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  • 1.
    Gerberich, Johanna
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humaniora.
    Müller- Hansen, Bitte
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Håkansson, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Höijer, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Promoting creativity in Food and Meal Science educations at Kristianstad University2016Conference paper (Other academic)
  • 2.
    Höijer, Karin
    Department of Food, Nutrition and Dietetics, Uppsala University.
    Contested food: a focused ethnography of how food and food practices are made sense of in Swedish home economics2013Conference paper (Other academic)
    Abstract [en]

    This presentation reports from a focused ethnographic study on how teachers of Swedish Home Economics and their students in collaboration with each other and objects make sense of food. The study was based on a social constructionist perspective in combination with theories on space and culture. Food in Home Economics offers a challenging complexity. On the one hand Swedish Home Economics is a school subject with a long history, framed by certain conditions such as the syllabus and issues of time. Here, teachers and students meet according to plan with the expressed intention to teach and learn about food. On the other hand we as humans use food to make sense of the world. Home Economics can thus be conceived of as a space where a rich array of interests, beliefs, traditions and norms relating to food coexist and are being transformed. This study was conducted through what can be described as a focused ethnography where attention was directed towards a particular setting and by giving emphasis to particular behaviour in particular settings rather than attempting to portray a whole cultural system. Data gathering was initially broad and explorative with observations to find ways to proceed, which was followed by focus group interviews with students and teachers. Formal data gathering thus began in early 2007 with a short fieldwork and concluded with focus group interviews with teachers in the spring of 2009. This work resulted in three different data sets that was analysed both separately and in conjunction with each other with the help of different analytical theories. The main finding was that food in Swedish Home Economics could be described as contested: teachers and students made sense of food in opposing ways.

  • 3.
    Höijer, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Expanding the home economics classroom: new opportunities with outdoor cooking?2018In: “What is happening in home economics?”: a spotlight on European activities / [ed] EAHE, 2018Conference paper (Other academic)
  • 4.
    Höijer, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Framtidens konsumenter: föredrag om avhandlingen Contested food vid Livsmedelsakademins matforskarnätverk den 4 december2013Other (Other (popular science, discussion, etc.))
    Abstract [sv]

    Föredraget bygger på den färska avhandlingen Contested food : the construction of home and consumer studies as a cultural space. Elever berättar att de upplever sig som delaktiga i matarbetet hemma - de får vara med och bestämma och anses som en viktig del i familjens mataktiviteter, även om de kanske inte lagar alla maten själva. I skolan däremot upplever de sig som utestängda från vissa för matarbetet väsentliga delar. Det här får som konsekvens att maten i Hem- och konsumentkunskapen upplevs som fejk och oautentisk - den handlar om ett liv långt bort i framtiden och inte om livet här och nu. I kontrast till detta finns lärarnas beskrivning, som är förankrad i de ursprungliga anledningarna till att införa mat som en del av skolundervisningen. Jag kommer att berätta om ett skolämne som är fyllt av motsägelser och paradoxer.

  • 5.
    Höijer, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Kulinarisk kultur2017In: Förskoletidningen, ISSN 0348-0364, Vol. 22, no 3, p. 6-8Article in journal (Other (popular science, discussion, etc.))
  • 6.
    Höijer, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Köttet som norm2017In: Nordisk Nutrition, ISSN 1654-8337, Vol. 2017, no 3, p. 6-9Article in journal (Other (popular science, discussion, etc.))
  • 7.
    Höijer, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen.
    Omstridd mat: är det olika mellan hur lärare och elever uppfattar maten i hem- och konsumentkunskap?2016Conference paper (Other (popular science, discussion, etc.))
  • 8.
    Höijer, Karin
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för miljö- och biovetenskap.
    Redefining education about food traditions in Swedish home economics education: report from a lesson study2018In: “What is happening in home economics?”: a spotlight on European activities / [ed] EAHE, 2018Conference paper (Other academic)
    Abstract [en]

