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<p><strong>Bakgrund </strong>Livsstilsrelaterade sjukdomar är idag den största dödsorsaken i Sverige, men stora möjligheter till både primär och sekundär prevention finns. För att åstadkomma detta är förändringar av kostvanor och livsstil centrala delar. Här har dietisten en viktig roll då dessa förändringar visat sig vara mycket svåra att klara av på egen hand. Men hur upplever dietister arbetet med denna patientgrupp? Ibland kan de känna sig otillräckliga i sin yrkesroll, men de upplever ändå sitt arbete som viktigt. Vidare skulle det vara intressant att undersöka vilka andra tankar och känslor som kan uppkomma hos dietister.<strong>Syfte </strong>Syftet med studien var att undersöka hur dietister upplever och hanterar att arbeta med patienter som ordineras behandling vilken innefattar en livsstilsförändring där kostomläggning ingår som en central del.<strong>Metod</strong> Fyra kvalitativa intervjuer genomfördes med dietister som arbetade med livsstilspatienter. Som stöd vid intervjuerna användes en semistrukturerad frågeguide. Intervjuerna spelades in och transkriberades sedan ordagrant. Transkriberat material analyserades med kvalitativ innehållsanalys.<strong>Resultat</strong> Dietistens arbete med denna patientgrupp upplevdes som väldigt komplext. Det var inte bara dietisternas eget arbetssätt och egenskaper som påverkade upplevelsen av att behandla dessa patienter. Även patientens beteende och hinder samt de behandlingstekniker som behärskades av dietisten hade en betydande roll. Dietisterna upplevde också att det fanns vissa begränsningar som kunde påverka deras förmåga att ge bästa behandling. Motivation hos patienten upplevdes vara av stor betydelse för att lyckas med en livsstilsförändring.<strong>Slutsats</strong> Dietister upplever att arbetet med patienter som ska genomgå en livsstilsförändring inbegriper mer än att förmedla kunskaper om kost. Motivationsfrämjande insatser betraktas som dietistens viktigaste redskap vid behandling av denna patientgrupp. Ökad kunskap om sådana behandlingsstrategier skulle därför kunna gynna både dietister och patienter.</p> / <p><strong>Background</strong> Lifestylerelated diseases are the most common causes of death in Sweden, but there are great options for both primary and secondary prevention. To achieve this, changes in diet and lifestyle are both central elements. Here dietitians play an important role as these changes proved to be very difficult for patients to cope with on their own. How do dietitians experience the work with these patients? Although they may feel inadequate they still feel that their work is important. Furthermore it would be interesting to examine other thoughts and feelings that may arise among dietitians.<strong>Objective</strong> The objective of this study was to examine how dietitians perceive and manage to work with patients who are prescribed treatment that involves lifestyle changes where changes in diet are central parts.<strong>Method</strong> Four qualitative interviews were conducted with dietitians working with patients undergoing lifestyle change. A semi structured topic guide was used to broadly shape the interviews. All interviews were digitaly recorded and transcribed verbatim. The transcripts were analysed with qualitative content analysis.<strong>Result</strong> Dietitians experienced work with patients undergoing lifestyle changes as very complex. Not only the dietitian’s own practice and qualities influenced the experience of treating these patients. Patientbehavior and barriers along with different treatment strategies mastered by the dietitian were also important. Dietitians experienced that there were certain limitations that could affect their ability to provide best treatment. The patients motivation was thought of as very important to achieve lifestyle changes.<strong>Conclusion</strong> This study suggests that dietitians’ work experience with patients undergoing lifestyle change includes more than just thorough knowledge about food. Promoting motivation is an important tool in treatment of these patients. Increased knowledge about different behavior modification strategies could therefore favour both patients and dietitians.</p>

