| 1. |
- Ledwith, Margaret, et al.
(författare)
-
Participatory practice : community-based action for transformative change
- 2009
-
Bok (populärvet., debatt m.m.)abstract
- Participatory Practice explores the core ideas of participatory practice and how theory and practice can be integrated to achieve transformative change. The ideas in the book are founded on two premises: firstly, that transformative practice begins in the everyday stories that people tell about their lives and that practical theory generated from these narratives is the best way to inform both policy and practice. Secondly, that participatory practice is a tool for examining this knowledge in that it allows practitioners to examine the way they view the world and to situate their local practice within bigger social issues. The book is expected to be of interest to both academics and community-based practitioners. Professor Springett commented: “Writing the book was a transformative experience in itself because we had to cross the divide between our different professions. The idea to write it came from our joint concern for the appropriation of the language of participation by many politicians and agencies without a real examination of what true participation actually consists of."
|
|
| 2. |
- Marklinder, Ingela, et al.
(författare)
-
Food safety knowledge, sources thereof and self-reported behaviour among university students in Sweden
- 2020
-
Ingår i: Food Control. - : Elsevier. - 0956-7135 .- 1873-7129. ; 113
-
Tidskriftsartikel (refereegranskat)abstract
- International studies have noted shortcomings in food safety knowledge and behaviour among university students. In general students do not constitute a pronounced risk group but there are wider implications. In a foreseeable future some of them will become pregnant and a majority will be responsible for vulnerable groups in their near environment. A crucial question exists, therefore, about their food safety knowledge and safe food handling practices. The aim of this study is to investigate food safety knowledge, sources thereof and self-reported food safety behavior among university students in Sweden. A quantitative study design using a web-based questionnaire was chosen as the data collection method. The questionnaire was distributed through social media and e-mail. Among the 606 respondents from 24 Swedish universities 80% were 18-30 years and 78% were women. The average number of correct answers on the knowledge questions was 7.61 out of 12 (63.4%). The foremost source of food safety knowledge was "Family and friends" (45%). Just 21.1% reported Food safety education as a source, although 35.6% had experience of a course in food hygiene/safety and/or microbiology. Respondents who reported "Family and friends" to be the foremost food safety source of knowledge also got a significantly lower rate of correct answers. Students who estimated their food safety knowledge to be good also had more correct answers. Experience of food safety education at secondary school/university/working place/polytechnic school significantly correlated with more correct answers on the knowledge questions and indicated a safer self-reported behaviour. Those with fewer correct answers also reported more unfavourable behaviours. The present study indicates that education promotes more optimal behaviors. The authors would suggest a more systematic food safety education at younger ages.
|
|
| 3. |
- Ekstrand, Britten, et al.
(författare)
-
Rapport från NCSC 2008
- 2008
-
Ingår i: Campusaktuellt. ; :9
-
Tidskriftsartikel (populärvet., debatt m.m.)abstract
- The Fourth Nordic Conference on Scholarly Communication hölls nyligen i Lund. Cirka en tredjedel av över 150 deltagare vid denna nordiska konferens, kom från Australien, Belgien, Egypten, Grekland, Island, Italien, Litauen, Nederländerna, Schweiz, Tyskland, UK and US. Världen krymper. Konferensen öppnades av Göran Bexell och programmet var späckat med talare över två och en halv dag.
|
|
| 4. |
|
|
| 5. |
- Andersson, Anders-Petter, 1969-, et al.
