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This review seeks to demonstrate how the social and economic dimensions of sustainability need to be considered alongside its environmental dimensions. This is particularly important when, as in the case of the Nordic Nutrition Recommendations (NNRs), policymakers are attempting to address the twin goals of health and sustainability. For a policy that might make good sense when seen in purely environmental terms, it might not prove sustainable in social and economic terms – if it is too costly, it exacerbates existing inequalities or has detrimental effects on public health. There are some ‘win-wins’ in the field of health and sustainability policy. However, difficult choices between competing policy options will occur, similar to those facing ordinary consumers in their everyday lives. Being clear about the way food is framed as an issue and how different framings shape policy outcomes is a useful way forward in addressing the inevitable trade-offs and compromises between competing objectives.

This review seeks to demonstrate how the social and economic dimensions of sustainability need to be considered alongside its environmental dimensions. This is particularly important when, as in the case of the Nordic Nutrition Recommendations (NNRs), policymakers are attempting to address the twin goals of health and sustainability. For a policy that might make good sense when seen in purely environmental terms, it might not prove sustainable in social and economic terms – if it is too costly, it exacerbates existing inequalities or has detrimental effects on public health. There are some ‘win-wins’ in the field of health and sustainability policy. However, difficult choices between competing policy options will occur, similar to those facing ordinary consumers in their everyday lives. Being clear about the way food is framed as an issue and how different framings shape policy outcomes is a useful way forward in addressing the inevitable trade-offs and compromises between competing objectives.

Kosten spiller en afgørende rolle for den globale sundhed. Ifølge det internationale studie Global Burden of Disease (GBD) er uhensigtsmæssige kostmønstre den tredjevigtigste risikofaktor for tidlig død efter forhøjet blodtryk og tobaksrygning [1]. Især følgende uhensigtsmæssige kostmønstre har i GBD-studiet [1] betydning for det samlede antal tabte, sygdomsjusterede leveår (disability-adjusted life years (DALY)): lavt fuldkornsindtag, højt saltindtag, lavt forbrug af frugt, nødder, grøntsager, fisk og kostfibre, lavt indtag af polyumættede fedtsyrer samt lavt indtag af bælgfrugter [1]. I den danske publikation »National sundhedsprofil 2019« anslås de kost- og ernæringsmæssige risici at tegne sig for 13% af alle for tidlige dødsfald i Danmark. Især den usunde kosts sammenhæng med hjerte-kar-sygdomme spiller en rolle for DALY [2]., The Nordic diet is characterized by a high content of plant-based food and a limited content of animal and processed food. Intervention studies show with moderate evidence that Nordic diet reduces risk factors for cardiovascular diseases (blood pressure, total and low-density lipoprotein cholesterol). Observational studies show with weak evidence that Nordic diet reduces the risk of cardiovascular diseases e.g. stroke and myocardial infarcts and with moderate evidence reduces cardiovascular death. Thus, Nordic diet appears beneficial for cardiovascular health as well as for the climate and the environment, as argued in this review.

Dietary health is a key theme of health policy and public debates on health and inequality. The social gradient in dietary health is evident, but less is known about the processes in everyday life through which less healthy diets are shaped among people with low socio-economic status. In this mixed methods study we recruited 30 men and women living in low income households in Denmark and combined qualitative interviews about household practices with quantitative estimates of the quality of participants’ diets. The qualitative findings show that in general, the participants’ food practices were conditioned by budget restrictions and bundled with other non-food practices in their everyday life, which in most, but not all, cases conflicted with engagement in healthy eating. Only few participants reported feeling able to provide ‘proper foods’ according to their own preferences. We identified five distinct pathways through which food practices were performed. All were structured by distinct life situations which created different ways in which food practices were bundled with other practices. The quantitative estimates of participants’ diets show that none of the participants’ diets categorized as healthy. The combined analysis showed that estimated dietary quality varied between the five pathways, and that the degree of budget restraint and the practice of handling a disease in the household were notably important for the performance of food practices.

Kosten spiller en afgørende rolle for den globale sundhed. Ifølge det internationale studie Global Burden of Disease (GBD) er uhensigtsmæssige kostmønstre den tredjevigtigste risikofaktor for tidlig død efter forhøjet blodtryk og tobaksrygning [1]. Især følgende uhensigtsmæssige kostmønstre har i GBD-studiet [1] betydning for det samlede antal tabte, sygdomsjusterede leveår (disability-adjusted life years (DALY)): lavt fuldkornsindtag, højt saltindtag, lavt forbrug af frugt, nødder, grøntsager, fisk og kostfibre, lavt indtag af polyumættede fedtsyrer samt lavt indtag af bælgfrugter [1]. I den danske publikation »National sundhedsprofil 2019« anslås de kost- og ernæringsmæssige risici at tegne sig for 13% af alle for tidlige dødsfald i Danmark. Især den usunde kosts sammenhæng med hjerte-kar-sygdomme spiller en rolle for DALY [2].

