Projekter pr. år
Abstract
acceptance of fish. The research design of this study is a qualitative explanatory multiple case study design using participant observation in either a contrived or a natural setting and focus groups with students. Five classes were
recruited from the Capitol region and two from the region of Zealand (n = 132). Through thematic analysis the following four key themes were identified: Rejection, acceptance, craftsmanship, and the social dimension. Rejection and
acceptance seemed to happen gradually along a continuum related to different phases of the gyotaku experiment. Rejection was promoted by e.g. slime, fish smell, blood whereas e.g. helping each other, tactile play, and craftsmanship promoted acceptance. Furthermore, categorization of the fish influenced change along the rejection – acceptance continuum. Using the fish as a creative medium for tactile play became an important motivator in overcoming disgust and promoting acceptance, but it is also suggested that rejection and acceptance is gradual and moves back and forth on a continuum which is especially changed by how the fish is categorized; as non-food, animal or food. The study also revealed that autonomy, skills, and helping each other in the groups were important factors to promote acceptance, whereas e.g. the texture of the fish lead to rejection.
Originalsprog | Engelsk |
---|---|
Artikelnummer | 3180 |
Tidsskrift | Nutrients |
Vol/bind | 12 |
Nummer | 10 |
Sider (fra-til) | 1-23 |
Antal sider | 23 |
ISSN | 2072-6643 |
DOI | |
Status | Udgivet - okt. 2020 |
Emneord
- Acceptance of fish
- Children
- Experimental learning
- Family and consumer sciences
- Food acceptance
- Grundskole
- Læring
- Madkundskab
- Tactile play
- Undervisning
Fingeraftryk
Dyk ned i forskningsemnerne om 'Play with your food and cook it! Tactile play with fish as a way of promoting acceptance of fish in 11 to 13 year old children in a school setting – a qualitative study'. Sammen danner de et unikt fingeraftryk.Projekter
- 3 Afsluttet
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SfL 2.0: Smag for Livet - med smagen som brobygger
Wistoft, K. (Projektleder), Mouritsen, O. G. (Projektleder), Hedegaard, L.-L. (Projektleder), Sørensen, S. (Projektleder), Schneider, M. (Projektkoordinator), Højgaard Christensen, J. (Deltager), Stovgaard, M. (Deltager), Thrane, C. (Deltager) & Brahe, T. (Deltager)
01/07/2018 → 30/06/2021
Projekter: Projekt › Forskning
Fil -
BSL: Børn Smag Læring
Wistoft, K. (Deltager) & Leer, J. (Deltager)
15/08/2014 → 31/05/2016
Projekter: Projekt › Forskning
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SmagForLivet
Mouritsen, O. G. (Ansøger), Wistoft, K. (Projektleder), Leer, J. (Deltager), Højlund, S. (Deltager) & Povlsen, K. K. (Deltager)
01/07/2014 → 30/06/2018
Projekter: Projekt › Forskning
Publikation
-
Seven dimensions of taste: taste in a sociological and educational perspective
Wistoft, K. & Qvortrup, L., 2021, Gastronomy and food science. Galanakis, C. (red.). Amsterdam: Elsevier, s. 227-251 24 s.Bidragets oversatte titel :Syv smagsdimensioner: Havd er smag og hvordan kan vi undervise i smag Publikation: Bidrag til bog/antologi/rapport/proceeding › Bidrag til bog/antologi › Forskning › peer review
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Yes I can cook a fish; Effects of a five week sensory-based experiential theme course with fish on 11- to 13- year old children’s food literacy and fish eating behaviour: a quasi-experimental study
Nielsen, R. H., Wistoft, K. & Frøst, M. B., sep. 2021, I: Food Quality and Preference. 92, 14 s., 104232.Publikation: Bidrag til tidsskrift/Konferencebidrag i tidsskrift /Bidrag til avis › Tidsskriftartikel › Forskning › peer review
12 Citationer (Scopus) -
Teaching Taste for Sustainable Development in Home Economics Education
Qvortrup, L., Wistoft, K. & Christensen, J. H., 1 maj 2020.Publikation: Konferencebidrag › Konferenceabstrakt til konference › Forskning › peer review