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  • 151.
    Lopez-Valladares, Gloria
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Danielsson-Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Goering, Richard V.
    Med Ctr, Sch Med, Dept Med Microbiol & Immunol, Creighton Univ, Omaha CA, USA.
    Tham, Wilhelm
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Division of Human Listeria monocytogenes Pulsed-Field Gel Electrophoresis (PFGE) Types Belonging to Lineage I (Serovar 4b, 1/2b, and 3b) into PFGE Groups2015In: Foodborne pathogens and disease, ISSN 1535-3141, E-ISSN 1556-7125, Vol. 12, no 5, p. 447-453Article in journal (Refereed)
    Abstract [en]

    The 63 pulsed-field gel electrophoresis (PFGE) types identified among 427 clinical isolates of Listeria monocytogenes that were characterized in a previous study by serotyping and PFGE (AscI) could be further divided into 17 PFGE groups. While the 63 PFGE types, all part of lineage I, were established based on the number and distribution of all bands in each DNA profile, the 17 PFGE groups were based on the configuration of small bands with sizes L. monocytogenes serovar 4b isolates (n=334) were divided into 8 PFGE groups; the 32 PFGE types of serovar 1/2b isolates (n=90) and the serovar 3b isolates (n=3, 1 PFGE type) were divided into 9 PFGE groups. An association was observed between PFGE groups and serovars. L. monocytogenes isolates belonging to PFGE groups I, J, Q, R, X, Z, o-4, and o-5 all shared serovar 4b, whereas isolates from PFGE groups D, G, O, P, T, U, o-1, o-2, and o-3 shared serovar 1/2b. Small fragments L. monocytogenes isolates. From the results of the present study, a procedure for accelerating the identification of PFGE types when analyzing new PFGE profiles can be suggested. Therefore, we propose a stepwise procedure to PFGE profiling by first identifying the PFGE group using the smaller band patterns <145.5 kb, and then determining PFGE types based on the band patterns >145.5 kb.

  • 152.
    Lopez-Valladares, Gloria
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Danielsson-Tham, Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Than, Wilhelm
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Listeriosis in South American camelids: a review2013In: Journal of Camel Practice and Research, ISSN 0971-6777, E-ISSN 2277-8934, Vol. 20, p. 129-132Article in journal (Refereed)
    Abstract [en]

    The main aim of the present study was to review the general aspects of Listeria and the clinical manifestation of the disease listeriosis in humans and domestic ruminants, with emphasis on clinical signs in South American camelids. Camelids are susceptible to infection by Listeria; however, it appears that the prevalence of listeriosis in camelids is low, given that few cases have been reported. The species Listeria monocytogenes is associated with all reported cases. To our knowledge, there are no reported cases of listeriosis in vicunas (Vicugna vicugna) and guanacos (Lama guanicoe).

    The clinical manifestations of listeriosis in llamas and alpacas are similar to in domestic ruminants and humans, namely meningoencephalitis, encephalitis, septicaemia, abortion, otitis media/interna and polyarthritis. Listerial mastitis and gastroenteritis has not yet been described in camelids. Despite reported cases, there is no specific mention of listeriosis associated with shedding of bacteria in faeces or milk. The occurrence of listeriosis in camelids needs to be confirmed and clinical signs defined.

  • 153.
    Magnusson Sporre, Cecilia
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Måltidsgörarens utmaningar: komplexiteten i det medvetna måltidsgörandet2015Doctoral thesis, comprehensive summary (Other academic)
    Abstract [sv]

    I denna avhandling synliggörs måltidsgörarna, en omfångsrik grupp med skilda kompetenser och yrkesprofessioner. Det gemensamma är att alla är delaktiga i måltidsgörandet genom planering, tillagning och service av måltider serverade i olika verksamheter. Avhandlingen är kvalitativ, ett empiriskt-holistiskt perspektiv, med relevans både inom och utom akademin, en så kallad frågedriven tvärvetenskap.

    Avhandlingens övergripande syfte är att synliggöra måltidsgörandet och den komplexitet som utmärker måltidsgörarens profession och uppgift. Detta besvaras genom fyra artiklar, uppdelat i delstudie 1: FAMM och delstudie 2: Den medvetna måltiden. Metoder som använts i studien är, forskningscirklar, dokumentstudier, intervjuer och kvalitativ innehållsanalys. Avhandlingen belyser tre perspektiv: Ett samhälleligt perspektiv, där människors mat- och måltidsvanor relateras till samhällsutvecklingen. måltidsperspektivet som är kärnan i hela avhandlingen samt kunskapsperspektivetsom har betydelse för den gastronomiska utbildningen.

    Avhandlingens bidrag är att belysa: hur FAMM har vandrat från den akademiska gastronomikontexten till statliga myndigheter och vidare till måltidsgörarnas olika yrkesprofessioner i de offentliga storköken i kommuner och landsting; måltidsgörarnas komplexa och meningsskapande professioner och utmaningar i arbetet med måltidsgörandet; Den nya medvetna måltidens komplexitet med ett måltidsgörande där alla stadier genomsyras av etisk reflektion (att veta hur), från jord till bord; behovet av universitetsutbildning med gastronomiskt perspektiv samt kompetensutveckling för offentlig sektors måltidsgörare.

