Vigdis Guttormsen

Associate Professor Department of Nutrition and Public Health

Email: vigdis.guttormsen@uia.no
Phone: +47 38 14 16 52
Mobile phone: +47 91 53 72 72
Office: I1 013 (Universitetsveien 25, 4630 Kristiansand, Norway)

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Background and experience

2020 - dd: Associate Professor in Food and health, Department of Nutrition and Public Health, Faculty of Health and Sports Sciences, UiA (changed name from Department of Public Health, Sports and Nutrition in 2019)

2018 - 2020: Career advisor - upper secondary education for adults, Karriere Agder

2015 - 2018: Head of department primary - Lower secondary school, Birkenlund school

2008 -2015: Assistant Professor in Food and health, Associate Professor, Department of Public Health, Sports and Nutrition, Faculty of Health and Sports Science, UiA.

2006 - 2008: Assistant Professor in Food and health - The University of Oslo and Akershus

2003 - 2006: General teacher - Lower secondary school, Haugenstua school

Areas of responsibility

I work as an associate professor in Food and health at the Department of Nutrition and Public Health and primarily teach primary school teacher students at the bachelor's and master's levels. I am a member of the Lifecourse Nutrition Priority Research Centre, which focuses on food and nutrition in the early stages of life. My research focus is the school subject Food and health; competence needs in primary school, curriculum understanding, interdisciplinarity and in-depth learning, pedagogical entrepreneurship, development of teaching materials and food and meals for different groups.

Teaching

I teach Food and health in teacher training education and teach and supervise master's students in Food and health. In addition, I supervise and teach social entrepreneurship and innovation in nutrition work, which is part of community-oriented nutrition work, bachelor's programme.

Research

I work with classroom research in Food and health, with an emphasis on pedagogical learning resources, subject competence, competence needs and pedagogical entrepreneurship in schools. I am particularly taken by competence in food and health, interdisciplinarity and in-depth learning, curriculum understanding, and professional utilization of the potential in Food and health, particularly linked to lifeskills.

Academic interests

Food and health as a life management subject (lifeskills)
Practical cooking
Enjoyment of food and food knowledge
Sensory experiences in Food and health
Professional competence and professional pride
Diet for different groups in the population
Education and all-round development (Bildung)
Curriculum understanding
Interdisciplinarity and in-depth learning
Creativity and exploration
Educational entrepreneurship T
The school as public health arena

Projects

Next Generation Nordic Diet (NextGenDiet)

