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Jonsson, A.-S., Nyberg, M., Jonsson, I. M. & Öström, Å. (2020). Older patients' perspectives on mealtimes in hospitals: a scoping review of qualitative studies. Scandinavian Journal of Caring Sciences
Öppna denna publikation i ny flik eller fönster >>Older patients' perspectives on mealtimes in hospitals: a scoping review of qualitative studies
2020 (Engelska)Ingår i: Scandinavian Journal of Caring Sciences, ISSN 0283-9318, E-ISSN 1471-6712Artikel i tidskrift (Refereegranskat) Epub ahead of print
Abstract [en]

The increasing age of populations throughout the world means that healthcare services are faced with new challenges, not least regarding the provision of food during hospital stay. There is a lack of knowledge of how hospital mealtimes are experienced by older patients, and so the aim of this article was to review current knowledge regarding mealtimes in hospitals from the perspectives of older patients. A literature search was performed using seven databases: PubMed, Web of Science, Scopus, Sociological Abstracts, SweMed+, ASSIA and CINAHL with no limits regarding publication date. The inclusion criteria were peer‐reviewed articles in English or Swedish that used qualitative methods to examine older patients’ (>65 years) mealtime experiences. The Five Aspect Meal Model (FAMM) served as a framework for understanding the complexity behind a mealtime experience. Qualitative content analysis was used as a guide when analysing the material. The search produced 415 studies, 14 of which were included in the review. The findings generated three main themes for understanding how older patients experience mealtimes while in hospital: (1) the food and the food service, (2) mealtime assistance and commensality during mealtimes and (3) the importance of retaining one’s independence. The review also clearly indicated a shortage of studies that solely focus on older patients’ experiences of their mealtime. More research is therefore needed to be fully able to understand the complex task of providing meals in hospitals.

Ort, förlag, år, upplaga, sidor
John Wiley & Sons, 2020
Nyckelord
five aspect meal model, hospital, literature review, mealtime experience, older patients, qualitative studies
Nationell ämneskategori
Övrig annan samhällsvetenskap
Forskningsämne
Måltidskunskap
Identifikatorer
urn:nbn:se:oru:diva-81608 (URN)10.1111/scs.12866 (DOI)000530374600001 ()32372410 (PubMedID)
Tillgänglig från: 2020-05-08 Skapad: 2020-05-08 Senast uppdaterad: 2020-05-18Bibliografiskt granskad
Wellton, L., Jonsson, I. M. & Svingstedt, A. (2019). “Just trained to be a chef, not a leader”: A study of head chef practices. International Journal of Hospitality & Tourism Administration, 20(4), 400-422
Öppna denna publikation i ny flik eller fönster >>“Just trained to be a chef, not a leader”: A study of head chef practices
2019 (Engelska)Ingår i: International Journal of Hospitality & Tourism Administration, ISSN 1525-6480, E-ISSN 1525-6499, Vol. 20, nr 4, s. 400-422Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Hierarchical manners and taxing work complicate the picture of the restaurant industry, a sector in great need of personnel. There is little scientific research on daily work in restaurants. Through interviews and observations in restaurant kitchens, three head chef practices were detected: “Master the materiality” is a stipulation for leading kitchens, but does not imply leadership aspirations; “show and guide” is teambuilding through which standards are reinforced by the presence of leaders while allowing coworkers some freedom; and “overview and foresight” involves nonhierarchical supervision by head chefs during service. These practices make sense to head chefs as they enhance product quality and their reputations as professionals. The study points to a horizontal leadership in the restaurant industry and a possible new order for growth and development.

