| 1. |
- Bohm, Ingela, et al.
(author)
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"Can we add a little sugar?" : The contradictory discourses around sweet foods in Swedish home economics
- 2023
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In: Pedagogy, Culture & Society. - : Taylor & Francis Group. - 1468-1366 .- 1747-5104.
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Journal article (peer-reviewed)abstract
- Sweet foods occupy an ambiguous position in many people’s diets, perhaps especially for children and adolescents. The twin expectation that they both covet and limit their intake can create a dilemma not only in the home, but also in the school subject Home Economics (HE), which among other themes has a focus on food and health. In this study, we explored how Discourses on sweet foods were formed, reproduced, and challenged during 26 lessons in northern Sweden. Overall, sweet foods were constructed as desirable but also as unhealthy, disgusting, and unnecessary. They were used as a form of capital where ownership, distribution, and fairness were important, and students could mark friendships by sharing and gifting. Conversely, they could also use sweet foods to police, ridicule, question, or punish each other. Conflicts could arise around less-than-perfect results and students could withhold sweet foods from each other as a form of social rejection. Vague limits to intake placed responsibility for intake on the students themselves. We suggest that a contextualisation of the social, cultural, and health aspects of sweet foods in HE might help students acquire a more holistic Discourse of sweet foods and mitigate their social weaponisation.
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| 2. |
- Berggren, Linda, et al.
(author)
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The lived experiences of school lunch : an empathy-based study with children in Sweden
- 2020
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In: Children's Geographies. - : Routledge. - 1473-3285 .- 1473-3277. ; 18:3, s. 339-350
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Journal article (peer-reviewed)abstract
- School lunch is in general regulated through policies and agendas constituted by the perspectives of adults. In this article, we focus on children’s lived experiences of school lunch with a special emphasis on emotions and how they relate to social and physical dimensions. This study draws on empathy-based stories written by 10–11 year olds (n = 171) from schools in Sweden. We identified three themes: Interaction and exposure, Routines and restrictions and Food and eating. The children’s lived experiences of school lunch and the emotions attached to them are closely associated and intertwined with the socio-spatial dimension of school lunch. A pleasant meal experience seems to require harmonization between the physical and social space whilst negative experiences contain tensions between them, something that actors working with school lunch and school lunch environments should take in consideration when resourcing, planning and scheduling school lunch, and also when designing new school restaurants.
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| 3. |
- Hörnell, Agneta, Professor, 1964-, et al.
(author)
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Infant feeding : a scoping review for Nordic Nutrition Recommendations 2023
- 2024
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In: Food & Nutrition Research. - : Swedish Nutrition Foundation. - 1654-6628 .- 1654-661X. ; 68
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Research review (peer-reviewed)abstract
- The 2012 edition of the Nordic Nutrition Recommendations (NNR) included recommendations on breastfeeding, based on the most recent guidelines and recommendations from major national food and health authorities and organizations, systematic reviews, and some original research. For NNR 2023, the scope has been expanded and also includes formula feeding and the introduction of solid food. The main focus in this scoping review is on infants aged 0-12 months but also considers parts both before and beyond the first year, as the concept of 'the first 1000 days' emphasizes the importance of factors during pregnancy and the first 2 years of life for immediate and later health: physical as well as emotional and mental health. Breastmilk is the natural and sustainable way to feed an infant during the first months of life. Numerous studies have indicated immediate as well as long-term beneficial effects of breastfeeding on health for both the infant and the breastfeeding mother, and from a public health perspective, it is therefore important to protect, support, and promote breastfeeding. For full-term, normal weight infants, breastmilk is sufficient as the only form of nutrition for the first 6 months, except for vitamin D that needs to be given as supplement. The World Health Organization (WHO) and several other authoritative bodies therefore recommend exclusive breastfeeding during the first 6 months. Starting solids at about 6 months is necessary for both nutritional and developmental reasons. According to the European Food Safety Authority (EFSA) and the European Society for Paediatric Gastroenterology, Hepatology, and Nutrition (ESPGHAN), solid foods are safe to give from 4 months although exclusive breastfeeding until 6 months is the desirable goal. Breastfeeding can continue together with complementary foods as long as it is mutually desired by the mother and child. If breastfeeding is not enough or for some reason discontinued before the infant is 4 months of age, the infant should be fed infant formula, and, when possible, breastfeeding should be continued alongside the formula feeding. If the infant is 4 months or older, starting with solids together with continued breastfeeding and/or formula feeding is an option. Infant formulas have been developed for infants who are not breastfed or do not get enough breastmilk. Home-made formula should not be given.
