    Dyra kalorier i frukt och grönsaker
  • 30.
    Arvola, Sandra
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Liedgren, Hanna
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    En vegetariska dag i veckan: En studie som utvärderar gymnasieelevers inställning till och efterfrågan av vegetarisk skollunch, samt deras upplevda delaktighet kring skollunchen i en skola i Umeå kommun.2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background Meat consumption increased in Sweden between the years 2000-2010 with 20 % per capita. Meanwhile, there are recommendations from the Swedish National Food Agency to reduce intake from charcuteries and red meat, as well as to increase intake of vegetables and pulses.

    Objective The purpose of this study was to evaluate Umeå municipality’s project: “A vegetarian day once a week”, through assessing upper secondary school pupil’s attitudes to and perceived demand of vegetarian school lunch as well as their participation at mealtimes at a school in Umeå.

    Method A questionnaire was designed in the program esMakerNX2. The questionnaire was distributed through mail and as a paper-based version in an upper secondary school in the municipality of Umeå, during the spring of 2014. Convenience sampling was used. Data collected were analyzed in IBM SPSS Statistics 21 with a significance level of p<0,05.

    Results A total of 122 pupils participated, 68 girls and 54 boys. About half of the participants, 51 % (n=62), ate every time when only the vegetarian meal alternative was offered. Girls chose the vegetarian meal alternative more often than boys (p<0,001). Almost half of the pupils, 48 % (n=28), chose the vegetarian meal primarily because of the good taste. Results even showed that 14 % (n=17) ate vegetarian meals more often since the start of the project, whilst 9 % (n=10) ate less often.

    Conclusion The pupils had different opinions about vegetarian meals in school. Almost half of the pupils chose not to eat when the lunch served was exclusively vegetarian. The interest of vegetarian food was stronger among girls than boys. A few upper secondary school pupils were influenced by the project to eat more vegetarian food, which shows that changing people ́s meal patterns is a big task where more knowledge and work is needed. 

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  • 31.
    Aspholme, Carita
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Persson, Evelina
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Svensson, Nina
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    "Har ni något överhuvudtaget som jag kan äta?": Att ha ett barn med dubbeldiagnosen celiaki-diabetes: föräldrars upplevelser av kosten.2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background The prevalence of both coeliac disease and diabetes type I in the pediatric population varies between 2.4-16.4 %. Both diseases demand a strictly controlled diet A limited number of studies are investigating the practical implementation of the two diets. Objective To investigate parent’s experiences of the diet, when having a child with both coeliac disease and diabetes type I. Method A qualitative method was used in form of narratives, collected through a web based form. The informants consisted of 26 parents, having a child of age 3-16 years, diagnosed with both coeliac disease and diabetes type I. Qualitative content analysis was used to analyze the narratives. Result Difficulties were experienced by the informants considering the practical implementation of the two diets. The double diagnosis demanded frequent planning. Lack of knowledge in the surroundings was experienced, for example in staff at school and restaurants. The possibilities of saving time and money were limited and there were limitations also in the food supply, especially gluten-free products with low glycemic index. Due to experience of inconvenience and negative treatment from their surroundings, the feelings of being different were enhanced. Conclusion Difficulties in trusting others knowledge regarding the diet lead to compliance issues and put restraint to the children’s social life. Perceptions of lack of treatment and understanding in the surroundings could enhance the feeling of not being like everyone else and being a nuisance. A need for education aimed at staff in schools and restaurants exists to increase knowledge and understanding. More materials regarding cooking with the double-diagnosis are desirable. Constant planning lead to limitations in the daily life and the parenting role became more controlling, which could create difficulties when guiding the child into independence. Also the supply of gluten-free products with low glycemic index is limited and need further development.

