Tormod Bjørkkjær

• Osorio, Natalie Garzon; Vik, Frøydis Nordgård; Hillesund, Elisabet Rudjord; Helland, Sissel Heidi; Love, Penelope & Abel, Marianne Hope [Show all 12 contributors for this article] (2026). A Formative Evaluation of Parental Perceptions Related to Acceptability, Appropriateness, Feasibility, and Reported Use of an e-Learning Resource Targeting Diet in the First 1000 Days: Survey Study. JMIR Formative Research. 10, p. 1–13. doi: 10.2196/84277. Full text in Research Archive Show summary

  Background In October 2022, the Nutrition Now (NN) e-learning resource was implemented within Maternal and Child Healthcare centers and Early Childhood Education and Care centers of a southern Norwegian municipality. The e-learning resource targets expectant parents, parents of children aged 0‐2 years, and Early Childhood Education and Care staff, aiming to promote healthy dietary behaviors during the first 1000 days of life. Objective This study aimed to explore parental perceptions related to the acceptability, appropriateness, feasibility, and reported use of the NN e-learning resource among parents. Methods From October 2022 to May 2023, expecting parents and parents of children aged 0‐2 years were recruited from 2 Norwegian municipalities, one intervention group receiving access to the NN e-learning resource, and one control. Participants in the intervention group received a web-based follow-up questionnaire 7 months after gaining access to the NN e-learning resource. Data were analyzed using descriptive statistics. Results Of the 179 participants in the NN study intervention group, 48 completed the web-based follow-up questionnaire administered 7 months after enrollment. Parents rated the e-learning resource positively on items assessing whether they liked and appreciated the resource, perceived it as an appropriate source of information, and found it doable and easy to use. Most respondents reported visiting the resource (38/48, 79%), although only 21% (10/48) reported frequent visits. Less than half of the participants answering the web-based follow-up questionnaire reported having watched the theme films (20/48, 42%), the recipe films (17/48, 35%), or making food using recipes provided in the e-learning resource (20/48, 42%). Conclusions Parents rated the NN e-learning resource positively but reported limited use. These findings point to the need for strategies that enhance engagement with self-guided digital interventions among expectant parents and parents of young children. Future efforts should focus on identifying how to maximize potential adoption of the e-learning resource and evaluate its impact to promote healthy dietary behaviors during the first 1000 days of life.

• Bjørkkjær, Tormod; Engeset, Dagrun; Røed, Margrethe; Palojoki, Päivi & Guttormsen, Vigdis (2025). Norwegian Primary and Secondary School Teachers’ Experiences Using Interdisciplinary Videos That Connect Food and Chemistry. International Journal of Home Economics. 18(2), p. 16–37. doi: https:/www.ifhe.org/fileadmin/user_upload/e_Journal/Vol_18_2/IJHE-Vol-18-Iss-2-2-Bjorkkjaer.pdf. Full text in Research Archive Show summary

  This study researched food and health (FH) and science (SC) teachers’ broad experiences of how nine interdisciplinary food and chemistry videos functioned as pedagogical tools and their suitability in 6th and/or 9th grades at different schools, after the implementation of a new curriculum. In-depth interview data with SC (n = 3 men) and FH (n = 7 women, 1 man) teachers’ experiences of seven teacher-chosen videos in three schools were analyzed by reflexive thematic analysis, within a design-based implementation research approach. The results showed four main themes: 1) interdisciplinary potential overlooked due to subject knowledge gaps and lack of collaboration experience, 2) the videos were quality pedagogical supplements that teachers needed to use wisely, 3) challenges in using the interdisciplinary videos based on curricula and pupil levels, and 4) support is needed to overcome barriers and reach interdisciplinary potential in schools. The results indicate that videos have pedagogical potential, particularly for 9th graders. The teachers seemed to need curriculum material and school management support to fully realize the interdisciplinary potential of videos, which may be of guidance for curriculum implementation studies. Future studies should include school surveys and broader qualitative studies to explore experiences with videos and supplementary curriculum materials.

• Lian, Henrik; Øverby, Nina Cecilie; Vik, Frøydis Nordgård; Medin, Anine Christine; Osorio, Natalie Garzon & Helle, Christine [Show all 12 contributors for this article] (2025). Implementation strategies: lessons learned during an e-learning intervention to improve dietary behaviors and feeding practices in early childhood education and care. BMC Nutrition. 11(1). doi: 10.1186/s40795-024-00990-3. Full text in Research Archive Show summary

  Background Early Childhood Education and Care (ECEC) centers play an important role in fostering healthy dietary habits. The Nutrition Now project focusing on improving dietary habits during the first 1000 days of life. Central to the project is the implementation of an e-learning resource aimed at promoting feeding practices among staff and healthy dietary behaviours for children aged 0–3 years in ECEC. Implementing new interventions often presents challenges. This study explores ECEC staff views and experiences with selected strategies for implementing an e-learning resource in ECEC centers in a municipality in Southern Norway. Methods The study is a part of the Nutrition Now study, a hybrid type 1 non-randomized controlled trial. The implementation process followed the Dynamic Integrated Evaluation Model (DIEM). Implementation strategies were selected from the Expert Recommendations for Implementing Change (ERIC) project and included identify and prepare champions, conduct educational meetings, distribute educational materials, create a learning collaborative, and remind clinicians. ECEC teachers from participating ECEC centers in the intervention municipality were recruited as champions. Brief (5–7 min minutes), semi-structured phone interviews, covering key points, were conducted with the champions 8 times, evenly distributed over six months. The interviews were analysed using qualitative thematic analysis. Results In total, 29 of the invited ECEC centers (53%) participated, and 260 brief interviews (88%) were conducted with champions (n=37). An evaluation of the feedback from the champions suggests that the five selected implementation strategies were acceptable. Five main themes were developed by qualitative analysis: 1) Being a champion resembles what I already do. 2) Educational meetings are fine but take time. I prefer when peers share experiences. 3) Newsletters were helpful and reminded me, but I do not always have enough time to read. 4) Evaluations have increased my awareness, and we do them informally and formally. 5) The regular phone calls reminded me I could receive support and express my opinion Conclusion This study’s findings suggest that several implementation strategies are acceptable for stakeholders in an ECEC e-learning healthy eating intervention. However, time constraints among champions may hinder deep engagement. These results provide valuable insights into how the selected implementation strategies may function in practice and how they are perceived and experienced by the ECECs staff. Trial registration Trial registration on June 6, 2022: ISRCTN10694967.

• Valand, Ida Ulrikke; Bjørkkjær, Tormod; Kiland, Charlotte; Hillesund, Elisabet Rudjord; Vik, Frøydis Nordgård & Øverby, Nina Cecilie (2025). Feasibility of a dietary life skills course aimed at fostering cooking skills and a healthy diet among university students. Pilot and Feasibility Studies. 11. doi: 10.1186/s40814-025-01680-y. Full text in Research Archive Show summary

  Background The transition from living at home to independent university life has been associated with deteriorated health outcomes, and many university students lack cooking skills. Life skills education promotes skills essential to mastering everyday challenges such as planning and preparing healthy meals. We developed a dietary life skills course to foster cooking skills and a healthy diet among university students. This paper describes the feasibility testing of this Skills for Life course.

