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- Nilsen, Bente B., 1960-, et al.
(författare)
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Reported habitual intake of breakfast and selected foods in relation to overweight status among seven- to nine-year-old Swedish children.
- 2017
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Ingår i: Scandinavian Journal of Public Health. - : SAGE Publications. - 1403-4948 .- 1651-1905. ; 45:8, s. 886-894
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Tidskriftsartikel (refereegranskat)abstract
- AIM: The aim of this study was to examine the reported frequency of breakfast intake and selected food and beverages in the investigated group of Swedish children in comparison with recommended intakes. Furthermore, the study analyses these food habits and some demographic and lifestyle factors in relation to overweight and obesity.METHODS: This cross-sectional study builds on data collected in 2008 and 2010. Measured anthropometric data and parent questionnaire data were collected. A total of 2620 Swedish children (52.1% boys) aged seven to nine years were included.RESULTS: The majority of parents reported that their children (95.4%) had breakfast every day. The majority of children had fresh fruit (84.7%) and vegetables (83.9%) most days a week. Only 1.6% of the children were reported to have fast food and 6.0% to have sugar containing soft drinks, four days a week or more. The prevalence of overweight including obesity (OW/OB) was 17.8% for boys, 18.6% for girls. The odds of being OW/OB was higher among those not having breakfast every day (odds ratio (OR) 1.9, 95% confidence interval (CI) 1.20-2.96), drinking diet soft drink (OR 2.6, 95% CI 1.52-4.42) and skimmed/semi-skimmed milk (OR 1.8, 95% CI 1.37-2.36) four days a week or more. Parents being overweight and having low education levels were also related to a higher risk of their children being overweight.CONCLUSIONS: The parental reports of children's food habits pointed at favourable eating patterns for most investigated children. Breakfast skipping, diet soft drinks and low-fat milk consumption were more frequent among OW/OB children. Longitudinal studies are needed to determine the causal relationships.
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| 4. |
- Scander, Henrik, 1976-, et al.
(författare)
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Acquiring taste : Wine professionals on “good” combinations of food and beverages
- 2019
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Ingår i: Food and society. - : Cardiff Metropolitan University. - 9781916156302 ; , s. 173-173
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Konferensbidrag (refereegranskat)abstract
- In this paper we argue that, wine professionals’ cultural and social capital is making a distinction of how to understand a “good” combination. The aim of this study was to provide increased understanding of what “good” combinations mean to wine professionals in Sweden. Existing research on food and beverage pairing has in the main concentrated on sensory evaluation, but there is little research on narratives from experienced wine professionals. This study was conducted on qualitative focus group interviews with wine professionals (n=21) with different work experiences in Sweden. A thematic analysis was performed by using a hybrid approach of inductive and deductive coding and thematic development, by means of Bourdieu’s concept of taste and capitals. The result points to that wine professionals’ distinction is performed through social and cultural capital, not only does it give the understanding of what a good combination is, but also that you actually will learn to like it objectively and subjectively. This is a process of getting access to the culinary field, through the accumulation of gastronomic knowledge. Using Bourdieu’s theoretical framework, this paper contributes to the debate on how to understand socio-cultural taste and taste combinations. Having gastronomic knowledge through cultural and social capital maintains and claims social positions on how to understand “good” combinations. These findings have practical relevance in the training of wine professionals and sommeliers and for explaining the constant development of their social and cultural capital while performing their profession.
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| 5. |
- Scander, Henrik, 1976-, et al.
(författare)
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Energy contribution patterns from drink and food in Riksmaten
- 2015
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Ingår i: Annals of Nutrition and Metabolism. - Basel : S. Karger. - 0250-6807 .- 1421-9697. ; 67:Suppl. 1, s. 200-200
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- Introduction: Since appetite control works differently in fluid and solid intake we wanted to analyse the energy contribution from those two types of energy sources.Objectives: The objective of this study was to investigate the beverage contribution of energy in Swedish meals, according to data from the National Survey (Riksmaten 2010-2011).Method / Design: Around 1800 adult Swedes reported dietary intake data for four consecutive days - specified by portion size, type of meal, time point, day of the week and venue. The intake was reported in a web-based food diary. Energy contribution from drinks and food respectively was analysed, by weekday and type of meal, in regards to sugar containing drinks and those containing alcohol.Results: The results show that the reported consumption of al-cohol was highest at home on weekends. The contribution of energy from drinks could be rather high, especially at dinner on Friday and Saturday night. The mean energy contribution from drinks in the daily intake was 235 kcal ± 231 (SD). This corresponds to 11.8 ± 10.8 (SD) energy percent (E%), varying from 9.1 (Wednesday) to 17.1 (Satur-day) E%. Problems in the interpretation of the data that need to be closely monitored are for example portion size, reluctance to report sweet and alcohol-containing drinks, difficulties in estimating dilution of different types of cordial and alcohol content in wine and beer.Conclusions: Drinks were contributing substantially to the total energy intake over the day. The sweet and alcoholic drinks are im-portant in this regard, but also juices and coffee drinks. The problems in regards to the increased alcohol content of beer and red wine on the Swedish market will be further discussed with the Swedish Food Administration, to encourage development of a more comprehensive set of alternatives in the database
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| 6. |
- Scander, Henrik, 1976-, et al.
