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  • 1.
    Ahlgren, Mia K.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ready meal consumption - when, where, why and by whom?2004Licentiate thesis, comprehensive summary (Other academic)
  • 2.
    Ahlström, Amanda
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Södergren, Amanda
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sommar, Linn
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mat utanför hemmet: Hushållssammansättning och inkomst i urbana Kina2013Independent thesis Basic level (university diploma), 5 credits / 7,5 HE creditsStudent thesis
    Abstract [sv]

    Kinas ekonomi och befolkning växer och urbaniseringen ökar. Människorna i landet konsumerar varor och tjänster dagligen. Konsumtionen av mat utanför hemmet sker i allt större utsträckning.

    Syftet med denna studie var att undersöka hur ett kinesiskt storstadshushålls inkomst och sammansättning påverkar sannolikheten att konsumera food away from home (FAFH).

    För att svara på syftet har fem vetenskapliga artiklar analyserats.

    Resultatet visade att inkomst och familjesammansättning bidrog till både ökad och minskad konsumtion av mat utanför hemmet. Inkomsten spelade in då hushållets sannolikhet att konsumera mat utanför hemmet låg i direkt anknytning till hur hushållets ekonomi såg ut. Familjesammansättningen spelade in då antal medlemmar, närvaro av barn eller äldre samt antal inkomsttagare ökade eller minskade sannolikheten för konsumtionen av mat utanför hemmet.

    Hushållets inkomst och sammansättning har enskilt och i samverkan en stor påverkan på FAFH konsumtionen för ett kinesiskt storstadshushåll.

  • 3.
    Ankarberg, Isabella
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nylander, Madeleine
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Värdskap som berör: En explorativ studie om autencitet inom värdskap2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    I en värld där människor allt oftare befinner sig på resande fot, ökar efterfrågan på hotell, restauranger och upplevelser. Hospitality har kommit att beteckna bland annat omhändertagandet av gäster med hjälp av logi, mat och underhållning. Begreppet hospitality och dess betydelse har utvidgats över tid och har på svenska översatts till värdskap. Argument mot denna språkliga översättning har uppdagats; värdskap sägs vara en del av det övergripande begreppet hospitality. En betydelse av värdskap är: Bemötandets estetik i mötet mellan människor; vad händer i mötet mellan människor och vad är det som berör?Etableringsprojektet: ”Värdskap och ledarskap som berör – ett konkurrensmedel?” och dess forskargrupp möjliggjorde denna studie. För att öppna upp till dialog människor emellan forskargruppen utvecklade en metod som underlag för en workshop: ”Vem är jag som värd?” Författarna ville genom observation och dokumentation av denna workshop pröva om det är autenticitet som berör. Denna explorativa studie hade som syfte att utveckla en metod för att identifiera autenticitet som kan tillämpas inom värdskap. Studiens observations- och dokumentationsmetod var filmning där författarna var känslomässiga verktyg för att identifiera autenticitet.En metod utvecklades och resultatet av denna studie vittnade om att autenticitet berör. Författarna vill tro att detta kan tillämpas inom utövandet av värdskap. Slutsatsen var att en kombination av teknisk skicklighet, tillit till sin embodied knowledge, medvetenhet, mening, passion för människan och yrkesutövningen, skapar värdskap som berör.

     

    Nyckelord: embodied knowledge, filmning, känslomässig beröringspunkt, spegling, värd.

  • 4.
    Bordás, Gábor
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sjöberg, Erik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Smaken av Sverige: Utländska studenters upplevelse av den svenska smaken2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Sverige är ett land där tillgången av råvaror från det egna landskapet påverkats av de fyra årstiderna. Dagens Sverige har blivit berikat av invandring och det är lätt att tillgå alla möjliga råvaror under hela året. Har dagens svenskar en mattradition tydlig nog att definieras av studenter som temporärt vistas i detta avlånga land?Syftet med följande uppsatsarbete var att undersöka vad utländska studenter som vistats temporärt i Sverige anser och upplever vara svensk smak.För att undersöka syftet valdes intervjuer som metod och då svaren inte kunde mätas blev forskningsmetoden kvalitativ. För att öka trovärdigheten i arbetet gjordes ett urval av de studenter som skulle intervjuas. Några av kraven var att studenterna vistades temporärt i Sverige samt jämn fördelning av tjejer och killar.Resultatet presenteras utifrån de analytiska kategorierna genus, vistelsetid, vistelseort och kulturell bakgrund. Köttbullar, fisk, potatis och knäckebröd anses vara typisk svensk mat. Typiskt svenska smaker anses vara sötma tillsammans med salta tillbehör, komponenterna i maten är neutrala men komponeras tillsammans med övriga ingredienser och blir intressanta. Den svenska maten anses vara bastant, mäktig och energirik. Det är svårt att finna restauranger med typiskt svensk mat medan de italienska och franska köken återfinns överallt.Svenskar smaksätter sin mat med milda kryddor och gör maten i stor utsträckning påtaglig söt i kombination med sälta eller syrlighet. Svenskar tycker i överlag om att blanda olika komponenter till spännande maträtter. Att hitta traditionell svensk mat i städerna är inte det lättaste däremot påträffas mängder av restauranger med utländska kök.Nyckelord: mat, perception, preferens

  • 5.
    Buletic, Sofia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Palmevik, Emelie
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hur fungerar merförsäljningen på hotell? – en kvantitativ undersökning av svenska hotell2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 6.
    Bäck, Torbjörn
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Forsell, Christina
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Se för att lära2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 7.
    Carlsson, Viktor
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Hagström, Marie
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Karlsson, Nicolina
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Menyn, ett ledande verktyg?: Hur en restaurang kan påverka sin försäljning genom menyns färgval och produktplacering2013Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    För att påverka försäljning av mat och dryck använder restaurangen menyn som försäljningsverktyg. I uppsatsen diskuterades möjligheterna till ökad försäljning av mat och dryck genom att påverka gästens val med hjälp av placering samt färgval i en restaurangmeny.

    Syftet med undersökningen var att ta reda på hur färgsättning samt produkternas placering i en à la cartemeny påverkar restaurangens försäljning av mat och dryck.

    I metoden tog uppsatsförfattarna upp tillvägagångssätten som utförts för att få in materialet. Sökandet i databaserna där urvalet av de vetenskapliga artiklarna med hjälp av inklusions- och exklusionskriterierna redogörs.

    En av artiklarna hävdar att placeringen i en restaurangmeny kan påverka försäljningen medan två andra artiklar inte kunde finna någon direkt koppling. Det framgick att en restaurangmeny har avdelningar som gästen ägnar mer och mindre uppmärksamhet mot. Hur gästens val påverkas genom färg är en viktig faktor att använda sig av då restaurangen vill vara effektiv.

    Genom färg går det att påverka restaurangens försäljning. Färgsättningen i menyn rekommenderas att anpassa efter vad restaurangen vill förmedla. Placeringar i menyn kan få försäljningen att öka eller minska.

  • 8.
    Dahlberg, Adam
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tamayo Runesson, Benno
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Wallin, Magnus
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Utbildning inom restaurangkök: I skola eller med mentor-lärlingskap2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    SammanfattningBakgrund: Dagens skola lägger ner mycket tid på teoretisk lärande på gymnasie- och högskolenivå. Förr gick man mentor-lärlingsutbildningar som nästan bara gav praktisk utbildning. Idag är vi nu på väg in i en ny gymnasiereform där mentor-lärlingssituationer är på väg tillbaka tillbaka in i den svenska gymnasieskolan.Syfte: Syftet med arbetet är att studera två utbildningsmodeller som finns för restaurangvärlden.Metod och material: Fyra intervjuer genomfördes till denna studie med svenska nuvarande/före detta köksmästare på fine dining-restauranger. Dessa intervjuer var utformade efter metoden halvstrukturerade intervjuer.Resultat: Det viktiga om man går en utbildning eller mentor-lärlingssituationer att man har har intresset, viljan och motivationen. För att nå de högre positionerna i ett restaurangkök är det viktigt att du gått någon form av utbildning.Diskussion: Utbildning värderas högt i dagens samhälle men i restaurangvärlden kan det anses att bara för att man har något, skrivet på papper överensstämmer det inte alltid med den egentliga kunskapen personen besitter.Slutsats: Som kock i framtiden måste man kunna erbjuda ett ”paketerbjudande”. Det innebär att man först gått en mentor-lärlingsutbildning och att man efter det vidareutbildat sig för att få en djupare kunskap och ett mer analyserande tänk.Nyckelord: mentorship, apprentice, training, education och kitchen

  • 9.
    Dahlberg, Nimmi
    et al.
    Restaurang- och hotellhögskolan - Grythytte Akademi, School of Hospitality, Culinary Arts & Meal Science.
    Ljung Kaukonen, Cecilia
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tummen upp eller ner för kritik?: Restaurangchefers och restaurangpersonals användning av privata gästomdömen och professionell kritik2010Independent thesis Basic level (professional degree), 10 credits / 15 HE creditsStudent thesis
  • 10.
    Dalman, Fredrik
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Deslot, Sebastian
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Vinets väg till de kungliga slotten: En analys av svenska hovets vininköp 1771-18182011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    &J.;;.(H.,,()(0&

  • 11.
    Dragusha, Shkurta
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Eriksson, Oskar
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Framtidsdrömmar: En studie på två gymnasieskolor om varför ungdomar väljer Hotell- och Restaurangprogrammet2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

     

     

    Ända sen vi var små så har vi haft drömmar om framtiden och ett framtida yrke. Det är något som driver och motiverar oss till att kämpa för att uppnå vårt mål. Vid ett val av utbildning eller yrke spelar många faktorer in, föräldrar, social bakgrund och kön. Även idag kräver så samhället en gymnasieutbildning för att få ett arbete. Bakgrunden beskriver även hur en valprocess fungerar. Författarnas syfte med denna uppsats var att undersöka gymnasieungdomar på två skolor som studerar på Hotell- och Restaurangprogrammet om deras framtidsdrömmar om ett kommande yrke, genom intervjuer av tolv gymnasieungdomar. Intervjuformuläret var uppbyggt utefter studiens syfte och delvis strukturerad för att få kvalitativa svar. Resultatet visade att ungdomarna hade en framtidsdröm att arbeta inom Hotell- och Restaurangbranschen. Respondenterna ansåg att de var mer praktiskt än teoretiskt lagda och att förebilder, intresse och föräldrar avgjorde varför de valde Hotell- och Restaurangprogrammet. I resultatdiskussionen gjordes en jämförelse mellan bakgrundsmaterialet kring framtidsdrömmar och valprocesser, samt informationen från respondenternas val kring yrket. Vilket visade sig att samband mellan bakgrundsmaterialet och respondenternas information överensstämmer. Slutsatsen blev att respondenterna hade en stark framtidsdröm om att arbeta i HR-branschen och därför sökte de till Hotell- och Restauranggymnasiet.

