| 1. |
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| 2. |
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Genus på krogen
- 2006
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Samlingsverk (redaktörskap) (övrigt vetenskapligt/konstnärligt)
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| 3. |
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| 4. |
- Jonsson, Inger M, 1953-, et al.
(författare)
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Appetizing learning in Swedish comprehensive schools : an attempt to employ food and tasting in a new form of experimental education
- 2005
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Ingår i: International Journal of Consumer Studies. - : Wiley. - 1470-6423 .- 1470-6431. ; 29:1, s. 78-85
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Tidskriftsartikel (refereegranskat)abstract
- The word taste has several meanings: biopsychological, and cultural and social. Taste also influences food choice, though there is a widespread belief that tasty food is not synonymous with healthy eating patterns. In Sweden compulsory school daily meals are provided and Home Economics is a compulsory subject, while tasting lessons form an additional experimental form of education. The aim of this study has been to make a general evaluation of tasting lessons in four fifth-year classes. The focus of the results is on pupils’ learning about, and interest in, food, and the opinions and reflections of teachers, catering staff and school heads. The participants were three professional focus groups comprising staff from four schools, and 48 pupils (eight groups with boys and girls in separate groups) from the same schools. Results showed that the children were prepared to be exposed to different foodstuffs, and the adults were prepared to be exposed to new educational methods. Two stages of children's learning have been described in connection with tasting: practice and experience, and verbalization and reflection.
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| 5. |
- Jonsson, Inger M., 1953-, et al.
(författare)
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Arbete och liv i restaurangbranschen
- 2009
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Ingår i: Rapport från konferensen Arbete, livsval och ideal. ; , s. 36-37
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 6. |
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| 7. |
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| 8. |
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| 9. |
- Jonsson, Inger M., 1953-, et al.
(författare)
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Gender perspectives on the solo diner as restaurant customer
- 2009
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Ingår i: Meals in science and practice. - Boca Raton, FL : CRC Press. - 9781845694036 ; , s. 236-248
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Bokkapitel (övrigt vetenskapligt/konstnärligt)abstract
- In this chapter eating out at restaurants, i.e. meal experiences outside home, are discussed. Dining out in upper-class restaurants is a worldwide trend nowadays and includes an extensive range of consumer groups. Internationally, there is a large number of solitary customers, both male and female, for whom lone dining is not as easy as they would like it to be. Furthermore, women, and naturally also men, today wish to take their place in urban settings, for instance by eating in restaurants, even if they are alone. They should be seen as a potentially important clientele group worthy of the attention of the restaurant branch.
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| 10. |
- Jonsson, Inger M., 1953-, et al.
(författare)
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How to study life and work in an expanding restaurant industry
- 2011
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Ingår i: ICHLAR/International Conference on Hospitality & Leisure Applied Research. Balancing Art, Innovation & Performance In Food & Beverage, Hotel and Leisure Industries. ; , s. 126-143
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 11. |
- Jonsson, Inger M., 1953-, et al.
(författare)
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Key concepts towards a stance on gender in the restaurant
- 2008
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Ingår i: Journal of Foodservice. - Malden, Mass. : Blackwell Pub.. - 1748-0140. ; 19:1, s. 53-62
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Tidskriftsartikel (refereegranskat)abstract
- The aim of this study was to examine how men and women behave together working in restaurants and how they cooperate with one another (both in the kitchen and in the dining room). An à la carte restaurant situated in one of the largest cities in Sweden was chosen for investigation. The project is an explorative 'intensive field study' using conversation and observation as the method of data compilation. The team met four employees for individual conversation: the owner, the restaurant manager, a chef and a waiter. Key concepts found towards understanding stance and cooperation among staff on the floor of the restaurant were mentorship, occupational nomenclature, working clothes, and expertise in food and wine. In our restaurant study, we met both positive and negative feelings among the staff. The rewards included the pleasure of working in a 'fine restaurant', moving among well-known people and handling good food and fine wines, all status symbols for a life among the upper classes. Those who made for the hotel and restaurant area were on the hunt for the good life but were dependent on seasons, irregular working hours and insecure forms of employment which were difficult or impossible to combine with family life, and the work developed into a lifestyle. Several left the sector after a few strenuous years.
