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  • 1.
    Abegão, Daniel
    et al.
    Lunds universitet.
    Roger, Kevin
    Laboratoire de Physique et Mécanique des Milieux Hétérogènes & Laboratoire de Colloïdes et Matériaux Divisés, ESPCI, Paris.
    Holdaway, James
    Lunds universitet.
    Nilsson, Lars
    Lunds universitet.
    Vernhet, Aude
    Campus SupAgro-INRA, Frankrike.
    Olsson, Viktoria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Cabane, Bernard
    Laboratoire PMMH, CNRS-ESPCI, Frankrike.
    Schillén, Karin
    Lunds universitet.
    Nylander, Tommy
    Lunds universitet.
    Characterization of three tanninic samples: an approach to the tannin-tannin and protein-tannin colloidal interactions2014Konferansepaper (Annet vitenskapelig)
  • 2.
    Ahnfelt, Nils-Otto
    et al.
    Uppsala Universitet.
    Fors, Hjalmar
    Karolinska Institutet.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Assessing sensory properties of the early modern medicine “Elixir amarum Hiaernei”2018Konferansepaper (Annet vitenskapelig)
    Abstract [en]

    Introduction

    We are reworking the early modern medicine with focus on products, today known as Swedish Bitters or similar names, and historically as “Elixir amarum Hiaernei”. The history of the recipe dates back at least to mid-18th century. It was probably one of the Hiaerne-brothers, Ulrik Leonhard (1712-1758) or Christian Henric (1709-1794), who invented this universal medication. From a number of Linnaeus sources from later 18th century it is well known that odor, flavor and taste were used to assess pharmacological potential of medicinal herbals.

    The purpose of this study was to assess ingredients of “Elixir amarum Hiaernei” from a sensory perspective.      

    Methods

    The ingredients in “Elixir amarum Hiaernei” according to the 18th century recipes: agarikon, aloe, gentian, myrrh, rhubarb, saffron, Theriac Andromachalis, zedoary together with alcohol and sugar.

    These ingredients were assessed by a trained sensory panel using a slightly modified version of the Flavor Profile Method®. Each ingredient was evaluated with respect to odor, taste and flavor.

    Results

    All ingredients were intense in taste, flavor and odor. The ingredients could be described due to its sensory characteristics, in which they differed largely. However, they had in common that they were high in bitterness.

    Discussion

    The ingredients of this historic medication had intense tastes, flavors and odors in line with historical sources. It points for example out that the senses, especially olfaction, was of high importance for the apothecary during the 18th century. In order to find the right blend of ingredients the sensory profiles were of highest importance, both ingredients and blended medication were valuated due to this by physicians as well as patients. Sensory evaluation was also of major importance in the quality assessment of medical herbals by the early modern apothecary.

     

    Sensory profiles of the medical ingredients will be presented at the Eurosense symposium.

    Fulltekst (pdf)
    fulltext
  • 3.
    Ahnfelt, Nils-Otto
    et al.
    Uppsala Universitet.
    Fors, Hjalmar
    Karolinska Institutet.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Historical continuity or different sensory worlds?: what we can learn about he sensory characteristics of early modern pharmaceuticals by taking them to a trained sensory panel2020Inngår i: Berichte zur Wissenschaftsgeschichte, ISSN 0170-6233, E-ISSN 1522-2365, ISSN 0170-6233, Vol. 43, nr 3, s. 412-429Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Early modern medicine was much more dependent on the senses than its contemporary counterpart. Although acomprehensive medical theory existed that assigned great value to taste and odor of medicaments, historicaldescriptions of taste and odor appears imprecise and inconsistent to modern eyes. How did historical actors move from subjective experience of taste and odor to culturally stable agreements that facilitated communication about the sensory properties of medicaments?This paper addresses this question, not by investigating texts, but by going straight to the sensory impression, which certain substances convey.The aim is not to overwrite or rectify historical descriptions but to investigate whether modern methodologies for sensory assessment can be enlisted to understand the past. We draw on history of science for framing and research questions, pharmaceutical science for knowledge of pharmaceuticals and preparations,and food and meal science for assaying proceduresand protocols. We show that sensory evaluation can yield precise descriptions that would not have been alien to early modern medicine makers. However,there are problems with translating descriptions of taste between different historical contexts. By comparing contemporary descriptions of sensations with eighteenth-century ones, the article discusses how sensory descriptions are highly dependentoncontext, and subject to historicalchange.

    Fulltekst (pdf)
    fulltext
  • 4.
    Akner, Gunnar
    et al.
    Örebro universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Multisjuka och bräckliga äldre2015Inngår i: Mat och hälsa: en klinisk handbok, Lund: Studentlitteratur AB, 2015, s. 105-108-Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 5. Albinsson, Berit
    et al.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Åström, Annika
    Handbok i sensorisk analys2013Bok (Annet vitenskapelig)
    Abstract [sv]

    Den första utgåvan av Birgit Lundgrens Handbok i Sensorisk Analys utkom 1981. Den har sedan dess blivit en klassiker inom sensoriska kretsar och i ordets verkliga bemärkelse blivit använd som just en handbok – en bok att hålla fast vid i alla typer av sensoriska sammanhang. Vi vill med denna uppdaterade nyutgåva beskriva de traditionella metoderna med dagens termer samt komplettera med några nya metoder.

  • 6.
    Albinsson, Berit
    et al.
    RISE.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Åström, Annika
    SP.
    Handbook on Sensory Analysis2017Bok (Annet vitenskapelig)
    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.