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    Har ni något överhuvudtaget som jag kan äta? Att ha ett barn med dubbeldiagnosen celiaki-diabetes: föräldrars upplevelser av kosten.
  • 32.
    Augustsson, Maria
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Berglund, Ida-Karin
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Vegankost eller blandkost?: En jämförelse av näringsintag, livsmedelsval och måltidsmönster hos förskolebarn som äter vegankost och blandkost.2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background: The discussions and studies on vegan diet for children are many and with diverged opinions and results. The negative views, where the risks of deficiencies in the diet is in focus often dominates. Many studies show that if the most common pitfalls are avoided the growth of vegan children is normal. Today, the debate often focus on the risks of giving children a vegan diet, while the unbalanced mixed diet is easily forgotten. The latest national study of children´s dietary habits in Sweden (2003), reported a satisfactory distribution of protein, fat and carbohydrates, while the type of fat and carbohydrates consumed were of bad quality.

    Objective: The aim of this study was to investigate the nutritional intake, food choice and meal patterns among vegan and omnivore preschool children. The study also investigated whether the nutrient intake was consistent with the recommendations by the National Food Agency (NFA).

    Method: A quantitative method was used where a three-day estimated dietary registration of twelve children was performed, where half of the children were vegans and the other half omnivores. 

    Results: Children who ate a vegan diet consumed more fruit and vegetables, fibers and had a higher energy intake. The difference on the intake of fruit and vegetables was not significantly. The omnivores had a higher intake of sugar, salt and saturated fat, with a significant difference for the latter two. The vegan children had consistently a higher mean value of all nutrients with the exception of selenium and B12. The difference was only significant for the intake of vitamin C. Both groups had a satisfactory meal patterns.

    Conclusion: The vegan children had an intake more in accordance with the NFA recommendations than the omnivore children, indicating highly motivated and knowledgeable parents of the children who ate a vegan diet. 

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  • 33.
    Axelsson, Cecilia
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Whole grain intake in adolescents assessed by the web-based dietary assessment method Riksmaten flex – a validation study2016Independent thesis Advanced level (degree of Master (Two Years)), 20 credits / 30 HE creditsStudent thesis
    Abstract [en]

    Background During the year 2016-2017 the Swedish national food agency will perform a national dietary survey focusing on adolescents. In the work with the survey a new web based dietary assessment method, Riksmaten flex was developed. The current study was a part of the pilot study prior to the main survey.

    Objective To validate the reported intake of whole grains from Riksmaten flex against 24-hour recalls and alkylresorcinols as a biomarker of whole grain intake from wheat and rye.

    Method A crossover study was performed on adolescents, from elementary schools grade five and eight together with high school second graders, from different regions of Sweden. A total of 78 participants conducted two days of both dietary assessment methods and left blood samples for non-fasting plasma alkyresorcinol homologues to be analyzed.

    Results The intake from whole grains and whole grains from wheat and rye was 3.0 respectively 1.0 in the 24-hour recalls and 3.5 respectively 1.1 in Riksmaten flex. Spearman’s correlation coefficient between non-fasting plasma total alkylresorcinols and whole grains from wheat and rye was 0.36 for Riksmaten flex. Furthermore single and multiple regression models showed significant associations between the energy adjusted intake of whole grains from wheat and rye (g/MJ) and total alkylresorcinols in Riksmaten flex (p<0.01).

    Conclusion A significant correlation was seen between the reported intake of whole grains from wheat and rye in Riksmaten flex and the 24-hour recalls. A significant correlation was furthermore seen between the intake of whole grains from wheat and rye in Riksmaten flex and non-fasting plasma alkylresorcinol homologue levels. The correlation between the methods was weak but the overall result from this study suggests that Riksmaten flex captures the whole grain intake from wheat and rye in a valid way and can be used to assess this intake in Swedish adolescents.

