hkr.sePublications
Change search
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf
Teaching and learning cooking skills in Home Economics What do teachers for students with mild intellectual disabilities consider important to learn?
Uppsala University.
Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).ORCID iD: 0000-0003-2450-066X
Uppsala University.
2017 (English)In: Built Environment Project and Asset Management, ISSN 2044-124X, E-ISSN 2044-1258, Vol. 119, no 5, 1067-1078 p.Article in journal (Refereed) Published
Abstract [en]

Purpose - The purpose of this paper is to explore which elements of cooking skills Home Economics (HE) teachers in schools for students withmild intellectual disability (ID) consider important for their students to learn. Design/methodology/approach - In total, 22 qualitative interviews with HE teachers of students with mild ID were conducted. The transcripts were analyzed thematically using the sociocultural approach on learning and knowledge as a theoretical framework. Findings - The elements of cooking skills that were emphasized included mastering the language of cooking, measuring, following recipes, representing an instrumental and task-centered - knowledge on cooking. Practical implications - The results of this study provide an insight into cooking lessons in HE in schools, not only regarding the focus that teachers give to cooking skills, but also to how cooking skills can be understood on a theoretical level. This has implications for both regular schools and schools for students with mild IDs since the elements that teachers consider important then guide what the students are given to learn. Teachers should be conscious that the planning of lessons should also be based on the students' specific circumstances and context. Originality/value - To the authors' knowledge, this is the first study that provides knowledge about how HE teachers reason regarding which cooking skills they consider important for students to learn. HE is taught to both children and adolescents, and it is important to investigate teachers' perceptions about the subject and how the teaching is organized, including cooking skills.

Place, publisher, year, edition, pages
2017. Vol. 119, no 5, 1067-1078 p.
Keyword [en]
Teaching, Cooking skills, Home Economics, Sociocultural theory on learning
National Category
Social Sciences
Identifiers
URN: urn:nbn:se:hkr:diva-16997DOI: 10.1108/BFJ-09-2016-0435ISI: 000402881100009OAI: oai:DiVA.org:hkr-16997DiVA: diva2:1121468
Available from: 2017-07-11 Created: 2017-07-11 Last updated: 2017-07-11Bibliographically approved

Open Access in DiVA

No full text

Other links

Publisher's full text

Search in DiVA

By author/editor
Olsson, Viktoria
By organisation
Avdelningen för Mat- och måltidsvetenskapResearch Environment Food and Meals in Everyday Life (MEAL)
In the same journal
Built Environment Project and Asset Management
Social Sciences

Search outside of DiVA

GoogleGoogle Scholar

Altmetric score

Total: 10 hits
CiteExportLink to record
Permanent link

Direct link
Cite
Citation style
  • apa
  • harvard1
  • ieee
  • modern-language-association-8th-edition
  • vancouver
  • Other style
More styles
Language
  • de-DE
  • en-GB
  • en-US
  • fi-FI
  • nn-NO
  • nn-NB
  • sv-SE
  • Other locale
More languages
Output format
  • html
  • text
  • asciidoc
  • rtf