Malmö högskola Lärarutbildningen Skolutveckling och ledarskap Lärarutbildning, 60 p Abstrakt Möllerström, Helen & Nordahl Charlotte. ( 2007). Bedömning, en smaksak! ( Assessment, a matter of taste!) Skolutveckling och ledarskap, Lärarutbildning 60p, Lärarutbildningen, Malmö Högskola. Syftet med vårt arbete har varit att ta reda på hur verksamma pedagoger går till väga vid bedömning och betygssättning. Arbetet ger en inblick hur pedagoger upplever bedömning och betygssättning. Med hjälp av enkäter har vi tagit reda på hur pedagoger upplever teoretisk och praktisk bedömning. Resultatet visar att bedömning tolkas på olika sätt. Genom enkät undersökningen kunde vi se att teoretisk kunskap anses mer konkret att bedöma än praktisk.

To enjoy the richness of the grazing cows and high yield during the summers, even during the winter, cheese has been the way to store milk for thousands of years. Nowadays yield is high all year around and the cheese production is possible during all seasons. The aim of this paper is to investi-gate how and why the seasons influence taste and texture of pressed and ripened cheese. Milk is composed of proteins, fat, lactose and water but contains also a lot of vitamins. The quality of milk is very important for the final constitution of cheese.

This project measures the upper bound of exposure time for laser reflection detection in the software DotDetector. Via measurement of the exposure time for which distortion happens in a room lit with everyday light we conclude that the upper bound for exposure times are 100 milliseconds. This value does not change as long as the lighting in the room is the same. As future work this project proposes variable upper bounds depending on secondary lighting in the room. Also we propose automating the colour masking of the detection algorithm..

This paper aims to investigate how human beings uses food to found an identity, with regards to how social class affects their choice of food and if trends play a part when it comes to cooking and purchasing food. The paper applies theorist Pierre Bourdieu's concepts such as habitus, capital and field.The main part of the material is composed of four interviews with seven informants; all of which is middle class. The paper also looks at how lifestyle, taste and attitudes to consumption are used when the informants build identity. The empirical part is split into three main subjects, where I first seek to find each informants food habits. What do they eat, and what do they not eat?It showed that a large part was due to their varied lifestyles, however generally speaking the day to day meals should be quick while meals during the weekends could take longer and also cost more.

I denna uppsats har filmljudet i krigsfilmerna Apocalypse Now och Saving Private Ryan undersökts. Detta har gjorts för att försöka bidra med ökad förståelse för filmljudets användningsområde och funktioner, främst för filmerna i fråga, men även för krigsfilm rent generellt. Filmljud i denna kontext omfattar allt det ljud som finns i film, men utesluter dock all ickediegetisk musik. Båda filmerna har undersökts genom en audio-visuell analys. En sådan analys görs genom att detaljgranska båda filmernas ljud- och bildinnehåll var för sig, för att slutligen undersöka samma filmsekvens som helhet då ljudet och bilden satts ihop igen.

Research establishes, that clothes constantly communicate something about its wearer. You send out different messages depending on what sort of clothes you are wearing. For example, a suit can project social status and power, while, a pair of jeans usually conveys a more casual impression. Either way, research state that clothes are symbolic expressions.This essay focuses on the theme clothes and pupils within the school world. Do pupils today experience clothes as symbolic values? By using qualitative interviews, I have examined how four senior high school pupils talk about clothes and its potential symbolic value in school.

Within media and communications studies, questions of taste have often been associated with the dichotomy of high versus popular culture. The French sociologist Pierre Bourdieu has also used mass media products in his studies of class determined tastes and dispositions. In this paper the author uses the theoretical framwork of Bourdieu to examine aspects of social class and legitimate taste in the interior design magazine "Sköna Hem", a market leading magazine within it's genre of lifestyle magazines in Sweden. A specific type of feature article, where a real-life home is portrayed, is studied using the critical discourse analysis of Norman Fairclough. The homes portrayed are predominantly affluent and display elements of conspicuous consumtion as mediated through legitimate taste and cultural capital.

Individuella smakupplevelser varierar stort och är delvis beroende av hur väl och intensivt individen kan urskilja grundsmaker. Jämfört med vuxna uppvisar barn en högre preferens för sött och starkare aversion mot bittert. Syftet med denna studie var att undersöka 4-6-åriga förskolebarns förmåga att identifiera grundsmaker i livsmedel före och efter träning med grundsmaklösningar. Även barnens förmåga att verbalisera smakupplevelser innan grundsmakträning undersöktes. Studien genomfördes på en förskola, totalt elva barn deltog i studien som bestod av fyra moment.

