| 1. |
- Jonsson, Ann-Sofie, et al.
(författare)
-
Older patients' perspectives on mealtimes in hospitals : a scoping review of qualitative studies
- 2021
-
Ingår i: Scandinavian Journal of Caring Sciences. - : John Wiley & Sons. - 0283-9318 .- 1471-6712. ; 35:2, s. 390-404
-
Tidskriftsartikel (refereegranskat)abstract
- The increasing age of populations throughout the world means that healthcare services are faced with new challenges, not least regarding the provision of food during hospital stay. There is a lack of knowledge of how hospital mealtimes are experienced by older patients, and so the aim of this article was to review current knowledge regarding mealtimes in hospitals from the perspectives of older patients. A literature search was performed using seven databases: PubMed, Web of Science, Scopus, Sociological Abstracts, SweMed+, ASSIA and CINAHL with no limits regarding publication date. The inclusion criteria were peer-reviewed articles in English or Swedish that used qualitative methods to examine older patients' (>65 years) mealtime experiences. The Five Aspect Meal Model (FAMM) served as a framework for understanding the complexity behind a mealtime experience. Qualitative content analysis was used as a guide when analysing the material. The search produced 415 studies, 14 of which were included in the review. The findings generated three main themes for understanding how older patients experience mealtimes while in hospital: (1) the food and the food service, (2) mealtime assistance and commensality during mealtimes and (3) the importance of retaining one's independence. The review also clearly indicated a shortage of studies that solely focus on older patients' experiences of their mealtime. More research is therefore needed to be fully able to understand the complex task of providing meals in hospitals.
|
|
| 2. |
- Marklinder, Ingela, et al.
(författare)
-
Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden
- 2020
-
Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 113
-
Tidskriftsartikel (refereegranskat)abstract
- International studies have noted shortcomings in food safety knowledge and behaviour among university students. In general students do not constitute a pronounced risk group but there are wider implications. In a foreseeable future some of them will become pregnant and a majority will be responsible for vulnerable groups in their near environment. A crucial question exists, therefore, about their food safety knowledge and safe food handling practices. The aim of this study is to investigate food safety knowledge, sources thereof and self-reported food safety behavior among university students in Sweden. A quantitative study design using a web-based questionnaire was chosen as the data collection method. The questionnaire was distributed through social media and e-mail. Among the 606 respondents from 24 Swedish universities 80% were 18-30 years and 78% were women. The average number of correct answers on the knowledge questions was 7.61 out of 12 (63.4%). The foremost source of food safety knowledge was "Family and friends" (45%). Just 21.1% reported Food safety education as a source, although 35.6% had experience of a course in food hygiene/safety and/or microbiology. Respondents who reported "Family and friends" to be the foremost food safety source of knowledge also got a significantly lower rate of correct answers. Students who estimated their food safety knowledge to be good also had more correct answers. Experience of food safety education at secondary school/university/working place/polytechnic school significantly correlated with more correct answers on the knowledge questions and indicated a safer self-reported behaviour. Those with fewer correct answers also reported more unfavourable behaviours. The present study indicates that education promotes more optimal behaviors. The authors would suggest a more systematic food safety education at younger ages.
|
|
| 3. |
- Jonsson, Ann-Sofie, 1983-, et al.
