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Teaching sustainable food consumption in Home and Consumer Studies: a case study.

Artikel i vetenskaplig tidskrift
Författare Emmalee Gisslevik
Inga Wernersson
Christel Larsson
Publicerad i International Journal of Home Economics
Volym 10
Nummer/häfte 2
Sidor 52-63
ISSN 1999-561X
Publiceringsår 2017
Publicerad vid Institutionen för kost- och idrottsvetenskap
Sidor 52-63
Språk en
Ämneskategorier Livsmedelsvetenskap, Hushålls- och kostvetenskap, Näringslära

Sammanfattning

The introduction of a sustainable development perspective in Swedish national syllabus of Home Economics, anticipates teachers to facilitate opportunities for pupils to develop knowledge, skills and abilities to assess choices and actions as a consumer from the perspective of sustainable development. The aim of the present study is to explore and describe characteristic features of knowledge content regarding food-related education, implemented from a perspective of sustainable development in a teacher's classroom practice of Home Economics. With a single case study design and critical case sampling, 14 lessons in Grade 8 (pupils aged 14 to 15 years) were analysed using qualitative content analysis. The analysis reveals a knowledge content that places the practice of creating a self/homemade meal in the centre of implementing a perspective of sustainable development, which emerges in three main categories: sustainable food selections, sustainable cooking approaches, and sustainable food utilisation. In conclusion, the study implies that Home Economics could be a school subject that enables systematic education regarding sustainable food consumption with the multi-relational phases of a self/homemade meal practice as teaching ground. However, clarification of what teachers in Home Economics are expected to facilitate in regard to content, width, and depth, when teaching sustainable food consumption in classroom practice is needed.

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