    Den gastronomiska diskursen som framträder i den offentliga måltidssektorn pekar åt samma håll som den så kallade gastronomiska revolutionen inom restaurangnäringen. Resultaten öppnar för intressanta fortsatta studier av det politiska matklimatets betydelse för måltidsgörarna och måltidsgörandet.

    List of papers
    1. The Five Aspects Meal Model, FAMM: From Michelin Guide to public meal sector
    Open this publication in new window or tab >>The Five Aspects Meal Model, FAMM: From Michelin Guide to public meal sector
    2013 (English)In: Culinary Arts and Sciences: Global, Local and National Perspectives / [ed] S. Rodrigues, H. Á. Marques, B. Franchini, D. Dias, Porto, 2013, p. 188-197Conference paper, Published paper (Refereed)
    Place, publisher, year, edition, pages
    Porto: , 2013
    Series
    ICCAS
    National Category
    Other Social Sciences not elsewhere specified
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-30244 (URN)978-989-8631-08-4 (ISBN)
    Conference
    International Conference on Culinary Arts and Sciences VIII, Global, Local and National Perspectives, ICCAS 2013, Porto, Portugal, June 19-21, 2013
    Projects
    Doktorsavhandling Cecilia Magnusson Sporre
    Available from: 2013-08-16 Created: 2013-08-16 Last updated: 2018-03-06Bibliographically approved
    2. Enjoy! Enhancing Meals in the Swedish Public Sector
    Open this publication in new window or tab >>Enjoy! Enhancing Meals in the Swedish Public Sector
    (English)Manuscript (preprint) (Other academic)
    National Category
    Other Social Sciences not elsewhere specified
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-46416 (URN)
    Available from: 2015-11-04 Created: 2015-11-04 Last updated: 2017-10-17Bibliographically approved
    3. The complexity of making a conscious meal: a concept for development and education
    Open this publication in new window or tab >>The complexity of making a conscious meal: a concept for development and education
    2015 (English)In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 13, no 3, p. 263-285Article in journal (Refereed) Published
    Abstract [en]

    The professionals in the commercial catering sector are challenged by a large number of demands in their daily work. The aim of this study is to extend the concept of The Conscious Meal and to develop it, enabling professionals in the catering service to meet needs, demands, and desires in the public and private meal sectors. This study highlights the complexity of making a meal in a commercial context as well as the importance of including ethical reflections in culinary education.

    Place, publisher, year, edition, pages
    Taylor & Francis, 2015
    Keywords
    Culinary arts, culinary education, cooking, ethical concerns, the consciuos meal
    National Category
    Social Sciences Interdisciplinary
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-45650 (URN)10.1080/15428052.2015.1015668 (DOI)000371469900005 ()2-s2.0-84929879723 (Scopus ID)
    Available from: 2015-08-26 Created: 2015-08-26 Last updated: 2018-01-11Bibliographically approved
    4. Swedish chefs' reflections on how to create, cook and present a conscius meal
    Open this publication in new window or tab >>Swedish chefs' reflections on how to create, cook and present a conscius meal
    2015 (English)In: A selected anthology of manuscripts on opportunities and challenges for food and eating in society / [ed] Charles Feldman & Douglas Murray, Montclaire NJ: The College of Education and Human Services , 2015, p. 100-107Conference paper, Oral presentation with published abstract (Refereed)
    Place, publisher, year, edition, pages
    Montclaire NJ: The College of Education and Human Services, 2015
    Keywords
    Chef, raw material, restaurant, conscious meal
    National Category
    Other Social Sciences not elsewhere specified
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-45654 (URN)978-0-692-44140-4 (ISBN)
    Conference
    International Conference on Culinary Arts and Sciences IX (ICCAS), Montclair State University, USA, June 3-5, 2015
    Available from: 2015-08-26 Created: 2015-08-26 Last updated: 2017-10-17Bibliographically approved
  • 154.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Swedish chefs' reflections on how to create, cook and present a conscius meal2015In: A selected anthology of manuscripts on opportunities and challenges for food and eating in society / [ed] Charles Feldman & Douglas Murray, Montclaire NJ: The College of Education and Human Services , 2015, p. 100-107Conference paper (Refereed)
  • 155.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    "The Conscious Meal": ideas for studies in a PhD-thesis2012Conference paper (Other academic)
    Abstract [en]

    Aim

    The aim is to discuss ideas for a newly started PhD thesis. The focus is on a rather tacit concept -“The Conscious Meal”- that was the description of a meal consisting of taste, nutrition and aesthetic expressions in the 1980´s. This holds for the curriculum of Culinary Arts and Meal Science in Sweden.

    Is it possible to deepen, develop and consolidate this concept and use it in information about food and meals?

    Methods

    At The School of Hospitality, Culinary Arts & Meal Science in Örebro University, Sweden, the basis of the education is Science, Practical skills and Aesthetics. These three forms of knowledge is the fundamental platform for the subject.

    The unique method used in education and research is named FAMM (Five Aspects Meal Model, i.e. the room, meeting, product, control management system giving the atmosphere). The method can be used as a planning and analysis tool for public and private meals.

    Another useful method is the original and the applied versions of the French Sapere method; an experimental method using raw materials from the food sector, studying and working with the individual components and sensory experiences in the meal.

