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Publications (10 of 25) Show all publications
Olsson, V., Chaetong, K., Nyberg, M., Gerberich, J., Forsberg, S. & Wendin, K. (2019). Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand. In: CardiffMet (Ed.), Food and Society Proceedings: . Paper presented at 11th Conference on Culinary Arts and Sciences - ICCAS (pp. 139-144). Cardiff: CardiffMet
Open this publication in new window or tab >>Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand
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2019 (English)In: Food and Society Proceedings / [ed] CardiffMet, Cardiff: CardiffMet , 2019, p. 139-144Conference paper, Published paper (Refereed)
Abstract [en]

Insects is already part of the diet in many regions of the world, and in parts of Asia, Africa, Mexico and Southern America the eating of insects is part of a long tradition and cultural heritage3 . An example of a country where the consumption of insects is steadily increasing is Thailand4 .There were some cultural differences between Swedish and Thai students in regard to their disposition to react with disgust to certain food-related stimuli as measured by the Food Disgust Scale. Swedish students were more concerned than those from Thailand about putting animal cartilage into the mouth and by eating with dirty silverware in a restaurant. Thai students where on the other hand more disgusted than Swedes by eating hard cheese from which mold was cut off or to eat apple slices that has turned brown when exposed to air.

Place, publisher, year, edition, pages
Cardiff: CardiffMet, 2019
Keywords
insects food disgust cultural
National Category
Agricultural and Veterinary sciences
Identifiers
urn:nbn:se:hkr:diva-19552 (URN)
Conference
11th Conference on Culinary Arts and Sciences - ICCAS
Projects
Insects as a culinary delicacy
Funder
Knowledge Foundation, 20170141
Available from: 2019-06-27 Created: 2019-06-27 Last updated: 2019-07-09Bibliographically approved
Biörklund Helgesson, M., Gerberich, J., Höijer, K., Nyberg, M., Olsson, V., Rothenberg, E. & Wendin, K. (2019). Verksamhetsberättelse Mat- och Måltidsvetenskap 2018. Kristianstad: Kristianstad University Press
Open this publication in new window or tab >>Verksamhetsberättelse Mat- och Måltidsvetenskap 2018
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2019 (Swedish)Report (Other (popular science, discussion, etc.))
Abstract [sv]

Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.

Place, publisher, year, edition, pages
Kristianstad: Kristianstad University Press, 2019. p. 26
Keywords
verksamhetsberättelse mat måltid 2019
National Category
Food Engineering
Identifiers
urn:nbn:se:hkr:diva-19155 (URN)978-91-87973-38-3 (ISBN)
Available from: 2019-03-13 Created: 2019-03-13 Last updated: 2019-03-15Bibliographically approved
Nyberg, M., Olsson, V., Örtman, G., Pajalic, Z., Andersson, H. S., Blücher, A., . . . Westergren, A. (2018). The meal as a performance: food and meal practices beyond health and nutrition. Ageing & Society, 38(1), 83-107
Open this publication in new window or tab >>The meal as a performance: food and meal practices beyond health and nutrition
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2018 (English)In: Ageing & Society, ISSN 0144-686X, E-ISSN 1469-1779, Vol. 38, no 1, p. 83-107Article in journal (Refereed) Published
Abstract [en]

The proportion of elderly people in the population is increasing, presenting a number of new challenges in society. The purpose of this qualitative study was to investigate how elderly persons with motoric eating difficulties perceive and perform their food and meal practices in everyday life. By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were carried out with 11 of these people. Participants were found to manage food and meal practices by continuously adjusting and adapting to the new conditions arising as a result of eating difficulties. This was displayed by conscious planning of what to eat and when, avoiding certain foods and beverages, using simple eating aids, but also withdrawing socially during the meals. All these adjustments were important in order to be able to demonstrate proper food and meal behaviour, to maintain the façade and to act according to the perceived norms. As well as being a pleasurable event, food and meals were also perceived in terms of being important for maintaining health and as ‘fuel’ where the main purpose is to sustain life. This was strongly connected to the social context and the ability to enjoy food and meals with family members and friends, which appeared to be particularly crucial due to the impending risk of failing the meal performance.

Keywords
Elderly people, eating difficulties, food and meal practices, meals
National Category
Medical and Health Sciences
Identifiers
urn:nbn:se:hkr:diva-16088 (URN)10.1017/S0144686X16000945 (DOI)000418332500005 ()
Available from: 2016-09-28 Created: 2016-09-28 Last updated: 2018-01-09Bibliographically approved
Dahl Lassen, A., Thorsen, A. V., Haapala, I., Lennernäs Wiklund, M., Nyberg, M., Beck, A. M. & Fagt, S. (2017). Food at Work around the Clock – The Nordic Model: report from a Nordic Workshop, November 4, 2016, Copenhagen, Denmark. Söborg: National Food Institute
Open this publication in new window or tab >>Food at Work around the Clock – The Nordic Model: report from a Nordic Workshop, November 4, 2016, Copenhagen, Denmark
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2017 (English)Report (Other academic)
Abstract [en]

This report brings together 12 invited presentations and outcomes of a workshop on food and meals for employees working irregular hours “around the clock”. The workshop, “Food at work around the clock – The Nordic Model”, was hosted by the National Food Institute at the Technical University of Denmark on November 4, 2016, in Lyngby, near Copenhagen, Denmark. This was a culmination of the collaboration started in 2015 between researchers from the hosts institute, Gävle University and Kristianstad University in Sweden, and the School of Applied Educational Sciences and Teacher Education in Finland. The workshop was funded by the Nordic Council of Ministers.

