| 1. |
- Jonsson, Ann-Sofie, et al.
(författare)
-
Older patients' perspectives on mealtimes in hospitals : a scoping review of qualitative studies
- 2021
-
Ingår i: Scandinavian Journal of Caring Sciences. - : John Wiley & Sons. - 0283-9318 .- 1471-6712. ; 35:2, s. 390-404
-
Tidskriftsartikel (refereegranskat)abstract
- The increasing age of populations throughout the world means that healthcare services are faced with new challenges, not least regarding the provision of food during hospital stay. There is a lack of knowledge of how hospital mealtimes are experienced by older patients, and so the aim of this article was to review current knowledge regarding mealtimes in hospitals from the perspectives of older patients. A literature search was performed using seven databases: PubMed, Web of Science, Scopus, Sociological Abstracts, SweMed+, ASSIA and CINAHL with no limits regarding publication date. The inclusion criteria were peer-reviewed articles in English or Swedish that used qualitative methods to examine older patients' (>65 years) mealtime experiences. The Five Aspect Meal Model (FAMM) served as a framework for understanding the complexity behind a mealtime experience. Qualitative content analysis was used as a guide when analysing the material. The search produced 415 studies, 14 of which were included in the review. The findings generated three main themes for understanding how older patients experience mealtimes while in hospital: (1) the food and the food service, (2) mealtime assistance and commensality during mealtimes and (3) the importance of retaining one's independence. The review also clearly indicated a shortage of studies that solely focus on older patients' experiences of their mealtime. More research is therefore needed to be fully able to understand the complex task of providing meals in hospitals.
|
|
| 2. |
- Jonsson, Inger M, 1953-, et al.
(författare)
-
Appetizing learning in Swedish comprehensive schools : an attempt to employ food and tasting in a new form of experimental education
- 2005
-
Ingår i: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 29:1, s. 78-85
-
Tidskriftsartikel (refereegranskat)abstract
- The word taste has several meanings: biopsychological, and cultural and social. Taste also influences food choice, though there is a widespread belief that tasty food is not synonymous with healthy eating patterns. In Sweden compulsory school daily meals are provided and Home Economics is a compulsory subject, while tasting lessons form an additional experimental form of education. The aim of this study has been to make a general evaluation of tasting lessons in four fifth-year classes. The focus of the results is on pupils’ learning about, and interest in, food, and the opinions and reflections of teachers, catering staff and school heads. The participants were three professional focus groups comprising staff from four schools, and 48 pupils (eight groups with boys and girls in separate groups) from the same schools. Results showed that the children were prepared to be exposed to different foodstuffs, and the adults were prepared to be exposed to new educational methods. Two stages of children's learning have been described in connection with tasting: practice and experience, and verbalization and reflection.
|
|
| 3. |
- Jonsson, Inger M., 1953-, et al.
(författare)
-
Choice of food and food traditions in pre-war Bosnia-Herzegovina : focus goup interviews with immigrant women in Sweden
- 2002
-
Ingår i: Ethnicity and Health. - Abingdon, Oxfordshire : Carfax. - 1355-7858 .- 1465-3419. ; 7:3, s. 149-161
-
Tidskriftsartikel (refereegranskat)abstract
- Objectives: Immigrants in Sweden have on average poorer health than native Swedes, including the risk of nutritional problems. In Sweden's multicultural society there is a need for increased knowledge about eating habits in public health work within health and education. A survey of refugees from Bosnia-Herzegovina living in Sweden was undertaken to describe the choice of food and food traditions in pre-war Bosnia. The purpose was to introduce the subject of food, health and migration into public health work and develop culture-adapted food and health advice.Design: Focus-group interviews were undertaken with a total of 20 women refugees from Bosnia-Herzegovina.Results: Qualitative data analysis identified a large consumption of bread as a staple food with meat, vegetables, milk, cheese, legumes, egg and fish as additions. Self-sufficiency was noted with milk souring, jam making and the production of sweet fruit drinks. Home made cheese and drying or smoking of meat were common methods of food storage. In child rearing, breast-feeding for 6-8 months was most common. Home made breast milk replacements were made from semolina, rice and 'petit biscuits'.Conclusion: Several important factors need to be taken into account when giving culturally adapted food and health advice to Bosnian families, such as encouraging bread, vegetable and legume consumption and giving advice on substituting sweet fruit drinks for natural fruit. One should be conscious of how religious beliefs as well as socio-cultural, historical, ecological, economical and psychological influences may guide food choices.
|
|
| 4. |
- Jonsson, Inger M., 1953-, et al.
