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Mattsson Sydner, Ylva
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Publications (10 of 47) Show all publications
Oljans, E., Elmståhl, H., Mattsson Sydner, Y. & Hjälmeskog, K. (2017). From nutrients to wellbeing identifying discourses of food in relation to health in syllabi. Pedagogy, Culture & Society.
Open this publication in new window or tab >>From nutrients to wellbeing identifying discourses of food in relation to health in syllabi
2017 (English)In: Pedagogy, Culture & Society, ISSN 1468-1366, E-ISSN 1747-5104Article in journal (Refereed) Published
Abstract [en]

Food and health have long had dominant position within the subject of Home Economics (HE) in Sweden. However, what constitutes a proper diet, and how it is associated with a healthy lifestyle changes over time. In this article, a discourse analytic approach combined with a didactic perspective are used as the theoretical frame. The aim is to explore how food in relation to health has been constructed within the syllabus of HE. Six HE syllabi from 1962 to 2011 were analysed. From the results three different discourses were identified and named after their main areas of focus: (i) the medical discourse, (ii) the consumer discourse and (iii) the human ecological discourse. Each discourse represents a different way of constructing food in relation to health, and different representations have dominated over the past fifty years. The construction of food in relation to health is thereby seen in its historical and cultural context according to what this knowledge content includes or excludes.

National Category
Other Social Sciences not elsewhere specified
Identifiers
urn:nbn:se:uu:diva-330552 (URN)10.1080/14681366.2017.1345974 (DOI)
Available from: 2017-10-02 Created: 2017-10-02 Last updated: 2017-10-04Bibliographically approved
Granberg, A., Brante, G., Olsson, V. & Mattsson Sydner, Y. (2017). Knowing how to use and understand recipes: What Arithmetical Understanding Is Needed When Students With Mild Intellectual Disabilities Use Recipes In Practical Cooking Lessons In Home Economics?. International Journal of Consumer Studies, 41(5), 494-500.
Open this publication in new window or tab >>Knowing how to use and understand recipes: What Arithmetical Understanding Is Needed When Students With Mild Intellectual Disabilities Use Recipes In Practical Cooking Lessons In Home Economics?
2017 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 41, no 5, 494-500 p.Article in journal (Refereed) Published
Abstract [en]

The aim of this study was to explore what arithmetical understanding is needed when students with mild intellectual disabilities use recipes during practical cooking lessons in Home Economics. The settings were compulsory schools in Sweden attended by students with intellectual disabilities. Sixteen lessons in Home Economics during which cooking took place were observed. In total, 37 students and three teachers participated. All students had a mild intellectual disability. Their ages varied, but most were between 13 and 14 years old. The sociocultural perspective on learning, combined with a literacy framework, was used as a theoretical foundation for the study. Main findings are that students need an arithmetical understanding of (i) how to interpret numbers, (ii) how to interpret and use units, and (iii) how to compute when using recipes. The knowledge and skills needed to be able to use a recipe are featured in the concept recipe literacy, capturing both theoretical, declarative knowledge and the more practical, procedural knowledge. Recipe literacy can be used to theorize the use of recipes when learning to cook, as in Home Economics.

Place, publisher, year, edition, pages
John Wiley & Sons, 2017
National Category
Social Sciences
Identifiers
urn:nbn:se:uu:diva-318552 (URN)10.1111/ijcs.12357 (DOI)000409879600006 ()
Available from: 2017-03-25 Created: 2017-03-25 Last updated: 2017-12-14Bibliographically approved
Fjellström, C. & Mattsson Sydner, Y. (2017). Social Significance of Older Peoples Meals: Balancing Adaptive Strategies Between Ideals and Structure (2ed.). In: Monique M. Raats, Lisette C.P.G.M. de Groot & Dieneke van Asselt (Ed.), Food for the Aging Population: (pp. 83-98). Oxford: Woodhead Publishing Limited.
Open this publication in new window or tab >>Social Significance of Older Peoples Meals: Balancing Adaptive Strategies Between Ideals and Structure
2017 (English)In: Food for the Aging Population / [ed] Monique M. Raats, Lisette C.P.G.M. de Groot & Dieneke van Asselt, Oxford: Woodhead Publishing Limited, 2017, 2, 83-98 p.Chapter in book (Other academic)
Abstract [en]

Meals in everyday life, including selection of food, commensality, and culinary rules are important for people’s identity. The complexity of meals is multifaceted and includes several dimensions. Growing old and being dependent may alter an individual’s food habits, which could affect the social significance of meals in everyday life. To manage food provision in old age and the well-known problems related to this scope of organization policymaking is a common approach. However, applying policies in reality is difficult and can cause dilemmas in everyday life, which is referred to as the policy–practice gap. Adaptive strategies must be used to manage this gap and thereby to reach food security, which is a human right.

Place, publisher, year, edition, pages
Oxford: Woodhead Publishing Limited, 2017 Edition: 2
Series
Woodhead Publishing Series in Food Science, Technology and Nutrition
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-309614 (URN)978-0-08-100348-0 (ISBN)
Available from: 2016-12-06 Created: 2016-12-06 Last updated: 2016-12-14
Granberg, A., Olsson, V. & Mattsson Sydner, Y. (2017). Teaching and learning cooking skills in Home Economics: What do teachers for students with mild intellectual disabilities consider important to learn?. British Food Journal, 119(5), 1067-1078.
Open this publication in new window or tab >>Teaching and learning cooking skills in Home Economics: What do teachers for students with mild intellectual disabilities consider important to learn?
2017 (English)In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 119, no 5, 1067-1078 p.Article in journal (Refereed) Published
Abstract [en]

Purpose - The purpose of this paper is to explore which elements of cooking skills Home Economics (HE) teachers in schools for students withmild intellectual disability (ID) consider important for their students to learn.

Design/methodology/approach - In total, 22 qualitative interviews with HE teachers of students with mild ID were conducted. The transcripts were analyzed thematically using the sociocultural approach on learning and knowledge as a theoretical framework.

Findings - The elements of cooking skills that were emphasized included mastering the language of cooking, measuring, following recipes, representing an instrumental and task-centered - knowledge on cooking.

Practical implications - The results of this study provide an insight into cooking lessons in HE in schools, not only regarding the focus that teachers give to cooking skills, but also to how cooking skills can be understood on a theoretical level. This has implications for both regular schools and schools for students with mild IDs since the elements that teachers consider important then guide what the students are given to learn. Teachers should be conscious that the planning of lessons should also be based on the students' specific circumstances and context.

Originality/value - To the authors' knowledge, this is the first study that provides knowledge about how HE teachers reason regarding which cooking skills they consider important for students to learn. HE is taught to both children and adolescents, and it is important to investigate teachers' perceptions about the subject and how the teaching is organized, including cooking skills.

