The Future Digital Innovators: Empowering the Young Generation with Digital Fabrication and Making

So far, the implications of digital fabrication and making on digital innovation and the future of IS discipline and profession remain unexplored. This is where this study contributes and it does so by focusing on the perspective of the young generation, in whose hands the future of IS profession, indeed, lies. Digital technology has become intimately intertwined with our everyday life. New stakeholders take part in its development and innovation processes, including children. Calls for offering more in-depth technology knowledge for children have emerged within research on digital fabrication and the maker movement: children need to be educated to design, make, and build new technology. We critically examine existing studies on digital fabrication and making with children, in order to see what the potential of digital fabrication and making for empowering children to become digital innovators of the future is. Implications to IS research, practice, and education are presented

“It’s Just Computers and Science” - Exploring Upper Secondary School Students’ Value Expectations, Perceptions and Propositions Around IS Outreach Programs

Education outreach programs for Information Systems (IS) major are important today. As the need for Information and Communication Technology (ICT) professionals increases, higher education institutions create education outreach programs to attract students to study ICT majors, including IS. For the outreach programs to be successful, it is important to take the target audience and their needs and expectations into account. For this purpose, this paper investigates education outreach programs through the lens of service dominant logic and conducts an interview study with upper secondary education students to map their expected, perceived, and proposed values towards higher education outreach programs

Food Habits and Forms of Food Insecurity among International University Students in Oslo: A Qualitative Study

A growing number of studies indicate that university students and especially international students are prone to experiencing food insecurity (FI). Still, few studies have investigated forms of FI among international students in Europe. Thus, this qualitative study aims to explore experiences regarding FI among international university students in Oslo. Sixteen semi-structured interviews were conducted between May and June 2022 and analyzed using a thematic approach. The sustainable livelihood approach (SLA) was used as a framework for analyzing and interpreting the data. The students experienced food prices as being high and found food variety at the grocery stores to be low, resulting in struggles to fulfil their food preferences and keep a varied diet. Particularly, social aspects of eating were affected due to high dining prices or inadequate cooking facilities in student homes. However, no student openly reported skipping meals and many mentioned attention for healthy eating. Considering our results, it seems of importance to give more attention to cultural and social aspects related to FI when assessing FI among international students. As the number of international students is increasing, knowing more about this phenomenon can support the promotion of initiatives addressing FI in this population.publishedVersio

Using claims in the media to teach essential concepts for evidence-based healthcare

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Perceiving ICT: Factors Influencing the Selection of Information Systems as a Major

There is a shortage of employees in the Information and Communication Technology (ICT) field, including Information Systems (IS). Student recruitment is a challenge in IS in many countries despite different student marketing efforts and extensive research on the topic. We conducted a survey with first year students in a Finnish university to understand what factors seem to affect their career choice. Our findings indicate that ICT students mostly share their view of ICT with other students, with the exception that they seemed to see the field as more creative, and people oriented. We highlight the creative aspects of the work in IS to potentially attract new students, including more women, to study in IS

Effect of Different Degrees of Hydrogenated Fish Oil on Intestinal Carcinogenesis in Min/+ mice

Intake of trans fatty acids from hydrogenated fish oils has been related to increased risk of coronary heart diseases. The possible effect on colorectal carcinogenesis is unclear. Materials and Methods: Multiple intestinal neoplasia (Min/+) mice were fed one of four experimental diets: either raw fish oil (FO), low (LHFO)-, high (HHFO)- or fully-hydrogenated fish oil (FFHO), from 0 to 9 weeks of age. The number and size of intestinal tumors were recorded. Results: There was no difference between the intervention groups in the numbers of developed intestinal tumors. The tumor size was statistically significantly lower in HHFO vs. the FO-group in male Min/+ mice. The HHFO and FHFO groups had lower weight gain than did the FO group (p=0.008 and p=0.04, respectively), but gender differences, due to effect of dietary intervention on weight gain, were found in Min/+ mice. Conclusion: When compared with raw fish oil, different degrees of hydrogenation of the fish oil had no effect on intestinal carcinogenesis in Min/+ mice

