Sustainable food choices? A study of students’ actions in a home and consumer studies classroom

Gelinder, Lolita; Hjälmeskog, Karin; Lidar, Malena

doi:10.1080/13504622.2019.1698714

Cited by 17 publications

(10 citation statements)

References 36 publications

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“…In Norway, the Linking Instruction and Student Achievement (LISA) study is the largest of its kind using videos from 50 schools in research on the effects of different classroom instructions on students learning in mathematics and Norwegian language arts (Department of Teacher Education and School Research, n.d.). In recent years, researchers in HE education in Sweden and Finland, which both have subjects similar to Norwegian FH, have also used a video-based approach when conducting classroom research (Bohm et al, 2015(Bohm et al, , 2016Gelinder et al, 2020;Haapaniemi et al, 2019;Lindblom et al, 2016aLindblom et al, , 2016b. Video recordings enable us to capture social interaction in detail, as it captures both verbal and non-verbal communication (Kristensen, 2018).…”

Section: Data Collectionmentioning

confidence: 99%

“Is there any sugar in bread?” A qualitative video analysis of student activating learning tasks in Home Economics

Beinert

Palojoki

Åbacka

et al. 2021

ADNO

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The Norwegian Food and Health (FH) school subject aims to develop students' ability to understand the association between diet and health. Research on FH in Norway indicates that the main focus today is on cooking and the development of practical cooking skills, leaving little emphasis on activities related to the more theoretical aspects of the curriculum. To increase students’ knowledge and skills regarding nutrition and health, we aimed to evaluate three newly developed student-activating learning tasks. Three 6th grade FH classes in Southern Norway participated. Audio and video recording of the learning tasks were used to evaluate the activities. Also, data from focus group discussions with FH teachers and students, which were conducted afterwards, was included in the analysis. By emphasising sociocultural learning and using the skills highlighted as essential in social learning and development as basis for the activities, we found the activities valuable in working with FH. The students’ learning process was stimulated while they engaged with the learning tasks by working in groups, by being active in interaction, dialogue, communication and collaboration, and by being given the opportunity to listen and argue. Language was used as a pedagogical tool and was central in the students’ learning process. Both the students and their teachers valued the active and practical outline of the learning tasks. We propose a stronger emphasis on practical learning tasks in FH, to strengthen the students’ social learning and thus the learning in the subject, by using this as a pedagogical approach in FH classrooms. Keywords: Food and Health, Home Economics, social learning, sociocultural learning, learning tasks, video analysis «Er det sukker i brød?»: En kvalitativ videoanalyse av elevaktive læringsaktiviteter i Mat og Helse Sammendrag Mat og Helse (MH) i skolen har som mål å utvikle elevenes evne til å forstå sammenhengen mellom kosthold og helse. Forskning på MH i Norge indikerer at hovedfokuset i dag er på matlaging og utvikling av praktiske matlagingsferdigheter, med mindre fokus på aktiviteter som retter seg mot det mer teoretiske innholdet i læreplanen. For å øke elevenes kunnskaper og ferdigheter relatert til ernæring og helse, ønsket vi å evaluere tre nyutviklede elevaktive læringsaktiviteter utviklet spesielt til MH-faget. Tre 6. klasser i Sør-Norge var med på utprøvingen av aktivitetene, og lyd- og videoopptak ble brukt til å evaluere aktivitetene. I tillegg ble data fra fokusgruppeintervjuer med MH-lærere og elever, som ble gjennomført i etterkant, inkludert i analysen. Aktivitetene viste seg å være nyttige i arbeidet med MH, ved å legge vekt på sosiokulturell læring og bruke ferdighetene som er trukket fram som essensielle i sosial læring og utvikling, som grunnlag for aktivitetene. Ved å tilrettelegge for at elevene kan jobbe i grupper og ved å oppfordre til interaksjon og dialog, kommunikasjon og samarbeid, og til å lytte og argumentere, ble deres læringsprosess stimulert i arbeidet med oppgavene. I et sosiokulturelt perspektiv er det nærliggende å anta at dette virker positivt på elevenes læringsprosess, siden språket er et sentralt pedagogisk verktøy. Under fokusgruppeintervjuene kom det fram at både elevene og lærerne verdsatte at aktivitetene var elevaktive og praktiske. Basert på dette foreslår vi et større fokus på praktiske læringsaktiviteter i MH for å styrke elevenes sosiale læring, og dermed læring i faget, ved bruke dette som en pedagogisk tilnærming. Nøkkelord: Mat og Helse, sosial læring, sosiokulturell læring, læringsaktiviteter, videoanalyse

