{"id":174934,"date":"2025-03-11T10:00:28","date_gmt":"2025-03-11T09:00:28","guid":{"rendered":"https:\/\/shop.budrich.de\/?post_type=product&#038;p=174934"},"modified":"2026-04-25T08:46:34","modified_gmt":"2026-04-25T06:46:34","slug":"hibifo-1-2025-lehren-lernen-schulkueche","status":"publish","type":"product","link":"https:\/\/shop.budrich.de\/en\/produkt\/hibifo-1-2025-lehren-lernen-schulkueche\/","title":{"rendered":"HiBiFo 1-2025 | Lehren, Lernen, Schulk\u00fcche"},"content":{"rendered":"<p><strong>HiBiFo \u2013 Haushalt in Bildung &amp; Forschung<br \/>\n<\/strong><strong>1-2025: Lehren, Lernen, Schulk\u00fcche<br \/>\n<\/strong><\/p>\n<p><strong>Regine Bigga \/ Kirsten Schlegel-Matthies:<\/strong> Editorial<\/p>\n<p><strong>Kirsten Schlegel-Matthies:<\/strong> Jedem Ende wohnt ein Anfang inne<br \/>\n<strong>Gabriela B. Leitner:<\/strong> So soll es sein: gesund und nachhaltig! Normen und Normierung in der schulischen Nahrungszubereitung<br \/>\n<strong>Stefanie Nolte:<\/strong> Etablierung einer nachhaltigen Schulk\u00fcche als integraler Bestandteil der Ern\u00e4hrungsbildung im haushaltsbezogenen Unterricht<br \/>\n<strong>Frauke von Lowtzow:<\/strong> Das Handlungs- und Konsumfeld Ern\u00e4hrung als Teil der Verbraucherbildung<br \/>\n<strong>Veronika Breucker \/ Marlies Silkenbeumer:<\/strong> Inklusive Schule und Ern\u00e4hrungsbildung<br \/>\n<strong>Kirsten Schlegel-Matthies:<\/strong> Essen in der Vielfalt \u2013 Esskultur und Nahrungszubereitung<br \/>\n<strong>Regine Bigga:<\/strong> \u201eKochen kann doch jeder\u201c \u2013 Kultur und Technik der Nahrungsbereitung und das Arbeiten in der Lernwerkstatt K\u00fcche aus hochschul- und fachdidaktischer Sicht<br \/>\n<strong>Nicola Klu\u00df:<\/strong> Ausbildung von Genusskompetenz im Setting Schule\/Hochschule \u2013 eine explorative Studie<br \/>\n<strong>Werner Brandl:<\/strong> \u201eWissualisierung\u201c \u2013 Frage-, Aufgaben- und Problemstellungen zur Visualisierung von Lernzielen, -inhalten und -ergebnissen<\/p>\n<p><em>Rezension<\/em><br \/>\n<strong>Werner Brandl:<\/strong> Schmoll, L. (2024). Didaktik sch\u00f6n einfach. Eine Einf\u00fchrung mit 40 Visualisierungen<\/p>\n<p>&nbsp;<\/p>\n<p><b>Einzelbeitrag-Download<\/b> (Open Access\/Geb\u00fchr): <a class=\"wpel-icon-right\" href=\"https:\/\/hibifo.budrich-journals.de\" target=\"_blank\" rel=\"noopener noreferrer nofollow external\" data-wpel-link=\"external\">hibifo.budrich-journals.de<\/a><br \/>\nSie k\u00f6nnen sich <a class=\"wpel-icon-right\" href=\"https:\/\/alert-hibifo.budrich.de\/\" target=\"_blank\" rel=\"nofollow external noopener noreferrer\" data-wpel-link=\"external\">hier<\/a> f\u00fcr den <strong>HiBifo-Alert<\/strong> anmelden.<\/p>","protected":false},"excerpt":{"rendered":"<p>HiBiFo \u2013 Haushalt in Bildung &amp; Forschung 1-2025: Lehren, Lernen, Schulk\u00fcche Regine Bigga \/ Kirsten Schlegel-Matthies: Editorial Kirsten Schlegel-Matthies: Jedem Ende wohnt ein Anfang inne Gabriela B. Leitner: So soll es sein: gesund und nachhaltig! Normen und Normierung in der schulischen Nahrungszubereitung Stefanie Nolte: Etablierung einer nachhaltigen Schulk\u00fcche als integraler Bestandteil der Ern\u00e4hrungsbildung im haushaltsbezogenen [&hellip;]<\/p>\n","protected":false},"featured_media":174937,"comment_status":"open","ping_status":"closed","template":"","meta":{"_acf_changed":false},"product_brand":[],"product_cat":[13145],"product_tag":[56395,56406,47753,56396,27860,56407,47781,56397,56408,47783,56398,56409,13501,56399,31558,56410,7654,53611,13700,56400,7756,17619,56401,38368,56412,7864,20037,56402,40525,7886,26734,56403,46790,8763,27217,56404,10919,56394,56405],"class_list":{"0":"post-174934","1":"product","2":"type-product","3":"status-publish","4":"has-post-thumbnail","6":"product_author-regine-bigga","7":"product_author-kirsten-schlegel-matthies","8":"product_author-gabriela-b-leitner","9":"product_author-stefanie-nolte","10":"product_author-frauke-von-lowtzow","11":"product_author-veronika-breucker","12":"product_author-marlies-silkenbeumer","13":"product_author-nicola-kluss","14":"product_author-werner-brandl","15":"product_cat-einzelhefte","16":"product_tag-nachhaltige-schulkueche","17":"product_tag-wissensvisualisierung","18":"product_tag-hauswirtschaftsunterricht","19":"product_tag-nachhaltigkeitsindikatoren","20":"product_tag-essgenuss","21":"product_tag-lernziel","22":"product_tag-lebenspraktische-erziehung","23":"product_tag-social-media-projekt","24":"product_tag-lerninhalt","25":"product_tag-alltagskompetenzen","26":"product_tag-alte-gemuesesorte-stielmus","27":"product_tag-lernergebnis","28":"product_tag-ernaehrungsbildung","29":"product_tag-alle-lernorte","30":"product_tag-toleranz","31":"product_tag-lehr-lern-grafiken","32":"product_tag-nachhaltigkeit","33":"product_tag-demonstration","34":"product_tag-selbstreflexion","35":"product_tag-sonderpaedagogische-sicht","36":"product_tag-bildung-fuer-nachhaltige-entwicklung","37":"product_tag-methodik","38":"product_tag-werkstatt","39":"product_tag-nachhaltiger-konsum","40":"product_tag-maerz-2025","41":"product_tag-heterogenitaet","42":"product_tag-vielfalt","43":"product_tag-lehrgang","44":"product_tag-lebensweltbezug","45":"product_tag-didaktik","46":"product_tag-inklusive-schule","47":"product_tag-sicherheit-im-unterricht","48":"product_tag-handlungsoptionen","49":"product_tag-ressourcen","50":"product_tag-nahrungszubereitung","51":"product_tag-geschmacks-und-sinnesbildung","52":"product_tag-normativitaet","53":"product_tag-gesunde-ernaehrung","54":"product_tag-fach-alltagskultur-ernaehrung-soziales-aes","55":"pa_verlag-verlag-barbara-budrich","56":"wpbf-post","59":"instock","60":"taxable","61":"shipping-taxable","62":"purchasable","63":"product-type-variable"},"acf":[],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v28.0 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>HiBiFo 1-2025 | Lehren, Lernen, Schulk\u00fcche<\/title>\n<meta name=\"description\" content=\"ISSN 2193-8806 | eISSN 2196-1662 | 14. 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