• Medin, Anine Christine; Vik, Frøydis Nordgård; Helle, Christine; Helland, Sissel Heidi; Wills, Andrew Keith & Osorio, Natalie Garzon [Show all 22 contributors for this article] (2024). Scaling up evidence-based digital early life nutrition interventions in a county setting: an implementation trial – protocol for Phase 2 of the Nutrition Now project. Frontiers in Public Health. 11. doi: 10.3389/fpubh.2023.1326787. Full text in Research Archive Show summary

  Background: Few effective health interventions transition from smaller efficacy or effectiveness studies to real-world implementation at scale, representing a gap between evidence and practice. Recognising this, we have developed Nutrition Now – a tailored digital resource building on four efficacious dietary interventions, aiming to improve nutrition in the important first 1,000 days of life. Nutrition Now targets and guides expectant parents and parents of 0–2 year olds, serves as a reliable source of evidence-based information for midwives and public health nurses at maternal and child healthcare (MCH) centres, and offers pedagogical tools for early childhood education and care (ECEC) staff. The aim of this study is to implement Nutrition Now at scale and evaluate the impact of different sets of multifaceted implementation strategies on implementation outcomes. Methods: A quasi-experimental design with three study arms will be used, providing either low, medium or high implementation support, when rolled out in 50 municipalities in 2 counties in Norway. Nutrition Now will be implemented in MCH and ECEC settings and made available to expectant parents and parents of 0–2 year olds through social media and MCH. The implementation support builds on strategies described in the Expert Recommendations for Implementing Change (ERIC) implementation framework and is informed by dialogues with stakeholders. Impact of the different degree of implementation support will be assessed by examining reach, adoption, fidelity, and sustainability using usage data generated from the Nutrition Now resource, publicly available municipal data and qualitative interviews with MCH and ECEC staff. Discussion: Nutrition Now Phase 2 will break new ground by scaling up successively delivered and complementary dietary interventions in the first 1,000 days of life in a real-life context. The project also seeks to identify what level of implementation support is most effective when implementing digital, scalable, evidence-based early-life nutrition interventions in community settings. The project will inform implementation research and provide knowledge about effective implementation strategies to be used in a national scale-up of Nutrition Now. Trial registration: The study is registered prospectively (submitted 14/06/2022, registration date: 19/06/2022) in the International Standard Randomised Controlled Trial Number registry (ISRCTN): reg. Number: ISRCTN10694967, https://doi.org/10.1186/ISRCTN10694967.

• Osorio, Natalie Garzon; Vik, Frøydis Nordgård; Helle, Christine; Hillesund, Elisabet Rudjord; Øverby, Nina Cecilie & Helland, Sissel Heidi [Show all 15 contributors for this article] (2024). Implementing an early-life nutrition intervention through primary healthcare: staff perspectives. BMC Health Services Research. 24(1). doi: 10.1186/s12913-024-11582-z. Full text in Research Archive Show summary

  Background: Nutrition interventions targeting early childhood can be cost-effective and may provide lifelong, intergenerational benefits. From October 2022 to April 2023 the Nutrition Now (NN) e-learning resource was implemented within Early Childhood Education and Care centres and the Maternal and Child Healthcare Centre (MCHC) in a southern Norwegian municipality. As part of the NN project, the present study aims to explore the MCHC staff’s experiences with implementing the NN resource, to gain insights into measures important to scale up digital early-life nutrition interventions. Methods: Three group interviews were conducted among public health nurses and midwives alongside one individual interview with the department leader of a MCHC in May 2023. An inductive thematic analysis, as described by Braun and Clarke, was conducted to generate the key themes and subthemes regarding the implementation process of NN within the MCHC. Results: Three main themes were generated: [1] Important resource but not always utilized; [2] Parents are interested but had issues with access; and [3] Staff and stakeholder buy-in and commitment needed from the start. Overall, the staff viewed the NN resource as a potential tool for promoting diet-related topics and believed it could support the guidance they were already providing parents. However, few staff members fully familiarized themselves with the resource. While staff perceived parents as positive when informed about NN, they believed issues such as access challenges, competing platforms, and time constraints reduced parental engagement. Lastly, staff suggested improvements for NN’s implementation, including enhanced training, better planning, assigning champions, and lowering the threshold for access. Conclusion: The findings of this study suggest that the real-world implementation of digital evidence-based health behaviour interventions is feasible but would be enhanced by employing strategies focusing on engagement and utilization.

• Helland, Sissel Heidi; Bjørkkjær, Tormod; Vejrup, Kristine & Øverby, Nina Cecilie (2024). Enhancing core components for a digital “healthy eating” resource in early childhood and care settings: staff’s perceptions and needs. BMC Public Health. 24(1), p. 1–12. doi: 10.1186/s12889-024-20456-2. Full text in Research Archive Show summary

  Background In response to the growing need for effective programmes to promote healthy eating habits among children in real-world settings, we conducted a qualitative study. Our aim was to explore the content-related needs of early childhood education and care (ECEC) staff regarding the core components of an upcoming digital “healthy eating” resource. This resource, designed for real-world implementation through the Nutrition Now project, seeks to enhance children’s nutrition and health within ECEC settings. Methods Twelve individual semi-structured interviews with ECEC staff in a Norwegian municipality were conducted. Subsequently, we conducted two focus group discussions, involving five participants, to encourage reflection on the preliminary findings from the individual interviews. Qualitative thematic analysis was conducted using Nvivo software. Data from the interviews and focus groups were transcribed verbatim and analysed thematically to identify and summarise staff’s subjective experiences and reasoning. Results Six themes were identified for the development of the upcoming digital “healthy eating” resource: (1) A comprehensive recipe bank, and menu suggestions, (2) Tips for easy and quick cooking, simple hygiene and allergy management, (3) Age-appropriate food learning ideas, (4) Strategies for mealtime learning and engagement, (5) Alignment with the national ECEC curriculum, and (6) Parent-friendly access and content. Conclusions This research provides valuable guidance and informs the adaptation of an expert-led digital “healthy eating” intervention to better suit ECEC staff and the ECEC context, consequently enhancing its feasibility and effectiveness.

• Korslund, Silje Bjørnerud; Hansen, Bjørge Hermann & Bjørkkjær, Tormod (2023). Association between sociodemographic determinants and health behaviors, and clustering of health risk behaviors among 28,047 adults: a cross-sectional study among adults from the general Norwegian population. BMC Public Health. 23(1). doi: 10.1186/s12889-023-15435-y. Full text in Research Archive Show summary

  Background Understanding the associations between health behaviors and which subgroups are at risk of developing health risk behaviors is vital knowledge to develop effective public health interventions to reduce the high prevalence of non-communicable diseases (NCDs). The objective of the study was to assess the association between physical activity, diet, tobacco use, and alcohol consumption and sociodemographic determinants (sex and education), and to examine clustering patterns of these health behaviors. Method Data was collected from an online self-reported questionnaire from the Norwegian public health survey conducted in 2019. The study sample consisted of 28,047 adults (≥18 years old) from Agder county in Southern Norway. Chi-square tests and logistic regression analysis were used to determine the association between sex and education according to physical activity, diet, tobacco use and alcohol consumption. Linear regression was used to examine the association between educational level and number of health risk behaviors, and cluster analysis were performed to determine cluster patterns. Results Females were more likely than men to meet the national public health recommendations for diet (p<0.001), tobacco use (p<0.01), and alcohol consumption (p<0.001). High education was associated with meeting the recommendations for each of the four health behaviors and with a lower risk of having three or four health risk behaviors simultaneously. Furthermore, clustering of health risk behaviors was observed in five of the sixteen health behavior patterns. Conclusion Our findings show a higher risk of having multiple health risk behaviors for males and individuals with low education, and these subgroup findings could inform public health policy and be target goals in future public

• Bjørkkjær, Tormod & Øverby, Nina Cecilie (2023). Betydningen av mat og måltider for læring i grunnskolen. In Ruge, Dorte; Vik, Frøydis Nordgård; Björklund, Johanna & Frödén, Sara (Ed.), Læring gennem mad og måltider i grundskolen Teori og praksis fra Danmark, Sverige og Norge. Cappelen Damm Akademisk. ISSN 9788202797744. p. 215–235. doi: 10.23865/noasp.182.ch3.2. Full text in Research Archive Show summary

  While primary and lower secondary school students in Norway have a relatively healthy diet, there are some weaknesses. Not all students eat breakfast at home/school or lunch at school. The school is an important arena for universal food and meal efforts targeting all students, which is important for their learning in the short and long term. Through a narrative/traditional review, this article investigates the research question: What impact do food and meals have on learning in primary and lower secondary schools? We focus on how food and meals affect concentration, school performance/results and social learning. Systematic reviews show that breakfast is important for short-term concentration and school results. Likewise, school lunch is associated with improved dietary quality, school attendance and academic achievement. School meals also impact social learning, e.g. eating routines, communication/friendship and broader societal issues of identity and connection to the community. Possibilities for promoting these outcomes in the Norwegian school system are presented, focusing on current curricula and policy documents. There is potential to strengthen the focus on food and meals, as well as the connection between food and learning in schools.