Reducing one's consumption of foods containing animal products, or avoiding such foods altogether, has become part of everyday life for many people in the Western world. People's motivations for such "animal product limiting" are well-established, but the ways in which individuals enact and experience dietary change in the initial phase are not well understood. Nor is it clear whether, and how, these people present their dietary changes to others. Through the analysis of interviews with 28 people residing in Denmark who had recently (<9 months) embarked on flexitarian, vegetarian or vegan diets, this paper explores how people, in the initial phase of trying to consume fewer, or no, foods with animal products, (i) engage in the practicalities of daily food activities and (ii) communicate their experiences with, and opinions about, the dietary changes they are making in interpersonal interactions. The findings reveal two very different ways of organising the daily food activities: Foodism and Convenience. They also disclose three different ways of communicating in interpersonal interactions: Ethical advocacy, Plant food demonstration and Anonymisation of diet. The paper offers insights into the variation in practices underlying animal product limiting. It suggests that the plant food sector should cater for people relying on convenient food practices as well as those engaged in more advanced ("foodie") practices. Further, in discussing interpersonal communication in the light of community-based social marketing, we argue that the findings highlight how animal product limiters, in everyday social life, may be able to encourage more people to embark on animal product limiting.

Dietary health is a key theme of health policy and public debates on health and inequality. The social gradient in dietary health is evident, but less is known about the processes in everyday life through which less healthy diets are shaped among people with low socio-economic status. In this mixed methods study we recruited 30 men and women living in low income households in Denmark and combined qualitative interviews about household practices with quantitative estimates of the quality of participants’ diets. The qualitative findings show that in general, the participants’ food practices were conditioned by budget restrictions and bundled with other non-food practices in their everyday life, which in most, but not all, cases conflicted with engagement in healthy eating. Only few participants reported feeling able to provide ‘proper foods’ according to their own preferences. We identified five distinct pathways through which food practices were performed. All were structured by distinct life situations which created different ways in which food practices were bundled with other practices. The quantitative estimates of participants’ diets show that none of the participants’ diets categorized as healthy. The combined analysis showed that estimated dietary quality varied between the five pathways, and that the degree of budget restraint and the practice of handling a disease in the household were notably important for the performance of food practices.

Reducing one's consumption of foods containing animal products, or avoiding such foods altogether, has become part of everyday life for many people in the Western world. People's motivations for such "animal product limiting" are well-established, but the ways in which individuals enact and experience dietary change in the initial phase are not well understood. Nor is it clear whether, and how, these people present their dietary changes to others. Through the analysis of interviews with 28 people residing in Denmark who had recently (<9 months) embarked on flexitarian, vegetarian or vegan diets, this paper explores how people, in the initial phase of trying to consume fewer, or no, foods with animal products, (i) engage in the practicalities of daily food activities and (ii) communicate their experiences with, and opinions about, the dietary changes they are making in interpersonal interactions. The findings reveal two very different ways of organising the daily food activities: Foodism and Convenience. They also disclose three different ways of communicating in interpersonal interactions: Ethical advocacy, Plant food demonstration and Anonymisation of diet. The paper offers insights into the variation in practices underlying animal product limiting. It suggests that the plant food sector should cater for people relying on convenient food practices as well as those engaged in more advanced ("foodie") practices. Further, in discussing interpersonal communication in the light of community-based social marketing, we argue that the findings highlight how animal product limiters, in everyday social life, may be able to encourage more people to embark on animal product limiting.

Kosten spiller en afgørende rolle for den globale sundhed. Ifølge det internationale studie Global Burden of Disease (GBD) er uhensigtsmæssige kostmønstre den tredjevigtigste risikofaktor for tidlig død efter forhøjet blodtryk og tobaksrygning [1]. Især følgende uhensigtsmæssige kostmønstre har i GBD-studiet [1] betydning for det samlede antal tabte, sygdomsjusterede leveår (disability-adjusted life years (DALY)): lavt fuldkornsindtag, højt saltindtag, lavt forbrug af frugt, nødder, grøntsager, fisk og kostfibre, lavt indtag af polyumættede fedtsyrer samt lavt indtag af bælgfrugter. I den danske publikation »National sundhedsprofil 2019« anslås de kost- og ernæringsmæssige risici at tegne sig for 13% af alle for tidlige dødsfald i Danmark. Især den usunde kosts sammenhæng med hjerte-kar-sygdomme spiller en rolle for DALY

Kosten spiller en afgørende rolle for den globale sundhed. Ifølge det internationale studie Global Burden of Disease (GBD) er uhensigtsmæssige kostmønstre den tredjevigtigste risikofaktor for tidlig død efter forhøjet blodtryk og tobaksrygning [1]. Især følgende uhensigtsmæssige kostmønstre har i GBD-studiet [1] betydning for det samlede antal tabte, sygdomsjusterede leveår (disability-adjusted life years (DALY)): lavt fuldkornsindtag, højt saltindtag, lavt forbrug af frugt, nødder, grøntsager, fisk og kostfibre, lavt indtag af polyumættede fedtsyrer samt lavt indtag af bælgfrugter. I den danske publikation »National sundhedsprofil 2019« anslås de kost- og ernæringsmæssige risici at tegne sig for 13% af alle for tidlige dødsfald i Danmark. Især den usunde kosts sammenhæng med hjerte-kar-sygdomme spiller en rolle for DALY

