Blar i forfatter Artikler, rapporter og annet (Handelshøgskolen) "Alm, Siril"

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    • Coping with Time Pressure and Stress: Consequences for Families’ Food Consumption 

      Alm, Siril; Olsen, Svein Ottar (Journal article; Tidsskriftartikkel; Peer reviewed, 2016-07-27)
      This study explores the coping strategies that families apply when under time pressure and stress (time stress), and how such strategies affect food consumption at dinnertime. The data were based on photo interviewing methodology with a sample of 12 Norwegian children (ages seven and eight) and their parents. In this case, the children were asked to take photographs during their dinners at home and ...

    • Exploring seafood socialization in the kindergarten: An intervention’s influence on children’s attitudes 

      Alm, Siril; Olsen, Svein Ottar (Journal article; Tidsskriftartikkel; Peer reviewed, 2015)
      <b>Purpose -</b> This paper aims to enhance understanding of the influence of increased food availability and social learning in kindergartens on children’s attitudes towards food. In addition, it discusses questions regarding children and their parent’s attitudes and seafood consumption at home.<br> <b>Design/methodology/approach -</b> The study employs a qualitative approach that includes semi ...

    • Food retailers’ motivation and barriers for donating surplus food to schools 

      Alm, Siril (Conference object; Konferansebidrag, 2022-06)
      The word is facing a food crisis that could affect millions of people worldwide. The newest reports estimate that that 811 million people go to bed hungry every night, and that the number of those facing acute food insecurity has more than doubled since 2019- from 135 million to 276 million [1]. Conflicts are the main driver for hunger. The war in Ukraine illustrates how conflicts force people out ...

    • Informed consent in child research 

      Alm, Siril; Olsen, Svein Ottar (Journal article; Tidsskriftartikkel; Peer reviewed, 2013-01-01)
      This article describes and discusses the ethical aspects concerning children's informed consent when they engage in scientific research. It describes the historical background of the laws and regulations that are applicable in Norway and the conditions that must be met to achieve the participants' free and informed consent. Furthermore, it explains who should be informed and give consent and gives ...

    • Kan kornkrisen redde flere brød? 

      Alm, Siril; Aadland, Eli Kristin; Almli, Valerie Lengard; Capodistrias, Paula; Grimsby, Gard Sveinung; Nordbø, Torunn Karlsen; Schrøder, Anne Marie; Skallerud, Wenche; Elstad Stensgård, Aina; Wergedahl, Hege; Østergaard, Sofie (Chronicle; Kronikk, 2022-03-27)
      Krig, nedbør og økte priser på olje, kunstgjødsel og papiremballasje fører til kornkrise som gjør at Ola og Kari Nordmann må betale mer for sitt daglige brød i tiden fremover.

    • Resultater av NFD prosjekt: “Sjømat som hverdagsmiddag" 

      Alm, Siril (Conference object; Konferansebidrag, 2022-03-17)

    • The role of family communication and parents' feeding practices in children's food preferences 

      Alm, Siril; Olsen, Svein Ottar; Honkanen, Pirjo (Journal article; Tidsskriftartikkel; Peer reviewed, 2015-02-07)
      This study used Family Communication Patterns Theory (FCPT) to explore how familydinner-related communication takes place and how parents’ feeding practices may be associated with children’s preferences for dinner meals. The sample consisted of 12 dyads with seven- and eight-year-old Norwegian children and their parents. In-depth photo interviews were used for collecting data. Interview transcripts ...

    • The role of identity and gender in seafood cooking skills 

      Wien, Anders Hauge; Alm, Siril; Altintzoglou, Themistoklis (Journal article; Tidsskriftartikkel; Peer reviewed, 2020-11-16)
      <i>Purpose</i> - The purpose of this study was to explore whether consumers' confidence in cooking skills related to seafood differed across genders, and if such difference could be explained by the identity-relevance of seafood cooking for men.<p> <p><i>Design/methodology/approach</i> - Survey data was collected from a balanced sample of 515 Norwegian consumers.<p> <p><i>Findings</i> - The ...

    • De unge vil lære å lage spennende torskemiddager 

      Alm, Siril (Journal article; Tidsskriftartikkel, 2022-05-24)
      Sjømatkonsumet blant våre unge voksne fortsetter å synke. En Nofima-undersøkelse indikerer at konsumet kan økes hvis de blir inspirert til å lage spennende retter med hvit fisk.

    • Unge voksne: Derfor kaster de brød 

      Alm, Siril; Elstad Stensgård, Aina; Andersen, Marcus Olling; Edvardsen, Charlotte; Velle, Torstein Aleksander; Karlsen, Johannes Martin (Chronicle; Kronikk, 2024-01-08)
      Brød er en viktig del av det norske kostholdet, og vi spiser i gjennomsnitt 60 kilo brød per person hvert år. Men vi kaster også mye brød, nesten 20 kilo hver person. Dette er jo verken bra for pengeboka eller miljøet, så hvordan kan vi redusere brødsvinnet?

    • Vi trenger flere sjømat-influensere! 

      Alm, Siril (Chronicle; Kronikk, 2022-04-29)
      Til tross for at folk er blitt mer opptatt av å ha et sunt kosthold, har sjømatkonsumet vært dalende i flere år – spesielt blant den unge befolkningen. Kan sosiale medier og influensere være løsningen på problemet?

    • Ville du spist denne bananen om den var sunn? 

      Alm, Siril; Borge, Baard Herman; Berg, Ane Norli; Ingebrigsten, Ingvild Marie Myrland; Rosanoff, Sara-Isabell (Chronicle; Kronikk, 2024-01-09)
      Vi nordmenn elsker banan. Så mye at de fleste av oss spiser hele 16 kilo hvert år. Men vi kaster også mye banan. Det er jo verken bra for pengeboka eller kloden, så hvordan kan vi løse dette problemet?

    • We need more seafood influencers! 

      Alm, Siril (Conference object; Konferansebidrag, 2022-06)
      Despite the fact that people have become more concerned with having a healthy diet, seafood consumption has been declining for several years - especially among the young population. The health authorities recommend eating seafood for dinner two to three times a week, ie 300 to 450 grams of fish, to provide a basis for good health [1]. Norwegian statistics indicates that it is the oldest consumers ...