Place, publisher, year, edition, pages
Söborg: National Food Institute, 2017. p. 44
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-17000 (URN)978-87-93109-98-8 (ISBN)
Available from: 2017-07-06 Created: 2017-07-06 Last updated: 2017-11-07Bibliographically approved
Nyberg, M. & Lennernäs Wiklund, M. (2017). Impossible meals?: the food and meal situation of flight attendants in Scandinavia: a qualitative interview study. Appetite, 113, 162-171
Open this publication in new window or tab >>Impossible meals?: the food and meal situation of flight attendants in Scandinavia: a qualitative interview study
2017 (English)In: Appetite, ISSN 0195-6663, E-ISSN 1095-8304, Vol. 113, p. 162-171Article in journal (Refereed) Published
Abstract [en]

The working conditions of flight attendants (FAs) often involve extended and irregular working hours, short rest periods, difficulties in planning for breaks and high demands of service provision. Moreover, work schedules including early check-in, shifts during circadian low and time-zone transitions imply constant exposure to alterations in circadian systems and related health risks. The aim of this explorative study was to investigate how the organisation of work, time and place influence the food and meal situation of FAs when at work, focusing on patterns, form and social context of meals. The research questions posed were how food and meals at work were characterised and perceived among the FAs, and what strategies were adopted to manage the food and meal situation. Qualitative, semi-structured interviews were conducted with fourteen FAs working in Scandinavia. The results indicated that the organisation of work, time and place have a major influence on the meal situation at work, and how food and meals are perceived and managed by FAs. The work was defined as fragmented and inconsistent regarding time and place resulting in scattered meals and a more snack-based form of eating. The meal situation was characterised by irregularity as well as unpredictability. Eating took place when food was available and when there was enough time to eat, rather than being guided by hunger or social context. Various strategies such as eating in prevention, using emergency food, avoiding certain food and drinks or eating little or nothing at all were used to manage the unpredictability of the meal situation as well as the gap between organisational and individual times. The findings demonstrated the individual responsibility to solve the meal at work, e.g. to solve organisational times.

Keywords
Flight attendants, Meals, Organisation, Timing of eating, Working time, Workplace
National Category
Social Sciences
Identifiers
urn:nbn:se:hkr:diva-16596 (URN)10.1016/j.appet.2017.02.033 (DOI)000400218300020 ()28242314 (PubMedID)
Available from: 2017-03-20 Created: 2017-03-20 Last updated: 2017-11-07Bibliographically approved
Westergren, A. & Nyberg, M. (2016). När villkoren för ätandet förändras. Svensk Geriatrik (4), 32-34
Open this publication in new window or tab >>När villkoren för ätandet förändras
2016 (Swedish)In: Svensk Geriatrik, ISSN 2001-2047, no 4, p. 32-34Article, review/survey (Other academic) Published
Keywords
Habitus, nutrition, äta
National Category
Medical and Health Sciences
Identifiers
urn:nbn:se:hkr:diva-16384 (URN)
Available from: 2017-01-02 Created: 2017-01-02 Last updated: 2017-06-12Bibliographically approved
Olsson, V., Nyberg, M., Pajalic, Z., Örtman, G., Westergren, A., Blücher, A., . . . Wendin, K. (2015). Designing meals for elderly with eating difficulties: a cooperative approach. In: : .
Open this publication in new window or tab >>Designing meals for elderly with eating difficulties: a cooperative approach
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2015 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

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.

National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-14928 (URN)
Available from: 2015-10-12 Created: 2015-10-12 Last updated: 2016-01-05Bibliographically approved
Nyberg, M., Olsson, V., Pajalic, Z., Örtman, G., Andersson, H. S., Blücher, A., . . . Westergren, A. (2015). Eating difficulties, nutrition, meal preferences and experiences among elderly: a literature overview from a Scandinavian context. Journal of Food Research, 4(1), 22-37
Open this publication in new window or tab >>Eating difficulties, nutrition, meal preferences and experiences among elderly: a literature overview from a Scandinavian context
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2015 (English)In: Journal of Food Research, ISSN 1927-0887, E-ISSN 1927-0895, Vol. 4, no 1, p. 22-37Article, review/survey (Refereed) Published
Abstract [en]

