Tormod Bjørkkjær

• Medin, Anine Christine; Vik, Frøydis Nordgård; Helle, Christine; Helland, Sissel Heidi; Wills, Andrew Keith & Osorio, Natalie Garzon [Vis alle 22 forfattere av denne artikkelen] (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. ISSN 2296-2565. 11. doi: 10.3389/fpubh.2023.1326787. Fulltekst i vitenarkiv Vis sammendrag

  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.

• 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. doi: 10.1111/mcn.13521. Fulltekst i vitenarkiv Vis sammendrag

  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.

• Bjørkkjær, Tormod & Øverby, Nina Cecilie (2023). Betydningen av mat og måltider for læring i grunnskolen. I Ruge, Dorte; Vik, Frøydis Nordgård; Björklund, Johanna & Frödén, Sara (Red.), Læring gennem mad og måltider i grundskolen Teori og praksis fra Danmark, Sverige og Norge. Cappelen Damm Akademisk. ISSN 9788202797744. s. 215–235. doi: 10.23865/noasp.182.ch3.2. Fulltekst i vitenarkiv Vis sammendrag

  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.

• Aadland, Eli Kristin & Bjørkkjær, Tormod (2023). Rammefaktorenes påvirkning for gjennomføring av skolelunsj i norske skoler. I Ruge, Dorte; Vik, Frøydis Nordgård; Björklund, Johanna & Frödén, Sara (Red.), Læring gennem mad og måltider i grundskolen Teori og praksis fra Danmark, Sverige og Norge. Cappelen Damm Akademisk. ISSN 9788202797744. s. 193–214. doi: 10.23865/noasp.182.ch3.1. Fulltekst i vitenarkiv Vis sammendrag

  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.

• 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. ISSN 1471-2458. 23(1). doi: 10.1186/s12889-023-15435-y. Fulltekst i vitenarkiv Vis sammendrag

  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

• 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. Fulltekst i vitenarkiv
• Valand, Ida Ulrikke; Øverby, Nina Cecilie; Strömmer, Sofia; Barker, Mary Elizabeth; Bjornes, Camilla & Nordli, Julie [Vis alle 11 forfattere av denne artikkelen] (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. ISSN 1932-6203. 17(4). doi: 10.1371/journal.pone.0260890. Fulltekst i vitenarkiv
• 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. ISSN 1999-561X. 14(2), s. 39–52. Fulltekst i vitenarkiv Vis sammendrag

  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 [Vis alle 7 forfattere av denne artikkelen] (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. Fulltekst i vitenarkiv
• 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). Fulltekst i vitenarkiv
• Wergedahl, Hege & Bjørkkjær, Tormod (2019). Skolen som matlandskap. I Holthe, Asle; Aadland, Eli Kristin & Viig, Nina Grieg (Red.), Mat og helse i grunnskolelærerutdanningene. Fagbokforlaget. ISSN 9788245032901. s. 71–84. Vis sammendrag

  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. I Holthe, Asle; Aadland, Eli Kristin & Viig, Nina Grieg (Red.), Mat og helse i grunnskolelærerutdanningene. Fagbokforlaget. ISSN 9788245032901. s. 129–142. Vis sammendrag

  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.

• 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. s. 1–9. doi: 10.1111/ijcs.12501. Vis sammendrag

  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, s. 94–105. doi: 10.1016/j.clinbiochem.2017.10.004.
• 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. ISSN 1475-2891. 10. doi: 10.1186/1475-2891-10-127.
• Reme, Silje Endresen; Tveito, Torill Helene; Chalder, Trudie; Bjørkkjær, Tormod; Indahl, Aage & Brox, Jens Ivar [Vis alle 9 forfattere av denne artikkelen] (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. ISSN 1471-2474. 12(1). doi: 10.1186/1471-2474-12-152. Fulltekst i vitenarkiv
• 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. ISSN 1178-7074. 3, s. 383–392. doi: 10.2147/IJGM.S13013.
• 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.
• 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. ISSN 1178-119X. 1, s. 33–41.
• Arslan, Gülen; Erichsen, Kari; Milde, Anne Marita; Helgeland, Lars Inge; Bjørkkjær, Tormod & Frøyland, Livar [Vis alle 7 forfattere av denne artikkelen] (2007). No Protection against DSS-induced Colitis by Short-term Pretreatment with Seal or Fish Oils in Rats. Integrative Medicine Insights. ISSN 1177-3936. 2, s. 25–34.
• 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.
• Bjørkkjær, Tormod; Brun, Johan G; Valen, Merete; Arslan, Gülen; Lind, Ragna & Brunborg, Linn Anne Bjelland [Vis alle 8 forfattere av denne artikkelen] (2006). Lipids in health and disease. Lipids in Health and Disease. ISSN 1476-511X. 5. doi: 10.1186/1476-511X-5-6.
• 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), s. 307–310.
• Bjørkkjær, Tormod; Brun, Johan G; Valen, Merete; Arslan, Gülen; Lind, Ragna Anne & Brunborg, Linn Anne Bjelland [Vis alle 8 forfattere av denne artikkelen] (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. ISSN 1476-511X. 5(6). doi: 10.1186/1476-511X-5-6.
• Dahl, Lisbeth Jane; Bjørkkjær, Tormod; Graff, Ingvild Eide; Kjellevold, Malde Marian & Klementsen, Beate (2006). Fisk – ikke bare omega-3. Tidsskrift for Den norske legeforening. ISSN 0029-2001. 126(3), s. 309–311.
• 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, s. 1088–1094.

