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  • 51.
    Olsson, Viktoria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Håkansson, Andreas
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Purhagen, Jeanette
    Lund University.
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. University of Copenhagen.
    The effect of emulsion intensity on selected sensory and instrumental texture properties of full-fat mayonnaise2018In: Foods, E-ISSN 2304-8158, Vol. 7, no 1Article in journal (Refereed)
    Abstract [en]

    Varying processing conditions can strongly affect the microstructure of mayonnaise, opening up new applications for the creation of products tailored to meet different consumer preferences. The aim of the study was to evaluate the effect of emulsification intensity on sensory and instrumental characteristics of full-fat mayonnaise. Mayonnaise, based on a standard recipe, was processed at low and high emulsification intensities, with selected sensory and instrumental properties then evaluated using an analytical panel and a back extrusion method. The evaluation also included a commercial reference mayonnaise. The overall effects of a higher emulsification intensity on the sensory and instrumental characteristics of full-fat mayonnaise were limited. However, texture was affected, with a more intense emulsification resulting in a firmer mayonnaise according to both back extrusion data and the analytical sensory panel. Appearance, taste and flavor attributes were not affected by processing.

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  • 52.
    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.
    Magnusson, Per
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. magper.
    Birch, Karina
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Mat- och måltidslaboratorium version 2.0 - förhöjd kvalitet i undervisning och forskning2019Conference paper (Other (popular science, discussion, etc.))
  • 53.
    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.
    Söderquist, Pär
    Kristianstad University, Faculty of Natural Science, Research environment Man & Biosphere Health (MABH). Kristianstad University, Faculty of Natural Science, Avdelningen för miljö- och biovetenskap.
    Olsson, Camilla
    Kristianstad University, Faculty of Natural Science, Research environment Man & Biosphere Health (MABH). Kristianstad University, Faculty of Natural Science, Avdelningen för miljö- och biovetenskap.
    Birch, Karina
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Vilda matfåglar: ekologi och gastronomi2019Conference paper (Other (popular science, discussion, etc.))
  • 54.
    Persson, Christina E
    et al.
    University of Gothenburg.
    Rothenberg, Elisabet
    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.
    Hansson, Per-Olof
    University of Gothenburg.
    Welin, Catharina
    University of Gothenburg.
    Strandhagen, Elisabeth
    University of Gothenburg.
    Cardiovascular risk factors in relation to dietary patterns in 50-year-old men and women: a feasibility study of a short FFQ2019In: Public Health Nutrition, ISSN 1368-9800, E-ISSN 1475-2727, Vol. 22, no 4, p. 645-653Article in journal (Refereed)
    Abstract [en]

    OBJECTIVE: We aimed to assess the feasibility of a simple new fifteen-item FFQ as a tool for screening risk of poor dietary patterns in a healthy middle-aged population and to investigate how the results of the FFQ correlated with cardiovascular risk factors and socio-economic factors.

    DESIGN: A randomized population-based cross-sectional study. Metabolic measurements for cardiovascular risk factors and information about lifestyle were collected. A fifteen-item FFQ was created to obtain information about dietary patterns. From the FFQ, a healthy eating index was created with three dietary groups: good, average and poor. Multivariate logistic regression was used to assess relationships between dietary patterns and cardiovascular risk factors.

    SETTING: Sweden.

    SUBJECTS: Men and women aged 50 years and living in Gothenburg, Sweden.

    RESULTS: In total, 521 middle-aged adults (257 men, 264 women) were examined. With good dietary pattern as the reference, there was a gradient association of having obesity, hypertension and high serum TAG in those with average and poor dietary patterns. After adjustment for education and lifestyle factors, individuals with a poor dietary pattern still had significantly higher risk (OR; 95 % CI) of obesity (2·33; 1·10, 4·94), hypertension (2·73; 1·44, 5·20) and high serum TAG (2·62; 1·33, 5·14) compared with those with a good dietary pattern.

    CONCLUSIONS: Baseline data collected by a short FFQ can predict cardiovascular risk factors in middle-aged Swedish men and women. The FFQ could be a useful tool in health-care settings, when screening for risk of poor dietary patterns.

