Poulsen, Signe

I de seneste årtier er forekomsten af overvægt og fedme steget på verdensplan. Mange faktorer har haft betydning for denne udvikling, en af disse er ernæring. Med det formål at forbedre det ernæringsmæssige indtag har interventioner været forsøgt i forskellige typer af settings. Disse interventioner har vist at arbejdspladsen kan være en effektiv setting i forhold til at påvirke kosten.Samtidig har studier vist at manglende tid kan være en barriere for at tilberede sund mad i husholdningen. Med baggrund i arbejdspladsen som en effektiv setting, samt at det kan være svært at finde tid til at tilberede sund mad, er Kantine TakeAway (KTA) konceptet udviklet som et tilbud fra arbejdspladsen til deres medarbejdere om at købe mad med hjem. Formålet med denne afhandling har været at opnå viden om udformningen af KTA-ordninger, samt at forstå de processer og resultater som er relateret til formningen.Afhandlingen er baseret på casestudier på to hospitaler, en finansiel arbejdsplads og en industriarbejdsplads. Teoretisk tager afhandlingen afsæt i teorier om design som samspil mellem udvikleres forestillinger om potentielle brugere og brugernes afvisning eller tilpasning af løsninger (inskription og domesticering) samt teori om politiske processer i organisationer for at kunne analysere såvel brugerperspektiver som produktionsperspektiver af KTA.Resultaterne viser, at KTA i alle fire cases bliver etableret som et forsøg på at skabe bedre balance mellem arbejdsliv og privatliv for de ansatte. I to cases udvikles KTA også til at være en løsning, som tilbyder mad til de ansatte på aftenhold.Udformningen af den enkelte ordning er således afgørende for hvem der kan integrere ordningen i deres hverdagsliv. Studiet viser at antallet af brugere af KTA er begrænset, hvilket kan skyldes manglende overensstemmelse mellem det problem som KTA antages at skulle løse og den KTA-løsning som bliver udviklet på de enkelte arbejdspladser. I særdeleshed synes bestillingsdeadline og pris at være væsentlige for om ansatte benytter sig af ordningen. Derudover vægter brugerne af KTA også sundhed og kulinariske aspekter højt. I tre cases har dette primært betydning når medarbejdere er blevet brugere af ordningen, mens ønsket om store portioner og højt kødindhold var afgørende for accepten af ordningen på industriarbejdspladsen.Produktionen af KTA integreres i den eksisterende køkkenproduktion ved reduktion af andre services til medarbejderne, KTA-salg få gange om ugen eller salg af samme måltid som frokostmåltidet. Strategierne har indflydelse på hvor ofte KTA tilbydes til de ansatte samt hvilken type måltider der tilbydes.Afslutningsvist konkluderes at KTA-ordninger er formet af samspillet mellem KTA-konceptet, den lokale kontekst og dennes normer og værdier for sundhed, arbejdstagerrettigheder m.m. Ph.D-projektet kan anvendes til at sikre fokus på særlige lokale forhold ved design af lokale KTA-ordninger gennem et brugerorienteret designforløb, hvor potentielle brugere involveres i tilrettelæggelsen af en ordning samtidig med at driftserfaringer løbende drøftes med henblik på at tilpasse ordningen til potentielle og nuværende brugeres behov i relation til bestillingsmåde, portionsstørrelser, valgmuligheder m.m.During recent decades, the prevalence of overweight and obesity in the world has been increasing. Many factors are influencing this development, one of which is nutrition. In order to improve dietary intake, interventions has been carried out in different settings. Such interventions have shown that the worksite can be an effective setting for influencing dietary intake.Lack of time is found to be perceived as a barrier for preparation of healthy meals in the households. Based on the findings that the worksite has been found to be an important setting for health-promoting initiatives, and that people find it difficult to find time to prepare healthy meals, the concept of Canteen TakeAway (CTA) was developed. CTA is offered by worksites to their employees as ready-to-heat meals they can take home. The aim of this thesis has been to gain knowledge of how such CTA schemes are shaped, and to understand the processes and results related to the shaping.The thesis is based on case studies at two hospitals, a financial company and an industrial worksite. Theoretically, the thesis draws on theories about design as the interaction between developers conceptions about potential users and the users’ rejection or adjustments to solutions (inscription and domestication), together with theory about political processes, in order to capture both user perspectives and production perspectives of CTA.The results show that in all four cases CTA is established as an attempt to create aa better work-life balance for the employees. Furthermore, in two of the cases, CTA is also linked to providing employees working irregular hours with a meal solution. The shaping of the scheme is thus decisive for who that can integrate the scheme into their everyday life.It is found that number of users of CTA are limited, which could be a result of a discrepancy between the identified problem and the related solution. Particularly the ordering deadline and the price seem to be crucial for whether the employees choose to become CTA users. Users also consider healthiness of the meals and culinary aspects to be important. In three cases this has primarily importance after the employees have become users. The wish for big portions and a great amount of meat was important for the acceptance of the scheme at the industrial worksite.The production of CTA is integrated into the existing food production by a reduction in other services for the employees, sale of CTA few days a week or by using the lunch meal as CTA meal. The strategies influence how many times a week CTA should be offered and what type of meals should be prepared.Finally, it is concluded that the CTA schemes are co-shaped by the CTA-concept and the local context and its norms and values about health, employee rights etc. The Ph.D project can be used to assure that focus is kept on particular local conditions when local CTA schemes are designed. This can be done through a user oriented design course where potential users is involved in the planning of a scheme, and by continuously discussing the scheme’s performance with the purpose of adjusting the scheme to meet the potential and present users needs in relation to ordering, portion size, different options and so on

Online Research Database In Technology

The Social Shaping of Canteen TakeAway activitis

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The Social Shaping of Canteen TakeAway activitis

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