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Smak för hållbar mat?: Undervisning för hållbar matkonsumtion i Hem- och konsumentkunskap
Uppsala University, Disciplinary Domain of Humanities and Social Sciences, Faculty of Educational Sciences, Department of Education.
2020 (Swedish)Doctoral thesis, comprehensive summary (Other academic)
Abstract [en]

The overall aim of this thesis is to contribute knowledge about teaching and learning for sustainable food consumption in the Swedish school subject Home and consumer studies. Four research questions have guided this investigation: I. How is the content of sustainable food consumption constructed in Home and consumer studies textbooks from 1962 to 2011? II. How do students make choices when foodworking in Home and consumer studies, and how does it affect their meaning making for sustainable food consumption? III. How do teachers and students make meaning of taste in their foodwork in Home and consumer studies? IV. What are the didactic implications of the sub-studies in terms of teaching for sustainable food consumption? The four research questions are addressed in three studies: one textbook study (paper I) and two case studies where the empirical data is constructed through video observations of students in Year Nine classrooms working with food. The thesis has a theoretical basis in curriculum studies, and the didactical triangle that represents the mutual relationship between content, teacher and student serves as a model to understand the complexity of teaching. Also, a transactional approach to meaning making and taste are used. The findings show that content for sustainable food consumption can be understood through the lens of different discourses that construct three ideal food consumers, and depending on the discourse used, the students are educated differently. However, all discourses focus on health and contain an idea of instrumental rationality. The findings also show that taste is the factor that has the greatest influence on the students' choices during their foodwork. Furthermore, in the teacher's and students' conversations, meaning is made through taste assessments or texture. Moreover, the results show challenges in education for sustainable food consumption concerning the continuity of teaching and normativity in teaching. These challenges are discussed in terms of didactic implications in order to strengthen and develop teaching for sustainable food consumption in Home and consumer studies. Progress in this area may involve raising the democratic mission of education by making teaching more pluralistic. Another way forward could involve putting aside the traditional task of preparing a complete meal and, instead, working on the process through more exploratory tasks. The sensory aspects of food is also a possible starting point for teaching sustainable food consumption, and a transactional perspective on taste can be a tool to bring this into the classroom. 

Place, publisher, year, edition, pages
Uppsala: Acta Universitatis Upsaliensis, 2020. , p. 103
Series
Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Educational Sciences ; 20
Keywords [en]
Home economics, Home and consumer studies, sustainable food consumption, foodwork, transactional perspective on taste
National Category
Educational Sciences
Research subject
Curriculum Studies
Identifiers
URN: urn:nbn:se:uu:diva-407876ISBN: 978-91-513-0923-1 (print)OAI: oai:DiVA.org:uu-407876DiVA, id: diva2:1417766
Public defence
2020-05-20, Eva Netzelius, Blåsenhus, von Kraemers Allé 1, Uppsala, 13:15 (Swedish)
Opponent
Available from: 2020-04-27 Created: 2020-03-30 Last updated: 2021-08-26
List of papers
1. The "ideal" food consumer in Home Economics: A study of Swedish textbooks from 1962 to 2011
Open this publication in new window or tab >>The "ideal" food consumer in Home Economics: A study of Swedish textbooks from 1962 to 2011
2017 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 41, no 3, p. 237-244Article in journal (Refereed) Published
Abstract [en]

Is the ideal food consumer, educated in Home Economics in Sweden, one who makes sustainablechoices? By examining Home Economics textbooks for lower secondary school published from1962 to 2011, we explored what kind of food consumers emerged and thus open up a discussionon sustainability and food consumption. One standard textbook from each decade, in total six,was included in the study, and the passages dealing with food, as core content, were analyzed.Discourse analysis was used to reveal different characterizations of the ideal consumers, specifi-cally in relation to sustainable food consumption. Three different discourses emerged: (a) thehealthy and obedient consumer, (b) the healthy, thrifty, and caring consumer, and (c) the healthy,thrifty, and environmentally conscious consumer. There were both similarities and differencesamong these consumers, specifically regarding what knowledge they are shown to need and howthey are supposed to learn. All three consumers are primarily motivated by health arguments,even though health is related to finances in the second and to both finances and environment inthe third case. Furthermore, we found a common tendency for textbooks to express knowledge ina prescriptive way, with the implied belief that people are rational food consumers. This tendencyleads us to suggest that the discussion about future consumer education and textbooks could bebroadened and strengthened by the inclusion of a participative and critical approach and social responsibility.

Keywords
consumer education, Home and Consumer Studies, Home Economics, sustainable food consumption, textbooks
National Category
Didactics
Research subject
Curriculum Studies
Identifiers
urn:nbn:se:uu:diva-407802 (URN)10.1111/ijcs.12329 (DOI)000398573300001 ()
Available from: 2020-03-29 Created: 2020-03-29 Last updated: 2021-08-26Bibliographically approved
2. Sustainable food choices? A study of students’ actions in a home and consumer studies classroom
Open this publication in new window or tab >>Sustainable food choices? A study of students’ actions in a home and consumer studies classroom
2020 (English)In: Environmental Education Research, ISSN 1350-4622, E-ISSN 1469-5871, Vol. 26, no 1, p. 81-94Article in journal (Refereed) Published
Abstract [en]

Home and Consumer Studies (HCS) is a subject in the Swedish compulsory school that has sustainability issues clearly enrolled in its syllabus. Among other things, students should learn to make sustainable food choices, i.e.they should understand the consequences concerning health, finance and environment of what food they choose to consume. The aim of this paper is to contribute to the discussion about education for sustainable development (ESD) by investigating how students act in different decision-making processes during foodwork in HCS. Subsequently challenges when teaching sustainable food consumption are highlighted. The empirical material consists of video-recorded students (year 9) foodworking in an HCS classroom. Based on John Deweys philosophy, Practical Epistemological Analysis (PEA) is used to analyse how the students make choices and proceed in their work. The taste of food is decisive for how the students move on in their foodwork. Sustainability aspects are raised to some extent but do not have the same significance. It is concluded that it is complex to teach sustainable food consumption and possibilities to modify the teaching so that taste become part of the content when teaching sustainable food consumption is discussed.

Keywords
Sustainable food consumption, learning, home and consumer studies, home economics, video-recording
National Category
Educational Sciences
Identifiers
urn:nbn:se:uu:diva-407803 (URN)10.1080/13504622.2019.1698714 (DOI)000500424900001 ()
Available from: 2020-03-29 Created: 2020-03-29 Last updated: 2021-03-24Bibliographically approved
3. Smak för hållbar utveckling? -En fallstudie av meningsinnehållet om smak i undervisning för hållbar matkonsumtion
Open this publication in new window or tab >>Smak för hållbar utveckling? -En fallstudie av meningsinnehållet om smak i undervisning för hållbar matkonsumtion
(Swedish)In: Educare, ISSN 1653-1868, E-ISSN 2004-5190Article in journal (Refereed) Submitted
Keywords
hållbar matkonsumtion; hem- och konsumentkunskap; smak; matarbete; videoobservation
National Category
Educational Sciences
Identifiers
urn:nbn:se:uu:diva-407804 (URN)
Available from: 2020-03-29 Created: 2020-03-29 Last updated: 2023-03-28

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