  • 55.
    Rothenberg, Elisabet
    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.
    Cognitive decline, Alzheimer’s and Parkinson’s diseases: does dietary pattern play a role?2019Report (Other academic)
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  • 56.
    Rothenberg, Elisabet
    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.
    Kostens roll för den psykiska hälsan under åldrandet2018In: Äldre i centrum, Vol. 4, p. 36-38Article in journal (Other (popular science, discussion, etc.))
    Abstract [sv]

    Det finns flera intressanta samband mellan kostvanor och mental hälsa, men många frågor är fortfarande obesvarade. Att äta fisk och fiberrika livsmedel tycks dock vara viktigt för att bibehålla kognitiv funktion.

  • 57.
    Rothenberg, Elisabet
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Eriksson, Ulrika
    Univ Gothenburg.
    Samuelsson, Jessica
    Univ Gothenburg.
    Cross-sectional comparison of diet and anthropometry in 70-year-olds over 45 years and 5 birth cohorts2018In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 72, no 1, p. 68-69Article in journal (Other academic)
  • 58.
    Rothenberg, Elisabet
    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.
    Wallin, Anneli Orrung
    Kristianstad University, School of Health and Society, Avdelningen för Sjuksköterskeutbildningarna. Kristianstad University, Faculty of Health Science, Avdelningen för sjuksköterskeutbildningarna och integrerad hälsovetenskap. Karolinska Institute .
    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).
    Klädd i äldres fysiska vardagsutmaningar: vad kan man lära?2018In: Högskolepedagogisk debatt, ISSN 2000-9216, no 2, p. 18-25Article in journal (Other academic)
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  • 59. Rydberg Sterner, Therese
    et al.
    Ahlner, Felicia
    Blennow, Kaj
    Dahlin-Ivanoff, Synneve
    Falk, Hanna
    Havstam Johansson, Lena
    Hoff, Maria
    Holm, Mathias
    Hörder, Helena
    Jacobsson, Tina
    Johansson, Boo
    Johansson, Lena
    Kern, Jürgen
    Kern, Silke
    Machado, Alejandra
    Mellqvist Fässberg, Madeleine
    Nilsson, Johan
    Ribbe, Mats
    Rothenberg, Elisabet
    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.
    Rydén, Lina
    Sadeghi, André
    Sacuiu, Simona
    Samuelsson, Jessica
    Sigström, Robert
    Skoog, Johan
    Thorvaldsson, Valgeir
    Waern, Margda
    Westman, Eric
    Wetterberg, Hanna
    Zetterberg, Henrik
    Zetterberg, Madeleine
    Zettergren, Anna
    Östling, Svante
    Skoog, Ingmar
    The Gothenburg H70 Birth cohort study 2014-16: design, methods and study population.2019In: European Journal of Epidemiology, ISSN 0393-2990, E-ISSN 1573-7284, Vol. 34, no 2, p. 191-209Article in journal (Refereed)
    Abstract [en]

    To improve health care for older persons, we need to learn more about ageing, e.g. identify protective factors and early markers for diseases. The Gothenburg H70 Birth Cohort Studies (the H70 studies) are multidisciplinary epidemiological studies examining representative birth cohorts of older populations in Gothenburg, Sweden. So far, six birth cohorts of 70-year-olds have been examined over time, and examinations have been virtually identical between studies. This paper describes the study procedures for the baseline examination of the Birth cohort 1944, conducted in 2014-16. In this study, all men and women born 1944 on specific dates, and registered as residents in Gothenburg, were eligible for participation (n = 1839). A total of 1203 (response rate 72.2%; 559 men and 644 women; mean age 70.5 years) agreed to participate in the study. The study comprised sampling of blood and cerebrospinal fluid, psychiatric, cognitive, and physical health examinations, examinations of genetics and family history, use of medications, social factors, functional ability and disability, physical fitness and activity, body composition, lung function, audiological and ophthalmological examinations, diet, brain imaging, as well as a close informant interview, and qualitative studies. As in previous examinations, data collection serves as a basis for future longitudinal follow-up examinations. The research gained from the H70 studies has clinical relevance in relation to prevention, early diagnosis, clinical course, experience of illness, understanding pathogenesis and prognosis. Results will increase our understanding of ageing and inform service development, which may lead to enhanced quality of care for older persons.

