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Lennernäs, Maria
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Publications (10 of 79) Show all publications
Scander, H., Yngve, A. & Lennernäs, M. (2021). Assessing commensality in research. International Journal of Environmental Research and Public Health, 18(5), Article ID 2632.
Open this publication in new window or tab >>Assessing commensality in research
2021 (English)In: International Journal of Environmental Research and Public Health, ISSN 1661-7827, E-ISSN 1660-4601, Vol. 18, no 5, article id 2632Article in journal (Refereed) Published
Abstract [en]

This scoping review focuses on the assessment of commensality in research and attempts to identify used methods for performing research on commensality. It reflects a multidisciplinary research field and draws on findings from Web of Science Core Collection, up to April 2019. The empirical material consisted of 61 studies, whereof most were qualitative research, and some were of quantitative character, including very few dietary surveys. The findings show nine papers categorized as using quantitative approaches, 52 papers were categorized as qualitative. The results show a wide variety of different ways to try to find and understand how commensality can be understood and identified. There seems to be a shift in the very concept of commensality as well as some variations around the concept. This paper argues the need to further investigate the importance of commensality for health and wellbeing, as well as the need to gather data on health and health-related behaviors, living conditions and sociodemographic data in parallel. The review shows the broad-ranging areas where commensality is researched, from cultural and historical areas to ethnographic or anthropological areas over to dietary assessment. To complement large dietary surveys with methods of assessing who you are eating with in what environment should be a simple way to further our knowledge on the circumstances of meal intake and the importance of commensality. To add 24-h dietary recall to any study of commensality is another way of identifying the importance of commensality for dietary quality. The use of mixed methods research was encouraged by several authors as a good way forward in the assessment of commensality and its importance. 

Place, publisher, year, edition, pages
MDPI, 2021
Keywords
Conviviality, Dining, Eating practice, Eating together, Food studies, Gastronomy, Meal, Mul-tidisciplinary
National Category
Health Sciences
Identifiers
urn:nbn:se:hig:diva-35431 (URN)10.3390/ijerph18052632 (DOI)000628104700001 ()33807934 (PubMedID)2-s2.0-85101970885 (Scopus ID)
Available from: 2021-03-15 Created: 2021-03-15 Last updated: 2021-12-21Bibliographically approved
Scander, H., Lennernäs, M. & Yngve, A. (2021). Assessing time of eating in commensality research. International Journal of Environmental Research and Public Health, 18(6), Article ID 2941.
Open this publication in new window or tab >>Assessing time of eating in commensality research
2021 (English)In: International Journal of Environmental Research and Public Health, ISSN 1661-7827, E-ISSN 1660-4601, Vol. 18, no 6, article id 2941Article in journal (Refereed) Published
Abstract [en]

Commensal meals seem to be related to a better nutritional and metabolic health as well as an improved quality of life. The aim of this paper was to examine to what extent research was performed using the search term commensality related to assessment of timing of meals. A scoping review was performed, where 10 papers were identified as specifically addressing the assessment of timing of commensality of meals. Time use studies, questionnaires, and telephone-and person-to-person interviews were used for assessing meal times in relation to commensality. Four of the studies used a method of time use registration, and six papers used interviews or questionnaires. Common meals with family members were the most common, and dinners late at night were often preferred for commensal activities among the working population. In conclusion, the family meal seemed to be the most important commensal meal. It is clear from the collected papers and from previous systematic reviews that more studies of commensal meals in general and about timing aspects in particular and in relation to nutritional health are essential to provide a solid background of knowledge regarding the importance of timing in relation to commensal meals. 

