| 1. |
- Söderquist, Pär, et al.
(författare)
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Evaluation of Nutritional Quality and Sensory Parameters of Meat from Mallard and Four Species of Wild Goose
- 2022
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Ingår i: Foods. - : MDPI Multidisciplinary Digital Publishing Institute. - 2304-8158. ; 11:16, s. 1-13
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Tidskriftsartikel (refereegranskat)abstract
- Future challenges concerning protein supply for food and feed include the management of all currently available resources. In Sweden, wildfowl are hunted for several reasons, one of which is to protect growing crops. In this study, meat from wild geese and mallard was evaluated with respect to its quality and sensory parameters. The most pronounced sensory differences were between meat from the barnacle goose and the Canada goose and between meat from mallards that were farmed and born wild. This study also provides measurements of values for the nutritional and heavy metal contents of the meat from these wildfowl species in order to elucidate their possible use as modern foods.
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| 2. |
- Wahlström, Viktoria, et al.
(författare)
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Underlying Factors Explaining Physical Behaviors among Office Workers-An Exploratory Analysis
- 2020
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Ingår i: International Journal of Environmental Research and Public Health. - : MDPI. - 1661-7827 .- 1660-4601. ; 17:24
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Tidskriftsartikel (refereegranskat)abstract
- Studies using technical measurements of physical behavior show wide interindividual variations. This study aimed to explore underlying factors related to sitting, standing and walking among office workers. Cross-sectional data for background characteristics, work-related variables, and device-based measures for sitting, standing and walking were collected among office workers in either a cell office or a flex office with activity-based work. Data were analyzed by Factor Analysis of Mixed Data (FAMD) and multiple robust linear regression. The FAMD resulted in the combination of underlying factors describing six character types. The (1) harmonic and healthy, (2) disabled with poor health, (3) manager that spend a lot of time in meetings and has very high workload, (4) engaged with high workload, (5) employee with creative and computer intense work, with high workload and, (6) employee with high BMI with creative and collaborative work. Regression analysis showed that the character type that was "engaged with high workload" sat more and stood less, while the character type with "high BMI and with creative and collaborative work" sat less. The results suggest that physical behavior among office workers is influenced by a complex combination of factors, which should be taken into account in the evaluation of future studies of larger cohorts.
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| 3. |
- Betancourt, Lazaro Hiram, et al.
(författare)
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The human melanoma proteome atlas-Defining the molecular pathology
- 2021
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Ingår i: Clinical and Translational Medicine. - : Wiley. - 2001-1326. ; 11:7, s. 1-20
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Tidskriftsartikel (refereegranskat)abstract
- The MM500 study is an initiative to map the protein levels in malignant melanoma tumor samples, focused on in-depth histopathology coupled to proteome characterization. The protein levels and localization were determined for a broad spectrum of diverse, surgically isolated melanoma tumors originating from multiple body locations. More than 15,500 proteoforms were identified by mass spectrometry, from which chromosomal and subcellular localization was annotated within both primary and metastatic melanoma. The data generated by global proteomic experiments covered 72% of the proteins identified in the recently reported high stringency blueprint of the human proteome. This study contributes to the NIH Cancer Moonshot initiative combining detailed histopathological presentation with the molecular characterization for 505 melanoma tumor samples, localized in 26 organs from 232 patients.
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| 4. |
- Biörklund Helgesson, Maria, et al.
(författare)
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Verksamhetsberättelse Mat- och Måltidsvetenskap 2019
- 2020
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Rapport (populärvet., debatt m.m.)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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| 5. |
- Biörklund Helgesson, Maria, et al.
(författare)
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Verksamhetsberättelse Mat- och Måltidsvetenskap 2019
- 2020
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Bok (övrigt vetenskapligt/konstnärligt)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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| 6. |
- Braw, Fredrika, et al.
(författare)
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Att integrera studenter från olika lärosäten i innovationssprinten Imagine skapar nya möjligheter till aktivt lärande
- 2022
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Ingår i: Högskolepedagogisk debatt. - : Kristianstad University Press. - 2000-9216. ; 2022:2, s. 22-35
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- Imagine är en pedagogisk modell som syftar till att stärka ett aktivt och innovativt lärande, och har sin teoretiska utgångspunkt i bland annat Mathisen & Bronniks (2009) tankar om att studenter som utmanas och får kreera tillsammans stärker sina generiska färdigheter samt får ökad tilltro till sin självförmåga. Modellen har använts på Högskolan Kristianstad sedan 2017. Studenter som har deltagit vid ett Imagine uttrycker det som att det varit utmanande, lärorikt, tufft, roligt och innovativt.
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| 7. |
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| 8. |
- Drachmann, Fie F., et al.