Research groups

Centre for Lifecourse Nutrition

Guttormsen, Vigdis; Ask, Anne Merete Selvik & Røed, Margrethe (2026). From Ideas to Impact: Mapping Pedagogical Entrepreneurship in the Norwegian Core Curriculum. Journal of the International Society for Teacher Education. ISSN 1029-5968. 30(1), p. 63–83. doi: 10.26522/jiste.v30i1.5317. Full text in Research Archive Show summary
In the mid-2000s, Norway aimed to lead in entrepreneurship education, supported by significant political commitment and an action plan. Despite this initial momentum, the post-implementation period saw limited political activity. The new national curriculum, the Knowledge Promotion Reform (LK20) marked a shift, advocating exploration, interdisciplinary work, and deep learning, aligning with pedagogical entrepreneurship’s core. This study analyzes LK20’s expression of pedagogical entrepreneurship using the VECCI-criteria as an analysis framework: Value creation, Experiential learning, Creativity, Collaboration, and Interdisciplinarity. A quantitative content analysis reveals that all the criteria were visible, but Value creation and Experiential learning featured prominently, while Interdisciplinarity was less evident. Qualitative analysis indicates that pedagogical entrepreneurship can help schools meet the core curriculum's goals because its concepts can be applied in various ways. Although there are intentions to fully integrate pedagogical entrepreneurship into the education systems of Norway and Europe, these intentions are not clear in the core curriculum.
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.
Guttormsen, Vigdis (2024). 4 på gata om de nye kostrådene. Mat og helse i skolen. ISSN 1890-3193. 2, p. 14–15. Full text in Research Archive
Stea, Tonje Holte; Haugen, Tommy; Berntsen, Sveinung; Guttormsen, Vigdis; Øverby, Nina Cecilie & Haraldstad, Kristin [Show all 8 contributors for this article] (2016). Using the Intervention Mapping protocol to develop a family-based intervention for improving lifestyle habits among overweight and obese children: study protocol for a quasi-experimental trial. BMC Public Health. 16:1092, p. 1–15. doi: 10.1186/s12889-016-3766-6. Full text in Research Archive Show summary
Background: In light of the high prevalence of childhood overweight and obesity, there is a need of developing effective prevention programs to address the rising prevalence and the concomitant health consequences. The main aim of the present study is to systematically develop and implement a tailored family-based intervention for improving lifestyle habits among overweight and obese children, aged 6–10 years old, enhancing parental self-efficacy, family engagement and parent-child interaction. A subsidiary aim of the intervention study is to reduce the prevalence of overweight and obesity among those participating in the intervention study. Methods/design: The Intervention Mapping protocol was used to develop a tailored family-based intervention for improving lifestyle habits among overweight and obese children. In order to gather information on local opportunities and barriers, interviews with key stakeholders and a 1-year pilot study was conducted. The main study has used a quasi-experimental controlled design. Locally based Healthy Life Centers and Public Health Clinics are responsible for recruiting families and conducting the intervention. The effect of the study will be measured both at completion of the 6 months intervention study and 6 and 18 months after the intervention period. An ecological approach was used as a basis for developing the intervention. The behavioral models and educational strategies include individual family counselling meetings, workshops focusing on regulation of family life, nutrition courses, and physical activity groups providing tailored information and practical learning sessions. Parents will be educated on how to use these strategies at home, to further support their children in improving their behaviors. Discussion: A systematic and evidence-based approach was used for development of this family-based intervention study targeting overweight and obese children, 6–10 years old. This program, if feasible and effective, may be adjusted to local contexts and implemented in all municipal health care institutions in Norway.
Løvik, Astrid; Gjøen, Anne; Mørkrid, Lars; Guttormsen, Vigdis; Ueland, Thor & Lundin, Knut E A (2009). Oats in a strictly gluten-free diet is associated with decreased gluten intake and increased serum bilirubin. e - SPEN: the European e-journal of clinical nutrition and metabolism. 4(6), p. 315–320. Full text in Research Archive Show summary
Summary Background and aims To investigate clinical, nutritional, and laboratory parameters during oats challenge and to cross-sectionally examine the levels of plasma bilirubin in a cohort of coeliac disease patients. Methods Intestinal biopsies, gastrointestinal symptom registration, standard blood tests, anthropometry, weighed food records, and calculations of nutrients and gluten were performed in 19 patients before and after oats challenge (50g/day). To further investigate bilirubin levels, blood samples were analysed in 136 patients (82 oats consumers) and 141 healthy controls. Results Three of 19 patients developed gastrointestinal symptoms during oats challenge. Compliance with gluten-free diet was good. Dietary fibre intake increased after oats inclusion (p<0.024) and met recommended levels. With three exceptions, calculated gluten intake remained within the proposed safe level and decreased after oats intake. Total P-bilirubin increased after oats challenge (p<0.003). In the cohort study a tendency of higher bilirubin levels was seen among oats consumers (17g/day). Conclusions Gluten-free oats were associated with recommended levels of dietary fibre, and calculated gluten intake was reduced by more than 50%. Gluten-free oats induced higher levels of the anti-oxidant bilirubin in treated coeliac disease patients. This may have positive health implications.
Guttormsen, Vigdis; Løvik, Astrid; Bratlie, Jorunn; Mørkrid, Lars; Bye, Asta & Lundin, Knut E.A. (2008). No induction of anti-avenin IgA by oats in adult, diet-treated coeliac disease. Scandinavian Journal of Gastroenterology. ISSN 0036-5521. 43(2), p. 161–165. Full text in Research Archive Show summary
Objective. Coeliac disease is effectively treated with a gluten-free diet devoid of wheat, rye, barley and related cereals. Oats has until recently also been considered harmful but is now allowed in several countries. We have, however, identified three adult coeliac disease patients who developed a flare of active coeliac disease after ingestion of oats, which suggests that oats might not be entirely innocent in coeliac disease. It is known that patients with untreated coeliac disease have elevated IgA antibodies to oat prolamins. The objective of this study was to investigate whether levels of IgA against oats were increased in treated, adult coeliac disease patients. Material and methods. Serum was collected from 136 adult patients with treated coeliac disease and 139 controls. Eighty-two of the coeliac disease patients had been taking oats as part of their gluten-free diet for 6 months or more. IgA against oats avenin, wheat gliadin and tissue transglutaminase was tested with ELISA. Results. No significant differences were found in IgA against oats in oats-eating and non-oats-eating coeliac disease patients. Both groups had increased levels of IgA against wheat, oats and tissue transglutaminase compared to healthy controls. A significant positive correlation was found between anti-avenin and antigliadin IgA (p<0.0001), and between anti-avenin and anti-tissue transglutaminase IgA (p=0.0012). Conclusions. Ingestion of oats does not cause increased levels of IgA against oats in adult coeliac disease patients on a gluten-free diet. The findings support the notion that most adult coeliac disease patients can tolerate oats.
Guttormsen, Vigdis (2008). No induction of anti-avenin IgA by oats in adult, diet-treated coeliac disease. Scandinavian Journal of Gastroenterology. ISSN 0036-5521. 43. doi: 10.1080/00365520701832822. Full text in Research Archive

