Page content

Research environment Food and meals

Research group

Active research

Project owner

Department of Food and Nutrition and Sport Science

Area

Sustainability and environment Health and medicine

Topic

Domestic science and nutrition

Short description

The research environment's goal is to promote nutritional research that contributes to knowledge about food and meals, where sustainability, health, nutrition, learning and leadership are central aspects. The research conducted focuses on the importance of food habits for health, meals in and out of the home, public meals, and the school subject of home and consumer studies.

The research environment works to create socially relevant knowledge about food and meals through:

Research projects on, for example, sustainable eating habits, subject-integrated food education, nutrition, meal development, food palatability and acceptance, and the food environment.
Dissemination of knowledge about people's encounters with food and meals.
Collaboration with external parties to improve the possibility of healthy and sustainable meals.

Examples of doctoral projects within the research environment are:

Estimating added and free sugars intake in Swedish adolescents – Methods, food sources, nutritional implications, and potential food label impact. (Julia Wanselius).
Opportunities and challenges for a shift towards more plant-based diets in public and private meals considering climate impact, health aspects and acceptance. (Mari Wollmar).
Subject integrated food education in a Swedish primary school. (Louise Hård).
Vegetable and fruit consumption among children: Exploring thoughts and intake, and developing a new health promotive practice (Hannah Helgegren).
Dietary intake and nutritional status among youth adhering to plant-based or omnivorous diets in Sweden. (Isabelle Mulkerrins).
Assessment of knowledge-in-action - Challenges and opportunities in Swedish home economics education (Jenny Lind).