Zobrazeno 1 - 10
of 83
pro vyhledávání: '"Niels Heine Kristensen"'
Autor:
Anant Jani, Andreas Exner, Reiner Braun, Brigitte Braun, Luisa Torri, Sofie Verhoeven, Anna Maria Murante, Stefanie Van Devijvere, Janas Harrington, Amalia Ochoa, Giorgia Dalla Libera Marchiori, Peter Defranceschi, Aditi Bunker, Till Bärnighausen, Esther Sanz Sanz, Claude Napoléone, Eric O. Verger, Christian Schader, Joacim Röklov, Ingrid Stegeman, Samuele Tonello, Robert Pederson, Niels Heine Kristensen, Tim Smits, Dirk Wascher, Peter Voshol, Annemarie Kaptejins, Samantha Nesrallah, Olav Kjørven, Fabrice DeClerck, Cristina Biella, Marija Adela Gjorgjioska, Ana Tomicic, Ana Teresa Ferreira Oliveira, Stefania Bracco, Sandra Estevens, Luigi Rossi, Günther Laister, Aleksandra Różalska, Borche Jankuloski, Christophe Hurbin, Maýlis Jannic, Fiona Steel, Ewoud Manbaliu, Karin De Jager, Athanasios Sfetsos, Maria Konstantopoulou, Pavlos-Alexandro Kapetanakis, Michaela Hickersberger, Elsa Chiffard, Carina Woollhead
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 6 (2022)
Food systems in Europe are largely unjust and not sustainable. Despite substantial negative consequences for individual health, the environment and public sector health and care services, large multi-national corporations continue to benefit from the
Externí odkaz:
https://doaj.org/article/f0125c8776eb4672881d0768c8b14dc8
Publikováno v:
Interdisciplinary Perspectives on Socioecological Challenges ISBN: 9781003319672
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9d194849a9bf501bc2bcbaf53a935f51
https://doi.org/10.4324/9781003319672-11
https://doi.org/10.4324/9781003319672-11
Publikováno v:
Sustainability
Volume 15
Issue 4
Pages: 2946
Volume 15
Issue 4
Pages: 2946
Transitioning towards more sustainable food products, such as plant proteins, requires a change in practice by several actors in the agrifood system. Change of this kind involves everyday choices about what food to produce, sell, prepare, and eat. In
Publikováno v:
Food and Foodways. 28:174-194
This article analyses food schools in Copenhagen. Organized differently from the majority of Copenhagen schools, twelve food schools have chefs on site and involve pupils in preparing, cooking, and...
Autor:
Laura Brandt Sørensen, Lisa Blix Germundsson, Stine Rosenlund Hansen, Claudia Rojas, Niels Heine Kristensen
Publikováno v:
Sustainability, Vol 13, Iss 13556, p 13556 (2021)
Sustainability; Volume 13; Issue 24; Pages: 13556
Sustainability; Volume 13; Issue 24; Pages: 13556
Agriculture is facing mounting challenges across the globe and must move towards more sustainable practices to combat climate change and meet changed production requirements. Education has been acknowledged as highly important in a sustainable transi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a3a23ef4d9e23f0e11ef8518999196ce
https://pub.epsilon.slu.se/27002/
https://pub.epsilon.slu.se/27002/
Publikováno v:
Publikationer från Örebro universitet.
Inom projektet Gastronomi som en länk mellan den svenska livsmedelsproduktionen och - konsumtionen. Om betydelsen av gastronomisk forskning för utvecklingen av livsmedelssektorn har en systematisk litteraturöversikt genomförts för att under
Publikováno v:
European Journal of Public Health. 29
Background A growing aging population demands new welfare public health activities in nursing homes. Involving residents in meal activity through a co-creational approach as part of a rehabilitation strategy has been suggested as a solution, but know
Publikováno v:
Hansen, S R & Kristensen, N H 2017, ' Food for Kindergarten Children: Who Cares? Relations between Food and Care in Everyday Kindergarten Mealtime ', Food, Culture & Society: An International Journal of Multidisciplinary Research, vol. 20, no. 3, pp. 485-502 . https://doi.org/10.1080/15528014.2017.1288783
This paper discusses mealtime in Danish kindergartens as sites for contested understandings of food, bodies, and care, in an everyday life perspective. Two contesting perspectives on the daily meals are presented, one that highlights the bodily exper
Publikováno v:
Krogh, L H, Beck, A M, Kristensen, N H & Hansen, M W 2019, ' Handling the inpatient's hospital 'Career'-Are nurses laying the groundwork for healthy meal and nutritional care transitions? ', Nursing Inquiry, vol. 26, no. 1, pp. e12262 . https://doi.org/10.1111/nin.12262
This qualitative study examined hospital nurses' methods in handling meal and nutrition care during inpatient time, with an underlying focus on undernourished older adult. Observations and interviews were used to document nurses' methods through the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4d5e929e6d0abb140f2609cb19628ffb
https://vbn.aau.dk/da/publications/9c960be0-0cb9-465d-bd32-47e00241c27e
https://vbn.aau.dk/da/publications/9c960be0-0cb9-465d-bd32-47e00241c27e
Autor:
Anne-Kristin Løes, Matthias Koesling, Ola Flaten, Niels Heine Kristensen, Mette Weinreich Hansen
Publikováno v:
Koesling, M, Løes, A-K, Flaten, O, Kristensen, N H & Hansen, M W 2012, ' Farmers’ reasons for deregistering from organic farming ', Organic Agriculture-Official journal of The International Society of Organic Agriculture Research, vol. 2, no. 2, pp. 103-116 . https://doi.org/10.1007/s13165-012-0030-y
Every year since 2002, 150 to 200 farmers in Norway have deregistered from certified organic production. The aim of this study was to get behind thesefigures and improve our understanding of the reasoning leading to decisions to opt out. Four cases o