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- Jonsson, Lena, et al.
(författare)
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Livsmedelskvalitet
- 2014. - 2:1
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Bok (övrigt vetenskapligt/konstnärligt)
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- 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. |
- Kruszewska, Danuta, et al.
(författare)
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Selection of lactic acid bacteria as probiotic strains by in vitro tests
- 2002
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Ingår i: Microecology and Therapy. - 0720-0536. ; 29, s. 37-49
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Tidskriftsartikel (refereegranskat)abstract
- Lactobacillus strains isolated from the colonic mucosa of healthy individuals (355) and Lactic Acid Bacteria isolated from fermentation of ecologically cultured rye (180) were screened from binding of porcine mucin, expression of cell surface hydrophobicity and binding of collagen, fibronectin, fibrinogen, vitronectin and heparin. Seven strains (L. plantarum, L. paracasei ssp. paracasei, Leuconostoc mesenteroides and pediococcus pentosaceus) were then selected for further studies. These strains all tolerated exposure to 20 % bile for 1 hr and pH 2,5 for 2 hrs, i.e. they have properties enabling them to survive transport through the gastrointestinal (GI) tact to the colon. All strains could utilise inulin or amylopectin as a sole carbon source during in vitro culture. Three strains produced beta-galactosidase, which has been proposed to alleviate symptoms of lactose intolerance. They produced antimicrobial substance(s) with activity against the homologous strain and other gram-positive bacteria. Exposure of Lactoacillus strains to pH 5 for 1 hr induced de novo production of several proteins, five of which cross-reacted with strass proteins. This may protect other surface proteins and adhesins during transport through the GI-tract. Four LAB strains studied transcribed NF-kB to the nucleus of microphage U 937. This induced induction of pro-inflammatory cytokine (IL-8) and anti-inflammatory (IL-10) by L. paracasei ssp.paracasei F19, L. plantarum 2592 and Pediococcus pentosaceus 16:1(10 up to 7 cell, 24 hrs) produced antioxidants, equivalent to 100 ug vitamin C. Since the availability of antioxidants decreases rostrally in the GI-tract production of antioxidants by colonic bacteria provides a beneficial effect in scavenging free radicals. The selected seven strains have been shown to survive transport to the colonic mucosa, and to have properties which makes them attractive candidates for use as probiotics.
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| 7. |
- Lange, Marie, et al.
(författare)
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Adolescents' sources for food safety knowledge and trust
- 2018
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Ingår i: British Food Journal. - : Emerald Group Publishing Limited. - 0007-070X .- 1758-4108. ; 120:3, s. 549-562
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Tidskriftsartikel (refereegranskat)abstract
- Purpose The purpose of this paper is to investigate where students in a Swedish compulsory school acquire their knowledge of food safety and how trustworthy they deem them to be. Design/methodology/approach A survey of students' self-reported sources of and trust in food safety knowledge was performed. A student response system was used for data collection, and the students were asked to answer questions presented on a PowerPoint presentation using a small wireless handheld device: a clicker. A questionnaire with 24 questions was used, and the responses were collected at 18 different schools with a total of 529 participants attending school Year 9. Findings Mothers were reported as being the most important source of food safety knowledge (38 per cent), especially among girls, and were also given high credibility (36 per cent). Boys reported trusting home and consumer studies (HCS), fathers and media to a higher extent. Girls reported cooking at home more often but, for all students, it was more common to rarely or never cook at home, which is why HCS teaching can be seen as valuable for many students. HCS teaching needs to be improved in order to raise its credibility. About half of the students (51 per cent) reported to have the highest trust for their source of knowledge. Research limitations/implications The students could only choose one source of knowledge and trust, although it is usual to learn from many different sources. Practical implications HCS teaching needs to get higher credibility among students as a counterweight against other sources. Social implications Educated consumers could influence their health. Originality/value Limited research has been performed on food safety knowledge among adolescents.
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| 8. |
- Lange, Marie, et al.
