DPU

Aarhus Universitets segl

Food for Health – Teaching Taste: Seven Dimensions of Taste for Sustainable Health in Home Economics Education

Publikation: KonferencebidragKonferenceabstrakt til konferenceForskning

Standard

Food for Health – Teaching Taste : Seven Dimensions of Taste for Sustainable Health in Home Economics Education. / Wistoft, Karen.

2022. Abstract fra IFHE XXIV WORLD CONGRESS, Georgia, USA.

Publikation: KonferencebidragKonferenceabstrakt til konferenceForskning

Harvard

APA

CBE

MLA

Wistoft, Karen Food for Health – Teaching Taste: Seven Dimensions of Taste for Sustainable Health in Home Economics Education. IFHE XXIV WORLD CONGRESS, 04 sep. 2022, Georgia, USA, Konferenceabstrakt til konference, 2022.

Vancouver

Author

Bibtex

@conference{b6b5742e50f74cd785be1e82dd7b33f7,
title = "Food for Health – Teaching Taste: Seven Dimensions of Taste for Sustainable Health in Home Economics Education",
abstract = "Traditionally, in the medical health context, taste is perceived having a gatekeeper function of taste buds to avoid uneatable or potentially toxic food and on dysfunctional sense of taste. The idea is that our ability to taste helps us avoid uneatable or potentially toxic food. Further, there is focus on taste disorders and their potential treatment. However, our ability to taste has a much broader function than avoiding illness. It is also the precondition for experiencing food deliciousness and pleasure, which is equally important in a sustainable health promotion context. This paper demonstrates a way in which the taste of food can be systematically described, including a system of seven taste dimensions, all of which are important in the context of using food for health promotion, prevention and treatment of diseases. The research combines theoretical and empirical approaches, including taste philosophy, systems theory, didactics and empirical studies with a focus on effectiveness research in Home Economics Education. We have identified seven dimensions of taste and developed an empirical theory based on this system of taste dimensions. The paper is based on two concepts of health and illustrate a way, in which food tastiness can be systematically described, including the system of seven taste dimensions, all of which are important in a) the context of prevention of diseases and b) sustainable health promotion and c) sustainable health education according to Home Economic Education. The aim is to support the understanding of the importance of food tastiness for health in Home Economics Education and other food educations, and to develop a research-based vocabulary of taste in order to strengthen sustainable discussions about taste among and health professionals and Home Economics teachers: talking and teaching taste for sustainable health promotion and education. ",
keywords = "Food, Health promotion, Health educaion, Sustainability, Teaching taste, Talking taste, Home Economics Education, Food, Health promotion, Taste dimensions, Taste didactic",
author = "Karen Wistoft",
note = "Canceled congress participation ; null ; Conference date: 04-09-2022 Through 10-09-2022",
year = "2022",
month = apr,
day = "30",
language = "English",
url = "https://web.cvent.com/event/ec0dcde7-3a47-494c-ba86-269439400fa3/summary",

}

RIS

TY - ABST

T1 - Food for Health – Teaching Taste

AU - Wistoft, Karen

N1 - Conference code: XXIV

PY - 2022/4/30

Y1 - 2022/4/30

N2 - Traditionally, in the medical health context, taste is perceived having a gatekeeper function of taste buds to avoid uneatable or potentially toxic food and on dysfunctional sense of taste. The idea is that our ability to taste helps us avoid uneatable or potentially toxic food. Further, there is focus on taste disorders and their potential treatment. However, our ability to taste has a much broader function than avoiding illness. It is also the precondition for experiencing food deliciousness and pleasure, which is equally important in a sustainable health promotion context. This paper demonstrates a way in which the taste of food can be systematically described, including a system of seven taste dimensions, all of which are important in the context of using food for health promotion, prevention and treatment of diseases. The research combines theoretical and empirical approaches, including taste philosophy, systems theory, didactics and empirical studies with a focus on effectiveness research in Home Economics Education. We have identified seven dimensions of taste and developed an empirical theory based on this system of taste dimensions. The paper is based on two concepts of health and illustrate a way, in which food tastiness can be systematically described, including the system of seven taste dimensions, all of which are important in a) the context of prevention of diseases and b) sustainable health promotion and c) sustainable health education according to Home Economic Education. The aim is to support the understanding of the importance of food tastiness for health in Home Economics Education and other food educations, and to develop a research-based vocabulary of taste in order to strengthen sustainable discussions about taste among and health professionals and Home Economics teachers: talking and teaching taste for sustainable health promotion and education.

AB - Traditionally, in the medical health context, taste is perceived having a gatekeeper function of taste buds to avoid uneatable or potentially toxic food and on dysfunctional sense of taste. The idea is that our ability to taste helps us avoid uneatable or potentially toxic food. Further, there is focus on taste disorders and their potential treatment. However, our ability to taste has a much broader function than avoiding illness. It is also the precondition for experiencing food deliciousness and pleasure, which is equally important in a sustainable health promotion context. This paper demonstrates a way in which the taste of food can be systematically described, including a system of seven taste dimensions, all of which are important in the context of using food for health promotion, prevention and treatment of diseases. The research combines theoretical and empirical approaches, including taste philosophy, systems theory, didactics and empirical studies with a focus on effectiveness research in Home Economics Education. We have identified seven dimensions of taste and developed an empirical theory based on this system of taste dimensions. The paper is based on two concepts of health and illustrate a way, in which food tastiness can be systematically described, including the system of seven taste dimensions, all of which are important in a) the context of prevention of diseases and b) sustainable health promotion and c) sustainable health education according to Home Economic Education. The aim is to support the understanding of the importance of food tastiness for health in Home Economics Education and other food educations, and to develop a research-based vocabulary of taste in order to strengthen sustainable discussions about taste among and health professionals and Home Economics teachers: talking and teaching taste for sustainable health promotion and education.

KW - Food

KW - Health promotion

KW - Health educaion

KW - Sustainability

KW - Teaching taste

KW - Talking taste

KW - Home Economics Education

KW - Food

KW - Health promotion

KW - Taste dimensions

KW - Taste didactic

M3 - Conference abstract for conference

Y2 - 4 September 2022 through 10 September 2022

ER -