Search results for "ME 516"
showing 5 items of 35 documents
Fysisk aktivitet, lidenskap og standhaftighet En undersøkelse av sammenhengen mellom grit og ulike fysiske aktivitetskontekster blant jenter og gutte…
2015
Masteroppgave folkehelsevitenskap- Universitetet i Agder, 2015 Studiens formål var å undersøke forholdet mellom grit og deltakelse i ulike fysisk aktivitetskontekster (organisert idrett og selvorganisert fysisk aktivitet) blant norske ungdommer i alderen 13 og 16 år. I tillegg ønsket studien å se på forskjeller i grit basert på kjønn og alder. Denne studien ble gjennomført som en tverrsnittsstudie og var en del av et større prosjekt kalt «the RElevance of Physical Activity Contexts in Every-day life of Adolescents» (REPAC). 3049 elever i 8. klasse og 1.vgs fra Aust- og Vest-Agder, Oslo/Akershus og Østfold responderte på et elektronisk spørreskjema som var utarbeidet for å undersøke hvordan …
Effects of a free school meal on lunch habitsin Norwegian elementary school children The School Meal Project in Aust-Agder.
2015
Masteroppgave folkehelsevitenskap- Universitetet i Agder, 2015 Norway has no national arrangement for a free served school meal. This has led to mainly two concerns: that many children may attend school without eating a healthy meal throughout the school day, and that many children may skip their lunch. The aim of this study was to investigate if a free healthy school meal had impacts on children’s intake of different foods during the lunch, and thereby contribute to a healthier diet at school. The School Meal Project is an intervention and has a quasi-experimental study design- with an intervention and a control group. A total of 55 (96%) children in the intervention group and 109 (67%) ch…
Etterlevelse av intervensjonen Matlaging for bedre helse
2015
Masteroppgave folkehelsevitenskap- Universitetet i Agder, 2015 Background and aim: This Master Thesis is a part of a collective work, entitled: Cooking for improved health intervention. The purpose of the main-study was to investigate whether we can get the over weighted participants (BMI>25) to make their own breads and cook dinner from scratch, and whether it will have an influence on health measures- BMI, waist circumference, weight and activity. This thesis explores to which extent the participants follow the intervention and make more bread and cook more dinner from scratch during the intervention period at approximately four weeks. Method: Frequency questionnaire was used to measure w…
Cooking for improved health
2015
Masteroppgave folkehelsevitenskap- Universitetet i Agder, 2015 Background/Aims: The fourth largest risk factor for non-communicable diseases and mortality is physical inactivity. Non-exercise activities, often light in intensity, are frequently grouped with sedentary behavior. This may be an unmistakable activity, and it involves energy expenditure. Thus, we wanted to examine if a daily activity like cooking food could reduce time spent in sedentariness or increase time being physical active. The specific aim of the present study was to determine; (1) to what extent do a cooking intervention led to increased physical activity, or reduced sedentary time, and (2) is there an association betwe…
Opplevelse av vektreduksjon gjennom livsstilsendring : en kvalitativ studie om opplevd effekt av vektreduksjon gjennom livsstilsendring i spesialisth…
2014
Masteroppgave folkehelsevitenskap- Universitetet i Agder, 2014 Background: Non-communicable chronicle diseases are a significant challenge as well as an important health policy priority for improving public health. Aims: The aim of this study was to illustrate the perceived impact of lifestyle change through a year of lifestyle course. The goal was to look at the factors that can lead to successful lifestyle change. Method: A qualitative study with eight participants, five women, at the age of 20- 53. The analysis was conducted with systematic text condensation. Results: The participants who had succeeded their lifestyle change described a security, a close circle of family and friends who …