Introduction:My Cookery is a children’s cookery book that aims to enhance children’s joy of cooki... more Introduction:My Cookery is a children’s cookery book that aims to enhance children’s joy of cooking and develop their cooking skills. It has been distributed to more than 450,000 children in Denmark. The development of the book was infomed by research into food education approaches that are generally known to enhance student outcomes (experiential learning, co-determination and activating taste competences). This article reports on a study which aimed to investigate the effectiveness of the different approaches students use to engage with the cookery book.Method:A survey was conducted among students ( N = 1,609) with experience of using My Cookery. Outcomes were measured in terms of self-assessed learning. Different approaches to use were measured in terms of (1) how recipes were used, (2) whether taste competences were used actively, (3) students’ level of co-determination and (4) school, home and website use, respectively. Through multiple stepwise regression, correlations between...
International Journal of Psychiatry Research, 2021
The article offers a new contribution to an existing discussion about well-being in defining the ... more The article offers a new contribution to an existing discussion about well-being in defining the difference between a public health discourse and a pedagogical discourse, and the difference between a causal logical and a reflectivity paradigm, build on empirical informed theoretical analysis. The principal conclusion is: If efforts to promote well-being can be seen as a cross-professional responsibility, it is crucial that the relevant professionals meet across these well-being discourses, that children and young people’s well-being is viewed as a complex matter and challenge, and that professionals are challenged on their understanding, and capable of meeting different expectations, of well-being.
Abstract This chapter presents a sociological theory of taste and a didactics of taste. Why is a ... more Abstract This chapter presents a sociological theory of taste and a didactics of taste. Why is a chapter on taste relevant in a book on food science? Because food science without a theory of taste is like music science without a theory of melody, harmony, and rhythm. Our basic idea is that taste is much more than just what our taste buds and senses tell us. Taste has a number of social and cultural dimensions. We sense with our taste buds, but we taste with our “cultural senses.” The first section presents a systematic division of taste into seven main dimensions: sensed taste, delicious taste, healthy taste, moral taste, loving taste, religious taste, and trendy taste. The second section comprises taste as an instrument and object of teaching. This section answers the question of how teaching can enable the students to develop knowledge and skills regarding the seven dimensions of taste. The chapter presents the results of the authors’ ongoing research in taste sociology and taste didactics with a special focus on a system theoretical analysis of the interplay between the physiological, the psychic, and the social system.
Projektet undersøgte, hvilke kompetencer, der kommer i spil i den sundhedspædagogiske dialog med ... more Projektet undersøgte, hvilke kompetencer, der kommer i spil i den sundhedspædagogiske dialog med målgruppen børn og unge, når sundhed relateres både til sygdomsperspektiver og til ''det gode liv''. Der blev sat særlig fokus på, hvorledes marginaliserede børn og unge kan inddrages i forebyggelse og sundhedsfremme. Projektet er baseret på feltobservationer og personlige interviews i sundhedsplejen på Grønland.
Healthy food and meal habits can help promote and maintain good health throughout life. Only few ... more Healthy food and meal habits can help promote and maintain good health throughout life. Only few 4-18-year-olds follow official Danish dietary recommendations, leaving room for improvement, notably among 13-18-year-old adolescents and children and adolescents of parents with short-term education. Specific focus areas for all families with children may help limit intake of sugary foods and beverages on weekends. Promotion of healthy food and meal habits among children and adolescents call for a comprehensive and well-coordinated approach with participation of main stakeholders in the field.
The taste buds seem to have a gatekeeper function to avoid uneatable or potentially toxic food an... more The taste buds seem to have a gatekeeper function to avoid uneatable or potentially toxic food and to be aware of dysfunctional sense of taste. However, taste has a wider function than avoiding illness. It is also the precondition for tastiness and pleasure, which is even as important in a health-promoting context. In this review, we present a way, in which tastiness can be systematically described, including a system of seven taste dimensions, all of which are important in the context of prevention and treatment of diseases and in health promotion.