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  • 60.
    Samuelsson, Jessica
    et al.
    Göteborgs universitet.
    Rothenberg, Elisabet
    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.
    Lissner, Lauren
    Göteborgs universitet.
    Eiben, Gabriele
    Skövde universitet.
    Zettergren, Anna
    Göteborgs universitet.
    Skoog, Ingmar
    Göteborgs universitet.
    Time trends in nutrient intake and dietary patterns among five birth cohorts of 70-year-olds examined 1971-2016: results from the Gothenburg H70 birth cohort studies, Sweden.2019In: Nutrition Journal, ISSN 1475-2891, E-ISSN 1475-2891, Vol. 18, no 1, article id 66Article in journal (Refereed)
    Abstract [en]

    BACKGROUND: Nutrition is a key factor in healthy ageing but there are still gaps in knowledge about risk- and protective factors linking diet and healthy ageing. The aim of this study was to investigate time trends in dietary patterns and nutrient intake in an older population, in order to increase the understanding of whether dietary recommendations are followed and if nutrient needs are met.

    METHODS: Cross-sectional data was derived from five samples of 70-year-olds examined 1971-72, 1981-83, 1992-93, 2000-02 and 2014-16 from the Gothenburg H70 birth cohort studies in Sweden. A total of 2246 individuals (56% women) participated. Dietary intake was determined by the diet history method, which is an interview including questions on usual frequencies and portion sizes of food intake during the preceding three months. Recommended values of nutrient intake and determinants of healthful dietary patterns were based on the Nordic Nutrition Recommendations 2012. Statistical analyses were performed using general linear models, student's t-test and chi-square test, stratified by sex.

    RESULTS: The intake of fruits and vegetables, fish and seafood, whole grain products and nuts and seeds increased during the study period (p < 0.0001), among both sexes. However, there was also an increase in alcohol intake (p < 0.0001), especially from wine and beer, and in 2014-16 more than 30% had an alcohol intake above recommendations. Protein intake increased (p < 0.0001 for women and p = 0.0004 for men), and 48% of the women and 37% of the men had a protein intake above recommended 1.2 g/kg body weight and day in 2014-16. The proportion of participants at risk of inadequate intake of vitamins C, D and folate decreased during the study period, among both sexes (p < 0.0001). However, vitamin D intake from diet was still below average requirement level of 7.5 μg/day for 49% of the women and 32% of the men in 2014-16.

    CONCLUSIONS: Dietary patterns have changed among 70-year-olds during the past five decades, with an increase in healthful foods and a higher nutrient density in later born birth cohorts. However, the intake of alcohol increased, especially among women. Results from this study can be useful as a basis for dietary guidelines and used for prevention strategies involving older adults in population-based and health care settings.

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  • 61.
    Stenberg, Elin
    et al.
    Swedish University of Agricultural Sciences.
    Arnesson, A
    Swedish Universtity of Agricultural Sciences.
    Wallin, Karin
    Swedish University of Agricultural Sciences.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Wendin, Karin
    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). University of Copenhagen.
    Karlsson, A.H.
    Swedish university of Agricultural Sciences.
    Arvidsson Segerkvist, Katarina
    Swedish University of Agricultural Sciences.
    How four typical Swedish production systems for lambs affect sensory attributes of the meat2018In: Proceedings 27th European Grassland Federation General Meeting: Sustainable Meat and Milk Production from Grasslands / [ed] B. Horan; M. O'Donovan; E. Kennedy; B. McCarthy;.J.A. Finn; B. O'Brien, 2018, Vol. 23, p. 780-782Conference paper (Refereed)
    Abstract [en]

    The aim of this study was to evaluate the effect of the four most typical producdon systems for Swedish lamb on sensory atrributes of meat, including appearance, texture, taste and flavour using an analytical panel. The experiment included four production treatments for weaned intact male lambs: (1) indoor fed with grass and clover silage ad libitum and 0.8 kg concentrate daily per lamb; (2) grazing on cultivated pasture with; or (3) without 0.3 kg concentrate supplementation daily per lamb; and (4) grazing on semi natura! pasture; eight lambs per producdon treatment were used. Feed radons, pasture height and live weight of the lambs were recorded. At slaughter, live weight, carcass conformation, fatness, pH and temperature decline in musde during 24 hoursafi:er slaughter were registered. Sensory and technological meat quality parameters were tested in cooked samples of M longissimus dorsi. Meat colour was not affected by treatment. Most sensor attributes were unaffected by producdon system hut for 'hay odour' and 'resistance to cutting; differences between the systems were manifested.