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| 4. |
- Hörnell, Agneta, Professor, 1964-
(author)
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Nutrition i yngre åldrar
- 2021. - 7
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In: Näringslära för högskolan. - Stockholm : Liber. - 9789147131075 ; , s. 418-435
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Book chapter (other academic/artistic)
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| 5. |
- Hörnell, Agneta, Professor, 1964-
(author)
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Nutrition vid graviditet och amning
- 2021. - 7
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In: Näringslära för högskolan. - Stockholm : Liber. - 9789147131075 ; , s. 406-417
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Book chapter (other academic/artistic)
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| 6. |
- Lindblom, Cecilia, Universitetslektor, 1979-, et al.
(author)
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Challenges to Interdisciplinary teaching for nutrition and health in Swedish compulsory schools
- 2020
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In: International Journal of Home Economics. - Bonn : International Federation for Home Economics. - 1999-561X. ; 13:1, s. 15-29
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Journal article (peer-reviewed)abstract
- The Swedish National Agency for Education states that educational provision should involve pupil opportunities for interdisciplinary work and the experience of learning in different ways. In this context, the current study aimed to explore the actual operation of interdisciplinary teaching (IDT) in Swedish compulsory schools, i.e. from preschool (6 years) to grade 9 (16 years) regarding nutrition and health. To investigate this, two web-based nationwide questionnaires were sent out in 2014 to compulsory schools in Sweden. One questionnaire was aimed at teachers in five subjects: Home and Consumer Studies (HCS), Natural Science Subjects (NSS) (Biology, Chemistry, Physics), and Physical Education and Health (PEH). The second questionnaire was for school principals. A total of 388 teachers and 216 principals answered the respective questionnaire. The study showed that 40% of the teachers and 59% of the principals reported that their school worked in an interdisciplinary way regarding nutrition and health education. Practical scheduling problems and a lack of time for planning were seen as the main barriers by both teachers and principals, but to a much larger extent by teachers. A prerequisite for successful IDT is that teachers have a chance to meet and plan, and this study indicates that frame factors have a critical impact on what is possible regarding IDT in Swedish schools. It is crucial that principals appreciate their part in facilitating IDT. Increased interdisciplinary teaching for nutrition and health (IDT-NH) might increase school potential for the better integration of knowledge and understanding about the importance of lifestyle for health, the environment and society.
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| 7. |
- Olsson, Cecilia, 1963-, et al.
(author)
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High availability of vegetables and fruit through government-funded school lunch is not reflected in 4th grade pupils' intake
- 2023
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In: Food & Nutrition Research. - : Swedish Nutrition Foundation. - 1654-6628 .- 1654-661X. ; 67
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Journal article (peer-reviewed)abstract
- Background: An increased intake of vegetable and fruit (VF) through school meals can contribute to the prevention of non-communicable diseases.Objective: The purpose of this study was to investigate what types of VF 4th grade pupils (10–11 years old) choose, how much they eat when they are given the opportunity to serve themselves from the daily vegetable buffet available at lunch, and whether this varies with socioeconomic background and gender.Design: A cross-sectional study design was used where pupils’ VF intake was measured during 5 days with a photographic method. In total, 196 pupils from nine public schools participated.Results: The results show that pupils on average ate less than one type of VF per day from the vegetable buffet. Girls, pupils with a higher socio-economic status (SES) and those with a more frequent VF intake at home, ate more types of VF per day from the vegetable buffet than their counterparts. The median intake of VF from the vegetable buffet was generally low, 20.4 g/day. The intake was two thirds higher for pupils with higher SES in comparison with pupils with lower SES; 25 g/day versus14 g/day (P = 0.001). No gender differences in grams per day of VF were identified (P = 0.123).Discussion: This study indicates that a well-stocked vegetable buffet as part of government-funded school lunch does not automatically contribute substantially to the recommended daily intake of VF among a sample of 4th grade pupils in a high-income country like Sweden.Conclusions: The results of the study can be interpreted as a missed opportunity to increase the intentional consumption of VF among pupils in a way that would have implications for public health as well as attenuating differences between socioeconomic groups.
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| 8. |
- Rapo, Sofia, 1990-, et al.