<p>In the Swedish elderly-care sector the institutions are of different character and the kind of care and food-supply they offer vary in scope and intensity. The aim of this study was to analyse how food and meals were handled and provided to the elderly living within those situations and in this context, how food was expressed as a substance or/and in symbols. This study focus on the social organisation that embraces the diet of the elderly and shapes the provisions of their meals, on the norms, values and behaviours of the different social identities in the organisation. The empirical work included in-depth interviews and participant observations in four different residential care homes, including various hierarchical levels, i.e. politicians and different personnel, in the organisation of food-supply to the elderly. In each care home different types of care and food-supply were studied, i.e. elderly having their meals in 24hour care, partime day care and those who ate in the restaurants. Generally, provision of meals was routine and meals were planned, prepared and served with little or no attention to what substanse and symbol it brought to the elderly. The elderly had limited possibilities to influence their own meals and those with the largest need of care, being the most fragile and sick had the least influence. The views of politicians and different personnel indicated that they considered themself powerless, which resulted in a "freedom of responsibility". It was obvious that there existed a clear discrepancy between how the informants considered the provision of food and meals should be organised and carried out, in comparison to reality. The current unsatisfactory provision of meals to the elderly is attributed to the marginalisation of specifically three areas: the symbolic value of food, the life and needs of the elderly and the traditional knowledge and experiences of women in their role as housewife and carer of the family.</p>

In the Swedish elderly-care sector the institutions are of different character and the kind of care and food-supply they offer vary in scope and intensity. The aim of this study was to analyse how food and meals were handled and provided to the elderly living within those situations and in this context, how food was expressed as a substance or/and in symbols. This study focus on the social organisation that embraces the diet of the elderly and shapes the provisions of their meals, on the norms, values and behaviours of the different social identities in the organisation. The empirical work included in-depth interviews and participant observations in four different residential care homes, including various hierarchical levels, i.e. politicians and different personnel, in the organisation of food-supply to the elderly. In each care home different types of care and food-supply were studied, i.e. elderly having their meals in 24hour care, partime day care and those who ate in the restaurants. Generally, provision of meals was routine and meals were planned, prepared and served with little or no attention to what substanse and symbol it brought to the elderly. The elderly had limited possibilities to influence their own meals and those with the largest need of care, being the most fragile and sick had the least influence. The views of politicians and different personnel indicated that they considered themself powerless, which resulted in a "freedom of responsibility". It was obvious that there existed a clear discrepancy between how the informants considered the provision of food and meals should be organised and carried out, in comparison to reality. The current unsatisfactory provision of meals to the elderly is attributed to the marginalisation of specifically three areas: the symbolic value of food, the life and needs of the elderly and the traditional knowledge and experiences of women in their role as housewife and carer of the family.

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Bakgrund Det finns ännu inga etablerade officiella gränsvärden för övervikt och fetma som är baserade på proportionen fettmassa (FM%) utan de gränsvärden som finns är utgår body mass index (BMI) eller midjemått. Syfte Att utveckla modeller för att prediktera FM, procentuellt och i kg, utifrån antropometriska mått hos unga och medelålders (20-49 år) svenska män. Vidare syftar uppsatsen till att undersöka vilka värden för FM% som motsvarar 25 kg/m2 och 30 kg/m2 i BMI och samt för 94 cm och 102 cm i midjemått. Metod Männen har rekryterats med hjälp av en mödravårdscentral, kvinnohälsan, i Linköping i samband med ett projekt om utveckling av barnfetma. Totalt 136 män undersöktes med Bod Pod, en maskin som mäter kroppssammansättning med hög validitet. Vidare mättes antropometriska mått såsom vikt, längd och midjemått vid mättillfället. Resultat Regressionsmodellerna med midjemått och BMI (r=0,94) samt midjemått (r=0,94) var de som var signifikant högst korrelerade till FM (kg). De regressionsmodellerna som förklarade mest av variansen i FM% var de med 