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  • 62.
    Stenberg, Elin
    et al.
    Sveriges lantbruksuniversitet.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    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.
    Karlsson, Anders H.
    Sveriges lantbruksuniversitet.
    How four typical Swedish production systems for lambs affect sensory attributes of the meat2018In: 26th NJF Congress: agriculture for the Next 100 Years, 2018Conference paper (Other academic)
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  • 63.
    Stenberg, Elin
    et al.
    Sveriges lantbruksuniversitet.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    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.
    Karlsson, Anders, H.
    Sveriges lantbruksunivesitet.
    Arvidssson Segerkvist, Karatina
    Sveriges lantbruksuniversitet.
    How four typical Swedish production systems for lambsaffect sensory attributes of the meat2018In: : Quality and integrity for global consumers, 2018Conference paper (Other academic)
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  • 64.
    Trinks, Anna
    et al.
    Jönköping University.
    Hägglin, Catharina
    Gothenburg University.
    Dennis, Nordvall
    Gothenburg University.
    Rothenberg, Elisabet
    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.
    Wijk, Helle
    Gothenburg University.
    The impact of a national quality register in the analysis of risks and adverse events among older adults in nursing homes and hospital wards: a Swedish senior Alertsurvey2018In: Safety in Health, ISSN 2056-5917, Vol. 4, no 10Article in journal (Refereed)
    Abstract [en]

    Background: The proportion of elderly in the population in Sweden is increasing. Older adults are more vulnerable to disease and disability which in turn increases the prevalence of negative events as pressure ulcers, malnutrition,falls, and oral health problems.

    Methods: By using Senior Alert (SA), a quality registry for care prevention, analyze data concerning risks and adverse events and show the potential of the register for quality improvement and research in nursing homes and hospitals.

    Results: There are differences in the prevalence of pressure ulcers and weight loss in nursing homes compared to hospitals, explained by different risk scores in the assessment tools used as well as differences in the populations with regard to age and days to follow-up. Falls are more prevalent in nursing homes. Fall prevalence decreases more with higher pressure ulcer risk due to factors such as degree of mobility; the fall prevalence decreases for even higher pressure ulcer risk.

    Conclusions: The team around the older person needs a more inter-professional profile including healthcare such as physiotherapists, occupational therapists, dietitians, and dental health professionals.

    Trial registration: The study is an observational retrospective register-based study, using data from SA during 2015

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  • 65.
    Umans, Timurs
    et al.
    Kristianstad University, Faculty of Business, Avdelningen för ekonomi. Kristianstad University, Faculty of Business, Research environment Governance, Regulation, Internationalization and Performance (GRIP.
    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).
    Lidén, Alina
    Kristianstad University, Faculty of Business, Avdelningen för ekonomi. Kristianstad University, Faculty of Business, Research environment Governance, Regulation, Internationalization and Performance (GRIP.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. Högskolan Kristianstad.
    Learning teams' diversity and innovative capacity2019In: Högskolepedagogisk debatt, ISSN 2000-9216, no 1, p. 9-20Article in journal (Other academic)
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  • 66.
    Umans, Timurs
    et al.
    Kristianstad University, Faculty of Business, Research environment Auditing, Organisation and Society (AOS). Kristianstad University, Faculty of Business, Avdelningen för ekonomi.
    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).
    Lidén, Alina
    Kristianstad University, Faculty of Business, Avdelningen för ekonomi. Kristianstad University, Faculty of Business, Research environment Governance, Regulation, Internationalization and Performance (GRIP.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Påverkar studentgruppens sammansättning de innovativa färdigheterna?2019Conference paper (Other (popular science, discussion, etc.))
  • 67.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Birch, Karina
    Kristianstad University, Faculty of Natural Science.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Insects as food: a review of sustainability, nutrition and consumer attitudes2019In: Food and Society Proceedings / [ed] CardiffMet, Cardiff, 2019, p. 145-152Conference paper (Refereed)
    Abstract [en]

    Interest in the use of insects as food is increasing, not least because they are both nutritious and sustainable! Despite these factors, the vast majority of people, mostly in Western cultures, are reluctant to put insects into their mouths. In some European countries the use of insects as food is prohibited by law. The aim of this review is to give an overall insight into insects as food from the perspectives of sustainability, nutrition, consumer attitudes and European legislation.

