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- Berg, Anders, et al.
(author)
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Benefiting from an open-ended experiment? A comparison of attitudes to, and outcomes of, an expository versus an open-inquiry version of the same experiment
- 2003
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In: International Journal of Science Education. - : Informa UK Limited. - 0950-0693 .- 1464-5289. ; 25:3, s. 351-372
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Journal article (peer-reviewed)abstract
- In this article we compare outcomes of an open-inquiry and an expository version of a chemistry laboratory experiment at university level for 190 students. The aim of the study was to investigate if these two versions would result in different outcomes depending on the students' attitudes towards learning. We used a questionnaire to find out their attitude position prior to the laboratory experiment. The outcome in the different version of the experiment was evaluated by interviews, questions asked during the experiment and students self-evaluations. The main findings were that the open-inquiry version shows the most positive outcomes regarding learning outcome, preparation time, time spent in the laboratory and student perception of the experiment. The students with low attitude position needed more support to meet the challenge of an open-inquiry experiment, the support being a clearer explanation of the aims, and feedback from the instructor during the experiment.
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| 2. |
- Berg, Christina, 1963
(author)
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Influences on schoolchildren's dietary selection : focus on fat and fibre at breakfast
- 2002
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Doctoral thesis (other academic/artistic)abstract
- One important aim of the Swedish Action Programme for Nutrition is to increase the consumption of dietary fibre and decrease fat intake. The currently available extensive range of fat-reduced and fibre-enriched foods makes these dietary practices possible, but also makes the selection of a health promoting diet more complex. This thesis aims to contribute to the understanding of psychosocial influences on schoolchildren?s food choice, with specific attention to fat and fibre content. The focus was on breakfast because typical Swedish breakfast foods are important sources of fat and fibre. The Theory of Planned Behaviour formed the theoretical basis of the studies. All pupils in the 5th, 7th and 9th grades in M?lndal municipality (N=1730) were asked to complete a questionnaire and a 7-day food record. Interviews were performed with 181 of those subjects. A picture-sort interview technique, the ?stacking box methodology?, was employed to describe perceptions and habitual choices. Assessing diets of children and adolescents is not an easy task. As in all dietary surveys, reporting and participation biases may exist. The present study using food records illustrates several such biases, which should be taken into consideration in the design, analysis and interpretation of future studies. The ?stacking box methodology? seems promising, and appeared to have some advantages compared to traditional methods. However, the two dietary assessment methods generally yielded similar results. Reduced-fat choices of milk and margarine were common, although a considerable number of subjects consumed full-fat products. When it comes to the consumption of bread and cereals, the low-fibre alternatives dominated. At the age of 11 as well as 15, children?s own attitudes and underlying beliefs were of importance for breakfast food choices, as was parental influence. Parents influenced food choice by controlling food availability, acting as models and encouraging the child to consume. The perceived parental norms supported dietary changes towards products with more fibre but not towards fat-reduced products. However, the perception of parents? own consumption seemed to favour consumption of fat-reduced milk. Participants? attitudes were associated with health beliefs as well as taste perceptions. In general, the results suggest that taste may be a barrier to the consumption of high-fibre products, while consumption of low-fat products appears to be impeded by health beliefs. Contrary to several other studies, the present results suggest that some aspects of young people?s dietary behaviour are related to their knowledge. Specifically, the choice of high-fibre products was associated with knowledge of fibre sources and the choice of fat-reduced milk products was associated with a positive attitude towards limited fat intake.
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| 5. |
- Berg, Christina, 1963, et al.