(författare)
-
Musical interaction for health improvement
- 2014
-
Ingår i: Oxford handbook of interactive audio. - Oxford : Oxford University Press. - 9780199797226 ; , s. 247-262
-
Bokkapitel (refereegranskat)abstract
- During the past decade, tangible sensor technologies have matured and become less expensive and easier to use, leading to an explosion of innovative musical designs within video games, smartphone applications, and interactive art installations. Interactive audio has become an important design quality in commercially successful games like Guitar Hero , and a range of mobile phone applications motivating people to interact, play, dance, and collaborate with music. Parallel to the game, phone, and art scenes, an area of music and health research has grown, showing the positive results of using music to promote health and wellbeing in everyday situations and for a broad range of people, from children and elderly to people with psychological and physiological disabilities. Both quantitative medical and ecological humanistic research show that interaction with music can improve health, through music’s ability to evoke feelings, motivate people to interact, master, and cope with difficult situations, create social relations and experience shared meaning. Only recently, however, the music and health field has started to take interest in interactive audio, based on computer-mediated technologies’ potential for health improvement. Here, we show the potential of using interactive audio in what we call interactive musicking in the computer-based interactive environment Wave. Interactive musicking is based on musicologist Christopher Small’s concept “musicking”, meaning any form of relation-building that occurs between people, and people and things, related to activities that include music. For instance, musicking includes dancing, listening, and playing with music (in professional contexts and in amateur, everyday contexts). We have adapted the concept of "musicking" on the design of computer-based musical devices. The context for this chapter is the research project RHYME. RHYME is a multidisciplinary collaboration between the Centre for Music and Health at the Norwegian Academy of Music, the Oslo School of Architecture and Design (AHO), and Informatics at the University of Oslo. Our target group is families with children with severe disabilities. Our goal is to improve health and wellbeing in the families through everyday musicking activities in interactive environments. Our research approach is to use knowledge from music and health research, musical composition and improvisation, musical action research, musicology, music sociology, and soundscape studies, when designing the tangible interactive environments. Our focus here is interaction design and composition strategies, following research-by-design methodology, creating interactive musicking environments. We describe the research and design of the interactive musicking environment Wave, based on video documentation, during a sequence of actions. Our findings suggest some interactive audio design strategies to improve health. We base the design strategies on musical actions performed while playing an instrument, such as impulsive or iterative hitting, or sustainable stroking of an instrument. Musical actions like these can also be used for musicking in everyday contexts, creating direct sound responses to evoke feelings that create expectations and confirm interactions. In opposition to a more control-oriented, instrument and interface perspective, we argue that musical variation and narrative models can be used to design interactive audio, where the audio is seen as an actor taking many different roles, as instrument, co-musician, toy, etc. In this way, the audio and the interactive musicking environments will change over time, answering with direct response, as well as nose-thumbing and changing response, motivating creation, play, and social interaction. Musical variation can also be used to design musical backgrounds and soundscapes that can be used for creating layers of ambience. These models create a safe environment and contribute to shared meaning.
|
|
| 6. |
- Cappelen, Birgitta, 1962-, et al.
(författare)
-
Design for co-creation with interactive montage
- 2011
-
Ingår i: Proceedings, 4th Nordic Design Research Conference, Nordes2011, School of Art and Design, Aalto University, Helsinki, Finland
May 29th - June 1st, 2011.
-
Konferensbidrag (refereegranskat)abstract
- Montage in cinema means to mount images andsounds from different sources, that are interpreted together and whose oppositions drive the storyfurther. In this paper we develop the montage concept further for co-creation in interactive, tactile, spatial cross-media. As case we use the design of the interactive, tangible, cross-media installation ORFI. ORFI is developed to facilitate collaboration and co-creation between children with severe disabilities and their care persons. In this paper we focus on how we have designed for interactive montage. We present two main types of interactive montage, close and shifted in three dimensions (spatial, temporal and actorial). With the first we mean spatial and temporal closeness, depending on the roles users take and the interpretations they make. With shifted we mean how to use spatial and temporal shifting and distance between the media elements in space and over time, depending on the users’ roles and interpretations. All this to encourage co-creation over time, between a variety of users in different situations.
|
|
| 7. |
- Cappelen, Birgitta, 1962-, et al.
