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| 2. |
- Eriksson, Lars, 1966-
(författare)
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Att gestalta måltider – mise en place, dukning och servering : En metodstudie i servitörens hantverkskunnande
- 2021
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- I restaurangbranschen har rationaliseringar tvingats fram och kunskap efterfrågas i mindre omfattning. Syftet med avhandlingen är därför att utveckla begrepp och pröva metoder för att återge och förmedla procedurer och göranden i hantverk för att därigenom visa vad som är servitörens yrkeskunskap. Avhandlingen undersöker metoder som fångar hantverkets sinnliga aspekter genom att synliggöra och vetenskapliggöra den dimensionen av ett hantverk. Den ledande frågan är hur servitörens hantverkskunnande för mise en place, dukning och servering kan visualiseras, kommuniceras och förstås?Olika metoder har prövats och forskningen har skett i och genom hantverk med egen restaurangerfarenhet som utgångspunkt. Film som metod har prövats för att vetenskapliggöra betydelsen av hantverkarens sinnliga bedömningar. Metoder från tidsgeografi, som förklarar det materiellas bundenhet till tid och rum, samt från taxonomi för tredimensionell visuell analys, som ger förståelse för gestaltning, har använts.Resultaten visar att hantverkaren oreflekterat tar stöd av sina egna sinnen för att bli effektivare och säkerställa sitt hantverksutförande. Resultaten visar även att de tidsgeografiska begreppen kapacitets-, kopplings- och auktoritetsrestriktioner möjliggör att identifiera och förklara de hinder som servitören tar hänsyn till vid planering och genomförande av en hantverksprocedur. När kunskap om förklaringar länkas samman med kunskap om förståelse, blir det möjligt att beskriva hur gästen i en måltidssituation kan styras och påverkas av estetiken. Genom ett flermetodologiskt tillvägagångssätt har hantverkskunnandet för procedurerna mise en place, dukning och servering artikulerats vetenskapligt i ord och bilder.
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| 3. |
- Hansen, Kai Victor, 1967-
(författare)
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Restaurant meal experiences from customers' perspectives : a grounded theory approach
- 2005
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. In addition, a methodological paper has been written to illuminate central aspects of the method used in the dissertation. An explorative and qualitative approach was selected in the data collection, focus group interviews and semi-structured interviews of experienced restaurant customers from à la Carte restaurants were used and analysed within a modified grounded theory approach. The participants were from the cities of Oslo and Stavanger in Norway. The conceptual models in the four studies are first of all the result of the analysis of the data collected. The first study includes a conceptual model illustrating different aspects of the payment process of the bill; important aspects were expectations, sensibility, and reactions. It was demonstrated how a delay in the payment process had negative affects on the customers meal experiences. In the second study, the five important elements of customers’ meal experiences were: The core product, the restaurant interior, the personal social meeting, the company, and the restaurant atmosphere. These five aspects were woven tightly together and the restaurant atmosphere occurred as the “glue” that connected the different meal experience aspects into a whole. The third study focused on the customers’ choices of restaurants, and the occasion occurred as an important element in the decision-making process of choosing a restaurant. The fourth study revealed which consumer values were important by restaurant visits, and identified 13 single values that were integrated into five consumer value categories: Excellence, harmony, emotional stimulation, acknowledgement, and circumstance value. The fifth paper provides a thorough discussion of the usefulness of the modified grounded theory applied in the studies. When an overall comparison of the different studies is made, there are several indications that the restaurant employees, and especially the waiting staff, represent the restaurant’s most important assets in the meetings with customers. Increasing the knowledge level of the staff about the customers seems to be an actual element, and thus education and training will be of great importance for development of the restaurant field.
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| 4. |
- Jonsson, Ann-Sofie, 1983-
(författare)
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The "ity" factor in hospital meals : Performing, experiencing, and understanding hospitality within the hospital frame
- 2021
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The overall aim of this thesis was to explore how the notion of hospitality could be used as a perspective to understand the meal provision within a hospital frame. Of interest was how patients (>65 years of age) experience their mealtimes together with perspectives from the ones serving the meals. This is motivated by older adult patients being more affected by malnutrition and having more challenges during mealtimes than other patient groups. Previous research has identified the importance of assistance during mealtimes and the implications that staff can have for patients’ food intakes. However, few studies have been found that focus on older adult patients’ own experiences of meal provision from a qualitative approach, nor studies that have focused on the practical doings by the staff.The thesis is grounded in an interpretive perspective viewing social reality as constructed and experienced in relation to how one interacts with other subjects as well as objects, by applying the theory of symbolic interactionism together with Goffman’s dramaturgical theory. In addition, the FAMM was used to understand the entirety of the meal experience, and the person-centred care approach to understand the study setting of interest.The fieldwork was conducted across four wards at two Swedish public hospitals, and interviews were conducted at three of these wards. In total, 20 mealtime observations together with 11 interviews with patients and 20 interviews with staff in different categories were conducted. The wards differed in relation to the dining room environment, the role of the meal host and how the meal service was conducted.The overall findings reflect these differences by suggesting that the meal provision needs to be understood as a balancing act, where the staff perform in front of the patients in relation to the hospitability provided by the organisational host. The patients experienced hospitality through being acknowledged and recognised together with unexpected moments of hospitality. In turn, the staff were found to be knowing and caring in their performances towards the patients as well as showing professional knowledge when reading between the lines and offering what not always was voiced.The findings identify a need by the staff to be able to have more time with the patients, having the ability to perform a meal service in a timely manner as well as the ability to navigate within the organisational frames. Demonstrating the need for, as well as the presence of, the “ity” factor in hospital meals.
