Animal welfare is impaired if the diet does not provide sufficient feeling of satiety or the ability to perform natural feeding behavior. Pigs are omnivores and spend most of the day searching for food by rooting, grazing and chewing. Both inability to perform foraging behavior and insufficient feeling of satiety often leads to direction of foraging behavior towards stereotyped and abnormal oral behavior. Dry sows are often fed restrictively which leads to unsatisfied feeling of hunger. Dietary fiber has been found to reduce stereotypic and abnormal behavior as well as aggression, which could indicate that pigs need to forage has been met giving a feeling of satiety.

Animal welfare is impaired if the diet does not provide sufficient feeling of satiety or the ability to perform natural feeding behavior. Pigs are omnivores and spend most of the day searching for food by rooting, grazing and chewing. Both inability to perform foraging behavior and insufficient feeling of satiety often leads to direction of foraging behavior towards stereotyped and abnormal oral behavior. Dry sows are often fed restrictively which leads to unsatisfied feeling of hunger. Dietary fiber has been found to reduce stereotypic and abnormal behavior as well as aggression, which could indicate that pigs need to forage has been met giving a feeling of satiety.

When grains of wheat and rye are conventionally milled, large quantities of bran classified as by-products are left and are mainly used for animal feed. Bran is a complex material composed of the aleurone layer, nucellar epidermis, a seed coat, a fruit coat and a small proportion of the germ and endosperm depending on extraction rate. The bran fraction consists of approximately 40-50 % dietary fibre which can contribute to increase the nutritional quality of human cereal food. It would also be valuable for the food industry to convert by-products as bran to products with higher commercial values. The aim of this thesis was to analyse the content and composition of dietary fibre of heat treated wheat and rye bran according to the Uppsala method with some modifications in order to analyse soluble and insoluble dietary fibre separately. Half of the bran samples were precooked, dried and roasted and the other half dried and roasted (uncooked).

The aim of this study was to examine which research had been done on dietary supplements for dogs suffering from osteoarthrosis. The main questions the author wanted answers to were ?Is there evidence in the research that dietary supplements for dogs with osteoarthritis have effect in such a way that quality of life is increased in these animals??, ?are there any contraindications regarding dietary supplements?, ?who is responsible for the control of safety on dietary supplements for dogs in Sweden? and ?what kind of advice would I give to dogowners about dietary supplements?. To be able to answer these questions the author conducted a literature study of the recent research on dietary supplements for OA in dogs. The results showed that despite the lack of research in this field, some promising research has been done on multiple different supplements.

The study was a quantitative cross-sectional study which aimed at investigating college students? eating habits in relation to the Swedish food agency dietary recommendations. The likely factors associated with eating habits and attitudes towards dietary recommendations were also investigated. Non probability sampling method was used giving rise to convinient study sample of 51 individuals (41 women and 11 men) ages 19 to 37. The participants were part of four different types of educations, Care and health, Economy, Engineering, computering and societal planning and Culture and media.

Användandet av Web Services har ökat de senaste åren, det är relativt lätt att utveckla dessa tjänster och de kan användas i de allra flesta miljöer. Ett bekymmer är dock säkerhetsfrågan. Denna uppsats studerar de vanligaste teknikerna för att säkra Web Services, beskriver hur de kan användas samtidigt diskuterar fördelar och nackdelar med flera av dem. Till sist ges förslag på hur Web Services i olika typer av miljöer kan säkras..

The EU-project HEALTHGRAIN has suggested a new definition for whole grain which allows a small part of the grain to be removed during processing. By removing the outer part or the grain the hygienic quality will increase but it is not clear how the taste and colour is affected. So therefore in this study three different debranning methods, peeling, pearling and polishing, which remove the outer parts of the grains have been used on common and durum wheat. The dietary fibre and ash content, as well as germination was analysed in untreated, peeled, pearled and polished grains. The decrease in dietary fibre and ash was higher in grains that had been pearled compared to those that had been peeled or polished.

TV and radio services have always been distributed over analogue broadcasting networks and been received on a TV -set or a radio receiver. Today this situation is changing due to digitalization and convergence between broadcasting, telecommunications and data communications. Other terminals, such as a PC, can also receive TV and radio services. Digital TV and radio can offer additional services such as e-commerce, electronic program guides and content synchronized to the TV and radio shows. If these services are to be received by several receiving terminals with different properties, the services must be adapted to the terminals.

