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Lennernäs, Maria
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Publications (10 of 76) Show all publications
Lassen, A. D., Fagt, S., Lennernäs, M., Nyberg, M., Haapalar, I., Thorsen, A. V., . . . Beck, A. M. (2018). The impact of worksite interventions promoting healthier food and/or physical activity habits among employees working 'around the clock' hours: a systematic review.. Food & Nutrition Research, 62, Article ID 1115.
Open this publication in new window or tab >>The impact of worksite interventions promoting healthier food and/or physical activity habits among employees working 'around the clock' hours: a systematic review.
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2018 (English)In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 62, article id 1115Article, review/survey (Refereed) Published
Abstract [en]

We conducted a systematic review of randomised studies on the impact of worksite interventions to promote healthier food and/or physical activity among people who work irregular hours 'around the clock', that is, outside of ordinary daytime working hours. The population-intervention-comparator-outcomes-study (PICOS) design format was used. Data sources were PubMed and CINAHL. An updated search was conducted on October 2017 using Google Scholar and the related articles function in PubMed on initially included studies to identify additional studies. Risk of bias was used to assess study quality. A total of seven studies (reports published in 14 papers) were included in the systematic review: Two interventions with a broader lifestyle approach, three focusing on physical exercise and two on providing healthier food or meal options. The studies had sample sizes from 30 to 1,000 and targeted a mixture of occupations, including both male- and female-dominated occupational groups. The interventions lasted from 2 to 12 months. Only one had an extended follow-up. In general, the studies showed small-to-moderate effect sizes on several measures, including dietary and/or physical activity measures, suggesting acceptable effectiveness for interventions involving community-level behaviour change. Our findings highlight a need to further develop and implement well-designed health promotion interventions with comparable outcome measures and effect size reports. A mixture of health promotion strategies is recommended for future practice in this target population, including individually tailored programmes, improving the food and physical activity environment and using broader lifestyle approaches including the use of participatory and empowerment strategies. While more research is needed in this field, the existing knowledge base on effective approaches awaits translation into practice.

Keywords
health promotion, occupational health, participatory and empowerment strategies, public health, shift work nutrition
National Category
Occupational Health and Environmental Health Nutrition and Dietetics
Identifiers
urn:nbn:se:hig:diva-27849 (URN)10.29219/fnr.v62.1115 (DOI)30083088 (PubMedID)
Available from: 2018-09-05 Created: 2018-09-05 Last updated: 2018-09-05Bibliographically approved
Dahl Lassen, A., Thorsen, A. V., Haapala, I., Lennernäs Wiklund, M., Nyberg, M., Beck, A. M. & Fagt, S. (2017). Food at Work around the Clock – The Nordic Model: Report from a Nordic Workshop, November 4, 2016, Copenhagen, Denmark. Søborg: National Food Institute, Technical University of Denmark
Open this publication in new window or tab >>Food at Work around the Clock – The Nordic Model: Report from a Nordic Workshop, November 4, 2016, Copenhagen, Denmark
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2017 (English)Report (Other academic)
Abstract [en]

This report brings together 12 invited presentations and outcomes of a workshop on food and meals for employees working irregular hours “around the clock”. The workshop, “Food at work around the clock – The Nordic Model”, was hosted by the National Food Institute at the Technical University of Denmark on November 4, 2016, in Lyngby, near Copenhagen, Denmark. This was a culmination of the collaboration started in 2015 between researchers from the hosts institute, Gävle University and Kristianstad University in Sweden, and the School of Applied Educational Sciences and Teacher Education in Finland. The workshop was funded by the Nordic Council of Ministers.