• Bjørkkjær, Tormod; Palojoki, Päivi & Beinert, Cecilie (2023). Harnessing the untapped potential of food education in schools: Nurturing the school subject Food and Health. Maternal & Child Nutrition. ISSN 1740-8695. 20(S2). doi: 10.1111/mcn.13521. Full text in Research Archive Show summary

  Essential life skills related to food and meals have a potential triple dividend for children and adolescents, that is, short-term, medium-term and possible generational effects with regard to public health, sustainability and well-being of future citizens in local communities. While parents and childhood environments are a basis for learning about food and meals, systematic food education in the setting of primary and lower secondary schools may have a significant role that should be utilized more strongly, reaching and benefitting all pupils from a life course perspective. Through this article, we explore the current state of the art of the mandatory school subject Food and Health (FH) from the Nordic perspective. Our leading questions are: (1) What potential is currently utilized and which future potential does FH education have in primary and secondary schools in terms of food education for essential life skills and competencies, and (2) How can this untapped potential be better harnessed with a goal of facilitating better learning in FH? Drawing on data from Norway as a case study, supported by Swedish and Finnish data, we discuss the status, challenges and potential reformation of food education, focusing on FH. This includes perspectives on the prioritization of the FH subject and the organization of more systematic food education in schools, which might improve FH's status and significance. Combining theory–practice, creating room for discussion and focusing less on cooking-related activities may better facilitate learning in FH. Without proper FH, food education might be nonsystematic, thereby generating unequal outcomes for children and adolescents.

• Aadland, Eli Kristin & Bjørkkjær, Tormod (2023). Rammefaktorenes påvirkning for gjennomføring av skolelunsj i norske skoler. In Ruge, Dorte; Vik, Frøydis Nordgård; Björklund, Johanna & Frödén, Sara (Ed.), Læring gennem mad og måltider i grundskolen Teori og praksis fra Danmark, Sverige og Norge. Cappelen Damm Akademisk. ISSN 9788202797744. p. 193–214. doi: 10.23865/noasp.182.ch3.1. Full text in Research Archive Show summary

  Over the course of 1st to 10th grade, every school student will consume nearly 2,000 lunches, and how schools plan this meal can be of great importance to the students. This chapter addresses various factors related to planning and providing the daily lunch meal in Norwegian school with the research question: Which promotive and inhibitive framework factors influence the implementation of school lunch in Norwegian primary and lower secondary school? Physical factors such as kitchen equipment, kitchens and dining rooms are important for the success of food and meals in school, depending on the type of school meal provision plan. Resource factors, such as staffing, and organizational factors are also important, as well as pedagogical and student factors. This chapter discusses promotive and inhibitive framework factors for the implementation of school lunches at Norwegian primary and lower secondary schools, primarily via the national professional guidelines for food and meals in schools. Today’s practice is also reviewed, and knowledge gaps as well as opportunities for new thinking and practical examples from the Norwegian context are presented.

• Helland, Sissel Heidi; Bjørkkjær, Tormod; Grasaas, Erik & Øverby, Nina Cecilie (2022). Staff feeding practices, food neophobia, and educational level in early education and care settings: A cross-sectional study. Appetite. ISSN 0195-6663. 180. doi: 10.1016/j.appet.2022.106379. Full text in Research Archive
• Valand, Ida Ulrikke; Øverby, Nina Cecilie; Strömmer, Sofia; Barker, Mary Elizabeth; Bjornes, Camilla & Nordli, Julie [Show all 11 contributors for this article] (2022). “It is really just brilliant to get credits for something that is so important to you!” Skills for Life: University students’ perceptions of a planned dietary life skills course. PLOS ONE. 17(4). doi: 10.1371/journal.pone.0260890. Full text in Research Archive
• Engeset, Dagrun; Beinert, Cecilie; Ask, Anne Merete Selvik & Bjørkkjær, Tormod (2021). Food and health teachers’ experience of online teaching of a practical school subject during the initial Corona lockdown. International Journal of Home Economics. 14(2), p. 39–52. Full text in Research Archive Show summary

  Abstract When the Norwegian authorities closed all schools with immediate effect on March 12th 2020 due to Coronavirus, teachers had to find new strategies for educating their pupils online. Food and health are a compulsory subject in Norwegian primary and lower secondary schools, where the main focus is on practical cooking lessons. We hypothesised that practical subjects like food and health would be difficult to perform online. Therefore, we aimed to investigate how food and health teachers carried out their teaching and evaluated the pupils in this challenging situation. A short online survey was developed. An invitation to respond was sent by email to all primary and lower secondary schools containing a link to the survey. The survey included questions about the teachers’ digital tools, how they communicated with the pupils, and how pupils documented their work. A total of 817 food and health teachers responded, and 710 of them completed the full survey. After excluding teachers who had only answered the demographic questions, we ended up with 751 participants. Most teachers taught food and health in 5th-7th grade (44%) and 8th-10th grade (51%). Only 5 % were teaching at 1st-4th grade. 86% of the respondents were women. The most widely used teaching tool used for online teaching was videos found on the internet, closely followed by digital learning platforms. Regarding documentation of the pupils’ work, photos and log were most frequently used. Written communication in digital platforms and video conference was the most preferred tools for keeping contact with the pupils. Although most of the teachers stated that they had changed a lot on both their planned teaching and teaching practice, the majority did not find the teaching, follow-up nor assessment of the pupils too challenging, and most of them were satisfied with their teaching.

• Helland, Sissel Heidi; Øverby, Nina Cecilie; Blomkvist, Eli Anne Myrvoll; Hillesund, Elisabet Rudjord; Strømmer, Sofia & Barker, Mary Elizabeth [Show all 7 contributors for this article] (2021). Wow! They really like celeriac! Kindergarten teachers' experiences of an intervention to increase 1-year-olds' acceptance of vegetables. Appetite. ISSN 0195-6663. 166. doi: 10.1016/j.appet.2021.105581. Full text in Research Archive Show summary

  Exposure to varied foods in early life is important for short- and long-term health and development. Strategically introducing toddlers to new vegetables is not a common practice in Norwegian kindergartens. Therefore, we developed, conducted, and evaluated a web-based cluster randomised kindergarten intervention, Pre-schoolers’ Food Courage 2.0. The purpose of the current qualitative study was to explore kindergarten teachers’ experience of implementing this intervention and what they thought facilitated the positive impact of the intervention re- ported in the quantitative evaluation. Ten individual telephonic interviews with kindergarten teachers who took part in the intervention study were conducted using a semi-structured interview guide. Data were transcribed verbatim and subjected to thematic analysis. Five main themes were identified: 1) One-year-olds love food and renewal of the menus was inspiring; 2) One-year-olds are surprisingly willing to try and accept novel foods; 3) Novel food at meals stimulate social interaction; and 4) The Sapere method is a fun and explorative activity for 1-year-olds. These four themes were the features perceived as the effective elements of the intervention by the kindergarten teachers. The fifth main theme was: 5) Sustained impact on kindergarten teachers’ practices and beliefs. The kindergarten teachers found the intervention easy to implement, and they were surprised by the foods 1-year- olds like and how the intervention increased their food acceptance. This age window of opportunity seems to be underused in kindergartens. By using the strategies described in the intervention, kindergarten staff effec- tively took advantage of this opportunity and consequently, child and kindergarten staff behaviour in relation to food was enhanced. Interventions targeting healthy feeding practices may potentially have a long-term public health impact by increasing food variety and vegetable intake in toddlers

