Background The teaching of Home Economics combines theory and practice. Most knowledge requirements are theoretical, but the subject includes practical cooking. The food is prepared with a purpose, which makes the food an educational tool. The student should be able to make healthy choices and gain knowledge to manage different everyday situations. Learning by doing summarizes pragmatism's view of the integration of theory and practice. In Home Economics, it means knowledge in action. With cooking techniques, students can proactively plan their cooking, read recipes, and solve unexpected challenges to develop their skills by training in authentic situations.Objective The purpose of the study was to investigate how teachers used cooking in Home Economics.Method Qualitative interviews were conducted with eight qualified, active teachers who teach Home Economics years 7–9. These were conducted using a semi-structured question guide. The interviews were recorded, transcribed, and analyzed with qualitative content analysis.Results Three main categories and eight subcategories were identified. The teacher started from knowledge requirements by prioritizing method cooking, using all food groups and starting from central content of the subject when the teaching was planned. The teacher also started from practical conditions such as time, budget, and the room design. The basic idea of intertwining theory and practice was difficult to achieve due to students' expectations and taste, which meant that teachers' sense of care for students affected the content. The cooking was adapted to students and to give practical students the opportunity to feel good in an otherwise theoretical environment.Conclusion The teaching and cooking opportunity had an educational purpose. However, teachers' ambitions were hampered by practical circumstances, such as time, location, and budget. They also considered student concerns that the food should be tasty.
| Identifer | oai:union.ndltd.org:UPSALLA1/oai:DiVA.org:umu-192453 |
| Date | January 2022 |
| Creators | Brolin Johansson, Emelie, Azzarri Klingström, Gerd |
| Publisher | Umeå universitet, Institutionen för kost- och måltidsvetenskap |
| Source Sets | DiVA Archive at Upsalla University |
| Language | Swedish |
| Detected Language | English |
| Type | Student thesis, info:eu-repo/semantics/bachelorThesis, text |
| Format | application/pdf |
| Rights | info:eu-repo/semantics/openAccess |
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