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  • 68.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Birch, Karina
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Äta insekter: nyttigt och hållbart, eller?2018In: nutritionsfakta.seArticle in journal (Other academic)
    Abstract [sv]

    Intresset för insekter som mat är stort, inte minst därför att de anses vara både nyttiga och klimatsmarta. Trots dessa argument är de allra flesta, främst i västerländska kulturer, tveksamma till att stoppa dem i munnen. Enligt svensk lagstiftning är de hittills förbjudna att använda som mat, åtminstone kommersiellt.

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  • 69.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Blucher, AnnaLinnéuniversitetet.
    Mat och måltidsteknik för ett hälsosamt och oberoende åldrande2018Collection (editor) (Other academic)
    Abstract [sv]

    Att äta är något som för många är en självklar och till stora delar oreflekterad aktivitet. Mat är inte sällan en källa till glädje och samvaro, till gemenskapoch samhörighet. För andra är ätandet en daglig kamp, en kamp som inte bara innebär att få maten och drycken i munnen, att tugga och svälja, utan som också innebär en ständig strävan att försöka uppträda på ett sätt som överensstämmer med de kulturella och normativa aspekterna kring måltiden. En måltid handlar inte bara om maten på tallriken, utan också om matens sociala,fysiska och tidsmässiga inramning.

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  • 70.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Egan, Paul
    SLU.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    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).
    Nilsson, Annika
    Kiviks Musteri.
    Stenberg, Johan
    SLU.
    Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries2019In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. JulyArticle in journal (Refereed)
    Abstract [en]

    In order to guide strawberry breeders, consumers' preferences and attitudes regarding fruit traits and cultivation practices were investigated. Differences and similarities between consumers of different age and gender were also explored. Consumer data from a total of 176 Swedish respondents showed that the most important factors influencing the consumers' preferences were the characteristic flavour of the woodland strawberry, the sweetness and the naturalness. Regarding visual appearance, it was shown that colour intensity, roundness and seed density could explain why the consumers' preferences for the fruits varied. These results may guide the breeding of new strawberry cultivars in the future.

  • 71.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Forsberg, Sarah
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science. Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Nilsson, Annika
    Kiviks Musteri.
    Egan, Paul
    SLU.
    Stenberg, Johan
    SLU.
    Is there a best woodland strawberry (Fragaria vesca)?: a consumer survey of preferred sensory properties and cultivation characteristics of woodland strawberries2018Conference paper (Other academic)
    Abstract [en]

    Introduction       

    Resistant varieties are important to combat agricultural pathogens and pests in strawberry and other crops. Consequently, plant breeders aim to develop crop varieties with higher resistance in order to increase sustainability. However, plant resistance may affect quality, e.g. sensory properties of the fruits, and thereby consumer acceptance. The development of new varieties may also affect consumer attitudes.

    The purpose of this study was to investigate consumers’ preferences and attitudes regarding woodland strawberry.

    Methods

    Consumer data from a total number of 176 (78% women and 22% men, >18 years) Swedish respondents were collected via a web based survey during two weeks in September 2017. Data were processed using descriptive and analytical statistics.

    Results

    The most preferred fruits have a significant flavor of woodland strawberry and are high in sweetness. Further, “naturalness” and “free from pesticides” were of importance to the respondents. Women were significantly more concerned of “naturalness”, especially the older women. The younger claimed that “organic production” was more important.

    The older consumers were significantly more interested in “healthiness” than the younger, they also found it significantly more important than the younger that strawberries could resist grey mould and pest insects.

    All the respondents preferred to eat strawberries fresh.

    Discussion

    In line with earlier studies, taste and flavor are the most preferred properties for consumers. In woodland strawberry, the compound methyl anthranilate is responsible for the characteristic flavor of the fruit, together with sweetness from saccharides. However, also in accordance with earlier studies, factors such as naturalness, healthiness and organic production are of greatest importance to the consumer. Though it was also apparent that different consumer groups prioritized different factors. However, common for all respondents was a strong preference to eat strawberries fresh!

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  • 72.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Mårtensson, Lennart
    Kristianstad University, Faculty of Natural Science, Research environment Man & Biosphere Health (MABH). Kristianstad University, Faculty of Natural Science, Avdelningen för miljö- och biovetenskap.
    Sensory quality of drinking water in relation to chemical and microbiological composition2019In: 13th Pangborn Sensory Scinece Symposium, 2019Conference paper (Refereed)
    Abstract [en]

    It is well known that tap water tastes different due to where the water is tapped, ie its chemical and microbiological compositions. Taste competitions have been performed in different countries to find out the most preferred tap water. With some few exceptions, no studies have been performed in which the taste of tap water is objectively described by analytical sensory methods. The purpose of this study was to evaluate quality of Swedish drinking water from different dwells with emphasis on sensory, chemical and microbiological analyses.

