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  • 1.
    Albinsson, Berit
    et al.
    RISE.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Åström, Annika
    SP.
    Handbook on Sensory Analysis2017Book (Other academic)
    Abstract [en]

    The original of this handbook is the Swedish Handbok i Sensorisk Analys, which was

    an updated edition of an older sensory analysis handbook written by Birgit Lundgren

    back in 1981. The handbook was revised in 2013 by Berit Albinsson, Karin Wendin

    and Annika Åström. Both these handbooks were written at SIK – The Swedish Institute

    of Food and Bioscience, which is now part of RISE – Research Institutes of Sweden.

    The revised edition of the handbook has proved popular in both industry and in the

    teaching world. At university level, it has been used by students as a complement to

    the academic literature in sensory science programmes. There has been a growing demand

    among international students at Swedish universities for the handbook to be

    translated. In 2016, Kristianstad University entered into an agreement with the research

    body RISE to translate the handbook into English. The translation was made

    by Patrick O’Malley.

    The handbook was translated and printed with permission from the co-authors.

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  • 2.
    Almqvist, Frida
    Kristianstad University, School of Health and Society.
    När mat blir sopor, och när den inte blir det: En studie om matsvinn ur ett miljö –och individperspektiv2010Independent thesis Basic level (degree of Bachelor), 15 credits / 22,5 HE creditsStudent thesis
    Abstract [sv]

    Svinnet av mat har i Sverige uppskattats till cirka 1 miljon ton per år och sannolikt är det på hushållsnivå som de största mängderna matsvinn uppstår . En färsk undersökning visar att det årligen slängs uppemot 100 kilo mat per person i Sverige, vilket innebär stora och onödiga belastningar på miljö och klimat. Genom att minska svinnet av mat minskar också belastningen på miljön. Syftet med studien har varit att studera attityder till matsvinn i svenska hushåll samt identifiera hinder och förutsättningar för ett minskat svinn. Resultatet bygger på sju enskilda intervjuer med konsumenter och resultatet visar att dessa respondenter ogillar att slänga mat och slänger relativt lite. Svinnets miljöpåverkan tycks inte vara huvudsakligt skäl till att inte vilja slänga mat. Istället är respekt för maten, respekt för de fattiga samt den privata ekonomin mer framträdande aspekter vad gäller orsaker till att inte vilja slänga mat. Dessa känslor har följt med respondenterna från deras egen uppväxt vilket i kombination med kunskaper i matlagning tycks vara förutsättningar som leder till mindre matsvinn.

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  • 3.
    Andersson, Malin
    Kristianstad University, School of Education and Environment.
    Den mobila arbetsplatsens måltid: lastbilschaufförers upplevelser av mat, måltider och stress under arbetstid2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The aim of the study is to examine truck drivers’ view on food and meals. What they value in food choices and meal situation and what affects how the meal is implemented in the mobile work. How food and eating habits are influenced by the perceived stress and time pressure at work is also studied, as well as strategies to deal with this. A further aim is to highlight the management’s and the union’s view on and their work with food and meal issues.

    This is a qualitative study, and semi-structured interviews were conducted with four truck drivers and a transport leader/personnel manager from a haulage company in southeast Sweden, and with a union safety representative.

    The newly hired and inexperienced drivers seemed to be most vulnerable to the negative aspects of stress. The ability to find the way in their routes came with experience and along came new strategies to manage and prevent stress. All participating drivers described themselves to be experienced by their profession and did not think that stress was a problem for them.

    Three aspects of the work meal were especially valued by the drivers; the social element, the healthy food and the meal as a time for recovery. The social element of the meal - to socialize with colleagues while eating, was considered the most important element in a pleasant meal.

    A transport leader/personnel manager from the haulage company and a union safety representative were also interviewed. Questions about food and meal were barely worked with at the time. These questions were still seen as important. Although, it was not clear who was responsible for the work related food and meal issues.

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  • 4.
    Andersson, Max
    et al.
    Kristianstad University, Faculty of Natural Science.
    Öhman, Eric
    Kristianstad University, Faculty of Natural Science.
    Konsumtionsval, uppfattningar och inställningar: vad utgör studenters attityder till fermenterade drycker?2019Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Fermentation is a process that mankind has used since the first civilizations. These ancient methods are still being used today and fermented beverages has since the last few decades gained an acceptance over the world and is considered a trend. The aim of this study was to study students’ attitudes toward fermented beverages with low or no alcoholic contents, with a focus on the knowledge about these beverages, why and when they are consumed and also in what context. The study consisted of an initial shorter questionnaire which was distributed to students at the Kristianstad University, Sweden followed by an individual semi-structured interview. The results showed great variations regarding the students’ knowledge of fermented beverages and if they had tried any of these. The students’ attitudes were characterized by values and norms and the results from the questionnaire showed that many individuals consumed fermented beverages for its health-promoting effects. Instead of drinking alcoholic beverages and also to try something new. This also emerged from the interviews where health and environmental awareness were important reasons as to why fermented beverages were consumed, but also curiosity over trying something new. The results from both the questionnaire and the interviews showed that these beverages were consumed at dinner, parties or other social gatherings. All informants agreed that fermented beverages derive complex attributes and that maybe it might be these attributes that makes it possible for these beverages to take on a large audience as they do today. From this study a conclus

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    Konsumtionsval, uppfattningar och inställningar - vad utgör studenters attityder till fermenterade drycker?
  • 5.
    Andersson, Nadja
    et al.
    Kristianstad University, School of Education and Environment.
    Petersson Winroth, Markus
    Kristianstad University, School of Education and Environment.
    Det nya måltidskonceptet, salladsbaren: risker vid livsmedelshantering i en offentlig miljö2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction: Salad bars are a trendy and easily accessible meal option available in most grocery stores. Staff and consumers handle food and equipment at the salad bar daily. There is today no information and knowledge about how people's behavior around a salad bar can affect food safety.

    Purpose: To investigate risks with public food management at a salad bar.

    Method: Hidden observations of staff and consumer risk behavior. Hygiene control of portion packages. Bacterial sampling of surfaces associated with the salad bar followed by a species determination. The aim of the study is to provide a qualitative picture of the hygiene challenges that food management in a public environment may imply.

    Result/Conclusion: The results of the observations show that there are a variety of risk behaviors associated with the salad bar, especially among consumers, which can lead to cross contamination. The hygiene check showed that the average of all portion packages was within the limit of approved hygiene standards. The analysis of bacterial samples taken from different surfaces linked to the salad bar showed that there was a high variety of different bacteria. There is a risk of bacterial spread through people's risk behavior linked to the salad bar. Risks can be prevented through increased knowledge and information on hygiene and norms around salad bars.

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  • 6.
    Bengtsson, Julia
    Kristianstad University, Faculty of Natural Sciences.
    Påverkar information kring näringsinnehåll och ekologisk hållbarhet fysiskt aktiva konsumenters attityder till insekter som mat?2021Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Current food consumption worldwide contributes to global environmental degradation. In order to promote sustainable development, alternative nutritional sources need to be used and insects are a nutritious food with high protein quality that can replace other traditional animal products. Insects as food are in the western world usually associated with negative attitudes such as disgust and neophobia, which prevents a global diet that includes insects. Physically active consumers are often dedicated to a balanced diet with enough energy and nutrition. The aim of this study is to analyze physically active consumers and their attitudes to insects as food and compare whether these are affected by information on nutritional content and ecological sustainability. The study also aims to find out how their attitudes can be used to present insects as food in an attractive way. The study was conducted as a web-based survey. The survey was preceded, for half of the participants, by information about insects as food based on ecological sustainability and nutritional content. The study, in a comparison between the two groups, found that the type of information the participants received did not have a significant impact on physically active consumers' attitudes towards insects as food. Acceptance of food is a complex phenomena and requires consumers to have time to get used to eating insects, for example, by gradually reducing disgust. The results show that this can be done by serving ground insects in a well-known food product.

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  • 7.
    Berg, Johan
    et al.
    RISE.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Jönsson, K. Ingemar
    Kristianstad University, Faculty of Natural Science, Research environment Man & Biosphere Health (MABH). Kristianstad University, Faculty of Natural Science, Avdelningen för miljö- och biovetenskap.
    Äta insekter: finns det några hälsorisker?2019In: Nutritionsfakta, Vol. decemberArticle in journal (Other (popular science, discussion, etc.))
    Abstract [sv]

    En tidigare publicerad artikel i Nutritionsfakta har visat på hälso- och hållbarhetsfördelar med att äta insekter. Finns det då några hälsorisker med att äta insekter? När det gäller kemiska risker är dessa små, förutsatt att producenten har kontroll på fodrets tungmetallinnehåll. Bakterier och andra mikroorganismer behöver kontrolleras noga, men inga tydliga risker finns här heller. Personer med skaldjursallergier bör dock vara försiktiga med insekter. Generellt motsvarar riskerna de som gäller för andra animaliska livsmedel, och samma typ av kontrollprogram bör finnas. Dock behövs mer forskning inom området. Kött från nöt, svin och fjäderfä har studerats under lång tid; det är dags att låta forskningen kring insekter som mat börja ta igen det försprånget.