BACKGROUND: Time-restricted eating (TRE) has been suggested as a feasible dietary strategy in individuals with overweight. Disruptions in daily life e.g., severe illness can affect engagement in lifestyle interventions to obtain healthier body weight. This study examined if and how the engagement with TRE among people with overweight was affected by the Danish COVID-19 lockdowns as an example of disruptions in daily life.METHODS: Fifteen participants with overweight enrolled in a TRE intervention, i.e. restricting all eating and drinking except water to the same daily ten-hour window, were interviewed about their experiences and engagement with TRE during COVID-19 lockdowns. Interviews were semi-structured and conducted by phone or face-to-face with safe social distancing. Data analysis was grounded in a reflexive thematic analysis approach.RESULTS: Daily life rhythms were disrupted by lockdowns by preventing participants from performing ordinary daily activities such as going to work, socialising, eating out or exercising. For some, this challenged their TRE engagement, while most were able to undertake the TRE eating window but reported increased snacking and consumption of take-away food within their eating window. For all, exercise habits became unhealthier. The negative impact on TRE engagement primarily occurred during daytime, as social distancing made it easier to engage with TRE during evenings.CONCLUSIONS: This study showed that even people highly motivated to obtain healthier lifestyles practices struggled to maintain engagement with healthy behaviours, whereas sticking to the TRE window was manageable during COVID-19. TRE as a weight loss strategy was challenged which calls for more attention to supporting people in daily life to obtain healthier practices, also in case of periods of other disruptions such as divorce, serious illness etc.

Hvis der skal skabes varig forandring i forbrugernes madvaner, er der behov for en koordineret indsats mellem offentlige og private samt investering i samfundsvidenskabelig forskning.

BACKGROUND: Time-restricted eating (TRE) has been suggested as a feasible dietary strategy in individuals with overweight. Disruptions in daily life e.g., severe illness can affect engagement in lifestyle interventions to obtain healthier body weight. This study examined if and how the engagement with TRE among people with overweight was affected by the Danish COVID-19 lockdowns as an example of disruptions in daily life.METHODS: Fifteen participants with overweight enrolled in a TRE intervention, i.e. restricting all eating and drinking except water to the same daily ten-hour window, were interviewed about their experiences and engagement with TRE during COVID-19 lockdowns. Interviews were semi-structured and conducted by phone or face-to-face with safe social distancing. Data analysis was grounded in a reflexive thematic analysis approach.RESULTS: Daily life rhythms were disrupted by lockdowns by preventing participants from performing ordinary daily activities such as going to work, socialising, eating out or exercising. For some, this challenged their TRE engagement, while most were able to undertake the TRE eating window but reported increased snacking and consumption of take-away food within their eating window. For all, exercise habits became unhealthier. The negative impact on TRE engagement primarily occurred during daytime, as social distancing made it easier to engage with TRE during evenings.CONCLUSIONS: This study showed that even people highly motivated to obtain healthier lifestyles practices struggled to maintain engagement with healthy behaviours, whereas sticking to the TRE window was manageable during COVID-19. TRE as a weight loss strategy was challenged which calls for more attention to supporting people in daily life to obtain healthier practices, also in case of periods of other disruptions such as divorce, serious illness etc.

Time-restricted eating (TRE)1 has been conceptualised as a strategy for achieving weight loss and improving metabolic health, but limited knowledge exists about how people can maintain TRE in daily life. This study examined how TRE was maintainable in daily life after a three-month intervention (the RESET study) in which participants were encouraged to consume all food and beverages except water within a 10-h daily window. Specifically, we examined TRE maintenance patterns across participants, including drivers and challenges for maintenance success. A qualitative longitudinal study was conducted, and twenty participants with overweight at high risk of type 2 diabetes were interviewed using a semi-structured interview guide at the end of the intervention and after a three-month follow-up period. Data were analysed longitudinally in two steps inspired by a pattern-oriented longitudinal analysis approach. Seven participants maintained a strict 10-h window, ten maintained an adjusted TRE regimen (e.g., taking days off), and three did not attempt maintenance. Maintenance drivers included consistent daily rhythms and regular meal patterns, subjective experiences (e.g., feeling healthier), making flexible adjustments to the TRE regimen, family support and avoiding feelings of guilt. Maintenance challenges included social evening events, inconsistent daily rhythms and eating patterns, preoccupation with losing weight, lack of family support and self-blame. TRE was manageable for most participants; however, personalised support for adjusting TRE to daily life is needed to ensure long-term maintenance. Future studies should explore the effectiveness of a personalised TRE concept to determine the usefulness of TRE in real-life settings.