Ultraprosessert mat burde være et kostråd: JA

Nøkkelpunkter • Det er konsistente, sterke sammenhenger mellom høyt inntak av UPF og en rekke livsstilssykdommer. • Det er uhelse igjen i UPF etter at sukker, salt, fett, fiber og andre kostholdsmønstre er justert bort. • Det at enkelte «sunne» matvarer har fått preg av industriell ultraprosessering bør pirre nysgjerrigheten og sette oss i føre-var modus, heller enn å avfeie UPF-klassifiseringen. • UPF er tydelig definert innenfor NOVA-klassifiseringen – NNR bruker mer utydelige begrep som «prosessert» eller «plantebasert». • Vi mener NNR-rapporten viser et reduksjonistisk syn på mat og helse – ordet evolusjon nevnes ikke ett eneste sted.publishedVersionPaid open acces

Daily intake of cod or salmon for 2 weeks decreases the 18:1n-9/18:0 ratio and serum triacylglycerols in healthy subjects

Intake of fish and omega-3 (n-3) fatty acids is associated with a reduced concentration of plasma triacylglycerols (TAG) but the mechanisms are not fully clarified. Stearoyl-CoA desaturase-1 (SCD1) activity, governing TAG synthesis, is affected by n-3 fatty acids. Peripheral blood mononuclear cells (PBMC) display expression of genes involved in lipid metabolism. The aim of the present study was to estimate whether intake of lean and fatty fish would influence n-3 fatty acids composition in plasma phospholipids (PL), serum TAG, 18:1n-9/18:0 ratio in plasma PL, as well as PBMC gene expression of SCD1 and fatty acid synthase (FAS). Healthy males and females (n = 30), aged 20–40, consumed either 150 g of cod, salmon, or potato (control) daily for 15 days. During intervention docosahexaenoic acid (DHA, 22:6n-3) increased in the cod group (P\0.05), while TAG concentration decreased (P\0.05). In the salmon group both eicosapentaenoic acid (EPA, 20:5n-3) and DHA increased (P\0.05) whereas TAG concentration and the 18:1n-9/ 18:0 ratio decreased (P\0.05). Reduction of the 18:1n-9/ 18:0 ratio was associated with a corresponding lowering of TAG (P\0.05) and an increase in EPA and DHA (P\0.05). The mRNA levels of SCD1 and FAS in PBMC were not significantly altered after intake of cod or salmon when compared with the control group. In conclusion, both lean and fatty fish may lower TAG, possibly by reducing the 18:1n-9/18:0 ratio related to allosteric inhibition of SCD1 activity, rather than by influencing the synthesis of enzyme protei

Purchase of ultra-processed foods in Norway: a repeated cross-sectional analysis of food sales in 2013 and 2019

Abstract Objective: A dietary pattern dominated by ultra-processed foods has been associated with non-communicable diseases in several studies. A previous study from 2013 found a high share of ultra-processed foods in Norwegian food sales. This study aimed to investigate the current share of ultra-processed foods in Norway and the development in expenditure on ultra-processed foods from 2013. Design: A repeated cross-sectional analysis of scanner data from the Consumer Price Index from September 2013 and 2019 and an investigation of the processing degree according to the NOVA classification system. Setting: Food sales in Norway. Participants: Norwegian grocery stores (n 180, for both time periods). Results: The share of expenditure in 2019 was highest for ultra-processed foods (46·5 %) and minimally or unprocessed foods (36·3 %), followed by processed foods (8·5 %) and processed culinary ingredients (1·3 %). An increasing degree of processing was found for several of the food groups between 2013 and 2019; however, most effect sizes were weak. In 2019, soft drinks became the most frequently purchased food item, surpassing milk and cheese, with the highest expenditure in Norwegian grocery stores. Increases in expenditure on ultra-processed foods were mainly due to increased expenditures on soft drinks, sweets and potato products. Conclusions: A high share of expenditure on ultra-processed food was found in Norway, which may imply a high consumption of these foods. The change in expenditure of NOVA groups between 2013 and 2019 was small. Carbonated and non-carbonated soft drinks were the most frequently purchased products in Norwegian grocery stores and contributed to most of the expenditures