• Wergedahl, Hege & Bjørkkjær, Tormod (2019). Skolen som matlandskap. In Holthe, Asle; Aadland, Eli Kristin & Viig, Nina Grieg (Ed.), Mat og helse i grunnskolelærerutdanningene. Fagbokforlaget. ISSN 9788245032901. p. 71–84. Full text in Research Archive Show summary

  Den vitenskapelige antologien "Mat og helse i lærerutdanningene" har et tydelig profesjonsrettet perspektiv og dreier seg om lærerutdanningsfagets hva, hvordan og hvorfor. Bidragene i antologien presenterer ny forskning med en tydelig fagdidaktisk innretning innenfor følgende tematiske områder: danning og didaktiske praksiser i skolens matlandskap, helsefremmende kosthold, bærekraftige matvaner og forbruk og mat og måltider som identitets- og kulturuttrykk. Boken henvender seg til lærerutdannere og masterstudenter i lærerutdanningene.

• Bjørkkjær, Tormod & Bere, Elling Tufte (2019). Strategier i skolen for helsefremmende kosthold hos barn og unge. In Holthe, Asle; Aadland, Eli Kristin & Viig, Nina Grieg (Ed.), Mat og helse i grunnskolelærerutdanningene. Fagbokforlaget. ISSN 9788245032901. p. 129–142. Full text in Research Archive Show summary

  Den vitenskapelige antologien "Mat og helse i lærerutdanningene" har et tydelig profesjonsrettet perspektiv og dreier seg om lærerutdanningsfagets hva, hvordan og hvorfor. Bidragene i antologien presenterer ny forskning med en tydelig fagdidaktisk innretning innenfor følgende tematiske områder: danning og didaktiske praksiser i skolens matlandskap, helsefremmende kosthold, bærekraftige matvaner og forbruk og mat og måltider som identitets- og kulturuttrykk. Boken henvender seg til lærerutdannere og masterstudenter i lærerutdanningene.

• Valand, Ida Ulrikke & Bjørkkjær, Tormod (2019). Impact of Adizes’ Team Roles on Collaboration, Disagreements and Success in Student Enterprises – Teamwork Pedagogy in Higher Education. Journal of the International Society for Teacher Education. ISSN 1029-5968. 23(2). Full text in Research Archive
• Fossgard, Eldbjørg; Wergedahl, Hege; Bjørkkjær, Tormod & Holthe, Asle (2018). School lunch ‐ Children's space or teachers’ governmentality? A study of 11‐year‐olds’ experiences with and perceptions of packed lunches and lunch breaks in Norwegian primary schools. International Journal of Consumer Studies. ISSN 1470-6423. p. 1–9. doi: 10.1111/ijcs.12501. Full text in Research Archive Show summary

  Abstract This article discusses social aspects of school lunches in Norway. How do 11-year-old students experience and perceive their packed lunches and lunch breaks and to what extent is the lunch break a space for children’s sociality or an area for teachers’ governmentality? The study is based on 25 focus group discussions and drawing- and writing assignments with 165 participants. A large proportion of the students expressed that they appreciated their packed lunches because they could decide for themselves what and how much to eat. Additionally, shortage of time and disturbance and noise in the classroom could ruin a good meal. The main issue that the students raised in relation to our question of sociality was with whom they could sit and eat their packed lunches. This finding underlines the importance of considering the emotional dimensions of eating and that commensal eating is not dependent on sharing the same food. The children experienced that the lunch break was governed by an adult agenda in which they had limited opportunities to create their own spaces.

• Araujo, Pedro; Bjørkkjær, Tormod; Frøyland, Livar & Waagbø, Rune (2018). Effect of storage time, temperature, antioxidant and thawing on fatty acid composition of plasma, serum and red blood cells – A pilot biobank study. Clinical Biochemistry. ISSN 0009-9120. 52, p. 94–105. doi: 10.1016/j.clinbiochem.2017.10.004. Full text in Research Archive
• Reme, Silje Endresen; Tveito, Torill Helene; Chalder, Trudie; Bjørkkjær, Tormod; Indahl, Aage & Brox, Jens Ivar [Show all 9 contributors for this article] (2011). Protocol for the Cognitive Interventions and Nutritional Supplements (CINS) trial: A randomized controlled multicenter trial of a brief intervention (BI) versus a BI plus cognitive behavioral treatment (CBT) versus nutritional supplements for patients with long-lasting muscle and back pain. BMC Musculoskeletal Disorders. 12(1). doi: 10.1186/1471-2474-12-152. Full text in Research Archive Show summary

  Background: Brief intervention programs are clinically beneficial, and cost efficient treatments for low back pain, when offered at 8-12 weeks, compared with treatment as usual. However, about 30% of the patients do not return to work. The European Guidelines for treatment of chronic low back pain recommends Cognitive Behavioral Therapy (CBT), but conclude that further research is needed to evaluate the effectiveness of CBT for chronic low back pain. Methods/Design: The aim of the multicenter CINS trial (Cognitive Interventions and Nutritional Supplements) is to compare the effectiveness of 4 different interventions; Brief Intervention, Brief Intervention and CBT, Brief Intervention and nutritional supplements of seal oil, and Brief Intervention and nutritional supplements of soy oil. All participants will be randomly assigned to the interventions. The nutritional supplements will be tested in a double blind design. 400 patients will be recruited from a population of chronic low back pain patients that have been sick listed for 2-10 months. Four outpatient clinics, located in different parts of Norway, will participate in recruitment and treatment of the patients. The Brief Intervention is a one session cognitive, clinical examination program based on a non-injury model, where return to normal activity and work is the main goal, and is followed by two booster sessions. The CBT is a tailored treatment involving 7 sessions, following a detailed manual. The nutritional supplements consist of a dosage of 10 grams of either soy or seal oil (capsules) per day for 3 months, administered in a double blind design. All patients will be followed up with questionnaires after 3, 6 and 12 months, while sick leave data will be collected up to at least 24 months after randomization. The primary outcome of the study is sick leave and will be based on register data from the National Insurance Administration. Secondary outcomes include self-reported data on disability, pain, and psychological variables. Conclusions: To our knowledge, the CINS trial will be the largest, randomized trial of psychological and nutritional interventions for chronic low back pain patients to date. It will provide important information regarding the effectiveness of CBT and seal oil for chronic low back pain patients.

