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Träfflista för sökning "WFRF:(Bogren Maria) "

Search: WFRF:(Bogren Maria)

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  • Berg, Marie, 1955, et al. (author)
  • Using process-oriented groups reflections with health care providers to improve childbirth care in the Democratic Republic of Congo - An implementation study.
  • 2022
  • In: Sexual & reproductive healthcare : official journal of the Swedish Association of Midwives. - : Elsevier BV. - 1877-5764. ; 35
  • Journal article (peer-reviewed)abstract
    • The ability to systematically reflect on care during labour and birth needs to be developed among health care providers. This study investigates the experiences of health care providers who have participated in process-oriented group reflections. The activity of group reflections was one of the three pillars of a training intervention seeking to implement evidence-based care routines during labour and birth that could contribute to reduced mortality and improved maternal and newborn health in the Democratic Republic of Congo (DRC).Using a qualitative approach, we interviewed 131 health care providers, in focus groups (n=19) and individually (n=2). Analysis of transcribed interviews was conducted using qualitative content analysis according to Elo and Kyngäs.Group reflections added essential knowledge to the other components of the three-pillar training intervention. Through sharing and analysing care situations health care providers got increased self-awareness, tools to achieve structured and safe care routines, and to practice teamworking.Using a structured model of process-oriented group reflection for health care providers on care during labour and birth proved to be a vital aspect of the training intervention, as it added knowledge to the skills gained through theoretical and simulation-based education. The three-pillar training intervention improved care routines that supported healthy births and management of complications. We recommend that structured and secure group reflections be included in similar training activities in the DRC and elsewhere, and assessed in further studies.
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  • Bogren, Maria, 1962-, et al. (author)
  • Creating tourism experiences from food products
  • 2018
  • In: Destination Dynamics 2018.
  • Conference paper (peer-reviewed)abstract
    • Gastronomy is nowadays seen as an important part of tourism. Different kind of food producers are creating places where tourists want to travel to experience the food (e g product) at a certain place (often the production site). Food producers are therefore becoming important tourism producers and they try to find new ways to attract tourists and/or the tourists demand to experience the place where the products are produced. Due to that, the food producers themselves can become a travel reason. The aim with this paper is to discuss how food producers creates tourism experiences. This is further examined by the following research questions: How do food producers create tourism experiences based on high quality products? What are the key values in creating tourism food experiences? The study was conducted as a qualitative multiple case study with eight cases selected by recommendation from local researchers: four cases from northern Europe (two cheese producers in Jämtland, Sweden, and two distilleries in Tröndelag, Norway) and four cases from southern Europe (two olive oil producers and two wine producers from Andalusia, Spain). Data was collected by observations, semi-structured interviews and documentary studies. The results show that food producers creates different products as well as different types of experiences. This can be explained by a theoretical model in three steps namely products (1), tourism visits (2) and tourism experiences (3). When the first step, the basic needs, is fulfilled, the producer can climb higher to the next step. Thereafter, they continue to climb up in the model by providing different types of visits and tourism experiences. The model is also highly dependent on three surrounding influences; from the place, product quality and value in use. When it comes to quality, this is valued in all three steps of the model. This theoretical model can be useful for food producers that would like to expand their products into tourism.
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  • Result 1-10 of 66
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Bogren, Maria, 1962- (49)
Sörensson, Anna, 197 ... (32)
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