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Food Safety Learning in Home and Consumer Studies: Teachers' and Students' Perspectives
Uppsala universitet, Humanistisk-samhällsvetenskapliga vetenskapsområdet, Samhällsvetenskapliga fakulteten, Institutionen för kostvetenskap.
2017 (Engelska)Doktorsavhandling, sammanläggning (Övrigt vetenskapligt)
Abstract [en]

The aim of this thesis was to explore food safety as part of Home and consumer studies (HCS) education in Swedish compulsory school.

Firstly, a nationwide web-based questionnaire was performed among HCS teachers to obtain an overall picture of their knowledge, behaviour and attitudes regarding food safety.  The second study was a questionnaire among school Year 9 students, where the data were collected using a student response system. The questions were related to the students’ food safety knowledge and behaviour, as well as cooking habits and sources of food safety knowledge and trust. Finally, qualitative interviews were performed among HCS teachers regarding their didactic choices of teaching content.

The results indicated a routine behaviour connected to cleaning practices and teaching regarding different perishable food to differ between teachers. The students’ food safety knowledge and behaviour were reported to be inadequate, especially among boys, and that students might leave school without having learnt even basic food safety principles. Mothers and thereby the home were reported to be an important as well as a trusted source of food safety knowledge, especially among the girls. Boys reported HCS to also be an important as well as trusted source, especially students that rarely or never reported to cook at home. For those students HCS must be seen as particularly valuable. To increase the students’ learning, the teaching needs to be related to the students’ everyday practices and to be more reflective in order for it to be practiced outside the HCS classroom. The teachers’ didactic choices could imply consequences for the students’ food safety learning and a need for more education and updated information for the teachers was noticed.

In summary, the results indicate that risk areas related to all the Four Cs in Food safety (Cooking, Cleaning, Chilling and avoidance of Cross-contamination) need to be highlighted in HCS teaching and for food safety to become a conscious didactic choice for the teachers.  As teaching regarding food safety in HCS seem to differ it needs to be highlighted in HCS policy documents to ensure equivalent food safety learning for all students in compulsory school.

Ort, förlag, år, upplaga, sidor
Uppsala: Acta Universitatis Upsaliensis, 2017. , 81 s.
Serie
Digital Comprehensive Summaries of Uppsala Dissertations from the Faculty of Social Sciences, ISSN 1652-9030 ; 139
Nyckelord [en]
Learning, Food safety, Education, Didactic, Risk, Food hygiene, Trust, Students', Teachers', Compulsory school
Nationell ämneskategori
Samhällsvetenskap
Forskningsämne
Kostvetenskap
Identifikatorer
URN: urn:nbn:se:uu:diva-317337ISBN: 978-91-554-9849-8 (tryckt)OAI: oai:DiVA.org:uu-317337DiVA: diva2:1081338
Disputation
2017-05-05, A1:111a, BMC, Husargatan 3, Uppsala, 13:15 (Engelska)
Opponent
Handledare
Tillgänglig från: 2017-04-13 Skapad: 2017-03-13 Senast uppdaterad: 2017-04-21
Delarbeten
1. 'Teaching Young Consumers': food safety in home and consumer studies from a teacher's perspective
Öppna denna publikation i ny flik eller fönster >>'Teaching Young Consumers': food safety in home and consumer studies from a teacher's perspective
2014 (Engelska)Ingår i: International Journal of Consumer Studies, ISSN 1470-6423, E-ISSN 1470-6431, Vol. 38, nr 4, 357-366 s.Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

In Swedish compulsory school, the subject home and consumer studies (HCS) is an opportunity to create conscious consumers for the future. In Sweden, it has been estimated that half a million cases of foodborne infections occur each year, which has an impact on public health. The numbers of foodborne infections are affected by actions connected to the four Cs in food safety: cooking, cleaning, chilling and cross-contamination. As foodborne infections in many cases are suspected to occur in private households, it is of research interest to study food safety teaching in HCS. The aim of this study was to investigate food safety as a part of HCS education and to provide insights regarding self-reported food safety attitude, knowledge and behaviour among HCS teachers in Swedish compulsory schools. A web-based questionnaire was distributed online in April 2012. A total of 335 teachers across the country participated, representing about one in five HCS teachers in Sweden. A majority of the responding teachers stated food safety as an important part of HCS education. The study indicates that food safety teaching can be done in different ways depending on factors such as working years, formal HCS education and daily routines in the classroom. The food safety routines relevant to a specific learning situation might determine the didactic choices, and thus some other important issues within the framework of the four Cs i.e. cold food storage, heating, storing leftovers, best before date, cooling and cross-contamination might be neglected. When it comes to teaching food safety, there is no guarantee that the four Cs in food safety will be covered. Issues connected to cleaning seemed to occur more frequently in HCS teaching rather than the broader aspects of food safety.