  • 12.
    Edvardsson, Erika
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Förekomst av patogens bakterier i svenska dessertostar tillverkade av opastöriserad mjölk – ett livsmedelshygieniskt perspektiv2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Trenden med ”Slow Food” och miljödebatten tillsammans med intresset för mathantverkantas vara bidragande orsaker till att besöken vid de svenska fäbodarna och smågårdsmejerierna ökar. I den traditionella osttillverkningen används opastöriserad mjölk.Frågan är om produkterna som tillverkas av den opastöriserade mjölken är lika angenäma närden livsmedelshygieniska aspekten ställs i fokus. Syftet med detta arbete var att undersökaförekomsten av patogena bakterier i svenska dessertostar tillverkade av opastöriserad mjölk,samt att diskutera och bedöma eventuella fynd ur ett livsmedelshygieniskt perspektiv.Till grund för denna uppsats ligger egna laborationer under handledning och litteraturstudier.Den mikrobiologiska analysen genomfördes för att ta reda på om några patogena bakterierkunde påträffas i någon av de valda ostarna. Analysen gjordes enligt den standardmodell somär praxis vid undersökning av livsmedel. I några fall, där det fanns indikationer på patogenabakterier gjordes fördjupade tester. Resultatet baserat på den mikrobiologiska analysen visadeatt två av ostarna innehöll en förhållandevis hög halt av Enterobacteriaceae och enterokocker,vilket gjorde att de bedömdes som godtagbara med anmärkning. En av ostarna visade siginnehålla presumtiva Escherichia coli-bakterier, vilket tyder på förekomst av fekal förorening.Den mikrobiologiska analysen visar att kvaliteten på ostarna varierar. Ingen L. monocytogenespåträffades i ostarna. De andra sju ostarna bedömdes som tillfredsställande.Nyckelord: Listeria monocytogenes, Stafylokocker, Enterobacteriaceae/Escherichia coli,Enterokocker, Mjölkburna sjukdomar, Pastörisering

  • 13.
    Ek Elmqvist, Malin
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Cook chill – Processen vid införandet av ett nytt matlagningssystem2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Bakgrund: Mat till svaga och sjuka äldre är en viktig del av den medicinska behandlingen. Äldre individer drabbas ofta av viktförlust på grund av ät svårigheter vilket kan leda till undernäring, det främsta nutritionsproblemet i Sverige. Matservicen är en viktig del inom äldreomsorgen. Det kommer nya metoder för att denna service ska kunna producera stora mängder av mat på ett praktiskt sätt, med tanke på ekonomi och resurser. Men även med tanke på matsäkerhet, sensoriskt perspektiv och nutritionsegenskaper. Införandet av nya styrdokument inom matdistribution kräver tänkande på fysiologiska faktorer om mat, näring och måltidens olika perspektiv. Det är ofta dietister och kostvetare i samarbete med kostchefer som tar fram nya matsystem, vilket ska skänka tankar på varje enskild individ. Det matsystem de flesta kommuner väljer att införa är Cook chill, maträtterna tillagas på sedvanligt sätt som sedan kyls ner inom 30 minuter. Maten får endast förvaras i högst fem dagar, detta inkluderar tillagnings- och förbrukningsdag.Syftet: med uppsatsen är att beskriva processen för att utveckla kostorganisationen för äldreomsorgens måltider i tre olika kommuner.Metod & material: Uppsatsen består av tre kvalitativa intervjuer av kostchefer från tre olika kommuner i Sverige. De intervjuer som genomfördes koncentrerades framförallt på för- och nackdelar med cook chill, även vad som händer när en kommun går från ett matlagningssystem till ett annat.Resultatet åskådliggör att de främsta anledningarna till att cook chill kom på tal i de undersökta kommunerna var ekonomisk fördel med tanke på transporter. Samt skapa ett säkert matsystem som kan tillagas och förvaras under en lång tid. Äldre individer som tidigare har varit i behov av specialkoster på grund av undernäring har minskat med Cook chill systemet, eftersom de får välja vad de vill äta och när de vill inta födan. Cook chill ger därför ett positivt utslag i de kommuner som i ett tidigt stadium informerade invånarna om fördelarna med införandet av Cook chill.Slutsats: Det är dock för tidigt att dra några slutsatser om Cook chill eftersom systemet inte har brukats länge i de kommuner som undersöks och det krävs en noggrann utvärdering. Med tanke på näringsinnehåll, matsäkerhet, behovet av närhet och daglig social samvaro vet vi inte ännu vilka konsekvenser det får för de äldre.Nyckelord: Äldreomsorg, Cook chill, nutrition, matdistribution, kommun.

  • 14.
    Eklund, Joakim
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Måltiden som möte och pedagogisk resurs2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 15.
    Eriksson, Emelie
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Morgondagens medvetna konsumenter: Högstadieelevers kunskap och uppfattning om livsmedelstillsatser2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning - Debatten om tillsatser i mat som i Sverige fick ett rejält uppsving år 2007, samt forskning som publicerats under det senaste halvseklet har lett till ökad oro bland konsumenter. Undersökningar utförda i Sverige och utomlands visar att det generellt finns en låg kunskapsnivå bland konsumenter och att tillsatser är det många oroar sig mest över när det gäller livsmedel. Men hur ser det ut bland dem som är morgondagens konsumenter?Syfte - Syftet med studien var att undersöka högstadieelevers kunskap och uppfattning om livsmedelstillsatser.Metod - En enkätundersökning utfördes bland elever i årskurs 9 på två högstadieskolor i Örebro län. 120 elever deltog i undersökningen och resultaten behandlades kvantitativt.Resultat - Undersökningen visade att över hälften av eleverna bedömde sin kunskap vara dålig eller obefintlig men att det fanns ett stort intresse av att lära sig mer. Den uppfattning eleverna skapat sig om tillsatser varierade mycket men de vanligaste uppfattningarna var att de gärna kunde plockas bort ur livsmedel samt att de kan vara skadliga.Slutsats - Kunskapsnivån varierade mycket och även uppfattningen om tillsatser. Tilliten till säkerheten var hög bland eleverna och det verkar som att många av dem kommer fundera över sitt val av livsmedel i framtiden när de själva är konsumenter.Nyckelord – Debatt, framtid, säkerhet, Örebro län

  • 16.
    Flood, Caroline
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Jordung, Camilla
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sjöberg, Lina
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Human Resources Strategy: Ledare, medarbetare och arbetsmiljö på hotell2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning: Human Resources Strategy tar upp viktiga begrepp för hur man ska hantera och behandla sina medarbetare, vilket är ett relevant ämne i dagens samhälle där man har fått upp ögonen för hur strategier genom human resources kan genera vinst i företaget.Syfte: Syftet är att analysera hur ledare på fyra utvalda hotell i Stockholm och Oslo arbetar för att få sina medarbetare att prestera optimalt ur ett serviceperspektiv utefter den etablerade modellen Human Resources Strategy, och därefter finna det hotell som lägger mest vikt vid strategierna i modellen.Metod och material: Uppsatsen är baserad på fyra kvalitativa semistrukturerade intervjuer, 14 vetenskapliga artiklar, litteratur och en icke-deltagande/enkel observation på fyra utvalda hotell, som ingår i något av medlemskapen; The Leading Hotels of the World eller Design Hotels.Resultat: Undersökningen visade att ledarna i studien ansåg att det var av stor vikt att medarbetarna har kognitiv kompetens, blir utbildade inom företaget, får motivation, belöning och förmåner, samt känner delaktighet och att de får regelbunden feedback på sitt arbete. Allt detta för att skapa en positiv arbetsmiljö och trivsel hos medarbetarna, eftersom det skapar förutsättningar för att leverera en högklassig service, men i vilken utsträckning beror dock på hotellets storlek, förutsättningar och resurser.Slutsats: Det är viktigt att hitta rätt strategier för att på så sätt få medarbetare att prestera efter hotellets direktiv gällande service. Det gäller att hitta en balans och rätt strategier som stämmer överens med hotellets storlek, förutsättningar och resurser, för att skapa en positiv arbetsmiljö, vilket i sin tur påverkar medarbetarnas trivsel och prestationer.Nyckelord: Direktiv, Service, Strategier, Värdskap.

  • 17.
    Gunnarsson, Sebastian
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Oxbringa – Effekten av tillagningsmetod på vikt och vätskeförlust samt köttets sensoriska egenskaper2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Denna studie handlar om hur stor betydelse valet av tillagningsmetod har för vikt/vätskeförlust samt för de sensoriska texturegenskaperna på rimmad och färsk oxbringa. De tillagningsmetoderna som använts är traditionell kokning samt den nyare tekniken sous-vide-tillagning.

     

    Bakgrund: avsnittet bakgrund hanterar ämnena köttets uppbyggnad, saltets inverkan på tillagning av kött, olika metoder för kokning samt att det berör ämnet sensorik.

     

    Syfte: studien undersöker hur mycket vikt och vätska oxbringa tappar under tillagning. Den tittar också på köttets sensoriska kvalitéer.

    Metod och material: här beskrivs hur undersökningen gick till samt hur matrialet bearbetades.

     

    Resultat: i detta avsnitt förklaras resultatet av informationen som samlades in under de tester som gjordes i studien. Dessa redovisas i form av diagram som även förklaras.

     

    Diskussion: här diskuteras resultatet som återkopplas med bakgrunden.

     

    Slutsats: sammanfattar resultatet och visar vad valet av tillagningsmetod betyder för köttet .

    Sökord: Oxbringa, Rimning, Sensorik, Sous-vide

  • 18.
    Gustafsson, Jenny
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Rönngren, Anna
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Vinkunskap i matsalen – nödvändighet eller "nörderi’’: Svenska restauratörers syn på utbildning och sommelierens roll som kunskapskälla2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning: Allt fler utbildar sig inom restaurangbranschen samtidigt som branschen präglas av dålig lönsamhet. Flera tidigare studier visar dock att utbildad personal kan leda till ökad lönsamhet. Genom att anställa en utbildad sommelier och genom att utbilda personalen i matsalen i produktkunskap, serveringsteknik och försäljningsteknik bör vinförsäljningen öka på restaurangen.Syfte: Att kartlägga svenska restaurangers användande av sommelierer och utbildning av matsalspersonalen. Studien syftar också till att identifiera restauratörers attityd mot utbildning samt presentera praktiska riktlinjer för utbildning av personal.Metod: Strukturerade telefonintervjuer genomfördes med restauratörer som tilldelats God klass i White Guide. Trettiotvå restauranger valdes utifrån ett stratifierat slumpmässigt urval.Resultat: Svenska restauranger har i genomsnitt 50 procent utbildad personal i matsalen. Nästan alla restauranger utbildar sin personal och störst fokus ligger på produktkunskap. Det finns generellt en positiv syn på utbildning på restaurangen och dess inverkan på vinförsäljningen men en viss misstro mot anställning av formellt utbildad personal.Slutsats: För att utbildning skall påverka vinförsäljningen positivt måste alla utbildningsformer kontinuerligt äga rum. Branschen och utbildningsinstitutionerna bör samarbeta mer.Nyckelord: Försäljningsteknik, kunskap, serveringsteknik sommelierutbildning, och vin.