The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of disease. Eating difficulties are important risk factors for malnutrition. Moreover, independence in relation to food and meals is highly rated by the elderly and has been associated with health and well-being. The purpose of this literature overview was to provide insights into nutritional status, food choice and preferences as well as the meal situations of home-living elderly (65+) people with motoric eating difficulties focusing on Scandinavia. The overall aim is to support independence and to prevent malnutrition. Nutritional status in the elderly was found to be negatively influenced by motoric eating difficulties including problems with manipulating food on the plate and transporting food to the mouth. Motoric eating difficulties may result in practical simplifications such as use of pre-prepared meals, less advanced cooking, and omission of certain meal constituents in order to avoid e.g. mismanagement and spillage. Eating difficulties are often accompanied by feelings of guilt and shame. Choosing smaller portions, reducing the number of eating episodes and not cooking independently have been associated with a higher risk of malnutrition. The nutritional effects of eating difficulties may be exacerbated by diminished chemosensory functions. Furthermore, both past and present food preferences should be considered in order to meet nutritional needs and meal satisfaction. Development of refined and socially accepted eating aids, in combination with tasty and nutritious products, is important in order to promote healthy and independent living among home-living elderly with motoric eating difficulties.

Keywords
eating difficulties, elderly, food choice, malnutrition, meal situation, nutritional status
National Category
Geriatrics
Identifiers
urn:nbn:se:hkr:diva-13300 (URN)10.5539/jfr.v4n1p22 (DOI)
Projects
Mat och måltidsteknik för ett hälsosamt och oberoende åldrande
Available from: 2014-12-15 Created: 2014-12-15 Last updated: 2017-12-05Bibliographically approved
Nyberg, M., Bryntorp, A., Håkansson, A., Höijer, K., Olsson, V., Rothenberg, E., . . . Wendin, K. (2015). Exploring the meal concept: an interdisciplinary literature overview. In: : . Paper presented at The IX International Conference on Culinary Arts and Sciences (ICCAS) (pp. 69-75). New Jersey: Montclair State University
Open this publication in new window or tab >>Exploring the meal concept: an interdisciplinary literature overview
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2015 (English)Conference paper, Published paper (Refereed)
Abstract [en]

The meal concept is used in varying contexts, and within several scientific fields, however often without a clear definition of what it includes. The meal has been identified as a subject in multiple research areas such as nutrition, medicine, sensory science, history, design product development, food service, biology, physiology, anthropology, sociology, psychology, marketing and so forth 1. A meal may be defined and identified by the time of the day, by its energy content and how the food is combined as well as by its social interactions, implying that it may be understood in relation to the food itself as well as to the social and cultural context 2. The meal has also been discussed in relation to the concept of “snacks”, where a meal has been defined as a “structured food event”, while “snacks” represent “unstructured food events”3 . Some attempts have been made in order to define the meal and also to present a more holistic model of what it includes. One way of defining the meal is by using certain cues related to food as well as the environment 4. Another example is the Five Aspects Meal Model (FAMM) which was developed as a model in the early 2000s 5, with the ambition to capture an entirety of the meal by including the room, the meeting, the product, the logistics and the atmosphere in defining and understanding a meal. Although there have been many attempts trying to find a general and precise definition, the complexity makes it difficult, and maybe impossible, to capture the meal concept in a single definition 6. Different disciplines focus on various aspects, which may complicate a common understanding 7,8,9.

It has been stated that meals are only one form of eating 10, and that the meal alone does not capture the diversity of todays’ eating. Still, it is recurrently used as a point of reference and as a norm for discussions concerning food and eating. The meal concept is however in constant change and must be understood in relation to societal patterns and norms, how we organize our eating and what role food plays as a social and cultural glue 2, but also in relation to our perception of health, sustainability, convenience and so forth. Other concepts, such as “eating episodes” 11,12, “eating occasions” see f ex. 13 and “eating events” 14 have also been used as attempts to illuminate the complexity of food habits. Nonetheless, the meal is still universally used and recurrent in various research works, and therefore it is of importance to investigate how the concept is actually used and understood in the different areas related to food- and meal science, an interdisciplinary field studying food and meals within Food scienceNutrition and health, and Food culture and communication.

Place, publisher, year, edition, pages
New Jersey: Montclair State University, 2015
Keywords
Meal, food science, nutrition, health, food culture
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-14390 (URN)
Conference
The IX International Conference on Culinary Arts and Sciences (ICCAS)
Available from: 2015-08-31 Created: 2015-08-03 Last updated: 2017-12-20Bibliographically approved
Olsson, V., Agerhem, H., Nyberg, M., Örtman, G., Pajalic, Z., Svensson, T., . . . Wendin, K. (2015). Improved everyday food for home living elderly – perception of protein and energy enrichment. In: : .
Open this publication in new window or tab >>Improved everyday food for home living elderly – perception of protein and energy enrichment
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2015 (English)Conference paper, Poster (with or without abstract) (Other academic)
Abstract [en]

Protein-energy malnutrition can be a problem among elderly. A way to increase protein intake may be to enrich home-cooked foods. In this, special attention should be given to that the food is conveniently prepared and well accepted by the target group.

National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hkr:diva-14929 (URN)
Available from: 2015-10-12 Created: 2015-10-12 Last updated: 2015-12-20Bibliographically approved
Organisations
Identifiers
ORCID iD: ORCID iD iconorcid.org/0000-0001-7331-1684

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