| 1. |
- Reinholdsson, Tommy, et al.
(författare)
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Nudging green food: The effects of a hedonic cue, menu position, a warm-glow cue, and a descriptive norm
- 2023
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Ingår i: Journal of Consumer Behaviour. - : Wiley. - 1472-0817 .- 1479-1838. ; 22:3, s. 557-568
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Tidskriftsartikel (refereegranskat)abstract
- Meat consumption is associated with both public health risks and substantial CO2 emissions. In a large-scale field-experiment, we applied four nudges to the digital menus in 136 hamburger restaurants. The nudges promoted vegetarian food purchases by either (1) changing the menu position of vegetarian food, or aligning vegetarian food with (2) a hedonic, taste-focused nudge, (3) the warm-glow effect, or (4) a descriptive social norm. These nudges were thus aimed to shift salience toward a certain goal or the salience of a specific alternative. Vegetarian food purchases were measured in two datasets analyzing if nudges affected customers' "route " to ordering vegetarian food (29,640 observations), and the total number of vegetarian food sold during the intervention (346,081 observations). Results showed that the position nudge affected customers route to buying vegetarian food. More specifically, making the "green category " more accessible made more customers order through that category. Interestingly, this did not affect the total number of vegetarian sales. However, results indicate that nudges that utilize the salience of goals, in particular hedonic goals, may have an overall positive effect on total vegetarian sales.
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| 2. |
- Dymitrow, Mirek, et al.
(författare)
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Nutrition, health and climate : What have we learned so far?
- 2019
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Ingår i: Conference on Food Science and Nutrition: “Forum for food science and nutrition for a better tomorrow”, 25–26 February 2019, Rome, Italy.
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Konferensbidrag (refereegranskat)abstract
- Food and meals are central elements in our lives: a source of pleasure, a social activity and a bearer of culture. Our eating habits are also very important to health, which implies that the organization and content of meals is a prerequisite for well-being and learning. Schools, in particular, have unique opportunities to promote healthy lifestyles, help develop good eating habits and raise environmental and climate awareness among children and youths by embedding food in a wider context. Unsurprisingly, there is also an increasing interest in school meals and food-related education among researchers, many of whom agree that the quality of school meals can be seen as one of the most accurate indicators of the cities’ sustainability potential. Systematic quality work, however, requires shared targets and ambitions, regular quality checks and discussions on development and improvement. In that vein, the City of Gothenburg has launched the project Urban Rural Gothenburg, which assembles, develops, tests and implements new solutions for the city’s public kitchens. This involves climate-smart and environmentally sound perspectives and programs regarding meal planning, food procurement, food preparation and food-related teaching and learning. One important approach deals with the normalization of increased vegetarian consumption and greater awareness of food’s origins and travel from farm to table. Another approach deals with conscious choices of raw materials that are beneficial for both the environment and health. A third notable approach focuses on new ways of handling food waste to reduce climate impact. In line with the third Sustainable Development Goal, this presentation captures and reaffirms the fundamental assumptions and methods involved in Gothenburg’s work with food sustainability in public kitchens, with an emphasis on health and climate as cross-cutting issues that matter to us all.
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| 3. |
- Holmberg, Christopher, 1984, et al.
(författare)
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Adolescents' communication of high calorie low nutrient food items in image-based social media
- 2016
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Ingår i: European Obesity Summit 2016 Abstract Book, a supplement of Obesity Facts. - 1662-4025 .- 1662-4033. - 9783318058956 ; 9:9(suppl 1) VIII + 368
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Rationale: Adolescents today use social media applications extensively and research demonstrates that peers in social media settings can influence adolescents regarding their food intake. These newly emerged channels also offer unique possibilities to observe adolescents’ dietary communication. Objective: This study aimed to explore how adolescents communicate food images in a widely used social media image-sharing application, Instagram. Methods: To find adolescent Instagram users we searched for images appended with the hashtag #14år (Swedish for “14 years”). The hashtag had been applied to 3479 images as of March 2014. However, as users change their privacy settings, delete their accounts, or change their user names, 1358 images were not retrievable. Users sometimes also applied the hashtag to several images, and we excluded accounts that we judged did not belong to adolescents (based on written and visual profile information); 1001 unique Instagram users’ photo streams were thus eligible for analysis. Content analysis was used to identify food items and categorize these based on types of food and how the food items were presented. Results: Most of the adolescent users (85 %) shared images containing food items. A majority of the images (67.7%) depicted foods high in calories but low in nutrients. Almost half of these images were arranged as a still life with food brand names clearly exposed. Many of these images were influenced by major food marketing campaigns. Fruits and vegetables only occurred in 21.8% of all images. This food group was frequently portrayed zoomed in with focus solely on the food, with a hashtag or caption expressing palatability. These images were often presented in the style of a cook book. Conclusions: Food was presented in varied ways. Adolescents themselves produced images copying food advertisements. This has clear health promotion implications since it becomes more challenging to monitor and tackle exposure to marketing of unhealthy foods to young people in these popular online networks because images are part of a lifestyle that the young people want to promote. Shared images contain personal recommendations, which mean that they may have a more powerful effect than commercial food advertising. Acknowledgements: This study was supported by grants from Formas - The Swedish Research Council for Environment, Agricultural Sciences and Spatial Planning (grant number 259-2012-38). We would also like to affirm our respect for Instagram users and their publically shared images which made it possible for us to conduct this research.
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| 4. |
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| 5. |
- Marklund, Matti, et al.
