| 1. |
- Biörklund Helgesson, Maria, et al.
(författare)
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Verksamhetsberättelse Mat- och Måltidsvetenskap 2018
- 2019
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Rapport (populärvet., debatt m.m.)abstract
- Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.
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| 2. |
- Biörklund Helgesson, Maria, et al.
(författare)
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Verksamhetsberättelse Mat- och Måltidsvetenskap 2019
- 2020
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Rapport (populärvet., debatt m.m.)abstract
- Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av Mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2019. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
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| 3. |
- Ekberg, O., et al.
(författare)
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Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food
- 2009
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Ingår i: Acta Radiologica. - : SAGE Publications. - 0284-1851 .- 1600-0455. ; 50:2, s. 131-138
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Tidskriftsartikel (refereegranskat)abstract
- Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango puree were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango puree, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. Results: The sensory texture properties of mango puree were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango puree has a major impact on perceived sensory texture attributes as well as on rheological parameters.
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| 4. |
- Höijer, Karin, 1971-, et al.
(författare)
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Verksamhetsberättelse Mat- och måltidsvetenskap 2020
- 2021
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Rapport (populärvet., debatt m.m.)abstract
- Denna upplaga av mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2020. Få kunde väl ana vad som väntade när vi inledde år 2020 – det blev ett år där mycket sattes på sin spets och som krävde stora och snabba krav på anpassningar, digital utveckling och flexibilitet för både lärare och studenter. Trots dessa utmaningar blev detta åter ett år där alla medarbetare på avdelningen bidrog till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
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| 5. |
- Nyberg, Maria, 1977-, et al.
(författare)
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Exploring the meal concept : an interdisciplinary literature overview
- 2015
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Konferensbidrag (refereegranskat)abstract
- The meal concept is used in varying contexts, and within several scientific fields, however often without a clear definition of what it includes. The meal has been identified as a subject in multiple research areas such as nutrition, medicine, sensory science, history, design product development, food service, biology, physiology, anthropology, sociology, psychology, marketing and so forth 1. A meal may be defined and identified by the time of the day, by its energy content and how the food is combined as well as by its social interactions, implying that it may be understood in relation to the food itself as well as to the social and cultural context 2. The meal has also been discussed in relation to the concept of “snacks”, where a meal has been defined as a “structured food event”, while “snacks” represent “unstructured food events”3 . Some attempts have been made in order to define the meal and also to present a more holistic model of what it includes. One way of defining the meal is by using certain cues related to food as well as the environment 4. Another example is the Five Aspects Meal Model (FAMM) which was developed as a model in the early 2000s 5, with the ambition to capture an entirety of the meal by including the room, the meeting, the product, the logistics and the atmosphere in defining and understanding a meal. Although there have been many attempts trying to find a general and precise definition, the complexity makes it difficult, and maybe impossible, to capture the meal concept in a single definition 6. Different disciplines focus on various aspects, which may complicate a common understanding 7,8,9.It has been stated that meals are only one form of eating 10, and that the meal alone does not capture the diversity of todays’ eating. Still, it is recurrently used as a point of reference and as a norm for discussions concerning food and eating. The meal concept is however in constant change and must be understood in relation to societal patterns and norms, how we organize our eating and what role food plays as a social and cultural glue 2, but also in relation to our perception of health, sustainability, convenience and so forth. Other concepts, such as “eating episodes” 11,12, “eating occasions” see f ex. 13 and “eating events” 14 have also been used as attempts to illuminate the complexity of food habits. Nonetheless, the meal is still universally used and recurrent in various research works, and therefore it is of importance to investigate how the concept is actually used and understood in the different areas related to food- and meal science, an interdisciplinary field studying food and meals within Food science, Nutrition and health, and Food culture and communication.
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| 6. |
- Olsson, Viktoria, Universitetslektor, 1973-, et al.
(författare)
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How are health and sustainability adressed in studies of public meals?