• Dahl, Lisbeth; Kringen, Camilla & Bjørkkjær, Tormod (2011). A short food frequency questionnaire to assess intake of seafood and n-3 supplements: validation with biomarkers. Nutrition Journal. 10. doi: 10.1186/1475-2891-10-127. Full text in Research Archive Show summary

  Background: Seafood intake is associated with beneficial effects for human health. Seafood provides a number of nutrients beyond the traditionally known long chain marine n-3 fatty acids EPA, DPA and DHA, such as protein, vitamin D, iodine, selenium and vitamin B12. Valid assessment of dietary seafood and n-3 supplement intakes are becoming increasingly crucial when giving recommendations to populations as seafood consumption is regarded as an important part of a healthy and balanced diet. Methods: The aim was to validate a short FFQ developed for assessment of dietary intake of seafood and n-3 supplements using the biomarkers marine n-3 fatty acids in erythrocytes and 25(OH)D in serum. Results: Fifty-three healthy Norwegians aged 30-64 years with a mean BMI of 25 kg/m2 were compliant with the study protocol. 70% reported eating seafood for dinner one to two times per week, and 45% reported to eat seafood as spread, in salads or as snack meal three to five times or more per week. The FFQ correlated significantly with both the levels of marine n-3 fatty acids (r = 0.73, p < 0.0001) and with 25(OH)D (r = 0.37, p < 0.01). Mean level of marine n-3 and of 25(OH)D were 232 ± 65 μg/g erythrocytes and 73 ± 33 nmol/L serum, respectively. Conclusion: The present short FFQ predicted strongly the levels of marine n-3 fatty acids in erythrocytes, and predicted fairly good the level of serum 25(OH)D and may therefore be a valid method for assessment of seafood and n-3 supplements intake among adults.

• Gregersen, Kine; Lind, Ragna; Valeur, Jørgen; Bjørkkjær, Tormod; Berstad, Arnold & Lied, Gülen Arsland (2010). Duodenal administered seal oil for patients with subjective food hypersensitivity: an explorative open pilot study. International Journal of General Medicine. 3, p. 383–392. doi: 10.2147/IJGM.S13013. Full text in Research Archive Show summary

  Short-term duodenal administration of n-3 polyunsaturated fatty acid (PUFA)-rich seal oil may improve gastrointestinal complaints in patients with subjective food hypersensitivity, as well as joint pain in patients with inflammatory bowel disease (IBD). The aim of the present explorative pilot study was to investigate whether 10-day open treatment with seal oil, 10 mL self-administrated via a nasoduodenal tube 3 times daily, could also benefit nongastrointestinal complaints and quality of life (QoL) in patients with subjective food hypersensitivity. Twenty-six patients with subjective food hypersensitivity, of whom 25 had irritable bowel syndrome (IBS), were included in the present study. Before and after treatment and 1 month posttreatment, patients filled in the Ulcer Esophagitis Subjective Symptoms Scale (UESS) and the Gastrointestinal Symptom Rating Scale (GSRS) for gastrointestinal symptoms and subjective health complaints (SHC) inventory for nongastrointestinal symptoms in addition to short form of the Nepean dyspepsia index (SF-NDI) for evaluation of QoL. Compared with baseline, gastrointestinal, as well as nongastrointestinal, complaints and QoL improved significantly, both at end of treatment and 1 month posttreatment. The consistent improvements following seal oil administration warrant further placebo-controlled trials for confirmation of effect.

• Bjørkkjær, Tormod; Araujo, Hernandez Pedro W; Madland, Tor Magne; Berstad, Arnold & Frøyland, Livar (2009). A randomized double blind comparison of short-term duodenally administrated whale and seal blubber oils in patients with inflammatory bowel disease and joint pain. Prostaglandins, Leukotrienes and Essential Fatty Acids. ISSN 0952-3278. doi: 10.1016/j.plefa.2009.07.005. Full text in Research Archive
• Gregersen, Kine; Lind, Ragna; Bjørkkjær, Tormod; Frøyland, Livar; Berstad, Arnold & Lied, Gülen Arsland (2008). Effects of seal oil on meal-induced symptoms and gastric accommodation in patients with subjective food hypersensitivity. A pilot study. Clinical Medicine : Gastroenterology. 1, p. 33–41. Full text in Research Archive
• Arslan, Gülen; Erichsen, Kari; Milde, Anne Marita; Helgeland, Lars Inge; Bjørkkjær, Tormod & Frøyland, Livar [Show all 7 contributors for this article] (2007). No Protection against DSS-induced Colitis by Short-term Pretreatment with Seal or Fish Oils in Rats. Integrative Medicine Insights. 2, p. 25–34. Full text in Research Archive Show summary

  Background: Omega-3 (n-3) polyunsaturated fatty acids (PUFAs) have modulating effects in several chronic infl ammatory conditions. The aim of the present study was to test whether prior short-term dietary supplementation with n-3 (fi sh or seal oil) or n-6 (soy oil) PUFA rich oils would protect the development of dextran sulfate sodium (DSS)-induced colitis in rats. Methods: Forty-eight male Wistar rats were divided into 6 groups: no intervention, sham, DSS, seal oil + DSS, fi sh oil + DSS and soy oil + DSS. Following 7 days of acclimatisation, 1 mL oil (seal, fi sh or soy) or distilled water (sham) was administered by gavage day 8 to 14. Colitis was induced by 5% DSS in drinking water from day 15 to 21. Rats were sacrifi ced on day 23. Histological colitis (crypt and infl ammation) scores, faecal granulocyte marker protein (GMP) and quantitative fatty acid composition in red blood cells were measured. Results: Pretreatment with fi sh or seal oils did not signifi cantly infl uence DSS induced infl ammation. In fact, all the oils tended to exacerbate the infl ammation. Soy oil increased the mean crypt score (P < 0.04), but not the infl ammation score or GMP. The ratio of n-6 to n-3 fatty acids (FAs) was 11 to 1 and 10 to 1 in standard diet and in red blood cells of control rats, respectively. Following administration of DSS, the ratio fell in all treatment groups (P < 0.001). The lowest ratios were seen in the groups receiving DSS + fi sh or seal oils (around 6 to 1). Conclusion: Short-term pretreatment with fi sh or seal oils did not protect against subsequent induction of colitis by DSS in this rat model. Whether the high ratio of n-6 to n-3 FAs in the standard diet concealed effects of n-3 FA supplementation should be further investigated.

• Araujo, Hernandez Pedro W; Bjørkkjær, Tormod; Berstad, Arnold & Frøyland, Livar (2007). Improved quantification of prostaglandins in biological samples by optimizing simultaneously the relationship eicosanoid/internal-standard and using liquid chromatography tandem mass spectrometry. Prostaglandins, Leukotrienes and Essential Fatty Acids. ISSN 0952-3278. doi: 10.1016/j.plefa.2007.04.007. Full text in Research Archive
• Bjørkkjær, Tormod; Brun, Johan G; Valen, Merete; Arslan, Gülen; Lind, Ragna Anne & Brunborg, Linn Anne Bjelland [Show all 8 contributors for this article] (2006). Short-term duodenal seal oil administration normalised n-6 to n-3 fatty acid ratio in rectal mucosa and ameliorated bodily pain in patients with inflammatory bowel disease. Lipids in Health and Disease. 5(6). doi: 10.1186/1476-511X-5-6. Full text in Research Archive Show summary

  Background: A high dietary intake of n-6 compared to n-3 fatty acids (FAs) may promote the production of pro-inflammatory eicosanoids and cytokines. In two recent studies, short-term (10- day) duodenal administration of n-3 polyunsaturated fatty acid rich seal oil ameliorated joint pain in patients with inflammatory bowel disease (IBD). Using unpublished data from these two studies we here investigated whether normalisation of the n-6 to n-3 FA ratio in blood and tissues by seal oil administration was associated with improved health related quality of life (HRQOL) as assessed by the generic short-form 36 (SF-36) questionnaire. Results: In the first pilot study, baseline n-6 to n-3 FA ratio in rectal mucosal biopsies from 10 patients with IBD (9 of those had joint pain) was significantly increased compared with that in 10 control patients without IBD or joint pain. Following seal oil administration, the n-6 to n-3 FA ratio of the IBD-patients was significantly lowered to the level seen in untreated controls. In the subsequent, randomized controlled study (n = 19), seal oil administration reduced the n-6 to n-3 FA ratio in blood similarly and also the SF-36 assessed bodily pain, while n-6 FA rich soy oil administration had no such effect. Conclusion: In these two separate studies, short-term duodenal administration of seal oil normalised the n-6 to n-3 FA ratio in rectal mucosa and improved the bodily pain dimension of HRQOL of patients with IBD-related joint pain. The possibility of a causal relationship between n- 6 to n-3 FA ratio in rectal mucosa and bodily pain in IBD-patients warrants further investigations.