  • 19.
    Hansen, Kai Victor
    Örebro University, Department of Restaurant & Culinary Arts.
    Restaurant meal experiences from customers' perspectives: a grounded theory approach2005Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. In addition, a methodological paper has been written to illuminate central aspects of the method used in the dissertation.

    An explorative and qualitative approach was selected in the data collection, focus group interviews and semi-structured interviews of experienced restaurant customers from à la Carte restaurants were used and analysed within a modified grounded theory approach. The participants were from the cities of Oslo and Stavanger in Norway. The conceptual models in the four studies are first of all the result of the analysis of the data collected. The first study includes a conceptual model illustrating different aspects of the payment process of the bill; important aspects were expectations, sensibility, and reactions. It was demonstrated how a delay in the payment process had negative affects on the customers meal experiences. In the second study, the five important elements of customers’ meal experiences were: The core product, the restaurant interior, the personal social meeting, the company, and the restaurant atmosphere. These five aspects were woven tightly together and the restaurant atmosphere occurred as the “glue” that connected the different meal experience aspects into a whole. The third study focused on the customers’ choices of restaurants, and the occasion occurred as an important element in the decision-making process of choosing a restaurant. The fourth study revealed which consumer values were important by restaurant visits, and identified 13 single values that were integrated into five consumer value categories: Excellence, harmony, emotional stimulation, acknowledgement, and circumstance value. The fifth paper provides a thorough discussion of the usefulness of the modified grounded theory applied in the studies.

    When an overall comparison of the different studies is made, there are several indications that the restaurant employees, and especially the waiting staff, represent the restaurant’s most important assets in the meetings with customers. Increasing the knowledge level of the staff about the customers seems to be an actual element, and thus education and training will be of great importance for development of the restaurant field.

    List of papers
    1. Payment: an undervalued part of the meal experience?
    Open this publication in new window or tab >>Payment: an undervalued part of the meal experience?
    2004 (English)In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 4, no 2, p. 85-91Article in journal (Refereed) Published
    Abstract [en]

    The research presented in this paper focuses on the service performance of the staff in à la Carte restaurants, and how this could influence the meal experience from the customers’ point of view. Following a mainly grounded theory approach, the empirical material that formed the background for this article was five focus group interviews of restaurant customers from the cities of Oslo and Stavanger in Norway. The participants represented persons from different lines of work. Payment is initially considered here as a component of the meal, and the results indicate that payment represents an important part of the service aspect. Hence, payment operations represent the main component within the last stage of the meal experience. When customers experience the payment process in an unsatisfactory way, it can have a negative effect on their meal experiences as a whole. This could in turn have a negative impact on the customers’ incentive to revisit the particular restaurant or even other restaurants. Payment ‘just in time’ as perceived by the customers can have a positive effect on the number of customers in the restaurant in the long term. The data analysis uncovers nine specific aspects of payment that are important to the customers. A conceptual model is developed to show the process from raw data to results.

    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-2921 (URN)10.1111/j.1471-5740.2004.00094.x (DOI)
    Available from: 2005-09-30 Created: 2005-09-30 Last updated: 2017-12-14Bibliographically approved
    2. The meal experiences of á la carte restaurant customers
    Open this publication in new window or tab >>The meal experiences of á la carte restaurant customers
    2005 (English)In: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 5, no 2, p. 135-151Article in journal (Refereed) Published
    Abstract [en]

    The research presented in this article focuses on factors that form customers' meal experiences in á la Carte restaurants. The intention of the study is to reveal new aspects of the meal experience from the customers' points of view based on empirical data. Following a modified version of grounded theory approach, empirical data are based on seven semi-structured interviews of experienced restaurant customers in two Norwegian cities. A main result of the study is the development of an overall conceptual model that integrates the most important meal experience categories revealed. The five main categories are the core product, the restaurant interior, the personal social meeting, the company, and the restaurant atmosphere. The study generally offers an increased understanding of the complexity of customers' meal experiences. The knowledge gained from this study may give restaurateurs a better understanding of and insight into important factors about the customers' choices of restaurants. It also offers indications of what to focus on in the desire to influence the perceived service quality of restaurant visits. Finally, it could be useful as a basis for a future quantitative study to test the validity of the categories developed.

    Place, publisher, year, edition, pages
    Oslo: Taylor & Francis, 2005
    National Category
    Social Sciences
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-2922 (URN)10.1080/15022250510014417 (DOI)
    Available from: 2005-09-30 Created: 2005-09-30 Last updated: 2017-12-14Bibliographically approved
    3. Main factors for customers' choices of restaurants
    Open this publication in new window or tab >>Main factors for customers' choices of restaurants
    (English)Manuscript (Other academic)
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-2923 (URN)
    Available from: 2005-09-30 Created: 2005-09-30 Last updated: 2017-10-18Bibliographically approved
    4. Consumer values among restaurant customers
    Open this publication in new window or tab >>Consumer values among restaurant customers
    (English)Manuscript (Other academic)
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-2924 (URN)
    Available from: 2005-09-30 Created: 2005-09-30 Last updated: 2017-10-18Bibliographically approved
    5. Methodological issues in grounded theory: focus on coding
    Open this publication in new window or tab >>Methodological issues in grounded theory: focus on coding
    (English)Manuscript (Other academic)
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-2925 (URN)
    Available from: 2005-09-30 Created: 2005-09-30 Last updated: 2017-10-18Bibliographically approved
  • 20.
    Hedin, Peter
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Semlan: Ett bakteriellt risklivsmedel eller inte?2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 21.
    Hermansson, Ingrid
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Ward, Julia
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sverige på diplomaternas bord: En undersökning av svenska ambassadmåltider2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Sveriges regering satsar på att göra Sverige till Europas nya matland men hur exponeras den svenska måltiden på utlandsambassaderna? Syftet med uppsatsen var att undersöka hur statsrepresentativa måltider kan bära nationella värden, hur svenska ambassadörer i utlandet utformar de representativa ambassadmåltiderna idag och hur dessa måltider kan komma att se ut i framtiden för att understryka en önskad Sverigebild.

    Uppsatsens empiri baseras på andrahandskällor i form av vetenskapliga artiklar, avhandlingar, tidigare studier, offentliga dokument, samt internetsidor samlats in. För uppsatsens teori har primärkällor i form av kvalitativa skriftliga intervjuer med 35 utlandsstationerade svenska ambassadörer ägt rum. Dessa har kompletterats med fyra muntliga intervjuer med personer som har stark koppling till ambassadmåltidens olika aspekter. Intervjumaterialet har bearbetats med hjälp av kategorisering. Resultatet visade att flertalet ambassadörer använder måltiden för att förmedla nationella värden. Detta sker genom samtalet, gestaltningen och den fysiska maten som serveras. Ambassadörerna deltar i utformandet och genomförandet av representationsmåltiderna i olika omfattning och efterfrågar hjälpmedel för att kunna ge måltiden en ytterligare svensk profil. Den statsrepresentativa måltiden kan bära värden genom alla de delar som en måltid består av. En helhet är viktig och för att denna ska kunna skapas behöver en nationell profil formas. För att denna profil sedan ska kunna förmedlas är det av vikt att de ambassadörer och kockar som inte har kunskap om det svenska köket och matkulturen fortbildas.

    Nyckelord: Identitet, Nationella värden, Politiska måltider, Sverigebilden

  • 22.
    Holm, Carl
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sivapol, Pipatanangura
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Prissättning på hotellrum i Stockholm då konkurrensen ökar: Kommer ett priskrig uppstå2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning: Stockholm står idag inför en breddning av hotellutbudet, hur förhåller sig hotellen till den ökande konkurrensen? Kommer hotellen att förändra prisstrategierna och kan eventuella prisförändringar leda till ett priskrig?Syfte: Syftet med studien var att titta på hur olika hotell skiljer sig i prissättning och få insikt kring priskrig och om det kommer uppstå då konkurrensen ökar.Metod: Enkätstudie med viss kvalitativ metodundersökning har använts, på grund av flexibel och hanterbar data som svarar på syfte och frågeställning. Teoretisk data har inhämtats från artiklar och publicerade böcker. Det har även använts artiklar för att påvisa ämnets aktualitet. Tio Revenue Managers (RM) har intervjuats. Fristående - samt hotellkedjor har medverkats i studien, de fristående var: Diplomat Hotel, Grand Hôtel och Nordic Hotels. Kedjorna: Clarion Sign, Elite Hotels of Sweden, First Hotels, RadissonBlu, Scandic, Sheraton och StayAt Hotel Apartments.Resultat: Det fanns samband mellan hur viktigt det var att sänka priset då konkurrenterna sänker och hur viktigt det var att gå med i ett priskrig. Hotellen använde sig utav många av de prisstaket som finns i teorierna. Fyra av tio RM ansåg att det inte vara viktigt att tydligt tala om för gästen vad revenue management innebär.Slutsats: Författarna kom fram till att hotellen var medvetna om priskrig och det var något de borde undvika. Däremot startar RM själva priskriget som gör att hotellen förlorar intäkter. Några var själva inte medvetna om att de startat priskriget. De små hotellen såväl som de stora hade bristande kunskaper inom revenue management.

    Nyckelord: Prisstaket, prisstrategier, revenue management, yield managementSammanfattning

  • 23.
    Hult, Jonas
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Lagnetoft, David
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Nygren, Nadia
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Flavours – det smakar doft: Upplevelsen av mat och vin i kombination2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning: Den vetenskapliga förankringen om mat och vin i kombination är låg. Upplevelsenav en måltid involverar alla de mänskliga sinnena, vilket således har gjort den svår att mäta.Hur stor roll spelar egentligen grundsmakerna och krävs det ytterligare element för att lyfta enkombination av mat och vin till högre höjder?Bakgrund: Förutom smaklökarna på tungan som bildar den grundläggande uppfattningen avdet vi stoppar i munnen, är det främst munkänsla och flavours som bidrar till helheten avsinnesupplevelsen av mat och dryck. Flavours är en kombination av det människan smakar,känner och luktar och det råder oenighet om hur stor vikten av flavours kontra grundsmakerär vid en kombination.Syfte: Författarna avsåg att undersöka vilken betydelse flavours respektive grundsmaker harför upplevelsen av mat och vin i kombination.Metod och material: För att kunna besvara syftet användes kvalitativa fokusgruppintervjuersamt en kvantitativ sensorisk analys i form av Temporal Dominance of Sensations (TDS).Resultat: Undersökningen visade att både fokusgrupperna och TDS-panelen vargrundsmaksorienterade i deras bedömningar. Likväl belyste fokusgrupperna att flavours hadeen viktig roll i att lyfta en kombination och ge den karaktär och komplexitet. Ett antaldeltagare framhävde även vikten av oväntade inslag i en kombination för att förhöja dengastronomiska upplevelsen.Slutsats: Trots grundsmaksorienteringen i fokusgrupperna och TDS-panelen är flavoursviktigt för att höja den gastronomiska nivån. Förenklingen av terminologin har lett till attflavours är underskattat jämfört med grundsmaker, därmed bör perspektiven för mat och vin ikombination vidgas.Nyckelord: grundsmaker, aromer, gastronomi, sensorisk analys