     

    Tap water origin from surface water and from groundwater was collected from the Swedish municipalities Svalöv and Kristianstad. The water samples were collected in 3 points in each municipality: 1. waterworks; 2. near waterworks; 3. far from waterworks. In addition the commercial water Evian was included in the analyses. Analytical sensory analyses (triangle test and quantitative descriptive analysis) were performed along with chemical and microbiological standard analyses according to Swedish drinking water standards.

     

    The results from the triangle test showed significant sensory differences between tap water from surface water and groundwater, as well as in surface water samples collected in different points. The descriptive analysis showed large differences in the perception of bitterness, minerals and off flavours. The perceived differences are in line with earlier studies pointing out inorganic ions as responsible for the taste sensations. The chemical analyses showed that the major difference between the two types of tap water was a higher mineral content and higher alkalinity in the groundwater compared to the surface water. The microbiological analyses did not show any measurable concentrations in any of the samples. There is a need for further research of chemical and microbiological effects on the flavour of tap water, with focus on microorganisms and chemical compounds in low concentrations.

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  • 73.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olshov, Anders
    Intelligence Watch.
    Allt fler i Skåne äter för mycket och fel. Hälften av Skånes befolkning är överviktig eller fet. Vi föreslår ett batteri av åtgärder2018In: Sydsvenska Dagbladet, ISSN 1652-814X, no 10 dec., p. A3-A3Article in journal (Other (popular science, discussion, etc.))
    Abstract [sv]

    I Skåne uppgår de direkta och indirekta samhällskostnaderna för fetma och övervikt i form av ökade vårdkostnader och förlorad produktion till ca 10 miljarder kronor per år.

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  • 74.
    Wendin, Karin
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olshov, Anders
    Matmomsen måste höjas så att vi inte äter ihjäl oss2018In: Dagens Nyheter, ISSN 1101-2447, no 6 juniArticle in journal (Other (popular science, discussion, etc.))
    Abstract [sv]

    I somras blev de överviktiga och feta i Sverige i majoritet över normal­viktiga och smala personer. Utvecklingen är alarmerande både ur folkhälso- och miljösynpunkt. Vi föreslår höjd matmoms, skatt på kött, fett och socker och att intäkterna används till riktade satsningar för bättre mat bland annat i skolan, skriver Karin Wendin och Anders Olshov.

  • 75.
    Wendin, Karin
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olshov, Anders
    Äter vi ihjäl oss?: mattrender på tvärs mot hälsa och hållbarhet2018Report (Other academic)
    Abstract [sv]

