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  1. Article: Soziale Arbeit im Ausnahmezustand?! Professionstheoretische Forschungsnotizen zur Corona-Pandemie

    Buschle, Christina / Meyer, Nikolaus

    Soziale Passagen

    Abstract: Die Corona-Pandemie verändert aktuell zahlreiche Lebens- und Arbeitsbereiche in Deutschland Im vorliegenden Beitrag werden erste Trends aus einer bundesweiten Online-Befragung mit 1867 Beschäftigten der Sozialen Arbeit zu den Auswirkungen der ... ...

    Abstract Die Corona-Pandemie verändert aktuell zahlreiche Lebens- und Arbeitsbereiche in Deutschland Im vorliegenden Beitrag werden erste Trends aus einer bundesweiten Online-Befragung mit 1867 Beschäftigten der Sozialen Arbeit zu den Auswirkungen der Einschränkungen auf die Beschäftigungssituation in der Sozialen Arbeit vorgestellt Deutlich wird bereits jetzt: Neben Arbeitsverdichtungen nehmen die Beschäftigten veränderte Arbeitsbündnisse mit den Adressat*innen ebenso wie sich wandelnde professionelle Standards wahr – bei gleichzeitig mangelnder gesellschaftlicher Anerkennung Die Folgen der Corona-Pandemie für die Soziale Arbeit sind zum aktuellen Zeitpunkt noch nicht absehbar, münden für die Mehrheit der Befragten aber in größeren Anforderungen an das eigene Handlungsfeld
    Keywords covid19
    Publisher WHO
    Document type Article
    Note WHO #Covidence: #608582
    Database COVID19

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  2. Book ; Article ; Online: Soziale Arbeit in der Corona-Pandemie

    Meyer, Nikolaus / Buschle, Christina

    Zwischen Überforderung und Marginalisierung. Empirische Trends und professionstheoretische Analysen zur Arbeitssituation im Lockdown

    2020  

    Abstract: The corona pandemic, but also contact restrictions and other hygiene measures have significantly changed the actions and routines of social work workers. The first trends from the quantitative study on the work situation in social work during the corona ... ...

    Abstract The corona pandemic, but also contact restrictions and other hygiene measures have significantly changed the actions and routines of social work workers. The first trends from the quantitative study on the work situation in social work during the corona pandemic are now available. It is already becoming apparent: In addition to the concentration of work, employees perceive changed work alliances with the addressees as well as changed professional standards. Despite higher demands, however, social recognition remains low. At present it is still open what consequences the changes in occupational standards will have for professional action in social work in the future.
    Keywords ddc:300 ; Corona-Pandemie ; Covid-19 ; Soziale Folgen ; Gesellschaftliche Anerkennung ; Professionalisierung ; Professionalität ; Soziale Arbeit ; covid19
    Language German
    Publisher Bad Honnef: IUBH Internationale Hochschule
    Publishing country de
    Document type Book ; Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

    Full text online

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  3. Book ; Article ; Online: Soziale Arbeit in der Corona-Pandemie

    Meyer, Nikolaus / Buschle, Christina

    4 ; IUBH Dicussion Papers - Sozialwissenschaften ; 26

    Zwischen Überforderung und Marginalisierung; Empirische Trends und professionstheoretische Analysen zur Arbeitssituation im Lockdown

    2020  

    Abstract: Die Corona-Pandemie, aber auch Kontaktbeschränkungen und andere Hygienemaßnahmen haben die Handlungen und Routinen der Beschäftigten in der Sozialen Arbeit erheblich verändert. Die ersten Trends aus der quantitativ durchgeführten Studie zur ... ...

    Abstract Die Corona-Pandemie, aber auch Kontaktbeschränkungen und andere Hygienemaßnahmen haben die Handlungen und Routinen der Beschäftigten in der Sozialen Arbeit erheblich verändert. Die ersten Trends aus der quantitativ durchgeführten Studie zur Arbeitssituation in der Sozialarbeit während der Corona-Pandemie liegen nun vor. Es zeichnet sich bereits jetzt ab: Neben der Arbeitsverdichtung nehmen die Beschäftigten veränderte Arbeitsbündnisse mit den Adressat*innen sowie veränderte berufliche Standards wahr. Trotz höherer Anforderungen bleibt die gesellschaftliche Anerkennung allerdings gering. Derzeit ist noch offen, welche Konsequenzen die Veränderungen der beruflichen Standards für das berufliche Handeln in der Sozialen Arbeit künftig haben werden.