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| 12. |
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| 13. |
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| 14. |
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| 15. |
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| 16. |
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| 17. |
- Magnusson Sporre, Cecilia, 1968-, et al.
(författare)
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Enjoy! : Enhancing Meals in the Swedish Public Sector
- 2017
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Ingår i: Journal of Culinary Science & Technology. - : Taylor & Francis. - 1542-8052 .- 1542-8044. ; 15:3, s. 239-258
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Tidskriftsartikel (refereegranskat)abstract
- Public meals in schools, hospitals, social, and elderly care play an important role in Swedish welfare. This article analyzes texts concerning the public catering sector, following up government directives that meals should provide enjoyment. The aim was to study a discernible shift towards enjoyment in the approach to public meals. The method is qualitative, with data from functional texts related to the public meal sector in Sweden, using the Five Aspects Meal Model/FAMM as a qualitative framework used by dietitians to add soft values in the public catering sector to the average nutritional values. The result is described in terms of important meal situations: new values, hospitality and service, environment, experience, and food quality as related to how and in which way to make changes. The question of public meals is important in an international view with elderly and multicultural populations.
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| 18. |
- Magnusson Sporre, Cecilia, 1968-, et al.
(författare)
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The complexity of making a conscious meal : a concept for development and education
- 2015
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Ingår i: Journal of Culinary Science & Technology. - : Taylor & Francis. - 1542-8052 .- 1542-8044. ; 13:3, s. 263-285
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Tidskriftsartikel (refereegranskat)abstract
- The professionals in the commercial catering sector are challenged by a large number of demands in their daily work. The aim of this study is to extend the concept of The Conscious Meal and to develop it, enabling professionals in the catering service to meet needs, demands, and desires in the public and private meal sectors. This study highlights the complexity of making a meal in a commercial context as well as the importance of including ethical reflections in culinary education.
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| 19. |
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| 20. |
- Palojoki, Päivi, 1963, et al.
(författare)
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Undervisning om hemmets praktiker
- 2019
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Ingår i: Didaktik för hem- och konsumentkunskap. I. Karin Hjälmeskog & Karin Höijer (red.). - Malmö : Gleerups. - 9789151100463 ; , s. 23-34
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Bokkapitel (refereegranskat)
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| 21. |
- Pettersson, Stefan, 1972, et al.
(författare)
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Practices of Weight Regulation Among Elite Athletes in Combat Sports: A Matter of Mental Advantage?
- 2013
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Ingår i: Journal of athletic training. - : Journal of Athletic Training/NATA. - 1062-6050. ; 48:1, s. 99-108
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Tidskriftsartikel (refereegranskat)abstract
- Context: The combination of extensive weight loss and inadequate nutritional strategies in order to rapidly lose weight for competition in weight-category sports could negatively affect athletic performance and health. Objective: Our aim was to explore the reasoning of elite combat sports athletes about rapid weight loss and regain prior to competitions. Design and Setting: With grounded theory as a theoretical framework, we employed a cross examinational approach including interviews, observations and Internet sources. Patients or Other Participants: Participants in the interviews included fourteen Swedish national team athletes (nine male, five female) from 18 to 36 years of age from three Olympic combat sports (wrestling, judo and taekwondo). Sports observations were performed at competitions while statements collected on the Internet included combat sport athletes in general. Data collection and analysis: The one-on-one interviews were of a semi-structured character. Field observations were conducted at competitions at different locations in Europe. By using an iterative approach, we inductively analyzed the interview transcripts and field notes and selectively sampled quotes posted on the Internet. Results: Positive aspects of weight regulation other than gaining physical advantage emerged from the data during the analysis; sport identity, mental diversion and mental advantage. Together and individually, these categories point toward the positive aspects of weight regulation (WR) experienced by the athletes. Practicing WR mediates a self-image of being "a real athlete". WR is also considered mentally important as a part of the pre-competition preparations, acting as a coping strategy by creating a feeling of increased focus and commitment. Moreover, a mental advantage relative to one's opponents can be gained through the practice of WR. Conclusions: The results show that WR has mentally important functions extending beyond the common notion that combat sport athletes merely reduce their weight in order to gain a physical edge over their opponents.