Place, publisher, year, edition, pages
Søborg: National Food Institute, Technical University of Denmark, 2017. p. 41
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hig:diva-23676 (URN)978-87-93109-98-8 (ISBN)
Available from: 2017-02-24 Created: 2017-02-24 Last updated: 2018-06-27Bibliographically approved
Nyberg, M. & Lennernäs Wiklund, M. (2017). Impossible meals?: the food and meal situation of flight attendants in Scandinavia – a qualitative interview study. Appetite, 113(1), 162-171
Open this publication in new window or tab >>Impossible meals?: the food and meal situation of flight attendants in Scandinavia – a qualitative interview study
2017 (English)In: Appetite, ISSN 0195-6663, E-ISSN 1095-8304, Vol. 113, no 1, p. 162-171Article in journal (Refereed) Published
Abstract [en]

The working conditions of flight attendants (FAs) often involve extended and irregular working hours, short rest periods, difficulties in planning for breaks and high demands of service provision. Moreover, work schedules including early check-in, shifts during circadian low and time-zone transitions imply constant exposure to alterations in circadian systems and related health risks. The aim of this explorative study was to investigate how the organisation of work, time and place influence the food and meal situation of FAs when at work, focusing on patterns, form and social context of meals. The research questions posed were how food and meals at work were characterised and perceived among the FAs, and what strategies were adopted to manage the food and meal situation. Qualitative, semi-structured interviews were conducted with fourteen FAs working in Scandinavia. The results indicated that the organisation of work, time and place have a major influence on the meal situation at work, and how food and meals are perceived and managed by FAs. The work was defined as fragmented and inconsistent regarding time and place resulting in scattered meals and a more snack-based form of eating. The meal situation was characterised by irregularity as well as unpredictability. Eating took place when food was available and when there was enough time to eat, rather than being guided by hunger or social context. Various strategies such as eating in prevention, using emergency food, avoiding certain food and drinks or eating little or nothing at all were used to manage the unpredictability of the meal situation as well as the gap between organisational and individual times. The findings demonstrated the individual responsibility to solve the meal at work, e.g. to solve organisational times.

Keywords
Flight attendants, Meals, Workplace, Organisation, Working time, Timing of Eating
National Category
Health Sciences
Identifiers
urn:nbn:se:hig:diva-23728 (URN)10.1016/j.appet.2017.02.033 (DOI)000400218300020 ()28242314 (PubMedID)2-s2.0-85014440777 (Scopus ID)
Available from: 2017-03-08 Created: 2017-03-08 Last updated: 2018-03-13Bibliographically approved
Hansson, E. & Lennernäs, M. (2014). The difficulties of measuring adolescents' food intake and behaviors . In: : . Paper presented at Food, Children and youth, what's eating?, February, 21-22, Lisbon, Portugal.
Open this publication in new window or tab >>The difficulties of measuring adolescents' food intake and behaviors
2014 (English)Conference paper, Oral presentation only (Refereed)
Abstract [en]

The fundamental cause of weight-related problems, from obesity to anorexia, is an imbalance between calories consumed and calories expended. The "nutritional status" concept embraces more than food-intake. It elucidates the dynamics between supply, demand and factors that affect metabolism, energy balance and energy expenditure. In recent years, major changes in the spatial-temporal structures of everyday life that could be possible contributors to weight-related issues of adolescents have emerged. A modern life style of low activity, irregular meal times, late-night food intake, stress and sleep deprivation possibly leads to a disturbed regulation of food intake which further can generate physical and/or psychological illnesses. Traditional studies of eating behavior use food diaries focusing on the average intake of energy and nutrients (e.g. Bellisle et al., 2003). Such methods are demanding for the respondent and require details about consumed amounts. A "Meal Matrix" (Lennernas & Andersson, 1999) has been used in studies of several different Swedish cohorts (e.g. Wissing et al., 2000). The Meal Matrix consists of seven food categories and eight different meal "types". Categorization is based on visible properties (food types) but at the same time reflecting invisible properties (nutrients). In the present study the Meal Matrix was developed further to be used as part of a questionnaire in a study of eating behaviors in 1281 adolescents between 12 and 17 years old in a southern Swedish municipality. Meal patterns in adolescents were assessed in relation to time of day for intake, sleep and physical activity. The aim of the study was to 1) test a self-report concept for food based classification of eating behaviors in adolescents, 2) to evaluate the nutritional quality of food and meals among them and 3) to get information about the rhythm of eating and slee-ping in relation to time of day and the biological clock.