(author)
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Exploring patient satisfaction with hospital foodservice : a Swedish study using the Acute Care Hospital Foodservice Patient Satisfaction Questionnaire
- 2021
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In: Nutrition & Dietetics. - : Blackwell Publishing. - 1446-6368 .- 1747-0080. ; 78:5, s. 487-495
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Journal article (peer-reviewed)abstract
- Aim: The aim of this study was to explore patient satisfaction with hospital foodservice in the Swedish setting, using a validated instrument, adding this context to the existing body of research.Methods: The study was carried out at three hospitals employing cyclic menus and conventional cook-serve foodservice systems with centralised tray assemblies and hot-trolley distributions to the wards for service. Patient satisfaction was explored using a translated version of the validated Acute Care Hospital Foodservice Patient Satisfaction Questionnaire. Groups were compared with Mann-Whitney U-test and Kruskal Wallis test with a set significance level of P < .05.Results: Questionnaires from 439 patients were included in the analysis. The majority (80%) reported an overall satisfaction of "good" or "very good." Questions related to Staff and Service received mostly the highest possible ratings, while questions related to Food Quality and Meal Size had slightly lower ratings and higher variation. Comparisons between groups showed that differences were small even when statistically significant. Low appetite and a long hospital stay had an adverse effect on overall satisfaction and food quality-related questions. Men and younger patients reported more often being hungry after and between meals.Conclusions: Hospital foodservice faces the challenge of catering to multiple patient needs. Monitoring patient satisfaction is crucial to ensure that foodservice operations remain evidence based. The Acute Care Hospital Foodservice Patient Satisfaction Questionnaire provided a general overview that indicated foodservice areas with potential for improvement, although patient satisfaction overall was high. However, patient satisfaction is a complex measure and reflexivity is required when interpreting empirical results.
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| 9. |
- Sundqvist, Joachim, 1980-
(author)
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Eat, Meet, Fly, Repeat : the contextuality of business travellers’ meals
- 2020
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Doctoral thesis (other academic/artistic)abstract
- Meals are an important part of everyday life, both for the persons who engage in them and for the industry that makes them. For business travellers, meals are engaged in differently when they are travelling compared when they are home. Tens of millions of meals are engaged in each year by persons who are conducting business trips. Even though this group of people make up the largest group of customers for the Swedish hotels, research into their meals are virtually non-existent.The aim of this thesis is to extend and deepen the knowledge about business travellers’ meals. This aim is approached by using both quantitative and qualitative methods, through a survey study and an interview study.The results were then interpreted thought a practice theoretical framework. The results indicate that the meals of business travellers are contextual in nature and that their organisation is influenced by the practice bundle currently carried on by the business traveller. The meal is, furthermore, understood as part of practice-arrangement mesh, where the material arrangement conditions the facilitation of good meals. The meals of business travellers’ contain different ends than meals engaged in with friends and family, as such, a meal in which food of inadequate quality is served in an loud environment making the business traveller change behaviour could still be perceived as good due to the experiences of the business traveller’s clients.The thesis proposes that the industry should engage more with their customers in order to accumulate knowledge of the different ends existing in their meal practice as a way of facilitating good meals. It does, furthermore, contribute to the theory on meals and eating out as it brings about a new way to conceive of good meals. It has also, as it is basic research, opened up for future inquiry into the meals of business travellers.
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| 10. |
- Sundqvist, Joachim, et al.
(author)
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Eat, Sleep, Fly, Repeat : Meal Patterns Among Swedish Business Travelers
- 2020
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In: Journal of Gastronomy and Tourism. - : Cognizant Communication Corporation. - 2169-2971 .- 2169-298X. ; 4:2, s. 53-66
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Journal article (peer-reviewed)abstract
- Over half of the annual guests at Swedish hotels are supplied by the corporate sector. These guests are made up of individuals who travel for meetings, conferences, or presentations as a part of their job. Access to meals while travelling is essential and introduces added complexity to business travelers' everyday lives. These meals, and the pattern in which they are consumed, are part of the individual traveler's personal and group identities. Therefore, the aim of this article is to study if business travelers deviate from their habitual meal patterns and, if so, what changes they make. To further the understanding of this group's meal patterns, a questionnaire was created and distributed. It was answered by 538 self-identified business travelers. These business travelers were made up of three groups: solo travelers, group travelers, and individuals who traveled both in groups as well as alone. Pearson's chi-squared test was used to analyze differences in actions related to the meal pattern between groups. The analysis showed that changes in the meal pattern did occur in some instances. However, the majority of the business travelers adhered to their habitual meal pattern while adjusting their behavior depending on the time of day. Managers of catering suppliers gaining insight into the meal habits of business travelers could help to ease an otherwise stressful situation by supplying meals, as a context, that fit with the business traveler's habitual patterns and meal contexts.
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