(författare)
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Alkylresorcinol metabolites in urine correlate with the intake of whole grains and cereal fibre in free-living Swedish adults
- 2013
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Ingår i: British Journal of Nutrition. - Cambridge Journals. - 0007-1145 .- 1475-2662. ; 109:1, s. 129-136
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Tidskriftsartikel (refereegranskat)abstract
- Alkylresorcinols (AR) have been established as short/medium-term biomarkers for whole grain (WG) wheat and rye intake; and AR metabolites, 3,5-dihydroxybenzoic acid and 3-(3,5-dihydroxyphenyl)-propanoic acid, have been suggested as complementary biomarkers to AR. The present study examined the medium-term reproducibility and relative validity of urinary AR metabolites as biomarkers for WG and cereal fibre intake. A total of sixty-six free-living Swedes completed 3 d weighed food records and provided single 24 h urine collections and morning urine spot samples on two occasions, 2–3 months apart. The medium-term reproducibility of urinary AR metabolites was moderate when assessed in 24 h collections and lower in creatinine (CR)-adjusted morning urine. Mean AR metabolite 24 h excretions correlated well with total WG (rs 0·31–0·52, P < 0·05) and cereal fibre (rs 0·46–0·58, P < 0·001) intake on both occasions. As expected, correlations with WG (rs 0·28–0·38, P < 0·05) and cereal fibre (rs 0·35–0·42, P < 0·01) were weaker for mean CR-adjusted AR metabolite concentrations in spot samples of morning urine, although the adjusted concentrations correlated well with 24 h urinary excretion (rs 0·69–0·73, P < 0·001). Adjustment for intra-individual variations substantially improved the correlations between intake and excretion. These findings suggest that urinary AR metabolites can successfully reflect the medium-term intake of WG and cereal fibre when adjusted for intra-individual variation in this population, where rye was the major contributor to high WG intake. The performance of urinary AR metabolites as medium-term biomarkers appears to be comparable to that of fasting plasma AR concentration in this population.
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| 6. |
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| 7. |
- Nowicka, Paulina, 1974-, et al.
(författare)
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Moving from Knowledge to Action: A Qualitative Study of Elite Coaches’ Capacity for Early Intervention in Cases of Eating Disorders
- 2013
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Ingår i: International Journal of Sports Science & Coaching. - : SAGE Publications. - 1747-9541 .- 2048-397X. ; 8:2, s. 343-355
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Tidskriftsartikel (refereegranskat)abstract
- This study investigates elite coaches’ attitudes toward eating disorders (ED), knowledge about ED, and early intervention skills when confronted with possible ED in their female athletes. We interviewed 18 coaches in Sweden responsible for athletes representing national teams in the three sports categories most at risk for ED: aesthetic, weight class, and endurance. The interviews revealed that, although most coaches knew athletes with ED, they did not perceive ED as a problem in their sport. The majority of coaches cited difficulties in identifying ED symptoms, especially symptoms associated with bulimia nervosa. Coaches also described several barriers in approaching the athletes, including the athletes’ denial of ED, lack of female colleagues on the team and the lack of easily accessible resources for treatment referral on both the national sports federation and the club levels. This study reveals that elite coaches have insufficient capacity to identify ED and conduct early intervention, resulting in delayed treatment.
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| 8. |
- Gisslevik, Emmalee, 1984
(författare)
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Education for sustainable food consumption in home and consumer studies : Lärande för hållbar matkonsumtion i hem- och konsumentkunskap
- 2018
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Education as a means to enable sustainable food consumption has gained increasing recognition as a vital means to decrease current burdens upon both natural resources and human health. In response, the Swedish compulsory school subject of home and consumer studies, which positions education about food as core content, has been revised to incorporate in its national syllabus a perspective of sustainable development since 2011. However, because sustainable development remains an ambiguous, contested concept with a range of definitions and interpretations, it is necessary to gain better understanding of what incorporating its perspective can entail in home and consumer studies, particularly regarding the core food-related content knowledge that it teaches. Building upon four papers, this thesis reports research guided by an interpretive and exploratory approach that involved analysing data from syllabuses, observations, recordings of in-class lessons and interviews with practising teachers. The results reveal two ways of understanding what incorporating a perspective of sustainable development can entail in home and consumer studies in Sweden. The first understanding proposes an enriched and unified practice in which the curriculum prioritises embodied forms of knowledge about healthy, ethical and resource-efficient food consumption by allowing a multi-relational, systems thinking approach while focusing a homemade meal practice. By contrast, the second understanding proposes a practice riddled with inconsistencies and contradictions in providing teaching and learning opportunities to attain the intended goals. This ultimately results in fragmented learning opportunities focused more on informed reasoning than on informed actions. Taken together, both understandings pose theoretical, conceptual and practical implications, both for home and consumer studies in particular and in education for sustainable food consumption in general.
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| 9. |
- Frankelius, Per
(författare)
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Innovationen som tog skruv
- 2015
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Ingår i: Läkartidningen. - Stockholm : Läkartidningen Förlag AB. - 0023-7205 .- 1652-7518. ; 112:20–21, s. 985-987
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- Läkaren och professorn emeritus Per-Ingvar Brånemark avled 20 december 2014. Han etablerade området osseointegration, strukturell förbindelse mellan levande ben och ytan av ett artificiellt material, som i dag utnyttjas för allt från höftleder och fästelement för silikonproteser till hörapparater. 2011 fick Brånemark priset European Inventor Award i kategorin Lifetime achievement av det europeiska patentverket. Men processen från uppfinning till berömmelse var tidvis turbulent – både i medicinskt och ekonomiskt perspektiv.
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| 10. |
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