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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.

  • 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.

  • 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.

  • 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

  • 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.

  • 6.
    Berg, Johan
    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).
    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 (Refereed)
    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.

  • 7.
    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.

  • 8.
    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.

  • 9.
    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.

  • 10.
    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

  • 11.
    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.

  • 12.
    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.

  • 13.
    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.

  • 14.
    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.

  • 15.
    Ellbäck, Carolin
    Kristianstad University, School of Education and Environment.
    Livsmedelsaktörernas syn på spårbarhet2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introduction: There’re not many areas that affect so many people that provisions and provisional consumption does. We all consume different provisions in one way or another, even if it is with very different perspectives. Neither is what you consume calculable, but is changing at the different situations life brings. Consumption meets the different needs of different individuals and is very affecting in one's choice. The road from the farmer to the consumer is getting longer which means that consumers want more information about the final products to be able to evaluate the product within their own frames of references.

    Background: Provisions that are produced and sold in the store should be obvious to consumer as safe to consume. But because of previous provisions scandals in Europe where traceability has been scarce, and with increased consumer awareness the safety also comes into question. It is assumed that the provisions produced are safe to ingest.

    Purpose: The purpose of this study was to describe how food companies look at internal and external traceability. The EC regulation aimed at food companies have to rely on external traceability by always checking one step forward and one step back in the grocery chain. The regulation does not, however, require internal traceability.

    Method: With a phenomenographically approach four qualitative semi-structured interviews were conducted in personal and via phone to get the detailed information about the current traceability as a phenomenon.

    Results: The results indicated that the food companies' view on traceability and internal traceability was similar but the approach was different depending on what part of the grocery chain they belong to and the operational layout of each individual company. The regulation was nothing strange for the companies since it was natural wanting to produce safe provisions. However, there were outsiders claim to stay constantly updated, customer and consumer demands, media and other climatic conditions that were much more extensive than the regulation the companies worked towards in order to not lose important customers and consumers.

    Discussion: The external demands towards the regulation produced results showing that the companies are doing more than what is required by the regulation. Some parts of the grocery chain, in this case retail put greater demands on their suppliers that also affected other companies, such as delivering comprehensive solutions and services to these suppliers to retail.

    Conclusion: In a constantly changeable phenomenon such as traceability companies are keeping themselves up-to-date and constantly working towards satisfying its customers and consumers, enabling them to act more than regulation ordains. The procedure for complaints, flow of returns and withdrawals showed participants were more than eager keep the trust of its customers and consumers.

  • 16.
    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.

  • 17.
    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.

  • 18.
    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.

  • 19.
    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?

  • 20.
    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.

     

  • 21.
    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.

  • 22.
    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.

  • 23.
    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.

  • 24.
    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.

  • 25.
    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.

  • 26.
    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.

  • 27.
    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.))
  • 28.
    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.

  • 29.
    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.

  • 30.
    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.

  • 31.
    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.

  • 32.
    Lindberg, Siv
    et al.
    RISE.
    Edström, Karin
    RISE.
    Tholander, Hanna
    NINE.
    Grari, irjam
    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).
    THEME ELDERLY- Attractive food for elderly: the role of inspiring and informative packaging2017Conference paper (Other academic)
    Abstract [en]

    Background: Malnutrition is common among elderly due to low appetite. Appetite is highly connected to age, health and social activities. For home-living elderly, readymade meals are often served for both lunch and dinner. When appetite is reduced, apart from the food itself, the packaging should stimulate appetite by enhancing the attractiveness of the packaged food. The food itself has to fulfil the sensory expectations.

    Aim: To identify important packaging attributes that will increase attractiveness of readymade meals for elderly.

    Method: Iterative design in which consumer tests, focus group discussions and deep interviews for evaluation of prototypes were held with elderly (65-88 years) focussing on food and food packaging. Sensory factors were of specific interest.

    Results: The packaging and the meal inside must attract all senses in order to stimulate appetite, mainly visual and tactile senses were of importance. Although many claim they would like to be able to see the food, photographs of the packed meal are preferred over transparency. The photographs have to be truthful. Easy to read is the most important factor, information should be clearly visible (contrast and size) and not be too verbose. Furthermore, easy to open and handle and consequently, size and weight of the packaging, are also important factors.

    Discussion: The stepwise iterative design of the study included several user tests with different generations of developed prototypes as well as benchmarking against commercial products were useful in identifications of important packaging attributes. A high level of consumer interaction was reached and it became clear that the packaging had a profound impact on the appetite of readymade meals.

    Conclusion: Visual factors are of highest importance as well as tactile properties. Pictures clearly showing the meal in a true and attractive way as well as clearly visible and informative information, size and weight were deemed important.