  • 24.
    Jaobsson, Emma
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Lightprodukter – det lätta valet?: Hälsomedvetna kvinnors attityder till lightprodukter2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning: Den svenska allmänheten är idag mycket hälsomedveten, trots det blir landets befolkning allt mer överviktig. Som ett resultat av den ökande hälsomedvetenheten introducerades lightprodukter på livsmedelsmarknaden. Lightprodukter har en reducerad fetthalt jämfört med originalprodukter och konsumtion av produkterna marknadsförs som ett sätt att motverka övervikt. Forskning visar dock att lightprodukter snarare kan öka än minska konsumenters övervikt. Kritik har även riktats mot lightprodukters innehåll av livsmedelstillsatser. Idag tycks det finnas en nedåtgående trend i konsumtionen av lightprodukter.Syfte: Studiens syfte var att undersöka hälsomedvetna kvinnors attityder till lightprodukter med reducerad fetthalt samt att undersöka om det finns en trend hos dessa kvinnor att frångå lightprodukter till förmån för produkter utan reducerad fetthalt.Metod och material: Primärdata samlades in genom en enkätundersökning genomförd på två träningsanläggningar, där urvalsgruppen bestod av 50 kvinnor. Enkätfrågorna var främst av kvantitativ karaktär men även två kvalitativa frågor inkluderades för att ge ytterligare förståelse.Resultat: Studien visade att majoriteten respondenter var negativt inställda till lightprodukter och jämförelser gjordes med ”vanliga” eller ”naturliga” produkter. Majoriteten valde bort lightprodukter om de har möjlighet. En stor andel respondenter har även minskat sin konsumtion av lightprodukter under de senaste fem åren.Slutsats: De kvinnor som medverkat i studien var till största delen negativt inställda till lightprodukter med reducerad fetthalt. Författaren såg en trend hos respondenterna att frångå lightprodukter till förmån för originalprodukter.Nyckelord: fett, hälsa, konsumtionsval, livsmedelsdebatt

  • 25.
    Johannesson, Linus
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tarczyk, Bartosz
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pettersson, Matthias
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sommelierens trovärdighet: En nyckelfaktor för ökad försäljning av dryck i restaurangmiljö2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 26.
    Johannesson, Sofia
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Norman, Johanna
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Tom i magen, tom i knoppen?: Elevers lunchvanor i skolan2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning: Matens betydelse i skolan har blivit ett alltmer hett och omdiskuterat ämne i media. Enligt svensk lag har alla barn och ungdomar i de svenska skolorna rätt att äta en kostnadsfri skollunch. Trots detta finns ett missnöje med skolmaten hos barn och ungdomar.

    Syftet med denna studie var att undersöka elevers lunchmatvanor i skolan.

    Metod och material: Tre metoder användes till utformningen av studien; 179 stycken enkätundersökningar, 13 stycken besöksintervjuer och två stycken observationsstudier.

    Resultat: Studien gav en inblick i elevers lunchmatvanor i skolan. Vikt lades vid enkät- och intervjufrågor som kändes relevanta för att besvara studiens syfte. Här redovisas resultatet av enkätundersökningarna, besöksintervjuerna och observationsstudierna.

    Slutsats: De slutsatser som drogs i denna studie var två; oavsett vilken av de undersökta skolorna som eleverna gick på tyckte de att skolmaten var dålig samt att ett ökat vuxen- och föräldraansvar borde tas. Detta trots att den ena skolan tilldelats Örebro kommuns interna miljöpris 2009.

    Nyckelord: frukost, matvanor, pedagogisk lunch, prestation, skollunch

  • 27.
    Jonsson, Inger M.
    Örebro University, Department of Restaurant & Culinary Arts.
    Family meal experiences: perspectives on practical knowledge, learning and culture2004Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    This thesis consists of four studies reflecting information and education on food and meals at different levels of society. The educational efforts are directed towards everyday family practices. The overall aim of this thesis, therefore, was to obtain a grasp of the way children and families think of food and meals in a cultural perspective, in order to understand the areas where food information and education appears to take root. Further, the thesis aims to study the potential of tasting lessons as an educational tool in compulsory school. The methods used were qualitative:repeated focus groups with immigrant women from Bosnia-Herzegovina and Somalia, focus groups with pupils and school staaf, and telephone interviews with school heads. Further it were semi-structured life world interviews and groupinterviews with Swedish children and their families. The analytical methods were based on grounded theory, and systematic and reflexive analysis. The results generated a model showing immigrant women struggling for their cultural identity, oscillating between remining Somalian and becoming part of Swedish society in their food and meal choices. The Swedish families described coping with the past and the present, and their children the different food and taste worlds at school and at home. The study of an educational tool for educationused in the fifth class at compulsory school showed both pupils and staff were prepared to be exposed to new tastes and new educational work and co-operation at school. In conclusion, the studies showed the imortance of culture for family identity, aswell as ideas and practices whithin family meal experiences in both immigrant and Swedish families. Further, an educational tool using children's senses might be a valuable practical contribution in food education. Neither food and meal information nor education and learning should, therefore, be separated from their practical and cultural components. Such factors should be taken into account in official guidelines for applied learning.

    List of papers
    1. Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden
    Open this publication in new window or tab >>Choice of food and food traditions in pre-war Bosnia-Herzegovina: focus goup interviews with immigrant women in Sweden
    2002 (English)In: Ethnicity and Health, ISSN 1355-7858, E-ISSN 1465-3419, Vol. 7, no 3, p. 149-161Article in journal (Refereed) Published
    Abstract [en]

    Objectives: Immigrants in Sweden have on average poorer health than native Swedes, including the risk of nutritional problems. In Sweden's multicultural society there is a need for increased knowledge about eating habits in public health work within health and education. A survey of refugees from Bosnia-Herzegovina living in Sweden was undertaken to describe the choice of food and food traditions in pre-war Bosnia. The purpose was to introduce the subject of food, health and migration into public health work and develop culture-adapted food and health advice.

    Design: Focus-group interviews were undertaken with a total of 20 women refugees from Bosnia-Herzegovina.

    Results: Qualitative data analysis identified a large consumption of bread as a staple food with meat, vegetables, milk, cheese, legumes, egg and fish as additions. Self-sufficiency was noted with milk souring, jam making and the production of sweet fruit drinks. Home made cheese and drying or smoking of meat were common methods of food storage. In child rearing, breast-feeding for 6-8 months was most common. Home made breast milk replacements were made from semolina, rice and 'petit biscuits'.

    Conclusion: Several important factors need to be taken into account when giving culturally adapted food and health advice to Bosnian families, such as encouraging bread, vegetable and legume consumption and giving advice on substituting sweet fruit drinks for natural fruit. One should be conscious of how religious beliefs as well as socio-cultural, historical, ecological, economical and psychological influences may guide food choices.

    Place, publisher, year, edition, pages
    Abingdon, Oxfordshire: Carfax, 2002
    Keywords
    Bosnia-Herzegovina; Focus groups; Food traditions; Immigrant women; Public health
    National Category
    Other Social Sciences not elsewhere specified
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3177 (URN)10.1080/1355785022000041999 (DOI)000180092700002 ()12523942 (PubMedID)2-s2.0-0036705487 (Scopus ID)
    Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-12-14Bibliographically approved
    2. Cultural foodways in Sweden: repeated focus group interviews with Somalian women
    Open this publication in new window or tab >>Cultural foodways in Sweden: repeated focus group interviews with Somalian women
    2002 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 26, no 4, p. 328-339Article in journal (Refereed) Published
    Abstract [en]

    The aim of this study was to provide increased understanding of what 'feeding the family' means to Somalian women in Sweden. Focus group interviews were carried out with Somalian women, analysed by means of the Grounded theory method. The results show that factors both in the family and in the outside world influenced their food choice and traditions, both in their home country of Somalia and in their new country, Sweden, after migration. The categories generated in the analysis were brought together in a model showing the women 'struggling for their own cultural identity' and oscillating between 'remaining Somalian' and 'becoming part of Swedish society', food being an important instrument in maintaining the cultural identity of their families. Cultural identity in this respect is a matter of the wishes of the husband, followed by those of the women and children and, at the same time, the strong pressure of the Swedish host country. This indicates how important it is for professionals to be aware of the trust people have in their own cultural food and therefore also how necessary it is to give culturally adapted food advice through public health work, in this case to Somalian families.

    Place, publisher, year, edition, pages
    Oxford: Blackwell Science, 2002
    Keywords
    Foodways, Somalia, Sweden, identity, focus groups
    National Category
    Other Social Sciences not elsewhere specified
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3178 (URN)10.1046/j.1470-6431.2002.00247.x (DOI)
    Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-12-14Bibliographically approved
    3. Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education
    Open this publication in new window or tab >>Appetizing learning in Swedish comprehensive schools: an attempt to employ food and tasting in a new form of experimental education
    2005 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 29, no 1, p. 78-85Article in journal (Refereed) Published
    Abstract [en]

    The word taste has several meanings: biopsychological, and cultural and social. Taste also influences food choice, though there is a widespread belief that tasty food is not synonymous with healthy eating patterns. In Sweden compulsory school daily meals are provided and Home Economics is a compulsory subject, while tasting lessons form an additional experimental form of education. The aim of this study has been to make a general evaluation of tasting lessons in four fifth-year classes. The focus of the results is on pupils’ learning about, and interest in, food, and the opinions and reflections of teachers, catering staff and school heads. The participants were three professional focus groups comprising staff from four schools, and 48 pupils (eight groups with boys and girls in separate groups) from the same schools. Results showed that the children were prepared to be exposed to different foodstuffs, and the adults were prepared to be exposed to new educational methods. Two stages of children's learning have been described in connection with tasting: practice and experience, and verbalization and reflection.

    Keywords
    Tasting lessons, experimental food education, practice and experience
    National Category
    Other Social Sciences not elsewhere specified
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3179 (URN)10.1111/j.1470-6431.2005.00382.x (DOI)
    Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-12-14Bibliographically approved
    4. Family meals at home: food education and tasting lessons at school : is there a link?
    Open this publication in new window or tab >>Family meals at home: food education and tasting lessons at school : is there a link?
    (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-3180 (URN)
    Available from: 2004-09-02 Created: 2004-09-02 Last updated: 2017-10-18Bibliographically approved
  • 28.
    Järgården, Patrik
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Karlsson, Anna
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Majidi, Dariush
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sinnesmarknadsföring: En fallstudie av tre ‘‘independent hotel’’ i Stockholm2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 29.
    Karlsson, Sofie
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    SINNESMAKRNADSFÖRING: En studie om att skapa det unika vid en cateringssituation2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning – efter tre års studier vid Grythytte Akademi fick författaren erbjudande om att vara med och starta en cateringverksamhet som en del i ett eventföretag i Karlskrona. För att kunna genomföra detta arbete på bästa möjliga sätt ville författaren undersöka möjligheterna till att skapa ett cateringföretag som kunde skilja sig ifrån övriga på marknaden. Detta gjordes genom att studera sinnesupplevelser och sinnesmarknadsföring för att sedan kunna applicera och använda metoderna i verksamheten.

