Vigdis Guttormsen

Associate Professor

Department of Nutrition and Public Health

Email: vigdis.guttormsen@uia.no
Phone: +47 38141652
Mobile phone: +4791537272

Office I1 013 (Universitetsveien 25, 4630 Kristiansand, Norway)

Research groups

Centre for Lifecourse Nutrition

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.

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

Tuition

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.

Short biography

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

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. ISSN 1471-2458. 16:1092, p. 1–15. doi: 10.1186/s12889-016-3766-6. Full text in Research Archive
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. ISSN 1751-4991. 4(6), p. 315–320. 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. 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.

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Guttormsen, Vigdis (2013). Mat og måltider i eldreomsorgen. Arendal kommune. ISBN 978-82-999338-1-0. 95 p.

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Guttormsen, Vigdis; Bjørkkjær, Tormod & Aadland, Eli Kristin (2024). A teacher's reason for taking formal education in home economics.
Guttormsen, Vigdis & Dyrnes, Tjodunn (2024). Ny glutenfri utdanning. [Internet]. https://ncf.no/aktuelt/ny-glutenfri-utdanning-pa-uia.
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-.
Røed, Margrethe; Guttormsen, Vigdis & Omholt, Mona Linge (2023). Får du energi av å drikke vann? .
Guttormsen, Vigdis & Røed, Margrethe (2023). Får du energi av å drikke vann? .
Bekken, Thea & Guttormsen, Vigdis (2023). Skolehagens potensiale for danning og utdanning i mat og helse.
Guttormsen, Vigdis & Røed, Margrethe (2023). "Er det energi i vann?" .
Bjørkkjær, Tormod; Røed, Margrethe & Guttormsen, Vigdis (2022). Mat og måltider i skolen - Et undervisningsopplegg til lærerutdanningene.
Stenbakk, Damares & Guttormsen, Vigdis (2022). Vil starta grautkafé i Kristiansand. [Internet]. https://www.uia.no/nyheter/vil-starta-grautkafe-i-kristiansa.
Guttormsen, Vigdis; Helland, Merete Hagen & Dversnes, Hanne Andersen (2022). Redaktøren spalte. Tema: Dybdelæring. Mat og helse i skolen. ISSN 1890-3193.
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. p. 14–16.
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2022). Profesjonsutvikling og magisk læring.
Guttormsen, Vigdis; Ask, Anne Merete Selvik & Aase, Andreas (2022). The Refugee Situation from my Professional Perspective .
Guttormsen, Vigdis (2022). Partering av kylling på undervisningsverkstedet .
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).
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. [Newspaper]. Ugeavisen Svendborg.
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).
Guttormsen, Vigdis & Helland, Merete Hagen (2021). Redaktørens spalte. Tema: Grunnleggende ferdigheter . Mat og helse i skolen. ISSN 1890-3193. 2021(2).
Guttormsen, Vigdis & Beinert, Cecilie (2021). Portrettintervju med Cecilie Beinert . [Journal]. Mat og helse i skolen.
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2020). Redaktørens spalte. Tema: LMHS- før, nå og veien videre. Mat og helse i skolen. ISSN 1890-3193.
Guttormsen, Vigdis & Ask, Anne Merete Selvik (2020). Bokanmeldelser. Mat og helse i skolen. ISSN 1890-3193. 1, p. 34–35.
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2020). Utprøving av eksamen i praktisk estetiske fag. Mat og helse i skolen. ISSN 1890-3193. 1.
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2020). Redaktørens spalte. Tema: Fagfornyelsen. Mat og helse i skolen. ISSN 1890-3193. 1.
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.
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.
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2019). Redaktørens spalte. Tema: Kjøkkenet som undervisningsrom. Mat og helse i skolen. ISSN 1890-3193. 2.
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.
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.
Guttormsen, Vigdis (2019). Hva er dybdelæring og hvorfor er det så viktig? Mat og helse i skolen. ISSN 1890-3193. 1, p. 4–6.
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2019). Redaktørens spalte. Tema: Dybdelæring gjennom tverrfaglig undervisning. Mat og helse i skolen. ISSN 1890-3193. 1.
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2018). Bokanmeldelse: Smagens didaktik. Mat og helse i skolen. ISSN 1890-3193. 2.
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2018). Redaktørens spalte. Tema: Vurdering i mat og helse. Mat og helse i skolen. ISSN 1890-3193. 2.
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.
Guttormsen, Vigdis (2015). Kostholdsplanleggeren.
Guttormsen, Vigdis (2015). Ernæring i eldreomsorgen - Presentasjon.
Guttormsen, Vigdis (2014). Kvinner og menns matvaner.
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.
Guttormsen, Vigdis (2013). Nutritional guidance: Preventing malnutrition with food instead of supplements for elderly in nursing homes.
Guttormsen, Vigdis (2012). ERN900 Middelhavsmat 2012. Show summary
Referat fra kurs i Middelhavsmat våren 2012 på Lesvos
Guttormsen, Vigdis (2012). Matkurs ved Middelhavet. Utdanning. ISSN 1502-9778. p. 18–18.
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.
Ask, Anne Merete Selvik & Guttormsen, Vigdis (2012). Middelhavsmat. [Internet]. UiA sin webside og youtube.
Bye, Asta; Guttormsen, Vigdis; Løvik, Astrid; Bratlie, Jorunn; Mørkrid, Lars & Lundin, Knut E.A. (2004). IgA against oats in adult coeliacs. 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.
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. 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.

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Published Apr. 16, 2024 11:36 AM