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    fulltext
  • 8.
    Berg, Johan
    et al.
    RISE.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL).
    Langton, Maud
    Sveriges Lantbruksuniversitet.
    Josell, Åsa
    Atria Scandinavia AB.
    Davidsson, Fredrik
    Geoloc AB.
    State Of The Art report: insects as food and feed2017In: Annals of Experimental Biology, ISSN 2348-1935, Vol. 5, no 2, p. 1-9Article in journal (Other academic)
    Abstract [en]

    FAO has considered insects as food since 2003 [1] and is promoting consumption of insects (entomophagy) in the Western world because of the possibilities for sustainable production it offers. Insects as food are considered to leave smaller ecological footprints than conventional livestock (beef, pigs, and poultry) regarding feed, land and water needs, as well as greenhouse gas and ammonia emissions [2-7]. As an example regarding water, taken from a recent TV documentary, if a family of four people got their protein need from insects one day a week instead of from conventional livestock, over a year they would save the planet about a million Liters of water [8]. This is in agreement with figures above.

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    fulltext
  • 9.
    Bergström, Susanna
    et al.
    Kristianstad University, School of Education and Environment.
    Håbring, Erik
    Kristianstad University, School of Education and Environment.
    Hyllad, ratad eller anonym: en studie om svenska konsumenters attityder till opastöriserad mjölk2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    In Sweden, all milk needs to be pasteurized. Unpasteurized milk [ OPM ] may only be sold in a smaller scale directly from the farmer to the consumer. The law was introduced in 1939, to prevent tuberculosis, which poses no threat today. There are other reasons, such as keepability and risk of pathogenic bacteria, why milk is pasteurized. Despite these risks, many consume OPM. The Swedish food agency proposed 2013 a new law to prohibit all sales of OPM. This proposal received numerous opinions from proponents of OPM. There is limited research on Swedish consumers' attitudes and values regarding OPM. Praised, rejected or anonymous: a study of Swedish consumers' attitudes on unpasteurised milk is a bachelor thesis in food and meal science, Kristianstad University. The study was carried out with a questionnaire designed to explore the attitudes to OPM of Swedish milk consumers, and what they are based on. The results showed that the consumers attitudes about OPM was connected to a higher value. Amongst others, the attitudes were more critical and OPM was seen as a risky product. Most of the consumers oponions were based on childhood, memories and social connections. Despite OPMs higher values, the study shows that due to precationary OPM may not be ready to emerge in this caution and health conscious society Sweden is today.

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  • 10.
    Biörklund Helgesson, Maria
    et al.
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Verksamhetsberättelse Mat- och Måltidsvetenskap 20192020Report (Other (popular science, discussion, etc.))
    Abstract [sv]

    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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  • 11.
    Björkman, Andreas
    et al.
    Kristianstad University, School of Education and Environment.
    Jeppsson, Julia
    Kristianstad University, School of Education and Environment.
    Surdegsbröd och jästbröd: skillnad i smak och GI-värde2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction: Sourdough is today a trend that has been caught by many and most bakeries andgrocery stores sell bread called “Sourdough bread”. Traditional sourdough bread is bread wherethe sourdough is used as only leavening agent.

    Purpose: The purpose was to examine differences in sensory attributes, from a consumerperspective, and glycemic index between sourdough bread, yeast bread and bread baked withboth sourdough and yeast.

    Material and Method: The methods used were two different consumer tests to determinedifferences between the three breads, and an in vitro-method for determining the glycemicindex.

    Result: The results showed that consumers can sense the difference between sourdough breadand yeast bread and between sourdough bread and bread baked with both sourdough and yeastbut not between yeast bread and bread baked with both sourdough and yeast. The sourish tasteof sourdough bread decreases if the bread is baked with both sourdough and yeast. Theglycemic index measurements by the in vitro-method showed that the bread baked with bothsourdough and yeast had the lowest glycemic index value whilst the sourdough bread had thehighest.

    Conclusion: Bread baked with both sourdough and yeast more resembles yeast bread thansourdough bread. The in vitro-method is not the most reliable for examining differences inglycemic index value for sourdough bread meanwhile the pH-value of the sourdough breadmay have been too high to be able to lower the glycemic value of the bread. No conclusionscould therefore be made from the glycemic index measurements.

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  • 12.
    Bohlin, Madeleine
    Kristianstad University, Faculty of Natural Science.
    Faktorer som kan inverka på effektiviteten i dryckesbranschens produktutvecklingsarbete2019Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction

    Product development and innovation is a systematic endeavor to generate new products. This is  a costly process and the small companies are extra vulnerable which makes the right work in product development of great importance. In terms of production, product development work is crucial for competitiveness. In line with increased globalisation, companies need to consider the dynamic and often changing market in order to survive. Having control of the product throughout the product development work creates opportunities for development and improvement, and thereby better utilisation of resources. Product development generates costs and resources for the companies, which means that it is becoming increasingly important to manage correctly from the outset, and onwards throughout the entire product development work. By making more efficient use of resources, a more sustainable production and product is created.

    Purpose

    The aim is to highlight some of the critical factors in smaller companies that may affect the efficiency of product development work within the beverage industry.

    Method

    A qualitative study made up of semi-structured interviews at five smaller beverage companies. The interviews lasted approximately 20 minutes. Information from the informers was recorded and transcribed, and later underwent thematic analysis. The companies were chosen on the basis of a target-driven selection. As the interviews were carried out in the form of a physical meeting, companies were chosen within a 6,2 miles radius of Malmö.

    Results

    The thematic analysis resulted in three themes, which were experiences, intelligence gathering and governability/control. These themes represent critical aspects where everyone can play a crucial role in product development work. Small businesses often influence their product development work through decisions based on previously acquired experience and knowledge and make informal decisions as problems and questions arise.

    Conclusion

    Governability/control, experiences and intelligence gathering are three critical factors that all influence the product development work. Small businesses often act on the basis of previous professional knowledge and experience when making decisions. This has caused increased costs, prolonged  product development work and given difficulties that required new decisions, which had a negative impact on the companies' product development work. Combining theoretical tools and practical experience are the most effective product development work. Intelligence gathering with an increased market and consumer orientation contributes to better product development work, together with decisions made with a increased degree of governability/control and with contributions from previous professional expertise.

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  • 13.
    Bohman, Marcus
    et al.
    Kristianstad University, School of Education and Environment.
    Magnusson, Per
    Kristianstad University, School of Education and Environment.
    Smakprofil av Tilapia (Niltilapia): en jämförelse av vakuumförpackad Tilapia över tid.2016Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    A large amount of Swedes has a desire to consume more nationally produced fish. Scandinavian Aquasystems produces and tries to introduce tilapia into the Swedish market. As a fish, tilapia has just begun making ways into Europe but is already a big commodity around the rest of the world. In addition, a sensory profile which tells how long the product remains sensorially suitable could be of help. This study aimed to create a sensory profile and to study its inherent effects of vacuum packaging over time. In creating the sensory profile, a QDA method was used. The study resulted in a variance of different attributes which of some could be categorized as either fresh related or spoilage related. It was found that fresh, farmed tilapia carried an indication of having a juicier and more tender texture. With storage there is chance of tilapia getting a more intense flavor of mud and metal, as well as a more intense odor of mud.

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  • 14.
    Bolos, Laura Andreea
    et al.
    Swedish University of Agricultural Sciences.
    Lagerkvist, Carl-Johan
    Swedish University of Agricultural Sciences.
    Normann, Anne
    RISE-Research Institutes of Sweden.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    In the eye of the beholder: expected and actual liking for apples with visual imperfections2021In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 87, article id 104065Article in journal (Refereed)
    Abstract [en]

    Food appearance is an important determinant for expected and actual liking, but some food is not even availablefor purchase due to visual imperfections. In two studies conducted with 130 participants in Sweden, we measuredconsumers’ expected and actual liking for different apples with three types of visual imperfection (color,shape and damage). We investigated the effects of apples’ visual characteristics on expected liking and whetheror not this relationship is mediated by emotions and attitudes. Secondly, we investigated how actual likingdiffered between the groups of apples, and how it differed from expected liking. Results indicated that attitudesare the strongest mediator between visual characteristics of apples and expected liking. Moreover, participantsindicated higher expected liking for color and shape imperfections relative to damaged apples. Results from thesecond study indicated a significant difference between expected and actual liking, and less variability in actualliking between the apple groups relative to the variability in expected liking.It can be concluded that the visual characteristics of apples influence both expected and actual liking, thepractical implication for retailers being a need to carefully distinguish between the different types of visual suboptimalityand to keep the products that have a higher chance to be chosen (sub-optimal in shape and colour).Thus, these results generate a clearer understanding of visual sub-optimality, and can be incorporated in strategiesfor reducing food waste in stores.

