| 1. |
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| 2. |
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Aktivt åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hos äldre : slutrapport
- 2016
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Editorial collection (other academic/artistic)abstract
- In Sweden, as most parts of the world, the proportion of elderly is increasing. Thenumber of the elderly will shortly exceed the number of younger people. Between2010 and 2030, the number of Europeans aged over 65 will rise by nearly 40%.According to the UN, the increase in life expectancy is mainly due toimprovements in nutrition and hygiene. The growing number of older peopleposes major challenges, but also opportunities for society, business andentrepreneurship.Health issues, primarily food, and quality of life are in focus and strongly relatedto autonomy. It should be possible to live an active and independent life, andpossible to make independent choices, regardless of age, disease and disability.This adds to Quality of Life! To achieve this we created a project in collaborationbetween partners from academia, research institutes, business, industry andsociety. The idea was in a first step to identify target groups along with their needsand desires. Then to design foods and meals adapted to the elderly’s needs andpreferences. Further to develop packaging of the meals that can be used forinformation as well as in the distribution chain. The project invented value chainsfor different types of ordering and distribution of the foods and meals as well as toinclude waste management. The outcome of the project are new knowledge aswell as food products available on the market and other products soon ready to beput on the market.
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| 3. |
- Albinsson, Berit, et al.
(author)
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Handbook on Sensory Analysis
- 2017
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Book (other academic/artistic)abstract
- The original of this handbook is the Swedish Handbok i Sensorisk Analys, which wasan updated edition of an older sensory analysis handbook written by Birgit Lundgrenback in 1981. The handbook was revised in 2013 by Berit Albinsson, Karin Wendinand Annika Åström. Both these handbooks were written at SIK – The Swedish Instituteof Food and Bioscience, which is now part of RISE – Research Institutes of Sweden.The revised edition of the handbook has proved popular in both industry and in theteaching world. At university level, it has been used by students as a complement tothe academic literature in sensory science programmes. There has been a growing demandamong international students at Swedish universities for the handbook to betranslated. In 2016, Kristianstad University entered into an agreement with the researchbody RISE to translate the handbook into English. The translation was madeby Patrick O’Malley.The handbook was translated and printed with permission from the co-authors.
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| 4. |
- Berg, Johan, et al.
(author)
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State Of The Art report : insects as food and feed
- 2017
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In: Annals of Experimental Biology. - 2348-1935. ; 5:2, s. 1-9
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Journal article (other academic/artistic)abstract
- FAO has considered insects as food since 2003 [1] and is promoting consumption of insects (entomophagy) in the Western world because of the possibilities for sustainable production it offers. Insects as food are considered to leave smaller ecological footprints than conventional livestock (beef, pigs, and poultry) regarding feed, land and water needs, as well as greenhouse gas and ammonia emissions [2-7]. As an example regarding water, taken from a recent TV documentary, if a family of four people got their protein need from insects one day a week instead of from conventional livestock, over a year they would save the planet about a million Liters of water [8]. This is in agreement with figures above.
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| 5. |
- Berg, Johan, et al.
(author)
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Äta insekter : finns det några hälsorisker?
- 2019
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In: Nutritionsfakta. ; december
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Journal article (pop. science, debate, etc.)abstract
- En tidigare publicerad artikel i Nutritionsfakta har visat på hälso- och hållbarhetsfördelar med att äta insekter. Finns det då några hälsorisker med att äta insekter? När det gäller kemiska risker är dessa små, förutsatt att producenten har kontroll på fodrets tungmetallinnehåll. Bakterier och andra mikroorganismer behöver kontrolleras noga, men inga tydliga risker finns här heller. Personer med skaldjursallergier bör dock vara försiktiga med insekter. Generellt motsvarar riskerna de som gäller för andra animaliska livsmedel, och samma typ av kontrollprogram bör finnas. Dock behövs mer forskning inom området. Kött från nöt, svin och fjäderfä har studerats under lång tid; det är dags att låta forskningen kring insekter som mat börja ta igen det försprånget.
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| 6. |
- Biörklund Helgesson, Maria, et al.
(author)
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Verksamhetsberättelse Mat- och Måltidsvetenskap 2019
- 2020
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Reports (pop. science, debate, etc.)abstract
- Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av Mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2019. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
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| 7. |
- Borodacz, Lucie
(author)
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Development of Fingerfood recipes for meals for home usage among older people with eating disabilities
- 2021
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Reports (other academic/artistic)abstract
- Background: In the context of demographic changes and age-related diseases, there is a need to focus on the health of older people. Eating disabilities, such as difficulties to use cutlery, caused by various diseases (Parkinson's disease, consequences of a stroke) are becoming more frequent and solutions must be put in place. Objective: The purpose of this study is to create recipes of Fingerfoods for older adults over 65 years old with eating disabilities. These recipes should be prepared at home and rich in protein and energy. Design: A creative design was used to create products, and several variations were created from a basic recipe. The differences between the variations of a recipe are the ingredients that can be substituted or changed in quantity. Materials and Methods: Concerning the physical analysis, texture measurements, viscosity, and colorimetry were performed. The sensory evaluation was a hedonic test to measure the appreciation of the panel according to several criteria: appearance, smell, taste, texture, and overall appreciation. Results: The samples, according to the type of product, were measured for their hardness, their adhesiveness, their viscosity, and their colour. Results also show the appreciation of each sample, the comparisons of the appreciations, the ideas for improvement of the participants, and correlations between different data sets. Discussion: Results have been analysed and used to select the suitable recipes at each phase of the study. The milkshake was preferred when vanilla whey protein was added. The cheese balls were preferred with more chicken and less cheese. Soy flour was appreciated equally or more than wheat flour in the fish cakes and the salty muffins while chickpea flour was the least liked. In the set of recipes proposed for sensory evaluation, the most protein-rich ones were the most appreciated. Conclusion: In the end, four recipes have been selected based on the physical analysis, the sensory evaluation, and the nutritional content. The expected amount of protein was achieved for all products
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| 8. |
- Borodacz, Lucie, et al.
(author)
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Fingerfoods, rediscover the pleasure of eating : Simple recipes for meals and snacks
- 2021
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Other publication (pop. science, debate, etc.)abstract
- Are you ready to eat with your fingers? While norms and table manners require the use of cutlery for eating, a part of the consumer population is excluded from this system. With the ageing of the population, the older generation is becoming an increasingly important part of the world's population. It is time to feed them properly. While people over 65 years old are mostly able to use cutlery, not all of them are. Indeed, some people have physical difficulties in handling knives, forks, spoons, and glasses. These problems are mainly motor related and result from a lack of muscle control. The look of others can be difficult for those who do not follow the norm and are forced to eat without cutlery. This leads to social withdrawal and discomfort for many of the people concerned. Fortunately, mentalities can change and it is the role of food professionals to participate in this change. Eating with the fingers can be accepted if the food is easy to handle and not messy. These are the challenges and the ambition of this project. It is not up to the people to adapt but to the food, by being adequate in terms of handling but also in terms of nutritional intake, which must be rich in proteins for this population.
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| 9. |
- Borodacz, Lucie, et al.