    Syfte – syftet är att belysa användningen av sinnemarknadsföring i ett cateringföretag och hur sinnesupplevelser kan användas som redskap för att erbjuda kunden något unikt.

    Metod/ material – uppsatsen bygger på halvstrukturerad intervjuinformation och analyser av den information som gavs av informanterna. De intervjuade är tio personer med olika yrken, åldern varierar mellan 22- 61 år där fyra av dem var män och sex var kvinnor.

    Resultat – genom urval ur intervjuer visar resultatet på positiva effekter av sinnesupplevelse och sinnesmarknadsföring vid en cateringsituation.

    Slutsats – visar på att sinnesmarknadsupplevelse och sinnesmarknadsföring är begrepp som skulle kunna vara av stor nytta för cateringföretagaren.

  • 30.
    Lansing, Elsa
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Wedin, Tove
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Widén, Malin
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Wallenbergare: En jämförelse i sensorisk kvalitet2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning Wallenbergare var från början en elegant restaurangmaträtt bestående av en panerad kalvfärsbiff serverad med potatispuré, ärtor, lingon och skirat smör. Rätten torde vara uppkallad efter häradshövdingen Marcus Wallenberg någon gång under 1930- talet. Det finns många historier om Wallenbergarens uppkomst men ingen tycks veta med säkerhet vem som serverade den för alldra första gången.Syfte Syftet med denna uppsats var att undersöka hur val av styckningsdetalj, kryddning, temperatur och mixning påverkar den sensoriska kvaliteten i en Wallenbergare.Metod/material De tre metoder som användes under denna studie var en provmatlagning med en större mängd av variabler, en enkätundersökning gällande tidigare erfarenheter och uppfattningar om Wallenbergare samt en sensorisk bedömning av biffens sensoriska kvalitet.Resultat För att Wallenbergaren ska uppnå en konsistens av hög sensorisk kvalitet bör denna bestå av 75 % malt kalvinnanlår, 25 % kalvbräss, äggula, grädde och salt. En Wallenbergare bör endast smaksättas med salt och nymald vitpeppar.Provernas samtliga ingredienser skall vara väl kylda för att uppnå högsta sensoriska kvalitet. De prover som blandades med handkraft erhöll en lägre sensorisk kvalitet än de prover som blandades mekaniskt. Det bildades inte någon hållbar emulsion då ingredienserna sammanblandas för hand, det krävdes således mekanisk mixningskraft.Slutsats Det prov som erhöll den av bedömarnas högsta sensoriska kvalitet innehöll malt kalvinnanlår, mald kalvbräss, äggulor, grädde, salt och nymald vitpeppar. Kött, äggulor och kryddor blandades mekaniskt i robot coupe i 1,5 minut, under tiden tillsattes grädde i en jämn stråle. Ingredienserna var väl kylda under hela beredningstiden.Nyckelord Veal meat, Breaded meat, Minced meat, Temperature, Meat emulsion

  • 31.
    Lantz, Edvin
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Fermenterad och kallrökt korv: En jämförelse av klassisk och modern produktion2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 32.
    Lindhagen, Robert
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Lundberg, Oskar
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    En bakteriologisk undersökning av franska dessertostar tillverkade av opastöriserad mjölk2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Mjölken för tillverkning av dessertostar genomgår ibland inte pastörisering, det gör att det finns risk för patogena bakterier i ostarna. Då vattenaktiviteten i dessertostar inte minskar tillräckligt på grund av kort lagringstid ger det goda förhållanden för bakterier att överleva. Författarna har därför valt att genomföra en bakteriologisk undersökning av franska dessertostar tillverkade på opastöriserad mjölk. Vi har även beaktat EU:s och Statens Livsmedelsverks (SLV) riktlinjer för att fastställa ostarnas bakteriologiska kvalité. Författarna har använt sig av en laborativ metod genom att utföra en bakteriologisk undersökning. För att kunna analysera de resultat som undersökningen genererat har en kvalitativ- och kvantitativ metod används. Författarna har begränsat undersökningen genom att inte analysera de sensoriska aspekterna hos ostarna. De resultat som framkommit presenteras i tabeller och figurer, där ett samband mellan pH-värde och totalantal bakterier gick att finna såväl som ett samband mellan enterokocker och Enterobacteriaceae. Resultaten visade på liten förekomst av Bacillus cereus och ingen förekomst av Listeria monocytogenes och Stafylococcus aureus, vilket gjorde att de inte behandlas vidare i resultatet. Resultatet visade att det i vissa ostar förekommer halter av bakterier som enligt EU och Statens livsmedelsverks riktlinjer klassas som otillfredsställande. Författarna menar dock att riktlinjerna är otillräckliga och för att göra en korrekt bedömning krävs komplettering. Enligt vår analys av resultat och riktlinjer kom vi fram till att (1) av tio (10) ostar bedömdes som godtagbar med anmärkning och (6) av tio (10) ostar som otillfredsställande samt tre (3) av tio (10) ostar som tillfredsställande.Nyckelord: Enterobacteriaceae, enterokocker, riktlinjer, pH-värde.

  • 33.
    Löfveberg, Johan
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Pantzar, Robin
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Recensionskulturer: Skillnader och likheter mellan svenska och utländska restaurangrecensioner2010Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
  • 34.
    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
  • 35.
    Mcmullen, Ronja
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Åkesson, Emilia
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Mystery Shopping: En mätning av kvaliteten på Connect Hotels2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Det finns flera faktorer som avgör hur man som gäst upplever kvaliteten vid ett hotellbesök, därför är Mystery shopping en metod som företag kan använda sig utav för att förbättra sin organisation.Syftet med studien är att genom Mystery shopping undersöka helhetskvaliteten inom Connect hotels.Denna studie är byggd på en empirisk undersökning, där författarna fått ett uppdrag av hotellkedjan Connect Hotels att agera som Mystery shoppers under en månadsperiod. I denna uppsats redovisas hotellens urval, uppdrag och genomförandet, den dolda observationen samt etiken kring den empiriska studien.Resultatet i denna studie indikerar att Connect hotels har en ganska ojämn helhetskvalitet. Empirin har ställs mot FAMM –modellen och detta visar en förändring av koncernens helhetskvalitet. Studien redovisar även konkreta förbättringsförslag till hela koncernen och de olika hotellen.I slutsatsen menar författarna att FAMM- modellen och en servicekvalitetsmodell borde integreras för att uppnå bästa möjliga utvärderingsresultat vid ett hotellbesök.Nyckelord: Servicekvalitet, FAMM, Hotell, Mystery shopping och Gästnöjdhet

  • 36.
    Nilsen, Bente B.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Growth of schoolchildren: studies on somatic growth and deviant growth patterns such as weight loss and obesity and aspects of intake of breakfast and food items2018Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The overall aim of this thesis is to explore somatic growth, and deviant growth patterns as episodes of weight loss and obesity development, including some aspects of meal patterns and food intake.

    Methods: The thesis includes four studies, two cross-sectional studies (Paper I and II), and two longitudinal studies (Paper III and IV).

    The first paper looks at assessment of BMI categories (underweight, overweight and obesity) prevalence and how the results relate to which growth reference that is used. Height and weight measurements of 4,518 Swedish schoolchildren aged 7–9 years were collected in 2008 using a standardised protocol from World Health Organization (WHO). Four growth references were used, from the WHO, the International Obesity Task Force (IOTF) and two Swedish growth references from Werner and Karlberg et al. (Paper I). Parts of the same data set plus a follow-up data set from 2010 was used to investigate correlations with deviances in BMI in relation to breakfast habits and selected food frequencies.

    For paper three and four, a longitudinal material from two nationally representative samples was used with height and weight data of 6,572 schoolchildren, born 1973 and 1981. Episodes of BMI reduction of 10% or more were identified and correlated to final height (Paper III). The same material was used for paper four to further investigate growth patterns on group level by use of weight for height, Tri-Ponderal Mass Index (TMI), apart from BMI. On individual level, weight at age 7 years and weight at 16 years for girls and 18 years for boys, were categorized in monthly values and expressed in standard deviation (from ≤ -2 to ≥ +3 SD) (Paper IV).

    Results: Depending on which growth reference we used, the prevalence of different degrees of thinness varied greatly. There were also significant gender differences depending on the growth reference we used (Paper I).

    The majority of parents reported that their children (95.4%) had breakfast every day. The odds of being OW/OB was higher among those not having breakfast every day (odds ratio (OR) 1.9, drinking diet soft drinks OR 2.6, 95% and skimmed/semi-skimmed milk OR 1.8), four days a week or more (Paper II).

    There was no statistically significant difference on group level in final height between individuals with and individuals without BMI reduction, independent of age and if the individuals were thin, normal weight, overweight or obese at the start of the BMI reduction episode (Paper III).

    Almost the same longitudinal growth patterns were found for the two cohorts, even if weight and BMI for all almost all ages were higher in 1981 cohort. Patterns for TMI differs from those of W/H and BMI. Three main longitudinal trajectories represent the description of weight development from 7–16 years for girls and 7–18 years for boys. These patterns were mainly the same in the 1981 cohort and the 1973 cohort. (Paper IV).

    List of papers
    1. Using different growth references to measure thinness and overweight among Swedish primary school children showed considerable variations
    Open this publication in new window or tab >>Using different growth references to measure thinness and overweight among Swedish primary school children showed considerable variations
    Show others...
    2016 (English)In: Acta Paediatrica, ISSN 0803-5253, E-ISSN 1651-2227, Vol. 105, no 10, p. 1158-1165Article in journal (Refereed) Published
    Abstract [en]

    Aim: The study compared how four different growth references determined the prevalence of thinness and overweight, based on height and weight measurements from a nationally representative sample of Swedish children from seven to nine years of age.

    Methods: The height and weight measurements of 4,518 Swedish schoolchildren aged seven to nine years were carried out in 2008 using a standardised protocol. The prevalence of different degrees of thinness and overweight were calculated using international growth references from the World Health Organization, the International Obesity Task Force and two Swedish growth references from Werner and Karlberg.

    Results: Depending on which growth reference we used, the prevalence of different degrees of thinness varied from 7.5%-16.9% for the boys and 6.9%-13.7% for the girls, while for the prevalence of overweight, including obesity and severe obesity, varied from 16.5%-25.7% for the boys and 18.2-25.2% for the girls. There were also significant gender differences depending on the growth reference we used.

    Conclusion: Using four different growth references, two international and two Swedish, produced wide variations in the prevalence of thinness and overweight, together with significant gender differences. In the absence of a global definition, we need both national and international growth references.