Ort, förlag, år, upplaga, sidor
Routledge, 2019
Nyckelord
Restaurants, practice theory, “interview to the double”, leadership, craft knowledge
Nationell ämneskategori
Tvärvetenskapliga studier inom samhällsvetenskap
Forskningsämne
Måltidskunskap
Identifikatorer
urn:nbn:se:oru:diva-62655 (URN)10.1080/15256480.2017.1397584 (DOI)000492991800002 ()2-s2.0-85034059417 (Scopus ID)
Tillgänglig från: 2017-11-17 Skapad: 2017-11-17 Senast uppdaterad: 2019-11-15Bibliografiskt granskad
Östergren, D. & Jonsson, I. M. (2019). Knowing Together in Correspondence: The Meal as a Stage for Bildung. In: Nithikul Nimkulrat, Kristi Kuusk, Julia Valle Noronha, Camilla Groth and Oscar Tomico (Ed.), EKSIG 2019 Knowing Together — experiential knowledge and collaboration: Conference Proceedings of International Conference 2019 of the DRS Special Interest Group on Experiential Knowledge. Paper presented at International Conference of the DRS Special Interest Group on Experiential Knowledge (EKSIG 2019), Tallinn, Estonia, September 23-24, 2019 (pp. 226-236). Tallinn: Estonian Academy of Arts
Öppna denna publikation i ny flik eller fönster >>Knowing Together in Correspondence: The Meal as a Stage for Bildung
2019 (Engelska)Ingår i: EKSIG 2019 Knowing Together — experiential knowledge and collaboration: Conference Proceedings of International Conference 2019 of the DRS Special Interest Group on Experiential Knowledge / [ed] Nithikul Nimkulrat, Kristi Kuusk, Julia Valle Noronha, Camilla Groth and Oscar Tomico, Tallinn: Estonian Academy of Arts , 2019, s. 226-236Konferensbidrag, Publicerat paper (Refereegranskat)
Abstract [en]

In a meal, there is a special sort of correspondence between diverse functions of knowledge taking place, a correspondence which also connects participants of the meal to a wider societal context. The interdisciplinary academic discipline of Culinary Arts and Meal Science (CAMS) at Örebro University can be described as thematically demarcated, with the meal as its main theme, justifying a broad scientific approach. In this article we shed light on how the philosophy of science of CAMS has developed during the discipline’s first three decades of existence. Starting out from a point of view of three separate forms of knowledge: science, artistic endeavor and practical skills, we see a development towards a point of view of three corresponding functions of knowledge: episteme, techne and phronesis. In this paper, we argue that an interdisciplinary discipline calls for such a correspondent, or functional, point of view. Our thesis is that such an approach points towards a greater methodological focus, which is also beneficial for highlighting how the outcome of CAMS is about knowing together in correspondence with the wider societal context. We illustrate how these functions are active by presenting a model. The analysis is based on examples from the academic activities of CAMS during the last three decades. We conclude that CAMS has the potential to be particularly strong as a social force in educating competence and skills and judgments and approach. The latter, also known as phronesis or bildung, encompasses important ethical, sustainable and conscious dimensions. These are competences that are particularly significant in order to meet the challenges of today’s and tomorrow’s society. Therefore, we argue for the social importance of meal research for societal knowing together, and for the meal as an operative stage for bildung.

Ort, förlag, år, upplaga, sidor
Tallinn: Estonian Academy of Arts, 2019
Nyckelord
Culinary Arts, Gastronomy, Interdisciplinary, Methodology, Education
Nationell ämneskategori
Tvärvetenskapliga studier inom samhällsvetenskap
Forskningsämne
Måltidskunskap
Identifikatorer
urn:nbn:se:oru:diva-76904 (URN)978-9949-594-82-5 (ISBN)
Konferens
International Conference of the DRS Special Interest Group on Experiential Knowledge (EKSIG 2019), Tallinn, Estonia, September 23-24, 2019
Tillgänglig från: 2019-10-01 Skapad: 2019-10-01 Senast uppdaterad: 2019-10-01Bibliografiskt granskad
Wellton, L., Jonsson, I. M. & Walter, U. (2018). Making Meals in Small Seasonal Restaurants. Journal of Culinary Science & Technology, 16(1), 1-17
Öppna denna publikation i ny flik eller fönster >>Making Meals in Small Seasonal Restaurants
2018 (Engelska)Ingår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 16, nr 1, s. 1-17Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Since restaurateurs can benefit by analyzing the production of meals, particularly with the dominant framework for meal experiences, the five aspects meal model (FAMM), this study examined FAMM’s relevance as an analytical tool for understanding meal production via field observations and interviews in eight small restaurants in a rural destination in Sweden. Results showed that FAMM’s aspect of the management control system and the factor of time are critical to the entire meal production process in restaurants. This article closes with a discussion of FAMM’s usefulness as a qualitative checklist for restaurateurs.