    Possible methods to discuss the concept with key groups will be interviews, research circles, focus groups, observations, and maybe analysis on grounded theory etc.

    Results/findings

    To be discussed; Ideas of studies

    Study I:  Daily meals for people with intellectual disability in community living – results forthcoming

    Study II:  Culinary Success Factors – results forthcoming

    Study III:  The meal as a pedagogical tool

    Study IV:  Children’s meals

    Conclusions

    New skills and influences affect our approach to the meal of today. Developing the concept of “The Conscious Meal” could give tools for education and eating guidelines in a holistic way.  This may raise the awareness both in public and private meals.

     

  • 156.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    Enjoy! Enhancing Meals in the Swedish Public SectorManuscript (preprint) (Other academic)
  • 157.
    Magnusson Sporre, Cecilia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pipping Ekström, Marianne
    The Five Aspects Meal Model, FAMM: From Michelin Guide to public meal sector2013In: Culinary Arts and Sciences: Global, Local and National Perspectives / [ed] S. Rodrigues, H. Á. Marques, B. Franchini, D. Dias, Porto, 2013, p. 188-197Conference paper (Refereed)
  • 158.
    Malm, Linnea
    et al.
    Örebro University, School of Law, Psychology and Social Work.
    Skodo, Dino
    Örebro University, School of Law, Psychology and Social Work.
    THE FINAL VICTIM: Do mass shooters who commit suicide differ from those who do not?2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Many mass-shooters commit suicide. Both mass shooting and suicide has been linked to Strain Theory. Studies have shown that workplace shootings often occur after the shooter has been fired. Studies have found that school shooters often have been exposed to bullying and social exclusion. Research on mass shooters who are terrorists has yielded conflicting results. The purpose of this study was to examine which types of mass shootings that end with the perpetrator committing suicide. The sample consisted of 345 cases from the United States, as well as some high profile cases from other countries. The results showed that there is an association between the perpetrator's relationship to both the victim and the type of target, and that the perpetrator committing suicide. This has potential implications for the link between the mass shootings and Strain theory. Increased knowledge about this may contribute to more effective crime prevention strategies.

  • 159.
    Marquardt, Ida
    et al.
    Örebro University, School of Law, Psychology and Social Work.
    Suljevic, Selma
    Örebro University, School of Law, Psychology and Social Work.
    UNIVERSITETSSTUDENTERS UPPFATTNINGAR OM STALKNING UTIFRAN TRE STALKNINGSTYPOLOGIER: AVVISAD, HAMNDLYSTEN OCH NARHETSSOKANDE2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The following study explored students’ perceptions of stalking. Based on three typologies, the rejected, the resentful and the intimacy- seeking stalker, we examined if students perceived a stalking scenario as stalking and as a crime. We also investigated the motives for these perceptions and the perceived severity of the scenario. The sample included 210 undergraduate students (162 were women and 47 men (M = 22.5, SD = 3.9)). All participants read one of three vignettes and responded to a questionnaire. The results showed that students perceived the scenario as stalking and as a crime, and that the intimacy-seeking group perceived the scenario as more severe. Future research should examine this in other populations than students.

  • 160.
    Nerelius, Isabelle
    Örebro University, School of Law, Psychology and Social Work.
    LÄRARES ATTITYDER OCH INTERVENTIONSSTRATEGIER MOT OLIKA FORMER AV MOBBNING2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The present study examines teachers’ attitudes and intervention strategies toward physical-, verbal-, social- and cyber bullying. Eight vignettes described these various types of bullying in one survey that 114 teachers completed from different cities in Sweden. The results indicated that teachers were more likely to intervene towards physical bullying rather than cyber-, verbal- and social bullying.  Teachers perceived social-, and verbal bullying less serious than physical- and cyber bullying.  Teachers also felt that they lacked the knowledge on how to handle situations in forms of social- and cyber bullying rather than situations of physical- and verbal bullying. These findings are discussed based on previous research and emphasize the importance of teachers’ role in intervening and preventing all types of bullying.

  • 161.
    Nohrstedt, Stig Arne
    Örebro University, School of Humanities, Education and Social Sciences.
    New War Journalism: Trends and Challanges2009In: Nordicom Review, ISSN 1403-1108, E-ISSN 2001-5119, Vol. 30, no 1, p. 95-112Article in journal (Refereed)
    Abstract [en]

    How has war journalism changed since the end of the Cold War? After the fall of the Berlin Wall in 1989 and the dissolution of the Soviet Union in 1991, there was talk of a new world order. The Balkan Wars of the 1990s gave rise to the concept of "new wars". The 1990-91 Gulf War was the commercial breakthrough for the around-the-clock news channel CNN, and the war in Afghanistan in 2001 for its competitor al-Jazeera. The 2003 Iraq war saw Internet’s great breakthrough in war journalism. A new world order, new wars, and new media – what impact is all this having on war journalism? This article outlines some important trends based on recent media research and discusses the new challenges as well as the consequences they entail for the conditions of war journalism, its professional reflexivity and democratic role.

