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Differences in Formal Education among Norwegian Home Economics Teachers
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Vik, Frøydis Nordgård; Beinert, Cecilie; Palojoki, Päivi; Hillesund, Elisabet Rudjord; Engeset, Dagrun; Ask, Anne Selvik; Åbacka, Gun; Øverby, Nina Cecilie – Journal of the International Society for Teacher Education, 2020
Many Norwegian teachers in Food and Health (Home Economics) do not have any formal subject-specific education. This study aims to explore potential differences between teachers with formal versus no formal Food and Health education. In 2018, Food and Health teachers in all primary and lower secondary schools in Norway were invited to answer a…
Descriptors: Differences, Foreign Countries, Family and Consumer Sciences, Family and Consumer Sciences Teachers
Amplifying the Voice of Pupils: Using the Diamond Ranking Method to Explore Integrative and Collaborative Learning in Home Economics Education in Finland
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Haapaniemi, Janni; Venäläinen, Salla; Malin, Anne; Palojoki, Päivi – Education Inquiry, 2023
Drawing on a sociocultural approach to learning, this article highlights comprehensive school pupils' perspectives on working style and classroom pedagogy based on the integrative approach to learning. Using the diamond ranking method, seven groups of 8th grade pupils ranked classroom practices according to their importance for succeeding in…
Descriptors: Foreign Countries, Family and Consumer Sciences, Grade 8, Middle School Students
Supporting Pupils' Scientific and Engineering Practices in Everyday Life Contexts at the Primary School Level during a Project-Based Learning Unit in Finland
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Lavonen, Liisa; Loukomies, Anni; Vartiainen, Jenni; Palojoki, Päivi – Education 3-13, 2022
The aim of this research was to examine the potential of project-based learning (PBL) and everyday life contexts in developing primary pupils' scientific and engineering practices. Multiple data were collected in a Finnish primary school class; pupils were aged 7-8 years. The pupils' practices and creation of artifacts were videotaped and analysed…
Descriptors: Foreign Countries, Elementary School Students, Active Learning, Student Projects
Does Food and Health Education in School Influence Students' Everyday Life?
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Beinert, Cecilie; Sørlie, Anne Cathrine; Åbacka, Gun; Palojoki, Päivi; Vik, Frøydis Nordgård – Health Education Journal, 2022
Objective: The Norwegian National Action Plan for a Healthier Diet calls for discussion of new ways to communicate health information. An already established and important arena in which to do so is school, in the Food and Health (FH) subject in particular. The aim of this study was to investigate how Norwegian students experience the FH subject,…
Descriptors: Foods Instruction, Health Education, Nutrition, Dietetics
Estonian Student Teachers' Reflections of Professional Development during Teaching Practice
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Koppel, Kristi; Stenberg, Katariina; Palojoki, Päivi – Journal of Teacher Education and Educators, 2022
The experiences gained during teaching practice influence student teachers' professional development. However, little is known about how the student teachers experience their teaching practice of practical school subjects, which focus on the skills needed for everyday life. This qualitative case study investigates the professional development of…
Descriptors: Foreign Countries, Student Teacher Attitudes, Student Teaching, Family and Consumer Sciences
The Mismatch between Teaching Practices and Curriculum Goals in Norwegian Home Economics Classes: A Missed Opportunity
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Beinert, Cecilie; Palojoki, Päivi; Åbacka, Gun; Hardy-Johnson, Polly; Engeset, Dagrun; Rudjord Hillesund, Elisabet; Selvik Ask, Anne Merete; Øverby, Nina Cecilie; Nordgård Vik, Frøydis – Education Inquiry, 2021
Current curriculum guidelines emphasise the importance of both nutrition education and the development of practical cooking skills in the school subject Food and Health (FH). This study aimed to explore teachers' and students' perspectives and experiences of current classroom practices in FH. Focus group discussions (FGDs) with teachers and…
Descriptors: Teaching Methods, Family and Consumer Sciences, Cooking Instruction, Nutrition Instruction