Search for dissertations about: "meal"

Showing result 6 - 10 of 249 swedish dissertations containing the word meal.

  2. 6. Ready meals from the consumers' perspective : attitudes, beliefs, contexts and appropriateness

    Author : Mia Prim; Inga-Britt Gustafsson; Gunnar Hall; John Edwards; Örebro universitet; []
    Keywords : attitude; consumer; context; food choice; meal; ready meal; situation; attityd; färdigmat; konsument; kontext; matval; måltid; situation; Culinary Arts and Meal Science; Måltidskunskap; SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : The aim of this thesis was to gain a deeper understanding of ready meal consumers and their demands regarding ready meal products in different situations. Data were gathered with one extensive postal survey and five focus group discussions. READ MORE

  4. 7. Meal patterns and obesity - does snacking play a role?

    Author : Helene Berteus Forslund; Göteborgs universitet; []
    Keywords : MEDICIN OCH HÄLSOVETENSKAP; MEDICAL AND HEALTH SCIENCES; meal patterns; meal frequency; snacking; snacks; temporal distribution; obesity; weight loss; obesity treatment; adherence; life style changes;

    Abstract : Aims: To describe meal patterns, especially snacking, in obese subjects compared to a reference population and to evaluate the importance of meal frequency in obesity treatment. Methods: Two cross sectional studies; 1. Women from the Swedish Obese Subjects (SOS) registry study (n=83) and SOS reference study (n=94); 2. READ MORE

  5. 8. Improved Meal Offerings in Tourist Destinations Provided by Professional Practitioners

    Author : Lotte Wellton; Inger M Jonsson; Ute Walter; Tobias Nygren; Örebro universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; restaurant work; meal offering; time; professionalization; education; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : Restaurants are central to the growth of a tourist destination, and rural, small-restaurant owners/managers are important actors in the development of attractive meal offerings. There is a lack of research scrutinising the skills and knowledge that may contribute to the growth of small-sized restaurant businesses. READ MORE

  6. 9. Food and beverage combinations : Sommeliers' perspectives and consumer patterns in Sweden

    Author : Henrik Scander; Agneta Yngve; Richard Tellström; Nicklas Neuman; Celia Monteagudo Sanchez; Johanna Mäkelä; Örebro universitet; []
    Keywords : SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Bourdieu; craft drinks; food pairing; meal; restaurant; riksmaten; sommelier; practice theory; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : As beverage intake can play an important part of choosing a healthy diet, it is important to increase awareness of the contribution of beverages to overall energy intake for consumers.The professional sommelier has for a long time served as a cultural intermediary, providing guests with good food and beverage combinations. READ MORE

  7. 10. The construction of food and meal culture for political and commercial ends : EU-summits, rural businesses and World Exhibitions

    Author : Richard Tellström; Inga-Britt Gustafsson; Birgitta Svensson; Örebro universitet; []
    Keywords : authenticity; commercial; cultural form; cultural value; food and meal culture; origin; political; professional; Culinary Arts and Meal Science; Måltidskunskap; Måltidskunskap; Culinary Arts and Meal Science;

    Abstract : This thesis examines how cultural values of food and meal culture were expressed and used by professional agents. The overall aim was to analyse and synthesise the interpretation and creation by professionals in commercial food and meal production of what they defined as a local, regional or national food and meal culture. READ MORE