    Idag äter vi så mycket att fler dör av fetma och övervikt än av undernäring. Konsekvenserna av människans växande aptit är enorma, inte bara för de individer som drabbas av fetma och dess följdsjukdomar som typ 2-diabetes och hjärt-kärlsjukdomar, utan också för växter, djur och klimat. Vi får i oss för mycket energi, vilket gör oss feta, och vi äter mer kött och fisk, vilket tär på jordens resurser. I Sverige har andelen överviktiga och feta ökat från 46 till 51 procent i åldersgruppen 16-84 år under tioårsperioden 2006-2016. De direkta och indirekta samhällskostnaderna för fetma och övervikt beräknas till 70 miljarder kronor av Folkhälsomyndigheten. Fortsätter fetman att öka i samma takt som under det senaste decenniet når kostnaderna 95 miljarder kronor om tio år, enligt myndigheten. Det skulle motsvara statens utgifter för rättsväsendet, försvar och samhällets krisberedskap. De globala årliga utgifterna relaterat till fetmaepidemin ligger på 18 000 miljarder kronor, runt 2,8 procent av hela världens samlade bruttonationalprodukt. Omkring fem procent av alla dödsfall globalt kan relateras till fetma. Fetma är även den enskilt största riskfaktorn för diabetes. Görs inget kan 1,4 miljarder vuxna (22 procent av alla vuxna) leva med fetma 2045 och 736 miljoner med diabetes (12 procent). Diabetesrelaterade hälsoutgifter skulle då stiga till över 8 000 miljarder kronor och orsaka stort individuellt lidande. I Sverige har köttkonsumtionen fördubblats sedan 1990 från 27 till 53 kilo per person och år och den totala konsumtionen från 230 till 527 miljoner kilo. Det följer en internationell trend där ekonomisk tillväxt och ökade disponibelinkomster ökar efterfrågan på kött och mejeriprodukter. Som följd tas allt större landarealer i anspråk och skövlas skog på andra håll i världen, minskar biodiversiteten och ökar utsläppen i form av växthusgaser från djur. Globalt ger utsläppen från matdjuren (kor, får, getter, grisar och kyckling) 6 miljarder ton växthusgaser per år, vilket motsvarar knappt en femtedel av det totala utsläppet av växthusgaser. Nästan hälften av all skog som en gång täckte jordens yta är borta. Grundvattenkällorna minskar då jordbruken använder stora vattenmängder. Cirka en tredjedel av fiskbestånden är överfiskade. Då jordens befolkning förväntas öka från dagens 7,6 miljarder till knappt 10 miljarder invånare år 2050 och livsmedels- och köttkonsumtionen samtidigt ökar skulle livsmedelsproduktionen, enligt FAO, behöva öka med 70 procent om maten ska räcka till alla. Det är svårt eftersom de areella resurserna och vattenresurserna är begränsade. Det är inte heller hållbart mot bakgrund av den globala uppvärmningen och andra hållbarhetsmål. Åtgärder för att skapa en hållbar livsmedelskonsumtion brådskar. Sänkningarna av matmomsen 1992 och 1996, EU-medlemskapet och den globala konkurrensen inom livsmedel har gjort mat billigare relativt andra varor. I kombination med ökade inkomster gör det att konsumenter lägger en allt mindre andel av hushållsbudgeten på matinköp och att de har råd att äta skadligt mycket. Höjd matmoms samt införande av kött-, fett- och sockerskatter är ekonomiska styrmedel som kan användas för att minska matkonsumtionen och valet av mat samtidigt som skatteintäkterna kan används till riktade satsningar för bättre skolmat, bättre måltider inom äldreomsorgen och till ekonomiskt svaga grupper.För att få till stånd en strukturell beteendeförändring måste samhället även på andra sätt ge medborgare och verksamheter incitament att agera i mer hälsosamma och miljövänliga riktningar. Det kan röra sig om informations- och utbildninginsatser, allmänna folkhälsoundersökningar, mer vegetariskt och mindre kött  i skolorna, införandet av ett licenssystem för att att få bort godis och läskförsäljningen från livsmedelsbutikerna, åtgärder för att minska matsvinnet och främjande av cykling och idrott. En rimlig ambition är att Sverige verkar för att bli en internationell förebild med världens friskaste folk.  

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  • 76.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    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).
    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).
    Birch, Karina
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap. karina.birch@hkr.se .
    Berg, Johan
    RISE.
    Langton, Maud
    SLU.
    Davidsson, Fredrik
    Geoloc.
    Stuffe, Sofia
    Atria.
    Andersson, Peter
    Solina Group.
    Rask, Susanne
    Solina Group.
    Cedergardh, Fanny
    TetraPak.
    Jönsson, K. Ingemar
    Kristianstad University, Faculty of Natural Science, Research environment Man & Biosphere Health (MABH). Kristianstad University, Faculty of Natural Science, Avdelningen för miljö- och biovetenskap.
    Insects as food: a pilot study for industrial production2019In: 13th Pangborn Sensory Science Symposium, 2019Conference paper (Refereed)
    Abstract [en]

    Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life.

     

    By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

    Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

    Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

     

    All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

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  • 77.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    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).
    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).
    Birch, Karina
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Berg, Johan
    RISE.
    Langton, Maud
    SLU.
    Davidsson, Fredrik
    Geoloc AB.
    Stuffe, Sofia
    Atria Skandinavia.
    Andersson, Peter
    Solina Group.
    Rask, Susanne
    Solina Group.
    Cedergårdh, Fanny
    TetraPak.
    Jönsson, K. Ingemar
    Kristianstad University, Faculty of Natural Science, Research environment Man & Biosphere Health (MABH). Kristianstad University, Faculty of Natural Science, Avdelningen för miljö- och biovetenskap.
    Insects as food: a pilot study for industrial production2019In: Book of Abstracts of the EAAP 70th Annual  Meeting of the European Federation of Animal Science: Animal Farming for a Healthy World, Ghent, 2019, p. -161Conference paper (Refereed)
    Abstract [en]

    Despite the many papers reporting on disgust factors of eating insects in Western cultures, the interest of insects as food is increasing, not least because they are nutritious, sustainable and tasty! The time has come to take the next step by making insects available not only as delicious restaurant food, but also for industrial production of foods and meals based on insects. The sensory attributes are of greatest importance to increase understanding of insects as a main ingredient in production and shelf life. 

