Examensarbetet grundar sig i en kvalitativ forskningsansats med anknytning till en kvantitativ. Syftet med studien är att undersöka de frågor pedagogerna ställer till barnen under måltidssituationerna samt hur pedagogerna presenterar maten för barnen. Empirin samlas in på två förskolor genom icke-deltagande öppna observationer med dolda inslag. Resultatet har tillsammans med litteraturanknytning och tidigare forskning visat att 65% av frågorna som ställs under måltiderna rör måltiden, 15 % rör förskolan och 20% rör övrig tid. Resultatet visar också att 79% av frågorna som ställdes under de observerade måltiderna var slutna frågor och 21% vad öppna frågor. I resultatet av presentationen av maten visar att ju mer involverade barnen blir i maten desto mer benägna blir det att äta den. I analysen sammankopplas det vi uppmärksammat i resultatet med det sociokulturella perspektivet och måltidspedagogiken. I slutet av studien förs en diskussion där resultatet och analysen problematiseras och diskuteras utifrån tidigare forskning, lärteorier, styrdokument samt våra egna tankar kring resultatets betydelse för barns lärande. Samtalen har betydelse för barns utforskande om världen och är viktiga då barnen lär sig förståelse och att lyssna på varandra. Varför får vi då ett sådant resultat som vi fått? I diskussionen nämns även vikten av att ta tillvara på måltidssituationerna eftersom det är ypperliga tillfällen till lärande och inte bara omsorg och fostran, samt vikten av att pedagogerna äter samma mat som barnen. Studien avslutas med tre punkter till vidare forskning som vi upptäckt under studiens gång.

Sammanfattning Effekten av styrketräning och energiunderskott på viktminskning hos nybörjarmotionärer. Till dagens datum råder ingen strategi för hur fettförlusten kan maximeras och muskelförlusten minimeras (Katzeff et al, 1995). Lockwood (2008) visar att 50 % av individer som endast använder kostrestriktioner återfår sin ursprungliga vikt igen. Kraemer & Ratamess (2008) visar att regelbunden träning som involverar stora som små muskelgrupper i samma pass frigör mest anabola hormoner. Muskler offras av kroppen eftersom de tar energi och de kan ge energi via glukoneogenes för att ex. jaga byten. I dagens samhälle signalerar stressen ett konstant frigörande av kortisol vilket har en negativ påverkan på bl.a. muskler. Detta hormonpåslag har förstärkts i samband med energiunderskott. Är det möjligt att öka styrka med energiunderskott hos nybörjarmotionärer om protein tillförs för optimal kompenseringseffekt efter träningspass?  4 av 6 överviktiga nybörjarmotionärer genomgick 8 veckor lång träningsperiod med betoning på hypertrofi, energiunderskott och mattiming i denna pilotstudie. 1RM tester har utförts på benpress i maskin, bröstmaskin samt sittande rodd med smalt grepp. Vilopuls har även tagits manuellt på morgonen av varje deltagare vid två tillfällen, före och efter träningsperioden. Testledare har tagit kroppsmått över byst, midja, rumpa samt vardera låren som utvärdering från energiunderskottet. Energiunderskottet har uppskattats till 500 kcal mindre än bibehållandet av ursprunglig vikt. Alla deltagare har ökat sina styrkeresultat och minskat alla kroppsmått. En person har någon extra centimeter kring låren, men kan tyda på hypertrofi. Inga signifikans test har utförts. BMI har minskat på alla deltagare medan kcalvärde har ökat för varje deltagare enligt BIA våg. Ett mål har varit att öka den basala metabolismen i vila via större muskler. Det är främst en ökad fettförbränning som är fördelaktigt för målgruppen, vilket kan uppnås genom en ökad muskelmassa och kolhydratrestriktioner. Trots att pilotstudien har behandlat fysiskt inaktiva nybörjarmotionärer har hypertrofi uppnåtts även efter 4 veckors teknikträning för ökat antal aktiva motorenheter. Inga konkreta slutsatser kan ringas in på en pilotstudie, men positiva resultat har framkommit.

