Sökning: "SOCIAL SCIENCES Other social sciences Culinary Arts and Meal Science"

Visar resultat 1 - 5 av 13 avhandlingar innehållade orden SOCIAL SCIENCES Other social sciences Culinary Arts and Meal Science.

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

    Författare :Inger M. Jonsson; Inga-Britt Gustafsson; Marianne Pipping Ekström; Lotte Holm; Örebro universitet; []
    Nyckelord :SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; 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;

    Sammanfattning : 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. LÄS MER

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

    Författare :Mia K. Ahlgren; Örebro universitet; []
    Nyckelord :SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SAMHÄLLSVETENSKAP; SOCIAL 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;

    Sammanfattning : .... LÄS MER

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

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

    Sammanfattning : 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. LÄS MER

  4. 4. Making Meals in Restaurants : Daily Practices and Professional Ideals

    Författare :Lotte Wellton; Inger M Jonsson; Ute Walter; Anette Svingstedt; Per Skålén; Örebro universitet; []
    Nyckelord :SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; craftmanship; FAMM; leadership; hospitality; practice theory; work place training; Måltidskunskap; Culinary Arts and Meal Science;

    Sammanfattning : Thanks to the gastronomic development in recent decades in Sweden, the restaurant industry is growing significantly and has opportunities to attract new and wider groups of labour. However, despite media images of successful chefs and culinary creativity, there is a common perception of tiring working conditions and low wages that prevent restaurants from attracting staff. LÄS MER

  5. 5. Growth of schoolchildren : studies on somatic growth and deviant growth patterns such as weight loss and obesity and aspects of intake of breakfast and food items

    Författare :Bente B. Nilsen; Agneta Yngve; Bo Werner; Jonas Ludvigsson; Örebro universitet; []
    Nyckelord :SOCIAL SCIENCES; SAMHÄLLSVETENSKAP; SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; growth; body mass index; overweight; weight loss; body weight; malnutrition; breakfast intake; food habits; schoolchildren;

    Sammanfattning : The overall aim of this thesis is to explore somatic growth, and deviant growth patterns as episodes of weight loss and obesity development, including some aspects of meal patterns and food intake.Methods: The thesis includes four studies, two cross-sectional studies (Paper I and II), and two longitudinal studies (Paper III and IV). LÄS MER