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  • 1.
    Biörklund Helgesson, Maria
    et al.
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Gerberich, Johanna
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Rothenberg, Elisabet
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet.
    Wendin, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Verksamhetsberättelse Mat- och Måltidsvetenskap 20182019Report (Other (popular science, discussion, etc.))
    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.

  • 2.
    Brunosson, Albina
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Plattformen för forskning om verksamhetsförlagd utbildning och professionslärande.
    Bryntorp, Anna
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Sepp, Hanna
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Aspects of cooking in food and meal science2013In: 8th International Conference on Culinary Arts and Sciences: global, national and local perspectives / [ed] Rodrigues, S., Marques, H.A., Franchini, D. & Dias, D., 2013, p. 206-210Conference paper (Refereed)
    Abstract [en]

    Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.

  • 3.
    Dahl Lassen, Anne
    et al.
    Danmark.
    Thorsen, Anne Vibeke
    Danmark.
    Haapala, Irja
    Finland.
    Lennernäs Wiklund, Maria
    University of Gävle.
    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).
    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, Denmark2017Report (Other academic)
    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.

  • 4.
    Lindén, Anna-Lisa
    et al.
    Lund University.
    Nyberg, Maria
    Lund University.
    The workplace lunch room: an arena for multi-cultural eating2009In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 33, p. 42-48Article in journal (Refereed)
    Abstract [en]

    Many countries in Europe have experienced growing migration since World War II. It is estimated that more than one in five Swedes living today has roots in other countries and cultures. Segregation in terms of ethnic origin in housing areas makes it easier to maintain the language and cultural traditions of the home country when it comes to cooking and eating. In extremely segregated housing areas, there may even be no interface between foreign cultural traditions and Swedish traditions in food consumption. Almost every inhabitant in the age range 20–65 years spends a number of years in workplaces outside the home. Workplaces are generally melting pots for employees of all ages and ethnic groups. In this study, a bus company lunch room served as a field for studying preferences in food, meals structure and eating patterns during lunch breaks. The city centre lunch room was visited by every driver at least once during their working day for coffee/tea, lunch or a rest. The lunch room served as an arena for discussions and exposure to new foods customs relating to meals and eating. It thus constituted a place for cultural exchange about food preferences and for forming opinions about individuals and nationalities, including Swedes. The methods for gathering empirical material for the analysis were participant observations and semi-structured interviews. Food consumption can be recognized as a marker of class and status in the same way as consumption of leisure activities and clothing. Some new criteria in identifying members of we-groups in relation to others can be added to the classical criteria. When language fails in communication, visible signs become more important. A workplace lunch room is a clear arena for attitude formation. Attitudes may be conservative or stereotyped but sometimes evoke the curiosity to eat something different. In a multicultural arena such as a workplace lunch room, the knowledge available about food, meals and preferences is sometimes far from the real truth, especially when visible impressions are not followed by verbal communication, which can sometimes lead to incomplete and narrow-minded conclusions.

  • 5.
    Mikkelsen, Bent Egberg
    et al.
    Aalborgs Universitet, Danmark.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Lindén, Anna Lena
    Lunds Universitet.
    Jörgensen, Michael
    Aalborgs Universitet.
    Promotion of healthy eating in the workplace: a socio-nutritional approach2008Conference paper (Other academic)
    Abstract [en]

    Purpose: Unhealthy eating and lifestyle as well as low physical activity is a growing problem and are estimated to be among the primary causes for the growth in obesity and overweight among the adult population. In the ‘settings approach’ institutions such as the workplace are seen as arenas in which eating behavioural patterns can be influenced. This arena tends to grow in importance as more companies provide workplace food with increasing nutritional attention and develop not only lunch offers, but also take away offers. However settings based scientific literature has shown that interventions tend to give only modest effect when sustainability of intervention is used as a measure.

    Methods: The paper is based on a review of literature on workplace healthy eating based projects and research, mainly with focus on Sweden and Denmark carried out in the Good Food at Work project.

    Results: Important elements in this kind of interventions are management commitment, education, supporting organisational structures, employee participation, and integrated perspective on risk factors at the workplace and the everyday life of employees.

    Discussion: The paper suggests that a socio nutritional approach to promotion of healthy eating at workplace is needed if workplace interventions are to be successful. It argues that a socio-technical approach (Clausen and Yoshinaka, 2007) where innovation is considered as a multi-stakeholder process in which interaction between the social constitution of the workplace (Seltz & Hildebrandt, 1989), the change agents, and societal influence (Thorsen et al, 2005) play an important role in the shaping of healthy workplace eating.