    Download (pdf)
    sammanfattning
  • 7.
    Andersson, J.
    et al.
    Norge.
    Hulander, E.
    Norge.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Iversen, P. Ole
    Norge.
    Effect on body weight, quality of life and appetite following individualized, nutritional counselling to home-living elderly after rehabilitation: an open randomized trial2017Inngår i: The Journal of Nutrition, Health & Aging, ISSN 1279-7707, E-ISSN 1760-4788, Vol. 21, nr 7, s. 811-818Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Objectives: We examined if individually-adapted nutritional counselling could prevent > 5% weight loss among elderly patients 3 months after discharge from a rehabilitation institution. In addition we assessed quality of life (QoL) and appetite. Design: An open, randomized trial. Setting: Godthaab Health and Rehabilitation Institution in Bærum, Norway. Participants: Patients identified as being undernourished or at risk of disease-related malnutrition using the Nutritional Risk Screening tool NRS-2002. Intervention: Shortly before discharge, patients in the intervention group received an individually-tailored nutrition plan. During the subsequent 3 months these patients were contacted 3 times via telephone calls and they received one visit at their homes, for nutrition counselling. Focus on this counselling was on optimizing meal environment, improving appetite, increasing food intake, advice on food preparation, and motivation and support. Measurements: In addition to weight, QoL and appetite were assessed using the EQ-5D questionnaire and a modified version of the Disease-Related Appetite Questionnaire, respectively. Results: Among 115 considered eligible for the study, 100 were enrolled (72 women and 28 men), with a mean age of 75 years and a mean body mass index of 20 kg/m2. Two in the intervention group (n = 52) and 5 in the control group (n = 48) lost > 5% of their body weight, giving an odds ratio of 0.34 (95% CI: 0.064 – 1.86; p = 0.22). We did not detect any significant differences in the QoL- or appetite scores between the two study groups after three months. Conclusion: An individually-adapted nutritional counselling did not improve body mass among elderly patients 3 months after discharge from a rehabilitation institution. Neither quality of life nor appetite measures were improved. Possibly, nutritional counselling should be accompanied with nutritional supplementation to be effective in this vulnerable group of elderly. The trial is registered in Clinical Trials (ID: NCT01632072).

  • 8.
    Argento, Daniela
    et al.
    Högskolan Kristianstad, Fakulteten för ekonomi, Forskningsmiljön Governance, Regulation, Internationalization and Performance (GRIP). Högskolan Kristianstad, Fakulteten för ekonomi, Avdelningen för ekonomi.
    Einarson, Daniel
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för datavetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön för datavetenskap (RECS).
    Mårtensson, Lennart
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljö- och biovetenskap.
    Persson, Christel
    Högskolan Kristianstad, Fakulteten för lärarutbildning, Forskningsmiljön Learning in Science and Mathematics (LISMA). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljö- och biovetenskap.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Westergren, Albert
    Högskolan Kristianstad, Fakulteten för hälsovetenskap, Forskningsmiljön PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and Education. Högskolan Kristianstad, Forskningsplattformen för Hälsa i samverkan. Högskolan Kristianstad, Fakulteten för hälsovetenskap, Avdelningen för sjuksköterskeutbildningarna och integrerad hälsovetenskap. Lunds universitet.
    Integrating sustainability in higher education: a Swedish case2020Inngår i: International Journal of Sustainability in Higher Education, ISSN 1467-6370, Vol. 21, nr 6, s. 1131-1150Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Purpose – This paper aims to unveil how sustainability is integrated into the courses/programmes ofhigher education institutions. The research question addressed is: how do academics representing differentdisciplines cooperate and engage in the work of integrating sustainability into their teaching programmes.Design/methodology/approach – This paper draws upon the notions of practise variation andinstitutional work from institutional theory and empirically focusses on the case of Kristianstad University(Sweden). This case is based on an autoethnographic approach and illustrates the experiences shared by sixcolleagues, representing different disciplines, engaged in implementing sustainability in their courses/programmes.Findings – The findings highlight how academics representing different disciplines, with specific traditionsand characteristics, face the sustainability challenge. Despite being bound by similar sustainable developmentgoals, differences across disciplines need to be acknowledged and used as an asset if trans-disciplinarity is theultimate goal.Research limitations/implications – Although the intrinsic motivation of individuals to work withsustainability might be a strong driver, the implementation of sustainability within courses/programmes andacross disciplines requires joint efforts and collective institutional work.Practical implications – By highlighting how academics engage in the work of integratingsustainability, this study emphasizes that managers of higher education institutions need to account for thetime and additional resources needed to ensure that academics effectively cope with sustainability. Intrinsicmotivation may not last if organizational structures and leadership are not supportive on a practical level andin the long run.

  • 9.
    Berg, Johan
    et al.
    RISE.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Jönsson, K. Ingemar
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljö- och biovetenskap.
    Äta insekter: finns det några hälsorisker?2019Inngår i: Nutritionsfakta, Vol. decemberArtikkel i tidsskrift (Annet (populærvitenskap, debatt, mm))
    Abstract [sv]

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

    Fulltekst (pdf)
    fulltext
  • 10.
    Berg, Johan
    et al.
    RISE.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön 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 feed2017Inngår i: Annals of Experimental Biology, ISSN 2348-1935, Vol. 5, nr 2, s. 1-9Artikkel i tidsskrift (Annet vitenskapelig)
    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.

    Fulltekst (pdf)
    fulltext
  • 11.
    Bergman, Penny
    et al.
    RISE - Research Institutes of Sweden.
    Glebe, Dag
    RISE - Research Institutes of Sweden.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Age-related decline in senses and cognition: A Review2021Inngår i: Senses and Sciences, ISSN 2284-2489, Vol. 8, nr 2, s. 1264-1292Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Background: Age-related decline in the senses is well-known, with a decline in the sensitivity of all senses having been observed. Decline in the senses can be connected to different neurological disorders and cognitive function and may even be a possible predictor of death. 

    Aim: The aim of this narrative review was to find and explore recent literature on the covariation between age-related decline in the different senses and co-existing effects on cognitive ability and quality of life. 

    Results and Discussion: Six themes could be identified, these were: “Decline due to normal ageing?”, “Technical aids and solutions”, “Wellbeing”, “Memory training”, “Verbal exercises” and “Sensory training”. Large differences between the different senses were obtained. However, the senses showed similar patterns in the different themes. 

    Conclusion: It could be concluded that there are many similarities concerning the connections between the decline in individual senses and cognition and memory. Measurements of wellbeing and quality of life are common in the evaluation of the senses, and all types of decline have an impact on activities in daily life.  

    Fulltekst (pdf)
    fulltext
  • 12. Berkius, P.
    et al.
    Rehnby, B.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Undernäring en fråga om patientsäkerhet2015Inngår i: Dagens medicin, ISSN 1402-1943Artikkel i tidsskrift (Annet (populærvitenskap, debatt, mm))
  • 13.
    Biörklund Helgesson, Maria
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Gerberich, Johanna
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Rothenberg, Elisabet
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Verksamhetsberättelse Mat- och Måltidsvetenskap 20182019Rapport (Annet (populærvitenskap, debatt, mm))
    Abstract [sv]

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

    Fulltekst (pdf)
    fulltext
  • 14.
    Biörklund Helgesson, Maria
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Verksamhetsberättelse Mat- och Måltidsvetenskap 20192020Rapport (Annet (populærvitenskap, debatt, mm))
    Abstract [sv]

    Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av Mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2019. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.