  • 34.
    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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  • 35.
    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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  • 36.
    Berg, Elina
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Engström, Christina
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Matvanor bland anställda vid Västerbottens läns landsting: En enkätstudie2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background Unhealthy eating habits are a contributing factor for poor health in Sweden. Food intervention programs at the workplace can improve employee’s health. Objective The aim of this study is to investigate the eating habits and the food situation among employees at different workplaces in Västerbottens läns landsting. Method Seventy-nine workplaces in Västerbottens läns landsting were asked to participate. After loss there were 207 participants from 18 different workplaces in the study. The data was processed and analyzed in SPSS 20.0 using chi-2-test and multiple response set, the level of significance was set to p<0,05. Results Thirty-five percent had needs for improvements of their eating habits while three percent had good eating habits, relation was seen with age. There were 30 % who didn’t eat fruit daily, connection with gender and age. There were 32 % who didn’t eat vegetables daily, connection with gender. The majority (54 %) ate fish/shellfish less than twice a week, association with occupation. There were 40 % who didn’t use liquid margarine for cooking, relation with income and age. Half (49 %) ate sausage at least once a week, relation with gender, age and accommodation. The majority (60 %) ate a snack daily, connection with gender, occupation, workplace, education, fruit- and vegetable intake. Offering of food at workplace varied between different workplaces and the experience of eating at work was both positive and negative. Improvements suggested were better canteen and better range of food served. Conclusion The result suggested that efforts need to be taken to improve healthy eating habits. Increase the intake of fruit, vegetables and fish/shellfish and the choice of fat in cooking/on bread need to improve. Food interventions at worksite can become an important channel to reach out with our message and improving the public health.

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  • 37.
    Berggren, Beatrice
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Falk, Elin
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Gymnasieelevers upplevda psykiska hälsa i relation till livsstilsfaktorer: En enkätstudie på gymnasieelever i Västernorrland2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    SAMMANFATTNING

    Bakgrund: Stress är en del av dagens psykiska ohälsa som kan påverka koncentrationsförmågan. Studier har visat ett samband mellan måltidsordning samt val av livsmedel och psykisk hälsa och att fysisk aktivitet kan påverka hälsan positivt.

     

    Syfte: Syftet var att undersöka gymnasieelevers upplevda psykiska hälsa med fokus på upplevd stress och koncentration, samt livsstilsfaktorer med fokus på konsumtion av sötade livsmedel, måltidsordning och fysisk aktivitet. Ytterligare ett syfte var att undersöka om det fanns något samband mellan upplevd psykisk hälsa och ovan nämnda livsstilsfaktorer samt eventuella skillnader mellan könen.

     

    Metod: En webbaserad enkät skickades till elever vid två gymnasieskolor i Västernorrland, under våren 2017. Enkäten besvarades av 212 deltagare och analyserades med Chi2-test, Fischers Exact test, Independent samples T-test och Mann-Whitney U test.

     

    Resultat: Majoriteten av gymnasieeleverna upplevde sin stressnivå som låg och att de oftast kunde koncentrera sig under lektionerna. Vidare var flertalet deltagare fysiskt aktiva och hade en god måltidsordning, däremot konsumerade 47 % sötade livsmedel flera gånger per vecka. Kvinnor upplevde sig vara mer stressade än män (p = <0,001) och en större andel av männen upplevde att de alltid eller oftast kunde koncentrera sig på lektionerna (p = 0,016). De gymnasieelever som hade en regelbunden måltidsordning upplevde sig mer stressade (p = 0,043) än övriga och de fysiskt aktiva upplevde sig oftare kunna koncentrera sig på lektionerna (p = 0,045).

    Slutsats: Majoriteten av gymnasieeleverna hade låg stressnivå, god koncentration, regelbunden måltidsordning och var fysiskt aktiva. Däremot så konsumerade många sötade livsmedel flera gånger i veckan. Det fanns även vissa könsskillnader och intressant vore att studera vad de kan bero på och om det går att göra något åt dem.

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  • 38.
    Bergman, Anna
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Gustafsson, Camilla
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Svenska dietister ställer diagnos: Nutritionsdiagnoser en del av nutritionsbehandlingsprocessen, en kvantitativ studie ur ett dietistperspektiv2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background The Nutrition care process is a systematic, problem-solving approach with a standardized language used by dietitians for documentation. It stimulates dietitians to critically appraise and take evidence-based decisions on a patient's nutritional problems. The Swedish Association of Clinical Dietitians (DRF) appeals qualified dietitians to work according the NCP.