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| 22. |
- Pettersson, Stefan, 1972, et al.
(författare)
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Practises of Weight Regulation among Elite Athletes in Combat Sports: A matter of Mental Advantage?
- 2010
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Ingår i: Poster presentation at the 2010 annual International Society for Behavioural Nutrition and Physical Activity (ISBNPA) meeting in Minneapolis, USA.
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Konferensbidrag (refereegranskat)abstract
- Weight Regulation among Elite Athletes in Combat Sports: A matter of Mental advantage? Background and aim Studies have shown that combat sports athletes often compete in weight categories 5-10% below their normal body weight. The combination of extensive weight loss and inadequate nutritional strategies to rapidly lose weight for competition in weight category sports could negatively affect athletic performance and health. To the best of our knowledge, no research have investigated elite athletes´ opinions of short-term weight regulation in combat sports, especially the perceived benefits of these practises. Therefore, the aim of the present study is to improve the understanding of elite athletes’ reasoning regarding rapid weight loss and regain prior to competition. Method Participants in the study consisted of 14 athletes (9 men, 5 women) of the Swedish national teams in the Olympic sports of wrestling, judo and taekwondo. Trough semi-structured interviews, the athletes´ contributed with information about their weight-regulating practises and experiences of such, as well as more general opinions about the practise of weight regulation within the participants’ own sport. All interviews were transcribed verbatim, ending up in 147 pages of single-spaced text. Using Grounded Theory as the theoretical framework, the analysis was performed by an initial coding of different attributes, followed by grouping conceptually similar attributes into categories. The combined essence of these three categories (Figure 1), generated the theory building core category. In the final stages of the analysis, external data (interviews/statements from combat sports athletes posted on the internet) was included. These actions was taken in order to reduce the likelihood of the first authors’ unconscious influence on the participants during the interviews, and to show that conformity exists between data irrespective of source. Results The results show that the opinion about the positive outcomes by weight regulation are not restricted to just being a possible royal road to victory through physical dominance of ones´ opponent. Weight regulation practises make up for an important part of the combat sport athletes´ identity. The feelings of inclusion to the sport specific group along with mediating a self-image of being “a real athlete” by practising weight regulation signals professionalism, toughness and success to the athletes´ surroundings. Moreover, weight regulation is considered mentally important as a part of the pre-competition preparations; both acting as a coping strategy by reducing pre-competition anxiety, but also creating a feeling of increased motivation and commitment, a feeling that under the right conditions can transform into enhanced self-esteem during the competition. Also, the practice gives the individual athlete a perceived advantage relative the opponent. Thus, weight regulation per se is an important part of combat sports. This can be a contributing factor as to why athletes adopt the practice without further questioning the negative aspects regarding health and performance. Conclusions Weight regulation practises have mentally important functions extending beyond the common notion of combat sport athletes merely reducing their weight in order to gain a physical edge on their opponents. Thus, in nutritional counselling it is important not to have prejudice about the reasons behind intentional weight loss.
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| 23. |
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| 24. |
- Pettersson, Stefan, 1972, et al.