  • 33.
    Lindgren, Malin
    et al.
    Kristianstad University, School of Education and Environment.
    Lantz, Felicia
    Kristianstad University, School of Education and Environment.
    Stärkelsers funktion som konsistensgivare vid olika temperaturer i pulversoppa: en experimentell kvantitativ studie2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    More often consumers demand instant dry soup that can be prepared with a water temperature below 100o C, which is currently not possible, because the dry soup becomes too thin when using water with a lower temperature. In this study, various kinds of starch studies were made to optimize the starch used in the existing product to make it more viscous at both high and low temperatures. The result was that one of the two starches present in the existing product was retained by change in quantity as it contributed to important flavor parameters. The second was removed and replaced with a starch that made the product more viscous at lower temperatures. To find out if the new product differed from the existing product a viscosity measurement and a sensory paired preference test were made. The viscosity measurement contributed objective data that clarified whether differences existed or not. The sensory paired preference test provided insight into which of the two product variants the consumers preferred. The new starch contributes to higher viscosity at temperatures below 100 ° C and is significantly different from the existing product and is preferred by consumers when prepared at lower temperatures. The exclusion of one of the existing starches resulted in lack of mouth feel at 100oC which consumers perceive as negative. In order for this result to be possible to use to optimize the existing product it requires further product development for the company to gain customer satisfaction.

  • 34.
    Lindh, Samuel
    et al.
    Kristianstad University, School of Education and Environment.
    Polihronidis, Pavlos
    Kristianstad University, School of Education and Environment.
    Hur kan syra och sötma optimeras i en bärdryck avsedd som en hälsodryck?2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The food industry is changing as the current environment and health trend spreads across the Swedish culinary nation, bringing more locally grown products, rustic packaging and products manufactured with minimal losses. Meanwhile, we see an increasing trend where young people's preference of food continue to grow towards sugar rich and energy dense foods. Studies also shows that disorders such as diabetes related diseases are increasing. With this in mind, berry and fruit drinks with no added sugar or other additives, where vitamins in relation to energy density is high and also pleasant to drink, might be just the thing for the present times.The aim of this work was to develop a beverage concept of a health promoting berry beverage based on billberry- and lingonberry juice.To balance sweetness/acidity levels in the beverage, a selection of fruits and vegetables were tested. These were added in smaller amounts to relieve the risk of overpowering the original berry flavors in the beverage. Also, the additive E170 calcium carbonate (CaCO3) was tested at different levels to reduce the acidic content and see how this would affect the flavor. We showed that it is possible to develop different beverage concepts with good texture and good taste according to the tasters, solely on the basis of berries, fruits and vegetables. In blackcurrant purée, the acidic levels can be reduced by up to 25 % using calcium carbonate without significantly impacting the flavor. Analyses of the produced beverage showed that the content of health promoting phenolics and anthocyanins were relatively high, as a result of the high proportion of phenolic rich berries used in the beverage.

  • 35.
    Magnusson, Emma
    Kristianstad University, School of Education and Environment.
    Grundsmaksperception hos 4-6-åriga förskolebarn: Förmåga att identifiera smaker i livsmedel före och efter träning med grundsmaklösningar.2015Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Individual experiences of taste differs greatly and is partially due to both the ability to detect basic taste and the intensity at which it is interpreted. Compared to grown-ups, children tend to show a higher preference toward sweet and a greater aversion towards bitter. The purpose of this study was to examine 4-6-year old pre-school children’s ability to identify basic tastes in food before and after training with basic taste solutions. The children’s ability to articulate their taste experiences were also studied before basic taste training. The research were conducted at a single pre-school, eleven children participated in the study which involved four different parts. A group discussion about (basic) tastes, testing of ten different foods accompanied by continued conversations about what the food tasted like. The third part was training with basic taste solutions where the children got to practice recognizing sweet, sour, salty, bitter and umami. The last part were a basic taste test in which the children were asked to answer what basic tastes they could identify in each food. The results showed a significant difference in the children’s ability to identify salty tastes compared to other basic tastes, also a notably improved ability to detect and articulate all basic tastes after basic taste training. The children went from naming “tasty” and “disgusting” as tastes, to being able to put words on, and identify, many of the basic tastes in each food. A short training session with basic tastes is a simple method which can benefit young children by contributing to a more positive and curious approach towards new flavours and food in general. 

  • 36.
    Magnusson, Emma
    et al.
    HKR.
    Prim, Mia
    SP Technical Research Institute of Sweden.
    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).
    Identification of basic tastes in foods beforeand after training among 4-6 year old children: a pilot study2016Conference paper (Other academic)
    Abstract [en]

    Introduction: The individual perception of taste differs to a great extent and is due to both ability to detect basic tastes and to taste concentrations. Taste preferences and identification, including verbalisation of the taste experience may be improved by learning, either via the socialisation process or strategical learning procedures.

    The aim of this study was to examine 4-6-year old children’s abilities to identify basic tastes in foods before and after training with basic taste solutions. Further, to study the children’s abilities to verbalise their taste experiences before and after the training.