The interest for locally produced food is increasing due to consumer concern about the environment, distrust of industrial foods and a demand for high quality products. Apple is the predominant fruit crop in Sweden, and by processing apples into cider and vinegar, these products could significantly contribute to the development of the market of local foods.In this study different yeast types and different bacterial cultures were evaluated for their suitability in cider and vinegar production from cloudy apple juice. Ten apple cultivars (Aroma, Baldwin, Belle de Boskoop, Bramley, Cortland, Gravensteiner, Ingrid-Marie, Jonathan, Rubinola and Spartan) were also evaluated for their suitability for production of juice, cider and vinegar. Chemical analyses including total soluble solids, titratable acidity and total phenols were performed on the products along with sensorial evaluation by taste panels.The yeast strains were shown to have an effect on fermentation rate and the resulting content of total phenols in ciders fermented from cloudy apple juice. Dry commercial starter strains gave a higher appreciated cider compared to cider that was spontaneously fermented, and the ale yeast Safale S-04 was concluded to be the most suited for fermentation of cloudy apple juice.For vinegar production, the bacterial culture had an effect on TSS, but not on any other chemical or taste characteristics.

The EU-project HEALTHGRAIN has suggested a new definition for whole grain which allows a small part of the grain to be removed during processing. By removing the outer part or the grain the hygienic quality will increase but it is not clear how the taste and colour is affected. So therefore in this study three different debranning methods, peeling, pearling and polishing, which remove the outer parts of the grains have been used on common and durum wheat. The dietary fibre and ash content, as well as germination was analysed in untreated, peeled, pearled and polished grains. The decrease in dietary fibre and ash was higher in grains that had been pearled compared to those that had been peeled or polished.

The aim of this pilotstudy was to compare the plaqueformation during four weeks in individuals using a mouthrinse containing either essential oils (Listerine Cool Mint) or CPC (Colgate Total) as a complement to their ordinary toothbrushing. Another purpose was to evaluate the individual?s experiences regarding taste and sensation in the mouth after rinsing. A semiblind, clinical pilotstudy was conducted in 20 individuals at a university in southern Sweden. According to a screening-plaqueindex the individuals were stratified into two intervention-groups of ten people, one group rinsing with essential oils and one group with CPC twice daily as a complement to their toothbrushing routine.

The purpose of this master thesis is to investigate the influencing factors on the businesspotential of products with health claims, using PrimaLiv as an example. And togive recommendations on how a dairy producer, which is present in the Swedishmarket, could improve the sales rates of products with health claims. We have chosento put a main focus on the consumer, as he or she determines the business potential.This is an unusual approach since most studies cover the producer?s perspective. Wethereby wish to contribute with new knowledge on the area in question.

The purpose of this study was to evaluate which apple cultivars are best suited for production of juice and cider. The study was limited to 41 cultivars. Common as well as uncommon apple cultivars were selected from available cultivars in the cold storage at Balsgård, Department of Horticultural Plant Breeding and Biotechnology, SLU.The practical part of the study consisted of the apples being pressed, and then the juice characteristics being assessed by appropriate criteria and methods of analysis. The analyses consisted of measurment of soluble sugars with a refractometer (Brix), titration of total acidity, determination of total phenolic content with a spectrophotometer, estimation of alcohol content by density meters and qualitative taste tests.The study did not account for different maturity of cultivars. Different apple cultivars were pressed on separate occasions, before and after Christmas 2010.

The purpose of my study has been to find out how four preschool teachers at four different preschools looks at the pedagogical meal from a health and overall learning perspective. I also want to examine how, through the pedagogical meal the preschool teacher works to promote children´s learning and give them an understanding of need to safeguard their health. To achieve my aim I set the following questions;What are the different types of learning preschool teachers believe that children can acquire the basis of the pedagogic meal?How do preschool teachers describe their work from the pedagogical meal to benefit children´s overall learning?How do preschool teachers describe their work at the pedagogical meal for the children to gain an understanding of their health?The study is based on a qualitative method with interviews and observations, triangulation. The theoretical approach to this study is based on the socio-cultural perspective to learning and development.

Every now and then, in media research studies and in various newspaper articles, schoolboys´ issues reading habits are discussed. Much of what is written concerns boys decreasing marks in the field of literature, in the Swedish language and also their negative attitude towards reading books. Some scholars claim that boys do not read because they consider reading books as a women´s duty. Other people believe that underlying causes for boys negative attitude towards reading is biological, that it´s genetic and consequently physical, and that male and female brains are functionally different. Another theory of today is that boys actually reads, but not that kind of texts and literature that they are exposed to in school.Based on a selection of these opinions and theories, and my own experience and interest for questions concerning school and gender, the aim of this studie was to examine boys worlds of reading.