Tänkande bakom val och användning av livsmedel : Faktorer som medverkar till eller utgör hinder för förändring av matvanor i hälsofrämjande riktning
(1997) In Lund Studies in Education- Abstract
- For educational purposes, research has been proposed on the circumstances and facts which govern eating habits and the intake of nutrients. By focusing on the perspective of the individual, this study explores and describes how previous experiences influence people's thinking and acting in relation to their present eating habits to elucidate factors that contribute to, or hinder, changes for the promotion of health.
An empirical study comprised a group of eighteen metalworkers and their families in three ethno-cultural groups: Finnish, Croatian and Swedish. The open and explorative form of data collection from each family comprised a participant observation during the preparation of a hot meal, and two semi-structured... (More) - For educational purposes, research has been proposed on the circumstances and facts which govern eating habits and the intake of nutrients. By focusing on the perspective of the individual, this study explores and describes how previous experiences influence people's thinking and acting in relation to their present eating habits to elucidate factors that contribute to, or hinder, changes for the promotion of health.
An empirical study comprised a group of eighteen metalworkers and their families in three ethno-cultural groups: Finnish, Croatian and Swedish. The open and explorative form of data collection from each family comprised a participant observation during the preparation of a hot meal, and two semi-structured interviews based on the participant observation: one interview focused on food rich in dietary fat and one on food rich in dietary fibre.
The analysis had and interpretative and contextual character aimed at categorising descriptions of the conceptualization influencing the choice and use of food. Also, one aspect of the sociocultural concept habitus, symbolic capital, was used in the analysis.
In the families who changed their choice and use of food in accordance with the Swedish Nutrition Recommendations, experience related to health problems was predominantly decisive in the conceptualization of food and in their choice and use of food. In the families who did not change their choice and use of food at all, or just marginally changed their choice and use of food, experiences related to their cultural background was predominantly decisive. (Less) - Abstract (Swedish)
- Popular Abstract
Avhandlingsarbetet fokuserar tänkande och handlande i förhållande till livsmedel som pedagogiska förutsättningar för förståelse av kostbudskap och näringsrekommendationer.
Studiens syfte var att undersöka och beskriva hur tidigare erfarenheter framträder i människors tänkande och handlande i förhållande till deras val och användning av fettrika resp. kostfiberrika livsmedel för att belysa faktorer som medverkar till eller utgör hinder för förändring av matvanor i hälsofrämjande riktning.
I studien ingick arton metallarbetarfamiljer i Sverige där föräldrarna är födda och uppvuxna i Finland, Kroatien eller Sverige. Den öppna och explorativa datainsamlingen i varje familj bestod av en deltagande... (More) - Popular Abstract
Avhandlingsarbetet fokuserar tänkande och handlande i förhållande till livsmedel som pedagogiska förutsättningar för förståelse av kostbudskap och näringsrekommendationer.
Studiens syfte var att undersöka och beskriva hur tidigare erfarenheter framträder i människors tänkande och handlande i förhållande till deras val och användning av fettrika resp. kostfiberrika livsmedel för att belysa faktorer som medverkar till eller utgör hinder för förändring av matvanor i hälsofrämjande riktning.
I studien ingick arton metallarbetarfamiljer i Sverige där föräldrarna är födda och uppvuxna i Finland, Kroatien eller Sverige. Den öppna och explorativa datainsamlingen i varje familj bestod av en deltagande observation vid tillagning av en vardagsmiddag och två halvstrukturerade och fokuserade intervjuer, en om fettrika livsmedel och en om kostfiberrika livsmedel.
Analysen hade en tolkande och kontextuell karaktär och syftade till beskrivningskategorier för beskrivning av vad som karaktäriserar tänkandet bakom val och användning av livsmedel. I analysen användes även en aspekt av det sociokulturella begreppet habitus, symboliskt kapital.
I de familjer som förändrat sina matvanor i enlighet med svenska näringsrekommendationer (SNR), var erfarenheter relaterade till hälsoproblem i familjen företrädesvis avgörande i tänkandet bakom val och användning av livsmedel. I de familjer som inte alls eller endast marginellt förändrat sina matvanor i hälsofrämjande riktning, var erfarenheter relaterade till den sociokulturella bakgrunden företrädesvis avgörande. (Less)
Please use this url to cite or link to this publication:
https://lup.lub.lu.se/record/18223
- author
- Svederberg, Eva LU
- supervisor
- opponent
-
- Professor Dahlgren, Lars Owe, University of Linköping
- organization
- alternative title
- Conceptualizations in relation to choice and use of food : Circumstances that contribute to compliance or lack of compliance with dietary guidelines conducive to health
- publishing date
- 1997
- type
- Thesis
- publication status
- published
- subject
- keywords
- health education, Pedagogy and didactics, Education, food and nutrition, blue collar workers, Sweden, immigrants, contextual analysis, Pedagogik, didaktik
- in
- Lund Studies in Education
- issue
- 1
- pages
- 256 pages
- publisher
- Lund University Press
- defense location
- Palaestras hörsal, Universitetsplatsen, Lund.
- defense date
- 1997-04-25 13:00:00
- external identifiers
-
- other:ISRN: LUSAD/SAPE--97/1034--SE
- ISSN
- 1402-389X
- ISBN
- 91-7966-412-1
- language
- Swedish
- LU publication?
- yes
- id
- d398cb93-798f-4b60-ab0d-d0512a2c3512 (old id 18223)
- date added to LUP
- 2016-04-01 16:53:00
- date last changed
- 2019-09-23 08:31:42
@phdthesis{d398cb93-798f-4b60-ab0d-d0512a2c3512,
abstract = {{For educational purposes, research has been proposed on the circumstances and facts which govern eating habits and the intake of nutrients. By focusing on the perspective of the individual, this study explores and describes how previous experiences influence people's thinking and acting in relation to their present eating habits to elucidate factors that contribute to, or hinder, changes for the promotion of health.<br/><br>
<br/><br>
An empirical study comprised a group of eighteen metalworkers and their families in three ethno-cultural groups: Finnish, Croatian and Swedish. The open and explorative form of data collection from each family comprised a participant observation during the preparation of a hot meal, and two semi-structured interviews based on the participant observation: one interview focused on food rich in dietary fat and one on food rich in dietary fibre.<br/><br>
<br/><br>
The analysis had and interpretative and contextual character aimed at categorising descriptions of the conceptualization influencing the choice and use of food. Also, one aspect of the sociocultural concept habitus, symbolic capital, was used in the analysis.<br/><br>
<br/><br>
In the families who changed their choice and use of food in accordance with the Swedish Nutrition Recommendations, experience related to health problems was predominantly decisive in the conceptualization of food and in their choice and use of food. In the families who did not change their choice and use of food at all, or just marginally changed their choice and use of food, experiences related to their cultural background was predominantly decisive.}},
author = {{Svederberg, Eva}},
isbn = {{91-7966-412-1}},
issn = {{1402-389X}},
keywords = {{health education; Pedagogy and didactics; Education; food and nutrition; blue collar workers; Sweden; immigrants; contextual analysis; Pedagogik; didaktik}},
language = {{swe}},
number = {{1}},
publisher = {{Lund University Press}},
school = {{Lund University}},
series = {{Lund Studies in Education}},
title = {{Tänkande bakom val och användning av livsmedel : Faktorer som medverkar till eller utgör hinder för förändring av matvanor i hälsofrämjande riktning}},
url = {{https://lup.lub.lu.se/search/files/4808608/1164294.pdf}},
year = {{1997}},
}