(author)
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Perceptions and reasons for choice of fat- and fibre-containing foods by Swedish schoolchildren
- 2003
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In: Appetite. ; 40, s. 61-67
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Journal article (peer-reviewed)abstract
- Department of Home Economics, Göteborg University, Box 122 04, SE 402 42, Göteborg, Sweden. christina.berg@ped.gu.se This study investigated schoolchildren's breakfast choices focusing on their reported usual intake and perceptions of fat-reduced or fibre-enriched alternatives. A total of 184 eleven- to fifteen-year-old were asked to participate, and 181 completed the study. Using pictures of food items, the children were instructed to reproduce their usual breakfast, and then breakfasts that would be: healthy, tasty, consumed by their parents, or approved by their parents. Participants' usual breakfast included breads and breakfast cereals containing a higher fibre content than that of the breakfast reported as most palatable. Their usual breakfast also contained products with less fibre than was the case for their healthy or perceived parental norm breakfasts. This may be interpreted as evidence that high-fibre bread and breakfast cereals are perceived as healthy but that consumption of these products is limited by palatability. In contrast to the ambivalence towards cereal products, corresponding disagreements between breakfasts were not observed for milk, and only a small systematic disagreement was observed for spread. Thus, the majority consumed the kind of milk and spread perceived as being healthy, tasty and parentally sanctioned despite the fact that full-fat products were frequently consumed. In conclusion, the results suggest that taste may be a barrier to consumption of high-fibre products, while consumption of low-fat products appears to be impeded by health beliefs. PMID: 12631506 [PubMed - indexed for MEDLINE]
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| 7. |
- Berg, Christina, 1963, et al.
(author)
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Relation between breakfast food choices and knowledge of dietary fat and fiber among Swedish schoolchildren.
- 2002
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In: The Journal of adolescent health : official publication of the Society for Adolescent Medicine. - 1054-139X. ; 31:2, s. 199-207
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Journal article (peer-reviewed)abstract
- PURPOSE: To investigate dietary knowledge and beliefs of schoolchildren, in relationship to breakfast choices, with specific attention to fat and fiber content. METHODS: Food choice and perceptions were studied by interviews using the "stacking box methodology". Youth (n = 181) aged 11-15 years were instructed to select food items among photographs of breakfast foods. In addition to choosing their own typical breakfasts, they were asked to exchange foods in hypothetical breakfasts to create meals with less fat and more fiber. The interview also dealt with recent changes in breakfast habits, and perceptions of healthy breakfasts, dietary fat, and foods rich in fiber. Data were analyzed by logistic regression. RESULTS: Knowledge concerning sources and health attributes of dietary fiber was associated with usual consumption of bread and breakfast cereals rich in fiber. In a similar way, a positive attitude toward limited fat intake predicted consumption of reduced-fat milk products. However, no association was observed between food choices and knowledge of a food-packaging symbol indicating low-fat and fiber-enriched foods. CONCLUSION: Lack of awareness of, and knowledge about, healthy eating may be important barriers to the development of health promoting food habits by schoolchildren.
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| 9. |
- Berg, Christina, 1963, et al.
(author)
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Understanding choice of milk and bread for breakfast among Swedish children aged 11-15 years: an application of the Theory of Planned Behaviour.
- 2000
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In: Appetite. - : Elsevier BV. - 0195-6663. ; 34:1, s. 5-19
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Journal article (peer-reviewed)abstract
- The present study examined the influences of attitudes, social norms, perceived control and underlying beliefs on 11 to 15-year-olds' breakfast choices of milk with different fat content and high-fibre bread. All pupils in the 5th, 7th and 9th grades in Mölndal community (N=1730), Sweden, were asked to complete a questionnaire based on the Theory of Planned Behaviour. Two weeks later, they were asked to fill in a 7-day record of food consumed for breakfast. Consumption of milk and high-fibre bread was predicted from intentions, and for milk also by perceived behavioural control. Intentions were influenced by attitudes, perceptions of significant others' preferences, and perceived control. In addition, perception of the parents' consumption (descriptive norm) of the specific food played an important role. Attitudes, norms and perceived control predicted intentions to a similar extent in each age group. Attitudes to the consumption of milk and high fibre bread were influenced by beliefs about their sensory and health aspects. Females and the oldest children had greater knowledge about the healthier alternatives and the oldest children had a tendency to choose healthier options.
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