Acrylamide (AM) is a commonly used monomer in the manufacture of polyacrylamide. In addition, AM has been found in heated foods that are rich in starch. The main dietary sources in Sweden tend to be crisps, French fries, fried potatoes, crisp bread, cookies and coffee. Un-fortunately, dietary intake of AM has in several studies been shown to cause cancer in ro-dents. Consequently, the compound is currently regarded as a potential carcinogen in hu-mans.

I artiklar skrivs det om att ny teknik såsom Web services kan medföra t ex förändringar i processer och sättet att överföra och hantera data. Web services anses av många vara en lösning på integrationsproblem som uppstår när data finns i olika system som inte kommunicerar med varandra. Vi som systemvetare anser att vår studie bidrar till att belysa andra aspekter än de tekniska när det gäller Web services. Vi har studerat organisatoriska konsekvenser av införandet av Web services. Studien kan inte fastställa att Web services är en bra teknik generellt för att integrera system.

Web Services är en av de mest populära utvecklingstrenderna som finns idag. Inom litteraturen tas en mycket positiv bild fram av Web Services som är en relativt ny teknik och är därmed inte helt färdigutvecklad. Enligt Deitel et al. (2003) kan det därför vara svårt för företag att utnyttja tekniken för att kunna uppnå alla fördelar som teoretiskt sägs finnas med interna och externa Web Services.Syftet med undersökningen är att undersöka i vilken omfattning som Web Services finns idag på svenska företag när det gäller interna och externa Web Services, och hur företagen anser att tekniken fungerar med avseende på fördelar, jämfört med vad som sägs inom litteraturen.För att besvara problemställningen har litteraturstudier och intervjuer genomförts. Resultatet visade att svenska företag har mestadels interna Web Services men att omfattningen även innefattar externa Web Services, vilka för tillfället växer.

Tritordeum is the result of a cross between a wild barley (Hordeum chilense) and durum wheat (Triticum turgidum). Tritordeum have high viscosity and a nice yellow colour. The objective of this thesis was to evaluate Tritordeum lines HT 354, HT 361, HT 437, HT 2218 (JB3) and HT 1608 (JB1) for use as a new raw material within the food industry. Analyses made were on dietary fibre, fructan, ash, water content and colour. Compilation of data from analyses made for Agrasys an Agri-Food company in Barcelona having the commercial rights to Tritordeum, included Lutein and rheological properties.

This exam is about student?s perception of food and dietary advice. I illustrate food and eating from the youth's own perspective. The aim is to investigate how students perceive as "good" diet. It also reveals that students at the surveyed schools have poor knowledge of what is plate model.

Sahlgrenska Academy at University of GothenburgDepartment of Internal Medicine and Clinical NutritionABSTRACTTitle: The connection between IBS and FODMAPsAuthor: Helena Hautamäki and Rebecka BertilssonSupervisor: Sofia KlingbergExaminer: Frode SlindeProgramme: Dietician study programme, 180/240 ECTSType of paper: Examination paper, 15 hpDate: 2013-04-10Background: IBS (Irritable Bowel Syndrome) is a functional gastrointestinal disorder, and is acommon disorder in the western population. The predominant symptoms are diarrhoea,abdominal pain, bloating, constipation, and excessive flatus. Today there are no evidence basedrecommendations concerning dietary factors for patients diagnosed with IBS, but recently certainfactors in the diet that seems to trigger the symptoms have been identified. These factors areshort-chain carbohydrates, Fermentable Oligosaccharides, Disaccharides, Monosaccharides, andPolyols (FODMAPS), which are not completely absorbed in the lumen.Objective: The purpose of this systematic review article is to examine whether there are anyevidence that a diet low in FODMAPs may induce improvement of symptoms in patientsdiagnosed with IBS.Search strategy: The literature search was performed in the databases PubMed, Scopus,Summon and Google Scholar. The keywords were ?Irritable bowel syndrome + FODMAPs?,?Irritable bowel syndrome + diet? and ?FODMAP and diet?.Selection criteria: The inclusion criteria were patients diagnosed with IBS between the ages 18and 69.

Customer information is to be seen as an essential part in service development. The company should be aware of how their customers experience their services. The company can get access to customer information through complaints from their customers. All information obtained from the customers is not possible to use when developing new and existing services. The information has to be analysed before it is possible to use it for service development.This paper describes if Scandinavian Airlines (SAS) uses their customers as a source of knowledge when developing new and existing services and in that case how.