Bakgrund: Mat och måltider kan intas på olika sätt; med familjen, med vänner eller ensam. Familjemåltider och kompismåltider är två olika typer av måltider som ungdomar naturligt har i sin vardag. Forskning menar att familjemåltider värderas högt medan kompismåltiderna är ett sätt att umgås och skapa relationer med kompisar. Mat kan förebygga folksjukdomar och den sociala samvaron i en måltid uppskattas av ungdomar men det som äts i de olika måltidssituationerna påverkas av vem man äter med – familj, kompisar eller ingen. Syfte: Syftet med studien var att undersöka ungdomars syn på hemlagad mat, måltider och att äta tillsammans. Metod: Data samlades in genom 14 semistrukturerade kvalitativa intervjuer baserade på en frågeguide med öppna frågor. För att rekrytera intervjupersonerna kontaktades rektorer och HKK-lärare på grundskolor i två svenska kommuner. Intervjupersonerna hade fyllt 15 år och gick i årskurs nio. Exklusionskriterierna var framför allt geografiska. I enlighet med de fyra etiska huvudkraven behandlades all data konfidentiellt. Intervjupersonerna och deras skolor gavs fingerade namn. Resultat: Studiens deltagare upplevde hemlagad mat och familjemiddagar som norm. Hemlagad mat upplevdes generellt som nyttigare; fisk och köttbullar som man själv lagat var nyttigare eftersom man visste vad som fanns i. Det var vanligare att äta ute med kompisar än med familjen och kompismåltiden upplevdes som roligare än familjemåltiden men i kompismåltiden gavs onyttigare mat som pizza och hamburgare företräde. Slutsats: Vi ser utifrån vårt resultat att det finns ett gap mellan ungdomars kunskap om nyttig mat och deras förmåga att tillämpa denna kunskap i måltidssituationer utanför familjen. Vi ser därför en möjlighet att använda den här studiens resultat till att hitta nya undervisningskanaler där vi kan främja förmågan att välja nyttig mat i alla sammanhang. / Background: Food and meals can be consumed in various ways; with family, friends or alone. Research claims that family meals and meals with friends are different kinds of meals occuring naturally in day-to-day of youth. Research points to the appreciation of family meals whilst meals with friends constitute a way to hang out. Healthy food is known to being able to prevent some national diseases and being toghether is appreciated by youth. What is actually eaten in different meal situations, however, is affected by with whom you dine with – family, friends or no-one. Objective: The objective of this study was to inquire into youth’s view on food, meals and eating together. Method: Data was collected through 14 semi-structured qualitative interviews based on a guide with open end questions. To recrute the interviewees, principals and home economics teachers in compulsory schools in two Swedish communes were contacted. The interviewees had turned 15 and were in the final year of compulsory school. The exclusion criteria were mainly geographical. In compliance with the ethical demands, all data was treated confidentially and the interviewees and schools received ficticious names. Results: The participants perceived home cooked food and family dinners as norm. Home cooking was generally perceived as healthier; fish and meat balls prepared by one self was seen as healthier since one knew what was in them. It was more common to eat out with friends than with family and meals with friends were percieved as more entertaining than family meals. Meals with friends were often spontaneous acts where more unhealthy food, like pizzas and hamburgers, were prioritized. Conclusion: We can detect a gap between youth’s knowledge on healthy food and their ability to apply that knowledge in meal situations outside of the family. We therefore see a possibility to use the result of this study to find new channels of education so that youth can develop the ability to apply previously aquired knowledge on the importance of healthy food also when eating with friends.

No description available.