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| 5. |
- Jonsson, Inger M., 1953-
(författare)
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Family meal experiences : perspectives on practical knowledge, learning and culture
- 2004
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- This thesis consists of four studies reflecting information and education on food and meals at different levels of society. The educational efforts are directed towards everyday family practices. The overall aim of this thesis, therefore, was to obtain a grasp of the way children and families think of food and meals in a cultural perspective, in order to understand the areas where food information and education appears to take root. Further, the thesis aims to study the potential of tasting lessons as an educational tool in compulsory school. The methods used were qualitative:repeated focus groups with immigrant women from Bosnia-Herzegovina and Somalia, focus groups with pupils and school staaf, and telephone interviews with school heads. Further it were semi-structured life world interviews and groupinterviews with Swedish children and their families. The analytical methods were based on grounded theory, and systematic and reflexive analysis. The results generated a model showing immigrant women struggling for their cultural identity, oscillating between remining Somalian and becoming part of Swedish society in their food and meal choices. The Swedish families described coping with the past and the present, and their children the different food and taste worlds at school and at home. The study of an educational tool for educationused in the fifth class at compulsory school showed both pupils and staff were prepared to be exposed to new tastes and new educational work and co-operation at school. In conclusion, the studies showed the imortance of culture for family identity, aswell as ideas and practices whithin family meal experiences in both immigrant and Swedish families. Further, an educational tool using children's senses might be a valuable practical contribution in food education. Neither food and meal information nor education and learning should, therefore, be separated from their practical and cultural components. Such factors should be taken into account in official guidelines for applied learning.
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| 6. |
- Magnusson Sporre, Cecilia, 1968-
(författare)
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Måltidsgörarens utmaningar : komplexiteten i det medvetna måltidsgörandet
- 2015
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- I denna avhandling synliggörs måltidsgörarna, en omfångsrik grupp med skilda kompetenser och yrkesprofessioner. Det gemensamma är att alla är delaktiga i måltidsgörandet genom planering, tillagning och service av måltider serverade i olika verksamheter. Avhandlingen är kvalitativ, ett empiriskt-holistiskt perspektiv, med relevans både inom och utom akademin, en så kallad frågedriven tvärvetenskap.Avhandlingens övergripande syfte är att synliggöra måltidsgörandet och den komplexitet som utmärker måltidsgörarens profession och uppgift. Detta besvaras genom fyra artiklar, uppdelat i delstudie 1: FAMM och delstudie 2: Den medvetna måltiden. Metoder som använts i studien är, forskningscirklar, dokumentstudier, intervjuer och kvalitativ innehållsanalys. Avhandlingen belyser tre perspektiv: Ett samhälleligt perspektiv, där människors mat- och måltidsvanor relateras till samhällsutvecklingen. måltidsperspektivet som är kärnan i hela avhandlingen samt kunskapsperspektivetsom har betydelse för den gastronomiska utbildningen.Avhandlingens bidrag är att belysa: hur FAMM har vandrat från den akademiska gastronomikontexten till statliga myndigheter och vidare till måltidsgörarnas olika yrkesprofessioner i de offentliga storköken i kommuner och landsting; måltidsgörarnas komplexa och meningsskapande professioner och utmaningar i arbetet med måltidsgörandet; Den nya medvetna måltidens komplexitet med ett måltidsgörande där alla stadier genomsyras av etisk reflektion (att veta hur), från jord till bord; behovet av universitetsutbildning med gastronomiskt perspektiv samt kompetensutveckling för offentlig sektors måltidsgörare.Den gastronomiska diskursen som framträder i den offentliga måltidssektorn pekar åt samma håll som den så kallade gastronomiska revolutionen inom restaurangnäringen. Resultaten öppnar för intressanta fortsatta studier av det politiska matklimatets betydelse för måltidsgörarna och måltidsgörandet.