(author)
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Les fingerfoods, retrouver le plaisir de manger : Des recettes simples pour les repas et pour les encas
- 2021
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Other publication (pop. science, debate, etc.)abstract
- Êtes-vous prêts à manger avec les mains ? Alors que les normes et les manières à table imposent l’utilisation des couverts pour manger, une partie des consommateurs est exclue de ce système. Avec le vieillissement de la population, les personnes âgées occupent une part de plus en plus importante dans le monde. Il est temps de les nourrir de façon adaptée. Si la génération des plus de 65 ans arrive majoritairement à utiliser des couverts, ce n’est pas le cas de toutes les personnes appartenant à cette catégorie. En effet, certains font face à des difficultés physiques les empêchant de manipuler couteaux, fourchettes, cuillères, et verres. Ces problèmes sont principalement moteurs et correspondent à un manque de contrôle de ses muscles. Le regard des autres peut être lourd pour ceux qui ne suivent pas la norme et sont obligés de manger sans couverts. Cela entraîne un retrait social et un mal-être pour une grande partie des personnes concernées. Heureusement, les mentalités peuvent évoluer et il est du rôle des professionnels de l’alimentation de participer à ce changement. Manger avec les mains peut être accepté si la nourriture est facile à prendre en main et non salissante. C’est ici que reposent les enjeux et l’ambition de ce projet. Ce n’est pas aux personnes de s’adapter mais aux aliments, en étant adéquat au niveau de la prise en main mais aussi au niveau de l’apport nutritionnel qui doit être riche en protéines pour cette population.
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| 10. |
- Bozorgi, Catherina, et al.
(author)
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Impact of sour and carbonated foods and drinks on subsequent intake
- 2021
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In: 6th international conference on food oral processing. - Valencia. - 9788409317349 ; , s. 100-100
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Conference paper (other academic/artistic)abstract
- The oral processing of food is important for eating and digestion in order to gain energy and nutrients. Due to disease, accident, or aging individuals may experience difficulties in this process. These difficulties often lead to dysphagia which is strongly associated with malnutrition. Thus, it is of importance to find solutions and strategies that can facilitate intake of food. It is well known that sour and/or carbonated foods and drinks increase saliva secretion and trigger the swallowing reflex. However, knowledge of how subsequent food intake is impacted is low. The aim of this study is to clarify whether sour and/or carbonated foods and drinks have a subsequent impact on swallowing function. Twelve healthy participants evaluated eleven different foods and drinks due to their ability to increase saliva production and make swallowing of a subsequent food easier. As expected, results showed that sourness and carbonation had a positive impact on saliva secretion and swallowing. No correlation was found between pH / sourness and ease of swallowing these foods. It could be concluded that some sour foods, in this study exemplified by cherry tomatoes, natural yoghurt, and in particular citrus juice made it easier to swallow a neutral cracker after ingestion of these sour products. The results may be used to increase food intake among dysphagia patients.
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| 11. |
- Bozorgi, Catherina, et al.
(author)
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Saliva secretion and swallowing : impact of different types of food and drink on subsequent intake
- 2020
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In: Nutrients. - 2072-6643 .- 2072-6643. ; 12:1, s. 1-9
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Journal article (peer-reviewed)abstract
- The oral processing of food is important for eating and digestion in order to gain energy and nutrients. Due to disease, injury, or aging, individuals may experience difficulties in this process. These difficulties often lead to dysphagia, which is associated with malnutrition. Thus, it is of importance to find solutions and strategies to enable food intake. It is well known that sour and/or carbonated foods and drinks increase saliva secretion and trigger the swallowing reflex. However, knowledge regarding how subsequent food intake is impacted is lacking. The aim of this study was to clarify whether sour and/or carbonated foods and drinks had subsequent impacts on swallowing function. Twelve healthy participants evaluated eleven foods and drinks in terms of their ability to increase saliva production and ease the swallowing of subsequent food. Results showed that sourness and carbonation had positive impacts on saliva secretion and swallowing. No correlation was found between the pH/sourness of the foods and the ease of swallowing them. It was concluded that the ingestion of cherry tomatoes, natural yoghurt, and, in particular, citrus juice made swallowing of a neutral cracker easier. These results may be used to increase food intake among dysphagia patients.
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| 12. |
- Bridonneau, Sidonie, et al.
(author)
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Heritage Cereals : Product Development
- 2021
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Reports (other academic/artistic)abstract
- Local or regional crop production is increasingly attractive to consumers due to a growing interest in environmental friendliness and sustainability. Heritage cereals are an example of this as they are suitable for organic farming. Moreover, they can also contribute to a healthy and balanced diet, which is what consumers are aiming for these days. For a more regular consumption of heritage cereals, it would be interesting to build on popular food products such as bread, pasta and biscuits. The aim of this study is to develop innovative recipes based on heritage cereals. To appeal to consumers, it was decided to focus on pasta and biscuits (shortbread and cookies). Following a design with three different cereals (Vete Helkorn, Ölands Vete and Kallunda Varvete Evolutionar), 12 biscuit samples and 10 pasta samples were selectedfor each type of cereal. For the biscuits, the modified ingredients were butter, flour, sugar and particle size, while for the pasta the modified ingredients were salt, olive oil and also particle size. Sensory and instrumental analyses were carried out on the samples. It can be concluded that the different types of cereals have an impact on sensory aspects as well as on extension. The use of the cereal Kallunda Varvete Evolutionar decreases the intensity of the colour and the number of visible particles in the pasta. Furthermore, for both biscuits and pasta, the ingredients influence many sensory attributes. For pasta, it is mostly the coarse particles that have an impact, while for biscuits, it is mostly the type of flour. Increasing the particle size of the flour increases the hardness and grittiness of the pasta. For biscuits, flour affects colour, thickness and many other attributes. For example, reducing the amount of flour gives a more yellowcolour, causes a lower density and thickness and reduces the number of visible particles. However, only pasta is concerned by a significant impact of ingredients on texture.
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| 13. |
- Brunosson, Albina, 1986-
(author)
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Måltiden i förskolan : en sammanställning
- 2012
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Reports (other academic/artistic)abstract
- Genom intervjuer med förskolepedagoger har flera behov kunnat utkristallisera sig, ofta är behoven snarlika. Samma behov som Annika Unt Widell har uppmärksammat i sitt arbete med Skolmatens vänner har också förskolepersonalen själva upplevt. Främst handlar det om bristande kunskaper hos pedagogerna när det gäller vilken mat som är nyttig och hälsosam. Brist på de kunskaperna gör också att det är betydligt svårare att försöka skapa hälsosamma matvanor hos barnen, eftersom pedagogerna känner sig rådvilla inför alla nya hälsobudskap och uttalanden om vilken mat som är just hälsosam och bra. Just denna osäkerhet hos pedagogerna kan ses som problematisk då våra matvanor grundläggs tidigt i livet. Ytterligare ett problem som flera av pedagogerna har är att de inte vet hur de ska arbeta pedagogiskt med måltiden. Vidare upplever de pedagoger där maten kommer från ett centralkök att de inte har de möjligheter de hade önskat för att arbeta pedagogiskt med måltiden. De menar också att de är maktlösa och inte kan påverka i en viss riktning, även om de vet hur mat- och måltidssituationen skulle kunna förbättras. För de förskolor som får maten från centralkök väcks också frågor om varmhållning och uppvärmning, alltså en slags livsmedelssäkerhet. En av pedagogerna som jobbar på en förskola där maten tillagas, kan uppleva att kokerskan och pedagogerna är långt ifrån varandra i fråga om mat, barn och måltider. Raka motsatsen är det på exempelförskolan Smultronstället där kokerskan är en självklar del av det pedagogiska arbetet. Vidare har jag också noterat att flera pedagoger skulle önska en handledning för att kunna omvandla styrdokumenten till mat- och måltidssituationer i förskolan.