Ort, förlag, år, upplaga, sidor
Taylor & Francis Group, 2018
Nyckelord
Insider perspective, management control system, the five aspects meal model, time use, tourist destinations
Nationell ämneskategori
Tvärvetenskapliga studier inom samhällsvetenskap
Forskningsämne
Måltidskunskap
Identifikatorer
urn:nbn:se:oru:diva-53312 (URN)10.1080/15428052.2016.1242445 (DOI)000433047200001 ()2-s2.0-84992315736 (Scopus ID)
Anmärkning

Funding Agency:

Research & Development Fund of the Swedish Tourism & Hospitality Industry

Tillgänglig från: 2016-10-27 Skapad: 2016-10-27 Senast uppdaterad: 2019-12-11Bibliografiskt granskad
Wellton, L., Jonsson, I. M. & Svingstedt, A. (2018). "We are service people, and we stay until the job is done": enactments of professionalism in restaurants. Journal of Teaching in Travel & Tourism, 18(4), 265-283
Öppna denna publikation i ny flik eller fönster >>"We are service people, and we stay until the job is done": enactments of professionalism in restaurants
2018 (Engelska)Ingår i: Journal of Teaching in Travel & Tourism, ISSN 1531-3220, E-ISSN 1531-3239, Vol. 18, nr 4, s. 265-283Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

In response to calls for increased professionalism in the restaurant industry, this paper aims to show how it is constituted in the daily practices in the industry, and to clarify ideas of professionalism held by the practitioners in the industry. Micro practices of daily activities performed by restaurant practitioners were identified in 13 small restaurants: 8 in a tourist destination and 5 in cities. The sayings and doings in kitchens and dining rooms noted in transcripts of interviews and observations were sorted with an insider's interpretation. The findings were then analysed by means of components of practice theory: knowledge and learning, communication, corporeality, and time use. Among the restaurant practitioners, professionalism is conceived to be a combination of craftsmanship, a customer orientation involving observant management, and loyal perseverance. This conceptualisation is important to understand in discussions about how hospitality and culinary arts education can develop.

Ort, förlag, år, upplaga, sidor
Routledge, 2018
Nyckelord
Practice theory, hospitality, education, craftmanship, hierarchical
Nationell ämneskategori
Utbildningsvetenskap
Identifikatorer
urn:nbn:se:oru:diva-69257 (URN)10.1080/15313220.2018.1474414 (DOI)000445497500001 ()2-s2.0-85048851831 (Scopus ID)
Tillgänglig från: 2018-10-04 Skapad: 2018-10-04 Senast uppdaterad: 2018-10-04Bibliografiskt granskad
Magnusson Sporre, C., Jonsson, I. M. & Pipping Ekström, M. (2017). Enjoy!: Enhancing Meals in the Swedish Public Sector. Journal of Culinary Science & Technology, 15(3), 239-258
Öppna denna publikation i ny flik eller fönster >>Enjoy!: Enhancing Meals in the Swedish Public Sector
2017 (Engelska)Ingår i: Journal of Culinary Science & Technology, ISSN 1542-8052, E-ISSN 1542-8044, Vol. 15, nr 3, s. 239-258Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

Public meals in schools, hospitals, social, and elderly care play an important role in Swedish welfare. This article analyzes texts concerning the public catering sector, following up government directives that meals should provide enjoyment. The aim was to study a discernible shift towards enjoyment in the approach to public meals. The method is qualitative, with data from functional texts related to the public meal sector in Sweden, using the Five Aspects Meal Model/FAMM as a qualitative framework used by dietitians to add soft values in the public catering sector to the average nutritional values. The result is described in terms of important meal situations: new values, hospitality and service, environment, experience, and food quality as related to how and in which way to make changes. The question of public meals is important in an international view with elderly and multicultural populations.