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| 7. |
- Nilsen, Bente B., 1960-
(författare)
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Growth of schoolchildren : studies on somatic growth and deviant growth patterns such as weight loss and obesity and aspects of intake of breakfast and food items
- 2018
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The overall aim of this thesis is to explore somatic growth, and deviant growth patterns as episodes of weight loss and obesity development, including some aspects of meal patterns and food intake.Methods: The thesis includes four studies, two cross-sectional studies (Paper I and II), and two longitudinal studies (Paper III and IV).The first paper looks at assessment of BMI categories (underweight, overweight and obesity) prevalence and how the results relate to which growth reference that is used. Height and weight measurements of 4,518 Swedish schoolchildren aged 7–9 years were collected in 2008 using a standardised protocol from World Health Organization (WHO). Four growth references were used, from the WHO, the International Obesity Task Force (IOTF) and two Swedish growth references from Werner and Karlberg et al. (Paper I). Parts of the same data set plus a follow-up data set from 2010 was used to investigate correlations with deviances in BMI in relation to breakfast habits and selected food frequencies.For paper three and four, a longitudinal material from two nationally representative samples was used with height and weight data of 6,572 schoolchildren, born 1973 and 1981. Episodes of BMI reduction of 10% or more were identified and correlated to final height (Paper III). The same material was used for paper four to further investigate growth patterns on group level by use of weight for height, Tri-Ponderal Mass Index (TMI), apart from BMI. On individual level, weight at age 7 years and weight at 16 years for girls and 18 years for boys, were categorized in monthly values and expressed in standard deviation (from ≤ -2 to ≥ +3 SD) (Paper IV).Results: Depending on which growth reference we used, the prevalence of different degrees of thinness varied greatly. There were also significant gender differences depending on the growth reference we used (Paper I).The majority of parents reported that their children (95.4%) had breakfast every day. The odds of being OW/OB was higher among those not having breakfast every day (odds ratio (OR) 1.9, drinking diet soft drinks OR 2.6, 95% and skimmed/semi-skimmed milk OR 1.8), four days a week or more (Paper II).There was no statistically significant difference on group level in final height between individuals with and individuals without BMI reduction, independent of age and if the individuals were thin, normal weight, overweight or obese at the start of the BMI reduction episode (Paper III).Almost the same longitudinal growth patterns were found for the two cohorts, even if weight and BMI for all almost all ages were higher in 1981 cohort. Patterns for TMI differs from those of W/H and BMI. Three main longitudinal trajectories represent the description of weight development from 7–16 years for girls and 7–18 years for boys. These patterns were mainly the same in the 1981 cohort and the 1973 cohort. (Paper IV).
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| 8. |
- Nygren, Ingemar Tobias, 1968-
(författare)
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Sensory evaluation and consumer preference of wine and food combinations : influences of tasting techniques
- 2004
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. The effect of tasting technique on defined attributes was investigated: firstly by switching the order of serving wine and sauce or wine and cheese within the sequential tasting technique and secondly by mixing wine and cheese in the mouth, mixed tasting technique. Finally, consumers in Norway and Sweden, accustomed to drinking wine and eating blue mould cheese, carried out a preference test on wine and cheese combinations. The perception of the white wine characteristics generally decreased in intensity after the tasting of Hollandaise sauce. The buttery flavour of wine, however, increased after the tasting of Hollandaise sauce. Generally, the perception of dry white wine flavours (blackcurrant leaf, oak, mineral, spice) decreased after the tasting of both cheeses, whether the tasting was sequential or mixed. Few changes in the perception of the sauce attributes were observed after the tasting of white wine. However, lemon flavour of Hollandaise sauce decreased after the tasting of oaked wine. The perception of pronounced cheese flavours (butter, wool, basement-like) and tastes (sour and salty) decreased after the tasting of dry white wine for both sequential and mixed tasting whereas the other attributes remained unchanged. The perception of the wine attributes decreased more in the case of mixed tasting technique than in the case of sequential, while few changes in the perception of the cheese attributes were observed. Sweetness, however, increased in the Roquefort cheese mixed with certain wines. The consumers in both Norway and Sweden usually (80%) drank dry red wine with blue mould cheese. The Norwegian consumers preferred dry red wines to sweet red wines in combination with blue mould cheese. The wines rather than the cheeses separated the preferences regarding the combinations.