Time-restricted eating (TRE)1 has been conceptualised as a strategy for achieving weight loss and improving metabolic health, but limited knowledge exists about how people can maintain TRE in daily life. This study examined how TRE was maintainable in daily life after a three-month intervention (the RESET study) in which participants were encouraged to consume all food and beverages except water within a 10-h daily window. Specifically, we examined TRE maintenance patterns across participants, including drivers and challenges for maintenance success. A qualitative longitudinal study was conducted, and twenty participants with overweight at high risk of type 2 diabetes were interviewed using a semi-structured interview guide at the end of the intervention and after a three-month follow-up period. Data were analysed longitudinally in two steps inspired by a pattern-oriented longitudinal analysis approach. Seven participants maintained a strict 10-h window, ten maintained an adjusted TRE regimen (e.g., taking days off), and three did not attempt maintenance. Maintenance drivers included consistent daily rhythms and regular meal patterns, subjective experiences (e.g., feeling healthier), making flexible adjustments to the TRE regimen, family support and avoiding feelings of guilt. Maintenance challenges included social evening events, inconsistent daily rhythms and eating patterns, preoccupation with losing weight, lack of family support and self-blame. TRE was manageable for most participants; however, personalised support for adjusting TRE to daily life is needed to ensure long-term maintenance. Future studies should explore the effectiveness of a personalised TRE concept to determine the usefulness of TRE in real-life settings.

Food is one of the key themes in public health policy and debates over inequalities in health. In this article, we argue that more research is needed to understand how socioeconomic disadvantage is translated into low degrees of healthiness. We suggest that everyday life analysis may be sharpened by way of drawing upon a practice-theoretical perspective on the mundane processes involved in this translation. We base our suggestion on a small review of three strands in the literature on social inequality, food and health, namely public health research, lifestyle analysis and everyday life studies, and we take our analytical starting point in the latter. In the article, we argue that a practice-theoretical perspective may enable research in social disadvantage and healthiness of food that describes and interprets variants in the conditioned agency, which cuts cross the multiplicity of different practices that make-up people's daily lives. Finally, we suggest that a stronger focus on social interaction and social hierarchy would adapt a practice-theoretical perspective further to empirical analysis in the field of food, health and socioeconomic disadvantage.

Purpose: Bariatric surgery may shift food preferences towards less energy-dense foods. Eating behavior is multifactorial, and the mechanisms driving changes in food preferences could be a combination of a physiological response to surgery and social and psychological factors. This exploratory study aimed to identify potential factors explaining the variation in changes in food preferences after bariatric surgery. Materials and methods: Physiological, social, and psychological data were collected before, 6 weeks or 6 months after surgery. All variables were analyzed in combination using LASSO regression to explain the variation in changes in energy density at an ad libitum buffet meal 6 months after bariatric surgery (n=39). Results: The following factors explained 69% of the variation in changes in food preferences after surgery and were associated with more favorable changes in food preferences (i.e., a larger decrease in energy density): female gender, increased secretion of glicentin, a larger decrease in the hedonic rating of sweet and fat and a fatty cocoa drink, a lower number of recent life crises, a low degree of social eating pressure, fulfilling the diagnostic criteria for binge eating disorder, less effort needed to obtain preoperative weight loss, a smaller household composition, a lower degree of self-efficacy and a higher degree of depression, nutritional regime competence, and psychosocial risk level. Conclusion: Factors explaining the variation in altered food preferences after bariatric surgery not only include a physiological response to surgery but also social and psychological factors. Graphical Abstract: [Figure not available: see fulltext.]

Purpose: Bariatric surgery may shift food preferences towards less energy-dense foods. Eating behavior is multifactorial, and the mechanisms driving changes in food preferences could be a combination of a physiological response to surgery and social and psychological factors. This exploratory study aimed to identify potential factors explaining the variation in changes in food preferences after bariatric surgery.Materials and methods: Physiological, social, and psychological data were collected before, 6 weeks or 6 months after surgery. All variables were analyzed in combination using LASSO regression to explain the variation in changes in energy density at an ad libitum buffet meal 6 months after bariatric surgery (n=39).Results: The following factors explained 69% of the variation in changes in food preferences after surgery and were associated with more favorable changes in food preferences (i.e., a larger decrease in energy density): female gender, increased secretion of glicentin, a larger decrease in the hedonic rating of sweet and fat and a fatty cocoa drink, a lower number of recent life crises, a low degree of social eating pressure, fulfilling the diagnostic criteria for binge eating disorder, less effort needed to obtain preoperative weight loss, a smaller household composition, a lower degree of self-efficacy and a higher degree of depression, nutritional regime competence, and psychosocial risk level.Conclusion: Factors explaining the variation in altered food preferences after bariatric surgery not only include a physiological response to surgery but also social and psychological factors.