  • 162.
    Nordin, Erika
    Örebro University, Department of Restaurant & Culinary Arts.
    Maten är serverad: en syn- och smalupplevelse: en betraktelse ur kockens perspektiv2005In: Hörsel och lyssnande: ett seminarium om människans hörselsinne, dess funktion och betydelse, januari 2004 / [ed] Lisbeth Axelsson, Örebro: Örebro universitetsbibliotek , 2005, p. 71-87Chapter in book (Other academic)
  • 163.
    Nordin, Erika
    Örebro University, Department of Restaurant & Culinary Arts.
    Måltidens betydelse för folkhälsan: påverkas våra smakpreferenser av klasstillhörighet?2002In: Vård, ISSN 0281-921X, no 4, p. 61-64Article in journal (Refereed)
  • 164.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    För att skapa måltidsupplevelse på restaurang krävs både erfarenhet och utbildning2007In: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, p. 157-161Chapter in book (Other academic)
  • 165.
    Nygren, Tobias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensorisk forskning om mat och vin i kombination, med fokus på doften2003In: Öppna doftsinnet!: Dokumentation av seminarium om människans doftsinne, januari 2003, Örebro: Örebro universitet , 2003, p. 48-50Chapter in book (Other academic)
  • 166.
    Oskarsson, Malin
    Örebro University, School of Law, Psychology and Social Work.
    Är förhör via chatt polisens framtida praxis för mer korrekta vittnesuppgifter?2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Syftet med studien var att undersöka skillader mellan förhör via chatt och som förhör ansikte mot ansikte. Evenuella skillnader mellan kvinnor och män undersöktes också. I studien deltog 64 deltagare varav 32 män och 32 kvinnor. Deltagarna var 19 till 32 år (M= 22,89, SD= 2, 92). Deltagarna fick bevittna ett brott via en videosekvens och sedan genomgå ett förhör, antingen ansikte mot ansikte eller via chatt.

    Förhörsteknikerna gav likvärdiga resultat vad gällde desinformationseffekt och antal korrekta vittnesuppgifter. Kvinnor använde fler ord än män i båda förhörsteknikerna, i övrigt fanns inga könsskillnader. Förhör via chatt gav större andel rätt per ord än förhör ansikte mot ansikte. Slutsatsen är att chattförhör är likvärdigt med, och i vissa aspekter effektivare än, förhör ansikte mot ansikte.

  • 167.
    Palmqvist, Anna
    et al.
    Örebro University, School of Law, Psychology and Social Work.
    Pettersson, Erika
    Örebro University, School of Law, Psychology and Social Work.
    Trygghet och rädsla för personbrott i närvaro av olika kapabla väktare2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The study's purpose was to examine the capable guardians police, security guards, police volunteers and non-uniformed capable guardian’s importance for feelings of safety and fear of personal crime. The correlation between feelings of safety and fear of personal crime was also investigated. A total of 307 students participated in the survey, 129 were men and 178 were women (M=23.6 years, SD=4.63). The results showed that police volunteers were those who had the greatest significance in both feelings of safety and fear of personal crime for women. For men, there were no differences between the capable guardians in feelings of safety, however, the results indicated that police volunteers have the most significance for fear of personal crime. There was also a correlation between feelings of safety and fear of personal crime. However, the relations only had significant differences for women where police were found to have the weakest correlation.

  • 168.
    Paulsen, Morten T.
    et al.
    Dep of Chemistry, Botechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway.
    Ueland, Øydis
    Nofima AS, Ås, Norway.
    Nilsen, Asgeir N.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hersleth, Margrethe
    Dep of Chemistry, Botechnology and Food Science, Norwegian University of Life Sciences, Ås, Norway.
    Sensory perception of salmon and culinary sauces: An interdisciplinary approach2012In: Food Quality and Preference, ISSN 0950-3293, E-ISSN 1873-6343, Vol. 23, no 2, p. 99-109Article in journal (Refereed)
    Abstract [en]

    Sauces play an important role in the sensory perception of meals. The combination of sauce and other foods in a meal might cause sensory interactions which change sensory attributes and the overall impression of the meal. The main aim of this study was to investigate the effects of culinary sauces, with different levels and combinations of the basic tastes, on the sensory attributes of salmon using mixed tasting technique. Seventeen different combinations of salmon and culinary sauces were evaluated by a trained panel at Nofima using descriptive analysis. The samples were analyzed in this sequence; first the salmon, then the sauce and finally the combination of salmon and sauce. Significant changes were found in salmon for all combinations, most importantly; bitter, acid and salty sauces significantly reduced salmon flavor, while salty sauce also reduced fish-oil flavor. Bitter, acid and salty sauces significantly increased the attribute complexity and bitter sauce reduced the attribute harmony. This study can be seen as a model for product development combining experimental design and sensory analysis with culinary knowledge. Results may be applied for tailoring fish meals for specific consumer segments. (C) 2011 Elsevier Ltd. All rights reserved.

