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Browsing by Subject "ruokaympäristö"

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  • Nuorten urheilijoiden kokemuksia urheiluharrastusta tukevasta syömisestä ja sitä tukevista tekijöistä koti- ja harrastusympäristöissä 
    Erola, Milla (2023)
    Competitive sports are popular among young people and leisure hobby environments are recognized in the field of food education as important places for informal learning. The roles of parents and coaches are considered central in the formation of young athletes' perceptions of food. The study aimed to describe young athletes' views and experiences of eating that supports wellbeing and to analyze how young people think that the home and hobby environment support eating. This study was conducted using a qualitative research methods. The data consist of ten individual interviews with young athletes aged 13-16. The interview method was a semi- structured theme interview and the original expressions found in the data were analyzed using theory-driven content analysis. The analysis followed a three-step process, which included data reduction, clustering and abstraction. The pursuit of healthiness and a preference for home-cooked food are related to young people's eating. Eating out was very unusual, because restaurant food is not considered to meet the requirements set for an athlete’s diet. There were few species-specific differences in healthy eating in the data. According to young people, family was the most important support for eating, and family support was described by three upper categories: teaching eating practices, healthy family lifestyles, and relying on parents' knowledge. The support received from the coaches ranged from short reminders to more detailed nutrition advice. Experiences about the lack of coach support were also brought up. The results of the study shed light on young athletes’ views and experiences of the support provided by food environments. The results are important in supporting the food education of athletes, when we want to understand young people's experiences of eating that supports well-being. We still need more information about how leisure environments support young people’s eating and what kind of cooperation between different actors takes place in food education environments. Further research could focus on how sports coaches or hobby activity instructors view supporting children's and young people's eating.
  • Välipalat lapsiperheiden vapaa-aikana : terveellisyys ja syömisen rytmit sekä leivän merkitys 
    Ankkuri, Jenni (2019)
    Tiivistelmä - Referat - Abstract The consumption of snacks has increased during the last few years. Nowadays more common to replace complete meals with different kinds of snacks. This study examines what kinds of criteria do families with children have towards consuming snacks and how the healthiness of different snacks is taken into consideration. The study reflects on how families with children experience healthy eating and how bread is involved in their snack culture. The purpose of the study is to find out what kinds of snacks are consumed in families with children during their leisure time and to clarify what kind of requirements the families have towards the snacks their children are consuming. The research data was collected via a closed online group discussion combined with an online enquiry that were issued in a social network service Facebook. The group discussion and the online enquiry both had 10 parent participants. The research data was supported by a commercial consumer survey about the consumption of bread in families with children. The data gathered from the group discussion and the online enquiry were divided into three major themes that are healthiness, choosing a snack and foodscape. These themes were chosen in order to support the study questions. The primary method of analysis in this study is material-based content analysis, even though quantitative methods were utilized in the online enquiry. Snack practices during the free time of families with children were based on many food choices and foodscape factors, especially cost, taste and healthiness. Snacks were consumed at least three times per week, typically on a daily basis. Snacks were purchased usually from a supermarket and eaten at home. Bread was the most popular snack in families with children and bread was experienced to be healthy because of its richness in fibre. Families with children are hoping to find more options in snacks intended and designed for children that would be healthy as well. As a conclusion, healthiness was a desirable quality for snacks in families with children. The results of this study are aligned with previous studies related to snacks. In the future research could be made about how gender affects children’s and adolescents’ eating habits.

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