Background: Child overweight and obesity are increasing public health problems and food habitsamong children are concerning. Healthy family food habits and basic parental nutrition and cooking skills are important for ensuring children receive an adequate diet. Objective: To explore the nutritional quality of 5-10-year-old Swedish children’s diets and associations with parental self-perceived cooking skills, awareness of nutrition guidelines, family cooking practices and demographic variables. Methods: A cross sectional online survey was responded by 72 parents. Nutritional quality was measured using The National Board of Health and Wellness’ Dietary Index. The survey also measured parental self-perceived cooking skills, awareness of nutrition guidelines, family cooking practices and demographic variables. Associations were tested with independent t-tests and Spearman rank correlations. Results: Mean Dietary Index score was 8.11, which indicates an unsatisfactory adherence to Nutrition Guidelines. Children’s food habits in this sample were better than in the national survey Riksmaten barn 2003, but intake levels of fruit, vegetables and fish was still below recommendations. Associations were found between children’s Dietary Index scores and parental cooking skills, nutritional awareness and frequency of child participating in cooking. No associations with demographic variables were found. Conclusions: Children’s diets are not in line with recommendations for 46 % of the participants, but appears to have improved since the latest national survey. Parental cooking skills, nutritional awareness and children participating in cooking more often was associated with better nutritional quality in children.The small sample size, participant heterogeneity and the recruitment method limits the generalizability of the results.

Background: Women prefer to eat plant-based food more frequently than men. Previous studies show that there is a difference in what we eat depending on which gender we belong to. The experience of food can be influenced by various aspects such as colour, shape, serving, and food information. Objectives: The purpose of the study was to investigate if there were any differences between men and women's attitudes towards vegan desserts. Moreover, four vegan desserts were developed using creative design and molecular gastronomy, to investigate how the colour and shape of vegan desserts affects the experience of taste, flavour and texture. Material and methods: To answer the research question, two focus group interviews were conducted. Moreover, a creative design containing an online cross-sectional survey was performed to develop four vegan desserts using molecular gastronomy. The desserts had the same ingredients in equal quantities, but they differed in colour and shape.These desserts were subsequently tested in a sensory evaluation. Results: The results show that there is a difference between men and women regarding attitudes towards a vegan dessert. Women are more positive and curious, while men are more sceptical whether a vegan dessert tastesgood. There was sometimes a significant difference in taste, but never in flavour and texture. Conclusions: There are differences in men and women's attitudes towards vegan desserts, where women are more positive than men. Shape may affect the experience of taste, but not of flavour and texture in this study.

När man studerar är det viktigt att kunna koncentrera sig för att tillgodogöra sig sin utbildning. Med en bra frukost kan man öka sin koncentrations- och prestationsförmåga. Det är därför viktigt att äta en hälsosam frukost. För att jämföra hur hälsosam frukostarna är har Nordiska Näringsrekommendationernas stoppljus används för att klassificera livsmedel efter hälsosamhet. Undersökningen omfattade 155 elever på gymnasiet från olika inriktningar. De svarade på en enkätundersökning angående sina frukostvanor. Syftet med undersökningen var att studera om det finns någon skillnad mellan elevers frukostvanor kopplat till om de studerar yrkesförberedande eller högskoleförberedande program. Studien syftade också till att undersöka hälsosamheten i frukostarna. Resultatet visar att andelen elever som inte äter frukost är ungefär en fjärdedel och andelen skiljer sig inte mellan grupperna. I studien visade det sig också att de som studerar högskoleförberedande program äter en högre grad av hälsosamma livsmedel, klassificerade som gröna i NNR:s stoppljus. Eleverna hade i genomsnitt lika fördelning av livsmedel som bör ökas, bytas ut och begränsas, i sina frukostar. Alltså behöver många minska sitt intag av livsmedel som bör begränsas och öka intaget av de livsmedel som är mer hälsosamma. / When studying it's important to be able to concentrate properly to profit from the education. By eating a healthy breakfast it is possible to increase one's concentration and performance capabilities. Therefore it’s essential to start the day with a healthy breakfast. To allow for a comparison of healthiness of the breakfasts the Nordic Nutritional Recommendations stop light has been used to classify the healthiness of the food. The study included 155 high school students from different education programs, whom answered a survey regarding their breakfast. The aim of the study was to investigate if students studying collage preparing programs have healthier eating habits than those studying vocational programs. It also aims to measure how healthy the breakfasts are. The result shows that the proportion of students not eating breakfast are approximately one fourth and there was no difference between the different student groups. The study shows that those studying collage preparing programs eats significantly more healthy products. The average student ate relatively the same amount of products in the three categories, good, average and bad. This suggest that the students need to lower their intake of the products considered bad and increase the intake of the good products.