    Fulltekst (pdf)
    fulltext
  • 15. Blankenau, I.
    et al.
    Dahlin-Ivanoff, S.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    A comparison of body height estimated by different proxy measures in Swedish older adults2012Konferansepaper (Fagfellevurdert)
    Abstract [en]

    Approximately 40 per cent of older adults living at home are at risk of malnutrition. To detect this condition, body mass index is often used as a tool. The standard way of measuring body height is in a standing position. Height decreases with age and further, many older adults are not physically capable to undergo standing height measures. As height is one of the components in BMI it can be affected by body height decrease which in turn will affect the estimated prevalence of malnutrition risk. There are many different ways to estimate height by proxy measures. The aim of this study was to investigate whether proxy measurements could prove to be useful when estimating height in Swedish community-dwelling older adults. Home visits were made to 51 men and 51 women, who had participated in the randomized, single-blinded health-promoting intervention study, Elderly in the Risk Zone, living in the urban district Örgryte-Härlanda in Gothenburg, Sweden. Body weight, standing height, recumbent height, knee-height and demi-span was measured. An interview was also conducted, retrieving information regarding e.g. height around 20 years of age. T-test and Wilcoxon rank tests were performed and to further examine the results regression analyses and Bland & Altman-plots were conducted. The result showed that between 20 years of age to present age the men had decreased, in body height, on average 3,8 cm and the women 4,9 cm. In both the regression analysis and in the Bland & Altman plots, recumbent height and youth height seem to best conform to standing measured height. In the men, a negative correlation was found between the difference standing and knee-height measure of body height compared to mean values of the two measures in the Bland & Altman plots, though it was the only measurement that did not show any group mean statistical significant difference from standing height by t-test. No negative or positive correlation was seen in the women by the Bland & Altman plots. Demi-span gave an underestimation of body height in both genders. The present results show that body height seems to decrease with age and that besides standing, the best proxy measure is recumbent height otherwise that right knee-height could be used. Different height measurements could affect the BMI classification. Though we need to learn more about what affects the height decrease with age and what proxy measures are reliable. It would be desirable that a larger study would be conducted.

  • 16.
    Blücher, Anna
    et al.
    Linnéuniversitetet.
    Borgenstierna, Catharina
    Camanio Care AB.
    Lindborg, Ann-Louise
    Mälardalens Högskola.
    Lindén, Maria
    Mälardalens Högskola.
    Nyberg, Maria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Westergren, Albert
    Högskolan Kristianstad, Fakulteten för hälsovetenskap, Forskningsmiljön PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and Education. Högskolan Kristianstad, Forskningsplattformen för Hälsa i samverkan. Högskolan Kristianstad, Fakulteten för hälsovetenskap, Avdelningen för sjuksköterskeutbildningarna och integrerad hälsovetenskap.
    Mat och måltidsteknik för ett hälsosamt och oberoende åldrande2018Bok (Annet vitenskapelig)
    Fulltekst (pdf)
    fulltext
  • 17.
    Bolinsson, Hans
    et al.
    Lund University.
    La, Yi
    Lund University.
    Hall, Stephen
    Lund University.
    Nilsson, Lars
    Lund University.
    Håkansson, Andreas
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    A novel method for calibration of AF4 channels for hydrodynamic radius determination: the nanoemulsion method (featuring MALS)2018Inngår i: Journal of Chromatography A, ISSN 0021-9673, Vol. 1533, s. 155-163Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    This study suggests a novel method for determination of the channel height in asymmetrical flow field-flow fractionation (AF4), which can be used for calibration of the channel for hydrodynamic radiusdeterminations. The novel method uses an oil-in-water nanoemulsion together with multi angle lightscattering (MALS) and elution theory to determine channel height from an AF4 experiment. The methodis validated using two orthogonal methods; first, by using standard particle elution experiments and, sec-ondly, by imaging an assembled and carrier liquid filled channel by x-ray computed tomography (XCT). It is concluded that the channel height can be determined with approximately the same accuracy aswith the traditional channel height determination technique. However, the nanoemulsion method canbe used under more challenging conditions than standard particles, as the nanoemulsion remains stablein a wider pH range than the previously used standard particles. Moreover, the novel method is also morecost effective.

  • 18.
    Bolos, Laura Andreea
    et al.
    Swedish University of Agricultural Sciences.
    Lagerkvist, Carl-Johan
    Swedish University of Agricultural Sciences.
    Normann, Anne
    RISE-Research Institutes of Sweden.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    In the eye of the beholder: expected and actual liking for apples with visual imperfections2021Inngår i: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 87, artikkel-id 104065Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

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

  • 19.
    Boork, Magdalena
    et al.
    RISE.
    Enger, Johanna
    Lunds Universitet.
    Hiller, Carolina
    RISE.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Bright Communication: Belysningskommunikation med fokus på perception och energi2019Rapport (Annet vitenskapelig)
    Abstract [en]

    In order to promote an efficient use of energy for lighting, while putting the user'sperception and light comfort in focus, this project has developed methods and tools tocommunicate light and lighting. To ensure that light environments are designed from auser perspective, existing definitions of light quality, which are mainly based ontechnical terms, have been supplemented with concepts and definitions of visual andemotional character of light. The lighting industry and professional purchasers havebeen involved in all phases of the project in order to develop methods and tools that arewell-grounded and applicable by different actors involved in the process from lightplanning to the implementation of lighting environments.Lighting accounts for a significant part of the total energy use in buildings, about 20per cent for households and 40 per cent for premises. The energy saving potential isthus high. Moreover, Europe is facing a shift towards more energy efficient lighting as aresult of both regulations and technology development. Still, Swedish consumers tendto prefer incandescent light, as it is perceived to provide better comfort compared tomodern light sources. Therefore, in order to motivate property owners and consumersto convert to more energy-efficient products, it is necessary to focus more on the visualand emotional qualities of light. Today, however, knowledge, concepts and tools tocommunicate and measure visual light quality are lacking. This challenge has been themotivation and starting point for the development of methods for assessing objectiveand subjective light qualities for light sources, luminaires and light environmentswithin this project and to translate the results into tools targeting the industry.The project has developed a draft communication tool based on the human perceptionof light quality. The tool aims to constitute a neutral communication point and tosupports both the lighting industry and professional purchaser, and thus also the enduser. By reducing misunderstandings and increasing the consensus between actors indifferent parts of the process from light planning to implementation, the tool isexpected to promote light environments that are both energy-efficient and provideattractive perception and comfort.