National Category
Medical and Health Sciences
Identifiers
urn:nbn:se:hig:diva-26294 (URN)
Conference
Food, Children and youth, what's eating?, February, 21-22, Lisbon, Portugal
Available from: 2016-01-19 Created: 2018-04-13Bibliographically approved
Nyberg, M. & Lennernäs Wiklund, M. (2013). I tid och otid - arbetsmåltidens betydelse för återhämtning och hälsa. In: : . Paper presented at Nätverket för kulturvetenskaplig mat- och måltidsforsknings (ICAF Sweden) konferens på temat "Ätarna, matgörarna och deras intentioner - strategier och taktiker för meningsgörande måltider".
Open this publication in new window or tab >>I tid och otid - arbetsmåltidens betydelse för återhämtning och hälsa
2013 (Swedish)Conference paper, Oral presentation with published abstract (Other academic)
National Category
Other Social Sciences
Identifiers
urn:nbn:se:hig:diva-26295 (URN)
Conference
Nätverket för kulturvetenskaplig mat- och måltidsforsknings (ICAF Sweden) konferens på temat "Ätarna, matgörarna och deras intentioner - strategier och taktiker för meningsgörande måltider"
Available from: 2013-12-20 Created: 2018-04-13Bibliographically approved
Lennernäs Wiklund, M., Nyberg, M., Johansson, M. & Wetterstrand, M. (2013). Meals and shift work: food choice, time of day and meal environment - three important dimensions for rest and health. In: : . Paper presented at 21st International Symposium on shiftwork and working time, 4–8 November 2013, Sao Paolo, Brazil.
Open this publication in new window or tab >>Meals and shift work: food choice, time of day and meal environment - three important dimensions for rest and health
2013 (English)Conference paper, Oral presentation with published abstract (Other academic)
National Category
Social Sciences
Identifiers
urn:nbn:se:hig:diva-26296 (URN)
Conference
21st International Symposium on shiftwork and working time, 4–8 November 2013, Sao Paolo, Brazil
Available from: 2013-12-20 Created: 2018-04-13Bibliographically approved
Lennernäs, M. (2012). Betyder motivation mer än lokaler och lärare?. Kristianstadsbladet (15/5), pp. B5
Open this publication in new window or tab >>Betyder motivation mer än lokaler och lärare?
2012 (Swedish)In: Kristianstadsbladet, ISSN 1103-9523, no 15/5, p. B5-Article in journal, News item (Other (popular science, discussion, etc.)) Published
National Category
Pedagogy
Identifiers
urn:nbn:se:hig:diva-26297 (URN)
Available from: 2012-05-15 Created: 2018-04-13Bibliographically approved
Nyberg, M., Lennernäs, M., Jahncke, H. & Ljung, R. (2012). Personalrestaurangen som måltidsarena: uppfattningar om och attityder till maten och måltiden på arbetsplatsen. Gävle: Högskolan i Gävle
Open this publication in new window or tab >>Personalrestaurangen som måltidsarena: uppfattningar om och attityder till maten och måltiden på arbetsplatsen
2012 (Swedish)Report (Other academic)
Abstract [sv]

