SPELAR DET NÅGON ROLL HUR RECEPTET ÄR UTFORMAT I HEM- OCH KONSUMENTKUNSKAPSUNDERVISNINGEN? : En kvalitativ intervjustudie hur elever i årskurs nio resonerar kring olika typer av recept i hem- och konsumentkunskapsundervisningen.

Sammanfattning: Abstract Background Home economics is a compulsory subject in compulsory school Recipes areused in the teatching of Home economics and based on its syllabus, students makecomparisons and calculations of quantities when cooking and baking and create their ownrecipes. Previous research has shown that students need to have factual knowledge and familiarity in their subject language, but also mathematical prior knowledge to be able touse recepies practically and theoretically.                                  Aim The aim of our study is to investigate how students in year nine experience andreason about different types of recipes in Home economics.                                    Method The study was conducted through a qualitative interview study, which gave adeeper understanding of our questions about how students experience and reason aboutrecipes. The sample of informants were students in year nine, at two different school insouth of Sweden. Eight informants were interviewed individually. A qualitative contentanalysis was used in the analysis process.                                                Results Based on our collected material, five separaten categories were created; clarityand structure, number and calculations, subjekt- specific language, digitization endexternal factors that effect the use of recepies. The analysis of the different catagoriesshows a certain consistency among alla informants, mainly with regard to the design ofthe recipe. Clarity and structure were inportant for the informants, were a good recipeshould have clear steps to follow and not have too much text. The results also showed difficulties when it comes to the subjekt specific language and arithmetic in a recipe.                                                                                                                Conclusion There is no perfect recipe. The common denominator among the informantswas that the recipes should be clear, but preferences regarding choice and design varied.