Introduction: Bread is a part of the Norwegian food culture and a important part of the Norwegian diet. However, the intake of fiber is too low and the health authorities recommend a higher intake of wholemeal bread and cereals. In addition, we throw away as much as 190 000 bread in Norwegian garbage cans every day throughout the year, which is negative in light of the environment. Purpose: This study looks at whether an intervention with the goal of getting participants to bake homemade bread could affect an increased intake of bread, especially intake of whole meal bread, and reduce wastage of bread. The question to answer was, "Will an intervention aiming to bake their own bread, contribute to a changed bread intake, help choose rougher / healthier bread eaten and cause it to be disposed less bread at home?" Methods: The study was conducted as a randomized controlled trial with an intervention group and a control group aimed at students at university of Agder. Intervention period was four weeks in which participants were encouraged to try out a recipe and method for homemade whole- grain bread. Frequency Questionnaires were used to register baking- frequency, consumption of bread and wastage of bread. Results: There were statistic significant differences between the groups in baking frequency both during and after the intervention, where the participants in the intervention group increased baking frequency. Despite this, there was no significant change in the consumption of bread (total intake), intake of whole-grain bread and wastage of bread. Conclusion: The intervention proved to affect an increase in baking frequency, but this was not enough to increase the intake of whole-grain bread or to reduce the waste of bread. Further research is needed to look at effective measures with the aim to increase the intake of whole grain bread and reduce wastage of bread. Keywords: Bread, Bread baking, Diet, Health, Environment

Masteroppgave folkehelsevitenskap - Universitetet i Agder 2016