1) M/L (midja/längd), midjemått och BMI 2) M/L och 3) midjemått som oberoende variabler (r=0,86-0,88). Ett BMI på 25 kg/m2 och 30 kg/m2 motsvaras av 23, respektive 32 FM%. Motsvarande värden för midjemått 94 och 102 cm var 25, respektive 31 FM%. Slutsats Midjemått och M/L (midjemått/längd) är bäst för att prediktera mängden fettmassa (FM), både i procent och kg. BMI 25 kg/m2 motsvarar 23±1 i FM% och BMI 30 kg/m2 korresponderas av 32±2 i FM%. / Introduction Currently, no official cut-offs regarding overweight and obesity based on proportion fat mass (FM%) are available. Existing cut-offs are instead derived from body mass index (BMI) and waist circumference. Aim To develop equations to predict FM, in percent and kg, from anthropometric measures in young and middle aged (20-49 years of age) Swedish men. Also, this paper aims to investigate which values for FM% that corresponds to firstly 25 kg/m2 and 30 kg/m2 in BMI and secondly to 94 cm and 102 cm in waist circumference. Methods The men in the study were recruited in collaboration with a maternity clinic, kvinnohälsan, in Linköping. In total, 136 men were measured by the means of Bod Pod, a device that measures body composition in a valid manner. Anthropometric measures such as weight, height and waist circumference were measured. Results The regression models with waist circumference and BMI (r=0,94) and waist circumference (r=0,94) were significantly strongest related to FM (kg). The regression models who explained most of the variability in FM% were the ones with 1) W/H (waist circumference/height), waist circumference and BMI 2) W/H and 3) waist circumference as independent variables. A BMI of 25 kg/m2 and 30 kg/m2 corresponds to a FM% of 23 and 32, respectively. Corresponding values for waist circumference (94 and 102 cm) were 25 FM% and 31 FM%, respectively. Conclusion Waist circumference and W/H were the best variables to predict fat mass, both in percent and kg. BMI 25 kg/m2 corresponds to a FM% of 23±1 while BMI 30 kg/m2 is equivalent to 32±2 in FM%.

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Domestic science is an interdisciplinary subject. Furthermore domestic science is a combination of theory and practice. The basic competence, a recommendation from ‘The Swedish School Institution’ (Skolverket), is to enter the secondary school with minimum grade G, (godkänd) in the basic themes: Swedish, English and Mathematic. Today there are many pupils finishing their secondary school without grade in one or more basic themes; Swedish, English and Mathematic. The aim of this essay is to show if domestic science could be used as a complement to the basic themes which are suppose to help the pupils to get grades in the basic themes of Swedish, English and Mathematics. A question in the essay is; is it possible to combine theory and practice? The theoretical frame of this essay is constituted by the pedagogies of activities and work. The sources for research of this essay have been the course plan of ‘The Swedish School Institution’ (Skolverket). Comparisons have been made between the basic grades; domestic science and basic themes of Swedish, English and Mathematics. The results indicate that there is a possibility to build bridges between the basic themes and domestic science. Through the use of pedagogies of activities and work, letting the experience fortify knowledge and showing the connection between knowledge and action, will present new ways to inspire the curiosity and creativity of the pupils. / Hem- och konsumentkunskap är ett tvärvetenskapligt ämne, här kombineras teori och praktik i ett ämne. Många beröringspunkter bör finnas till andra skolämnen. Grundbehörigheten till gymnasiet är att ha godkänt i kärnämnena; svenska, matematik och engelska. Många ungdomar som slutar nian saknar betyg i ett eller flera kärnämnen. Går det att använda hemkunskapen som ett stödämne till kärnämnena? Syftet med denna uppsats är att se hur hem- och konsumentkunskapen kan användas som stödämne i skolans undervisning för kärnämnena, svenska, matematik och engelska. Den teoretiska ramen utgörs av aktivitets- och arbetspedagogik. Materialet har varit bl a Skolverkets kursplaner. Jämförelser har gjorts mellan uppnåendemålen i svenska, engelska och matematik med utgångspunkt i hem- och konsumentkunskap. Resultatet visar att det finns många utgångspunkter där det går att bygga broar mellan kärnämnena och hem- och konsumentkunskapen. Genom att använda aktivitets-och arbetspedagogik och låta upplevelsen befästa kunskapen och visa sambanden mellan kunskap och handling prövas nya vägar att nå elevernas inneboende nyfikenhet och kreativitet.