Browsing by Subject "makukoulu"
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(2016)Aim. Several study claim that the childhood eating habits have effect until adultery. Increasing the knowledge of nutrition information in Finland has not provided wanted results. To address this problem new methods to implement food education is under development. Recent study evaluating food education method called "taste lessons" (org. "clases du gout") has showed results that show positive effects on children eating habits. The method focuses mainly on inquiry learning and sensory education. During fall 2015 Ruukku ry. implemented a tour called "Makumestarikiertue" that offered knowledge about nutrition in positive fashion by using taste lessons. The basis of this study was to obtain information from Makumestarikiertue. One central aspect of the tour was a track called "aistirata". (transl. sensory track) This track included various food oriented tasks. The study focused on reviewing children and their parent's experiences, interaction created during various tasks, reception of the event and practical functionality of the track itself. Methods. Target audience of the study was event participants (n=1574, in which k=367 were observed). Study material was obtained by observing group k. The material consisted of observational material and notes created during the events. Overall material was acquired from six different events that took place between August and November. Method used for content analysis was qualitative. Grounded method approach was also used during the analysis. Results and conclusions. The results of the study show that the event described in the thesis is capable of inspire participants to express and interpret their experience of senses and create positive experiences with food. The participants were interested of laying thought to their experience towards food and express and describe their reactions. However, this requires that the participants are guided and encouraged enough during the event as the track can otherwise be passed without much reasoning. In addition, the participants require information and tools to connect "aistirata" tasks to their personal behavior towards nutrition. Connection helps the participants to utilize newly acquired information at their own surroundings after the event has taken place.
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(2012)Objectives. Children's food behavior trends in Finland are threaten by snacking, especially increased sweet snack consumption, fewer family meals and alienation from the food source. Encouraging children to health-promoting eating habits is important, as childhood diet has been found to often continue into adulthood. New methods are welcome in addition to traditional Nutrition data sharing, that take into account the child characteristic way to explore food. The topic was based on the question whether the focus on food experiences can be a factor when building the children's interest in food. The aim of this study was to describe and interpret the food experiences received by children. The study focused on the interaction between children and food culture. This study was conducted in cooperation with Centre for Food Culture Ruukku in the project Tiedosta taidoksi. New methods, such as taste classes, were used to involve children in the word of food. Methodology. The research participant group was consisted of fourth grade students (n = 44). The data contained text, observation and visual materials. The methods used were observation, questionnaire, essay writing and photography. The data was collected during the period from October to December in 2011. The analysis had two stages. At the first stage, the data was examined with Experience Triangle model. The goal of the second stage was to build a deeper understanding of children's food experience. Results and conclusions. The results show that the children's food experience requires the use of senses, the child's own participation, joy and interactivity with other people. Children have a natural interest in food, as long as made possible. Children need a stimulating and supportive atmosphere, where they can learn about the world of food. When they get the child-oriented tools, they can develop their skills, which can influence their own well-being.
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"Pitäis kaikkien ihmisten löytää umami jostain" : lapsiperheiden kokemuksia Makumestari-kiertueesta (2016)Objectives.The aim of this study is to qualitatively study the experiences of Makumestari tour's visitors. Makumestari tour was organised by Ruokakulttuurikeskus Ruukku Ry. The research findings will evaluate the success of the event and will provide development suggestions for the future Makumestari tour events. Furthermore, visitors' thoughts based on how the event can have an impact on children's food habits will be evaluated in this study. Insufficient diet and lack of vegetables in the diet are the most common problems concerning children and families' food habits. The aim of the flavour education, based on Sapere method, is to provide food education to children, diversify families' diets, and to eliminate neophobia. All this is meant to be carried out with children enjoying themselves with learning. Methodology. Material of this study was collected by interviewing children and adults visiting Makumestari events in Autumn 2015. Adults and children were interviewed in small groups, in six different cities. Interviews were executed after visitors had performed series of tasks concerning different human basic senses. 66 groups and total of 165 people including 93 adults, 41 girls and 31 boys were interviewed for the study. Material was analysed with the content analysis through arranging material by themes and categories based on research questions. Results and conclusions. According to the study Makumestari tour was a successful and well organized event. The event was believed to increase interest towards food, widen notions about food and decrease food neophobia. The event helped people to understand their own senses and people learnt to recognise how important every sense is when it comes to food. In this event children seemed to have the courage to taste new flavours and the children are believed to continue trying new flavours in the future due to the event. The visitors found the event useful and important. On the other hand, visitors were concerned whether the event only reaches people who are already interested in food and healthy eating habits and questioned if the one single event is enough to change people's food habits permanently. In the future the events should be arranged more regularly at public places or in schools and nurseries in order for the event to reach a wider audience.
Now showing items 1-3 of 3