• Bjørkkjær, Tormod; Brun, Johan G; Valen, Merete; Arslan, Gülen; Lind, Ragna & Brunborg, Linn Anne Bjelland [Show all 8 contributors for this article] (2006). Lipids in health and disease. Lipids in Health and Disease. 5. doi: 10.1186/1476-511X-5-6. Full text in Research Archive
• Madland, Tor Magne; Bjørkkjær, Tormod; Brunborg, Linn Anne Bjelland; Frøyland, Livar; Berstad, Arnold & Brun, Johan G (2006). Subjective improvement in patients with psoriatic arthritis after short-term oral treatment with seal oil. A pilot study with double blind comparison to soy oil. Journal of Rheumatology. ISSN 0315-162X. 33(2), p. 307–310. Full text in Research Archive
• Dahl, Lisbeth Jane; Bjørkkjær, Tormod; Graff, Ingvild Eide; Kjellevold, Malde Marian & Klementsen, Beate (2006). Fisk – ikke bare omega-3. Tidsskrift for Den norske legeforening (Tidsskriftet). ISSN 0029-2001. 126(3), p. 309–311. Full text in Research Archive
• Bjørkkjær, Tormod (2004). Reduced joint pain after short-term duodenal administration of seal oil in patients with inflammatory bowel disease: comparison with soy oil. Scandinavian Journal of Gastroenterology. ISSN 0036-5521. 39, p. 1088–1094. Full text in Research Archive

View all works in NVA

• Bjørkkjær, Tormod; Engeset, Dagrun; Røed, Margrethe; Guttormsen, Vigdis & Palojoki, Païvi (2026). Tverrfaglig læringsressurs for mat og helse og naturfag. doi: https:/matoghelse.org/nyheter/tverrfaglig-laeringsressurs-for-mat-og-helse-og-naturfag/. Full text in Research Archive Show summary

  Organisasjonen Mat og helse i skolen har laget en omtale av den vitenskapelige artikkelen "Norwegian Primary and Secondary School Teachers’ Experiences Using Interdisciplinary Videos That Connect Food and Chemistry». Artikkelen med lenke til de aktuelle undervisningsvideoene omtaler kort grunnlaget for studien og erfaringer og funn fra praksisfeltet.

• Bjørkkjær, Tormod; Dversnes, Hanne Andersen; Røed, Margrethe; Palojoki, Päivi; Beinert, Cecilie & Aadland, Eli Kristin (2025). Learning about healthy diet in Food and Health? - A national teacher survey. Scandinavian Journal of Public Health. ISSN 1403-4948. 52(2), p. 17–17. doi: 10.1177/14034948251370642. Full text in Research Archive
• Bjørkkjær, Tormod; Dversnes, Hanne Andersen; Røed, Margrethe; Palojoki, Päivi; Beinert, Cecilie & Aadland, Eli Kristin (2025). Læring om helsefremmende kosthold i mat og helse? ​ - nasjonal lærerundersøkelse. Full text in Research Archive Show summary

• Bjørkkjær, Tormod & Guttormsen, Vigdis (2025). Se for deg at du ikke får lov til å snakke med dine kollegaer i lunsjpausen på jobb! p. 14–14. Full text in Research Archive
• Bjørkkjær, Tormod & Guttormsen, Vigdis (2025). Se for deg at du ikke får lov til å snakke med dine kolle­gaer i lunsj­pausen på jobb! Full text in Research Archive Show summary

  https://www.fvn.no/mening/kronikk/i/wgLOE4/se-for-deg-at-du-ikke-faar-lov-til-aa-snakke-med-dine-kollegaer-i-lunsjpausen-paa-jobb Online 11. mars 2025

• Valand, Ida Ulrikke; Bjørkkjær, Tormod; Kiland, Charlotte; Hillesund, Elisabet Rudjord; Vik, Frøydis Nordgård & Øverby, Nina Cecilie (2024). Feasibility of a dietary life skills course aiming to foster cooking skills and healthy diet among university students. Full text in Research Archive
• Valand, Ida Ulrikke; Bjørkkjær, Tormod; Kiland, Charlotte; Hillesund, Elisabet Rudjord; Vik, Frøydis Nordgård & Øverby, Nina Cecilie (2024). Feasibility of a dietary life skills course aiming to foster cooking skills and healthy diet among university students. Norsk tidsskrift for ernæring (NTFE). ISSN 1503-5034. doi: 10.18261/ntfe.22.5.35. Full text in Research Archive
• Guttormsen, Vigdis; Bjørkkjær, Tormod & Aadland, Eli Kristin (2024). A teacher's reason for taking formal education in home economics. Full text in Research Archive
• Guttormsen, Vigdis; Røed, Margrethe; Bjørkkjær, Tormod & Aadland, Eli Kristin (2024). Kompetanse for kvalitet for hvem? -En presentasjon av KOMAH-studiens design. Full text in Research Archive Show summary

  Bakgrunn: For barn og unges læring, mestring og trivsel er det viktig at de møter kvalifiserte lærere med god fagkompetanse. Siden 2015 har det vært en økning i andelen lærere med tilstrekkelig fagkompetanse i norsk skole, men lærere som oppfyller disse formelle kravene i mat og helse (MH) er fortsatt lavest blant de som underviser. Den norske regjeringen har satset på videreutdanning for lærere siden 2016 gjennom Kompetanse for kvalitet (KfK), og de ønsker å videreføre den nasjonale satsingen fram mot 2025. Satsningen skal bidra til at skoleeier skal kunne styrke kompetansen i alle fag og realisere intensjonene i fagfornyelsen. Formål: Vi ønsker å få mer kunnskap om hvorfor lærere tar videreutdanning i mat og helse og hvordan kompetansen blir brukt i etterkant i skolen. Målet med Kompetansebehov i mat- og helsestudien (KOMAH) er å få mer systematisk kunnskap om behovet for kompetanse i faget i grunnskolen over tid. Design: Dette er en longitudinell studie som strekker seg over 7 år, og vi følger eventuelle endringer på individnivå. Utvalg: Grunnskolelærere (da studenter og nå lærere) som tok mat og helse 1 gjennom KfK i tidsperioden 2020-2023 på UiA, HVL og USN. Resultater: pågår.

• Valand, Ida Ulrikke; Øverby, Nina Cecilie; Kiland, Charlotte; Bjørkkjær, Tormod; Bjornes, Camilla & Nordli, Julie [Show all 9 contributors for this article] (2023). The development of course content for a dietary life skills course targeting students – co-creation with future users. Full text in Research Archive
• Vedøy, Ingeborg Barth; Hausmann, Frøydis & Bjørkkjær, Tormod (2023). Kjernekompetanseområder bachelor i folkehelse/folkehelsearbeid. Full text in Research Archive
• Bjørkkjær, Tormod & Vik, Frøydis Nordgård (2023). Nordiske næringsstoff-anbefalinger og kommende kostråd. Kommentar fra Norge med fokus på kostråd og prosess videre. Full text in Research Archive
• Helland, Sissel Heidi; Bjørkkjær, Tormod; Vejrup, Kristine & Øverby, Nina Cecilie (2023). Facilitators and barriers related to the forthcoming implementation of a web-based “healthy eating” resource to support ECEC staff: A qualitative interview study with teachers. Full text in Research Archive
• Bjørkkjær, Tormod; Palojoki, Päivi & Beinert, Cecilie (2023). På tide å ta matkompetanse seriøst? Full text in Research Archive
• Bjørkkjær, Tormod; Hansen, Bjørge Herman & Silje, Bjørnerud Korslund (2023). Usunne levevaner i Agder. Full text in Research Archive
• Øverby, Nina Cecilie; Hillesund, Elisabet Rudjord; Helland, Sissel Heidi; Helle, Christine; Wills, Andrew Keith & Lamu, Admassu Nadew [Show all 23 contributors for this article] (2023). Evaluating the effectiveness and implementation of evidence-based early-life nutrition interventions in a community setting a hybrid type 1 non-randomized trial – the Nutrition Now project protocol. Frontiers in Endocrinology. 13. doi: 10.3389/fendo.2022.1071489. Full text in Research Archive Show summary