(författare)
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Reaching balance and sustainability: weight regulation in combat sports. A case study of a female boxer
- 2014
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Ingår i: Reflective Practice: International and Multidisciplinary Perspectives. - : Informa UK Limited. - 1462-3943. ; 15:1, s. 66-77
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Tidskriftsartikel (refereegranskat)abstract
- Weight classification systems that operate in most combat sports often result in dietary restraint and preoccupation with body weight. The practice of rapid weight loss by severe reductions of food and fluid intake as well as sweat induced dehydration is prevalent. Research has demonstrated negative physiological, psychological and performance effects as an outcome of such practices, and sport governing bodies and medical associations have highlighted the importance of coming to terms with weight-making practices in combat sports. The aim of this paper is to provide insight into non-legislative ways of weight-making practices in boxing and consider this information with a sustainability lens. Two semi-structured interviews with a former world class female boxer concerning three phases during her career (novice, elite and coach) were conducted. The results of a content analysis demonstrate that irrespective of the boxing phase, the most prominent aspects in influencing weight regulation were knowledge, identity and balance. The phenomenon of weight regulation is not without contradiction however, and results suggest that structural changes (rules) within weight category sports should be considered.
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| 25. |
- Pettersson, Stefan, 1972, et al.
(författare)
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The Food and Weight Combat: A problematic fight.
- 2011
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Ingår i: Oral presentation at the CORPUS fourth International symposium, (“Diets & food patterns. Myths, realities and hops”), July 5-6, Tbilisi, Georgia.
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Konferensbidrag (refereegranskat)
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| 26. |
- Pettersson, Stefan, 1972, et al.
(författare)
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The food and weight combat. A problematic fight for the elite combat sports athlete.
- 2012
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Ingår i: Appetite. - : Elsevier BV. - 1095-8304 .- 0195-6663. ; 59:2, s. 234-242
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Tidskriftsartikel (refereegranskat)abstract
- Weight reduction in athletes is motivated by optimisation of performance, aesthetic reasons or to achieve a pre-designated weight. Previous research has shown that dietary restraint and short term weight regulation frequently takes place among combat sports athletes such as wrestlers and judokas. The aim of this study was to explore negative experiences related to dietary strategies and weight-making practises used by elite combat sports athletes. Using semi-structured interviews, 14 Swedish national team athletes in wrestling, judo and taekwondo were asked about their dietary intake and their engagement in both long- and short-term weight regulation practises. Content analysis of the transcribed interviews, display a constant struggle regarding nutritional standpoints. Sport demands such as achieving an optimal weight and nutritional intake were considered as central in order for excellent performance. Adhering to these demands was found to be problematic however, primarily because of; (1) negative physiological responses and (2) opposing ideals of a non-sport related nature, such as the importance of the athletes to be healthy and social in their everyday lives.
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| 27. |
- Pipping Ekström, Marianne, 1934
(författare)
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Carin Boalt and her 27000 Meals
- 2013
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Ingår i: Food & History. - 1780-3187. ; 11:1, s. 107-122
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Tidskriftsartikel (refereegranskat)
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| 28. |
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| 29. |
- Pipping Ekström, Marianne, 1934-, et al.
(författare)
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Family meals : competence, cooking and company
- 2009
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Ingår i: Food in Contemporary Society. - Helsinki : University of Helsinki. - 9789521059964 ; , s. 23-28
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Bokkapitel (övrigt vetenskapligt/konstnärligt)abstract
- The aim of this article is to find out what is needed to produce a Family Meal. The article starts with an effort to summarise and discuss different descriptions of a meal. It then goes on to define what a meal is and discuss the concept cooking. The need of competence to produce a meal is also pointed out. With the aid of results from a Nordic study it is argued that family meals still exist, though not on an everyday basis. The importance of company is discussed, viewing the meal as a central family activity and also even now a context for cultural learning. Our conclusion, as far as the future is concerned, is that it is necessary to shift responsibility and enhance men's competence in everyday cooking, also a matter of importance at various educational levels as well as for adults.