The project was carried out in collaboration with Lantmännen with the aim to analyse the lipase activity in oat endosperm, non-heat-treated whole grain oat flour and heat-treated whole grain oat flour and to investigate whether lipase activity could be inactivated in oat endosperm by reducing water activity by various methods such as oven drying and freeze drying to extend oat shelf life. Lipase activity was measured by a wet extraction of the flour and an artificial substrate that gives a coloured product if lipase enzymes are active in the extract. The formation of the product was measured during five minutes at room temperature or 37 °C using a spectrophotometer, and the enzyme activity in units/g of flour was calculated. It was not possible to measure the enzyme activity in the flour directly. The obtained results for the different oat fractions indicated differences in lipase activity between the oat fractions. Lipase activity for oat endosperm was 0.183 U/g, lipase activity for non-heat-treated whole grain oat flour was 0.088 U/mg and the heat-treated whole grain oat flour had no lipase activity. The differences were statistically significant since the p-value was <0.0001. The results from the analysis that compared whether oven-drying and freeze-drying as methods had an effect on lipase activity indicated that oven drying had the greatest effect when assay was performed at room temperature. However, when the assay was performed at 37 °C the lipase activity in oven-dried and freeze-dried oat endosperm were similar to non- treated samples. This indicates that temperature has a great impact on the lipase activity. Thus, oven drying and freeze drying could not completely inactivate the lipase activity, but probably reduce it.

Inledning: Den svenska träningstrenden fortsätter enligt stadiums årliga undersökning om svenskarnas träningsvanor. Enligt Livsmedelsverket är kosttillskott ett komplement som ska konsumeras utöver den vanliga kosten, och motiveringen till att idrottare använder kosttillskott är exempelvis för att skydda hälsa och prestation. Proteintillskott konsumeras för att öka proteinsyntesen och påverkar muskelfunktioner och träning positivt. Studier har tidigare undersökt atleters inställning till kosttillskott, men få studier har undersökt inställningen till proteintillskott hos människor som har styrketräning som ett fritidsintresse.       Syfte: Studien avser att undersöka inställningen till användandet av kosttillskott i form av protein (proteinpulver, bars). Studien ska också undersöka proteinintaget hos användare och icke-användare av proteintillskott.   Material och metod: Studien utgjordes av en webbaserad enkät och en kostregistrering. Inklusionskriterierna för att delta i studien var att träna minst tre gånger i veckan, vara man och minst 18 år gammal. Rekryteringen genomfördes via en Facebook grupp som riktar sig mot dom som har ett intresse för träning och hälsa.    Resultat: Totalt deltog tio personer i kostregistreringen. Det förekom underrapportering av energiintaget i samtliga kostregistreringar, vilket påverkar resultatets trovärdighet. Det fanns en viss skillnad i proteinintaget mellan användare och icke-användare av proteintillskott, och icke-användare av proteintillskott konsumerade mer animalieprodukter än användare. Det var 26 personer som besvarade enkäten, och var mellan 18–50 år gamla och tränade minst tre gånger i veckan på gym. Svarsfrekvensen på frågorna varierade eftersom det var öppna frågor. Anledningen för att använda proteintillskott är att få i sig extra protein, och anledningen för att inte använda proteintillskott är för att de får i sig tillräckligt med protein från den vardagliga kosten.   Slutsats: Trots osäkerheten i rapporterade data av energiintaget visar kostregistreringarna att användare av proteintillskott till stor del förlitar sig på att proteintillskott täcker proteinbehovet, och konsumtions skillnaden av olika typer av livsmedelsgrupper var framförallt animalieprodukter. Anledningen till att avstå från proteintillskott är huvudsakligen på grund av kostnaden och dess effekt. / Introduction: The Swedish training trend continues according to Stadiums annual survey of Swedes' training habits. Dietary supplements are a supplement that should be consumed in addition to the usual diet, and the motivation for athletes to use dietary supplements is, for example, to protect health and performance. Protein supplements are consumed to increase protein synthesis and positively affect muscle function and exercise. Studies have previously examined athletes' attitudes towards dietary supplements, but few studies have examined the attitude towards protein supplements in people who have weight training as a hobby.     Aim: The study aims to investigate the attitude to the use of dietary supplements in the form of protein (protein powder, bars). The study will also examine the protein intake of users and non-users of protein supplements.   Material and method: The study consisted of a web-based questionnaire and a diet registration. The recruitment was carried out via a Facebook group that focuses on exercise and health.   Results: A total of ten people participated in the diet registration. There was underreporting of energy intake in all diet registrations, which affects the credibility of the results. There was some difference in protein intake between users and non-users of protein supplements, and non-users of protein supplements consumed more animal products than users. A total of 26 people answered the web formula questionnaire from 18 years up to 50 years old and trained at least three times per week, the response rate varied as there were open ended questions. Intake of protein supplements is largely due to the fact that you need to get extra protein and for those who choose to abstain, it was more about they got enough from their everyday diet.     Conclusion: Despite the uncertainty in reported data on energy intake, dietary records show that users of protein supplements largely rely on protein supplements to cover protein requirements, and the difference in consumption of different types of food groups was primarily animal products. The reason for refraining from protein supplements is because of the cost and its effect.