    Objective The aim was to study Swedish dietitians’ work with nutrition diagnosis according to the NCP.

    Method(s) A web-based questionnaire was developed. Dietitians was recruited through the social media Facebook and the DRF website. The collected data were processed in SPSS, analyzed by Chi-2-test and Correlate Bivariate Spearman, with significance level at p < 0.05.

    Results A total of 119 dietitians responded to the questionnaire and 103 (87 %) of the respondents wrote nutrition diagnosis. The respondents had on average worked with the NCP for 2 years (range 1-3 years), and over half worked in hospitals. There was a correlation between years working according to the NCP and the number of written diagnosis (r=-0.197, p=0.046). Also, the time for writing a nutritional diagnosis was reduced as the experience of working with NCP increased (r=-0.226, p=0.022). It was 60 % that thought their knowledge and experience in NCP could be improved, 89 % stated that the NCP was useful. The English in the reference sheets 48 % of the respondents said partly was difficult to understand and (n=13) wanted them to be translated into Swedish. It showed that more than half (53 %) of the dietitians sometimes composed PES-statements without finding the appropriate signs/symptoms in the reference sheet.

    Conclusion Swedish dietitians consider themselves to be in need of more knowledge and training in the NCP, and translations of the reference sheets would possibly increase the use of nutrition diagnosis. A further implementation of the NCP is needed in Sweden.

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  • 39.
    Bergqvist, Lisa
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Livsmedelsval vid vegankost: Intagsfrekvenser av livsmedel och kosttillskott2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background On a vegan diet it is important to make sure that one receives the nutrients that the body needs; for example vitamin B12, vitamin D, omega-3 fatty acids, iron, calcium, iodine and selenium. Few studies are made on food choices and food intake frequencies among people on a vegan diet.

    Objective To investigate food choices and intake frequencies of food and nutritional supplements among adults on a vegan diet in Sweden.

    Methods The objective was investigated by using a web based questionnaire. The web based questionnaire was published on the website Facebook. The criteria for inclusion were to be on a vegan diet, ≥18 years old and live in Sweden. Frequency tables, cross tables and Chi square test were used when analyzing data.

    Results The questionnaire was answered by 335 informants. Most of the informants chose organic foodstuffs. Pulses were eaten by 91 percent a few times a week or more often. Out of the participants 45 percent took vitamin D supplements a few times a week or more often. People who were ≥30 years were more likely to take omega-3 supplements compared to younger people (p<0.001). University-educated people took omega-3 supplements (p=0.034) and ate whole grain products (p=0.035) more frequently than the ones without university education. Informants who had lived on a vegan diet >3 years took omega-3 supplements more often than the ones who had lived on a vegan diet ≤3 years (p=0.002).

    Conclusion Many of the informants had a high intake frequency of nutritious foodstuffs, but some had a low intake frequency. An age >30 years, university education and being on a vegan diet for ≥3 years positively affected intake. Many informants took supplements of algae oil. It is important to make sure that proper dietary advice is given to people on a vegan diet.

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  • 40.
    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.

  • 41.
    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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  • 42. Bianchi, Marta
    et al.
    Strid, Anna
    Winkvist, Anna
    Umeå University, Faculty of Medicine, Department of Public Health and Clinical Medicine, Section of Sustainable Health. Department of Internal Medicine and Clinical Nutrition, the Sahlgrenska Academy, University of Gothenburg, Gothenburg, Sweden.
    Lindroos, Anna-Karin
    Sonesson, Ulf
    Hallstrom, Elinor
    Systematic Evaluation of Nutrition Indicators for Use within Food LCA Studies2020In: Sustainability, E-ISSN 2071-1050, Vol. 12, no 21, article id 8992Article in journal (Refereed)
    Abstract [en]