(författare)
-
Performances of hospitality within restricted meal frames : An observational study of four hospital wards in Sweden
- 2021
-
Ingår i: Hospitality & Society. - : Intellect Ltd.. - 2042-7913 .- 2042-7921. ; 11:1, s. 47-69
-
Tidskriftsartikel (refereegranskat)abstract
- Hospitality is a social phenomenon expressing relationships between a host and a guest. This relationship can be seen in its most extreme form within a hospital setting, where the guest is a patient staying within an establishment where the core activity is not to provide the patient with food and drinks but to treat medical conditions. The aim of this study is therefore to explore how hospitality was performed by nursing staff and meal hosts in the dining room environments at four hospital wards and to explore the specific role of the room and its artefacts in facilitating or hindering acts of hospitality. In total, twenty non-participating observations were conducted across four wards within two Swedish hospitals. The dramaturgical theory proposed by Goffman was used as theoretical lens. Field notes were analysed in accordance with qualitative content analyses and yielded two overarching themes: (1) Hospitality and hospitableness through acts of caring and (2) The dining room environment’s potential to promote or hinder acts of hospitality. The findings suggest that the dining room environment facilitated timely service for the patients when the materiality within the room followed the principles of mise en place and included the constant presence of a staff member. This is seen as an important finding in relation to what needs to be addressed when planning hospital dining room environments and to the patients’ ability to consume a meal within a frame that acknowledges and assists the patients during their meals.
|
|
| 4. |
- Marklinder, Ingela, 1959-, et al.
(författare)
-
Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden
- 2020
-
Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 113
-
Tidskriftsartikel (refereegranskat)abstract
- International studies have noted shortcomings in food safety knowledge and behaviour among university students. In general students do not constitute a pronounced risk group but there are wider implications. In a foreseeable future some of them will become pregnant and a majority will be responsible for vulnerable groups in their near environment. A crucial question exists, therefore, about their food safety knowledge and safe food handling practices.The aim of this study is to investigate food safety knowledge, sources thereof and self-reported food safety behavior among university students in Sweden.A quantitative study design using a web-based questionnaire was chosen as the data collection method. The questionnaire was distributed through social media and e-mail.Among the 606 respondents from 24 Swedish universities 80% were 18-30 years and 78% were women. The average number of correct answers on the knowledge questions was 7.61 out of 12 (63.4%). The foremost source of food safety knowledge was "Family and friends" (45%). Just 21.1% reported Food safety education as a source, although 35.6% had experience of a course in food hygiene/safety and/or microbiology. Respondents who reported "Family and friends" to be the foremost food safety source of knowledge also got a significantly lower rate of correct answers. Students who estimated their food safety knowledge to be good also had more correct answers. Experience of food safety education at secondary school/university/working place/polytechnic school significantly correlated with more correct answers on the knowledge questions and indicated a safer self-reported behaviour. Those with fewer correct answers also reported more unfavourable behaviours. The present study indicates that education promotes more optimal behaviors. The authors would suggest a more systematic food safety education at younger ages.
|
|
| 5. |
|
|
| 6. |
|
|
| 7. |
- Garmy, Pernilla, et al.
(författare)
-
Sömn, medievanor och livsstil hos barn och ungdomar
- 2019
-
Ingår i: Barnsliga sammanhang. - Kristianstad : Kristianstad University Press. - 9789187973437 ; , s. 103-113
-
Bokkapitel (övrigt vetenskapligt/konstnärligt)abstract
- Vi vet idag inte tillräckligt om sömnvanor, medievanor och dess relation till andra livsstilsfaktorer såsom fysisk aktivitet och övervikt hos barn och ungdomar. Med förändringarna i samhället förändras också våra barns och ungdomars sömn- och livstilsvanor. Detta är frågor som många ställer till elevhälsan. I detta kapitel kommer resultat från studier om sömn, medievanor och livsstil att beskrivas. Vi kommer även att sätta ljuset på frågor som är angelägna att studera vidare.
|
|
| 8. |
- Jonsson, Ann-Sofie, 1983-, et al.
