Search for dissertations about: "Åsa M. Jonsson"

Found 3 swedish dissertations containing the words Åsa M. Jonsson.

  2. 1. The "ity" factor in hospital meals : Performing, experiencing, and understanding hospitality within the hospital frame

    Author : Ann-Sofie Jonsson; Åsa Öström; Inger M Jonsson; Maria Nyberg; Erwin Losekoot; Örebro universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; older patients; hospital; hospitality; mealtime experiences;

    Abstract : The overall aim of this thesis was to explore how the notion of hospitality could be used as a perspective to understand the meal provision within a hospital frame. Of interest was how patients (>65 years of age) experience their mealtimes together with perspectives from the ones serving the meals. READ MORE

  4. 2. Physical and Chemical Processes in the Formation of Biogenic secondary Organic Aerosols

    Author : Åsa M. Jonsson; Göteborgs universitet; []
    Keywords : NATURVETENSKAP; NATURAL SCIENCES; Tropospheric chemistry; monoterpenes; ozonolysis; secondary organic aerosol SOA ; G-FROST; AIDA; humidity; temperature; hydroxyl radicals; volatility; pinonaldehyde; climate and health;

    Abstract : Vegetation emits a vast number of biogenic volatile organic compounds (BVOC). In the atmosphere they are oxidised, predominantly by O3, OH radicals or NO3 radicals, depending e.g. on chemical structure. READ MORE

  5. 3. Sensory, attitudinal, and contextual aspects of the meal : health implications and connections with risk factors for coronary heart disease and obesity

    Author : Erika Rapp [Nordin]; Åsa Öström; Inga-Britt Gustafsson; Judith Annett; Inger M. Jonsson; Mai-Lis Hellénius; Örebro universitet; []
    Keywords : Abdominal fat; Basic tastes; Bitterness; BMI; Coronary heart disease; Dietary fat content; Eating context; Food; HDL-cholesterol; Health promotion; Intervention; Meal; Perception; Preference; PROP; Beska; BMI; Bukfetma; Fetthalt; Grundsmaker; HDL-kolesterol; Hjärtinfarkt; Hälsa; Intervention; Mat; Måltidsmiljö; Preferens; PROP; Sensitivitet; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : Det övergripande syftet var att undersöka mat- och måltidsrelaterade faktorer som bidragande orsak till övervikt och hjärt-kärlsjukdom.I en sensorisk studie jämfördes individer som insjuknat i hjärtinfarkt med en frisk kontroll-grupp med avseende på preferens för mat med hög respektive låg fetthalt, smakkänslighet för grundsmakerna (surt, beskt, salt, sött, umami och metalliskt) samt det beska ämnet 6-n-propylthiouracil (PROP). READ MORE