The development and evaluation of a bread baking intervention

Abstract

Bread is part of the Norwegian food culture, and a large part of our daily diet. However, the intake of fibre and hole grains is to low, and the Norwegian government encourages an increase in the intake of wholemeal bread and cereals. In addition, only half of the Norwegian population reaches the recommendation of being physical active for at least 30 minutes a day. This thesis describes the development and evaluation of a bread baking intervention. The interventions aim was to develop and test the feasibility of a intervention aiming at getting people engaged in baking bread and as a consequence possibly reduce and substitute sedentary behaviour.