    Methods: Eleven children aged 4-6 years participated in the study conducted at a Swedish preschool. The study consisted of four parts:

    1: Discussion about basic tastes.

    2: Taste session of ten different foods while discussing the tastes.

    3: Training session in which the children learned to recognise the basic tastes sweet, sour, salty, bitter and umami by tasting basic taste solutions.

    4: Identification test: The children were asked to answer which of basic tastes they could identify in different foods. It was further studied how the children verbalised the tastes of the foods.

    Results: The children had a significantly higher ability to identify salty taste compared to other basic tastes, both before and after training. Training did improve the children’s abilities to detect and verbalise all basic tastes after basic taste training. Due to verbalisation the children went from naming the tastes as “tasty” or “disgusting” to being able to put words on, and to identify many of the basic tastes in each food.

    Discussion: A strategy to make children more curious and interested of foods and tastes is to conduct training sessions with basic taste solutions. This may benefit young children gaining a positive approach towards new tastes and flavours and also to foods in general.

  • 37.
    Magnusson, Emma
    et al.
    HKR.
    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).
    Identification of basic tastes in foods before and after training among 4-6 year old children – a pilot study2015Conference paper (Other academic)
    Abstract [en]

    Human beings have an innate preference for sweet taste and aversion towards bitter. However, the individual perception of taste differs to a great extent and is due to both the ability to detect basic tastes and to the taste concentrations. Taste preferences and identification as well as verbalisation of the taste experience may be improved by learning. Either more or less conscious via the socialisation process or via strategically learning procedures.

    The aim of this pilot study was to examine 4-6-year old children’s abilities to identify basic tastes in foods before and after training with basic taste solutions. Further, to note the children’s abilities to verbalise their taste experiences before and after the training.

    This study was conducted at a Swedish preschool, where eleven children aged 4-6 years participated in the four different parts of the study. The first part was a discussion about basic tastes and the second was to test ten different foods while further discussing the tastes. The third was a training part where the children learned to recognise the basic tastes sweet, sour, salty, bitter and umami by tasting basic taste solutions. The last part were a basic taste test in which the children were asked to answer which basic tastes they could identify in each food. Further, it was noted how the children verbalised the tastes of the foods.

    From the results it could be concluded that the children had a significantly higher ability to identify salty taste compared to other basic tastes, both before and after training. Improved abilities both to detect and to verbalise all basic tastes after basic taste training was shown. Due to verbalisation the children went from naming the tastes as "tasty" or "disgusting" to being able to put words on, and to identify many of the basic tastes in each food.

    A simple strategy to make children more curious of foods and tastes is to perform training sessions with basic taste solutions. This may benefit young children by contribution of a more positive approach towards new flavours and foods in general.

  • 38.
    Nilsson, Ulla
    et al.
    Virgo konsult.
    Hagström, Gun
    Lyssna AB.
    Uggla, Madeleine
    SLU.
    Olsson, Marie
    SLU.
    Biörklund, Maria
    Livsmedelsakademin.
    Arinder, Pernilla
    SP.
    Knutsson, Hans
    Lunds universitet.
    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).
    Styrketår för seniorer: ett pilotprojekt2014Conference paper (Other academic)
  • 39.
    Nilsson, Ulla
    et al.
    Virgo Consulting.
    Hagström, Gun
    Lyssna AB.
    Uggla, Madeleine
    SLU.
    Olsson, Marie
    SLU.
    Biörklund, Maria
    Livsmedelsakademin.
    Arinder, Pernilla
    SP.
    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).
    Designed Energy Smoothie for Elderly2014Conference paper (Other academic)
  • 40.
    Nilsson, Ulla
    et al.
    Virgo Grön Konsult.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Styrketår för seniorer - ett pilotprojekt: regionalproducerad frukt- och bärdryck till offentlig sektor2015Report (Other academic)
    Abstract [sv]

    Syftet med projektet har varit att utveckla frukt- och bärdrycker till äldre på boenden i Skåne, drycker som kan bidra till att ge extra energi och näring. Syftet har även varit att skapa en nätverksplattform samt undersöka möjligheterna till ett innovativt arbetssätt för upphandling av de utvecklade produkterna. Projektet har utgått från det behov av goda näringsrika och energirika livsmedel som definierats när det gäller äldre, oavsett svårigheter att inta mat. Detta behov har kopplats till en strävan att öka den regionala produktionen av frukt- och bärråvaror och undersöka möjligheterna att sälja högkvalitativa produkter på den offentliga marknaden. Det långsiktiga målet är att genom att öppna för försäljning av frukt- och bärprodukter också öka sysselsättningen inom primärproduktionen i regionen. Dryckesprodukter har utvecklats bestående av frukt- och bärråvara från äpple, jordgubbe och svartvinbär vilka kombinerats med näringstillskott i form av vegetabiliskt protein och fett i form av rapsolja. Drycken har utvecklats med målet att ge äldre på boenden ett gott alternativ till de mellanmål som idag serveras på äldreboenden i kommuner.

