Browsing by Subject "ruokapuhe"

Based on previous studies, there are many kinds of food talk and food takes on many different meanings, which partially overlap. There are tensions in food talk that challenge the attitude towards food and affect the choice of food. Consumers struggle in the cross-wave of food-related information, because a lot of information is available on different platforms and from different sources. In addition, the media plays a large role in today's everyday life, which is why it is necessary and also natural to study the discourses formed by food precisely on the social media platform. The purpose of the study was to find out what discourses are formed in the food-related publications of Instagram influencers. The research task is therefore to describe, analyze and interpret food talk in the captions of the publications of welfare and food influencers. The perspective and approach to the subject is socio-constructionist. The thesis aims to find out how influencers try to create or unknowingly create different meanings and references about food talk on social media platforms. The material was collected in the spring of 2022 from the Instagram photo service. Data collection time was one and a half years, 08/2021–03/2022. The research group consisted of five well-being and five food influencers. The captions of 65 food-related publications from their accounts were selected for review. The material was analyzed using discourse analysis. The research material contained ways of speaking that were identified as discourses. In food talk, four different discourses appeared on the influencers' user accounts; pleasure, ease, responsibility and normativity. The discourses of normativity and effortlessness were formed from the captions of both groups of influencers. The discourse of pleasure, on the other hand, was formed only in the captions of well-being influencers, and the discourse of responsibility only in the captions of food influencers. For food influencers, the discourses included, for example, atmosphere, utilization of services, avoiding food waste and climate issues. For well-being influencers health served as a strong guideline for everything they do. The main meanings behind the discourses were the healthfulness of food and food as a source of pleasure, the ease of cooking, the responsibility of purchasing and using food, and confronting assumptions about what kind of eating is used to and what is considered accepted and worth striving for. The results of the work could be used in educational, organizational and research work around the topic of food.

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.