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| 14. |
- Chambard, Emeline
(author)
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Fingerfoods : development of in-between meals recipes for home usage among older adults with eating disabilities
- 2021
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Reports (other academic/artistic)abstract
- The study’s rationale: Physical difficulties as well as socio-psychological factors have an impact on the nutritional status and well-being of the elderly, leading to reduced capacity. In addition, feeding difficulties in the elderly after stroke or with illnesses – holding cutlery, bringing food to the mouth, chewing and swallowing –are a factor reducing independence and contributing to malnutrition.Aim: The aim of this study was to develop and evaluate the acceptability of proteinrich in-between recipes intended as fingerfoods for home usage among older adults with eating disabilities. Recipes intended for publication in a recipe book.Methods: Several prototypes per recipe were developed using the creative design method. Measurements on physical characteristics – firmness, stickiness, viscosity, colorimetry – as well as consumer tests at home – general appreciation, appearance, smell, taste, texture – were conducted.Results: The measurements of the physical characteristics helped to reduce the number of samples presented in the hedonic test. The laboratory measurements combined with the results of the hedonic tests (n= 57-77 participants) were used to determine the most suitable and appreciated recipe. The participants' comments enabled the improvement of the recipes.Conclusion. Four acceptable fingerfood recipes for in-between meal for older adults with eating disabilities were developed: blinis, pancakes, banana drinks, chocolate chip cakes. While the addition of spirulina is not appreciated, the addition of vanilla whey protein or sauce may be good both for acceptability and nutritional reasons.The higher the content of protein, the lower the firmness of the solid fingerfoods.Completing this study by ensuring acceptability and attractiveness among older adults with eating difficulties could confirm the recipes.
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| 15. |
- Ekberg, O., et al.
(author)
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Effect of Barium Sulfate Contrast Medium on Rheology and Sensory Texture Attributes in a Model Food
- 2009
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In: Acta Radiologica. - : SAGE Publications. - 0284-1851 .- 1600-0455. ; 50:2, s. 131-138
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Journal article (peer-reviewed)abstract
- Background: The swallowing process can be visualized using videoradiography, by mixing food with contrast medium, e.g., barium sulfate (BaSO4), making it radiopaque. The sensory properties of foods may be affected by adding this medium. Purpose: To evaluate if and to what extent sensory and rheological characteristics of mango puree were altered by adding barium sulfate to the food. Material and Methods: This study evaluated four food samples based on mango puree, with no or added barium sulfate contrast medium (0%, 12.5%, 25.0%, and 37.5%), by a radiographic method, and measured sensory texture properties and rheological characteristics. The sensory evaluation was performed by an external trained panel using quantitative descriptive analysis. The ease of swallowing the foods was also evaluated. Results: The sensory texture properties of mango puree were significantly affected by the added barium in all evaluated attributes, as was the perception of particles. Moreover, ease of swallowing was significantly higher in the sample without added contrast medium. All samples decreased in extensional viscosity with increasing extension rate, i.e., all samples were tension thinning. Shear viscosity was not as dependent on the concentration of BaSO4 as extensional viscosity. Conclusion: Addition of barium sulfate to a model food of mango puree has a major impact on perceived sensory texture attributes as well as on rheological parameters.
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| 16. |
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| 17. |
- Germov, John, et al.
(author)
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Slow food, slow progress : experiencing slow food in Australia
- 2010
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Conference paper (peer-reviewed)abstract
- The Slow Food movement promotes ethical modes of food production and consumption. This paper reports on three related empirical studies that investigated: the representations of the movement in the Australian print media, participant experiences of a Slow Food festival, and the views of members of a Slow Food group. The first study used a content and discourse analysis of articles on Slow Food over a three-month in the Australian press. The second study reports on 33 semi-structured interviews with food producers and lay public attending a Slow Food event. The findings illuminate the changing nature of consumer culture, particularly the notion of ethical consumption and sketch out the different levels of commitment between participants and the varying perceptions of Slow Food. The third study involved a focus group with members of a Slow Food convivia (local group) to understand the reasons why people join the movement, their views on Slow Food, and their experiences of the movement. Together, the studies uncover a number of recurring themes: the central importance of ‘conviviality’ (the social pleasures of sharing ‘good food’), a focus on ‘localism’ (the alleged social, health, and environmental benefits of local produce), an underlying ideology of ‘romanticism’ (for idyllic rural lifestyles as an antidote to the time-poverty of urban life), and an ‘implementation gap’ between the philosophy and practice of Slow Food.
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| 18. |
- Germundsson, Lisa, et al.
(author)
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FOCUS - Food Knowledge Community Skåne-Blekinge : förstudie 2016
- 2016
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Reports (other academic/artistic)abstract
- Focus förstudieprojekt syftar till att utreda förutsättningarna för att stärka och utveckla innovationsinfrastrukturen för livsmedelssystemet i Skåne och Blekinge, för att bidra till ökad tillväxt, sysselsättning, attraktionskraft och långsiktig hållbarhet.Utifrån syftet ovan och ambitionen att stärka samarbetet mellan lärosätena i Skåne och Blekinge inom livsmedelsområdet ska förstudien besvara följande frågeställningar:1. Hur ser förutsättningarna ut för forskning, utbildning och samverkan/innovation inom livsmedelsområdet i Skåne och Blekinge?2. Vilka är de mest angelägna behoven avseende forskning, utbildning och samverkan/innovation för livsmedelsnäringen och offentliga aktörer?3. Hur kan regionala framtidssatsningar och strategier inom forskning, utbildning och samverkan inom livsmedelsområdet utformas, för att bidra till ett samlat utbud av akademisk kompetens riktat till företag och andra aktörer i hela livsmedelssystemet?
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| 19. |
- Giacalone, Davide, et al.
(author)
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Health and quality of life in an aging population : food and beyond
- 2014
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Conference paper (other academic/artistic)abstract
- In Europe, as in much of the Western world, the number of citizens aged 65 and over has grown at an unprecedented rate and is expected to account for over 30% of the total population by 2060. Coupled with a steady increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, and their food perception and preferences is increasingly recognized as key areas for future research.Food perception change at a later age as a result of the psychophysiological changes that occur with aging, such as decreased appetite and chemosensory acuity. The latter generally decrease food intake and the pleasure that the elderly derive from their meals, making the identification of possible compensation strategies (e.g., flavor enhancement, textural changes, etc.) essential to food producers interested in developing products for this increasingly important segment. Promoting food satisfaction among the elderly is also paramount to ensuring adequate nutritional intake. This aspect has major public health implications, such as preventing malnutrition and sarcopenia, which are leading causes of decreased independence and lower quality of life. Additionally, the importance of social and psychological factors is increasingly recognized. Many conditions related to aging (e.g., tiredness, loneliness) may prevent elderly people from preparing and enjoying meals, calling for alternative vehicles – such as tailor-made distribution channels, social food preparation and eating situations – for promoting healthy eating.In this workshop, a range of international speakers with relevant professional experience will present their latest work. More generally, it is our intention with this workshop to raise awareness of how sensory and consumer research can contribute to promote well-being among the elderly, and ultimately to expand the number of healthy life years as we age.
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| 20. |
- Hall, Gunnar, et al.
(author)
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Sensory design of foods for the elderly
- 2008
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In: Annals of Nutrition and Metabolism. - 0250-6807 .- 1421-9697. ; 52, s. 25-28
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Journal article (peer-reviewed)abstract
- Background/Aims: Elderly persons with dysphagia need food that requires little or no chewing, that is easy to swallow and has attractive sensory characteristics. The aim was to investigate how ingredients varied according to experimental designs influence the perceived sensory, chewing and swallowing characteristics of two types of texture-modified model foods. Methods: Meat- and carrot-based, texture-modified model foods were produced. The following parameters were varied: particle size, fat content, starch and egg composition. The samples were studied using sensory analyses, focus group discussions and consumer studies. Results: The design parameters mainly had an impact on sensory texture attributes. The experts in the focus groups selected three products of each type which were regarded as being optimal for older persons. All the products contained a high proportion of egg yolk and a low amount of starch. Older consumers considered all the selected products to be easy to chew and swallow. The differences between older persons in nursing homes compared to those living in their own homes could be linked to health. Conclusions: Optimization of factors influencing food quality through the use of experimental designs in combination with sensory and consumer studies is required in order to meet the needs and demands of older people.
