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Browsing by Subject "ruokaosaaminen"

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  • Kohti ruokaosaamista : näkökulmia suomalaiseen ravitsemuskeskusteluun ja koulun ravitsemuskasvatukseen 
    Rantamoijanen, Antti (2016)
    The release of Finnish nutrition recommendations in 2014 has caused a lot of debate both in public discourse and in various medias. The debate around food and nutrition reflects into people's attitudes and is therefore relevant issue to be discussed in the field of home economics science. The purpose of nutrition education in schools is, among other things, to share knowledge from different view-points of nutrition. How adolescents experience the discourse of nutrition and the status of home economics in nutritional education are vital topics in the field of home economics. The purpose of this thesis is to examine upper secondary school students' and nutrition experts' viewpoints on the Finnish nutrition discourse. The empirical analysis of the study is based on two sets of data: 37 essays of nutrition written by students and five theme interviews conducted with nutrition experts. The purpose of the essays and the interviews was to map out the responders' experiences of and viewpoints on the Finnish discourse regarding nutritional knowledge. I also wanted to examine the experts' images over the status of home economics education in nutrition education. The data were analyzed by qualitative research content analysis. The results show that both students and nutrition experts comprehend the nutrition discourse as a highly tensed phenomenon, where both experimental and scientific based knowledge argue. This perception endorses previous research results. The students acknowledge science as the basis of nutrition knowledge but still consider that experimental expertise is needed to adapt nutrition knowledge into action. The nutrition experts call for more critical thinking into nutrition education. Culture related to food education in schools should also be more coherent. The experts consider that the teaching of home economics has a small but still visible status on contributing the healthy diet of adolescents.
  • Varhaiskasvattajien kokemuksia varhaiskasvatuksen ja esiopetuksen ruokailusta ja ruokakasvatuksesta 
    Manninen, Ida (2019)
    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.

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