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Tellström, Richard
Publications (10 of 56) Show all publications
Nilsen, B. B., Yngve, A., Monteagudo, C., Tellström, R., Scander, H. & Werner, B. (2017). Reported habitual intake of breakfast and selected foods in relation to overweight status among seven-to nine-year-old Swedish children. Scandinavian Journal of Public Health, 45(8), 886-894
Open this publication in new window or tab >>Reported habitual intake of breakfast and selected foods in relation to overweight status among seven-to nine-year-old Swedish children
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2017 (English)In: Scandinavian Journal of Public Health, ISSN 1403-4948, E-ISSN 1651-1905, Vol. 45, no 8, p. 886-894Article in journal (Refereed) Published
Abstract [en]

Aim: The aim of this study was to examine the reported frequency of breakfast intake and selected food and beverages in the investigated group of Swedish children in comparison with recommended intakes. Furthermore, the study analyses these food habits and some demographic and lifestyle factors in relation to overweight and obesity.

Methods: This cross-sectional study builds on data collected in 2008 and 2010. Measured anthropometric data and parent questionnaire data were collected. A total of 2620 Swedish children (52.1% boys) aged seven to nine years were included.

Results: The majority of parents reported that their children (95.4%) had breakfast every day. The majority of children had fresh fruit (84.7%) and vegetables (83.9%) most days a week. Only 1.6% of the children were reported to have fast food and 6.0% to have sugar containing soft drinks, four days a week or more. The prevalence of overweight including obesity (OW/OB) was 17.8% for boys, 18.6% for girls. The odds of being OW/OB was higher among those not having breakfast every day (odds ratio (OR) 1.9, 95% confidence interval (CI) 1.20-2.96), drinking diet soft drink (OR 2.6, 95% CI 1.52-4.42) and skimmed/semi-skimmed milk (OR 1.8, 95% CI 1.37-2.36) four days a week or more. Parents being overweight and having low education levels were also related to a higher risk of their children being overweight.

Conclusions: The parental reports of children's food habits pointed at favourable eating patterns for most investigated children. Breakfast skipping, diet soft drinks and low-fat milk consumption were more frequent among OW/OB children. Longitudinal studies are needed to determine the causal relationships.

Place, publisher, year, edition, pages
Sage Publications, 2017
Keywords
Child growth, breakfast, food habits, WHO Childhood Obesity Surveillance Initiative
National Category
Public Health, Global Health, Social Medicine and Epidemiology
Identifiers
urn:nbn:se:oru:diva-63801 (URN)10.1177/1403494817724951 (DOI)000418185200021 ()29160159 (PubMedID)2-s2.0-85038350923 (Scopus ID)
Funder
Forte, Swedish Research Council for Health, Working Life and WelfareThe Karolinska Institutet's Research Foundation
Available from: 2018-01-03 Created: 2018-01-03 Last updated: 2018-10-09Bibliographically approved
Scander, H., Tellström, R. & Yngve, A. (2015). Energy contribution patterns from drink and food in Riksmaten. Paper presented at 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015. Annals of Nutrition and Metabolism, 67(Suppl. 1), 200-200
Open this publication in new window or tab >>Energy contribution patterns from drink and food in Riksmaten
2015 (English)In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 67, no Suppl. 1, p. 200-200Article in journal, Meeting abstract (Other academic) Published
Abstract [en]

Introduction: Since appetite control works differently in fluid and solid intake we wanted to analyse the energy contribution from those two types of energy sources.

Objectives: The objective of this study was to investigate the beverage contribution of energy in Swedish meals, according to data from the National Survey (Riksmaten 2010-2011).

Method / Design: Around 1800 adult Swedes reported dietary intake data for four consecutive days - specified by portion size, type of meal, time point, day of the week and venue. The intake was reported in a web-based food diary. Energy contribution from drinks and food respectively was analysed, by weekday and type of meal, in regards to sugar containing drinks and those containing alcohol.

Results: The results show that the reported consumption of al-cohol was highest at home on weekends. The contribution of energy from drinks could be rather high, especially at dinner on Friday and Saturday night. The mean energy contribution from drinks in the daily intake was 235 kcal ± 231 (SD). This corresponds to 11.8 ± 10.8 (SD) energy percent (E%), varying from 9.1 (Wednesday) to 17.1 (Satur-day) E%. Problems in the interpretation of the data that need to be closely monitored are for example portion size, reluctance to report sweet and alcohol-containing drinks, difficulties in estimating dilution of different types of cordial and alcohol content in wine and beer.