  • 15.
    Borodacz, Lucie
    AgroSup Dijon.
    Development of Fingerfood recipes for meals for home usage among older people with eating disabilities2021Report (Other academic)
    Abstract [en]

    Background: In the context of demographic changes and age-related diseases, there is a need to focus on the health of older people. Eating disabilities, such as difficulties to use cutlery, caused by various diseases (Parkinson's disease, consequences of a stroke) are becoming more frequent and solutions must be put in place. Objective: The purpose of this study is to create recipes of Fingerfoods for older adults over 65 years old with eating disabilities. These recipes should be prepared at home and rich in protein and energy. Design: A creative design was used to create products, and several variations were created from a basic recipe. The differences between the variations of a recipe are the ingredients that can be substituted or changed in quantity. Materials and Methods: Concerning the physical analysis, texture measurements, viscosity, and colorimetry were performed. The sensory evaluation was a hedonic test to measure the appreciation of the panel according to several criteria: appearance, smell, taste, texture, and overall appreciation. Results: The samples, according to the type of product, were measured for their hardness, their adhesiveness, their viscosity, and their colour. Results also show the appreciation of each sample, the comparisons of the appreciations, the ideas for improvement of the participants, and correlations between different data sets. Discussion: Results have been analysed and used to select the suitable recipes at each phase of the study. The milkshake was preferred when vanilla whey protein was added. The cheese balls were preferred with more chicken and less cheese. Soy flour was appreciated equally or more than wheat flour in the fish cakes and the salty muffins while chickpea flour was the least liked. In the set of recipes proposed for sensory evaluation, the most protein-rich ones were the most appreciated. Conclusion: In the end, four recipes have been selected based on the physical analysis, the sensory evaluation, and the nutritional content. The expected amount of protein was achieved for all products

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  • 16.
    Borodacz, Lucie
    et al.
    Agrosup Dijon.
    Chambard, Emeline
    Agrosup Dijon.
    Fingerfoods, rediscover the pleasure of eating: Simple recipes for meals and snacks2021Other (Other (popular science, discussion, etc.))
    Abstract [en]

    Are you ready to eat with your fingers? While norms and table manners require the use of cutlery for eating, a part of the consumer population is excluded from this system. With the ageing of the population, the older generation is becoming an increasingly important part of the world's population. It is time to feed them properly. While people over 65 years old are mostly able to use cutlery, not all of them are. Indeed, some people have physical difficulties in handling knives, forks, spoons, and glasses. These problems are mainly motor related and result from a lack of muscle control. The look of others can be difficult for those who do not follow the norm and are forced to eat without cutlery. This leads to social withdrawal and discomfort for many of the people concerned. Fortunately, mentalities can change and it is the role of food professionals to participate in this change. Eating with the fingers can be accepted if the food is easy to handle and not messy. These are the challenges and the ambition of this project. It is not up to the people to adapt but to the food, by being adequate in terms of handling but also in terms of nutritional intake, which must be rich in proteins for this population.

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  • 17.
    Borodacz, Lucie
    et al.
    AgroSup Dijon.
    Chambard, Emeline
    AgroSup Dijon.
    Les fingerfoods, retrouver le plaisir de manger: Des recettes simples pour les repas et pour les encas2021Other (Other (popular science, discussion, etc.))
    Abstract [fr]

    Êtes-vous prêts à manger avec les mains ? Alors que les normes et les manières à table imposent l’utilisation des couverts pour manger, une partie des consommateurs est exclue de ce système. Avec le vieillissement de la population, les personnes âgées occupent une part de plus en plus importante dans le monde. Il est temps de les nourrir de façon adaptée. Si la génération des plus de 65 ans arrive majoritairement à utiliser des couverts, ce n’est pas le cas de toutes les personnes appartenant à cette catégorie. En effet, certains font face à des difficultés physiques les empêchant de manipuler couteaux, fourchettes, cuillères, et verres. Ces problèmes sont principalement moteurs et correspondent à un manque de contrôle de ses muscles. Le regard des autres peut être lourd pour ceux qui ne suivent pas la norme et sont obligés de manger sans couverts. Cela entraîne un retrait social et un mal-être pour une grande partie des personnes concernées. Heureusement, les mentalités peuvent évoluer et il est du rôle des professionnels de l’alimentation de participer à ce changement. Manger avec les mains peut être accepté si la nourriture est facile à prendre en main et non salissante. C’est ici que reposent les enjeux et l’ambition de ce projet. Ce n’est pas aux personnes de s’adapter mais aux aliments, en étant adéquat au niveau de la prise en main mais aussi au niveau de l’apport nutritionnel qui doit être riche en protéines pour cette population.

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  • 18.
    Bozorgi, Catherina
    et al.
    Danmark.
    Holleufer, Celina
    Danmark.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Impact of sour and carbonated foods and drinks on subsequent intake2021In: 6th international conference on food oral processing: Physics, physiology andpsychology of eating / [ed] CSIC, Valencia, 2021, p. 100-100Conference paper (Other academic)
    Abstract [en]

    The oral processing of food is important for eating and digestion in order to gain energy and nutrients. Due to disease, accident, or aging individuals may experience difficulties in this process. These difficulties often lead to dysphagia which is strongly associated with malnutrition.  Thus, it is of importance to find solutions and strategies that can facilitate intake of food. 

    It is well known that sour and/or carbonated foods and drinks increase saliva secretion and trigger the swallowing reflex. However, knowledge of how subsequent food intake is impacted is low. The aim of this study is to clarify whether sour and/or carbonated foods and drinks have a subsequent impact on swallowing function. 

    Twelve healthy participants evaluated eleven different foods and drinks due to their ability to increase saliva production and make swallowing of a subsequent food easier. 

    As expected, results showed that sourness and carbonation had a positive impact on saliva secretion and swallowing. No correlation was found between pH / sourness and ease of swallowing these foods. It could be concluded that some sour foods, in this study exemplified by cherry tomatoes, natural yoghurt, and in particular citrus juice made it easier to swallow a neutral cracker after ingestion of these sour products. The results may be used to increase food intake among dysphagia patients.

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  • 19.
    Bozorgi, Catherina
    et al.
    Danmark.
    Holleufer, Celina
    Danmark.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Saliva secretion and swallowing: impact of different types of food and drink on subsequent intake2020In: Nutrients, E-ISSN 2072-6643, Vol. 12, no 1, p. 1-9Article in journal (Refereed)
    Abstract [en]

    The oral processing of food is important for eating and digestion in order to gain energy and nutrients. Due to disease, injury, or aging, individuals may experience difficulties in this process. These difficulties often lead to dysphagia, which is associated with malnutrition. Thus, it is of importance to find solutions and strategies to enable food intake. It is well known that sour and/or carbonated foods and drinks increase saliva secretion and trigger the swallowing reflex. However, knowledge regarding how subsequent food intake is impacted is lacking. The aim of this study was to clarify whether sour and/or carbonated foods and drinks had subsequent impacts on swallowing function. Twelve healthy participants evaluated eleven foods and drinks in terms of their ability to increase saliva production and ease the swallowing of subsequent food. Results showed that sourness and carbonation had positive impacts on saliva secretion and swallowing. No correlation was found between the pH/sourness of the foods and the ease of swallowing them. It was concluded that the ingestion of cherry tomatoes, natural yoghurt, and, in particular, citrus juice made swallowing of a neutral cracker easier. These results may be used to increase food intake among dysphagia patients.

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  • 20.
    Bridonneau, Sidonie
    et al.
    Université Anger.
    Chauveteau, Romane
    Université Anger.
    Heritage Cereals: Product Development2021Report (Other academic)
    Abstract [en]

    Local or regional crop production is increasingly attractive to consumers due to a growing interest in environmental friendliness and sustainability. Heritage cereals are an example of this as they are suitable for organic farming. Moreover, they can also contribute to a healthy and balanced diet, which is what consumers are aiming for these days. For a more regular consumption of heritage cereals, it would be interesting to build on popular food products such as bread, pasta and biscuits. The aim of this study is to develop innovative recipes based on heritage cereals. To appeal to consumers, it was decided to focus on pasta and biscuits (shortbread and cookies). Following a design with three different cereals (Vete Helkorn, Ölands Vete and Kallunda Varvete Evolutionar), 12 biscuit samples and 10 pasta samples were selectedfor each type of cereal. For the biscuits, the modified ingredients were butter, flour, sugar and particle size, while for the pasta the modified ingredients were salt, olive oil and also particle size. Sensory and instrumental analyses were carried out on the samples. It can be concluded that the different types of cereals have an impact on sensory aspects as well as on extension. The use of the cereal Kallunda Varvete Evolutionar decreases the intensity of the colour and the number of visible particles in the pasta. Furthermore, for both biscuits and pasta, the ingredients influence many sensory attributes. For pasta, it is mostly the coarse particles that have an impact, while for biscuits, it is mostly the type of flour. Increasing the particle size of the flour increases the hardness and grittiness of the pasta. For biscuits, flour affects colour, thickness and many other attributes. For example, reducing the amount of flour gives a more yellowcolour, causes a lower density and thickness and reduces the number of visible particles. However, only pasta is concerned by a significant impact of ingredients on texture.