General information State: Published Organisations: National Food Institute, Division of Risk Ass... more General information State: Published Organisations: National Food Institute, Division of Risk Assessment and Nutrition , Research group for Risk Benefit, University of Copenhagen, Aarhus University Hospital, Aarhus University, University of Southern Denmark, Region Hovedstaden Contributors: Tetens, I., Biltoft-Jensen, A. P., Hermansen, K., Mølgaard, C., Nyvad, B., Rasmussen, M., Sabinsky, M., Toft, U., Wistoft, K. Number of pages: 138 Publication date: 2018
Haver til Maver" er et undervisningstilbud med økologiske skolehaver samt landbrugs-og naturformi... more Haver til Maver" er et undervisningstilbud med økologiske skolehaver samt landbrugs-og naturformidling på Krogerup Avlsgaard i Nordsjaelland. Formålet er at udvikle en raekke af skoleelevers kompetencer, inklusive deres viden om og forståelse af naturen, grøntsagsdyrkning og madlavning. Artiklen beskriver en didaktisk evaluering af "Haver til Maver" baseret på såvel kvalitative som kvantitative studier i perioden 1.8.2010-31.5.2011. Evalueringen viser positive laeringsresultater knyttet til elevernes oplevelser og lyst til at laere. Stedet og undervisernes passion for det de har med at gøre, er unikke didaktiske elementer og viser sig at vaere et godt supplement til skolens og klasseundervisningens målopfyldelse på nye, tvaerfaglige og meningsfulde måder. "Gardens to Guts" is an organic school gardens centre for children's nature experiences situated at Krogerup farm in Northern Sealand, Denmark. The general intention is to expand children's competences and their knowledge of nature, farming and cooking. This article draws on a new didactic evaluation of "Gardens to Guts" based on qualitative as well as quantitative studies carried out by researchers. The evaluation shows very positive learning outcomes linked to experience and desire to learn. The didactic programme seems to be a unique addition to the national curriculum of the Danish primary school, providing the possibility of interdisciplinary and enjoyment based learning. En nyligt afsluttet forskningsbaseret evaluering af det økologiske natur-og skolehavekoncept "Haver til Maver" på Krogerup Avlsgaard i Nordsjaelland viser at en bestemt kombination af naturformidling, skolehaver og udemadlavning giver saerdeles gode betingelser for at skolelever på tvaers af køn, socialitet og klassetrin er motiverede for både at deltage og at laere (Wistoft et al., 2011). Naervaerende artikel er baseret på denne evaluering, der er foretaget af et forskerteam fra Institut for Uddannelse og Paedagogik (DPU) på Aarhus Universitet. Formålet er at afdaekke hvordan undervisningen i "Haver MONA 2012 -1
Copyright and moral rights for the publications made accessible in the public portal are retained... more Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. Users may download and print one copy of any publication from the public portal for the purpose of private study or research. You may not further distribute the material or use it for any profit-making activity or commercial gain You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim.
In critiques of contemporary food culture and its many risks, children are very often framed as a... more In critiques of contemporary food culture and its many risks, children are very often framed as a particularly vulnerable group in need of guidance in order to avoid obesity and other epidemics. The fears of a massive food illiteracy of the coming generations and the subsequent food related health problems is often used to legitimate extremely normative food education for children and control mechanism such as nudging, shaming and self-policing. In this paper, we want to focus on how taste is used in contemporary food education. We will do this by critically discussing a series of academic studies that design and evaluate taste education programs for children. Our main argument is that most of the literature on taste education has a very reductive understanding of taste and is essentially totally distrustful concerning children’s taste. Taste is seen as a barrier for ‘correct’ eating habits and not as an important sense, a source to pleasure, or a central way of sensually understand...
Tidsskrift for Forskning i Sygdom og Samfund, May 19, 2014
Mental sundhed er dog ikke et nyt faenomen. Ved begyndelsen af det tyvende århundrede fremhaevede... more Mental sundhed er dog ikke et nyt faenomen. Ved begyndelsen af det tyvende århundrede fremhaevede Mind-Cure-bevaegelsen i USA den helbredende kraft af positive følelser og overbevisninger. William James anså Mind-Cure som en amerikansk pragmatisk drejning af den tids sundhedsfremme hen imod en mere optimistisk orientering i livet, en menneskelig karakter, der kunne opøves. James var fortaler for, at der skulle gennemføres empiriske studier, der kunne afdaekke effekterne af praktiseringen af Mind-Cure, men kritiserede samtidig Mind-Cure for at vaere 'halvreligiøs' med begraenset raekkevidde. Hans hovedkritik var, at Mind-Cure kun var for en bestemt type mennesker, der evnede at organisere sindet, og at Mind-Cure afviste mentale sygdomme, lidelser og basale menneskelige konflikter, hvilket han mente var foruroligende. Artiklen tager afsaet i et sundhedspaedagogisk perspektiv og i James' kritik og giver tre eksempler på nutidig mental sundhedsfremme: mindfulness, religiøs coping og laert optimisme. Herudover diskuteres det, hvorvidt Mind-Cure-traditionen fortsaettes med fastholdelse af de begraensninger, som James noterede. Konklusionen er, at nutidig mental sundhedsfremme nødvendigvis må blive konfronteret med både positive og negative realiteter og finde tilgange, der kan hjaelpe
Introduction:My Cookery is a children’s cookery book that aims to enhance children’s joy of cooki... more Introduction:My Cookery is a children’s cookery book that aims to enhance children’s joy of cooking and develop their cooking skills. It has been distributed to more than 450,000 children in Denmark. The development of the book was infomed by research into food education approaches that are generally known to enhance student outcomes (experiential learning, co-determination and activating taste competences). This article reports on a study which aimed to investigate the effectiveness of the different approaches students use to engage with the cookery book.Method:A survey was conducted among students ( N = 1,609) with experience of using My Cookery. Outcomes were measured in terms of self-assessed learning. Different approaches to use were measured in terms of (1) how recipes were used, (2) whether taste competences were used actively, (3) students’ level of co-determination and (4) school, home and website use, respectively. Through multiple stepwise regression, correlations between...