(författare)
-
Hospitality through negotiations : The performing of everyday meal activities among nursing staff and meal hosts. A qualitative study
- 2022
-
Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 27
-
Tidskriftsartikel (refereegranskat)abstract
- Mealtimes are an important part of the hospital stay for patients and have significance for the patients' recovery and treatment as well as for their overall experience of their hospital stay. However, more knowledge is needed to understand the activities performed for the benefit of the patients and what the staff experience and describe to be meaningful or challenging when serving patients their meals. This study investigates the notion of hospitality in understanding the everyday activity of serving meals to older adult patients. The study is based on 20 semi-structured interviews with assistant nurses, registered nurses, and meal hosts at two hospitals in Sweden. Through thematic analysis, four themes were identified that capture the everyday activities of serving meals to older adult patients from the staff's perspectives: Managing the patient's best interest, Managing time, Managing the food service frame and Managing the meal environment. The findings suggest that hospitality is performed when these are managed, and that hospitality therefore is performed in negotiation with and within the given organisational frames in the hospitals. When these frames are stretched, the staff do more than is expected and carry out a caring and knowing performance that complements the already person-centred care approach in place. Essentially, the staff find that when having time, but also when taking time with the patients during the mealtime, they are able to increase the patients' food intake and create positive mealtime moments, hence emphasising the need for studying welcoming organisational structures that can enable the staff to perform hospitable mealtimes for the older adult patients.
|
|
| 9. |
- Jonsson, Ann-Sofie, 1983-, et al.
(författare)
-
Older patients' perspectives on mealtimes in hospitals : a scoping review of qualitative studies
- 2021
-
Ingår i: Scandinavian Journal of Caring Sciences. - : John Wiley & Sons. - 0283-9318 .- 1471-6712. ; 35:2, s. 390-404
-
Forskningsöversikt (refereegranskat)abstract
- The increasing age of populations throughout the world means that healthcare services are faced with new challenges, not least regarding the provision of food during hospital stay. There is a lack of knowledge of how hospital mealtimes are experienced by older patients, and so the aim of this article was to review current knowledge regarding mealtimes in hospitals from the perspectives of older patients. A literature search was performed using seven databases: PubMed, Web of Science, Scopus, Sociological Abstracts, SweMed+, ASSIA and CINAHL with no limits regarding publication date. The inclusion criteria were peer‐reviewed articles in English or Swedish that used qualitative methods to examine older patients’ (>65 years) mealtime experiences. The Five Aspect Meal Model (FAMM) served as a framework for understanding the complexity behind a mealtime experience. Qualitative content analysis was used as a guide when analysing the material. The search produced 415 studies, 14 of which were included in the review. The findings generated three main themes for understanding how older patients experience mealtimes while in hospital: (1) the food and the food service, (2) mealtime assistance and commensality during mealtimes and (3) the importance of retaining one’s independence. The review also clearly indicated a shortage of studies that solely focus on older patients’ experiences of their mealtime. More research is therefore needed to be fully able to understand the complex task of providing meals in hospitals.
|
|
| 10. |
- Marklinder, Ingela, 1959-, et al.
(författare)
-
A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students
- 2022
-
Ingår i: Foods. - : MDPI. - 2304-8158. ; 11:11
-
Tidskriftsartikel (refereegranskat)abstract
- Traditionally, food safety knowledge has been seen as a factor in improving food safety behaviour. However, the relationship between knowledge and behavior is complex. The aim of the present study was to investigate self-reported data from 408 university students regarding food safety background, knowledge, attitudes, and behaviour using Structural Equation Model (SEM) to examine the influence of different factors on food safety behaviour. The SEM was applied to four factors derived from the data: Background, Knowledge, Attitude and Behaviour. The novelty of this current investigation is the inclusion of the Background factor (genus; experience of cooking and handling different food items; experience of a food safety education course; the foremost sources of food safety knowledge). The factors were constructed from variables with sufficient factor loadings and set up in a predetermined structure confirmed to be valid in previous studies. The results, demonstrated as regression coefficients between factors, confirm that the Background factor strongly influenced Knowledge (0.842). The Knowledge factor, in turn, strongly affected Attitude (0.605), while it did not directly affect Behaviour (0.301) in the same way as Attitude. Attitude had a stronger influence on Behaviour (0.438) than Knowledge. Thus, the Attitude factor seemed to play a mediating role between Knowledge and Behaviour. This indicates that students ' attitudes towards the importance of food safety may have an impact on their food safety behavior, which should have implications for the development of food safety education. This warrants further investigation and practical development.
|
|