Kort sammanfattningLennernäs M, Nyberg M, Jahncke H, Ljung R. Personalrestaurangen som måltidsarena – uppfattningar om och attityder till maten och måltiden på arbetsplatsen. Högskolan i Kristianstad och Högskolan i Gävle i samarbete med Nationellt Centrum för Måltider, Vara, 2012.En enkätundersökning genomfördes vid ett sjukhus, ett regemente (försvarsmakten) och en tillverkningsindustri, totalt 78 % svarsfrekvens. Dagtidsarbete övervägde, 25 % hade schemalagt med nattarbete. Mätningar av buller och ljus i personalrestauranger genomfördes.Syfte: Att ta reda på hur anställda agerar, upplever och värderar följande aspekter i relation till arbetsmåltiden i personalrum och i personalrestaurang: Tiden (öppettider, kötider); Rummet (utrustning och inredning, ljus och belysning, fysiska mätningar och subjektiv upplevelse); Maten (meny, utbud av mat och dryck, matens smaklighet, matval vid nattarbete, värderingar i om arbetsmåltiden); Mötet (möjlighet att äta i avskildhet eller i önskvärt sällskap, service och bemötande i personalrestaurang); Logistik och planering (flödet i lokalen) samt Atmosfären (återhämtning, egenkontroll, känsloläge). Frågor om Livsstil och Hälsa ingår i studien.Resultat: Av de medverkande hade 95 % hade matrast (övriga hade måltidsuppehåll), 13 % ägnade mindre än 20 minuter åt arbetsmåltiden. Vanligast matrast var 20-30 minuter på Industrin, mer än 45 minuter på Försvaret och 31-45 minuter på Sjukhuset. En tredjedel av alla upplevde låg kontroll över måltidens längd. Lägst kontroll över möjligheten att äta när du själv är hungrig rapporterades från Sjukhuset (knappt 50 %). Drygt 40 % vid samtliga arbetsplatser saknade kontroll över möjligheten att äta i önskvärt sällskap, eller i avskildhet. Cirka en fjärdedel vid Industrin respektive, Försvaret samt 68 % vid Sjukhuset, var missnöjda med flödet att betala och ta mat i personalrestaurangerna. Mest nöjda generellt var matgästerna med drycker och portionsstorlekar. Det generellt en stor skillnad mellan hur viktigt de anställda ansåg att det är med god mat, och hur nöjda deltagarna var med maten i sin personalrestaurang. Överlag var matgästerna ganska nöjda med service och bemötande från personalen i restaurangerna. Dock var 45 % vid Försvaret inte alls nöjda, mest nöjda var personalen vid Sjukhuset, 33 %.Generellt upplevde de medverkande bättre återhämtningsmöjligheter, bättre möjligheter att ”ladda batterierna” och större möjlighet att få vila när de åt i matrummet/personalrummet i jämförelse med personalrestaurangen. De anställda upplever generellt sett att de är mer glada och skärpta efter att ha ätit i personalrummet/matrummet jämfört med personalrestaurangen. Överlag ansåg de anställda att personalrestaurangerna gav ett sämre helhetsintryck än matrummen/personalrummen, det vill säga när det gäller hur tilltalande, behaglig eller irriterande måltidsmiljön är.Slutsats och åtgärder: Studien visar att anställda upplever brist på återhämtning vid arbetsmåltider. Brist på återhämtning kan enligt annan forskning påverka förmågan att utföra ett fullgott arbete och bidra till stressrelaterade sjukskrivningar. Även måltiders näringsinnehåll påverkar välbefinnande och arbetshälsa. Arbetsmåltidens attraktivitet, kvalitet, tid, plats, sociala och fysiska miljö är således en angelägenhet och lönsamhetsfråga både för arbetsgivare och aktörer inom måltidsservice och restaurangnäring.

Nyckelord: Arbetsplats, måltider, ambience, återhämtning, stress, buller, matrum, personalrestaurang, kognition

Abstract [en]