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| 21. |
- Hausner, Helene, et al.
(author)
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Effects of repeated exposure on acceptance of initially disliked and liked Nordic snack bars in 9-11 year-old children
- 2012
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In: Clinical Nutrition. - 0261-5614 .- 1532-1983. ; 31:1, s. 137-143
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Journal article (peer-reviewed)abstract
- Background & aims: Children's food choices are guided by their preferences. It is established, however, that repeated exposure to a novel food increases children's acceptance. This study investigated how acceptance of an initially liked and disliked snack bar develops in 9-11 year-old children. Methods: 315 children were randomised into three groups: A control group (n = 111) and two groups exposed to an initially liked kamut bar (n = 94) and an initially disliked sea buckthorn bar (n = 110). Acceptance of both bars was tested before and after the exposure period, and on the 9th exposure. Results: Intake of both bars increased significantly in the exposure groups. There was no difference in the control groups' intake or liking of the bars between pre and post-testing. Liking rose significantly for children exposed to the disliked sea buckthorn bar, while this was not observed in children exposed to the liked kamut bar. In a post-test children exposed to kamut bars had higher intake of that bar than non-exposed children. This was also observed for the sea buckthorn bar that was also given significantly higher liking scores by the exposure group. Conclusions: The majority of children exposed to an initially disliked bar increase acceptance after nine exposures to the same level as an initially liked bar. Children repeatedly exposed to a liked bar show stable acceptance.
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| 22. |
- Hjerdin, A, et al.
(author)
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Genetic Variation Among Wild and Cultivated Beets of the Section Beta as Revealed by RFLP Analysis
- 1994
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In: Journal of sugarbeet research. - 0899-1502. ; 31:1&2, s. 59-67
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Journal article (peer-reviewed)abstract
- The level of genetic variation detected among 7 sugar beet and 4 fodder beet breeding lines was compared to the variation found among 21 accessions of wild beets of the section Beta. RFLP analysis used a set of 32 sugar beet DNA sequences as probes to score a total of 351 bands over all accessions. The band data was used to calculate genetic distances between all pairs of accessions. The distance estimates were subsequently used in a cluster analysis to produce a dendrogram of genetic distances. The analysis unambiguously defined all accessions and clearly defined a fodder beet cluster within the sugar beet cluster. The cultivated beets were all separated from the wild beets. The sugar beet breeding lines showed a considerable amount of genetic variation, comparable with the level of variation detected among the wild beet accessions.
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| 23. |
- Holmer, A, et al.
(author)
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Acceptance of Nordic snack bars in children aged 8-11 years
- 2012
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In: Food & Nutrition Research. - 1654-6628 .- 1654-661X. ; 56:10484
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Journal article (peer-reviewed)abstract
- Background: A health promoting diet is suggested to be tailored to regional circumstances to preserve the cultural diversity in eating habits, as well as contribute to more environmentally friendly eating. It may influence consumer acceptance, however, if the components of the diet differs considerably from their habitual food. Objective: This study aimed to investigate whether snack bars composed of Nordic ingredients were accepted by 8-11 year-old Danish (n=134) and Swedish (n=109) children. Design: A seven-point hedonic scale was used to measure the children’s acceptance of five snack bars that varied in their composition of whole grains, berries and nuts. A preference rank ordering of the five bars was also performed. Results: The results showed that samples that were rated highest in liking and were most preferred in both countries were a kamut/pumpkin bar and an oat/cranberry bar. The sample with the lowest rating that was also least preferred was a pumpernickel/sea buckthorn bar. Flavour was the most important determinant of overall liking followed by texture, odour and appearance. Conclusions: Children’s acceptances and preferences were highly influenced by the sensory characteristics of the bars, mainly flavour. In agreement with earlier studies, the novel food ingredients seemed to influence children’s preferences. The Nordic snack bars may have a potential to be a snack option for Danish and Swedish school children, but repeated exposures to the products are recommended to increase children’s acceptance.
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| 24. |
- Honnens de Lichtenberg Broge, Eva, et al.
(author)
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Changes in perception and liking for everyday food odours among older adults
- 2021
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In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 93, s. 1-12
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Journal article (peer-reviewed)abstract
- The age-related decline in olfactory function is well established and concerns intensity perception and odor identification. However, the extent to which olfactory decline influences food preferences is less clear. Furthermore, it is unclear whether there are decline patterns relating to food odors, specifically. This study investigated intensity perception and hedonic liking for 14 multi-component food odors and one pure odorant in three groups of older adults (age 60–69, age 70–70, age 80 + ) and a group of young adults. In total 335 subjects were tested, 246 old and very old adults and 89 young adults. The age group 60–69 was on par with the young adults, whereas intensity perception declined for the majority of odors for older adults age 70–79 and the very old age 80 + . The largest drop in intensity perception was seen for savory odors; fried meat, mushroom and onion. In contrast, intensity perception for raspberry and orange did not differ between groups of older adults and young adults. Hedonic liking decreased to some degree with increasing age but remained largely the same for savory odors (bacon, mushroom, fried meat and onion). A decline in liking was seen for coffee and thyme. This study shows evidence that age-related decline in intensity perception is food odor specific and some aggregation may occur at a higher concept level for the “savory” category. Furthermore, hedonic liking is not necessarily dependent on the intensity perception as seen for several odors, where declining intensity perception did not impact hedonic liking. This could be explained by changes in dose-response relationships for the group of ageing individuals, which in fact may favor persistence of the food odor liking, despite a decline in their intensity perception.
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| 25. |
- Honnens de Lichtenberg Broge, Eva, et al.
(author)
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Development of an olfactory test method for measuring perception of everyday food odours among older adults
- 2021
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In: Journal of sensory studies. - 0887-8250 .- 1745-459X. ; , s. 1-16
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Journal article (peer-reviewed)abstract
- Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1-butanol. (c) Assessment of shelf-life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group.
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| 26. |
- Håkansson, Andreas, 1983-
(author)
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What makes local food attractive to consumers?
- 2015
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In: Interdisciplinary perspectives on local and regional food in the South Baltic Region. - Kristianstad : Kristianstad University Press. - 9789198133868 ; , s. 85-93
-
Book chapter (other academic/artistic)abstract
- In order to understand the potential of local and regional food, we must first understand what it is about these goods that attract consumers. This chapter summarizes the research on what drives local food consumption, starting from an overview of the motivations of the consumers themselves and different descriptions of what characterizes consumers of local food (“locavore“), and continuing with potential explanations for underlying motives.
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| 27. |
- Höglund, Evelina, et al.
(author)
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Appetizing muffins designed for nutritional needs of older adults
- 2016
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Conference paper (other academic/artistic)abstract
- Introduction: Due to good living conditions, the population of older adults is growing. Increased age increases prevalence of diseases and thereby also the risk of disease related malnutrition (DRM) increases. Appetizing and nutritious food products are needed to counteract DRM. One possible way to enable increased nutritional intake for older people with poor appetite is to offer energy/protein rich snacks between meals. In Sweden, afternoon coffee is an appreciated part of the day. It has also been shown that different varieties of muffins are a popular choice to eat with the coffee among older adults. Developing muffins to suit older adults’ nutritional needs along with their sensory cravings may contribute to decreased DRM. The aim of this study was to investigate added nutritional content along with the sensorial effects of increased fat/protein content in muffins.Methods: Design of four different muffins were developed and produced according to a processing scheme where fat and proteins were added. Sensory evaluation and nutritional calculations were performed. Further moisture content, water activity, weight loss and size of the muffins were measured.Results: The fat and protein additions affected the sensory properties and nutritional value of the muffins:Muffin typeContent (g/100g muffin)Sensory propertiesfatproteinReference274,9soft, smoothWith added fat423,8flat, moist, fatty mouthWith added protein (whey)2312,4feel hard, compact, pointy, lowflavorsWith added fat and protein3710,2a bit hard, compact, fatty mouth feel effects of protein are dominantDiscussion: It can be concluded that muffins with added nutrients and sensorialy designed for older adults’ is promising. However, further recipe/process development in order to increase appetizing sensory properties may be achieved.
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| 28. |
- Höijer, Karin, Universitetslektor i mat- och måltidskunskap, 1971-, et al.
(author)
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Health and sustainability in public meals : an explorative review
- 2020
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In: International Journal of Environmental Research and Public Health. - 1661-7827 .- 1660-4601. ; 17:2
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Journal article (peer-reviewed)abstract
- The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing
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| 29. |
- Höijer, Karin, 1971-, et al.
(author)
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Verksamhetsberättelse Mat- och måltidsvetenskap 2020
- 2021
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Reports (pop. science, debate, etc.)abstract
- Denna upplaga av mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2020. Få kunde väl ana vad som väntade när vi inledde år 2020 – det blev ett år där mycket sattes på sin spets och som krävde stora och snabba krav på anpassningar, digital utveckling och flexibilitet för både lärare och studenter. Trots dessa utmaningar blev detta åter ett år där alla medarbetare på avdelningen bidrog till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
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| 30. |
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| 31. |
- Janestad, H, et al.
(author)
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Modelling of dynamic flavour properties with ordinary differential equations
- 2000
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In: Food Quality and Preference. - 0950-3293 .- 1873-6343. ; 11:4, s. 323-329
-
Journal article (peer-reviewed)abstract
- The most common way to analyse sensory dynamic measurements (time-intensity, TI) is to extract some characteristic parameters from the resulting curve such as 'intensity maximum' and 'area under the curve'. In order to get more information from TI data, a general mathematical model was developed. The model was based on the theory for ordinary differential equations. The solutions were characterised by their eigenvalues, which might be correlated to recipe and process. As an example, the temporal perception of chocolate flavour has been measured and modelled. In addition the classical characteristic TI parameters could easily be calculated by the model.
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| 32. |
- Jägerstad, Margaretha, et al.
(author)
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Det finns inga färdiga svar
- 2010
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In: Jordbruk som håller i längden. - Stockholm : Formas. - 9789154060436 ; , s. 345-349
-
Book chapter (pop. science, debate, etc.)
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| 33. |
- Lindberg, Siv, et al.
(author)
-
THEME ELDERLY- Attractive food for elderly : the role of inspiring and informative packaging
- 2017
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Conference paper (other academic/artistic)abstract
- Background: Malnutrition is common among elderly due to low appetite. Appetite is highly connected to age, health and social activities. For home-living elderly, readymade meals are often served for both lunch and dinner. When appetite is reduced, apart from the food itself, the packaging should stimulate appetite by enhancing the attractiveness of the packaged food. The food itself has to fulfil the sensory expectations.Aim: To identify important packaging attributes that will increase attractiveness of readymade meals for elderly.Method: Iterative design in which consumer tests, focus group discussions and deep interviews for evaluation of prototypes were held with elderly (65-88 years) focussing on food and food packaging. Sensory factors were of specific interest.Results: The packaging and the meal inside must attract all senses in order to stimulate appetite, mainly visual and tactile senses were of importance. Although many claim they would like to be able to see the food, photographs of the packed meal are preferred over transparency. The photographs have to be truthful. Easy to read is the most important factor, information should be clearly visible (contrast and size) and not be too verbose. Furthermore, easy to open and handle and consequently, size and weight of the packaging, are also important factors.Discussion: The stepwise iterative design of the study included several user tests with different generations of developed prototypes as well as benchmarking against commercial products were useful in identifications of important packaging attributes. A high level of consumer interaction was reached and it became clear that the packaging had a profound impact on the appetite of readymade meals.Conclusion: Visual factors are of highest importance as well as tactile properties. Pictures clearly showing the meal in a true and attractive way as well as clearly visible and informative information, size and weight were deemed important.
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| 34. |
- Lucie, Borodacz, et al.
(author)
-
Fingerfoods, goda maträtter för att återfinna matglädjen : Enkla recept för större och mindre rätter
- 2021
-
Other publication (pop. science, debate, etc.)abstract
- Är du redo att äta med händerna? Traditionellt kräver våra normer och bordsskick att vi använder bestick när vi äter. Och även om traditionen luckrats upp en del, så är det fortfarande inte helt vedertaget att äta med händerna. Att tvingas äta med bestick är inte helt enkelt för alla och kan man inte äta enligt gällande normer är det lätt att känna sig socialt utestängd. Med en ökande andel äldre tar de äldre generationerna en allt större plats, i Sverige och i resten av världen. Det är dags att se till att de som behöver äta på alternativa sätt också får göra det och få i sig den mat och näring som behövs, och att det är socialt accepterat. De allra flesta äldre kan använda bestick, men inte alla. Faktum är att vissa människor har fysiska svårigheter att hantera bestick, vilket oftast beror på motoriska problem och bristande muskelkontroll. Att inte kunna göra som andra kan kännas svårt för dem som inte kan äta med bestick, utan måste använda händerna. Det kan leda till att man drar sig undan och riskerar att hamna utanför sociala sammanhang som handlar om mat. För att ändra på detta vill vi dra ett strå till stacken genom att utveckla maträtter och mellanmål som är enkla att äta med händerna, och som inte är kladdiga eller smutsar ned. Därför pågår nu ett projekt som handlar om fingerfood och denna receptbroschyr är en del av det. Recepten är anpassade till att kunna ätas med händerna och har dessutom gjorts extra näringsrika. Framförallt är de proteinrika, vilket är viktigt för alla äldre personer.
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| 35. |
- Magnusson, Emma, et al.
(author)
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Identification of basic tastes in foods before and after training among 4-6 year old children – a pilot study
- 2015
-
Conference paper (other academic/artistic)abstract
- Human beings have an innate preference for sweet taste and aversion towards bitter. However, the individual perception of taste differs to a great extent and is due to both the ability to detect basic tastes and to the taste concentrations. Taste preferences and identification as well as verbalisation of the taste experience may be improved by learning. Either more or less conscious via the socialisation process or via strategically learning procedures.The aim of this pilot study was to examine 4-6-year old children’s abilities to identify basic tastes in foods before and after training with basic taste solutions. Further, to note the children’s abilities to verbalise their taste experiences before and after the training.This study was conducted at a Swedish preschool, where eleven children aged 4-6 years participated in the four different parts of the study. The first part was a discussion about basic tastes and the second was to test ten different foods while further discussing the tastes. The third was a training part where the children learned to recognise the basic tastes sweet, sour, salty, bitter and umami by tasting basic taste solutions. The last part were a basic taste test in which the children were asked to answer which basic tastes they could identify in each food. Further, it was noted how the children verbalised the tastes of the foods.From the results it could be concluded that the children had a significantly higher ability to identify salty taste compared to other basic tastes, both before and after training. Improved abilities both to detect and to verbalise all basic tastes after basic taste training was shown. Due to verbalisation the children went from naming the tastes as "tasty" or "disgusting" to being able to put words on, and to identify many of the basic tastes in each food.A simple strategy to make children more curious of foods and tastes is to perform training sessions with basic taste solutions. This may benefit young children by contribution of a more positive approach towards new flavours and foods in general.
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| 36. |
- Magnusson, Emma, et al.
