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Mat för små barn som inte tål mjölk: Om hur recept kan möta familjernas behov kring mat och måltider
Kristianstad University, School of Education and Environment.
2016 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Food for small children who are allergic to milk : How recipies can face the needs of the families regarding food and meals (English)
Abstract [sv]

Familjer med små barn som inte tål mjölk upplever att de behöver praktisk hjälp med mat och måltider. Syftet var att undersöka om, och i så fall hur, recept kan möta de behov som familjerna upplever att de har.

Totalt 15 recept togs fram. På två workshoppar fick 11 familjer testa recepten genom att provlaga och smaka de tillagade måltiderna. Under workshopparna intervjuades föräldrarna om vad de tyckte om recepten och om vilka behov de har.

Resultatet visar att recept kan vara en praktisk hjälp för familjer med mjölkallergi – om recepten tar hänsyn till de behov kring mat som familjerna har. Familjernas behov är motstridiga, men det går att sammanföra dem i recept. För att kunna kombinera deras behov av bekvämlighet och ansvar för näringsriktig mat måste det vara snabb och enkel mat som samtidigt utgår ifrån små barns näringsbehov utan att innehålla mjölk. Även identitet, som är kopplat till smak, är viktigt. God mat är synonymt med bekanta smaker som är vanliga i många barnfamiljer. 

Abstract [en]

Families with small children who are allergic to milk experience that they require practical advice on food and meals. The purpose of this study was to investigate if, and if so how, recipes can meet the needs regarding food and meals that these families feel that they have.

Total 15 recipes were developed. These were tested by 11 families by cooking and tasting the meals at two workshops. During both workshops the parents were interviewed to find out their opinions on the recipes as well as their needs.

The results indicate that recipes may be a useful remedy for families with milk allergy, given that the recipes consider the families’ very needs as regarding to food. The needs of the families’ are contradictory, however they can be summed up into recipes. In order to combine the families’ need for ease and responsibility for nutritious food, the food must be quick and simple but still emanate from the nutritional requirements for small children with milk allergy. Likewise identity related to taste is important. Good food is synonymous with well-known tastes for families with children. 

Place, publisher, year, edition, pages
2016. , 78 p.
Keyword [en]
Milk allergy, non-diary meals, children, recipe development, Oatly, Culinary triangle of contradictions
Keyword [sv]
Mjölkallergi, mjölkfria måltider, barn, receptutveckling, Oatly, den kulinariska triangeln av motsättningar
National Category
Social Sciences Interdisciplinary
Identifiers
URN: urn:nbn:se:hkr:diva-15477OAI: oai:DiVA.org:hkr-15477DiVA: diva2:933519
External cooperation
Oatly AB
Educational program
Culinary Arts and Food Sciences
Presentation
2016-06-02, Högskolan Kristianstad, hus 14, Elmetorpsvägen 15, Kristianstad, 11:00 (Swedish)
Supervisors
Examiners
Available from: 2016-06-07 Created: 2016-06-06 Last updated: 2016-06-08Bibliographically approved

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CiteExportLink to record
Permanent link

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Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
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More styles
Language
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  • Other locale
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Output format
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