Summary in EnglishLennernäs M, Nyberg M Jahncke H, Ljung R. Staff Restaurant as a meal arena – perceptions of and attitudes towards food and meal at work. Kristianstad University and Gävle University in cooperation with the National Centre for Meals, Sweden, 2012.BackgroundWorking life and family life has changed in many ways during the last 50 years. Rules of the Organization of working hours are examples of such changes. Also more meals are eaten outside the home. Food choice and timing of meals affect health and well-being, and probably also work performance. Other factors than individual preferences are known to influence food choice and meal context at work. It might be structural factors such as working hours, meal breaks, the supply of food and also opportunities for self storage and cooking of food. Also the physical environment that surrounds the meal in the staff restaurant and staff place might affect the catering experience, social relations and the possibility of recovery during meal breaks.Aim and designA cross-sectional study was carried out to examine meal experiences at three different work places including attitudes to, and satisfaction with, staff restaurant and dining room (staff room). Other questions concerned the degree of own control over working meals. The overall objective of the study was to gain knowledge-base for the training of catering staff and unions and employers that influence over the breaks (timing and duration), place, space and atmosphere in connection with meals at work. This report also provides a brief literature review of safety legislation (physical meal environment and breaks) and also public health aspects in relation to meals at work.Work places and subjectsThree companies participated, a manufacturing base, a regiment (armed forces), as well as a regional hospital. The intention was to study the meal at work in different social environments and different activities. A total of 724 completed questionnaires were collected, the response rate was 78 %.MethodsQuestionnaires were distributed to persons who were in place at the time of the questionnaire's award, or distributed by contact persons internally. Physical measurements of noise and light conditions were done in staff restaurants when they were empty and also when they had most meals guests during the day. The questionnaire's 20 question areas included multiple choice questions, scales with seven increments as well as open questions. Survey questions concerning the physical meal place also stress and experiences in relation to the meals at work originates from established questionnaires in environmental psychology. Catering questions were designed inspired by FAMM (Five Aspect Meal Model), the Association Key hole criteria document for caterers (service types/categories and basic concepts), the National Food Administration's administrative report "good food at work", as well as Tellström & Jönsson definition of gastronomy. General questions about working times, meal times, lifestyle and health were added. A question about Diurnal Type was included. Attitudes and experiences were assessed by using9scaled questions from 1 to 7 with the endpoints “Are not at all satisfied to Very satisfied”; “Not at all” to “A very high degree”, “No control at all to Completely self-monitoring”. Low value is interpreted as a negative attitude, high value as a positive attitude.AnalysisData from the survey and the results from light and noise measurements in the staff room was imported to the statistical programme SPSS for in-depth analyses of statistically significant differences for any selected questions. Data is organized and interpreted according to the thematic analysis which includes seven aspects:Time (working hours, meal breaks, pauses); Room (where to eat – staff restaurant or staff room, physical environment, including the measurement of light and noise, planning in relation to the room); Product – food (including self-monitoring, values and planning in relation to the product). Meeting (colleagues, catering and service personnel). Logistics and planning. Atmosphere (subjective catering experience) and finally, Food, lifestyle and health.ResultsEmployees in industry and Defense (Regiment) worked during the day and a full-time basis, at the hospital had 69% work daytime, 6% had scheduled work night, 25% of circadian cycles, night hours. The majority (95%) had meal breaks with an opportunity to leave the work place (the rest had a meal pause). 13% spent less than 20 minutes at a working meal. 20-30 minutes was most common in the Industry, more than 45 minutes was the most common to the armed forces and 31-45 minutes at the hospital. One third of all had low control over the duration of their meal break. The shortest food breaks and minimum control was reported by industry.SummaryThe natural meal environment has a major impact on the choice of place to eat and catering experience. In the survey, staff experienced better recovery in staff rooms. Staff felt more happy, bright and has "loaded battery" better after a meal in the staff room compared to Staff Restaurant. Flavors and variety in the menu is more important than e.g. local or eco-labelled food. The taste is the most important factor for satisfaction in the staff restaurant. There was a large discrepancy between how important taste was estimated to be, and how tasty the food was perceived in staff restaurants. Participants have low self-control over the possibility to eat in desirable society or in isolation or when they are hungry. Environmental factors and culinary sensations, with the greatest impact on satisfaction with the meal, need to be improved, as well as service and friendliness from the catering staff. The cooperation between meal researchers and environmental psychologists resulted in a broader analysis of how the catering environment affects meal experiences and satisfaction with working meals.Conclusions and future recommendationsPeople need food and rest to hurricane work. Energy from foods and meals, as well access to psychological detachment from work probably counteracts stress disorders and also promotes health and cognitive performance. The most striking outcome of the study was the lack of recovery during meal pauses, and especially in the staff restaurant ambience. The study also shows that employees have a relatively low control over the opportunity to eat in privacy or in10desirable companion, and even low control over the length of the meal and the opportunity to eat when hungry. Other concerns were the queues and poor logistics in the staff restaurant, but also in the staff room at the hospital.Food in the workplace is an important issue for the company because as the lack of recovery might lead to poor work performance and contribute to long term stress disorders. Furthermore, inappropriate eating habits leading over time to ill health and reduced work performance.Keywords: Workplace, meals, staff restaurant, atmosphere, recovery, detachment, stress, noise, dining room, food service, restitution