  Disappointingly few efficacious health interventions are successfully scaled up and implemented in real world settings. This represents an evidence-to-practice gap, with loss of opportunity to improve practice. Aiming to improve nutrition in the first 1000 days of life, we have combined four efficacious dietary interventions into a single adapted digital resource (Nutrition Now) for implementation in a Norwegian community setting. Nutrition Now targets pregnant women and parents of 0–2-year-olds with messages focusing on healthy dietary behaviours. Early childhood education and care (ECEC) staff are provided with pedagogical tools addressing healthy food exposure and child food acceptance. Objectives: a) evaluate the effectiveness of provision of the Nutrition Now resource on child diet and diet-related outcomes, with special attention to the influence of socio-economic position, b) gather information on the effectiveness of the implementation process to inform forthcoming scale-up and c) perform trial- and model-based economic evaluations. This is a hybrid type 1 implementation study, focusing on evaluation of effectiveness. A quasi-experimental design with pre- and post-tests, where one municipality gets access to the resource (n~800), while a matched non-equivalent control municipality (n~800) does not, will be used. Effectiveness will be assessed by examining e.g., diet outcomes, developmental outcomes, and feeding practices. The resource will be implemented in ECEC settings and made available to pregnant women and parents through the Norwegian system of maternal and child health (MCH) care. The implementation process includes iterative adjustments and implementation strategies from the implementation framework Expert Recommendations for Implementing Change (ERIC) informed by dialogues with stakeholders. Implementation outcomes (e.g., acceptability and adoption) will be assessed through questionnaires and interviews with parents, ECEC and MCH staff, with particular attention to ethnic diverse groups. Both within-trial and modelling-based economic evaluation will be performed. Nutrition Now will bridge the existing evidence-to-practice gap through rigorous scientific effectiveness evaluation of municipal scale up and inform subsequent county scale up. The study is the first to implement efficacious nutrition interventions in early life with potential for health improvement using technology to maximise the reach and impact of both parental and MCH dietary guidance and ECEC practice.

• Bjørkkjær, Tormod & Øverby, Nina Cecilie (2023). Hvilken betydning har mat og måltider for læring i grunnskolen? Full text in Research Archive
• Aadland, Eli Kristin & Bjørkkjær, Tormod (2023). Hvilke rammefaktorer påvirker gjennomføring av skolelunsj i skolen? Full text in Research Archive
• Andersen, Linea Marie; Guttormsen, Vigdis; Vik, Frøydis Nordgård; Bjørkkjær, Tormod & Ruge, Dorte (2022). Nymarkskolens elever har haft internationalt besøg i skolekøkkenet: Norsk forsker er imponeret over eleverne. [Journal]. Ugeavisen Svendborg. Full text in Research Archive
• Guttormsen, Vigdis & Bjørkkjær, Tormod (2022). Tverrfaglige fagdidaktiske videoer i mat og helse og naturfag. Mat og helse i skolen. ISSN 1890-3193. p. 14–16. Full text in Research Archive
• Guttormsen, Vigdis & Bjørkkjær, Tormod (2022). Digitale hjelpemidler i mat og helse - til nytte eller besvær? Full text in Research Archive
• Bjørkkjær, Tormod & Vik, Frøydis Nordgård (2022). Knyter tettare band til praksisfeltet. [Internet]. www.uia.no. Full text in Research Archive
• Knudsen, Else Christine Melbye; Johannessen, Berit & Bjørkkjær, Tormod (2022). En kvallitativ studie om opplevelsen av tiltaket gratis skolefrokost blant ansatte og elever i videregående skole i Agder. Full text in Research Archive
• Helland, Sissel Heidi & Bjørkkjær, Tormod (2022). Slik får du barna til å smake ny mat. [Internet]. Utdanningsnytt.no. Full text in Research Archive
• Helland, Sissel Heidi & Bjørkkjær, Tormod (2022). Studentene lærer for lite om mat og måltidet. [Journal]. Første steg nr. 4/2022. Full text in Research Archive
• Wergedahl, Hege; Theofylaktopoulou, Despoina; Fossgard, Eldbjørg; Holthe, Asle; Bjørkkjær, Tormod & Hörnell, Agneta [Show all 9 contributors for this article] (2022). Nordic school meals and effect on classroom learning behaviour. Full text in Research Archive
• Bjørkkjær, Tormod (2022). Barnehageansatte har for lite kunnskap om mat. [Internet]. www.utdanningsnytt.no. Full text in Research Archive
• Bjørkkjær, Tormod (2022). Trenger flere praksissteder for folkehelse og ernæring. [Internet]. https://www.uia.no. Full text in Research Archive
• Bjørkkjær, Tormod & Guttormsen, Vigdis (2022). Mat og måltider i skolen: Et undervisningsopplegg til lærerutdanningene. Full text in Research Archive
• Engeset, Dagrun; Beinert, Cecilie; Ask, Anne Merete Selvik & Bjørkkjær, Tormod (2021). Frå undervisningskjøkken til digital undervisning - mat og helselærarar si oppleving av undervisinga under korona-nedstenginga våren 2020. Full text in Research Archive
• Helland, Sissel Heidi & Bjørkkjær, Tormod (2021). Ettåringer kan like all slags mat. [Internet]. Forskning.no. Full text in Research Archive
• Helland, Sissel Heidi & Bjørkkjær, Tormod (2021). Sellerispisende ettåringer overrasket i barnehagen. [Internet]. uia.no. Full text in Research Archive
• Helland, Sissel Heidi & Bjørkkjær, Tormod (2021). Barnas matvaner overrasket barnehagelærerne. [Journal]. Barnehage.no. Full text in Research Archive
• Bjørkkjær, Tormod; Nordli, Julie; Bjornes, Camilla; Pettersen, Line & Hillesund, Elisabet Rudjord (2021). "Det er vanskelig å velge den mest bærekraftige biffen" - unge voksnes tanker og refleksjoner om kosthold i et bærekraftsperspektiv. Full text in Research Archive
• Engeset, Dagrun; Bjørkkjær, Tormod; Helland, Sissel Heidi & Medin, Anine Christine (2019). Flere må ta kosthold på alvor. p. 24–25. Full text in Research Archive
• Valand, Ida Ulrikke & Bjørkkjær, Tormod (2018). Team Management Roles and Collaboration in Student Enterprises (SEs). Full text in Research Archive
• Bjørkkjær, Tormod (2018). Nordisk skolematprosjekt. Full text in Research Archive
• Wergedahl, Hege; Bjørkkjær, Tormod & Aadland, Eli Kristin (2018). Hvorfor spiser vi ikke mere grønnsaker? Bærekraftige og helsefremmende måltider i barnehagen. Full text in Research Archive
• Aadland, Eli Kristin & Bjørkkjær, Tormod (2018). WP5 Mat og måltider i barnehagen (pecha kucha). Full text in Research Archive
• Wergedahl, Hege; Aadland, Eli Kristin & Bjørkkjær, Tormod (2018). Mat og måltider i barnehagen. Full text in Research Archive
• Bjørkkjær, Tormod (2018). Evaluering av pilotprosjektet Matjungelen. Full text in Research Archive
• Valand, Ida Ulrikke & Bjørkkjær, Tormod (2017). Du gjør det, du lærer ikke bare om det. Mat og helse i skolen. ISSN 1890-3193. Full text in Research Archive
• Bere, Elling & Bjørkkjær, Tormod (2017). Vi må halvere kjøttspisingen. Full text in Research Archive
• Bjørkkjær, Tormod; Fossgard, Eldbjørg; Holthe, Asle & Wergedahl, Hege (2016). Frukt, grønnsaker og sjømat i skolemat - med fokus på Norge. Full text in Research Archive
• Fossgard, Eldbjørg & Bjørkkjær, Tormod (2016). Ernæringskvalitet og forestillinger om skolemat. Full text in Research Archive
• Bjørkkjær, Tormod (2015). Vil hjelpe rusavhengige til aktiv fritid. [Internet]. www.hib.no. Full text in Research Archive
• Wergedahl, Hege; Holthe, Asle; Fossgard, Eldbjørg & Bjørkkjær, Tormod (2014). Sammenheng mellom skolemat og læring? Full text in Research Archive
• Bjørkkjær, Tormod (2014). Sjømat eller kosttilskudd for eldre? Full text in Research Archive
• Bjørkkjær, Tormod; Frøyland, Livar; Kristoffersen, Marita & Araujo, Hernandez Pedro W (2012). Stability of blood specimens in biobanks: Influence of storage conditions on fatty acid stability. Full text in Research Archive
• Bjørkkjær, Tormod (2006). Selolje mot leddsmerter ved inflammatorisk tarmsykdom. Fordøyelsen. ISSN 0808-4297. 19(3). Full text in Research Archive
• Bjørkkjær, Tormod (2006). Omega-3 og kronisk betennelse - Leddsmerter ved tarmbetennelse. Full text in Research Archive
• Bjørkkjær, Tormod; Araujo, Pedro; Berstad, Arnold & Frøyland, Livar (2006). COMPARISON OF THE EFFECTS OF SHORT-TERM DUODENAL ADMINISTRATION OF WHALE AND SEAL OILS ON JOINT PAIN IN PATIENTS WITH INFLAMMATORY BOWEL DISEASE: A DOUBLE BLIND RANDOMIZED CONTROLLED STUDY. Full text in Research Archive
• Bjørkkjær, Tormod; Frøyland, Livar & Berstad, Arnold (2006). Selolje i sonde mot IBD-leddsmerter – vago-vagal anti-inflammatorisk refleks? Full text in Research Archive
• Bjørkkjær, Tormod; Araujo, Pedro; Madland, Tor Magne; Berstad, Arnold & Frøyland, Livar (2006). Comparison of the effects of short-term duodenal administration of whale and seal oils on joint pain in patients with inflammatory bowel disease: A double blind randomized controlled study. Full text in Research Archive
• Bjørkkjær, Tormod (2005). Spennede seloljeforskning. Revmatikeren. ISSN 0800-5575. Full text in Research Archive
• Bjørkkjær, Tormod; Brunborg, Linn Anne Bjelland; Arslan, Gülen; Lind, Ragna Anne; Brun, Johan G & Valen, Merete [Show all 9 contributors for this article] (2005). Effekt av selolje vs soyaolje på leddsmerter ved inflammatorisk tarmsykdom. Full text in Research Archive
• Lied, Gülen Arsland; Bjørkkjær, Tormod; Brunborg, Linn Anne Bjelland; Valen, Merete; Brun, Johan G & Frøyland, Livar [Show all 7 contributors for this article] (2003). Seal oil compared to soy oil in patients with inflammatory bowel disease. Gastroenterology. ISSN 0016-5085. 124, p. 67–67. Full text in Research Archive
• Bjørkkjær, Tormod & Fossgard, Eldbjørg (2018). Evaluering av pilotprosjektet Matjungelen. Helsedirektoratet. Full text in Research Archive
• Bjørkkjær, Tormod (2009). Impact of marine oils in inflammatory bowel disease and psoriatic arthritis. With focus on effects of seal oil and whale oil on joint pain. Universitetet i Bergen. ISSN 9788230808641. Full text in Research Archive Show summary

