Blar i Publikasjoner fra CRIStin på forfatter "Ueland, Øydis"
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Appetite for life - Maintaining appetite for foods at old and very old age
Ueland, Øydis (Journal article, 2017) -
Cooking chicken at home: Common or recommended approaches to judge doneness may not assure sufficient inactivation of pathogens
Langsrud, Solveig; Sørheim, Oddvin; Skuland, Silje Elisabeth; Almli, Valerie Lengard; Jensen, Merete Rusås; Grøvlen, Magnhild Seim; Ueland, Øydis; Møretrø, Trond (Peer reviewed; Journal article, 2020) -
Food risk communication to consumers: The scare of antibiotic resistant bacteria in chicken
Ueland, Øydis; Langsrud, Solveig; Veflen, Nina (Peer reviewed; Journal article, 2023)In 2014 a food scare following a report on antibiotic resistant bacteria in chicken fillets led to a dramatic drop in sales of chicken. Actors in the food chain as well as the authorities were unprepared for the consequences ... -
Food Scares: Reflections and Reactions
Veflen, Nina; Storstad, Oddveig; Samuelsen, Bendik Meling; Langsrud, Solveig; Hagtvedt, Therese; Ueland, Øydis; Gregersen, Fredrik Alexander; Scholderer, Joachim (Peer reviewed; Journal article, 2017)The aim of this study is to investigate consumers’ reflections and reactions to a food scare news story. Previous studies indicate that risk communication not always is able to influence people’s behavior and that pre-existing ... -
Forbrukeres holdninger til norske grønnsaker - Rapport fra fokusgrupper vedrørende opprinnelse, dyrkingssystem, pris og kvalitet
Granli, Britt Signe; Øvsthus, Ingunn; Seljåsen, Randi; Ueland, Øydis (Bioforsk Rapport, Research report, 2012) -
Forbrukeres matadferd på kjøkkenet
Ueland, Øydis; Hagtvedt, Therese; Langsrud, Solveig; Veflen, Nina (Nofima rapportserie, Research report, 2017) -
Fra kunnskap til handling - Mulighetsrommet: Hvordan påvirke forbrukere til å velge sunnere?
Karevold, Knut Ivar; Bugge, Annechen Bahr; Ueland, Øydis; Slapø, Helena Berz; Schjøll, Alexander; Rosenlund, Thea Grav; Grini, Ida Synnøve Bårvåg; Hertel, Jens Kristoffer; Mathisen, Linda; Lekhal, Samira (Research report, 2017) -
From Food Product to Food Experience: How to Use Design Thinking to Service Vulnerable Populations and Improve Their Food Well-Being
Veflen, Nina; Ueland, Øydis (Chapter, 2021) -
Health-related factors influencing food choices of active home-living older adults in Norway.
Grini, Ida Synnøve Bårvåg; Bugge, Annechen Bahr; Ueland, Øydis (Peer reviewed; Journal article, 2020)Aims: As the proportion of elderly increases rapidly in all industrialised countries, more knowledge is needed on how to enable this group to stay active and live home longer in older years. In this study, importance of ... -
How Families’ Use of Digital Technology Can Be a Tool for Reducing Loneliness and Improving Food Intake among Older Adults
Grini, Ida Synnøve Bårvåg; Ueland, Øydis (Journal article, 2023)The purpose of this study was to explore how a technical solution implemented among older adults and connected with an app supervised by an app administrator can reduce loneliness, prevent malnutrition, and inspire social ... -
How to make risk communication influence behavior change
Ueland, Øydis (Journal article; Peer reviewed, 2018) -
Mat og måltider for aktive eldre. En studie av aktive eldres preferanser, prioriteringer og praksiser
Grini, Ida Synnøve Bårvåg; Bugge, Annechen Bahr; Granli, Britt Signe; Mortvedt, Hilde Skotland; Honkanen, Pirjo; Ueland, Øydis (Research report, 2013)Aktive eldre er opptatt av mat og måltider og helse. Matvanene forandrer seg over tid ettersom barna flytter ut, de får en diagnose relatert til kostholdet eller de blir alene. Ved diagnoser som hjerte- karsykdom eller ... -
Meat consumption and consumer attitudes – A Norwegian perspective
Ueland, Øydis; Rødbotten, Rune; Varela, Paula (Peer reviewed; Journal article, 2022)Norway has lower meat consumption than other North European countries. Meat is acknowledged as important for food security in Norway, as Norway's agricultural possibilities are best suited for free-ranging and self-foraging ... -
Moving Consumers along the Innovation Adoption Curve: A New Approach to Accelerate the Shift toward a More Sustainable Diet
Gonera, Antje; Svanes, Erik; Bugge, Annechen Bahr; Hatlebakk, Malin Myrseth; Prexl, Katja-Maria; Ueland, Øydis (Peer reviewed; Journal article, 2021)Unsustainable food production and consumption contribute to greenhouse gas emissions and global warming. Adopting a more plant-based diet has been identified as a necessary change toward a more sustainable food system. In ... -
Older adults' acceptability of and preferences for food-based protein fortification in the UK, France and Norway
Smith, Rachel; Methven, Lisa; Clegg, Miriam E.; Geny, Alexia; Ueland, Øydis; Grini, Ida Synnøve Bårvåg; Rognså, Guro Helgesdotter; Maitre, Isabelle; Brasse, Céline; Van Wymelbeke-Delannoy, Virginie; Sulmont-Rossé, Claire (Peer reviewed; Journal article, 2024)Research suggests that as we age, protein intake, recognised as vital for combating negative health outcomes, consistently falls below recommendations in older adults. Decreased food intake, combined with age-related eating ... -
One technology does not fit all: Profiling consumers of tender and tenderised beef steaks
Almli, Valerie Lengard; Van Wezemael, Lynn; Verbeke, Wim; Ueland, Øydis (Peer reviewed; Journal article, 2013) -
Opportunities and barriers for food intake in older age – a Norwegian perspective
Ueland, Øydis; Grini, Ida Synnøve Bårvåg; Schillinger, Ine; Varela, Paula (Peer reviewed; Journal article, 2022)Background: The ageing processes occur slowly over time and are often not detectable by the individual. Thus, preparing for dietary needs in later years should start at an earlier age than most people realise. Objective: ... -
Perspectives on personalised food
Ueland, Øydis (Peer reviewed; Journal article, 2020) -
Perspectives on personalised food
Ueland, Øydis; Altintzoglou, Themistoklis; Kirkhus, Bente; Lindberg, Diana; Rognså, Guro Helgesdotter; Rosnes, Jan Thomas; Rud, Ida; Varela-Tomasco, Paula Alejandra (Peer reviewed; Journal article, 2020) -
Policy tools for sustainable and healthy eating: Enabling a food transition in the Nordic countries
Jungsberg, Leneisja; Berlina, Anna; Ormstrup Vestergård, Louise; Guðmundsdóttir, Hjördis; Ueland, Øydis (Research report, 2024)This report delves into the gap between prevailing Nordic diets and the Nordic Nutrition Recommendations (NNR) 2023, emphasizing the necessity of implementing policy instruments designed to guide the food environment towards ...