Ort, förlag, år, upplaga, sidor
Taylor & Francis, 2017
Nyckelord
Five aspect meal model, gastronomic discourse, meal situations, public meals
Nationell ämneskategori
Tvärvetenskapliga studier inom samhällsvetenskap
Forskningsämne
Måltidskunskap
Identifikatorer
urn:nbn:se:oru:diva-57536 (URN)10.1080/15428052.2016.1238801 (DOI)000419273100003 ()2-s2.0-84992084092 (Scopus ID)
Anmärkning

Delarbete i doktorsavhandling: Magnusson Sporre, Cecilia, 1968-. - Måltidsgörarens utmaningar : komplexiteten i det medvetna måltidsgörandet / Cecilia Magnusson Sporre. - 2015. - ISBN: 9789175290997

Tillgänglig från: 2017-05-03 Skapad: 2017-05-03 Senast uppdaterad: 2018-07-31Bibliografiskt granskad
Wellton, L., Jonsson, I. M., Walter, U. & Svingstedt, A. (2017). Restaurant practices: time, planning, knowledge and dreams. Scandinavian Journal of Hospitality and Tourism, 17(3), 297-311
Öppna denna publikation i ny flik eller fönster >>Restaurant practices: time, planning, knowledge and dreams
2017 (Engelska)Ingår i: Scandinavian Journal of Hospitality and Tourism, ISSN 1502-2250, E-ISSN 1502-2269, Vol. 17, nr 3, s. 297-311Artikel i tidskrift (Refereegranskat) Published
Abstract [en]

This paper contributes to research on restaurant work, which plays an important role in culinary arts research. The aim of this study was to make visible and elucidate the daily work practices in eight small restaurants in a seasonal tourist destination on the Southeast coast of Sweden. The central methods used were observations and participant observations and interviews, along with an e-mail questionnaire and examination of published information concerning all the restaurants. By means of practice theory, three central elements were used to identify and understand the configuration of the activities involved in daily work in small seasonal restaurants. These three elements, knowledge/competence, technologies/materiality and creation of meaning, formed four practices. The practices identified in this study were managing time and seasons; planning, strategising and controlling; knowing and having skills; and dreams and lifestyle. The conclusion of the study indicates that small restaurant practices may be conflicting, as they involve an extremely time-consuming workload, vague planning and lingering knowledge growth in contrast to the ideas of creativity and development that are a part of the restaurant owners’ dreams and lifestyle.

Ort, förlag, år, upplaga, sidor
Taylor & Francis, 2017
Nyckelord
Small restaurants, practice theory, lifestyle, seasonality, culinary arts
Nationell ämneskategori
Tvärvetenskapliga studier inom samhällsvetenskap Sociologi
Forskningsämne
Måltidskunskap
Identifikatorer
urn:nbn:se:oru:diva-50954 (URN)10.1080/15022250.2016.1176951 (DOI)000404855300005 ()2-s2.0-84974827629 (Scopus ID)
Anmärkning

Funding Agency:

Swedish Tourism & Hospitality Industry 

Tillgänglig från: 2016-06-20 Skapad: 2016-06-20 Senast uppdaterad: 2019-03-06Bibliografiskt granskad
Wellton, L., Jonsson, I. M. & Walter, U. (2016). Culinary collisions: the vision of local food use collides with daily restaurant practice. In: C Michael Hall & Stefan Gössling (Ed.), Food Tourism and Regional Development: Networks, products and trajectories (pp. 273-284). New York, NY: Routledge
Öppna denna publikation i ny flik eller fönster >>Culinary collisions: the vision of local food use collides with daily restaurant practice
2016 (Engelska)Ingår i: Food Tourism and Regional Development: Networks, products and trajectories / [ed] C Michael Hall & Stefan Gössling, New York, NY: Routledge, 2016, s. 273-284Kapitel i bok, del av antologi (Övrigt vetenskapligt)
Ort, förlag, år, upplaga, sidor
New York, NY: Routledge, 2016
Serie
Routledge Studies of Gastronomy, Food and Drink
Nationell ämneskategori
Tvärvetenskapliga studier inom samhällsvetenskap
Forskningsämne
Måltidskunskap
Identifikatorer
urn:nbn:se:oru:diva-50960 (URN)9781138912922 (ISBN)9781315691695 (ISBN)
Tillgänglig från: 2016-06-20 Skapad: 2016-06-20 Senast uppdaterad: 2019-03-06Bibliografiskt granskad
Walter, U., Jonsson, I. M. & Sundqvist, J. (2015). Eating out: a study of visitors’ value creating activities related to food and meals. In: Juho Pesonen, Raija Komppula (Ed.), Tourism engagement: co-creating well-being: Proceedings of the 6th Advances in Tourism Marketing Conference, Joensuu, Finland, 8.-10.9.2015. Paper presented at 6th Advances in Tourism Marketing Conference (ATMC 2015), Joensuu, Finland, September 8-10, 2015 (pp. 327-329). Joensu: University of Eastern Finland
Öppna denna publikation i ny flik eller fönster >>Eating out: a study of visitors’ value creating activities related to food and meals
2015 (Engelska)Ingår i: Tourism engagement: co-creating well-being: Proceedings of the 6th Advances in Tourism Marketing Conference, Joensuu, Finland, 8.-10.9.2015 / [ed] Juho Pesonen, Raija Komppula, Joensu: University of Eastern Finland , 2015, s. 327-329Konferensbidrag, Muntlig presentation med publicerat abstract (Refereegranskat)
Ort, förlag, år, upplaga, sidor
Joensu: University of Eastern Finland, 2015
Nyckelord
Customer value, restaurant experience, business traveller
Nationell ämneskategori
Tvärvetenskapliga studier inom samhällsvetenskap
Forskningsämne
Måltidskunskap
Identifikatorer
urn:nbn:se:oru:diva-72029 (URN)978-952-61-1861-1 (ISBN)
Konferens
6th Advances in Tourism Marketing Conference (ATMC 2015), Joensuu, Finland, September 8-10, 2015
Projekt
Eating out
Tillgänglig från: 2019-12-08 Skapad: 2019-12-08 Senast uppdaterad: 2019-12-11Bibliografiskt granskad
Walter, U., Jonsson, I. M. & Sundqvist, J. (2015). Eating out: a study of visitors’ value creating activities related to food and meals. In: : . Paper presented at The 24th Nordic Symposium in Tourism and Hospitality and Research, Reykjavik, Iceland, October 1‐3, 2015.
Öppna denna publikation i ny flik eller fönster >>Eating out: a study of visitors’ value creating activities related to food and meals
2015 (Engelska)Konferensbidrag, Muntlig presentation med publicerat abstract (Övrigt vetenskapligt)
Abstract [en]

Restaurant experiences are an important part of a destination’s service offer and restaurants play an important role for visitors’ well-being. High quality of food is essential, but feeling welcome, meeting skillful employees and enjoying the atmosphere are likewise important. Visitors’ experiences related to eating out are multifaceted and could be related to many aspects such as traveling for leisure or in business, meals as social and cultural events and eating out as an urban experience.

This project aims to regard the customer as a person who actively integrates different opportunities in order to create value in a specific context, a customer-dominant-view.

The purpose of this project is to examine drivers of business travellers’ resource integrating activities during their stay at a destination with a special focus on eating out.

Methodological an ethnographical inspired field study approach will be applied, in dialogue with a multidisciplinary research group and representatives from the industry.

The results will illustrate customers’ value creation and resource integration processes related to eating out activities, and give a holistic understanding of visitors’ drivers, interactions and activities regarding eating out. The results will contribute to the development of companies as well as destinations with regard to eating out and meals.

Nyckelord
Customer value, restaurant experience, resource integration
Nationell ämneskategori
Tvärvetenskapliga studier inom samhällsvetenskap
Forskningsämne
Måltidskunskap
Identifikatorer
urn:nbn:se:oru:diva-72028 (URN)
Konferens
The 24th Nordic Symposium in Tourism and Hospitality and Research, Reykjavik, Iceland, October 1‐3, 2015
Tillgänglig från: 2019-12-08 Skapad: 2019-12-08 Senast uppdaterad: 2019-12-11Bibliografiskt granskad
Organisationer
Identifikatorer
ORCID-id: ORCID iD iconorcid.org/0000-0002-9820-9800

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