(författare)
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Sire breed has a larger impact on sensory and technological meat quality than dam breed in beef-on-dairy heifers reared on forage and semi-natural grasslands
- 2024
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Ingår i: Livestock Science. - : Elsevier. - 1871-1413. ; 282
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to evaluate the meat quality of beef-on-dairy heifers from Holstein or Swedish Red-and-White dams sired by Angus or Charolais bulls reared on forage and semi-natural grasslands. Production systems with moderately high and low feeding intensities were compared, where animals grazed for one or two summers and were slaughtered at 20 or 27 months of age, respectively. Meat quality of crossbred heifers from Holstein and Swedish Red-and-White dams was comparable in M. longissimus lumborum (LL) and differed in pH, yellowness and Warner-Bratzler shear force (WBSF) in M. semimembranosus (SM) with Swedish Red-and-White being less tough. Compared with LL from Charolais crossbreeds, LL from Angus was redder and had lower WBSF, higher intramuscular fat concentration (IMF%), a more pronounced metallic flavour and a more pronounced umami taste. Meat quality of SM did not differ between Angus and Charolais crossbreeds. Generally, the production system with moderately high feeding intensity resulted in less tough beef that was lighter and less red and had higher IMF%. Consequently, beef from Charolais crossbreeds reared at a low feeding intensity exhibited the poorest meat quality with the lowest IMF% in LL (2.80 and 3.77 % for Holstein and Swedish Red-and-White, respectively). Nevertheless, crossbreeds did not differ in sensory meat quality. Generally, meat quality of beef-on-dairy heifers reared on forage and semi-natural grasslands was high, and while Angus crossbreeds delivered high-quality beef from both feeding intensities, Charolais crossbreeds are better suited for the moderately high feeding intensity, when aiming for high meat quality.
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| 9. |
- Ehn Börjesson, Stina-Mina, et al.
(författare)
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Arbetslivsanknuten examination för att stärka studenternas First Year Experience – tre exempel
- 2022
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Ingår i: Högskolepedagogisk debatt. - : Kristianstad University Press. - 2000-9216. ; 2022:2, s. 7-21
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- På Högskolan Kristianstad är det en viktig målsättning att utbildningarna ska utmana och stödja studenternas utveckling som individer och professionella, med kunskaper och färdigheter som är eftertraktade på framtida arbetsmarknader (Högskolan Kristianstad, 2020). Som en följd blir samverkan med det omgivande samhället och arbetslivsanknytning centralt. Arbetslivsanknytning har inte bara möjlighet att skapa samhällsrelevanta utbildningar utan också lärandeeffekter genom att fungera som en brygga mellan teori och praktik och hjälpa studenten att förstå hur teori kan ha bäring på reella exempel (Berg, Fors och Willim, 2018). Genom att få syn på hur den kunskap och de färdigheter man utvecklar i utbildningen kan komma till nytta upplever studenten relevans och meningsfullhet, vilket i sin tur kan väcka motivation och engagemang (Vermount och Donche, 2017). Studier har visat att det är av stor vikt att studenter tidigt i utbildningen känner motivation, engagemang och tillhörighet, där First Year Experience (FYE) har introducerats som ett begrepp (Landgren, 2016). Detta kan skapas på flera olika sätt, bland annat genom att tydligt visa på utbildningens framtida relevans. Detta Best Practice ger exempel på hur man tidigt i utbildningen kan låta studenterna lära känna sitt utbildningsområde och skapa en förståelse för programmet och det efterföljande arbetslivet, i syfte att skapa motivation och engagemang samt bidra till lärande.
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| 10. |
- Forsberg, Sarah, et al.
(författare)
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Finger Food Meals as a Means of Improving Mealtimes for People with Motoric Eating Difficulties : A Pilot Study
- 2024
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Ingår i: Journal of Nutrition in Gerontology and Geriatrics. - : Routledge. - 2155-1197 .- 2155-1200. ; 43:2, s. 95-115
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Tidskriftsartikel (refereegranskat)abstract
- Motoric eating difficulties affecting the ability to eat according to established norms may result in loss of autonomy, reduced food intake and decreased social interaction. Finger food meals may affect the ability to eat independently and were therefore compared to regular meals for older adults >65 years with major motoric eating difficulties. In this pilot study the screening instrument MEOF-II, including additional questions about use of cutlery and fingers, was used to collect data regarding autonomy, food intake and social interaction through observations. Five women and one man participated in the study. Results showed that finger food meals facilitated autonomous eating since the participants were able to eat independently without relying on help from others. Less energy was spent on eating, which allowed for social interaction. However, finger food meals entail unfamiliar norms and culinary rules which may hinder eating; this is an important factor to consider in the implementation of such meals. Further studies on finger foods for older adults may consider larger and diverse cohorts, including healthy older adults, those with motoric difficulties and those with early stages of cognitive decline. Also, a wider variety of finger foods for specific cultural preferences and situations may be considered.
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