Place, publisher, year, edition, pages
MDPI, 2021
Keywords
Conviviality, Dining, Eating practice, Eating together, Food studies, Gastronomy, Meal
National Category
Health Sciences
Identifiers
urn:nbn:se:hig:diva-35464 (URN)10.3390/ijerph18062941 (DOI)000639174000001 ()33805618 (PubMedID)2-s2.0-85102385737 (Scopus ID)
Available from: 2021-03-22 Created: 2021-03-22 Last updated: 2021-12-21Bibliographically approved
Lennernäs Wiklund, M., Gard, G., Lindberg, P., Olofsson, N., Risberg, A. & Willmer, M. (2018). Hann du äta?: En enkät och intervjustudie av arbetsmåltidens förutsättningar och betydelse för hälsa och välbefinnande vid skift- och schemalagt arbete med nattarbete. In: Per Lindberg (Ed.), FALF KONFERENS 2018 Arbetet – problem eller potential för en hållbar livsmiljö?   10-12 juni 2018 Gävle: Program och abstracts. Paper presented at FALF KONFERENS 2018 Arbetet – problem eller potential för en hållbar livsmiljö?, 10-12 juni 2018, Gävle (pp. 129). Gävle: Gävle University Press
Open this publication in new window or tab >>Hann du äta?: En enkät och intervjustudie av arbetsmåltidens förutsättningar och betydelse för hälsa och välbefinnande vid skift- och schemalagt arbete med nattarbete
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2018 (Swedish)In: FALF KONFERENS 2018 Arbetet – problem eller potential för en hållbar livsmiljö?   10-12 juni 2018 Gävle: Program och abstracts / [ed] Per Lindberg, Gävle: Gävle University Press , 2018, p. 129-Conference paper, Oral presentation with published abstract (Refereed)
Abstract [sv]

Bakgrund

Ohälsosamma matvanor och stress bidrar till sjukskrivningar och nedsatt arbetsförmåga genom övervikt, hjärtkärlsjukdom, diabetes typ 2 och psykisk ohälsa. Slimmade organisationer och flexibla arbetstider begränsar möjligheten att äta hälsosamt i samband med arbete. Särskilt utsatt är personal med skift- och schemalagt arbete. Att inte kunna på-verka när man äter under arbetspasset kan öka stress och irritation, med risk för sänkt prestations- och koncentrationsförmåga. Arbetsmiljöverkets föreskrifter om organisatorisk och social arbetsmiljö (AFS 2015:4) syftar till att främja en god arbetsmiljö och förebygga ohälsa på grund av organisatoriska och sociala förhållanden i arbetsmiljön. Det finns ingen lagstiftning angående matrastens längd eller utformningen av matrum. Arbetsgivaren har rätt att byta ut raster mot måltidsuppehåll, det senare innebär måltid om arbetssituationen medger det. Personal med ständig larmberedskap kan arbeta en hel natt utan möjlighet att äta. Detta är tveksamt med hänsyn till hälsa, säkerhet och arbetsförmåga.

Syfte

Studiens syfte är 1) att få en bättre förståelse av de faktorer som påverkar möjligheten och formerna för att äta i samband med natt- och skiftarbete och de val anställda gör utifrån de förutsättningar som finns 2) att öka förståelsen av hur arbetsmåltiden påverkas av organisatoriska och psykosociala förhållanden, och måltidens betydelse för återhämtning, välbefinnande och hälsa.

Frågeställningar

Hur gestaltas arbetsmåltider för personal med skift- och schemalagt arbete? Vilka strat-egier och handlingsutrymmen har personalen för att planera sina arbetsmåltider? Vi kommer särskilt att uppmärksamma vad personalen äter, under vilka omständigheter de äter samt vilken betydelse måltiden har för välbefinnande och gemenskap.

Urval och metod

Enkät riktas till anställda med dag-, skift- och schemalagt arbete inom industri och hemtjänst. Intervjuer genomförs med chefer inom dessa verksamheter.

Resultat

Studien startar våren 2018 med inledande intervjuer och test av enkät till målgrupper efter arbetsplatsbesök. Under konferensen kommer vi att kortfattat sammanfatta den forskning som finns inom ramen för våra frågeställningar samt att redovisa resultat från några intervjuer med chefer.

Genom vårt deltagande vill vi bidra till att sätta arbetsmåltiden på agendan inom arbetsmiljöforskning och diskutera med andra forskare hur de ser på arbetsmåltiden ur ett arbetsmiljöperspektiv.

Place, publisher, year, edition, pages
Gävle: Gävle University Press, 2018
National Category
Other Social Sciences
Research subject
Health-Promoting Work
Identifiers
urn:nbn:se:hig:diva-28859 (URN)978-91-88145-28-4 (ISBN)
Conference
FALF KONFERENS 2018 Arbetet – problem eller potential för en hållbar livsmiljö?, 10-12 juni 2018, Gävle
Note

Rundabordssamtal

Available from: 2018-12-17 Created: 2018-12-17 Last updated: 2020-11-23Bibliographically approved
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)2-s2.0-85055437990 (Scopus ID)
Available from: 2018-09-05 Created: 2018-09-05 Last updated: 2018-11-28Bibliographically 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: 2018-04-13 Last updated: 2021-05-28Bibliographically approved
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