Academic literature on the topic 'Smakförändringar'
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Dissertations / Theses on the topic "Smakförändringar":
Gustafsson, Camilla, and Anna Jansson. "Smakförändringar efter gastric bypass-operation." Thesis, Uppsala universitet, Institutionen för kostvetenskap, 2011. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-167528.
Åman, Anna, and Anna Lindfors. "Lukt- och smakförändringar : vid cancerbehandling." Thesis, Hälsohögskolan, Högskolan i Jönköping, HHJ, Avd. för omvårdnad, 2017. http://urn.kb.se/resolve?urn=urn:nbn:se:hj:diva-35691.
Blomkvist, Frida, and Molly Caroli. "Lukt- och smakförändringar samt påverkad aptit i samband med cytostatikabehandling: En litteraturstudie." Thesis, Uppsala universitet, Institutionen för folkhälso- och vårdvetenskap, 2018. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-347589.
Ståhlberg, Anna. ""Jag kan äta två chokladbitar och känna att jag är nöjd med det!" : Upplevelser av sensoriska förändringar efter gastric bypass kirurgi." Thesis, Umeå universitet, Institutionen för kostvetenskap, 2015. http://urn.kb.se/resolve?urn=urn:nbn:se:umu:diva-100326.
Background Roux-en-Y gastric bypass (RYGB) is a common treatment for obesity with well- documented effects on long-term weight reduction. The mechanisms by which RYGB causes weight loss are complex and not fully understood, but partly include taste changes. The importance of these changes on patients eating habits is relatively unexplored as well as their own experiences of the phenomenon. How would patients describe their taste changes and how has it affected them physically and psychologically? Objective The purpose of this study is to explore the perceptions and experiences of taste changes in patients who have undergone RYGB surgery Method Six qualitative interviews were performed with informants who underwent RYGB in Värmland, 2012, and who experienced taste changes. The informants were found from Scandinavian Obesity Surgery Registry (Soreg) and were interviewed separately. To assist the interviews a semi-structured interview guide was used. The interviews were recorded and transcribed verbatim. Transcribed material was analyzed using qualitative content analysis. Results The informants were found to experience differences in both taste and texture after surgery and these were concentrated to the concept "sensory changes". The most common changes were a reduced preference for sweet and fatty foods as well as for alcohol, and an increased preference for salty foods. The sensory changes had a positive impact on eating habits and weight. The dominant feeling was gratitude. Other emotions that arose were disappointment, surprise and longing, when food that previously had been appreciated no longer could be enjoyed to the same degree. The informants often experienced sensory changes and hypersensitivity of the same food but felt that they were stand-alone phenomenon. Conclusion Sensory changes after RYGB mainly aroused positive feelings and facilitated the transition to healthier food choices. Increased information about sensory changes before surgery could increase the preparation and safety for patients
Kleveholt, Mathilda, and Diana Sjöberg. "Livskvalitet hos patienter med förändrad smak- och luktupplevelse under cytostatikabehandling." Thesis, Uppsala universitet, Institutionen för folkhälso- och vårdvetenskap, 2021. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-446291.