- 2021
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Ingår i: Sustainable development goals in food systems - challenges and opportunities for the future. - Wien : ISEKI-Food Association. - 9789899023529 ; , s. 199-199
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- The world is facing a number of challenges related to food consumption. Food conduces to far-reaching health effects as well as environmental impact. System changes are needed tomeet a sustainable, healthy food production and consumption. Public and institutional mealsplay a vital role in promoting health and sustainability. In many countries public meals, in this study defined as meals taking place in institutional settings, constitutes a substantial part offood consumption, and may exert a a normative influence on peoples’ food habits. The aimof this study was to exploratively review how, and if, health and sustainability are addressedin the European scientific literature dealing with public meals. Of >3000 papers, 20 werefound to satisfy the criteria and included in the review. The results showed that schools andhospitals are the most dominant arenas where both health and sustainability have beenaddressed. Three different approaches in combining health and sustainability. In the first“Health as embracing sustainability” health is the point of departure and sustainability isincluded as part of health. This is emphasized in relation to health promotion initiatives andhow these could also be more sustainable, claiming that health should embrace both aspects.In the second, “Sustainability as embracing health” sustainability is in focus and health is seenas part of sustainability. This was for example illustrated when focusing on sustainable foodprocurement which is then also motivated by better nutrition in terms of knowing where thefood comes from and how it is produced. Last, for “Health and sustainability as separateconcepts” the link between heath and sustainability was unspecified or undefined. This couldbe exemplified by the stated, but not inter linked or combined, role of the school meal totackle societal challenges related to health and sustainability. In general, a clear motivationfor addressing both health and sustainability is most often missing. This indicates a need formore research within all public meal arenas regarding issues of health and sustainability, forexample in order to provide a more comprehensive foundation for decision-making.
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| 7. |
- Rothenberg, Elisabet, et al.
(författare)
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Texture-modified meat and carrot products for elderly people with dysphagia : preference in relation to health and oral status
- 2007
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Ingår i: Scandinavian Journal of Food and Nutrition. - : Taylor & Francis. - 1748-2976 .- 1748-2984. ; 51:4, s. 141-147
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Tidskriftsartikel (refereegranskat)abstract
- Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective: To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design: Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmö (SH-M) and Göteborg (SH-G) participated. Results: 19% had a body mass index 522, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meatproducts easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate. Conclusions: There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions.
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| 8. |
- Wendin, Karin, 1963-, et al.
(författare)
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Barns smakpreferenser och matvanor
- 2014
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Ingår i: Nordisk Nutrition. - Lund : SNF Swedish Nutrition Foundation. - 1654-8337. ; :3, s. 19-22
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
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| 9. |
- Wendin, Karin, 1963-, et al.
(författare)
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Consumer awareness, attitudes and preferences towards heritage cereals
- 2020
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- IntroductionConsumer trends are pointing towards local and regional food production, e.g. heritage cereals not least because of a rising interest for sustainability. It is well known that the sensory experience of a product is of greatest importance for the consumers, but also claims such as ancient, organic, or local may have a positive impact. AimTo investigate consumers’ awareness, attitudes and preferences towards heritage cereals. Further to study differences and similarities between different groups of consumers.MethodsSwedish consumers, aged 18 years or older were invited to answer a web based questionnaire concerning awareness, knowledge and attitudes towards heritage cereals. Participation was anonymous and voluntarily. ResultsThe total number of participants was 434.Spelt was the significantly most known variety among all participants. Knowledge about other varieties differed with participants’ geographic location. Bread followed by pasta were the most consumed cereal products, more than 99% of the participants consumed bread. The consumption of pasta was high among all groups except for the older consumers who consumed significantly less.Taste, flavour and freshness were the most important quality aspects of bread. It was found that texture, wholemeal flour as well as the origin of the cereal, were more important to women than to men.Bread and pasta are the most preferred future products based on heritage cereals and most consumers, except for the younger, are willing to pay a higher price.DiscussionIn line with other studies it was shown that sensory properties such as taste and texture are the most important factors for the consumers, nevertheless more important for women than for men. The willingness of paying a higher price for products based on heritage cereals indicated awareness about the importance of sustainable food production. Still, well known product categories are the most preferred future products among all consumers.
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| 10. |
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