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Damsgaard, Camilla; Hald-Mortensen, Marianne; Guttormsen, Vigdis; Dversnes, Hanne Andersen; Lien, Anne & Larsen, Jorunn (2025). Nordisk Smag - en fælles bæredygtig madkultur - UC Viden - Professionshøjskolernes Videndatabase. Professionshøjskolen UCN og læreruddannelser på hhv. Åbo Akademi, Vasa övningsskola i Finland og Universitetet i Agder (UiA) i Norge.. ISBN 9788785451026. doi: https:/www.ucviden.dk/da/projects/nordisk-smag-en-f%C3%A6lles-b%C3%A6redygtig-madkultur/. Full text in Research Archive Show summary
I prosjektet "Nordisk Smag" har lærere, studenter og forskere fra Danmark, Norge og Finland utviklet tverrfaglig undervisningsmateriell i mat og helse og naturfag for 5.- 7. trinn. Materialene gir elevene innblikk i nordisk natur, matkultur og nordisk språk. Det er finnes tre undervisningsopplegg, og alle inkluderer både elevbøker og lærerveiledninger + introduksjonstekster:
Lien, Anne; Larsen, Jorunn; Guttormsen, Vigdis; Dversnes, Hanne Andersen; Hald, Marianne & Damsgaard, Camilla [Show all 9 contributors for this article] (2024). Nordisk smag-Fortidens mad. (Elevbok). Professionshøjskolen UCN og læreruddannelser på hhv. Åbo Akademi, Vaasa Övningsskola i Finland og Universitetet i Agder (UiA) i Norge.. ISBN 9788797431160. 139 p. Full text in Research Archive
Guttormsen, Vigdis; Dversnes, Hanne Andersen; Lien, Anne; Larsen, Jorunn; Damsgaard, Camilla & Hald, Marianne [Show all 9 contributors for this article] (2024). Nordisk smag-Fortidens mad.(Lærerveiledning). Professionshøjskolen UCN og læreruddannelser på hhv. Åbo Akademi, Vaasa Övningsskola i Finland og Universitetet i Agder (UiA) i Norge.. ISBN 9788797431153. 52 p. Full text in Research Archive
Guttormsen, Vigdis (2013). Mat og måltider i eldreomsorgen. Arendal kommune. ISBN 9788299933810. 95 p. Full text in Research Archive