(author)
-
Identification of basic tastes in foods beforeand after training among 4-6 year old children : a pilot study
- 2016
-
Conference paper (other academic/artistic)abstract
- Introduction: The individual perception of taste differs to a great extent and is due to both ability to detect basic tastes and to taste concentrations. Taste preferences and identification, including verbalisation of the taste experience may be improved by learning, either via the socialisation process or strategical learning procedures.The aim of this study was to examine 4-6-year old children’s abilities to identify basic tastes in foods before and after training with basic taste solutions. Further, to study the children’s abilities to verbalise their taste experiences before and after the training.Methods: Eleven children aged 4-6 years participated in the study conducted at a Swedish preschool. The study consisted of four parts:1: Discussion about basic tastes.2: Taste session of ten different foods while discussing the tastes.3: Training session in which the children learned to recognise the basic tastes sweet, sour, salty, bitter and umami by tasting basic taste solutions.4: Identification test: The children were asked to answer which of basic tastes they could identify in different foods. It was further studied how the children verbalised the tastes of the foods.Results: The children had a significantly higher ability to identify salty taste compared to other basic tastes, both before and after training. Training did improve the children’s abilities to detect and verbalise all basic tastes after basic taste training. Due to verbalisation the children went from naming the tastes as “tasty” or “disgusting” to being able to put words on, and to identify many of the basic tastes in each food.Discussion: A strategy to make children more curious and interested of foods and tastes is to conduct training sessions with basic taste solutions. This may benefit young children gaining a positive approach towards new tastes and flavours and also to foods in general.
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| 37. |
- Marklinder, Ingela, et al.
(author)
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Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden
- 2020
-
In: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 113
-
Journal article (peer-reviewed)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.
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| 38. |
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| 39. |
- Nilsson, Ulla, et al.
(author)
-
Styrketår för seniorer - ett pilotprojekt : regionalproducerad frukt- och bärdryck till offentlig sektor
- 2015
-
Reports (other academic/artistic)abstract
- Syftet med projektet har varit att utveckla frukt- och bärdrycker till äldre på boenden i Skåne, drycker som kan bidra till att ge extra energi och näring. Syftet har även varit att skapa en nätverksplattform samt undersöka möjligheterna till ett innovativt arbetssätt för upphandling av de utvecklade produkterna. Projektet har utgått från det behov av goda näringsrika och energirika livsmedel som definierats när det gäller äldre, oavsett svårigheter att inta mat. Detta behov har kopplats till en strävan att öka den regionala produktionen av frukt- och bärråvaror och undersöka möjligheterna att sälja högkvalitativa produkter på den offentliga marknaden. Det långsiktiga målet är att genom att öppna för försäljning av frukt- och bärprodukter också öka sysselsättningen inom primärproduktionen i regionen. Dryckesprodukter har utvecklats bestående av frukt- och bärråvara från äpple, jordgubbe och svartvinbär vilka kombinerats med näringstillskott i form av vegetabiliskt protein och fett i form av rapsolja. Drycken har utvecklats med målet att ge äldre på boenden ett gott alternativ till de mellanmål som idag serveras på äldreboenden i kommuner.
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| 40. |
- Nyberg, Maria, 1977-, et al.
(author)
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Förskolebarns hälsa och välbefinnande : dialoger med föräldrar till förskolebarn, Kristianstad Kommun
- 2010
-
Reports (other academic/artistic)abstract
- InledningI slutet av 2009 beslöt Barn- och Utbildningsförvaltningen i Kristianstad Kommun att tillsammans med Högskolan Kristianstad genomföra ett antal så kallade dialoger med föräldrar till förskolebarn i kommunen. Grunden till samarbetet byggde på kommunens intresse av att ta reda på vilka frågor föräldrar har kring barns hälsa och välbefinnande, samt att forskare från Högskolan Kristianstads besatt specifika kunskaper inom området. Initiativet grundade sig också i Livsmedelsverkets rekommendationer kring maten och måltiden i förskolan, vilka bland annat innebär att förskolorna rekommenderas att byta ut standardmjölk mot lättmjölk samt att använda lättmargarin med låg halt av mättat fett. Kommunens beslut att följa rekommendationerna har bidragit till upprördhet, irritation och oförståelse bland många föräldrar, vilken också avspeglats i media. Föräldrarnas reaktioner tillsammans med problem med övervikt och fetma hos barn i dagens samhälle, även i tidig ålder, var två viktiga anledningar till att beslutet togs att genomföra studien.Föräldradialogerna byggde på att föräldrarna samtalade och diskuterade utifrån frågor och problem som de själva formulerat och därmed fick de möjlighet att ge uttryck för egna funderingar och tankar. Målsättningen var att föräldrarna skulle få framföra sina frågor, synpunkter och önskemål kring små barns hälsa och välbefinnande både i förskolan och hemma, men också att intresserade föräldrar skulle få information och kunskap inom området.Dialogerna fokuserade på 3 huvudområden: Maten och måltiden, sömnen och dygnsrytmen och den fysiska aktiviteten. Dessa områden präglar vardagslivet och kräver rutiner och vanor för att fungera. De utgör en betydande del av förskolan men också hemmet, och i mötet mellan dessa två arenor blir rutiner, vanor och beteenden särskilt tydliga.SyfteSyftet med samarbetet var således att genomföra ett antal föräldradialoger med föräldrar till förskolebarn i Kristianstad kommun samt att forskare från Högskolan Kristianstad i samband med dessa också skulle hålla föredrag samt besvara föräldrarnas frågor kring de ovan nämnda temana. Det var viktigt att barnens hela livssituation skulle inbegripas, såväl på som utanför förskolan.BakgrundMat, måltider, sömn, återhämtning samt fysisk aktivitet är alla viktiga delar av våra levnadsvanor. Gynnsamma levnadsvanor stärker våra livsresurser och hjälper kroppen och hjärnan att komma till sin rätt. Under tillväxtåren har kroppen ökade behov och en ökad sårbarhet. För att fungera optimalt gynnas kroppen av förutsägbara och regelbundna måltider under dagtid. Likaså har sömnen, dess kvalitet, tidpunkt och längd stor betydelse för aptit, immunsystem och hälsa. Kroppen mår bra av en stabil dygnsrytm där vi växlar mellan aktivitet och vila, ätande och fasta, vakenhet och sömn. Daglig fysisk aktivitet och utevistelse i dagsljus har en stärkande effekt på kropp och hjärna.Redan som barn socialiseras vi in i vissa vanor och beteende när det gäller maten, sömnen eller den fysiska aktiviteten. Det är viktigt att barnet tidigt etablerar hälsosamma matvanor och får möjlighet till ett balanserat ätande. Såväl undernäring (för lite energi och/eller näring) som övernäring (för mycket energi, övervikt och fetma) och felnäring (fetma i kombination med brist på livsnödvändiga näringsämnen) förekommer hos barn, och här har både förskola, skola och föräldrar ett ansvar. Utöver maten och måltiden är sömnen nödvändig för psykisk och fysisk överlevnad och välmåga. När vi sover får kroppen möjlighet att växa, reparera organ och vävnader och att underhålla immunsystemet. Barn behöver mycket sömn, från 1416 timmar som spädbarn till cirka 9 timmar som tonåring. Sömnstörningar är dessvärre vanligt, även hos barn, och forskning har visat sig finns samband mellan sömnbrist och fetma. Vidare rör sig barn generellt för lite, vilket inte bara är ett problem när de är små, utan också när de blir äldre. Antalet överviktiga förväntas att öka dramatiskt eftersom unga fysiskt inaktiva riskerar att bli fysiskt inaktiva som vuxna. En fysiskt aktiv livsstil är förenad med minskad risk att utveckla sjukdomstillstånd som hjärt-kärlsjukdomar, typ 2-diabetes, fetma, osteoporos, cancer, demens, depression med mera. Fysisk aktivitet stärker sömnen och gynnar mental prestationsförmåga Fysisk aktivitet har även visat sig ha positiva effekter på den mentala hälsan samt på möjligheten att hantera stress. Studier har också visat på kopplingar mellan fysisk kapacitet och betyg i skolan. Trots den fysiska aktivitetens positiva effekter, har utrymmet