International Journal of Psychiatry Research, 2021
The article offers a new contribution to an existing discussion about well-being in defining the ... more The article offers a new contribution to an existing discussion about well-being in defining the difference between a public health discourse and a pedagogical discourse, and the difference between a causal logical and a reflectivity paradigm, build on empirical informed theoretical analysis. The principal conclusion is: If efforts to promote well-being can be seen as a cross-professional responsibility, it is crucial that the relevant professionals meet across these well-being discourses, that children and young people’s well-being is viewed as a complex matter and challenge, and that professionals are challenged on their understanding, and capable of meeting different expectations, of well-being.
Abstract This chapter presents a sociological theory of taste and a didactics of taste. Why is a ... more Abstract This chapter presents a sociological theory of taste and a didactics of taste. Why is a chapter on taste relevant in a book on food science? Because food science without a theory of taste is like music science without a theory of melody, harmony, and rhythm. Our basic idea is that taste is much more than just what our taste buds and senses tell us. Taste has a number of social and cultural dimensions. We sense with our taste buds, but we taste with our “cultural senses.” The first section presents a systematic division of taste into seven main dimensions: sensed taste, delicious taste, healthy taste, moral taste, loving taste, religious taste, and trendy taste. The second section comprises taste as an instrument and object of teaching. This section answers the question of how teaching can enable the students to develop knowledge and skills regarding the seven dimensions of taste. The chapter presents the results of the authors’ ongoing research in taste sociology and taste didactics with a special focus on a system theoretical analysis of the interplay between the physiological, the psychic, and the social system.
Projektet undersøgte, hvilke kompetencer, der kommer i spil i den sundhedspædagogiske dialog med ... more Projektet undersøgte, hvilke kompetencer, der kommer i spil i den sundhedspædagogiske dialog med målgruppen børn og unge, når sundhed relateres både til sygdomsperspektiver og til ''det gode liv''. Der blev sat særlig fokus på, hvorledes marginaliserede børn og unge kan inddrages i forebyggelse og sundhedsfremme. Projektet er baseret på feltobservationer og personlige interviews i sundhedsplejen på Grønland.
Healthy food and meal habits can help promote and maintain good health throughout life. Only few ... more Healthy food and meal habits can help promote and maintain good health throughout life. Only few 4-18-year-olds follow official Danish dietary recommendations, leaving room for improvement, notably among 13-18-year-old adolescents and children and adolescents of parents with short-term education. Specific focus areas for all families with children may help limit intake of sugary foods and beverages on weekends. Promotion of healthy food and meal habits among children and adolescents call for a comprehensive and well-coordinated approach with participation of main stakeholders in the field.
The taste buds seem to have a gatekeeper function to avoid uneatable or potentially toxic food an... more The taste buds seem to have a gatekeeper function to avoid uneatable or potentially toxic food and to be aware of dysfunctional sense of taste. However, taste has a wider function than avoiding illness. It is also the precondition for tastiness and pleasure, which is even as important in a health-promoting context. In this review, we present a way, in which tastiness can be systematically described, including a system of seven taste dimensions, all of which are important in the context of prevention and treatment of diseases and in health promotion.
