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| 2. |
- 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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| 3. |
- Lange, Marie, et al.
(författare)
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Food safety teaching influenced by frames, traditions and subjective selections
- 2017
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Ingår i: International Journal of Home Economics. - 1999-561X. ; 10:1, s. 79-88
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Tidskriftsartikel (refereegranskat)abstract
- In Sweden, Home and consumer studies (HCS) are mandatory for all students in compulsory school. This means that schools have the possibility to educate all future consumers in Sweden. Qualitative interviews were performed with ten HCS teachers. A thematic content analysis was performed on the transcribed interviews. Three themes were found, which all had the potential to influence the teachers' didactic choices. Frame control includes different frames within the school, for example, budget, lesson time, syllabus, which could imply limitations on the teaching. HCS teaching was characterised by many similarities and routines, which were often performed without reflection, and these were included in the theme Traditional HCS learning environment. The third theme Subjective selections were characterised by the teachers' individual experiences, knowledge and risk perception. The result indicates that important food safety risk areas risked being neglected or minimalised in the HCS teaching due to limiting frames, non-reflective HCS teaching traditions, or the teachers' lack of knowledge and risk awareness. This could have consequences for what is transferred to the students and thereby influence the student's learning process in relation to food safety.
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| 4. |
- Marklinder, Ingela, 1959-, et al.
(författare)
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A Proposed Theoretical Model for Sustainable and Safe Commensality among Older Adults
- 2021
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Ingår i: International Journal of Environmental Research and Public Health. - Basel, Schweiz : MDPI. - 1661-7827 .- 1660-4601. ; 18:3
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Tidskriftsartikel (refereegranskat)abstract
- Eating together at the same table, i.e., commensality, is an old phenomenon among humans. Today, there is a relatively high number of people living in single households eating most meals on their own. Among adults aged 65+ years, both malnutrition and non-communicable diseases are common. These circumstances, as well as foodborne illnesses, cause health problems for the individual, as well as high societal costs. In older adults, several external factors might impact on commensality, such as living arrangements, health status, and cooking competence. Improved knowledge regarding healthy eating and food handling may improve attitudes and behaviors in relation to food safety and dietary intake. Further, commensality has been shown to influence dietary intake in multiple ways. Community-organized activities, e.g., Food Classes for Older Adults (FCOA), may lead to sustainable commensality. Participating in health-promoting activities can contribute to improved health outcomes and improved social interaction among older adults. The objective of this study was to propose a theoretical model to inspire and create networks for sustainable commensality among older adults. The model could serve as a conceptual framework when implementing FCOA in communities and research. Outcomes could be measured by investigating the frequency of commensality, health effects, and well-being.
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| 5. |
- Marklinder, Ingela, 1959-, et al.
(författare)
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A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students
- 2022
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Ingår i: Foods. - : MDPI. - 2304-8158. ; 11:11
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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.
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| 6. |
- Marklinder, Ingela, 1959-
(författare)
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Bakning
- 2014. - 2:1
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Ingår i: Livsmedelsvetenskap. - Lund : Studentlitteratur AB. - 9789144095677 ; , s. 351-375
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 7. |
- Marklinder, Ingela, 1959-
(författare)
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Baljväxter
- 2014. - 2:1
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Ingår i: Livsmedelsvetenskap. - Lund : Studentlitteratur AB. - 9789144095677 ; , s. 139-150
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 8. |
- Marklinder, Ingela, 1959-, et al.
(författare)
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Best-before date : food storage temperatures recorded by Swedish students
- 2015
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Ingår i: British Food Journal. - 0007-070X .- 1758-4108. ; 117:6, s. 1764-1776
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Tidskriftsartikel (refereegranskat)abstract
- Purpose - The purpose of this paper is to investigate the food storage temperature in Swedish household refrigerators, to determine whether students use the best-before-date label to determine food edibility, and to examine if the study increased the students' interest and knowledge regarding these issues.Design/methodology/approach - In total, 1,812 students, enrolled at 72 Swedish schools, analysed the temperature on different shelves in their family refrigerator using thermometers (Moller-Therm (+0.5/-0.1 degrees C) and instructions provided by their teachers. A questionnaire dealing with the issues of date labelling, food safety, refrigerator storage and food wastage was completed by the teachers.Findings - The temperature at the back of middle shelves was coldest (average 4.8 degrees C; SD 3.1). A relatively high proportion of food items were stored at higher temperatures than recommended. The use-by date had been exceeded for 30 per cent of products, but the students did not rate these as inedible. According to the teachers, the investigation increased interest and knowledge among their students of date labelling, food hygiene, refrigerator storage and food waste.Research limitations/implications - Thermometers were used to measure air temperature on different shelves in the family refrigerator. Data collection was not controllable, as the students measured without supervision.Practical implications - The teachers reported that the study increased interest and knowledge among their students regarding cold food storage.Social implications - This way of teaching food safety would meet the aim of generally increasing food safety knowledge in society, which might have a positive impact on public health.Originality/value - The use of school-children as data collectors to determine refrigerator temperatures in private homes is a novel approach, which was an efficient way of teaching relevant facts as well as collecting large amounts of data.
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| 9. |
- Marklinder, Ingela, 1959-
(författare)
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cerealier
- 2014. - 2:1
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Ingår i: Livsmedelsvetenskap. - LUND : Studentlitteratur AB. - 9789144095677 ; , s. 67-96
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 10. |
- Marklinder, Ingela, 1959-, et al.
(författare)
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CHANCE : a healthy lifestyle in terms of food handling and hygiene
- 2013
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Ingår i: British Food Journal. - : Emerald. - 0007-070X .- 1758-4108. ; 115:2-3, s. 223-234
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Tidskriftsartikel (refereegranskat)abstract
- The purpose of this paper is to identify knowledge gaps in terms of food handling and hygiene among a population in a selected city district. This study is a part of the project Community Health management to Enhance Behaviour (CHANCE), Life Long Learning programme of European Union 2007-2009). A certain vulnerable group, i.e. older people , were addressed. the study population was recruited by convenience sample. A questionnaire was used to collect data among citizens in a selected city district (n=251). The elderly (71-80+; n=123) were interviewed face to face, while the younger (21-70 years; n= 128) filled in their data on their own.One third of the respondents usually measure the temperature in their trefrigerator. However, one third revealed knowledge gaps relating to storage temperature for certain food items. Thirty nine per cent changes dishcloths onece a week. Twenty percent of the elderly usually put raw minced meat into their mouth without reflecting on pathogenic bacteria. There was no significant relation between the fear of food poisioning and tasting minced meat, changing the dishcloth often, or cooling down food properly. These results can be interpreted as a sign of knowledge gaps, indicating a need for imporved health communication.The study population consisted of consumers in a selected city district in Uppsala municipality. Therefore the results should not be generalized for Swedes in general. The collected data and the information of knowledge gaps have been used to perform a local health intervention. The results would reveal relevance for a larger nationwide survey that aims to identify knowledge gaps in terms of food handling and and hygiene among Swedish citizens. Data from the present study would be useful in the attempt to implement simple tools at the local level, in order to promote healthy habits among consumers. An innovative principle in the EU project CHANCE is to work from inside out. Studies of consumers´food handling in private homes are lacking in Sweden. the present study is rather unique as it explores private households in terms of food handling and hygiene.
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