    Fulltekst (pdf)
    fulltext
  • 20.
    Boork, Magdalena
    et al.
    RISE.
    Enger, Johanna
    LTH/LU.
    Hiller, Carolina
    RISE.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    User-centric measuers of perceived light quality: development of tools to promote energy efficient lighting2018Inngår i: BEHAVE 2018: 5th European Conference on Behaviour and Energy Efficiency, / [ed] Hackenfort M, Carabias-Hütter V, Hartmann C, Janser M, Schwarz N and Stücheli-Herlach P, 2018, s. 59-60Konferansepaper (Annet vitenskapelig)
    Abstract [en]

    The aim of the research presented is to support the implementation of light environments that cater both energy efficiency and well-being by providing tools that support communication about perceived lighting quality between professionals in lighting design and procurement.

    Fulltekst (pdf)
    fulltext
  • 21.
    Boork, Magdalena
    et al.
    SP Technical Research Institute of Sweden.
    Nordén, Johan
    SP Technical Research Institute of Sweden.
    Amiryaramhadi, Nata
    SP Technical Research Institute of Sweden.
    Hiller, Carolina
    SP Technical Research Institute of Sweden.
    Nilsson Tengelin, Maria
    SP Technical Research Institute of Sweden.
    Emardson, Ragne
    SP Technical Research Institute of Sweden.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    New light on indoorenvironments: development of sensory methods for lightning2015Konferansepaper (Annet vitenskapelig)
    Fulltekst (pdf)
    fulltext
  • 22.
    Boork, Magdalena
    et al.
    RISE.
    Nordén, Johan
    RISE.
    Nilsson Tengelin, Malin
    RISE.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Sensory evaluation of lighting: a methodological pilot2020Inngår i: LEUKOS The Journal of the Illuminating Engineering Society of North America, ISSN 1550-2724, E-ISSN 1550-2716, s. 1-17, artikkel-id 1813037Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Current standards for light environments are based on technical requirements, e.g. luminance, uniformity, and illuminance, and do not necessarily describe all parts of the light experience to ensure visual comfort from a user perspective. Including experience-related requirements would most likely yield better lighting comfort. To do that, new methods for specifying and measuring the user experience are needed. This paper describes a pilot study exploring a new method to analytically assess perceived lighting properties by using a trained human panel and thus make human assessments more objective. The methodology is built on established sensory methods, where the human senses are used in product assessments, traditionally applied within e.g. the food, packaging, and car industries. An analytical panel comprising eight persons fulfilling specific selection criteria were recruited and trained to assess lighting products in a multi-sensory laboratory. The results show that the panelists were able to assess lighting by distinguishing between attributes and products. Significant differences were identified between the different luminaires, both in terms of sensory and physical properties, e.g. read ability and glare. Conclusively, analytical sensory methods can be applied to lighting to assess luminaires in a non-subjective way. Physical and sensory attributes do not, however, always co-vary, which shows that data from physical and sensory measuring methods provide complementary information about light quality. This knowledge may in turn be applied in tools supporting the communication between different professions in lighting design and procurement to promote light environments that are both energy efficient and desirable from an end-user perspective.

    Fulltekst (pdf)
    fulltext
  • 23.
    Borodacz, Lucie
    et al.
    Agrosup Dijon.
    Chambard, Emeline
    Agrosup Dijon.
    Fingerfoods, rediscover the pleasure of eating: Simple recipes for meals and snacks2021Annet (Annet (populærvitenskap, debatt, mm))
    Abstract [en]

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

    Fulltekst (pdf)
    fulltext
  • 24.
    Borodacz, Lucie
    et al.
    AgroSup Dijon.
    Chambard, Emeline
    AgroSup Dijon.
    Les fingerfoods, retrouver le plaisir de manger: Des recettes simples pour les repas et pour les encas2021Annet (Annet (populærvitenskap, debatt, mm))
    Abstract [fr]

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

    Fulltekst (pdf)
    fulltext
  • 25.
    Bosaeus, Ingvar
    et al.
    Sahlgrenska University Hospital, Gothenburg.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Nutrition and physical activity for the prevention and treatment of age-related sarcopenia2016Inngår i: Proceedings of the Nutrition Society, ISSN 0029-6651, E-ISSN 1475-2719, Vol. 75, nr 2, s. 174-180Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Sarcopenia, defined as loss of skeletal muscle mass and function, is associated with adverse outcomes such as physical disability, impaired quality of life and increased mortality. Several mechanisms are involved in the development of sarcopenia. Potentially modifiable factors include nutrition and physical activity. Protein metabolism is central to the nutritional issues, along with other potentially modifying nutritional factors as energy balance and vitamin D status. An increasing but still incomplete knowledge base has generated recent recommendations on an increased protein intake in the elderly. Several factors beyond the total amount of protein consumed emerge as potentially important in this context. A recent summit examined three hypotheses: (1) A meal threshold; habitually consuming 25-30 g protein at breakfast, lunch and dinner provides sufficient protein to effectively stimulate muscle protein anabolism; (2) Protein quality; including high-quality protein at each meal improves postprandial muscle protein synthesis; and (3) performing physical activity in close temporal proximity to a high-quality protein meal enhances muscle anabolism. Optimising the potential for muscle protein anabolism by consuming an adequate amount of high-quality protein at each meal, in combination with physical activity, appears as a promising strategy to prevent or delay the onset of sarcopenia. However, results of interventions are inconsistent, and well-designed, standardised studies evaluating exercise or nutrition interventions are needed before guidelines can be developed for the prevention and treatment of age-related sarcopenia.