för denna minskat i skolan.Det finns ett antal nationella och internationella policydokument och handlingsplaner med syfte att motverka fetma, stimulera till bättre matvanor och en ökad fysisk aktivitet. Däremot saknas än så länge rekommendationer för sömnens och dygnsrytmens betydelse trots att forskningen inom området är övertygande. Nordiska Ministerrådet har bland annat utarbetat en nordisk handlingsplan för hälsa, mat och fysisk aktivitet. I överensstämmelse med EU Kommissionen framhåller Nordiska Ministerrådet att barn och ungdomar ska prioriteras i det hälsofrämjande arbetet, vilket bland annat innebär att det ska finnas tillgång till hälsofrämjande mat under skoldagen samt att ett ökat intag av frukt och grönt i skolan förordas. Vidare lyfts betydelsen av att fysisk aktivitet integreras i vardagliga inomhus- och utomhusaktiviteter. Betydelsen av att främja goda kostvanor och fysisk aktivitet återfinns också i regeringens proposition för en förnyad folkhälsopolitik samt i Livsmedelsverkets och Folkhälsoinstitutets handlingsplan för goda matvanor och fysisk aktivitet. De nordiska och svenska näringsrekommendationerna (NNR och SNR) bidrar med råd och rekommendationer för en näringsmässigt riktig kost för olika åldersgrupper, samt innehåller rekommendationer för fysisk aktivitet.Metod och tillvägagångssättUnder mars 2010 genomfördes totalt 4 föräldradialoger på olika skolor i Kristianstad Kommun. Inbjudan till dialogerna gick ut till föräldrar till förskolebarn i åldrarna 6 månader till 6 år, bland annat genom att lappar delades ut där intresse kunde anmälas. Föräldradialogen som metod bygger på aktivt deltagande från medverkande personer och på deras egna frågor, funderingar och erfarenheter. Totalt medverkade 86 föräldrar under dessa 4 träffar, varav 70 var kvinnor och 16 män. Föräldradialogerna varade i cirka två och en halv timme per tillfälle. Efter en kortare inledning och introduktion av syfte och tillvägagångssätt delades föräldrarna upp i mindre grupper för diskussion. Medverkande i grupperna var därutöver en moderator (en rektor från skolområdet) som ledde diskussionen, samt en forskare från högskolan som observatör i varje grupp. Anteckningar gjordes från diskussionerna, vilka tillsammans med de frågor som föräldrarna själv antecknat på post-it lappar, utgjorde materialet för analysen och det empiriska underlaget. Resultatet av föräldradialogerna tillsammans med en kunskapsbakgrund kring betydelsen av och rekommendationer kring maten, sömnen och den fysiska aktiviteten, utgör merparten av materialet i rapporten.ResultatResultatet av studien visade att föräldrarna hade många frågor och funderingar kring de områden som studien fokuserade på. De flesta frågor handlade om maten och måltiden, om tidpunkter för ätande och om hälsosam mat för barn. Många gånger var det detaljfrågor, till exempel funderingar kring fetthalt i specifika livsmedel, och sällan sattes problematiken i ett övergripande sammanhang där matvanor, levnadsvanor, sömn och fysisk aktivitet integrerades. Flera föräldrar gav uttryck för upplevelsen att vi alltmer gått ifrån ”den naturliga maten”. När det erbjuds lättmjölk istället för standardmjölk ses det av många som ett hot mot det naturliga och därmed det upplevt hälsosamma. Att manipulera med barns hälsa känns obekvämt och man vill gärna att barnen ska serveras den mat ”som man brukar göra”. Förändringar av detta slag ses till stor del som ett hot.Frågorna gav också uttryck för en känsla av bristande insikt i vad som serverades på förskolan och vilken mat som barnet egentligen fick i sig. Man undrade vad det är som styr de olika val som kommunen och förskolan gör kring till exempel inköp av mat. Kopplat till uppfattningar om ”den naturliga matens förträfflighet” fanns också funderingar kring beslut bakom var maten ska tillagas. Att maten lagas lokalt, gärna på plats på förskolan, och att det används så mycket råvaror som möjligt istället för halv- och helfabrikat, lyftes fram som eftersträvansvärt.Föräldrarnas frågor präglades också av undringar kring hur de ska göra om barnet inte äter. Det handlade om specifika livsmedel, men också om måltidstillfällen. Hur man som förälder ska få barnet att äta vissa grönsaker, att inta frukost under tidig morgon eller att inte ”småäta” var exempel på sådana frågor. Det eftersträvades också tips på mellanmål, och hur man på bästa sätt skulle kunna fördela dagens måltider över dygnet, när förskolans och hemmets tider ska anpassas till varandra. Betydelsen av miljön för måltiderna diskuterades också och på vilket sätt en stökig miljö kunde bidra till att barnen inte åt ordentligt.Frågorna om sömnen kretsade till stor del kring hur mycket barn i en viss ålder ska sova, samt vikten av när sömnen inträder. Betydelsen av en regelbunden dygnsrytm över veckans alla dagar diskuterades också. Föräldrarna efterfrågade dessutom tips på hur man kan hantera sömnproblem och insomningssvårigheter hos barn i olika ål
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| 41. |
- Nyberg, Maria, et al.
(author)
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Reasons for eating insects? : responses and reflections among Swedish consumers
- 2020
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In: International Journal of Gastronomy and Food Science. - 1878-450X .- 1878-4518. ; 22
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Journal article (peer-reviewed)abstract
- When studying perceptions of eating insects among new consumer groups, the focus is often on factors that make people avoid novel foods. In order to switch perspective and broaden the understanding of drivers for choosing insects as food, this pilot study aimed to explore the reasons for eating insects among Swedish adults with an interest in entomophagy. Data were collected via a questionnaire combined with workshop discussions. The study highlighted how concerns about “the environment” and “health”, and a willingness to try something “exciting” were the three main reasons for choosing insects as an alternative protein source.
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| 42. |
- Nyberg, Maria, et al.
(author)
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“Would you like to eat an insect?” : children’s perceptions of and thoughts about eating insects
- 2020
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In: International Journal of Consumer Studies. - 1470-6423 .- 1470-6431. ; , s. 1-11
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Journal article (peer-reviewed)abstract
- Interest in eating insects has increased in Western countries; however, substantial challenges exist regarding acceptability and cultural ideas. Researchers have widely studied the acceptance of eating insects, but few studies have focused on children's thoughts. The aim of this study is to explore young children's perceptions about eating insects and how this insight might help understanding of ways to increase the willingness to eat insects. Three focus group interviews were conducted with children aged 4–5 years in a public preschool in Sweden. Each focus group consisted of four to five children; in total 13 (eight girls and five boys) participated. In exploring their perceptions of eating insects, the children were balancing between fantasy and reality, and between curiosity and fear, showing many, sometimes contradictory, emotions and relationships to insects as food. The children expressed a clear normative picture of what was considered food, illustrated by ideas about insects being something that are not allowed to eat. They were also concerned about whether the insect was dead before being eaten. Using children's fantasy and curiosity for new things, experimenting with insect-based products and ingredients in well-known dishes and contexts, and discussing different ways of eating them, acceptance of eating insects might increase.
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| 43. |
- Olshov, Anders, et al.
(author)
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Absurt att en veggieburgare inte ska få kallas burgare
- 2020
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In: Göteborgsposten. - Göteborg. - 1103-9345.
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Journal article (pop. science, debate, etc.)abstract
- Trots att EU har som mål att vi ska äta mer vegetariskt och mindre rött kött för att främja klimatet och hälsan så ska parlamentet i dag rösta om ett förslag som förbjuder vegetariska produkter som veggieburgare och vegetarisk korv att få kallas burgare och korv, för att de är förknippade med kött. Om detta går igenom kommer omställningen till klimatsmart ätande gå trögare
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| 44. |
- Olsson, Viktoria, et al.