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Osmundsen, Line Raaen & Guttormsen, Vigdis (2026). Vi kikket i matboksene: Dette får barna med seg nå. [Journal]. Agderposten. doi: https:/www.agderposten.no/abito/i/j0Q04b/vi-kikket-i-matboksene-dette-faar-barna-med-seg-naa. Full text in Research Archive
Damsaard, Camilla; Hald-Mortensen, Marianne & Guttormsen, Vigdis (2026). Smak på Norden i mat og helse og naturfag - fra naturgrunnlag til en felles bærekraftig matkultur. Mat og helse i skolen. ISSN 1890-3193. 1(2026), p. 32–36. Full text in Research Archive
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.
Damsgaard, Camilla; Hald-Mortensen, Marianne; Guttormsen, Vigdis & Åbacka, Gun (2025). Nordisk Smag. doi: https:/www.ucn.dk/forskning/projekter/nordisk-smag/. Full text in Research Archive Show summary
Nordisk Smag samler lærere, studerende og forskere fra Danmark, Norge og Finland om at udvikle bæredygtige læremidler til madkundskab og natur/teknologi. Materialerne giver elever indblik i nordisk natur, madkultur og nabosprog – fra fortidens råvarer til fremtidens fødevarer.
Dyrnes, Tjodunn & Guttormsen, Vigdis (2025). Glutenfri videreutdanning i Kristiansand | Norsk cøliakiforening. [Journal]. glutenFRI . doi: https:/ncf.no/aktuelt/glutenfri-videreutdanning-i-kristiansand. Full text in Research Archive Show summary
I fjor fikk Norge sin første glutenfrie universitetsutdannelse for ansatte i skole, SFO og barnehage. Hvordan gikk nybrottsarbeidet i Agder og hva skjer nå? Vi har spurt både lærer og studenter.
Bjornes, Camilla & Guttormsen, Vigdis (2025). Glutenbolle film. Full text in Research Archive Show summary
Undervisningsmateriell som beskriver hva gluten er og hvordan man kan lage en glutenbolle
Røed, Margrethe; Guttormsen, Vigdis & Ask, Anne Merete Selvik (2025). How visible is the learning strategy Pedagogical entrepreneurship in the Norwegian Core Curriculum operationalized through Active learning, Creativity, Teamwork, Interdisciplinarity and Value creation (ACTIV)? Full text in Research Archive
Webredaksjonen, UiA & Guttormsen, Vigdis (2025). Fikk pris som årets entreprenørskapslærer. [Internet]. https://www.uia.no/om-uia/fakultet/helse-og-idrettsvitenskap. 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! 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
Tunsberg, Eivind & Guttormsen, Vigdis (2024). Serverte nordiske naboer lokal mat, dans og musikk på fyret. [Journal]. Grimstad Adressetidende. Full text in Research Archive Show summary
Eide skole er med i prosjektet Nordisk smag. Skolen var vertskap under nettverkssamlingen. Samarbeidspartnere fra Damnark, Finland og Norge fikk blandt annet oppleve lokalmat fra Homborsund, tilberedt av skolens egene elever på 7. trinn, høre om lokalhistoren gjennom Eideboka og Homborsund fyr.
Guttormsen, Vigdis; Dversnes, Hanne Andersen; Lien, Anne; Larsen, Jorunn; Ceeberg, Elise Jeppesen & Ersland, Henriette Hersvik [Show all 7 contributors for this article] (2024). LÆRERVEJEDNING 2A - POTET, Nordisk smag-Fortidens mad.(Lærerveiledning). Professionshøjskolen UCN og læreruddannelser på hhv. Åbo Akademi, Vaasa Övningsskola i Finland og Universitetet i Agder (UiA) i Norge.. ISSN 9788797431153. p. 26–32. Full text in Research Archive
Dversnes, Hanne Andersen; Guttormsen, Vigdis; Lien, Anne; Larsen, Jorunn; Brekke, Henrik Haaland & Line, Oda [Show all 7 contributors for this article] (2024). 1A - SPISELIGE PLANTER I NATUREN, Nordisk smag-Fortidens mad. (Elevbok). Professionshøjskolen UCN og læreruddannelser på hhv. Åbo Akademi, Vaasa Övningsskola i Finland og Universitetet i Agder (UiA) i Norge.. ISSN 9788797431160. p. 17–32. Full text in Research Archive
