Browsing by study line "Ruokakäyttäytyminen"

Research shows that Finnish people could increase the consumption of some domestic fish species. Increased consumption has been calculated to have economic, social, and environmental benefits. The current situation of fish consumption is unsustainable. Academic literature on consumption and food systems emphasizes the importance of a holistic view to sustainability. Environmental sustainability has been emphasized and other dimensions of sustainability have been neglected, regarding policies and regulations of the fish industry. In this study, it is argued that observing the consumer perceptions of sustainability dimensions could help to develop a more sustainable fish industry and consumption patterns. The theoretical framework was formed based on literature review. A three-dimensional view to sustainability was used including social, economic, and environmental dimensions. The relevant factors to measure the importance of the dimensions were formed with previous studies on fish consumption. The research aims to reveal perceptions to sustainability dimensions importance from a consumer interface. The research questions are: Which dimensions of sustainability have importance to consumers regarding fish consumption? Are any of the dimensions and factors involved more important than the others? Are there differences between groups on the perception of the dimensions? The research was carried out as a quantitative online survey and shared on social media platforms. Data (N=107) was analysed with quantitative methods (descriptive statistics, crosstabulation and Kruskal-Wallis’s test). Most participants considered all sustainability dimensions important. Environmental dimension was the most important, and especially the factors of protecting the ecosystems, fish stocks and waterbodies. Between age groups a statistically significant difference was found in the importance of the environmental dimension. The results indicate that Finnish people are willing to consume more domestic fish, and care about the sustainability of fish consumption. This study contributes to the discussion of sustainable fish consumption and provides a new approach on developing more sustainable food systems.

Background: Adults’ obesity prevalence has become threefold world widely during the last 50 years, and the rate is estimated to continue to increase in the future. Overweight and obesity are a health challenge, as they create health problems to persons and load the health care. Both obesity prevention and treatment are a constituent of health care. Updated Obesity Current Care Guideline (2020) has been created to support the work of health professionals. It has not been previously studied nationally, how the obesity guideline is known, and how the prevention and treatment are handled in different health care sectors, areas, and occupational groups in Finland. Aims: This thesis aimed to find out, who of the health professionals had familiarized with the updated obesity guideline and how they perceive it has affected their work. Additionally, the prevention and treatment methods, procedures of the health care, and attitudes of the health professionals were studied. Methods: The used material was part of the questionnaire regarding the Obesity Current Care Guideline. Electronic questionnaire was sent with an open link to the professionals and supervisors working in primary health care, special health care and public and private occupational health care. 760 professionals responded to the questionnaire. Here, 447 responses from professionals, who mainly work in the prevention and treatment of adults’ obesity, are used as data. Microsoft Excel 2208 -program and IBM SPSS Statistics 29.0 -program’s cross-tabulation and Chi-square test were used to analyze the results. Results: Half (52 %) of the professionals, who participated in the study, were familiarized with the updated obesity guideline. Nutritional therapists and doctors were familiarized more than other occupational groups (p<0,001). Of those, who had familiarized with the guideline, 45 % considered that the guideline has affected to the procedures of their work. The methods of the guideline were used in the health care to some degree, especially professionals brought up obesity topic into discussion and used lifestyle treatment. Professionals working mainly with adults estimated that health care procedures do not follow completely the guideline, and many professionals were not aware of the obesity prevention and treatment procedures of their organization and area. The attitudes of the professionals were mainly positive. One fourth of the responders did not consider that bringing up obesity topic into discussion is natural. Conclusions: The Obesity Current Care Guideline implementation should be improved, so that all health professionals would know the content of the guideline and take advantage it in their work. The procedures of the obesity prevention and treatment must be developed, since they were not in line with the guideline and many professionals were not aware of the procedures of their own organization, like weight management groups. Professionals’ attitudes were mainly positive indicating high interest towards obesity prevention and treatment. Some professionals considered bringing up obesity topic into discussion not being natural, which indicates the need for education and communication about already existing materials. These could help the work of the professionals and lead to better support of the patients. When examining the results of this thesis, it is essential to keep in mind the option of biased results, because of the small number of answers – the results cannot be generalized to total health care of Finland. However, the results can be used in developing the Obesity Current Care Guideline work and adults’ obesity prevention and treatment in the health care. The topic should be studied more with advanced methods and with a representative sample.