    The syllabus for Home Economics in Sweden has a concrete culture perspective tied to cultural variations and food traditions (Skolverket 2011, 2016). Culture has been described as pivotal to how we socially understand the world around us (Burr 2003, Gerger 2009), which means that the world isn’t neutral to us but rather understood from one cultural perspective or another (Hastrup 2004). Research (Bohm 2016, Höijer 2013) has illustrated how food selected to be included in Home Economics education primarily is chosen by the teacher, and also that the teacher is embedded in the cultural and structural traditions that are (re)constructed in society and school. Education about food in Home Economics is contested in the sense that students and teachers’ cultural perspective are misaligned and students’ experiences rarely are taken as a starting point (Höijer 2013). So far there has been no research investigating how education about food traditions is realized, but experience suggests that it often entails baking traditional saffron buns in December or to speak about geographical regions rather than to investigate food as codes, images, values, experiences and ways of thinking that groups of people share. The main aim of the project was to develop Home Economic teachers competence in a Swedish municipality, the specific aim was to develop education about food traditions.

    Between August of 2017 and January 2018 a competence development project was carried out in a large municipality near Stockholm. The project was planned as a combination between lectures and research in the form of a lesson study (Lewis 2002; Lewis, Perry & Murata 2006; Murata 2011). In the lesson study a specific lesson was planned by the whole group and carried out by one teacher, and observed by other teachers. Analysis and revision of the lesson was done by the whole group.

  • 9.
    Höijer, Karin
    et al.
    Kristianstad University, Faculty of Natural Science, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Karlsson, Johanna
    Lunds universitet.
    Gerberich, Johanna
    Kristianstad University, Faculty of Natural Science, Avdelningen för mat- och måltidsvetenskap.
    Språk- och kunskapsutvecklande ämnesundervisning för nyanlända elever den första tiden: Del 5. Att lyfta språket och ämneskunskaperna med hjälp av stöttning Del 7. Läsförståelse i alla ämnen2018Other (Other (popular science, discussion, etc.))
  • 10.
    Nyberg, Maria
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Bryntorp, Anna
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Håkansson, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Olsson, Viktoria
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Sepp, Hanna
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Exploring the meal concept: an interdisciplinary literature overview2015Conference paper (Refereed)
    Abstract [en]

    The meal concept is used in varying contexts, and within several scientific fields, however often without a clear definition of what it includes. The meal has been identified as a subject in multiple research areas such as nutrition, medicine, sensory science, history, design product development, food service, biology, physiology, anthropology, sociology, psychology, marketing and so forth 1. A meal may be defined and identified by the time of the day, by its energy content and how the food is combined as well as by its social interactions, implying that it may be understood in relation to the food itself as well as to the social and cultural context 2. The meal has also been discussed in relation to the concept of “snacks”, where a meal has been defined as a “structured food event”, while “snacks” represent “unstructured food events”3 . Some attempts have been made in order to define the meal and also to present a more holistic model of what it includes. One way of defining the meal is by using certain cues related to food as well as the environment 4. Another example is the Five Aspects Meal Model (FAMM) which was developed as a model in the early 2000s 5, with the ambition to capture an entirety of the meal by including the room, the meeting, the product, the logistics and the atmosphere in defining and understanding a meal. Although there have been many attempts trying to find a general and precise definition, the complexity makes it difficult, and maybe impossible, to capture the meal concept in a single definition 6. Different disciplines focus on various aspects, which may complicate a common understanding 7,8,9.

    It has been stated that meals are only one form of eating 10, and that the meal alone does not capture the diversity of todays’ eating. Still, it is recurrently used as a point of reference and as a norm for discussions concerning food and eating. The meal concept is however in constant change and must be understood in relation to societal patterns and norms, how we organize our eating and what role food plays as a social and cultural glue 2, but also in relation to our perception of health, sustainability, convenience and so forth. Other concepts, such as “eating episodes” 11,12, “eating occasions” see f ex. 13 and “eating events” 14 have also been used as attempts to illuminate the complexity of food habits. Nonetheless, the meal is still universally used and recurrent in various research works, and therefore it is of importance to investigate how the concept is actually used and understood in the different areas related to food- and meal science, an interdisciplinary field studying food and meals within Food scienceNutrition and health, and Food culture and communication.

  • 11.
    Sepp, Hanna
    et al.
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Höijer, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Food as a tool for learning in everyday activities at preschool: an exploratory study from Sweden2016In: Food & Nutrition Research, ISSN 1654-6628, E-ISSN 1654-661X, Vol. 60, no 1, article id 32603Article in journal (Refereed)
    Abstract [en]

    Background: There is a need for research both in relation to food education at preschools and in relation to how the individual teacher can handle and relate to the many different scientific facts and paradigms that are prevalent in relation to food, health, and a sustainable lifestyle.

