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Beverage consumption patterns and energy contribution from beverages per meal type: results from a national dietary survey in Sweden
Örebro University, School of Hospitality, Culinary Arts & Meal Science.ORCID iD: 0000-0002-2435-3869
Department of Nutrition and Food Science, University of Granada, Granada, Spain; Department of Food Studies, Nutrition and Dietetics, Uppsala University, Uppsala, Sweden.ORCID iD: 0000-0003-0529-379X
School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden; Faculty of Health Sciences, Department of Nursing and Health Promotion, Oslo Metropolian University, Oslo, Norway.ORCID iD: 0000-0002-8675-6284
School of Hospitality, Culinary Arts and Meal Science, Örebro University, Grythyttan, Sweden; Department of Ethnology, History of Religions and Gender Studies, Stockholm University, Stockholm, Sweden.
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2018 (English)In: Public Health Nutrition, ISSN 1368-9800, E-ISSN 1475-2727, Vol. 21, no 18, p. 3318-3327Article in journal (Refereed) Published
Abstract [en]

Objective: Many studies of food intake have been performed and published in Sweden, but to our knowledge no studies have extensively explored the beverage consumption of the Swedish adult population. The present study aimed to describe the beverage consumption and the contribution of beverage energy (including alcohol energy) to total energy intake according to gender, region of living, meal type and day for a Swedish adult population.

Design: National dietary survey Riksmaten (2010–2011), collected by the Swedish National Food Agency.

Setting: Sweden.

Subjects: A total of 1682 participants (57 % women) reported dietary intake data during four consecutive days, specified by portion size, meal, time point, day of the week and venue. Meals were categorized as breakfast, lunch, dinner and ‘other’.

Result: The beverage reported to be consumed the most was water (ml/d), followed by coffee. Men had a higher consumption of juice, soft drinks, beer, spirits and low-alcohol beer, while the consumption of tea and water was higher for women. For both genders, milk contributed the most to beverage energy intake. Energy percentage from beverages was higher at lunch and dinner during weekends for both genders. Participants from the biggest cities in Sweden had a higher consumption of wine for both genders and tea for men than participants from other regions.

Conclusions: A considerable part of total energy intake was contributed by beverages, especially for men. Beverages can contribute to a more enjoyable diet, but at the same time provide energy, sugar and alcohol in amounts that do not promote optimal health.

Place, publisher, year, edition, pages
Cambridge University Press, 2018. Vol. 21, no 18, p. 3318-3327
Keywords [en]
Beverage consumption, Food habits, National dietary surveys, Weekday weekend, Adults, Alcoholic intake, Riksmaten
National Category
Nutrition and Dietetics Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
URN: urn:nbn:se:oru:diva-69439DOI: 10.1017/S1368980018002537ISI: 000454696300004PubMedID: 30295227Scopus ID: 2-s2.0-85055257210OAI: oai:DiVA.org:oru-69439DiVA, id: diva2:1254405
Note

Funding Agency:

Örebro University 

Available from: 2018-10-09 Created: 2018-10-09 Last updated: 2019-08-19Bibliographically approved
In thesis
1. Food and beverage combinations: Sommeliers' perspectives and consumer patterns in Sweden
Open this publication in new window or tab >>Food and beverage combinations: Sommeliers' perspectives and consumer patterns in Sweden
2019 (English)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

As beverage intake can play an important part of choosing a healthy diet, it is important to increase awareness of the contribution of beverages to overall energy intake for consumers.

The professional sommelier has for a long time served as a cultural intermediary, providing guests with good food and beverage combinations. Here, a clear gap was identified between health and the current practice of sommellerie.

The aim of the thesis is to develop knowledge about food and beverage combinations by investigating the consumption patterns of a Swedish population. The thesis will also explore the sociocultural understanding of taste and the practices of professional sommeliers.

The understanding of energy contribution and beverage patterns were linked to health, which led to the suggestion that sommeliers should gain from nutritional knowledge – in particular focused on beverage. Furthermore, sommeliers talk about ‘good’ combinations as a matter of refined taste, acquired through long-term practical engagement with wine and food. Foods expressed as ‘unrefined’, could also be becoming legitimate as cultural capital when combined with the right beverage. Also, performing food and beverage combinations was a routinised activity surrounded by rules, competence and materiality and was driven by the will to satisfy guests. It was also a part of shaping of sommeliers’ identity through a continuous striving for improved competence.

Altogether, nutritional knowledge, acquisition of taste, goods reevaluation and legitimacy as well as identity shaping gives sommeliers an extended knowledge when combining food and beverage, providing guests with not only the desired taste but also the possibility of serving healthier combinations. This extends the range of workplaces for sommeliers in the restaurant industry, but also to elderly care, hospitals and the like, as all people in those environments should have the opportunity to enjoy good meals according to both taste and health considerations.

Place, publisher, year, edition, pages
Örebro: Örebro University, 2019. p. 105
Series
Örebro Studies in Culinary Arts and Meal Science, ISSN 1652-2974 ; 14
Keywords
Bourdieu, craft drinks, food pairing, meal, restaurant, riksmaten, sommelier, practice theory
National Category
Social Sciences Interdisciplinary
Research subject
Culinary Arts and Meal Science
Identifiers
urn:nbn:se:oru:diva-74611 (URN)978-91-7529-293-9 (ISBN)
Public defence
2019-09-20, Örebro universitet, Campus Grythyttan, Gastronomiska teatern, Sörälgsvägen 2, Grythyttan, 09:15 (English)
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Supervisors
Available from: 2019-06-05 Created: 2019-06-05 Last updated: 2019-08-19Bibliographically approved

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