Dversnes, Hanne Andersen; Guttormsen, Vigdis; Lien, Anne; Larsen, Jorunn; Andersen, Thea-Celine Krantz & Ceeberg, Elise Jeppesen [Show all 7 contributors for this article] (2024). 2A - POTET, Nordisk smag-Fortidens mad. (Elevbok). Professionshøjskolen UCN og læreruddannelser på hhv. Åbo Akademi, Vaasa Övningsskola i Finland og Universitetet i Agder (UiA) i Norge.. ISSN 9788797431160. p. 73–88. Full text in Research Archive
Guttormsen, Vigdis; Dversnes, Hanne Andersen; Lien, Anne; Larsen, Jorunn; Damsgaard, Camilla & Hald, Marianne [Show all 9 contributors for this article] (2024). HVAD KENDER DU TIL FORTIDENS MAD/ FORTIDENS MAD I NORDEN, Nordisk smag-Fortidens mad. (Elevbok). Professionshøjskolen UCN og læreruddannelser på hhv. Åbo Akademi, Vaasa Övningsskola i Finland og Universitetet i Agder (UiA) i Norge.. ISSN 9788797431160. p. 7–12. Full text in Research Archive
Guttormsen, Vigdis; Dversnes, Hanne Andersen; Lien, Anne; Larsen, Jorunn; Damsgaard, Camilla & Hald, Marianne [Show all 9 contributors for this article] (2024). LÆRERVEJLEDNING - FORTIDENS MAD, Nordisk smag-Fortidens mad.(Lærerveiledning). Professionshøjskolen UCN og læreruddannelser på hhv. Åbo Akademi, Vaasa Övningsskola i Finland og Universitetet i Agder (UiA) i Norge.. ISSN 9788797431153. p. 4–6. Full text in Research Archive
Dversnes, Hanne Andersen; Guttormsen, Vigdis; Lien, Anne; Larsen, Jorunn; Brekke, Henrik Haaland & Line, Oda [Show all 7 contributors for this article] (2024). LÆRERVEILEDNING 1A - SPISELIGE PLANTER I NATUREN, Nordisk smag-Fortidens mad.(Lærerveiledning). Professionshøjskolen UCN og læreruddannelser på hhv. Åbo Akademi, Vaasa Övningsskola i Finland og Universitetet i Agder (UiA) i Norge.. ISSN 9788797431153. p. 7–15. Full text in Research Archive
Wehus, Walter Norman; Guttormsen, Vigdis & Røed, Margrethe (2024). Let lærarar ta mat og helse på deltid. [Internet]. https://www.uia.no/nyheter/let-laerarar-ta-mat-og-helse-paa-. 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 & Dyrnes, Tjodunn (2024). Ny glutenfri utdanning. [Internet]. https://ncf.no/aktuelt/ny-glutenfri-utdanning-pa-uia. 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.
Røed, Margrethe; Guttormsen, Vigdis & Omholt, Mona Linge (2023). Får du energi av å drikke vann? Full text in Research Archive
Bekken, Thea & Guttormsen, Vigdis (2023). Skolehagens potensiale for danning og utdanning i mat og helse. Full text in Research Archive
Guttormsen, Vigdis & Røed, Margrethe (2023). "Er det energi i vann?". 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; Helland, Merete Hagen & Dversnes, Hanne Andersen (2022). Redaktøren spalte. Tema: Dybdelæring. Mat og helse i skolen. ISSN 1890-3193. 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
Guttormsen, Vigdis; Ask, Anne Merete Selvik & Aase, Andreas (2022). The Refugee Situation from my Professional Perspective. Full text in Research Archive
Guttormsen, Vigdis (2022). Partering av kylling på undervisningsverkstedet. Full text in Research Archive
Guttormsen, Vigdis & Helland, Merete Hagen (2022). Redaktørens spalte. Tema: Mat og helse som estetisk fag. Mat og helse i skolen. ISSN 1890-3193. 2022(1). Full text in Research Archive
Bjørkkjær, Tormod & Guttormsen, Vigdis (2022). Mat og måltider i skolen: Et undervisningsopplegg til lærerutdanningene. Full text in Research Archive
Stenbakk, Damares & Guttormsen, Vigdis (2022). Vil starta grautkafé i Kristiansand. [Internet]. https://www.uia.no/nyheter/vil-starta-grautkafe-i-kristiansa. Full text in Research Archive
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2022). Profesjonsutvikling og magisk læring. Full text in Research Archive
Guttormsen, Vigdis & Beinert, Cecilie (2021). Portrettintervju med Cecilie Beinert. [Journal]. Mat og helse i skolen. Full text in Research Archive
