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- Ehn Börjesson, Stina-Mina, et al.
(författare)
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Arbetslivsanknuten examination för att stärka studenternas First Year Experience – tre exempel
- 2022
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Ingår i: Högskolepedagogisk debatt. - : Kristianstad University Press. - 2000-9216. ; 2022:2, s. 7-21
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Tidskriftsartikel (övrigt vetenskapligt/konstnärligt)abstract
- På Högskolan Kristianstad är det en viktig målsättning att utbildningarna ska utmana och stödja studenternas utveckling som individer och professionella, med kunskaper och färdigheter som är eftertraktade på framtida arbetsmarknader (Högskolan Kristianstad, 2020). Som en följd blir samverkan med det omgivande samhället och arbetslivsanknytning centralt. Arbetslivsanknytning har inte bara möjlighet att skapa samhällsrelevanta utbildningar utan också lärandeeffekter genom att fungera som en brygga mellan teori och praktik och hjälpa studenten att förstå hur teori kan ha bäring på reella exempel (Berg, Fors och Willim, 2018). Genom att få syn på hur den kunskap och de färdigheter man utvecklar i utbildningen kan komma till nytta upplever studenten relevans och meningsfullhet, vilket i sin tur kan väcka motivation och engagemang (Vermount och Donche, 2017). Studier har visat att det är av stor vikt att studenter tidigt i utbildningen känner motivation, engagemang och tillhörighet, där First Year Experience (FYE) har introducerats som ett begrepp (Landgren, 2016). Detta kan skapas på flera olika sätt, bland annat genom att tydligt visa på utbildningens framtida relevans. Detta Best Practice ger exempel på hur man tidigt i utbildningen kan låta studenterna lära känna sitt utbildningsområde och skapa en förståelse för programmet och det efterföljande arbetslivet, i syfte att skapa motivation och engagemang samt bidra till lärande.
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| 2. |
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| 3. |
- Marklinder, Ingela, 1959-, et al.
(författare)
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A Structural Equation Model Demonstrating the Relationship between Food Safety Background, Knowledge, Attitudes and Behaviour among Swedish Students
- 2022
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Ingår i: Foods. - : MDPI. - 2304-8158. ; 11:11
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Tidskriftsartikel (refereegranskat)abstract
- Traditionally, food safety knowledge has been seen as a factor in improving food safety behaviour. However, the relationship between knowledge and behavior is complex. The aim of the present study was to investigate self-reported data from 408 university students regarding food safety background, knowledge, attitudes, and behaviour using Structural Equation Model (SEM) to examine the influence of different factors on food safety behaviour. The SEM was applied to four factors derived from the data: Background, Knowledge, Attitude and Behaviour. The novelty of this current investigation is the inclusion of the Background factor (genus; experience of cooking and handling different food items; experience of a food safety education course; the foremost sources of food safety knowledge). The factors were constructed from variables with sufficient factor loadings and set up in a predetermined structure confirmed to be valid in previous studies. The results, demonstrated as regression coefficients between factors, confirm that the Background factor strongly influenced Knowledge (0.842). The Knowledge factor, in turn, strongly affected Attitude (0.605), while it did not directly affect Behaviour (0.301) in the same way as Attitude. Attitude had a stronger influence on Behaviour (0.438) than Knowledge. Thus, the Attitude factor seemed to play a mediating role between Knowledge and Behaviour. This indicates that students ' attitudes towards the importance of food safety may have an impact on their food safety behavior, which should have implications for the development of food safety education. This warrants further investigation and practical development.
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| 4. |
- Nyberg, Maria, et al.
(författare)
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Circular gastronomy : exploring a new compound concept at the interface between food, meals and sustainability
- 2022
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Ingår i: International Journal of Gastronomy and Food Science. - : Elsevier BV. - 1878-450X .- 1878-4518. ; 30, s. 1-8
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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.
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