Browsing by Subject "ruoanvalinta"

Aims: New forms of food services appear in the food market constantly as consumers are looking for new ways to ease their everyday lives. One new form of food services is a grocery bag service. With one delivery consumers may receive recipes and groceries to use for meals for several days. The aim of this study was to find out the impact of Anton & Anton's grocery bag service on the everyday life of its users. Another goal of this study was to explore the themes that lead to the choice to use of the service. The research questions are as follows 1) Why do consumers use grocery bag services, and 2) How does the grocery bag service affect to the everyday life management of the household. The theoretical framework of this study is based on earlier studies of consumer's food choice, and the concept of everyday life management by Liisa Haverinen (1996) Data and methods: The study was conducted with qualitative research. The data was collected with a questionnaire utilizing Typeform Internet application in March 2016. The participants were regular customers of Anton & Anton's grocery bag service. 109 answers were received to the questionnaire. 93% of respondents were female and only 7% male. The largest group of respondents (57) were between age of 30 to 45, the second largest were 45-65 year olds with 31 responses and the next were the 18-30 year olds with 15 responses. There were only six respondents aged over 65. Almost 60% of the respondents lived in a household with one or several children. The analysis of the data was conducted by content analysis and thematic analysis. Results and discussion: The results of the study suggest that the use of grocery bag services had many types of effects on the everyday lives of its users. The effects were perceived as mainly positive. According to the experiences of the users, the grocery bag service made their everyday life easier. The service developed the users' cooking skills and encouraged them to try new experiments in the kitchen. The users told that the use of the grocery bag service developed their diet to be more healthy and diverse. The service also made their grocery shopping more economical and systematic, and the shopping experience became more pleasant. The service directed the users to voluntarily make time and effort towards cooking. On the other hand the service decreased shopping time, which freed plenty of time in the users' everyday lives. The quality of the users' lives seemed to improve with successful cooking experiences as well as with distinguishing their own values in their food choices. According to the users, positive aspects of the grocery bag service also include decrease of food waste, increase of the use of vegetables and fish and decrease in unnecessary purchases, which save money.

The aim of this study is to describe different conceptions and preferences about herring and it’s environmental impacts. In consideration of eutrophication, biodiversity and clean water the Baltic Sea is in a weak condition. The use of Finnish local fish has diminished a lot and at the same time some fish species are the main reason for eutrophication. Roach and herring are mostly not used as human nutrition but fished to keep the fish stock moderate. The catches of herrings are mostly used as a fodder and a big part of Finland’s herring catches are transported to Denmark and refined as a fish meal. There has been a lot of discussion about toxins that accumulates especially to fatty fish species like herring even though the concentration levels have diminished a lot in the past few decades and the health benefits of fish will beat the possible harms due toxins. Attitudes towards fish and habits are deeply entrenched in Finnish culture. It would be extremely useful to find so called game changers for solving the problem of eutrophication in the Baltic Sea and to create practical conservation acts. The theoretical framework of this study relied on the ecosocial theory and viewpoints offered by the food choice factors and the ecological situation of the Baltic Sea. The research questions were answered based on the methods of qualitative research. The data of this qualitative study was collected with theme interviews from people attending Finnish Adult Education. A total of five took part in the theme interviews held in November and December 2020. The interviews were recorded and transcribed. The analysis was done by using theory- and material-based content analysis. Herring was considered as a delicious and seasonal local fish and traditions and habits had a common role explaining the different perspectives. Herring was often eaten at home and considered as a “senior delicacy”. The diminished use of herring was explained by the changes in food culture, negative attitudes of younger generation, the smell of the fish and fish bones. On the other hand, the environmental responsibility was highly considered in the interviews. Costs and availability were the main reasons for fish choices. Salmon was the most used fish due it’s good price and availability. The result is slightly conflicting because herring is often cheaper than salmon. Availability played a major role when fish choices were considered.

