<p>In December 2008 the municipal council in Nybro, decided that the municipality should</p><p>reduce the budget for food service. The budget should be reduced by 2 100 000 SEK.</p><p>They decided that the children- and education committee, and the care committee would have</p><p>to lower their budget with 1 264 000 SEK respectively 636 000 SEK. The change have to be</p><p>done under two years, 60 % should be done under 2009 and 40 % under 2010.</p><p>As a result of the decision, many kitchens have to become kitchens that only serve food, not</p><p>cook it. This will result in preschool staff and nursing staff take over some of the tasks from</p><p>the kitchen staff. The municipal council also decided that entrepreneurs could take over one</p><p>(later two) cooking areas.</p><p>A kitchen that serves food means that there isn’t any cooking involved. The staff receives the</p><p>food in thermal bags or thermal cabinets from a kitchen that makes the meals. This system</p><p>involved more transportation, witch means that the food has to be warm for a longer time.</p><p>The purpose of this project is to examine if and how the nutrient quality affects of the changes</p><p>in the budget of food service in Nybro kommun.</p><p>In this project the temperature measurements has been done on lunches that were distributed</p><p>to elderly people in ordinary housing, preschools and group housing.</p><p>This was to see if the food retained the temperature recommendations from Livsmedelsverket</p><p>(Food Administration). The measurements showed a difference between the two kitchens that</p><p>makes the food.</p><p>Since the food is being warm for a long time it’s interesting to see how much of the nutrients</p><p>are left, when the food is eventually eaten. Four samples of potatoes has been collected and</p><p>analysed for vitamin-C and vitamin B1. The results showed a reduction of vitamin-C, but</p><p>vitamin B1 was stable.</p><p>When one of the cooking areas may be opened for entrepreneurs, the council need to have a</p><p>“Food policy”. A food policy is a document which sets the boundary of the food quality.</p><p>In this project there is a compilation of several food policies in Sweden, to get some common</p><p>points. “Environmental sustainable development” and “special diet” are some of the points</p><p>that are common in the food policy.</p>

In December 2008 the municipal council in Nybro, decided that the municipality should reduce the budget for food service. The budget should be reduced by 2 100 000 SEK. They decided that the children- and education committee, and the care committee would have to lower their budget with 1 264 000 SEK respectively 636 000 SEK. The change have to be done under two years, 60 % should be done under 2009 and 40 % under 2010. As a result of the decision, many kitchens have to become kitchens that only serve food, not cook it. This will result in preschool staff and nursing staff take over some of the tasks from the kitchen staff. The municipal council also decided that entrepreneurs could take over one (later two) cooking areas. A kitchen that serves food means that there isn’t any cooking involved. The staff receives the food in thermal bags or thermal cabinets from a kitchen that makes the meals. This system involved more transportation, witch means that the food has to be warm for a longer time. The purpose of this project is to examine if and how the nutrient quality affects of the changes in the budget of food service in Nybro kommun. In this project the temperature measurements has been done on lunches that were distributed to elderly people in ordinary housing, preschools and group housing. This was to see if the food retained the temperature recommendations from Livsmedelsverket (Food Administration). The measurements showed a difference between the two kitchens that makes the food. Since the food is being warm for a long time it’s interesting to see how much of the nutrients are left, when the food is eventually eaten. Four samples of potatoes has been collected and analysed for vitamin-C and vitamin B1. The results showed a reduction of vitamin-C, but vitamin B1 was stable. When one of the cooking areas may be opened for entrepreneurs, the council need to have a “Food policy”. A food policy is a document which sets the boundary of the food quality. In this project there is a compilation of several food policies in Sweden, to get some common points. “Environmental sustainable development” and “special diet” are some of the points that are common in the food policy.

Bakgrund: Typ 2-diabetes mellitus är en global sjukdom som snabbt ökar i antal. Den viktigaste delen av behandlingen handlar om att äta ”rätt” kost och allt fler personer blir i behov av kostrekommendationer och kostförändringar. Syfte: Beskriva personer med typ 2-diabetes upplevelser av att göra kostförändringar. Metod: Systematisk litteraturstudie där 13 artiklar, tolv kvalitativa och en kvantitativ/kvalitativ, analyserades med hjälp av innehållsanalys. Resultat: Många med typ-2 diabetes kände sig utanför och upplevde känslor av frustration, ilska, stress och oro. Kosthållningen upplevdes som svår på grund av att kostrekommendationerna var otydliga och ständigt förändrades, dock ansågs motion vara till hjälp. Vardagen upplevdes ofta som en kamp mellan vad som var bäst ur sjukdomssynpunkt, sina begär och frestelser. Denna kamp kunde jämföras med ett missbruk. Det framgick att det fanns skillnader på hur kvinnor och män hanterade sin diagnos och hur de förhöll sig till kostrekommendationerna. Flera uppgav även att maten fått förändrad betydelse, från något positivt till något negativt. Acceptans, sjukdomsinsikt, stöttning och uppmuntran tillsammans med kontroll, planering, mättnad och tillfredställelse upplevdes som viktigt. Slutsats: De med typ 2-diabetes upplevde många känslor där begäret spelade en viktig roll. I slutändan ledde känslorna ofta till hinder i kosthanteringen och en dålig självbild.