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Hälsosammare snabbmat – upplevda möjligheter och problem bland restauranger: En intervjuundersökning ur snabbmatsrestaurangers perspektiv
University of Gävle, Faculty of Health and Occupational Studies, Department of Occupational and Public Health Sciences.
2014 (Swedish)Independent thesis Basic level (degree of Bachelor), 10 credits / 15 HE creditsStudent thesisAlternative title
Healthier fast food -possibilities and barriers among restaurants (English)
Abstract [en]

Background: Over the past 30 years the incidence of overweight and obesity has increased. Obesity is a risk factor for many diseases, for instance type 2 Diabetes, cardiovascular diseases, many types of cancer and musculoskeletal diseases. That ready available food today is so accessible can be a reason for the public health problems of overweight and obesity.

Objective: The aim was to study what possibilities and barriers there are for fast-food restaurants to sell healthy food.

Methods: Information was collected by seven telephone interviews and two respondents answered by e-mail. Nine persons that were in charge of the menu at different fast-food restaurant chains in Sweden participated in the study.

Results: To have a large variety was considered to be a problem for selling healthy food, also because the sale of it was low in some of the fast-food chains. Some of the informants did not find any problems with selling healthy food and it was regarded as an opportunity to get more consumers.

Conclusion: The demand for healthier food has increased, and the offer and sales of it has also escalated. Nevertheless traditional fast food is selling well and that is why most restaurants focus on that range of food rather than offering their costumers healthier options in their menu.

Place, publisher, year, edition, pages
2014. , 25 p.
Keyword [sv]
Snabbmatsrestaurang, snabbmat, restaurang, hälsosam snabbmat, efterfrågan, utbud
National Category
Public Health, Global Health, Social Medicine and Epidemiology
Identifiers
URN: urn:nbn:se:hig:diva-16927Archive number: SGHPK-V14-6OAI: oai:DiVA.org:hig-16927DiVA: diva2:725095
Subject / course
Public health science
Educational program
Health education
Supervisors
Examiners
Available from: 2014-06-18 Created: 2014-06-14 Last updated: 2014-06-18Bibliographically approved

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Hälsosammare snabbmat – upplevda möjligheter och problem bland restauranger(731 kB)441 downloads
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Äijö, Annika
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CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf