SwePub - sökning: WFRF:(Höijer Karin)

Numrering	Referens	Omslagsbild	Hitta
1.	Hjälmeskog, Karin, et al. (författare) HK-didaktik på läroplansteoretisk grund 2019 Ingår i: Didaktik för hem- och konsumentkunskap. - Malmö : Gleerups Utbildning AB. ; , s. 49-68 Bokkapitel (övrigt vetenskapligt/konstnärligt)
2.	Hjälmeskog, Karin, et al. (författare) Inledning 2019 Ingår i: Didaktik för hem- och konsumentkunskap. - Malmö : Gleerups Utbildning AB. ; , s. 9-21 Bokkapitel (övrigt vetenskapligt/konstnärligt)
3.	Lange, Maria, et al. (författare) För lite hemkunskap ökar risken för matförgiftningar 2017 Ingår i: Dagens Nyheter. - Stockholm : AB Dagens nyheter. - 1101-2447. ; Tisdag 15 augusti, s. 6-6 Tidskriftsartikel (populärvet., debatt m.m.)abstract DN.DebattRunt 500 000 människor drabbas enligt beräkningar av matförgiftning i Sverige varje år. Bristande hygienkunskaper i hushållen är en av orsakerna. Nu är det dags för en utökad timplan i hemkunskap för att Sverige skall få medvetna konsumenter, minskat matsvinn och färre fall av matförgiftningar, skriver en grupp experter inom området.
4.	Sepp, Hanna, et al. (författare) Barns matvanor ur ett sensoriskt och pedagogiskt perspektiv 2016 Rapport (övrigt vetenskapligt/konstnärligt)
5.	Biörklund Helgesson, Maria, et al. (författare) Verksamhetsberättelse Mat- och Måltidsvetenskap 2018 2019 Rapport (populärvet., debatt m.m.)abstract Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.
6.	Biörklund Helgesson, Maria, et al. (författare) Verksamhetsberättelse Mat- och Måltidsvetenskap 2018 2019 Bok (övrigt vetenskapligt/konstnärligt)abstract Året inleddes med en ny organisation för Högskolan Kristianstad och bildandetav fyra nya fakulteter. Avdelningen för Mat- och måltidsvetenskapingår numera i Fakulteten för Naturvetenskap tillsammans med avdelningenför Datavetenskap och avdelningen för Miljö och biologi. Det varinte bara för HKR som det gångna året innebar organisatoriska förändringarutan även för vår avdelning.Bitte Müller Hansen gick i pension efter nästan tio år som programansvarigför Gastronomiprogrammet och avdelningschef. Bitte har betytt oerhörtmycket för utveckling av programmet och har lagt ner stort engagemangi såväl utbildningen, som i sina kontakter med studenter och medarbetsmarknaden.
7.	Biörklund Helgesson, Maria, et al. (författare) Verksamhetsberättelse Mat- och Måltidsvetenskap 2019 2020 Rapport (populärvet., debatt m.m.)abstract Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av Mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2019. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
8.	Biörklund Helgesson, Maria, et al. (författare) Verksamhetsberättelse Mat- och Måltidsvetenskap 2019 2020 Bok (övrigt vetenskapligt/konstnärligt)abstract Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av Mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2019. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
9.	Didaktik för hem- och konsumentkunskap 2019. - 1 Samlingsverk (redaktörskap) (övrigt vetenskapligt/konstnärligt)
10.	Didaktik för hem- och konsumentkunskap 2019 Samlingsverk (redaktörskap) (övrigt vetenskapligt/konstnärligt)
11.	Gerberich, Johanna, 1976-, et al. (författare) Promoting creativity in Food and Meal Science educations at Kristianstad University 2016 Konferensbidrag (övrigt vetenskapligt/konstnärligt)
12.	Gerberich, Johanna, et al. (författare) Promoting creativity in Food and Meal Science educations at Kristianstad University 2016 Konferensbidrag (övrigt vetenskapligt/konstnärligt)
13.	Hjälmeskog, Karin, et al. (författare) HK-didaktik på läroplansteoretisk grund 2019 Ingår i: Didaktik för hem- och konsumentkunskap. - Malmö : Gleerups Utbildning AB. - 9789151100463 ; , s. 49-68- Bokkapitel (övrigt vetenskapligt/konstnärligt)
14.	Hjälmeskog, Karin, et al. (författare) Tre veckor av ett skolliv skapar inga kritiska konsumenter : exemplet hemkunskap 2006 Ingår i: Kritisk Utbildningstidskrift: Hem- och konsumentkunskap inte bara en krydda. - 0347-5409. ; :121, s. 8- Tidskriftsartikel (populärvet., debatt m.m.)
15.	Håkansson, Andreas, et al. (författare) Undervisning, värderingar och normer 2019 Ingår i: Didaktik för hem- och konsumentkunskap. - 9789151100463 ; , s. 69-82 Bokkapitel (övrigt vetenskapligt/konstnärligt)
16.	Höijer, Karin (författare) Att arbeta med betyg och bedömning 2019 Ingår i: Didaktik för hem- och konsumentkunskap. - Malmö : Gleerups Utbildning AB. ; , s. 167-182 Bokkapitel (övrigt vetenskapligt/konstnärligt)
17.	Höijer, Karin (författare) Contested Food : The Construction of Home and Consumer Studies as a Cultural Space 2013 Doktorsavhandling (övrigt vetenskapligt/konstnärligt)abstract Education about and for the home has been part of the Swedish education system for over one hundred years, and Home and Consumer Studies (HCS) has been compulsory for all pupils since the common nine-year school system was introduced in 1962. For all this time food has been a central theme, however we know very little of what food means in this context. The aim of this thesis was to seek to understand the construction of food in HCS. This thesis consists of four papers that explore food in HCS from the perspective of teachers and pupils, the role of the classroom and how food in HCS is part of a larger cultural context. Observations and focus group interviews were used to collect data. The material consists of field notes from 13 days in three HCS classrooms and transcripts of focus group interviews with 25 HCS-teachers and 20 pupils. The analytical methods used were based on social constructionist assumptions which were supplemented by theories on culture, space and spatiality. Results show that teachers constructed both pupils’ homes and society in general as deficient in relation to health. Their role, as public health commissioners, was to educate pupils about food on issues such as health and sustainability. Pupils relied on their personal experiences from home to make sense of food in HCS. To them, home was the authentic place for food where everyday life took place. Food in HCS on the other hand was de-authenticised and sometimes hard to make sense of. This meant that there was a limited shared understanding between pupils and teachers. A spatial analysis of the HCS classroom as a learning space for food showed that past ideologies and traditional power geometries were built into the physical layout and social relationships constructing the room. Food in HCS was found to reflect cultural values of the surrounding society at the same time as a specific HCS cuisine emerged. Food in HCS was thus constructed as contested in interaction between food, pupils, teachers and classroom as well as in relation to a wider context.
18.	Höijer, Karin, 1971-, et al. (författare) Fake food : Swedish pupils meaning-making of home economics Tidskriftsartikel (refereegranskat)
19.	Höijer, Karin, et al. (författare) 'Food with a purpose' : Home Economics teachers' construction of food and home 2011 Ingår i: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 35:5, s. 514-519 Tidskriftsartikel (refereegranskat)abstract Food and home are central issues in the Home Economics curriculum. The aim of the present paper was to explore how Home Economics teachers make sense of and manage being teachers in this particular subject and how they talk about food and home. This was achieved by conducting four focus groups with 25 participants, 23 women and two men, all with experience from working as Home Economics teachers. Participants were recruited from all over Sweden through emails. The data analysis was conducted in three steps and was guided by social constructionist theory. The main findings were the themes of Home Economics as food with a purpose, teachers with a public health commission, the fostering teacher, tangible cooking and the deficient home. The results show that Home Economics is constructed as a site for 'proper knowledge' about food in relation to a 'deficient home'. Food in Home Economics was thus constructed as having a purpose.
20.	Höijer, Karin, Universitetslektor i mat- och måltidskunskap, 1971-, et al. (författare) Health and sustainability in public meals : an explorative review 2020 Ingår i: International Journal of Environmental Research and Public Health. - 1661-7827 .- 1660-4601. ; 17:2 Tidskriftsartikel (refereegranskat)abstract The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing
21.	Höijer, Karin, et al. (författare) Health and sustainability in public meals : an explorative review 2020 Ingår i: International Journal of Environmental Research and Public Health. - : MDPI Multidisciplinary Digital Publishing Institute. - 1661-7827 .- 1660-4601. ; 17:2 Tidskriftsartikel (refereegranskat)abstract The world is facing a number of challenges related to food consumption. These are, on the one hand, health effects and, on the other hand, the environmental impact of food production. Radical changes are needed to achieve a sustainable and healthy food production and consumption. Public and institutional meals play a vital role in promoting health and sustainability, since they are responsible for a significant part of food consumption, as well as their “normative influence” on peoples’ food habits. The aim of this paper is to provide an explorative review of the scientific literature, focusing on European research including both concepts of health and sustainability in studies of public meals. Of >3000 papers, 20 were found to satisfy these criteria and were thus included in the review. The results showed that schools and hospitals are the most dominant arenas where both health and sustainability have been addressed. Three different approaches in combining health and sustainability have been found, these are: “Health as embracing sustainability”, “Sustainability as embracing health” and “Health and sustainability as separate concepts”. However, a clear motivation for addressing both health and sustainability is most often missing
22.	Höijer, Karin, 1971-, et al. (författare) Learning space for food : exploring three Home Economics classrooms 2013 Ingår i: Pedagogy, Culture & Society. - : Informa UK Limited. - 1468-1366 .- 1747-5104. ; 21:3, s. 449-469 Tidskriftsartikel (refereegranskat)abstract Studies on children’s learning about food commonly focus on socialisation within a temporal perspective taking an interest in linear and developmental issues, where the home is assumed as the primary place for learning food skills that should be deepened through education in Home Economics. Home Economics concern topics that are related to our private domestic life but education takes place in the public setting of school which indicates that here is a tension built into the subject. This article explores how a classroom can be understood and explored beyond a temporal framework when studying children’s learning about food in Home Economics. Observations from three Swedish Home Economics classrooms are explored with a spatial perspective concerning material, network and power aspects. A spatial perspective makes the challenges of Home Economics visible which can aid in further development of professional methods for teaching about food.
23.	Höijer, Karin, et al. (författare) The role of food selection in Swedish Home Economics : the educational visions and cultural meaning 2014 Ingår i: Ecology of Food and Nutrition. - : Informa UK Limited. - 0367-0244 .- 1543-5237. ; 53:5, s. 484-502 Tidskriftsartikel (refereegranskat)abstract This article explores foods talked about and chosen in the education of Swedish Home Economics as a relationship between structural processes and agency. Three data sets from observations and focus group interviews with teachers and students were analyzed for food classifications. These were related to a culinary triangle of contradictions, showing factors of identity, convenience and responsibility. Results show that foods talked about and chosen by teachers and students were reflections of dominant cultural values. Results also indicate that teachers had more agency than students, but that the choices they made were framed by educational visions and cultural values.
24.	Höijer, Karin (författare) Var-frågan i centrum : perspektiv på HK-klassrummet 2019 Ingår i: Didaktik för hem- och konsumentkunskap. - Malmö : Gleerups Utbildning AB. ; , s. 145-166 Bokkapitel (övrigt vetenskapligt/konstnärligt)
25.	Höijer, Karin, et al. (författare) Verksamhetsberättelse : Mat- och måltidsvetenskap 2021 2022 Bok (övrigt vetenskapligt/konstnärligt)abstract Under året som gått har mycket hänt och vi utvecklas vidare! Denna upplaga av mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2020. Ett år där alla medarbetare på avdelningen bidragit till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan. Vi önskar en trevlig läsning från oss inom mat- och måltidsvetenskap vid Högskolan Kristianstad.
26.	Höijer, Karin, 1971-, et al. (författare) Verksamhetsberättelse Mat- och måltidsvetenskap 2020 2021 Rapport (populärvet., debatt m.m.)abstract Denna upplaga av mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2020. Få kunde väl ana vad som väntade när vi inledde år 2020 – det blev ett år där mycket sattes på sin spets och som krävde stora och snabba krav på anpassningar, digital utveckling och flexibilitet för både lärare och studenter. Trots dessa utmaningar blev detta åter ett år där alla medarbetare på avdelningen bidrog till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
27.	Höijer, Karin, et al. (författare) Verksamhetsberättelse Mat- och måltidsvetenskap 2020 2021 Bok (övrigt vetenskapligt/konstnärligt)abstract Denna upplaga av mat- och måltidsvetenskaps verksamhetsberättelse sammanfattar händelser och utveckling av ämnesområdet vid Högskolan Kristianstad under 2020. Få kunde väl ana vad som väntade när vi inledde år 2020 – det blev ett år där mycket sattes på sin spets och som krävde stora och snabba krav på anpassningar, digital utveckling och flexibilitet för både lärare och studenter. Trots dessa utmaningar blev detta åter ett år där alla medarbetare på avdelningen bidrog till att arbeta för visionen att vi ska ha en ledande position för framtidens mat och måltider genom attraktiva utbildningar, framgångsrik forskning och aktiv samverkan.
