08 SES 10, Educational Perspectives on Health Literacy and Action Competence
The aim of this paper is to present results from research in ‘LOMA-local food’ project (LOMA). The development project, LOMA, was conducted in 6 schools in four municipalities in Denmark from 2015-2017 as an integrated school foodscape. Being inspired by the Ottawa Charter and the SHE network, LOMA applied a wholeschool approach in combination with a local perspective on food, learning, health and well-being. In this paper, an integrated school foodscape is defined as the
physical, organizational and sociocultural space in which pupils participate in
meals, cooking, food related curriculum and encounter food messages, including health and sustainability messages. Reseach took the point of departure in the research question: "How was pupils' development of food- and health related action competence influenced by the LOMA15 intervention? The notion of action competence stems from the scandinavian health promotional network as defined by a.o. Jensen & Simovska (2005). In current research on LOMA, the notion of 'pupil actioncompetence' consisted of several components such as knowledge, skills, motivation, participation, collaboration, ownership, experience with real-life situations, critical thinking and self-esteem.
The conceptual framework in LOMA research was of an interdisciplinary kind and included theory and methods from food-studies, children and youth studies (Brembeck & Johansson, 2009) educational studies (Illeris, 2013) and studies of health promoting schools (Langford, 2014; Benn & Carlsson 2012).
Benn, J., and Carlsson, M. (2014). Learning through school meals?. Appetite, 78, 23-31. Brembeck, H. (2009). Children’s ‘Becoming’ in Frontiering Foodscapes. IN Children, food and identity in everyday life. James, A., Kjørholt, A. T., & Tingstad, Cunningham-Sabo, L., & Lohse, B. (2013). Cooking with kids positively affects fourth graders' vegetable preferences and attitudes and self-efficacy for food and cooking.Childhood Obesity, 9(6), 549-556. Dolphijn, R. (2004). Foodscapes: towards a Deleuzian ethics of consumption. Eburon Publishers. FVM (2016). Officielle anbefalinger til en sund livsstil. Tilgængelig online: http://altomkost.dk/deofficielleanbefalingertilensundlivsstil/de-officielle-kostraad/spisfrugt- og-mange-groensager/hvad-taeller-med-i-6-om-dagen/ Griebler, U., Rojatz, D., Simovska, V., & Forster, R. (2014). Effects of student participation in school health promotion: a systematic review. Health promotion international. Illeris, K. (2003). Learning, Identity and Self-orientation in Youth. Young, 11(4), 357-376. Jones M, Pitt H, Orme J, Bray I, Gray S, Kimberlee R, Means R, Oxford L, Powell J, Salmon D &Weitkamp E (2016). Evaluation of Food for Life 2013-15. Summary and Synthesis Report. UWE Bristol. Llargues, E. Franco, R. Recasens, A. Nadal, A. et al. (2011). Assessment of a school-based intervention in eating habits and physical activity in school children: the Avall study. Journal of epidemiology and community health, 65(10), 896-901 Jensen, B. B., and Simovska, V. (2005). Involving students in learning and health promotion processes-clarifying why? What? and How? Promotion & Education, 12(3-4), 150-156. Langford, R., Bonell, C. P., Jones, H. E., Pouliou, T., Murphy, S. M., Waters, E.,... & Campbell, R. (2014). The WHO Health Promoting School framework for improving the health and well-being of students and their academic achievement. Cochrane Database of Systematic Reviews, 4. Nicklas, T. A., Johnson, C. C., Myers, L., Farris, R. P., & Cunningham, A. (1998). Outcomes of a high school program to increase fruit and vegetable consumption: Gimme 5—a fresh nutrition concept for students. Journal of school Health, 68(6), 248-253. Ruge, D. (2015). Integrating Health Promotion, Learning and Sustainability in School Foodscapes – The LOMA Case Study (Dissertation). Aalborg: Aalborg Universitet Ruge, D., Nielsen, M. K., Mikkelsen, B. E., & Jensen, B. B. (2016). Examining Participation in Relation to Students’ Development of Health-related Action Competence in a School Food Setting: LOMA Case Study. Health Education, 116(1), 69-85.Accessed jan 2017.
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