  • 169.
    Pecnik, Ninoslava
    et al.
    Department of Social Work, Faculty of Law, University of Zagreb, Croatia.
    Brunnberg, Elinor
    Örebro University, Department of Behavioural, Social and Legal Sciences.
    Professionals' characteristics, viktim's gender, and case assessments as predictors of professional judgments in child protection2005In: Review of Psychology, ISSN 1330-6812, Vol. 12, no 2, p. 133-146Article in journal (Refereed)
    Abstract [en]

    Scant research on child protection professionals' decision-making demonstrates complexity of identifying and responding to child maltreatment. In order to understand processes involved in professionals’ judgements, methodological approaches are needed which allow that multiple potentially relevant factors are evaluated. A technique of vignettes was used in this study of 87 Croatian and 72 Swedish social workers. The first aim was to investigate if professional’s individual characteristics and experiences and their social welfare system/culture were related to professionals’ reactions to a case of alleged child abuse depicted in a vignette. Results showed that age, parenthood status, length of professional experience, frequency of corporal punishment and bruises in childhood and a country of residence correlated with particular variables from the domain of case assessments and judgements about appropriate interventions. The second aim was to determine the relative contributions of professionals’ characteristics, victim’s gender and case assessments to explaining differences in judgements about appropriateness of removing a child from home compulsorily and maintaining a child at home with social support being offered. Female gender of the abused child, perceptions of father’s violence, previous judgements about appropriate interventions and assessment of risk and main problem/s at the final stage predicted judgements about removing a child from home.

  • 170.
    Persson, Carolina
    et al.
    Örebro University, School of Law, Psychology and Social Work.
    Doyle, Maria
    Örebro University, School of Law, Psychology and Social Work.
    Vad visar forskning om effekterna av platsbaserat polisiärt arbete vid geografiskt små områden?2012Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    This research review is about the effectiveness of hot spot policing. Does hot spot policing have an effect on crime? Does only one type of crime decline? Does crime just move from one place to another? Through suitable keywords and well known databases, studies with good research designs were chosen. The result was 14 in all, 9 randomized controlled trials, 4 quasi-experiments and 1 meta-analysis. The review shows a divided picture when it comes to significance in crimeprevention. In summary: 6 studies are significantly small and 4 non-significant when it comes to the total of crime. To work problem-oriented and to work with other authorities is most effective. Only place-based work does not affect all crime, other authorities/methods are needed.

  • 171.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Carin Boalt och 27000 måltider2006In: Festmåltid och vardagsmat: föredrag vid ett symposium till Anders Salomonssons minne 3-4 juni 2005 / [ed] Mats Hellspong, Uppsala: Kungl. Gustav Adolfs Akademien för svensk folkkultur , 2006, p. 83-94Conference paper (Other academic)
  • 172.
    Pipping Ekström, Marianne
    Örebro University, Department of Restaurant & Culinary Arts.
    Genus på krogen2006Collection (editor) (Other academic)
  • 173.
    Pipping Ekström, Marianne
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Kvinnor, män och arbetet med maten.2005In: Nye og tradisjonelle trekk i nordisk matkultur: artikkelsamling fra et nordisk seminar / [ed] Eldbjørg Fossgard, Voss: Vestnorsk kulturakademi , 2005, p. 21-21Chapter in book (Other (popular science, discussion, etc.))
  • 174.
    Pipping Ekström, Marianne
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hjälmeskog, Karin
    150 år av "outsourcing" av hemarbete2006In: Lärarprofession i förändring: från "skolkök" till hem- och konsumentkunskap / [ed] Karin Hjälmeskog, Uppsala: Föreningen för svensk undervisningshistoria , 2006, p. 171-191Chapter in book (Other (popular science, discussion, etc.))
  • 175.
    Pipping Ekström, Marianne
    et al.
    Gothenburg University, Gothenburg, Sweden.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Family meals: competence, cooking and company2009In: Food in Contemporary Society / [ed] Hille Janhonen-Abruquah & Päivi Palojoki, Helsinki: University of Helsinki , 2009, p. 23-28Chapter in book (Other academic)
    Abstract [en]

    The aim of this article is to find out what is needed to produce a Family Meal. The article starts with an effort to summarise and discuss different descriptions of a meal. It then goes on to define what a meal is and discuss the concept cooking. The need of competence to produce a meal is also pointed out. With the aid of results from a Nordic study it is argued that family meals still exist, though not on an everyday basis. The importance of company is discussed, viewing the meal as a central family activity and also even now a context for cultural learning. Our conclusion, as far as the future is concerned, is that it is necessary to shift responsibility and enhance men's competence in everyday cooking, also a matter of importance at various educational levels as well as for adults.

  • 176.
    Pipping Ekström, Marianne
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Genus i rummet2007In: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitet , 2007, p. 163-169Chapter in book (Other academic)
  • 177.
    Portocarrero Rodriguez, Victoria
    Örebro University, School of Law, Psychology and Social Work.
    Narkotikasmuggling över Sveriges gränser: En intervjustudie med polisen och tullverket2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Det övergripliga syftet med intervjustudien är att beskriva smugglingsstrategier som används vid smuggling av narkotika. Men även att beskriva hur polisen och tulltjänstemän arbetar för att reducera narkotikasmuggling över Sveriges gränser samt hur de upplever sitt handlingsutrymme i sitt brottsbekämpande arbete. Uppsatsen består av tre teman där ett rättsociologiskt perspektiv har använts för att analysera resultatet. Det framkommer att det brottsbekämpande arbetet bygger på kontroller och utredningsorienterat arbete där brottsbekämparnas handlingsutrymme påverkas av lagstiftning, riktlinjer och resurser. Slutsatserna är att strategierna varierar beroende på narkotikapreparatet som smugglas och att de polisiära resurserna koncentreras på de mest högriskområdena. Det framkommer även att brottsbekämpare anser att tulltjänstemän har större handlingsutrymme än polisen.

