Suchergebnisse

PurposeHigher education has a key role and responsibility in creating change and addressing issues of fundamental human concern such as inequality and social justice, globalisation and development, environmental protection and sustainability. The purpose of this paper is to describe how RCE‐Ireland, established in September 2007, aims to develop awareness and engagement with these realities and ensure they become integrated into education in Ireland.Design/methodology/approachAction research is based on a cyclical process of action, observation, reflection and adaptation, and has been adopted by RCE‐Ireland as key to reorienting the practice of education towards sustainability. Two case studies of action research projects are the focus of the paper: Critical Thinking in Large Scale Lectures, University of Limerick, and Reorienting Course Content towards Ethical and Ecological Consumerism, St Angela's College, Sligo. The methodologies employed include both qualitative and quantitative data collection, and address critiques of action research while remaining true to the aims of democratic teaching and engaged scholarship.FindingsThe case studies demonstrate action research as a valuable and valid research methodology in itself, as well as recognising its appropriateness in reorienting education towards sustainability. The University and University‐based educationalists have a unique role here by linking research and practice, blurring the boundaries of research as objective and value‐free, and in demonstrating innovation and leadership in addressing global challenges and human concerns.Originality/valueThe University can provide opportunities for reorientation towards sustainability, as well as presenting challenges to this work. There is much evidence that higher education settings find it more difficult to adjust their practices than to adjust their content. One approach to engender such change in practice is the promotion of action research in higher education settings, where the twin roles of the academic practitioner as teacher and as researcher are brought together to adapt educational practice.

Nutrition and health claims (NHCs) can help individuals make better food choices. While NHCs have been found to influence consumer perceptions and consumption, there has been less focus on how claims influence the nutritional composition of servings. There has also been little attention paid to longer term or compensatory effects of claims on subsequent food selection. This manuscript details two studies considering these matters. Study 1 (n = 60) was a within-subjects experiment to measure the impact of NHCs on food selection and nutritional composition at single meal servings. Participants served from three fake food buffet meal stations (breakfast, hot meal, snacks) with NHCs present or absent. Study 2 (n = 55) was a within-subjects experiment to examine the impact of NHCs on food selection and nutritional composition at a subsequent meal. Participants served from a fake food buffet breakfast with or without NHCs followed by a lunch without NHCs. In study 1, while results varied for different meals, the presence of claims was found to significantly reduce the amount of energy, fat, saturated fat, sugar, carbohydrates, and sodium, and increase the amount of protein in meals that were served. Results for fibre were mixed. In addition, NHCs increased the quantity of food served in the snacks condition. There was no evidence of claims at breakfast impacting the nutritional composition of subsequent lunch servings in study 2. Despite claims potentially increasing serving quantities, the nutritional composition of chosen servings was more encouraging and claims may help individuals to meet recommended nutritional daily guidelines. These findings have wider implications in terms of government policy, food reformulation, and the continuing debate around the use of nutrient profiling regulations for products carrying claims.

Nutrition and health claims (NHCs) can help individuals make better food choices. While NHCs have been found to influence consumer perceptions and consumption, there has been less focus on how claims influence the nutritional composition of servings. There has also been little attention paid to longer term or compensatory effects of claims on subsequent food selection. This manuscript details two studies considering these matters. Study 1 (n = 60) was a within-subjects experiment to measure the impact of NHCs on food selection and nutritional composition at single meal servings. Participants served from three fake food buffet meal stations (breakfast, hot meal, snacks) with NHCs present or absent. Study 2 (n = 55) was a within-subjects experiment to examine the impact of NHCs on food selection and nutritional composition at a subsequent meal. Participants served from a fake food buffet breakfast with or without NHCs followed by a lunch without NHCs. In study 1, while results varied for different meals, the presence of claims was found to significantly reduce the amount of energy, fat, saturated fat, sugar, carbohydrates, and sodium, and increase the amount of protein in meals that were served. Results for fibre were mixed. In addition, NHCs increased the quantity of food served in the snacks condition. There was no evidence of claims at breakfast impacting the nutritional composition of subsequent lunch servings in study 2. Despite claims potentially increasing serving quantities, the nutritional composition of chosen servings was more encouraging and claims may help individuals to meet recommended nutritional daily guidelines. These findings have wider implications in terms of government policy, food reformulation, and the continuing debate around the use of nutrient profiling regulations for products carrying claims.