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| 9. |
- Prim, Mia, 1974-
(författare)
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Ready meals from the consumers' perspective : attitudes, beliefs, contexts and appropriateness
- 2007
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The aim of this thesis was to gain a deeper understanding of ready meal consumers and their demands regarding ready meal products in different situations. Data were gathered with one extensive postal survey and five focus group discussions. The aim of the survey was to investigate the beliefs held about ready meal consumers, identify typical ready meal situations, assess the aims of eating ready meals in these meal situations and, finally, to identify demands regarding ready meals in the purchase situation. The results of the survey showed that the image of the frequent ready meal consumer was a person alone and stressed. The ready meal-consuming respondents confirmed this image when they were in actual situations eating ready meals but not in general. Four common ready meal-eating situations were identified. Ready meals were eaten most frequently as lunch at work and dinner at home. The social context in these situations was found to differ and to affect the activities performed. Ready meals for lunch at work were commonly eaten with colleagues and then discussing was a normal activity. For dinner at home ready meals were usually eaten alone watching TV. The reasons why ready meals were chosen as meal solutions differed. Ready meals suitable for lunch at work should be time-saving and for dinner at home the main demand was that the products should be convenient in order to avoid cooking. Purchaser demands regarding ready meals were found to be influenced by the gender of the purchaser and the intended end-consumer. Female ready meal purchasers were more demanding buyers than males, especially concerning health aspects. The aim of the focus groups was to explore consumers' reasons regarding the choice of ready meals for dinner and to find out how ready meals suit their needs. Ready meals were not regarded as being very appropriate for dinner at home. The social setting of the dinner was one of the most important aspects affecting the choice of what to eat. For ready meals to be suitable for dinner use they should be dishes out of the ordinary with more taste. This thesis has demonstrated that the context of meals affects the entire ready meal choice process and that there is a need to broaden the research perspective beyond the meal. The entire food provisioning process needs to be taken into account.
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| 10. |
- Rapp [Nordin], Erika, 1970-
(författare)
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Sensory, attitudinal, and contextual aspects of the meal : health implications and connections with risk factors for coronary heart disease and obesity
- 2008
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- Det övergripande syftet var att undersöka mat- och måltidsrelaterade faktorer som bidragande orsak till övervikt och hjärt-kärlsjukdom.I en sensorisk studie jämfördes individer som insjuknat i hjärtinfarkt med en frisk kontroll-grupp med avseende på preferens för mat med hög respektive låg fetthalt, smakkänslighet för grundsmakerna (surt, beskt, salt, sött, umami och metalliskt) samt det beska ämnet 6-n-propylthiouracil (PROP). Undersökningsgruppen hade mer ogynnsam metabolisk profil, vilket kan indikera högre intag av fet, energirik mat och mindre intag av frukt och grönsaker, jämfört med kontrollgruppen. Det påvisades emellertid ingen signifikant skillnad i smakkänslighet mel-lan grupperna. När grupperna slogs samman konstaterades däremot att känslighet för surt var relaterat till lågt body mass index (BMI), och känslighet för beska var relaterat till lågt HDL-kolesterol samt högt BMI och bukfetma. Det indikerar ett samband mellan riskprofil, smak-känslighet och matvanor. Upplevd beska kan vara en bidragande orsak till låg konsumtion av frukt och grönsaker. Båda grupperna föredrog generellt mat med hög fetthalt, varför preferens för hög fetthalt i sig inte kan anses vara en bidragande riskfaktor för insjuknande i hjärtinfarkt. För hälften av rätterna påvisades emellertid ingen signifikant skillnad i preferens för hög- respek-tive låg fetthalt. För att undersöka hur sensoriska egenskaper förändras vid olika fetthalter stu-derades två såser med varierande smörmängd. Totalt sett minskade smakegenskaperna (tomat, vitlök, timjan, kyckling, syrlighet) när mer smör tillsattes, medan smörsmaken och såsernas vis-kositet ökade. Stor skillnad i smörmängd (energiinnehåll) frambringar däremot endast små smakförändringar.I en enkätstudie påvisades att matvanor och inställning till mat och hälsa skilde sig mellan män och kvinnor samt beroende av BMI. En klusteranalys resulterade i tre grupper, varav en grupp med jämn könsfördelning som i genomsnitt hade högre BMI och sämre matvanor. I den gruppen ingick kvinnor som är mindre intresserade av sin hälsa och män som är mer fokuserade på mat som njutning, vilket indikerar att orsakerna till ohälsosamma matvanor skiljer sig mellan kvinnor och män. I en öppen fråga beskrevs essensen i en god måltid innefatta både krav på maten (råvaror, maträtter, menyer, sensoriska egenskaper samt näring och mättnad) och krav på sammanhanget (estetik, gemenskap, lugn och ro, och sinnesstämning). Att identifiera indivi-ders olika anspråk på en god måltid kan vara komplementära kunskaper till hjälp vid föränd-ring av mat- och måltidsvanor. Slutligen bidrog en litteraturfördjupning till kunskaper om mat- måltidsupplevelser med fokus på uppskattning och tillfredsställelse i relation till hälsotillstånd.Resultaten indikerar att det är av betydelse att identifiera enskilda individers förutsättningar och preferenser för mat och måltider vad gäller smak, matvanor och kontext i vardagen för att underlätta intervention och hälsofrämjande arbete.
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