    Expressing the environmental impact of foods in relation to the nutritional quality is a promising approach in the search for methods integrating interdisciplinary sustainability perspectives. However, the lack of standardized methods regarding how to include nutrient metrics can lead to unharmonized results difficult to interpret. We evaluated nutrient density indexes by systematically assessing the role of methodological variables with the purpose of identifying the index able to rank foods with the highest coherence with the Swedish dietary guidelines. Among 45 variants of the nutrient density index NRF (Nutrient Rich Food), a Sweden-tailored NRF11.3 index, including 11 desirable nutrients and 3 undesirable nutrients, calculated per portion size or 100 kcal with the application of weighting, ranked foods most coherently with the guidelines. This index is suggested to be suitable as complementary functional unit (FU) in comparative life cycle assessment (LCA) studies across food categories. The results clarify implications of methodological choices when calculating nutrient density of foods and offer guidance to LCA researchers on which nutrition metric to use when integrating nutritional aspects in food LCA.

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  • 43.
    Björk, Amanda
    et al.
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Lindblom, Linnea
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Valet av kostundersökningsmetod påverkar resultatet: En jämförelse mellan frekvensenkäter och kostregistreringar där barns intag av energi och vitamin D studerats2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund Frekvensenkät (FFQ) och kostregistrering är två vanliga kostundersökningsmetoder. För varje metod finns det felkällor och idag finns ingen fulländad kostundersökningsmetod. Genom att undersöka skillnader mellan kostundersökningsmetoder ökar förståelsen för att metoderna kan ge olika resultat. Vid kostundersökningar då näringsintag som t.ex. intag av vitamin D studeras, är det viktigt att ta hänsyn till energiintag. Detta för att ett missvisande energiintag kan ge ett felaktigt näringsintag.

    Syfte Syftet med studien var att jämföra eventuella skillnader mellan FFQ’s och kostregistreringar där barns intag av energi och vitamin D studerats.

    Metod FFQ där intaget av livsmedel uppskattades per månad, vecka eller dag och en vägd kostregistrering under tre dagar användes för att undersöka barns intag av energi och vitamin D. Barnen var mellan 5-8 år. Resultaten från de två metoderna jämfördes med varandra. Data analyserades i SPSS 22.0. Wilcoxon signed-rank test och correlate bivariate Spearman användes för att hitta skillnader respektive samband mellan resultaten från metoderna.

    Resultat Tjugosju FFQ’s jämfördes med 27 kostregistreringar. Medelåldern för barnen var 6 år och fyra månader. Det fanns en skillnad från uppskattningen av det totala intaget av vitamin D mellan de olika metoderna (p=0,001). Medelvärdet av intaget vitamin D från FFQ’s var 7,4 μg och 5,2 μg från kostregistreringarna. Enligt FFQ’s nådde sex barn det rekommenderade intaget (10 μg) av vitamin D. Inget barn nådde rekommendationen enligt kostregistreringarna. Intaget av fet fisk respektive intaget av mjölk 3% uppskattades i två fall lika mellan båda metoderna. Hos övriga deltagare skiljde sig intaget av alla livsmedel mellan kostundersökningsmetoderna.

    Slutsats Undersökningen visade signifikanta skillnader i resultaten av barns intag av vitamin D mellan FFQ’s och kostregistreringarna. Av den anledningen konkluderar vi att valet av kostundersökningsmetod påverkar resultatet. Eftersom FFQ´s visar ett medelintag över en längre tid kunde FFQ´s i den här studien med fördel använts som enda undersökningsmetod.

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  • 44.
    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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  • 45.
    Blåfield, Ida
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    A time travel for school meals in United Kingdom: Ideas and opinions about school meals in UK-media between 2000 and 20142015Independent thesis Advanced level (degree of Master (One Year)), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background Starting from September 2014, all children aged four to seven received their school lunches for free in the UK, to increase healthy eating and decrease obesity.

    Aim To investigate how school meals (especially school lunches) were depicted in different newspapers in the UK, from 2000 to 2014 when free school meals were introduced.