  • 41.
    Normann, Anne
    et al.
    RISE.
    Röding, Magnus
    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. Danmark.
    Sustainable fruit consumption: the influence of color, shape and damage on consumer sensory perception and liking of different apples2019In: Sustainability, ISSN 2071-1050, E-ISSN 2071-1050, Vol. 11, no 17, p. 1-9Article in journal (Refereed)
    Abstract [en]

    Sustainable food production and consumption are currently key issues. About one third of food produced for human consumption is wasted. In developed countries, consumers are responsible for the largest amount of food waste throughout the supply chain. The unwillingness to purchase and consume suboptimal food products is an important cause of food waste, however, the reasons behind this are still insufficiently studied. Our research addresses the question of how combinations of color, shape and damage of apples influence consumer liking and perceived sensory attributes. In a laboratory study based on factorial design of visual appearance (color, shape and damage varied from optimal to suboptimal) a total of 130 consumers evaluated sensory perception of flavor and texture attributes in apple samples. Liking was also evaluated. The results showed a significant difference in liking between an optimal apple and all apple categories with at least two out of three suboptimal properties. Further, it was a clear trend that the optimal apple was perceived as sweeter, crispier, less bitter, and less earthy than all the other apples by the participating consumers, however, the results were not statistically significant. A suboptimal appearance, therefore, had a negative effect on both perception and liking.

  • 42.
    Nyberg, Maria
    et al.
    Kristianstad University, School of Health and Society.
    Lennernäs, Maria
    Kristianstad University, School of Health and Society.
    Sepp, Hanna
    Kristianstad University, School of Health and Society.
    Sollerhed, Ann-Christine
    Kristianstad University, School of Education and Environment.
    Förskolebarns hälsa och välbefinnande: dialoger med föräldrar till förskolebarn, Kristianstad Kommun2010Report (Other academic)
    Abstract [sv]

    Inledning

    I slutet av 2009 beslöt Barn- och Utbildningsförvaltningen i Kristianstad Kommun att tillsammans med Högskolan Kristianstad genomföra ett antal så kallade dialoger med föräldrar till förskolebarn i kommunen. Grunden till samarbetet byggde på kommunens intresse av att ta reda på vilka frågor föräldrar har kring barns hälsa och välbefinnande, samt att forskare från Högskolan Kristianstads besatt specifika kunskaper inom området. Initiativet grundade sig också i Livsmedelsverkets rekommendationer kring maten och måltiden i förskolan, vilka bland annat innebär att förskolorna rekommenderas att byta ut standardmjölk mot lättmjölk samt att använda lättmargarin med låg halt av mättat fett. Kommunens beslut att följa rekommendationerna har bidragit till upprördhet, irritation och oförståelse bland många föräldrar, vilken också avspeglats i media. Föräldrarnas reaktioner tillsammans med problem med övervikt och fetma hos barn i dagens samhälle, även i tidig ålder, var två viktiga anledningar till att beslutet togs att genomföra studien.

    Föräldradialogerna byggde på att föräldrarna samtalade och diskuterade utifrån frågor och problem som de själva formulerat och därmed fick de möjlighet att ge uttryck för egna funderingar och tankar. Målsättningen var att föräldrarna skulle få framföra sina frågor, synpunkter och önskemål kring små barns hälsa och välbefinnande både i förskolan och hemma, men också att intresserade föräldrar skulle få information och kunskap inom området.

    Dialogerna fokuserade på 3 huvudområden: Maten och måltiden, sömnen och dygnsrytmen och den fysiska aktiviteten. Dessa områden präglar vardagslivet och kräver rutiner och vanor för att fungera. De utgör en betydande del av förskolan men också hemmet, och i mötet mellan dessa två arenor blir rutiner, vanor och beteenden särskilt tydliga.

    Syfte

    Syftet med samarbetet var således att genomföra ett antal föräldradialoger med föräldrar till förskolebarn i Kristianstad kommun samt att forskare från Högskolan Kristianstad i samband med dessa också skulle hålla föredrag samt besvara föräldrarnas frågor kring de ovan nämnda temana. Det var viktigt att barnens hela livssituation skulle inbegripas, såväl på som utanför förskolan.

    Bakgrund

    Mat, måltider, sömn, återhämtning samt fysisk aktivitet är alla viktiga delar av våra levnadsvanor. Gynnsamma levnadsvanor stärker våra livsresurser och hjälper kroppen och hjärnan att komma till sin rätt. Under tillväxtåren har kroppen ökade behov och en ökad sårbarhet. För att fungera optimalt gynnas kroppen av förutsägbara och regelbundna måltider under dagtid. Likaså har sömnen, dess kvalitet, tidpunkt och längd stor betydelse för aptit, immunsystem och hälsa. Kroppen mår bra av en stabil dygnsrytm där vi växlar mellan aktivitet och vila, ätande och fasta, vakenhet och sömn. Daglig fysisk aktivitet och utevistelse i dagsljus har en stärkande effekt på kropp och hjärna.