(författare)
-
Cultural foodways in Sweden : repeated focus group interviews with Somalian women
- 2002
-
Ingår i: International Journal of Consumer Studies. - Oxford : Blackwell Science. - 1470-6423 .- 1470-6431. ; 26:4, s. 328-339
-
Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to provide increased understanding of what 'feeding the family' means to Somalian women in Sweden. Focus group interviews were carried out with Somalian women, analysed by means of the Grounded theory method. The results show that factors both in the family and in the outside world influenced their food choice and traditions, both in their home country of Somalia and in their new country, Sweden, after migration. The categories generated in the analysis were brought together in a model showing the women 'struggling for their own cultural identity' and oscillating between 'remaining Somalian' and 'becoming part of Swedish society', food being an important instrument in maintaining the cultural identity of their families. Cultural identity in this respect is a matter of the wishes of the husband, followed by those of the women and children and, at the same time, the strong pressure of the Swedish host country. This indicates how important it is for professionals to be aware of the trust people have in their own cultural food and therefore also how necessary it is to give culturally adapted food advice through public health work, in this case to Somalian families.
|
|
| 5. |
- Jonsson, Inger M., 1953-
(författare)
-
Family meal experiences : perspectives on practical knowledge, learning and culture
- 2004
-
Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- This thesis consists of four studies reflecting information and education on food and meals at different levels of society. The educational efforts are directed towards everyday family practices. The overall aim of this thesis, therefore, was to obtain a grasp of the way children and families think of food and meals in a cultural perspective, in order to understand the areas where food information and education appears to take root. Further, the thesis aims to study the potential of tasting lessons as an educational tool in compulsory school. The methods used were qualitative:repeated focus groups with immigrant women from Bosnia-Herzegovina and Somalia, focus groups with pupils and school staaf, and telephone interviews with school heads. Further it were semi-structured life world interviews and groupinterviews with Swedish children and their families. The analytical methods were based on grounded theory, and systematic and reflexive analysis. The results generated a model showing immigrant women struggling for their cultural identity, oscillating between remining Somalian and becoming part of Swedish society in their food and meal choices. The Swedish families described coping with the past and the present, and their children the different food and taste worlds at school and at home. The study of an educational tool for educationused in the fifth class at compulsory school showed both pupils and staff were prepared to be exposed to new tastes and new educational work and co-operation at school. In conclusion, the studies showed the imortance of culture for family identity, aswell as ideas and practices whithin family meal experiences in both immigrant and Swedish families. Further, an educational tool using children's senses might be a valuable practical contribution in food education. Neither food and meal information nor education and learning should, therefore, be separated from their practical and cultural components. Such factors should be taken into account in official guidelines for applied learning.
|
|
| 6. |
|
|
| 7. |
- Wellton, Lotte, 1959-, et al.
(författare)
-
Restaurant practices : time, planning, knowledge and dreams
- 2017
-
Ingår i: Scandinavian Journal of Hospitality and Tourism. - : Taylor & Francis. - 1502-2250 .- 1502-2269. ; 17:3, s. 297-311
-
Tidskriftsartikel (refereegranskat)abstract
- This paper contributes to research on restaurant work, which plays an important role in culinary arts research. The aim of this study was to make visible and elucidate the daily work practices in eight small restaurants in a seasonal tourist destination on the Southeast coast of Sweden. The central methods used were observations and participant observations and interviews, along with an e-mail questionnaire and examination of published information concerning all the restaurants. By means of practice theory, three central elements were used to identify and understand the configuration of the activities involved in daily work in small seasonal restaurants. These three elements, knowledge/competence, technologies/materiality and creation of meaning, formed four practices. The practices identified in this study were managing time and seasons; planning, strategising and controlling; knowing and having skills; and dreams and lifestyle. The conclusion of the study indicates that small restaurant practices may be conflicting, as they involve an extremely time-consuming workload, vague planning and lingering knowledge growth in contrast to the ideas of creativity and development that are a part of the restaurant owners’ dreams and lifestyle.
|
|
| 8. |
|
|
| 9. |
- Carrillo Ocampo, Julia Cristina, 1983-, et al.
(författare)
-
When sustainable cuisine imaginaries become unsustainable : Storage and preservation practices in Swedish restaurants
- 2021
-
Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier. - 1878-450X .- 1878-4518. ; 24
-
Tidskriftsartikel (refereegranskat)abstract
- Sustainability is a key concern within the restaurant industry, which offers a variety of initiatives and approaches to it. This, in turn, creates different shared understandings, what we here call sustainable cuisine imaginaries. The practices fostered by these imaginaries are now facing unforeseen challenges due to the coronavirus pandemic, creating a dissonance in the way restaurants normally operate. By using storage and preservation practices as an entry point, this ethnographic study of six Swedish restaurants uses the concept of imaginaries to explore the different beliefs and ideals for restaurant sustainability and the practices fostered by those ideals. Three distinct imaginaries of sustainable cuisine were identified: locality as a quality, reducing meat in favor of vegetables, and the creative and knowledgeable professional. These imaginaries are materialized through different storage facilities, like root cellars, wine cellars, or meat aging fridges. This study shows how disruptions in restaurants, triggered by unexpected situations, exposed the fragility of these imaginaries. We argue that the sustainable cuisine imaginaries, as a complexity reducing mechanism, help restaurant professionals manage the intricacy of sustainability. However, they also demonstrate an array of simple solutions very susceptible to external factors. Sustainable practices can thus easily become unsustainable.
|
|
| 10. |
|
|
