The purpose of this study was to examine how Food managers of Östergötland County disucss around their possibilities of reaching the government´s orientation towards 25 per cent of the Food - procured, prepared and cooked in the school meal - coming from certified organic production. The study was a cross-sectional study in wich a qualitative approach was used. The sample consisted six Food managers in Östergötland. Data processing was done through a semantic content analysis.  The result showed that involvment and intrest were significant factors for the introduction of organic Food in the school meal. The three municipalities with the highest percentage of organic Food used the SMART - concept.

Problem: What attitudes do young adults have towards Functional Food?Is there any relation between these attitudes and young adults behaviour towards Functional Food?Purpose: The purpose of our thesis is to understand young adults attitudes towards Functional Food and also examine the relation between these attitudes and their behaviour towards Functional Food. Method: The authors of this thesis have used a qualitative method for data collection, focus group interviews.  There were two focus groups interviews performed on high-school students at Alléskolan in Hallsberg. The interview questions and the analysis of the primary data have been based on the frame of reference. Conclusion: Our investigation shows similar results as previous studies about consumers attitudes towards Functional Food. Our respondents had mixed attitudes towards Functional Food.

The aim of this essay is to analyze the discursive production of Food, within the Slow Food movement, by its members. Through a discourse analysis inspired, theoretically and methodically, by Michel Foucault, this essay examines how the idea of Food ? that is ?what should be eaten? ? in opposite to what can be eaten, is constructed within by Slow Food members in the Gothenburg area. The essay analysis how Slow Food?s Food discourse is structured and what results this formation has on Food within this discourse.

About 30 % of our greenhouse gas admission comes from the Food we are eating, and Food plays a crucial role in the choice of destinations. The tourism industry has a great opportunity to affect our Food habits. Used in the right way, the industry can teach us to eat more environmental friendly..

About 30 % of our greenhouse gas admission comes from the Food we are eating, and Food plays a crucial role in the choice of destinations. The tourism industry has a great opportunity to affect our Food habits. Used in the right way, the industry can teach us to eat more environmental friendly..

The Food prices in Finland and Sweden have been a subject for discussion for several years back in time. From the opponents against further European integration one have often heard that the EU and EMU entrance have made an negative impact on the Food prices. This study show us that the impactof the entrances was extensive in the short run but rather finite and insignificant in the long run.Other important factors that describe why Food prices fluctuate is also discussed. The mainconclusion is that other factors than the EU and EMU entrance should be seen as more likely whenit comes to the development of Food prices. The essay is principally based on quantitative statistics of Food prices, analysed in the light of economic theory..

In light of the recent scandals in Europe involving Food labelling, this study will be focusing on Food labelling. This study?s purpose is to investigate the extent of knowledge concerning labeling and presentation of Food in the different Food stores in Halmstad.The study was conducted out of our own interests with the guidance from the environmental health office. The study included nine different Food stores of different size. The focus in this study was to verify how well five selected products follow the labeling rules.

Background: Pesticides in conventional Food may be related to morbidity and mortality. Furthermore pesticides have a negative impact on the whole ecosystem. Organic Food can presume better health as they contain less chemicals and toxins and contribute to sustainable development efforts.Objective: The aim was to examine what attitudes consumers have regarding to purchase organic fruit, vegetables and root vegetables.Methods: The association between consumers? views on conventional Food and organic Food was investigated using questionnaire given to a population sample of men and women aged by 23-65 (N=60) in grocery stores and in a fitness center. The study was based on a cross-sectional study in a municipality in central Sweden.Results: Consumers were interested to buy organic Food.

The Purpose of this study was to examine what knowledge and which attitudes there are about environmental friendly Food in the society. To do so an essay were constructed and distributed to five different working places. Altogether there were 50 essays distributed and 43 were returned. The main result; the respondents think that it is important for people to learn how to consume Food in a more environmentally friendly way. The majority of the respondents recognized the eco-label KRAV but the European eco-label and Demeter were not recognized in a less extent.

The cat has evolutionary become an obligate carnivore. Today it is common to feed the cat a dry Food. Studies have shown that the dry formula can have negative consequences for the cat. A literature study where conducted to investigate whether the cats origin makes it incapable to compensate for the changes a dry Food entails. The impact and implications regarding water intake, energy intake and blood glucose concentration when feeding the cat dry Food where examined.

The purpose of this thesis is to examine how the elderly people experience the Food on a sheltered accommodation. We will examine nutrition in the Food and if the elderly people have an influence on Food they gets everyday. The aim of this study was to examine older persons? everyday experiences of Food within the context of homes for the elderly. More specifically, nutrition and the personal experiences of influence concerning choice of Food were examined.

This thesis examines the underlying components that affect consumer behavior regarding organic Food. The thesis theoretical framework is based on Ajzen and Fishbein?s The Theory of Reasoned Action combined with theories regarding involvement and routine purchases. The empirical material is based on a desk research with 19 research papers between the years 1994 till 2009 and sales statistics over organic Food.  The thesis conclusion shows that the underlying components when looking at attitude towards conventional Food are price, taste, expiration-date and healthfulness. While the components for involvement in organic Food is the environment, personal health and supply.

One of the main objectives of all Food production is to produce Foods that can safely beconsumed without fear of being sick. Despite this hundreds of people are affected in Sweden ofFood poisoning almost every day. Most cases are caused by a small group of so-called pathogenicmicroorganisms. The most frequently affected are the small children, the elderly, persons withreduced resistance and pregnant. The reasons behind the Food poisoning are often ignorance andlack of Food hygiene.

Aims The aim of this study was to investigate how personnel within Food control are regarded from different perspectives and to find the answers to the sub questions:- what is included in the profession of Food control?- what are the requirements for personnel within the profession of Food control?- how is the profession perceived from different perspectives?- how do personnel within the profession of Food control estimate their psycho social working conditions?Method The study included 68 individuals (34 female and 34 male) and was conducted via observations, web-based surveys and survey-based interviews. Conclusion - The study was feasible.- The overall goal of the study as well as the research questions were answered to and contributed to clarify what is included in the profession of Food control. - Quality measures should be implemented to greater extent within the development of the national Food control system..

Background: Over the past 30 years the incidence of overweight and obesity has increased. Obesity is a risk factor for many diseases, for instance type 2 Diabetes, cardiovascular diseases, many types of cancer and musculoskeletal diseases. That ready available Food today is so accessible can be a reason for the public health problems of overweight and obesity.Objective: The aim was to study what possibilities and barriers there are for fast-Food restaurants to sell healthy Food.Methods: Information was collected by seven telephone interviews and two respondents answered by e-mail. Nine persons that were in charge of the menu at different fast-Food restaurant chains in Sweden participated in the study.Results: To have a large variety was considered to be a problem for selling healthy Food, also because the sale of it was low in some of the fast-Food chains. Some of the informants did not find any problems with selling healthy Food and it was regarded as an opportunity to get more consumers.Conclusion: The demand for healthier Food has increased, and the offer and sales of it has also escalated.