| 1. |
- Blundell, John E, et al.
(author)
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Variations in the Prevalence of Obesity Among European Countries, and a Consideration of Possible Causes.
- 2017
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In: Obesity facts. - : S. Karger AG. - 1662-4033 .- 1662-4025. ; 10:1, s. 25-37
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Journal article (peer-reviewed)abstract
- Over the last 10 years the prevalence of obesity across the European continent has in general been rising. With the exception of a few countries where a levelling-off can be perceived, albeit at a high level, this upward trend seems likely to continue. However, considerable country to country variation is noticeable, with the proportion of people with obesity varying by 10% or more. This variation is intriguing and suggests the existence of different profiles of risk or protection factors operating in different countries. The identification of such protection factors could indicate suitable targets for interventions to help manage the obesity epidemic in Europe. This report is the output of a 2-day workshop on the 'Diversity of Obesity in Europe'. The workshop included 14 delegates from 12 different European countries. This report contains the contributions and discussions of the materials and viewpoints provided by these 14 experts; it is not the output of a single mind. However, such is the nature of scientific analysis regarding obesity that it is possible that a different set of 14 experts may have come to a different set of conclusions. Therefore the report should not be seen as a definitive statement of a stable situation. Rather it is a focus for discussion and comment, and a vehicle to drive forward further understanding and management of obesity in Europe.
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| 2. |
- Pipping Ekström, Marianne, 1934, et al.
(author)
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Who is cooking dinner? : Changes in the gendering of cooking from 1997 to 2012 in four nordic countries
- 2015
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In: Food, Culture, and Society: an international journal of multidisciplinary research. - : Informa UK Limited. - 1552-8014 .- 1751-7443. ; 18:4, s. 589-610
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Journal article (peer-reviewed)abstract
- We analyze how the gendered division of cooking activities has changed in Nordic households over the period 1997–2012. Historically, food preparation and household cooking have been assigned to women, and cooking has been linked to female gender roles and identity. However, with women's increasing participation in the workforce, men have increased their contribution to household work and the gendering of food work is changing. Little is known about changes in how household cooking is gendered, and to what degree changes take place only in some population groups or in the wider population. We analyze developments in the gendering of cooking dinners in multi-person households. The analysis is based on two surveys from a project investigating changes in meal patterns in the Nordic countries. Individuals from Denmark, Finland, Norway and Sweden were interviewed in 1997 (n = 4823) and 2012 (n = 8242) based on almost identical questionnaires centering on the previous day’s eating as reported by the individuals: this included foods eaten, the social context of its consumption and details of who had prepared the food. We make use of a sub-sample encompassing respondents from two-adult households who ate dinner at home (n = 1268 in 1997, and n = 2754 in 2012). Our analysis shows that men’s cooking has increased and women’s has decreased over the time period studied. However, the pace of this development has varied within social classes. While especially men from the middle class were already cooking in 1997, the cooking activity among men from the working class and the upper classes increased considerably from 1997 to 2012, so that by 2012, they had caught up with middle-class men.
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