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        <r:String xml:lang="sv">Metodik för hållbara skolmåltidsrecept: En avvägning mellan järnbiotillgänglighet, klimatpåverkan och smakpreferenser</r:String>
        <r:String xml:lang="en">Methodology for sustainable school meal recipes: A trade-off between iron bioavailability, climate impact and taste preferences</r:String>
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          <r:String xml:lang="sv">Göteborgs universitet</r:String>
          <r:String xml:lang="en">University of Gothenburg</r:String>
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        <r:SimpleDate>2025-03-31</r:SimpleDate>
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      <r:Content xml:lang="sv">Denna studie undersöker hur man kan utveckla skolmåltidsrecept som balanserar näringsbehov, klimatpåverkan och smakpreferenser. Studien fokuserar på järnupptag från växtbaserade alternativ jämfört med kött, och hur dessa påverkar både näringsvärde och klimatavtryck. Metodiken inkluderar receptutveckling, matlagningsexperiment och konsumentutvärderingar för att optimera recept som är både näringsrika och miljövänliga, samtidigt som de är smakliga för elever.

Datafilerna innehåller information: 
Konsumentutvärderingar: Data från smaktester och preferensundersökningar med deltagare som utvärderar olika receptvarianter. Dessa utvärderingar ger insikter om smakpreferenser och acceptans av olika måltider.
Näringsberäkningar: Data från näringsberäkningsprogram som analyserar näringsinnehållet i de olika recepten, inklusive total järnhalt och absorberbart järn.
Klimatberäkningar: Data från klimatdatabaser som används för att beräkna koldioxidutsläpp (CO2e) från de olika recepten.
Matlagningsexperiment: Praktiska experiment där olika receptvarianter tillagas och justeras för att optimera näringsvärde, smak och klimatpåverkan.
Deltagarinformation: Demografisk data om deltagarna i konsumentutvärderingarna, inklusive ålder, kön och eventuella kostrestriktioner.</r:Content>
      <r:Content xml:lang="en">This study investigates how to develop school meal recipes that balance nutritional needs, climate impact, and taste preferences. The study focuses on iron absorption from plant-based alternatives compared to meat, and how these affect both nutritional value and carbon footprint. The methodology includes recipe development, cooking experiments, and consumer evaluations to optimize recipes that are both nutritious and environmentally friendly, while also being palatable for students.

The data files contain information on: 
Consumer Evaluations: Data from taste tests and preference surveys with participants evaluating different recipe variants. These evaluations provide insights into taste preferences and acceptance of various meals. 
Nutritional Calculations: Data from nutritional calculation programs that analyze the nutritional content of the different recipes, including total iron content and absorbable iron. 
Climate Calculations: Data from climate databases used to calculate carbon dioxide emissions (CO2e) from the different recipes. 
Cooking Experiments: Practical experiments where different recipe variants are prepared and adjusted to optimize nutritional value, taste, and climate impact. 
Participant Information: Demographic data about the participants in the consumer evaluations, including age, gender, and any dietary restrictions.</r:Content>
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        <r:Subject xml:lang="en" controlledVocabularyID="Health.DietAndNutrition" controlledVocabularyName="CESSDA Topic Classification">Diet and nutrition</r:Subject>
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        <r:Keyword xml:lang="en" controlledVocabularyID="D001682" controlledVocabularyName="MeSH">Biological Availability</r:Keyword>
        <r:Keyword xml:lang="sv" controlledVocabularyID="D001682" controlledVocabularyName="MeSH">Biologisk tillgänglighet</r:Keyword>
        <r:Keyword xml:lang="en" controlledVocabularyID="D007501" controlledVocabularyName="MeSH">Iron</r:Keyword>
        <r:Keyword xml:lang="sv" controlledVocabularyID="D007501" controlledVocabularyName="MeSH">Järn</r:Keyword>
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          <r:Content xml:lang="en">Participants in the study are affiliated with the University of Gothenburg and likely reside in the surrounding area; participants were not required to provide their home address.</r:Content>
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