(author)
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Designing meals for elderly with eating difficulties: a cooperative approach
- 2014
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Conference paper (other academic/artistic)abstract
- Approximately 15 % of the Scandinavian population aged 60 and above suffer from eating difficulties with malnutrition as a risk factor. In an effort to improve their possibilities of a healthy and independent living, we have chosen the strategy to develop nutritious and tasty food in combination with functional eating aids to be integrated in the everyday lives of elderly.This new, multi-disciplinary project concerns the design of meals for those who experience difficulties in transporting food from the plate to the mouth. The present paper, as part of the project, aims at presenting today’s knowledge of what home-living Scandinavian elderly with pre-oral eating difficulties experience as important factors concerning the meal. The review of peer-reviewed research publications will be complemented with in-depth interviews, surveys and observation studies. Data will be used in a co-designing process, where elderly are involved in developing meals and eating aids that support independence and integrity.For elderly in general it is well known that food and drink preferences are affected by past experiences. However, impaired appetite, taste and smell as well as eating difficulties require special adaptations of food and beverages. Serving popular dishes and using distinct flavours and presentations improves meal satisfaction. Elderly suffering from e.g. hand tremor or difficulties in gripping often develop strategies to remain independent, of which one may be to omit meal constituents affecting the sensory and nutritional quality of the meal. Furthermore, the eating situation among people with eating difficulties is often associated with guilt and shame, and social withdrawal is therefore a common scenario.Remaining independent in respect to eating is highly valued among elderly. By integrating various dimensions of the meal, including nutritional and sensory aspects, in the development of functional eating aids, the possibility of a healthy and independent living among elderly increases.
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| 45. |
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| 46. |
- Olsson, Viktoria, et al.
(author)
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Natural variations of precursors in pig meat affect the yield of heterocyclic amines : effects of RN genotype, feeding regime, and sex
- 2002
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In: Journal of Agricultural and Food Chemistry. - 0021-8561 .- 1520-5118. ; 50:10, s. 2962-2969
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Journal article (peer-reviewed)abstract
- Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCAs), which may affect formation of HCAs in cooked pig meat. To study this, 26 pigs with an inherent genetic variation (carriers and noncarriers of the RN(-) allele) were subjected to different feeding regimes (conventional feed compared with feed composed according to organic standards). In addition, the effect of sex (castrated males or females) was considered when assessing chemical and technological meat quality parameters. Concentrations of precursors of HCAs, i.e., creatine, residual glycogen, dipeptides, and free amino acids, were analyzed in the raw meat, and the levels of some HCAs (4,8-DiMeIQx, MeIQx, PhIP, harman, and norharman) were then determined in fried meat patties prepared from these pigs. The RN genotype most affected technological meat quality parameters and the level of precursors of HCAs, especially the level of residual glycogen, where carriers of the RN(-) allele showed levels four times as high as those of noncarriers (75.3 +/- 2.6 compared with 17.2 +/- 2.4 micromol/g meat, least-squares means +/- SE). The increased level of residual glycogen resulted in about 50% lower amounts of total mutagenic HCAs in cooked meat compared with cooked meat from normal pigs. Fried meat from carriers of the RN(-) allele obtained darker crust color than meat from noncarriers. Feeding regime and sex did not significantly affect the chemical composition of the meat or the formation of HCAs.
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| 47. |
- Prim, Mia, et al.
(author)
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Identification of basic tastes in foods before and after training among 4-6 year old children : a pilot study
- 2017
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In: Exploring Future Foodscapes. ; , s. 135-143
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Conference paper (peer-reviewed)abstract
- Introduction: The individual perception of taste differs to a great extent and is due to both ability to detect basic tastes and to taste concentrations. Taste preferences and identification, including verbalisation of the taste experience may be improved by learning, either via the socialisation process or strategical learning procedures.The aim of this study was to examine 4-6-year old children’s abilities to identify basic tastes in foods before and after training with basic taste solutions. Further, to study the children’s abilities to verbalise their taste experiences before and after the training.Methods: Eleven children aged 4-6 years participated in the study conducted at a Swedish preschool. The study consisted of four parts:1: Discussion about basic tastes.2: Taste session of ten different foods while discussing the tastes.3: Training session in which the children learned to recognise the basic tastes sweet, sour, salty, bitter and umami by tasting basic taste solutions.4: Identification test: The children were asked to answer which of basic tastes they could identify in different foods. It was further studied how the children verbalised the tastes of the foods.Results: The children had a significantly higher ability to identify salty taste compared to other basic tastes, both before and after training. Training did improve the children’s abilities to detect and verbalise all basic tastes after basic taste training. Due to verbalisation the children went from naming the tastes as “tasty” or “disgusting” to being able to put words on, and to identify many of the basic tastes in each food.Discussion: A strategy to make children more curious and interested of foods and tastes is to conduct training sessions with basic taste solutions. This may benefit young children gaining a positive approach towards new tastes and flavours and also to foods in general.
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| 48. |
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| 49. |
- Rothenberg, Elisabet, et al.
(author)
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Texture-modified meat and carrot products for elderly people with dysphagia : preference in relation to health and oral status
- 2007
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In: Scandinavian Journal of Food and Nutrition. - : Taylor & Francis. - 1748-2976 .- 1748-2984. ; 51:4, s. 141-147
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Journal article (peer-reviewed)abstract
- Background: Reduced taste and smell, chewing problems and swallowing dysfunction are common among elderly people and affect perception, food choice and the ability to eat. Objective: To study the preference for texture-modified carrot and meat products in elderly people aiming to meet the needs of people with impaired chewing and/or swallowing. Design: Data were collected using questionnaires focusing on health, oral status and preference for the products. Altogether, 108 elderly people in ordinary housing (OH) and 50 living in special housing (SH) in Malmö (SH-M) and Göteborg (SH-G) participated. Results: 19% had a body mass index 522, predominantly in SH (24%). Stroke was reported by 20% of the subjects in SH. Among those with subjectively experienced difficulties in swallowing (12%), 58% reported coughing, 21% a gurgly voice in association with food intake and 50% obstruction during swallowing. Only 20% with subjective swallowing difficulties had been specifically examined regarding this problem. All the tested products were easy to masticate and swallow. Compared with OH, people in SH-M found the meatproducts easier to masticate and swallow. Compared with OH, subjects in SH found the carrot products easier to masticate. Conclusions: There is a need to develop tasty texture-modified nutritious food products for people with mastication and/or swallowing problems. Possible factors for differences in preference between groups, in this study OH and SH, may be related to health status in general and specifically mastication and swallowing functions.
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| 50. |
- Sepp, Hanna
(author)
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Måltidspedagogik i förskolan : ett lustfyllt lärande
- 2017
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Book (other academic/artistic)abstract
- Måltidspedagogik utgår från att det är roligt att upptäcka och lära sig nya saker och bli nyfiken på olika livsmedel och maträtter. Det okända blir känt när barnen får bekanta sig med råvaran innan de smakar på den.Varje avsnitt i boken inleds med en teoretisk del som ger bakgrund till respektive område och följs av övningar som skapar förutsättningar för barn, kockar och pedagoger att arbeta tillsammans med mat och måltider i den pedagogiska verksamheten. Utgångspunkten är att det ska vara lustfyllt och spännande för barnen och att förskolan ska skapa grund för goda matvanor.Boken Måltidspedagogik i förskolan bygger på forskning och beprövad erfarenhet. Den vänder sig till yrkesverksamma förskollärare, barnskötare, kockar och köksbiträden i förskola och pedagogisk omsorg. Men även till studerande vid förskollärarutbildningen.
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