  • 178.
    Rapp, Erika
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Öström, Åsa
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Food and context: the essence of a good meal and a potential model for promoting healthManuscript (preprint) (Other academic)
  • 179.
    Rapp [Nordin], Erika
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Den goda måltiden: en kategorisering med FAMM som analysverktyg2007In: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Universitetsbiblioteket , 2007, p. 171-181Chapter in book (Other academic)
  • 180.
    Rapp [Nordin], Erika
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Smakupplevelse: en riskindikator för övervikt och hjärtkärlsjukdom2008In: Gastronomiska forskning / [ed] Christina Fjellström, Stockholm: Gastonomiska akademien , 2008, p. 181-190Chapter in book (Other (popular science, discussion, etc.))
  • 181. Rosell, Magdalena
    et al.
    Hellénius, Maj-Lis
    de Faire, Ulf
    Berglund, Lars
    Gustafsson, Inga-Britt
    Örebro University, Department of Restaurant & Culinary Arts.
    Johansson, Gunnar
    Contribution of a manually coded part in an optically readable, precoded sevenday food record for the intake of energy, nutrients and foods2003In: Scandinavian Journal of Nutrition/Næringsforskning, ISSN 1102-6480, E-ISSN 1651-2359, Vol. 47, no 3, p. 123-131Article in journal (Refereed)
    Abstract [en]

    Objective: This study investigated the contribution of a manually coded part (MP) in a precoded 7 day food record for the intake of energy, nutrients and foods. Design: The dietary intake was assessed in a cross-sectional study using an optically readable precoded 7 day food record. Biological markers for the intakes of protein, sodium and potassium were measured in 24 h urine samples. Underreporters were identified according to the Goldberg cut-off for energy intake:basal metabolic rate. The study setting was an outpatient clinic at Karolinska Hospital, Stockholm, Sweden. The subjects were 301 healthy men aged 63 years. Results: The MP represented 20% of the energy intake. Intakes recorded as free text were foods commonly eaten between meals, especially in the evening and were, with the exception of fruits, characterized as less healthy. The agreement between using the food record with and without the MP, respectively, was low for energy, carbohydrates, a-tocopherol and vitamin C, and high for retinol, vitamin D and vitamin B12. Underreporters recorded their food intake as free text to a lesser degree than did non-underreporters. When the MP was included in the food record, the percentage of energy from fat and carbohydrates increased and the percentage of energy from protein decreased. The biological markers for protein, sodium and potassium confirmed an improved validity of the dietary data when the MP was included. Conclusions: Inclusion of the food consumption recorded in free text influenced the dietary quality and indicated improved validity of the optically readable precoded food record. To increase the possibility of catching underreporting in dietary surveys, these findings emphasize the importance of the recording/ reporting of between-meal eating. Keywords: biological markers; dietary assessment; in-between meals; precoded food record; underreporting.

  • 182.
    Sahlin, Ulrika
    et al.
    Tidskriften Cirkulera.
    Danielsson-Tham (Intervjuobjekt), Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Citron istället för kemikalier2015In: Cirkulera, no 2, p. 4-7Article in journal (Other (popular science, discussion, etc.))
    Abstract [sv]

    Marie-Louise Danielsson-Tham, veterinär, professor och städexpert. Känd från TV och gillar ordning och reda. Här tipsar hon om avfallsminimering och om att städa snabbt och effektivt utan kemikalier. TEXT: Ulrika Sahlin. FOTO: Carl-Johan Söder

  • 183.
    Sedelius, Thomas
    Örebro University, School of Humanities, Education and Social Sciences.
    Presidentmakt och parlamentarism i Östeuropa2009In: Det nya Östeuropa: stat och nation i förändring / [ed] Fredrika Björklund, Johnny Rodin, Lund: Studentlitteratur AB, 2009, p. 379-408Chapter in book (Other academic)
  • 184.
    Sjöberg, Anette
    et al.
    Örebro University, School of Law, Psychology and Social Work.
    Öhman, Sofia
    Örebro University, School of Law, Psychology and Social Work.
    Psykiskt partnervåld: Studenters uppfattning om allvarlighetsgrad2017Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    Psychological intimate partner violence (IPV) is a complex and inaccessible field that often occurs in secret. The purpose was to investigate students’ perception of the severity of psychological IPV. The total of participants was 189, of whom 62 were men. The method was a 2 x 2 quasi-experimental vignette design, where the variables lower and higher degree of severity along with a male or female perpetrator was manipulated. The underlying theory was the normalization process. Police report, punishment and convictions were also studied regarding the severity. The results showed that the male perpetrator generally perceived to be committing a more serious action. And that the psychological IPV generally perceived to be relatively serious, which goes against the general perception.