Objectives. The goal of this study was to describe, analyze and interpret the ways in which early childhood education and pre-school educators strive for good food education, how food and food education goals are achieved, and what needs to be further developed. The goals for food and food education, to which the answers of survey participants were reflected on, were taken from the curriculum for early childhood education and care and the curriculum for pre-school education. The realisation of these goals was evaluated by survey participants. The study aims at identifying methods to further improve food education in early education. Methods. The research material was gathered through an online questionnaire. The questionnaire was answered by 86 respondents who had studied either early childhood education and care or pre-school education, and who were working with children of age 3 and above. Qualitative and quantitative content analysis were used to analyse the data. Results and conclusions. Food education for children was promoted in various ways. For example, forceful feeding was avoided and children were allowed to eat at their own pace. Children were given more time to familiarize themselves with the food and were mainly allowed to leave their food on the plate when refusing to eat. The children also participated in dining arrangements, especially in setting the table and cleaning up afterwards. The standards set for self-reliance and independence were met very well. Teaching good table manners to children was seen as the most important thing and respondents felt that the standards in this regard were mostly met. The use of different senses in familiarizing with food, as well as knowledge of traditions, customs and culinary culture, must be further strengthened. Key development areas in early childhood education and care and pre-school education were tight scheduling, improving food services and further increasing the children’s participation. Survey participants also desired counselling and further training in order to improve their food education skills.

The aim of this master’s thesis is to find out the experiences of ninth grader boy (assumed) athletes about their eating habits and food choices in everyday life and what kind of eating habits boy athletes have. Furthermore, the study aims to find out who or what influences and advises young people on nutrition-related issues and what kind of advice has been offered and how they try to follow the given ad-vice. The study was conducted as a qualitative study. The study data was collected as an electronic survey of 12 boy ninth graders from Helsinki. The survey utilized a stimulated enquiry, or “Stimulated recall” as a study method. Respondents were offered a video about eating habits, which was intended to focus the respondents' thoughts on their own lives and the everyday food choices. Respondents were examined in depth both as individuals and as a group, and analysis was formed with the qualitive content analysis. Participants in the study felt that their own eating habits were good or quite good. Respondents’ eating habits and food choices did not vary much on different days. The differences in the meals were reflected in the planning of the food for the com-petition days and the easy-goingness of the day-offs. In planning, boys strive for the timeliness and healthiness of the meals in order to perform as well as possible in sports performance. The days-offs were more relaxed in terms of food. The family and coach were found to have the greatest influence on respondents’ cur-rent eating habits. Special value was given to the advice given by the coaches and the willing to follow the given advice was high. Respondents’ who did not receive advices from their coaches hoped to receive them in the future. In addition, in the boys' responses to the survey, there were significant differences in the skills they have to describe or justify their everyday food choices. Three different response styles were emerged: (1) respondents who are aware of their own food choices, (2) respondents who are unsure of their own food choices, and (3) respondents who did not justify their own food choice answers at all.

Purpose: The aim of this bachelor’s thesis was provide an overview of the scientific literature on the eating habits of today’s Finnish upper comprehensive school students and the different aspects that the impact how they choose their food according to research results of the studies published in 2010’s. Methods: To this end, I engaged in a narrative literature review of research published on the topic between the years 2010 and 2019. The final analysis based on 13 different publications. The analysis for the review has made by using the content analysis, where the content has analysed first in to themes which indicates the research questions. After the themes have been analysed, the themes were able to transfer in the final results. Results and conclusions: The Finnish upper comprehensive school students are aware of the fact what are the healthy eating habits or what they should eat in daily basics. The research have shown the problem that the adolescents do not know how to take the healthy choices to practice even if they knew what the healthy eating habits were. The studies have also noticed that eating with the regular meal rhythm is challenging for the Finnish adolescents. Special notice has been made that the adolescents do not eat breakfast or school lunch so often in their daily basics and tehy replace the missing meals with unhealthy snacks. The researchers have also noticed that there is a difference between the genders in the eating habits. It was more likely for the boys to eat against the healthy eating habits and they ate more unhealthy snacks than the girls. According to the researchers results, adolescents from the families with the lower social economical statuses ate more against the healthy eating habits. The researchers have found a connection that the adolescents have common eating habits with their friends and they have similar food choices. The studies have discovered also that the area where the adolescent live and the school is placed, affects to their eating habits and choosing the food. Also, the society have noticed to have an influence to the adolescents eating habits and how they choose their food. The literature review had shown results that research should pay more attention to Finnish adolescents eating habits. All the results from this literature review should not be used without a second and more trustworthy research.