Browsing by Subject "ruokavalio"
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(2019)Milk is a significant part of Finnish food culture and milk has received media publicity in the 2010s. The discussion has mainly focused on milk fat, but recently the talk has turned to the health effects and environmental impacts of milk. Total milk consumption has been declining for decades and consumption decreased by nearly 30 litres per person between 2012 and 2016. At the same time, plant-based drinks have entered the market to replace dairy products. Objectives. The study examines the factors that consumers use to justify reducing milk consumption in their diet. The study identifies the diets the consumers follow. The analysis focuses on how milk is perceived and how the preferences affect daily consumption of milk. Additionally, interviewees’ attitudes towards plant-based drinks are studied. Little research has been done about the reasons that lead to reducing milk consumption and especially Finnish research is needed. The theoretical framework of the study is based on research into milk and milk alternatives and on the paradigm of health and environmental factors of food. Methods. The research method was qualitative. The data were collected by interviewing 14 people living in Helsinki metropolitan area and in Joensuu region. The interviews were done by using a semi-structured interview. The questions were divided into three themes, which were diet, milk and plant-based drinks. The data was subsequently analysed by using inductive content analysis. Thematising was also used in the data analysis. Results and conclusions. The study shows that the main factor for reducing milk consumptions was that milk was not considered to be nutritionally important for adults. Additionally, ethical reasons, such as the welfare of animals, and diseases, such as irritable bowel syndrome and lactose intolerance, have reduced milk consumption. Milk was considered to play a significant role in Finnish food culture and in the official nutrition guide, which were also criticized. Plant-based drinks were mostly seen as a positive thing, but the reactions varied depending on the ingredients, i.e. the plant, of the drink. Oat was seen as familiar and locally produced, whereas soy and rice were seen far produced and therefore unethical.
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(2019)Aims. There is research evidence that the food habits of Finnish men aren’t completely consistent with the recommendations – it seems that Finnish men prefer meat courses. Especially in main courses eating red meat is emphasized. In addition, men don’t eat enough vegetable products. Studies also show that family life affects the men’s diets – it entails rush years and busy schedule in which your and your family’s diet should be adapted to. In this study it is observed, what kind of diet men with families have and what kind of things affect their diet. The study also explores ways of improving men's diet and eating less red meat and more vegetarian products. Methods. The research material consists of interviews from eight men with families that have tak-en part in the Miesliesi-project’s course from Marttaliitto. The interviews were conducted as tele-phone interviews in December 2018 and they were carried out as thematic individual inter-views. Analysis method was qualitative content analysis. Results and conclusions. Family men’s diet is particularly influenced by family life, through which men justify their food choices. The whole family’s preference and often the awareness of being a role model to children would seem to guide what ends up on men’s plate at general mealtimes. At lunch time men have the possibility to make food choices according to their own preferences. However, these decisions are guided by the selection of restaurants and what dishes they offer. The food choices were also justified with the busy everyday life. In the middle of hurry semi-finished food, convenience food and fast food come along. Men like to eat red meat and it is emphasized especially in main courses. Also chicken dishes are preferred and in addition, almost everyone eats at least sometimes fish dishes. Vegetarian prod-ucts such as vegetables, potatoes, pasta and rice are eaten as a main course supplement. Breakfast, snacks and supper complement the diet and at these times berries, fruits and corn products are especially eaten. Dairy products are also eaten, but their use wasn’t emphasized in this study. Although men eat vegetarian products, they could include them more into their diets. Men who live the busy everyday family life don’t always manage or don’t know how to or don’t have the time to invest in food or preparing it. It would be very important to support boys’ and men’s cooking skills and increase knowledge about healthy eating. The third sector is one im-portant facet, that could enlighten and try to strengthen boys’ and men’s healthy and vegetable oriented eating. The Miesliesi-course from Marttaliitto is a good example of how to support and strengthen such eating as well as the everyday skills.
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