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  • 21.
    Brunosson, Albina
    Kristianstad University, School of Teacher Education.
    Kökets bråkstakar: elevers förståelse för bråktal i hem- och konsumentkunskap2010Independent thesis Advanced level (professional degree), 20 credits / 30 HE creditsStudent thesis
    Abstract [en]

    The aim of this study has been to investigate students’ understanding of fractions when they occur in the practical subject home economics. In order to investigate this, the learning study method was used. Learning study can be understood as a method to gain deeper understanding of what is learnt by students during a lesson to increase learning outcome.

    The variation theory framework has been utilized to analyze the results of this study. The object of learning was chosen to be addition of fractions bigger than one half when they appear in home economics. The results indicate that in order for the learners to experience the object of learning it requires that they discern some critical aspects; to distinguish between quarters and four parts, the relationship between the part and the whole in fractions, varied presentations of the same fraction along with an understanding of the meaning of the concept to double.

     

    Moreover the students have carried out a math test which tested the students’ theoretical understanding of fractions to see whether they can transfer the knowledge from one learning context to another. The result evinces that most of the learners show a good understanding of fractions in a theoretical context as well as a practical. The learning study has increased the students learning according to the object of learning

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  • 22.
    Brunosson, Albina
    Kristianstad University, School of Education and Environment.
    Måltiden i förskolan: en sammanställning2012Report (Other academic)
    Abstract [sv]

    Genom intervjuer med förskolepedagoger har flera behov kunnat utkristallisera sig, ofta är behoven snarlika. Samma behov som Annika Unt Widell har uppmärksammat i sitt arbete med Skolmatens vänner har också förskolepersonalen själva upplevt. Främst handlar det om bristande kunskaper hos pedagogerna när det gäller vilken mat som är nyttig och hälsosam. Brist på de kunskaperna gör också att det är betydligt svårare att försöka skapa hälsosamma matvanor hos barnen, eftersom pedagogerna känner sig rådvilla inför alla nya hälsobudskap och uttalanden om vilken mat som är just hälsosam och bra. Just denna osäkerhet hos pedagogerna kan ses som problematisk då våra matvanor grundläggs tidigt i livet. Ytterligare ett problem som flera av pedagogerna har är att de inte vet hur de ska arbeta pedagogiskt med måltiden. Vidare upplever de pedagoger där maten kommer från ett centralkök att de inte har de möjligheter de hade önskat för att arbeta pedagogiskt med måltiden. De menar också att de är maktlösa och inte kan påverka i en viss riktning, även om de vet hur mat- och måltidssituationen skulle kunna förbättras. För de förskolor som får maten från centralkök väcks också frågor om varmhållning och uppvärmning, alltså en slags livsmedelssäkerhet. En av pedagogerna som jobbar på en förskola där maten tillagas, kan uppleva att kokerskan och pedagogerna är långt ifrån varandra i fråga om mat, barn och måltider. Raka motsatsen är det på exempelförskolan Smultronstället där kokerskan är en självklar del av det pedagogiska arbetet. Vidare har jag också noterat att flera pedagoger skulle önska en handledning för att kunna omvandla styrdokumenten till mat- och måltidssituationer i förskolan.

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    Måltiden i förskolan
  • 23.
    Chambard, Emeline
    AgroSup Dijon.
    Fingerfoods: development of in-between meals recipes for home usage among older adults with eating disabilities2021Report (Other academic)
    Abstract [en]

    The study’s rationale: Physical difficulties as well as socio-psychological factors have an impact on the nutritional status and well-being of the elderly, leading to reduced capacity. In addition, feeding difficulties in the elderly after stroke or with illnesses – holding cutlery, bringing food to the mouth, chewing and swallowing –are a factor reducing independence and contributing to malnutrition.

    Aim: The aim of this study was to develop and evaluate the acceptability of proteinrich in-between recipes intended as fingerfoods for home usage among older adults with eating disabilities. Recipes intended for publication in a recipe book.

    Methods: Several prototypes per recipe were developed using the creative design method. Measurements on physical characteristics – firmness, stickiness, viscosity, colorimetry – as well as consumer tests at home – general appreciation, appearance, smell, taste, texture – were conducted.

    Results: The measurements of the physical characteristics helped to reduce the number of samples presented in the hedonic test. The laboratory measurements combined with the results of the hedonic tests (n= 57-77 participants) were used to determine the most suitable and appreciated recipe. The participants' comments enabled the improvement of the recipes.

    Conclusion. Four acceptable fingerfood recipes for in-between meal for older adults with eating disabilities were developed: blinis, pancakes, banana drinks, chocolate chip cakes. While the addition of spirulina is not appreciated, the addition of vanilla whey protein or sauce may be good both for acceptability and nutritional reasons.The higher the content of protein, the lower the firmness of the solid fingerfoods.Completing this study by ensuring acceptability and attractiveness among older adults with eating difficulties could confirm the recipes.

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  • 24.
    Chong, Irene
    Kristianstad University, Faculty of Natural Science.
    Grönsaker som har beretts på olika sätt: en studie av grönsaksgillande hos barn2019Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction: The intake of vegetables is low in children in Sweden, which means that they do not reach the recommended intake of 500 grams per day. From a sustainability and health perspective, it is important to find out how the intake of vegetables could be increased. Vegetable preparation and texture are important factors that can affect the intake of vegetables in children.

    Aim: The aim of this study is to evaluate if the method of preparation affects children's liking of vegetables. With the goal of sustainable eating habits, three different vegetables are examined that have been prepared in four different ways.

    Materials and methods: Vegetables that were used in this study were cucumber, kohlrabi and Chinese radish. In order to find out the children's liking for the vegetables that were prepared in four different ways, a sensory acceptance test was used. The test was performed by 120 students aged 10 to 15 years old.

    Results: Vegetables that were prepared raw were the vegetables that the respondents generally liked the most. In particular, the crispiness of raw vegetables was well-liked, and many children expressed a desire to eat them again. The children liked raw cucumber the most. There was a significant difference between boys and girls regarding the vegetable products which meant that girls had a higher degree of liking regarding the crispness of the vegetables and more frequently stated that they wanted to eat them again. The majority of the children had never heard of kohlrabi or Chinese radish.

    Conclusion: In this study, it has shown that children like raw and crispy vegetables. Non-familiar vegetables such as kohlrabi and radish are more liked when they are raw, but not if they are prepared with non-familiar methods. Preparing vegetables raw, in comparison with the other preparation methods studied, increased children’s liking, which can lead to an increased consumption of vegetables and increase sustainable eating habits and consumption.

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  • 25.
    Dahl Petersson, Charlotta
    et al.
    Kristianstad University, School of Education and Environment.
    Rojas Carvajal, Carlos
    Kristianstad University, School of Education and Environment.
    Uhlmann, Jenny
    Kristianstad University, School of Education and Environment.
    Svenska baljväxter från förr: en sensorisk beskrivning2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction: Legumes have many favourable health and environmental benefits and are predicted to be the diet of the future. Sweden sits on a cultural treasure when it comes to legumes from the past that have been collected by The programme of cultivated diversity, POM. A sensory description would be a valuable tool to reach the consumer and a way to increase the consumption and value of the product.

    Purpose: The purpose of this thesis is to identify and bring forward sensory descriptive words for six Swedish legumes from the past. This thesis will also describe the Swedish legumes using the sensory descriptive words to evaluate whether there are sensory differences.

    Method: Six different types of legumes were used in the two surveys. The first survey consisted of a qualitative group discussion and the goal was to bring forward sensory descriptive words for the legumes. The second survey consisted of a quantitative intensity evaluation of the legumes. Both surveys were made by a panel of experts, chosen for their knowledge of legumes.

    Result: The sensory words which best describes the legumes are sweet, sour/acidic, bitter, chestnut, nutty, buttery, fresh, rich taste and with variations in aftertaste. The mouthfeel can be described as mealy, crisp, solid and tender. The evaluation of intensity proved the legumes to have few taste varieties, but despite the sensory descriptions each of the six legumes were possible to distinguish.

    Conclusion: The sensory descriptive words that this thesis have lead to can help the consumer to chose the right product, increase the value of the product an at the same time preserve a cultural treasure of Sweden. It is also possible for the consumer to create a cultural identity with all the good benefits that the legumes possess.

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  • 26.
    Dilek, Maya
    et al.
    Kristianstad University, School of Education and Environment.
    Nordin, Anna-Karin
    Kristianstad University, School of Education and Environment.
    Skåne - en stark dryckesregion?2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The aim of this study was to examine consumers and producers view on beverages and it’s meaning for Skåne (a region in southern Sweden) and how to create a strong culinary region using beverages. It gets more common to connect food and tourism, where food and beverages can be used to attract visitors. The research methods used were qualitative and quantitative and the data was collected by survey and semi-structured interviews. The respondents weren’t aware of current beverage projects in the region. Most of the respondents expressed that products from Skåne brings added value, the informants shared the same view. The informants also expressed the importance of collaboration and solidarity, the problems of communication and visibility by the customers and finally the importance to experience the beverages as more than just a ‘drink’. There are many advantages by marketing beverages and region together, and it can be positive for both parts.