    Fulltekst (pdf)
    fulltext
  • 26.
    Bozorgi, Catherina
    et al.
    Danmark.
    Holleufer, Celina
    Danmark.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Danmark.
    Impact of sour and carbonated foods and drinks on subsequent intake2021Inngår i: 6th international conference on food oral processing: Physics, physiology andpsychology of eating / [ed] CSIC, Valencia, 2021, s. 100-100Konferansepaper (Annet vitenskapelig)
    Abstract [en]

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

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

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

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

    Fulltekst (pdf)
    fulltext
  • 27.
    Bozorgi, Catherina
    et al.
    Danmark.
    Holleufer, Celina
    Danmark.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Saliva secretion and swallowing: impact of different types of food and drink on subsequent intake2020Inngår i: Nutrients, E-ISSN 2072-6643, Vol. 12, nr 1, s. 1-9Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

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

    Fulltekst (pdf)
    fulltext
  • 28.
    Brante, Göran
    et al.
    University of Gothenburg.
    Brunosson, Albina
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    To double a recipe: interdisciplinary teaching and learning of mathematical content knowledge in a home economics setting2014Inngår i: Education Inquiry, E-ISSN 2000-4508, Vol. 5, nr 2, s. 301-318Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    This study examines if interdisciplinary teaching can be said to facilitate the learning and use of fractions by Swedish 12-year-old pupils. Home and Consumer Studies is well suited to interdisciplinary teaching, and young people can therefore find it interesting to study maths since the setting is relevant to them. Building on variation theory and a learning study, we examined pupils’ (n18) ability to double fractions greater than ½ when using a recipe. The general results show that what is to be learned benefits if it is presented in different ways, that teachers should not take pupils’ knowledge for granted, and mathematically that it is not necessary to divide something to be able to double it. We argue that the study shows that genuine problems based on pupils’ interest and life world can enhance motivation and, in turn, learning.

    Fulltekst (pdf)
    fulltext
  • 29.
    Bredie, Wender L. P.
    et al.
    University of Copenhagen.
    Tan, Hui Shan Grace
    University of Copenhagen.
    Wendin, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    A comparative study on facially expressed emotions in response to basic tastes2014Inngår i: Chemosensory Perception, ISSN 1936-5802, Vol. 7, nr 1, s. 1-9Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Facially expressed emotions play a role in communication between individuals. They form another means of expressing oneself besides verbal expressions or self-reporting of feelings and perceptions on psychometric scales and are implicit in nature. This study aimed to evaluate the extent and specificity of evoking facial expressed emotions by basic tastes and to evaluate if facially expressed emotions provide additional information to explicit measures. The emotions were characterised upon tasting the five basic tastes in aqueous solutions at three different concentrations levels. The sensory and emotional responses reported were obtained from a 21-membered taste panel. Facial reactions and facially expressed emotions depended on the taste quality and taste intensity. However, the facially expressed emotions were generally weak even for the relatively strong taste intensities. Bitter (caffeine), sour (citric acid) and salty (sodium chloride) lead to clear disgust and surprise responses, whereas, sweet (sucrose) and umami (glutamic acid monosodium salt) taste gave weakly noticeable facially expressed emotions. Although correlations between the expressed emotions and hedonic responses were observed, the affective experience had a limited predictive ability for the facially expressed emotion at the individual level. In conclusion, psychometric rating of the hedonic response is easier to assess than facially expressed emotions although it may not completely represent the dimensions of the emotional experience.

  • 30. Brinkmann, Philipp
    et al.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Būtienė, Indrė
    Kjærsgard, Hanne
    Kofoed Mortensen, Birthe
    Martens, Janet
    Müller-Hansen, Bitte
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen.
    Petrenko, Anton
    The use of networks as a strategic approach of micro-enterprises in the agri-food sector2014Inngår i: International Journal of Entrepreneurship and Innovation, ISSN 1465-7503, E-ISSN 2043-6882, Vol. 15, nr 3, s. 169-178Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Increasing competition and regulatory changes place micro-sized enterprises (MSEs) in the agri-food sector under strong competitive pressure. Smallness may be a substantial barrier to success. Previous research suggests that networks can be used strategically to combat these constraints. However, there is a lack of understanding of the extent to which this finding may be applicable to MSEs and the local agri-food sector. Based on eight in-depth interviews of agri-food MSEs, it is concluded that MSEs apply networks to strengthen their competitive advantage – for example, by forming stronger customer relationships. The MSEs are using their networks to combat their size-related disadvantages, but not by growing; rather, the networks enable them to remain small and independent while further strengthening their position as small producers.

  • 31.
    Brunosson, Albina
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Brante, Göran
    University of Gothenburg.
    Sepp, Hanna
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Praktisk-estetiska ämnen. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Mattsson Sydner, Ylva
    Uppsala University.
    To use a recipe – not a piece of cake: students with mild intellectual disabilities’ use of recipes in home economics2014Inngår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 38, nr 4, s. 412-418Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Recipes are not only part of today's cooking culture, they are also part of the Swedish syllabus of home economics. The aim of this study was to investigate what kinds of difficulties students with mild intellectual disabilities have using recipes during cooking lessons in home economics. We conducted an ethnographically inspired approach, with a total of 44 h of accompanying observations. Three compulsory schools for students with intellectual disabilities were enrolled in the study, and 37 students and three teachers were included. The socio-cultural theory of learning has been used as a theoretical framework. The findings reveal both that recipes are central artefacts during the cooking lessons and that the students have various difficulties using the recipes. The difficulties vary, and they concern both how the recipes are designed and the purport of the recipes. Difficulties in relation to the design included, for example, the separation of ingredients and instructions in the text and the large amount of information given in both the whole and the parts of the recipes. The difficulties in relation to the purport – that is, the meaning or sense of the recipe – were the ingredients, the kitchen utensils and the knowledge of how to perform a specific task. These difficulties can be considered special in relation to the use of the recipes. We suggest the concept of ‘recipe literacy’ to capture the complex knowledge of using recipes.

