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| 2. |
- Fjellström Christina, Nydahl Margaretha, Sidenvall Birgitta
(författare)
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Äldrehushållet inför 2000-talet
- 1997
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Ingår i: Livsmedelsteknik 8-9:44.. ; :8-9
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Annan publikation (övrigt vetenskapligt/konstnärligt)
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| 4. |
- Jonsson, Lena, et al.
(författare)
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Livsmedelsvetenskap
- 2007. - 1
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Bok (övrigt vetenskapligt/konstnärligt)abstract
- En lärobok som tekniskt och kemiskt förklarar varför man ska tillaga på ett visst sätt. Råvaor belyses från sitt ursprung, via kemisk sammansättning till vad som händer under tillagning. Dessutom belyses närings- och miljöaspekter på respektive råvara.
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| 6. |
- Lundmark, Berit, et al.
(författare)
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hemmetskokbok.se
- 2007
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Annan publikation (populärvet., debatt m.m.)
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| 7. |
- Marklinder, Ingela, 1959-, et al.
(författare)
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Cold Food Storage - the 70+ need for Information
- 2008
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Ingår i: IAFP´s Fourth European Symposium on Food Safety, Lisbon, Portugal 19-21 November 2008. ; , s. 8-8
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Older people (70 years plus) represent a risk category concerning complications with food-borne infections. As part of the project CHANCE, taking place in Austria, Germany, Latvia, Romania, Sweden and United Kingdom (Lifelong Learning Programme of European Union 2007-2009) a pilot study was performed in the urban area of Eriksberg, Uppsala municipality, Sweden. The aim was to understand this target group’s need for information about cold food storage and food handling within the context of understanding and perception of health related messages. Methods: Nine individuals aged 72 -93 years were individually asked to purchase certain food items (soft cheese; vacuum-packed, smoked salmon; vacuum-packed, sliced ham) and store them in their own refrigerator using their normal food practices. Subsequently, qualitative interviews were performed. The temperature was then measured in these food items after storage for one night. Data were qualitatively processed.Results: The study group were neither aware of the temperature in their refrigerator nor did they know about temperature differences on different shelves, although they did consider themselves to have a sound knowledge of how to handle and store foods. They expressed confidence in the grocery store and as such did not see the need for information. None of the informants were afraid of food-borne infections and yet a common habit was to taste raw minced meat, thus indicating a risk related optimism. The recorded temperatures of the various foodstuffs also suggested need for extra information.Significance: This group seemed to overestimate their own skills concerning cold food storage. Education about food handling was taught in childhood but arguably a need for information about how to handle food today exists. The trust given to their grocery store might contribute to a decrease in their own responsibility, which might be an obstacle concerning accessing further information.
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| 9. |
- Nydahl, Margaretha, et al.
(författare)
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Comparison between optical readable and open-ended weighed food records
- 2009
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Ingår i: Food & Nutrition Research. - : Taylor & Francis. - 1654-6628 .- 1654-661X. ; 53:1, s. 1-8
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Tidskriftsartikel (refereegranskat)abstract
- Background: A simplified optically readable food record (ORFR) was developed and compared with an openended weighed record (WR). Objective: To compare intake of nutrients and foods using a seven-day ORFR with intake estimated using a seven-day WR. The results from each method were validated against 24-h urine nitrogen excretion and energy intake (EI)/estimated basal metabolic rate (BMR) cut-off values. Design: The study comprised 73 free-living, healthy 70-year-old Swedish men. Dietary data were collected during seven consecutive days, starting either with WR or ORFR. Results: Average intakes of energy and several nutrients were significantly lower when estimated using ORFR than when using WR. However, when adjusted for nutrient density, only a few nutrients were still lower with ORFR. Spearman correlation coefficients between the two methods regarding intakes of energy and energy-yielding nutrients were moderate to high, i.e. 0.4 0.6, while figures for most micro-nutrients were in the range 0.30.5. A large proportion of subjects under-reported their EIs, a higher proportion doing so when using ORFR. Protein intake obtained using ORFR was 31% lower than the values calculated from the 24-h urine nitrogen excretion, and 22% lower than those obtained from WR. Average intakes of milk, cheese and other milk products as well as coffee, tea and alcohol were significantly higher when estimated using ORFR than when using WR, while intakes of vegetables, meat and meat products, fish, bread and cereal products as well as number of sweet foods were significantly lower with ORFR. Conclusions: Based on these results, adjustments of some portion sizes in ORFR are suggested. In view of the advantages of ORFR with respect to lower response burden and rapid processing of data, such adjustments would make ORFR a suitable dietary assessment tool for use in dietary surveys, including larger resourcedemanding epidemiological investigations.
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