Conclusions: Drinks were contributing substantially to the total energy intake over the day. The sweet and alcoholic drinks are im-portant in this regard, but also juices and coffee drinks. The problems in regards to the increased alcohol content of beer and red wine on the Swedish market will be further discussed with the Swedish Food Administration, to encourage development of a more comprehensive set of alternatives in the database

Place, publisher, year, edition, pages
Basel: S. Karger, 2015
Keywords
Swedish Food Administration, alcohol, food and beverage combination, meal design
National Category
Nutrition and Dietetics
Research subject
Nutrition
Identifiers
urn:nbn:se:oru:diva-50508 (URN)10.1159/000440895 (DOI)000374988801007 ()
Conference
12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015
Available from: 2016-05-31 Created: 2016-05-31 Last updated: 2018-10-09Bibliographically approved
Tellström, R. (2015). Historical aspects of commensality during meals in Europe. Paper presented at 12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015. Annals of Nutrition and Metabolism, 67(Suppl. 1), 13-14
Open this publication in new window or tab >>Historical aspects of commensality during meals in Europe
2015 (English)In: Annals of Nutrition and Metabolism, ISSN 0250-6807, E-ISSN 1421-9697, Vol. 67, no Suppl. 1, p. 13-14Article in journal, Meeting abstract (Other academic) Published
Abstract [en]

Who are we eating with? There are always companions to relate to in a meal, both to those who are present and they who are on another place or even in a past history. The choice of food and beverages at the market, the selection of flavour and texture combinations, coo-king processes and serving the food with different utensils are all originating from a cultural, religious or social context. Commensality therefore seems to not only to be eating together at the same table but also eating with non-present table guests and relations.

During the 20th century in Sweden the eating context and commensality has changed due to urbanization, changing of how families are created, education levels and gender equality. An increased distance between living place and work has made commuting necessary, which effects the commensality at home but also how meals are shared within the work team you belong to. In Sweden’s major cities it is today often more common to live as single but is a single person eating done alone or do you take part of an immaterial commensality when you live by yourself ? The societal changes give an indication that commensality is changing over time and this is probably an expression of values related to the present time and trends (Zeitgeist). The current use of “communal tables” at restaurants might illustrate a need for socializing when eating and also make it easier to go to restaurants when single.

In my presentation I will discuss the question of foods’, beverages’ and the meals’ inner cultural values which can be observed in Sweden the last hundred years and how they interact with the purpose of eating. I will also discuss eating events and raise the question if it is actually the commensality we are consuming, and not the food.

Place, publisher, year, edition, pages
Basel: S. Karger, 2015
National Category
Nutrition and Dietetics
Research subject
Nutrition; Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-50507 (URN)10.1159/000440895 (DOI)000374988800014 ()
Conference
12th European Nutrition Conference (FENS), Berlin, Germany, October 20-23, 2015
Available from: 2016-05-31 Created: 2016-05-31 Last updated: 2017-11-30Bibliographically approved
Mikkelsen, B. E., Justesen, L., Wendin, K., Olsson, V., Yngve, A., Scander, H., . . . Mertanen, E. (2015). Research based educations for future foodscapes: the New NordicFood4Many experience. In: Culinary Arts and Sciences IX: . Paper presented at The International Conference on Culinary Aet and Sciences, At Montclair State University, New Jersey, USA, 3-5 June, 2015 (pp. 56-68). , IX
Open this publication in new window or tab >>Research based educations for future foodscapes: the New NordicFood4Many experience
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2015 (English)In: Culinary Arts and Sciences IX, 2015, Vol. IX, p. 56-68Conference paper, Published paper (Refereed)
National Category
Social Sciences Pedagogical Work Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science; Education
Identifiers
urn:nbn:se:oru:diva-45821 (URN)
Conference
The International Conference on Culinary Aet and Sciences, At Montclair State University, New Jersey, USA, 3-5 June, 2015
Available from: 2015-09-16 Created: 2015-09-16 Last updated: 2018-10-09Bibliographically approved
Tellström, R. (2013). Besticklådan tränar oss för bordets balett. In: Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich (Ed.), GUIDE till Årets Svenska Måltidslitteratur 2013: (pp. 41-43). Grythyttan: Måltidsakademiens förlag i Grythyttan AB
Open this publication in new window or tab >>Besticklådan tränar oss för bordets balett
2013 (Swedish)In: GUIDE till Årets Svenska Måltidslitteratur 2013 / [ed] Carl Jan Granqvist, Birgit Hemberg, Christina Möller, Dick Norberg, Barbro Stanley, Karsten Thurfjell, Ann Häppich, Grythyttan: Måltidsakademiens förlag i Grythyttan AB , 2013, p. 41-43Chapter in book (Other (popular science, discussion, etc.))
Place, publisher, year, edition, pages
Grythyttan: Måltidsakademiens förlag i Grythyttan AB, 2013
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-31928 (URN)
Available from: 2013-10-13 Created: 2013-10-13 Last updated: 2017-10-17Bibliographically approved
Tellström, R. (2013). UNDER STRECKET  – Besticklådan tränar oss för bordets balett. Svenska Dagbladet (25 juni), 27-27
Open this publication in new window or tab >>UNDER STRECKET  – Besticklådan tränar oss för bordets balett
2013 (Swedish)In: Svenska Dagbladet, ISSN 1101-2412, no 25 juni, p. 27-27Article in journal (Other academic) Published
Abstract [sv]