    Redan som barn socialiseras vi in i vissa vanor och beteende när det gäller maten, sömnen eller den fysiska aktiviteten. Det är viktigt att barnet tidigt etablerar hälsosamma matvanor och får möjlighet till ett balanserat ätande. Såväl undernäring (för lite energi och/eller näring) som övernäring (för mycket energi, övervikt och fetma) och felnäring (fetma i kombination med brist på livsnödvändiga näringsämnen) förekommer hos barn, och här har både förskola, skola och föräldrar ett ansvar. Utöver maten och måltiden är sömnen nödvändig för psykisk och fysisk överlevnad och välmåga. När vi sover får kroppen möjlighet att växa, reparera organ och vävnader och att underhålla immunsystemet. Barn behöver mycket sömn, från 1416 timmar som spädbarn till cirka 9 timmar som tonåring. Sömnstörningar är dessvärre vanligt, även hos barn, och forskning har visat sig finns samband mellan sömnbrist och fetma. Vidare rör sig barn generellt för lite, vilket inte bara är ett problem när de är små, utan också när de blir äldre. Antalet överviktiga förväntas att öka dramatiskt eftersom unga fysiskt inaktiva riskerar att bli fysiskt inaktiva som vuxna. En fysiskt aktiv livsstil är förenad med minskad risk att utveckla sjukdomstillstånd som hjärt-kärlsjukdomar, typ 2-diabetes, fetma, osteoporos, cancer, demens, depression med mera. Fysisk aktivitet stärker sömnen och gynnar mental prestationsförmåga Fysisk aktivitet har även visat sig ha positiva effekter på den mentala hälsan samt på möjligheten att hantera stress. Studier har också visat på kopplingar mellan fysisk kapacitet och betyg i skolan. Trots den fysiska aktivitetens positiva effekter, har utrymmet för denna minskat i skolan.

    Det finns ett antal nationella och internationella policydokument och handlingsplaner med syfte att motverka fetma, stimulera till bättre matvanor och en ökad fysisk aktivitet. Däremot saknas än så länge rekommendationer för sömnens och dygnsrytmens betydelse trots att forskningen inom området är övertygande. Nordiska Ministerrådet har bland annat utarbetat en nordisk handlingsplan för hälsa, mat och fysisk aktivitet. I överensstämmelse med EU Kommissionen framhåller Nordiska Ministerrådet att barn och ungdomar ska prioriteras i det hälsofrämjande arbetet, vilket bland annat innebär att det ska finnas tillgång till hälsofrämjande mat under skoldagen samt att ett ökat intag av frukt och grönt i skolan förordas. Vidare lyfts betydelsen av att fysisk aktivitet integreras i vardagliga inomhus- och utomhusaktiviteter. Betydelsen av att främja goda kostvanor och fysisk aktivitet återfinns också i regeringens proposition för en förnyad folkhälsopolitik samt i Livsmedelsverkets och Folkhälsoinstitutets handlingsplan för goda matvanor och fysisk aktivitet. De nordiska och svenska näringsrekommendationerna (NNR och SNR) bidrar med råd och rekommendationer för en näringsmässigt riktig kost för olika åldersgrupper, samt innehåller rekommendationer för fysisk aktivitet.

    Metod och tillvägagångssätt

    Under mars 2010 genomfördes totalt 4 föräldradialoger på olika skolor i Kristianstad Kommun. Inbjudan till dialogerna gick ut till föräldrar till förskolebarn i åldrarna 6 månader till 6 år, bland annat genom att lappar delades ut där intresse kunde anmälas. Föräldradialogen som metod bygger på aktivt deltagande från medverkande personer och på deras egna frågor, funderingar och erfarenheter. Totalt medverkade 86 föräldrar under dessa 4 träffar, varav 70 var kvinnor och 16 män. Föräldradialogerna varade i cirka två och en halv timme per tillfälle. Efter en kortare inledning och introduktion av syfte och tillvägagångssätt delades föräldrarna upp i mindre grupper för diskussion. Medverkande i grupperna var därutöver en moderator (en rektor från skolområdet) som ledde diskussionen, samt en forskare från högskolan som observatör i varje grupp. Anteckningar gjordes från diskussionerna, vilka tillsammans med de frågor som föräldrarna själv antecknat på post-it lappar, utgjorde materialet för analysen och det empiriska underlaget. Resultatet av föräldradialogerna tillsammans med en kunskapsbakgrund kring betydelsen av och rekommendationer kring maten, sömnen och den fysiska aktiviteten, utgör merparten av materialet i rapporten.