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    Skåne - En stark dryckesregion?
  • 27.
    Floengård, Hanna
    Kristianstad University, School of Education and Environment.
    Hur smakar vilt?: En studie om hur smaken vilt kan beskrivas2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction: Many organizations and projects have during the past years focused on to promote an increased consumption and knowledge for game meat. The simple question “How does game taste?” becomes in this context very essential. How can the taste of game be described with words?Literature review: Today game meat represents 4 % of the total meat consumption but approximately 59 % would like to eat more game meat. Several new Swedish studies have shown that taste descriptions of products can ease the purchase decision for the consumer. It has also been shown that our senses are influencing on our purchase decision. All the more we can catch the consumers senses all the more the purchase decision can be influenced.Purpose: The purpose of this study was to develop a sensory description for the gamy flavor. The aim with the study was also to answer, which words could describe the taste of game of deer, elk and boar and how clear the taste of game was in these three species.Method: With meat from three selected games a taste profile for game meat was created through a sensory descriptive test. A profile panel tasted the sirloin from deer, elk and boar. The study was performed at one occasion and divided into three separate stages. At the first stage the panel made an individual judgment by filling in a survey. In the subsequent stage the result from the survey was discussed in groups and in the final stage the taste intensity of the three different games was determined by an intensity test.Results: The results shows that game has a sour taste, a characteristic blood and metallic taste and a rich taste of wood and earth. Although the study focused on taste rather than scents, the scent of sulfur was decided to be a part of the gamy flavor as it appeared at all species. The elk and deer had a strong taste of game meanwhile the boar showed a more mild taste. The elk had the most pronounced gamy flavor.Conclusion: One conclusion that was made with the results as support is that the taste of game can be described as sour, a characteristic blood and metallic taste and a rich taste of wood and earth. Another conclusion that can be made is that the elk and the deer has a much more stronger taste of game compared to the boar which doesn’t have the same clear taste of game. By literature studies a conclusion could be made that a sensory description of game meat can ease the consumers purchase decision, create a more cutting edge marketing, and enhance the experience both for the ordinary consumer and the consumer in the tourist business. Using descriptive words for the taste of the food can also increase the communion during a meal.

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    Hur smakar vilt: En studie om hur vilt kan beskrivas
  • 28.
    Forsberg, Sarah
    et al.
    Kristianstad University, School of Education and Environment.
    Winsa, Mira
    Kristianstad University, School of Education and Environment.
    Vegetabiliska skolmåltider: hållbara alternativ till blandkost som inspiration till skolkök2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The main aim was to develop recipes and prepare sustainable and vegetarian lunch alternatives based on a mixed diet menu. Ten vegetarian dishes were developed with creative design and the main focus was that the meals should be tasty and nutritious according the Nordic recommendations (2012). The nutritional value was estimated through the program dietist Net and an appreciation test and a group discussion was performed with 19 high school students. The resulting feedback was used to improve the taste and appreciation of the dishes among the adolescents. It was concluded that by planning the menu after dishes and vegetables that adolescents already enjoy, there would be no reason why they would not enjoy the dishes. There were also no difficulties in developing vegetarian recipes, but it was difficult to meet the Nordic recommendations (2012) regarding vitamin D, zinc and iron, and it was difficult to avoid high levels of salt in the dishes. To generate cost-estimates there were no noticeable differences, generally vegetables are cheaper than meat.   Oatlys enriched oat drink and iMat was important to ensure adequate amounts of B12 and vitamin D in the meals, however they were also the most costly ingredients in the vegetarian dishes. Economically, it can be easily adjusted depending on the goals the school set out with the vegetarian diet. By combining the vegetable meals with mixed diet meals or using dairy products in the recipes instead, it is possible to bring down the prices of the meals.

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    Vegetabiliska skolmåltider
  • 29.
    Franzen, Sandra
    Kristianstad University, Faculty of Natural Science.
    Framtidens mat?: en kvalitativ studie om barns uppfattningar om att konsumera insekter2020Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction: More than 2 billion people eat insects regularly, but this is something we in the west generally not do. Previous studies conducted on attitudes to eating insects have been aimed at adult consumers, it would be interesting to examine children’s perceptions of insects. 

    Aim: The purpose is to explore perceptions of eating insects among primary school children (6 years) and secondary school children (12 years).

    Background: Children create preferences for taste early in life, but also perceptions about food. This ambiguity is usually described by the terms neophobia and neophilia that are common in young age.

    Materials and method: This study involved four semi-structured focus groups with 17 children of two different ages, 

    Result:  The analysis generated five themes which were insects as dangerous, insects as disgusting, insects as healthy and good for the environment, insects as tasty and insects as different.

    Discussion: Children’s opinions about food are often based on past experiences and that they not have eaten insects or thought about insects as food affect their perceptions about them. Both target groups showed signs of disgust due to the appearance of the insects. The children also mentioned the wings and the head as contributing factors to not wanting to eat the insects. They also talked about the cooked and the uncooked insects as negative factors to not eat the insects, all this is about neophobia. 

    Conclusion: The study showed that children's willingness to try insects was small. The study also showed that the younger children felt a stronger discomfort with the insects than the older ones, but both target groups could consider tasting the insects if they could not see the insects.

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  • 30.
    Gartz Levin, Fanny
    Kristianstad University, Faculty of Natural Sciences.
    Industrihampa: En kvalitativ studie angående attityder till en växtbaserad dryck tillverkad av industrihampa2021Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The climate change is a fact, and the global food production is responsible for 25 – 30 % of the greenhouse gases. To reduce the emissions major changes are needed in the society. For the individuals, a reduced intake of food products made of animals can make a big difference for the environment. To succeed in this matter, a change of attitude and increased knowledge among consumers in the society is required. The purpose of the study is to investigate consumers attitudes and interest in a beverage made of Swedish-grown hemp. Relevant literature and theory were used to gain an increased understanding of people’s food choices and preferences. Focus groups were used as method to interpret consumer’s attitudes about various factors of the hemp beverage. The selection of participants was based on heterogeneous groups with different genders, age and education and the purpose of this was to have a broader discussion among the participants. The study resulted in four different themes with focus around the hemp beverage. It is about the taste, Interest and awareness of Swedish products, The markets added value and Attractive with a clear content. These four different themes are helpful to get an overall picture of consumers knowledge and awareness, but also what is in demand in the market, from a consumer’s perspective. Humankind is a complex being and there is much to consider when change occurs, especially when it is about food and meal. In summary, there is a great interest and awareness for sustainable food choices among consumers, and a strong desire to change their eating habits for a better environment.

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  • 31.
    Gerberich, Johanna
    et al.
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Birch, Karina
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Forsberg, Sarah
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Jönsson, K. Ingemar
    Kristianstad University, Faculty of Natural Science, Research environment Man & Biosphere Health (MABH). Kristianstad University, Faculty of Natural Science, Avdelningen för miljö- och biovetenskap.
    Cedergaardh, Fanny
    Tetra Pak.
    Davidsson, Fredrik
    Geoloc.
    Langton, Maud
    SLU.
    Berg, Johan
    RISE.
    Stuffe, Sofia
    Atria Scandinavia.
    Josell, Åsa
    Atria Scandinavia.
    Andersson, Peter
    Solina Group.
    Rask, Susanne
    Solina Group.
    Insekter som en kulinarisk delikatess: enkla recept för frukost, fika och fest – för dig som vågar prova på mat med insekter2020Report (Other (popular science, discussion, etc.))
    Abstract [sv]

    Att äta insekter är egentligen inte något märkligt. I alla fall inte sett ur ett internationellt perspektiv. De flesta av världens olika kulturer har insekter i sin kost och det finns fler än 2000 ätbara insektsarter.

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  • 32.
    Germov, John
    et al.
    University of Newcastle.
    Williams, Lauren
    University of Newcastle.
    Freij, Maria
    University of Newcastle.
    Slow food, slow progress: experiencing slow food in Australia2010Conference paper (Refereed)
    Abstract [en]

    The Slow Food movement promotes ethical modes of food production and consumption. This paper reports on three related empirical studies that investigated: the representations of the movement in the Australian print media, participant experiences of a Slow Food festival, and the views of members of a Slow Food group. The first study used a content and discourse analysis of articles on Slow Food over a three-month in the Australian press. The second study reports on 33 semi-structured interviews with food producers and lay public attending a Slow Food event. The findings illuminate the changing nature of consumer culture, particularly the notion of ethical consumption and sketch out the different levels of commitment between participants and the varying perceptions of Slow Food. The third study involved a focus group with members of a Slow Food convivia (local group) to understand the reasons why people join the movement, their views on Slow Food, and their experiences of the movement. Together, the studies uncover a number of recurring themes: the central importance of ‘conviviality’ (the social pleasures of sharing ‘good food’), a focus on ‘localism’ (the alleged social, health, and environmental benefits of local produce), an underlying ideology of ‘romanticism’ (for idyllic rural lifestyles as an antidote to the time-poverty of urban life), and an ‘implementation gap’ between the philosophy and practice of Slow Food.