  The Western diet has changed significantly over the last century, e.g. by an increased ratio of omega-6 (n-6) to n-3 polyunsaturated fatty acids (PUFA), particularly due to an increase in the use of vegetable oils like soy oil, rich in the n-6 PUFA linoleic acid (18:2n-6, LA), the precursor of arachidonic acid (20:4n-6, AA). Dietary fatty acids are incorporated into cell membranes of blood and tissues, where AA prevails as a result of the Western diet. AA and the long-chain (LC) n-3 PUFA eicosapentaenoic acid (20:5n-3, EPA), found in fatty fish and marine oils, compete as substrate for the synthesis of eicosanoids like e.g. prostaglandins by cyclooxygenase (COX) enzymes. AA-derived eicosanoids are generally more pro-inflammatory than their EPA-derived counterparts, and the former may be involved in both pathogenesis and exacerbation of chronic inflammatory diseases like inflammatory bowel disease (IBD) and rheumatic disorders. Both IBD and psoriatic arthritis (PsA) patients suffer joint pain, but in contrast to PsA patients, IBD-patients commonly have arthralgia, i.e. joint pain without arthritis. Nevertheless, arthralgia substantially reduces the health related quality of life (HRQOL) of patients. Both IBD and PsA patients need safe alternative or adjuvant treatment for joint pain, as COX-inhibitory drugs for joint pain have adverse effects, particularly in IBD-patients. Long-term oral administration of fish oil reduces the levels of nociceptive prostaglandin E2 (PGE2) and is considered a moderately effective and safe strategy for ameliorating joint pain. In a recent pilot study in IBD-patients, 10 days administration of seal oil (SO), self-administrated as 10 mL × 3 daily by nasoduodenal feeding tube, reduced joint pain and IBD-disease activity. In the present thesis, eventual health benefits of administrating SO or whale oil (WO), 10 mL × 3 daily, with focus on joint pain relief, in patients with IBD and PsA, were investigated in explorative pilot studies. Duodenal administration of SO for 10 days normalised n-6 to n-3 PUFA and AA to EPA ratios in rectal mucosa of IBD-patients as compared with controls. In a later similar study in IBD-patients, SO ameliorated joint pain and HRQOL, the former with prolonged effects, as compared with soy oil, which tended to exacerbate the condition. In another similar study, both SO and WO reduced joint pain and IBDdisease activity and improved quality of life (QoL) in IBD-patients, with no significant group differences. The pain relief after SO and WO administration might in part be mediated by COX-inhibition as suggested by reduced PGE2 levels in plasma (tendency only with WO) as analysed by liquid chromatography tandem mass spectrometry. The application of experimental design enabled estimating the interaction PGE2/internal standard (IS) and selecting confidently an optimal amount of IS and a constant response factor in order to perform a reliable eicosanoid quantification. In a rat model of IBD, short-term (seven days) pre-treatment with SO or cod liver oil (1 mL/day by gastric gavage) as supplement to a standard diet did not protect against subsequent dextran sulfate sodium (DSS) induced colitis, while soy oil aggravated the condition. In PsA patients, 14 days oral administration of SO reduced patients global assessment of disease four weeks post-treatment, but did not improve joint pain compared with soy oil. Twenty three % of PsA patients had elevated levels of faecal calprotectin suggesting asymptomatic, non-active colitis. In conclusion, the present thesis suggests that short-term duodenal administration of blubber oils from marine mammals, like SO and WO, reduce joint pain and IBD-disease activity and improve QoL without significant adverse effects in IBD-patients with moderate disease activity, while short-term oral administration of SO does not improve joint or skin affections in PsA patients.

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