    Resultat

    Resultatet av studien visade att föräldrarna hade många frågor och funderingar kring de områden som studien fokuserade på. De flesta frågor handlade om maten och måltiden, om tidpunkter för ätande och om hälsosam mat för barn. Många gånger var det detaljfrågor, till exempel funderingar kring fetthalt i specifika livsmedel, och sällan sattes problematiken i ett övergripande sammanhang där matvanor, levnadsvanor, sömn och fysisk aktivitet integrerades. Flera föräldrar gav uttryck för upplevelsen att vi alltmer gått ifrån ”den naturliga maten”. När det erbjuds lättmjölk istället för standardmjölk ses det av många som ett hot mot det naturliga och därmed det upplevt hälsosamma. Att manipulera med barns hälsa känns obekvämt och man vill gärna att barnen ska serveras den mat ”som man brukar göra”. Förändringar av detta slag ses till stor del som ett hot.

    Frågorna gav också uttryck för en känsla av bristande insikt i vad som serverades på förskolan och vilken mat som barnet egentligen fick i sig. Man undrade vad det är som styr de olika val som kommunen och förskolan gör kring till exempel inköp av mat. Kopplat till uppfattningar om ”den naturliga matens förträfflighet” fanns också funderingar kring beslut bakom var maten ska tillagas. Att maten lagas lokalt, gärna på plats på förskolan, och att det används så mycket råvaror som möjligt istället för halv- och helfabrikat, lyftes fram som eftersträvansvärt.

    Föräldrarnas frågor präglades också av undringar kring hur de ska göra om barnet inte äter. Det handlade om specifika livsmedel, men också om måltidstillfällen. Hur man som förälder ska få barnet att äta vissa grönsaker, att inta frukost under tidig morgon eller att inte ”småäta” var exempel på sådana frågor. Det eftersträvades också tips på mellanmål, och hur man på bästa sätt skulle kunna fördela dagens måltider över dygnet, när förskolans och hemmets tider ska anpassas till varandra. Betydelsen av miljön för måltiderna diskuterades också och på vilket sätt en stökig miljö kunde bidra till att barnen inte åt ordentligt.

    Frågorna om sömnen kretsade till stor del kring hur mycket barn i en viss ålder ska sova, samt vikten av när sömnen inträder. Betydelsen av en regelbunden dygnsrytm över veckans alla dagar diskuterades också. Föräldrarna efterfrågade dessutom tips på hur man kan hantera sömnproblem och insomningssvårigheter hos barn i olika åldrar.

    Att barn måste röra sig är sällan en nyhet, men flera frågor handlade om hur mycket barn i en viss ålder måste röra sig och om barn utifrån detta får tillräckligt med fysisk aktivitet i sin vardag. Funderingar kring mängden utevistelse i förskolan diskuterades också som en viktig del i att främja fysisk aktivitet. Om barnet kan ha för många aktiviteter, var en annan fundering, och om risken finns att man som förälder överstimulerar genom att uppmana till för mycket rörelse.

    Ansvaret för barnens hälsa och välbefinnande fördelas mellan föräldrar, förskola och kanske mellan familjer som barnen bor växelvis i. Detta ställer krav på ett logistikarbete och en insikt och öppenhet mellan de olika arenor som barn befinner sig på i sin vardag. Här finns utmaningar men också möjligheter när det gäller att förbättra förutsättningarna för barns hälsa.

  • 43.
    Nyman, Jesper
    et al.
    Kristianstad University, School of Education and Environment.
    Yin, Niklas
    Kristianstad University, School of Education and Environment.
    Användarfokuserad utveckling av en mellanmålsdryck för skolelever2014Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The thesis aimed to examine preferences for different snack drinks for school children, and that alone was made from Scania vegetables. A further aim was to study teacher’s perceptions of students' ability to concentrate during class time before lunch.

    As a first step to appoint three snacks drinks to a preference test among school students were two consensus profiling conducted. First profiling was conducted with experts in the field where four beverage prototypes were profiled and the other profiling was performed with a student panel where three further developed prototypes were profiled. The preference test was conducted with children as participants to select which of the three prototype drinks the children considered favorites. The favorite would be used for a project called Skolskjutsen. To find out the teachers 'perception of students' ability to concentrate before lunch was performed a qualitative email survey with six participating teachers.

    The results from the profiling have showed that the prototype differed from each other in terms of characteristics appearance, aroma, flavor and texture. The two snack drinks from profiling one was both sweet and less sour, but the new developed prototype which was profiled in profiling 2 considered being too acidic and less sweet in taste. The preference test showed that children significantly preferred the black currant drink before the mix drink in taste, appearance and in full. Blackcurrant drink was sweeter and less acidic in flavor compared to the mix drink. There were only a few of the children who preferred the mix drink that was least sweet and most acidic in taste.

    The conclusion of the preference test is that the majority of children in the study preferred the beverages that taste sweet and not too acid. For the majority of children, it is the taste that is the determining factor.

