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dc.contributor.advisorBere, Elling
dc.contributor.authorJensen, Line
dc.date.accessioned2012-06-28T11:10:13Z
dc.date.available2012-06-28T11:10:13Z
dc.date.issued2012
dc.identifier.urihttps://hdl.handle.net/10642/1191
dc.descriptionMaster i samfunnsernæringen_US
dc.description.abstractBread 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.en_US
dc.language.isoengen_US
dc.publisherHøgskolen i Oslo og Akershusen_US
dc.relation.ispartofseriesMAEH;2012
dc.subjectBrødbakingen_US
dc.subjectFysisk aktiviteten_US
dc.subjectBread bakingen_US
dc.subjectSedentary behaviouren_US
dc.subjectStillesittende atferden_US
dc.titleThe development and evaluation of a bread baking interventionen_US
dc.typeMaster thesisen_US


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