Bakgrund I Sverige bedrivs idag äldreomsorgen på kommunal nivå med reglering från socialtjänstlagen. Detta medför att varje kommun får göra en egen tolkning av lagstiftningen för att sätta sina egna mål och även budget, vilket i sin tur leder till att utbudet av bland annat måltidsstöd skiljer sig från kommun till kommun. Måltidsstöd är de stöd som kommuner erbjuder för att främja fysiska, psykiska och sociala behov och är av stor vikt hos den äldre populationen då de lättare drabbas av malnutrition och även löper större risk att drabbas av följdsjukdomar.Syfte Syftet är att studera utbud av måltidsstöd inom äldreomsorgen i Sveriges kommuner samt vårdtagares upplevda nöjdhet kopplat till detta.Metod En kvantitativ metod har använts för att analysera webbenkäter från Livsmedelsverket och Socialstyrelsen som undersökte nöjdhet respektive måltidsstöd inom äldreomsorgen. Beskrivande statistik inkluderade 149 kommuner och 91 kommuner inkluderades i test av statistisk inferens. För analys av data skapades ett två variabler för nöjdhet och två variabler som representerar utbudet av måltidsstöd inom äldreomsorgen. Variabler analyserades och jämfördes. Signifikansnivån för analysen sattes till <0,05. Resultat Studien visade på en allmän hög nöjdhet inom äldreomsorgen trots en stor variation av erbjudet måltidsstöd inom kommunerna. Graden av variation visar på en ojämlik fördelning av måltidsstöd bland de olika kommunerna. Analysen av data visade inga signifikanta samband mellan sortens måltidsstöd i förhållande till upplevd allmän nöjdhet.  Slutsats Den statistiska analys som genomfördes visade ej någon signifikant samband på antal erbjudna måltidsstöd och den allmänna upplevda nöjdheten hos den vårdtagare inom äldreomsorgen. Det skulle kunna indikera på att nöjdheten möjligen är mångfaktoriell och mer utförlig forskning krävs inom området. Det avfärdar dock inte vikten av måltidsstöd som en del i det allmänna måendet hos vårdtagarna som tidigare studier visat. Den deskriptiva statistiken belyser en ojämn fördelning av måltidsstöd mellan kommunerna. Konsekvenserna av detta är att äldre i kommuner med lågt utbud riskerar åldersrelaterade åkommor i högre utsträckning. En Jämlik vård är något som eftersträvas av de lagar och riktlinjer socialtjänstlagen erfordrar. Utmaningen ligger här främst hos kommunerna att följa de centrala lagar och riktlinjer socialtjänstlagen erfordrar. / Background: In Sweden, elderly care is currently provided at the municipal level with regulation from the social services act. This means that each municipality has its own interpretation of the legislation to set its own goals and budget, which in turn leads to a difference in the availability of, among other things, meal support from municipality to municipality. Meal support is the support satisfaction and whether there is any connection between the municipalities' offer of meal support and care recipients' perceived satisfaction. Objective: The purpose is to study the supply of meal support within elderly care in Sweden's municipalities, as well as care recipients’ perceived satisfaction linked to this. Methods: A quantitative method has been used to analyze web surveys from the Swedish Food Agency and the National Board of Health and Welfare, which examined satisfaction and meal support in elderly care. Descriptive statistics included 149 municipalities and 91 municipalities were included in tests of statistical inference. For the analysis of the data, two variables for satisfaction and two representing the range of meal support in elderly care were created. Variables were analyzed and compared. The significance level of the analysis was set at <0.05. Results: The study showed a general high level of satisfaction in care for the elderly, despite a large variation in the meal support offered within the municipalities. The degree of variation shows an unequal distribution of meal support for each municipality. The analysis of the data showed no significant relationships between different kinds of meal support in relation to perceived general satisfaction. Conclusion: The statistical analysis conducted showed no significant correlation between the number of offered meal support and the overall perceived satisfaction of the care recipient in elderly care. This could indicate that satisfaction may be multi-factorial and more comprehensive research is required in the field. However, this does not dismiss the importance of meal support as a part of the general well-being of care recipients as previously shown by studies. The descriptive statistics highlight an uneven distribution of meal support between municipalities. The consequences of this are that elderly people in municipalities with low availability are at higher risk of age-related health problems. Equal care is something that is sought after by the laws and guidelines of the social services act. The challenge here lies primarily with the municipalities to follow the central laws and guidelines of the social services act that offer to promote physical, mental, and social needs and is of great importance to the elderly population as they are more easily affected by malnutrition and face a higher risk of developing complications