    The teacher’s view that children are most concentrated on the start of the school day and is least concentrated in the late afternoon. The teachers who participated in the study also consider that the kids are hungry and less concentrated the hour before lunch. They avoid having more demanding classes as math and Swedish before lunch.

  • 44.
    Olsson, Viktoria
    Kristianstad University, School of Health and Society.
    Kött och ägg - plus och minus för båda systemen2010In: Jordbruk som håller i längden / [ed] Johansson, Birgitta, Stockholm: Formas , 2010, p. 327-333Chapter in book (Other (popular science, discussion, etc.))
  • 45.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, 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, Research Environment Food and Meals in Everyday Life (MEAL).
    Pajalic, Zada
    Linnéuniversitetet.
    Örtman, Gerd
    Linnéuniversitetet.
    Westergren, Albert
    Kristianstad University, Research Environment PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and Education. Kristianstad University, School of Health and Society, Avdelningen för Sjuksköterskeutbildningarna. Kristianstad University, Research Platform for Collaboration for Health.
    Blucher, Anna
    Linnéuniversitetet.
    Andersson, Håkan
    Linnéuniversitetet.
    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).
    Designing meals for elderly with eating difficulties: a cooperative approach2014Conference paper (Other academic)
    Abstract [en]

    Approximately 15 % of the Scandinavian population aged 60 and above suffer from eating difficulties with malnutrition as a risk factor. In an effort to improve their possibilities of a healthy and independent living, we have chosen the strategy to develop nutritious and tasty food in combination with functional eating aids to be integrated in the everyday lives of elderly.

    This new, multi-disciplinary project concerns the design of meals for those who experience difficulties in transporting food from the plate to the mouth. The present paper, as part of the project, aims at presenting today’s knowledge of what home-living Scandinavian elderly with pre-oral eating difficulties experience as important factors concerning the meal. The review of peer-reviewed research publications will be complemented with in-depth interviews, surveys and observation studies. Data will be used in a co-designing process, where elderly are involved in developing meals and eating aids that support independence and integrity.

    For elderly in general it is well known that food and drink preferences are affected by past experiences. However, impaired appetite, taste and smell as well as eating difficulties require special adaptations of food and beverages. Serving popular dishes and using distinct flavours and presentations improves meal satisfaction. Elderly suffering from e.g. hand tremor or difficulties in gripping often develop strategies to remain independent, of which one may be to omit meal constituents affecting the sensory and nutritional quality of the meal. Furthermore, the eating situation among people with eating difficulties is often associated with guilt and shame, and social withdrawal is therefore a common scenario.

    Remaining independent in respect to eating is highly valued among elderly. By integrating various dimensions of the meal, including nutritional and sensory aspects, in the development of functional eating aids, the possibility of a healthy and independent living among elderly increases.

  • 46.
    Olsson, Viktoria
    et al.
    Sveriges lantbruksuniversitet.
    Skog, Kerstin
    Lunds universitet.
    Lundström, Kerstin
    Sveriges lantbruksuniversitet.
    Jägerstad, Margaretha
    Sveriges lantbruksuniversitet.
    Colour photographs for estimation of heterocyclic amine intake from fried pork chops of different RN genotypes indicate large variations2005In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 16, no 2, p. 91-101Article in journal (Refereed)
    Abstract [en]

    A questionnaire complemented with colour photographs was used to obtain information on dietary practices and preferences regarding home-prepared pork chops in a small (n = 151) sample of Swedish consumers. The results from the questionnaire were combined with analytical results from meat of different RN genotypes, and showed that fried chops from a pig that was carrying the RN- allele (high glycogen content) had a darker crust and contained lower levels of mutagenic heterocyclic amines (HCAs) than chops from a non-carrier (low glycogen content). In this study population, the intake of fried pork chops only contributed slightly to the total HCA exposure; the total monthly intake of mutagenic HCAs was on average 256 ng, ranging from 0 to 1982 ng/month. However, using lower frying temperatures and meat from pigs carrying the RN- allele can further reduce the intake. From the photographs, most of the respondents chose fried chops from the non-carrier, which would result in an average contribution to the monthly HCA intake of 359 +/- 402 ng (mean SD) compared to 35 +/- 60 ng/month for consumers who preferred the RN(-)Irn(+), chops. More than 20 times the amount of mutagenic HCAs was formed when frying chops of the non-carrier of the RN- allele at an initial pan temperature of 200 degreesC instead of 160 degreesC; 4.13 compared to 0.18 ng/g cooked meat. (C) 2004 Elsevier Ltd. All rights reserved.

