The purpose of the study is to get a deeper understanding in how the teachers work withthe students during the pedagogic Meal. This by observing teachers during the schoollunchand see which pedagogic activities takes place. The paper intends to investigatehow teachers relate to, and act according to the guidelines that are applicable to theeducational Meal by both the Swedish government and the schools.The study was conducted with the help of observations studies in two elementaryschools. The two municipalities looks different on the pedagogic Meal. At both schoolsthe survey was conducted in the school canteen.

The quality of Meals is included in the constant improvement of each preschool. The study is carried out on behalf of the City of Malmö and Environmental Management and focuses on this quality work. By compiling a checklist of Meal quality and by identifying what the Meal quality means for persons working with the Meal (managers, cooks, educators and parents), it is our wish that this will be a help in their quality work. To inspire the composition various organizations working methods and ways to manage, evaluate and make use of different models and tools to improve the dining quality, has been studied. In the literature, the work has received confirmation of theories that emerged during the analysis work of what a Meal is and how quality can be measured. The results show that food quality is described as a complex concept consisting of different parts, where the food, atmosphere, service, together form the Meal quality. The semi-structured interviews and the inquiry form, have given an indication of the preschool work with quality in the Meal activities and it shows that on a wide range and large differences.

The purpose of my study has been to find out how four preschool teachers at four different preschools looks at the pedagogical Meal from a health and overall learning perspective. I also want to examine how, through the pedagogical Meal the preschool teacher works to promote children´s learning and give them an understanding of need to safeguard their health. To achieve my aim I set the following questions;What are the different types of learning preschool teachers believe that children can acquire the basis of the pedagogic Meal?How do preschool teachers describe their work from the pedagogical Meal to benefit children´s overall learning?How do preschool teachers describe their work at the pedagogical Meal for the children to gain an understanding of their health?The study is based on a qualitative method with interviews and observations, triangulation. The theoretical approach to this study is based on the socio-cultural perspective to learning and development.

AbstractThe aim of my study has been to investigate which expectations students at The Hotel and Restaurant Programme have for their futue working life and labour market. I want to investigate if these expectations are important factors that female dominance is large within the Meal service sector. I have chosen to do qualitative interviews to discover these expectations.Some explanations that the respondent give for the gender differences within the restaurant and Meal service sectors are the old tradition of male and female work. Furthermore the possibility of becoming well known within the market and the possibility for personal development in this market are described as important factors.The answers to my questions show that all respondents are positive to future work markets; also they all want to work within the restaurant sector and not in the Meal service sector. The reasons for their choice cannot give a complete explanation to why female dominance is so big within the Meal service sector.Keywords: Gender, status and celebrity-hood..

AbstractFood and recuperation has a superior importance in human life and it is hard to deny thedistinction of the food in everyday life. Nutritious food gives energy to benefit activitiesof the day and influences on behavior and performance as well as well being. Themeaning of the terms Meal and Mealtime are key concepts in this study and the severalbeneficial aspects beyond the physiological function. Inadequate time for the Mealmight provide degenerative consequences for individual health and generate outgoingsfor society. The aim of this study was that from an individual perspective describe workenvironment conditions for Meals and recovery potential among employees withirregular working hours using mixed methods with both questionnaire and interviews.Four (4) airline employees participated.

The aim of this study was to examine if parents, of children diagnosed with ADHD, exprerienced any changes regarding their childrens appetite after starting psycostimulant treatment. Further more the aim was to examine what kind of changes concerning the appetite that were found and if they affected the Meal situation as a whole.Method: A questionnaire study was conducted in the spring of 2011. The study included 81 parent?s to children who were enrolled at the Habilitation in Uppsala and medicated with psychostimulants for ADHD. The children's ages ranged between six and 18 years.

The soybean can be used in multiple ways, and its high oil content makes it suitable for extraction. Soy bean Meal, a by-product of the oil extraction, is a good source of protein with a high feeding value, and is therefore used in a number of different animal feeds. Further, soy bean Meal has a low production price, which is one of the reasons for the extensive export of the product. There is a great demand for vegetable-based proteins, especially in the organic production where synthetic amino acids are banned. However, the current production of soy beans is not environmentally sound and that combined with the long transport distances amplifies the need of finding a locally produced protein source.

The aim of our study was to examine how the elderly experience their Meal situation in a sheltered housing. We have used a qualitative approach. We conducted individual interviews with six elderly in a sheltered housing to collect our empirical material. To reach the purpose of this study we tried to answer the questions: which factors affect the elderly person?s experience of the Meal and which significance does the Meal have for the elderly? To reach deeper understanding for our collected material we used Maslow?s theory of human motivation, the two concepts of Tönnies; gemeinschaft and gesellschaft, disengagement theory and the concept of Bourdieu, called habitus.

