Browsing by Subject "Työaikainen ruokailu"

In the spring of 2020, following the recommendation of working remotely issued by the Finnish government, about one million office workers moved to work in their homes. This resulted in uncertainty about the availability of lunch food during the working day. The social and nutri tious respite from the working day had disappeared from the daily rhythm. The dissertation examines how the lunching of office workers has changed with the Covid-19 pandemic. The phenomenon is studied as a combination of work and home functions in the same space with a home economics research approach. The workplace restaurants prepare and serve lunches in accordance with the nutrition recommendations of the State Nutrition Advisory Board. Eat ing in them has made it possible to eat according to the plate pattern on weekdays and to maintain a regular meal rhythm. Research questions are 1. What factors are related to the nutritional quality of lunch for people who are working remotely? 2. What factors have an impact on the social side of an individual’s lunch eating during remote work? The research material has been collected as an electronic survey, which included structured as well as open-ended questions (n = 130). In addition, the lunch meal pictures sent by the respondents (n = 72) were compared with the recommendation made by the State Nutrition Advisory Board in 2014 about the plate model. Dialog thematization and comparative photo analysis were used as methods of analysis of the research results. In addition, lunch meals were described by using an application derived from the Engeström´s (1990) operating sys tem model. The study made it visually visible what is eaten on remote workdays. With the shift to remote working, the changes have focused on where work is done and how lunch is implemented. Working remotely is associated with one-sided dieting and maintaining a meal rhythm can be challenging. While working remotely eating is most often done alone, which shortens lunch breaks. Combining work and eating lunch is common. There is a need for separate nutritional recommendations for lunch when people are working remotely, and the promotion of healthy eating habits should be integrated into companies' occupational well-being measures.