(författare)
-
From designing objects to designing fields : from control to freedom
- 2003
-
Ingår i: Digital Creativity. - 1462-6268 .- 1744-3806. ; 14:2, s. 74-90
-
Tidskriftsartikel (refereegranskat)abstract
- In this paper we want to explore Field as a concept and as a metaphor for understanding interactive systems. By interactive systems we mean both systems and artworks, where the user by interacting changes the course of events. We intend to show why we need new terms and why we consider Field to be a fruitful concept and term. Further we will show how the Field concept changes both our understanding of what we do as designers and composers and how we acknowledge our audience. We will exemplify the design consequences of the Field concept by going through some design considerations we made when designing the audio tactile installation Mufi.
|
|
| 8. |
- 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.
|
|
| 9. |
- Brunosson, Albina, 1986-, et al.
(författare)
-
To use a recipe - not a piece of cake. Students with mild intellectual disabilities' use of recipes in home economics.
- 2014
-
Ingår i: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 38, s. 412-418
-
Tidskriftsartikel (refereegranskat)abstract
- Recipes are not only part of today's cooking culture, they are also part of the Swedish syllabus of home economics. The aim of this study was to investigate what kinds of difficulties students with mild intellectual disabilities have using recipes during cooking lessons in home economics. We conducted an ethnographically inspired approach, with a total of 44 h of accompanying observations. Three compulsory schools for students with intellectual disabilities were enrolled in the study, and 37 students and three teachers were included. The socio-cultural theory of learning has been used as a theoretical framework. The findings reveal both that recipes are central artefacts during the cooking lessons and that the students have various difficulties using the recipes. The difficulties vary, and they concern both how the recipes are designed and the purport of the recipes. Difficulties in relation to the design included, for example, the separation of ingredients and instructions in the text and the large amount of information given in both the whole and the parts of the recipes. The difficulties in relation to the purport – that is, the meaning or sense of the recipe – were the ingredients, the kitchen utensils and the knowledge of how to perform a specific task. These difficulties can be considered special in relation to the use of the recipes. We suggest the concept of ‘recipe literacy’ to capture the complex knowledge of using recipes.
|
|
| 10. |
- Olsson, Viktoria, Universitetslektor, 1973-, et al.
(författare)
-
How are health and sustainability adressed in studies of public meals?
- 2021
-
Ingår i: Sustainable development goals in food systems - challenges and opportunities for the future. - Wien : ISEKI-Food Association. - 9789899023529 ; , s. 199-199
-
Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract
- The world is facing a number of challenges related to food consumption. Food conduces to far-reaching health effects as well as environmental impact. System changes are needed tomeet a sustainable, healthy food production and consumption. Public and institutional mealsplay a vital role in promoting health and sustainability. In many countries public meals, in this study defined as meals taking place in institutional settings, constitutes a substantial part offood consumption, and may exert a a normative influence on peoples’ food habits. The aimof this study was to exploratively review how, and if, health and sustainability are addressedin the European scientific literature dealing with public meals. Of >3000 papers, 20 werefound to satisfy the criteria and included in the review. The results showed that schools andhospitals are the most dominant arenas where both health and sustainability have beenaddressed. Three different approaches in combining health and sustainability. In the first“Health as embracing sustainability” health is the point of departure and sustainability isincluded as part of health. This is emphasized in relation to health promotion initiatives andhow these could also be more sustainable, claiming that health should embrace both aspects.In the second, “Sustainability as embracing health” sustainability is in focus and health is seenas part of sustainability. This was for example illustrated when focusing on sustainable foodprocurement which is then also motivated by better nutrition in terms of knowing where thefood comes from and how it is produced. Last, for “Health and sustainability as separateconcepts” the link between heath and sustainability was unspecified or undefined. This couldbe exemplified by the stated, but not inter linked or combined, role of the school meal totackle societal challenges related to health and sustainability. In general, a clear motivationfor addressing both health and sustainability is most often missing. This indicates a need formore research within all public meal arenas regarding issues of health and sustainability, forexample in order to provide a more comprehensive foundation for decision-making.
|
|