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| 30. |
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| 31. |
- Pipping Ekström, Marianne, 1934, et al.
(författare)
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Genus i HK-rummet
- 2019
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Ingår i: Mat och ätande: Sociologiska perspektiv. Neuman, Nicklas (red.). - Lund : Studentlitteratur. - 9789144131672 ; , s. 211-226
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Bokkapitel (refereegranskat)
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| 32. |
- Pipping Ekström, Marianne, 1934-, et al.
(författare)
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Genus i rummet
- 2007
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Ingår i: Den medvetna måltidskunskapen. - Örebro : Örebro universitet. - 9789176685464 ; , s. 163-169
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 33. |
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| 34. |
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| 35. |
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| 36. |
- Pipping Ekström, Marianne, 1934
(författare)
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Mina förmödrar inom matforskningen
- 2007
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Ingår i: Hushållsvetenskap & Co (Helena Shanahan). - Göteborg : Göteborg University. - 9789197678414 ; , s. 35-45
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Bokkapitel (övrigt vetenskapligt/konstnärligt)
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| 37. |
- Pipping Ekström, Marianne, 1934-, et al.
(författare)
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Tufft arbetsklimat på krogen granskas
- 2012
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Ingår i: Nätverket för kulturvetenskaplig mat & måltidsforskning.
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Konferensbidrag (övrigt vetenskapligt/konstnärligt)
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| 38. |
- Pipping Ekström, Marianne, 1934, et al.
(författare)
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Who is cooking dinner? : Changes in the gendering of cooking from 1997 to 2012 in four nordic countries
- 2015
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Ingår i: Food, Culture, and Society: an international journal of multidisciplinary research. - : Informa UK Limited. - 1552-8014 .- 1751-7443. ; 18:4, s. 589-610
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Tidskriftsartikel (refereegranskat)abstract
- We analyze how the gendered division of cooking activities has changed in Nordic households over the period 1997–2012. Historically, food preparation and household cooking have been assigned to women, and cooking has been linked to female gender roles and identity. However, with women's increasing participation in the workforce, men have increased their contribution to household work and the gendering of food work is changing. Little is known about changes in how household cooking is gendered, and to what degree changes take place only in some population groups or in the wider population. We analyze developments in the gendering of cooking dinners in multi-person households. The analysis is based on two surveys from a project investigating changes in meal patterns in the Nordic countries. Individuals from Denmark, Finland, Norway and Sweden were interviewed in 1997 (n = 4823) and 2012 (n = 8242) based on almost identical questionnaires centering on the previous day’s eating as reported by the individuals: this included foods eaten, the social context of its consumption and details of who had prepared the food. We make use of a sub-sample encompassing respondents from two-adult households who ate dinner at home (n = 1268 in 1997, and n = 2754 in 2012). Our analysis shows that men’s cooking has increased and women’s has decreased over the time period studied. However, the pace of this development has varied within social classes. While especially men from the middle class were already cooking in 1997, the cooking activity among men from the working class and the upper classes increased considerably from 1997 to 2012, so that by 2012, they had caught up with middle-class men.
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| 39. |
- Rendahl, Jenny, 1978, et al.