Place, publisher, year, edition, pages
Gävle: Högskolan i Gävle, 2012. p. 102
Keywords
workplace meal ambience restitution stress noise canteen, Arbetsplats, måltider, ambience, återhämtning, stress, buller, matrum, personalrestaurang, kognition
National Category
Medical and Health Sciences
Identifiers
urn:nbn:se:hig:diva-15380 (URN)
Available from: 2013-09-21 Created: 2013-09-21 Last updated: 2018-03-13Bibliographically approved
Lennernäs, M. (2011). Lunch och lärande - skollunchens betydelse för elevernas prestation och situation i klassrummet: inventering av kunskapslärandet, teorier och begrepp. Uppsala: Livsmedelsverket
Open this publication in new window or tab >>Lunch och lärande - skollunchens betydelse för elevernas prestation och situation i klassrummet: inventering av kunskapslärandet, teorier och begrepp
2011 (Swedish)Report (Other academic)
Place, publisher, year, edition, pages
Uppsala: Livsmedelsverket, 2011. p. 27
Series
Livsmedelsverkets rapportserie, ISSN 1104-7089 ; 2011:1
Keywords
skola, barn, ungdom, lunch, måltid, kognition, motivation, hälsa
National Category
Pedagogical Work
Identifiers
urn:nbn:se:hig:diva-26300 (URN)
Available from: 2018-04-13 Created: 2018-04-13 Last updated: 2018-04-13Bibliographically approved
Lennernäs, M. (2010). Att äta är en fråga om tajmning: klinisk översikt. Läkartidningen, 107(36), 2084-2095
Open this publication in new window or tab >>Att äta är en fråga om tajmning: klinisk översikt
2010 (Swedish)In: Läkartidningen, ISSN 0023-7205, E-ISSN 1652-7518, Vol. 107, no 36, p. 2084-2095Article in journal (Refereed) Published
Abstract [sv]

Dygnsrytm, hunger, törst, mättnad, temperatur, sexlust, blodsockermobilisering, substratutnyttjande och energiomsättning styrs från kärnor i hypotalamus.

Dygnsrytmen styr beteende och fysiologiska processer till rätt tidpunkt för att hushålla med kroppens resurser. Vävnader och organ ska inte belastas kontinuerligt eller oväntat.

Nattätande och dagsömn desynkroniserar dygnsrytmen.

Åldersförändringar i hypotalamus orsakar aptitbortfall, tidsdesorientering, uttorkning och sömnstörningar hos äldre, som kan behöva äta frekvent och ha kortare nattfasta.

Dygns- och måltidsrytmen bör utredas vid metabola störningar och fetma.

Vid anorexi, bulimi, typ 2-diabetes, sängvätning och senil demens bör dygnsrytmens prestanda utredas – testa kronoterapi.

Keywords
dygnsrytm, måltidsrytm, ätande, ätstörning, kronoterapi
National Category
Nutrition and Dietetics
Identifiers
urn:nbn:se:hig:diva-26301 (URN)21043197 (PubMedID)
Available from: 2018-04-13 Created: 2018-04-13 Last updated: 2018-04-13
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