  • 6.
    Nyberg, Maria
    Lunds universitet.
    Mycket mat, men lite måltider: en studie av arbetsplatsen som måltidsarena2009Doctoral thesis, monograph (Other academic)
    Abstract [en]

    Many people spend hours in a workplace every week and food and drink play a central role in providing nutrition and energy and help to create breaks during the working day. However, meals are something more than the food consumed. This dissertation focuses on the meal at work, where the meal is surrounded by special circumstances when it comes to time, place and social relations, as well as the food. The main objective of this study is to increase our understanding of the conditions for the meal in working life today. The empirical work has been carried out at an industrial company producing components for medical technology, and at a hospital, where observations, interviews and a questionnaire have been used. A previous pilot study, where a bus-company and a residential home for care of the elderly participated, also has contributed with important material. In this dissertation I examine how different meal actors in the workplaces, consisting of the employees, the management and representatives for the food provision system, reason about and value food and meals at work.

    The work of this dissertation has been inspired by the empirical findings from the pilot study, where work, time and meals are central concepts, and it has been influenced by interactionist and dramaturgical perspectives, where food and meals are important tools of communication. Many people work irregular hours and time for work as well as for breaks are shifting from day to day or between weeks. While some people have strictly regulated times for breaks, others have to create time and space for the meal individually. The workplace is a multifaceted arena, which is reflected in different conditions for the meal "ingredients", i.e. the food available and the social relations with colleagues, as well as the time and the room for the meal to take place. An important finding in this study is that the meal at work is seldom prioritized, which is interpreted as a result of how different actors reason about and value the meal. Meals at home or with the family are also important reference points in understanding how people value the workplace meal. The lack of strategies for the meal among the management and the food provision actors are apparent, which also strengthen the idea of eating for necessity at work rather than having a pleasurable meal. When economic rationality is prioritized the meal is easily rationalized away, without further notices of the consequences for the employees.

  • 7.
    Nyberg, Maria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Bryntorp, Anna
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Håkansson, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    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.
    Sepp, Hanna
    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, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Exploring the meal concept: an interdisciplinary literature overview2015Conference paper (Refereed)
    Abstract [en]

    The meal concept is used in varying contexts, and within several scientific fields, however often without a clear definition of what it includes. The meal has been identified as a subject in multiple research areas such as nutrition, medicine, sensory science, history, design product development, food service, biology, physiology, anthropology, sociology, psychology, marketing and so forth 1. A meal may be defined and identified by the time of the day, by its energy content and how the food is combined as well as by its social interactions, implying that it may be understood in relation to the food itself as well as to the social and cultural context 2. The meal has also been discussed in relation to the concept of “snacks”, where a meal has been defined as a “structured food event”, while “snacks” represent “unstructured food events”3 . Some attempts have been made in order to define the meal and also to present a more holistic model of what it includes. One way of defining the meal is by using certain cues related to food as well as the environment 4. Another example is the Five Aspects Meal Model (FAMM) which was developed as a model in the early 2000s 5, with the ambition to capture an entirety of the meal by including the room, the meeting, the product, the logistics and the atmosphere in defining and understanding a meal. Although there have been many attempts trying to find a general and precise definition, the complexity makes it difficult, and maybe impossible, to capture the meal concept in a single definition 6. Different disciplines focus on various aspects, which may complicate a common understanding 7,8,9.

    It has been stated that meals are only one form of eating 10, and that the meal alone does not capture the diversity of todays’ eating. Still, it is recurrently used as a point of reference and as a norm for discussions concerning food and eating. The meal concept is however in constant change and must be understood in relation to societal patterns and norms, how we organize our eating and what role food plays as a social and cultural glue 2, but also in relation to our perception of health, sustainability, convenience and so forth. Other concepts, such as “eating episodes” 11,12, “eating occasions” see f ex. 13 and “eating events” 14 have also been used as attempts to illuminate the complexity of food habits. Nonetheless, the meal is still universally used and recurrent in various research works, and therefore it is of importance to investigate how the concept is actually used and understood in the different areas related to food- and meal science, an interdisciplinary field studying food and meals within Food scienceNutrition and health, and Food culture and communication.