The purpose of this developmental research was to test the new way of working when the students were to take part in planning of cooking during the lessons in home and consumer studies, because the aim of the school is to teach the students to take the responsibility for their studies. The two first lessons should be used by students in the group to plan and organize their Meal. During the third lesson the students must be responsible for cooking ready their Meal and afterwards they must evaluate the results. The results of this new way of working was new for the students and they thought it was fun to be responsible for cooking during these lessons in home economics. The students in the groups were of wixed ability and they developed their knowledge from the levels of their ability.

Feed intake in dairy cows is regulated by a variety of factors influencing hunger and satiety. One of the regulation systems includes the short chain fatty acids produced during feed degradation in the rumen. Starch can be digested either in the rumen where short chain fatty acids are produced or in the small intestine where glucose is the end product. Since glucose does not have the same effect on satiety that short chain fatty acids have, the site of starch digestion might be an important factor that affects feed intake and milk production. The aim of this study was to investigate the effects of site of starch digestion on feeding behaviour (feed intake, consumption time, and eating frequency) and milk production. Because feeding behaviour is closely connected to the cows? environment, the study also included observations of behaviour. Three different feed rations were compared.

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.

Sahlgrenska Academyat University of GothenburgDepartment of Internal Medicine and Clinical NutritionTitle: The effect of the glycemic index of breakfasts in energy intake inchildren and adolescentsAuthor: Charlotte Olofsson, Cornelia Johansson and Maria NordbeckSupervisor: Fredrik BertzExaminer: Ingrid LarssonProgramme: Dietician study programme, 180/240 ECTSType of paper: Examination paper, 15 hpDate: May 16, 2013Background: The glycemic index (GI) and it´s effect on energy intake is a debated subject.Research has been done whether food with lower GI decreases hunger and lowers energyintake, which could be an effective tool to prevent overweight in children and adolescents.Breakfast eating is successful for maintaining a healthy weight and it´s therefore interesting tosee if the quality of the carbohydrates matters.Objective: To evaluate the scientific evidence regarding the effect of GI of breakfasts inchildren?s and adolescents energy intake.Search strategy: To find relevant articles, a systematic literature search was made in thedatabases PubMed, Scopus and Cochrane. Search terms that were used were: breakfast,breakfast quality, children, glycemic index, energy intake, obesity.Selection criteria: Randomized controlled trials and cohort trials, breakfast eatingindividuals, children and adolescents under 18 years old, reported glycemic index. Outcomemeasurements: Energy intake.Data collection and analysis: Six original articles met the inclusion criteria and werereviewed by the SBU audit template for randomized and controlled studies. There after onearticle was excluded because of very low quality of the study.

En typiskt singalesisk måltid tar lång tid att göra, den ska bestå av flera smårätter och gärna med kryddor från hemlandet. Har den kulturella måltidssynen hos de singalesiska kvinnorna förändrats, förstärkts eller påverkats av att vara i ett annat land och i så fall varför? Är det fortfarande den singalesiska husmanskosten som anses vara ett ?proper Meal?? Syftet är att undersöka fem singalesiska kvinnors egna uppfattningar om ämnet ?proper Meal? från ett singalesiskt perspektiv och undersöka om deras uppfattning har förändrats under tiden de bott i Sverige. Studien är kvalitativ och för att undersöka hur singalesiska kvinnor uppfattade och tänkte kring dessa frågor har en pilotfokusgrupp samt en skarp fokusgrupp skulle utgjort metoden för datainsamling. En lunch eller middag ska enligt denna studie vara singalesisk och därigenom bestå av en kött- eller fiskrätt, serveras med ris och två till tre grönsaker som tillbehör för att den ska vara en riktig måltid både till vardagar och helger. Kopplingen till ?proper Meals? kan göras från ett singalesiskt perspektiv för vardags-, helg- och även festmåltider.

It has long been discussed how to use music in a new way in the field of food and elderly, and in this study, the authors wanted to test this. Music is the language of emotions. It?s a powerful tool, but its effects are difficult to predict (Theorell, 2009). Malnutrition in the elderly is a serious condition that often gets overlooked (Edfors & Westergren, 2012).

En pojke pa? beso?k i Italien a?t da?r pizza, men pizzan var inte italiensk pizza pa? riktigt, den smakade inte alls som den pizzan han hade fa?tt i den stockholmsfo?rort han var uppva?xt i. Hur vi skildrar och uppfattar en destinations, eller en annan kulturs, ma?ltid beror till stor del pa? vilka fo?rutsa?ttningar vi har fo?r att utfo?ra analysen. I den ha?r uppsatsen sa? studeras begreppet autenticitet och hur det fo?rha?ller sig till Bourdieus teorier om habitus inom ramen fo?r en ma?ltidskontext.