28.	Höijer, Karin, 1971-, et al. (författare) Ämnesdidaktik : konsten att undervisa i HK 2019 Konferensbidrag (populärvet., debatt m.m.)
29.	Höijer, Karin, et al. (författare) Ämnesdidaktik : konsten att undervisa i HK 2019 Konferensbidrag (övrigt vetenskapligt/konstnärligt)
30.	Nyberg, Maria, et al. (författare) A model for understanding the meal concept in academic writing 2017 Konferensbidrag (refereegranskat)
31.	Nyberg, Maria, et al. (författare) Circular gastronomy : exploring a new compound concept at the interface between food, meals and sustainability 2022 Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 30, s. 1-8 Tidskriftsartikel (refereegranskat)abstract Environmental, as well as economic and social/cultural aspects of sustainability, are important when striving for sustainable production and consumption of food and meals. However, a terminology including specific concepts within the combined area of food, meals and sustainability is lacking. In order to investigate how food, meals and sustainability can be conceptualized together, the aim of this paper is to explore the compound concept of circular gastronomy to discover how it can be understood and applied, and its potential opportunities and challenges. A further aim is to provide a definition of circular gastronomy. The data collection was conducted in two phases of an explorative sequential mixed-method study comprising qualitative focus groups followed by a web-based survey. The results revealed the complexity in the compound concept of circular gastronomy, both in what might be included and in how it could be understood and applied. Circular gastronomy was considered to be useful, interesting and trendy; however, understanding circularity and gastronomy as a compound concept was also found to be challenging. As a result of the study, and previous understandings of circular and gastronomy, a definition of circular gastronomy is provided. Developing the understanding of circular gastronomy is an attempt to contribute to the conceptual development of the combined area of food, meals and sustainability.
32.	Nyberg, Maria, 1977-, et al. (författare) Exploring the meal concept : an interdisciplinary literature overview 2015 Konferensbidrag (refereegranskat)abstract The meal concept is used in varying contexts, and within several scientific fields, however often without a clear definition of what it includes. The meal has been identified as a subject in multiple research areas such as nutrition, medicine, sensory science, history, design product development, food service, biology, physiology, anthropology, sociology, psychology, marketing and so forth 1. A meal may be defined and identified by the time of the day, by its energy content and how the food is combined as well as by its social interactions, implying that it may be understood in relation to the food itself as well as to the social and cultural context 2. The meal has also been discussed in relation to the concept of “snacks”, where a meal has been defined as a “structured food event”, while “snacks” represent “unstructured food events”3 . Some attempts have been made in order to define the meal and also to present a more holistic model of what it includes. One way of defining the meal is by using certain cues related to food as well as the environment 4. Another example is the Five Aspects Meal Model (FAMM) which was developed as a model in the early 2000s 5, with the ambition to capture an entirety of the meal by including the room, the meeting, the product, the logistics and the atmosphere in defining and understanding a meal. Although there have been many attempts trying to find a general and precise definition, the complexity makes it difficult, and maybe impossible, to capture the meal concept in a single definition 6. Different disciplines focus on various aspects, which may complicate a common understanding 7,8,9.It has been stated that meals are only one form of eating 10, and that the meal alone does not capture the diversity of todays’ eating. Still, it is recurrently used as a point of reference and as a norm for discussions concerning food and eating. The meal concept is however in constant change and must be understood in relation to societal patterns and norms, how we organize our eating and what role food plays as a social and cultural glue 2, but also in relation to our perception of health, sustainability, convenience and so forth. Other concepts, such as “eating episodes” 11,12, “eating occasions” see f ex. 13 and “eating events” 14 have also been used as attempts to illuminate the complexity of food habits. Nonetheless, the meal is still universally used and recurrent in various research works, and therefore it is of importance to investigate how the concept is actually used and understood in the different areas related to food- and meal science, an interdisciplinary field studying food and meals within Food science, Nutrition and health, and Food culture and communication.
33.	Nyberg, Maria, et al. (författare) Exploring the meal concept : an interdisciplinary literature overview 2015 Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract The meal concept is used in varying contexts, and within several scientific fields, however often without a clear definition of what it includes. The meal has been identified as a subject in multiple research areas such as nutrition, medicine, sensory science, history, design product development, food service, biology, physiology, anthropology, sociology, psychology, marketing and so forth 1. A meal may be defined and identified by the time of the day, by its energy content and how the food is combined as well as by its social interactions, implying that it may be understood in relation to the food itself as well as to the social and cultural context 2. The meal has also been discussed in relation to the concept of “snacks”, where a meal has been defined as a “structured food event”, while “snacks” represent “unstructured food events”3 . Some attempts have been made in order to define the meal and also to present a more holistic model of what it includes. One way of defining the meal is by using certain cues related to food as well as the environment 4. Another example is the Five Aspects Meal Model (FAMM) which was developed as a model in the early 2000s 5, with the ambition to capture an entirety of the meal by including the room, the meeting, the product, the logistics and the atmosphere in defining and understanding a meal. Although there have been many attempts trying to find a general and precise definition, the complexity makes it difficult, and maybe impossible, to capture the meal concept in a single definition 6. Different disciplines focus on various aspects, which may complicate a common understanding 7,8,9. It has been stated that meals are only one form of eating 10, and that the meal alone does not capture the diversity of todays’ eating. Still, it is recurrently used as a point of reference and as a norm for discussions concerning food and eating. The meal concept is however in constant change and must be understood in relation to societal patterns and norms, how we organize our eating and what role food plays as a social and cultural glue 2, but also in relation to our perception of health, sustainability, convenience and so forth. Other concepts, such as “eating episodes” 11,12, “eating occasions” see f ex. 13 and “eating events” 14 have also been used as attempts to illuminate the complexity of food habits. Nonetheless, the meal is still universally used and recurrent in various research works, and therefore it is of importance to investigate how the concept is actually used and understood in the different areas related to food- and meal science, an interdisciplinary field studying food and meals within Food science, Nutrition and health, and Food culture and communication.
34.	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.
35.	Olsson, Viktoria, et al. (författare) How are health and sustainability adressed in studies of public meals? 2021 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.
36.	Olsson, Viktoria, et al. (författare) How are health and sustainability adressed in studies of public meals? 2024 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.
37.	Sepp, Hanna, et al. (författare) Barns matvanor ur ett sensoriskt och pedagogiskt perspektiv 2016 Bok (övrigt vetenskapligt/konstnärligt)
38.	Wendin, Karin, et al. (författare) Barn, smakpreferenser och matvanor 2016 Ingår i: Nutritionsfakta. Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
39.	Berg, Gita, 1982-, et al. (författare) Sustainable Home Economics Teacher Education in Pandemic Times : Experiences from Swedish Universities 2022 Konferensbidrag (refereegranskat)abstract One aspect of the Sustainable Development Goals is quality education. Not only should education work in favor of sustainable development on a global level; quality education needs to be sustainable in the sense that it provides opportunities for students’ learning in relation to the subject taught. The school subject Home Economics (HE) is often described as having cooking as a core feature. Consequently, HE-teacher education commonly includes practical cooking as a central part of the content. During the outbreak of the Covid-19 pandemic, educational preconditions suddenly changed, and possibilities for undertaking cooking on campus became limited. In this study, we investigate HE-teacher educators’ experiences of adjusting practical cooking activities during the covid-19 pandemic. The aim is twofold: first, to highlight how the pandemic situation has been tackled in Swedish HE-teacher education. Second, to contribute to the understanding of practical cooking as a part of sustainable HE-teacher education.In Sweden, there are four universities that offer HE-teacher education. Educators from these four universities were interviewed digitally in focus groups in two rounds. The first round was held in October 2020, the second in April/May 2021. The interviews followed a semi-structured design, and questions were asked about what the pandemic had meant for practical cooking activities in terms of problems, solutions and insights for the future. The interviews are analyzed using thematic analysis, and preliminary results show e.g. how educators used digital solutions, making the education accessible despite new restrictions. These solutions did not necessarily affect students’ possibilities to achieve formally stated learning goals, but there was a hesitation concerning whether tacit and situated aspects of learning was lost when physical encounters did not take place. In short, the results evoke new insights regarding what constitutes sustainable education for HE-teachers of today.
