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Home cooking trends and dietary illness: nutritional compliance ofrecipes in a Swedish food magazine 1970–2010
Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.ORCID iD: 0000-0002-0002-661X
2016 (English)In: Scandinavian Journal of Public Health, ISSN 1403-4948, E-ISSN 1651-1905, Vol. 44, no 2, 195-201 p.Article in journal (Refereed) Published
Abstract [en]

Aims: To investigate the trends in nutritional compliance of recipes from a Swedish food magazine to offer a perspective on the effects of home cooking on public health. Methods: The nutritional content of 654 recipes from magazine issues published in 1970, 1980, 2000, and 2010 were collected. The recipes were analyzed for macronutrient energy contribution, sodium content, and composition. Results: The recipes were in poor agreement with nutritional recommendations (excessive fat, protein, and sodium and insufficient carbohydrate and fiber content). Significant changes between 1970 and 2010 were the increased calorific contribution of fat (from 38 to 46%) and the reduced contribution of proteins (from 27 to 21%). The calorific contribution from spreads, cheese, bread, and fruit and vegetables have increased significantly, whereas the contribution from meat has decreased significantly. Conclusions: The poor nutritional compliance identified in this work indicates that consumers using the recipes as norms for home cooking risk following an unhealthy diet. This might have adverse effects on public health. However, the recipes have not become less compliant over time and therefore the data do not show an adverse trend in these norms.

Place, publisher, year, edition, pages
2016. Vol. 44, no 2, 195-201 p.
Keyword [en]
Dietary trends, obesity, home cooking, macronutrient composition
National Category
Nutrition and Dietetics
Identifiers
URN: urn:nbn:se:hkr:diva-15129DOI: 10.1177/1403494815617060ISI: 000369967300011PubMedID: 26603465OAI: oai:DiVA.org:hkr-15129DiVA: diva2:885943
Available from: 2015-12-21 Created: 2015-12-21 Last updated: 2016-11-28Bibliographically approved

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Håkansson, Andreas
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Research Environment Food and Meals in Everyday Life (MEAL)Avdelningen för Humanvetenskap
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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf