| 1. |
- Basic, Goran, 1972-, et al.
(författare)
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Anomie and collaboration in intelligence and operational police and border guard work in the Baltic Sea area : In-group mentality and construction of the Other
- 2021
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Ingår i: Police Education: Altius – Fortius – Diutius, 8th Nordic Police Research Conference. - : Police University College, Tampere, Finland.
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Konferensbidrag (refereegranskat)abstract
- The risks and insecurities emphasised in contemporary societies have given rise to diverse forms of policing, such as transnational, intelligence- and operative-based police collaborations. The purpose of this ethnographic study is to analyse the collaborative work among intelligence and operative personnel from different border authorities in Sweden, Finland, Estonia, Lithuania, and Latvia. The focus of this study is how the collaboration activities created an in-group mentality among the participating officers which was contrasted with another category, that of the “norm-dissolving Russian”. This category included concepts such as being a spy, a criminal and a potential military threat, and became a sort of "Other" that reinforced their own in-group bonds. Intelligence and operative personnel present in the analysed collaborative sequences create their professional identities by contrasting themselves with these categories. They build up a kind of group feeling and present a particular moral order that is created and re-created during their collaborative work. The norm-stable and the threatening norm-dissolving moralities are created within the interaction – especially when meeting work groups that differ from their own normative code. Morality is thus created and re-created in the encounter with people that are associated with being the “enemy”, present in the situation both in physical and invisible form.
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| 2. |
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| 3. |
- Cappelen, Birgitta, et al.
(författare)
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Design for co-creation with interactive montage
- 2011
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)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.
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| 4. |
- Klonowska, Kamilla, et al.
(författare)
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Student engagement in hybrid taught large introduction courses during COVID-19
- 2021
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Konferensbidrag (populärvet., debatt m.m.)abstract
- To build student engagement and belonging early in the education is crucial for retention and student success. Since the COVID-19 outbreak, universities worldwide were forced to seek for alternative and complementary teaching approaches. In Sweden, universities adopted hybrid teaching since the end of the spring in 2020. The traditional face-to-face teaching facilitates immediate, real-time engagement with activities such as discussion and instant interaction between instructors and students and/or among students which encourages active learning, while an online teaching allows the students to watch videos and read requested materials many times, to complete the assignments at their suitable time and place, to enable good discussion and interaction via online forum and messaging. A hybrid approach combines the advantages of both face-to-face and online approaches. Research shows several challenges with online teaching, for examples, students´ engagement [1], communication between student(s) and teacher(s) [2], connection with/within the group, study groups, study buddies [3] as well as social engagement [4]. When a hybrid approach is applied to the First-Year courses due to the COVID-19, these challenges might have even more serious implications on the retention and success. This study explores two successful cases of how active learning, togetherness and engagement can be created among First-Year students. The study is based on two large introductory courses for the first-year students in Computer Science and in Business Administration at Kristianstad University, Sweden. Both programmes provide the Introduction courses for larger number of students (135 respective 195 students). Various methods and tools were used in the course design to engage students and create an active learning [5] environment using the hybrid approach. The results and experience were also presented. We experienced that students had actively participated in the arranged activities and the course passing rate was higher compared with the face-to-face teaching. The course evaluation also showed that the students were satisfied with course contents and various course activities.
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| 5. |
- Olsson, Viktoria, et al.
(författare)
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How are health and sustainability adressed in studies of public meals?
- 2021
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Konferensbidrag (refereegranskat)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 publicmeal arenas regarding issues of health and sustainability, forexample in order to provide a more comprehensive foundation for decision-making.
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| 6. |
- Olsson, Viktoria, et al.
(författare)
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How are health and sustainability adressed in studies of public meals?
- 2024
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Konferensbidrag (refereegranskat)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 publicmeal arenas regarding issues of health and sustainability, forexample in order to provide a more comprehensive foundation for decision-making.
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| 7. |
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| 8. |
- Pekkola, Sari
(författare)
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Staying away : Narratives of young adults in Bali
- 2022
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Konferensbidrag (refereegranskat)abstract
- This paper is about young people and their identity work in a context of a globalized world in which travelling and staying abroad longer periods of time is possible. Questions studied in the project are: How the youth experience their everyday life, what kind of individual choices they make, what social and cultural life and relationships means for them, as well as why they choose to travel and stay away. A case study has been made about a reality show (Away Bali) about Finnish young adults who talk about staying abroad, and what living ‘far away’ means for them. These young people have been given the possibility to talk about their experiences and about their living in a social context where they have chosen to live. The narratives of the young people show some essential aspects about a neonomadic way of life, living abroad in a context of ‘a paradoxical paradise’ which affects their social and cultural identities and their contemporary everyday life in several ways. The personal narratives describe a lifestyle including thoughts about living conditions (work and leisure, “here” and “there”), social relationships (family and friendship), perspectives of family life, life philosophy, as well as reasons to travel and to stay.
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| 10. |
- Brunosson, Albina, 1986-, et al.
(författare)
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Aspects of cooking in food and meal science
- 2013
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Ingår i: 8th International Conference on Culinary Arts and Sciences. - 9789898631084 ; , s. 206-210
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Konferensbidrag (refereegranskat)abstract
- Education and research within the interdisciplinary subject food and meal science can be mediated through science, craft and creativity and cooking is a central activity. This paper aims at elucidating some aspects of cooking through the perspectives “Culture and Communication” “Food Science” and “Nutrition and Health”. This was done through a survey among students and teachers. The results stress the importance of an interdisciplinary approach to understand the different aspects of cooking and the prominent view on cooking as a cultural and communicative activity.
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