Browsing by Subject "Terveellinen ruokavalio"

During the exception period caused by the coronavirus, the cooking of college students has increased in households. Familiar daily routines and regularly recurring everyday activities, such as the lack of contact teaching and student meals, may have created challenges for food planning and preparation. Being responsible for daily meals requires cooking skills as well as the ability to assess the healthiness of food. The goal of this study is to provide research information on university students' eating habits and experiences of health promotion during exceptional times, and on how university students have experienced the adequacy of their own resources in organize health-promoting eating during exceptional times. The theoretical background of the study relies on the researches of nutrition, eating habits and control of everyday life applied the field of home economics pedagogy. The research was carried out using qualitative methods. The research material consists of five university students. The data collection was carried out by in-depth interviews with university students. The interviews were conducted in March 2021 using the Teams app because, due to the prevailing period of exception faceto-face encounters were not possible. The research material was analyzed by thematic design. According to the research results, organizing nutritious meals during exceptional times required more resources such as cooking skills, abilities to rhythmize a new kind of everyday life and also motivation and a desire to prepare health-promoting meals. The students felt that their cooking skills were sufficient, but especially the organization of lunch and maintaining the nutritional quality of lunch was perceived as a great challenge despite their abilities. Continuous cooking, scheduling, and planning were described as heavy, timeconsuming, and stressful. This has had an unhealthy effects on students ’eating habits. A new kind of everyday rhythm and the workload of cooking seemed to be a challenge in students' everyday activities. Due to the preservation of the meal rhythm, the financial situation and the social interaction situations, the university students experienced a longing for an affordable and nutritious student restaurant. According to the results obtained, the new kind of everyday life offered by exceptional circumstances and the challenges it brings seemed to undermine conventional everyday management, such as the organization of daily meals.