Syftet med studien var att undersöka hur aktörer inom tångbranschen i Norden ser på möjligheter och utmaningar i industrin. För att genomföra studien användes kvalitativ metod i form av semistrukturerade intervjuer. Fem personer intervjuades, alla kopplade till tångindustrin i Norden. Intervjuerna syftade till att ge en djupare bild av tångaktörernas syn på möjligheter och utmaningar inom industrin samt deras syn på framtiden. För att analysera det insamlade materialet användes tematisk analys. Den tematiska analysen resulterade i två huvudteman: innovativ framtidssyn och osäker framtid. I resultatet konstaterades det att tångbranschen har potential. Samtidigt visar resultatet att det finns många utmaningar industrin bör hantera innan tång kan etableras i stort på marknaden. Tång anses vara en hållbar råvara som förhoppningsvis kan ersätta vissa landbaserade råvaror, vilket är en av råvarans fördelar. Vidare kan tång växa i samspel med andra marina organismer och även skapa cirkulära samarbeten med landbaserad odling. En av utmaningarna industrin handskas med är höga produktionskostnader; det finns ett behov av teknik som kan driva ner kostnaderna. Det råder även brist på kunskap om råvaran hos konsumenter, vilket leder till svårigheter att marknadsföra samt utöka produktionen. Synen på tång som en hållbar råvara är tvådelad, även om tång som råvara är hållbar i sig, är inte tångodling synonymt med hållbarhet eftersom dess påverkan på marina ekosystem är oviss. Ytterligare en utmaning som industrin brottas med är tångens innehåll av jod. Olika tångarter har olika jodhalt där vissa lämpar sig bättre för mänsklig konsumtion medan andra bör undvikas. Detta i samband med att det finns ett gränsvärde för hur mycket jod som bör konsumeras utgör en av många utmaningar i industrin. / The purpose of the study was to examine how Nordic kelp actors view on possibilities and challenges in the industry. To conduct the study a qualitative method and semistructured interviews were used. Five individuals with connections to the kelp industry in the Nordic countries were interviewed. The interviews aimed to give a more complex picture of the kelp actors view on possibilities and challenges in the industry and their view on the future. To analyze the collected data thematic analysis was applied. The thematic analysis concluded in two themes, innovative view of the future and uncertain future. The result shows that there is potential in the kelp industry, however there are also challenges that needs to be solved before kelp can be established on the market. The potential of the industry is that kelp is seen as a sustainable raw material, and that it potentially could replace some land grown crops. Further can kelp integrate with other marine organisms and have potential to create circular cooperations with land-based cultivation, for example by using it as a fertilizer. One challenge that the industry is facing today is high production costs; there is a need for technology that can lower the costs. The consumers also have a lack of knowledge in the area which leads to producers hesitating to market kelp products sufficiently. The view on kelp as a sustainable raw material is bipartite, even though kelp in itself is sustainable, kelp farming is not equal to sustainability since its impact on the marine ecosystems is uncertain. Another challenge the industry is facing is the iodine content in kelp. Depending on kelp species the iodine content vary, where some of the species are more suitable for human consumption while others should be avoided. This together with the current limit for iodine intake constitutes one of many challenges in the industry.

Ett centralt steg i osttillverkningen är pressningen av osten, där en viktig parameter är sänkningen av pH-värdet under pressningens gång. Syftet med detta arbete var att undersöka förändringen av pH-värdet under pressningen av Herrgårdsost 28% (H28%) och Prästost 31% (P31%), samt att studera skillnader i pH-värdena mellan de två osttyperna som kan relateras till starterkultur, vattenhalt, fetthalt eller proteinhalt. pH-värdet mättes under pressningens gång för de två osttyperna var 40:e minut under 4,5 timmar. Tre ystningar av varje osttyp studerades, och vid dessa mätningar användes konstant tryck. pH-värdet mättes också i förpressnings-karet och efter slutförd pressning under verkliga produktionsförhållanden för tio ystningar av varje osttyp. I produktionen används gradvis ökande tryck vid pressningen. Vattenhalt, fetthalt och proteinhalt mättes efter slutförd pressning på ostarna från produktionen. Resultaten indikerar att pH sjunker snabbare under pressningen av P31% jämfört med H28%. pH-värdena för H28% var högre än P31% under hela pressningen. pH-värdet för H28% (x̄ ± STD: 5,34±0,06) låg inom det godkända intervallet (5,25–5,45) i slutet av pressningen men låga pH-värden erhölls för P31% (5,11±0,03). pH var lägre för P31% jämfört med H28% även i produktions-ystningarna (5,30±0,03 för P31% och 5,37±0,02 för H28%), men låg inom det godkända intervallet. Resultaten visar alltså på en snabbare pH-sänkning under pressningen för P31% jämfört med H28%. En möjlig förklaring till skillnaden mellan resultaten i studien och produktionen är att konstant tryck påskyndar pH-sänkningen för P31%, men inte i samma grad hos H28%. Osttyperna skiljer i vattenhalt, fetthalt och proteinhalt efter slutförd pressning och har olika mjölksyrakulturer. Startkulturernas sammansättning, vattenhalt och fetthalt är faktorer som kan ha betydelse för den snabbare pH-sänkningen för P31% än för H28%. Skillnaderna i proteinhalten var små och anses ha mindre betydelse. Studien har identifierat tryckets betydelse för pH-sänkningen under pressningen av ostarna, vilket öppnar upp möjligheter för ytterligare studier. För att säkerställa fetthaltens roll på pH-sänkningen under pressningen borde mätningar göras för samma typ av