Browsing by Author "Asikainen, Nina"

Aims. The purpose of research is to clarify vocational school students' images about home- and industrially made food. Where do the students think the line between home-made and industrially-made goes? Another aim is to clarify the functions behind the choices and students views about the future of homemade food and new food trends. Students thoughts and images are clarified by the following questions: 1. What are the images of vocational school's pupils about homemade food and industrially-made food? 2. Which things affected to their choice? 3. What do they think how will the relation between homemade food and industrially-made food change? Methods. The qualitative data were collected by focus-group interviews from the students of 15–24 years old (N=20) in spring 2014. The data were analyzed with a qualitative method called qualitative content analysis. Conclusions. According to the students home-made food was self-made, healthy food made of quality ingredients. Minced meat soup was also kept as a home-made food even if it included industrially produced vegetables which were pre-handled. The students also thought that industrially made food was unhealthy and tasteless. In the future will the share of home-made foods decrease even more, as the share of industrially made food grows. Factors affecting students' food choices were: taste, weekdays, health aspects and own eating habits. Also, whether one lives in childhood home or on his/her own, affects to their choices. The role of family is remarkable in building the eating habits of a young person. Childhood's taste preferences affect through one's lifetime.