  • 32.
    Bustos, Atma-Sol
    et al.
    Lund University.
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Lund University.
    Linares-Pasten, Javier A.
    Lund University.
    Penarrieta, Jose M.
    Bolivia.
    Nilsson, Lars
    Lund University.
    Interaction between phenolic compounds and lipase: the influence of solubility and presence of particles in the IC50 value2018Inngår i: Journal of Food Science, ISSN 0022-1147, E-ISSN 1750-3841, Vol. 83, nr 8, s. 2071-2076Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Obesity is one of the principal human health problems and one of the main treatments against it is the inhibition of pancreatic lipase, the main responsible enzyme of lipid digestion. For that purpose, previous studies have tested several phenolic compounds against lipase, without considering their aggregation behavior in aqueous solutions. Because of this, the present study focuses on understanding how the solubility and the presence of particles affect the IC50 value of the interaction between lipase and phenolic compounds present in beverages like fruit juices and teas. Therefore, the inhibitory capacity against pancreatic lipase and the aggregate formation of 9 phenolic compounds (quercetin, rutin, myricetin, catechin, epigallocatechin gallate, cyanidin, caffeic acid, chlorogenic acid, and vanillic acid) were analyzed. The results obtained together with the solubility data from literature were treated by principal component analysis and indicate that the IC50 value does not correlate with the solubility or aggregate formation of the phenolic compounds. However, the IC50 values of phenolic compounds which aggregate during the assay conditions have low reproducibility. This study shows that the aggregate formation of phenolic compounds plays an important role during in vitro assays for pancreatic lipase inhibition and should be considered in future experiments as it can lead to false positive results. In terms of particle formation, the flavonoids investigated in this study are more prone to aggregation compared to the phenolic acids.

  • 33.
    Cederholm, Tommy
    et al.
    Uppsala universitet.
    Barazzoni, R.
    Italien.
    Austin, Peter
    Storbritannien.
    Ballmer, Peter
    Schweiz.
    Biolo, G.
    Italien .
    Bischoff, Stephan C.
    Tyskland.
    Compher, C.
    USA.
    Correia, Isabel
    Brasilien.
    Higashiguchi, T.
    Japan.
    Hoist, Mette
    Danmark.
    Jensen, Gordon L.
    USA.
    Malone, Ainsley
    USA.
    Muscaritoli, Maurizio
    Italien.
    Nyulasi, I.
    Australien.
    Pirlich, Matthias
    Tyskland.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Schindler, Karin
    Österrike.
    Schneider, Stephane M.
    Frankrike.
    de van der Schueren, M. A. E.
    Nederländerna.
    Sieber, Cornel
    Tyskland.
    Valentini, L.
    Tyskland.
    Yu, J. C.
    Kina.
    Van Gossum, André
    Belgien.
    Singer, Pierre
    Israel.
    ESPEN guidelines on definitions and terminology of clinical nutrition2017Inngår i: Clinical Nutrition, ISSN 0261-5614, E-ISSN 1532-1983, Vol. 36, nr 1, s. 49-64Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    Background

    A lack of agreement on definitions and terminology used for nutrition-related concepts and procedures limits the development of clinical nutrition practice and research.

    Objective

    This initiative aimed to reach a consensus for terminology for core nutritional concepts and procedures.

    Methods

    The European Society of Clinical Nutrition and Metabolism (ESPEN) appointed a consensus group of clinical scientists to perform a modified Delphi process that encompassed e-mail communication, face-to-face meetings, in-group ballots and an electronic ESPEN membership Delphi round.

    Results

    Five key areas related to clinical nutrition were identified: concepts; procedures; organisation; delivery; and products. One core concept of clinical nutrition is malnutrition/undernutrition, which includes disease-related malnutrition (DRM) with (eq. cachexia) and without inflammation, and malnutrition/undernutrition without disease, e.g. hunger-related malnutrition. Over-nutrition (overweight and obesity) is another core concept. Sarcopenia and frailty were agreed to be separate conditions often associated with malnutrition. Examples of nutritional procedures identified include screening for subjects at nutritional risk followed by a complete nutritional assessment. Hospital and care facility catering are the basic organizational forms for providing nutrition. Oral nutritional supplementation is the preferred way of nutrition therapy but if inadequate then other forms of medical nutrition therapy, i.e. enteral tube feeding and parenteral (intravenous) nutrition, becomes the major way of nutrient delivery.

    Conclusion

    An agreement of basic nutritional terminology to be used in clinical practice, research, and the ESPEN guideline developments has been established. This terminology consensus may help to support future global consensus efforts and updates of classification systems such as the International Classification of Disease (ICD). The continuous growth of knowledge in all areas addressed in this statement will provide the foundation for future revisions.

  • 34.
    Cederholm, Tommy
    et al.
    Uppsala universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Kost, nutrition och hälsa - en introduktion2015Inngår i: Mat och hälsa: en klinisk handbok / [ed] Cederholm, Tommy; Rothenberg, Elisabeth, Lund: Studentlitteratur AB, 2015, s. 23-26Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 35.
    Cederholm, Tommy
    et al.
    Uppsala Universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Krypskytte mot vetenskapen äventyrar folkhälsosatsningar2016Inngår i: Läkartidningen, ISSN 0023-7205, E-ISSN 1652-7518, Vol. 113Artikkel i tidsskrift (Annet (populærvitenskap, debatt, mm))
  • 36.
    Cederholm, Tommy
    et al.
    Uppsala universitet.
    Rothenberg, ElisabetHögskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Mat och hälsa: en klinisk handbok2015Collection/Antologi (Annet vitenskapelig)
    Abstract [sv]

    Kunskaper och vetenskapligt förankrade insikter kring matens betydelse för människans hälsa tilltar samtidigt som intresset för kost och hälsa ökar hos både patienter och allmänhet. Personal inom vård och omsorg upplever därför ofta svårigheter att orientera sig i flödet av hälsobudskap där buden dessutom kan vara motstridiga. Läkare, sjuksköterskor och annan vårdpersonal har ett kontinuerligt behov av att uppdatera sina kunskaper om mat, nutrition och hälsa. 


    Bokens första del ger råd om nutritionshandläggning vid speciella sjukdomar, t.ex. hjärt–kärlsjukdomar, diabetes och fetma.Dessutom fokuseras nutritionens betydelse vid vanliga kroniska sjukdomar såsom mag-tarm-, njur- och demenssjukdom.Åldrandet, mat och nutrition diskuteras i flera kapitel.Vårdprocessen vid utredning och behandling belyses. Bokens andra del ger kliniskt relevant kunskap om näringslära och kostrekommendationer. T.ex. avhandlas hälsoeffekter och behov av fett, kolhydrater och protein, omega-3-fettsyror och vitamin D,hälsoeffekter av traditionell medelhavskost, och dess nordiska motsvarighet, liksom olika typer av populära koster.


    I den här boken samlas kunskapen hos tjugosex av Sveriges främsta forskare inom nutritionsområdet på ett lättillgängligt sätt för att ge evidensbaserade svar på många av de frågor som möter sjukvårdspersonal.