ost, men med större skillnad i fetthalt. Som en konsekvens av studien uppkommer ett ökat behov av noggrannare övervakning av produktionen av P31% för att säkerställa kvaliteten hos produkten eftersom pH tenderar att ligga på den nedre gränsen för godkänd produkt. / A central step in cheese production is the pressing of the cheese, where an important parameter is the decrease in pH value during the pressing process. The purpose of this study was to investigate the change in pH value during the pressing of Herrgårdsost 28% (H28%) and Prästost 31% (P31%), as well as to study differences that may be related to starter culture, water content, fat content or protein content. The pH value was measured during the pressing of the two types of cheese every 40 minutes for 4,5 hours. Three pressings of each cheese type were studied, and constant pressure was used for these measurements. The pH value was also measured in the pre-press vat and after completion of pressing under real production conditions for ten pressing of each cheese type. In production, gradually increasing pressure is used during pressing. Water content, fat content and protein content were measured after completion of pressing on the cheeses from production. The results indicate that the pH decreases more rapidly during the pressing of P31% compared to H28%. The pH values for H28% were higher than P31% throughout the pressing. The pH value for H28% (x̄ ± STD: 5,34±0,06) was within the approved range (5,25-5,45) at the end of pressing, but low pH values were obtained for P31% (5,11±0,03).  The pH was lower for P31% compared to H28% also in the production pressings (5,30±0,03 för P31% and 5,37 ± 0,02 för H28%), but within the approved range. Thus, the results indicate a faster pH decrease during pressing for P31% compared to H28%. A possible explanation for the difference between the results in the study and production is that constant pressure accelerates the pH decrease for P31%, but not to the same extent for H28%. The cheese types differ in water content, fat content and protein content after completion of pressing and have different lactic acid cultures. The composition of starter cultures, water content and fat content are factors that may influence the faster pH decrease for P31% than for H28%. Differences in protein content were small and considered to be of lesser importance. The study has identified the importance of pressure for pH decrease during pressing of the cheeses, which opens opportunities for further studies. To ensure the role of fat content on pH decrease during pressing, measurements should be made for the same type of cheese but with a greater difference in fat content. As a consequence of the study, there is an increased need for more accurate monitoring of the production of P31% to ensure the quality of the product since pH tends to be at the lower limit for an approved product.

Introducion Southern Sweden is an emerging wine region. Two things have made wine growing possible on our latitude: slowly rising temperature and new crossings of hereditary grape varieties. Grapes is a culturally new product in the Swedish farming landscape, which requires an introductory period. Consumers in an emerging wine region are faced with a tough choice between more familiar, non-local wines and new locally produced wines. This work is aimed at researching Swedish consumers attitude towards locally produced wines. Background Despite the importance of understanding new markets, it is often assumed that local residents automatically accept local products. However, this is not always the case. Consumers' attitude to local wines in the emerging wine region is of great value to local wine producers, as their attitude affects whether positive information about new products will spread among potential customers. Purpose The purpose is to examine Swedish consumers' attitude to Swedish wines. Method Web survey Results Result shows that there are more women than men who have tasted Swedish wines. 47% of those who have tasted have positive attitude, 29% did not think it is woth the money and 13% did not like the taste. Conclusion The majority of respondents have a positive attitude towards Swedish wines. / Inledning Södra Sverige är en framväxande vinregion. Två saker har möjliggjort vinodling på våra breddgrader: stigande temperatur och nya korsningar av härdiga druvsorter. Vindruvor är en kulturellt ny produkt i det svenska odlingslandskapet, vilket kräver en introduktionsperiod. Konsumenter i en framväxande vinregion ställs framför ett tufft val mellan mer bekanta, icke lokala viner och nya lokalproducerade viner. Detta arbete är inriktad på att genom en enkät undersöka vad svenska konsumenter tycker om lokalproducerade viner. Bakgrund Trots vikten av att förstå nya marknader antas det ofta att lokalbefolkningen automatiskt accepterar lokalproducerade viner med tanke på trenden att handla närproducerat, men det är inte alltid så självklart. Konsumenters attityd till lokala viner i framväxande vinregion är av stort värde för lokala vinproducenter, eftersom deras attityd påverkar huruvida positiv information om nya produkter kommer spridas bland potentiella kunder. Syfte Syftet är att undersöka svenska konsumenters attityd till svenska viner. Metod Webbundersökning Resultat Resultat visar att det är fler kvinnor än män som har smakat svenska viner. 47% av de som har smakat är positiva, 29% tycker inte det är prisvärt och 13% tycker inte om smaken. Slutsats Majoriteten av respondenter är har positiv attityd till svenska viner.