  • 33.
    Germundsson, Lisa
    et al.
    SLU Partnerskap Alnarp.
    Jönsson, Håkan
    Lund University .
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Davidsson, Paul
    Malmö Högskola.
    Moen, Ann
    Lund University .
    Johansson, Eva
    Sveriges Lantbruksuniversitet.
    FOCUS - Food Knowledge Community Skåne-Blekinge: förstudie 20162016Report (Other academic)
    Abstract [sv]

    Focus förstudieprojekt syftar till att utreda förutsättningarna för att stärka och utveckla innovationsinfrastrukturen för livsmedelssystemet i Skåne och Blekinge, för att bidra till ökad tillväxt, sysselsättning, attraktionskraft och långsiktig hållbarhet.

    Utifrån syftet ovan och ambitionen att stärka samarbetet mellan lärosätena i Skåne och Blekinge inom livsmedelsområdet ska förstudien besvara följande frågeställningar:

    1. Hur ser förutsättningarna ut för forskning, utbildning och samverkan/innovation inom livsmedelsområdet i Skåne och Blekinge?

    2. Vilka är de mest angelägna behoven avseende forskning, utbildning och samverkan/innovation för livsmedelsnäringen och offentliga aktörer?

    3. Hur kan regionala framtidssatsningar och strategier inom forskning, utbildning och samverkan inom livsmedelsområdet utformas, för att bidra till ett samlat utbud av akademisk kompetens riktat till företag och andra aktörer i hela livsmedelssystemet?

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  • 34.
    Giacalone, Davide
    et al.
    University of Copenhagen.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Bom Fröst, Michael
    University of Copenhagen.
    Bredie, Wender
    University of Copenhagen.
    Kremer, Stephanie
    WUR.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Otto, Marie
    University of Copenhagen.
    Skjoldborg, Signe
    University of Copenhagen.
    Lindberg, Ulla
    SP.
    Risvik, Einar
    Nofima.
    Health and quality of life in an aging population: food and beyond2014Conference paper (Other academic)
    Abstract [en]

    In Europe, as in much of the Western world, the number of citizens aged 65 and over has grown at an unprecedented rate and is expected to account for over 30% of the total population by 2060. Coupled with a steady increase in life expectancy, this massive demographic change calls for a major effort to ensure quality of life in our older population. A thorough understanding of the elderly as food consumers, their nutritional needs, and their food perception and preferences is increasingly recognized as key areas for future research.

    Food perception change at a later age as a result of the psychophysiological changes that occur with aging, such as decreased appetite and chemosensory acuity. The latter generally decrease food intake and the pleasure that the elderly derive from their meals, making the identification of possible compensation strategies (e.g., flavor enhancement, textural changes, etc.) essential to food producers interested in developing products for this increasingly important segment. Promoting food satisfaction among the elderly is also paramount to ensuring adequate nutritional intake. This aspect has major public health implications, such as preventing malnutrition and sarcopenia, which are leading causes of decreased independence and lower quality of life. Additionally, the importance of social and psychological factors is increasingly recognized. Many conditions related to aging (e.g., tiredness, loneliness) may prevent elderly people from preparing and enjoying meals, calling for alternative vehicles – such as tailor-made distribution channels, social food preparation and eating situations – for promoting healthy eating.

    In this workshop, a range of international speakers with relevant professional experience will present their latest work. More generally, it is our intention with this workshop to raise awareness of how sensory and consumer research can contribute to promote well-being among the elderly, and ultimately to expand the number of healthy life years as we age.

     

  • 35.
    Göransson, David
    et al.
    Kristianstad University, School of Education and Environment.
    Lundström, Emma
    Kristianstad University, School of Education and Environment.
    Bönor i skolmaten: en pilotstudie i att öka konsumtionen av baljväxter i grundskolan2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Beans have been proven to habit many healthy qualities, such as a profitable distribution of macro nutrients and water, low contents of calories, low share of fat, presence of slow carbohydrates and important minerals. In addition, Livsmedelsverket (the Swedish National Food Agency) recommends a fourfold increase of the intake of legume for the Swedish population. By partly replacing animal protein with protein from legumes, Livsmedelsverket claim that the intake of saturated fatty acids and superfluous energy may decrease, and thereby reduce the risk to develop obesity or cardiac diseases.The purpose of the study was to examine what attitude a group of elementary school students have towards legumes, with a focus on beans and lentils, and to examine how much beans and lentils they eat in the current situation. The study also want to test if the student can get a more positive attitude towards beans and lentils if they are exposed to different meal accessories based on beans during this period. Envelopes were sent out before and after the experiment, measuring the differences in attitude toward legumes among the students, with questions towards their attitude to legumes and vegetarian food.The results showed an improved attitude towards legumes. The compiled result of the study showed a positive change of attitude amongst the students. Increasing the consumption of legumes requires new ideas in the creating of attractive dishes and side meals, and this study provides several examples of how to continue the work in future projects.

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    Bönor i skolmaten
  • 36.
    Honnens de Lichtenberg Broge, Eva
    et al.
    Danmark.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Hyldig, Grethe
    Danmark.
    Bredie, Wender L. P.
    Danmark.
    Development of an olfactory test method for measuring perception of everyday food odours among older adults2021In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, p. 1-16, article id e12706Article in journal (Refereed)
    Abstract [en]

    Age related decline in olfactory function has major implications for food intake in older adults as the sense of smell is essential to the perception of food. The aim of this study was to develop an olfactory test method that addresses the consequences of decline in intensity perception in relation to food appreciation. This test was developed in four steps: (a) Selection of diverse food odors, evaluated on perceived familiarity. (b) Standardization of an intensity reference level for food odors in relation to 1-butanol. (c) Assessment of shelf-life stability. (d) Test–retest reliability for intensity and identification. Fourteen food odors comprising asparagus, bacon, banana, cinnamon, curry, coffee, fried meat, mushroom, onion, orange, raspberry, thyme, toasted bread, and vanilla obtained satisfactory familiarity score, test–retest reliability, and a stable shelf-life except for cooked fish which was therefore excluded. This food odor test is a promising tool for evaluating olfactory performance in older people in relation to common foods and changes in preferences. However, more work is needed to further evaluate the method in practice in a larger cohort including older adults and a reference group.

  • 37.
    Honnens de Lichtenberg Broge, Eva
    et al.
    Danmark.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Rasmussen, Morten
    Danmark.
    Bredie, Wender
    Danmark.
    Changes in perception and liking for everyday food odours among older adults2021In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 93, p. 1-12, article id 104254Article in journal (Refereed)
    Abstract [en]

    The age-related decline in olfactory function is well established and concerns intensity perception and odor identification. However, the extent to which olfactory decline influences food preferences is less clear. Furthermore, it is unclear whether there are decline patterns relating to food odors, specifically. This study investigated intensity perception and hedonic liking for 14 multi-component food odors and one pure odorant in three groups of older adults (age 60–69, age 70–70, age 80 + ) and a group of young adults. In total 335 subjects were tested, 246 old and very old adults and 89 young adults. The age group 60–69 was on par with the young adults, whereas intensity perception declined for the majority of odors for older adults age 70–79 and the very old age 80 + . The largest drop in intensity perception was seen for savory odors; fried meat, mushroom and onion. In contrast, intensity perception for raspberry and orange did not differ between groups of older adults and young adults. Hedonic liking decreased to some degree with increasing age but remained largely the same for savory odors (bacon, mushroom, fried meat and onion). A decline in liking was seen for coffee and thyme. This study shows evidence that age-related decline in intensity perception is food odor specific and some aggregation may occur at a higher concept level for the “savory” category. Furthermore, hedonic liking is not necessarily dependent on the intensity perception as seen for several odors, where declining intensity perception did not impact hedonic liking. This could be explained by changes in dose-response relationships for the group of ageing individuals, which in fact may favor persistence of the food odor liking, despite a decline in their intensity perception.

  • 38.
    Håkansson, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    What makes local food attractive to consumers?2015In: Interdisciplinary perspectives on local and regional food in the South Baltic Region / [ed] Anton Petrenko and Bitte Müller-Hansen, Kristianstad: Kristianstad University Press , 2015, p. 85-93Chapter in book (Other academic)
    Abstract [en]

    In order to understand the potential of local and regional food, we must first understand what it is about these goods that attract consumers. This chapter summarizes the research on what drives local food consumption, starting from an overview of the motivations of the consumers themselves and different descriptions of what characterizes consumers of local food (“locavore“), and continuing with potential explanations for underlying motives.