    The corona pandemic, but also contact restrictions and other hygiene measures have significantly changed the actions and routines of social work workers. The first trends from the quantitative study on the work situation in social work during the corona pandemic are now available. It is already becoming apparent: In addition to the concentration of work, employees perceive changed work alliances with the addressees as well as changed professional standards. Despite higher demands, however, social recognition remains low. At present it is still open what consequences the changes in occupational standards will have for professional action in social work in the future.
    Keywords Soziale Probleme und Sozialdienste ; Social problems and services ; Corona-Pandemie ; Covid-19 ; Soziale Folgen ; Gesellschaftliche Anerkennung ; Professionalisierung ; Professionalität ; Soziale Arbeit ; Sozialwesen ; Sozialplanung ; Sozialarbeit ; Sozialpädagogik ; Social Work ; Social Pedagogics ; Social Planning ; Epidemie ; soziale Anerkennung ; Arbeitssituation ; epidemic ; social effects ; social recognition ; professionalization ; job situation ; 20100 ; 10600 ; 20200 ; 29900 ; 20600 ; 20500 ; covid19
    Subject code 360
    Publishing date 2020-06-25T07:05:30Z
    Publisher DEU
    Publishing country de
    Document type Book ; Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

    Full text online

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  4. Article: The state of plant-based food development and its prospects in the Indonesia market.

    Arwanto, Viviana / Buschle-Diller, Gisela / Mukti, Yayon Pamula / Dewi, Ardhia Deasy Rosita / Mumpuni, Christina / Purwanto, Maria Goretti Marianti / Sukweenadhi, Johan

    Heliyon

    2022  Volume 8, Issue 10, Page(s) e11062

    Abstract: Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. ...

    Abstract Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. In addition, the development of vegetable-based products is supported by several studies that state that plant-based diets help reduce the risk of diseases, reduce stress, and even help maintain healthy body weight, making this diet a promising development for the future. The industry mainly uses fermentation techniques to obtain plant-based foodstuffs. However, fermentation is just one method that can develop probiotic products. Other methods include high moisture extrusion cooking and applying shear cells, for instance, for developing vegetable meats. This article summarizes trends and shifts in eating preferences, the response of the respective industry, and the future potential of plant-based products.
    Language English
    Publishing date 2022-10-13
    Publishing country England
    Document type Journal Article ; Review
    ZDB-ID 2835763-2
    ISSN 2405-8440
    ISSN 2405-8440
    DOI 10.1016/j.heliyon.2022.e11062
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Book ; Online ; Thesis: Das professionelle pädagogische Selbstbild von WeiterbildnerInnen frühpädagogischer Fachkräfte

    Buschle, Christina / Hippel, Aiga von

    ein Blick auf die Erwartungen an das lehrende Personal in der Weiterbildung frühpädagogischer Fachkräfte

    2014  

    Author's details Christina Buschle. Betreuer: Aiga von Hippel
    Language German
    Size Online-Ressource
    Publisher Universitätsbibliothek der Ludwig-Maximilians-Universität
    Publishing place München
    Document type Book ; Online ; Thesis
    Thesis / German Habilitation thesis München, Ludwig-Maximilians-Universität, Diss., 2014
    Database Former special subject collection: coastal and deep sea fishing

    Full text online

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  6. Article ; Online: The state of plant-based food development and its prospects in the Indonesia market

    Viviana Arwanto / Gisela Buschle-Diller / Yayon Pamula Mukti / Ardhia Deasy Rosita Dewi / Christina Mumpuni / Maria Goretti Marianti Purwanto / Johan Sukweenadhi

    Heliyon, Vol 8, Iss 10, Pp e11062- (2022)

    2022  

    Abstract: Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. ...

