Essays about: "kostvanor"

Showing result 1 - 5 of 13 essays containing the word kostvanor.

  1. 1. Mildly nutritious or mild and nutritious : a study on the effect of low phenolic content in wheat and rye kernels and its sensory effect on whole grain breads

    University essay from SLU/Department of Molecular Sciences

    Author : Julia Kullberg; [2023]
    Keywords : White rye; white wheat; low phenolic flour;

    Abstract : Recent studies on the dietary habits of the Swedish population show that only 30% reaches the recommended levels of dietary fibres. As a high fiber intake is associated with health benefits and a decrease in the risk of developing lifestyle disease, there may be a need for new types of fibre and wholegrain products. READ MORE

  3. 2. The impact of oral microbiota and other factors on taste perception

    University essay from Örebro universitet/Institutionen för naturvetenskap och teknik

    Author : Lisa Vasquez Johansson; [2022]
    Keywords : Mouth microflora; PROP-sensitivity; taste receptors; flavor; microbial composition; Smakperception; munnens mikroflora; smakuppfattning; smaklökar;

    Abstract : En mängd olika faktorer har visat sig påverka smakperceptionen. Ålder, fetma och den mikrobiellamiljön i munhålan är bara några exempel på omständigheter som kan resultera i smak-skillnader. READ MORE

  4. 3. Pedagogisk odling i grundskolan : kunskap, praktik och skörd för framtidens skolmat

    University essay from SLU/Dept. of Biosystems and Technology (from 130101)

    Author : Joel Deutschmann; [2021]
    Keywords : hydroponik; hydroponisk odling; hållbarhet; livsmedelssystem; microgreens; mikrogrönt; odlingspedagogik; skola; skott; undervisning vertikal odling; cultivation; education; food system; hydroponic vertical cultivation; hydroponics; school; sprouts; sustainability;

    Abstract : Livsmedelsproduktionen står för ungefär 26 procent av världens globala utsläpp av växthusgaser och har därmed en stor inverkan på planetens klimat och ekosystem. Sverige importerar majoriteten av de grönsaker och frukter som konsumeras i landet. READ MORE

  5. 4. SCHOOL FOOD SERVICE QUALITY : A quantitative study about Food Service Professionals’ and parents’ expectations

    University essay from Umeå universitet/Institutionen för kost- och måltidsvetenskap

    Author : Maria Trymell; [2021]
    Keywords : quality; school-food; quality-index; service-quality; food-habits; parents; Food-Service-Professionals; Food-staff; kvalitet; skolmat; kvalitetsindex; servicekvalitet; matvanor; föräldrar; måltidspersonal;

    Abstract : Background School meals have been seen to promote healthy dietary habits and social equality, in children, if parents are involved. The positive effects in the design of a sustainable school food service system come from a two-way communication between Food Service Professionals (FSP), and parents. READ MORE

  6. 5. Transition towards plant-based dairy substitutes : An exploratory study on the driving forces and the windows of opportunity for startups

    University essay from KTH/Industriell ekonomi och organisation (Inst.)

    Author : Nishapa Chowpradith; Kevin Kullgren; [2021]
    Keywords : Plant-based Dairy Substitutes; Sustainable Food Startups; Sustainability Transitions; Business Model Innovation; Multi-level Perspective; Växtbaserade Mejeri-substitut; Hållbara Startups; Hållbarhets-övergångar; Business Model Innovation; Multi-level Perspective;

    Abstract : A radical shift in consumption and production of food is necessary to combat climate change. This has sparked interest in diets and their implications on the environment, both among researchers and among consumers. Plant-based dairy substitutes is one field of products that is experiencing significant growth. READ MORE