(författare)
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Food and beverage dinner combinations, patterns among Swedish adults
- 2018
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 14, s. 20-26
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Tidskriftsartikel (refereegranskat)abstract
- Introduction: Since the taste preferences of food and beverage combinations are considered subjective properties and have been studied in several different ways, mainly within the field of sensory science, this study contributes to the field of food and beverage combination studies by using self-reported eating habits.Objective: This article explores the relationships between food and beverage combinations, recorded by a Swedish adult population.Method: Analyses were made using data from the national dietary survey, Riksmaten (2010–2011), performed by the Swedish National Food Agency. A total of 1753 Swedish adults (53% women) aged 18–80 contributed dietary intake data during four consecutive days. All dinner choices were categorized into beverage categories and food categories. Combinations between beverage and food categories were analyzed by using cross tabulation. Correlation coefficients for non-parametric variables were used to determine the association power. Predictive factors for more important beverage and food combinations were explored by logistic regression analysis.Results: Water was the most frequent choice in combination with all food categories. The results also showed that alcoholic beverages are present in two of the three strongest food and beverage correlations, the spirits drinks and white wine. The most important predictive factors were where the dinner took place for non-alcoholic combinations (OR: 4.33; 95% CI: 2.28–8.21) and age and employment for alcoholic combinations (OR > 2; p < 0.05).Conclusion: Our results show correlations in reported consumption of food and beverage, which explain the occurrences of specific patterns of combinations of food and beverage. More studies on choice of beverage are needed to describe the patterns of intake, in order to understand the mechanisms behind beverage choice, in different settings, cultural situations and lifestyle backgrounds. Combinations in everyday life are described here and these are not always so sophisticated, rather building on availability than on optimal taste combinations. Our findings can offer an understanding of some common every-day choices to culinary professionals, useful for their guidance of food and beverage pairing, to enhance restaurant experiences.
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| 9. |
- Scander, Henrik, 1976-, et al.
(författare)
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Sommeliers' Food and Beverage Combinations : Social Conventions and Professional Identity
- 2019
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Ingår i: Journal of Gastronomy and Tourism. - : Cognizant Communication Corporation. - 2169-2971 .- 2169-298X. ; 4:1, s. 29-39
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Tidskriftsartikel (refereegranskat)abstract
- Research on food and beverage combinations has mainly concentrated on sensory evaluation of product characteristics or customer preferences, and there is limited research on professional prac-tices related to food and beverage combinations. In this study, in-depth focus group interviews were conducted with 21 Swedish sommeliers with different work experiences. The aim was to explore how professional sommeliers perform food and beverage combinations as a social practice. The qualitative content analysis resulted in two categories: conventions of combining and the sommelier identity. It was shown that performing food and beverage combinations was a routinized activity surrounded by rules, competence, and materiality and was driven by the will to satisfy guests and benefit emotionally and economically. It was also described as being a part of shaping sommeliers’ professional identities through a continuous striving for improved competence. These findings con-tribute to the literature on food and beverage combinations, bridging the gap between objective taste and individual subjectivity, have practical relevance for the hospitality industry, since they indicate norms of behavior and individual driving forces in one of its professions. This also helps educators in the industry to challenge traditional ways of teaching combinations in culinary arts. Moreover, as identity works as a driver for sommeliers in their professional development, this also presents ideas about how to improve staff retention in the restaurant business by building professional identities.
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| 10. |
- Tellström, Richard, 1960-, et al.
(författare)
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Förord
- 2007
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Ingår i: Tid för måltidskunskap. - Örebro : Örebro universitet. - 9789176685464 ; , s. 9-9
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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