Place, publisher, year, edition, pages
EMERALD GROUP PUBLISHING LTD, 2017
Keyword
Teaching, Cooking skills, Home Economics, Sociocultural theory on learning
National Category
Pedagogy
Identifiers
urn:nbn:se:uu:diva-328289 (URN)10.1108/BFJ-09-2016-0435 (DOI)000402881100009 ()
Funder
Swedish Research Council
Available from: 2017-08-21 Created: 2017-08-21 Last updated: 2017-08-21Bibliographically approved
Mattsson Sydner, Y. (2015). Den viktiga maten och den sociala måltiden. Äldre i centrum (1), 33-35.
Open this publication in new window or tab >>Den viktiga maten och den sociala måltiden
2015 (Swedish)In: Äldre i centrum, ISSN 1653-3585, no 1, 33-35 p.Article in journal (Other (popular science, discussion, etc.)) Published
Place, publisher, year, edition, pages
Stiftelsen Stockholms läns Äldrecentrum, 2015
Keyword
äldreomsorg mat måltid
National Category
Other Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-248587 (URN)
Available from: 2015-04-01 Created: 2015-04-01 Last updated: 2015-05-12Bibliographically approved
Mattsson Sydner, Y. (2015). Dimensioner och diskurser: klagomål om mat och måltider inom äldreomsorgen. In: Chritina Fjellström (Ed.), Klagandets diskurs: matforskare reflekterar. Uppsala: Acta Universitatis Upsaliensis.
Open this publication in new window or tab >>Dimensioner och diskurser: klagomål om mat och måltider inom äldreomsorgen
2015 (Swedish)In: Klagandets diskurs: matforskare reflekterar / [ed] Chritina Fjellström, Uppsala: Acta Universitatis Upsaliensis, 2015Chapter in book (Other academic)
Place, publisher, year, edition, pages
Uppsala: Acta Universitatis Upsaliensis, 2015
Series
Studia cibi nutritionisque Upsaliensia, ISSN 978-91-554-9176-5 ; 1
National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-252832 (URN)
Available from: 2015-05-12 Created: 2015-05-12 Last updated: 2015-05-12
Fjellström, C., Mattsson Sydner, Y., Sidenvall, B., Raats, M. & Lumbers, M. (2015). Organization, responsibility and practice of food provision in home-help service: an exploratory study among professionals. British Food Journal, 117(7), 1921-1932.
Open this publication in new window or tab >>Organization, responsibility and practice of food provision in home-help service: an exploratory study among professionals
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2015 (English)In: British Food Journal, ISSN 0007-070X, E-ISSN 1758-4108, Vol. 117, no 7, 1921-1932 p.Article in journal (Refereed) Published
Abstract [en]

Purpose - In the home help service, food provision is one common welfare service that involves different professionals at different levels within a social organisation. The purpose of this paper is to examine how different professionals involved in this sector view and describe their work and responsibilities.

Design/methodology/approach - A qualitative study was designed based on interviews with 17 professionals representing different positions in the organisation, and an inductive thematic analysis was carried out.

Findings - The various professionals' views of food provision mainly focus on the meal box and other meals seem to receive much less attention. The professionals also illuminated their respective roles within the food provision organisation by means of boundaries and split responsibilities, and expressed a view of food provision as an issue for outsourcing. The restricted manner in which food provision was viewed and described illuminates a risk of food insecurity for dependent people in home help service situations.

Originality/value - The restriction of how food provision was viewed and described illuminates a risk of food insecurity for dependent people in home help service.

National Category
Social Sciences
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-252023 (URN)10.1108/BFJ-08-2014-0278 (DOI)000357387100008 ()
Available from: 2015-04-28 Created: 2015-04-28 Last updated: 2017-12-04Bibliographically approved
Skinnars Josefsson, M., Mattsson Sydner, Y. & Nydahl, M. (2014). Access to competence and policy- food provision in Swedish eldercare. In: : . Paper presented at DIETS-EFAD. .
Open this publication in new window or tab >>Access to competence and policy- food provision in Swedish eldercare
2014 (English)Conference paper, Oral presentation with published abstract (Refereed)
Abstract [en]

Introduction: To provide food and meals in elderly care is a growing concern in the welfare state.  Objective:  Investigate and compare nutritional competence and its relation to different kind of food policies within elderly care in Swedish municipalities, in 2006 and 2013-14. Methodology: Web based questionnaires were distributed to all Swedish municipalities (N= 290) twice. Results:  Access to clinical- and administrative dietitians differ between analyzed years and between sizes of municipalities. Nutritional competences correlated with local policies in 2006 and the national guideline (introduced in 2011) 2013-14. Conclusion: Municipal size and nutritional competence are central in strategic food provision work.