  • 37.
    Cederholm, Tommy
    et al.
    Lunds universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Osteoporos2015Inngår i: Mat och hälsa: en klinisk handbok / [ed] Cederholm, Tommy; Rothenberg, Elisabet, Lund: Studentlitteratur AB, 2015, s. 101-104Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 38.
    Cederholm, Tommy
    et al.
    Uppsala universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Ödlund Olin, Ann
    Karolinska universitetssjukhuset.
    Behandling av nutritionsproblem2015Inngår i: Mat och hälsa: en klinisk handbok / [ed] Cederholm, Tommy; Rothenberg, Elisabet, Studentlitteratur AB, 2015, s. 143-150Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 39.
    Cederholm, Tommy
    et al.
    Uppsala universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Ödlund Olin, Ann
    Karolinska universitetssjukhuset.
    Utredning av nutritionsproblem (undernäring och fetma)2015Inngår i: Mat och hälsa: en klinisk handbok / [ed] Cederholm, Tommy; Rothenberg, Elisabet, Lund: Studentlitteratur AB, 2015, s. 135-142Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 40.
    Dahl Lassen, Anne
    et al.
    Danmark.
    Thorsen, Anne Vibeke
    Danmark.
    Haapala, Irja
    Finland.
    Lennernäs Wiklund, Maria
    University of Gävle.
    Nyberg, Maria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Beck, Anne Marie
    Danmark.
    Fagt, Sisse
    Danmark.
    Food at Work around the Clock – The Nordic Model: report from a Nordic Workshop, November 4, 2016, Copenhagen, Denmark2017Rapport (Annet vitenskapelig)
    Abstract [en]

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

    Fulltekst (pdf)
    fulltext
  • 41.
    Elhassan, Mohammed
    et al.
    Swedish University of Agricultural Sciences.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. University of Copenhagen.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Langton, Maud
    Swedish University of Agricultural Sciences.
    Quality aspects of insects as food: nutritional, sensory, and related concepts2019Inngår i: Foods, E-ISSN 2304-8158, Vol. 8, nr 3Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    n the search for another appealing source of future food to cover the increasing need for nutrients of a growing global population, this study reviewed the potential of insects as human food. Most previous reviews have dealt with insects as a group, making it difficult to evaluate each individual insect species as food because of the generalized data. This study assessed some common edible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar or higher nutritional value than many conventional food sources. For example, the protein content of mealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% of larval dry weight. Mealworms can be cooked by different methods, such as hot air drying, oven broiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling in particular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, and texture of mealworm products during storage have not been studied, but must be determined before mealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms, such as their packaging and storage, should be identified and considered with respect to the feasibility of using mealworms on a commercial scale.

    Fulltekst (pdf)
    fulltext
  • 42.
    Elhassan, Mohammed
    et al.
    Swedish University of Agricultural Sciences.
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Langton, Maud
    Swedish University of Agricultural Sciences.
    Review paper: the appeal of insects as human food -with emphasis on mealworm texture, taste, and flavor2019Inngår i: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 8, nr 95, s. 1-14Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    In the search for another appealing source of future food to cover the increasing need fornutrients of a growing global population, this study reviewed the potential of insects as humanfood. Most previous reviews have dealt with insects as a group, making it difficult to evaluate eachindividual insect species as food because of the generalized data. This study assessed some commonedible insects, but concentrated on mealworms. Insects, especially mealworms, have a similar orhigher nutritional value than many conventional food sources. For example, the protein content ofmealworm larvae is reported to be almost 50% of dry weight, while the fat content is about 30% oflarval dry weight. Mealworms can be cooked by different methods, such as hot air drying, ovenbroiling, roasting, pan frying, deep frying, boiling, steaming, and microwaving. Oven broiling inparticular gives a desirable aroma of steamed corn for consumers. Changes in the flavor, taste, andtexture of mealworm products during storage have not been studied, but must be determined beforemealworms can be used as a commercial food source. Factors controlling the shelf-life of mealworms,such as their packaging and storage, should be identified and considered with respect to the feasibilityof using mealworms on a commercial scale.

    Fulltekst (pdf)
    fulltext
  • 43.
    Eriksson, Eva
    et al.
    SPF seniorerna.
    Brunegård, Gudrun
    Landstinget Kalmar län.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Undernäring dubbelt så kostsam som fetma2018Inngår i: Dagens samhälle, s. 9-Artikkel i tidsskrift (Annet (populærvitenskap, debatt, mm))
    Abstract [sv]

    Undernäring är en dold epidemi. Trots att det är ett stort folkhälsoproblem talar nästan ingen om den. Men det finns i hemmen, på sjukhus och på äldreboenden. En ny rapport, som har kartlagt dess omfattning, visar att uppskattningsvis 400 000 svenskar befinner sig i riskzonen.

  • 44.
    Faxén Irving, Gerd
    et al.
    Karolinska Institutet.
    Karlström, Brita
    Uppsala Universitet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Geriatrisk nutrition2016 (oppl. 2)Bok (Annet vitenskapelig)
    Abstract [sv]

    Geriatrisk nutrition utkom första gången 2010. Denna bok är en reviderad upplaga, som har förändrats på flera sätt både avseendeinnehåll, struktur och lay-out. Boken riktar sig både till studenter inom olika vårdutbildningar och till yrkesverksamma inomvård och omsorg av äldre. Den har ambitionen att ge en förståelse för hur åldrandet påverkar kroppens funktioner och hälsan.Fokus i boken ligger på mat, näring och nutrition och de specifika nutritionsproblem som följer med åldrandet. Boken vill ävenge en medicinsk bakgrund till olika sjukdomar som är vanliga hos äldre, vilket är förutsättningen för att förstå sjukdomsspecifiknutritionsbehandling. Boken tar också upp regelverk, organisation och kvalitet samt etiska och kulturella aspekter på nutritionsomhändertagandeav äldre. Helt nytt är ett kapitel om centrala begrepp och termer samt ett separat kapitel om kulturella aspekteroch ett utökat avsnitt som behandlar D vitamin. Boken är faktagranskad av personer med specifika kompetenser inom olikaområden som boken tar upp.