General information State: Published Organisations: National Food Institute, Division of Risk Ass... more General information State: Published Organisations: National Food Institute, Division of Risk Assessment and Nutrition , Research group for Risk Benefit, University of Copenhagen, Aarhus University Hospital, Aarhus University, University of Southern Denmark, Region Hovedstaden Contributors: Tetens, I., Biltoft-Jensen, A. P., Hermansen, K., Mølgaard, C., Nyvad, B., Rasmussen, M., Sabinsky, M., Toft, U., Wistoft, K. Number of pages: 138 Publication date: 2018
Haver til Maver" er et undervisningstilbud med økologiske skolehaver samt landbrugs-og naturformi... more Haver til Maver" er et undervisningstilbud med økologiske skolehaver samt landbrugs-og naturformidling på Krogerup Avlsgaard i Nordsjaelland. Formålet er at udvikle en raekke af skoleelevers kompetencer, inklusive deres viden om og forståelse af naturen, grøntsagsdyrkning og madlavning. Artiklen beskriver en didaktisk evaluering af "Haver til Maver" baseret på såvel kvalitative som kvantitative studier i perioden 1.8.2010-31.5.2011. Evalueringen viser positive laeringsresultater knyttet til elevernes oplevelser og lyst til at laere. Stedet og undervisernes passion for det de har med at gøre, er unikke didaktiske elementer og viser sig at vaere et godt supplement til skolens og klasseundervisningens målopfyldelse på nye, tvaerfaglige og meningsfulde måder. "Gardens to Guts" is an organic school gardens centre for children's nature experiences situated at Krogerup farm in Northern Sealand, Denmark. The general intention is to expand children's competences and their knowledge of nature, farming and cooking. This article draws on a new didactic evaluation of "Gardens to Guts" based on qualitative as well as quantitative studies carried out by researchers. The evaluation shows very positive learning outcomes linked to experience and desire to learn. The didactic programme seems to be a unique addition to the national curriculum of the Danish primary school, providing the possibility of interdisciplinary and enjoyment based learning. En nyligt afsluttet forskningsbaseret evaluering af det økologiske natur-og skolehavekoncept "Haver til Maver" på Krogerup Avlsgaard i Nordsjaelland viser at en bestemt kombination af naturformidling, skolehaver og udemadlavning giver saerdeles gode betingelser for at skolelever på tvaers af køn, socialitet og klassetrin er motiverede for både at deltage og at laere (Wistoft et al., 2011). Naervaerende artikel er baseret på denne evaluering, der er foretaget af et forskerteam fra Institut for Uddannelse og Paedagogik (DPU) på Aarhus Universitet. Formålet er at afdaekke hvordan undervisningen i "Haver MONA 2012 -1
Copyright and moral rights for the publications made accessible in the public portal are retained... more Copyright and moral rights for the publications made accessible in the public portal are retained by the authors and/or other copyright owners and it is a condition of accessing publications that users recognise and abide by the legal requirements associated with these rights. Users may download and print one copy of any publication from the public portal for the purpose of private study or research. You may not further distribute the material or use it for any profit-making activity or commercial gain You may freely distribute the URL identifying the publication in the public portal If you believe that this document breaches copyright please contact us providing details, and we will remove access to the work immediately and investigate your claim.
In critiques of contemporary food culture and its many risks, children are very often framed as a... more In critiques of contemporary food culture and its many risks, children are very often framed as a particularly vulnerable group in need of guidance in order to avoid obesity and other epidemics. The fears of a massive food illiteracy of the coming generations and the subsequent food related health problems is often used to legitimate extremely normative food education for children and control mechanism such as nudging, shaming and self-policing. In this paper, we want to focus on how taste is used in contemporary food education. We will do this by critically discussing a series of academic studies that design and evaluate taste education programs for children. Our main argument is that most of the literature on taste education has a very reductive understanding of taste and is essentially totally distrustful concerning children’s taste. Taste is seen as a barrier for ‘correct’ eating habits and not as an important sense, a source to pleasure, or a central way of sensually understand...
Tidsskrift for Forskning i Sygdom og Samfund, May 19, 2014
Mental sundhed er dog ikke et nyt faenomen. Ved begyndelsen af det tyvende århundrede fremhaevede... more Mental sundhed er dog ikke et nyt faenomen. Ved begyndelsen af det tyvende århundrede fremhaevede Mind-Cure-bevaegelsen i USA den helbredende kraft af positive følelser og overbevisninger. William James anså Mind-Cure som en amerikansk pragmatisk drejning af den tids sundhedsfremme hen imod en mere optimistisk orientering i livet, en menneskelig karakter, der kunne opøves. James var fortaler for, at der skulle gennemføres empiriske studier, der kunne afdaekke effekterne af praktiseringen af Mind-Cure, men kritiserede samtidig Mind-Cure for at vaere 'halvreligiøs' med begraenset raekkevidde. Hans hovedkritik var, at Mind-Cure kun var for en bestemt type mennesker, der evnede at organisere sindet, og at Mind-Cure afviste mentale sygdomme, lidelser og basale menneskelige konflikter, hvilket han mente var foruroligende. Artiklen tager afsaet i et sundhedspaedagogisk perspektiv og i James' kritik og giver tre eksempler på nutidig mental sundhedsfremme: mindfulness, religiøs coping og laert optimisme. Herudover diskuteres det, hvorvidt Mind-Cure-traditionen fortsaettes med fastholdelse af de begraensninger, som James noterede. Konklusionen er, at nutidig mental sundhedsfremme nødvendigvis må blive konfronteret med både positive og negative realiteter og finde tilgange, der kan hjaelpe
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