Different framings of food may shape food policies and their impact. Despite acknowledging food systems’ complexities, the European Commission’s Farm to Fork Strategy still addresses food as a commodity instead of a human right or common good. A report from the Group of Chief Scientific Advisors (GCSA) to the European Commission recently concluded that the path to a more sustainable food system requires “moving from food as a commodity to food as [more of] a common good”1. This implies the need for deep reforms in food policy that touch upon every part of the food system. The GCSA’s advice was informed by an Evidence Review Report (ERR)2 that was conducted independently to ensure academic rigour and prevent claims of political bias.

Kosten spiller en afgørende rolle for den globale sundhed, og det anslås, at forbedringer af kostmønstre har potentiale til at forebygge ét ud af fem dødsfald på globalt plan. I Danmark anslås kost- og ernæringsmæssige risici at være årsag til cirka 13% (svarende til over 7.000 personer) af alle for tidlige dødsfald. Dertil kommer, at WHO i 2018 efterlyste videnskabelig dokumentation for, at en regional kost som fx den nordiske kost har sundhedsfremmende egenskaber i forhold til en række af de store folkesygdomme, således at der kunne skabes et grundlag for politiske beslutninger og handlingsplaner, som fremmer nordisk kost. Det nordiske kostmønster er baseret på lokale og i høj grad plantebaserede fødevarer og indeholder en relativt stor mængde af fuldkorn, grove grøntsager, frugt, bær og fisk. Det er baggrunden for, at Vidensråd for Forebyggelse nedsatte en arbejdsgruppe bestående af en række forskere med indsigt i fødevarer og sammenhænge mellem kostmønstre og sygdomme med det formål at samle forskningsviden om de sundhedsmæssige effekter af nordisk kost i en temarapport. Arbejdsgruppen beskriver og definerer i denne rapport nordisk kost og sammenholder den med et andet velbeskrevet regionalt kostmønster, nemlig middelhavskost. I rapporten samles den eksisterende viden om og dokumentation for de sundhedsmæssige gevinster af et nordisk kostmønster, når det kommer til overvægt og svær overvægt, type 2-diabetes, hjerte-kar-sygdom, kræft og dødelighed hos voksne samt overvægt og risikomarkører for hjerte-kar-sygdom, kolesterol og insulin, hos børn og unge. Tilstande og sygdomme, der har store negative sundhedsmæssige konsekvenser for de ramte. Arbejdsgruppen inddrager desuden aspekter af bæredygtigheden ved at spise nordisk. Rapporten beskriver også de sociologiske og kulturelle aspekter af mad- og måltidskultur samt mulige virkningsmekanismer bag sammenhængen mellem nordisk kost, sundhed og sygdom.

Background: Effective weight loss maintenance interventions are a key factor to lower the risk of type 2 diabetes (T2D), and time-restricted eating (TRE) is a novel strategy which has proven successful in obtaining a weight loss in a few studies. This study examined if people with overweight or obesity at high risk of T2D were able to maintain TRE in real-life settings. Methods: Participants were recruited from the randomized controlled RESET study, an RCT investigating effects of TRE on body weight and other cardiometabolic risk factors. Semi-structured interviews were conducted with a subgroup of 20 participants allocated to 12 weeks of TRE (i.e., consuming all foods and beverages within a 10-h window). The intervention was followed by a 12-week follow-up period with no intervention. All participants were interviewed at the end of intervention and again at 12-week follow-up. Data were analyzed using a thematic analysis approach. Result: Participants had a positive attitude towards TRE, and seven wished to maintain it stringently during the follow-up period. Half of the participants wished to maintain an individually adjusted TRE concept by e.g., drinking coffee outside the interval or exceeding it at social events. Some participants found it easy to maintain TRE stringently, while two struggled to do so. A few participants were able to maintain their individually adjusted TRE concept, while seven found it too intrusive. Particularly the degree of daily life structure, meal pattern organization and social support determined maintenance success. The three remaining participants chose not to maintain TRE in the follow-up period and experienced a relief when going back to usual rhythms. Conclusion: Elements from the TRE concept were highly valued by most participants, but it often required individual adjustments in order to undertake TRE on a longer-term basis. A tailored fit to daily life activities is therefore crucial to maintain TRE whic

Background/purpose: COVID-19 lockdowns have increased unhealthy habits across populations. Yet, little is known about COVID-19 implications on people enrolled in lifestyle interventions. We examined how people with overweight and prediabetes or obesity coped with COVID19 in daily life while enrolled in a weight loss intervention. Methods: Fifteen participants enrolled in a time-restricted eating intervention were interviewed about their experiences with the intervention and COVID-19 in daily life. Interviews were conducted by phone or faceto-face with safe social distance. The interview guide was semi-structured, and data analysis was inspired by an explorative thematic analysis approach. Results: Six participants did not report significant COVID-19 implications on daily life. For the remaining nine participants, COVID-19 was intrusive to daily life structure. Four participants were not able to adhere to the intervention, while five participants were able to adhere to it most days. However, eating became unhealthier and almost all participants exercised less. Conclusions and implications: Findings emphasise that weight loss interventions should be designed with a greater focus on daily life structure, including directions for organising eating and exercise activities to the COVID-19 situation by using some of the numerous developed virtual opportunities. It is vital that the responsibility is not solely directed towards the individual as our results indicate difficulties in taking individual healthful choices. In this light, policy makers and governments need to take a broader public health responsibility by guiding and supporting people in adjusting dailns:y life to COVID-19 and recommending strategies encouraging healthier activities to minimise further health consequences.