Traditional weight loss interventions based on the principle “eat less, move more” often lead to weight regain in the long-term. The Health-At-Every-Size® (HAES®) is an alternative intervention that focuses on self-acceptance, intuitive eating, and physical activity for overall well-being. However, evidence on the effectiveness of HAES® in terms of weight loss remains sparse and the existing systematic reviews did not compare the short-term versus long-term effects. The aim of this systematic review was to assess the effectiveness of HAES® on short- and long-term weight loss in people with obesity and overweight. Five scientific databases were searched and 11 papers met the inclusion criteria. These studies were conducted in Canada, United States, Brazil, and the United Kingdom, only with female participants, and in a group-setting. Six out of ten studies with short-term follow-ups (<1y) and four out of seven studies with long-term follow-ups (>1y) reported significant weight reductions in the HAES®-group compared to the pre-intervention baseline. There were no consistent weight reduction effects when HAES® was compared to control groups (waiting list, social support, or traditional dieting). Interestingly, some studies found significant benefits of HAES® on health-outcomes, eating behaviors, or psychological functioning. In conclusion, there is only modest evidence that HAES® facilitates weight loss short-term or long-term. However, there are behavioral and psychological benefits of HAES®, which suggests that combining this method with traditional weight loss interventions could result in optimal outcomes.

No description available.

<p>In the present thesis dietary markers for intake of milk fat, associations between intake of milk fat and risk factors for coronary heart disease (CHD), and the effects of supplementation with conjugated linoleic acid (CLA) to healthy humans are investigated.</p><p>The dietary fat quality is one of the main lifestyle factors affecting risk for CHD. When studying the associations between diet and health it is important to have accurate dietary information. Objective dietary markers increase the possibilities to interpret dietary surveys.</p><p>In a study of 62 men we demonstrated that the milk fatty acid pentadecanoic acid (15:0) measured in serum lipids can be used as marker for intake of fat from milk products. In the same study we observed inverse correlations between intake of milk fat and certain risk factors for CHD, especially anthropometric variables.</p><p>To further investigate these findings we supplemented humans with CLA, naturally present in milk. CLA has in animals and <i>in vitro</i> been ascribed positive effects on adiposity and glucose and lipid metabolism. When supplementing humans with CLA we observed a slight decrease in body fat, but no effects on other anthropometric variables or serum lipids. However, markers of lipid peroxidation and inflammation increased. From a second supplementation study we concluded that CLA <i>trans </i>10, <i>cis </i>12 induced lipid peroxidation more than did a mixture of isomers.</p><p>We conclude that the inverse associations between milk fat intake and CHD risk factors, and the effects of CLA, are interesting and need further investigation. However, according to current knowledge, the general population is still advised to have a limited intake of total and saturated fat and to instead choose unsaturated fats. In addition, there is to date no medical reasons for humans to take CLA as supplements.</p>