Se alle arbeider i Cristin

• Vedøy, Ingeborg Barth; Hausmann, Frøydis & Bjørkkjær, Tormod (2023). Kjernekompetanseområder bachelor i folkehelse/folkehelsearbeid.
• Bjørkkjær, Tormod & Vik, Frøydis Nordgård (2023). Nordiske næringsstoff-anbefalinger og kommende kostråd. Kommentar fra Norge med fokus på kostråd og prosess videre.
• Valand, Ida Ulrikke; Øverby, Nina Cecilie; Kiland, Charlotte; Bjørkkjær, Tormod; Bjornes, Camilla & Nordli, Julie [Vis alle 9 forfattere av denne artikkelen] (2023). The development of course content for a dietary life skills course targeting students – co-creation with future users .
• Bjørkkjær, Tormod; Palojoki, Päivi & Beinert, Cecilie (2023). På tide å ta matkompetanse seriøst? lokalavisen fedrelandsvennen.
• 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 .
• Aadland, Eli Kristin & Bjørkkjær, Tormod (2023). Hvilke rammefaktorer påvirker gjennomføring av skolelunsj i skolen?
• Bjørkkjær, Tormod & Øverby, Nina Cecilie (2023). Hvilken betydning har mat og måltider for læring i grunnskolen?
• Bjørkkjær, Tormod; Hansen, Bjørge Herman & Silje, Bjørnerud Korslund (2023). Usunne levevaner i Agder. Fædrelandsvennen. ISSN 0805-3790.
• Øverby, Nina Cecilie; Hillesund, Elisabet Rudjord; Helland, Sissel Heidi; Helle, Christine; Wills, Andrew Keith & Lamu, Admassu Nadew [Vis alle 23 forfattere av denne artikkelen] (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. ISSN 1664-2392. 13. doi: 10.3389/fendo.2022.1071489. Fulltekst i vitenarkiv
• Bjørkkjær, Tormod; Røed, Margrethe & Guttormsen, Vigdis (2022). Mat og måltider i skolen - Et undervisningsopplegg til lærerutdanningene.
• Bjørkkjær, Tormod & Vik, Frøydis Nordgård (2022). Knyter tettare band til praksisfeltet. [Internett]. www.uia.no.
• Bjørkkjær, Tormod (2022). Barnehageansatte har for lite kunnskap om mat. [Internett]. www.utdanningsnytt.no.
• Bjørkkjær, Tormod (2022). Trenger flere praksissteder for folkehelse og ernæring. [Internett]. https://www.uia.no.
• Helland, Sissel Heidi & Bjørkkjær, Tormod (2022). Studentene lærer for lite om mat og måltidet. [Fagblad]. Første steg nr. 4/2022.
• Helland, Sissel Heidi & Bjørkkjær, Tormod (2022). Slik får du barna til å smake ny mat. [Internett]. Utdanningsnytt.no.
• Guttormsen, Vigdis & Bjørkkjær, Tormod (2022). Digitale hjelpemidler i mat og helse - til nytte eller besvær?
• Guttormsen, Vigdis & Bjørkkjær, Tormod (2022). Tverrfaglige fagdidaktiske videoer i mat og helse og naturfag. Mat og helse i skolen. ISSN 1890-3193. s. 14–16.
• 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.
• Wergedahl, Hege; Theofylaktopoulou, Despoina; Fossgard, Eldbjørg; Holthe, Asle; Bjørkkjær, Tormod & Hörnell, Agneta [Vis alle 9 forfattere av denne artikkelen] (2022). Nordic school meals and effect on classroom learning behaviour.
• Bjørkkjær, Tormod & Guttormsen, Vigdis (2022). Mat og måltider i skolen: Et undervisningsopplegg til lærerutdanningene.
• 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. [Avis]. Ugeavisen Svendborg.
• 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.
• 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.
• Helland, Sissel Heidi & Bjørkkjær, Tormod (2021). Ettåringer kan like all slags mat. [Internett]. Forskning.no.
• Helland, Sissel Heidi & Bjørkkjær, Tormod (2021). Sellerispisende ettåringer overrasket i barnehagen. [Internett]. uia.no.