National Category
Other Social Sciences
Identifiers
urn:nbn:se:uu:diva-247879 (URN)
Conference
DIETS-EFAD
Available from: 2015-03-24 Created: 2015-03-24 Last updated: 2015-03-24
Neuman, N., Persson Osowski, C., Mattsson Sydner, Y. & Fjellström, C. (2014). Swedish students' interpretations of food symbols and their perceptions of healthy eating: An exploratory study. Appetite, 82, 29-35.
Open this publication in new window or tab >>Swedish students' interpretations of food symbols and their perceptions of healthy eating: An exploratory study
2014 (English)In: Appetite, ISSN 0195-6663, E-ISSN 1095-8304, Vol. 82, 29-35 p.Article in journal (Refereed) Published
Abstract [en]

This study used focus group discussions to investigate how a group of Swedish University students (24 women and five men) interpret symbols with claims about health and/or symbols with information about nutrition. The participants mostly talked about farming methods and food processes when asked about health and nutrition symbols. The Swedish Keyhole was the most familiar symbol to the participants but they had scant knowledge of its meaning. Symbols that were judged to be the most useful in guiding food choices were, according to the participants, symbols showing information about number of calories and/or nutrients. However, the most striking finding is still that the food experts' medical discourse, i.e. the focus on physical health and nutritional effects on the individual body, seems to be inconsistent with the participants' perceptions of healthy eating and risk. The participants rather used what we call an “inauthenticity discourse” where health and risks are judged in relation to farming methods, industrial food production, additives and other aspects of the food that are unknown to the individual. Despite limitations considering the number of participations and their relative homogeneity, these findings contribute to a further understanding of the gap between experts and the public when it comes to perceptions of healthy eating and risks. If this is a broader phenomenon, then we argue that this must be acknowledged if information about health and risk is to be communicated successfully.

Keyword
Food symbols, Consumer perceptions, Healthy eating, Risk, Food production, Inauthenticity discourse
National Category
Other Social Sciences not elsewhere specified
Research subject
Food, Nutrition and Dietetics; Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-228323 (URN)10.1016/j.appet.2014.07.003 (DOI)000343385500005 ()25017131 (PubMedID)
Available from: 2014-07-10 Created: 2014-07-10 Last updated: 2017-12-05Bibliographically approved
Brunosson, A., Brante, G., Sepp, H. & Mattsson Sydner, Y. (2014). To use a recipe - not a piece of cake: Students with mild intellectual disabilities use of recipes in home economics. International Journal of Consumer Studies, 38(4), 412-418.
Open this publication in new window or tab >>To use a recipe - not a piece of cake: Students with mild intellectual disabilities use of recipes in home economics
2014 (English)In: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 38, no 4, 412-418 p.Article in journal (Refereed) Published
Abstract [en]

Recipes are not only part of today's cooking culture, they are also part of the Swedish syllabus of home economics. The aim of this study was to investigate what kinds of difficulties students with mild intellectual disabilities have using recipes during cooking lessons in home economics. We conducted an ethnographically inspired approach, with a total of 44 h of accompanying observations. Three compulsory schools for students with intellectual disabilities were enrolled in the study, and 37 students and three teachers were included. The socio-cultural theory of learning has been used as a theoretical framework. The findings reveal both that recipes are central artefacts during the cooking lessons and that the students have various difficulties using the recipes. The difficulties vary, and they concern both how the recipes are designed and the purport of the recipes. Difficulties in relation to the design included, for example, the separation of ingredients and instructions in the text and the large amount of information given in both the whole and the parts of the recipes. The difficulties in relation to the purport – that is, the meaning or sense of the recipe – were the ingredients, the kitchen utensils and the knowledge of how to perform a specific task. These difficulties can be considered special in relation to the use of the recipes. We suggest the concept of ‘recipe literacy’ to capture the complex knowledge of using recipes.

National Category
Other Social Sciences not elsewhere specified
Research subject
Food, Nutrition and Dietetics
Identifiers
urn:nbn:se:uu:diva-229036 (URN)10.1111/ijcs.12109 (DOI)000340240200012 ()
Available from: 2014-07-28 Created: 2014-07-28 Last updated: 2017-12-05Bibliographically approved
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