  • 8.
    Nyberg, Maria
    et al.
    Kristianstad University, School of Health and Society.
    Doktor Jensen, Tenna
    Department of Architecture and Design, Aalborg University.
    Meals at work: integrating social and architectural aspects2010In: International Journal of Workplace Health Management, ISSN 1753-8351, E-ISSN 1753-836X, Vol. 3, no 3, p. 222-232Article in journal (Refereed)
    Abstract [en]

    Purpose – The purpose of this paper is to discuss how eating, the built environment and social relations are related through the concept of a meal, in the hope that workplaces managers will consider more than nutrition and exercise in their future health strategies.

    Design/methodology/approach – The paper is based on the findings of a sociological empirical study on workplace eating habits and an architectural theoretical study on the impact of built environment on meal experiences in general.

    Findings – Together, the findings of the two studies imply that management considerations on healthy workplace eating should be supplemented with more conscious architectural and social considerations on how built environment stages certain meal behaviors and facilitate bonding among employees.

    Research limitations/implications – More research needs to be done in order to better understand the relationship between intentional staging of the meal and health aspects in workplaces. This must include both developments within research methods, a larger sample of workplaces, as well as the possibility to make interventions within this particular area.

    Practical implications – The paper argues that contemporary workplaces have lost their ability to fully stage meals, and proposes that a research strategy should be developed, broadening the healthy workplace meal approach with that of social science and architectural design.

    Originality/value – This exploratory effort to combine sociological perspectives in the study of the meal at work with theories from architectural design has been fruitful in comprehending the full complexity of providing opportunities for healthier meals at work. The paper is of value to workplace managers, suggesting they consider more than nutrition and exercise in their future health strategies.

  • 9.
    Nyberg, Maria
    et al.
    Lund University.
    Grindland, Berit
    Norge.
    The influence of the room context in the meal experience: examples from a hospital and a nursery2008In: Journal of Foodservice, ISSN 1748-0140, E-ISSN 1745-4506, Vol. 19, no 1, p. 35-43Article in journal (Refereed)
    Abstract [en]

    This paper assumes that the physical and social aspects of the space where meals are consumed impact upon the experience of those eating. Empirical material from a hospital in Sweden, combined with material from nurseries in Norway, was used to analyse two different room settings and their impact on the meal situation. The meals for the staff at the hospital, as well as for the children in the nurseries, were limited in time, as well as in place and with whom to co-eat. The meals were located in rooms with a multitude of functions. Playing, learning, reading, planning and working are other activities competing with time, place and attention in the same room. The ideal meal is often described as a meal in peace and quiet. In the two empirical situations used here, the risk of chaos is always present. In the nurseries, the children may easily switch focus from the meal to the other things in the room. The crowded feeling at the hospital dining rooms is described as an obstacle to the often-stated importance in a busy working environment: a calm meal during the break. This article focused on some aspects of how eating in a multifunctional room influences the way individuals sense and perceive the meal.

  • 10.
    Nyberg, Maria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Lennernäs, Maria
    Kristianstad University, School of Health and Society. Högskolan i Gävle.
    Jahncke, Helena
    Högskolan i Gävle.
    Ljung, Robert
    Högskolan i Gävle.
    Personalrestaurangen som måltidsarena: uppfattningar om och attityder till maten och måltiden på arbetsplatsen2012Report (Other academic)
  • 11.
    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.

  • 12.
    Nyberg, Maria
    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).
    Lennernäs Wiklund, Maria
    University of Gävle.
    Impossible meals?: the food and meal situation of flight attendants in Scandinavia: a qualitative interview study2017In: Appetite, ISSN 0195-6663, E-ISSN 1095-8304, Vol. 113, p. 162-171Article in journal (Refereed)
    Abstract [en]

    The working conditions of flight attendants (FAs) often involve extended and irregular working hours, short rest periods, difficulties in planning for breaks and high demands of service provision. Moreover, work schedules including early check-in, shifts during circadian low and time-zone transitions imply constant exposure to alterations in circadian systems and related health risks. The aim of this explorative study was to investigate how the organisation of work, time and place influence the food and meal situation of FAs when at work, focusing on patterns, form and social context of meals. The research questions posed were how food and meals at work were characterised and perceived among the FAs, and what strategies were adopted to manage the food and meal situation. Qualitative, semi-structured interviews were conducted with fourteen FAs working in Scandinavia. The results indicated that the organisation of work, time and place have a major influence on the meal situation at work, and how food and meals are perceived and managed by FAs. The work was defined as fragmented and inconsistent regarding time and place resulting in scattered meals and a more snack-based form of eating. The meal situation was characterised by irregularity as well as unpredictability. Eating took place when food was available and when there was enough time to eat, rather than being guided by hunger or social context. Various strategies such as eating in prevention, using emergency food, avoiding certain food and drinks or eating little or nothing at all were used to manage the unpredictability of the meal situation as well as the gap between organisational and individual times. The findings demonstrated the individual responsibility to solve the meal at work, e.g. to solve organisational times.