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Section: Data Collectionmentioning

confidence: 99%

“Is there any sugar in bread?” A qualitative video analysis of student activating learning tasks in Home Economics

Beinert

Palojoki

Åbacka

et al. 2021

ADNO

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“…Many industrial ecologists and economists have examined the association between sustainability and dietary habits, developed sound conceptual models, and conducted empirical studies that explain the environmental values of diets and examines alternative diets concerning the various measure of sustainability [7]. For example, Gelinder et al [8] in their study on students' choices of sustainable food in Sweden addressed sustainability issues have been compulsory to include in school syllabus and provided the guidelines on how to make choices of sustainable food. Sidali et al [9] collected data from three industrialized countries, Germany, United States and Switzerland, and three emerging countries, Brazil, China, and India.…”

Section: Introductionmentioning

confidence: 99%

Applying an Extended Theory of Planned Behavior to Sustainable Food Consumption

Alam

Ahmad

et al. 2020

Sustainability

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The objective of this research is to identify factors affecting sustainable food consumption behavior among Malaysians. An extension of the theory of planned behavior (TPB) is used as the framework of the study. Perceived value is also added to the framework to gain an understanding of consumer’s personal factors’ effect on sustainable food consumption. This study tested eight hypotheses on sustainable food consumption behavior with empirical data from a sample of 220 adults. The regression analysis results show that social norm, perceived value, perceived consumer effectiveness, and attitude have significant impacts on intention to consumer sustainable food. Perceived availability, perceived consumer effectiveness and intention also have significant impacts on actual behavior. The findings of this study can provide certain grounds for understanding sustainable food consumption intention and behavior. Research limitations and some guidelines for further lines of research are presented. In a global context the findings of this study is important, as consumption patterns need to be changed to meet the climate challenge.

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“…The participation of students in this study is part of an upward trend in student participation in research in the psychology of consumer behavior, which in 1996-1999 was approximately 75% (Simonson et al, 2001). The value of student participation in research is also emphasized, among others, by (Gelinder et al, 2020;Qian et al, 2022). The students participated in the present study on an optional basis.…”

Section: Samplementioning

confidence: 90%

Determinants of Polish young adults' attitudes toward food safety

Czernyszewicz

2023

BFJ

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PurposeDetermine the elements of young adult consumers' attitudes toward food safety using a food safety attitude (FSA) questionnaire and identify the factors influencing them.Design/methodology/approachThis study adopts a descriptive and explanatory perspective to the research problem. Determination of students' attitudes was carried out by direct survey using a questionnaire. The ABC model of attitude was used to construct the statements in the questionnaire. The respondents' answers were analyzed using statistical methods.FindingsThe proposed questionnaire has proven to be a useful tool for assessing food safety attitudes and has identified important new elements in consumers' attitudes. Students' attitudes toward food safety are shaped by sociodemographic and psychosocial factors such as customer type, attitude toward risk, and how they make food purchasing decisions.Research limitations/implicationsInformation about students' attitudes was obtained only from surveys. The survey results provide valuable insights for business practice.Practical implicationsFindings can be used to increase the effectiveness of efforts by various organizations aimed at changing consumer attitudes and behavior and to help understand why consumers implement some food safety behaviors and not others.Social implicationsThe research results will help more effectively target efforts to change consumer attitudes, which could translate into a reduction in cases of illness caused by eating unsafe food or following proper practices when shopping and at the home preparation stage.Originality/valueDevelopment of a reliable tool for the study of attitudes. Identify the new elements of young adult consumers' attitudes and the factors that shape them.

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Sustainable food choices? A study of students’ actions in a home and consumer studies classroom

Cited by 17 publications

References 36 publications

“Is there any sugar in bread?” A qualitative video analysis of student activating learning tasks in Home Economics

“Is there any sugar in bread?” A qualitative video analysis of student activating learning tasks in Home Economics

Applying an Extended Theory of Planned Behavior to Sustainable Food Consumption

Determinants of Polish young adults' attitudes toward food safety

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