Sökning: "food choice"

Visar resultat 6 - 10 av 134 avhandlingar innehållade orden food choice.

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

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

    Sammanfattning : .... LÄS MER

  3. 7. Genmodifierade livsmedel och kommunikativ etik : En analys av etisk oenighet i debatten om genmodifierade livsmedel

    Författare :Karin Hugo; Carl-Henric Grenholm; Anders Nordgren; Uppsala universitet; []
    Nyckelord :HUMANIORA; HUMANITIES; Ethics; Communicative Ethics; Seyla Benhabib; Argumentation analysis; Genetically modified food; Novel food; Consensus; Dialogue; Etik; Philosophy subjects; Filosofiämnen;

    Sammanfattning : The purpose of this thesis is to analyse the Swedish debate regarding genetically modified food products. What does the moral disagreements within this debate entail? In which way would it be possible to obtain and maintain a true dialogue? Is consensus a plausible or even a desirable goal? Can communicative ethics contribute? These questions are analysed in this research project. LÄS MER

  4. 8. Food Safety Learning in Home and Consumer Studies : Teachers' and Students' Perspectives

    Författare :Marie Lange; Ingela Marklinder; Helen Göranzon; Chris Griffith; Uppsala universitet; []
    Nyckelord :Learning; Food safety; Education; Didactic; Risk; Food hygiene; Trust; Students ; Teachers ; Compulsory school; Kostvetenskap; Food; Nutrition and Dietetics;

    Sammanfattning : The aim of this thesis was to explore food safety as part of Home and consumer studies (HCS) education in Swedish compulsory school.Firstly, a nationwide web-based questionnaire was performed among HCS teachers to obtain an overall picture of their knowledge, behaviour and attitudes regarding food safety. LÄS MER

  5. 9. Food ingredients from cultivated seaweeds-Improving storage stability and protein recovery

    Författare :Hanna Harrysson; Chalmers tekniska högskola; []
    Nyckelord :TEKNIK OCH TEKNOLOGIER; ENGINEERING AND TECHNOLOGY; unsaturated fatty acids; macroalgae; alterative cultivation; sequential recovery; pH-shift; ascorbic acid; long-term storage; Seaweed; protein extraction; proteins; lipid oxidation;

    Sammanfattning : There is a global demand for new vegetarian protein sources, and seaweed have for multiple reasons been identified as a promising candidate. The overall aim of this thesis was to evaluate the potential of three different Swedish seaweed species as food protein sources, but also as sources of unsaturated fatty acids, vitamins and minerals. LÄS MER

  7. 10. "We're made of meat, so why should we eat vegetables?" : food discourses in the school subject home and consumer studies

    Författare :Ingela Bohm; Agneta Hörnell; Gun Åbacka; Carita Bengs; Hilary Janks; Umeå universitet; []
    Nyckelord :SAMHÄLLSVETENSKAP; SOCIAL SCIENCES; Critical food literacy; discourse analysis; food sociology; health education; home economics; Kostvetenskap; Food and Nutrition;

    Sammanfattning : Background: Food has many different functions. On a physical level, it is needed to survive and to maintain health, but it also has many social, psychological, and emotional meanings. For example, food is used to build relationships, to mark hierarchies, to celebrate holidays, and to influence mood and self-image. LÄS MER