| 1. |
- Skinnars Josefsson, Malin, 1966-, et al.
(författare)
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Mat och måltider i välfärden
- 2019
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Ingår i: Mat och ätande. - Lund : Studentlitteratur AB. - 9789144131672 ; , s. 249-269
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 2. |
- Granberg, Albina, 1986-, et al.
(författare)
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Knowing how to use and understand recipes: What arithmetical understanding is needed when students with mild intellectual disabilities use recipes in practical cooking lessons in Home Economics?
- 2017
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Ingår i: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 41:5, s. 494-500
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to explore what arithmetical understanding is needed when students with mild intellectual disabilities use recipes during practical cooking lessons in Home Economics. The settings were compulsory schools in Sweden attended by students with intellectual disabilities. Sixteen lessons in Home Economics during which cooking took place were observed. In total, 37 students and three teachers participated. All students had a mild intellectual disability. Their ages varied, but most were between 13 and 14 years old. The sociocultural perspective on learning, combined with a literacy framework, was used as a theoretical foundation for the study. Main findings are that students need an arithmetical understanding of (i) how to interpret numbers, (ii) how to interpret and use units, and (iii) how to compute when using recipes. The knowledge and skills needed to be able to use a recipe are featured in the concept recipe literacy, capturing both theoretical, declarative knowledge and the more practical, procedural knowledge. Recipe literacy can be used to theorize the use of recipes when learning to cook, as in Home Economics.
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| 3. |
- Mattsson Sydner, Ylva, 1958-
(författare)
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Den maktlösa måltiden : Om mat inom äldreomsorgen
- 2002
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Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract
- In the Swedish elderly-care sector the institutions are of different character and the kind of care and food-supply they offer vary in scope and intensity. The aim of this study was to analyse how food and meals were handled and provided to the elderly living within those situations and in this context, how food was expressed as a substance or/and in symbols. This study focus on the social organisation that embraces the diet of the elderly and shapes the provisions of their meals, on the norms, values and behaviours of the different social identities in the organisation. The empirical work included in-depth interviews and participant observations in four different residential care homes, including various hierarchical levels, i.e. politicians and different personnel, in the organisation of food-supply to the elderly. In each care home different types of care and food-supply were studied, i.e. elderly having their meals in 24hour care, partime day care and those who ate in the restaurants. Generally, provision of meals was routine and meals were planned, prepared and served with little or no attention to what substanse and symbol it brought to the elderly. The elderly had limited possibilities to influence their own meals and those with the largest need of care, being the most fragile and sick had the least influence. The views of politicians and different personnel indicated that they considered themself powerless, which resulted in a "freedom of responsibility". It was obvious that there existed a clear discrepancy between how the informants considered the provision of food and meals should be organised and carried out, in comparison to reality. The current unsatisfactory provision of meals to the elderly is attributed to the marginalisation of specifically three areas: the symbolic value of food, the life and needs of the elderly and the traditional knowledge and experiences of women in their role as housewife and carer of the family.
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| 4. |
- Mattsson Sydner, Ylva, 1958-
(författare)
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Handledning behövs!
- 2009
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Ingår i: Näringsvärt. - Stockholm. ; :3, s. 27-27
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Tidskriftsartikel (populärvet., debatt m.m.)abstract
- Koststudenterna behöver få komma ut på praktik för att kunna få en god förståelse för hur deras kunskaper kan komma till nytta i arbetslivet.
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| 5. |
- Mattsson Sydner, Ylva, 1958-
(författare)
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Kritisk hållning viktigt inom foodservice
- 2008
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Ingår i: Näringsvärt : om kost & näring. - 1653-8137. ; :6, s. 23-
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Tidskriftsartikel (populärvet., debatt m.m.)abstract
- Utbildningarna till kostekonom och kostvetare.
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| 6. |
- Mattsson Sydner, Ylva, 1958-
(författare)
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Mer forskning behövs inom vårt område!
- 2008
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Ingår i: Näringsvärt : om kost & näring. - 1653-8137. ; :5, s. 27-
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Tidskriftsartikel (populärvet., debatt m.m.)
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| 7. |
- Olsson, Cecilia, 1963-, et al.
(författare)
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Food that makes you different : the stigma experienced by adolescents with celiac disease
- 2009
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Ingår i: Qualitative Health Research. - : Sage Publications. - 1049-7323 .- 1552-7557. ; 19:7, s. 976-984
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Tidskriftsartikel (refereegranskat)abstract
- For adolescents with celiac disease (CD), a gluten-free diet(GFD) is crucial for health, but compliance is problematic andnoncompliance is common even among those aware of the risks.To better understand their lives with the disease, Swedish CDadolescents were invited to take part in focus group discussions.Data were analyzed for recurrent stigma-related themes acrossthe groups. Adolescents described an awareness of being differentfrom others that was produced by meal appearance and the pooravailability of gluten-free food. The GFD often required discussionsand special requests, so eating in public had the effect ofmaking an invisible condition visible, and thereby creatinga context for felt or enacted stigma. Maintaining invisibilityavoided negative consequences of stigma, and other strategieswere used to reduce the costs of visibility. The results ofthe study show that the GFD can produce stigma experiences inadolescence, and that dietary compliance (or lack thereof) canbe understood in terms of dealing with GFD concealment and disclosure.
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| 8. |
- Rydén, Petra, 1972-, et al.
(författare)
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Implementing and sustaining dietary change in the context of social relationships
- 2011
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Ingår i: Scandinavian Journal of Caring Sciences. - : Wiley. - 0283-9318 .- 1471-6712. ; 25:3, s. 583-590
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Tidskriftsartikel (refereegranskat)abstract
- Background: Changing to healthier dietary habits is quite difficult to implement and even more difficult to sustain. As the majority of people have some or all their meals with others, it is likely that their social relationships influence the dietary change process and its sustainability. Thus, the aim of this research was to explore and describe experiences of dietary change and its sustainability in the context of an individual’s social relationships.Methods: Semi-structured interviews were conducted individually with fourteen individuals who had previously been participants in a 3-month dietary intervention study using a Mediterranean diet. Thematic analysis was used on verbatim transcripts of the interviews. Results: Social relationships were the main barrier to sustainability – in particular social relationships within the household where various coping strategies were needed on an everyday basis. Social relationships outside the household were also difficult to manage as dietary change challenged existing traditions and norms of what to eat. The changer was thereby forced to risk social disapprova lor to deviate from the diet. Conclusions: Social relationships within and outside the household complicated the accomplishment of healthy dietary changes. Hence, it is important to acknowledge the social context of the changer when dietary change is to be implemented.
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