Search for dissertations about: "meal"

Showing result 1 - 5 of 249 swedish dissertations containing the word meal.

  2. 1. The Swedish School Meal as a Public Meal : Collective Thinking, Actions and Meal Patterns

    Author : Christine Persson Osowski; Christina Fjellström; Helen Göranzon; Päivi Palojoki; Uppsala universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; school meal; children; school; social constructionism; teachers; agreement; meal; Kostvetenskap; Food; Nutrition and Dietetics;

    Abstract : The aim of this thesis is to study what role the Swedish school meal has as a public meal in Swedish culture. An additional aim is to study the meal patterns of children, including the school meal.An ethnological questionnaire with 192 informants was used to study people’s perceptions and memories of the school meal. READ MORE

  4. 2. Restaurant meal experiences from customers' perspectives : a grounded theory approach

    Author : Kai Victor Hansen; Inga-Britt Gustafsson; Øystein Jensen; Tommy Andersson; Örebro universitet; []
    Keywords : Customers; meal; grounded theory; à la Carte restaurants; meal experience categories; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : The purpose of this doctoral dissertation has been to increase the knowledge of customers’ view on relation to commercial restaurant meals and thereby to increase the knowledge within the restaurant industry about customers’ perspectives about meals. The dissertation is based on four studies of customers’ meal experiences in á la Carte restaurants in Norway. READ MORE

  5. 3. Family meal experiences : perspectives on practical knowledge, learning and culture

    Author : Inger M. Jonsson; Inga-Britt Gustafsson; Marianne Pipping Ekström; Lotte Holm; Örebro universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; culture; children; education; family meal; family practice; food; experience; information; learning; practical knowledge; Culinary Arts and Meal Science; Måltidskunskap; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : This thesis consists of four studies reflecting information and education on food and meals at different levels of society. The educational efforts are directed towards everyday family practices. READ MORE

  6. 4. 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

  7. 5. Ready meal consumption - when, where, why and by whom?

    Author : Mia K. Ahlgren; Örebro universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; LANTBRUKSVETENSKAPER; AGRICULTURAL SCIENCES; consumer; ready meals; meal; situation; product development; food choice; attitude; value; belief; preference; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : .... READ MORE