    Abstract Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. In addition, the development of vegetable-based products is supported by several studies that state that plant-based diets help reduce the risk of diseases, reduce stress, and even help maintain healthy body weight, making this diet a promising development for the future. The industry mainly uses fermentation techniques to obtain plant-based foodstuffs. However, fermentation is just one method that can develop probiotic products. Other methods include high moisture extrusion cooking and applying shear cells, for instance, for developing vegetable meats. This article summarizes trends and shifts in eating preferences, the response of the respective industry, and the future potential of plant-based products.
    Keywords Alternative product ; Diet ; Plant-based ; Science (General) ; Q1-390 ; Social sciences (General) ; H1-99
    Language English
    Publishing date 2022-10-01T00:00:00Z
    Publisher Elsevier
    Document type Article ; Online
    Database BASE - Bielefeld Academic Search Engine (life sciences selection)

    Full text online

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  7. Article ; Online: The state of plant-based food development and its prospects in the Indonesia market

    Arwanto, Viviana / Buschle-Diller, Gisela / Mukti, Yayon Pamula / Dewi, Ardhia Deasy Rosita / Mumpuni, Christina / Purwanto, Maria Goretti Marianti / Sukweenadhi, Johan

    Heliyon. 2022 Oct., v. 8, no. 10 p.e11062-

    2022  

    Abstract: Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. ...

    Abstract Innovations in food biotechnology reflect the increasing demand for healthy food and the change in conventional dietary patterns to plant-based diets, encouraging the development of functional products and opening new perspectives for industry interests. In addition, the development of vegetable-based products is supported by several studies that state that plant-based diets help reduce the risk of diseases, reduce stress, and even help maintain healthy body weight, making this diet a promising development for the future. The industry mainly uses fermentation techniques to obtain plant-based foodstuffs. However, fermentation is just one method that can develop probiotic products. Other methods include high moisture extrusion cooking and applying shear cells, for instance, for developing vegetable meats. This article summarizes trends and shifts in eating preferences, the response of the respective industry, and the future potential of plant-based products.
    Keywords body weight ; extrusion ; fermentation ; food biotechnology ; healthy diet ; industry ; markets ; plant-based foods ; probiotics ; risk reduction ; vegetables ; Indonesia ; Alternative product ; Diet ; Plant-based
    Language English
    Dates of publication 2022-10
    Publishing place Elsevier Ltd
    Document type Article ; Online
    Note Use and reproduction
    ZDB-ID 2835763-2
    ISSN 2405-8440
    ISSN 2405-8440
    DOI 10.1016/j.heliyon.2022.e11062
    Database NAL-Catalogue (AGRICOLA)

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  8. Book ; Online ; Thesis: Das professionelle pädagogische Selbstbild von WeiterbildnerInnen frühpädagogischer Fachkräfte

    Buschle, Christina [Verfasser] / Hippel, Aiga von [Akademischer Betreuer]

    ein Blick auf die Erwartungen an das lehrende Personal in der Weiterbildung frühpädagogischer Fachkräfte

    2014  

    Author's details Christina Buschle. Betreuer: Aiga von Hippel
    Keywords Erziehung, Schul- und Bildungswesen ; Education
    Subject code sg370
    Language German
    Publisher Universitätsbibliothek der Ludwig-Maximilians-Universität
    Publishing place München
    Document type Book ; Online ; Thesis
    Database Digital theses on the web

    Full text online

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  9. Book: Indikatorenentwicklung für ein kommunales Bildungsmanagement

    Michel, Katharina / Buschle, Christina / Kainz, Florian Karl / Tippelt, Rudolf / Werner, Christian

    Dokumentation eines regionalen Transferprojektes

    (Schriftenreihe des internationalen Hochschulverbunds IUNworld ; Band 7)

    2015  

    Institution Herbert Utz Verlag GmbH
    Author's details Katharina Michel, Christina Buschle, Florian Kainz, Rudolf Tippelt, herausgegeben von Christian Werner
    Series title Schriftenreihe des internationalen Hochschulverbunds IUNworld ; Band 7
    Keywords Bildungspolitik ; Landkreis Mühldorf a. Inn
    Language Undetermined
    Size X, 96 Seiten, Illustrationen, 21 cm, 155 g
    Publisher Herbert Utz Verlag
    Publishing place München
    Document type Book
    Note Literaturangaben
    ISBN 3831644306 ; 9783831644308 ; 9783831671359 ; 3831671354
    Database ECONomics Information System

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