    By the use of factorial designs with mealworms as main ingredient, the aim was to evaluate the sensory impact of additions such as salt, oil/water and antioxidant agent. Also the impact of particle size of the mealworms was evaluated.

    Cooked fresh mealworms cut or ground into different particle sizes, oil, water, salt and rosemary were blended according to a factorial design. The resulting products were evaluated by descriptive sensory analysis in addition to instrumental measurements of viscosity and colour. Nutritional contents were calculated. 

    Results showed that particle size of the mealworms had a great impact, ie an increased particle size increased the yellowness and the perceived coarseness. Further, both viscosity and crispiness increased. An increased particle size also meant a decreased odour, probably due to decreased exposure of particle surface. Increased salt content did, as expected, increase saltiness. It also increased the nutty flavour, probably due to the polarity of Sodium Chloride. Different ratios of oil/water did not seem to impact the sensory properties. With reference to the anti-oxidative effects of carnosic acid and carnosol, addition of rosemary had a significant impact on shelf life in terms of decreased rancidity and colour changes. All samples were high in protein content.

     

    All factors, but especially particle size of the mealworm fraction, influenced the sensory attributes.

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  • 78.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL).
    Langton, Maud
    SLU.
    Mealworms as Food Ingredient—Sensory Investigation of a Model System2019In: Foods, E-ISSN 2304-8158, Vol. 8, p. 1-11, article id 319Article in journal (Refereed)
    Abstract [en]

    The use of insects as food is a sustainable alternative to meat and as a protein source is fully comparable to meat, fish and soybeans. The next step is to make insects available for use in the more widespread production of food and meals. Sensory attributes are of great importance in being able to increase the understanding of insects as an ingredient in cooking and production. In this pilot study, mealworms were used as the main ingredient in a model system, where the aim was to evaluate the impact on sensory properties of changing particle size, oil/water ratio and salt content of the insects using a factorial design. Twelve different samples were produced according to the factorial design. Further, the effect of adding an antioxidant agent was evaluated. Sensory analysis and instrumental analyses were performed on the samples. Particle size significantly influenced the sensory attributes appearance, odor, taste and texture, but not flavor, whereas salt content affected taste and flavor. The viscosity was affected by the particle size and instrumentally measured color was affected by particle size and oil content. The addition of the antioxidant agent decreased the changes in color, rancidity and separation.

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  • 79.
    Wendin, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Westergren, Albert
    Kristianstad University, Faculty of Health Science, Research Environment PRO-CARE, Patient Reported Outcomes - Clinical Assessment Research and Education. Kristianstad University, Research Platform for Collaboration for Health. Kristianstad University, Faculty of Health Science, Avdelningen för sjuksköterskeutbildningarna och integrerad hälsovetenskap.
    Undernäring hos äldre med neurologisk sjukdom2019In: Neurologi i Sverige, ISSN 2000-8538, Vol. 2, no 19, p. 28-31Article in journal (Other academic)
    Abstract [sv]

    Maten och måltiderna är viktiga delar av våra liv. Det handlar om allt från hälsa och överlevnadtill social samvaro och kulturella aktiviteter. Vid sjukdom eller plötsliga förändringari livet ställs mycket på ända som kan ha en stor inverkan på vårt ätande och därmed på vårhälsa, vilket i sin tur kan leda till undernäring. Neurologiska sjuk domar och åldrande är vanligaorsaker till undernäring. I denna artikel ger professorerna Karin Wendin och AlbertWestergren, båda vid Högskolan Kristianstad, en översiktlig beskrivning av undernäring,vad det innebär att vara drabbad och vad man kan göra för att motverka undernäring.”Både åldrandet i sigoch neurologisk sjukdombidrar till minskadaktivitet och sannoliktminskad aptit.”

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