40.	Bryntorp, Anna, et al. (författare) Att använda skönlitteratur i hem- och konsumentkunskap 2022 Ingår i: Högskolepedagogisk debatt. - : Kristianstad University Press. - 2000-9216. ; 2022:2, s. 65-76 Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)
41.	Granberg, Albina, Doktorand i kostvetenskap, 1986-, et al. (författare) Using the Concept of Cuisine to Understand Learning Opportunities within the Subject of Home Economics : A Qualitative Study in the School for Students with Mild Intellectual Disabilities Ingår i: International Journal of Home Economics. - 1999-561X. Tidskriftsartikel (refereegranskat)
42.	Granberg, Albina, 1986-, et al. (författare) Using the concept of cuisine to understand learning opportunities within the subject of home economics : a qualitative study in the school for students with mild intellectual disabilities 2018 Annan publikation (övrigt vetenskapligt/konstnärligt)
43.	Höijer, Karin, 1971- (författare) Att arbeta med betyg och bedömning 2019 Ingår i: Didaktik för hem- och konsumentkunskap. - Malmö : Gleerups Utbildning AB. - 9789151100463 ; , s. 167-182 Bokkapitel (övrigt vetenskapligt/konstnärligt)
44.	Höijer, Karin, 1971- (författare) Contested food : a focused ethnography of how food and food practices are made sense of in Swedish home economics 2013 Konferensbidrag (övrigt vetenskapligt/konstnärligt)abstract This presentation reports from a focused ethnographic study on how teachers of Swedish Home Economics and their students in collaboration with each other and objects make sense of food. The study was based on a social constructionist perspective in combination with theories on space and culture. Food in Home Economics offers a challenging complexity. On the one hand Swedish Home Economics is a school subject with a long history, framed by certain conditions such as the syllabus and issues of time. Here, teachers and students meet according to plan with the expressed intention to teach and learn about food. On the other hand we as humans use food to make sense of the world. Home Economics can thus be conceived of as a space where a rich array of interests, beliefs, traditions and norms relating to food coexist and are being transformed. This study was conducted through what can be described as a focused ethnography where attention was directed towards a particular setting and by giving emphasis to particular behaviour in particular settings rather than attempting to portray a whole cultural system. Data gathering was initially broad and explorative with observations to find ways to proceed, which was followed by focus group interviews with students and teachers. Formal data gathering thus began in early 2007 with a short fieldwork and concluded with focus group interviews with teachers in the spring of 2009. This work resulted in three different data sets that was analysed both separately and in conjunction with each other with the help of different analytical theories. The main finding was that food in Swedish Home Economics could be described as contested: teachers and students made sense of food in opposing ways.
45.	Höijer, Karin, 1971- (författare) Cooking in school : to explore and express meaning 2009 Konferensbidrag (refereegranskat)abstract The purpose of this paper is to exemplify a way of thinking about what happens in the Home and Consumer Studies (HCS) classroom that can work as a professional empowering tool for teachers. Data was collected with participant observations in HCS classrooms in two Swedish schools. Observations were made in 22 HCS classes. There was totally 104 boys and 134 girls observed, a total of 33 hours was spent in the classrooms. Detailed field notes were taken during the observations, recording the activities in the classroom. In a three step process, the field notes were developed into a biographical text. This material was read through several times and themes were identified and sorted with the help of a text analysis software, groups of examples within each theme were created and extractions were made. A detailed analysis framed by the philosophies of Dewey and Vygotsky followed, employing concepts of meaning, transaction, habituation, mediating tools, appropriation and internalization. The analysis suggests that students both explore and express meaning as they cook together in the classroom and this can be utilized as a way of thinking about the activities in the classroom. To be able to teach for e.g. sustainability, it is important to understand the students’ meaning-making processes in the HCS classroom as the students’ exploring can be guided by the teacher to further develop knowledge within required areas.
46.	Höijer, Karin, 1971- (författare) Etnografi i traditionernas gränsland 2009 Ingår i: KULTUR~NATUR. - 9197576549 - 9197576549 Konferensbidrag (övrigt vetenskapligt/konstnärligt)
47.	Höijer, Karin, et al. (författare) "Ett sätt att få syn på jämställdhet, normer och värderingar" : Att använda skönlitterära texter i lärarutbildningen 2022 Konferensbidrag (populärvet., debatt m.m.)
48.	Höijer, Karin, 1971- (författare) “Everything they do is like a small test” : home economic teachers talking about assessment 2020 Konferensbidrag (refereegranskat)
49.	Höijer, Karin (författare) “Everything they do is like a small test” : home economic teachers talking about assessment 2020 Konferensbidrag (övrigt vetenskapligt/konstnärligt)
50.	Höijer, Karin, 1971- (författare) Expanding the home economics classroom : new opportunities with outdoor cooking? 2018 Ingår i: “What is happening in home economics?”. Konferensbidrag (övrigt vetenskapligt/konstnärligt)

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