    Objective: The aim of this study was to explore the experiences and meanings that preschool teachers associate with involving food as a tool for learning in planned educational activities.

    Design: An exploratory study was conducted in 14 preschools with 131 teachers. Twenty semi-structured individual or group interviews with 45 preschool staff were conducted, and 10 interviews were selected for analysis.

    Results: According to participants, both children and teachers developed a sensory language; children became more positive towards tasting and teachers discovered new possibilities for interdisciplinary work. However, the results also show that an allowing system, with both an interested and confident teacher who recognises the competent child and a supportive organisation, is needed in order to make food a meaningful tool for learning in preschool.

    Discussion: According to previous studies, food has the potential to play an important part in everyday activities at preschool, both in planned educational activities as well as at meal situations. Our results imply that a holistic understanding of food in preschool is required for long-term work with food as a natural part of the everyday activities.

    Conclusion: The results imply that it is fun and meaningful for both children and teachers, and quite possible, to work with food as a tool for learning in everyday activities at preschool. In order to include food as a way to work with the preschool curriculum for a sustainable lifestyle, an allowing system is needed.

  • 12.
    Sepp, Hanna
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Food as a tool for learning in preschool: an exploratory study from Sweden2016In: Abstract book NERA 2016: social justice, equality and solidarity in education, 2016Conference paper (Refereed)
  • 13.
    Sepp, Hanna
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Höijer, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap. Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL).
    Wendin, Karin
    Kristianstad University, Research Environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Mat- och måltidsvetenskap.
    Barns matvanor ur ett sensoriskt och pedagogiskt perspektiv2016Report (Other academic)
  • 14.
    Wendin, Karin
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Brunosson, Albina
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Bryntorp, Anna
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Håkansson, Andreas
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Höjier, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Nyberg, Maria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Olsson, Viktoria
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL). Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Sepp, Hanna
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Food and Meal Science – a part of academic life The Research Group MEAL – Food and Meal for Everyday Life, Food and Meal Science, Kristianstad University, Sweden2015Conference paper (Other (popular science, discussion, etc.))
    Abstract [en]

    Food and Meal Science is an interdisciplinary research and education field at Kristianstad University with a vision to create a sustainable and healthy society. Here gastronomists (BSc in Food and Meal Science) and teachers in home and consumer studies (MSc in Subject Education) are educated. The field include the areas “Nutrition and Health”, “Food Science” and “Food Culture and Communication”. The BSC-programme comprise science, craftsmanship and creativity. Theory is turned into practice through laborative exercises and working life placements. In 2014, the programme was evaluated to be of “Very high quality” by the Swedish educational authority. Approximately 25 gastronomists graduate yearly and find work opportunities within industry, eg innovations and product development and within the public meal sector.Currently, efforts are made to develop a Masters degree programme for students interested in higher education. The research group MEAL was founded 2013. One of the aims is to reach a holistic understanding of food and meals. Research projects include sensory, consumer and nutritional aspects in relation to age, culture and health. Food habits and behavior are of interest as well as sociological aspects. Further key concepts, such as “cooking” and “meal“, are explored from different angles of the field. The research is a key factor in the academisation of the field and will lay a stable ground for education at MSc-level. Food and meal science has a great opportunity to combine and use aspects from the different areas in order to form a holistic understanding within research and education.

  • 15.
    Wendin, Karin
    et al.
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Höjier, Karin
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Sepp, Hanna
    Kristianstad University, School of Education and Environment, Avdelningen för Humanvetenskap.
    Rothenberg, Elisabet
    Kristianstad University, Forskningsmiljön Mat, måltid, hälsa i 24-timmarsperspektivet. Kristianstad University, School of Education and Environment, Avdelningen för Praktisk-estetiska ämnen. Kristianstad University, Resrarch environment Food and Meals in Everyday Life (MEAL).
    Barns smakpreferenser och matvanor2014In: Nordisk Nutrition, ISSN 1654-8337, no 3, p. 19-22Article in journal (Other academic)
1 - 15 of 15
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