Fermentering av livsmedel är något som människan gjort sedan de första mänskliga civilisationerna. Dessa uråldriga metoder används än idag och fermenterade drycker har under senare årtionden fått en ökad acceptans världen över och anses idag vara en trend. Syftet är att studera studenters attityder till fermenterade drycker med låg eller ingen alkoholhalt, med fokus på kännedomen om denna typ av drycker, varför och när dessa konsumeras, samt vid vilka sammanhang/tillfällen. I studien har en kortare inledande enkät distribuerats till studenter vid Högskolan Kristianstad, vilken följts av individuella, semistrukturerade intervjuer. Resultaten visade på stora skillnader i huruvida studenterna kände till och hade provat fermenterade drycker. Studenternas attityder till fermenterade drycker präglades av flera olika faktorer, exempelvis hens egna värderingar, normer och målsättningar. I enkäten visade det sig att många konsumerade fermenterade drycker för dess hälsofrämjande effekter, som ersättning till alkohol och för att testa något nytt. Detta framkom även i intervjuerna där hälsa och miljömedvetenhet var viktiga anledningar till varför fermenterade drycker konsumerades, men också nyfikenhet inför det nya. Resultaten från både enkäten och intervjuerna visade att denna typ av drycker främst konsumerades vid måltider, fester eller vid andra sociala event. Samtliga informanter var ense om att fermenterade drycker erhåller komplexa egenskaper och kanske är det just dessa karaktärsdrag som gör dryckens stora platstagande möjligt. Utifrån denna studie kan det dras en slutsats om att fermenterade drycker fyller flera roller inom kategorin låg eller icke alkoholhaltiga drycker. / Fermentation is a process that mankind has used since the first civilizations. These ancient methods are still being used today and fermented beverages has since the last few decades gained an acceptance over the world and is considered a trend. The aim of this study was to study students’ attitudes toward fermented beverages with low or no alcoholic contents, with a focus on the knowledge about these beverages, why and when they are consumed and also in what context. The study consisted of an initial shorter questionnaire which was distributed to students at the Kristianstad University, Sweden followed by an individual semi-structured interview. The results showed great variations regarding the students’ knowledge of fermented beverages and if they had tried any of these. The students’ attitudes were characterized by values and norms and the results from the questionnaire showed that many individuals consumed fermented beverages for its health-promoting effects. Instead of drinking alcoholic beverages and also to try something new. This also emerged from the interviews where health and environmental awareness were important reasons as to why fermented beverages were consumed, but also curiosity over trying something new. The results from both the questionnaire and the interviews showed that these beverages were consumed at dinner, parties or other social gatherings. All informants agreed that fermented beverages derive complex attributes and that maybe it might be these attributes that makes it possible for these beverages to take on a large audience as they do today. From this study a conclus

<p>Superchilling is a method that can be used to prolong the shelf life of foods by partial freezing. Knowledge of the effects of this method on both the shelf life and quality of foods is important in order to find optimal processing and storage conditions and is of great importance both for the industry and for the consumers. Different raw materials of muscle foods were studied with the purpose of creating a basis for further improvements of both the process and the storage conditions. Products from the commercially important species pork (both roasts and rib steaks), Atlantic salmon (both vacuum packed and wrapped fillets) and Atlantic cod (vacuum packed fillets) were chosen to represent different muscle foods.</p><p>Based on both sensory and microbial evaluations, the superchilled storage improved shelf life of pork roasts from 2 to 16 weeks, and shelf life might even be further prolonged if temperature is kept more constant. The H2S-producing bacteria in superchilled cod fillets did not exceed the limit of consumption during the whole storage period of six weeks, while the microbial shelf life of the ice chilled fillets was estimated to be 8 days after processing.</p><p>Quality changes have been studied with focus on biochemical and physiochemical properties. One of the major goals in meat and fish processing is the ability to retain water and it was observed that drip loss was lower in superchilled samples compared to traditionally chilled samples in all species studied. However, the subsequent liquid loss was higher both in pork roasts and in cod fillets.