    Place, publisher, year, edition, pages
    Wiley-Blackwell Publishing Inc., 2016
    Keywords
    Body mass index cut-off levels, childhood, crowth surveillance, obesity, underweight
    National Category
    Nutrition and Dietetics Pediatrics
    Research subject
    Culinary Arts and Meal Science; Nutrition; Pediatrics
    Identifiers
    urn:nbn:se:oru:diva-50027 (URN)10.1111/apa.13400 (DOI)000383619400022 ()26991338 (PubMedID)2-s2.0-84987846807 (Scopus ID)
    Funder
    Forte, Swedish Research Council for Health, Working Life and Welfare, 2006-1624, 2006-1506Swedish Research Council, 7509, 2006-7777
    Note

    Funding Agencies:

    Örebro University, Sweden

    Oslo and Akershus University College, Norway

    The Swedish University Hospital (ALF)

    Karolinska Institut

    Region Västra Götaland

    Available from: 2016-04-28 Created: 2016-04-28 Last updated: 2018-02-21Bibliographically approved
    2. Reported habitual intake of breakfast and selected foods in relation to overweight status among seven-to nine-year-old Swedish children
    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
    Show others...
    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
    3. Do substantial BMI reduction episodes among Swedish schoolchildren have any impact on their final height?
    Open this publication in new window or tab >>Do substantial BMI reduction episodes among Swedish schoolchildren have any impact on their final height?
    2018 (English)In: Acta Paediatrica, ISSN 0803-5253, E-ISSN 1651-2227, Vol. 107, no 7, p. 1223-1229Article in journal (Refereed) Published
    Abstract [en]

    AIM: This study investigated whether substantial body mass index (BMI) reductions in Swedish schoolchildren aged 7-19 years, caused by disease, healthy or unhealthy behaviour, had any impact on their final height.

    METHODS: We used height and weight data on 6,572 subjects from two nationally representative longitudinal samples of Swedish children born in 1973 and 1981. These provided information on their final height and any BMI reduction episodes.

    RESULTS: Of the 6,572 subjects (50.9% boys), among individuals with information on final height, 1,118 had a BMI reduction of 5% and less than 10%, and 346 had at least one substantial BMI reduction of 10% of more. On a group level, there was no statistically significant difference in the final height of individuals with BMI reductions of 10% or more and those without. The findings were independent of age and the subject's BMI at the start of the reduction episode. However, there were a number of cases where a substantial BMI reduction probably had an impact on the subject's final height.

    CONCLUSION: Our study found no evidence that a substantial BMI reduction had any impact on final height on a group level, but further analyses of specific case studies are necessary to determine whether substantial BMI reduction might have an impact on final height.

    Place, publisher, year, edition, pages
    John Wiley & Sons, 2018
    Keywords
    Body Mass Index reduction, final height, longitudinal study, schoolchildren, weight loss
    National Category
    Pediatrics
    Identifiers
    urn:nbn:se:oru:diva-64913 (URN)10.1111/apa.14258 (DOI)000435258200018 ()29405369 (PubMedID)2-s2.0-85042559671 (Scopus ID)
    Available from: 2018-02-08 Created: 2018-02-08 Last updated: 2018-07-24Bibliographically approved
    4. The longitudinal development of body weight among individuals from age 7 to 18 years in Sweden
    Open this publication in new window or tab >>The longitudinal development of body weight among individuals from age 7 to 18 years in Sweden
    (English)Manuscript (preprint) (Other academic)
    National Category
    Social Sciences Interdisciplinary
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-65118 (URN)
    Available from: 2018-02-21 Created: 2018-02-21 Last updated: 2018-02-21Bibliographically approved
  • 37.
    Norling, Jonas
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Smaksatt vodka: En sensorisk analys av konsumenters preferenser2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    InledningÅr 1879, grundade Lars Olsson Smith Absolut rent brännvin, dåtidens Absolut Vodka. År 1979,hundra år senare passerade företaget en ny fas genom globalisering under varumärket AbsolutVodka. Sedan introduktionen av det nya varumärket har försäljningen stigit från 0,1 miljoner litertill 96,6 miljoner liter per år, över hela värden. Under senare delen av 1980-talet introduceradeföretaget smaksatta vodkasorter för att främja barbranschens cocktails.Syfte och frågeställningUppsatsens syfte är att kartlägga hur konsumenter upplever intensiteten på fem utvaldasmakegenskaper i smaksatt vodka, satt i relation till hur de egentligen önskar att intensiteten skullevara.Uppfyller Absolut Vodkas smaksatta vodkor konsumenternas preferenser?Metod och materialUndersökningen grundar sig i en sensorisk analys för att besvara uppsatsens syfte ochfrågeställning. Vid analysen användes fem stycken olika prover tillhörande Absolut Vodkas portfölj.Intensiteten för egenskaper sötma, alkohol, smak, kropp och längd bedömdes efter hurkonsumenterna upplevde intensitet samt hur de önskade att intensiteten skulle vara i proverna.ResultatResultatet påvisade skillnad mellan den upplevda samt den önskade intensiteten för alla utvaldaegenskaper, för de olika proverna. För provet Absolut Mango framkom en önskan om högreintensitet för egenskapen kropp och minskad intensitet för egenskaperna alkohol och smak. Föregenskaperna sötma och längd påvisades en svag skillnad mellan upplevd och önskad intensitet.SlutsatsProdukterna uppfyllde i många avseenden inte konsumenternas preferenser för egenskaperna sötma,alkohol, smak, kropp och längd. Ämnesgrupperna som antas kunna anpassas efter konsumenternasönskemål är acetaldehyd, högre alkoholer, fettsyror och estrar.Nyckelord: Distilled, fermentation, flavour compounds, production, sensory.

  • 38.
    Nygren, Ingemar Tobias
    Örebro University, Department of Restaurant & Culinary Arts.
    Sensory evaluation and consumer preference of wine and food combinations: influences of tasting techniques2004Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The entire project consists of five studies. Descriptive sensory analyses were performed on combinations of five dry white wines and either Hollandaise sauce with two levels of fat or two blue mould cheeses. Assessments were carried out by a student panel and by a selected and trained panel. The effect of tasting technique on defined attributes was investigated: firstly by switching the order of serving wine and sauce or wine and cheese within the sequential tasting technique and secondly by mixing wine and cheese in the mouth, mixed tasting technique. Finally, consumers in Norway and Sweden, accustomed to drinking wine and eating blue mould cheese, carried out a preference test on wine and cheese combinations.

    The perception of the white wine characteristics generally decreased in intensity after the tasting of Hollandaise sauce. The buttery flavour of wine, however, increased after the tasting of Hollandaise sauce.

    Generally, the perception of dry white wine flavours (blackcurrant leaf, oak, mineral, spice) decreased after the tasting of both cheeses, whether the tasting was sequential or mixed.

    Few changes in the perception of the sauce attributes were observed after the tasting of white wine. However, lemon flavour of Hollandaise sauce decreased after the tasting of oaked wine.

    The perception of pronounced cheese flavours (butter, wool, basement-like) and tastes (sour and salty) decreased after the tasting of dry white wine for both sequential and mixed tasting whereas the other attributes remained unchanged.

    The perception of the wine attributes decreased more in the case of mixed tasting technique than in the case of sequential, while few changes in the perception of the cheese attributes were observed. Sweetness, however, increased in the Roquefort cheese mixed with certain wines.

    The consumers in both Norway and Sweden usually (80%) drank dry red wine with blue mould cheese. The Norwegian consumers preferred dry red wines to sweet red wines in combination with blue mould cheese. The wines rather than the cheeses separated the preferences regarding the combinations.

    List of papers
    1. Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce
    Open this publication in new window or tab >>Flavor changes produced by wine and food interactions: Chardonnay wine and Hollandaise sauce
    Show others...
    2001 (English)In: Journal of sensory studies, ISSN 0887-8250, E-ISSN 1745-459X, Vol. 16, no 5, p. 461-470Article in journal (Refereed) Published
    Abstract [en]

    The change in flavor produced by food and wine interactions was explored using descriptive analysis of Hollandaise sauce prepared with two levels of butter and three wines: a Chardonnay which was unoaked, acidified with 1.5 g/L citric acid or aged in oak for one year. To measure the effect of the sauce on wine flavor, the intensity of citrus, buttery, and toasted flavor by mouth and of sourness and bitterness was rated in each wine before and after each sauce was tasted. In a second testing series, lemon, brothy and creamy-butter flavor by mouth and creamy mouthfeel were rated for each sauce before and after tasting each wine. The effect of Hollandaise sauce on wine flavor was greater than the effect of wines on sauce flavor, with the higher fat sauce having a slightly larger effect overall. Sour and bitter flavors of the wines decreased in intensity after Hollandaise sauce was tasted, while the buttery flavor by mouth increased. The toasted flavor decreased significantly in the oaked wine after the sauce had been tasted, while citrus flavor was decreased only for the unoaked wine.

    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-8763 (URN)10.1111/j.1745-459X.2001.tb00313.x (DOI)
    Available from: 2009-12-13 Created: 2009-12-13 Last updated: 2017-12-12Bibliographically approved
    2. Perceived flavour changes in white wine after tasting blue mould cheese
    Open this publication in new window or tab >>Perceived flavour changes in white wine after tasting blue mould cheese
    2002 (English)In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 2, no 4, p. 163-171Article in journal (Refereed) Published
    Abstract [en]

    The object of this study was to evaluate by descriptive sensory analysis how the sensory perception of dry white wines was affected by prior tasting of blue mould cheese. Trained assessors profiled five commercial white wines before and after tasting each of two blue mould cheeses. The study showed that descriptive sensory analysis could be used to quantify changes in the perception of white wines after the consumption of cheese. For all five wines the main findings were that most of the intensities of perceived flavours and acidity decreased after tasting blue mould cheese.

    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3095 (URN)10.1046/j.1471-5740.2002.00048.x (DOI)
    Available from: 2004-02-20 Created: 2004-02-20 Last updated: 2017-12-14Bibliographically approved
    3. Perceived flavour changes in blue mould cheese after tasting white wine
    Open this publication in new window or tab >>Perceived flavour changes in blue mould cheese after tasting white wine
    2003 (English)In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 3, no 3-4, p. 143-150Article in journal (Refereed) Published
    Abstract [en]

    The object of this study was to evaluate by descriptive sensory analysis how prior tasting of dry white wine affects the sensory perception of blue mould cheese. Two blue mould cheeses, a Swedish one, Bredsjö Blå (Bredsjö Mjölkfår AB, Sweden), and a French one, Roquefort (Roquefort Société, France), were tasted in combination with five commercial dry white wines. Nine trained assessors assessed the cheeses and the wines in sequential order, with the cheese being assessed before and after tasting the wines. The main findings were that the most pronounced characteristics of the Bredsjö Blå, such as buttery and woolly flavours, and the saltiness and sour taste of the Roquefort, decreased after tasting dry white wine.

    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3098 (URN)10.1111/j.1471-5740.2003.00070.x (DOI)
    Available from: 2004-02-20 Created: 2004-02-20 Last updated: 2017-12-14Bibliographically approved
    4. Effects of tasting technique: sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese
    Open this publication in new window or tab >>Effects of tasting technique: sequential tasting vs. mixed tasting – on perception of dry white wine and blue mould cheese
    2003 (English)In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 3, no 2, p. 61-69Article in journal (Refereed) Published
    Abstract [en]

    The object of this study was to evaluate by means of descriptive sensory analysis the effect of mixed tasting on the perception of dry white wine and blue mould cheese, and to establish whether the tasting technique (sequential vs. mixed tasting) significantly affects this perception. A Swedish blue mould cheese, Bredsjö Blå, and a French blue mould cheese, Roquefort Société, and five commercial types of dry white wine were used. The same panel, selected and trained according to ISO standards, as in Nygren et al. (2002, 2003) carried out the descriptive analyses by means of a mixed tasting technique. The panel scored the same attributes for both cheese and wine as in Nygren et al. (2002, 2003). In general, the original wine attribute scores decreased more by means of mixed tasting technique than by means of sequential, while few changes of the original cheese attribute scores were observed. Overall, mixed tasting gave greater decreasing changes than sequential tasting.

