The preschool is considered an important arena for promoting a healthy lifestyle. Children spend the majority of their day in the preschool and lifestyle patterns are established at an early age that usually last a lifetime. One of the prerequisites for maintaining good health is to promote healthy diet, this is done by providing knowledge about the factors that may affect health positively and negatively in the long and short term (Härnell, 2009).   The purpose of this study is to provide knowledge about the work with food-knowledge in preschool and which opportunities that exist. The focus is on the teachers' knowledge and work.   This is an interview study with a qualitative approach. An interview guide with open questions was used and the result was processed with help from phenomenography as well as from a socio-cultural theory and didactic theory. The selection of informants consisted of seven different personnel within the preschool with different professional backgrounds.   The result of the qualitative interviews showed that the preschool's activities today do not plan activities that contain the importance of the diet. The meal pedagogy that is carried out is spontaneous and happens in conjunction with the meals. A lack of knowledge and a stressful environment are the main reasons for the informants not to work with food-knowledge in the preschool's activities. Furthermore, it is possible to read from the interviews that the preschools that the informants represent have a desire that food knowledge should be included in the day-to-day activities with the view that other subjects are more important since there are clearly formulated goals in the preschool curriculum. The informants say that they consider it important with good diet and that it is important that we contribute knowledge in the preschool's activities, but unfortunately there is not always the time.

C-uppsatser i Måltidskunskap

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I en värld där människor allt oftare befinner sig på resande fot, ökar efterfrågan på hotell, restauranger och upplevelser. Hospitality har kommit att beteckna bland annat omhändertagandet av gäster med hjälp av logi, mat och underhållning. Begreppet hospitality och dess betydelse har utvidgats över tid och har på svenska översatts till värdskap. Argument mot denna språkliga översättning har uppdagats; värdskap sägs vara en del av det övergripande begreppet hospitality. En betydelse av värdskap är: Bemötandets estetik i mötet mellan människor; vad händer i mötet mellan människor och vad är det som berör?Etableringsprojektet: ”Värdskap och ledarskap som berör – ett konkurrensmedel?” och dess forskargrupp möjliggjorde denna studie. För att öppna upp till dialog människor emellan forskargruppen utvecklade en metod som underlag för en workshop: ”Vem är jag som värd?” Författarna ville genom observation och dokumentation av denna workshop pröva om det är autenticitet som berör. Denna explorativa studie hade som syfte att utveckla en metod för att identifiera autenticitet som kan tillämpas inom värdskap. Studiens observations- och dokumentationsmetod var filmning där författarna var känslomässiga verktyg för att identifiera autenticitet.En metod utvecklades och resultatet av denna studie vittnade om att autenticitet berör. Författarna vill tro att detta kan tillämpas inom utövandet av värdskap. Slutsatsen var att en kombination av teknisk skicklighet, tillit till sin embodied knowledge, medvetenhet, mening, passion för människan och yrkesutövningen, skapar värdskap som berör.   Nyckelord: embodied knowledge, filmning, känslomässig beröringspunkt, spegling, värd. / C-uppsatser

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C-uppsatser

Posterpresentation:  IFHE World Congress 2012 , 16-21 juli  Melbourne Australia International Federation for Home Economics Global Wellbeing Global creativity and innovation: Developing capacities for sustainable futures   Abstract “The Conscious Meal “– ideas for studies in a PhD-thesis PhD Student Cecilia M Sporre, Associate Professor Inger M Jonsson, The School of Hospitality, Culinary arts & Meal Science, Örebro University, Sweden Aim The aim is to discuss ideas for a newly started PhD thesis. The focus is on a rather tacit concept -“The Conscious Meal”- that was the description of a meal consisting of taste, nutrition and aesthetic expressions in the 1980´s. This holds for the curriculum of Culinary Arts and Meal Science in Sweden. Is it possible to deepen, develop and consolidate this concept and use it in information about food and meals? Methods At The School of Hospitality, Culinary Arts & Meal Science in Örebro University, Sweden, the basis of the education is Science, Practical skills and Aesthetics. These three forms of knowledge is the fundamental platform for the subject. The unique method used in education and research is named FAMM (Five Aspects Meal Model, i.e. the room, meeting, product, control management system giving the atmosphere). The method can be used as a planning and analysis tool for public and private meals. Another useful method is the original and the applied versions of the French Sapere method; an experimental method using raw materials from the food sector, studying and working with the individual components and sensory experiences in the meal. Possible methods to discuss the concept with key groups will be interviews, research circles, focus groups, observations, and maybe analysis on grounded theory etc. Results/findings To be discussed; Ideas of studies Study I:  Daily meals for people with intellectual disability in community living – results forthcoming Study II:  Culinary Success Factors – results forthcoming Study III:  The meal as a pedagogical tool Study IV:  Children’s meals Conclusions New skills and influences affect our approach to the meal of today. Developing the concept of “The Conscious Meal” could give tools for education and eating guidelines in a holistic way.  This may raise the awareness both in public and private meals. / Ideas for studies in a PhD-thesis