(författare)
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Adolescents’ trust in food messages and their sources
- 2017
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Ingår i: British Food Journal. - 0007-070X. ; 119:12, s. 2712-2723
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Tidskriftsartikel (refereegranskat)abstract
- © 2017, © Emerald Publishing Limited. Purpose: The authors used role-playing with subsequent focus group interviews in order to explore how adolescents negotiate conflicting food messages they encounter in their everyday lives. The purpose of this paper is to describe adolescents’ perceptions about different messages and their sources and to explore the trust they place in such sources. Design/methodology/approach: In total, 31 adolescents aged 15-16 years participated in role-playing with subsequent focus group interviews. A qualitative content analysis was used to analyse the data. Findings: The adolescents depicted an everyday life with multiple and different messages about food and eating. In addition, they stated that these messages were conveyed by a wide range of sources at different levels, for example, by parents, teachers, sports coaches and media. The messages from different sources were conflicting and covered many different perspectives on food and eating. When negotiating food choices in the role-playing and in the focus group discussing how to handle different and conflicting messages, trust became visible. The trustworthiness of messages and trust in their sources were associated with several important aspects in regard to whether or not the messages were based on knowledge about food and nutrition, care for the person receiving the messages, and/or commercial interest. In addition, the results indicate that the situation and the social relationship to the person providing the message were of importance for trustworthiness. Originality/value: This study is novel as it uses role-playing as a research method and describes the trust adolescents place on food messages and their sources. To understand the factors that enhance such trust is important for the development and provision of education, information, and other health-promotion activities related to food in order to support and strengthen adolescents’ critical reflections on food messages from different sources.
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| 40. |
- Rendahl, Jenny, 1978, et al.
(författare)
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Eating and risk: adolescents’ reasoning regarding body and image
- 2018
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Ingår i: Health Education. - 0965-4283. ; 118:3, s. 262-276
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Tidskriftsartikel (refereegranskat)abstract
- © 2018, Emerald Publishing Limited. Purpose: The purpose of this paper is to explore and elucidate adolescents’ reasoning about risks related to food and eating. Design/methodology/approach: Boys and girls aged 15-16 years participated in a focus group interview with role-playing as a stimulus for discussion and reflection. In all, 31 participants took part, divided into five groups. In the role-playing, the participants portrayed agents who they perceived to give messages about food. In the focus group they discussed their experience of carrying out the role-play, and how they usually cope with conflicting messages, preferences and needs regarding food and eating. Findings: The findings suggested that there were two main themes of risk profiling related to eating. One concerned bodily risk related to the food ingested and included concerns both about not reaching health and performance due to the unfavourable intake of calories, nutrients, additives, bacteria, viruses and parasites, and threats to immediate well-being following consumption. The second main category concerned the risk of being conspicuous, or “sticking out”, which incorporated food-based gender norms and norms related to table manners. In practice, the risk of not displaying an appropriate image of themselves through their food and eating choices was more prominent than risk perceptions related to impacts of food choices on well-being and performance. Difficulties in classifying foods as “good” or “bad” enhanced their uncertainty. Originality/value: The results suggest that health-promotion activities for young people should focus not only on how to feed their bodies but also on how to avoid feeding their anxieties.
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| 41. |
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| 42. |
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| 43. |
- Rendahl, Jenny, 1978, et al.
(författare)
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Forskarinitierat rollspel med efterföljande fokusgruppintervju: En metod för att främja delaktighet och reflektion
- 2017
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Ingår i: Educare. - 1653-1868. ; :2, s. 31-55
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Tidskriftsartikel (refereegranskat)abstract
- Role-play is a useful pedagogic tool because it involves active participation and facilitates various ways of expression. However, role-play has received less attention as a research method. We have used researcher-initiated role-play with subsequent focus group interview in a study of adolescents’ con-ceptions about food messages. In this paper we will use our experiences from this empirical study to describe and evaluate the use of researcher-initiated role-play with subsequent focus group interview as a method for data collec-tion. In our empirical study the participants chose and played role characters representing agents they think convey food messages to them in their every-day life. They planned, bought, cooked and ate the food, and after that they participated in a focus group interview. Our experience is that this method enables participants to be active throughout the research process. They influ-ence how the role-play proceeds, which diverts the control from the re-searcher to the participants and reduces the power hierarchy. Furthermore, this method promotes reflection among the participants. Both because they are acting in roles and because they are confronted with interaction with authentic food. In our study this contributed to a rich data material. There-fore, we consider this method to be a promising research method for studies concerning everyday practices. Keywords: adolescents, focus group interview, participation, reflection, role-play
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| 45. |
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