Purpose: Bariatric surgery may shift food preferences towards less energy-dense foods. Eating behavior is multifactorial, and the mechanisms driving changes in food preferences could be a combination of a physiological response to surgery and social and psychological factors. This exploratory study aimed to identify potential factors explaining the variation in changes in food preferences after bariatric surgery.Materials and methods: Physiological, social, and psychological data were collected before, 6 weeks or 6 months after surgery. All variables were analyzed in combination using LASSO regression to explain the variation in changes in energy density at an ad libitum buffet meal 6 months after bariatric surgery (n=39).Results: The following factors explained 69% of the variation in changes in food preferences after surgery and were associated with more favorable changes in food preferences (i.e., a larger decrease in energy density): female gender, increased secretion of glicentin, a larger decrease in the hedonic rating of sweet and fat and a fatty cocoa drink, a lower number of recent life crises, a low degree of social eating pressure, fulfilling the diagnostic criteria for binge eating disorder, less effort needed to obtain preoperative weight loss, a smaller household composition, a lower degree of self-efficacy and a higher degree of depression, nutritional regime competence, and psychosocial risk level.Conclusion: Factors explaining the variation in altered food preferences after bariatric surgery not only include a physiological response to surgery but also social and psychological factors.

Food is one of the key themes in public health policy and debates over inequalities in health. In this article, we argue that more research is needed to understand how socioeconomic disadvantage is translated into low degrees of healthiness. We suggest that everyday life analysis may be sharpened by way of drawing upon a practice-theoretical perspective on the mundane processes involved in this translation. We base our suggestion on a small review of three strands in the literature on social inequality, food and health, namely public health research, lifestyle analysis and everyday life studies, and we take our analytical starting point in the latter. In the article, we argue that a practice-theoretical perspective may enable research in social disadvantage and healthiness of food that describes and interprets variants in the conditioned agency, which cuts cross the multiplicity of different practices that make-up people's daily lives. Finally, we suggest that a stronger focus on social interaction and social hierarchy would adapt a practice-theoretical perspective further to empirical analysis in the field of food, health and socioeconomic disadvantage.

Time-restricted eating (TRE) is a novel intervention that allows eating and drinking within a certain time window and has shown positive effects on body weight in few studies. Weight loss strategies that easily can be integrated into daily life are needed, but knowledge about how TRE affects daily life is lacking. This study examined how individuals having overweight or obesity at high risk of type 2 diabetes performed TRE in daily life, with a focus on how the timing of eating changed the organisation and rhythms of daily activities. Semi-structured interviews were conducted with participants enrolled in a randomised controlled trial studying the effect of a 12-week TRE intervention focusing on a self-selected daily 10-h window between 6 AM and 8 PM. Seventeen participants from the intervention group were interviewed at baseline and end of intervention, and data were analysed using a thematic analysis approach. Participants found TRE simple and appealing due to the unrestricted dietary intake. In general, participants did not change their food preferences and continued to eat three main daily meals. However, participants had to increase their awareness of the time of day, reshuffle ordinary daily activities and plan their intake more carefully. Two participants reported fully adherence every day, whereas all other participants reported one to several episodes of intake outside their window during the 12 weeks. Social evening activities and collective rhythms were largest barriers. Our findings suggest that TRE interventions would benefit from a broader perspective on daily life and an expanded view on families and friends as joint units of intervention. TRE interventions should consider individuals’ daily rhythms and help them develop practical solutions to integrating new eating practices.

Kosten spiller en afgørende rolle for den globale sundhed, og det anslås, at forbedringer af kostmønstre har potentiale til at forebygge ét ud af fem dødsfald på globalt plan. I Danmark anslås kost- og ernæringsmæssige risici at være årsag til cirka 13% (svarende til over 7.000 personer) af alle for tidlige dødsfald. Dertil kommer, at WHO i 2018 efterlyste videnskabelig dokumentation for, at en regional kost som fx den nordiske kost har sundhedsfremmende egenskaber i forhold til en række af de store folkesygdomme, således at der kunne skabes et grundlag for politiske beslutninger og handlingsplaner, som fremmer nordisk kost. Det nordiske kostmønster er baseret på lokale og i høj grad plantebaserede fødevarer og indeholder en relativt stor mængde af fuldkorn, grove grøntsager, frugt, bær og fisk. Det er baggrunden for, at Vidensråd for Forebyggelse nedsatte en arbejdsgruppe bestående af en række forskere med indsigt i fødevarer og sammenhænge mellem kostmønstre og sygdomme med det formål at samle forskningsviden om de sundhedsmæssige effekter af nordisk kost i en temarapport. Arbejdsgruppen beskriver og definerer i denne rapport nordisk kost og sammenholder den med et andet velbeskrevet regionalt kostmønster, nemlig middelhavskost. I rapporten samles den eksisterende viden om og dokumentation for de sundhedsmæssige gevinster af et nordisk kostmønster, når det kommer til overvægt og svær overvægt, type 2-diabetes, hjerte-kar-sygdom, kræft og dødelighed hos voksne samt overvægt og risikomarkører for hjerte-kar-sygdom, kolesterol og insulin, hos børn og unge. Tilstande og sygdomme, der har store negative sundhedsmæssige konsekvenser for de ramte. Arbejdsgruppen inddrager desuden aspekter af bæredygtigheden ved at spise nordisk. Rapporten beskriver også de sociologiske og kulturelle aspekter af mad- og måltidskultur samt mulige virkningsmekanismer bag sammenhængen mellem nordisk kost, sundhed og sygdom.