Guttormsen, Vigdis & Helland, Merete Hagen (2021). Redaktørens spalte. Tema: Grunnleggende ferdigheter. Mat og helse i skolen. ISSN 1890-3193. 2021(2). Full text in Research Archive
Guttormsen, Vigdis & Helland, Merete Hagen (2021). Redaktørens spalte. Tema: Mat og helse som praktisk fag. Mat og helse i skolen. ISSN 1890-3193. 2021(1). Full text in Research Archive
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2020). Redaktørens spalte. Tema: LMHS- før, nå og veien videre. Mat og helse i skolen. ISSN 1890-3193. Full text in Research Archive
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2020). Redaktørens spalte. Tema: Fagfornyelsen. Mat og helse i skolen. ISSN 1890-3193. 1. Full text in Research Archive
Guttormsen, Vigdis & Ask, Anne Merete Selvik (2020). Bokanmeldelser. Mat og helse i skolen. ISSN 1890-3193. 1, p. 34–35. Full text in Research Archive
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2020). Utprøving av eksamen i praktisk estetiske fag. Mat og helse i skolen. ISSN 1890-3193. 1. Full text in Research Archive
Ask, Anne Merete Selvik; Guttormsen, Vigdis; Ryslett, Kari & Trovåg, Solveig (2019). Inspirasjon og nye møter på kjøkkenet. Mat og helse i skolen. ISSN 1890-3193. 2, p. 22–23. Full text in Research Archive
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2019). Redaktørens spalte. Tema: Dybdelæring gjennom tverrfaglig undervisning. Mat og helse i skolen. ISSN 1890-3193. 1. Full text in Research Archive
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2019). Bruk av kjøkkenet til andre formål enn mat og helse. Mat og helse i skolen. ISSN 1890-3193. 2. Full text in Research Archive
Guttormsen, Vigdis (2019). Hva er dybdelæring og hvorfor er det så viktig? Mat og helse i skolen. ISSN 1890-3193. 1, p. 4–6. Full text in Research Archive
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2019). Redaktørens spalte. Tema: Kjøkkenet som undervisningsrom. Mat og helse i skolen. ISSN 1890-3193. 2. Full text in Research Archive
Guttormsen, Vigdis & Kløcker, Tone Worren (2019). Det gode måltidet - Sunne og lokale råvarer inn i skolen. Mat og helse i skolen. ISSN 1890-3193. 1, p. 13–16. Full text in Research Archive
Guttormsen, Vigdis & Ask, Anne Merete Selvik (2019). Nye bøker om dybdelæring - Ønsker du mer kompetanse i mat og helse? Mat og helse i skolen. ISSN 1890-3193. 1, p. 26–27. Full text in Research Archive
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2018). Redaktørens spalte. Tema: Vurdering i mat og helse. Mat og helse i skolen. ISSN 1890-3193. 2. Full text in Research Archive
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2018). Bokanmeldelse: Smagens didaktik. Mat og helse i skolen. ISSN 1890-3193. 2. Full text in Research Archive
Stea, Tonje Holte; Berntsen, Sveinung; Guttormsen, Vigdis; Haugen, Tommy; Øverby, Nina Cecilie & Haraldstad, Kristin [Show all 8 contributors for this article] (2016). Using the intervention mapping protocol to develop a family-based weight-management program. Full text in Research Archive
Guttormsen, Vigdis (2015). Kostholdsplanleggeren. Full text in Research Archive
Guttormsen, Vigdis (2015). Ernæring i eldreomsorgen - Presentasjon. Full text in Research Archive
Guttormsen, Vigdis (2014). Kvinner og menns matvaner. Full text in Research Archive
Guttormsen, Vigdis (2013). Nutritional guidance: Preventing malnutrition with food instead of supplements for elderly in nursing homes. Full text in Research Archive
Guttormsen, Vigdis; Naevisdal, T. & Langemyr, V. (2013). NUTRITIONAL GUIDANCE: PREVENTING MALNUTRITION WITH FOOD INSTEAD OF SUPPLEMENTS FOR ELDERLY IN NURSING HOMES. Annals of Nutrition and Metabolism. ISSN 0250-6807. 63, p. 600–600. Full text in Research Archive