    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3096 (URN)10.1046/j.1471-5740.2003.00066.x (DOI)
    Available from: 2004-02-20 Created: 2004-02-20 Last updated: 2017-12-14Bibliographically approved
    5. Consumer preference for combinations of wine and blue mould cheese influenced by eating and drinking attitudes
    Open this publication in new window or tab >>Consumer preference for combinations of wine and blue mould cheese influenced by eating and drinking attitudes
    2005 (English)In: Culinary Arts and Sciences: Global and National Perspectives / [ed] Edwards JSA, Kowrygo B, Rejman K, Bornemouth: The Worshipful Company of Cooks Research Centre at Bornemouth University , 2005Conference paper, Published paper (Other academic)
    Place, publisher, year, edition, pages
    Bornemouth: The Worshipful Company of Cooks Research Centre at Bornemouth University, 2005
    Series
    Culinary arts and sciences ; V
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-9272 (URN)1-85899-179-X (ISBN)
    Conference
    The Fifth International Conference on Culinary Arts and Sciences , Global and National Perspectives (ICCAS 05), Warsaw Poland, 27 June - 1 July 2005
    Available from: 2010-01-25 Created: 2010-01-25 Last updated: 2017-10-18Bibliographically approved
  • 39.
    Petersson, Johanna
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Personalomsättning som praxis i restaurangbranschen: Dess konsekvenser för restaurangföretag2011Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesis
    Abstract [sv]

    Inledning – Restaurangbranschen är, och har alltid varit, en personalintensiv bransch med slitsamma arbetsförhållanden och dålig arbetsmiljö. Den är för många en inkörsport till arbetsmarknaden men sällan ett långsiktigt karriärsval och branschen har bland annat därför den högsta personalomsättningen av alla branscher i Sverige. Personalomsättning har både positiva och negativa konsekvenser för företag.Syfte – Syftet med denna uppsats var att undersöka om det ur en restaurangchefs perspektiv går att identifiera några incitament för att understödja personalomsättning, eller i alla fall inte aktivt motverka den inom restaurangföretag, samt om hög personalomsättning skapar fördelar för företagen.Metod och material – Sekundärdata samlades in genom en litteraturstudie och primärdata genom tre kvalitativa intervjuer med hjälp av ett stimulusmaterial utformat som ett case. Urvalet innefattar tre à la carte-restauranger med serveringstillstånd.Resultat – Studiens resultat tyder på att personalomsättning inte ses som ett stort problem utan snarare som en självklarhet, vilket påverkar restaurangernas arbetssätt. Ett antal incitament för att understödja personalomsättning kan identifieras, och det går tydligt att se att de tre intervjupersonerna har utformat driften så att de enkelt kan hantera personalomsättningen, istället för att utforma en arbetsplats där personalomsättning aktivt motverkas.Slutsats – Den höga förekomsten av personalomsättning i urvalsrestaurangerna är ingen tillfällighet, utan resultatet av ett avsiktligt arbete.Nyckelord: incitament, ledarskapspolicys, personaladministration.

  • 40.
    Prim, Mia
    Örebro University, Department of Restaurant & Culinary Arts.
    Ready meals from the consumers' perspective: attitudes, beliefs, contexts and appropriateness2007Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The aim of this thesis was to gain a deeper understanding of ready meal consumers and their demands regarding ready meal products in different situations. Data were gathered with one extensive postal survey and five focus group discussions. The aim of the survey was to investigate the beliefs held about ready meal consumers, identify typical ready meal situations, assess the aims of eating ready meals in these meal situations and, finally, to identify demands regarding ready meals in the purchase situation. The results of the survey showed that the image of the frequent ready meal consumer was a person alone and stressed. The ready meal-consuming respondents confirmed this image when they were in actual situations eating ready meals but not in general. Four common ready meal-eating situations were identified. Ready meals were eaten most frequently as lunch at work and dinner at home. The social context in these situations was found to differ and to affect the activities performed. Ready meals for lunch at work were commonly eaten with colleagues and then discussing was a normal activity. For dinner at home ready meals were usually eaten alone watching TV. The reasons why ready meals were chosen as meal solutions differed. Ready meals suitable for lunch at work should be time-saving and for dinner at home the main demand was that the products should be convenient in order to avoid cooking. Purchaser demands regarding ready meals were found to be influenced by the gender of the purchaser and the intended end-consumer. Female ready meal purchasers were more demanding buyers than males, especially concerning health aspects. The aim of the focus groups was to explore consumers' reasons regarding the choice of ready meals for dinner and to find out how ready meals suit their needs. Ready meals were not regarded as being very appropriate for dinner at home. The social setting of the dinner was one of the most important aspects affecting the choice of what to eat. For ready meals to be suitable for dinner use they should be dishes out of the ordinary with more taste. This thesis has demonstrated that the context of meals affects the entire ready meal choice process and that there is a need to broaden the research perspective beyond the meal. The entire food provisioning process needs to be taken into account.

    List of papers
    1. Attitudes and beliefs directed towards ready-meal consumption
    Open this publication in new window or tab >>Attitudes and beliefs directed towards ready-meal consumption
    2004 (English)In: Food Service Technology, ISSN 1471-5732, E-ISSN 1471-5740, Vol. 4, no 4, p. 159-169Article in journal (Refereed) Published
    Abstract [en]

    Our food choice is dependent upon our beliefs about both the products and those who consume them. In this study beliefs about the prototypical attributes of ready meal consumers have been investigated to establish which beliefs exist and whether they have any actual basis when compared with self-reported behaviours of ready meal consumers. In a survey, respondents described what they considered to be common attributes of ready meal consumers. Some of these attributes were supported by the data provided by the ready meal consuming respondents, while many were not. Most interesting was the fact that two frequently mentioned attributes, being alone and no interest in cooking or food, were confirmed by the ready meal consuming respondents in the actual eating situation but not by their life-style and beliefs in general. The results support the call for more situation-oriented food research.

    Place, publisher, year, edition, pages
    Oxford: Blackwell Science, 2004
    National Category
    Social Sciences
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-2847 (URN)10.1111/j.1471-5740.2004.00102.x (DOI)
    Available from: 2007-11-02 Created: 2007-11-02 Last updated: 2017-12-14Bibliographically approved
    2. The impact of the meal situation on the consumption of ready meals
    Open this publication in new window or tab >>The impact of the meal situation on the consumption of ready meals
    2005 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 29, no 6, p. 485-492Article in journal (Refereed) Published
    Abstract [en]

    The context in which a meal is eaten is known to affect intake and choice of food. The purpose of this study was to investigate in what typical situations ready meals are consumed and if consumer demands vary according to different situations. With a market survey four typical ready meal eating situations were identified, and the respondent's ready meal consumption was shown to be affected by situational factors. In the different eating situations there were dissimilar reasons for consumption. Two ready meal eating situations were investigated in greater detail in order to establish what triggered the ready meal consumption in these situations. One of these meal situations proved to be convenience driven and the other time driven. A situation-oriented approach is suggested for further ready meal product development.

    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-2848 (URN)10.1111/j.1470-6431.2005.00416.x (DOI)
    Available from: 2007-11-02 Created: 2007-11-02 Last updated: 2017-12-14Bibliographically approved
    3. Buyers’ demands for ready meals: influenced by gender and who will eat them
    Open this publication in new window or tab >>Buyers’ demands for ready meals: influenced by gender and who will eat them
    2006 (English)In: Journal of Foodservice, ISSN 1748-0140, Vol. 17, no 5-6, p. 205-211Article in journal (Refereed) Published
    Abstract [en]

    The ready-meal market in Sweden is increasing rapidly, and in the last 10 years has nearly doubled. The aim of this study was to gain a better understanding of the demand buyers have for ready meals, both when buying for themselves and for others. A postal survey was completed by 249 residents of Gothenburg, Sweden. Results show that the demand when buying ready meals is dependent on both gender and whether or not the buyer is the end consumer. In general, the buyers' demands for sensory and convenience aspects were the most important. Female respondents were more demanding buyers than males, and their priorities were different. The implications of the findings are that foodservice operators and producers of ready meals must pay attention to the different demands of buyers, their gender and who will be the end consumer.

    Place, publisher, year, edition, pages
    Wiley-Blackwell Publishing Inc., 2006
    National Category
    Social Sciences
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-2849 (URN)10.1111/j.1745-4506.2006.00038.x (DOI)
    Available from: 2007-11-02 Created: 2007-11-02 Last updated: 2018-02-12Bibliographically approved
    4. The appropriateness of ready meals for dinner
    Open this publication in new window or tab >>The appropriateness of ready meals for dinner
    2007 (English)In: Journal of Foodservice, ISSN 1748-0140, Vol. 18, no 6, p. 238-250Article in journal (Refereed) Published
    Abstract [en]

    Different meal contexts call for different meal solutions. With the aim of understanding how people reason when choosing what to eat for dinner and how ready meal solutions fit their demands in this meal situation, a focus group study was conducted. Although there is an image of the ideal dinner as being cooked and eaten together with the family, this often conflicts with reality and scarcity of time. The social setting was shown to be of utmost importance in the choice of cooking, place to eat and actual meal. Suggestions were given on how to improve the appropriateness of ready meals for consumption at dinner

    National Category
    Social Sciences
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-2850 (URN)10.1111/j.1745-4506.2007.00070.x (DOI)
    Available from: 2007-11-02 Created: 2007-11-02 Last updated: 2017-10-18Bibliographically approved
  • 41.
    Rantzén, Per
    et al.
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Wall, Johan
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Kost och kosthållning: Medvetenhet och kunskap bland elitidrottare2010Independent thesis Basic level (degree of Bachelor), 15 credits / 22,5 HE creditsStudent thesis
  • 42.
    Rapp [Nordin], Erika
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Sensory, attitudinal, and contextual aspects of the meal: health implications and connections with risk factors for coronary heart disease and obesity2008Doctoral thesis, comprehensive summary (Other academic)
    Abstract [en]

    The overall aim was to study risk factors for obesity and coronary heart disease (CHD), in relation to food and meals. A case-control study of people diagnosed with CHD was used to evaluate preferences for full-fat versus low-fat versions of a range of foods, along with basic taste sensitivity and sensitivity to the bitter substance PROP. No significant differences in taste perception were obtained between the groups. However, in the pooled sample, a heightened sensitivity to sour taste was correlated with low BMI, while a heightened sensitiv-ity to bitter taste was correlated with low HDL-cholesterol, and high BMI and abdominal fat. This indicates a relationship between risk profile, taste sensitivity and food intake. Heightened sensitivity to bitter taste might result in lower consumption of fruit and vegeta-bles including those with a bitter tone. Preference related to total fat content per se was not confirmed as a risk factor for CHD. However, a less favourable metabolic profile were seen in the CHD group, indicating a higher intake of fat-rich and energy-rich food. The sensory effects of fat content were also evaluated, using two sauces as the vehicle. Overall, increased butter content resulted in decreased perception of all flavours except butter flavour, which increased, as did viscosity. However, a high fat content could not always be justified in terms of taste; large increases in energy content produced only small sensory differences.