    Method Four newspapers in the UK between the years 2000 and 2014 were chosen for the study. In total, 616 texts were found from which 426 were analysed. A combination of quantitative and qualitative analysis of articles and letters to press was made in several steps. The texts were read and grouped into several main messages/contents. These were grouped into subjects and put together in timelines to show when and how much they were depicted in media during the studied years. Finally the subjects were grouped into topics, to show the main focus during the time period.

    Result During the years 2000 to 2014 several topics related to school meals were discussed. Among these were both positivity and negativity towards Jamie Oliver’s school food campaign, unhealthy packed lunches, the ban of packed lunches, ban of going outside schools on school breaks and the free school meals plan and free school meals for all children aged four to seven. The free school meals and texts related to economy were the most discussed during these years. In the study it was possible to see that Jamie Oliver have been a big part of the results of free school meals for the children between four and seven.

    Conclusion A long process could be seen progressing until free meals were given to all schoolchildren aged four to seven. There were regulations and actions towards better school meals and encouragements for children to choose the healthier foods. It is possible that people became more and more aware about health and school meals, and the relation between these over the years. 

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  • 46.
    Blåfield, Ida
    Umeå University, Faculty of Social Sciences, Department of Food and Nutrition.
    Livsmedelstillsyn och Oivahymy: Vasa stads café- och restaurangägares åsikter2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund: Denna uppsats skrevs på uppdrag av Vasa stads miljöavdelning. Livsmedelsinspektörer som arbetar i Vasa upplever att café- och restaurangägare har bristfälliga egenkontrollprogram samt svårt att förstå protokoll som följer inspektioner. Dessutom har en negativ inställning till tillsynsavgifter uppmärksammats. I Finland kommer ett system som heter Oivahymy att införas våren 2013. Systemet innebär att livsmedelstillsynens resultat ska offentliggöras, både på internet och via märkning vid ingången till restaurangen. Detta vill livsmedelsinspektörerna studera åsikter kring. Syfte: Syftet är att undersöka vilken inställning och kunskap Vasa stads café- och restaurangägare har till livsmedelstillsynen samt Oivahymy systemet. Ett annat syfte är att undersöka skillnader mellan stora och små alternativt äldre och yngre caféer och restauranger. Metod: En enkätundersökning genomfördes. Det delades ut 108 enkäter, varav 48 enkäter besvarades. Data bearbetades och analyserades i SPSS version 21.0 samt Excel. Chi-två test och Fishers exakta test användes för att analysera om det fanns skillnader mellan grupper. Signifikansnivån sattes till p<0,05. Resultat: Överlag var café- och restaurangägarna positivt inställda till livsmedelstillsynen. De ansåg även att de hade ett bra egenkontrollprogram. Verksamhetsägarna överlag önskade att de skulle få mer information av livsmedelsinspektörerna angående förändringar inom tillsynen. Det framkom även att majoriteten av respondenterna inte visste vad Oivahymy systemet var och av de som visste, var de flesta positivt inställda till systemet. Inga skillnader mellan stora och små alternativt äldre och yngre caféer och restauranger fanns. Slutsats: Slutsatserna bör granskas kritiskt på grund av lågt antal respondenter. Undersökningen visade att verksamhetsägare var positivt inställda till livsmedelsinspektioner. Verksamhetsägarna visste inte mycket om Oivahymy systemet. Innan Oivahymy systemet kommer igång skulle det vara bra med mer utgående information om systemet.

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  • 47.
    Bodin, Kristoffer
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Restaurör i teori och praktik2006Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 48.
    Bolling, Jonas
    et al.
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Sjöqvist, Johan
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Sälskap vid bordet: En studie om hur sälkött bereds och tillagas2006Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 49.
    Boman, Per
    et al.
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Forslund, Marcus
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Årets kock: Trender i samspel med svensk matkultur 1983 - 20332007Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 50.
    Boman, Tor
    Umeå University, Faculty of Social Sciences, Umeå University School of Restaurant and Culinary Arts.
    Korvens historia från förra sekelskiftet till idag: Hur korvindustrin och globaliseringen har utvecklat korvens innehåll, smak och struktur2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
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