Browsing by Subject "senses"

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.