In countries with wide income differentials, food insecurity leads to substantial changes in everyday food practices and to poor dietary and mental health. Less is known about consequences of food budget pressure in affluent populations and in social-democratic welfare societies with narrower income differentials. This paper describes relations between pressure on household food budgets and demographic factors in Denmark. It asks how budgetary constraint relates to life satisfaction and dietary health and how these relationships are affected when people adapt their food practices to manage pressure on budgets. Data from a representative 2015 survey of Danish households are employed. Levels of food budget pressure vary with income and household composition and are negatively associated with life satisfaction and dietary health. We find a sequence of food practice adaptations where changes in food quality and hospitality, and seeking external help were being made when adjustments to food provisioning and kitchen practices were proving to be insufficient. We conclude that in affluent social-democratic welfare societies pressure on food budgets also has negative impacts on life satisfaction and health. Food budget pressure should be monitored in the future and addressed in public health policy., In countries with wide income differentials, food insecurity leads to substantial changes in everyday food practices and to poor dietary and mental health. Less is known about consequences of food budget pressure in affluent populations and in social-democratic welfare societies with narrower income differentials. This paper describes relations between pressure on household food budgets and demographic factors in Denmark. It asks how budgetary constraint relates to life satisfaction and dietary health and how these relationships are affected when people adapt their food practices to manage pressure on budgets. Data from a representative 2015 survey of Danish households are employed. Levels of food budget pressure vary with income and household composition and are negatively associated with life satisfaction and dietary health. We find a sequence of food practice adaptations where changes in food quality and hospitality, and seeking external help were being made when adjustments to food provisioning and kitchen practices were proving to be insufficient. We conclude that in affluent social-democratic welfare societies pressure on food budgets also has negative impacts on life satisfaction and health. Food budget pressure should be monitored in the future and addressed in public health policy.

Background: Bariatric surgery leads to a substantial weight loss (WL), however, a subset of patients undergoing surgery fails to achieve adequate WL. The reason for the individual variation in WL remains unexplained. Using an exploratory cross-disciplinary approach, we aimed to identify preoperative and early postoperative factors explaining the variation in WL after bariatric surgery.Methods: Sixty-one subjects were recruited. Eighteen subjects did not receive surgery and three subjects dropped out, leaving a total sample of 40 subjects. Physiological, social, and psychological data were collected before and 6 months after surgery. All variables were analyzed in combination using a least absolute shrinkage and selection operator (LASSO) regression to explain the variation in WL 18 months after Roux-en-Y gastric bypass (n = 30) and sleeve gastrectomy (n = 10).Results: Mean WL was 31% (range: 10-52%). The following preoperative factors predicted 59% of the variation in WL: type of surgery (14%), diabetes status (12%), economic resources (9%), sex (7%), binge eating disorder (7%), degree of depression (5%), household type (3%), and physical activity (1%). Including information on early responses after surgery increased the ability to predict WL to 78% and was explained by early WL (47%), changes in energy density of food consumed from a buffet meal (9%), changes in glicentin (5%), degree of depression (5%), sex (5%), type of surgery (2%), economic resources (2%), and changes in drive for thinness (1%).Conclusions: Using a cross-disciplinary approach, a substantial part of the individual variation in WL was explained by a combination of basic patient characteristics, psychological profile, and social conditions as well as physiological, psychological and behavioral responses to surgery. These results suggest that patient characteristics collected in a cross-disciplinary approach may help determine predictors for less