(författare)
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Food Safety communication among teachers' in Home and Consumer Studies
- 2015
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: Home- and Consumer Studies in the Swedish Compulsory School is an opportunity to educate students about Food safety. Based on previous studies in this ongoing project teaching has been indicated to be influenced by the teachers’ working years and Formal education. Issues related to one of the four C:s in Food safety; Cleaning was routinely taught well. However other risk areas related to the other C:s; Cooking (e.g. handling raw minced meat), Chilling (e.g. cold food storage) and Cross- contamination (e.g. handling of dishcloths) are all areas that needs further highlighting. Boys are indicated to be at a higher risk regarding Cross-contamination and hand washing actions.Purpose: To gain a deeper understanding of what, how and why Food Safety issues related to the four C:s are a part of Home- and Consumer Studies teaching Method: Qualitative interviews with focus on Food Safety issues are performed individually with 10 teachers in Home- and Consumer studies. A mind- map with four themes was used and one of them focused on the process of communicating risk. A convenience selection was used and all interviews were recorded and transcribed verbatim.Result: Food Safety issues related to risk areas as Cooking, Chilling and Cross-contamination often become a smaller part of teaching and then in form of theoretical education. The use of curriculum among the teachers can be seen at different levels as the Written Curriculum (Policy document), Taught Curriculum (In classroom practice) and Experienced Curriculum (Individual level). Food Safety teaching is affected by frame factors and especially the lack of time is a common cause for teachers’ to skip food handling processes.Significance: Preliminary results indicate that Food Safety teaching needs to be strengthened to include all four C:s in the teaching and frame factors to have an impact on the food safety education.
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| 9. |
- Lange, Marie, et al.
(författare)
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Food Safety education in Home and Consumer Studies
- 2014
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- IntroductionIn Swedish compulsory school, the mandatory school subject Home- and Consumer Studies (HCS) is an opportunity to educate students about Food Safety. It is defined in the Curriculum-2011 as “Hygiene and cleaning in handling, cooking and storage of food”. By having Food Safety knowledge, the students might influence their future health. In Sweden it has been estimated that approximately five percent of the population get Food-borne infected each year, which has an impact on public health.PurposeTo investigate Food Safety as a part of HCS education by providing insights regarding perception and behavior connected to Food Safety among students in the 9:th grade in Swedish Compulsory School.MethodsA national questionnaire survey was conducted in autumn 2013 among 529 students in the 9:th grade, at 18 schools in different parts of Sweden by using a Student Response System. The content of the questionnaire focused on Curriculum 2011 and the hygiene Hot Spots summarized in the four C’s: Cooking, Cleaning, Cooling and Cross-contamination.ResultsThe results indicates positive behavior regarding hand washing, cooking and best before date, while there were uncertainties associated with reheating, cross-contamination, minced meat and dishcloths. Mother was considered the largest source of knowledge and trust, while HCS education was an important source for those who do not get the opportunity to cook at home, which was more common among boys. The students were uncertain regarding what can be considered as an appropriate refrigerator temperature.SignificanceEven if mother is suggested to be the most important source of knowledge related to Food Safety this study indicates that HCS education fulfills an important function, especially for boys who seemed to more rarely get their knowledge from home. Present data indicates that some issues e.g. to avoid Cross-contamination and Cooling need to be more highlighted in HCS education, especially from a health perspective.
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| 10. |
- Lange, Marie, 1972-
(författare)
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Food Safety Learning in Home and Consumer Studies : Teachers' and Students' Perspectives
- 2017
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- The aim of this thesis was to explore food safety as part of Home and consumer studies (HCS) education in Swedish compulsory school.Firstly, a nationwide web-based questionnaire was performed among HCS teachers to obtain an overall picture of their knowledge, behaviour and attitudes regarding food safety. The second study was a questionnaire among school Year 9 students, where the data were collected using a student response system. The questions were related to the students’ food safety knowledge and behaviour, as well as cooking habits and sources of food safety knowledge and trust. Finally, qualitative interviews were performed among HCS teachers regarding their didactic choices of teaching content.The results indicated a routine behaviour connected to cleaning practices and teaching regarding different perishable food to differ between teachers. The students’ food safety knowledge and behaviour were reported to be inadequate, especially among boys, and that students might leave school without having learnt even basic food safety principles. Mothers and thereby the home were reported to be an important as well as a trusted source of food safety knowledge, especially among the girls. Boys reported HCS to also be an important as well as trusted source, especially students that rarely or never reported to cook at home. For those students HCS must be seen as particularly valuable. To increase the students’ learning, the teaching needs to be related to the students’ everyday practices and to be more reflective in order for it to be practiced outside the HCS classroom. The teachers’ didactic choices could imply consequences for the students’ food safety learning and a need for more education and updated information for the teachers was noticed.In summary, the results indicate that risk areas related to all the Four Cs in Food safety (Cooking, Cleaning, Chilling and avoidance of Cross-contamination) need to be highlighted in HCS teaching and for food safety to become a conscious didactic choice for the teachers. As teaching regarding food safety in HCS seem to differ it needs to be highlighted in HCS policy documents to ensure equivalent food safety learning for all students in compulsory school.
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