A preschool-based dietary survey, using 7-d records, was carried out in a suburb of Stockholm. The aim was to assess the intake of food and the quality of the diet of preschool children aged 3-5 y at preschool and at home, and to compare the dietary intake with the Swedish dietary recommendations for preschool children. The respective mean intakes of protein, fat, carbohydrates and sucrose, expressed as a percentage of total energy intake were 14, 38, 50 and 9 at preschool, and at home 14, 36, 52 and 12 on weekdays, 14, 34, 55 and 16 on weekend days. The mean intakes of seven vitamins and minerals were low only for selenium as compared with the recommended level. No differences were found in nutrient density between diet at preschool and diet at home, with the exception of dietary fibre (higher at preschool). On weekdays there was a significantly higher nutrient density for calcium, zinc, selenium, vitamin A, riboflavin, vitamin C and dietary fibre compared with weekend days. CONCLUSION: The average intakes of energy and nutrients per meal at preschool compared with the recommended levels for children aged 4-6 y were low for all meals (breakfast, lunch and afternoon snack). This, however, was compensated for by home meals.
This article describes the results of an evaluation of a new work place for ladle preparation at Swedish Steel in Luleå, Sweden. The company initiated a development project related to ladle service work, in order to come to grips with the difficult working environment and problems associated with absenteeism due to illness and occupational injuries. The evaluation was performed for the first three years after implementation of the project and it shows that the new work place considerably improved working conditions and increased both the quality and efficiency of production. The purpose of this article is also to discuss some methodological problems. The follow-up of the various changes in working environment and personnel statistics was fairly simple to carry out. But in terms of production effects, the company's in-house production follow-up system proved to be too unspecified and oversimplified. It was also difficult to decide which changes should count as effects of the new work place and to value these in monetary terms. The profitability calculation shows that an investment initiated to improve the working environment can yield good profitability.
Rolled barely flakes were prepared from three different batches of grain by pearling, steaming and rolling. Autoclaved and malted barleys from the three batches were also processed in the same way. Analysis of the nine products showed that both batch of barley and process had significant effects on chemical composition and viscosity. Puddings were prepared from the products and mechanical consistency, juiciness and grain consistency were graded on both newly prepared and heated puddings by a sensory taste panel. Batch of barley had no effect on mechanical consistency but significant effects on juiciness and grain consistency. Type of processing had significant effect on all three parameters for both newly prepared and heated puddings.