Nyckelord
Education, home economics, food safety, home and consumer studies, risk, Sweden
Nationell ämneskategori
Ekonomi och näringsliv
Identifikatorer
urn:nbn:se:uu:diva-231309 (URN)10.1111/ijcs.12108 (DOI)000340240200006 ()
Tillgänglig från: 2014-09-08 Skapad: 2014-09-07 Senast uppdaterad: 2017-03-13Bibliografiskt granskad
2. Self-reported food safety knowledge and behaviour among Home and Consumer Studies students
Öppna denna publikation i ny flik eller fönster >>Self-reported food safety knowledge and behaviour among Home and Consumer Studies students
2016 (Engelska)Ingår i: Food Control, ISSN 0956-7135, E-ISSN 1873-7129, Vol. 67, 265-272 s.Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Home and Consumer Studies (HCS) should be a suitable place for food safety education as it includes plenty of practical cooking and is compulsory for all students in the Swedish school system. A study among HCS teachers however reveals shortcomings in food safety teaching. A survey regarding food safety knowledge and behaviour among HCS students in school Year 9 was performed at different schools with a new system to collect questionnaire data. A Student Response System was used at the participating schools. The students were to answer the questions by using a small handheld wireless control, a clicker, in the response program Turning Point 2008. The questionnaire included a total of 26 questions and all questions were shown at PowerPoint slides and read out loud to the students. Some trivial questions were asked at the beginning to ensure the method. A total of 529 students from 18 different schools in different parts of Sweden participated in the survey conducted between September 2013 and January 2014. The survey results were evaluated and analysed using SPSS by performing cross-tabulation and chi-square tests. This study reveals that the students' self-reported food safety knowledge and behaviour are inadequate. Important risk areas need to be highlighted in HCS teaching. Boys reported to be significantly more at risk in terms of food safety regarding the handling of risk foods, reheating and cleaning. Especially for boys who reported seldom cook at home HCS would be extra valuable. This study also indicates the importance of reflection in relation to the hygiene routines which are common in the HCS context. The outcome of this study is that students might leave school without even basic food safety knowledge.

Nyckelord
food safety, students, home and consumer studies, behvaiour, risk, knowledge
Nationell ämneskategori
Samhällsvetenskap
Forskningsämne
Kostvetenskap
Identifikatorer
urn:nbn:se:uu:diva-283122 (URN)10.1016/j.foodcont.2016.03.014 (DOI)000375163800034 ()
Projekt
Nationella Forskarskolan i Hem och Konsumentkunskap (NFHK)
Tillgänglig från: 2016-04-11 Skapad: 2016-04-11 Senast uppdaterad: 2017-03-13Bibliografiskt granskad
3. Adolescents' sources for food safety knowledge and trust
Öppna denna publikation i ny flik eller fönster >>Adolescents' sources for food safety knowledge and trust
(Engelska)Artikel i tidskrift (Övrigt vetenskapligt) Submitted
Nationell ämneskategori
Samhällsvetenskap
Identifikatorer
urn:nbn:se:uu:diva-317267 (URN)
Tillgänglig från: 2017-03-12 Skapad: 2017-03-12 Senast uppdaterad: 2017-03-13
4. Food safety teaching influenced by frames, traditions and subjective selections
Öppna denna publikation i ny flik eller fönster >>Food safety teaching influenced by frames, traditions and subjective selections
(Engelska)Artikel i tidskrift (Övrigt vetenskapligt) Submitted
Nationell ämneskategori
Samhällsvetenskap
Identifikatorer
urn:nbn:se:uu:diva-317269 (URN)
Tillgänglig från: 2017-03-12 Skapad: 2017-03-12 Senast uppdaterad: 2017-03-13

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