</p><p>The extractability of protein was used as a tool to monitor protein denaturation. It was found that myofibrillar proteins denatured more easily during superchilled than during traditionally chilled storage both in salmon and in cod fillets. This was confirmed by electrophoresis in salmon. The amount of free amino acids were higher in cod than in salmon and increased more during superchilled storage than during ice chilled storage indicating exoproteolytic activity during storage. Activities of cathepsins B and B + L in salmon fillets were relatively stable during the storage period in all storage groups, demonstrating that these enzymes are not deactivated at the selected storage temperatures and may therefore lead to softening during subsequent chilled storage.</p><p>In superchilled samples of all species studied, white spots emerged on the product surface. However, the appearance of spots did not correspond either to higher drip loss or to higher microbial growth on surface of these samples. On the contrary, the total plate counts of superchilled samples were lower than of the other storage groups. This observation also applied to iron agar counts on cod fillets. These findings are interpreted as a strong indication of that the spots most likely were not of microbial origin.</p><p>The optimal superchilling process and storage conditions remains to be found for the products studied. From the present results it is reasonable to suggest that optimal storage temperature for the vacuum packed salmon fillets is found between the superchilled temperatures in the present experiments. The quality both of the pork roasts and the cod fillets would probably benefit from a storage temperature slightly closer to 0 °C than those studied. It can also be assumed that the control of the superchilling process is more essential to cod than to salmon and pork. In addition, the properties of the raw material are crucial in order to obtain high quality of products after processing and storage.</p> / Paper I-III are reprinted with kind permission from Elsevier, sciencedirect.com

Superchilling is a method that can be used to prolong the shelf life of foods by partial freezing. Knowledge of the effects of this method on both the shelf life and quality of foods is important in order to find optimal processing and storage conditions and is of great importance both for the industry and for the consumers. Different raw materials of muscle foods were studied with the purpose of creating a basis for further improvements of both the process and the storage conditions. Products from the commercially important species pork (both roasts and rib steaks), Atlantic salmon (both vacuum packed and wrapped fillets) and Atlantic cod (vacuum packed fillets) were chosen to represent different muscle foods. Based on both sensory and microbial evaluations, the superchilled storage improved shelf life of pork roasts from 2 to 16 weeks, and shelf life might even be further prolonged if temperature is kept more constant. The H2S-producing bacteria in superchilled cod fillets did not exceed the limit of consumption during the whole storage period of six weeks, while the microbial shelf life of the ice chilled fillets was estimated to be 8 days after processing. Quality changes have been studied with focus on biochemical and physiochemical properties. One of the major goals in meat and fish processing is the ability to retain water and it was observed that drip loss was lower in superchilled samples compared to traditionally chilled samples in all species studied. However, the subsequent liquid loss was higher both in pork roasts and in cod fillets. The extractability of protein was used as a tool to monitor protein denaturation. It was found that myofibrillar proteins denatured more easily during superchilled than during traditionally chilled storage both in salmon and in cod fillets. This was confirmed by electrophoresis in salmon. The amount of free amino acids were higher in cod than in salmon and increased more during superchilled storage than during ice chilled storage indicating exoproteolytic activity during storage. Activities of cathepsins B and B + L in salmon fillets were relatively stable during the storage period in all storage groups, demonstrating that these enzymes are not deactivated at the selected storage temperatures and may therefore lead to softening during subsequent chilled storage. In superchilled samples of all species studied, white spots emerged on the product surface. However, the appearance of spots did not correspond either to higher drip loss or to higher microbial growth on surface of these samples. On the contrary, the total plate counts of superchilled samples were lower than of the other storage groups. This observation also applied to iron agar counts on cod fillets. These findings are interpreted as a strong indication of that the spots most likely were not of microbial origin. The optimal superchilling process and storage conditions remains to be found for the products studied. From the present results it is reasonable to suggest that optimal storage temperature for the vacuum packed salmon fillets is found between the superchilled temperatures in the present experiments. The quality both of the pork roasts and the cod fillets would probably benefit from a storage temperature slightly closer to 0 °C than those studied. It can also be assumed that the control of the superchilling process is more essential to cod than to salmon and pork. In addition, the properties of the raw material are crucial in order to obtain high quality of products after processing and storage. / Paper I-III are reprinted with kind permission from Elsevier, sciencedirect.com