  • 13.
    Nyberg, Maria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Lindén, Anna-Lisa
    Lunds universitet.
    Lagnevik, Magnus
    Lunds universitet.
    Mat på arbetet dygnet runt? Arbete-Tid-Måltid: en kunskapsinventering utifrån svensk forskning2008Report (Other academic)
    Abstract [sv]

    Allt fler vuxna kvinnor och män arbetar i yrken med oregelbunden arbetstid över dygnets timmar eller veckans dagar. Tillgången till mat och plats för måltiden under ”oregelbunden” dygnstid är liten. Personalmatsalar stänger tidig eftermiddag. Affärer, restauranger, försäljningsställen för take-away måltider har begränsade öppettider. Dessutom är planeringen av raster för måltider under orgelbunden arbetstid oftare styrd av arbetsprocessen än behov av mat och rehabilitering. I en pilotstudie kring måltider och arbete bland busschaufförer och vårdpersonal blev dessa och många andra aspekter kring mat, måltider och oregelbunden arbetstid uppenbara. Det har inspirerat till nya forskningsprojekt, men också till ett behov av att systematiskt inventera den kunskap som svensk forskning hittills tagit fram kring mat och måltider för yrkesgrupper med oregelbunden arbetstid. I denna skrift redovisas den kunskap inom området som finns att hämta i svensk forskning med en och annan internationell utblick. I en parallell studie görs motsvarande inventering av dansk forskning. Dessa båda arbeten kommer senare att redovisas i en gemensam skrift. Vi vet att det finns ett stort intresse bland forskare, livsmedelsindustri och andra att ta del av den kunskap som finns när det gäller svenska förhållanden. Av den anledningen väljer vi att presentera den kunskap svensk forskning bidragit med. Redovisningen disponeras under några rubriker med fokus på måltidens sociala sammanhang, lunchtid och lunchmat, måltidsutbudet under arbetstid och styrmedel för att främja ett hälsosamt ätande under arbetstid.

  • 14.
    Nyberg, Maria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Pajalic, Zada
    Linnaeus University.
    Örtman, Gerd
    Linnaeus University.
    Andersson, Håkan S.
    Linnaeus University.
    Blücher, Anna
    Linnaeus University.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE.
    Eating difficulties, nutrition, meal preferences and experiences among elderly: a literature overview from a Scandinavian context2015In: Journal of Food Research, ISSN 1927-0887, E-ISSN 1927-0895, Vol. 4, no 1, p. 22-37Article, review/survey (Refereed)
    Abstract [en]

    The risk of malnutrition increases with ageing, resulting in poorer health and higher risk of disease. Eating difficulties are important risk factors for malnutrition. Moreover, independence in relation to food and meals is highly rated by the elderly and has been associated with health and well-being. The purpose of this literature overview was to provide insights into nutritional status, food choice and preferences as well as the meal situations of home-living elderly (65+) people with motoric eating difficulties focusing on Scandinavia. The overall aim is to support independence and to prevent malnutrition. Nutritional status in the elderly was found to be negatively influenced by motoric eating difficulties including problems with manipulating food on the plate and transporting food to the mouth. Motoric eating difficulties may result in practical simplifications such as use of pre-prepared meals, less advanced cooking, and omission of certain meal constituents in order to avoid e.g. mismanagement and spillage. Eating difficulties are often accompanied by feelings of guilt and shame. Choosing smaller portions, reducing the number of eating episodes and not cooking independently have been associated with a higher risk of malnutrition. The nutritional effects of eating difficulties may be exacerbated by diminished chemosensory functions. Furthermore, both past and present food preferences should be considered in order to meet nutritional needs and meal satisfaction. Development of refined and socially accepted eating aids, in combination with tasty and nutritious products, is important in order to promote healthy and independent living among home-living elderly with motoric eating difficulties.