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  • 39.
    Höglund, Evelina
    et al.
    SP Technical Research Institute of Sweden.
    Albinsson, Berit
    SP Technical Research Institute of Sweden.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Appetizing muffins designed for nutritional needs of older adults2016Conference paper (Other academic)
    Abstract [en]

    Introduction: Due to good living conditions, the population of older adults is growing. Increased age increases prevalence of diseases and thereby also the risk of disease related malnutrition (DRM) increases. Appetizing and nutritious food products are needed to counteract DRM. One possible way to enable increased nutritional intake for older people with poor appetite is to offer energy/protein rich snacks between meals. In Sweden, afternoon coffee is an appreciated part of the day. It has also been shown that different varieties of muffins are a popular choice to eat with the coffee among older adults. Developing muffins to suit older adults’ nutritional needs along with their sensory cravings may contribute to decreased DRM. The aim of this study was to investigate added nutritional content along with the sensorial effects of increased fat/protein content in muffins.

    Methods: Design of four different muffins were developed and produced according to a processing scheme where fat and proteins were added. Sensory evaluation and nutritional calculations were performed. Further moisture content, water activity, weight loss and size of the muffins were measured.

    Results: The fat and protein additions affected the sensory properties and nutritional value of the muffins:

    Muffin type

    Content (g/100g   muffin)

    Sensory properties

    fat

    protein

    Reference

    27

    4,9

    soft, smooth

    With added fat

    42

    3,8

    flat, moist, fatty mouth

    With added protein (whey)

    23

    12,4

    feel hard, compact, pointy, low

    flavors

    With added fat and protein

    37

    10,2

    a bit hard, compact, fatty mouth feel   effects of protein are dominant

    Discussion: It can be concluded that muffins with added nutrients and sensorialy designed for older adults’ is promising.  However, further recipe/process development in order to increase appetizing sensory properties may be achieved.

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  • 40.
    Höijer, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Lindö, Caroline
    Kristianstad University, Faculty of Natural Science.
    Mustafa, Arwa
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Sepp, Hanna
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Health and sustainability in public meals: an explorative review2020In: International Journal of Environmental Research and Public Health, ISSN 1661-7827, Vol. 17, no 2, article id 621Article in journal (Refereed)
    Abstract [en]

    The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing

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  • 41.
    Höijer, Karin
    et al.
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Sciences, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Sciences, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Verksamhetsberättelse Mat- och måltidsvetenskap 20202021Report (Other (popular science, discussion, etc.))
    Abstract [sv]

    Denna upplaga av mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2020. Få kunde väl ana vad som väntade när vi inledde år 2020 – det blev ett år där mycket sattes på sin spets och som krävde stora och snabba krav på anpassningar, digital utveckling och flexibilitet för både lärare och studenter. Trots dessa utmaningar blev detta åter ett år där alla medarbetare på avdelningen bidrog 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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  • 42.
    Jedhammar, Johan
    et al.
    Kristianstad University, School of Education and Environment.
    Karlkvist, Linda
    Kristianstad University, School of Education and Environment.
    Flaskvatten: Anpassat för barn2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Samtidigt som människor blir mer hälsomedvetna ökar konsumtionen av läsk, cider och sockerberikat flaskvatten. Sockerrika drycker är ett dåligt alternativ för barn, eftersom drycken endast består av tomma kalorier och ofta har ett lågt pH-värde, som kan påverka barns tandhälsa negativt.  Syftet med den här studien var att utveckla ett flaskvatten som barn tycker om och som inte påverkar barns hälsa negativt. Barnen påverkas av vad föräldrarna äter och dricker, därför undersöktes även hur föräldrarna ser på familjens val av måltidsdrycker. Studien inleddes med en mindre undersökning av den svenska och internationella marknaden för flaskvatten, avsett för barn. Baserat på dessa insikter och i samråd med uppdragsgivaren Malmberg Original Water AB utvecklades några olika varianter av flaskvatten riktade mot barn. pH-värdet i vattnet registrerades. Ett konsumenttest genomfördes för att få en uppfattning om vilken smaksammansättning, kolsyramängd och färg på flaskvattnet som föredras av skolbarn, från två skolor i Kristianstads kommun (n=54). Då föräldrarna har ett stort inflyttande på barns dryckeskonsumtion genomfördes en enkätundersökning bland föräldrar (n=63). På den svenska marknaden fanns det inget barnanpassat flaskvatten och pH-testerna visade att produkten inte kan förväntas inverka negativt på barns tandhälsa. Barnen i konsumenttestet föredrog smaken Blåbär/Arcticbär och tyckte bäst om när det var mycket kolsyra i flaskvattnet. Det visuella testet visade att barnen föredrog färgat vatten före ingen färg alls. Enkätundersökningen pekar på en paradox i föräldrarnas syn på vilken måltidsdryck som erbjuds barnen. Samtidigt som svaren tyder på att föräldrarna fäster stor vikt vid att den dryck som serveras bara innehåller naturliga ämnen och som inte ger försämrad tandhälsa, så har barnens preferenser stor betydelse för vilken typ av måltidsdryck som faktiskt inhandlas till exempelvis ”fredagsmyset”. Man kan säga att föräldrarna vid vissa tillfällen handlar mot bättre vetande. Föräldrarna fick i enkäten även ange hur mycket av olika typer av drycker de själva och deras barn konsumerar till vardag och helg. Resultatet visade då på ett tydligt samband mellan föräldrars och barns dryckeskonsumtion.

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  • 43.
    Jismark, Sofia
    et al.
    Kristianstad University, Faculty of Natural Science.
    Ragnarsson, Sofia
    Kristianstad University, Faculty of Natural Science.
    Mat och dryck i kombination: Betydelsen av gemensamma grundsmaker och aromatisk likhet för balans och harmoni2019Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Background: Combining food and drink is foremost about achieving balance and harmony. To reach balance and harmony in food and beverage combinations taste, texture and flavour need to be considered. Contrasts and similarities need to be considered as well.

    Aim: The aim of the study is to explore if similar basic tastes and aromatic similarity has an impact on balance and harmony in food and beverage pairing.

    Method: Based on subjective estimation of Calientes drinks Blueberry/Lemongrass and Lime/Ginger and with the help of aromatic similarity, four dishes were developed. The dishes in combination with the drinks were tested in a consumer test where 38 respondents were asked to answer questions about liking and perceived harmony.

    Result: The result shows that the majority of respondents experienced balance and harmony in the food and drink combinations and indicate that not only one aspect but several must be taken into consideration when combining food and drink.

    Conclusion: Similar basic tastes, aromatic similarity and the individual's subjective taste experience are important for perceived balance and harmony in food and drink combinations.

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  • 44.
    Johannesson, Hanna
    et al.
    Kristianstad University, Faculty of Natural Sciences.
    Svensson, Josefin
    Kristianstad University, Faculty of Natural Sciences.
    Saltreduktion genom upplevd och associerad multisensorik: konsumenters upplevelse av sälta i livsmedel genom ett hemtest samt en enkät2021Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    In Sweden we eat about 11 g of salt per day, which is twice as much as recommended. Since too high salt intake poses risks to health, food companies in a project funded by Vinnova, on behalf of the Government Offices, have joined forces to develop methods for salt reduction, including a so-called multisensory toolbox. The aim of the study was to investigate in a sensory home use test, whether the acceptance and perception of salt differed between a salt reduced tomato soup compared to a reference soup. A second aim was to investigate consumers' perception of saltiness in food products that are commonly found in Swedish food culture, through a survey. In the sensory home use test, it turned out that two of the salt reduced soups, one with chili and one with spice blend, were perceived as most salty even though the reference soup had a higher salinity. There was no significant difference in the liking between the soups, which meant that the salt reduced soups were liked as much as the reference soup. In the survey, the results showed that the foods that were most salty were table salt, soy sauce, herb salt and roasted and salted peanuts. Most foods that contain a low or no salinity at all, were still perceived as salty. The study showed that salt reduction of a tomato soup, by multisensory influence, was possible. In the future, aromas or toppings from foods that are associated with salt can be used in salt reduced products.

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    Saltreduktion genom upplevd och associerad multisensorik
  • 45.
    Jonsson, Julia
    et al.
    Kristianstad University, School of Education and Environment.
    Olsson, Tora
    Kristianstad University, School of Education and Environment.
    Vegetariska skolluncher: En undersökning av energi- och näringsinnehåll samt attityder2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction – According to the school law, the school lunches must be nutritious. However, survey carried out shows that 60 % of school lunches do not follow this law. Hence, it is important to study how the vegetarian school lunch relates to this law and NNR 2012, also the attitude among students and kitchen manager towards the vegetarian school meal.

    Aims – The aim is to investigate whether a municipality in southern Sweden vegetarian school lunches energy and nutrient lives up to NNR 2012. A second objective is to examine how attitudes to the vegetarian school lunch looks among students and in one kitchen manager of a school in southern Sweden.