  • 185. Sjögren, Anna
    et al.
    Danielsson-Tham (Intervjuobjekt), Marie-Louise
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Buffélabbet snabbgravar lax2015In: Buffé, no 3, p. 16-19Article in journal (Other (popular science, discussion, etc.))
  • 186.
    Solimanaznavi, Bella
    Örebro University. Örebro University, School of Law, Psychology and Social Work.
    Tvåkulturalitet: En studie om identiteten hos andra generationens invandrare2010Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    This study concerns the creation of identity and experiences of belonging to two cultures, among second generation immigrants. Based on semi-structured interviews with four young second generation immigrants, the purpose was to explore their views on their identity and experiences of living in two different worlds. The study has also a purpose to understand whether these youths perceive differences between themselves and ethnic Swedes and when they believe that others may consider them as Swedes. The essay studied how the youth’s parents and their upbringing have affected their view on their culture and the integration with the Swedish society. The results demonstrate that the youth’s parents are the main reason they now feel pride in their origins and their culture. They can now understand the benefit of being bilingual. The reason why these youths are experiencing a mean of identity at this point of their lives is according to them, the fact that society has made a distinction between people from different cultures.

  • 187.
    Strid, Sofia
    Örebro University, School of Humanities, Education and Social Sciences.
    Gendered interests in the European union: the European women's lobby and the organisation and representation of women's interests2009Doctoral thesis, monograph (Other academic)
    Abstract [en]

    Gendered Interests and the European Union. The European Women’s Lobby and the Organisation and Representation of Women's Interests. On a general level this thesis concerns the changed and changing institutional conditions for gender equality in Europe and the organisation and institutionalisation of women’s social and political interests at the EU level. I ask in what ways political structures and authorities enable and/or obstruct women to generate, sustain and control their presence in politics as women. I explore how the EU institutions structure and provide opportunities and constraints for women to mobilise and organise to act as an authorised party vis-a-vis and within the EU political system. How does it come that women, as a collective, are not only recognised as a politically relevant group but also legitimised to act and be present as women in an organised relationship with the EU system’s main authorities? The presence comes in the form of the European Women’s Lobby (EWL), an EU level and EU wide non-governmental umbrella organisation which represents some 4000 women’s organisations on multiple levels of the EU. The EWL is not the first example of women organising on the EU level, but it is the first of its kind. The EWL was initiated by women from within the European Commission and is funded mainly via a grant from the Commission. The EWL’s objectives include the endorsement of equality between women and men and to ensure that measures to promote gender equality and women’s rights are taken into account and mainstreamed in all EU policy. Using material gathered through interviews, observations and official documentation I study the structure of the European Women’s Lobby; the participation of the EWL in EU politics; the relation between the EWL and the EU institutions; the relation between the EWL’s member organisations; and the forms the representation of women’s organised social and political interests at EU level can take. I argue that in the specific political system of the EU, organised interests in civil society and the EWL perform the functions of input, and participate in output and feedback. Organised interests function as intermediaries between the national and European levels. Organised interests strive to gain influence; the Commission, as a political authority, strives to gain legitimacy of its policy-making through the input and output of representative organised interests. As a consequence of what I argue is a corporatist policymaking style of the Commission the EWL has become increasingly institutionalised. The trade off is that while the EWL has enjoyed the Commission’s support and funding to constitute an established EU level platform from which women can formulate, mobilise and pursue their interests, the EWL has must organise and take control over the interests aggregated from its member organisations and over the form of the member organisations. The very structure of the EWL can be seen as part of the price the EWL has to pay to be granted somewhat of a representative monopoly in terms of opportunities to influence EU policy-making through the various channels of consultation. In this context, I argue that the representativeness of organised interests is key. There is no electoral basis legitimising the policy-making of the Commission, instead, this basis is constituted by organised interests. Paradoxically, this holds the potential for increasing the legitimacy of the Commission, something which increasing transparency has failed to do. It is no exaggeration to claim that the EWL offers a remarkable EU level platform for women to act and pursue their interests as women. By studying the actual impact of EU level policy-making and politics on various ways, this thesis argues that the very existence of the EWL can be understood as being in the interest of women.

  • 188.
    Sundqvist, Joachim
    et al.
    Umeå University School of Restaurant and Culinary Arts, Umeå University, Umeå, Sweden.
    Walter, Ute
    Umeå University School of Restaurant and Culinary Arts, Umeå University, Umeå, Sweden.
    Deriving Value from Customer Based Meal Experiences: Introducing a Postmodern Perspective on the Value Emergence from the Experience of the Commercial Meal2017In: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 15, no 2, p. 171-185Article in journal (Refereed)
    Abstract [en]

    This exploratory article examines the role of the meal experience in the context of the postmodern conditions of marketing as well as customer value emergence and suggests a novel perspective on the commercial meal experience as being customer based. It focuses on how value is idiosyncratically formed, for the customer, based on what the customer experiences. The article draws attention to the need of changing perspectives from the producer to the customer to gain understanding on how value emerges for the customer within the commercial meal experience. It also presents the need for a dynamic understanding of the meal experience and argues that the current paradigm of understanding the meal is lacking due to it being an a priori construct.

  • 189. Sundström, G.
    et al.
    Ungvari, P.
    Jonsson, Inger M.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Strömberg, E.
    Skoglund, L.
    The pharmacy, the primary health care develop a forum together for self care, health counselling and drug dispensing2002Conference paper (Refereed)
  • 190.
    Tallqvist, Camilla
    et al.
    Örebro University, Department of Behavioural, Social and Legal Sciences.
    Bertilsson, Laila
    Örebro University, Department of Behavioural, Social and Legal Sciences.
    Tillsynen av enskilda hvb-hem: en explorativ studie2007Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [en]

    The subject for this essay is the inspection of privately owned homes for treatment or living for minors. The purpose is to look closer at how this inspection works in three different counties – Örebro, Halland and Skåne. The main questions at issue are how the inspection is executed, if there are guidelines and if they are used. This essay has an explorative theme and the information has been searched foremost through email-contacts with the different authorities but also through the internet and in litterature.