Bakgrund Sjukhusmaten har stor betydelse för patientens tillfrisknande, men trots detta slängs stor del av maten och många patienter lider av undernäring. En inlagd patient behöver energi- och näringstät kost, men för att patienter med sjukdomar och åkommor ska kunna äta maten krävs individanpassning av måltiderna. För att kunna leverera säkra patientmåltider krävs kunskap och fungerande kommunikation hos berörd personal. En organisatorisk studie kan möjliggöra identifikation av problemområden och fungerande områden kring måltidsrutinerna inom sjukhus, för att säkerställa rätt kost. Därför utgick denna studie utifrån ett organisatoriskt perspektiv vid syftesformulering.  Syfte Att kartlägga matutbudet och måltidsprocessen inom Landstinget Sörmland, med specifikt fokus på specialkost inom sjukhusmiljö.  Metod Studien bestod av statistik över beställda koster från Landstinget Sörmland åren 2015-2017, samt kompletterande samtal med berörda yrkesgrupper under våren 2018.  Resultat Beställningsstatistiken visade skillnader och likheter mellan sjukhusen, där Katrineholm utmärktes med störst andel specialkost på ≈40%. För Katrineholm var Minus fläsk, Laktosfritt och Lättuggat vanligast. Eskilstuna och Nyköping hade högst andel Flytande, Lättuggat och Dialys. Enskild specialkost varierade månadsvis, mest skiftningar hade Vegankost för Nyköping och Katrineholm, och Flytande för Eskilstuna. Representanter från fyra olika yrkesgrupper deltog i samtalen, där måltidsprocessen beskrevs beröra ordinering, beställning, tillagning, servering och uppföljning. Det största problemområdet uppgavs vara beställningsprocessen, vilket ansågs bero på kostrelaterad kunskapsbrist och/eller bortprioritering bland vårdpersonal. Uppföljningsarbetet var även ett område som ansågs ha förbättringspotential, eftersom patienters mat- och vätskeregistreringar behövde utarbetas grundligare.  Slutsats De konsistensanpassade kosterna utgjorde hög andel av totala specialkoster, där Lättuggat var bland de tre vanligaste för alla sjukhus, och förknippades till den geriatriska/kirurgiska vården. Kommunikationsproblem och kunskapsbrist inom vården kunde utgöra hinder inom måltidsprocessen. Studieresultatet betonar vikten av individanpassning och uppföljning inom patientmåltider. / Background Hospital meals are important for a patient’s recovery, despite this huge amount of food is wasted and many patients suffer of malnutrition. A hospitalized patient need a diet high in energy and nutrients, and individualized meal adaptions are necessary. To deliver safe meals are knowledge and functioning communication required. An organizational study might identify problematic and functioning areas regarding meal process routines within hospitals, to ensure patients their needed meals. Because of this, the study’s purpose emanated from an organizational perspective.  Objective To study diet variations and meal process in Landstinget Sörmland, with focus on special diets within hospital environment.  Method Data consisted of statistics of ordered meals provided from Landstinget Sörmland, years 2015-2017, and information collected through dialogues with involved personnel, 2018.  Results The statistics of ordered meals showed both differences and similarities between the hospitals, with highest proportion of special diets at Katrineholm (≈40%). Most common diets at Katrineholm were Pork-free, Lactose-free and Dialyses. Highest share in Eskilstuna and Nyköping were Liquid, Paté and Dialyses. The special diets that had highest monthly variations were Vegan in Nyköping and Katrineholm, and Liquid and Dialyses for Eskilstuna. The dialogues consisted of representatives from four work categories, and the meal process were reported to be prescribing, ordering, cooking, serving and follow-up. Difficulties were found regarding ordering, which was considered to be because lack of knowledge and/or neglecting among caregivers. Follow-up process was reported to have areas with room for improvement, with focus on food and fluid registration.  Conclusion Texture modified food represented a high proportion of total special diets. Most common for all hospitals were the amount of Paté, and could be associated with the geriatric/surgical care. Communicational problems and lack of knowledge could act as potential barriers within the meal process. The study results emphasize the value of individual adaption and patient meal follow-ups.