Research at the Department of Food Studies, Nutrition and Dietetics
The field of food studies, nutrition and dietetics clarifies the complexity of food and eating in individuals, groups, contexts. Food science is about the importance of food for humans in the modern consumer society.
Fields of research
The department's research is largely linked to three areas: dietetic communication, food science and nutrition. The research is often applied and is often close to the areas that are relevant to the professions trained at the department. Read about our ongoing research projects below.
Research projects
The tasteless meal
Patients experiences of, and strategies around, smell and taste disorders.
INIS - the International Nutrition Care Process and Terminology Implementation Survey
International study in which the dietetic profession's implementation of the nutrition treatment process and standardized terminology is studied.
Parental support for childhood overweight and obesity: the More and Less study.
This study examines the effectiveness, mechanisms and implementation of parental support for early childhood obesity in health care. This both in Sweden and internationally.
The impact of the sense of smell on children's healthy eating habits
The project examines the link between the sense of smell and children's liking of fruit and vegetables.
SensAlg
The project is about creating a sensory knowledge base for increased consumption of Swedish macro algae.
Nutritional therapy with dietary supplements for disease-related malnutrition
This project examines the treatment dilemmas experienced by Swedish dieticians when prescribing dietary supplements to patients.
Food, meals and health in home and consumer studies
This project studies the teaching and learning of food, meals and health in primary school home and consumer science with a focus on how and what students learn.
Nutrition and bariatric surgery
The project examines dietary and nutritional intake and glucose profile before and after bariatric surgery.
Social aspects of meals and eating alone among older people
The project explores social aspects of mealtime and the role it plays for older people living at home.
Hospital Food and Meal Service
The project studies the organization of food and meals for inpatients in hospitals in relation to the complex requirements that exist. The focus is on quality, improvement and implementation.
Chrononutrition and meal patterns
Research on how eating habits and meal patterns are linked to health.
The role of the dietician in cancer care
We explore how personalised nutrition therapy in cancer care works and how it can be evaluated.
Follow the food
The project evaluates the existing routines to reduce food waste in stores and follows the potential "saved" food all the way to the consumer.
Obesity stigma in young children
The project studies obesity stigma in the environment surrounding young children, five years and under.
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