  • 15.
    Nyberg, Maria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Rothenberg, Elisabet
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Aktivt åldrande - individuellt anpassade måltidslösningar för äldres hälsa och livskvalitet: en kunskapssammanställning2014Report (Other academic)
    Abstract [sv]

    Allt fler uppnår allt högre åldrar. Idag utgör de 80 år och äldre ca en halv miljon, och i slutet av 2040-talet över 1 miljon. Andelen friska och aktiva äldre, oavsett ålder, är högre än någonsin. Emellertid ökar risken för funktionsned- sättningar och sjukdom, och ett stort antal i hög ålder (över 80 år) har bety- dande behov av stöd och hjälp.

    En betydelsefull aspekt av äldres levnadsvanor är de vanor som kan kopplas till maten och måltiden, det kan handla om exempelvis livsmedelsval, måltids- mönster eller utformningen den dagliga måltidssituationen. Goda matvanor är bra för hälsan och välbefinnandet och är en förutsättning för att bibehålla hälsa . Att kunna påverka sitt eget val av mat utgör en central del i känslan av valfrihet och kontroll över tillvaron och för att bibehålla identiteten, trots hög ålder och "frailty". Kännedom om den enskildes preferenser och vanor rörande mat och dryck samt möjligheten för den äldre att efter egen förmåga vara delaktig och aktiv i beslut kring detta är därmed en förutsättning för god omvårdnad.

    Tre lärare och forskare från Högskolan Kristianstad har i denna skrift samman- fattat det rådande kunskapsläget på området äldres mat- och måltidssitua- tion på ett lättillgängligt sätt. Kunskapssammanställningen utgör en del av projektet Aktivt Åldrande – individuellt anpassade måltidslösningar för hälsa och livskvalitet hos äldre finansierat VINNOVA i utlysningen "En hållbar innovativ livsmedelskedja som möter framtidens behov".

  • 16.
    Nyberg, Maria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humaniora.
    Örtman, Gerd
    Linnaeus University, Kalmar, Sweden.
    Pajalic, Zada
    Norge.
    Andersson, Håkan S.
    Linnaeus University, Kalmar.
    Blücher, Anna
    Linnaeus University, Kalmar.
    Lindborg, Ann-Louise
    Mälardalen University, Västerås.
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    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.
    The meal as a performance: food and meal practices beyond health and nutrition2018In: Ageing & Society, ISSN 0144-686X, E-ISSN 1469-1779, Vol. 38, no 1, p. 83-107Article in journal (Refereed)
    Abstract [en]

    The proportion of elderly people in the population is increasing, presenting a number of new challenges in society. The purpose of this qualitative study was to investigate how elderly persons with motoric eating difficulties perceive and perform their food and meal practices in everyday life. By using Goffman's concept of performance as a theoretical framework together with Bourdieu's thinking on habitus, a deeper understanding of food and meal practices is obtained. Semi-structured interviews were conducted with 14 elderly people (aged between 67 and 87 years) and meal observations were carried out with 11 of these people. Participants were found to manage food and meal practices by continuously adjusting and adapting to the new conditions arising as a result of eating difficulties. This was displayed by conscious planning of what to eat and when, avoiding certain foods and beverages, using simple eating aids, but also withdrawing socially during the meals. All these adjustments were important in order to be able to demonstrate proper food and meal behaviour, to maintain the façade and to act according to the perceived norms. As well as being a pleasurable event, food and meals were also perceived in terms of being important for maintaining health and as ‘fuel’ where the main purpose is to sustain life. This was strongly connected to the social context and the ability to enjoy food and meals with family members and friends, which appeared to be particularly crucial due to the impending risk of failing the meal performance.

  • 17.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Agerhem, Halina
    Ipsos, Sweden.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Örtman, Gerd
    Linnaeus University.
    Pajalic, Zada
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap II. Kristianstad University, Research Environment PRO-CARE.
    Svensson, Therése
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Blücher, Anna
    Linnaeus University.
    Andersson, Håkan S.
    Linnaeus University.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Improved everyday food for home living elderly – perception of protein and energy enrichment2015Conference paper (Other academic)
    Abstract [en]

    Protein-energy malnutrition can be a problem among elderly. A way to increase protein intake may be to enrich home-cooked foods. In this, special attention should be given to that the food is conveniently prepared and well accepted by the target group.