Helland, Merete Hagen & Guttormsen, Vigdis (2012). Rapport fra etter-og videreutdanningskurs i middelhavsmat LESVOS 2011. Mat og helse i skolen. ISSN 1890-3193. p. 28–29. Full text in Research Archive
Guttormsen, Vigdis (2012). Matkurs ved Middelhavet. Utdanning. ISSN 1502-9778. p. 18–18. Full text in Research Archive
Guttormsen, Vigdis; Løvik, Astrid; Bye, Asta; Bratlie, Jorunn; Mørkrid, Lars & Lundin, Knut E.A. (2004). IgA mot havre hos diett behandlede cøliakere som spiser og som ikke spiser havre. Full text in Research Archive Show summary
Bakgrunn: Cøliaki behandles effektivt med en gluten fri diett uten hvete, rug, bygg og beslektede kornslag. Inntil nylig har havre også vært bedømt som skadelig. Studier de siste årene har vist at havre tåles av de fleste cøliakere. Vi har funnet tre voksne cøliakere som utviklet aktiv cøliaki av havre (Lundin et al. Gut 2003 og upublisert). Hos disse har vi vist at T celler fra tarmen gjenkjenner et hvete-lignende havre peptid (upublisert). Det er derfor klinisk viktig å undersøke eventuelle serologiske markører på havre intoleranse hos behandlete cøliakere. Material og metode: Voksne cøliakere ble rekruttert ved hjelp av brev til medlemmene i Oslo og Akershus og Buskerud Fylkeslag av Norsk Cøliakiforening. Alle skulle ha inntatt en gluten fri kost i minst to år. Både havre-spisende (minst 6 måneder) og ikke havre-spisende cøliakere ble invitert. En balansert kontrollgruppe ble rekruttert fra sykehusansatte og kjente. Alle cøliakerne besvarte et spørreskjema og ble intervjuet. Serum IgA mot havre avenin, hvete gliadin og vevs transglutaminase analysert med ELISA metode. Verdiene ble analysert med Kruskal-Wallis og Mann-Whitneys test med Bonferroni’s korreksjon. Resultater: Serum ble samlet fra 136 cøliakere og 139 kontroller. 82 av cøliakerne spiste havre, mens 54 ikke spiste kornsorten. Referanseområdet ble bedømt blant kontrollserumprøvene. Det ble ikke funnet noen signifikante forskjeller i IgA nivåene mellom havrespisende og ikke- havrespisende cøliakere. Det ble derimot funnet signifikant sammenheng mellom anti-avenin og anti-gliadin (p<0,0001) og mellom anti-avenin and anti-TG2 (p=0,0012). Konklusjon: Inntak av havre gir ikke øket nivå av IgA mot havre avenin hos cøliakere som spiser gluten fri kost. Funnene er forenlig med at havre tåles av de aller fleste voksne cøliakere.
Bye, Asta; Guttormsen, Vigdis; Løvik, Astrid; Bratlie, Jorunn; Mørkrid, Lars & Lundin, Knut E.A. (2004). IgA against oats in adult coeliacs. Full text in Research Archive Show summary
Introduction: Coeliac disease is effectively treated with a gluten free diet devoid of wheat, rye, barley and related cereals. Oats has until recently also been considered harmful but is now allowed in several countries. We have, however, identified three adult coeliacs that developed a flare of active celiac disease after ingestion of oats. Thus, oats might not be innocent in coeliac disease and we have now investigated levels of IgA against oats in adult celiac disease patients. Methods: Serum was collected from 136 adult treated coeliacs and 139 controls. 82 of the coeliacs were taking oats as part of their gluten free diet. IgA against oats avenin, wheat gliadin and tissue transglutaminase were tested with ELISA assays. Results: We did not find significant differences in IgA against oats in oats-eating and not-oats-eating coeliacs. We did find a significant correlation between anti-avenin and anti-gliadin IgA, and between anti-avenin and anti-tissue transglutaminase IgA. Conclusion: Ingestion of oats does not give increased levels of IgA against oats in adult coeliacs on a gluten free diet. The findings are compatible with the finding that most adult coeliacs tolerate oats.

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Published Apr. 16, 2024 11:36 AM