    Materials and Methods – A quantitative and a qualitative method have been chosen. The energy and nutrient content of the school lunches were calculated using Dietist Net and then a means of nutritional values from the calculation from all lunches has been compared with NNR 2012. Students from year 9 and the kitchen manager were interviewed; the interviews were semi-structured. The audio from the interviews was recorded and then the material has been transcribed and analyzed.

    Results – The vegetarian lunches have a good composite distribution of energy from the macronutrients, flaws with regard to the individual vitamins and minerals. The vitamins and minerals that have been investigated are protein, vitamin B12, vitamin D, iron, calcium and selenium. Based on the interviews conducted, it is noted that the attitude to the vegetarian school lunches is negative among the boys who were interviewed, even the kitchen manager had a negative attitude towards the vegetarian school lunch. The girls attitude was perceived as positive.

    Conclusion – The vegetarian meals served in this school in a municipality in southern Sweden fulfills the requirements of NNR 2012 concerning the distribution of energizing nutrients (E%). There are deficiencies concerning vitamin and mineral intake, as well as deficiencies in energy intake. Based on the qualitative survey no conclusion can be drawn on which the investigation is limited. Our material indicates that the students from the examined school have an attitude to the vegetarian school lunches that differ between boys and girls; boys are more negative. The kitchen manager was also perceived to have a negative attitude to the vegetarian school lunch. The survey is limited which does not make the result generalizable but generate hypotheses for further research.

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  • 46.
    Jägerstad, Margaretha
    et al.
    Sveriges lantbruksuniversitet.
    Andrén, Anders
    Sveriges lantbruksuniversitet.
    Dimberg, Lena
    Sveriges lantbruksuniversitet.
    Olsson, Viktoria
    Kristianstad University, School of Health and Society.
    Det finns inga färdiga svar2010In: Jordbruk som håller i längden / [ed] Johansson, Birgitta, Stockholm: Formas , 2010, p. 345-349Chapter in book (Other (popular science, discussion, etc.))
  • 47.
    Jönsson, Elin
    Kristianstad University, School of Education and Environment.
    Analys av rågdeg och rågbröd med olika tillsatser2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Syftet med examensarbetet har varit att analysera hur två surdegar, ett surdegspulver, citronsyra, mjölksyra, ättiksyra, amylas, xylanas, kornmaltmjöl, vetemaltmjöl respektive kalciumkarbonat påverkade deg och bröd gjorda på Nord Mills finmalda rågmjöl. Arbetet belyser följaktligen hur rågdegens egenskaper påverkas av de olika tillsatserna och vilken mängd av tillsatserna som ger eftersträvansvärt brödinkråm. Den analyserade mängden av de olika tillsatserna bestämdes utifrån ett rådande uttalande att det krävs 1000 syraenheter per kilo rågmjöl för att bakningskapaciteten ska bli optimal. Tillvägagångssättet innefattade degberedning, viskositetsmätningar, falltalsmätning, bestämning av pH-värde och syratalsmätning, avbakning samt visuell bedömning. Resultatet av undersökningen visade att bröden med surdegspulver, citronsyra respektive mjölksyra i mängder som motsvarade 1000 syraenheter per kilo rågmjöl och ett pH-värde under 5 gav de visuellt bästa brödinkråmen. Den lägre mängden tillsats av amylas och xylanas gav också bröd av god kvalitet med hänsyn till brödinkråmet. pH-värdet på syran som tillsattes i rågdeg var betydelsefull för hur brödets inkråm blev vid avbakning. Slutsatsen kunde dras efter att kalciumkarbonat tillsammans med citronsyra analyserats i rågdeg. Vägledningen att det krävs 1000 syraenheter per kilo rågmjöl för att bakningskapaciteten hos ett rågbröd ska bli optimal (Dal Thomsen 1988) kvarstår efter denna undersökning. Det framkom att bröden med surdegspulver, citronsyra och mjölksyra som motsvarade 1000 syraenheter per kilo rågmjöl gav eftersträvansvärda brödinkråm jämfört med mängden som motsvarades av 700 syraenheter per kilo rågmjöl av samma tillsats. Övriga syratillsatser som motsvarade 1000 syraenheter per kilo rågmjöl gav dock inte önskvärt brödinkråm. Eventuellt kan detta vara en indikator på att syrans kemiska sammansättning har betydelse för brödinkråmet, och man kan därför inte helt förlita sig på vare sig syrans syratal eller pH-värde.

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    Analys av rågdeg och rågbröd med olika tillsatser
  • 48.
    Jönsson, Gustav
    et al.
    Kristianstad University, School of Education and Environment.
    Lindhé, Hanna
    Kristianstad University, School of Education and Environment.
    Egenkontroll i livsmedelsbranschen utifrån verksamheternas perspektiv: en kvalitativ studie2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Food businesses are responsible to ensure that the food they produce is safe. In 2009 changes were made to the Swedish laws on food safety, with one of the resulting changes being that the previous requirements of having written procedures and documentation disappeared (Lindblad, Westöö, Lindqvist, Hjertqvist & Andersson, 2009). However, whether a business has written procedures and documentation or not, it must still be able to prove that it and its employees have enough knowledge to safely work with food. Through a functioning system of self-monitoring, the risk of food poisoning decreases (Israelsson, 2006). The aim of this study is to investigate the food business' opinion regarding the self-monitoring system. This study is based on qualitative semi-structured interviews with six operators within the food business as well as one food inspector. The respondents to the study were geographically limited to southern Sweden. All the interviews were recorded and transcribed verbatim for analysis. The respondents in this study were positive to the change in current law, but many still chosen to retain their old self-monitoring system. They saw it as a safety measure as well as being beneficial when it comes to going back and look at the documented routines.

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    Egenkontroll i livsmedelsbranschen utifrån verksamheternas perspektiv - En kvalitativ studie
  • 49.
    Karlsson, Anna-Märta
    Kristianstad University, School of Education and Environment.
    Färskhetens dilemma: En deskriptiv studie om hållbarhet i korv- och hamburgerbröd2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Uppsatsen grundar sig i det dilemma brödtillverkarna ställs inför med krav på minskade tillsatser, samtidigt som konsumenten skall erbjudas säkra produkter av god kvalitet, och hållbarhet. Korv- och hamburgerbröd bakat med vete är produkter vilka i normala fall, förlorar sin färskhet snabbt. Två marknadsledande producenter (A & B) har i denna studie jämförts i avseende kring hur de angripit problematiken färskhet. Resultatet i jämförelsestudien visade att bröd gjort av surdeg till skillnad från bröd som fryses direkt efter bakning, höll längre och bibehöll sin saftighet bättre. I den kvalitetssäkring som gjordes för samma producents (A) räkning framkom att bröd innehållandes surdeg var kemiskt och mikrobiolgiskt säkert fyra dagar efter utsatt bäst-före-datum, d.v.s. dag tolv. Konsumenternas kunskap och tankar kring korv- och hamburgerbröd studerades i en enkätundersökning. Denna visade att konsumenterna känner en tveksamhet kring vad bröd faktiskt innehåller, vilket yttrar sig i rädsla och misstänksamhet för att brödet är fullproppat med konserveringsmedel, om det inte möglar på ett naturligt sätt. Detta tyder på brist på förtroende från konsument till producent, där konsumenternas känner att de inte kan kontrollera vad som tillsätts brödet och drar slutsatser därefter. De flesta respondenter känner inte heller till att bröd, med lång hållbarhet som inte möglar, nödvändigtvis inte behöver innehålla konserveringsmedel. Detta bör belysas och lyftas fram.

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    Examensarbete Anna-Märta Karlsson
  • 50.
    Lindberg, Ellinor
    et al.
    Kristianstad University, School of Education and Environment.
    Andersson, Louise
    Kristianstad University, School of Education and Environment.
    Hur påverkar energi- och proteinrik kost intaget av energi och makronutrienter?2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Today 70 percent of the people residing in nursing homes are undernourished. One way to avoid that an individual is affected by malnutrition it is a necessity that the meals is customized after special needs current among other things as energy and protein. Food record is a method that can be used to examine and evaluate if an individual is getting sufficient nutrition and energy to cover the daily needs. For those suffering from malnutrition it is recommended to eat energy and protein enriched diet.

    Aims

    The aim is to compare the intake of energy and macronutrients in a group of elderly people living in a nursing home in southern Sweden before and after the introduction of an energy and protein enriched diet based on newly developed recipes.

    Methods

    Food record was made during four days. Food record means that everything that is consumed by an individual is noted precisely. The food records were performed during four days and were then nutritionally calculated in DietistNet. In our analysis we used a paired t-test and a significance level of 5 percent were used in all hypothesis tests.

    Results

    The intake of energy, fat and protein significantly increased when the energy and protein enriched diet was introduced. The amount of finished portions that by size corresponded with a reference portion increased from 22 to 75 percent.

    Conclusion

    When the energy and protein enriched diet was introduced the intake of energy, protein and fat was significantly increased and the mean amongst the participants reached the nutrition recommendations from NNR.

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