Browsing by Subject "kansanravitsemus"

Purpose. The purpose of this study is to examine articles on nutrition and food choices in Kotitalous-magazine and to focus on the changes that have occurred in Finnish peoples food habits during 1952–1982. The end of food rationing in the beginning of the 1950's together with continuous increase in the food assortment created a need for information. The magazine tried to fill this need as the research period went on. The study explores how national nutrition problems; food culture and nutritional education are illustrated in articles published in Kotitalous-magazine. The pivotal message in their content, the changes of perspective in the writing and their frequency is analysed from the data. The research questions are: 1. How do the articles reflect on solutions to national nutritional problems? 2. How are changes in food culture reflected in the articles? 3. How is nutritional counselling and teaching reflected in the articles? Methodology. The data consists of Kotitalous-magazines from 1952 to 1982, which consists of 300 issues containing 1500 articles in total. Off the aforementioned articles 352 concern nutrition and nutritional choices. The qualitative analysis of the material was done by analysing the content of these articles in relation to the relevant theoretical background. Results and conclusions. At the beginning of the researched time period articles in Kotitalous-magazine instructed people how to survive deficiency diseases and the composition of right kinds of nutrition while the focus shifted more towards the preventing of new public health issues like cardiovascular diseases as the research period went on. The intake of essential nutrients, fats and sugars played a major role in the magazine articles. The change in food culture was presented in the articles as the amount and assortment of foods available increased more and more. That was when the food culture began to diversify and took on influence from for example abroad. Dietary recommendations and nutrition counselling strived to educate consumers to consume healthy food, increase vegetable intake and decrease the amount of sugars and fats consumed.