    We have learned that the inspection most often follow guidelines of some sort, that the inspection is pre-announced and that the inspectors foremost looks at documentation, routines, staff and how the treatment is carried out. The inspections do what is intended, but we feel that the intention is insufficient. We have also found that the client is not the focus of the inspection, at least not the primary one. The cost for treatment starts at 1500 krona per day and night, but is often higher. Concerning what the county administrative board and the local authorities think about the result of treatment, we have found that they do not really know what the result is and they do not answer what they personally think. Our conclusions are that the inspection does not work the way it ought to since the most important thing – the result of treatment – has not been evaluated enough. Good guidelines exists but are not used sufficiently. Also, not all use the same guidelines which we find strange since it all concerns the same kind of treatment.

  • 191.
    Tellström, Richard
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    City branding through food culture: insights from the regional branding level2011In: City branding: theory and cases / [ed] Keith Dinnie, Basingstoke: Palgrave Macmillan, 2011, p. 62-69Chapter in book (Other academic)
  • 192.
    Tellström, Richard
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Den politiska måltiden2004In: Tvärsnitt, ISSN 0348-7997, no 4, p. 57-60Article in journal (Other academic)
  • 193.
    Tellström, Richard
    Örebro University, Department of Restaurant & Culinary Arts.
    En smakbit av landskapet: sinnesförnimmelser och platsegenskaper i den lokala och regionala måltidslitteraturen 20032005In: Hörsel och lyssnande: ett seminarium om människans hörselsinne, dess funktion och betydelse, januari 2004 / [ed] Lisbeth Axelsson, Örebro: Örebro universitetsbibliotek , 2005, p. 57-70Chapter in book (Other academic)
  • 194.
    Tellström, Richard
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    From crispbread to ciabatta2005In: Culinary cultures of Europe: identity, diversity and dialogue / [ed] Darra Goldstein, Kathrin Merkle, Strasbourg: Council of Europe Publishing , 2005, p. 423-434Chapter in book (Other academic)
  • 195.
    Tellström, Richard
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Knyt tallriken till marken: ursprungsgestaltning i den kommersiella restaurangen2006In: Mat: genealogi och gestaltning / [ed] Anna Burstedt, Cecilia Fredriksson, Håkan Jönsson, Lund: Studentlitteratur , 2006, p. 55-70Chapter in book (Other academic)
  • 196.
    Tellström, Richard
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Maten ger oss mycket mer än bara näring2011In: Svenska Dagbladet, ISSN 1101-2412, no 20 oktoberArticle in journal (Other (popular science, discussion, etc.))
    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.

  • 197.
    Tellström, Richard
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Matkulturen i Tornedalen2008In: Kangos: framtidslandet / [ed] Rolf Berggård, Christer Frånlund, Uppsala: Uppsala Publishing House , 2008, p. 95-96Chapter in book (Other academic)
  • 198.
    Tellström, Richard
    Örebro University, Department of Restaurant & Culinary Arts.
    Modern European political food culture: in search of the optimal balance of food and political factors2005In: Etnološka istraživanja : Ethnological Researches, ISSN 0351-4323, Vol. 1, no 10, p. 29-40Article in journal (Refereed)
    Abstract [en]

    Meetings with other politicians, business people and NGO representatives, and the discussion of ideas on how to formulate new policies constitute a major part of politicians’ work in Europe today. Many meetings take place during meals; which may be ceremonial, but are often informal. The food served during these meals is commonly carefully selected to support the political strategy of the meeting. The dayto-day political meal, with its strong functional element, has until now been of little interest to the ethnological research tradition. The aim of this study is to analyse how a group of politicians in contemporary Sweden use meals in their daily work, how they choose food in relation to the purpose of the meeting, and what role they give the meal in political discussions and negotiations. The method used is semi-structured interviews with ten Swedish politicians; ministers and permanent secretaries (both politically appointed in Sweden).The politicians explained how they select topics that should be discussed during the formal meeting, and which topics might better be discusse dduring the meal following the meeting. The analysis showedthat several ministers and permanent secretaries use the meal as a political tool, and that there is a perceived benefit for those who use the meal in a strategic way. The politicians’ interest in food can be seen as a reflection of post-modern society’s interest in food and meal culture.

  • 199.
    Tellström, Richard
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Måltidskultur – värde och form för kulturell evolution?2007In: Den medvetna måltidskunskapen: en vänbok till Inga-Britt Gustafsson / [ed] Richard Tellström, Lena Mossberg, Inger M. Jonsson, Örebro: Örebro universitetsbibliotek , 2007, p. 189-198Chapter in book (Other academic)
  • 200.
    Tellström, Richard
    Örebro University, Department of Restaurant & Culinary Arts.
    Politisk gastronomi - om måltiden som politiskt medel2004In: Gastronomisk kalender, Stokholm: Prisma , 2004, Vol. 43, p. 77-86Chapter in book (Other academic)
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