• Helland, Sissel Heidi & Bjørkkjær, Tormod (2021). Barnas matvaner overrasket barnehagelærerne. [Fagblad]. Barnehage.no.
• Engeset, Dagrun; Bjørkkjær, Tormod; Helland, Sissel Heidi & Medin, Anine Christine (2019). Flere må ta kosthold på alvor . Agderposten. ISSN 0805-3723. s. 24–25.
• Wergedahl, Hege; Aadland, Eli Kristin & Bjørkkjær, Tormod (2018). Mat og måltider i barnehagen.
• Glosvik, Øyvind; Bjørkkjær, Tormod; Heggen, Marianne Presthus & Selås, Magnhild (2018). Barnkunne - Presentasjon/bod under Arendalsuka 2018.
• Bjørkkjær, Tormod (2018). Evaluering av pilotprosjektet Matjungelen.
• Aadland, Eli Kristin & Bjørkkjær, Tormod (2018). WP5 Mat og måltider i barnehagen (pecha kucha).
• Bjørkkjær, Tormod (2018). Nordisk skolematprosjekt .
• Valand, Ida Ulrikke & Bjørkkjær, Tormod (2018). Team Management Roles and Collaboration in Student Enterprises (SEs).
• Wergedahl, Hege; Bjørkkjær, Tormod & Aadland, Eli Kristin (2018). Hvorfor spiser vi ikke mere grønnsaker? Bærekraftige og helsefremmende måltider i barnehagen.
• Valand, Ida Ulrikke & Bjørkkjær, Tormod (2017). Du gjør det, du lærer ikke bare om det. Mat og helse i skolen. ISSN 1890-3193.
• Bere, Elling & Bjørkkjær, Tormod (2017). Vi må halvere kjøttspisingen. Morgenbladet. ISSN 0805-3847.
• Bjørkkjær, Tormod; Fossgard, Eldbjørg; Holthe, Asle & Wergedahl, Hege (2016). Frukt, grønnsaker og sjømat i skolemat - med fokus på Norge.
• Fossgard, Eldbjørg & Bjørkkjær, Tormod (2016). Ernæringskvalitet og forestillinger om skolemat.
• Johannessen, Helen & Bjørkkjær, Tormod (2015). Sukkersjokk og smaksbomber.
• Bjørkkjær, Tormod (2015). Vil hjelpe rusavhengige til aktiv fritid. [Internett]. www.hib.no.
• Bjørkkjær, Tormod (2014). Sjømat eller kosttilskudd for eldre?
• Wergedahl, Hege; Holthe, Asle; Fossgard, Eldbjørg & Bjørkkjær, Tormod (2014). Sammenheng mellom skolemat og læring?
• 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.
• Bjørkkjær, Tormod (2006). Selolje mot leddsmerter ved inflammatorisk tarmsykdom. Fordøyelsen. ISSN 0808-4297. 19(3).
• 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.
• 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.
• Bjørkkjær, Tormod; Frøyland, Livar & Berstad, Arnold (2006). Selolje i sonde mot IBD-leddsmerter – vago-vagal anti-inflammatorisk refleks?
• Bjørkkjær, Tormod (2006). Omega-3 og kronisk betennelse - Leddsmerter ved tarmbetennelse.
• Bjørkkjær, Tormod (2005). Spennede seloljeforskning. Revmatikeren. ISSN 0800-5575.
• Bjørkkjær, Tormod; Brunborg, Linn Anne Bjelland; Arslan, Gülen; Lind, Ragna Anne; Brun, Johan G & Valen, Merete [Vis alle 9 forfattere av denne artikkelen] (2005). Effekt av selolje vs soyaolje på leddsmerter ved inflammatorisk tarmsykdom.
• Lied, Gülen Arsland; Bjørkkjær, Tormod; Brunborg, Linn Anne Bjelland; Valen, Merete; Brun, Johan G & Frøyland, Livar [Vis alle 7 forfattere av denne artikkelen] (2003). Seal oil compared to soy oil in patients with inflammatory bowel disease. Gastroenterology. ISSN 0016-5085. 124, s. 67–67.
• Bjørkkjær, Tormod & Fossgard, Eldbjørg (2018). Evaluering av pilotprosjektet Matjungelen. Helsedirektoratet.
• 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 978-82-308-0864-1. Vis sammendrag

  PhD-avhandling

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