I en nyutkommen studie frågar Bee Wilson hur kökets föremål påverkar vår upplevelse av det vi äter. Gaffeln är en nykomling på matbordet, introducerad på 1400-talet, när man hade börjat tröttna på klibbig afingrar.

Place, publisher, year, edition, pages
Stockholm: Svenska Dagbladet AB & Co., 2013
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-29954 (URN)
Available from: 2013-07-04 Created: 2013-07-04 Last updated: 2019-04-05Bibliographically approved
Tellström, R. (2012). På julbordet samlas de värden vi värnar om. Svenska Dagbladet (24 december), pp. 14-14
Open this publication in new window or tab >>På julbordet samlas de värden vi värnar om
2012 (Swedish)In: Svenska Dagbladet, ISSN 1101-2412, no 24 december, p. 14-14Article in journal, News item (Other (popular science, discussion, etc.)) Published
Abstract [sv]

Kanske tänker man sig att rätterna på det typiska julbordet har varit oförändrade sedan urminnes tider, men det mesta gjorde entré först på 1900-talet. Varje ny generation sätter sin prägel på julmaten och omdefinierar traditionerna.

Place, publisher, year, edition, pages
Stockholm: Schibsted Forlag, 2012
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-27619 (URN)
Note

Under strecket

Available from: 2013-02-19 Created: 2013-02-19 Last updated: 2017-10-18Bibliographically approved
Tellström, R. (2011). City branding through food culture: insights from the regional branding level. In: Keith Dinnie (Ed.), City branding: theory and cases (pp. 62-69). Basingstoke: Palgrave Macmillan
Open this publication in new window or tab >>City branding through food culture: insights from the regional branding level
2011 (English)In: City branding: theory and cases / [ed] Keith Dinnie, Basingstoke: Palgrave Macmillan, 2011, p. 62-69Chapter in book (Other academic)
Place, publisher, year, edition, pages
Basingstoke: Palgrave Macmillan, 2011
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-22398 (URN)978-0-23029-479-0 (ISBN)
Available from: 2012-04-04 Created: 2012-04-04 Last updated: 2019-03-05Bibliographically approved
Tellström, R. (2011). Maten ger oss mycket mer än bara näring. Svenska Dagbladet (20 oktober)
Open this publication in new window or tab >>Maten ger oss mycket mer än bara näring
2011 (Swedish)In: Svenska Dagbladet, ISSN 1101-2412, no 20 oktoberArticle in journal (Other (popular science, discussion, etc.)) Published
Abstract [sv]

MÅLTIDENS DAG

Alltför länge har vi bortsett från att måltiden är en gestaltning av mänskliga värden. Det är dags att gastronomin ges sin berättigade plats bland andra kulturyttringar.

Place, publisher, year, edition, pages
Stockholm: Schibsted Forlag, 2011
National Category
Other Social Sciences not elsewhere specified
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-21920 (URN)
Note

Under strecket.

Available from: 2012-03-02 Created: 2012-03-01 Last updated: 2018-02-15Bibliographically approved
Tellström, R. (2011). När folkhemmet fylldes med smörgåsbord: Under Strecket, Svenska Dagbladet, 5 juni 2011. Svenska Dagbladet (5 juni)
Open this publication in new window or tab >>När folkhemmet fylldes med smörgåsbord: Under Strecket, Svenska Dagbladet, 5 juni 2011
2011 (Swedish)In: Svenska Dagbladet, ISSN 1101-2412, no 5 juniArticle in journal (Other (popular science, discussion, etc.)) Published
Abstract [sv]

När folkhemmet fylldes med smörgåsbord

SVENSKA KÖKET. Redan på 1730-talet grillade man shish kebab-spett i Sverige. Det var först under 1800-talet som man började betrakta vissa maträtter som typiska för den ena eller andra nationen, och då gällde det att framhäva det unika framför det gemensamma.

Place, publisher, year, edition, pages
Stockholm: Schibri-Verlag, 2011
National Category
Social Sciences
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-21919 (URN)
Available from: 2012-03-02 Created: 2012-03-01 Last updated: 2018-02-15Bibliographically approved
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