    Data were also collected through a survey on eating habits and attitudes to health and food consumption. A cluster analysis revealed the existence of a gender-mixed overweight group, with less healthy eating habits. This group seems to consist of women less interested in health and men more interested in getting pleasure from food than general, demonstrating different reasons for unhealthy eating between genders. The essence of a good meal was found to include a number of demands on both food (a restaurant-type meal, a proper meal, sensory experience, satisfying and nourishing, and primary product quality) and context (spirit of community, aesthetic experience, tranquillity, and frame of mind), which might be relevant to the goal of changing people’s eating habits. Additionally, a deeper understanding was gained about meal experiences, with a focus on acceptance and satisfaction in relation to health outcome. Overall, the present findings could be of interest in health promotion and intervention when identifying individuals’ opportunities for and requirements of good meals, starting with one’s own familiar taste and context.

    List of papers
    1. The sensory effect of butter in culinary sacues
    Open this publication in new window or tab >>The sensory effect of butter in culinary sacues
    2007 (English)In: Journal of Foodservice, E-ISSN 1748-0159, Vol. 18, no 1, p. 31-42Article in journal (Refereed) Published
    Abstract [en]

    A common belief is that when butter is added to food, a more desired flavour develops and that other flavours are enhanced. The aim of this study was to investigate how different amounts of added butter affected the perceived sensory characteristics of tomato sauce and chicken velouté using sensory analysis. In addition, a preference test was performed for tomato sauce. As more butter was added, the intensity of butter flavour and the viscosity increased, and the other flavour, aroma and taste attributes tested were perceived as being less intense in varying magnitudes. No significant difference was obtained in the preference study, except liking of the appearance among the men who preferred the sauce containing less butter. The results show that a large amount of butter is not always essential, unless it is the flavour and aroma of butter itself that is sought, or if it is necessary to balance the flavour, taste and texture attributes. These results could have a positive health effect for consumers if the use of fat in restaurant kitchens is reduced.

    Place, publisher, year, edition, pages
    Blackwell Publishing, 2007
    Keywords
    Butter, dietary fat, energy content, flavour, sauce, sensory evaluation
    National Category
    Nutrition and Dietetics
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3002 (URN)10.1111/j.1745-4506.2007.00044.x (DOI)
    Available from: 2008-10-07 Created: 2008-10-07 Last updated: 2019-03-25Bibliographically approved
    2. Preference for full-fat over low-fat foods among individuals suffering from coronary heart disease and healthy controls
    Open this publication in new window or tab >>Preference for full-fat over low-fat foods among individuals suffering from coronary heart disease and healthy controls
    Show others...
    2009 (English)In: Physiology and Behavior, ISSN 0031-9384, E-ISSN 1873-507X, Vol. 98, no 4, p. 489-497Article in journal (Refereed) Published
    Abstract [en]

    Dietary behaviour can modify the risks for coronary heart disease (CHD). Dietary fat contributes to the sensory characteristics of many foods, but there are individual differences in liking for regular and reduced fat products. Preference for dietary fat might differ between healthy individuals and those of diagnosed CHD status. Preference for full-fat versus low-fat foods was assessed in a group suffering from CHD (N = 24) and a healthy control group (N = 41). Preferences were evaluated using a series of paired preference tests including 34 food pairs. Further, patterns across fat preference and a range of known risk factors for CHD were examined. The study was conducted in Sweden; March 2004 until May 2006. Overall the full-fat food items were preferred to the low-fat alternatives by both patients and control participants. The pattern of preference responses diverged significantly between patients and controls on only four of the 34 food items, in both directions, why preference related to total fat content per se is not confirmed as differentiating significantly between a group diagnosed with CHD compared to a healthy control group.

    Place, publisher, year, edition, pages
    Elsevier, 2009
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-9002 (URN)10.1016/j.physbeh.2009.08.001 (DOI)000271358600017 ()19682474 (PubMedID)2-s2.0-70149085385 (Scopus ID)
    Available from: 2008-10-07 Created: 2008-10-07 Last updated: 2017-12-12Bibliographically approved
    3. Taste perception: an underlying risk factor for coronary heart disease?
    Open this publication in new window or tab >>Taste perception: an underlying risk factor for coronary heart disease?
    Show others...
    (English)Manuscript (preprint) (Other academic)
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-15592 (URN)
    Available from: 2011-05-17 Created: 2011-05-17 Last updated: 2017-10-17Bibliographically approved
    4. Association of gender, body mass index (BMI), eating habits, and attitudes in a middle-aged Swedish population
    Open this publication in new window or tab >>Association of gender, body mass index (BMI), eating habits, and attitudes in a middle-aged Swedish population
    (English)Manuscript (preprint) (Other academic)
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-15593 (URN)
    Available from: 2011-05-17 Created: 2011-05-17 Last updated: 2017-10-17Bibliographically approved
    5. Food and context: the essence of a good meal and a potential model for promoting health
    Open this publication in new window or tab >>Food and context: the essence of a good meal and a potential model for promoting health
    (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-15594 (URN)
    Available from: 2011-05-17 Created: 2011-05-17 Last updated: 2017-10-17Bibliographically approved
    6. Application of the meal environment as a tool to improve health?
    Open this publication in new window or tab >>Application of the meal environment as a tool to improve health?
    2008 (English)In: Journal of Foodservice, E-ISSN 1748-0159, Vol. 19, no 1, p. 80-86Article in journal (Refereed) Published
    Abstract [en]

    The aim of this paper was to look into meal experiences with a focus on acceptance and satisfaction in institutional eating locations, primarily in the caring sector. The situation and the context have the ability to influence the acceptability of a meal, as well as the amount eaten. Context factors can be at least important in determining acceptance of food and beverage as sensory factors. Variables such as location, physical and social environment, expectations, description of foods and choice can have an impact on the acceptance of a meal. In addition, proper response to guests' needs and requests can lead to satisfaction. Improvement of the atmosphere in the eating location during the meal has been shown to be a meaningful way to stabilize health and nutritional status, as well as having an impact on the energy intake in patients. When the food and beverage meets certain expectations, the room and the meeting can enhance the atmosphere, and therefore the entire quality of the meal experience.

    Place, publisher, year, edition, pages
    Malden, Mass.: Blackwell Publishing, 2008
    National Category
    Social Sciences
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-3007 (URN)10.1111/j.1745-4506.2007.00084.x (DOI)
    Available from: 2008-10-07 Created: 2008-10-07 Last updated: 2019-03-25Bibliographically approved
  • 43.
    Scander, Henrik
    Örebro University, School of Hospitality, Culinary Arts & Meal Science.
    Food and beverage combinations: Sommeliers' perspectives and consumer patterns in Sweden2019Doctoral 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.

    List of papers
    1. Beverage consumption patterns and energy contribution from beverages per meal type: results from a national dietary survey in Sweden
    Open this publication in new window or tab >>Beverage consumption patterns and energy contribution from beverages per meal type: results from a national dietary survey in 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
    Keywords
    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:nbn:se:oru:diva-69439 (URN)10.1017/S1368980018002537 (DOI)000454696300004 ()30295227 (PubMedID)2-s2.0-85055257210 (Scopus ID)
    Note

    Funding Agency:

    Örebro University 

    Available from: 2018-10-09 Created: 2018-10-09 Last updated: 2019-09-19Bibliographically approved
    2. Food and beverage dinner combinations, patterns among Swedish adults
    Open this publication in new window or tab >>Food and beverage dinner combinations, patterns among Swedish adults
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    2018 (English)In: International Journal of Gastronomy and Food Science, ISSN 1878-450X, E-ISSN 1878-4518, Vol. 14, p. 20-26Article in journal (Refereed) Published
    Abstract [en]

    Introduction: Since the taste preferences of food and beverage combinations are considered subjective properties and have been studied in several different ways, mainly within the field of sensory science, this study contributes to the field of food and beverage combination studies by using self-reported eating habits.

    Objective: This article explores the relationships between food and beverage combinations, recorded by a Swedish adult population.

    Method: Analyses were made using data from the national dietary survey, Riksmaten (2010–2011), performed by the Swedish National Food Agency. A total of 1753 Swedish adults (53% women) aged 18–80 contributed dietary intake data during four consecutive days. All dinner choices were categorized into beverage categories and food categories. Combinations between beverage and food categories were analyzed by using cross tabulation. Correlation coefficients for non-parametric variables were used to determine the association power. Predictive factors for more important beverage and food combinations were explored by logistic regression analysis.

    Results: Water was the most frequent choice in combination with all food categories. The results also showed that alcoholic beverages are present in two of the three strongest food and beverage correlations, the spirits drinks and white wine. The most important predictive factors were where the dinner took place for non-alcoholic combinations (OR: 4.33; 95% CI: 2.28–8.21) and age and employment for alcoholic combinations (OR > 2; p < 0.05).

    Conclusion: Our results show correlations in reported consumption of food and beverage, which explain the occurrences of specific patterns of combinations of food and beverage. More studies on choice of beverage are needed to describe the patterns of intake, in order to understand the mechanisms behind beverage choice, in different settings, cultural situations and lifestyle backgrounds. Combinations in everyday life are described here and these are not always so sophisticated, rather building on availability than on optimal taste combinations. Our findings can offer an understanding of some common every-day choices to culinary professionals, useful for their guidance of food and beverage pairing, to enhance restaurant experiences.

    Place, publisher, year, edition, pages
    Elsevier, 2018
    Keywords
    Drink, Consumption, Wine pairing, Commensality, Food habits, National dietary surveys, Alcohol intake, Riksmaten
    National Category
    Social Sciences Interdisciplinary
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-69446 (URN)10.1016/j.ijgfs.2018.08.003 (DOI)000452329100004 ()2-s2.0-85053321018 (Scopus ID)
    Available from: 2018-10-09 Created: 2018-10-09 Last updated: 2019-08-19Bibliographically approved
    3. Acquiring taste: Sommeliers on ‘good’ food and beverage combinations
    Open this publication in new window or tab >>Acquiring taste: Sommeliers on ‘good’ food and beverage combinations
    (English)Manuscript (preprint) (Other academic)
    National Category
    Social Sciences Interdisciplinary
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-75833 (URN)
    Available from: 2019-08-19 Created: 2019-08-19 Last updated: 2019-08-19Bibliographically approved
    4. Sommeliers’ food and beverage combinations: social conventions and professional identity
    Open this publication in new window or tab >>Sommeliers’ food and beverage combinations: social conventions and professional identity
    (English)Manuscript (preprint) (Other academic)
    National Category
    Social Sciences Interdisciplinary
    Research subject
    Culinary Arts and Meal Science
    Identifiers
    urn:nbn:se:oru:diva-75834 (URN)