  • 45.
    Faxén Irving, Gerd
    et al.
    Karolinska Institutet.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Lukt, smak och aptit2016Inngår i: Geratrisk nutrition / [ed] Faxén Irving, G., Karlström, B., & Rothenberg, E., Lund: Studentlitteratur AB, 2016, 2, s. 67-78Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 46. Faxén-Irivning, G
    et al.
    Rothenberg, Elisabet
    Högskolan Kristianstad, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humanvetenskap.
    Nutrition2012Inngår i: Stroke - Patienters, närståendes och vårdares perspektiv, Lund: Studentlitteratur AB, 2012, s. 23-38Kapittel i bok, del av antologi (Annet vitenskapelig)
  • 47.
    Fjelkner, Annika
    et al.
    Högskolan Kristianstad, Fakulteten för ekonomi, Avdelningen för ekonomi. Högskolan Kristianstad, Bibliotek och högskolepedagogik. Högskolan Kristianstad, Fakulteten för ekonomi, Forskningsmiljön Governance, Regulation, Internationalization and Performance (GRIP).
    Håkansson, Andreas
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Rosander, Pia
    Högskolan Kristianstad, Fakulteten för lärarutbildning, Avdelningen för psykologi.
    Do personality traits matter?: a comparative study of student preferences for TLAs and assessment modes in two different majors2019Inngår i: Teaching & Learning Inquiry, Vol. 7, nr 1, s. 78-102Artikkel i tidsskrift (Fagfellevurdert)
    Abstract [en]

    What, then, do we need to know about our students to better provide for more equitable outcomes? Who will succeed depend on many factors, and student personality traits is one factor less discussed in the engagement and First year experience literature. The aim of this study is to add to the teaching in higher education discussion by exploring how student differ regarding personality traits profile (IPIP-NEO-PI test; Goldberg, 1999), approaches to learning (R-SPQ-2F test; Biggs, Kember & Leung, 2001), and preference for teaching and learning activites and assessment modes. The on-line survey study was carried out in a small, teaching intensive Swedish university on students in a Business (n=144) and Pre-school teacher education program (n=179). Findings were that there seem to be systematic differences between the types of modes preferred, and also significant differences between the two majors regarding learning approach, motive and strategy. Findings are discussed in relation to Jarvis’ (2010) model of learning and disjuncture, Biesta’s (2005) discussion on educational relationships and risk, and Trowler’s (2008) concept of teaching and learning regimes (TLRs). There are two clear risks that teachers and curriculum developers face. First, teachers who are new or come from a different TLR may face the risk of alienating students and exposing them to extreme anxiety if using TLAs and assessment modes students are uncomfortable with and unused to. Second, teachers and curriculum developers run the risk of not challenging students enough, thus depriving them of valuable learning experiences.

    Fulltekst (pdf)
    fulltext
  • 48.
    Gerberich, Johanna
    et al.
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Humaniora.
    Müller- Hansen, Bitte
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Håkansson, Andreas
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Höijer, Karin
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Högskolan Kristianstad, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap.
    Promoting creativity in Food and Meal Science educations at Kristianstad University2016Konferansepaper (Annet vitenskapelig)
    Fulltekst (pdf)
    fulltext
    Fulltekst (pdf)
    fulltext
  • 49.
    Gerberich, Johanna
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Umans, Timurs
    Högskolan Kristianstad, Fakulteten för ekonomi, Forskningsmiljön Auditing, Organisation and Society (AOS). Högskolan Kristianstad, Fakulteten för ekonomi, Avdelningen för ekonomi.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Lidén, Alina
    Högskolan Kristianstad, Fakulteten för ekonomi, Avdelningen för ekonomi. Högskolan Kristianstad, Fakulteten för ekonomi, Forskningsmiljön Governance, Regulation, Internationalization and Performance (GRIP).
    Learning teams' diversity and innovative capacity: the case of gastronomy students.2019Konferansepaper (Annet vitenskapelig)
    Abstract [en]

    Gastronomy program at Kristianstad University has since many years been working with innovative processes and have created a number of courses aimed at developing innovative generic skills among their students. One of such courses is “Creative concept and product development in the foodstuff”.  The course presents the students an opportunity to develop new and exciting food stuff products in team of learners. The course has now run for 4 years and students have expressed satisfaction with their innovative skill development and the usefulness of skills acquired in their future career.  While the course have received many positive evaluations, a systematic evaluation of its structure and implementation has not yet been performed. This project aimed at evaluating how different aspects of team work (e.g. diversity and experiences) relate to students' development of innovative skills within the course. The study’s theoretical base lays in the field of collaborative learning (e.g. Bruffee, 1993), team learning (Slavin, 1978) and well as acquisition of generic skills in the collaborative and team learning processes. The project utilized an Input-Process-Output (Ilgen, et al. 2005) model where exploration diversity, team process and self-perceived outcomes and relationship between those have been investigated by the means of qualitative and quantitative methods. Relying on the surveys and reflective diaries of the course participants the study showed how various diversity aspects of the teams related to their processes and self-assessed outcomes, as well as show how students reason about collaboration in diverse groups. Based on the findings the study puts forward suggestion of how to manage the team work in increasingly diverse classes in the institutions of higher education and which method both students and instructors could employ to rip the benefits of this diversity.  

    Fulltekst (pdf)
    fulltext
  • 50.
    Gerberich, Johanna
    et al.
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Högskolan Kristianstad, Fakulteten för naturvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Nyberg, Maria
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Birch, Karina
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för mat- och måltidsvetenskap.
    Forsberg, Sarah
    Högskolan Kristianstad, Sektionen för lärande och miljö, Avdelningen för Mat- och måltidsvetenskap. Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Food and Meals in Everyday Life (MEAL).
    Jönsson, K. Ingemar
    Högskolan Kristianstad, Fakulteten för naturvetenskap, Forskningsmiljön Man & Biosphere Health (MABH). Högskolan Kristianstad, Fakulteten för naturvetenskap, Avdelningen för miljö- och biovetenskap.
    Cedergaardh, Fanny
    Tetra Pak.
    Davidsson, Fredrik
    Geoloc.
    Langton, Maud
    SLU.
    Berg, Johan
    RISE.
    Stuffe, Sofia
    Atria Scandinavia.
    Josell, Åsa
    Atria Scandinavia.
    Andersson, Peter
    Solina Group.
    Rask, Susanne
    Solina Group.
    Insekter som en kulinarisk delikatess: enkla recept för frukost, fika och fest – för dig som vågar prova på mat med insekter2020Rapport (Annet (populærvitenskap, debatt, mm))
    Abstract [sv]

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

    Fulltekst (pdf)
    fulltext
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