  • 18.
    Olsson, Viktoria
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Chaetong, Kwanhathai
    Thailand.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Gerberich, Johanna
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Forsberg, Sarah
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    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.
    Cultural differences in insect acceptance: a comparison between students on Sweden and Thailand2019In: Food and Society Proceedings / [ed] CardiffMet, Cardiff: CardiffMet , 2019, p. 139-144Conference paper (Refereed)
    Abstract [en]

    Insects is already part of the diet in many regions of the world, and in parts of Asia, Africa, Mexico and Southern America the eating of insects is part of a long tradition and cultural heritage3 . An example of a country where the consumption of insects is steadily increasing is Thailand4 .There were some cultural differences between Swedish and Thai students in regard to their disposition to react with disgust to certain food-related stimuli as measured by the Food Disgust Scale. Swedish students were more concerned than those from Thailand about putting animal cartilage into the mouth and by eating with dirty silverware in a restaurant. Thai students where on the other hand more disgusted than Swedes by eating hard cheese from which mold was cut off or to eat apple slices that has turned brown when exposed to air.

  • 19.
    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.

  • 20.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Pajalic, Zada
    Linnaeus University.
    Örtman, Gerd
    Linnaeus University.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE. Kristianstad University, Research Platform for Collaboration for Health.
    Blücher, Anna
    Linnaeus University.
    Andersson, Håkan
    Linnaeus University.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Designing meals for elderly with eating difficulties: a cooperative approach2015Conference paper (Other academic)
    Abstract [en]

    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.

  • 21.
    Olsson, Viktoria
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Pajalic, Zada
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap II. Kristianstad University, Research Environment PRO-CARE.
    Örtman, Gerd
    Linneaus University.
    Westergren, Albert
    Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Environment PRO-CARE.
    Blücher, Anna
    Linneaus University.
    Andersson, Håkan
    Linneaus University.
    Wendin, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Designing meals for elderly with eating difficulties: a cooperative approach2014Conference paper (Refereed)
  • 22.
    Søgaard Jørgensen, Michael
    et al.
    DTU Management Engineering, Technical University of Denmark (DTU), Kongens Lyngby.
    Arsky, Gunn Helene
    BAMA Gruppen AS, Oslo.
    Brandhøj, Mia
    Research group for Food, People & Design, Aalborg University, Ballerup.
    Nyberg, Maria
    Kristianstad University, School of Health and Society.
    Roos, Eva
    Folkhälsan Research Center, Helsingfors.
    Egberg Mikkelsen, Bent
    Research group for Food, People & Design, Aalborg University, Ballerup.
    Eating at worksites in Nordic countries: national experiences and policy initiatives2010In: International Journal of Workplace Health Management, ISSN 1753-8351, E-ISSN 1753-836X, Vol. 3, no 3, p. 197-210Article, review/survey (Refereed)
    Abstract [en]

    Purpose – The purpose of this paper is to review national experiences and policy initiatives within worksite eating in four Nordic countries, in order to compare the experiences and identify important lessons and needs for future research, experiments and governmental regulation.

    Design/methodology/approach – The paper is based on national reviews of analyses of worksite eating and initiatives regarding policy, research and experiments in relation to worksite eating. The national experiences are compared.

    Findings – The paper shows awareness in all four countries about the role of the worksite in the shaping of dietary habits of the employees and some experiments with healthier worksite eating schemes. Blue-collar employees, employees with working hours outside normal working hours and employees with shifting worksites are likely to be offered less organised and less healthy food schemes. Worksites' experiments with healthier worksite eating schemes based on employee participation can change worksite eating substantially, including at blue-collar worksites. However, the generalising of findings to other worksites not participating in the experiments seems limited. There is need for more research in the embedding of experiments.

    Originality/value – The paper has value as the first cross-national review covering four of the Nordic countries in the area of worksite eating and attempts to create healthier worksite eating. By combining research findings and policy initiatives from four countries, the paper gives access to a big pool of knowledge, which can inspire future research and policy initiatives, including future experiments and future governmental regulation.

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    Develop Sensory Science from a tool in product development into a research subject at university level2013Conference paper (Other academic)
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    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
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    Kristianstad University, Research Environment PRO-CARE. Kristianstad University, School of Health and Society, Avdelningen för Hälsovetenskap I. Kristianstad University, Research Platform for Collaboration for Health.
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    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Örtman, Gerd
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    Toll, Birgitta
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    Mer krävs för att undvika svält bland äldre2015In: Svenska Dagbladet, ISSN 1101-2412, no 23 decemberArticle in journal (Other (popular science, discussion, etc.))
  • 25.
    Westergren, Albert
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    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.
    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).
    När villkoren för ätandet förändras2016In: Svensk Geriatrik, ISSN 2001-2047, no 4, p. 32-34Article, review/survey (Other academic)
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