In countries with wide income differentials, food insecurity leads to substantial changes in everyday food practices and to poor dietary and mental health. Less is known about consequences of food budget pressure in affluent populations and in social-democratic welfare societies with narrower income differentials. This paper describes relations between pressure on household food budgets and demographic factors in Denmark. It asks how budgetary constraint relates to life satisfaction and dietary health and how these relationships are affected when people adapt their food practices to manage pressure on budgets. Data from a representative 2015 survey of Danish households are employed. Levels of food budget pressure vary with income and household composition and are negatively associated with life satisfaction and dietary health. We find a sequence of food practice adaptations where changes in food quality and hospitality, and seeking external help were being made when adjustments to food provisioning and kitchen practices were proving to be insufficient. We conclude that in affluent social-democratic welfare societies pressure on food budgets also has negative impacts on life satisfaction and health. Food budget pressure should be monitored in the future and addressed in public health policy., In countries with wide income differentials, food insecurity leads to substantial changes in everyday food practices and to poor dietary and mental health. Less is known about consequences of food budget pressure in affluent populations and in social-democratic welfare societies with narrower income differentials. This paper describes relations between pressure on household food budgets and demographic factors in Denmark. It asks how budgetary constraint relates to life satisfaction and dietary health and how these relationships are affected when people adapt their food practices to manage pressure on budgets. Data from a representative 2015 survey of Danish households are employed. Levels of food budget pressure vary with income and household composition and are negatively associated with life satisfaction and dietary health. We find a sequence of food practice adaptations where changes in food quality and hospitality, and seeking external help were being made when adjustments to food provisioning and kitchen practices were proving to be insufficient. We conclude that in affluent social-democratic welfare societies pressure on food budgets also has negative impacts on life satisfaction and health. Food budget pressure should be monitored in the future and addressed in public health policy.

This chapter addresses social and cultural aspects of eating and drinking in Denmark, Finland, Norway, and Sweden and how this has changed in the period between 1997 and 2012. Public and scholarly debate have raised questions about whether traditional and ordinary eating patterns and the role of meals are changing in modern postindustrial societies, with nibbling, individualization, de-traditionalization, disruption, gastro-anomy, globalization, meal erosion and commercialization replacing shared rhythms, social meals, and national food cultures. To address this comprehensive data are needed which track micro changes in daily life and acknowledge the multidimensionality of eating. Results are presented from two empirical studies conducted 15 years apart, which both included large national samples of the adult populations in the four countries. The studies were based on a model of the eating system, which combines physical, organizational, and sociocultural aspects of eating by focusing on three elements: the time structure of eating patterns, the meal formats, and the social organization of eating. Nationally distinct and socially shared eating patterns persist within each of the four countries, and there is little evidence of dissolution and individualization of traditional eating patterns in terms of the timing and number of eating events or of the social context of eating. In the Nordic countries, eating still primarily takes place in the home, and in the company of family members. The most striking changes relate to the conduct of meals, where informal codes of conduct appear to be spreading., This chapter addresses social and cultural aspects of eating and drinking in Denmark, Finland, Norway, and Sweden and how this has changed in the period between 1997 and 2012. Public and scholarly debate have raised questions about whether traditional and ordinary eating patterns and the role of meals are changing in modern postindustrial societies, with nibbling, individualization, de-traditionalization, disruption, gastro-anomy, globalization, meal erosion and commercialization replacing shared rhythms, social meals, and national food cultures. To address this comprehensive data are needed which track micro changes in daily life and acknowledge the multidimensionality of eating. Results are presented from two empirical studies conducted 15 years apart, which both included large national samples of the adult populations in the four countries. The studies were based on a model of the eating system, which combines physical, organizational, and sociocultural aspects of eating by focusing on three elements: the time structure of eating patterns, the meal formats, and the social organization of eating. Nationally distinct and socially shared eating patterns persist within each of the four countries, and there is little evidence of dissolution and individualization of traditional eating patterns in terms of the timing and number of eating events or of the social context of eating. In the Nordic countries, eating still primarily takes place in the home, and in the company of family members. The most striking changes relate to the conduct of meals, where informal codes of conduct appear to be spreading.

By tradition, family meals are seen as a cornerstone in family life, an arena for child socialization, and for building and confirming intimate bonds between family members. In public debate, the fate of family meals has been a concern, as, in modern times, family members increasingly spend their time outside the household in separate spheres of work, school, and institutions. However, empirical research shows that also in current modern households, family meals are a priority. Still, the way family meals are practiced may have undergone change. This chapter discusses family meals as a proper context for eating in families. It also presents an analysis of the frequency and conduct of family meals in modern households. The analysis was conducted in Denmark, an affluent country with high female participation in the workforce. The data come from a project on modern meal patterns that is based on almost identical surveys conducted in 1997 and 2012 in four Nordic countries., By tradition, family meals are seen as a cornerstone in family life, an arena for child socialization, and for building and confirming intimate bonds between family members. In public debate, the fate of family meals has been a concern, as, in modern times, family members increasingly spend their time outside the household in separate spheres of work, school, and institutions. However, empirical research shows that also in current modern households, family meals are a priority. Still, the way family meals are practiced may have undergone change. This chapter discusses family meals as a proper context for eating in families. It also presents an analysis of the frequency and conduct of family meals in modern households. The analysis was conducted in Denmark, an affluent country with high female participation in the workforce. The data come from a project on modern meal patterns that is based on almost identical surveys conducted in 1997 and 2012 in four Nordic countries.