  • 47.
    Olsson, Viktoria
    et al.
    Sveriges lantbruksuniversitet.
    Solyakov, Alexey
    Skog, Kerstin
    Lundström, Kerstin
    Jägerstad, Margaretha
    Natural variations of precursors in pig meat affect the yield of heterocyclic amines: effects of RN genotype, feeding regime, and sex2002In: Journal of Agricultural and Food Chemistry, ISSN 0021-8561, E-ISSN 1520-5118, Vol. 50, no 10, p. 2962-2969Article in journal (Refereed)
    Abstract [en]

    Pig meat shows natural variations in the concentrations of precursors of heterocyclic amines (HCAs), which may affect formation of HCAs in cooked pig meat. To study this, 26 pigs with an inherent genetic variation (carriers and noncarriers of the RN(-) allele) were subjected to different feeding regimes (conventional feed compared with feed composed according to organic standards). In addition, the effect of sex (castrated males or females) was considered when assessing chemical and technological meat quality parameters. Concentrations of precursors of HCAs, i.e., creatine, residual glycogen, dipeptides, and free amino acids, were analyzed in the raw meat, and the levels of some HCAs (4,8-DiMeIQx, MeIQx, PhIP, harman, and norharman) were then determined in fried meat patties prepared from these pigs. The RN genotype most affected technological meat quality parameters and the level of precursors of HCAs, especially the level of residual glycogen, where carriers of the RN(-) allele showed levels four times as high as those of noncarriers (75.3 +/- 2.6 compared with 17.2 +/- 2.4 micromol/g meat, least-squares means +/- SE). The increased level of residual glycogen resulted in about 50% lower amounts of total mutagenic HCAs in cooked meat compared with cooked meat from normal pigs. Fried meat from carriers of the RN(-) allele obtained darker crust color than meat from noncarriers. Feeding regime and sex did not significantly affect the chemical composition of the meat or the formation of HCAs.

  • 48.
    Petrenko, Anton
    et al.
    Danmark.
    Müller-Hansen, BitteKristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Interdisciplinary perspectives on local and regional food in the South Baltic Region2015Collection (editor) (Other (popular science, discussion, etc.))
  • 49.
    Prim, Mia
    et al.
    RISE.
    Magnusson, Emma
    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).
    Identification of basic tastes in foods before and after training among 4-6 year old children: a pilot study2017In: Exploring Future Foodscapes: PROCEEDINGS ICCAS 2017 Copenhagen / [ed] Mikkelsen B, Ofei KT, Olsen Tvedebrink TD, Quinto Romano A and Sudzina F, 2017, p. 135-143Conference paper (Refereed)
    Abstract [en]

    Introduction: The individual perception of taste differs to a great extent and is due to both ability to detect basic tastes and to taste concentrations. Taste preferences and identification, including verbalisation of the taste experience may be improved by learning, either via the socialisation process or strategical learning procedures.

    The aim of this study was to examine 4-6-year old children’s abilities to identify basic tastes in foods before and after training with basic taste solutions. Further, to study the children’s abilities to verbalise their taste experiences before and after the training.

    Methods: Eleven children aged 4-6 years participated in the study conducted at a Swedish preschool. The study consisted of four parts:

    1: Discussion about basic tastes.

    2: Taste session of ten different foods while discussing the tastes.

    3: Training session in which the children learned to recognise the basic tastes sweet, sour, salty, bitter and umami by tasting basic taste solutions.

    4: Identification test: The children were asked to answer which of basic tastes they could identify in different foods. It was further studied how the children verbalised the tastes of the foods.

    Results: The children had a significantly higher ability to identify salty taste compared to other basic tastes, both before and after training. Training did improve the children’s abilities to detect and verbalise all basic tastes after basic taste training. Due to verbalisation the children went from naming the tastes as “tasty” or “disgusting” to being able to put words on, and to identify many of the basic tastes in each food.

    Discussion: A strategy to make children more curious and interested of foods and tastes is to conduct training sessions with basic taste solutions. This may benefit young children gaining a positive approach towards new tastes and flavours and also to foods in general.

  • 50.
    Sandelin, Dasha
    Kristianstad University, Faculty of Natural Science.
    Stolthet eller fördom: en studie om svenska konsumenters attityd till svenska viner2019Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Introducion

    Southern Sweden is an emerging wine region. Two things have made wine growing possible on our latitude: slowly rising temperature and new crossings of hereditary grape varieties. Grapes is a culturally new product in the Swedish farming landscape, which requires an introductory period. Consumers in an emerging wine region are faced with a tough choice between more familiar, non-local wines and new locally produced wines. This work is aimed at researching Swedish consumers attitude towards locally produced wines.

    Background

    Despite the importance of understanding new markets, it is often assumed that local residents automatically accept local products. However, this is not always the case. Consumers' attitude to local wines in the emerging wine region is of great value to local wine producers, as their attitude affects whether positive information about new products will spread among potential customers.

    Purpose

    The purpose is to examine Swedish consumers' attitude to Swedish wines.

    Method

    Web survey

    Results

    Result shows that there are more women than men who have tasted Swedish wines. 47% of those who have tasted have positive attitude, 29% did not think it is woth the money and 13% did not like the taste.

    Conclusion

    The majority of respondents have a positive attitude towards Swedish wines.

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